Birthday 2010

It was my birthday on Friday, I try not to think about birthdays much anymore. I did take the day off which I normally do not do. It was a restful day. Dan made Red Velvet Cupcakes. They are very good. The Girls at work gave me a tea pot with cups and saucers and green tea. The green tea is so good.

Creamy Cucumber Salad

Barefoot Contessa Back to Basic played a show with Creamy Cucumber Salad. I love cucumbers and just had to try it. It has a nice tang to it. Keeps well in the frig for a week. Your can reduce this recipe to your family size.

Creamy Cucumber Salad

Ingredients:

4 English cucumbers, thinly sliced
2 small red onions, thinly sliced
Kosher salt
4 cups plain whole milk yogurt
1 cup sour cream
2 tbsp. champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 tsp. freshly ground pepper

Directions:

Place cucumbers and red onions in a colander over a bowl with 1 1/2 tbsp. salt. Wrap in plastic wrap and place in frig for at least 4 hours or overnight. Discard the liquid that is in bowl.

Place yogurt in a sieve lined with cheese cloth or paper towel over a bowl. Wrap in plastic wrap and place in frig for at least 4 hours or overnight. Discard this liquid as well that is in bowl.

When the cucumbers and onions are ready place them in a towel and squeeze out anymore liquid that maybe left in them.

In a large bowl add cucumbers and onions with drained yogurt, sour cream, vinegar, dill, 2 tsp. salt and pepper. Toss to combine well.

Place in frig for a few hours to allow flavors to blend together.

Sprinkle with salt and pepper and serve chilled

CHOCOLATE CRUNCHIES

I was on Doris Greenspan blog and came across this candy recipe. It is so good I have made it again today. A great addition for Xmas or any holiday. I did make changes to the recipe: added small marshmallows, white chocolate chips, and peanut butter chips. Soaked the raisins in rum.
Give these a try... you will love them.

Chocolate Crunchies

Ingredients:

1/2 cup toasted walnuts or pecans
1/2 cup soft raisins
1 cup corn flakes
1 cup semisweet chocolate chips
1/4 cup white chocolate chips
1/4 cup peanut butter chips
1 tbsp. dark rum
1 cup mini marshmallows

Directions:

Place nuts in fry pan and toast them until just golden.
Take the dark rum and pour over raisins and place in microwave and heat for about 30 seconds. Let stand for about 5 minutes until the rum absorbs into the raisins.
Over a simmering pan of water melt the chocolate chips.
Measure all other ingredients and place in large mixing bowl. Add raisins to this mixture.
Pour melted chocolate over mixture and combine.
Using a ice cream scoop, or two spoons place candy on parchment paper to set up.
Once set place in air tight container to store.

Makes about 24

Beef Noodle Casserole with Cheddar-Crumb Topping

This recipe came from The 150 best Slow Cooker Recipes Cookbook. It was not bad. I did change the tomato sauce to a can of tomatoes and mashed them. When I make it again I would use the tomato sauce. Also I made the topping in the oven and crumbled it on the top of the dish.

Beef Noodle Casserole with Cheddar-Crumb Topping

Ingredients:

2 tbsp. vegetable oil, divided
1 lb. lean ground beef
2 onions, finely chopped
4 celery stalks, peeled and thinly sliced
4 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
2 tsp. dried oregano leaves
1 tsp. dry mustard
1 can (10 oz.) condensed beef broth, undiluted
1 can (8 oz.) tomato sauce
4 oz. cream cheese
8 oz. egg noodles, cooked and drained

Cheddar Crumb Topping

1 cup bread crumbs
2 tbsp. melted butter
1 cup shredded cheddar cheese

Directions:

In large fry pan heat 1 tbsp. oil and cook beef until no longer pink. Take about 5 minutes. Remove from pan with slotted spoon.

Add 1 tbsp. oil and add onions and celery and cook until softened.
Add garlic, salt, pepper, oregano and mustard and cook, stirring for about 1 minute.
Add beef broth, tomato sauce and cream cheese and cook, stirring until cheese is melted.

To assemble in crock pot:

Spoon 1/2 cup sauce to bottom of pot.
Then layer of beef
Then layer of noodles (do not use to many noodles)
Repeat until you have sauce as last layer.
Cook on low for 8 to 10 hours
Cook on high for 4 to 6 hours

To make the Cheddar Crumb Topping:

Dry 2 slices of whole wheat bread in oven.
Crush this into crumbs.
Place onto baking tray.
Pour melted butter over crumbs.
Mix cheddar cheese into this mixture.
Place under broiler and cook until nicely browned.
Crumble onto dish when plated.

Serves 6 to 8

Sweet & Sour Carrot Salad

Here is another recipe from the A Taste of Appleby cookbook. This is a wonderful recipe for any family gathering. It would also be great in the summer.

Sweet & Sour Carrot Salad

Ingredients:

1 lb. carrots, parboiled, sliced into coins
1 red onion sliced thinly, you also can use Spanish onion
1 green pepper, sliced (did not use)
1 can sliced water chestnuts, drained
1 can pineapple bits, drained
1 cup celery, sliced (did not use)
1 cup cucumber, sliced

Marinade:

2/3 cup sugar
1/3 cup oil
1/4 cup vinegar
1 can (10oz.) tomato soup
1 tsp dry mustard
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. curry powder (did not use)
dash Tabasco sauce (did not use)
1 tsp paprika

Directions:

Combine all salad ingredients.
Mix marinade ingredients well and pour over salad
Refrigerate overnight
Serves 8 to 10

Keeps for one week.

Brussels Sprouts with Bacon

I love Brussels sprouts and adding bacon just seemed a perfect match. This is the second time I made this recipe.

Brussels sprouts with Bacon

Ingredients:

3 slices bacon, chopped
1 tbsp. olive oil
medium onion, chopped
1 1/2 lbs Brussels sprouts, sliced 1/8 " slices
1 cup chicken broth
salt and pepper to taste

Directions:

Cook bacon until nicely browned. Remove from pan and place on paper towel to drain. Add olive oil to pan and saute onions until translucent. Add the Brussels sprouts and cook until just tender. Add chicken stock and bring up to a gentle bubble. Cover and let simmer for about 10 minutes. Remove to a serving dish and sprinkle bacon on top.

Viennese Chocolate Bars

I went to the library and took out 1500 Best Bars, Cookies, Muffins, Cakes, And More by Esther Brody. From this cookbook I made Raspberry Coconut Bars and Krispie Toffee Triangles
both were great. When I saw this Bar I had to try it as well. And we were not disappointed. They are delicious.

Viennese Chocolate Bars

Ingredients:

Base:

1 cup butter, softened
1/2 cup white sugar
2 egg yolks
2 1/2 cups unbleached flour

Filling:

1 10 oz. jar of raspberry jam or jelly
1 cup semi-sweet chocolate chips

Topping:

4 egg whites (I used only 2)
1/4 tsp. salt
1 cup white sugar
2 cups toasted, chopped pecans

Directions:

Preheat oven to 350º.
Grease a 9" X 13" baking pan.

Prepare Base:

Beat butter and sugar until smooth and creamy.
Beat in the egg yolks until well mixed.
Add flour slowly and mix until incorporated.
Shape dough into a ball and knead lightly.
Press into bottom of prepared baking pan.
Bake in oven for 15 minutes or until lightly browned.
Place pan on cooling rack until it cools slightly.

Prepare Filling:

Stir jam or jelly until it is smooth, then spread evenly over base.
Sprinkle chocolate chips over the jam.
Set aside.

Prepare Topping:

In your mixing bowl whip egg whites with salt until frothy.
Gradually beat in sugar until stiff peaks form.
Fold in toasted pecans.
Spread gently over the chocolate chips.
Bake for 25 minutes or until lightly browned.
Place on cooling rack to cool completely.
Cut into bars
Makes 36 Bars