LASAGNA SOUP

 DINNER TIME..................THE BELLS ARE RINGING

Another soup on the menu, and this soup is wicked good as us "Mainers" would say.  Comes from my favorite lady Paula Deen.  If you like lasagna then I can't see why you wouldn't enjoy this meal.  It's good, can't wait to make this again. And It's easy! serves 8 to 10 folks.  Brown some sausage open a few cans and allow to sit in refrig for a while to blend flavors and enjoy a bowl of comfort. I see that Bobby Deen has made a lighter version of his Mamma's soup using whole wheat noodles and ground Italian turkey sausage.  

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1 pound of ground beef or 1 pound of ground sausage

1 onion, chopped

1 green pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon of firmly packed light brown sugar

1 (32 ounce) box of chicken broth or chicken stock

2 cans of petite diced tomatoes  (14.5 ounce cans)

1 (15 ounce) can of tomato sauce

2 teaspoons of Italian seasonings

1/2 teaspoon salt

2 cups of broken lasagna noodles*

1 ( 5 ounce) package of grated parmesan cheese

2 cups shredded mozzarella cheese

In a large dutch oven, brown the beef and/or sausage along with the 

chopped onion and green pepper.  Cook this mixture until the meat is 

browned and crumbles.   Drain. Then return the meat mixture to the

dutch oven.

Add the thyme, brown sugar, broth, diced tomatoes, tomato sauce, 

Italian seasoning and the salt. Mix and bring to a boil over medium-high 

heat. Then reduce the heat and simmer for 20  minutes. *Add noodles

 and continue to simmer until the noodles are tender.  

 Add the parmesan cheese.

*I cooked the noodles separate in salted boiling water and followed 

the package directions.  Then when I got ready to serve I added some

noodles to each bowl along with the soup. Heat them in the micro wave, 
I have found that if the noodles are allowed to set in the soup they soak 
up the broth and the noodles are too soft.   This serves 8-10 folks and If I was 

going to serve all this in one setting I would add the 2 cups of

broken noodles at the time of the simmer.     

When you are ready to serve preheat the broiler, ladle soup into the

ovenproof bowls and sprinkle the top of each soup with some

shredded mozzarella cheese and broil about  6 inches from the heat,

broil about 3 to 4 minutes or until the cheese is browned and bubbly.  

I didn't do this, my soup was very hot and I added some broken 

noodles to each bowl ladled  soup on top of the noodles then

I sprinkled each bowl with mozzarella  and served.    

Homemade strawberry freezer jam

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FRAN'S DUMP CAKE

Need a quick and easy dessert then this is for you!  Got a cake mix and a couple other ingredients and about 35 minutes and you can be enjoying a warm cobbler.  Serve warm out of the oven with ice cream or whipped cream.    Oh, so good! I got this recipe from a co-worker a few years ago.   Thank's Fran..........  

The background is garden bricks that I painted the names of some herbs for my garden.   I saw this on Pinterest for these brick-herb-markers.  I did mine with paint but go check out Pam she gives good instructions on doing this and hers look a lot nicer. I am going to do some more with names of flowers and I will do better on those.  I promise......      

preheat oven to 350 degrees
spray a 9x13 inch baking pan with PAM spray
spread a (15 ounce) can of crushed pineapple juice and all in the bottom of the baking pan
1 (21 ounce) can of red raspberry pie filling and spread this over the crushed pineapple 
you could also use cherry pie filling or even lemon 
Open the box cake mix white or yellow cake and sprinkle this over the pie filling
Sprinkle a small bag of shredded coconut over the dry cake mix
Melt 2 sticks of butter and spoon this over the coconut

Bake at 350 degrees for about 35-40 minutes or until the coconut is browned. Cool for a little then serve warm with ice cream or whipped cream.    Enjoy 

Baxter State Park 

Millinocket, Maine
home of Mike, Kris and Cora 

PRALINE OATMEAL COOKIES

Oh, the boys will be happy today.  They are getting cookies!  It's been awhile since I have sent in any cookies with Mr. Dick. Crispy on the edge and chewy goodness on the inside.  Pecans, brown sugar and toffee bits.   This recipe is from the McCormick, the spice company. They got 6 dozen cookies, I got 4.  My cookies are bigger!   Thank you for a great cookie.   

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2 cups flour

1 teaspoon  baking soda

1 teaspoon McCormick Cinnamon

1/2 teaspoon salt

1 cup butter or 2 sticks, softened

1 cup firmly packed light brown sugar

2 eggs

1 cup sugar

1 teaspoon McCormick Pure Vanilla Extract

2 cups quick cooking oatmeal

1 package (8 ounce) toffee bits

1 cup chopped pecans

Preheat oven to 350 degrees.   In a good size bowl add the flour, baking soda, cinnamon, salt and whisk this all together.   In your large mixing bowl add the softened butter with the light brown sugar and the white sugar.  Mix.  Add the eggs one at a time and mix after each egg.  Add the vanilla and mix.  Add the flour mixture carefully and a low speed and mix.  Then add the oatmeal, toffee bits and the chopped pecans.  This mixture is very thick.    Bake at 350 degrees.   I used my cookie scoop and place the scoops on the parchment lined baking sheet and baked the cookies for 10-12 minutes.  Just watch them because the time will depend on the size of the scoop of dough.   Cool on rack for a bit then carefully move to the cooling rack.     McCormick say you get 6 dozen cookies I got 4 dozen large cookies.    

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Brooklin, Maine 

hometown of my father 

CHEESEBURGER SOUP

Another keeper, another soup to add to my ever growing notebook.  This Cheeseburger soup is creamy, full of flavor and delicious.   It's a cheeseburger in a bowl.  I found this on Pinterest and followed it to Alyssa at the recipe critic who found this from the taste of home.  I have read a few of the reviews and I wouldn't change a thing.  It is a little time consuming chopping but it's so worth it.   Can't you just taste this.  Go get a spoon and try a taste.  Good, huh? This is great warmed up the next day. I made it the night before and served it for dinner the next evening.  Enjoy and thank you Alyssa for sharing a wonderful soup for our cold and wintery days in Maine.         Andi    

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1 pound of ground beef

3/4 cup chopped onion

3/4 cup shredded carrrot ( I used my mini food chopper)

3/4 cup chopped celery

1 tsp dried basil

1 tsp dried parsley flakes

4 TBSP of butter, divided

3 cups chicken stock or broth (I used chicken stock)

4 cups peeled and diced potatoes

1/4 cup flour

2 cups Velveeta processed cheese ( 16 ounce box)

1 1/2 cups milk ( I used low fat milk)

3/4 tsp salt

1/2 tsp pepper

1/4 cup sour cream

Brown the ground beef in your skillet, drain the fat and set aside.  Add 1 TBSP of butter to the fry pan and add the onion, carrot, and celery

and saute until tender.   Add the broth, potatoes, and the ground beef. Bring this to a boil.  Reduce the heat, cover the dish and simmer for about 10 minutes or until the potatoes are tender.

In a smaller fry pan, melt the remaining 3 TBSP of butter, add the 1/4 cup of flour and whisk this around and cook the flour for a couple of minutes 3-5.   Keep mixing until bubbly.  Add to the soup and bring the soup to a boil.   Cook and stir for a couple of minutes.   Reduce the heat to low.   Add the cheese, (cut up in small pieces)  milk, salt and pepper.  Keep cooking and stirring until the cheese is melted.  Remove from the heat and stir in the sour cream.   Then sprinkle a little more cheese on top.     Enjoy       About 8 servings.   

Enjoy and happy spring, Andi 

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APPLE CREAM CHEESE BREAD

Don't you just love Pinterest?  I will never live long enough to bake, plant, knit, crochet, paint or sew all the pins I have pinned.  But who cares, I love that site.  Anyone want my attention go to Pinterest and you may find me.   This is where I found the recipe for this moist and delicious Apple Cream Cheese Bread. I have posted in the past a recipe for  blueberry-cream-cheese-bread and the two recipes are very simular.   This recipe will be added to my collection.  The bread is moist and yummy.  I found this on pinterest from Kim at todays creative blog.  Happy Cooking,  Andi 

 

For the bread:
2 apples (cut in small pieces or grate)
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1 1/3 cup flour (Kim used whole Wheat Flour)
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin spice seasoning or cinnamon and nutmeg

Cream Cheese:
6 ounce of cream cheese  (room temp)
1/4 cup sugar
1 egg

Preheat oven to 350 degrees.  Spray your loaf pan with "Pam" spray and line with parchment paper and spray that also.  I like using the parchment paper because you can have the over hang of the paper on the sides and you can use that to help pull the entire loaf out of the baking dish.

Using a mixing bowl add the oil and the sugar and mix.  Add the eggs and the vanilla and mix again. In another smaller bowl add the measured flour, baking soda, salt and the spice.   Whisk these all together then add to the egg mixture and mix.  Add the grated apples and mix.

In the smaller bowl combing the ingredients for the cream cheese mixture and blend.

Place the batter in the prepared loaf pan then add all of the cream cheese mixture and spread around to cover the apple batter. Using a fork or knife, gently swirl the two layers together.

Bake at 350 degrees for about 55 minutes.   Watch so that you don't over bake your bread. Kim covered her bread for the first 30 minutes with a tent made from foil.  Bake until a toothpick inserted into the bread comes clean.    Cool then slice and enjoy

Happy Day and baking, Andi 

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OATMEAL CHOCOLATE CHIP COOKIES

Cookies, I want one! I love this recipe. Not any cookie but a Oatmeal Chocolate Chip Cookie.  You'll never believe who's recipe this is.   Hilary Clinton's Famous Oatmeal CCC.  I think I even voted for her, and I know for sure that I vote for these cookies.  They are chewy in the middle and crispy on the edge.   I have made these twice and this is my kind of cookie.  Just take a look! Wicked good cookies. These are going to be my go to recipe for Oatmeal CCC.  I found this recipe at Loni Platt, Oatmeal CCC Saltbox House

1 1/2 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 cup shortening

1 cup packed brown sugar

1/2 cup white sugar

1 tsp vanilla

2 eggs

2 cups rolled oats  (I used old fashion oats)

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.   Line baking sheets with parchment paper or lightly brush with vegetable oil.  

In a large bowl combine the flour, salt, baking soda, and the rolled oats.  Using a whisk mix all these ingredients together to combine.  Set aside. 

In your large mixing bowl mix the shortening with both sugars and mix till light and fluffy.  Add the vanilla and the eggs and mix well.   Gradually add the flour/oat mixture and mix slowly.  Stir in the chocolate chips by hand.    

I used my small ice cream scoop and placed the scoops of dough on the parchment paper.  Bake for about 8 minutes.   I remove the cookies from the oven when the tops are still a little wet looking.  They will continue to bake while cooling on the baking sheet. Then remove to a cooling rack.  Or drop the dough from a tablespoon.    These cookies are very good.  They are chewy in the middle and crispy on the edge.        

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My grandbaby dog, Charlie.  He lives in Texas with Morgan and Sam 

               

Happy Baking my Friends, Andi 

greenwillowpond

      

MINESTRONE SOUP

I love soup, yep, that's right I love soups.  I made this delicious hearty minestrone soup and we ate it for a few days.  So good, so filling and great for the cold weather of Maine.  The directions suggest making it and freezing 6 cups for later.  I didn't do that, we ate the soup until it was gone.......................that didn't take all that long either.    I found this recipe in my December 2013 issue of 173 Comfort Food Classics Taste of Home Heartwarming Soups!   

Go to taste of home and check out the recipe. 

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1/2 cup chopped celery ( I used chopped leaves and all)

1 pound of ground pork 

1/2 cup chopped onion

1/2 tsp minced garlic

1 (28) ounce can crushed tomatoes

1 (16) ounce can kidney beans, rinsed and drained

1 (15) ounce can of garbanzo beans or chickpeas, rinsed and drained   (I used great northern beans)

2 cups tomato juice

1 can (15 ounce) tomato sauce

1 can (14 1/2) beef broth

3 medium carrots, chopped or sliced ok go ahead and add 4

1 medium zucchini, thinly sliced

1 TBSP Italian seasoning    I also added 1/2 tsp dried basil and 1/2 tsp oregano

1 to 1 1/2 tsp salt

1/2 tsp sugar

1/8 tsp pepper

Additional ingredients for each batch

1/2 cup water 

1 cup uncooked ziti or small tube pasta  (cook but add to each soup dish when ready to serve)

In your dutch oven cook the pork, celery, onion until no longer pink.  Add the garlic and cook for another minute.  Drain.  

Add the remaining ingredients to the drained meat and bring to a boil then reduce the heat and simmer for about 30 minutes or until the carrots are tender.     

If you are going to freezer the 6 cups of this soup, remember to add the 1/2 cup of water and the pasta when you get ready to use this from the freezer.  You can freeze for up to 3 months.  

I didn't freeze the soup so I added the 1 cup of water.   I cooked the pasta separate and added to each bowl when serving.  I heated the pasta up in the microwave oven.    I have found that if you add the pasta to the soup and when you store the leftovers in the refrigerator that the pasta soaks up the liquid and the pasta is mushy.   

                                                 old-fashioned-buttermilk-cake

                                                      Happy Easter everyone

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RAINBOW COOKIES

Happy Easter,  I made these rainbow cookies with Easter in mind.  Mr. Dick and I were out and I found this old cookbook at a antique store. It's from Pillsbury's 5th $100,000 recipe and baking contest in 1954!  The orginal  paper back book only cost 25 cents. They had the nerve to charge me $3.00. I see on e-bay and another search they are selling this cookbook from $3.15 to $12.00. Guess I got a bargin! 

The top cash prize went to Mrs. Bernard Kanago, from Webster, South Dakota.  She entered "My Inspiration" cake and won the Grand National 1st prize and a big check for $25,000 dollars. I may make it someday.  Mrs. Bernard says "A quick mix white cake, with a chocolate surprise that gives two layers a glamorous four-layer looks".  photo of the winning cake. 

The rainbow cookies are from the Junior entrees. These came from Audrey Sassetti, Oak Park, Illinois. I had issues with the cookie batter and ending up changing things around a bit.  I am not posting that recipe.  The cookies are just a basic rolled sugar recipe.    This link is for a nice rolled sugar cookie.  

holiday-butter-cookies 
or to print recipe
 king-arthur-rolled-sugar-cookie   

I made the dough then I divided the dough into 4 sections and added food coloring paste of different colors. Adding just a little at a time and mix.  You can always add more. You can see on the photo's how I made these.  I rolled my dough into 23 inch ropes and the ropes were 1/2 inch thick on a floured dough board.  I placed them side by side and then rolled with the rolling pin  to 1/8 inch thick.  I used a 2 1/2 inch square cookie cutter. Keep all the extra dough and reuse. Alternate colors for different color patterns.

Enjoy,  Andi  

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A MAINE DISH SHEPARD'S PIE

Dinner is ready!  Come and get it..........This is Maine's comfort food at its best.  Shepard's pie is easy to make and everyone will enjoy this meal. For me it's the meal you don't want to end, or for the bowl to be empty. Serve this meal in a soup bowl and eat with a soup spoon. Sit on the couch and watch TV.

 Growing up mother goose (my mother) would make Shepard's pie. She was a wonderful cook,  I don't have many of her recipes, most of her cooking and baking was in her head. 

 I had to go on a search, I searched high and low, wrote down a few ingredients from one blog and something else from another and what I came up with is this.  I can't give credit because I was bad and didn't keep track of where it all came from.

I made it a few times to get it to what we both agreed on. Their are so many different recipes for Shepard's pie. Some add green beans, or carrots some start with lamb but this is what my mother made for us growing up.  I think I am hungry.

 Enjoy Andi     

In your fry pan or black cast iron deep sided pan add:

1 pound of ground chuck

1 chopped onion, medium size

cook this until no longer pink, drain the fat and set this aside

Add to the spider pan:

1 can (15 ounce) can of beef broth

1/4 cup of flour

1 tsp Worcestershire sauce

1 tsp season salt

salt and pepper

1/2 tsp garlic powder

2 TBSP of ketchup

whisk this together and continue to cook over med low heat until thick.  Add the drained chuck and onion. Mix. Spread this mixture even in the spider.  

Spread over the beef mixture:

1 (15 ounce) can cream style corn

1 (15 ounce) can of whole kernel corn

Mashed potato:

4-6 potato's 

peel, and quarter them and boil till done. 

Drain, add some butter, sour cream (good size scoop) handful of shredded cheddar cheese, and some warm milk and beat till no lumps. Just add a little at a time cause you can always add more. 

Spread this like frosting a cake on top of the corn, sprinkle with paparika and bake at 350 degrees for about 20 minutes til bubbly.  

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                                                                  Happy Baking, Andi

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GRAPE-NUT PUDDING

Here ya' go brother Dicka, this is for you. I can remember mother goose making Grape-nut pudding in my younger days.  I think I excused myself from the table if this was the dessert for the day.  Didn't think it was very pretty then and 40 years later it still isn't very pretty to me. Guess I am not a custard type of girl. I may of stayed at the dinner table long enough to eat the whipped cream off the top of the pudding!

 And even today you will still see this offered on many menu's.  I'll have a slice of apple pie please.  

 I do like the pottery dish that my neighbor Heidi gave to me. 

I have a box of Grape-nut cereal in the cupboard and what will I do with it? I could make this again because Mr. Dick enjoyed this old fashion pudding or I could make Grape-nut bread. 

A old fashion custard dessert loved by many.  

 I found this recipe in my cookbook from  "The  Maine Alzheimer's Association" this recipe for the Grape-nut pudding was given by The Honorable Tom Allen, US Congressman Portland, Maine 

Enjoy and happy baking my friends,   Andi 

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1 quart milk  I would use whole milk 

1 cup grape-nut cereal

3 eggs, beaten

3/4 cup sugar

1 1/2 tsp vanilla

pinch of salt

optional add:

1/2 tsp cinnamon and 1/2 cup raisins

grated nutmeg over the top 

Preheat oven to 350 degrees. Mix the milk with the grape nuts and let stand about 10 minutes.  Beat eggs, sugar, vanilla and salt. and add the optional cinnamon and raisins if using.   Add the milk mixture and stir well.  Sprinkle the top with grated nutmeg   Bake 45 minutes or until a knife comes clean when inserted in center of pudding

Lemonade anyone?

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