Archive for September, 2009
Steak, Potatos, Brocolli and Carrots
September 28th, 2009Tuscan Vegetable Soup
September 22nd, 2009
1 (15.5oz.) can cannellini beans
1 Tablespoon olive oil
1 cup diced onion
1 medium carrot diced (about 1/2cup)
1 small zucchini about 1 1/2 cups
1/2 cup celery diced
2 garlic cloves diced
1 Tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
4 Cups low-sodium chicken or vegetable broth
1 (14.5oz.) can no salt added diced tomatoes, or you can use fresh about 4 roma tomatoes
2 Cups baby spinach leaves chopped
Parmesan cheese
—
Heat olive oil in a large soup pot over medium-high heat. Add onion,carrot, celery and zucchini saute about 5 minutes, add garlic, thyme, sage salt and pepper cook stirring occasionally about 2 min. or until the vegtables are tender. Add the tomatoes and the broth bring to boil. Drain and rinsed the beans. In a small bowl mash half the beans add the mashed and whole beans simmer for about 20 min. add the spinach cook until the spinach is wilted about 3 min. Serve with grated parmesan cheese if desired.
“Gooey” Butter Cake
September 15th, 2009- 1 box (17 oz) pound cake mix
- 1/2 cup butter, melted
- 4 eggs
- 1 pkg. 8 oz. cream cheese
- 1/2 teaspoon vanilla extract
- 1 box (1lb.) confectioners sugar
- 1 cup chopped nuts
Combine cake mix, butter and 2 eggs stirring until well blended. Beat 1 minute. Spread batter in greased 13×9″ baking pan. Beat cream cheese with electric mixer until light and fluffy. Beat in remaining 2 eggs, then vanilla. Set aside 1/2 cup confectioners sugar. Beat in remaining confectioner sugar. Pour evenly over cake batter in pan. Sprinkle with nuts. Bake at 350 degrees 35 to 45 minutes or until cake pulls away from sides of pan. Cool 20 min. sprinkle with some of the remaining sugar as preferred. Cool completely before cutting.
German Coffee Cake
September 15th, 2009Cake:
- 1 cup butter
- 1 1/4 cup sugar
- 2 eggs well-beaten
- 1 cup sour cream
- 2 tsp. vanilla
- 2 1/4 cup flour
- 1 tsp. baking soda
- 1 tsp. baking powder
Topping:
- 1 cup chopped nuts
- 2/3 cup brown sugar
- 5 or 6 Tablespoons melted butter
- 1/2 cup sugar
Preheat oven to 325 degrees. Grease 13×9″ pan. Cream the butter and sugar until fluffy. Mix in eggs, sour cream and vanilla. Sift together flour, baking powder and soda. Add to mixture, beating well. Mix together topping ingredients. Spread 1/2 the batter in pan. Sprinkle with 1/2 the topping. Repeat with remaining batter and topping.
Bake 40 minutes at 325 degrees.
