All The Best Recipes

Sara’s Breakfast Rollups

Alden Smith — Tue, 24 Feb 2009 19:17:55 +0000

: Image via Wikipedia

Sara is my favorite DIL, and sends me recipes now and then for the blog. She sent this to me this week, and I present it here. she tells me they are yummy - they remind me of the “pigs in a blanket” I often make on Saturday night when watching a movie.

1 roll of crescent rolls
1 pack of sausage links (any kind)
1 cup shredded cheese
melted butter

Unroll the crescent rolls. Put cheese on roll and place sausage onto the cheese.
Roll crescent rolls around the sausage.
Bake 375 for 12-14 min until golden brown.
Wipe down with melted butter.
Serve with your choice of eggs.

You might try putting some scrambled egg into these. I would cook them partially, add them in, and then bake. I’ll give it a try and let ya know how they come out.

Peace,

Charlie~

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A Very Light Banana Bread

Alden Smith — Tue, 25 Sep 2007 17:54:02 +0000

My Rosie thinks she has to keep me healthy and regular. She knows my distaste for many of the breads and cereals she eats - too many sticks and twigs! She is big on fiber, and we agonize over loaves of bread at the grocery store, trying to determine if any of them have enough fiber to suit her needs. I kinda think it ia an anal thing, but what do I know?

She made me some banana bread last night that was a real winner. It contains flax seed, which is supposed to be kind to my digestive tract. Regardless, i found it surprisingly light and delightful. Here goes…

Light Flax Banana Bread

2 eggs
1/2 cup unsweetened applesauce
1/2 cup fat free plain yogurt
1 cup mashed very ripe bananas
1/2 cup flax seed
1/2 cup Splenda Sugar Blend for Baking
2 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Cream together applesauce, eggs, sugar and yogurt.
Add flour, salt, baking powder, baking soda and mashed bananas
Mix until combined - don’t over stir
Pour into bread pans and bake in a preheated 375 degree oven for approximately one half hour.
don’t overfill the baking pan, because it will fail to bake thoroughly, and don’t make the dough too thick for same reason.
Serves 12

I had this with plain yogurt and fresh peaches mixed with a bit of Splenda sweetner. Yum!

Peace,

Charlie~

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Upside Down Pizza

Alden Smith — Mon, 24 Sep 2007 16:10:24 +0000

Rosie made me this dish this weekend, and I really liked it. I like pizza, but don’t much care for what it does to my waistline. So she came up with this modified recipe that she took down from Sparkpeople. We have modified it to the extent that although like the original, is surely much better.

I think all recipes have a common ancestry. This is half Mexican, half Italian, and all Rosie. she is good at taking care of my picky needs, and she made fabulous inroads on this recipe. check out Sparkpeople today and see what they have to offer. You might be surprised.

Upside Down Pizza

1 # extra lean ground beef
1 med. onion, diced
1 (14oz) jar pizza sauce
6 oz turkey pepperoni
16 oz mozzarella cheese
1 4 oz can sliced mushrooms
1/2 red pepper, diced
1/2 green pepper, diced
1/2 cup sliced black olives

Crust:

1 cup 2% milk
1 egg, plus 2 egg whites
1 tsp oil
1 cup flour
1 tsp basil
1 tsp oregano
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Coat a 9″X13″ casserole with nonstick cooking spray
Brown ground beef, onion, pepper, mushrooms and olives until meat is cooked through
then drain.
Pour mixture into prepared casserole and sprinkle with cheese.
Mix milk, eggs, oil and flour until smooth. Add spices and cheese. Pour over toip of meat mixture.
Bake uncovered for 25-30 minutes or until crust is golden.
Makes 12 servings.

Mutritional data:

Fat = 19.7 g
Carbs = 15.3 g
Calories = 344.3
Protein = 25.4 g

Good stuff! Enjoy…

Peace,

Charlie~

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How To Make French Toast

Alden Smith — Sat, 22 Sep 2007 00:35:47 +0000

I have always loved good French toast. My mother made it, My ex made it, and I make it for my new family. However, it has not always pleased me, for I could not get that taste I was looking for. After watching this vid, I can see why. Try this the next time you make a late Sunday morning brunch. This weekend we are going to a Bluesfest in Old Town, Lansing. I am thinking that come Sunday around noon, this will go good with Canadian bacon and a big pitcher of my world famous Bloody Mary’s. Yum!

http://www.youtube.com/watch?v=1zyJT-PiqUA

Peace,

Charlie~

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Make The Perfect Salad

Alden Smith — Fri, 27 Jul 2007 15:04:48 +0000

I have always enjoyed salads. I admit I don’t eat enough of them. Life has a habit of getting in the way, and meals in this household are usually on the fly. My Rosie and I work a lot of hours, and the food experience oft-times takes a back seat to other priorities.

Here, once again, is The Food Commander. It is witty, funny, and knowledgeable at the same time. Although I do not agree with his theory that such things as ham and cheeses don’t belong in a salad, I think his theory has merit.

Enjoy…

Peace,

Charlie~

http://www.youtube.com/watch?v=ZDVj3F97MhE

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The Classic Pesto

Alden Smith — Thu, 12 Jul 2007 00:40:36 +0000

I have always enjoyed pesto if made right. Everyone seems to have their own idea of how it should be made.

Pesto is a simple sauce meant to entice the palate. Pesto with pasta is one of the best, most simple meals one can make. Add to this a small side salad and a bottle of very good red wine, and satisfaction is guaranteed…

Peace,

Charlie~

http://www.youtube.com/watch?v=pQJujtVspb0

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The Food Commander

Alden Smith — Thu, 05 Jul 2007 15:56:45 +0000

I have long since determined that using video on any blog enhances it, and adds to the user enjoyment. I am guilty of spending a lot of time on Youtube, and at times get distracted away from task at hand.

A colleague from Denmark, Susanne, runs a Squidoo lens on meal planning. Susanne, known on the boards as viking, is a Squidoo fanatic. I checked out her lens this morning because it had been nominated for lens of the day. while visiting, I reviewed a video from the Food Commander. It really cracked me up, and I got a good laugh out of it. I stole this idea from viking, and present here a video from Food Commander. I think you will enjoy…

Peace,

Charlie~

http://www.youtube.com/watch?v=pOUIM31_6DE

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Pasta with Asparagus & Prosciutto

Alden Smith — Sat, 30 Jun 2007 14:30:37 +0000

Being a lover of asparagus, I had to post this recipe by my colleague Janice DuPlantis of Bedrock Press. I haven’t posted any of her recipes in a while, and it’s time. Janice is a veritable gold mine of creative and tasty recipes, and I have no qualms whatsoever of posting her things here. If you are not a subscriber to her ezines, you are missing out on a lot…

I prefer this with ham, because I feel it helps bring out the delicate flavor of the asparagus. Either way, it is a joy to fix, and a joy to eat…

Peace,

Charlie~

Pasta with Asparagus & Prosciutto

1 (16-oz.) pkg. bow tie pasta
1-1/2 c. heavy whipping cream
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
3 T. water
1/2 c. shredded Parmesan cheese
6 oz. thinly sliced prosciutto or thinly sliced deli ham,
cut into strips

Cook pasta according to package directions. Meanwhile, bring
cream to a boil in a small saucepan over medium heat. Reduce
heat to low and simmer, uncoveredâ€™ until slightly thickened
(6 to 7 minutes); remove from heat. Place asparagus and water
in a microwave-safe dish. Cover dish and microwave on high
until crisp-tender (3 to 4 minutes). Remove asparagus from
microwave and drain. Place well-drained cooked pasta in a
large serving bowl. Add cream, asparagus, Parmesan cheese
and prosciutto; toss to coat. Yields 4 to 6 servings.

Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

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Bean Casserole

Alden Smith — Tue, 19 Jun 2007 15:55:54 +0000

I’ve been staying with my son and his lovely wife for the past two weeks, enjoying their spacious yard and pleasant company. Nick & Sara don’t like to cook, so I am having a good time feeding them. Nick is a picky eater, and when I told him the casserole I planed on making for them had lima beans in it, he turned up his nose. I don’t think Sara was overly impressed, either…

To be honest, I had the same reaction when I first saw this recipe. The combo of so many different kinds of beans, along with the maple syrup and brown sugar, rather turned me off. Believe me when I say I am glad I took the plunge and tried it. I think you will enjoy this as much as we did. The recipe got rave reviews from both Sara & Nick…

Enjoy…

Peace,

Charlie~

2# lean ground beef (LEAN!)
2 c. chopped onion
1 c. chopped celery
1 can cream of tomato soup, undiluted
1 can (6 oz) tomato paste
1/2 c. ketchup
1 can green beans (16oz), drained
1 can lima beans (16 oz.), drained
1 can wax beans (16 oz), drained
1 can red kidney beans (16 oz), undrained
1 can pork-n-beans (16 oz), undrained
1/2 c. packed brown sugar (I used 1/4 c)
2 T. prepared mustard
1/4 c. real maple syrup (optional)

In large dutch oven, brown beef. Drain fat.
In same pan, add onion & celery; cook til tender. Add drained ground beef.
Stir in soup, tomato paste, & ketchup; simmer 15-20 min.
Add all remaining ingredients; stir well.
Bake uncovered at 350 degrees for one hour.

NOTE: The 2nd time I made it, I didn’t bake it. Just made it on
the stove, like chili. I suggest you bake it as directed the first time.

Good topped with sour cream and shredded cheddar.

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My New Granddaughter

Alden Smith — Thu, 07 Jun 2007 21:49:30 +0000

Please welcome to this world Ava Jean Lockhart, born June 6th at 3:15 AM She weighed in at 9 pounds, 4 ounces, and was 16 1/2 inches long. Mother & daughter are doing well. Here is my son Nathan and his new bundle of joy….

Welcome Ava to the world…

Peace,

Charlie~

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