Life is Like a Bowl of Cherries

Cherry Cobbler

10 oz water
1 1/2 tbsp corn starch
1lb fresh sweet cherries, seeds removed
1/4 cup sugar or to taste

Topping
4 oz plain flour
1/4 cup sugar
1 tsp baking powder
3 1/2 oz whipping cream

In large saucepan, stir together water and corn starch. Add cherries and sugar and bring to the boil over medium heat. Cook for 5 minutes, stirring, until mixture thickens and become clear. Transfer fruit mixture to a shallow 1–1 1/2 quart baking dish.

To make topping
Combine flour, sugar and baking powder in medium bowl. In a separate bowl, beat the cream until soft peaks form. Add cream to the dry ingredients and mix with a fork until the mixture begins to hold together. Transfer to a lightly floured surface and knead about 10 times or until a smooth dough forms (avoid over-kneading). Roll or pat out to a 1/2 inch thick circle. Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle very lightly with sugar.

Bake at 350f for 15 to 20 minutes, or until the topping is browned and fruit is bubbling. Cool slightly before serving

Mystery of the Meatloaf

Meatloaf. As a kid I couldn't stand the stuff. Everyone would rave about my mother's meatloaf, family, friends and neighbors. Me, not so much. It always reminded me of canned meat, you know like Spam. I guess it was the shape of it.

Mom would always place a slice of it on my brothers and my plates, I was always the last to finish my food. Yes, I had to finish my plate, or there was no leaving the table at our house.

I'm married and older now, but I will admit I'm still not a huge meatloaf fan and nor is my husband (thank goodness). But I do make this recipe once in awhile...

Home Sweet Meatloaf

1 can (8 oz.) tomato sauce
2 tbs. dark brown sugar
1 lb. ground beef
1 can (14.5 oz) Diced tomato with sweet onions
1 c. plain bread crumbs
1 tsp. salt
1 tsp. pepper
½ tsp. ground sage
¼ tsp. nutmeg
½ tsp. Italian seasonings
1 tsp. parsley, plus extra to garnish with
2 eggs lightly beaten

Preheat oven to 400°F. Line shallow baking pan with aluminum foil; spray foil with cooking spray. Set aside. Mix tomato sauce and sugar in small bowl; set aside.

Combine meat, diced tomatoes, bread crumbs, seasonings, and eggs; shape into a loaf in prepared pan.

Bake 30 minutes. Remove from oven; pour tomato sauce mixture over meat loaf. Reduce oven temperature to 350°F. Bake an additional 25 to 30 minutes, or until meat loaf is no longer pink in center (160°F). Let stand 10 minutes before cutting into 6 slices to serve, garnish with parsley.

Pancetta with Penne

I enjoy any type of pasta that is quick and easy to throw together for a dinner and this dish is perfect for those times that you want to make a home cooked meal, but don't have much time to spare. There is a little preparation before hand, but it can be cooked in no time if everything is diced and ready-to-go.

This taste-bud tingling recipes has a special kick to it by using one of my favorite seasonings, Pancetta. If you haven't used this seasonings before I have included a description of it below the recipe.

Serve this for dinner with a house salad and toasted french bread and you've got a complete meal.

Parmesan Chicken Penne
serves 4

8 oz. boneless chicken breast sliced in strips
4 tbs. medium Diced Onion
10-15 oz. Diced Tomatoes or 1/2 c. medium diced tomatoes
2 tbs. Butter
4 Cloves Roasted Garlic
1/2 tsp. Italian seasonings
3 tbs. Diced Bacon or *Pancetta (See below)
1/2 cup Heavy Cream
7 tbs. Grated Parmesan Cheese
3 leaves Chopped Basil
Salt and Pepper to taste
Flour for dredging Chicken
16 oz. penne pasta dry
2 oz. butter for frying

Dredge chicken strips in flour and fry in drawn butter in a medium skillet until fully cooked. Add onions, tomatoes, bacon, garlic and basil. Simmer using medium heat for approximately 2 minutes. Add heavy cream, butter, cheese and salt and pepper to taste. Add cooked pasta to blend together and serve.


*(Pancetta is pork belly that has been salted, spiced and dried for about 3 months; it is often rolled up like a large sausage. It is usually used as a flavoring for dishes, added to sauces, stuffings, etc. In Italy, there are numerous recipes called "all'amatriciana," meaning "with pancetta." It is often found as an ingredient in pastas, on pizzas, etc. I love the flavor of pancetta. Store Pancetta well wrapped, and it can be kept for more than 3 weeks in the refrigerator and up to 6 months in the freezer. )

Chicken Cacciatore for Everyone

This is a easy slow cooked meal that your families will love. It's made easy by sticking it in your slow cooker before you leave for work and when you arrive home your meal is ready to go.



Slow Cooked Chicken Cacciatore
serves 4-6
1/2 lb fresh mushrooms, sliced
2 med Onions peeled sliced
3 lb chicken cut up and boned
2 cloves Garlic minced
1 can crushed tomatoes 16 oz
1 can tomato sauce 8 oz
1 tsp salt
2 green peppers chopped
1 lb spaghetti dry cooked to your preference
1/4 ts pepper
1 1/2 ts dried oregano, crushed
1/2 ts dried basil crushed
1 bay leaf
1/4 c dry white wine

Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours. Remove bay leaf. Serve chicken with its sauce over spaghetti.

A Good-bye Pie for Josh

This pie was made for a dear co-worker that is moving on to greener pastures to Illinois. I made it for him yesterday for his last day at work. Josh goodluck and stay in touch with us.

Baked Cherry Pie

2 cans of the best prepared cherry pie filling
1 whole nutmeg grated or 2 tsp. of nutmeg spice
1 stick of butter, cut up
2 tlbs. of sugar in the raw

Make a double crust pie, along with a few cut out leaves.

Place first crust in a 9 inch pie plate, pour cherry pie filling on top. Sprinkle the filling with the nutmeg and the sugar (add more sugar if you like really sweet cherry pie. Cut up the stick of butter and place slices randomly on top of the filling.

Place second crust over the filling and pinch the edges of both crust all around the pie. Make four slits on top of the crust and makes whatever fancy edges you wish around the crust. Cut out two-three leaves out of the crust and place on top of the crust.

Baste an egg wash (1 egg and 1 tlbs of water beaten) on top of the crust. Coat very well and then sprinkle top crust with raw sugar.

Bake in a 350 degree oven for about 45 minutes or until top is nicely golden brown and juices are bubbling out the top slits.

Scones to the Rescue

This delightful recipes comes from Farmgirl (great blog, take a look). I made these this weekend and they were a huge hit around the house and they are so easy to whip up.

Farmgirl's Savory Cheese & Scallion Scones
Makes 8 large scones

2-1/2 to 3 cups all-purpose flour
1 Tablespoon + 2 teaspoons baking powder
1 teaspoon salt
4 ounces feta cheese, crumbled
4 ounces cream cheese, softened in microwave 15-30 seconds (you want it very soft)
4 scallions (green onions), green & white parts, chopped
1 cup half&half or whole milk
1 egg

Optional Egg glaze:
Beat well with a fork:1 egg & 2 Tbsp. milk

Heat oven to 400 degrees.
Combine 2-1/2 cups flour, baking powder, and salt in a large bowl. Add cheeses & toss gently with a fork until combined. Add scallions & toss gently with a fork until combined.

Beat half & half (or milk) with egg and gently fold into dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

On a floured surface, gently pat dough into a circle approximately 1-inch thick. The key to tender scones is to handle the dough with a light touch and as little as possible. With a sharp knife (I use a large serrated knife dipped in flour) cut the circle into 8 wedges and place them on a greased baking sheet. (I use a commercial grade half-size sheet pan.).

Brush tops and sides of scones with egg glaze if desired, and bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in an airtight container.

Squashing it Around

I love squash whether it's summer or fall squash. I grow a ton of it in my garden and freeze it so I can have it to cook with all year round.

Butternut squash is easily found in supermarkets. Beige colored and shaped like a vase, it's more watery and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier and sweeter the squash.

TO PREPARE:
Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Because this rind makes most squash difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking.

To cut in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.

To bake a whole (1 to 11/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes. Test for doneness by piercing with a fork.

Boil or steam quarters or rings 25 minutes or until tender.

To microwave, place halves or quarters, cut side down, in a shallow dish; add 1/4 cup water. Cover tightly and microwave on HIGH 6 minutes per pound.

TO USE:
All varieties are great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.

Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.

Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

Butternut Squash Soup

2 tbs. butter
1 onion, chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled, seeded, and diced
3 cans (14.5 oz. each) chicken broth
½ c. honey
½ tsp. dried thyme leaves, crushed
½ tsp salt
1 tsp. pepper

In large pot, melt butter, stir in onions and garlic. Cook and stir until browned (5 minutes). Stir in carrots and celery and cook until tender (5 minutes.) Stir in potatoes, squash, chicken broth, honey, and thyme. Bring to boil and simmer for 35 minutes. Remove from heat and cool slightly. Place mixture into a food processor and mix till smooth. Return pureed soup to pot and season with salt and pepper.