In my last post I talked about my office potluck. This salad was my go to dish. I have served it at home as a main dish and a side dish. I have taken to other potluck’s and there are never leftovers. I mean what’s not to love about cheese tortellini with crispy bacon and some spinach just to make it seem healthy. The best part is the dressing which is made with chutney. Mango is the most common flavor I can find and it pairs well with the other flavors in the salad.
The street I grew up on always had a block party all day long on the 4th of July. For dinner, the BBQ’s would be wheeled into the street at the end of the cul-de-sac. Everyone would take some sort of side dish or dessert and it was just a plethora of food. Our next door neighbor, Carolyn, brought this salad one year. I’m not kidding, this salad really is a great potluck item. Carolyn got this recipe from her sister-in-law’s friend who got it out of a magazine way back in the day.
Last month my oldest son and I were attending a potluck dinner. I asked him what we should sign up for and he wanted a salad. I handed him a stack of recipe cards and told him to pick a salad he wanted to take. Guess which recipe he landed on?
Spinach Pasta Salad
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7oz. package cheese filled tortellini
6 cups fresh spinach
1 cup shredded red cabbage or torn radicchio
6 slices bacon, crisp-cooked, drained and crumbled
4 green onions, sliced
¼ cup chutney
⅓ cup red wine vinegar
⅓ cup canola oil
Cook tortellini according to package directions. Drain. Rinse with cold water. Drain again.
In a large bowl, toss together tortellini, spinach, cabbage, bacon and green onions. Cover and chill.
For dressing, combine chutney, vinegar and oil in a jar. Cover and chill. Just before serving, shake dressing well. Toss with tortellini mixture.
I started this blog four years ago. As time goes on I hope this will be a way for my kids to have the recipes they grew up with. I love knowing the history of a recipe and reliving memories of years past.
While I have previously talked about St. Patrick’s Day before (2011 and 2012), I haven’t talked about this Pistachio Coffee Cake. My former boss, Linda, used to make this for every office potluck because we all requested it. I love making it close to St. Patty’s Day because of the green color in the pistachio pudding. The pudding mix helps make this cake so moist. Oh how I do love a good coffee cake!
Linda got the recipe from a PTA cookbook she helped create. Her friend submitted a recipe for a pistachio bread, but Linda tweaked it to make it more of a coffee cake. She then started giving the coffee cake as her Christmas present to her neighbors. Linda’s younger son requested she make several of these cakes for his wedding reception in addition to his wedding cake. It’s stories and memories like this I hope to pass on to my children.
Pistachio Coffee Cake
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¼ cup of each:
4 T. butter, cold
1 T. amaretto or almond extract (optional)
3 ½ oz. pkg. pistachio pudding
1 box of white or yellow cake mix
¼ cup oil
½ cup water or amaretto
8 oz. sour cream or plain yogurt
1 cup sugar
¼ cup milk, amaretto or water
2 T. butter, melted
Grease bundt or tube pan and sprinkle the sides with cinnamon sugar. Preheat oven to 350 degrees.
Mix crumb filling together, adding cold butter; cutting it in. Mixture will be coarse and easy to sprinkle. If you add the extract to this, cover it while you prepare the cake mixture to intensify the flavors.
Mix all cake ingredients together until well blended.
Pour ⅓ of the cake mix into the prepared pan. Sprinkle ½ of the crumb filling over the cake batter; continue alternation cake and mixture, topping off with the cake mix. Once all the ingredients are in the pan; lift up the cake pan and tap around the bottom of the pan to release any air bubbles that may have formed.
Bake for about 50 minutes in the middle rack of your oven.
Once the cake has finished baking and has been cooled, invert onto a cake plate. Pour icing mixture over the cake; sprinkle with more cinnamon sugar, if desired.
Mix ingredients together until smooth and creamy. It should drip off the spoon slowly, but not be runny. Cover with a damp cloth until ready to use or the icing will harden.
•I always add the almond extract to the crumb filling.
•I only use water for the cake mix. (I don’t ever have amaretto in the house!)
•I never do the icing because I feel too guilty at breakfast!
Happy Valentine’s Day!
I previously posted about Valentine’s Day 2012 and 2013 but I have yet to talk about our family famous Cherry Chocolate Cake. My mom can’t remember where she got this recipe but has had it for a very long time. I was in grade school, maybe around 10 years old, when my dad asked if I wanted to help make my mom a birthday cake. Let me preface by saying at this point, I wasn’t in the kitchen very often. There are only four ingredients and the directions say to mix by hand. I looked at my dad and said, “EW, I’m not going to mix this with my hand!” My dad had to explain to me “by hand” means no stand mixer or hand mixer, just stirring with a spoon. The reason is so you don’t crush the cherries. Afterwards, this cake got renamed in our family as the Stir by Hand Cake.
It’s one of my favorites not only because it’s so easy, but the pie filling makes this cake super moist. I’ve seen many versions of this recipe online but nothing beats the simplicity of this one. Plus, I love the addition of the almond extract instead of vanilla, it really boosts the cherry flavor. You can spread your favorite frosting on top, but I love it just the way it is. Since my kids were little, I’ve served this every Valentine’s day for dessert. Remember my last post about my youngest not liking cake too much? Nothing gets him more excited for Valentine’s day than this cake. And he will always ask for seconds…and thirds!
Cherry Chocolate Cake
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1 Chocolate cake mix (no pudding kind)
1 tsp. almond extract
2 large eggs, beaten
1 21-oz. cherry pie filling
Preheat oven to 350° F.
Mix all of the above ingredients by hand. Pour into a greased and floured 9” x 13” pan.
Bake for 30-35 minutes.
Can it really be the start of a New Year? That means my birthday is just around the corner. But before my birthday, it is my youngest child’s birthday. Since he was a little boy he has never been a cake person. On occasion he may take one bite of a cupcake or cake, but he will usually pass on these treats. When it’s his birthday, he will always request brownies. Nothing really beats my grandma’s brownie recipe. My mom says this is the recipe my grandma always made. We aren’t sure where the recipe originated, but it is unusual because it doesn’t have a leavening agent. This recipe is so simple to make and so decadent. It just melts in your mouth…I’m guessing it’s all that butter!
Besides our love of brownies, my son, my grandma and I are all Aquarians. This year would have marked my grandma’s 100th birthday! Unfortunately, she passed weeks before my son was born. When my son and I make his birthday brownies from my grandma’s recipe, we are all together in a way. I read a quote once, “A recipe is a magic trick: It makes the past live.”
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1 ½ cups shortening or butter or combination of both
2 cups sugar
1 tsp. vanilla
¾ cup cocoa
⅓ cup milk
2 cups flour
nuts – optional
Preheat oven to 350 degrees. Grease a 9” x 13” pan.
Mix in the order given alternating with milk and flour.
Pour into pan.
Bake 30 minutes. Cut into bars.
I have never posted about my love of pumpkin foods in the fall. Me in the fall!
One Sunday the beginning of October, my family went to Trader Joe’s. We filled our cart with everything pumpkin in the store such as: granola, yogurt, bagels, cream cheese, ravioli, biscotti, soup, bars and oh the list goes on. But my favorite pumpkin item there I have talked about before: Pumpkin Pancake and Waffle Mix.
I have previously posted another bread recipe Layered Pumpkin Loaf. But, the Pumpkin Chocolate Chip Bread has been my favorite fall breakfast treat. I found it online back in the dark ages from a bed & breakfast location. I wish I knew more about this place other than I found a fabulous recipe that my entire family looks forward to every fall season. I mean can you really go wrong starting your day with chocolate?
Pumpkin Chocolate Chip Bread
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3 cups flour
2 cups sugar
1 cup canola oil
½ tsp cinnamon
2 tsp baking soda
½ tsp salt
1 15oz. can pumpkin
1 12oz. package chocolate chips
Preheat oven to 350 degrees. Beat eggs and sugar. Mix in rest of the ingredients.
Spray 2 loaf pans or 24 muffin pans with non-stick cooking spray. Fill pans.
Bake in a preheated oven approximately 60 minutes for bread or 20 minutes for muffins.
Adapted from: The Carriage Inn
Happy 3rd Blogoversary to me! While I’ve been too busy eating to post much in the last year, I thought today would be a perfect time to update my site. (See previous blogoversary posts: Lego Marshmallow Pops, Pistachio Ice Cream and The Original Chex Party Mix.)
I have been to the Queen Mary many times for all sorts of occasions including my senior prom, an engagement party, a wedding and even a funeral. This latest outing was for my bi-annual tea with my mom, Debbie and Kim in December. (See previous tea outings: Millennium Biltmore Hotel and Beverly Hills Hotel Polo Lounge)
RMS Queen Mary is a retired ocean liner that sailed primarily in the North Atlantic Ocean from 1936 to 1967. Queen Mary was officially retired from service in 1967. She sailed for the last time to the port of Long Beach, CA, where she remains permanently moored. The ship now serves as a tourist attraction featuring restaurants, a museum, and hotel. The ship is listed on the National Register of Historic Places.
The Queen Mary Tea Room did not disappoint. It was a rainy day but cleared up just before arriving at the ship. We sat near a window which overlooks the Queensway Bay. The four of us all had the Windsor Tea; they also serve lunch. The staff here was quite attentive and was able to get us what we needed before we really needed it. As usual we were all quite stuffed by the end of our visit.
There is currently an exhibit with Princess Diana memorabilia. While we did think about going, Debbie and Kim said they had gone to Kensington Palace while they were in England in 2002. I said I had been there in 2001. We all thought it would be similar to what we had already seen.
Anyone who knows me or my blog understands my love of ice cream. Is there anything better on a hot summer day than an ice cream sandwich? A college friend of mine introduced me to a place in Westwood, CA called Diddy Riese (pronounced DD Reese). I remember back in the day (20 years ago) when their freshly baked cookies were $.25 EACH! I’ve thought about this place many times over the years.
My mom has been seeing a Retinologist Doctor at the Jules Stein Eye Institute at UCLA Medical Center since December. We’ve come up for many visits but never get around Westwood because her appointments are SO long. The kids are now on summer break and time was on our side last week. After lunch, my mom treated us all to Diddy Riese where they’ve raised their prices to $.35 per cookie and $1.75 for an ice cream sandwich. Where in LA can you get a deal like that? Of course we all had the ice cream sandwiches. I got Mint Chip Ice Cream sandwiched between two M & M cookies. Heaven!
Two years ago I started this blog to share my love of food. Some recipes and restaurants have not made it on because we ate the food so fast I forgot to photograph it!
Last year’s Blogoversary talked about my love of Pinterest. My youngest child recently had a birthday party. A Lego theme was requested so I scoured Pinterest for some goodie bag ideas. While I’ve always wanted to make my own cake pops, I wasn’t really sure how. I thought big marshmallows would do just fine. I affixed an M & M with frosting on top before dipping them in yellow candy melts I bought at Michaels. The problem with that was the M & M started to melt. Next time I will try a small marshmallow. Then I melted chocolate chips to make their little faces.
Last Valentine’s Day I sent my kids to school with some fabulous treats. This year will be a different treat. Over the summer I went on a jam making kick. I previously wrote about my Orange Marmalade and Plum Jam. My kids and I wanted to take full advantage of the fresh summer fruits. Not only did we make Strawberry Jam and Raspberry Jam, but also Cherry Jam with Rainier Washington Cherries. I had a little bit of strawberries and raspberries left over, but not enough to make a whole batch of jam so I combined the two into one flavorful jam! It is the perfect color for a Valentine’s Day treat!
Strawberry Raspberry Jam
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2 cups prepared strawberries (buy about 2 qt. fully ripe berries total)
2 cups raspberries
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch Sure Jell or CERTO Fruit Pectin
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Stem and crush strawberries and raspberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
If berries are extra ripe, use 3-3/4 cups prepared fruit and add 1/4 cup fresh lemon juice.
Adapted from: Sure Jell