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Archive for the ‘Easy Recipes’ Category

Easy Herb Bread

Posted in bread, Easy Recipes, Recipes, tagged , on October 22, 2010| Leave a Comment »

Today’s recipe is hard, lengthy and whole bunch of work to make. Aw, just kidding.

This is so simple, you could have your 5-year-old make it for you. It’s the next best thing to sliced bread. Really!

Easy Herb Bread

Sliced Bread (your choice – I used white and, yes, I do realize the nutritional value, thank you very much)

Herb Seasoning or Powdered Dip Mix (I used a Parmesan peppercorn mix)

Butter (melted)

Butter slices of bread, sprinkle liberally with seasoning. Use a fun cookie cutter shape and cut out pieces of bread then place on a baking sheet (I used varying sizes of leaf cookie cutters).

Bake in a pre-heated 350 degree oven until edges are crispy and tops are starting to brown.

Serve and enjoy! Now wasn’t that easy?

Happy Entertaining!

Shanna

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Raspberry Bars

Posted in Desserts, Easy Recipes, Entertaining at Home, Recipes, tagged , , on October 8, 2010| 2 Comments »

Delicious Raspberry Bars

Way back during my junior year of college, I somehow worked it out to have Fridays free from classes.  It was awesome. Then I realized I really, really needed a job, so I found one babysitting.

Fridays were great days for me. I got to go hang out at a nice house with the sweetest little baby, and the fun lady I babysat  for always gave me open range in the kitchen. She kept a secret stash of  delicious raspberry cookies, only sharing their hiding place with me because her husband and older son would devour them all in seconds. So I managed to not eat them all when I babysat. But even one of them was plenty. They were rich and delicious and divine.

Even though that baby is now a college student, I still remember how good those cookies tasted (and how much I loved babysitting Jake).

This recipe is close to what those cookies tasted like, especially if you dust them with powdered sugar before serving.

Try them out and enjoy!

Ingredients for Raspberry Bars

Combine the crust ingredients until crumbly.

Press the crust mixture into the bottom of the baking pan.

Much to everyone's surprise, I made raspberry jam this year and boy is it tasty!

Spread the jam over the crust.

Sprinkle jam with remaining crust.

Once bars are cooked, remove from oven, cool and then dust with powdered sugar.

 

Raspberry Bars

1 1/2 cups flour

1 tsp. baking powder

1/4 tsp. salt

1 1/2 cups quick-cooking oats, uncooked

1 cup firmly packed brown sugar

3/4 cup butter, softened

1 cup raspberry jam

Powdered sugar, optional

Preheat oven to 350 degrees.

Combine flour, baking powder, and salt. Stir in oats and sugar. Cut in butter with a fork or pastry blender until mixture resembles coarse meal.

Press two-thirds of the mixture into an 11 x 7 inch pan. I gave mine a light spray of PAM. Once you have the crust pressed into the pan, top evenly with jam. Sprinkle remaining oat mixture on top.

Bake for 30-35 minutes. Cool, cut into squares and dust with powdered sugar.

Ta-Da! Don't you just want to eat one now!

 

Happy Entertaining!

Shanna

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Spinach and Mushroom Quiche

Posted in Breakfast, Easy Recipes, Recipes, tagged , , , , on October 1, 2010| 1 Comment »

The other day I needed a vegetarian dish and decided quiche would fit the bill nicely.

This spinach and mushroom version is very tasty, simple to make  and a joy to serve. Sit back and get ready for the compliments!

Ingredients for Spinach and Mushroom Quiche

Saute fresh spinach leave, mushrooms and onions.

Saute fresh spinach leaves, mushrooms and onions.

Layer spinach and mushrooms into the prepared pie shell.

Sprinkle on the cheese then top with egg and cream mixture before popping into the oven.

Quiche - ready to devour in all its golden brown deliciousness.

Spinach and Mushroom Quiche

One 9-inch prepared pastry shell

4 eggs

2 cups cream

3/4 tsp. salt

1 tsp. all-seasoning

1 cup shredded colby-jack cheese

1/2 cup feta cheese, crumbled

1/4 cup minced onion

2 cups fresh spinach leaves, torn

2 cups mushrooms

1 tbsp. butter

1 tbsp. olive oil

Preheat oven to 425 degrees.

Either make your own pie crust or use a prepared one and line a 9-inch pie pan. (I made my own crust and remembered all the reasons I decided Marie Callendar’s are good enough. But then I took a bite of the golden flaky crust and had to rethink my position on that… again.) Set aside.

In a saute pan or large skillet on medium heat, warm butter and olive oil. Once butter is melted, add mushrooms, spinach and onions. You can use fresh minced onion or onion flakes, whatever floats your boat. My boat floats better with onion flakes. Cook for about five minutes, stirring occasionally, until mushrooms are tender. Place into pie shell and spread out evenly.

Top with cheeses. I threw in the feta at the last minutes (hence the reason it is not on the ingredients photo) but it really was a flavorful choice for the better.

Beat eggs slightly, until light but not foamy. Add in cream, salt and seasoning. Beat until mixed and then pour on top of cheese in pan. Bake for 15 minutes, then reduce temperature to 325 degrees and bake an addition 30 minutes or until a knife inserted in the center of the quiche comes out clean. Let stand 10 minutes before cutting.

Serve in wedges and enjoy!

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Berry Crisp

Posted in Desserts, Easy Recipes, Recipes, tagged , , on September 3, 2010| 3 Comments »

Raspberry Crisp

Here’s a recipe for a quick and easy crisp that can be used with a variety of fruit. It works well with everything from apples and peaches to berries.

Since I love raspberries (and it was what I had at the 11th hour when I decided to throw this together) that is what I am featuring today.

Start with your basic ingredients.

Mix a heaping spoon of cornstarch and some sugar into the berries. Let this rest for about 10 minutes. Note - I am using frozen berries, so just pretend they are fresh. They'd be so much prettier!

Mix up your crumb topping while the berries are resting and then sprinkle it on top of the berries. Bake and try to keep yourself from self-destructing while waiting for the crisp to get done.

Enjoy the finished crisp warm with a scoop of melting ice cream or a dollop of whipped cream.

Berry Crisp

3 cups of raspberries (you can use any type of berry or fruit)

2/3 cup granulated sugar

1 tablespoon corn starch

1/2 cup flour

1/2 cup oatmeal

1/2 tsp cinnamon

1/3 cup butter – softened

3/4 cup packed brown sugar

Pre-heat oven to 350 degrees.

Mix corn starch and granulated sugar with berries. Let rest for about 10 minutes.  I mix this right in the baking dish – using a square 8-inch pan. While the berries are doing their thing, mix the remaining ingredients together with a pastry blender, food processor or a fork. You want the mixture to have a crumbly texture. Sprinkle on the berries and bake until fruit bubbles and topping is a golden brown.

Serve warm with ice cream or whipped topping.

Enjoy and Happy Entertaining!

Shanna

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