Baked Ziti with Summer Vegetables: What's Baking?

     This month the What's Baking? challenge was hosted by Jade of The Mess Pot.  Her theme for August was Celebrate Summer by using either an ingredient that makes people think of summer or an ingredient that is in season in the summer.  When I started deciding what to make I had to go no further then my own backyard.  My vegetable has been in full bloom as has my herb garden.  After taking a quick inventory of what I had out in the garden it was easy to decided on a recipe.

      I made a baked ziti with summer vegetables and herbs.  Included in the ziti were zucchini, yellow squash, tomatoes, oregano, and parsley all grown in my garden.  The sauce includes a little bit of olive oil, a little ricotta cheese, some mozzarella, and some herbs.  It was a light and fresh pasta dish that didn't weigh me down in the summer heat.  Additional vegetables or herbs could be added according to what is available.  This is a delicious pasta that I will be making again as I pick more vegetables from the garden.

Baked Ziti with Summer Vegetables (adapted from Cooking Light)

9 oz. uncooked ziti or penne
2 T. olive oil, divided
1 medium yellow squash, chopped
1 medium zucchini, chopped
1/2 medium onion, chopped
1 medium tomato, chopped
3 garlic cloves, minced
1 c. part skim mozzarella cheese, shredded
2 T. fresh chopped parsley
1 T. fresh chopped oregano
1 t. salt

1 t. black pepper

1/2 t. red pepper

1/2 c. part skim ricotta cheese

1 egg

1.  Cook pasta according to package directions.  Drain and keep warm.

2.  Preheat the oven to 400 degrees.  Heat a large skillet over medium high heat.  Add in 1 T. olive oil.  Once it is hot add in the zucchini, squash, and onion.  Saute for 5 minutes.  Add in the tomato and garlic and continue sauteing for 3 minutes.  Remove from the heat and stir in the pasta, 1/2 c. mozzarella, herbs, salt, and both peppers. 

3.  In a small bowl combine the ricotta cheese and egg.  Stir into the pasta mixture and spoon into a 9 x 13 pan coated in cooking spray.  Sprinkle with remaining mozzarella.  Bake at 400 degrees for 15 minutes.  Remove from oven and sprinkle with fresh chopped parsley and grated Parmesan cheese.

This post linked to:

Tempt My Tummy Tuesdays, Dr. Laura's Tasty Tuesdays
What's Cooking Wednesday?  What's on Your Plate Wednesday?
Cast Party Wednesday, Made it on Monday

Cinnamon Apple Coffee Cake: The Secret Recipe Club

       This is the third month that I've been involved in The Secret Recipe Club and I love searching a different blog every month looking for a recipe I'd love to try.  This month the blog I received was This is how we eat by Laura Rees.   I loved how easy it was to navigate Laura's blog.  She had very defined categories and my favorites were her healthy meals tag and her desserts tag.

        I had to start back to work this week so as I was looking over the blog, I was trying to find something that would help me get out the door in the morning and back into the swing of teaching.  When I found an apple coffee cake that meant for breakfast I knew that was the dish I had to make.  I don't eat breakfast all that often and when I do it's usually something sweet.  I love the taste of tart apples in a sweet baked good so I knew this was the perfect dish to get me off to school on time.

       The cake was really simple to make with only a few ingredients.  It is then topped off with slices of apples and a sweet crumble topping.  It smelled heavenly in the oven and I could hardly wait for it to cool before I swiped a piece.  The cake is moist and lightly sweetened.  The tart apples give a nice contrast and the crumble topping adds the perfect crunch.  I had a slice on my way to the first day of the new school year and my day was good from then on. 

Cinnamon Apple Coffee Cake (adapted from This is how we eat.)
1 stick butter, at room temperature
1/4 c. sugar
1 egg
1 egg white
2 T. applesauce
1 t. vanilla
1 t. cinnamon
1/2 t. nutmeg
1 apple, peeled, cored, and thinly sliced
1 c. flour
1/2 t. salt
1 t. baking powder

For the crumb topping:
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
4 T. butter at room temperature.

1.  Preheat the oven to 350 degrees.  Spray an 8 x 8 baking pan with cooking spray and set aside.

2.  In a bowl cream the butter and sugar together.  Add in the egg and egg white and whisk until blended.  Stir in the applesauce and vanilla and mix until well combined.

3.  In a small bowl combine the flour, salt, baking powder, cinnamon, and nutmeg.  Stir the dry ingredients into the wet ingredients forming a thick batter.  Spread the batter into the bottom of the 8 x 8 pan.

4.  Arrange the apple slices on top of the batter making sure to cover the entire top.

5.  In a small bowl combine the crumb topping ingredients and mix until crumbly.  Sprinkle over top of the apples.  Bake for 35 minutes.

6.  Remove from oven and let cool for 20 minutes before cutting.

      

This post linked to:
Meatless Monday, Mangia Monday, Mouthwatering Monday

Vampyre Kisses

Vampyre Kisses is the first in a new series by Elizabeth J. Kolodziej . The prologue goes back hundreds of years ago when the goddess of the witches warns Macsen, a guardian, to protect the Wikkerie line of witches at all costs. While she cannot be specific, she tells of a war where the Salt Whips will join with evil forces and will destroy the Wikkerie line of witches if they are not protected.

The book then flips to present day where 23 year old Faith is tired of working at her dead end job. She goes around in a saddened state due to the mysterious death of her father 4 years earlier and the distance her mother put between them. Her life changes the night she goes to a club with her best friend, Mac.

While at the club she meets the mysterious Trent. He is good looking, confident, and sweet as well. They dance the night away until he has to leave, but first he promises to see Faith again soon.

Trent is a vampire on a mission to find a human to take to his Master to help repopulate the vampire race. When he finds Faith his maker immediately tells him he can’t bring her to the master. Trent doesn’t know why but he makes it his business to find out.  There is something about Faith that he is drawn to.

It turns out when Faith was just a young girl she was given a vampyre kiss by her father’s lover, who is a vampire. A vampyre’s kiss can only be given by a very old, very powerful vampire and it protects the one it’s given too. The reason Trent can’t bring her to the master is because the vampire who gave Faith the vampyre’s kiss is older then the Vampire Master.

Trent and Faith meet again and Faith is slowly brought into the world of the supernatural. She learns that Trent is a vampire. She learns of Morgan, another vampire and her father’s lover. She meets Zou Tai, the prince of the werewolves.   All of this is overwhelming but it is nothing compared the secret Morgan finally shares: Faith is the last witch left on Earth and it’s up to her to keep her race going.

Around this time the blood stone is stolen from the vampires and the moon stone is stolen from the werewolves. Without these stones the vampires and werewolves will not be able to retain the powers of their respective races. Soon all the supernatural beings are on a hunt for the stones.

Before Faith is able to help she needs to learn to use her magic. With help from Morgan, Trent, ZT, and even Mac, Faith embarks on a journey to find her true self. She goes to Alkyre, a shapeshifter who has dedicated his life to learning about witches and helping them learn to use their powers. She trains with him for weeks until she is finally ready to go out on her own.

The war begins and only one side can win.  Faith is in the battle and when she meets the enemy she must defeat she is in for the surprise of a lifetime.  The enemy is someone she knows well and can't beleive has betrayed her.

I really enjoyed reading this book.  I felt as though it moved quickly and kept my interest throughout.  While there were a few scenes that were a bit "cheesy" there were enough parts that kept me engaged and wanting to read more.  I'm looking forward to reading the other books in The Last Witch series.

I give this book 3 ½ out of 5 stars.

**I was given a copy of this book to review by the author.**
This post linked to:
Book Review Wednesday

Muffins Two Ways: Banana & Apple Cinnamon

     One of my favorite things to eat for breakfast are fruit muffins.  I like using fresh fruit in them and reducing the amount of butter in them so that they are a little healthier.  They are perfect for me in the morning because I'm always in a rush to get out the door and don't have a lot of time for breakfast.  With fruit muffins I feel that I'm eating something semi-healthy but also something quick and delicious.

     The fruit muffin I make the most is a banana muffin because I often have bananas that I'm trying to use up.  My favorite breakfast fruit muffin is the apple cinnamon.  I recently went on a trip to Canada with my family and we had a 12 hour drive ahead of us.  I wanted to make muffins both for breakfast and as a snack.  I began preparing the mix for banana muffins, then at the last minute divided it in two and ended up making 6 of each muffin.  They were both moist and flavorful.  My family ate half of them for breakfast the first morning and we snacked on them until we were back in the United States.  These muffins are so simple to make and perfect for people who are "on the go".

Breakfast Muffins (Two Ways)  (Basic muffin recipe adapted from Muffins: 40 Tantalizing Recipes for Tasty Muffins by Laurie Evans, Fiona Roberts, and Annie Rigg)
3 T. butter
3 T. applesauce
1/2 c. sugar
2 T. honey
1/3 c. milk
1 egg
1 egg white
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 t. vanilla

For the banana muffins:
1 banana
1/2 t. nutmeg
1/2 c. chopped pecans (optional)

For the apple cinnamon muffins:
1 apple peeled, cored, and diced
1/2 t. cinnamon
3 T. brown sugar
1 t. cinnamon

1.  Preheat the oven to 375 degrees.  Line a 12 cup muffin tins with paper liners.  I used 6 red and 6 green so I could tell the muffins apart.

2.  In a medium mixing bowl combine the milk, sugar, butter, applesauce, egg, egg white, and vanilla.  Stir until well combined.  Set aside.

3.  In a medium mixing bowl combine the flour, baking powder, and salt.  Add the wet ingredients to the dry ingredients and stir until just combined.  Split the mixture into two, keeping one in the original mixing bowl and transferring the other half into the bowl used for the wet ingredients.

4.  In one bowl mash a banana.  Add in the nuts (if desired) and sprinkle in the nutmeg.  Stir gently.  Pour into 6 of the muffin cups.

5.  In the other bowl mix the chopped apples and cinnamon.  Stir gently.  Pour into 6 of the muffin cups. 

6.  In a small bowl combine the brown sugar and cinnamon.  Sprinkle over the apple cinnamon muffins.

7.  Bake in the oven for 22-25 minutes or until a toothpick stuck in the center comes out clean.  Cool on a cooling rack.

This post linked to:

Sweets for a Saturday, Party Mindie Style

Sweet Tooth Friday, So Sweet Sundays, Muffin Monday

Creamy Spinach Ravioli

     As a Foodbuzz Featured Publisher I sometimes get an opportunity to sample foods and use them in my everyday meals.  As part of the Foodbuzz Tastermaker Program, I received four bags of Birds Eye Chef's Favorites.  In the sample bag I received two types of risotto, creamed spinach, and veggies with rice.  The one I was immediately drawn to was the steamfresh, lightly sauced, creamed spinach.

     I always enjoy making ravioli for dinner.  I've had ravioli in marinara sauce, ravioli with garlic butter, and ravioli with pesto.  I came across a vegetarian recipe with a creamy spinach sauce that sounded wonderful and would incorporate the Birds Eye Chef's creamed spinach.  The recipe calls for red bell pepper but I didn't have one so I used a green pepper.  It tasted great but next time I'll use the red pepper because it would give a nice contrast to the colors.

     The sauce is a light yet creamy, cheesy sauce filled with spinach and seasonings.  It is surprisingly low in fat for a cream sauce.  I like the addition of the mushrooms, peppers, and spinach to the sauce to give it added flavor and more nutrition.  The resulting cream sauce tastes almost like a light spinach artichoke dip.  It tasted great with spinach ravioli.

Creamy Spinach Ravioli (adapted from Sweet Beginnings)

6 oz. sliced mushrooms

2 chopped shallots
1 red or green bell pepper, diced
1 (24 oz) package of spinach stuffed ravioli
2 garlic cloves, minced
1 t. black pepper
1/2 t. salt
1/4 t. nutmeg
4 oz. reduced fat cream cheese
1/4 c. lowfat milk
1/4 c. Parmesan cheese
1 package (10 oz) Birds Eye Steamfresh Chef's Favorites Lightly Sauced Creamed Spinach, thawed

1.  Cook ravioli according to package directions.  Drain and keep warm.

2.  Heat a large skillet over medium high heat.  Spray with cooking spray and add mushrooms, shallot, bell pepper, garlic, black pepper, and salt.  Cook while stirring for 5 minutes or until the vegetables are tender.

3.  Reduce the heat to low and stir in the cream cheese, milk, and nutmeg.  Continue stirring until the cream cheese is melted and the sauce is smooth.

4.  Stir in the creamed spinach and Parmesan cheese and simmer for 2 minutes.  Pour the ravioli into the pan with the spinach mixture.  Toss to coat.  Serve warm.

Sweet and Sour Tofu

      I love eating sweet and sour chicken and tofu at the Chinese restaurant near our house, but I know it’s deep fried and full of fat. When I found a recipe for Sweet and Sour tofu that didn’t use much oil and incorporated a ton of vegetables I knew I had to make it. It seemed as though the recipe for the sauce would make a ton so I cut it by 1/3 and there was still too much sauce.

     The sauce was very good; both sweet and tangy. I let it simmer on the stove to thicken it up and served the tofu over rice. It was tasty and so much lighter then what we get at the restaurant. I would make this again and I’d like to try the sauce with chicken as well.

Sweet and Sour Tofu (adapted from Alton Brown’s I’m Just Here for the Food Version 2.0)

2 pounds of extra firm tofu (2 blocks, 1 pound each)

1 c. light soy sauce

1 T. minced garlic
2 T. minced ginger
1 c. flour, divided in half
½ c. cornstarch
1 t. salt
1 t. black pepper
3 T. olive oil
2 c. ketchup
½ c. sugar
1 c. red wine vinegar
¼ c. honey
3 T. light soy sauce
2 T. vegetable oil
½ large onion, chopped
1 c. chopped celery
1 c. chopped carrots
1 c. chopped red and green peppers
1 c. broccoli florets
1 (12 oz) can pineapple (with ½ c. juice)

1. Slice the tofu bricks sideways into 4 pieces each. Place on paper towels then cover with paper towels. Place a heavy pan on top and let drain for 30 minutes.

2. Meanwhile, mix the soy sauce, garlic, ginger, ½ the flour, and cornstarch in a small bowl.

3. Put the drained tofu in a shallow dish and cover with soy marinade. Cover and allow to marinate 2-4 hours in the refrigerator.

4. Remove the tofu from the refrigerator and drain any extra liquid.

5. Heat 3 T. olive oil in a frying pan over medium heat. In a shallow dish combine remaining flour, salt, and pepper. Dredge tofu through the flour and put into frying pan. Fry 2-3 minutes on all side or until golden brown all over. Remove to a cutting board and cut each strip into 4 pieces. Set aside.

6. In a small bowl combine ketchup, sugar, vinegar, honey, soy sauce, and pineapple juice. Mix well and set aside.

7. In the same frying pan you cooked the tofu in heat the vegetable oil. Toss in the vegetables (except for broccoli) and pineapple. Sauté for 5 minutes then add in the tofu and half the sauce. Stir in the broccoli and heat until the sauce boils for 2 minutes.

8. Serve over rice with a side of the remaining sauce.

This post linked to:

Dr. Laura's Tasty Tuesdays, Tempt My Tummy Tuesdays

Made From Scratch Tuesdays, Cast Party Wednesday

 Made it on Monday, What's Cooking Wednesday

Intoxication: A Novelette

Intoxication, a novelette by Tim Kizer, features Leslie, a woman who is sure someone is trying to kill her. The story opens with Leslie’s friend Rick drinking a cup of coffee meant for Leslie. He has a horrible reaction and almost dies from poison that was put into the coffee.

Leslie begins the hunt for the person who tried poisoning her. Her hunt becomes almost intoxicating to her as she puts cameras both in her office and in her apartment, buys a Glock to protect herself, and then begins to form a plan.  Her plan starts when Helen, a co-worker, brings her another cup of coffee and Leslie makes her drink it in front of her. The next day Helen is rushed to the hospital from being poisoned. It turns out while Helen delivered the coffee, she was not the one to make it.

Leslie begins following the trail of the person who poisoned her coffee and finally ends up getting the right woman. Unfortunately, that woman has a more sinister plan for Leslie. It all goes back to several years before when Leslie was drinking and driving and had a very bad accident; one she thought no one else knew about.

I found that the story started out strong with some insight into Leslie’s mind. There are a few twists and turns that made me want to read more.  Then the ending came abruptly and didn’t feel like it fit with the rest of the story.  It's worth a read if you have the time and is a short story to read.

There is no star rating for this novelette as it is under 100 pages.

**I was given a copy of Intoxication by the author to review.**

Tortellini Primavera

    I’m still working my way through many of the recipes from my Taste of Home cookbook. I’m currently in the pasta section, one of my favorites. In this case I took two of the recipes from one page, combined them together, changed a few ingredients, and made an awesome tortellini primavera.

    I used a variety of fresh vegetables sautéed in olive oil then mixed with a delicate sauce of white wine, chicken stock, and butter. Served over top of cheese tortellini and topped with almonds and parmesan cheese. This is a great vegetarian dish. It’s filling without being too heavy and the almonds add a nice crunch to the dish.

Tortellini Primavera (idea from Taste of Home)

19 oz. bag frozen cheese tortellini

2 T. olive oil

2 cloves garlic, minced
½ medium onion, diced
1 medium zucchini, chopped
1 medium yellow squash, chopped
4 oz. sliced mushrooms
1 c. fresh broccoli florets
¼ c. chicken stock
¼ c. white wine
1 t. black pepper
½ c. Parmesan cheese
¼ c. almonds (optional)
¾ c. marinara sauce (optional)

1. Cook the tortellini to package directions. Drain and keep warm.

2. In a large skillet heat the over medium heat. Add the garlic and sauté for a minute or until fragrant. Add in the onion and cook 2 minutes. Throw in the zucchini and squash and sauté an additional 3 minutes.

3. Add the mushrooms and broccoli florets and cook for 2 minutes. Slowly pour in the chicken stock and white wine. Sprinkle with black pepper and heat 3-4 minutes. Add the tortellini to the pan. Sprinkle with half of the Parmesan cheese and stir.

4. Spoon onto a plate and top with almonds and 1-2 tablespoons of marinara sauce if desired. Finish with additional Parmesan cheese.

Strawberry Trifle

     Last weekend we were invited to a friends house for a bar-b-que.  I was asked to bring a dessert with fruit in it.  I had a hard time deciding what to bring but after searching my cupboards I found I had all the ingredients to make a strawberry trifle.  I've never made a trifle before but it seemed simple enough.

     I didn't have time to make a full cake so I made a cupcake recipe and cut them into cubes.  I then made a white chocolate pudding to pour over top of the cake and finished it off with homemade whipped cream.  For all the components that went into making the trifle I was surprised how easy it was and how quickly it came together.

     The trifle ended up tasting amazing.  The vanilla cake was lightly marinated with the white chocolate pudding but it wasn't too soggy.  The strawberries were soaking into the cake and the slightly sweetened whipped cream was the perfect topping.  It was a fresh and summery dessert that is perfect to take to a cookout.

Strawberry Trifle (recipes adapted from Annie's Eats, Allrecipes)
For Vanilla Cupcakes:
1/4 c. butter, softened
1/3 c. sugar
1 egg
1 egg white
1 t. vanilla
3/4 c. flour
1 t. baking powder
1/2 t. salt
3 T. milk

1.  Preheat the oven to 350 degrees.  Line a muffin tin with 6 paper liners.

2.  In a bowl cream the butter and sugar.  Add in the egg and egg white and beat well.  Stir in the vanilla extract.

3.  In a small mixing bowl combine the flour, baking powder, and salt.  Add half the flour mixture to the sugar mixture and mix well.  Add in the milk and stir.  Then add in the remaining flour and mix for 2 minutes.

4.  Pour the batter into the muffin cups filling them 2/3 of the way full.  Cook for 18-20 minutes or until a toothpick comes out clean.  Let them cool on a wire rack for 20 minutes then cut all 6 cupcakes into 1 inch pieces and set aside.

For the white chocolate pudding:
2 c. milk
1/2 c. sugar
3 T. cornstarch
1/2 t. salt
1 t. vanilla
1/4 c. white chocolate chips, melted

1.  In a medium saucepan over medium heat cook the milk until it begins to simmer; do not boil.  In a small bowl combine the sugar, cornstarch, and salt.  Pour the sugar mixture into the hot milk a little at a time.  Mix until it is dissolved and continue adding in the sugar mixture until it is all dissolved.

2.  Melt the white chocolate and then stir it into the milk mixture.  Continue cooking over medium heat until the pudding thickens enough to coat the back of a spoon.  Remove from heat and stir in the vanilla. Pour into a bowl and refrigerate at least an hour.

For the Whipped Cream:
1 c. heavy cream

1 t. vanilla

2 T. powdered sugar

1.  In a large bowl use a hand mixer and beat the cream until stiff peaks form.  Add in the vanilla and powdered sugar and mix an additional minute.  Do not over beat.  Refrigerate until ready to serve.

To assemble the trifle:
6 vanilla cupcakes cut into 1 inch cubes
1 c. white chocolate pudding
1 quart of strawberries, stems removed and sliced
1 c. whipped cream

1.  In a large glass bowl put half of the cupcake pieces on the bottom of the bowl.  Evenly spoon 1/2 of the pudding mixture over top of the cupcakes.  Cover with half of the strawberry slices.  Top with half of the whipped cream.  Repeat with the remaining ingredients.  Refrigerate at least 2 hours before serving.

This post linked to:

Cast Party Wednesday,  Made it on Monday,  What's Cooking Wednesdays

What's On Your Plate Wednesdays? Sweets for a Saturday

So Sweet Sundays

Corn Chowder with Summer Vegetables

     This week our recipe swap  topic was summer vegetables.  I was happy with the category because I have a ton of vegetables growing out in my garden and was looking forward to using them in a new summer dish.  I received a summer corn and vegetable soup from Christine's Kitchen Chronicles.  It sounded light and summery and was filled with summer vegetables.

      I changed the dish to make it in the crock-pot because of how hot it has been outside.  The chowder gets a lovely light yellow color that contrasts beautifully with the red, green, and white vegetables that are throughout the soup.  It has a light corn flavor with touches of garlic and herbs.  The vegetables really come together and make a nice summer soup.  It was easy to make and perfect for this time of year. 

Corn Chowder with Summer Vegetables (adapted from Christine's Kitchen Chronicles)
4 c. fresh corn kernels or frozen corn kernels, thawed
2 c. low fat milk
1 t. olive oil
2 garlic cloves, minced
1/2 large onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini, diced
2 c. chicken broth
1 (15.5 oz) can yellow or white hominy, drained
1 plum tomato, seeded and diced
1 t. salt
1 t. black pepper
2 t. fresh parsley, chopped
2 t. fresh sage, cut into ribbons (basil can be substituted)

1.  Heat olive oil in a large skillet over medium heat.  Add in the garlic, onion, green pepper, red pepper, and zucchini.  Saute for 5 minutes then put in the crock-pot.

2.  Add the hominy and chicken broth in the crock-pot.  Sprinkle in the salt and pepper and stir.

3.  In a food processor combine the milk and corn and process until smooth.  Pour the corn mixture into the crock-pot along with the tomatoes.  Cook on low for 6 hours.  Just before serving top with sage ribbons.

This post linked to:

Meatless Mondays, Mangia Mondays

Dr, Laura's Tasty Tuesdays, Made From Scratch Tuesdays

Real Food Wednesdays

This recipe is being featured at:



Italian Herb Oven Baked Tilapia & Blogiversary Winners!

     Thank you to everyone who participated in my Blogiversary giveaways!  I used random.org to randomly select the winners of all three giveaways.  The winners are:

• Giveaway #1 Sweet Celebrations:  #4 Melissa @ I Was Born to Cook  "Congratulations! Tough to pick just one favorite, but right now I'm loving a variety of homemade ice creams."
• Giveaway #2 Reading is Fun:  #11 Jessica "Favorite for entertainment value was Water for Elephants...but right now I'm reading The Omnivore's Dilemma, and it's fascinating..."
• Giveaway #3 Learn to Can:  #4 sugarswings"hmmm, maybe peaches or rhubarb...thanks for sharing!"

    Congratulations to all of the winners!  I have either e-mailed you or contacted you in some way so please e-mail me within 48 hours with your address so I can send out your prize!  

     I’m always looking for new ways to cook tilapia. It’s one of the only fish I eat and I’ve only made it a handful of ways. I recently saw where someone dipped the fish in Italian dressing then in the crust and baked it. It sounded good to me so I came up with a crust and seasoning mix to go along with it. This fish is so moist and flavorful with a crunchy crust from the oven. It’s also one of the healthier ways I make the tilapia.

Italian Herb Oven Baked Tilapia

4 tilapia filets

4 T. Italian dressing

1/3 c. panko breadcrumbs

1/3 c. crushed Saltine crackers

1/3 c. Parmesan cheese

2 t. parsley

2 t. paprika

1. Preheat the oven to 375 degrees. Spray a 9 x 13 cookie sheet with cooking spray.

2. Put the Italian dressing in a shallow dish. Combine the remaining ingredients in another shallow dish and mix well.

3. Take each tilapia filet and dip both sides in the Italian dressing then coat well with the crumb mixture. Place on the baking sheet.

4. Spray the tops of the filet with cooking spray or drizzle with olive oil. Bake for 15 minutes or until cooked through and the crust is golden brown.

This post linked to:

Not Baaad Sundays, Mouthwatering Mondays

Hit List (an Anita Blake Vampire Hunter novel)

     I have been a fan of the Anita Blake Vampire Hunter novels since Guilty Pleasures came out.  I really liked Anita as the books strong main character.  The first 12 books in the series were really great and then the next 7 books came out.  Books 13-19 are full of the ardeur and Anita's need to have sex with multiple men multiple times in the books.  I almost gave up on the series during these books.  The only book that saved it for me was Blood Noir.  Now Laurell K. Hamilton has hit book number 20 and she has come back to where it all started with Hit List.

    This book is back to Anita being the strong woman in charge who doesn't need a man in her life.  The book starts out with Anita and Ted, aka Edward, hunting vampires as part of the US Marhalls preternatural branch.  This is their fourth city in a month where a serial killer is brutally murdering weretigers.  As Anita and Edward look into things they learn that the killings are being done by "those who shall not be named" (The Harliquen). 

    Things take a turn for the worse when a Marshall is seriously injured while the Harliquen try to take Anita alive.  It turns out the Mother of All Darkness is looking for Anita as a host body once again.  Edward and Anita decide they cannot fight them alone and have to call in the only two other US Marshalls who are as good as they are:  Bernardo and Olaf.  The four of them must prepare to battle the most powerful vampires and wereanimals on the Earth.

   There is a lot of crime fighting, guns shooting, and hand to hand combat in this book. I feel like Anita Blake is finally starting to get back to who she was when this series started.  She's strong, she's a fighter, and she doesn't need any man to back her up.  She barely spares a thought for her men at home.  About halfway through the book a few of her bodyguards from home turn up but they mostly stay in the background while she and Edward take center stage. 
    The only thing this book is lacking is the ending.  Throughout the book it is one action packed moment after another then at the end it all stops.  It is 5 pages of abruptly tying up a bunch of loose ends.  I was thrilled by this ending, but I am glad to see Anita back to her a$$-kicking self.

I give this book 4 out of 5 stars.

This post linked to:
Book Review Party Wednesday, Saturday Situation

Blueberry Pie Filling & Blogiversary Giveaway #3

    There is nothing better then having a fresh fruit pie in the middle of January.  I've had blueberry, strawberry, and strawberry rhubarb in the middle of winter from other people and it has been wonderful.  Blueberries were super cheap at our local market this week so I bought several quarts and made blueberry pie filling to get me through the winter.

    My first hurdle was finding Clear Jel.  Apparently they don't sell it in stores so I had to go searching online for it.  When I finally found it I ordered several packs so I could can several different fresh fruit pie fillings.  This recipe is super easy and does not require any peeling, chopping, or mashing.  I ended up adding the food coloring and I would recommend it as it adds a beautiful color to the filling.  It tastes good too.  It is sweet, but also has sour notes from the berries.

Blueberry Pie Filling (recipe from Ball Complete Book of Home Preserving)
7 c. blueberries
1 2/3 c. sugar
2/3 c. ClearJel
10 drops blue food coloring
3 drops red food coloring
2 T. lemon juice

1.  Prepare the canner, jars, and lids.

2.  Bring water to a boil in a large saucepan.  Add the blueberries and cook for 1 minute.  Drain well and return to pot.  Cover to keep warm.

3.  In a large pot combine the sugar and ClearJel.  Whisk in 2 cups of water.  Add in the food coloring and mix well.  Bring the mixture to a boil then reduce heat.  Boil for about 5 minutes, stirring constantly, until it thickens.  Add in lemon juice and cook for 1 minute.  Remove from heat.

4.  Fold in the warm blueberries.  Ladle hot pie filling into hot jars, leaving 1 inch of headspace.  Remove air bubbles.  Wipe the rim of the jars, center the lid on the jar, and screw band down to fingertip tightness.

5.  Put jars in the canner and boil for 30 minutes with the lid on.  Remove canner from heat.  Wait 5 minutes then remove jars.  Let sit for 12 hours then test the seal.

Makes 4 pint or 8 half pint jars

      My third and final Blogiversary giveaway is a Learn to Can giveaway.  I have totally fallen in love with canning this summer and I hope that you will too! Included in this prize package are:

-Ball's Blue Book Guide to Preserving

-a silicone, collapsible funnel

-a spatula

-3 packets of Ball Classic Pectin

-Ball Dissolvable Canning Labels

-3 sheets of Ball Canning coupons

     To enter the giveaway you must complete the mandatory entry. You may also complete either of the optional entries in order to receive extra entries into the giveaway. All entries must be in by Saturday, August 6 at midnight. Giveaway is open to all US residents. Winner will be announced Sunday, August 7.

Mandatory Entry: Leave me a comment telling me what fruit or vegetable you would most like to learn to preserve. Don't forget to include your contact information so I can contact you if you are the winner!

This post linked to:
Fresh Food Friday,  Fat Camp Friday, Sweet Tooth Friday
Friday Potluck, Sweets for a Saturday, From Mess Hall to Bistro

Red Velvet Layer Cake & Blogiversary Giveaway #2

      I'm not sure why there is so much hype over red velvet cake.  I mean, if it was the only cake at a party I'd eat it, but if there were other choices I'd most likely go for something else.  Is it the deep red color, the texture, or the subtle chocolate flavor?  I have no idea why there is such a craze over the red velvet cake but whatever the reason, my cousin has red velvet cake fever too.

    For the past year she has been begging me to make her a red velvet cake.  Last year I was going to make her cupcakes but ran out of time.  Her birthday is this month so being the nice cousin that I am, I made her a red velvet cake.  I've made red velvet cupcakes before but I wanted to try a new recipe and I wanted to make a layer cake.

   This cake was easy to prepare and bake.  It turned out moist and delicious.  The cake was a bright red and had a light chocolate flavor to it.  The cream cheese frosting was rich and creamy.  The layer cake was easy to make and decorate.  My cousin loved her cake and it was a huge success at her birthday party.

Red Velvet Layer Cake with Cream Cheese Frosting (adapted from I Was Born to Cook)

1 T. butter, softened
2 1/2 c. flour
1 t. salt
2 T. cocoa powder
1/2 c. butter, melted
1 1/2 c. sugar
2 eggs
1 t. vanilla
1 c. buttermilk
2 T. liquid red food coloring
1 t. white vinegar
1 t. baking soda

Cream Cheese Frosting:

1 package (8 oz) cream cheese

1/2 c. butter, softened

3-4 c. powdered sugar
1 t. vanilla

1.  Preheat the oven to 350 degrees.  Grease two 8 inch round pans with softened butter.  Put parchment paper on the bottom of both pans and set aside.

2.  In a medium bowl combine the flour, salt, and cocoa powder.

3.  In a large mixing bowl cream the butter and sugar until fluffy.  Add the eggs and beat well.  Add in the vanilla and mix.

4.  In a bowl whisk the milk and food coloring.  Alternate mixing the milk and flour into the butter mixture, beginning and ending with the flour.

5.  In a small bowl combine the vinegar and baking soda.  Let it fizz and then fold into the cake batter.  Divide the batter in between the two pans and put in the oven.  Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

6. Put the cakes on a cooling rack and let cool completely.  Remove from pans.

7.  In a large bowl combine cream cheese, butter, and vanilla.  Mix with a hand mixer.  Add in the powdered sugar 1 cup at a time until thick and smooth. 

8.  Put one cake layer on a cake board.  Spread cream cheese icing on the top.  Place the second layer on top of the first.  Cover the entire cake with cream cheese frosting.  Decorate and then refrigerate.

   For my second giveaway of my Blogiversary week, I wanted to do a book giveaway.  I finally decided on three books for my three favorite things to do:  cook, read, and scrapbook. The second giveaway is a Reading is Fun prize pack. In addition to the three books, I've also included a few extra goodies.

 Included in this prize package are:

-Fix-It and Forget-It Lightly Cookbook (A wonderful cookbook if you enjoy using your slow cooker)

-Creative Memories Full of Love Book (170 pages of scrapbooking ideas!)

-The Monkey's Raincoat by Robert Crais (Because my favorite type of book is a good old fashioned mystery)

-A bamboo cutting board/cheese server with 3 utensils for serving cheeses.

-A shaker with 4 different past seasonings:  Robusto Italian, Pesto, Marinara, and Garlic & Onion. (These are great to shake on buttered noodles for a quick lunch)

      To enter the giveaway you must complete the mandatory entry. You may also complete either of the optional entries in order to receive extra entries into the giveaway. All entries must be in by Saturday, August 6 at midnight. Giveaway is open to all US residents. Winner will be announced Sunday, August 7.

Mandatory Entry: Leave me a comment telling me the title of your favorite book so far this year. Don't forget to include your contact information so I can contact you if you are the winner!


This post linked to:
Made it on Monday, Cast Party Wednesday
What's Cooking Wednesday, What's on Your Plate Wednesday?
It's A Keeper, Frugal Food Thursdays, Remembrance Cakes

It's My Blogiversary! Top 10 list & a giveaway

     I can't believe that it's been a year since I started my adventure in blogging.  It started out as something to dabble in after I got married and it's turned into something that I truly love and enjoy!  I'm still amazed by how many new recipes we've tried and books I've read.  Hezzi-D's has turned into something I'm proud of and I'm thankful for all my wonderful followers and fellow cooking bloggers.

   Taking a look back at all the recipes I've made and books I've read I came up with 10 categories and picked my favorite in each one.  So here they are in no particular order-my top 10 of my first year of blogging.

Favorite Appetizer:  Jalapeno Popper Dip

Favorite Soup:  French Onion Soup

Favorite Main Dish:   Korean Short Ribs

Favorite Pasta Dish:  Small Shells with Spinach, Bacon, and Sun-Dried Tomatoes

Favorite Book Club Book:  The Glass Castle

Favorite Side Dish:  Macaroni and Cheese with Ham

Favorite Vegetable Dish:  Grilled Zucchini with Spinach, Couscous, and Cheese

Favorite Cake/Cupcake:  Fresh Fraisiers with Strawberry, Blueberry, and Mango

Favorite Dessert:  Chocolate Chip Cookie Dough Brownies

Favorite Non-Book Club Book:  Madame Tussaud:  A Novel of the French Revolution

   To show my appreciation of my readers I'm going to be having three different Blogiversary giveaways over the course of the next week!  One today, one on Wednesday, and one on Friday so make sure you stop back and enter all three!  All three winners will be announced on Sunday.

   The first giveaway is a Sweet Celebration prize pack.  I love baking more then any other type of cooking, so I'm giveaway some wonderful items to help you bake up some of my favorite desserts!  Included in this prize package are:

-6 Wilton cookie cutters (heart, flower, 2 stars, moon, diamond)
-2 sets of cute cupcake liners (75 Wilton Watermelon liners, 50 heart liners)
-Paper cupcake tree (To display cupcakes on)
-A shaker of sprinkles
-Etch cookie cutter (butterfly shape)

    To enter the giveaway you must complete the mandatory entry.  You may also complete either of the optional entries in order to receive extra entries into the giveaway.  All entries must be in by Saturday, August 6 at midnight.  Giveaway is open to all US residents.  Winner will be announced Sunday, August 7.

    Mandatory Entry:  Leave me a comment telling me what your favorite dessert is.  Don't forget to include your contact information so I can contact you if you are the winner!
    Optional Entries:  Follow Hezzi-D's Books and Cooks on Google Friends Connect (+1)
                                   Follow HezziD on Twitter  (+1)

Don't forget to stop back on Wednesday and Friday to enter then other giveaways!

This post linked to:
Mouthwatering Mondays, Mangia Mondays
Tempt My Tummy Tuesdays, Made From Scratch Tuesdays