Wednesday, April 21, 2010

Broccoli, Potato, & Cheese Pie.

I was excited about this recipe from the moment I spotted it over at Veggie Belly. I sent the link to my sister-in-law right away since I get excited about vegetarian recipes that appear appealing to the masses. And this is one of them!

Broccoli, Potato, & Cheese Pie
(adapted from Veggie Belly)

2 medium potatoes (cut into quarter-inch slices)
1/2 cup milk
1 teaspoon flour
1 teaspoon dijon mustard
1 1/2 cup gruyere and asiago cheese (cut into small pieces)
you could also use a mixture of parmesan and mozzarella cheese
1 cup broccoli florets (chopped)
2 tablespoons parsley
1 tablespoon dried onion
1 teaspoon pepper

1 sleeve saltine crackers
4 tablespoons butter (melted)
1/2 cup hot water

Preheat oven to 375 degrees. Wrap potatoes in a towel and microwave for about 2 minutes or until half cooked. Allow to cook and cut into slices. In a bowl, combine milk, flour, and mustard. Add cheese, broccoli, potatoes, parsley, onion, and pepper. Make the crust by crushing the saltine crackers into powder (best accomplished with a food processor). Combine the cracker powder with melted butter and hot water; stir until it combines like dough. Press onto the bottom and sides of a pie plate. Place broccoli/potato/cheese mixture over the crust. Bake at 375 degrees for 20-30 minutes. Cool slightly and serve.

I loved the flavor of the asiago and gruyere with the vegetables. The left overs did not last which says something!! And this was easy to put together! Give it a try!

Tuesday, April 20, 2010


Yesterday was the one year mark for our blog!! In honor of the occasion, here are twelve recipes that are worth making again or trying for the first time.

I will probably make this again over the weekend. It is a regular around here. It is that good.

I haven't made these since last summer. Definitely need to bring this recipe back the next time we grill out! I LOVE the basil spread!

Last minute invite? Want something sweet without turning on the oven. These are perfect solution!

If you did not make this the first time I posted it, PLEASE bookmark the recipe and make it when you zucchini plant is abundant! This is fairly simple and so good.

I know that several readers have made these and they give rave reviews. Who doesn't love a little garlic with their potatoes!?!

While you are busy planning your garden, take a look at our salsa recipe and plan to make it later this year! I am sad to report I only have two jars left. Must make more this year!

The ultimate treat - enough said!

It's a family tradition and I can't do Thanksgiving without it.

I think pizza night is all set! We've got two options on the list. I suggest making both!

I drool over this recipe every single time I see it.

The only frosted sugar cookie recipe I use.

Probably at the top of my pasta salad list right now. I think I can safely say the same for Heidi. I am excited to make this to go with my turkey burgers!!

And with that I hope the coming year brings you more delicious recipes that hopefully become your family's favorite. Thanks for reading and leaving comments! We appreciate it!

Sunday, April 18, 2010

Pizza Soup.

I welcome the early spring that we are experiencing with open arms. I enjoy the above normal temperatures and the sun's heat.

BUT I must admit that yesterday I woke up excited for a sunny yet cool temperatured day with a sharp north wind! You see, about a month ago Gary and I attended a soup dinner at Heidi's place of employment. It was a fundraiser with well over 15 varieties of soup! I opted for the pizza soup and ever since I have wanted to make it for myself and share the recipe with you!

Please make this soup soon. I am sure there will be at least one more chilly day for you to enjoy this really good soup. Do. Not. Wait. Until. Fall. Seriously. You will wish you hadn't!

Pizza Soup
[recipe adapted from that of Heidi's co-worker]

1 1/2 quart water
2 4-ounce cans of mushrooms
1/2 onion (chopped)
2 15-ounce cans pizza sauce
1 quart crushed tomatoes
1 1/2 cups chopped pepperoni
1 pound cooked ground Italian sausage
1 tsp Italian seasoning
1/2 cup parmesan cheese
mozzarella/cheddar cheese mixture

Combine all ingredients (except cheese) into a soup kettle. Cook until onions and mushrooms are tender. Reduce heat and simmer for 1 hour. Stir in grated parmesan cheese.

Serve topped with shredded mozzarella and cheddar cheese mix - with a side of homemade garlic bread and your family will love you.

And if you like green peppers - add 'em! Canadian Bacon, yes, please! Customize this soup to match that of your favorite pizza!

Sunday, April 11, 2010

Barley Asparagus "Not Really Risotto" Risotto.

I have had an interest in risotto recipes for some time now, but my husband dislikes rice. And since I had not eaten risotto before I hated to be stuck with something that only I would eat.

Then I came upon a "risotto" recipe that uses barley rather than rice. I knew I was in luck! Andlucky I was! The flavor of the "risotto" blended perfectly with the asparagus that is in season. AND I got use some of the chives from my garden. First garden product of the year!!

Barley Asparagus "Not Really Risotto" Risotto.
(Adapted from Weight Watchers)
2 tablespoons dried onion
1 cup uncooked barley (quick-cooking pearl variety)
2 cups chicken broth
1 bunch asparagus (trimmed and cut into pieces)
1/4 cup chopped fresh chives
1 1/2 tablespoons balsamic vinegar
1/8 teaspoon ground black pepper
1/4 cup grated asiago cheese

Place onion, barley, and broth in a large saucepan over medium heat. Cut for about 15 minutes. Add asparagus and simmer for 5 minutes. Remove from heat, stir in chives and vinegar. Season with pepper. Sprinkle with cheese. Serve warm.

Pretty easy and pretty tasty!! This dish would make a light lunch or a great side dish to add to your supper table.

Since I changed up the recipe (thus altering the points) I do not want to lead people astray. BUT, if you are interested in the WW version (including points) - please contact me.

Saturday, April 3, 2010

Oatmeal Craisin Bars.

Two weeks ago was the last time that I had to bake for my church's Lenten Fish Fries. While I usually don't try new recipes for that occasion I decided to do so this - with the disclaimer that I would make two pans of the bars and keep one for taste testing. There is no taste testing involved in the ones that go to church this was my only way!

And the result? I think Gary is glad I made a pan for home! These bars are sweet yet tart - giving them a nice flavor. The perfect treat for the occasional non-chocolate lover you run into!

Cranberry & Oatmeal Bars
[recipe adapted from Angry Asian Creations]
1 cup softened butter
1 cup packed brown sugar
2 cups quick cooking oats
1 cup plus 2Tbl all purpose flour, divided
1/2 cup whole wheat flour
2 cups craisins
1 cup sour cream
3/4 cup sugar
1 egg, lightly beatened
1 tsp vanilla

In large mixing bowl, cream butter and brown sugar. Combine oats and 1 1/2 cup flour (all purpose and whole wheat). Add to butter/sugar mixture until blended. Reserve 1 1/2 cup for topping. Pressing remaining crumb mixture into ungreased 9x13 baking pan. Bake at 350 degrees for 10 minutes.

In a large bowl, combine craisins, sour cream, sugar, egg, vanilla and remaining flour. Spread over crust. Sprinkle remaining crumb mixture. Bake 20-25 minutes, cool, and serve. Refrigerate any leftovers.

These would be a good addition to your Easter buffet! What else do you plan to eat on Easter? Please tell!