Vegetable Manicotti with Vodka Cream Sauce

     I have never made manicotti. That’s right. The princess of pasta has never made manicotti. Surprised? I am kind of surprised I’ve never made it. I like to eat it. I’ve had it at restaurants but I’ve never made it myself.

     I recently came across a recipe for a vegetable manicotti with a homemade vodka cream sauce. I was in love before I even made it. I made the sauce in the morning. It was easy to make and smelled divine. I covered it up and refrigerated it until I made the manicotti. Basically, you can use any vegetable you want in the manicotti. All you have to do is sauté it then add it to the cheese mixture. I’d recommend you have a base of onions, garlic, and spinach, but feel free to add in whatever veggies your family enjoys. We added mushrooms, artichokes, and shredded carrots.

      The manicotti took some time to prepare but it looked great. I spread some of the vodka sauce on the bottom of a pan, put in the manicotti, then topped it with the remaining sauce. They were really good! The manicottis were firm and easily held the stuffing. The insides tasted of a vegetables medley slathered in Italian cheeses. The sauce was wonderful with the vegetable manicotti. It wasn’t too heavy on the tomatoes and paired well with the vegetables. We each only ate 3 manicotti because they were so filling. This would be a great dish to prepare for company because it can be made in the morning and then refrigerated until it’s time to heat.

Vegetable Manicotti with Vodka Cream Sauce (adapted from Pretty Peas )

For the manicotti:
12 manicotti shells cooked, drained, and cooled
10 oz. frozen spinach, thawed and drained
1 T. olive oil
1 onion, minced
2 garlic cloves, minced
4 oz. mushrooms, chopped
1 can artichoke hearts, chopped
2 carrots, shredded
1 c. lowfat ricotta cheese
¼ c. Parmesan cheese
½ c. mozzarella cheese

1 t. salt

1 t. black pepper

1.  Preheat the oven to 350 degrees.  Spray a large baking pan with cooking spray.

2.   Heat olive oil in a sauté pan over medium high heat. Add in the onions and garlic and sauté for 5 minutes. Add in the mushrooms, carrots, and artichokes and cook for 3 more minutes. Remove from heat and let cool.

3. Put the spinach and the onion mixture in a large bowl. Add ricotta, mozzarella, and Parmesan cheeses. Mix well. Add in the salt and pepper and stir.

4. Stuff the manicotti with the prepared mixture. Place in the baking pan with vodka cream sauce covering the bottom.  Pour remaining vodka sauce over the top of the manicotti.  Cover with foil and bake for 20 minutes.  Remove foil and continue baking for an additional 10 minutes. 

**To freeze the manicotti, place on a cookie sheet and freeze for 3-4 hours.  Wrap in plastic wrap then place them in a freezer bag and keep frozen for up to 6 months.**


For the vodka cream sauce:
1 T. olive oil
½ onion, chopped
2 garlic cloves, minced
28 oz. can of crushed tomatoes
½ c. light cream
½ c. low fat milk
1/3 c. vodka
1 t. salt
1 t. black pepper
½ t. oregano
¼ c. Parmesan cheese

1. In a large skillet heat the olive oil over medium high heat. Add in the garlic and onions and sauté for 5 minutes. Add the crushed tomatoes and cook for 10 minutes or until the liquid has reduced by half.

2. Add in the cream, milk, and vodka stirring well to combine. Stir in salt, pepper, and oregano. Stir occasionally over simmer for 30 minutes.

3. Add in Parmesan cheese and remove from heat.


This post linked to:
Tempt My Tummy Tuesdays, Totally Tasty Tuesday
What's Cooking Wednesday, What's On Your Plate Wednesday?

Twice Baked Potatoes

     I love potatoes. They may be my favorite side dish. It doesn’t matter how they are cooked, I’ll eat them. One of my favorite ways to eat them is when they are twice baked. Surprisingly, I have never made a twice baked potato before. I recently found a recipe for them in my Taste of Home cookbook and decided to give them a try.

     I baked the potatoes according to the directions but found that they were not cooked all the way so I had to put them back in the oven. Next time I think I’ll pop the potatoes in the microwave for 4 minutes and then put them in the oven to make sure they are fully cooked. I also had some difficulty scooping out the centers and leaving the potato skin shell. On one potato I tore the skin so I ended up wrapping the outside in foil which did wonders to help it hold its’ shape. The other potato I managed to scoop out without disturbing the skin.

     The inside of the potatoes was a snap to make. I cooked them for the second time and when I pulled them out they looked amazing. They were creamy with lots of bacon and cheese. The skins were crispy and salty. They were awesome. My husband loved them and wanted me to make them again the next night.

Twice Baked Potatoes (adapted from Taste of Home )

2 medium potatoes

Sea salt
2 oz. one-third less fat cream cheese
3 T. low fat milk
1 T. butter
½ c. part skim cheddar cheese, divided
3 strips bacon, cooked and crumbled
1 t. chives
1 t. Salt
1 t. pepper
1. Preheat the oven to 400 degrees. Wash potatoes, poke holes in them, and rub the outsides with sea salt. Place on a baking sheet and bake for 1 hour or until the potatoes are tender.

2. Remove from oven and slice in half. Allow to cool for 10 minutes. Scoop out the pulp, leaving a thin potato skin shell. Place the pulp in a medium bowl and mash.

3. Mix the cream cheese, milk, butter, bacon, chives, and ¼ c. of the cheese in a bowl. Add the mashed potatoes and mix well. Sprinkle with salt and pepper.

4. Place the potato skin shells back on the baking sheet. Scoop the potato filling into each shell and top with the remaining ¼ c. cheese.

5. Bake for 20-25 minutes or until the cheese is melted.

This post linked to:

Not Baaad Sundays, Sundae Scoop Sundays, Mangia Monday

Rosemary Focaccia: What's Baking?

   This month the What's Baking? challenge was hosted by Jey of The Jey of Baking.  She challenged us to do some savory baking.  I knew immediately that I was going to make rosemary focaccia.  Focaccia is on my list of 31 while 31 and my cousin Jessie gave me a recipe for the rosemary focaccia a few months back.

   The focaccia was fairly easy to make.  I still had a few sprigs of rosemary growing in my herbs garden so I used that in the focaccia and on top of it.  Focaccia doesn't have much kneading which makes it easier then many other yeast breads.  It's also spread on a pan and baked instead of in a loaf pan.  The focaccia turned a golden brown and was nice and thin.  It was crisp on the edges and was tasty without anything on it.  It also made a flavorful sandwich bread.

Rosemary Focaccia (adapted from Gayno's School of Cooking)
2 1/2 c. flour
1 t. salt
2 T. fresh rosemary, chopped
1 t. dried rosemary
1 c. warm water
1 packet of dried yeast
2 T. olive oil

1.  In a small bowl combine the water, yeast, and oil.  Let sit for 5 minutes.

2.  In another bowl mix the flour, salt, fresh rosemary, and dried rosemary.  Mix the yeast mixture into the flour mixture.  Stir for 2 minutes or until the dough is just combined and smooth.

3.  Put in a bowl and cover.  Let the dough sit for 2 hours or until it doubles in size.

4.  Oil a quarter sheet pan and scrape the dough onto it without folding it.  Oil your hands and spread the dough to the edge of the pan.  Dock the dough at 1 inch intervals.  Brush the top with oil and sprinkle with salt and fresh rosemary. 

5.  Cover with plastic wrap and let rise 2 hours or until almost doubled. 

6.  Preheat the oven to 450 degrees.  Cook the focaccia for 20 minutes or until the top in golden brown.

This post linked to:

Friday Potluck, Fusion Friday, Foodie Friday

Shine on Fridays, Party Mindie

Spinach, Artichoke, and Roasted Red Pepper Quiche: Foodbuzz Tastemaker

    I go through around a dozen eggs a week which is funny because I don't like eating just eggs.  I like to make things with eggs in them and I bake with eggs all the time, but I would never go out to breakfast and order eggs.  As a Foodbuzz Tastemaker I was given two dozen Land O Lakes eggs to try for free.  While I use Land O Lakes butter all the time, I've never tried their eggs so I was anxious to find a recipe that I would eat that really featured the eggs.

    The thing I really like about the Land O Lake eggs are that they are produced by hens that are fed a vegetarian whole grain diet of whole grain corn and soybean meal.  There are no added hormones, antibiotics, animal fats, or animal by-products.  The price was reasonable as well.

      I settled on making a quiche because it really features the eggs but uses a lot of other wonderful ingredients as well.  I've made many quiches with ham, bacon, and sausage, but I wanted to go with a healthier, vegetarian version this time.  I asked around for my friends favorite versions and finally came up with spinach, artichoke, and roasted red pepper.  I added in some fresh rosemary from my garden along with cheddar cheese and queso fresco. 

     The finished quiche was gorgeous.  The top was a golden brown with fleck of green, red, and orange.  It was really a stunning meal that tasted as good as it look.  The vegetables added texture and flavor to the eggs while the cheeses blended in for a smooth finish.  We had two friends over for dinner and the four of us finished off the quiche.  This may be my favorite flavor combination to date!

Spinach, Artichoke, and Roasted Red Pepper Quiche (a Hezzi-D original)
1 refrigerated pie crust dough
10 oz. frozen spinach, thawed and water squeezed out
6 oz. marinated artichokes, chopped
6 oz. roasted red peppers, chopped
1 T. fresh rosemary, chopped
1/2 c. cheddar cheese, shredded
1/2 c. Queso Fresco, crumbled
1 c. low fat milk
4 Land O Lakes eggs
1 t. salt
1/2 t. black pepper

1.  Preheat the oven to 375 degrees.  Press the pie crust dough into a pie pan and shape the edges.  Set aside.

2.  In a large bowl combine the spinach, artichokes, red peppers, and rosemary.  Mix well to combine.  Spread into the bottom of the pie crust.

3.  In the same mixing bowl beat the eggs.  Add in the milk and milk well.  Add in both cheeses and stir.  Sprinkle with salt and pepper.  Pour the egg mixture over top of the vegetables.

4.  Bake for 45-50 minutes or until the top is golden brown and a knife stuck in the center comes out clean.  Remove from oven and let cool 5 minutes before cutting.

This post linked to:

What's Cooking Wednesdays, What's On Your Plate Wednesdays

It's A Keeper, Full Plate Thursday, Meatless mondays

Darwin's Children

     The book Darwin's Children by Natasha Larryopens with a look at a very unique family.  The Lerner's live in Jonesborough, Tennessee, a small town made up of prodominately white families.  Meet Jaycie, a 17 year old black teenager who is impressively smart.  She's also an empath who has a talent in telepathy and telekenesis.  Her father Mason, a local doctor, is quite possibly the world's most powerdul telepath.  They live with Allision, Jaycie's live in nanny.  Allison is beautiful, blond, and incredibly young looking.  She's also 92 year old with superhuman strength and speed.  The last member of the family is John, Jaycie's godfather who has the power of persuasion.

     Things are going well until Jaycie is forced to go to a prestegious high school after many years of being home schooled.  The kids at school aren't sure how she's different but they know they don't want to be around her.  If that's not enough, things are heating up between Jaycie and her best friend Matt.  Unfortunately, when they two try to become more then friends Jaycie struggles to keep control of her telekenisis. 

     Everything seems so routine until a stranger delivers a message to Jaycie telling her where to get a job and then to become friends with a girl who works there.  Jaycie immediately recognizes that Haylee has supernatural powers herself, though she is not yet aware of them.  The continues on with Jaycie getting ready to surge into her full power, Haylee learning about her powers, and the family coming together as quite possibly the most powerful family in the entire world.

    I thought the story line in this book was enjoyable.  It took a look at the supernatural world through the eyes of super charged humans.  The book flows easily and is a quick read.  At times there are parts that are overly dramatic and seem hard to beleive but for the most part the book stays on track and is a fast paced ride through the supernatural.

I give this book 3 ½ stars out of 5 stars.

*I was given a copy of this book by the author for review.  The review is based soley on my own opinion.*
This post linked to:
Saturday Situation

Pumpkin Palooza: Secret Recipe Club

  It's time for this month's Secret Recipe Club!  I love being involved in this wonderful group of food bloggers.  It's such a great experience finding new blogs and making new things.  When I found out my blog for this month was Not Rachel Ray I knew I was going to have a hard time picking just one item.  I've looked through Rachel's blog before and have found many wonderful recipes including blueberry mint iced tea, cream cheese filled brownies, and chicken lettuce wraps. 

    I found two recipes that I knew I had to make; the pumpkin butter and the pumpkin dip.  After debating how I would present the pumpkin butter, I decided to make the healthy breakfast muffins to go along with the pumpkin butter.  Then I figured as long as I was making a couple of pumpkin recipes, I should just go all the way and make the pumpkin pie spice myself.  I had so much fun with these four recipes, just ask the other teachers at my school!  I think they thought Christmas came early this year because of all the goodies I brought in.

    The pumpkin butter is just slightly sweet which makes it pair wonderfully with the healthy breakfast muffins.  The muffins are moist and flavorful and no one at work would believe they were so low in fat and so high in fiber!  I switched a few ingredients around and made mine with bananas and apples instead of bananas, carrots, and raisins.  I know I'll be making these again because I couldn't believe they were low fat and tasted so good!

    The pumpkin pie dip was a clear winner both at home and at work.  I served it with graham crackers and apples.  Both were good but I thought the sour apples worked the best with the sweet pumpkin dip.  I did add in a tablespoon of rum which gave it a nice additional flavor.  I'm so glad I got a chance to make all four of these fabulous recipes!

Healthy Morning Muffins (adapted from Not Rachel Ray)
1 1/2 c. flour
1/2 c. packed brown sugar
3 T. flax seed
1/2 t. baking soda
1/2 t. baking powder

1/2 t. nutmeg

1/2 t. cinnamon

1/2 t. salt

1 c. old fashioned oats

2 T. olive oil

1 T. butter

1 egg

1/3 c. low fat milk
1 apple; peeled, cored, and diced

1 bananas, mashed

1.  Preheat the oven to 400 degrees.  Spray a mini muffin tin with cooking spray and set aside.

2.  In a large bowl whisk the brown sugar and butter.  Add in the oil, egg, and milk.  Stir until well blended.

3.  In another mixing bowl combine the lour, flax seed, baking soda, baking powder, nutmeg, cinnamon, and salt.  Stir in the oats.  Add in the liquid ingredients and mix well.

4.  Fold in the apple and banana.  Fill each muffin cup almost to the top.  Bake for 12-15 minutes or until a toothpick comes out clean.  Place on a wire rack to cool for 10 minutes.

Honey Pumpkin Butter  (Adapted from Not Rachel Ray)

6 T. butter, softened

1 T. honey

1 T. pumpkin puree

1 t. pumpkin pie spice

1 t. vanilla

1/2 t. cinnamon

1.  In a medium bowl whip all ingredients until they are well combined.  Place in the refrigerator for at least 1 hour or up to 1 week.

Pumpkin Pie Dip  (again from Not Rachel Ray)
8 oz. package of reduced fat cream cheese, softened
1 c. pumpkin puree
2 t. pumpkin pie spice
1 t. vanilla
1 T. Bicardi rum

3-4 c. powdered sugar

Graham crackers and apples for dipping

1.  In a medium sized mixing bowl combine the cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and rum.  Beat on high with an electric mixer until smooth.

2.  One cup at a time add in the powdered sugar until the dip is smooth and reaches the desired consistency.

3.  Store in the refrigerator until ready to serve.


Pumpkin Pie Spice
2 tablespoons ground cinnamon
2 teaspoon freshly nutmeg

2 teaspoons ground ginger

1 teaspoon ground allspice
1 teaspoon ground cloves
1/4 t. salt

1.  Combine all ingredients in a small mixing bowl.  Store in an air tight container for up to 6 months.



This post linked to:
Meatless Mondays, Muffin Mondays, Mangia Mondays  , Thankful For Food
Tempt My Tummy Tuesdays,  Made From Scratch Tuesdays

Fettuccine Alfredo with Shrimp and Broccoli: Foodbuzz Tastemakers

      I make pasta at least once a week.  Usually I make my own sauce but on nights when I'm busy I like to keep a few jars of sauce on hand for when I just want to throw things together.  I was given a jar of Classico Light Creamy Alfredo Sauce as part of the Foodbuzz Tastemakers program to try.  When it arrived I was happy to see that it has 50% less fat then most jars of Alfredo sauce and only has 60 calories per serving.  I worried that maybe the lighter sauce would impact the flavor but found cream, Parmesan cheese, and butter on the ingredient list.

     The first thing I noticed when I opened the jar is that the sauce wasn't overly thick.  I hate when Alfredo sauce is so thick I can barely pour it.  After tasting it I barely had to do anything to get it ready for my meal.  I added a little black pepper and a hint of nutmeg.  The sauce has a wonderful creamy texture and cheese flavor but is not overly rich and thick.  It's the perfect Alfredo for a quick weeknight meal.

    I sauteed fresh broccoli in olive oil with garlic and then added some shrimp.  I poured in the Alfredo sauce and tossed it with the fettuccine.  It was delicious and was easy to make in under 30 minutes.  This is a sauce I'll be keeping on hand for busy nights.

Fettuccine Alfredo with Shrimp and Broccoli
1 jar Classico Light Creamy Alfredo Sauce
1/2 c. low fat milk

1 T. olive oil

2 garlic cloves, minced
1 large bunch of broccoli

1/2 lb. large shrimp, cooked and peeled

1/2 t. black pepper

1/4 t. nutmeg
12 oz. fettuccine

1.  Cook the fettuccine according to the package directions.  Drain and keep warm.

2.  In a large saute pan heat the olive oil over medium high heat.  Add in the broccoli and garlic and saute for 5-7 minutes or until broccoli is tender crisp. 

3.  Pour the Alfredo sauce into the pan with the broccoli.  Put the milk in the Alfredo jar, shake, and add to the pan.  Add in the shrimp and heat for 3 minutes. Sprinkle with black pepper and nutmeg and stir.

4.  Add the fettuccine and toss to coat.  Serve with Parmesan cheese and parsley.

This post linked to:

Sundae Scoop Sunday

Finnish Cauliflower

    I really like baked cauliflower.  I've made it with herbs, I've made it with cheese, and I've made it with breadcrumbs.  I love finding new ways to bake it so when I came across a recipe that baked it with cheese, beer, and bread, I was immediately sold.  It sounded great.

    This cauliflower is very easy to prepare and doesn't use a lot of ingredients.  It does use caraway which I'll admit I had no idea what exactly caraway was.  I had a jar of it in my spice rack but when I smelled it I still had no clue.  Finally when I tasted it I knew what it was-it's the seed they use when making rye bread.  It tastes exactly like it and gives this cauliflower dish a very distinct taste. 

    The cauliflower is sauteed in butter and then mixed with the bread and cheese.  It's then poured into baking dish and covered with eggs and beer.  I used half the eggs recommended because I didn't want it to be too quiche like.  It ended up tasting wonderful.  The beer, cheese, and spices mixed with the bread and cauliflower had an amazing flavor.  It was tender but the bread added a subtle crunch to the dish. 

Finnish Cauliflower (adapted from Taste of Home)
2 c. cubed day old bread (rye, wheat, or white)
1 head of cauliflower, cut into florets
2 T. butter
1 t. caraway seeds
2 c. shredded sharp cheddar cheese
2 eggs, beaten
3/4 c. beer
1 t. ground mustard
1/2 t. ground coriander
1 t. pepper

1.  Preheat the oven to 300 degrees.  Place the cubed bread on a baking sheet and cook for 15-20 minutes or until the bread is brown and crisp on the edges.  Remove from the oven and then turn the oven up to 350 degrees.

2.  In a large skillet, saute the cauliflower in butter over medium high heat along with the caraway seeds.  Heat until tender.  Remove from heat and mix in the bread and cheese. 

3.  Transfer the cauliflower mixture to an 11 x 7 baking dish. 

4.  In a small bowl mix the eggs, beer, mustard, coriander, and pepper.  Pour over the bread mixture and toss to coat.  Bake at 350 for 30 minutes.

This post linked to:
I'm lovin' it, Fusion Fridays

Cornbread, Chorizo, and Jalapeno Stuffing

   I couldn't wait to open up my Thanksgiving Cooking Light issue.  I'm always looking forward to trying new twists on the classics.  As usual, I wasn't disappointed.  The first recipe I knew I had to make was the cornbread, chorizo, and jalapeno stuffing.  I sent my brother a text asking him how he thought it sounded for Thanksgiving.  His reply was, "It sounds pretty freaking awesome."

   That response is exactly how it tasted.  I did a trial run of the stuffing for my husband and I and it was amazing.  I may never make regular stuffing again.  The main portion of the stuffing is the cornbread but it really gets a spicy and salty flavor from the chorizo and and extra kick from the jalapenos.  It was like a party in my mouth and the colors were absolutely gorgeous.  I liked how the top was crispy and brown but the rest of the stuffing was just slightly moist and delicious.  I can't wait to take this to Thanksgiving dinner!

Cornbread, Chorizo, and Jalapeno Stuffing (adapted from Cooking Light)


1 box Jiffy cornbread mix
½ c. cheddar cheese
1 jalapeno pepper, seeded and dived
1 t. olive oil
3 oz. chorizo sausage, casing removed and crumbled
½ t. garlic powder
1 t. salt
1 c. diced red pepper
½ c. thinly sliced green onion
1 c. cubed French bread
2 egg whites
1 c. chicken broth

1 lime, cut into wedges

1. Make the cornbread according to the directions on the box, adding ½ cup cheese to the batter. Allow muffins to cool and then crumble into a large mixing bowl.
2. Preheat the oven to 350 degrees. Spray a 13 x 9 pan with cooking spray.

3. Heat a large skillet over medium high heat. Add the olive oil to the pan. Add in chorizo and sauté for 2 minutes. Add the jalapeño, bell peppers, garlic powder, salt, and green onions. Cook for 3 minutes.

4. Remove the skillet from the heat and pour the contents into the crumbled cornbread. Stir in the French bread, egg whites, and broth. Stir until the bread is moist.
5. Spoon the cornbread stuffing into the baking pan. Bake for 45 minutes or until lightly browned. Serve with lime wedges.

This post linked to:

Turning the Table Thursdays,  Full Plate Thursday ,  It's a Keeper Thursday

Green Bean Casserole with Madeira Mushrooms

     I love the traditional green bean casserole with the cream of mushroom soup and the fried onions on the top but I do not like the fat content in it.  This month Cooking Light had a grown up and lighter version of the casserole that looked amazing.  Instead of cream of mushroom soup the dish combines fresh mushrooms, onions, wine, and chicken broth.

    This green bean casserole is so much better then the original.  Fresh green beans, mushrooms, and onions make it a clear winner.  The sauce of Madeira wine, chicken broth, garlic, and thyme has a light and delicious flavor.  The casserole is still topped off with the fried onions, but on a much smaller scale.  Frank and I both thought this was a tasty green bean casserole and that I'll be using this recipe from now on.

Green bean Casserole with Madeira Mushrooms  (adapted from Cooking Light)
1 pound green beans, trimmed and halved
2 T. olive oil
1 c. sweet onion, chopped
1 t. fresh thyme
2 cloves garlic, minced
8 oz. slice mushrooms
1/3 c. Madeira wine or dry sherry
1/2 t. salt
1/2 t. black pepper
1 T. flour
1 c. chicken broth
1 c. canned fried onions
1/4 c. Parmesan cheese

1.  Preheat the oven to 425 degrees. 

2.  Cook the beans in a pot of boiling water for 5 minutes.  Drain and rinse with cold water.  Set aside.

3.  Heat the oil in a large skillet over medium heat.  Add in the onion and the thyme and saute for 4 minutes.  Add in the garlic and cook an addition minute.  Stir in the mushrooms and cook for 10 minutes or until most of the liquid evaporates.

4.  Stir in the wine, salt, and pepper.  Add in the flour and mix well to combine.  Cook for another minute.

5.  Slowly add in the chicken broth and bring to a boil.  Boil for 1 minute or until the mixture thickens.  Pour the mushroom mixture over the green beans and toss to coat.

6.  Pour the green bean mixture into a 2 quart baking dish.  Sprinkle with Parmesan cheese and fried onions.  Bake for 15-20 minutes or until the top is browned.

This post linked to:

Tempt My Tummy Tuesdays, What's Cooking Wednesday, Made it on Monday

Baked Garlic Cheddar Grits

     I decided that since Thanksgiving is coming up this month and I know a lot of people are already planning their menus, that I would blog about Thanksgiving side dishes all this week.  That way it will give my readers plenty of time to decide what they are making this year.  I still haven't decided exactly what I'll be making but the dishes I'm sharing this week are all in the running.

 When my brother came to visit he gave me a specific menu to make for him.  One of the items on his list was cheesy grits.  While I don't mind grits they aren't my favorite side dish.  I looked through tons of recipes but none sounded too good until I came to Paula Deen's recipe.  Included in her grits were one and a half pounds of cheddar cheese, 1 stick of butter, and tons of garlic. 

     I thought a pound and a half of cheese was a little much so I cut it down to a pound and cut the butter in half as well.  The grits smelled amazing as they were baking.  They came out of the oven a delicious golden brown.  The first taste was heaven-creamy, cheesy, buttery, and hints of garlic in a fluffy pile.  They were fantastic.  My brother and his girlfriend absolutely loved them.  Whether you like grits or not, this recipe would be hard not to like with all the butter and cheddar that went into it.  This recipe is going into my holiday side dish file for sure!

Baked Garlic Cheddar Grits (adapted from Paula Deen)
4 c. chicken broth

1 t. salt

1/2 t. black pepper
1/2 t. garlic powder
1 1/2 c. grits

8 oz. cheddar cheese, cubed

1/2 c. low fat milk

2 eggs, beaten

1/4 c. butter

4 garlic cloves, minced

8 oz. grated sharp white cheddar cheese

1.  Preheat the oven to 350 degrees.  Grease a 9 x 13 baking dish.

2.  Bring the broth, salt, pepper, and garlic powder to a boil.  Stir in the grits and whisk until completely combined.  Reduce the heat and simmer for 5-10 minutes or until the grits are thick. 

3.  Add in the cubed cheese and milk.  Stir until totally melted.  Gradually add in the eggs, butter, and garlic, mixing until everything is well combined.

4.  Pour the grits into the prepared pan and top with white cheddar cheese.  Bake for 35-40 minutes or until the cheese is golden brown and the grits are set.

This post linked to:

Mangia Mondays, Meatless Mondays, Mouthwatering Monday

What's on Your Plate Wednesdays

Baked Apple Cider Donuts

    When we went to Stowe, Vermont this summer we had the pleasure of going to the Cold Hollow Cider Mill.  It was a neat place where we could see into the kitchen where they were baking and could take a look at the how they produce cider.  The only problem was that the cider mill had run out of cider, so the only thing we really got to see was them baking.  We were there right before apple season, so we missed out but it was still a neat place to go and I got to take this awesome picture.

      While we were there we got to try the apple cider donuts that we watched the bakers make in the kitchen.  I expected them to taste like apples but they didn't.  They were moist, sweet, and topped with cinnamon and sugar.  It was love at first bite for both Frank and I.  I knew I'd have to find a recipe and try my own.

      Well apples are in season and there is cider everywhere.  I picked up a jug and went to work.  The recipe I found called for frying the donuts, but I'm very partial to baking them in my donut pan.  These donuts did not disappoint.  They were cake donuts that were sweet, just a bit tangy, and had the cinnamon and sugar sprinkled on top of them.  The donuts weren't exactly the same as the fried apple cider donuts we had in Vermont but they were a great substitute.

Apple Cider Donuts (adapted from The Way The Cookie Crumbles)
1 c. apple cider
1 3/4 c. flour
3/4 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
2 T. butter, softened
1/2 c. sugar
1 large egg
1/4 c. low fat milk

For topping:
2 T. apple cider
1/4 c. sugar
2 t. cinnamon

1.  In a small saucepan over medium heat, bring the apple cider to a simmer.  Reduce heat to low and simmer uncovered for 15-20 minutes or until the cider has reduced to 1/3 cup.    Set aside to cool.

2.  Preheat the oven to 400 degrees.  Spray a donut pan with cooking spray and set aside.

3.  In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 

4.  In another medium mixing bowl cream the butter and sugar until smooth.  Add in the egg and continue beating.  Mix in half the flour mixture. 

5.  Stir in the milk and then add the remaining flour mixture.  Stir until well combined then add in the apple cider.  Mix until just combined.

6.  Fill the donut pan 2/3 of the way full and put into the oven for 8-11 or until the donuts are golden brown.  Remove from oven and put on a wire rack.

7.  Combine the cinnamon and sugar on a plate.  Using a pastry brush, brush the top of sides of a donut with apple cider then dip into the cinnamon and sugar mixture.  Repeat with remaining donuts.  Donuts will keep for 2-3 days.

Makes 10 donuts. 

This post linked to:

Sweets for a Saturday, Sweet Tooth Friday, Seasonal Inspiration

Not Baaad Sundays, Sundae Scoop Sunday

Wonton Soup

    We love eating Chinese and besides hot and sour soup, our other favorite is the classic wonton soup.  It's simple, it's full of flavor, it's delicious.  The soup is a basic recipe.   The hard part was the wontons.

     I decided to make the soup into a crock-pot soup so I could make it early in the morning and come home to a hot dinner.  I made the wontons the day before, cooked them in the oven until they just started to brown, and then put them in an air tight container.  The next day I simply dropped them in the soup and enjoyed it for dinner.

     The soup was good but the wontons are where it's at.  They were absolutely delicious.  The bits of pork were sweet and spicy and went perfectly in the soup base.  The wontons could be made by themselves and fried to a golden brown and served as an appetizer. 

Wonton Soup (adapted from Caveman Cooking)
For the Soup:
6 c. chicken broth
1 1/2 c. sliced mushrooms
1 (8 oz) can water chestnuts
5 green onions
1/2 t. sesame oil
2 T. corn starch
2 cloves garlic, minced
salt and pepper

1.  Combine all of the soup ingredients in a crock-pot and cook on low for 8 hours.

For the Wontons:
24 wonton wrappers
1/2 pound pork loin, chopped
2 t. soy sauce
1 t. ground chili paste
1 t. oyster sauce
1 t. fresh ginger, minced
1/4 t. sesame oil
2 garlic cloves, minced
2 T. corn starch

1.  In a small skillet over medium heat cook the chopped pork loin for 5-7 minutes until it is no longer pink.  Remove from heat and place in a mixing bowl.

2.  Add the soy sauce, chili paste, oyster sauce, ginger, sesame oil, garlic cloves, and cornstarch to the mixing bowl.  Stir until well combined.

3.  Put a teaspoon of filling in each wonton, moisten the edges with water, and press firmly to seal into a triangle.  Add to boiling soup for 5 minutes and enjoy.

Note:  If you want crispy wontons, bake at 375 for 5-7 minutes or until they begin to brown.  Add to soup.

This post linked to:

Friday Potluck, Foodie Friday, I'm Lovin' It Friday