Taking those foodie moments

When planing meals turns into in-depth research on pudding……

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It maybe tiny but its my happy place……

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I put some whiskey in my whiskey……

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Yes taking some sips of spirits I believe is always a good thing to do while cooking.  So why not put some of your drink of choice into your recipe.  Thus was born this Spicy Bourbon Pumpkin Cheesecake with Whiskey Whipped Cream…..a little bit of whiskey to your whiskey, ya know.

 

Makers Mark Whipped Cream

makes 3 cups

2 cups heavy whipping cream

1/4 sugar

1 tsp vanilla extract

2 tbsp Makers Mark Bourbon

 

*combine all ingredients together, with electric mixer whip until stiff peaks form. to make this process go a little faster put your bowl and mixers into the freezer, chill and the whipping process will go much faster.

OMG its the holidays and family are arriving! Here’s a quick and easy lasagna to feed the masses!

Got family coming and going during the holiday season?  Here’s a quick and easy lasagna to help feed the masses.

quicklasagna

RECIPE: Quick Meat Lasagna 

Serves 12

2 jars spaghetti sauce — I prefer Paul Newman’s Tomato Basil

1 lb ground beef

1 lb ground pork

16 oz ricotta cheese

2 eggs

1 cup shredded Italian blend cheese

no boil

salt & pepper

oregano & basil

  1. mix together ground pork and ground beef, salt & pepper to taste, cook till all meat is done. stir in jars of sauce.
  2.  in a bowl mix together ricotta cheese, eggs, salt & pepper.
  3. coat a lasagna pan with spray pan.  place cup and a half of meat sauce on the bottom. layer lasagna noodles across length of pan.
  4. add cup and 1/2 of ricotta cheese mix on top of noodles, spreading evenly. Layer lasagna noodles on top of ricotta.
  5. repeat layers. last layer top with remaining meat sauce and cover with shredded Italian cheese blend. Sprinkle top with a mixture of dried oregano & basil seasoning.
  6. bake for 1 hour at 350 degrees.  Allow to set 5-8 minutes before cutting.

 

 

 

What’s this? A Honeynut Squash?

Stick to the list….that’s the motto when grocery shopping. Then out of the corner of the eye you see something…..what is this? This tiny adorable looking butternut squash?  On sale 99 cents 100% organic Honeynut Squash, sign suggests roasting with butter and cinnamon. Ha we can probably do better than that.  Roasted curry maybe?  Pureed for soup…no?  What about twice baked and topped with bbq chicken……hmmm, might be onto something. Goodbye list, and 4 Honeynut Squashes go into the cart. The excitement and anticipation of a new cooking adventure…. a new found item that could only mean a yummy new recipe.

honey nut squash

 

Honey-Pecan Apple Scones

honey-pecan & apple scones

 

Its another scone recipe!  When in doubt about what to have around for breakfast, scones are becoming my go-to.  So versatile, they can be savory, they can be sweet, they can use up ingredients in the house.  The latest connection I attempted is a Honey-Pecan Apple scone.  What made these a success…..all the honey, lots of honey.

 

RECIPE: HONEY-PECAN APPLE SCONES

6 Scones

Ingredients

2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

4 tbsp butter –  melted

3/4 c milk

1/3 c honey

1/2 chopped strawberries

1/4 cup chopped pecans

1/2 TBSP cinnamon

 

In a large bowl sift together flour, baking powder, and salt together, toss in apples, pecans and cinnamon.  Add butter, mix in milk & honey, need till forms a dough.  Roll dough out till 1/2 inch thick, cut scones into traditional triangles, depending on size desired makes 6-12 scones. Bake at 400F for 15 minutes.

A Love Poem to a Daily Lunch Fax

Oh Christina’s your daily lunch fax has seemed so archaic over the last 2.5 years I’ve received it, from office to office. But how I look at you every day creating new wonderfully unhealthy combinations that would surely send me into a 2 hour nap. I long for the Lent menu change …. fax number 2 moving fish to Friday & stuffed peppers to Thursday…those months of waiting will seem long.

ChristinasMenu