Cheddar-topped shepherd's pie

Love Martha Stewart and now we love Shepherd's pie. This was my first attempt at a shepherd's pie and it won't be my last. Jeremy was so excited to come home to a shepherd's pie and he is still raving about this recipe. Hope you enjoy it as much as we did!

{couresy of Martha Stewart}

2 lbs. potatoes, peeled and thinly sliced

1 tbsp. vegetable oil

6 medium carrots, halved lengthwise and thinly sliced

6 celery stalks, thinly sliced

1 large onion

1/2 tsp. dried thyme

1/4 cup flour

1/4 cup tomato paste

2 lbs. ground beef

1 cup milk

1 1/2 cups shredded cheese

Preheat oven to 450 degrees. Place potatoes in large saucepan and cover with 1 inch salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily piecered with the tip of a paring knife, 15-20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery and onion and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 - 8 minutes. Add 1 cup water; bring to a boil and simmer for 1 minute. Set beef filling aside.

Drain potatoes; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13 by 9 inch baking dish. Drop dallops of topping of filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes. Let stand 5 minutes before serving.

Pumpkin Cookies

These are Trejan's favorite cookie. He always requests these. I love to bake them because they are a great fall time snack and they are somewhat healthy. It's a win-win for everyone! I've also put chocolate chips in them and they are fabulous too! How could you ruin a cookie recipe with chocolate?!?! Enjoy!

1 stick butter
1 cup brown sugar
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 tsp vanilla
1 cup whole wheat flour
1/2 cup flour
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp nutmeg
3 cups oats

Heat oven to 350 degrees. Beat together butter, sugars. Add pumpkin, eggs, vanilla; beat. Mix combined flours, soda and spices, then stir in oats. Drop by tablespoons onto greased cookie sheet. Bake 10-12 minutes

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Blueberry Spice Muffins

1 3/4 c. flour (I do half white/half wheat flour)
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg, lightly beaten
3/4 c. milk
1/3 c. butter, melted
1 1/4 c. fresh or frozen blueberries
Topping:
1 tbsp. sugar
1/4 tsp. cinnamon

In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees for 16-20 minutes. Cool for 5 minutes before removing from pan.

Pictures

Okay, I would really like to update this blog so as to organize all my recipes. I haven't posted because I am terrible at photographing the food I make. It obviously is not a talent of mine or my camera. So if there is a picture take it for what it is worth. I promise you it will taste better than it looks. :) If no picture, trust me, everything I post on this blog is tried and trues recipes that the my family loves. With that said...be expecting more recipes. Also leave a comment, especially after you try the recipes!

Penne with five cheeses

Sorry there isn't a picture of this. Next time. We will definately be making this again. This for sure is a keeper. Try it out...I know you'll agree!

1/2 tsp salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated parmesan (1 1/2 oz.)
1/2 cup shredded Italian fontina ( 1 1/2 oz.)
1/4 cup crumbled Italian Gorgonzola (1/2 oz)
2 Tbsp. ricotta cheese
1/4 lb. fresh mozzarella, sliced
6 fresh basil leaves, chopped (I used 1 tsp. dried basil)
1 lb. penne rigate pasta

Preheat oven to 4o0 degrees
Bring 5 quarts salted water to a boil in a stockpot
Combine all ingredients except the penne in a large mixing bowl. Mix well.
Drop the penne into the boiling water and boil for 8 minutes. Drain well in a colander and add to the ingredients in the mixing bow, tossing to combine.
Pour mixture into a 9x13 greased baking dish, sprinkle with parmesan cheese and bake for 20-25 minutes.

Courtesy of Barefoot Contessa

Festive Flag Cake

We had this for the 4th of July weekend. Wow, was it yummy! We'll be making this again even if it's not for the 4th and putting fresh fruit on top. If you make it, you won't be disappointed. You can tell that I was so excited to dig in and then forgot to take a picture of the masterpiece so use your imagination and think of those other two pieces fitting nicely into the pan. :)

1 prepared angel food cake, sliced
2 cups whipping cream
2 Tbsp. granulated sugar
1 tsp. vanilla
1/4 cup milk
8 oz. cream cheese
2 cups powdered sugar
2 pints raspberries* (or 1 pint strawberries)
1 pint blueberries

Combine whipping cream, vanilla, granulated sugar, and ¼ milk in a bowl. Beat until soft peaks form. In a separate bowl combine cream cheese and powdered sugar. Fold into whipping cream mixture. In a 9x13 pan, spread 1/3 of the whipped cream mixture, a layer of cake slices, and repeat, ending with the remaining 1/3 of the whipped cream mixture on top. Top with raspberries and blueberries in the shape of a US flag. Refrigerate overnight before serving

Strawberry Shortcakes

2 cups flour
1/2 tsp. salt
1 Tbsp. baking powder
5 Tbsp. sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup half-and-half

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt and baking powder and 3 Tbsp. sugar in a medium bowl. Grate 2 Tbsp. of butter into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Add a tsp. more of half-and-half to dough if it won't come together.
Press dough into an 8 by 4 inch rectangle. Cut into 6 squares and place 1 inch apart on small baking sheet. Before baking, brush tops with optional egg white. Sprinkle with remaining 2 Tbsp. sugar. Bake until golden brown about 12-14 minutes.
Split each cake crosswise; spoon a portion of berries over cake bottom. Top with whipped cream or vanilla ice cream. Finish with cake top and serve immediately!

Strawberry Jam

2 quarts fresh strawberries, hulled
1- 1 3/4-oz pkg. powdered pectin
1/2 tsp. margarine or butter
7 cups sugar

Crush 5 cups of berries in an 8-quart pot. Stir in pectin and margarine. Heat on high, stirring constantly, till mixture comes to a full roiling boil. Add sugar. Return to boiling, boil for 1 minute, stirring constantly. Remove from heat, skim off foam.

Ladle into containers with 1/4-inch headspace. Let sit for 24 to 48 hours. Freeze or Enjoy!

Carrot Cake

INGREDIENTS
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
FROSTING
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Chicken Salad

What do you make for dinner on a days when it is 109 degrees besides cold cereal?! That is how hot it has been here...uuugghhh...it is only June. So I made this chicken salad. I have never made a chicken salad and was eager to see how my family would respond. Of course, my picky eaters were picky and didn't enjoy it as much...BUT, my husband couldn't get enough. He now wants me to make this so he can take it for lunch and wants to take it to the beach! I don't know about that, because all the mayo, but it does hit the spot on hot days.

INGREDIENTS
2 1/2 cups diced and chilled, cooked chicken meat (I used a cooked rotisserie chicken)

1 cup chopped celery
1 cup sliced, seedless grapes (I also added a chopped apple)
1/2 cup sliced almonds (I toasted them)
2 tablespoons chopped fresh parsley
1 teaspoon salt/ pepper
1 cup mayonnaise
1/4 cup heavy whipping cream

I added half of an onion to give it more flavor
DIRECTIONS
In a medium bowl, whip cream to soft peaks. Add mayo.
Combine meat, celery, grapes, almonds, parsley, salt, and onion with whipped cream. Chill.

Inspired by Allrecipes.com

Chicken Pot Pie

Oh, man is this a good recipe. We had this for dinner again and my picky eaters in my house even liked it. I loved it because they ate the vegetables without complaining. Yeah...victory!

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas (Using frozen veggies is another alternative!)
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Courtesty of Allrecipes.com

Game Day Dip

You have got to try this dip! It is always amazing to me how fast this dip gets eaten. It is super easy and super delicious. The best is eating this while watching sports...hence the name...

Game Day Dip

8 oz. cream cheese

1 large can of diced tomotoes

1 roll ground sausage

Combine all ingredients in a slow cooker. Cook on low or high until heated through.

Chicken Tortilla Soup

This recipe was given to me by my friend, Heidi. This has become a staple in our house during the cold season. Beware...this recipe does make a lot so invite friends or family over when making this, enjoy the leftovers or half the recipe!

Chicken Tortilla Soup
3-4 chicken breasts
4 carrots
2 parsnips
2 yellow squash
1 onion
2 garlic cloves
Cut up and saute vegetables in a pot until tender. (I like to bake the chicken first in the oven until you can shred it. Season with paprika and garlic salt, or whatever you like. Then add the shredded chicken after you have sauteed everything else) Then add:
8-12 cups chicken broth
1 Tbsp. cumin
1/4 -1/2 tsp. chili powder
1 tsp. oregano
1 large can diced tomatoes
2 cans pinto beans
1/2 can of small tomato paste
Garnish with: tortilla chips, avocado, shredded cheese, lime juice, diced cilantro, sour cream.
Serve over:
Jack Cheese Chili Rice
3 cups cooked rice
3 cups sour cream
2 can chopped green chilies
1 lb. grated Jack Cheese
salt and pepper to taste

Creamy Chicken Noodle Soup

My family loves this chicken noodle soup. I love to make it because it is so easy! I have made it both ways...crockpot and no crockpot. Both turned out the same...yummy....yummy...yummy!

Creamy Chicken Noodle Soup

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic (used cream of chicken)
2 teaspoon fines herbs*
salt and pepper
2 cups egg noodles, cooked
Remove the skin from the chicken and shred the meat from the bone. (This is my husband's job) Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon.
Recipe can also be found here. Courtesy of Food Network and Sandra Lee

Buttercream Frosting

Here is a photo of some cupcakes we took to Trejan's preschool to celebrate his birthday. I received so many compliments on the frosting. It is so yummy and so easy.

4 sticks (1 pound) butter
6 cups sifted confectioner's sugar
1/2 tsp. vanilla extract
pinch of salt

Beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.