Pear Clafouti

I hope this doesn't step on Rachel's toes. This is actually her recipe, but people asked me for it at the last baby shower. It is SO yummy and leaves you begging for more. Just thinking about it makes me want to make it again.

1 Tbsp butter, room temperature
1/3 c. plus 1 Tbsp sugar
3 extra large eggs (or 4 large eggs), room temperature
6 Tbsp all purpose flour
1 1/2 c. heavy cream
2 tsp vanilla
1 tsp grated lemon or orange zest
1/4 tsp salt
2 Tbsp apple juice
2 ripe Bartlett pears (if pears are green at the store, purchase 2 days in advance and place in brown bag at room temperature to help them ripen. I also used d'anjou pears and it worked great)
powdered sugar


Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish (or skillet, I used an oval casserole dish that holds 2-3 qts). Sprinkle the bottom and sides with 1 Tbsp sugar.

Beat the eggs and the 1/3 c. sugar in a bowl with an electric mixer on medium high until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, zest, salt, and apple juice. Set aside for 10 min.

Meanwhile, peel, half, and core pears. Then slice fairly thinly. Arrange them in a single layer slightly fanned out in baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Check at 30 min. Serve warm or at room temperature. Sprinkle top with powdered sugar after it has cooled. Can top with whipped cream if desired.

Rice Pudding

1/2 cup uncooked enriched long grain white rice (not instant)
3 cups boiling water
1/2 teaspoon salt
14-oz.can sweetened condensed milk
1/2 cup raisins, if desired
1/4 cup butter (or margarine)
1 tablespoon vanilla

In top of double boiler, combine rice, water and salt. Cook over medium heat about 40 minutes or until rice is tender stirring a few times. Do not drain. Stir in condensed milk, raisins and butter. Cook, stirring frequently, until slightly thickened, about 20
minutes.
Remove from heat and add vanilla. Serve warm or cold. It feeds about 6 to 8 people.

*I used leftover rice, and it worked just as well. I don't have a double boiler, so I just used a sauce pan. Jacob likes it without rasins, so you can also add raisins after the vanilla step to whoever wants it. You can also garnish with cinnamon.

Crock Pot Macaroni & Cheese

After a long absence, here's a "crowd pleaser", requested recipe - kids and adults love this. It's my grandma's recipe and so easy. Enjoy.

Crock Pot Macaroni & Cheese

160z macaroni, BARELY cooked
2 eggs, beaten
2 cans evaporated milk
2 t pepper
2 c medium cheddar, grated
2 c sharp cheddar, grated
2 t salt
2 T butter

Spray crock pot with cooking spray. Cook on low for 3 hours.

Notes: Time how long you cook the noodles so they don't cook too long - maybe about 2 or 3 minutes. If you do overcook, don't worry - it still turns out great! I like to mix everything in a large bowl and then transfer to the crock pot.

Black Bean Soup

1 onion, chopped
1 Tablespoon canola oil
1-2 Tablespoon(s) taco seasoning
1-3 teaspoon(s) chili powder
1-3 teaspoon(s) ground cumin
3 cans black beans
1/2-1 cup water
1/2 cup prepared salsa
salt to your liking
1 Tablespoon lime juice

Garnish:
Sour Cream
Shredded Cheese
Cilantro

Put onion and oil in a large pot stirring 2 to 3 minutes on medium heat. Add taco seasoning, chili powder and cumin to your liking and keep stirring with onion 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice. Transfer no more than 1/2 the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan, serve, and garnish.

Mexican Pie

1/2-1 pound ground beef
1/2 package taco seasoning
1/3 cup salsa
1 can refried beans
1 tube of crescent rolls
6-8 oz of cream cheese, softened
1 cup shredded cheese

Press undone crescent rolls onto the bottom and up the sides of a pie pan to create a crust. Spread softened cream cheese over the dough. Brown beef in a large pan, add taco seasoning and salsa; simmer until thickened. Stir in refried beans. Spoon over cream cheese layer. Line edges with tinfoil and bake uncovered at 375 degrees for 20-25 minutes. Sprinkle with shredded cheese; bake 5 minutes longer without the tinfoil until the cheese is melted and edges are golden brown.

Fruit Smoothies (with a few hidden veggies.)

Need to get your fruits and veggies in for the day? Have a picky eater that won't eat from these food groups? Have a baby that can't chew up fruits and veggies very easily?

DRINK THEM!!! It's easy!

We are focusing on being healthy and shedding a few pounds as result. This is a great way to keep up on these two important food groups! We make it almost a daily routine.

2 banannas
7-12 strawberrys ( I often use frozen)
1/2-1 c. orange juice (start with 1/2 c.)
1/3 c. carrot juice( I like to buy Kirkland at Costco)
1 handful spinch (don't worry the spinch blends in and the drink stays yummy.)
6 cubes ice
1/2 cup plain or stawberry yogurt (optional)(sweetens your drink and gives you a dairy)

In a blender add in order listed. Blend and enjoy!

If you don't use the yogurt and the drink is too bitter try putting in more fruit and less veggies.

Mix up the order a little:
peaches instead of stawberries (I often use frozen)
mangos with the peaches (smell them at the store and buy the one that smells sweet)
blueberries with the stawberries (I often use frozen)
Really there is a whole world to making healthy fruit smoothies. Try your favorites!

The best Clam Chowder you will ever taste

This recipe is from a resturant called Market Street Grill. They make the best Clam Chowder I have ever tasted, and now you can make the best clam chowder too.


Market Street Clam Chowder
Serves 12
1 Cup potatoes diced
1 Cup celery diced
1 Cup onion diced
1 Cup leeks diced
1 Cup green pepper diced
3/4 Cup chopped clams (canned or fresh)
3/4 Tbs. coarse ground black pepper
1-1/2 Tbs salt
3/4 Tbs whole thyme
6 Bay leaves
1 tsp Tabasco
3/4 Cup sherry wine (optional)
2 Cups water
3/4 C clam juice
3/4 C butter, melted
1 Cup flour
2 Quarts half-and-half (2000ml)

Combine melted butter and flour in oven proof container and bake at 325 for 30 minutes.
In large saucepan, combine remaining ingredients except half-and-half.
Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.
Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended.
Heat to serving temperature, stirring occasionally. Serve immediately.

Bread Bowl

Bread Bowls:
2 (.25 oz) pkg active dry yeast or (5 tsp)
1 C warm water
1 C warm milk
1/2 C shortening
1/2 C sugar
2 Eggs
2 tsp salt
6 C flour
Cornmeal

In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour.
Beat until smooth
Stir in enough remaining four to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl (meaning buttered, yummy), turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface.
Divide into eight pieces; shape each into a ball.
Grease two baking sheets and sprinkle with cornmeal.
Place four balls 3 in. apart on each prepared pan.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.

Katsu Chicken (or Pork)

I grew up with this one, and Jacob gobbled it up when I made it for him. Very easy and filling too. The sauce is a must, but I wouldn't bother with any other kind to drizzle or dip than the Kikkoman Katsu Sauce pictured at the end.

Ingredients:
Boneless skinless chicken tenderloins/breasts or pork- filleted (pound if necessary)
1/2 Cup of Flour
2 Eggs beaten
1 1/2 Cup of Panko (has to be Panko) Bread Crumbs
Oil

Sprinkle salt and pepper on raw meat. Put the four, eggs, and Panko in separate plates (I used bowls). Dip the chicken in the four, then eggs and then generously with Panko. Heat up about 2-4 cm of oil in a pan, then put the breaded chicken in and set to low. Flip over until both sides are brown. Serve with rice. I also like to eat it on top of shredded cabbage.

Peanut Butter Bars

I have found my new favorite cookie bar:

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
3 Eggs
1 Cup Peanut Butter

2 Cups Flour
2 Cups Quick Oats
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

Cream first five ingredients with mixer until smooth. Mix the dry ingredients separately and then add to wet and mix. Press into your biggest cookie sheet. Bake for 12-18 minutes at 350 until lightly golden. Don't over bake. Let cool and then add the peanut butter layer, then the chocolate layer.

Peanut Butter Layer:
1 1/2 Cup of Powdered Sugar
1/4 Cup of Peanut Butter
2 Tablespoons of Milk

Chocolate Layer:
1/4 Cup of Margarine
2 Tablespoons of Cocoa Powder
1/2 Bag of Powdered Sugar
2-3 Tablespoons of Milk

Or use your favorite chocolate frosting.