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This is the best peanut butter pie ever!  I made this for dinner tomorrow night.

8 ounce(s) cream cheese softened
1 cup(s) peanut butter creamy
1 cup(s) sugar
2 teaspoon(s) vanilla
1 cup(s)whipping cream
1 graham cracker crust baked and cooled

  • In a large bowl, beat cream cheese, peanut butter, sugar, and vanilla with an electric mixer until well blended.

  • In another bowl, whip the cream on high until soft peaks form.

  • Gently fold the whip cream into the peanut butter mixture until well blended.

  • Pour into prepared graham cracker crust. (If you melted chocolate and cream together, pour it on now.)

  • Refrigerate uncovered for at least an hour or as long as overnight.

ahrensm: (Default)
I had left overs, but John had this fresh basil Salmon.  He said it was good.
  • Sauce:
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 2 garlic cloves, minced
  • Salmon:
  • Cooking spray
  • 4 (6-ounce) salmon fillets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • To prepare sauce, combine first 5 ingredients in a small bowl; set aside.
  • To prepare fish, heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper; add fish to pan. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
ahrensm: (Default)
We had an "End of the World" and "Alien Hunting Bon Voyage" party last weekend. The food was a big hit. I gave left overs to people to take home, my son came by and picked up some and I took some to my tai chi class. Everyone loved it all. Here are the recipes...

Mini Falafel with Cucumber Yogurt Sauce
This was by far everyone's favorite. There were no left overs.

  • 1 can(s) garbanzo beans
  • 1 whole(s) onion
  • 1 tablespoon(s) dried parsley ( or 1/2 C Fresh)
  • 2 clove(s) Garlic
  • 1 whole(s) egg
  • 2 teaspoon(s) ground cumin
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 teaspoon(s) lemon juice
  • 1 teaspoon(s) baking powder
  • 1 tablespoon(s) olive oil
  • 1 cup(s) dry bread crumbs
  • 1 cup(s) plain yogurt
  • 1/2 cup(s) cucumber
  • 1 teaspoon(s) dried dill weed
  • 1 tablespoon(s) mayonnaise
  • Begin by hulling the chickpeas. If you remove the little skin off each and every bean, the falafel will have a much more smooth and pleasant texture.
  • In a large bowl, mash chickpeas until finely crumbled and pasty. Process together in a blender or food processor: onion, parsley, and garlic until smooth. Stir into the chickpeas.
  • In a smaller bowl, beat together: egg, cumin, salt, pepper, lemon juice, and baking powder. Stir into chickpea mixture along with the olive oil.
  • Stir in bread crumbs. You may need more or less breadcrumbs depending on the stickiness of the mixture. You want a consistency of cookie dough so that you can handle it.
  • Heat cooking oil in a large skillet. Make several 2 inch patties of the chickpea mixture. To do this take about 1 tablespoon of the mixture, roll it into a ball and flatten. Drop immediately into hot oil. Fill the skillet with these little patties. Brown on both sides. This only takes a few minutes.
  • Remove to paper towel. You can transfer them to a cookie sheet and keep them warm in the oven for a couple of hours.
  • Sauce: Stir together yogurt, cucumber, dill, mayonnaise and salt & pepper to taste. Chill for at least an hour. You can make this the day before.
Cream-filled Cup Cakes
I made both yellow and chocolate cupcakes.  Then I frosted them with vanilla frosting and added food coloring to make the 6 different colors of the rainbow.  They were very festive and yummy.  I made a big mess, but clean-up was pretty easy.

  • 1/4 cup(s) butter
  • 1/4 cup(s) shortening
  • 2 cup(s) powdered sugar
  • 1/8 teaspoon(s) salt
  • 3 tablespoon(s) milk
  • 1 teaspoon(s) vanilla extract
  • Bake 2 dozen cupcakes using your favorite box cake mix or homemade recipe. Cool completely.
  • In a large mixing bowl, using an electric mixer, beat butter and shortening together until smooth. Blend in powdered sugar and salt. Gradually beat in milk and vanilla. continue to beat until light and fluffy.
  • Fill pastry bag with smallest tip. Push just slightly into top of each cupcake and squeeze in small amount of filling.
  • Decorate with your favorite icing and decorations.
Spinach Dip
I had the most of this left over.  I don't know if people didn't like it or if I just had too much food.  Probably the latter because this was really good.
  • 1 package(s) onion soup mix
  • 1 cup(s) mayonnaise
  • 1 cup(s) sour cream
  • 1/2 cup(s) water chestnuts
  • 10 ounce(s) frozen spinach
  • 1 teaspoon(s) Worcestershire sauce
  • Mix all ingredients together in a small bowl until well blended. Cover and chill overnight. Serve with your favorite dippers (veggies, chips, bread cubes, etc.)
Flourless Chocolate Torte
I've made and posted this recipe before, but everyone loves it so much and keep asking for the recipe, I thought it warranted a repost.
  • 1 cup(s) Unsalted butter
  • 1/4 cup(s) Unsweetened Cocoa powder
  • 1 1/4 cup(s) Heavy Cream (whipping cream)
  • 8 ounce(s) Unsweetened Bakers Chocolate
  • 5 whole(s) Large Eggs
  • 1 cup(s) White Sugar
  • 1/4 cup(s) Powdered Sugar
  • 1/2 cup(s) Sour Cream
  • Heat oven to 350 deg. Butter a 9-inch springform pan and dust with cocoa powder.
  • In a medium saucepan, heat the butter with 1/4 cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth. Remove from heat.
  • In a medium bowl, whisk together the eggs, sugar, and cocoa powder. Whisk in the chocolate mixture.
  • Transfer the batter to the prepared pan and bake until puffed and set. (Approximately 35-40 mins.) Let cool in pan for 1 hr. Run a knife around the edge of the cake before loosening the pan.
  • With the electric mixer, whip together the remaining cream, sour cream, and powdered sugar until mixture thickens. Dust the cake with powdered sugar. Drizzle the whipped topping over each slice when serving.
Pineapple Marshmallow Salad
No one seemed to like this, but me.  I love it.  This is not your grandmother's pine apple marshmallow salad, this is very rich and good.  You can use real whipped cream if you prefer.  It is very unhealthy!

  • 2 1/2 tablespoon(s) all-purpose flour
  • 3/4 cup(s) sugar
  • 1/4 teaspoon(s) salt
  • 1 tablespoon(s) white vinegar
  • 2 whole(s) eggs
  • 1 cup(s) pineapple chunks
  • 1/2 cup(s) pineapple juice
  • 3 cup(s) mini marshmallows
  • 4 cup(s) cool whip
  • mandarin orange sections
  • Mix dry ingredients. Add eggs and vinegar and stir til well mixed. Stir in pineapple juice and cook over medium heat until mixture thickens. Set aside to cool.
  • When completely cool, add pineapple chunks and marshmallows to pudding. Fold in cool whip and chill overnight.
  • Decorate with mandarin orange sections.
ahrensm: (Default)
I'm still cooking,but I've been cooking things I had posted about before or stuff I don't really have recipes for. For example, I made the lemon-dill salmon one day. The other day I got roasted chicken from the grocery and made potato salad to go with it. Also made broccoli for me and Kat and baby peas for Dennis and John.

I don't really have a potato salad recipe. I simply cook some potatoes in bite-sized pieces, boil some eggs and chop them up, chop up celery and onions, toss it all together with some Mayo, sour cream, dill, garlic, and salt and pepper. Sprinkle some paprika on top to make it look festive and chill for several hours. It's good.

Then, last night I made fried rice for John and Lo Mein for me. I just chopped up some vegies and saute'd them in peanut oil. Then I divided the vegies and tossed some with cooked brown rice and soy sauce for the fried rice and tossed the rest with cooked spaghetti noodles and some sweet chili sauce and soy sauce for me. Both had a little garlic and fresh grated ginger root, too.

Today is a left over day so left over fried rice and lo mein and chicken sandwiches.
ahrensm: (Default)
J has become completely enamored of Israeli Couscous. So, I made it for another vegetarian dinner last night. It was delicious. I served it with a tossed salad with very tart dressings for both of us because the dish, itself, was not very spicy. it was totally delicious.

Israeli CousCous with Baby Peas


1 cup(s) Israeli Couscous
1 cup(s) Vegetable broth
1/2 teaspoon(s) Salt
8 ounce(s) Frozen Baby Peas (or fresh)
2 tablespoon(s) Olive Oil
1/2 cup(s) Sweet Onion
3 clove(s) Garlic
1/4 cup(s) Red Bell pepper
1/4 cup(s) Orange or Yellow Bell Pepper


Cook couscous according to package directions substituting 1 cup of vegetable broth (or chicken broth) for 1 cup water. Add 1/2 tsp salt while cooking. Set aside.
Cook frozen peas according to package directions. Set aside.
Heat oil in medium saucepan over medium heat and saute onion, peppers and garlic until tender.
Reduce heat to low and add couscous and peas. Gently toss until all ingredients are evenly distributed. Salt and pepper to taste.
ahrensm: (Default)
After a two week hiatus due to the fact that J was sick, I returned to full-fledged cooking today. On the rotation, vegetarian was the order of the day.

This dish is very rich without being too horribly fat-laden. Very earthy and slightly sweet.

Mushroom Pasta Bake


8 ounce(s) Cooked Penne Pasta (or other)
2 tablespoon(s) Butter
1/4 cup(s) Onions (green onions are nice)
4 ounce(s) Portabello Mushrooms
4 ounce(s) White Mushrooms
1 teaspoon(s) Dried Thyme (or 1Tfresh Thyme)
3 clove(s) Garlic
1/4 cup(s) White Cooking Wine
1/4 cup(s) All-purpose Flour
2 cup(s) 2 % Milk (or skim)
1 cup(s) Asiago Cheese


Melt butter in large skillet over medium-high heat. Add onions and saute' until clear. Add mushrooms, thyme, garlic, and salt/pepper to taste; saute until mushrooms are tender -- about 6 minutes. Add cooking wine and cook 1 minute more stirring often. Remove from heat.
In a dutch over over medium-high heat, combine flour and milk. Stirring constantly with a whisk, bring to boil. Boil for about 1 minute still stirring constantly until mixture begins to thicken. Remove from heat and stir in cheese until melted.
Add pasta and mushroom mixture and gently toss to combine.
Gently transfer to backing dish lightly coated with cooking spray. Sprinkle remaining cheese over top and bake at 375 for about 20-30 minutes until cheese melts and just begins to brown.
ahrensm: (Default)
Wow who knew retirement would be such a busy time? I have managed to work in a fair amount of cooking and have developed some extremely scrumptious recipes.

In addition to the 3-bean salad and the flourless chocolate torte, over the last two weeks I have successfully made:

Pasta with Tomato Alfredo
10 ounce(s) Dried Pasta (or 20 oz frozen ravioli)
1/2 cup(s) Butter
1 pint(s) half-and-half (or heavy cream)
2 tablespoon(s) White cooking wine
1 can(s) diced petit tomatoes
2 clove(s) garlic
1 teaspoon(s) Oregano (or 1/8 C fresh chopped)
1 teaspoon(s) Basil (or 1/8 C fresh chopped)
1 cup(s) fresh parmesan cheese
1/4 cup(s) Spagetti Sauce from a jar

Cook pasta according to package directions.
Meanwhile melt butter in a medium sauce pan. Add half and half and spices. When begins to boil, add wine, spagetti sauce and tomatoes and stir until well blended and heated through. Salt and pepper to taste. Gently stir in parmesan cheese until melted.
Pour over cooked pasta and gently toss.
Serve with extra parmesan sprinkled on top for garnish

Lemon/Dill Salmon
6-8 ounce(s) Fresh Salmon
1 cup(s) white cooking wine
1 cup(s) Water
2 tablespoon(s) lemon juice
2 teaspoon(s) Dried Dill (or several sprigs fresh)
1 teaspoon(s) onion powder
2 tablespoon(s) unsalted butter
2 tablespoon(s) Lemon Juice

Poach salmon, water, wine, 2 T lemon juice in a heavy covered skillet until easily flaked. (about 15 minutes).
In a small saucepan combine 2 T lemon juice, dill, butter and onion powder. Stir until well blended. Add salt and pepper to taste.
Transfer Salmon to plate and pour sauce over it. Serve immediately.
Can be kept warm in oven for up to an hour without ruining it.

Plus these which I'll post recipes for in a day or two...
Brussel Sprouts and Baby Carrots with a brown sugar/pepper glaze -
Rice Pilaf -
Coconut Cream Pie -
Spinach-Feta Tarts -

I used other people's recipes for:

Chicken Cordon Bleu - http://www.myrecipes.com/recipe/chicken-cordon-bleu-10000001134074/
Black Bean Quesadillas with Corn Salsa - http://www.myrecipes.com/recipe/black-bean-quesadillas-with-corn-salsa-10000000592357/

With the Chicken, I used Canadian bacon instead of expensive prosciutto.
With the Quesadillas, I used whole wheat tortillas.
All the above were scrumptious and well received by the family.

I unsuccessfully tried home made caesar salad dressing, spicy oven french fries, peanut noodles, and catalina chicken. I will keep working on these and post recipes when they are perfected.

If you try any of these, let me know how you like them or what alterations you made.
ahrensm: (Default)
Today's menu is:

Chicken Cordon Bleu
Spicy Oven Fried Potatoes
Three Bean Salad
Flourless Chocolate Cake

I made the cake and the salad yesterday. http://www.myrecipes.com/recipe/chocolate-torte-169955/


I think I under cooked the cake by about 5 minutes. It was a tad sticky, but it was so very delicious. I used sour cream for the topping and did not whip it to peaks, but just until a thick sauce and drizzled that over the cake. This cake is not very sweet, but is so chocolaty.

Today I will make the chicken and potatoes.
ahrensm: (Default)
I am retiring in two weeks and have been collecting recipes for years. Recipes that I have not had time to even try. So, now that I will be a lady of leisure, I'm going to start cookin'. Will post recipe, alterations, reviews from both myself and my husband ... and the kids when they come over.


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October 2012

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