Homemade Spaghetti sauce

Submitted by Lisa

( I used this on top of a spaghetti squash!  It was delicious )

My sauce:

about 10 tomatoes seeded and peeled.
1 green pepper diced
4 leeks sliced and washed (you can use onion, maybe 1 large one)
5 garlic cloves
2 tbsp beef bullion paste
1 tbsp chicken bullion paste
salt
2 tbsp lemon juice
1 tbsp basil
1 tbsp parsley

Directions:

• Cook the tomatoes in a pot until they fall apart.  
• Mean while, slice and wash the leeks and saute in a pan with olive oil until soft.  Add to the tomatoes.
• Saute the finely chopped pepper in the olive oil.  When softened, add the chopped garlic and saute for a minute or so until fragrant.  Add both to the tomatoes.
• Continue cooking the tomatoes down, on low to medium.  I used a potato masher to smash them up more once they were really soft.
• Cook it for about 45 minutes or so, stirring often, to reduce the liquid and intensify the flavors.  
• Depending on the acidity of your tomatoes, you may need to adjust the lemon juice.  Add the spices and, cook for another 10 minutes and enjoy!

Spaghetti Squash

Submitted by Lisa

I was given a spaghetti squash by my sister Hannah.  I have never used or eaten one before. So, I thought it was time to give it a try.  Last night I finished canning my tomatoes and had some left when I ran out of jars.  I decided to cook it down into a spaghetti sauce.....and use it on my new squash!

So today was the day.  I cooked it up and topped it with my homemade sauce and I must say, I was pleasantly surprised.  I really liked it and the whole family liked it except my 9 year old.  He didn't care for the "squash" part.  : )


Ingredients:

1 spaghetti squash

Sauce:

spaghetti sauce or marinara sauce.  Either home made or heaven forbid store bought!


Directions

• Pierce the squash all over with a fork or skewer.  Place it into a baking dish and cover with foil.  Bake for 1 1/2 hours at 350 or until a fork goes into the outside of the squash easily.

• Cut it in half length wise and scoop out the seeds and throw those away. 

• Take a fork and use it to "shred" the inside of the squash.

You are now ready to top it with what ever sauce you like!  Enjoy

My sauce:

about 10 tomatoes seeded and peeled.
1 green pepper diced
4 leeks sliced and washed
5 garlic cloves
2 tbsp beef bullion paste
1 tbsp chicken bullion paste
salt
2 tbsp lemon juice
1 tbsp basil
1 tbsp parsley

Directions:

• Cook the tomatoes in a pot until they fall apart.  
• Mean while, slice and wash the leeks and saute in a pan with olive oil until soft.  Add to the tomatoes
• Saute the finely chopped pepper in the olive oil.  When softened, add the chopped garlic and saute for a minute or so until fragrant.  Add both to the tomatoes.
• Continue cooking the tomatoes down, on low to medium.  I used a potato masher to smash them up more once they were really soft.
• Cook it for about 45 minutes or so, stirring often, to reduce the liquid and intensify the flavors.  
• Depending on the acidity of your tomatoes, you may need to adjust the lemon juice.  Add all the ingredients by now and enjoy!

Pumpkin Bread

Submitted by Lisa

My sister Hannah grew a field of pumpkins out by my place, some of which are baking pumpkins.  Well, I had never tried making anything out of a fresh pumpkin before so I thought I would give it a try.  It was so simple.  I looked online to make sure I was doing it correctly and all you have to do is cut it in half, remove the stem, scrape out the seeds and bake it in the oven cut side down until it is tender.  Then scrape out the soft insides and you can either use it right away or freeze it for later.

It makes a very moist flavorful cake and my oldest son said 

"This is incredible!"  

1 (15 ounce) can pumpkin puree (I used fresh pumpkin and weighed out 15 oz) 4 eggs 1 cup vegetable oil (I used 1/2 c oil and 1/2 c applesauce) 2/3 cup water 3 cups white sugar (I used 1 c brown and 2 white) 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Source:  www.allrecipes.com   Submitted By: Laurie Bennett

Raspberry Rhubarb Jam

Submitted by : Lisa

I started making this jam this summer by accident!  I had purchased meat in the amount that over took my freezer!  I was frantically emptying it out and force feeding the kids ice cream so I had more space.

After all the meat was tucked in the freezer nicely I turned around to find that I had no space for my frozen rhubarb or frozen (hand picked) raspberries!  

I had jars and pectin sitting on the counter staring me down so I decided to see if I could find a recipe that made jam out of them.

After much searching, I found one that we absolutely love!  I have shared it with others and they too love it.  The little "twang" that the rhubarb gives the raspberries is just delicious.  I hope you love it just as much!

2 (10 oz.) packages frozen raspberries, thawed
1 lb. fresh rhubarb, cut in 1 inch pieces (4 cups) (I used rhubarb that I had picked and frozen)
1 (2 1/2 oz.) package powdered fruit pectin
5 c. sugar

(note:  I could not find powdered pectin in that size package. I double my recipe and I use 3 boxes of the 1.75 oz size and it turns out great)

In large kettle, combine fruits. Stir in the pectin. Place over high heat, stirring until mixture reaches a hard boil. (I use a potato masher to smash the rhubarb into smaller pieces when it is really soft)

Immediately stir in sugar. 

Bring to a full rolling boil and boil hard 1 minute, stirring constantly. 

Remove from heat. Using metal spoon, skim off foam; stir and skim for 5 minutes. 

Quickly ladle into 6 hot scalded 1/2 pint jars; process in water bath for 10 minutes.

Source:  www.cooks.com 

Asian Chicken Salad

Submitted by Melanie

• Ok this salad is so yummy! I had some friends over the other day for lunch and thought this would be a great salad to serve. I was so glad that I did. My friends loved it. It has been so hot here in Texas that I don't want to make anything that will heat up the kitchen, or that will make me feel even more sluggish. This salad is a great option. The flavors are great and it is very light.

INGREDIENTS

• 2 tablespoons brown sugar


• 2 teaspoons soy sauce


• 1 tablespoon sesame oil


• 1/4 cup vegetable oil


• 3 tablespoons rice vinegar


• 1 (8 ounce) package dried rice noodles (I used Chow Mein noodles)


• 1 head iceberg lettuce - rinsed, dried, and chopped


• 4 boneless chicken breast halves, cooked and sliced


• 3 green onions, chopped


• 1 tablespoon sesame seeds, toasted


• 1 can of Mandarin oranges


• 1 red bell pepper

Directions

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe (I mixed all the ingredients for the dressing, brought it to a boil and cooled in the fridge for about 30 minutes).

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and sliced chicken, green onions, Mandarin oranges, red bell pepper and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Source: Allrecipes.com

Ginger Cupcakes

I needed to make some mini cupcakes for a wedding reception and these turned out really nice.  Very good flavor and with the cream cheese frosting (  vanilla bean cream cheese frosting )  they were a huge hit.  I put a piece of candied ginger in the center and it looked like a little flower.  It was a nice finishing touch with the added benefit of a bit of texture.

I found this recipe on www.marthastewartweddings.com  (her recipe uses a rose glaze to top them)

Cupcake ingredients:

3/4 c all purpose flour
3/4 c cake flour
1 tbsp ground ginger
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c unsalted butter room temp
1 1/4 c granulated sugar
3 large eggs
3/4 c milk
2 tbsp crystallized ginger chopped

Directions:
1.  preheat oven to 350.  Line standard muffin tin with paper liners.  Sift together flours, ground ginger, baking powder, baking soda, and salt.  Set aside.
2.  With a mixer, cream butter and sugar until pale, about 4 minutes.  Beat in eggs one at a time until incorporated.  Beat in flour mixture in three batches, alternating with milk *beginning and ending with flour*.
3.  Stir in crystallized ginger until mixed in.
4.  Divide into cupcake liners filling halfway.  Bake until golden and set, about 20 minutes.  Transfer to rack and cool before frosting.

Vanilla bean cream cheese frosting

**I made them into mini cupcakes, cook for less time depending on oven, 

maybe check them at about 12 to 14 minutes**  

Vanilla Bean Cream Cheese Frosting

I used this recipe for the ginger mini cupcakes I made and it was a perfect match!  This could be used on so many different cakes, I hope you enjoy.

From www.melskitchencafe.com

*makes about 4 cups of frosting*

1/2 cup butter softened to room temp
3 ounces of cream cheese, softened to room temp
3 1/2 cups powdered sugar
1/4 cup heavy cream
1 tsp pure vanilla extract  ( I used a whole vanilla bean )

In a large bowl using a handheld mixer or the bowl of an electric mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes.

Mix in the vanilla, (or the bean scrapings).

Add the powdered sugar gradually and mix in fully after each addition.

Cream at low speed until well blended and creamy.

Pour in the heavy cream and whip until the frosting is light and fluffy.