Crab and Dill Puff Appetizers

After making the Bacon and Cheese Puffs last weekend, I decided to try a variation of that recipe. I picked up some crab meat and some fresh dill and whipped these up this afternoon. They were lovely and light, very filling and a great change on the original recipe.

1 package cream cheese, plain, softened

1 cup cooked crab, chopped into bits

1/3 cup grated parmesan cheese

2 tablespoons fresh dill

1 tablespoon milk

2 cans crescent roll dough

Combine cream cheese, parmesan cheese, crab, dill and milk in medium mixing bowl until well combined and spreadable

Separate the dough into triangles

Spread cheese and crab mix over the dough and roll up

Bake on greased cookie sheet 12 to 15 minutes at 375 degrees until pastry is done and golden brown

To Do List

In my endless surfing I often come across recipes that I know I have to try. The problem is that I tend to lose track of the links before I get around to making them. This is a mini-list of a few I've come across recently so I can find them again!

Orange Chocolate Tart from The Ulterior Epicure

Chocolate Marshmallow Delights from Stephanie's Kitchen

Glazed Lemon Cakes from Stephanie's Kitchen

Key Lime Cups from Genesis of a Cook

Scallops with Asparagus from My Little World of Food

Slow Cooker Chicken Pot Pie

All moms know any meal you can do in your slow cooker is a good meal.  This recipe takes only minutes to put together but you'd never suspect that from how it tastes. Made with canned soup and frozen vegetables, it could easily be altered to use fresh veg from the farmer's market or garden.

Best served over warm biscuits, either frozen or home-made.

2 cans cream of chicken with herb soup

1 1/2 cups chopped and peeled raw carrot (or baby carrots cut in half)

2 cups red skinned or new potatoes chopped into cubes

1 bag frozen peas

1 medium onion, diced

1 lb boneless chicken breasts or thighs, chopped into 1" chunks

1 cup milk

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

salt and pepper

Combine soup, carrots, milk, herbs, potatoes, onion and chicken in your slow cooker

Cook on low for about 7 hours

30 minutes before serving, stir in frozen peas

Serve over warm biscuits

The herbs can be changed a bit to suit, but do go well with this recipe.

If you can't find cream of chicken with herb soup, plain cream of chicken works well too.

Chocolate Chip Shortbread Cookies

One of my mother's favorite treats when I was a child was a good shortbread biscuit or cookie. I've spent years looking for the perfect shortbread cookies and have come up with a few that are now in my standards cookbook. This is one of those. Made with real butter and mini-chocolate chips, this simple, crumbly cookie is more addictive than I ever realized. A hit with the folks in my office as well as my mom, there is never a shortage of folks who will take a batch when I make them.

These keep very well for several days in an airtight container so making a few batches at a time is no problem. 

I make these with an electric mixer and you really need to do it that way. You can mix this by hand but the lack of wet ingredients can make it a bit labor intensive without a mixer. I use my small hand mixer and it works a treat.

1 cup butter, softened

1/2 cup powdered sugar

1/2 cup corn starch

1 mini-chocolate chips (I either use milk chocolate or dark chocolate, both are wonderful)

1 1/2 cup flour

Beat butter and powdered sugar with an electric mixer until light and fluffy

Sift flour and corn starch together and add gradually to butter mixture

Once that is combined, stir mini-chips in by hand

Drop by rounded teaspoonfuls onto lightly greased cookie sheet

Bake 20 minutes at 330 degrees until bottoms are light golden brown

Remove to cook on parchment or waxed paper before putting in an airtight container for storing

Do not over cook these, once the bottoms are golden brown, they are done. The finished cookies will not be much darker than the raw dough when done so it may seem that they need more time. 

Other chips could be used in place of the chocolate, but the mini size works best for this recipe. The normal size chips just seem to be a bit big.

Orange Marmalade Cookies

Anyone that remembers Paddington Bear will also remember that Orange Maramalade was the favorite jam of the bear from Darkest Peru. Since childhood it's always had a special place in my heart too. These delightful, fresh and fluffy cookies are as easy as could be and simply melt in your mouth. Try them once and you'll be hooked.

1/3 cup softened butter

2/3 cup white granulated sugar

1 egg

6 tablespoons orange marmalade (any sort you like)

1 1/2 cups flour

1 1/2 teaspoon baking powder

Cream butter and sugar until light and fluffy

Add egg and orange marmalade, mix until combined (if mix is too stiff, add a bit more marmalade)

Sift together flour and baking powder

Gradually mix into creamed mixture until dry ingredients are completely incorporated

Drop by rounded spoonful onto greased cookie sheet and bake 8 to 10 minutes at 375 degrees until light golden brown

Cool on wire rack before storing in an airtight container

These are wonderful served warm with tea or coffee, but are just as nice once they've cooled. These will keep for a few days in an airtight container but are unlikely to last that long.

Bacon and Cheese Puffs

I browse recipes online from time to time, ok, all the time. Sometimes I'll find a recipe that I know is going to be great before I even try it. This is one of those recipes. While browsing on Tastespotting (a great user-fed web site that allows users to post photos and links to recipes and articles on their blogs or other blogs they've found) I found this recipe that was posted on Just Baking. Originally a Kraft recipe that was posted on the Yahoo food section, this simple appetizer is suprisingly wonderful and super easy. 

While it calls for canned crescent roll dough, other dough could be substituted. Puff pastry might be nice, but I would increase the ratio of filling to dough to keep them from being too dry. This one was a hit with the kids in my house and a new favorite has been found. I've edited this slightly from the original recipe by using green onions instead of regular onions and I made these a bit bigger than they indicated getting a few less out of the recipe, but I like them a bit bigger.

1 package cream cheese, plain, softened

8 slices bacon, cooked and chopped into bits

1/3 cup grated parmesan cheese

1/4 cup chopped green onions

2 tablespoons fresh parsley

1 tablespoon milk

2 cans crescent roll dough

Fry bacon, chop and set aside

Combine cream cheese, parmesan cheese, chopped green onion and parsley, bacon and milk in medium mixing bowl until well combined and spreadable

Separate the dough into four squares, pressing to seal the perfs

Spread cheese and bacon mix over the dough, cut into wedges and roll up

Bake on greased cookie sheet 12 to 15 minutes at 375 degrees until pastry is done and golden brown

We just chopped uneven shapes and rolled them up into little pouches and they turned out great. 

Perfect for a quick lunch, brunch or appetizer, this recipe could be easily changed to included virtually any filling in a hurry.

- Sorry there's no picture yet, next time I make these I'll add one. They were snapped up too fast for me to get a good shot of them.

The Lazy Baker - Lava Cakes

Some days, some very long and stressful days, the chocolate craving takes over. Those are usually the days when I'm just too tired or lazy to bake something from scratch. One box you'll usually find in our cupboards is a boxed cake mix for Lava Cakes. These warm little cakes with molten chocolate in the middle are so easy and quick and perfect on their own, with a bit of powdered sugar on top or if I'm a bit more motivated a strawberry or raspberry sauce poured over the top.  There is nothing like cutting into one and seeing the warm chocolate inside start to seep out.

Some boxed lava cake mixes contain a separate packet of sauce you pour into the batter just before baking, but the Dr. Oetker brand is just one package of powdered mix, one egg and a bit of hot water, all combined and poured into the furnished small baking tins. What could be better - a one bowl mix, throw-away baking tins and a desert that takes less than 30 minutes from start to finish!

These are also nice with a bit of warm custard on top or any other sauce you can think of that goes well with chocolate.

A girl can dream...

I have wanted a KitchenAid stand mixer since all my friends growing up wanted the new Barbie doll and I thought I needed one for my Easy-Bake oven. I look longingly at them online, drool over them in stores and fold down the pages in catalogs where the glorious things appear. All the fabulous colors, the different finishes and styles, it is almost more than I can stand.

Some how, some way, I will get my mixer. A lemonade stand may be in my future. My husband just laughs, but that lemonade stand may be in his future too!

Slow Cooker Chicken Tacos

An online friend passed this recipe onto me and it's become one of our staples. Simple and so quick to do, the best part is you can control just how spicy you make it so it's easy to tailor to different tastes.

1 lb chicken breasts
1 packet taco seasoning (or more depending on how spicy you like)
1 large can diced tomatoes
2 cans beans - I normally use 1 can pinto and 1 can navy, but you can use whatever you like

Put all in a slow cooker on low for 4 to 6 hours until chicken is fully cooked and tender

Remove chicken and shred or shred in slow cooker

Serve on tortillas with shredded cheese, mexican style rice and sour cream

Makes enough for 8 to 10 large tortillas

Beautiful Things

I often find myself standing in front of large displays of baking crocks or mixing bowls almost drooling over the wonderful colors and styles that are available. In putting this blog together I've spent a good bit of time online looking for new gadgets or new styles to inspire me. This is the first installment of my list of pretty things that I would love to have gracing my kitchen cupboards.

These Organic-Shaped Blue Nesting Mixing Bowls are just the most lovely color and I can imagine they would be a bit easier to handle when holding and mixing heavy batters. The simple color reminds me of bowls my grams had when i was young.

The bright spring colors and great melamine materials make these measuring cups and spoons different from any I've seen before. On offer from Williams & Sonoma, the colors make me want to get into the kitchen.

I've always had a thing for green. I have a special soft spot for the old fashioned "jade-ite" colors of dinnerware. While not the same translucent effect, the Emma dinnerware set from Pottery Barn is lovely just the same.




This footed pitcher brings images of mint juleps and old fashioneds to mind. The perfect size for nice large batches of lemonade or iced tea with a unique shape, this is definitely on my wish list for the summer.

Vegetable Beef Soup

My mom made a vegetable beef soup for as long as I can remember. This is my take on her classic version. Perfect for cold winter weekends when all you want to do is curl up on the couch and stay warm.

1 to 1 1/2 lbs beef stew meat

6 cups beef broth

1 medium onion, diced

1 packet onion soup mix

2 large potatoes, peeled and diced

1 large bag mixed, frozen vegetables

1 to 1 1/2 cups canned tomatoes

In medium skillet, brown stew meat in a bit of butter or oil

Add onion and sautee until tender and beef is nearly cooked

Add packet of onion soup mix and stir to combine

Pour beef broth into large soup pot and begin to bring to boil

Add beef and onion mixture to broth, add potatoes

Simmer for 30 to 40 minutes until potatoes are tender and beef is completely cooked

Add frozen vegetables and undrained, canned tomatoes ( note: amount of tomatoes can be altered to make a more savory or more tangy soup, I prefer a bit less tomatoes)

Simmer until vegetables are tender

Serve with crusty bread or rolls

Works great as a left-over for meals during the week

Minestrone

Like any good, hearty soup, the ingredients can vary depending on what you have at hand and what is good and fresh when you are making it. This version of minestrone is not terribly strong, but has a light, fresh flavor. Perfect for a winter or summer meal.

2 tablespoons olive oil

1 teaspoon basil

4 slices bacon, chopped in course bits

1 teaspoon thyme

3/4 cup chopped onion

6 cups chicken stock

2 stalks celery

2 cups chopped, canned or fresh tomatoes

3 carrots, sliced

1 cup fresh chopped green beans

2 potatoes, peeled and diced

1 cup small pasta shells

1 bay leaf

salt and pepper

Heat oil in large soup pot, add bacon and cook for 3 to 4 minutes

Add onions and celery and cook until slightly tender

Stir in potatoes, carrots, basil, thyme, bay leaf and toss to coat

Pour in chicken stock and tomatoes and bring to simmer

Cook 15 to 20 minutes or until potatoes are tender

Stir in green beans, cook 10 minutes

Add pasta and simmer until pasta is tender

Add salt and pepper as needed

Lovely served with a warm crusty bread

Custard

The traditional English addition to virtually any dessert, this custard is often served warm over apple pie or crumble, sponge cake with jam or chocolate cake. 

2 cups milk

6 egg yolks

1 cup white sugar

1 teaspoon vanilla

Heat milk in saucepan, gradually bring to a slow boil, remove from heat

Beat egg yolks and sugar for about 10 minutes or until light and fluffy

Little by little, stir in warm milk until well mixed

Cook in double boiler, stirring constantly until mixture coats the back of a spoon

Serve over dessert of choice

Jam Swirl Coffee Cake

This sweet, simple breakfast cake, best served a bit warm, is easy enough for the laziest of Sunday mornings.

2 cups flour, sifted

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter

1 egg beaten

3/4 cup milk

3/4 to 1 cup of jam or preserves (you can use 1/2 cup each of 2 different types if you like)

Sift together flour, sugar, baking powder and salt

Cut in butter to make a fine crumbly mixture

Add beaten egg and milk and stir just until combined and all dry ingredients are moist

Batter will be fairly sticky and thick. Turn out into a well-greased 8 or 9 inch square pan

Spoon jam or preserves over batter and then swirl in, making sure to evenly distribute the jam but not overmixing it

Sprinkle a bit of white sugar over the top

Bake at 400 degrees for 25 to 30 minutes until set and a bit golden brown

Allow to cool for at least 5 minutes before cutting to allow the jam to set

Left-over cake is fine served cold or reheated in the microwave for a few seconds

Spinach and Bacon Quiche

Spinach and bacon, swiss cheese and eggs - what could be better!

6 large eggs

1 1/2 cups heavy cream

1 lb bacon

2 cups, packed, fresh spinach

1 1/2 cups shredded swiss cheese

salt and pepper

pie crust (either made fresh or refrigerated)

Fry bacon, drain and chop into small bits

Chop spinach and pack to measure out two cups

Arrange pie crust in 9 inch pie plate

Layer spinach, bacon, swiss cheese in crust, sprinkle with salt and pepper

Beat eggs and cream until well combined

Pour slowly over spinach, bacon and cheese, allowing a bit of time for the egg mixture to settle in around the spinach

Bake at 375 degrees for 35 to 45 minutes until center is set. Re-heats wonderfully if there is any left over!

The Plan

The plan, stan, is that I'll pop on here and plug in all my favorite recipes, new ideas, trial and errors and keep it up to date. The reality is that I'll probably post a few recipes and then forget about it, but time will tell.