Back a couple years ago while tailgating at a BC football game - Judy and I saw that someone brought some pumpkin cake. Both of us helped ourselves to several pieces. We later found out that Ann Norberg had brought it and forced her to send us the recipe. Well after making it about 20 times - I have to say that it is one of easiest and best tasting cakes I have come across. Judy and the kids devour it.
Preheat Oven to 350 degrees
Ingredients:
1 Yellow Cake Mix
3/4 cup Sugar
1/2 cup Vegtable Oil
1 can of Pumpkin
1/4 cup water
1 teaspoon ground cinnamon
4 eggs
Powdered Sugar
Directions:
Lightly grease 9 by 13 inch cake pan
Mix Ingrediants well
Bake 40 Minutes or until toothpick is dry
Dust with Powdered Sugar
Friday, September 26, 2008
Tuesday, August 19, 2008
Blueberry Lemon Bars
I found this recipe in the Boston Globe and found it to be very good although not the easist thing t0 make but well worth the effort. I also froze the bars and found them quite good frozen.
MAKES 18 2-BY-3-INCH BARS
Ingrediants:
1 3/4 cups flour
2/3 cup confectioners' sugar
1/4 teaspoon Salt
12 tablespoons (1 1/2 sticks) butter, at cool room temperature
1 cup granulated sugar
3 tablespoons finely grated zest
3/4 cup juice from 4 to 5 lemons
5 eggs, plus 6 egg yolks, beaten lightly
1/4 teaspoon vanilla extract
1/4 cup heavy cream
5 tablespoons apple jelly
1 1/2 pints (3 cups) fresh blueberries
Directions
Set the oven rack in the middle position and heat the oven to 375 degrees.
Spray a 13-by-9-inch baking pan with nonstick cooking spray.
Cut a piece of foil or parchment as wide as the pan and fit it into the pan (there should be overhang at both ends).
Coat the foil or parchment with nonstick cooking spray and set pan aside.
In a food processor, blend the flour, confectioners' sugar, and 1/4 teaspoon salt to mix well.
Cut 10 tablespoons butter into small chunks, add to the food processor, and pulse repeatedly until mixture resembles a coarse meal.
Pour into the prepared pan and pat gently into a tight, even layer (do not over-compress).
Bake until crust is light golden brown, about 30 minutes, then remove from oven and decrease heat to 350 degrees.
While the crust bakes, place granulated sugar and zest into a medium saucepan and rub zest into sugar with a spoon until sugar is moistened and fragrant.
Add the lemon juice, eggs and yolks, the remaining 2 tablespoons of butter, and 1/4 teaspoon salt, then place the pan over medium-low heat and cook, stirring constantly, until mixture thickens to a gravy-like consistency and registers 155 to 160 degrees on an instant-read thermometer.
Off heat, stir in vanilla and cream, then pour the mixture through a mesh strainer set over a medium bowl, stirring to work mixture through.
Discard any remaining solids and immediately scrape the lemon mixture onto the warm crust, spread it evenly, and bake until the very center of the filling barely jiggles when you gently shake the pan, about 12 minutes.
Remove from oven.
While lemon bars bake, in a small saucepan set over medium heat, heat the jelly until warm and fluid, about 4 minutes.
Off heat, add the berries and gently fold until coated and shiny.
Spoon the berries evenly over the lemon layer, transfer the dish to a wire rack, and cool to room temperature.
Use the ends of the foil or parchment to lift the bars out of the pan, place onto a cutting board, and cut into 2-by-3- inch pieces.
Serve at once, or cover the bars loosely with plastic wrap and refrigerate until serving.
Monday, July 21, 2008
Grilled Lemon Chicken with Satay Sauce
My Sister In-Law, Deb Edwards made this for the group up at Bambi's Resort. Her husband Mike grilled the chicken. It was great. She said the original recipe came from the "The Barefoot Contessa" cook book.
Grilled Lemon Chicken
Ingredients:
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless, skinless chicken breasts
Directions:
Whisk together lemon juice, olive oil, salt, pepper, and thyme.
Pour over the chicken breasts in a nonreactive bowl.
Cover and marinate in the refrigerator at least 6 hours or overnight. (The longer you marinate the chicken, the better.)
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.
Cool slightly and cut diagonally in 1/2 inch slices.
Skewer with wooden sticks.
Serve with Satay Dipping Sauce
(A different spin on this is to cut the chicken in strips ahead of time, marinate, then skewer them and grill them that way.)
Serves: 8 – 10
Satay Dipping Sauce
Ingredients:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 c small-diced red onion (1 small onion)
1 1/2 teaspoon minced garlic (2 cloves)
1 1/2 teaspoon minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoon good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoon soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoon dry sherry
1 1/2 teaspoon freshly squeezed lime juice
Directions:
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10-15 minutes.
Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.
Cool and use as a dip for Grilled Lemon Chicken Skewers.
Makes 1 1/2 Cups
Grilled Lemon Chicken
Ingredients:
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless, skinless chicken breasts
Directions:
Whisk together lemon juice, olive oil, salt, pepper, and thyme.
Pour over the chicken breasts in a nonreactive bowl.
Cover and marinate in the refrigerator at least 6 hours or overnight. (The longer you marinate the chicken, the better.)
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.
Cool slightly and cut diagonally in 1/2 inch slices.
Skewer with wooden sticks.
Serve with Satay Dipping Sauce
(A different spin on this is to cut the chicken in strips ahead of time, marinate, then skewer them and grill them that way.)
Serves: 8 – 10
Satay Dipping Sauce
Ingredients:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 c small-diced red onion (1 small onion)
1 1/2 teaspoon minced garlic (2 cloves)
1 1/2 teaspoon minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoon good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoon soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoon dry sherry
1 1/2 teaspoon freshly squeezed lime juice
Directions:
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10-15 minutes.
Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.
Cool and use as a dip for Grilled Lemon Chicken Skewers.
Makes 1 1/2 Cups
Tuesday, June 3, 2008
Crisp Goat Cheese Salad
This was also served to us by Dave & Gloria Botton. It went great with Watermelon & Cucumber Gazpacho. The original recipe is from Martha Stewart. The goat cheese disks can be prepared a day ahead.
Ingredients:
1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 large egg
Coarse salt and fresh ground pepper
1 1/2 cups plain breadcrumbs
1 12-ounce log fresh goat cheese
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens
Directions:
Preheat broiler. Brush a baking sheet with oil; set side.
Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.)
Rinse under cold water until cool enough to handle.
Cut into 1-inch chunks, and place in a medium bowl.
In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper.
Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper.
Place the breadcrumbs in a second shallow bowl.
Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick.
Cover with wax paper to prevent sticking.
Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
Toss the lettuce with the dressed potatoes.
To serve, spoon salads onto plates, and top each with 2 cheese disks.
Serves 4
Watermelon & Cucumber Gazpacho
This is a great summer way to start a dinner in the summer. It was served to us by Dave & Gloria Botten. The recipe came out of the August 2005 Bon Appetit Magazine and is from Cat Cora the first female Iron Chef!
Ingredients:
1 three-pound watermelon, diced into 5 cups and divided into 4 cups and 1 cup.
1 small cucumber, peeled, seeded & diced (about 1 cup)
1 medium-size red bell pepper, seeded & diced (about 1 cup)
1 medium-size yellow bell pepper, seeded & diced (about 1 cup)
1 small jalapeno chile, seeded & minced
3 celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup sour cream
Directions:
Puree 4 cups of diced watermelon in blender until smooth.
Transfer puree to large bowl.
Add remaining 1 cup diced watermelon and the rest of the ingredients except sour cream.
Stir to combine.
Cover gazpacho and refrigerate until cold – at least 1 hour and up to 4 hours.
Divide gazpacho among bowls and top with a dollop of sour cream.
Serves 4
Ingredients:
1 three-pound watermelon, diced into 5 cups and divided into 4 cups and 1 cup.
1 small cucumber, peeled, seeded & diced (about 1 cup)
1 medium-size red bell pepper, seeded & diced (about 1 cup)
1 medium-size yellow bell pepper, seeded & diced (about 1 cup)
1 small jalapeno chile, seeded & minced
3 celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup sour cream
Directions:
Puree 4 cups of diced watermelon in blender until smooth.
Transfer puree to large bowl.
Add remaining 1 cup diced watermelon and the rest of the ingredients except sour cream.
Stir to combine.
Cover gazpacho and refrigerate until cold – at least 1 hour and up to 4 hours.
Divide gazpacho among bowls and top with a dollop of sour cream.
Serves 4
Monday, February 25, 2008
Beer Baked & Grilled BBQ Ribs
I have been making ribs for over 25 years and came up with this strange method after watching my wife’s father (Ted) making ribs in his “Prairie House” Restaurant. Of course I changed quite a few things but the result is that everyone loves them. Note: steps 1 & 2 can be done ahead of time if you don’t have an afternoon.
Ingredients:
3 Racks of Baby Back Pork Ribs (Do not use any other kind of ribs!)
Salt & Pepper
6-8 cans or bottles of beer (I usually use stuff that people have left at my house which I don’t like.)
A big roaster
A big cookie sheet
A cake pan
Sauce:
I used to make it from scratch but found a great one in the store:
Mix the following:
18 ounce bottle of Sweet Baby Ray’s Barbeque Sauce (Any flavor)
½ can of Guinness (Drink the rest)
1 tablespoon of celery seed (optional)
1 teaspoon Wright’s Hickory Seasoning Liquid Smoke
Directions:
Step 1
Cut up ribs into 1 or 2 ribs using a kitchen shears or sharp knife. If you don’t own a kitchen shears buy one – you won’t regret it.
You don’t have to cut up the ribs – but I found it easier to serve them this way.
Step 2
Lay riblets on cookie sheet and bake the riblets in the oven set at 400 degrees until they are brown (do not over cook. )
Flip them half way through.
Salt & pepper at the halfway point.
Step 3
Arrange riblets in the roaster as tightly as you can.
Pour the beer on them. If they are completely covered with beer and you have any left – drink it.
Bake them until the rib bones are sticking out about ½ from the meat. They should be tender. You may have to check them every 20 minutes. This usually takes about 1 to 2 hours. You do not want to over bake them as they will then be very hard to grill. If this happens make pulled pork sandwiches.
Step 4
Get grill ready for indirect heat and crack open a Guiness or Sam Adams Honey Porter. With charcoal you can either stick it in baskets to the sides or have it only in the middle. The objective here is that once you put sauce on the riblets – you do not want direct heat or they will catch on fire.
If you are using a gas grill – set burners on low.
Take riblets out of roaster and put in a cake pan. (Throw beer down the drain.)
Place riblets on grill and warm them. (Remember not directly on the heat.)
Brush sauce on riblets flipping them every 5 minutes
Repeat flipping & brushing on sauce until they look done – you will know because you will want to try them out.
Bake at: 400 degrees
Time: An afternoon
Serves: 6 (1/2 rack per person)
Jon
Ingredients:
3 Racks of Baby Back Pork Ribs (Do not use any other kind of ribs!)
Salt & Pepper
6-8 cans or bottles of beer (I usually use stuff that people have left at my house which I don’t like.)
A big roaster
A big cookie sheet
A cake pan
Sauce:
I used to make it from scratch but found a great one in the store:
Mix the following:
18 ounce bottle of Sweet Baby Ray’s Barbeque Sauce (Any flavor)
½ can of Guinness (Drink the rest)
1 tablespoon of celery seed (optional)
1 teaspoon Wright’s Hickory Seasoning Liquid Smoke
Directions:
Step 1
Cut up ribs into 1 or 2 ribs using a kitchen shears or sharp knife. If you don’t own a kitchen shears buy one – you won’t regret it.
You don’t have to cut up the ribs – but I found it easier to serve them this way.
Step 2
Lay riblets on cookie sheet and bake the riblets in the oven set at 400 degrees until they are brown (do not over cook. )
Flip them half way through.
Salt & pepper at the halfway point.
Step 3
Arrange riblets in the roaster as tightly as you can.
Pour the beer on them. If they are completely covered with beer and you have any left – drink it.
Bake them until the rib bones are sticking out about ½ from the meat. They should be tender. You may have to check them every 20 minutes. This usually takes about 1 to 2 hours. You do not want to over bake them as they will then be very hard to grill. If this happens make pulled pork sandwiches.
Step 4
Get grill ready for indirect heat and crack open a Guiness or Sam Adams Honey Porter. With charcoal you can either stick it in baskets to the sides or have it only in the middle. The objective here is that once you put sauce on the riblets – you do not want direct heat or they will catch on fire.
If you are using a gas grill – set burners on low.
Take riblets out of roaster and put in a cake pan. (Throw beer down the drain.)
Place riblets on grill and warm them. (Remember not directly on the heat.)
Brush sauce on riblets flipping them every 5 minutes
Repeat flipping & brushing on sauce until they look done – you will know because you will want to try them out.
Bake at: 400 degrees
Time: An afternoon
Serves: 6 (1/2 rack per person)
Jon
"Dirty" Potatoes
These "Dirty" Potatoes go great with my “Dirty” Grilled Chicken or my Beer Baked & Grilled BBQ Ribs. I came up with the recipe after making "hobo" dinners for my kids where you put hamburger, chopped up onions & potatoes in tin foil and throw it on the grill. After making them on the grill and burning them many times, I found it easier to make them in a pan in the oven.
Ingredients:
5 Pounds of Potatoes
1 to 2 large Onions
1 lb of Bacon
1 (5 to 8 ounces) package of shredded or grated Parmesan Cheese
Salt & Pepper
You will also need a big lasagna/cake pan/roaster that will hold the 5 lbs of potatoes cut into pieces.
Directions:
Cut bacon strips in ½ inch pieces and fry up.
Cut Onion(s) into small pieces.
Discard excess bacon grease and set aside.
Peel and cut potatoes into approximately ½ inch squares.
Cut Onion(s) into small pieces.
In pan, mix potatoes, onions, bacon pieces & parmesan cheese.
Salt & Pepper to taste.
Bake for 60 minutes, mixing them up about every 20 minutes. When they are done - put them under the broiler set at low to brown the top. You need to watch them as they can burn easily. I usually mix them up some and brown them again.
Bake at: 350 degrees
Time: 60 Minutes
Serves: 8
Jon
Ingredients:
5 Pounds of Potatoes
1 to 2 large Onions
1 lb of Bacon
1 (5 to 8 ounces) package of shredded or grated Parmesan Cheese
Salt & Pepper
You will also need a big lasagna/cake pan/roaster that will hold the 5 lbs of potatoes cut into pieces.
Directions:
Cut bacon strips in ½ inch pieces and fry up.
Cut Onion(s) into small pieces.
Discard excess bacon grease and set aside.
Peel and cut potatoes into approximately ½ inch squares.
Cut Onion(s) into small pieces.
In pan, mix potatoes, onions, bacon pieces & parmesan cheese.
Salt & Pepper to taste.
Bake for 60 minutes, mixing them up about every 20 minutes. When they are done - put them under the broiler set at low to brown the top. You need to watch them as they can burn easily. I usually mix them up some and brown them again.
Bake at: 350 degrees
Time: 60 Minutes
Serves: 8
Jon
"Dirty" Grilled Chicken
This is the best grilled chicken ever. I actually came up with the recipe through trial and error. It is also one of the easiest things to grill.
Ingredients:
2 to 3 pieces of chicken per person (more if you want leftovers)
Since my family only eats drum sticks - I combine the following for 12 drumsticks:
1/2 bottle (8 ounces) Paul Newman's Balsamic Vinaigrette Salad Dressing (I have used other brands and still like Paul Newman's the best)
4 tablespoons Grey Poupon Dijon Mustard
2 teaspoons Crushed Dry Rosemary (Can be omitted if you don't like Rosemary)
You can always add more or less based upon taste.
Directions:
Start grill (I use charcoal but a gas grill works fine.)
When grill is ready -crack open a Guinness
Grill chicken at least 45 minutes turning every 5 minutes until chicken is almost done.
As a rule, breasts take the longest followed by thighs, then legs and finally wings.
This is when you brush on the sauce. I usually now place the chicken on a part of the grill where there is no direct flames as the sauce will burn. It probably is time to start your second Guinness now also.
Flip chicken and brush more sauce on. Continue until the chicken looks dirty - hence the name "Dirty" Grilled Chicken.
Time: Grill at least 45 minutes
Jon
Ingredients:
2 to 3 pieces of chicken per person (more if you want leftovers)
Since my family only eats drum sticks - I combine the following for 12 drumsticks:
1/2 bottle (8 ounces) Paul Newman's Balsamic Vinaigrette Salad Dressing (I have used other brands and still like Paul Newman's the best)
4 tablespoons Grey Poupon Dijon Mustard
2 teaspoons Crushed Dry Rosemary (Can be omitted if you don't like Rosemary)
You can always add more or less based upon taste.
Directions:
Start grill (I use charcoal but a gas grill works fine.)
When grill is ready -crack open a Guinness
Grill chicken at least 45 minutes turning every 5 minutes until chicken is almost done.
As a rule, breasts take the longest followed by thighs, then legs and finally wings.
This is when you brush on the sauce. I usually now place the chicken on a part of the grill where there is no direct flames as the sauce will burn. It probably is time to start your second Guinness now also.
Flip chicken and brush more sauce on. Continue until the chicken looks dirty - hence the name "Dirty" Grilled Chicken.
Time: Grill at least 45 minutes
Jon
Saturday, February 23, 2008
Crusty Salt Baked Potatoes
I got this recipe from some restaurant but I don't remember where.
Ingredients:
1 potato per person (I usually use Idaho baked potatoes)
Sea or Kosher Salt
2 tin foil squares large enough to wrap the potatoes
Directions:
Wash the potatoes and cut out the eyes out on the potatoes
Lay potatoes on tin foil squares
Shake Sea or Kosher Salt over potato
Wrap potato in Tin Foil
Put directly on middle rack in oven
Bake at: 400 degrees
Time: 60 Minutes
Jon
Ingredients:
1 potato per person (I usually use Idaho baked potatoes)
Sea or Kosher Salt
2 tin foil squares large enough to wrap the potatoes
Directions:
Wash the potatoes and cut out the eyes out on the potatoes
Lay potatoes on tin foil squares
Shake Sea or Kosher Salt over potato
Wrap potato in Tin Foil
Put directly on middle rack in oven
Bake at: 400 degrees
Time: 60 Minutes
Jon
Bill Blass' Meatloaf
That's right - this recipe was given by the late designer, Bill Blass, to be included in the now defunct Harold woman's department store in Minneapolis "Good Taste" cook book for the United Way. As always I have taken the liberty to put my own spin on it. My kids love it. It is great with the Crusty Salt Baked Potatoes.
Ingredients:
3 lbs ground beef
2 eggs
1 cup bread crumbs (I use Ritz Crackers)
1 small can V-8 juice
1 bottle chili sauce
1 tablespoon melted butter
salt & pepper to taste
(I also add a little of celery salt)
1/2 cup chopped onions (I use dried ones when I don't have any in the house)
1/2 cup chopped celery (I omit as I am the only one who likes celery)
1/2 package of bacon cut in pieces
Directions:
Combine all ingredients except: chili sauce & bacon.
Form into 1 or 2 loaves. (I make 2)
Place in baking pan.
Pour chili sauce over the top and lay bacon pieces on the top and sides of loaf or loaves.
Bake at: 350 degrees
Time: 60 Minutes (Can be longer)
Serves: 6 - 8
Jon
Ingredients:
3 lbs ground beef
2 eggs
1 cup bread crumbs (I use Ritz Crackers)
1 small can V-8 juice
1 bottle chili sauce
1 tablespoon melted butter
salt & pepper to taste
(I also add a little of celery salt)
1/2 cup chopped onions (I use dried ones when I don't have any in the house)
1/2 cup chopped celery (I omit as I am the only one who likes celery)
1/2 package of bacon cut in pieces
Directions:
Combine all ingredients except: chili sauce & bacon.
Form into 1 or 2 loaves. (I make 2)
Place in baking pan.
Pour chili sauce over the top and lay bacon pieces on the top and sides of loaf or loaves.
Bake at: 350 degrees
Time: 60 Minutes (Can be longer)
Serves: 6 - 8
Jon
Sunday, February 17, 2008
Welcome to "Our Wives Won't Cook" Blog!
This is a blog for guys who like to cook and whose wives won't, don't or can't cook!
We have known each other for 20 years and do the majority of cooking for our family and friends.
We will be using the following labels to classify our information:
Beginner
Intermediate
Advanced
Appetizers
Main Course
Dessert
Chicken
Beef
Pork
Seafood
Salad
Grill
Beer
Wine
Feel free to send us your favorite recipes or any other ideas or suggestions and if we like them - we will post them.
Jon & Scott
We have known each other for 20 years and do the majority of cooking for our family and friends.
We will be using the following labels to classify our information:
Beginner
Intermediate
Advanced
Appetizers
Main Course
Dessert
Chicken
Beef
Pork
Seafood
Salad
Grill
Beer
Wine
Feel free to send us your favorite recipes or any other ideas or suggestions and if we like them - we will post them.
Jon & Scott
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