Cook the pasta to al dente. Drain and rinse the pasta using cold water. In a large bowl combine the pasta, tomatoes, red bell pepper, cucumber, olives, Feta cheese, and green onion. In another bowl combine the vinegar, olive oil, oregano, garlic powder, salt and pepper. Pour the dressing over the pasta mixture. Stir to coat. Refrigerate until serving.
Dense rich chocolate pound cake with a chocolate pecan glaze. My kids LOVED this cake.
For the cake:
1 1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces bittersweet cocoa
1 stick butter
1 cup sugar
2 large eggs
1 cup half and half
1 teaspoon vanilla
For the glaze:
1/2 cup semi sweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla
1/2 cup chopped pecans – optional
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a loaf pan.
Place the stick of butter and semi sweet chocolate bars in a microwave safe bowl. Microwave 30 seconds. Stir. The chocolate will continue to melt slowly as you stir. Microwave in additional 10 second increments if needed. Continue stirring between cooking.
Once fully melted, stir in the sugar. Add the vanilla and then the eggs. Slowly add the half and half until fully combined.
Finally add the baking powder, baking soda, and flour.
Pour the batter into the prepared loaf pan. Bake at 325 for 50-75 minutes or until toothpick inserted in the center comes out clean.
Allow the cake to cool 10 minutes. Remove from the pan by inverting the pan.
Prepare the glaze by melting the butter and chocolate chips over low heat in a double boiler. Once melted, add the corn syrup and vanilla (and nuts if using). While hot, pour this over the cake. Continue to allow the cake to cool fully before cutting it.
Using a mixer, combine peanut butter and butter until fluffy. Add the egg, then vanilla, then milk. Add the sugars. Next add the baking soda and baking powder. Finally add the flour. Stir in the chocolate chips by hand.
Roll into 1-2 tablespoon amounts. Do not flatten. Place each 2-3 inches apart. Bake 11-12 minutes. Cool for 2 minutes prior to removing from pan.
This is an flavorful but simple braised meal that is a comfort food but also cooks in about 30-45 minutes. I really enjoy that most of it comes from our garden. That makes everything taste more fresh.
Serve this with white or cilantro lime rice and fresh tortillas.
I am not a fan of raisins in this dish.
Sauce:
4-5 roma or small tomatoes
1/2 of a white onion
jalapeno – not seeded. I used 5 small ones
2 cloves garlic
1/2 cup water
1/2 teaspoon mexican oregano
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon guajillo chili powder
Meat:
2 tablespoons olive oil
1.5 pounds 93% ground beef
1/2 of a diced white onion
salt to taste
2 small russet potatoes, peeled and diced
1 large carrot, peeled and diced
For the sauce, place all ingredients in a food processor and puree.
Next, sauté the beef on medium heat. When fully browned, add the oil and onion. Cook 3-4 minutes. Add the potato and carrot. Stirring often, cook another 5 minutes.
Pour the sauce over the beef mixture. Stir. Reduce heat to low. Cover with a lid and cook 10 minutes. Remove the lid. Add 1/2 cup more water if needed and stir. Cook another 10 minutes. Serve with rice and tortillas.
These are the most buttery crispy cookies ever. They are sooo yummy.
1/4 cup shortening
1/4 cup margarine
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup peanut butter
1 egg
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
3/4 cup old fashioned oats
Preheat the oven to 350 degrees. Mix the shortening, margarine, and sugars. Add the peanut butter. Add egg. Mix in the remaining ingredients. Drop by tablepoon onto baking sheet. A silicon mat works great for these to prevent sticking. Bake for 10-15 minutes or until desired crispiness.
There are many variations of this online. I chose to make one using more than just cream cheese and sugar. Why? Because I wanted it very very creamy. I also did not want enough to feed an army. I changed the recipe to a half batch and it filled a 8×6 pan and made enough for 2 nights for 4 people. I remember my grandma making cheesecake in the 80’s that had crescent roll crust. This reminds me so much of that holiday dessert.
1 large can crescent rolls
8 oz cream cheese
1/2 cup sour cream
1 egg
1/2 cup sugar
1 teaspoon vanilla
Topping:
1/4 cup butter
1/4 cup sugar
1 teaspoon cinnamon
honey to drizzle on top
Preheat the oven to 350 degrees. Prepare either an 8×8 or 8×6 or something similar. Open the crescent rolls and divide the amount in half. On a floured surface, roll them thin and seal all the holes until it is the size of the pan. You can also do this by just pressing the dough in the pan using your fingers.
In the mixer, combine the cream cheese and sugar until smooth. Add the sour cream, egg, and vanilla. Mix fully. Pour this on top of the dough.
Using the last half of the dough, again press it thin to cover the top of the pan. You will not see small defects in coverage but try to cover it fully as much as possible.
To prepare the topping, melt the butter in the microwave for 30-40 seconds. Stir in the sugar and cinnamon. Drizzle this on top of the bake.
Bake the creation uncovered for 30 minutes. Let cool. Refrigerate. This is best eaten cold. Drizzle honey over each piece before eating.
These are pretty simple to make although not at all healthy. They are a definite “treat” food….. and so worth it!
2 large russet potatoes, peeled and thin sliced
8 ounces heavy cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 clove garlic
1 cup shredded cheddar cheese
Preheat the oven to 375 degrees. Prepare an 8×12 baking dish with non-stick spray. Place the cream, garlic, salt, pepper, 1/4 cup of cheese, and thyme in a sauce pan. Heat until warm but not boiling. Stop cooking when you begin to smell the garlic. Remove the clove of garlic. Place 1 layer of potatoes (not overlapping) in the pan. Drizzle some of the cream over. Add another layer of potatoes. Add more cream. Continue layering until all potatoes are used. Pour the remaining cream on top. Bake for 40-50 minutes total. Sprinkle with remaining cheese after 20-25 minutes of baking. Cook until cheese on top is slightly browned and potatoes are fork tender.
I like these muffins because they have a similar texture to pumpkin pie. My kids loved them. This recipe made 12 muffins. I like this recipe because it does not require the mixer. It is always a bonus when there is less to clean after baking. I use the silicone muffin pan liners which also is much easier to clean than the muffin tin.
1/2 cup all purpose flower
3/4 cup sugar
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup vegetable oil
1/2 cup canned pumpkin
1/4 cup water
1 egg
1/4 cup raisins
1/4 cup rolled oats
1/4 cup sunflower seeds
Topping:
1/4 cup sugar
1/4 cup flour
2 tablespoons melted butter
1/4 cup sunflower seeds
1/8 cup rolled oats
Preheat the oven to 350 degrees. Place all of the ingredients in a bowl and stir until just combined. Do not over mix. Place batter equally into 12 wells of muffin pan that has been prepared or use liners. Bake as this or place topping on muffins.
pumpkin muffin batter
pumpkin muffin ingredients
pumpkin muffins
Mix the crumb topping. Sprinkle generously on top of each muffin.
sunflower crumb topping
Bake for 20-30 minutes or until toothpick inserted into center is clean.
I was honored to be chosen a winner in the first contest I ever entered in the past year. Thanks Taste of Home! This is a dream I have always had. The recipe is on my site in the archives.
Cook the egg noodles as directed by package to al dente. Drain and let them sit.
Melt the butter in a skillet. Add onions, carrots, celery, and the red bell pepper. Cook for about 5 minutes – the vegetables should still be semi firm because they will bake in the oven later.
Add flour and seasonings. Slowly stir in the half and half. Continue to add up to 2 cups of water until it a thicker consistency. Go slow because you do not want the sauce too runny. Add in chicken and mushrooms. Cook 1-2 more minutes. You can add more water if it continues to thicken. Remove from heat. Mix with noodles. Pour into a prepared 9×14 or 8×12 pan.
Mix the panko crumbs with the additional 2 tablespoons of melted butter. Top the casserole with the panko mix and then chopped fresh parsley. This can remain refrigerated for 24 hours. Bake covered with foil at 350 for 35-40 minutes. Remove foil. Bake about 10 minutes or until panko crumbs have browned.
The Funky Oven 