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Rhubarb Cookies with Cream Cheese Frosting

24 Apr

I love rhubarb, nothing quite says Summer like a strawberry/rhubarb pie.  I am on diet, more of a lifestyle change, so I am trying really hard to behave when it comes to food.  I saw this recipe and I just had to steal it from my mom.  I haven’t actually made it, due to the fact that if I have stuff like this laying around, I am going to be the one who eats most of it.  I am definitely saving it for one of those occasions when you have company coming over.

Rhubarb Cookies with Cream Cheese Frosting

  • 1 cup Criscorhubarb
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 3 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups diced fresh or frozen rhubarb
  • 3/4 cup flaked coconut

In a large mixing bowl, cream Crisco and brown sugar.  Beat in eggs.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Fold in rhubarb and coconut.  Drop by rounded tablespoons, 2 inches apart onto greased baking sheets.  Bake at 350°F for 10-14 minutes, until golden brown.  Cool for 1 minute, and remove to wire racks to cool completely.  Frost.

Frosting

  • 1 (3-oz.) pkg. cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/2 cups powdered sugar
  • 3 tsp. vanilla

For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy.  Beat in powdered sugar and vanilla.  Spread over cookies.  Makes approximately 4 dozen.

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Random Recipe ~ Peach Pork Chops

17 Apr

Random recipe with my daughter Eden, she found a cookbook at school.  We randomly went through the recipes and picked one.  It sounds good, hopefully it tastes good.

Peach Pork Chops

  • 1 1/2 cups finely chopped onion

    English: Autumn Red peach. Français : Pêches E...

    English: Autumn Red peach. Français : Pêches Español: Durazno cortado por la mitad (Photo credit: Wikipedia)

  • 1 cup finely chopped celery
  • 1/3 cup butter
  • 6 cups dry bread cubes
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. rubbed sage
  • 1/8 tsp. pepper
  • 1 pkg. frozen peaches, thawed and diced
  • 2 eggs
  • 1 cup water
  • 2 tbsp. minced fresh parsley
  • 6 boneless pork chops ( 1-1/4 inch thick)
  • 3 tbsp. olive oil
  • garlic and salt to taste
  • 1/4 cup peach preserves

In a skillet, sauté onion and celery in butter until tender; transfer to a large bowl.  Add bread cubes, poultry seasoning, sage and pepper.  Fold in peaches.

Combine eggs, water and parsley; add to bread mix.  Toss gently until well mixed.  Cut a large pocket in the side of each pork chop, spoon stuffing loosely into pockets.  Tie with string to secure stuffing if necessary.  Brush pork chops with olive oil.  Sprinkle with garlic salt (or fresh minced garlic) and pepper.

In a large skillet, brown chops on both sides.  Place remaining stuffing in a greased 9 x 13 baking dish.  Top with pork chops, spread preserves over chops.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 15 minutes longer or until juices run clear.  If string was used, remove before serving.  Serves 6.

Hope you enjoy, this sounds like a good rainy day summer recipe.

Milano Cookie Salad

3 Aug
Raspberries

Image via Wikipedia

Here is a recipe that I think sounds great.  I made a few changes to a recipe my mother gave me and it really ends up being a whole new recipe.

  • 2 c. buttermilk
  • 1 (12-oz.) pkg. Cool Whip
  • 1 pkg. vanilla instant pudding
  • 2 c. fresh raspberries
  • 1 c. miniature marshmallows
  • 15 Pepperidge Farms Original Milano cookies – chopped
  • Bar of dark chocolate shaved

Beat together buttermilk, Cool Whip and pudding.  Add raspberries and marshmallows.  Two hours before serving, add chopped cookies, reserving some to sprinkle on top.  Add shaved chocolate to garnish.

Dark chocolate and raspberries, mmm-mmm good!

Vermicelli Picnic Salad

21 Jun
I tried this recipe, this past weekend at my in-laws.  My mother-in-law wanted to try it, and I really loved it.  It is light and flavorful.  I am making the whole batch for myself, so I can take it to work for lunch.  My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it.  It is one of those recipes you can change without worrying about ruining it.
  • 1 – 1 lb package vermicelli – prepared as package directs
  • 2 tsp. Accent
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. lemon juice
  • 1 c. chopped green onions
  • 1/4 c. diced red bell pepper
  • 1/2 cup green olives finely chopped
  • 1 small jar pimentos, drained
  • 2 c. chopped celery
  • 1/2 c. finely chopped black olives
  • 3 Tbsp. Miracle Whip
  • 3 Tbsp. zesty Italian dressing
  • salt and pepper to taste

Mix together first 4 ingredients and refrigerate overnight.  Next day, add the remaining ingredients and mix together.  Refrigerate.

I did add in the red bell pepper, because I think it will taste great in this salad.  You could really add or take out whatever you like.  I am making this in a few days, and I will try to re-post a picture of the salad when it is done.

White Chocolate Raspberry Bread Pudding

3 Feb
Raspberries

Image via Wikipedia

What more could you ask for? White chocolate and raspberries added to one of the best comfort foods ever, bread pudding. I am sure this will be one of those desserts that you will unashamedly hide  in the nearest dark closet with a flash light to eat.

  • 8 ounces French bread, cut into 1-inch pieces
  • 1 c. milk (do not use low-fat or non-fat)
  • 3 c.  heavy whipping cream
  • 1/2 c. sugar
  • 18 oz. white chocolate, coarsely chopped
  • 1 c. frozen raspberries
  • 7 large egg yolks
  • 2 large eggs
  • 1 tsp. vanilla

1.  Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.

2.  Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

3.  Place bread cubes in 2-quart glass baking dish, along with frozen raspberries.  Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Fold  in remaining chocolate mix. Cover dish with foil.

4.  Bake pudding 45 minutes. Uncover and bake until top is golden brown, 10 – 15 minutes. Transfer pudding to rack and cool slightly.

5. Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.

Serve pudding warm with warm white chocolate sauce.

Asparagus Souffle

1 Feb

I love asparagus.  When I was a girl, I remember going to my grandma’s house out in the country, walking through the woods with my mom and sisters and finding wild asparagus.  Just the other night I made fresh steamed asparagus with béarnaise sauce for my kids, they devoured it and my kids are picky.  I wish I would have had my husband pick up another bunch for this lovely little recipe.

  • 3 tbsp. olive oil
  • 3 tbsp. whole-wheat flour
  • 3 tbsp. nutritional yeast
  • 1/2 c. milk powder
  • 3 tbsp. fresh parsley, minced
  • 1 c. milk
  • 4 eggs, separated
  • 2 1/2 c. asparagus cooked and cut up

Blend oil, flour, yeast, milk powder and parsley in top of double boiler.  Gradually add liquid milk.  Blend.  Set on bottom of double boiler, to which hot water has been added.  Cook, stirring until mixture thickens slightly.  Cool to lukewarm.  Gradually beat in egg yolks.  Add asparagus.  Fold in stiffly beaten egg whites.  Turn into oiled casserole or oiled individual custard cups.  Bake at 325 F. for about 45 minutes until souffle is set.  Makes approximately 6 servings.


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