Christmas Time Is Here December 3, 2007

Wow. This Christmas Season has proven to be my busiest, as far as preparing food goes. I have no less than 6 events to which to bring a “snack”. Who knows what else will pop up! In an effort to keep it easy, I have decided to designate half of them as “already know how to make it” events, and the other half as “sweet! time to try that recipe!” events. So, as I prefer to post recipes I have made before, excepting the Swiss Spam Pie, I will share with you one of my favorite appetizers to take to parties.

Cream-Cheese and Pesto Filled Pastry

Need:

1 can crescent roll dough, or new pastry sheets by Pillsbury

1 block cream cheese, lo-fat works fine

your favorite supermarket pesto

To Begin: Roll out 2 crescent rolls, pinch seam until firmly sealed. Cut cream cheese block in half on the horizontal (easier if it is really cold). Place half block on pastry sheet. Spread pesto liberally over cream cheese, about 1/2 inch thick. Pinck two more rolls together. Place over pesto and cream cheese, creating a pocket. Close all edges firmly, tucking underneath to seal. Use remaining crescent dough to make leaf and berry shapes for a Holiday decoration.

Bake on a cookie sheet at recommended crescent roll specifications. Place on a pretty plate to serve. You can serve with crackers, but I find it unnecessary because the pastry is pretty thick, and a cracker gets in the way.

Serve warm. Enjoy!

Baby’s Marrow, Little Squash (Squashes?), or Just Delicious? May 12, 2007

I once heard the zucchini refered to as “Baby’s Marrow.” In England, a particular zucchini-like squash is called “marrow”, but only once have I heard it called “Baby’s Marrow”. Which has a slightly sinister feel, doesn’t it? Poor babies! Wikipedia (again, you decide…) describes the zucchini as the “swollen ovary of the female zucchini flower”. Eew. Swollen ovaries and references to food should be no where near each other, grammatically or practically. Moving on. Any way you describe it, and any way you cook it, zucchini is one of my favorite foods. Not just vegetable, but food. Meaning, it is near the top of my list of ‘favorite things to put in my mouth to please my tasters and tummy’. It is not a mere side dish, to be stuffed quickly into one’s mouth to get it over with, nor is it a summer oddity served only occasionally when there is nothing else green to eat. I make zucchini, in one way or another, at least once a week. Sometimes twice if they are on sale. My husband is patient and eats them without comment, or ever-so-slight grumbling if they turn out too soggy. BUT! I made up a new rendition (well, new to me!) just this week, and not only was there no grumbling, but the commentary was “mmmm!” and “wow” and “why haven’t you done this before?!” So, I will share with you a simple way to make tasty zucchini to go with an Italian-style meal, or simple meat, like a steak. I have several more variations, so if there is any interest, I will list those at a later date.

Parmesan Zucchini

2 servings = 1 medium zucchini, dark green, no blemishes.

Remove ends from zucchini, and slice the rest on the diagonal, about 1/4 in. thick. Lay flat on a cutting board or plate. Sprinkle with salt, fresh cracked pepper, and garlic powder (ginger is a suitable addition, but it will make the taste a little more sweet/tart). Heat 1 tbls. olive oil in medium skillet, add zucchini seasoned side down. Season the now-facing-up side same as before. Cover skillet to allow zucchini to steam just a little. After 4-5 minutes, turn slices over and cook as before. Zucchini should be slightly darkened and still firm after cooking in skillet. Next, place slices in a pie pan or other broiler safe dish. Sprinkle liberally with Parmesan cheese, and more pepper if you like, toast under broiler until cheese is light brown and zucchini is hot. Eat!

Breakfast Goodness April 22, 2007

Today it was our turn to bring breakfast for our Sunday School Class. In an effort to wean our class off of our donut addiction, I went for piggies-in-a-blanket and blackberry breakfast bars. These bars have a long tradition in my mother’s family. Anytime more than 2 segments of her family are together, someone brings the blackberry bars, for as long as I can remember. Now, I’m sure my mom could tell me who brought them first, and what year, but what matters more is that they are a part of my memories and experience with my family. Of all the goodies present (my family looooves to cook…and eat), the blackberry bars usually disappear first. You can’t eat just one. Ever. I used to look forward to them, as they only showed up once or twice a year, but since I’ve been married I’ve made them at least 5 times. There are very fews things I make that often. They are just that good. I have heard some comparisons: nutri-grain bars, fig newtons, etc. Yes, they are home-made, not-as-bad-for-you grain and fruit bars. It doesn’t get (much) easier than these yummy, fruity, addictive breakfast treats. Though, believe me, they are just as good at 2pm and then at 11pm, as they are at breakfast time.

Blackberry Breakfast Bars

1 cup firmly packed brown sugar 3/4 cup margarine, softened

1 3/4 cup flour     1 tsp. salt

1/2 tsp. baking soda     1 1/2 cup quick oats

1 10oz. jar seedless blackberry preserves (or try your favorite flavor!)

Cream sugar and margine with mixer until light and fluffy. Sift together flour, salt, and soda (or use a wire whisk in a deep bowl); add to sugar/margarine mixture, combining well. Stir in oats.

Press half of mixture into a greased 13×9x2″ baking dish. Top with preserves, spreading to within 1/4″ of the edge. Press remaining crumb mixture firmly on top. Bake at 325 degrees for 30-35 mins. Cool, cut into bars.