Recipe of the Week! Raspberry Cheesecake! {perham, mn catering}

Patiently waiting for the smooth, decadent, rich and wonderful treat, some may say that cheesecake is a labor of love... they might be right, but it's well worth the effort! This magical concoction screams yummy summer goodness with the addition of plump and juicy raspberries in a wonderful glaze dripping over the edges. I can taste it now....

Ingredients

For the crust:

nocoupons

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

nocoupons

• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1 1/2 teaspoons pure vanilla extract

For the topping:

nocoupons

• 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
• 3 half-pints fresh raspberries

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Behind the Scenes...

Everything you need to make a Spinach Salad with Raspberries... Also some melons, grapes and strawberries too....

Recipe of the Week! Pineapple Sorbet

Oh Summer.... Where for art thou? It's been raining and drippy here for a few weeks, but I'm sure the sun will come out eventually!? Right?!?! Hopefully... Time for those evening bonfires... s'mores... brats... and all those great picnic favorites! When you need a little something sweet, but don't want to undo your healthy eating, or even if you just want something light... Try a sorbet! Now don't get me wrong! I love me some ice cream and all the worlds baked goods... but this is really a treat. Cool. EASY to make and refreshing.

Ingredients

• 1 small pineapple, peeled and cored
• 2 tablespoons fresh lemon juice
• 1 cup plus 2 tablespoons sugar
• Mint sprigs (optional)

Preparation

Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Recipe for the Weekend! Grilled Salmon Steaks

Start yer grills! I am a huge fan of salmon, however... the rest of the people inhabiting my home don't. Or at least they think they don't! It's such a great fish and especially for summer because it's best on the grill. Not many fish {especially for those of us in LAKES COUNTRY who don't buy fish} can stand up to the grill and just end up getting fried. Which is certainly not a bad thing!! It's just refreshing to have something a little different once in a while. There are a variety of ways you buy salmon.... Whole : Carve at will. Fillets : as most of us are accustomed to seeing fish. Steaks : cut across the fish as in the photo above. You choose your favorite method. Steaks are great because they are more uniform in thickness and for the most part the whole piece cooks at the same pace.

Serve this wonderful springy, light meal with a salad and some of your favorite white wine and you have a great brunch or a filling supper, too. Get out of the house and let your grill do the work! This recipe is courtesy of Martha Stewart.

Ingredients

Serves 4

• 1 tablespoon olive oil, plus more for grates
• 1/2 cup Dijon mustard
• 1/4 cup sugar
• 2 teaspoons white-wine vinegar
• 3 pounds medium-thick asparagus, trimmed
• Coarse salt and ground pepper
• 4 salmon steaks (6 to 8 ounces each)
• 4 slices grilled bread (optional)

Directions

1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3. Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread.

Recipe of the Week! Strawberry Shortcakes

NOTHING says Spring like the smell of strawberries. Juicy, sweet, sun kissed, warm out of the field deliciousness... They are my favorite fruit. Try this amazing recipe for a simple dessert perfect for entertaining!

Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray
• 6 tablespoons frozen reduced-calorie whipped topping, thawed
• Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries.

Recipe of the Week! Cavatappi with Prosciutto and Parmesan

This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports like: Extra Virgin olive oil; buttery prosciutto; and nutty Parmigiano-Reggiano. While the name might have you feeling like it's a little 'too fussy', it's really an outstanding, simple dish that would go great with a Caesar salad and a glass of wine. Serve this simple meal at a shower or other special occasion for a touch of class. {These ingredients are readily found at your supermarket, too!}

Ingredients

• 1/2 pound uncooked cavatappi
• Cooking spray
• 1 garlic clove, minced
• 1 tablespoon finely chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 ounce very thin slices prosciutto, cut into thin strips
• 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.

Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and sauté 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

Spring is in the air!

Don't forget to call Paulette for all your Spring Gathering needs.... There are many occasions that are coming up like your Easter Gatherings, Graduation, First Communions, Baptisms... and of course all those fun Birthdays and Anniversaries!

Here are some yummy Spring Cupcakes sure to be a hit at your house!

Recipe of the Week! Classic Meat Loaf

Meatloaf is one of those things that can be as different as the individual making it. There might be some 'suggestions,' but not really rules about cooking it. Although the same methods apply to meatloaf as any other meats you are cooking. Great ingredients make a difference so give this mix a try! Letting the loaf rest for a few minutes after removing from the oven also insures that all those drippings are redistributed throughout the loaf instead of oozing all over your plate. Also, that you aren't eating something that is crumbly and dry which, I believe, is what gives meatloaf a bad rap.

Ingredients

• 1 (1 1/2 ounce) slice white bread
• 2 tablespoons fat-free milk
• 1/2 cup ketchup, divided
• 2/3 pound ground beef, extra lean (raw)
• 1/2 pound lean ground veal
• 6 ounces lean ground pork
• 1/2 cup chopped onion
• 1/3 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large egg whites
• Cooking spray

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

Recipe of the Week! Beef-Barley Soup

It's still a little chilly outside... and after a day of playing in the snow banks, skiing, or even just shoveling, it's nice to come in and enjoy a bowl of goodness that will warm you from head to toe! This is one of those meals that can be made in a large batch and frozen in individual containers for later {I do that with ALL my soup recipes} therefore guaranteeing that there's always something for supper! In all reality, soups are one of those recipes that lend itself to whatever your likes are or whatever you have on hand... and you really can't go wrong with the gorgeous smells that fill your house while the soup simmers away. Pair this with a crusty bread and a light salad and you have a great meal sure to please!

Ingredients

• Cooking spray
• 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
• 1 1/2 cups thinly sliced carrot
• 1 1/2 cups thinly sliced celery
• 2/3 cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 4 cups fat-free, less-sodium beef broth
• 1 bay leaf
• 2/3 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. Heat a Dutch Oven** over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

**A standard stock pot may be substituted for a Dutch Oven.

Recipe of the Week! Slow Cooker Pulled Jerk Pork Sandwiches

For a great meal when you come home from work... put your crock to use! Try this great version of BBQ Pork and you'll be dreaming of summer in no time!

1	boneless pork shoulder (2 1/2 lb)
1	tablespoon Jamaican jerk seasoning (dry)
1/4	teaspoon dried thyme leaves
1	medium onion, chopped (1/2 cup)
1	cup cola
2	cups barbecue sauce
8	sandwich buns or flour tortillas (8 to 10 inch)

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Remove fat from pork. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. Remove pork from slow cooker; reserve 1/2 cup juices. Use 2 forks to pull pork into shreds. Place pork in slow cooker. Stir in barbecue sauce and reserved juices. Increase heat setting to High. Cover; cook 30 to 45 minutes or until thoroughly heated. Spoon filling onto buns.

Recipe of the Week! Pan Seared Scallops on Linguine

Our Recipe of the Week is a Recipe for TWO being the big Valentine's Day is coming! There's no need to go out to a fancy restaurant... in the cold... only to come home and resume all normal activities... I'm being prejudiced towards the scant few people left in my life who are SINGLE or don't have any kids yet! :) Not much going to the bar or staying out all night left in this girl!

My suggestion is the find a sitter for the kids AWAY from home and surprise your sweetie with a great meal you don't have to wait for. Followed of course, but some cuddling on the couch and well... other things depending on how long the kids are away! LOL! {Yes, I really just said that, but HEY!}

Anyway, here is a start for your romantic evening... If any of the men who might happen upon this website are like my husband... the first course, salad, can pretty much be eliminated. So we'll skip to the main course. Maybe I'll talk about dessert in another post, but just having a nice meal between 2 people with no other distractions can be nice all by itself!

**Now... If you're new to cooking scallops... I suggest going to your local grocer {since most of us don't have a local Fish Monger!} and asking specifically for the scallops. If they're fresh, even better, but if you must buy them frozen, either defrost them in the fridge which is the preferred method, or put them in a bag and run them under COLD water. Warm water will certainly thaw them faster, but also cook them and make them rubbery. Ick. Please take consideration of all the proper methods of defrosting, because when you're paying a little more for these tasty morsels... well... you want to make sure they're still tasty!
Pan Seared Scallops on Linguine... with a tomato cream sauce...

Ingredients

• 1 cup dry white wine
• 1/4 cup minced shallots
• 2 tablespoons fresh lime juice
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons whipping cream
• 1 tablespoon butter, cut into small pieces
• 2/3 cup chopped seeded plum tomato
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups hot cooked linguine
• Cooking spray
• 3/4 pound large sea scallops
• 1/8 teaspoon salt
• Chopped cilantro

Preparation

Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

Recipe of the Week! Bacon Mac & Cheese

The ultimate comfort food! Now, I really don't know anyone who doesn't like Mac 'N' Cheese, but if you are out there.... Sorry! Kick up your standby recipe a notch, or break out of the Kraft rut {nothing against Kraft, I use it myself...) but here's something that you can serve with a refreshing salad and call it a meal. And who wouldn't like that little bit of broiled goodness on top!?

Recipe courtesy of CookingLight.com

Ingredients

• 3 1/4 teaspoons salt, divided
• 12 ounces strozzapreti or penne pasta
• 4 teaspoons all-purpose flour
• 1 1/2 cups skim milk, divided
• 2 cups finely shredded sharp cheddar cheese, divided
• 1/4 cup sliced green onions
• 1 teaspoon hot sauce
• 1/4 teaspoon pepper
• 2 slices center-cut bacon, cooked and crumbled
• Cooking spray

Preparation

1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

MINI Heart Shaped Valentine Cakes

CHECK OUT this idea for your Valentine!!! From Martha herself, no heart shaped pans required.... These little sweets will put a smile on anyone's face! I believe the recipe makes 6 of these mini cakes, so you'll be able to spread the love for sure!

If you don't have time in your schedule to make these little treasures, call Paulette! Many other Valentine ideas available too... Chocolate, cookies, candies... the whole dinner?!?! What a sweet surprise!

Ingredients

Makes six 4-inch heart-shaped cakes

• 1/4 cup cocoa powder
• 2 tablespoons red food coloring
• 6 tablespoons unsalted butter, room temperature
• 1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
• 1 2/3 cups sugar
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups cake flour (not self-rising)
• 1 teaspoon salt
• 1 tablespoon cider vinegar
• 1 teaspoon baking soda
• 1/4 cup melted dark chocolate, for decorating
• Speckled Cinnamon Frosting

Directions

1. Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
2. In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
4. Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
5. In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
6. Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
7. Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
8. Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
9. Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
10. Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

Recipe of the Week! Steak and Cheese Sandwich

Ah yes.... Why go out to the steakhouse, when you can serve this quick meal at home? The key to the quickness is the fact you're not cooking a solid piece of steak. It's cut into strips. Remember how to make a stir fry? Pretty close to the same idea. Serve with some Baked! Potato Chips and some yummy coleslaw and you have a fast meal that will impress anyone.

Here's the Cooking Light take on a Steak and Cheese Sandwich...

Ingredients

• 1 teaspoon olive oil
• 2 cups presliced onion
• 2 cups green bell pepper strips
• 2 teaspoons bottled minced garlic
• 1 cup presliced mushrooms
• 3/4 pound top round steak, trimmed and cut into thin strips
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons Worcestershire sauce
• 4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
• 4 (2 1/2-ounce) hoagie rolls with sesame seeds

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.

2. Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls.

Recipe of the Week! Smothered Pork Chops

Here is a classic dish that is hearty and easy to make. It's creamy goodness makes it feel like a complete indulgence, but if you can make a few adjustments with some of the main ingredients, you can trim lots of the fat off making it much more healthy. The taste and texture are still just as good and when you serve it over noodles or rice, you have a complete meal. Don't forget some vegies to make it a well rounded dinner!

Smothered Pork Chops

6	boneless pork loin chops (4 oz each)
1	teaspoon canola oil
1/2	cup chopped onion (1 medium)
1	package (8 oz) sliced fresh mushrooms (3 cups)
1	can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1/4	cup water
1/2	teaspoon reduced-sodium soy sauce
1/4	teaspoon dried sage or thyme leaves
1/8	teaspoon pepper
1/2	cup fat-free sour cream

In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.

Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.

Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.

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Happy 2010 Everyone! Brunch Recipes!

Ah.... the New Year!

... and a GREAT way to start it off is with a yummy, filling brunch to kill the aches {maybe?} from the night before...

Brunch is the combination of Breakfast AND Lunch, and is meant to take the place of both. It is often a heavier meal to make sure you're satisfied throughout the day until your evening meal.

Here are a few ideas for a scrumptious menu and really, you can serve anything you like...

Eggs
Potatoes
Fruit
French Toast

We'll elaborate on the Egg Bake portion because there are a million recipes for them, so whip up a pan and feed the masses!
Confetti Egg Bake {from Betty Crocker}

1	bag (1 1/4 pounds) refrigerated shredded hash browns
1	tablespoon butter or margarine
2	medium green onions, sliced (2 tablespoons)
1	package (8 ounces) sliced mushrooms
1	cup Green Giant® frozen mixed vegetables (from 1-pound bag), thawed
12	eggs
2	cups shredded Cheddar cheese (8 ounces)
1/2	cup milk
1	teaspoon salt
1/4	teaspoon pepper

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1.	Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
2.	Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
3.	Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
4.	Bake uncovered about 40 minutes or until eggs are set in center.

How about some muffins to serve with that Egg Bake??

Whole Wheat - Blueberry Muffins

2	tablespoons packed brown sugar
1/4	teaspoon ground cinnamon
3/4	cup fat-free (skim) milk
1/4	cup vegetable oil
1/4	cup honey
1	egg
1	cup Gold Medal® all-purpose flour
1	cup Gold Medal® whole wheat flour
3	teaspoons baking powder
1/2	teaspoon salt
1	cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

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1.	Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
2.	In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
3.	Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

To round out a wonderful brunch, just throw in a bowl of your favorite fruits, some juice and coffee and you'll be ready for the rest of the day, whether you're traveling to or from home for the weekend, or spending the day on the couch with a few good movies... Your tummy will thank you.

A Couple Grandkids!

Ok, I feel at liberty to show the world the next generation of bakers, "Holiday Style"... These are Amanda's girls, Faith and Lilly. 2 out of the 5 grandkids that will be helping Grandma Paulette in the kitchen. Faith is the oldest and has already done quite a bit and is pretty smart about cooking. Guess it runs in the family.

Recipe of the Week! No Roll Sugar Cookies

OK Folks! Here it is!

THE BEST Sugar Cookie recipe I have come across in ages. No offense to the many sugar cookie recipes handed down from Mom and Grandma, which are great also, but I really fell in love at first bite!

The recipe is from Betty Crocker, many of you may have heard of 'her'. I have two BC cook books and I believe the recipe is in both of them.. The 'Wedding Edition' and also the 'Holiday' edition. Love them both and HIGHLY recommended.

Back to the cookie. You'll find that the dough is very wet when you're done mixing the ingredients, which is exactly what it's supposed to be like. It also tells you to put the dough in the fridge for a couple hours to chill before handling. I whipped up my dough the night before and left it in the fridge for about a day and a half before I got to it. So, really, a couple days won't hurt.

I used a scoop and made balls of dough, which by the way, melt quickly in your hands if you handle it too much! and then dipped them in colored sugar before baking. No rolling out required! That happens to be my favorite part because aside from the kitchen already being a disaster when I'm baking... Having to roll out dough is just not for me.

So here's the recipe! Try it. You'll love the crispy outside and very tender inside and if nothing else, how easy they were to make!

1	cup granulated sugar
1	cup powdered sugar
1	cup butter or margarine, softened
3/4	cup vegetable oil
2	tablespoons milk
1	tablespoon vanilla
2	eggs
4 1/4	cups Gold Medal® all-purpose flour
1	teaspoon baking soda
1	teaspoon cream of tartar
1/2	teaspoon salt
1/4	cup granulated sugar

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1.	In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm.
2.	Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar.
3.	Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack.

Ho Ho Ho!!!

There's still time left to call Paulette to get your Holiday Baking under control. Even though it's a tradition amongst the masses to bake, bake, BAKE!! during the Holidays... it also has a way of slipping by and not getting done {speaking from personal experience : remember this is Amanda talking!!!}

Call today. Time's a wastin'...


Cookies, Cakes, Breads, Desserts.... how about your WHOLE meal? Or even a couple sides or salads? Every little bit counts that will make your life easier, right?



218.346.2552

Recipe of the Week! Chicken Pot Pie {perham, mn catering}

Ok, REALLY. Don't those pot pies look AMAZING? Better than those that you get out of a package at the store. Bleh.

I'm highlighting this recipe from the Food Network website, specifically from Ina Garten... Honestly... when I first started watching her show, I wasn't impressed. However, I think as my cooking style changed and I matured some, I love watching her show, because as her tagline, "Back to Basics"... is sooo very true these when I'm looking for fast, fabulous and easy.

I think the key to this recipe is the food processor to make the dough in a snap. I DO NOT OWN ONE, but I really couldn't believe how quickly it came together watching it on TV. No fancy ingredients, just things you should already have in your pantry and freezer.

Homemade Chicken Pot Pie? In the cold chilly nights of winter? A no brainer.

Ingredients

nocoupons

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves

For the pastry:

nocoupons

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.