Monday, April 28, 2008

Vegetable Beef Barley Soup

Mindy Powell

1 lb. hamburger
1 T Italian seasoning
1 T dried parsley
½ t fresh ground pepper
1 t salt (or to taste)
1 t onion powder
½ t garlic salt
1 T minced garlic
1 can green beans
1 can corn
4 spears celery chopped
4 large carrots chopped
6 cups chicken broth
2 large cans stewed or diced tomatoes
1 small can tomato sauce
1 cup barley, uncooked
2 cups water
Brown hamburger and add seasonings to it. Combine all ingredients in slow cooker. Cook on high for 1 hour and then on slow for 5-6 hours or until vegetables are cooked to your liking.

Tomato Olive Sauce

Mindy Powell

1 can (14.5 ounce) Italian stewed tomatoes
2 T tomato paste
2 t fresh herbs chopped or ½ t crushed dried herbs
Real sea salt and cracked black pepper to taste
1 can (2.25 ounce) sliced olives
Place all ingredients except olives in medium sauce pan and bring to a boil. Let simmer for 5 minutes or until of desired consistency. Add olives and heat through. Serve over pasta. My favorite is Spinach cheese ravioli.

Lasagna Rollups

Mindy Powell
Adapted from Rachael Ray

12 whole wheat lasagna noodles 2 t olive oil 8 ounces Portobello & Button mushrooms, chopped 1/2 teaspoon salt 4 cups marinara sauce (I make my own-but you can use store bought)1 (15-ounce) container ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 egg, lightly beaten Freshly ground black pepper to tastePinch ground nutmeg 1/4 cup grated Parmesan 1 cup grated mozzarella cheese

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto waxed paper to prevent them from sticking. Preheat the oven to 375 degrees F. Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Frozen Mint Herbal Tea Strawberry Lemonade

The PERFECT Summer Tea Party Drink!!
4 cups water

6 mint herbal tea bags

1 can frozen raspberry lemonade

1/2 cup sugar, (or to taste)

1 package frozen strawberries (sweetened)

10 ice cubes
In the morning or the night before, heat 4 cups water to boiling. Add the mint tea bags and let sit for 5 minutes. Take bags out and put tea in the refrigerator for at least 2 hours. Mix raspberry lemonade, but use only 2 ½ cans of water. In a blender, place ice cubes, 2 cups of tea, the frozen strawberries and sugar. You can start with 1/4 cup of sugar and then add more as you blend. As the ingredients blend, you may need to add more tea if it gets to thick to process.
When the mixture is well blended, pour into the lemonade. Serve immediately for a slushy drink. You can add more ice if you want it really slushy, but then decrease the water when making up the lemonade.

Boston Lettuce Salad with Buttermilk Dressing

1 cup mayonnaise
1/2 cup buttermilk
1 t celery seed
1 T fresh oregano
1 t lemon rind
1 t coarse salt
2 T freshly squeezed lemon juice
1/4 t freshly ground black pepper
1-2 heads Boston lettuce
Optional vegetable garnishes:
grape tomatoes, cucumbers, celery,
sugar snap peas, red peppers, radishes...
or any other yummy veggie!!

In a bowl, whisk together everything except lettuce and veggies. Clean and dry whole lettuce leaves. Place leaves in serving bowl and drizzle with dressing. Garnish with veggies if desired. Serve immediately. Excellent with fresh veggies from your garden!!

Mini Molten Chocolate Cakes

Mindy Powell

4 oz Baker’s semi-sweet Chocolate
1 stick butter
1 cup powder sugar
2 eggs
2 egg yolks
6 T flour

Preheat oven to 425 degrees. Melt chocolate and butter (on stove or in microwave for 30 second increments.) Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and yolks one at a time with whisk and then mix in flour until well blended. Divide batter between ten paper-lined medium muffin cups. Bake for 10 minutes until sides are firm but centers are soft and let stand for 1 minute. So yummy with a side of vanilla icecream and a little powdered sugar!

Monday, April 21, 2008

Strawberries and Cream Dessert Squares

1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Friday, April 18, 2008

Strawberry Spinach Salad (the best!)

1 package Baby Spinach leaves
1 chopped head of Romaine Lettuce
1 half chopped Purple onion
1 bag Almond Accents Toffee Flavored (Found in produce section)
2 Cups Strawberries cut up in fourths
Mix altogether

We topped our Salad with T.Marzetti Poppyseed Dressing which is found in the cooler by the produce along side the Lighthouse Dressing.

You could add cooked chicken pieces and crumbled bluecheese.
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