Tuesday, January 25, 2011

Mediterranean Orzo

Mediterranean Orzo
1/4 c extra virgin olive oil
2 T fresh squeezed lemon juice
1 1/2 t (or 2 cloves) minced garlic
1/2 t dried oregano
1/2 t salt, plus more as needed
1/4 t pepper
1/2 t sugar
1 c orzo
1/4 c packed, or 1/2 c loose, golden raisins
1/4 c chopped black olives
1/4-1/2 medium red onion, finely chopped
1/4 c thinly sliced fresh basil
1/4-1/2 c crumbled feta cheese

1. Whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a medium bowl.
2. Fill medium pot about 2/3 full of water and bring to a boil; add salt (I used about a tablespoon) and bring back up to a boil.
3. Add orzo and cook a little past al dente, about 8-10 minutes.
4. Drain orzo well; while still hot, add to dressing and coat well.
5. Let cool to room temperature, stirring occasionally; stir in raisins, olives, onions, and basil.
6. Add feta and toss lightly. Serve at room temperature.

Tuesday, January 18, 2011

Baked Raspberry French Toast

My mom got this recipe from someone at her church. So good!

Baked Raspberry French Toast
1 c brown sugar
1/2 c butter
2 T water
1- 10 oz bag frozen raspberries*
1 loaf French bread, cut into 1" slices
5 eggs
1 1/2 c milk
1 T vanilla
cinnamon & sugar to taste

1. In a medium saucepan, melt brown sugar and butter on med. high; once butter is melted, add water.
2. Turn up heat a little and stir quickly until mixture foams, then pour into 9x13 baking pan.
3. Let mixture cool about 10 minutes; layer pan with 1/2 bag of raspberries, bread (tearing pieces for corners so that all space is filled with bread), and the rest of the raspberries.
4. In blender, mix eggs, milk and vanilla; pour carefully over the bread, making sure to soak everything. Sprinkle with cinnamon sugar.
5. Cover, refrigerate overnight.
6. Bake at 350* for 45-60 minutes until golden brown.
*You can use canned peaches, minus the juice, or any other fresh or [thawed] frozen fruit. If using bananas, don't add the top bananas until just before baking, to prevent from turning brown.

Tuesday, January 11, 2011

Banana Walnut Bread

Banana Walnut Bread
5 over-ripe bananas
1 cup sour cream
4 eggs
1 T vanilla
4 cups flour
2 cups sugar
2 t baking soda
2 t baking powder
1 t salt
3/4 t cinnamon
1 cup butter, softened
1 1/2 - 2 cups walnuts
2 cups chocolate chips (opt)

1. Preheat oven to 350* and grease two loaf pans with butter.
2. In a food processor, combine bananas, sour cream, eggs, and vanilla.
3. In standing mixture, sift together flour, sugar, baking soda, baking powder, salt, and cinnamon; cut in butter.
4. Gradually add banana mixture into dry mixture in three pours, all the while stirring slowly; stir in walnuts and chocolate chips.
5. Pour into pans and bake for 60-70 minutes, until it passes toothpick test. Let sit in pan for about 10 minutes before turning out on to a cooling rack.

Did y'all know that I have no Photoshop skills? Otherwise I would have cropped this photo...

Tuesday, January 4, 2011

Lemon Berry Cheesecake

Lemon Berry Cheesecake
1 1/2 c fine graham cracker crumbs (1 sleeve, or about 10 crackers)
7 t butter, softened
2- 8 oz pkgs [low-fat] cream cheese, softened
1- 14 oz can sweetened condensed milk
2 eggs
2 lemons, zested and juiced
1 t lemon extract
2 T flour
1 c berry jam (I used cherry preserves that I had on hand)

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a small bowl, toss crumbs and butter until evenly coated; press into bottom of pan.
3. In a large bowl, use an electric mixer to whip cream cheese until smooth.
4. Slowly beat in sweetened condensed milk; add eggs, lemon [zest, juice and extract], and flour. Mix well.
5. Spoon over crust and smooth.
6. Heat jam and stir until smooth and fluid (about 45 seconds in the microwave); drizzle over cheesecake and use a fork to swirl around.
7. Bake 30 minutes, until set in middle. Cool to room temperature and serve or chill.