Sunday, October 30, 2011

Cranberry Shortbreads

These have become my go to cookie.  They are a little time consuming as you have to roll them into balls.  But my plate always comes home empty!  To me that is the best compliment!

1 ¼ c soft butter
1 c powered sugar
2 ¼ c flour
1 - 6 oz pkg craisins, chopped**
Cream butter and sugar until light and fluffy. Mix in the flour a little at a time until combined. Stir in craisins. Roll dough into 1 inch balls; flatten with glass dipped in sugar. Bake at 325 for 12 - 14 minutes. **I always run my chopper over the craisins.

ok I  had a linky button for Eat at Home's Ingredient Spotlight - I'll fix it after work tonight sorry :(
Please go to Eat at Home and see other GREAT stufff at Tiffany's B
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Saturday, October 29, 2011

White Popcorn

When we were stationed in Japan, Michelle made this all the time. I finally got her to share before I left.

6 – 8 c plain pop corn
1 block white bark

Pop corn, (I use my air popper or the microwave). Melt the bark (in the microwave or in a double boiler). Put the popped corn in your largest bowl & pour the melted "chocolate" over the corn and STIR!!!!!! Stir until coated, pour out onto wax paper and let "dry" (about a ½ hour).

Friday, October 28, 2011

Wednesday, October 26, 2011

Ingredient Spotlight

It is Ingredient Spotlight Wednesday at Eat at Home - today's ingredient - Tortillas .  I look forward to Wednesday because of this -- but you keep checking back as the list grows!!

I added the Feta Cheese Roll Ups from this blog.  This was the first thing to pop into mind when I saw todays ingredient.

Hope you enjoy!

Sunday, October 16, 2011

How I Spent My Weekend

I have the BEST Aunt ever!! Yes, she reads this :) ! Last week was my birthday, and she took us and Alma to Austin to the Le Cordon Bleu Cooking School for a "Master Chef" class, “Holiday Food 101.”

We started this “food related weekend” with dinner in Austin at Jasper’s, Chef Kent Rathburn’s (Chef Rathburn beat Bobby Flay in an Iron Chef challenge) restaurant. The staff, service and food were exceptional.

After breakfast Saturday we headed over to Cordon Bleu. What a place. We were greeted by Chef Paul and his Sous-Chef’s (students of the school) of the day. We were given our aprons and told to pick a table. There were four tables of “new students.”  Halfway through preparation of the recipe we were given, you switched tables and had to finish something you hadn’t started.  WHAT A BLAST! We were able to cook a whole meal with the chef and his students. We are still trying to remember all of the techniques that he shared. I recommend that if you have an opportunity to attend a class, it will be exciting and memorable. We were even able to take in the Open House class, “Cupcakes.” We left with another great recipe and a few tips to make great cupcakes.

After a quick trip to the restaurant supply store that was all the talk (we were restrained from a long shopping experience as they were only open for 5 more minutes when we arrived). :(  We headed to San Antonio for MORE food. Saturday evening we walked along the Riverwalk and ate the famous Mi Tierra’s Café of San Antonio. This café has been in business since 1941 and is open 24 hours a day! Again we had excellent service and food.

Sunday morning came and it was time to leave – the weekend was coming to a close. All I can say is it was a great weekend! One I will always remember. There aren’t words to really say Thank You! You are truly the BEST Aunt (and my favorite) and Friend (Alma) a girl could have! Love to you both! XOXO

Saturday, October 8, 2011

Easy Stuffed Shells

Ok, so college football (Gig'em Aggies) was about to start and we still needed dinner!  I was really craving Pasta with Vodka Sauce and remembered I had saved this from Pocket Change Gourmet (thanks Liz and Doug).  After doctoring a jar of Ragu with heavy cream (ok, so I cheated - an experiment that worked!).  A new hit was created!  We will definitely have this again (I will try and freeze a few and see if the cream separates). 
1 box of Jumbo Pasta Shells
1 jar of Spaghetti Sauce
30-36 meatballs, thawed
2 c shredded mozzarella cheese
Cook shells according to directions on box.  Drain and rinse with cold water.  Place 1/2 cup sauce to a greased 13x9 baking dish.  Add a pinch of cheese to each shell.  Then add a meatball.  Add remaining sauce.  Sprinkle on remaining cheese.  Cover and bake at 350 for about 35 minutes.  Uncover and continue baking for 5-10 minutes or until cheese is melted. 

Saturday, October 1, 2011

Easy Tortellini Soup

Wish I could give credit to the rightful owner for this - but I've made it for YEARS and shared so many times.  This is one of my "go to" meals if I need to take a meal in the winter.

4 c chicken broth
1 pkg refrigerated cheese tortellini (can use dried, 1 ½ - 2 c)
1 can cannellini or white kidney beans
1 can Italian seasoned diced tomatoes
1 ½ tsp dried basil (usually the tomatoes have enough seasoning)
In large saucepan bring broth to boil, add tortellini reduce heat & cook until tender, 5 minutes. Add beans and tomatoes and basil (if adding - I usually taste and add if too bland); heat another 5 minutes or so until hot. Serve with Parmesan cheese on top. (Great for a crowd)  *Browned hamburger or Italian sausage can be added if someone in your house misses meat!!