NaNoWriMo done

Here's a link to my NaNoWriMo project...now complete! It contains some great bread recipes....all my favorites.

Ken's Thanksgiving Jello Salad

For the last few years on Thanksgiving, I have been making the following salad. He enjoys it...and so does everyone else at the table we sit at. Although, I couldn't find it today. A Google search proved that this is a fairly popular salad. Here it is on the Hatchameal blog so I won't have to look anywhere else.


Otherwise known as Festive Cranberry-Pineapple Salad

Ingredients:
1 can (20 oz.) Crushed Pineapple, undrained
2 pkg. (4-serving size) or
1 pkg. (8-serving size) cherry or raspberry flavor gelatin (I use raspberry.)
1 can (16 oz.) whole berry cranberry sauce
1 medium Fuji Apple, chopped
2/3 cup chopped walnuts

Directions
1.Drain pineapple, reserve juice. Remove 1 tbsp. crushed pineapple; set aside for garnish. In medium saucepan combine reserved juice with water to make 3 cups; heat to boiling. Add gelatin: stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
2.Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
3.Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover gelatin in refrigerator.

**11/23/2016 One batch fills a 9x13 pan.

another kraft goodie....Layered Mexican Bake

1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It!

HEAT oven to 375ºF.

BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.

SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.

BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

We had this tonight for dinner. very fast and easy. very good, too, I might add. I didn't have the whole wheat tortillas but the floured ones worked just as well. Since there's just Robert and me, I used the old small PC deep dish baker and the tortilla worked perfectly well, size well...which of course I know none of you need to do.

4 ingredient south-of-the-border dish

1 pound boneless, skinless chicken breasta halves (4 small)
1 16 oz jar thick n chunky salsa
1 15-oz can black beans
1 cup shredded cheddar cheese
(I added onions cuz we like onions)

Cook chicken in nonstick skillet on med-hi 4 minutes on each side until browned on both sides

Add salsa and beans. Bring to boil; cover Simmer on medium-low for 5 minutes til chicken is done (165 degrees)

Top with cheese, Remove from heat. Let stand, covered, 5 minutes or until cheese is melted.

this comes from the Kraft Magazine which has been free for years but suddenly it's gonna cost. Not sure if I will subscribe or not but you can always go to KraftFoods.com and see recipes that are in the magazine.

Robert and I totally enjoyed this quick meal. Plus I made it for my friend and her husband who were ill.

this was our RS holiday dinner recipes

Marie Pavic's Cheesecake recipe and Nissa Thompson's rolls should have been posted earlier.

Herb Marinated Pork Tenderloins

* 1 lemon, zest grated
* 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
* Good olive oil
* 2 tablespoons minced garlic (6 cloves)
* 1 1/2 tablespoons minced fresh rosemary leaves
* 1 tablespoon chopped fresh thyme leaves
* 2 teaspoons Dijon mustard
* Kosher salt
* 3 pork tenderloins (about 1 pound each)
* Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


CRANBERRY RELISH-this was served over the pork

This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.

Ingredients

1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)
10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)
2 Tart Granny Smith Apples (Peeled, cored and chopped)
1 Cup of Sugar (Opa prefers Splenda)
½ Cup of Orange Marmalade
1 Teaspoon of lemon juice (Lime juice provides an interesting kick)

Directions

Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl

Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.

Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.

Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.


SAUTED CARROTS AND ONIONS

Rob and Robin Falke – a holiday favorite. This is served at our Thanksgiving meal and is wonderful with mashed potatoes and gravy.

Serves 8 to 12

1/2 to 1 lb butter

3 yellow onions – cut into onion rings

3 to 5 lbs carrots – sliced into round thin coin sizes

Salt and Pepper to taste

In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.

Bon Appetite and Enjoy!

RS Holiday Dinner 2009

A huge thank you to Rob and Robin Falke for cooking up a storm and for their wonderful sous chef, Linda Stafford. There were so many raves about the food that the Falkes have shared their recipes. Enjoy

Herb Marinated Pork Tenderloins

• 1 lemon, zest grated
• 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 1 1/2 tablespoons minced fresh rosemary leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons Dijon mustard
• Kosher salt
• 3 pork tenderloins (about 1 pound each)
• Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

CRANBERRY RELISH-this was served over the pork

This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.

Ingredients

1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)

10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)

2 Tart Granny Smith Apples (Peeled, cored and chopped)

1 Cup of Sugar (Opa prefers Splenda)

½ Cup of Orange Marmalade

1 Teaspoon of lemon juice (Lime juice provides an interesting kick)

Directions

Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl

Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.

Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.

Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.

SAUTED CARROTS AND ONIONS

Rob and Robin Falke – a holiday favorite. This is served

Serves 8 to 12

2/4 to 1 lb butter

3 yellow onions – cut into onion rings

3 to 5 lbs carrots – sliced into round thin coin sizes

Salt and Pepper to taste

In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.

Bon Appetite and Enjoy!

Take a Lesson from The Damsel...

Because I love you...I'm gonna let you in on a little old secret favorite blog of mine and in so doing introduce you to The Damsel...who will then teach you pretty much everything you'll ever need to know about running a household...the Old School way...read on and prepare to be enlightened:

http://www.mynewoldschool.com/

An intro from The Damsel herself;

Welcome to Old School!

The Damsel in Dis Dress is your teacher for today. Her qualifications are that she is "old." Old School is where you get to learn about some old skills and other thingies that Grandma used to know like the back of her age-spotted hand.
Why would you want to learn old stuff? Two reasons. 1. Last time the Damsel checked, the economy was still tanking. Some things you'll learn in Old School will help save money. 2. Other things will help you be more self-reliant. You'll learn how to do things that Grandma used to do all the time, but people have forgotten. But why, Damsel? Why? Because the day may come that we'll need those skills, and it's part of being prepared. Plus, the Damsel thinks it's nice to keep those skills from being lost.

Chicken Alfredo Pasta

I tried this tonight for dinner and it was really good and easy.

1/2 cup butter
1/2 clover garlic, minced
2 cups heavy cream
1/8 tsp. pepper
pinch salt
1/2-3/4 cup parmesan cheese, grated
8 chicken tenders
12 oz fettuccine pasta

Melt butter in saucepan over low/medium heat. Add garlic, heavy cream, pepper, salt and bring to a simmer. Turn the heat down if it starts to boil, you just want a simmer. Add the cheese and let simmer for 8 minutes or until the sauce thickens.
Cook pasta according to package, when done you can add olive oil to pasta so it doesn’t stick. To cook the chicken, coat the bottom of a large skillet with olive oil (2 times around skillet), heat over medium-high heat. Add chicken strips, lower heat to medium. Sautee until meat is no longer pink.