Dream Bars from Gracious Goodness 

Yield about 4 dozen bars

Ingredients

Crumb Crust

• 1/2 cup butter, softened
• 1 cup flour
• 1/2 cup brown sugar

Filling

• 1 1/2 cups brown sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut
• 1 cup pecans, chopped
• 1 cup dates, chopped

Directions

1. Lined a 13 x 9 inch pan with parchment paper.
2. Mix  ingredients for the crust, butter, flour and brown sugar until crumbly and pat into a 9 x 13 inch pan.
3. Bake at 350 degrees for 15 minutes.  It will look like lacey candy.
4. Cool completely.
5. Mix brown sugar, beaten eggs and vanilla together.
6. Sift flour, baking powder, and salt then add to the sugar mixture.
7. Fold in coconut, nuts, and dates.
8. Bake at 350 degrees for 15-20 minutes.  Do not overcook.
9. Cool in pan and cut into squares.
10. Enjoy!

• One year ago  Kale and Potato Soup
• Two years ago  Le Bete Noire

Never in a million years would I have made this soup except for the fact that a huge bag of kale arrived in my CSA box.  I’ve cooked kale before, but I have never had results like this.  I just cannot gush enough about this soup!  I am just loving the collection of  recipes in Gourmet Quick Kitchen.  I have not been disappointed in any of the recipes so far!  And this is one of the best soups ever!

Start to finish it takes 45 minutes and that includes removing the ribs from a pound of kale.  But, it has one small catch.  Don’t plan to serve it until the next day.  The flavors need 24 hours to come together.  This broth has a surprising amount of depth to it especially considering the small number of ingredients.  It’s close to a French onion without the beef broth.  In fact, water is the only liquid.

The simple ingredients are pulled together to make a soup that’s really good for you , yet comforting at the same time.  It is what I call PERFECT!  Ingredients are kale, onion, garlic, potatoes, sausage, salt, pepper, water, olive oil, and a little hot sauce.   Simple.   Gourmet gives you two choices for the sausage.  Use either chourico or linguica both are Portuguese sausages or just use kielbasa.  Some of you are frowning now at the choice of kielbasa, but it worked and it worked well.  It may be better with the authentic Portuguese sausage and I can’t wait to try it, because I really don’t know how much better the soup could be.

By the way, don’t plan for leftovers.  The recipe is 4-6 servings.  The two of us had this for dinner and today I could not wait to get home for lunch to have the last bowl of goodness.

This is really too simple for such great flavor.

Portuguese Kale and Potato Soup  from Gourmet Quick Kitchen (I did not change the recipe one iota)

Yield 4- 6 servings

Ingredients

• 1/4 cup olive oil divided
• 1/2 lb. chourico or linguica (Smoked Portuguese sausage) or kielbasa, cut into 1/2 inch pieces
• 1 medium onion chopped
• 2 cloves garlic, minced
• 1 lb. russet  (baking) potatoes peeled and cut into 1 inch pieces
• 6 cups water
• 1 lb. kale, stems and center ribs removed and discarded, leaves very thinly sliced
• hot sauce

Directions

1. Heat 1 tablespoon of olive oil in a 5 quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes.
2. Using a slotted spoon transfer to a bowl.  I did not drain on paper towel.
3. Add 2 tablespoons oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.  Don’t get in a big hurry.  This step is really important.
4. Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes.
5. Mash some of the potatoes into the soup to thicken, then add kale and simmer uncovered, until tender, about 5 minutes.
6. Stir in sausage and cook until just heated through, 1 to 2 minutes.
7. Soup is best served a day or two later.
8. Reheat slowly, uncovered, thinning with water if necessary.
9. When serving drizzle with a little olive oil and add a splash of your favorite hot sauce.
10. Enjoy!

• One year ago  Kale and Potato Soup
• Two years ago  San Francisco Salad

This appetizer from Gourmet is just what we all want and need.  It is so good and can literally be ready in 20 minutes.  What else could you want?  Deliciousness?  Yes, it has that.  I love it!  You might need this for your next football party or when you and your friends get together for dinner.  It is the perfect appetizer!    I don’t have fresh thyme at my beck and call so I purchased some three times to make this.  It did not happen and now I am left wondering why.  Maybe because it is just too easy!

Try this with your favorite crackers, baguette slices, or bread.  I am telling you it will be a hit.

Goat Cheese with Olives, Lemon, and Thyme    from Gourmet

yield – 4-6 servings

• 1/3 cup assorted olives
• 3 fresh thyme sprigs
• 3 tablespoons extra-virgin oil
• 1/2 teaspoon grated lemon zest
• 1  4- 5 ounces fresh goat cheese
• crackers, flatbread, baguettes

1. Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skilleat or saucepan over low heat until fragrant.  DO NOT  simmer.
2. Cool to room temperature.
3. Pour olive mixture over goat cheese.
4. Enjoy!

• One year ago:  Apple Dried Cherry Turnovers
• Two years ago:  Pull Apart Dill Bread

I love Italian food and if it’s a little fancy, but easy that makes it even better.  I haven’t made this in a long time because it is very hard to find a round steak that has both the top and bottom round. Check with your local butcher and if you can find the cut of meat then anyone can make this!  I made it when I was first learning to cook.  You just might need a second had to help tie the roll with string.  Although I did do it by myself today.  Brucciloni is a round steak that is stuffed with a sort of meatloaf.  The stuffing is ground meat, chopped onion, and Italian bread crumbs.  Roll it up.  Tie it.  Brown the roll in olive oil.  Simmer in a good red sauce for about an hour.  Serve with your favorite pasta.  It is so yummy!  You are going to love it.  Top it with a little parmesan cheese and use some really good bread to soak up the last of the rich red gravy.  You can do it.  I can’t because I have enjoyed the holidays too much!

This is such a good recipe.  You are going to thank me when you try it!

Here is the top and bottom round.  This piece was a little too thick so I put it between two pieces of plastic wrap and pounded with a rolling pin.

Next top the steak with ground meat.  My round steak weighed in at 2 pounds so I used a pound of ground meat.

Top the ground meat with a small onion chopped.

Then add about 1/2 cup of Italian bread crumbs.

Roll up the meat starting on the long side.  Then tie together.  I used 4 pieces of twine about 10 inches long.  Place the twine under the meat before rolling it.

Tie the twine in a knot and cut the ends off leaving about two inches.

Brown meat in olive oil over medium high heat.

To make the red gravy add a 20 ounce can of tomato sauce and 2 packages of spaghetti seasoning, along with 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/2 teaspoon oregano, and a basil leaf.  If the sauce seems too thick thin it out with water.

Let it simmer for about an hour.   Remove twine.   Slice and serve with pasta of your choice.

Brucilloni from Cecile Shetler (I doubled the recipe since I used a 2 lb round steak and cooked it a little longer)

Yield 4 servings

• 1 lb. round steak including both the top and bottom round
• 1/2 lb. ground meat
• 1 small onion chopped
• 1/2 cup Italian bread crumbs
• 2 – 3 Tablespoons olive oil
• 1 10-ounce can tomato sauce
• 1 package spaghetti sauce mix
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon parsley
• 1 bay leaf

Directions

1. Place ground meat on top of the round steak.
2. Spread with the chopped onion.  Press into the meat to keep it from falling out.
3. Sprinkle with Italian bread crumbs.
4. Place 4 pieces of twine about 10 inches long under the meat.
5. Roll the meat starting on the long side.
6. Tie the twine in a knot.  Cut twine  leaving about 2 inches.
7. Heat a heavy Dutch Oven over medium high heat.  Add about 2 tablespoons of olive oil.
8. Brown meat on all sides.
9. Add tomato sauce, oregano, basil, parsley, bay leaf, and spaghetti mix.  Stir until mixed.  Thin out if necessary with water.
10. Simmer for about an hour.  Turn meat about every 15 to 20 minutes to cook evenly.
11. Remove meat from sauce.  Remove twine and slice into 1 inch slices.
12. Serve with your favorite pasta along with the rich red gravy.
13. Enjoy!

• One year ago  Beef and Bean Chili with Nachos
• Two years ago   Bran Muffins

#10  Cake Doughnuts made with Buttermilk

#9 Angel Hair Pasta With Fresh Tomato Sauce

#8 Mixed Up Popcorn

#7 Mexican Stuffed Shells

#6  Strawberry Stacks

#5  14 Layer Chocolate Cake for Valentine’s Day

#4   Cream Puffs Filled with Whipped Cream

#3   Waffles Made Light and Crispy 

#2  Banana Pudding Pie

#1   Panfried Smashed Potatoes

Happy Cooking,

The Teacher Cooks

]]> http://theteachercooks.com/2012/01/02/top-10-post-of-2011/feed/ 0 theteachercooks Dressed and ready to serve Yummy! Mixed up Popcorn DSC_0049 Strawberry Stacks 14 layer chocolate cake Cream puffs made with Pillsbury flour Waffles Banana Pudding Pie Pan Fried Smashed Potatoes http://theteachercooks.com/2011/12/28/taco-soup/ http://theteachercooks.com/2011/12/28/taco-soup/#comments Wed, 28 Dec 2011 18:45:33 +0000 theteachercooks http://theteachercooks.com/?p=5833 Continue reading →]]>

I’m not surprised that the dish is fabulous even with it’s odd ingredients because  it’s Paula Deen’s.  Paula has made something special in this Taco Soup.  Now to me it really taste nothing like a taco, but it packs a lot of flavor and will keep you coming back for more.  GI Joe and I ate all of it and it makes a boat load of servings.  I was disappointed there were no leftovers to freeze so I’m just making more to put in the freezer to have on hand when I need something quick.  So follow me to the grocery store and let’s make some of the best soup that I have had in a long time.  By the way you can put this in the slow cooker.  Brown the ground meat the night before or even brown it and freeze it to have ready when needed.  In the morning before work place the browned meat and onions in the slow cooker then add all the cans of beans and tomatoes with the packages of seasonings.  It will have your house smelling delicious when you walk in the door after work.  Just a side note here.  I have found that some soups and stews are better the next day, but this one is great after simmering for only one hour.  Catch you later I’m making this again.

I just love this new-found recipe for an easy to make Chai tea.   What is not to love about cinnamon, cardamom, nutmeg, and cloves?  It’s just right for the holidays.     If you indulge at a coffee shop you will find their Chai Tea is good, but it is expensive and tops out at about 400 calories.  Here is one that you can make at home in a snap with about 17 calories per teaspoon.    So you’re not much a tea drinker no problem.  Try this in your morning cup of joe.  It is divine.

This will make the perfect gift for Chai lovers.  Find some cute jars, tie a cute ribbon,  and include directions.  So easy!

This is so good you might just want to drink it out of a straw.

Chia Tea Concentrate  from The Oregonian

Yield:  1 pint

Ingredients:

1 teaspoon ground cardamom
1 teaspoon granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 can (14 ounce size) sweetened condensed milk

Directions:

1.  Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours before using, and store in refrigerator.
2. To use, brew a strong black tea.
3. Stir in 1/2 to 2 heaping teaspoons of Chai concentrate mix per cup of freshly steeped tea.  Really stir mix in so that it will melt into the tea.

Can be stored in the refrigerator for up to 6 months.  I doubt it will last that long!

• One Year Ago  Spaghetti Squash Gratin with Walnuts and Bacon
• Two Yeas Ago  Candied Fruit Magic Bars

Here is another one of those recipes that I must have been buried under a rock for part of my lifetime.  It has been out there forever, but I’ve never had it.  Last weekend we got together for one of our family luncheons and Ken my sister-in-law brings in lots of goodies.  This being one of them and I just had to nibble before lunch and oh my!!!  This stuff is fabulous!  Then I was blown away when she told me the base was saltine crackers.  Unbelievable!  I knew right then and there that I would have to make it and I am not a candy lover, but this is really good.

After arriving home and searching the web for the recipe I found hundreds of  variations. Some use white chocolate while others add peppermint.  Play around with the topping and make it your way.   It’s easy!   The tricky part can be cooking the caramel.  Stir the butter and sugar constantly as it is melting.  Once it starts boiling I cooked it exactly five minutes  NO stirring as it boils.  This mixture is very easy to burn.  Make sure that the heat is not too high.  I have an electric range and the temperature is 0-10.  I cooked the mixture on 5.  After cooking the caramel the rest is a cinch to put together.

Place a sleeve of saltines , salt side up, on a rimmed baking sheet that is lined with parchment paper or foil that has been liberally sprayed with Pam.

Stirring constantly bring 2 sticks of butter and 1 cup of brown sugar to a boil.  After mixture comes to a boil cook without stirring for 5 minutes.  Pour mixture over crackers.

Bake at 350 degrees for 10 minutes. This is what it should look like when it come out of the oven.

Add 12 oz. of milk chocolate.  Let it sit for about 5 minutes until melted and use the back of a spoon to spread over the top.

Then add 3/4 cup of toffee chips.

Place in the freezer for about an hour.  Using a spatula pop the bark from the pan and break into pieces.  Try not to eat any!!!

Chocolate Toffee Bark  from Ken

• 1 sleeve of saltine crackers about 25
• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 12 ounces milk chocolate chips
• 3/4 cup toffee chips

Directions:

1. Preheat oven to 350 degrees.
2. Line a jelly roll pan or a rimmed baking sheet with parchment paper.
3. Lay crackers in a single layer salt side up on the baking sheet.  The crackers should touch.
4. In a small heavy saucepan heat butter and sugar over medium heat, stirring constantly.
5. Bring to a boil and cook for 5 minutes without stirring.
6. Add chopped pecans and stir.
7. Pour the caramel and pecan mixture over the crackers.  Spread with the back of a spoon.
8. Place in the oven and bake for 10 minutes.
9. Sprinkle the chocolate chips over the crackers.  Let them sit for a few minutes.  Spread with the back of a spoon.
10. Sprinkle with 3/4 cup of toffee chips.
11. Cover and freeze for about an hour.
12. Break apart.

Other variations you might want to check out:

• Mississippi Foodie
• Beauty and Bedlam

• One year ago Mexican Stuffed Shells
• Two years ago  Chocolate Pound Cake

This is a quick way to make your house smell like the holidays in the blink of an eye. Well, almost. You do have to do a little work up front, but then you can float the rest of the way. I saved this recipe last December from Martha Stewart Living. It is one versatile cookie dough. The dough can be flavored vanilla, spice, chocolate, and citrus. The dough can then morph into thumbprint, spritz, slice and bake, or rolled cookies. To add even more variations there’s a ton of mix- ins. In other words one cookie done at least 30 ways!

We started this recipe in my classes on Monday and will finish on Friday. It will not take you that long. Our classes are 45 minutes so the recipe had to be broken into sections. It’s worked out great and my students have had a ball making these cookies. There have been entire cookbooks dedicated to just baking cookies so I could write an endless list of tips to follow, but I will limit it to just a few of the most important ones.

• Make sure that you use butter or margarine that is not whipped or has added water. It will not work when making cookies. Just be safe and use unsalted butter for the best results.
• Ingredients should be at room temperature.
• Measure accurately.
• Pay attention to baking times. Ovens and baking sheets can vary wildly!
• Cookies should be the same size to cook evenly.
• Enjoy!

Basic Vanilla Dough from Martha