In the Hive

I made these today...very tasty! Almond Ginger Biscotti Source: Martha Stewart (50 servings) 2 cups all-purpose flour, (spooned and leveled ¾ cup sugar, plus 1 teaspoon for 2 teaspoons baking powder 2 tablespoons grated lemon zest, from 2 lemons ¼ teaspoon salt 1 ½ cups whole unblanched almonds ¼ cup crystallized ginger, chopped 3 large eggs 2 teaspoons vanilla extract 1. Preheat oven to 350°. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger. 2. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.) 3. Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar. 4. Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Tr...

Pork Tenderloin With Gingered Cranberries Source: WEIGHT WATCHERS ANNUAL RECIPES FOR SUCCESS 2003 (4 servings) 1 pound pork tenderloin, trimmed cooking spray 2 teaspoons worcestershire sauce ½ teaspoon cracked black pepper ¼ teaspoon salt ½ cup dry red wine ½ cup orange juice ½ cup dried cranberries ⅛ teaspoon ground cinnamon ½ teaspoon minced peeled fresh ginger 1. Preheat oven to 425°. 2. Place pork in a 13 x 9-inch baking pan coated with cooking spray. Drizzle with Worcestershire sauce; sprinkle with pepper and salt. Bake at 425° for 25 to 30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 5 minutes. 3. Combine red wine and next 3 ingredients in a small saucepan; bring to a boil. Boil, uncovered, 5 minutes, stirring frequently. Remove from heat; stir in ginger. Spoon sauce over pork. NOTES : Dried cranberries, sweetened and unsweetened, are now readily available in most supermarkets. We preferred the sweetened cr...

A quick and easy potato soup! Herbed Potato Soup Source: Allrecipes.com (5 servings) 2 medium potatoes, peeled and diced 2 cups water 1 large onion, chopped ¼ cup butter, cubed ¼ cup all-purpose flour 1 teaspoon salt ½ teaspoon dried thyme ¼ teaspoon dried rosemary, crushed ¼ teaspoon pepper 1 ½ cups milk 1. Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.

Karl made these on the weekend! Andes Crème De Menthe Cookies Source: Andes Creme De Mente Baking Chips package recipe (48 servings) ½ cup butter, softened ¾ cup brown sugar ½ cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons vanilla extract 2 large eggs 1 (10 ounce) package Andes mint baking chips 2 ⅔ cups all-purpose flour Preheat oven to 350°F. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.

Ravioli Soup Source: adapted from Taste of Home recipe (8 servings | 2 quarts) 1 lb. wegmans 90% lean ground beef 2 cups water 28 ounces canned crushed tomatoes 14.5 ounces canned crushed tomatoes 6 ounces tomato paste 1-½ cups chopped onion ¼ cup minced fresh parsley 2 cloves garlic, minced ¾ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon onion salt ½ teaspoon sugar ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon dried thyme 9 ounces mini cheese ravioli, refrigerated or fresh ¼ cup grated Parmesan cheese In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. 1 cup per serving

I have been busy with school and other stuff the last few days. We saw Julie & Julia at the movies again last night! Today, I made a banana cream pie, as per Thomas' request, it was delicious! I got the recipe from recipezaar - I must say I think there was enough filling for two pies. No worries though, the boys gobbled up the extra vanilla cream!

Apple Cranberry Streusel Custard Pie Source: Allrecipes.com (8 servings) 1 wegmans pie crust, one ready-made 9 inch crust 14 ounces sweetened condensed milk, Sweetened Condensed Milk 1 teaspoon ground cinnamon 2 large eggs, beaten ½ cup hot water 1 ½ cups fresh or dry-pack frozen cranberries 2 medium granny smith apples, peeled and sliced ½ cup firmly packed brown sugar ½ cup all-purpose flour ¼ cup butter or margarine, softened ½ cup chopped nuts 1. Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust. 2. In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes. 3. Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator. I did not thaw the cranberries before putting in recipe.

Mike took the last squash out of the garden, so we made this salad. It was tasty! Quick-marinated Yellow Squash Salad Crisp-tender slices of squash marry well with lemon, shallot, and thyme. Choose yellow squash that is glossy, firm, heavy for its size, and small -- a petite squash boasts fewer seeds and more flavor than a big one. Ingredients 3 tablespoons fresh lemon juice (from 1 lemon) 3 tablespoons olive oil Coarse salt and ground pepper 2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise 1 shallot, thinly sliced crosswise 1 to 2 teaspoons fresh thyme leaves Method In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving. Prep - Prep: 15 Minutes - Total Time: 20 Minutes Source: Martha Stewart (4 servings)

Cranberry Vanilla Coffeecake Vanilla is arguably one of the best scents in the world, and it permeates this tender cake in the form of a simple vanilla sugar. A zesty cranberry filling lies beneath the crumble top. Ingredients ½ vanilla bean, split lengthwise 1 ¾ cups sugar 6 ounces fresh or thawed frozen cranberries , 2 cups 2 cups plus 1 tablespoon all-purpose flour, divided 2 teaspoons baking powder ¾ teaspoon salt 1 stick plus 1 tablespoon unsalted butter, softened, divided 2 large eggs ½ cup whole milk Garnish: confectioners sugar Method Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment. Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl. Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée). Whisk to...

Cheese Ravioli with Three Pepper Topping "A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good." Ingredients 1 lb. cheese ravioli 3 tablespoons olive oil 1 small onion, diced 1 green bell pepper, thinly sliced ½ red bell pepper, thinly sliced ½ yellow bell pepper, thinly sliced 2 cups chicken broth, divided ¼ teaspoon crushed red pepper flakes Method 1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain. 2. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli. Source: Allrecipes.com (6 servings)

Mike made made this for our lunch together yesterday!! It was great. The original recipe says it is 10 servings but we divided it into 8. Sesame Pasta Chicken Salad Source: Allrecipes.com (8 servings) 36 grams sesame seeds, (1/4 cup) 16 ounces farfalle ½ cup vegetable oil ⅓ cup light soy sauce ⅓ cup rice vinegar 1 teaspoon sesame oil 3 tablespoons white sugar ½ teaspoon ground ginger ¼ teaspoon ground black pepper 3 cups cooked chicken breast meat, shredded ⅓ cup chopped fresh cilantro ⅓ cup chopped green onion 1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. 2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. 3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginge...

Quick Savory Cranberry Glazed Pork Loin Roast 14.5 ounces can whole cranberry sauce 1 cup apple jelly 1 tablespoon dijon mustard 4 cubes chicken bouillon, crushed 1 teaspoon prepared horseradish 2 teaspoons garlic powder 2 teaspoons dried crushed thyme 4 pounds boneless pork loin roast 1 teaspoon salt 1 teaspoon ground black pepper 1. Preheat an oven to 425°F. 2. Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil. 3. Season the pork loin with the salt and pepper. Lie the seasoned loin in a large baking pan. Brush the sauce onto the pork using a pastry brush until completely coated and all the sauce is used. 4. Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes. An instant-read thermometer inserted into the center should read 160°. Prep - Prep: 10 Minutes - Cook: 50 Minutes - Ready in: 70 Minutes Source: Allrecipes.com (10 servings)

I have lots of reading to do for my environment class and I am busy writing my first essay for english class. It does not leave a lot of free time for me between my schedule, Mike's, and the boys! We made this chowder about two weeks back. DELICIOUS! Sweet Corn Chowder 2 strips wegmans reduced fat bacon, diced small ½ cup sweet onion, diced small ½ cup red bell pepper, diced small 2 cups sweet corn, cut from cob 3 tablespoons flour 3 cups chicken stock OR vegetable stock 1 cup russet potatoes, diced medium 1 cup heavy cream 1 tablespoon fresh parsley, chopped Salt and pepper to taste Render bacon over medium-high heat in a large sauce pan until crisp; add onions, peppers, and Florida sweet corn and stir for approximately two minutes; add flour and stir for one minute; add stock and stir until smooth, bring to a boil, add potatoes and simmer for 15-20 minutes to desired consistency; add cream and simmer 2 more minutes. Season with fresh parsley, salt, and pepper. Source: The Flor...

Oatmeal Butterscotch Cookies ¾ cup butter or margarine, softened ¾ cup granulated sugar ¾ cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1-¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt 3 cups quick-cooking or regular rolled oats, uncooked 1-¾ cups butterscotch chips 1. Heat oven to 375°F. 2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. 3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet. 4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prep - Prep: 18 Minutes - Cook: 9 Minutes Source: Hershey Foods Corporation (48 servings | 4 dozen)

We made this on Labor Day and it came out great. I didn't see the note about soaking the poppyseed so we ground ours up in a poppyseed grinder before baking! Poppy Seed Bundt Cake I ¼ cup poppy seeds 1 cup upstate Farms Lowfat Cultured Buttermilk 1 cup unsalted butter 1 ½ cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 ½ tablespoons ground cinnamon ½ cup granulated sugar Preheat oven to 350 degrees F (175 degrees C), grease a 10 inch bundt pan. Mix together cinnamon and 1/2 cup sugar. Sprinkle part of the cinnamon sugar mixture evenly over greased pan. This will form a thin crust over the cake. Set aside the remaining cinnamon sugar mixture. Soak poppy seed in buttermilk for 6 to 8 hours or overnight. Cream butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Sift flour, salt and soda together. Add to butter mixture alternately with...

Michael has been cooking dinner when he can because of my studying schedule - he is doing a great job even though he is a bit out of his realm! Karl also made some great cookies! Three recipes to follow: Pesto Pasta with Green Beans and Potatoes "Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!" 8 ounces dry penne pasta 4 medium red potatoes, cut into 1/4 inch slices ¼ pound fresh green beans, cut into 2 inch pieces 1 tablespoon olive oil 1 clove garlic, minced 1 pinch salt and pepper to taste ½ cup plain yogurt ⅓ cup pesto ¼ cup grated Parmesan cheese 1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot. 2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially ...

He tried these recipes from the Smitten Kitchen blog - they came out great! Olive Oil Muffins 1 ¾ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup sugar 4 large eggs 2 teaspoons orange zest 2 teaspoons lemon zest 2 tablespoons balsamic vinegar 2 tablespoons whole milk ¾ cup extra-virgin olive oil ⅔ cup sliced almonds, toasted Powdered sugar, for sifting Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin. Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs...

My bread is almost gone - boy these kids can eat!! Mike took over cooking duties tonight! Hurrah! Beef and Vegetable Fried Rice 1 lb. wegmans 90/10 lean ground beef, lean 2 cloves garlic, crushed 1 teaspoon fresh grated ginger OR ¼ teaspoon ground ginger 2 tablespoons water 1 red bell pepper, cut 1/2 inch pieces 6 ounces pea pods, frozen 3 cups cooked rice, cold 3 tablespoons soy sauce 2 teaspoons dark sesame oil ¼ cup green onion, thinly sliced In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. In same skillet, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to skillet; heat through, about 5 minutes. Stir in green onions before serving. Notes 8 WW points per serving ...

Rosemary - Garlic Focaccia Ingredients ¼ ounce active dry yeast (one envelope) 1 ½ teaspoons sugar 4 cups all-purpose flour, (4 to 4 1/2) ½ teaspoon salt 3 tablespoons olive oil 1 ½ tablespoons dried rosemary, crumbled 3 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!) (3 to 5) 1 ½ teaspoons sea salt or kosher salt Method In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy. Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough. Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes. Preheat oven to 375 degrees F. Set rack in center of oven. Dimple dough with...

Marinated Baked Pork Chops 1 tablespoon soy sauce 2 tablespoons vegetable oil 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 2 tablespoons brown sugar 2 tablespoons ketchup 6 pork chops, trimmed 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. 3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce. 4. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C). Prep - Prep: 15 Minutes - Cook: 1 Hour - Ready in: 75 Minutes Source: Allrecipes.com (6 servings)