cottage cheese recipes: 2010

The magical Gingerbread Cupcake

First of all, I'm sorry that I can't keep my promise to post the story about my journey in Bali last November. I didn't imagine before, that month of December will pass very fast. The month that I have been really waiting for months, will end very soon... and I have no time and energy to post that story. Hopefully next month I'll have perfect time to upload the photos and the story.We began this

reade more...

Pork Tenderloin en Croute

This is an elegant, but easy dinner. I got this recipe from my daughter Kim. It's been a family favorite

for years. One tenderloin makes a special romantic dinner for two. Make two tenderloins to serve six for entertaining. It makes an elegant presentation.

Just two ingredients.

Puff pastry sheets and peppercorn seasoned pork tenderloin.

One tenderloin per package already perfectly seasoned.

Place on foil-lined baking sheet. Roast for 22 minutes @350.

Thaw the pastry sheets and roll out slightly.

Lay the pre-roasted tenderloin on the pastry sheet and fold over.

Pinch the ends to seal.

Remove the foil from the baking pan and spray with cooking spray.

Place tenderloins seam side down three inches apart.

Brush with egg wash.

Bake another 30 minutes @ 350, until golden brown.

Let rest for 10 minutes. Slice diagonally about 1" thick.

It will be nice and juicy.

Menu suggestions: rice pilaf, broccoli, glazed carrots.

Pork Tenderloin en Croute

1 package Pepperidge Farm puff pastry (2 in a package)

2 peppercorn flavored pork tenderloins

egg wash (1 egg + 1 t water beaten with a fork)

Thaw the pastry for about 2 hours until soft enough to roll out slightly.

Place the tenderloin on a foil-lined baking sheet.

Roast @ 350 for 22 minutes

Remove the roast and discard the foil. Spray the sheet with cooking spray.

Place a tenderloin on each pastry sheet and wrap. Pinch the ends closed.

Place seam side down on the sprayed pan. Brush the top with the egg wash.

Return to the oven and continue to roast for 30 minutes more.

Remove and let rest for 10 minutes before slicing.

Slice on the diagonal into 1" thick slices.

serves six

Enjoy!

Links: Between Naps On The Porch

reade more...

Baked Apple Pancake

This is a lot like our favorite strawberry pancake. The batter is the same. The addition of the sliced apples, cinnamon and brown sugar make it a favorite for a fall or winter breakfast. It will make your kitchen smell wonderful in the morning.

It will puff-up slightly.

You can use a glass or pottery pie dish or a cast iron skillet.

Melt the margarine in a pie dish in a 425 oven.

Gather your ingredients: batter, cinnamon and brown sugar mixture, and sliced apples sprinkled with a little lemon juice and tossed in a bowl.

Add the apples to the bubbly hot melted margarine/butter. Sprinkle half the brown sugar/cinnamon mixture on top of the apples. Return to the oven for 5 minutes.

Then pour the batter over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top.

Return to the oven and bake for 18-20 minutes until puffed and golden.

Sprinkle with a little extra lemon juice and cinnamon sugar.

The aroma of a baked hot cinnamon apple pancake and coffee brewing will lure you, or anyone out of a bed on a cold morning.

You could also serve these with warm maple syrup, though we prefer just the extra cinnamon sugar.

Cut into wedges to serve.
You can double the recipe and use a 9X13 pan
and bake for 30 minutes..

Baked Apple Pancake
1 large apple, peeled and sliced
1 t lemon juice
2 T butter
2 T brown sugar
1/2 t cinnamon
2 eggs
1/2 C flour
1/2 C milk
1/4 t vanilla

Toss the apple slices with lemon juice in a bowl,
set aside while you make the bater.
Put the 2 T butter into the pie dish and put into oven and preheat to 425.
Whisk the eggs, then add the flour and milk. Whisk until smooth. Whisk in the vanilla, set aside.
Combine the brown sugar and cinnamon.
When the butter in the pie dish is bubbly hot, remove from the oven and add the apples. Sprinkle half the brown sugar/cinnamon mixture over the apples and return the dish to the oven for 5 minutes.
Remove the dish from the oven and pour the batter evenly over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top. Return the pan to the oven and bake another 18-20 minutes until slightly puffed and golden brown. Put your plates in the oven the last minute or two to heat.
Sprinkle with a little additional lemon juice and cinnamon sugar.
Cut unto wedges and serve right away on heated plates.

Enjoy!

Links: My Romantic Home, BNOTP, TTT,
Sweet As Sugar Cookies, This Week's Cravings

reade more...

Chicken Tetrazzini

If you have 2 cups of leftover roast chicken or turkey, you're in luck.

Creamy pasta and chicken casserole.

Gather the ingredients

Melt the butter until foamy in a large skillet.

Add the flour.

Stir with a whisk to blend.

Add the salt and pepper. Cook until the mixture is smooth and bubbly.

Whisk in the broth.

Stirring until smooth,

and thickened.

Stir in the cream. Heat to boiling, stirring constantly for 1 minute.

I add a pinch of nutmeg.

Stir in the sherry.

Add the mushrooms and chicken.

Stir in the cooked spaghetti.

Combine well.

Pour into a 2qt casserole. Sprinkle top with Parmesan cheese.

Bake for 30 minutes at 350.

Until top is golden.

Menu

Tetrazzini, Spinach Salad, Glazed Carrots or Peas, Crescent rolls

Enjoy!

Chicken Tetrazzini

1/4 C butter (1/2 stick)

1/4 C flour

1/2 t salt

1/4 t pepper

pinch nutmeg

1 C chicken broth ( can use a bullion cube and water)

1 C heavy cream

1/4 C sherry

2 C cubed cooked cooked chicken or turkey

4-oz jar sliced mushrooms, drained

8-oz spaghetti, cooked and drained

1/2 C Parmesan cheese, grated

Start cooking the spaghetti. Heat the butter in a large pan until hot and foamy. Add the flour. Cook until the mixture is smooth and bubbly. Add the salt and pepper. Stir in the broth. Heat to boiling, stirring constantly until thickened. Stir in the cream and whisk until blended and thickened for 1 minute.

Stir in the sherry. Add the chicken and mushrooms. Add the spaghetti and stir until well combined.

Pour into a 2-qt casserole. Top with the grated cheese. Can make ahead to this point. Bake for 30 minutes at 350.

Enjoy!

Links: Cuisine Kathleen, Seven-Thirty-Three, Tasty Tuesday

reade more...

Celmentine Cosmos

I made these for the first time last Christmas (a few times!) and can't wait for an opportunity to make them again. This drink is amazing! These Cosmos are great to make ahead for entertaining. Easy and a fun use of a Christmas time fruit. Found the recipe on Foodnetwork.

-->

Ingredients:
3 clementines, plus 1 very thinly sliced, for garnish
1 cup sugar (I only use 1/2 cup sugar)
1 cup water
2/3 cup cranberry juice
1/3 cup fresh lime juice
1 1/2 cups vanilla flavored vodka (I used only 1 cup) (I also like citon vodka better than the vanilla)

Directions:
Wash clementines. Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 4 martini glasses in the freezer.

To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into martini glasses (I rimmed the glasses with sugar) and garnish each with a clementine slice. Drink up and enjoy!

Hint: Have an extra batch of the simple syrup made, then you can whip up a new batch in a snap if need be.

reade more...

Pecan Crescent Cookies

I've been making these cookies as long as I can remember or should I say my Mom has. They are my Dad's and husband's favorite. They have many names, Mexican wedding cookies, Swedish tea cookies and as I like to call them pecan crescent cookies because of the way I shape these cookies. They are buttery, nutty, not too sweet and a perfect cookie for the holiday.

1/2 c. powdered sugar

1 c. butter, softened

2 tsp. vanilla

2 c. all-purpose flour

1 c. finely chopped pecans

1/8 tsp. salt

Powdered sugar

Heat oven to 325 degrees. In large bowl, beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, pecans, and salt. Mix until dough holds together. Shape into crescents. Place 1 inch apart on ungreased cookie sheet. Bake at 325 degrees for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely; roll again in powdered sugar. Makes 2 1/2 dozen cookies.

reade more...

Baked Potato Soup

We are having a snow day today so that also makes it a good day to make soup. This Baked Potato Soup is one of our favorites. This recipe is the one they use at the Machine Shed, it's sooo GOOD!

6 cups red potatoes, cut up into bite size pieces

1 jumbo onion

1/2 lb raw bacon, diced

3 stalks celery, diced

1 qt water

1/4 cup chicken base

1 qt milk (I use skim or 2%)

1/2 teaspoon salt

1 teaspoon pepper (I only use 1/2 teaspoon)

3/4 cup flour

1 1/4 sticks butter (10 Tablespoons butter)

1 cup whipping cream (I use half and half)

1 Tablespoon parsley

For Garnish:

shredded colby cheese

crumbled fried bacon

chopped green onions

1. Boil potatoes in water for 10 minutes or until potatoes are tender. Drain; set aside.

2. Sauté bacon until it starts to brown then add onions and celery over medium-high heat until celery is tender in large, heavy pot.

3. Drain bacon grease and return bacon, onions and celery to pot.

4. Add milk, water, chicken base, salt and pepper.

5. Heat over medium high heat until very hot but do not let soup boil.

6. Melt margarine in a saucepan over low heat.

7. Stir in flour to make a roux.

8. Mix well and allow to let bubble, stirring 1 minute.

9. Gradually add roux to soup, stirring constantly. continue to cook, stirring, until thick and creamy.

10. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon and onions.

Serves 8-10

Hint: I like to have everything cut up and all the ingredients ready before I start. When the potatoes are boiling I start the soup and it all comes together a little easier.

reade more...