Good Farm Eats

My fav farm  eats

Chicken and  potato  dumpling soup

Chicken and Potato Dumpling Soup

Into a large stock pot add:

16 cups of water
1 bunch of celery, cut into ½-1” pieces
6 large carrots, peeled, cut in ½-1” pieces
1 onion, cut into pieces
4 Tbl salt
1 tsp pepper
2 Tbls of dried parsley flakes
5-6 chicken fillets ( I usually buy the 5 lb frozen bag of fillets)

 Mix this in a bowl and set aside
1 can of evaporated milk4 Tbl of flour

Potato dumplings – make  these  while the soup is cooking

 In a large pot:

5-6 potatoes, peeled and cut in quarters and add enough water to cover the potatoes.
2 Tbl butter
1 egg
2TBL butter
1 cup or more flour to make a stiff dough


In a large stock pot add all the ingredients and bring to a boil, then simmer until the chicken breasts are cooked through. (they will usually float to the top of when fully cooked) by then the carrots, celery an onions will be cooked through too. With a fork or tongs take the chicken breasts/fillet out and cool on a plate, so you can handle the chicken in order to tear or cut the breasts into pieces.  Once that is done, return the chicken pieces back into the soup mixture and simmer.

Next begin working on the potatoes, once fully cooked, drain the cooking water, and while the potatoes are still hot and in the pan, add the butter and mash up the potatoes with a potato masher.  Add in the egg and mix well, then add in 1 cup of flour and continue to add ½ cup increments of flour until it is it no longer sticky and you can roll it into a golf ball size shape.

Then as the soup mixture is simmering, add in the canned milk mixture into the soup.  Then begin making golf ball size dumplings and drop into the soup .  Simmer 10-15 minutes.  The dumplings will rise to the top of the soup when cooked.

 I serve this with biscuits.  True comfort food on a cold day.  This freezes well too.~

Here  is  a menu for throwing a Salsa party.
Fresh Salsa – basic recipe – makes about 2 cups
4-5 tomatoes – finely diced
3 Serrano chilies – finely chopped with seeds removed
Cilantro sprigs (to taste) I use about 1/8 of a cup
1 small onion, finely chopped
Juice of a lime
Kosher salt
Combine tomatoes, chills, cilantro and onion in a serving bowl, squeeze the juice of a lime & sprinkle about ¾ teas of kosher salt over the top and gently mix.  Add chips and friends.  Instant party!

Earlier in the week I also made Lime infused Vodka and Habanero Honey Whiskey.

Lime Infused Vodka – pour 1.75 liter bottle into a larger container  ( I used a large glass pickle jar) and sliced up 2 limes.  Once the lid is put on, don’t open up the jar until the day of the event and store in a dark place for  4 or 5 days.  On the day of the event, remove the old limes and add 1 or 2 fresh ones. 

Habanero Honey Whiskey – I had inexpensive whiskey from a prior event and this was a really good way to liven it up. I had about 5 cups of whiskey left, so I used this recipe x’s 5. It worked perfectly.

¼ cup honey
1 cinnamon stick
1 Habanero pepper
Lemon zest of one lemon
1 ½ oz water
1 cup whiskey

Remove the stem of the habanero and quarter the pepper, keeping the seeds intact. Place the first  5 ingredients in a small saucepan and bring to a boil, then simmer on low heat for 7 minutes.  Let cool to room temperature. Stain out the solids with a mesh strainer.  Pour honey mixture in a pint jar or other infusion vessel,  add the whiskey and close the jar tightly.  Before serving  strain the whiskey mixture through a coffee filter (note even though it gets strained, there will still be some minor sediment from the cinnamon – but that okay).  I found it easy to strain if you take a coffee filter and rubber band the filter to the top of the jar, invert it into an old cone shaped strainer that is over a bowl to catch the liquid.  My guests absolutely loved this  drink. They just poured it over ice.

Crunchy Veggie Dip
In a small bowl mix the following:
1 ½ cups sour cream
1 cup mayonnaise
8 oz can water chestnuts drained and chopped ( I use my food processor)
½ cup finely grated carrots (a food processor works great for the carrots and broccoli too)
½ cup finely chopped broccoli
 1 pkg dried vegetable soup mix (such as Mrs. Grass recipe, soup & dip mix)
Mix well and chill for 2-3 hours or overnight. Serve with fresh veggies.

As for the rest of the menu, here is what I did and it was very  easy.  For the meatballs I used the pre-made ones from Costco and the morning of the party I put them in a crock-pot and mixed up a jar of grape jelly with a jar of cocktail sauce and poured over the meatballs.  Cook them on low for about 6 hours.

For the BBQ beef, I put a chuck roast in a 9x13 cake pan and poured BBQ sauce over the meat, covered it and baked it at 260 degrees for about 8 hours the day of the party.  The meat shreds easily with a fork and I added it into another crock-pot  then added fresh BBQ sauce and turned it on low for about an hour before the guests arrived. I purchased rolls from the bakery to put the BBQ beef on.

I purchased hummus and chips .

As for the margarita mix, well it came in one of those pre-made buckets and I added tequila the day before and froze it. 

So really it’s not a lot of work to throw a party – just a bit of prep work a few days before for the infused alcohol drinks and it was an easy prep for the food items


                                 Spaghetti Bread..... definite comfort food

For better instructions on Braided spaghetti bread, please see the Rhodes web-site link
as my pictures didn't turn out!  But the end result of the spaghetti bread was yummy.


Curried Lentil Soup
 (recipe from the Pea & Lentil Commission)

1 celery stalk, chopped

2 to 4 cloves garlic, minced ( I use the minced garlic found in the produce section that is already minced)

1 ½ tablespoons curry powder

1 cup dry lentils, rinsed (note: Gayle uses ½ cup dry garbanzo beans* and ½ cup dry lentils)

5 cups hot water

1 bay leaf

1 onion chopped (I confess to using dried onions flakes in lieu of the fresh onion)

2 tsp salt

1 large carrot, chopped

2 cups diced red potatoes (about 3 medium size)

1 14 ½ oz can of diced tomatoes in juice ( I use the kind with the green peppers in it)

Add all the ingredients into a crock pot and cook on low for 8 – 10 hours. That’s all! Remove the bay leaf and enjoy. Farmer Joe likes sausage in his soup, so I sometimes will brown sausage and add it to the soup, but it is really good without meat.~

If you prefer not to use a crock pot, then the recipe says to heat 2 Tbl of oil in a saucepan and cook onion and celery over medium heat until tender, about 5 min.

Stir in garlic and curry powder and cook 2 min more. Then add remaining ingredients (except the canned tomatoes), bring to a boil. Reduce heat, cover and simmer 30 minutes or until lentils are tender, then add the canned tomatoes , simmer 5 minutes and remove b ay leaf before serving. ~

Keep reading for more of my favorites recipes.....

If you are looking  for the Lentil Chili and Garbanzo/Zucchini Salad recipes from our Dinner on the Farm event - they are are listed further down on the page, so keep scrolling.  =)
Almomd Crusted Chicken
Almond Crusted Chicken 1 cup chopped almonds 1 cup seasoned bread crumbs (I use store bought crumbs) 12 THIN sliced boneless chicken breasts 6 slices of swiss cheese, cut in half for 12 pieces 6 slices of thin sliced ham, cut in half for 12 pieces ½ cup melted butter 2 eggs Melt butter in microwave, then add to a shallow dish and mix in the eggs. Mix the almonds and bread crumbs and place in a shallow dish. Dip the chicken breasts in egg/butter mixture (both sides) then coat one side of chicken breast in crumb mixture. Add ½ slice of cheese, then ham and roll the breast and place in greased 9x13 pan seam side down. Repeat the process. If there is left over crumb mixture, sprinkle over chicken breasts. Bake covered @ 350 for 40-50 min or until done. ~
Cowboy Beans 1/2 lb Bacon - cut in 1" pieces 1 lb Hamburger small onion, chopped 1lb 15 oz can of Pork & Beans 1 lrg can of stewed tomatoes 1/3 cup brown sugar 1/2 tsp chili pwdr In large skillet, add the onion and brown the bacon, hamburger, pour off grease.  In a large sauce pan add the remaining ingredients (including bacon, hamb/onion) and simmer 2 hours.  Or after the meat mixture has cooked, add all ingredients into a crock pot and cook on low for 2-4 hours.~
Pumpkin Cornbread 1 ¼ cup flour ¾ cup cornmeal ½ cup brown sugar ½ tsp salt 1 Tbl baking pdwr ¼ cup butter, melted 2 eggs ¾ cup buttermilk ¾ cup pumpkin (not pumpkin pie filling) Preheat oven to 350, grease 9x9x2 casserole dish. In a large bowl add all ingredients and mix well. Pour batter into pan and bake 30- 35 min or until done. ~
Chickpea and Sausage Stew Since chickpeas (garbanzo beans) need plenty of time to simmer, this is a great recipe for a slow cooker. 6-8 cups hot water ( I usually do 6 1/2 cups) 1 lb cooked bulk sausage, drained 1 ½ cups dried chickpeas 3 large carrots, halved  & cut in 1/2" slices 2 bay leaves 1 tsp salt ½ pepper 3 medium red potatoes cut into bite size chunks In a slow cooker add all the ingredients, cover and cook on high 1 hour and 30 min., then cook on low for 4 hours, until the chickpeas and potatoes & carrots are tender. ~
Cranberry Chicken 2 lbs boneless chicken breasts 1 tsp pumpkin pie spice (3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger) 1 can undiluted frozen orange juice, thawed 2 tsp orange peel 1 lb fresh or frozen cranberries  1 cup sugar Mix spice, orange juice, orange peel, sugar together, add cranberries, place chicken in a crock pot and pour the mixture over the chicken.  Cook until done on low.  (Note: often I'll use frozen chicken breasts, throw it in the crock pot and cook it around 4 hours).  I would imagine if you wanted to use the oven, it would convert to 350 degrees and bake covered for an hour or until the chicken reaches the internal temp of 185 degrees.~ October, 20, 2010 I had the privilege of being interviewed by Lee Farren, a free lance journalist who was doing an article for the food section for the Western Farmer Stockman magazine.  Lee asked for recipes with peas, lentils or garbanzos.  Here is what I prepared in honor of her visit to our home.
Garbanzo Verde Sauce 1 cup cooked garbanzos 6 green onions, peeled, cut into thirds 5 garlic cloves, peeled 1-2 tsp grated lemon peel 3 cups loosely packed basil leaves 3 cups loosely packed parsley sprigs 1 jar (10oz) green olives with pimientos, drained 3 TBL  lemon juice 1/2 tsp red pepper flakes 1 cup grated Parmesan & Romano cheese blend 1 cup olive oil Place the onions, garlic and lemon peel in a food processor, cover and pulse until chopped. Add 1/2 of the basil and parsley & pulse until chopped. Add remaining basil, parsley and garbanzos and pulse, then add olives and lemon juice, cheese and red pepper flakes and while processing add olive oil.  This can be served over hot pasta or used as a spread on crackers and/or toasted bread.  I served this over a hot whole wheat penne pasta. ~ Lentil Chili 1 lb browned  hamburger, drained 2 /12 cups dry lentils, rinsed 1 packet dry onion soup mix 2 (16 oz) canned diced tomatoes 1 1/2 tsp chili powder 1/2 tsp cumin 5 cups water Add all ingredients into a crock pot, cover and cook 7-8 hours on low.  If you prefer to not use a crock pot, the cooking instructions are: in a large saucepan bring lentils and water to a boil. Reduce heat, cover and simmer 20 min. Add remaining ingredients (soup mix, hamburger, spices, tomatoes) and simmer covered another 30 min. The chili can be eaten as is, or served over hot dogs, spaghetti, rice, baked potatoes or corn chips.  Garnish with cheese if desired.~
Artichoke Spinach Lasagna 1/2 cup minced onion 4 garlic cloves minced 1-3 Tbl olive oil 1 can 14.5 oz vegetable or chicken broth 1 jar (14.5 oz) artichoke hearts in oil, quartered * 1 teas crushed dried rosemary ¼ teas each, ground nutmeg & pepper 1 pkg (10 oz) frozen chopped spinach thawed and squeezed dry ½ cup chopped fresh mushrooms 1 jar (16 oz) garlic Alfredo Parmesan sauce 12 lasagna noodles, cooked per pkg directions 3-4 cups (12-16 oz) mozzarella cheese, divided 1 cup feta cheese 1/8 tsp of each, garlic powder, oregano, parsley flakes and basil In large sauce pan, sauté onion and garlic in oil for 2-3 min. Stir in broth, rosemary, nutmeg & pepper, bring to a boil. Add artichokes, spinach and mushrooms. Reduce heat and simmer for 5 min. Stir in Alfredo sauce. Spread 1 cup sauce mixture into greased 9x13 baking dish. Top with 4 noodles and ¾ - 1cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic pwdr, parsley and basil. Cover and bake @350 for 40 min, bake 15 min longer uncovered, let stand about 5 min before cutting. *Gayle uses the big 65oz marinated artichoke hearts jar found at Costco and measures out 14 oz or about 2cups ~
Lasagna 1 lb hamburger ½ - 1 lb ground Italian sausage (1) 6 oz (small) can of tomato paste (1) 29 oz can of tomato sauce or tomato puree 2 teas Italian seasoning ¾ teas seasoned salt 16 oz container of ricotta cheese or 16 oz cottage cheese 1 cup parmesan cheese 2 lbs grated mozzarella cheese ( 8 cups of cheese) 1 box lasagna noodles Cook noodles as per package instructions. Rinse noodles and set aside. In a skillet or electric frying pan, brown the hamburger & sausage, drain well. Add tomato paste and 1 can of water, add tomato sauce (or puree), Italian seasoning and seasoning salt. Simmer 5 -10 min & then shut off the heat source. Next in a bowl, combine the ricotta/cottage cheese with the parmesan cheese, blending by hand. In a 9x13 rectangle cake pan, layer as follows: layer noodles so it covers the entire bottom of pan (divide up the noodles so you have enough for 3 layers), then layer 1/3 meat mixture, sprinkle 1/3 of the ricotta cheese mixture over the meat mixture, next sprinkle evenly about 2 cups of shredded mozzarella cheese, repeat with 2 more layers. Bake uncovered @350 for 45-50min. If the cheese gets too brown after 30 min, cover loosely with foil. Let sit 5 min before cutting and serving. Enjoy! ~
Spinach Lasagna 1/3 cup butter 1/3 cup flour 3 ¾ cups half and half 1 cup whipping cream 1 ¼ cup grated fresh Parmesan cheese, divided 2 eggs 32 oz of ricotta cheese 2 pkgs frozen chopped spinach, thawed and squeezed dry 1 cup shredded carrots 1 medium zucchini, thinly sliced and each slice cut in half 1 cup of sliced mushrooms 12 lasagna noodles, cooked per directions 2 lb of shredded part skim mozzarella cheese ½ cup plain bread crumbs ½ cup Parmesan cheese (the dry kind that comes in a plastic bottle) In large saucepan, melt butter, stir in flour until smooth; gradually add creams. Bring to a boil; reduce heat and cook and stir for 2 minutes or until thickened. Stir in ¾ cup of the fresh Parmesan cheese. Remove from heat, set aside while preparing vegetable mixture. In a large bowl, combine ricotta, eggs, spinach carrots, zucchini & mushrooms. Pour a thin layer of the white sauce mixture in the bottom of a 9 x 13 pan, then layer 4 noodles on the bottom, then 1/3 of the ricotta/vegetable mixture, then pour around 1 ¼ cup of the white sauce, layer with 1/3 of the mozzarella cheese. Repeat process 2 more times. Once all three layers are done, mix the bread crumbs with the dry Parmesan cheese and sprinkle over the top. Cover and bake at 350 for 45 min, uncover and bake 15 minutes longer or until bubbly. Let stand for 5-10 min before cutting. Enjoy! ~ Hint: * to avoid the cheese on any covered casserole sticking to the foil, simply put a piece of plastic wrap over the cheese mixture, careful to stay within the perimeters of the casserole dish, then completely cover it with foil and bake. The cheese will create an oil barrier with the plastic wrap and will not allow the cheese to stick, and the foil protects it from melting. 
Pizza Dough
Combine in a mixing bowl 1 cup warm water 1/2 teas salt 1 Tbl olive oil 1 teas sugar 1 pkg yeast or 2 1/2 teas yeast (if you buy in bulk) Once the yeast is bubbly, then add: 2 cups unbleached flour 1/4 cup cornmeal Then add 1/2 -3/4 cup more flour to make a firm dough. Let rise to double, punch down and prepare as you normally would. My personal favorite is brush the pizza stone with a mixture of olive oil and about 2 teas of minced garlic, then spread the dough out on the stone. Then add more olive oil and garlic ( 2-3 Tbl of olive oil and 1-2 teas minced garlic) just enough to cover all the dough. Then add your favorite toppings and add mozzarella cheese. I like to bake mine on the convection setting of 425 for 17 minutes.~  
Garbanzo Bean & Zucchini Salad Vinaigrette: 2 Tbl lemon juice ¼ cup extra virgin olive oil ½ teas salt ¼ teas freshly ground black pepper In small bowl, whisk together. Salad: 1 can garbanzo beans, drained 2 medium zucchini, diced into ¼ inch pieces ½ cup frozen, thawed corn ½ small red onions, thinly sliced 5 romaine lettuce leaves, cut crosswise into ½ inch strips 1 ounce Parmesan cheese Add all of the ingredients into a salad bowl – except the parmesan cheese. Just before serving pour the vinaigrette over the salad, toss well, sprinkle with parmesan cheese and serve. ~
Citrus Turkey Because Joe and I like to have family over, many of the holiday or family events are hosted at our house. I'm almost a complete vegan vegetarian (with the exception of having a fondness for cheese and yogurt) and do not eat meat/poultry/fish, but I am willing to cook it. So when hosting family events so I like to experiment and try new recipes and I have had rave reviews about the following way to prepare a turkey. This recipe has been requested now for a few years so I know my family really likes it and wanted to share it. They tell me is has a nice mild citrus taste and is very moist. 1 turkey 1 orange, lemon, lime –cut into wedges 1 small onion, cut into wedges ½ cup softened butter (no substitutions) 1-2 teas rosemary ½ tsp poultry seasoning Salt & pepper Pastry bag 1. Thaw the turkey, rinse, pat dry, salt and pepper the cavity 2. In the cavity, insert 1 sliced orange, 1 sliced lemon, 1 sliced lime (no stuffing goes into the cavity) along with the onion 3. Mix the butter, rosemary, poultry seasoning, put into a pastry bag – no tip is needed 4. Next cut the top of the turkey skin with kitchen scissors and in-between the skin and meat, pipe in the butter mixture- this will melt into the meat, add flavor and help keep the turkey moist 5. Oil the outside of the skin w/olive oil 6. Bake as you usually like. I usually use a turkey bag and don't baste. Very easy and no mess. 7. Once the turkey is done, remove the fruit and serve as usual ~ +++++++++++++++++++++++++++++++++++++++++++++++++++++++++ I will be moving these recipes to my OMG page.... (This cookie was created by my friend, Lezah) Peanut butter Oatmeal Chocolate Chip Cookies 2 cup peanut butter 2 cup softened butter 2 cup brown sugar 1 ½ cup white sugar 4 eggs Mix well. Then add 4 cup flour 2 cup oatmeal 4 teas baking soda 1 teas salt 3 ¾ cup choc chips Drop onto ungreased cookie sheet and bake approx 10-12 min @ 350 or until lightly brown. Do not over bake +++++++++++++++++++++++++++++++++++++++++++++ Pumpkin Butterscotch Bread 1 1/2 cup sugar 1/2 cup cooking oil 2 eggs 1 3/4 cup flour 1/4 tsp baking powder 1 tsp baking soda 1 cup pumpkin 1/3 c water 1 tsp salt 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp allspice 1/2 cup butterscotch chips (you can either add into the batter or sprinkle on top once the batter is in the pan - either way is yummy). I personally like to sprinkle the chips and 1/2 cup of walnuts on top Mix all ingredients in a large bowl and turn batter into a greased and floured 8 x 8 pan. Bake @ 350 for 1 hour or until done. ++++++++++++++++++++++++++++++++++++++++++++++ Chocolate Shortbread Cookies 1/2 cup softened butter (no substitutions) 3/4 cup bleached flour 3/4 cup confectioners' sugar 3 Tbls unsweetened cocoa powder Preheat oven to 300 degrees. With electric mixer, beat butter until creamy, add flour, sugar and cocoa until combined. If dough is too soft to handle, chill in refrigerator 10 min). Pat dough into an 8 in round greased cake pan, press edges down with the tines of a fork. Bake until firm, about 30 min. Immediately score into 8 sections and cool completely. Turn out of the pan and break wedges apart. +++++++++++++++++++++++++++++++++++++++++++++++++++++ APPLE PIE BREAD 1/2 cup butter, softened 1 cup sugar 1/4 cup buttermilk or sour milk 2 teas baking powder 2 eggs 1 teas vanilla 2 cups flour 1/2 tsp salt 2 cups shredded, pealed apples (about 4 medium) 1 cup chopped walnuts or pecans Streusel nut topping Preheat oven 350, grease 9/5/3 inch loaf pan. Set aside. In a bowl, beat butter for 30 seconds, then add in sugar till combined. Add buttermilk, baking powder, eggs & vanilla, mix well. Add flour, salt, mix well. Stir in apples and nuts. Spoon in batter into loaf pan, spread evenly, then sprinkle STREUSEL NUT TOPPING: in a small bowl combine 1/4 cup brown sugar, 3 TBL flour and cut in 2 TBL butter, stir in 1/3 cup chopped nuts. Bake 60-65 min or till wooden toothpick inserted near the center comes out clean. Cool in pan for 10 min, remove from pan, cool completely on wire rack. Wrap & store overnight before slicing. Enjoy +++++++++++++++++++++++++++++++ Pumpkin Dip 15 oz canned pumpkin 8 oz softened cream cheese 2 cups powdered sugar 1 teas cinnamon ½ teas ginger Beat cream cheese till creamy, blend in pumpkin, sugar and spices. Serve with apples & enjoy! I've been busy in the kitchen, testing some new recipes.  One was a basic muffin mix and you could add whatever goodies that you want.  I tried it and it's easy and great.  Here are the basic ingrediants: +++++++++++++++++++++++++++++++ Basic Muffin Mix (this makes 4 batches of   1 dozen per batch) 8 cups flour 3 cups sugar 3TBL baking powder 2 tsp salt 2 tsp cinnamon 2 tsp nutmeg Mix dry ingrediants well. Store in air tight container. Additional Ingrediants                        1 egg 1 cup 2 % milk 1/2 cup butter, melted Variations Banana: 1 cup of mashed bananas (2-3 ripe ones) Blueberry: 1 cup fresh or frozen Cappuccino/ Choc Chip: 1 cup choc chips, 2 tsp instant coffee granules Cranberry/Pecan: 1 cup dried cranberries, 1/2 cup chopped nuts. If fresh cranberries are used, add 3TBL sugar into batter- As you can see, you really can add in any kind of dried or fresh fruit as desired, nuts, raisens, etc to create your own yummy concoction.  * Gayle likes to sprinkle cinnamon/sugar on top of the muffins. To prepare muffins: place 2 2/3 cups of muffin mix in a bowl, add the above milk, egg and butter.  Next add your choice of fruit/chips variations and stir till moistened.  Fill paper lined muffin tin (12) in equal portions. Bake @ 400 18-21 min or till toothpick inserted in middle comes out clean. Yum. Put the coffee on and call a friend! PS, I'm working on getting a printable version of the recipes... so keep watching. =) Hey there, I'll start transferring recipes from my main blog to this page, so keep watching.  In the meantime,  if you need to urgently find the recipes that I have mentioned in my blogs, use the search feature on the side bar of the blog.
Rustic Chocolate Pie Prep: 30 min, chill 30 min, bake: 10 min
3/4 cup of unbleached flour
1/4 tsp salt
5 TBl cold butter - cut into chunks
1 1/2 - 2 Tbl cold water Filling 6 oz bittersweet chocolate coarsely chopped, chocolate not to exceed 62% cocao 2 egg white whites at room temp 1/8 tsp cream of tarter 1/2 tsp vanilla extract 1/4 cup sugar 1/8 tsp salt 3/4 cup chopped pecans or walnuts
To make the crust, in a bowl mix flour and salt well, cut in butter so mixture resembles coarse bread crumbs, Drizzle in water, add enough to make make just moist when pressed.  Make into a flat disk, wrap in plastic and chill 30 min.
Position the rack in the lower 1/3 of the oven, preheat to 400. Let dough sit out 30 min. Roll out dough on a piece of parch
ment paper about 1/8 in thick. Pinch edges of crust and place on a cookie and bake 10-12 min. Remove crust from the oven and reduce heat to 350.
For the filling: melt chocolate either in the microwave or in a double boiler. Once it is melted, set aside.
In a deep bowl beat egg whites, cream of tarter and vanilla until soft peaks form. Then add in sugar and 1/8 tsp of salt and beat until egg whites are stiff.  Pour nuts and chocolate into egg white mixture. Mix well.
On the crust spread the chocolate mixture over crust leaving 1/2" around the edge and bake 10 min or until the surface looks dry and slightly cracked (fudgy inside).  Cool on baking sheet on rack, serve warm or cool.  Garnish with choc curls and pine nuts of desired. Cover and refrigerate remainder  I'll post pictures later on today. =)  This recipe came from the Better Homes & Gardens Feb 2010 issue. Old Fashioned Chocolate Pudding
These are the ingrediants that you will need: 1/2 cup sugar 1/3 cup unsweetened cocoa powder 3 Tbls cornstarch 1 tsp flour pinch of salt 2 cups 1 % milk 1 tsp butter 1 tsp vanilla extract
Mix sugar, cocoa, cornstarch, flour and salt in a heavy duty medium size saucepan, blend throughly.
Next whisk in milk and stir well.
 Cook over medium heat until mixture thickens (about 5 min). Remove from heat, add butter and vanilla. Mix well. Pour into bowl or 4 individual serving cups. Refrigerate until chilled. Enjoy!
Note: this is really good, plus kids & adults love it. Once you have had homemade, you will never go back to the instant or box stuff. Plus it's easy. I wanted to try a new "page" on my blog, it was 8:30pm at night and I work tomorrow, so I thought what could I do that is simple & easy, so here it is. Hope you make it and lick the pan too! That's all for now my friends. G Printable recipe (I'm working on this part, sorry for the delay) ****************************** Mac n Cheese (this is very upscale and tasty - not what your mom would have made) 8 Tbl butter, plus more for casserole 6 slices good white bread, crust removed, torn into 1/4inch pieces ( You can substitute fine bread crumbs, -about 1 cup) 5 1/2 cups milk 1/2 cup flour 2 teas salt 1/4 tsp nutme 1/4 tsp black pepper 1/4 tsp cayenne pepper 4 1/2 cups (about 18 oz ) grated sharp white cheddar cheese 1 1/4 cups (about 5 oz) grated Pecorino Romano cheese 1 lb or about 3 1/2  cups of macaroni (cooked per instructions but slightly underdone) 1) Preheat oven to 375. Butter a 3 quart casserole dish, set aside. Place bread crumbs in medium bowl and pour 2 Tbl of melted butter over bread, toss well. (same method with fine bread crumbs) Set aside. 2)Warm milk in microwave or saucepan. Melt remaining butter in high sided pan over medium heat, when butter bubbles, add flour, whisking till combined, about 30 seconds. 3)While whisking, add hot milk a little at a time, whisk so mixture is smooth. Continue to cook till mixture thickens and bubbles, about 8-12 min. 4) Remove from heat, stir in salt, peppers, nutmeg, 3 cups of white cheddar cheese and 1 cup of Romano cheese. Set the remaining cheeses aside. 5) Add cooked macaroni to cheese mixture and pour into prepared casserole dish, top with remaining cheeses and bread crumbs. Bake uncovered until golden, about 30 minutes. Let sit 5 min, then serve and enjoy. ++++++++++++++++++++++++++++++++++++++++++++++ Butternut Squash Bake 1 butternut squash, cut in half, seeded 1/2 cup mayonnaise 1/2 cup finely chopped onion or 2 TBl dried onion 1 egg 1 teas sugar salt/pepper to taste Mix this in a bowl till well blended. Then in a separte bowl: 1/4 cup crushed saltines (about 8 crackers) 2 Tbl grated Parmesan cheese 1 Tbl melted butter Preheat oven 350, place halved squash on a cookie sheet, cut side down and bake about 20-25 min. Once the squash is cool enough to handle, scoop out pulp  leaving a shell*. Add cooked squash to mayo mixture. Then evenly add the mixturre back into the empty shells, place back on the cookie sheet and sprinkle the cracker mixture over the squash. Bake for 30-35 minutes until top is golden brown. * If you prefer to not scoop back into the shell, simply put contents into a small greased casserole pan. py cooking and enjoy. ***************************** TIPSCanola oil and baking: It's the lowest in saturated fat, with a favorable ratio of omega-3 to omega-6 fatty acids, and although it doesn't get nearly as much publicity, it's just as good as olive oil when it comes to lowering your cholesterol.  From the Readers Digest Chocolate chunks vs. chips: When a recipe calls for chocolate chunks, it is best to use good quality chocolate chunks and not chips. The reason is the chips are formulated to keep their shape, whereas the  chocolate chunks will melt better in the recipes.

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