tag:blogger.com,1999:blog-54234263774017775702024-03-05T20:34:14.791-07:00Spotts and PansSharing our favorite recipes with each other!Stephhttp://www.blogger.com/profile/09406229055530300860noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5423426377401777570.post-41597713093080624452011-06-14T08:12:00.002-06:002011-06-14T08:26:02.555-06:00Lemon CreamLast Thanksgiving, I surprised Brian by ordering a Pandoro pan. Pandoro is an Italian Christmas bread and is a staple among Italians during the holidays. Since going on his mission to Italy, he longed for the treat every Christmas. Some years we dropped the $20 it cost to purchase one here, in the middle of the country. We couldn't justify it most years. Last year, I decided to invest the $25 it cost to buy the pan and learn how to make it myself. I'm still trying to perfect the bread, I'm not Italian after all. It still tastes great, even if it's not perfect. The problem came when we had lots of loaves of pandoro to eat as I was perfecting the recipe. Now, that's not a problem in and of itself, since it's seriously tasty, but we started wanting some variety. We often used Nutella, which makes a seriously tasty treat, but we wanted more! I started out on a quest looking for a good, light, creamy filling for the bread. I took some ideas from here and there and came up with this recipe. I find the vanilla and lemon are great echos for the pandoro flavors, but it's great on so many other things. Today, we're having it with homemade cream puffs and fresh blueberries!<br /><br /><span style="font-weight: bold;">Lemon Cream</span><br /><br />1 1/2 c (or 3 sticks) butter<br />2 c powdered sugar<br />1/2 c evaporated milk<br />1 tbsp vanilla (Good vanilla makes all the difference in cooking. Please use it!)<br />zest of 1 lemon<br />juice of 1/2 lemon<br /><br />Place all ingredients in your mixer. Start slow, since the milk will slosh around. Once it starts to incorporate, kick up the speed and beat until fluffy and creamy. This will take awhile, maybe 10 or 15 minutes. Don't be discouraged early on - it will look lumpy and weird and not tasty at all. Stick to it, keep beating and your patience will be rewarded with light, dreamy, perfectly flavored cream.Stephhttp://www.blogger.com/profile/09406229055530300860noreply@blogger.com1tag:blogger.com,1999:blog-5423426377401777570.post-71281934660751274272009-10-18T12:51:00.003-06:002009-10-18T12:55:07.081-06:00Stuffed Acorn Squash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTxN97z8YvSro3s2aUr1ituXqTFoJ4VV5wYASF7esV5Jr9UHmjNsLjk-mJ8kW3dfMdUjI1d8l4hSjspgbANV1B6kc_8Gu20ueDrlDJOCpTct0YKF82X83zucVlUZbZWt3I-EqS9ScoAzs/s1600-h/PA170003.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTxN97z8YvSro3s2aUr1ituXqTFoJ4VV5wYASF7esV5Jr9UHmjNsLjk-mJ8kW3dfMdUjI1d8l4hSjspgbANV1B6kc_8Gu20ueDrlDJOCpTct0YKF82X83zucVlUZbZWt3I-EqS9ScoAzs/s320/PA170003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5394015199711618274" /></a><br />We just consumed one of the yummiest dinners!! It was healthy, flavorful, affordable and I made it up! I thought I'd share a picture and the recipe with anyone who wants to try it, because, Dang! it was good! Here's what I did:<br /><br />Ingredients:<br />2 acorn squash<br />1 cup of rice<br />1 small onion<br />2 cloves garlic<br />1 lb ground turkey<br />1-2 handfuls of fresh or frozen spinach<br />1-2 roma tomatoes<br />4 oz cheddar (or fontina would be yummy!) cheese in 1/4 inch cubes<br />2 handfuls of parmesan cheese<br /><br /><br />Directions:<br />Preheat oven to 350.<br />Put cup of rice on to cook.<br />Cut squash in half. (Brian would tell you to use a samurai sword or a circular saw to accomplish this task.) Season with salt, pepper and a little olive oil. Place cut side down in a baking dish. Place in oven for 30 min.<br />While the rice and squash are cooking, chop onions, garlic and tomatoes. In a skillet, sautee onions and garlic until slightly caramelized. Add ground turkey (season with some salt and pepper) and sautee until brown. Add spinach (season with some salt and pepper) and cook until spinach is done. Add cooked rice and both cheeses and stir until well incorporated. Taste test for seasoning level. Add more salt and pepper if needed.<br />When the timer goes off for the squash, remove from oven. Turn squash over in baking dish to form bowls. Fill each squash with the meat mixture. Cover dish with foil and bake for another 30 min.<br /><br />That's it! It was beyond yummy! Everyone loved it. We'll look forward to making this dish again several times this fall while squash is in season.Stephhttp://www.blogger.com/profile/09406229055530300860noreply@blogger.com0tag:blogger.com,1999:blog-5423426377401777570.post-41516419115398734342009-03-28T15:11:00.002-06:002009-03-28T15:14:41.293-06:00Emerald Isle Dessert1 pk graham crackers, crushed<br />5 tb melted margarine<br />2 tb powdered sugar<br />1 3 oz pkg lime jello dissolved in 1 c boiling water<br />1 13 oz can evaporated milk<br />1 8 oz bar cream cheese, softened<br />1 c sugar<br />1 ts vanilla<br />4 tb lime juice<br />green food coloring<br /> <br />Mix graham crackers, powdered sugar & margarine to make crust. Pat into 9x13 pan. <br />Put dissolved lime jello into fridge to begin to set.<br />Put milk into large bowl and put into freezer until ice crystals form. Whip until stiff. (Like whipped cream.)<br />Mix cream cheese with sugar, lime juice, vanilla. Add food coloring and jello. Mix well & add whipped milk. <br />Pour onto crust.<br />Set for several hours.<br /><br />Yum!!! This is what we had for dessert on Loretta's Birthday. I think everyone loved it! You could do this with any flavor of Jello. I've been wanting to try it with half lime and half raspberry, swirled. I think it would taste fabulous!Stephhttp://www.blogger.com/profile/09406229055530300860noreply@blogger.com0tag:blogger.com,1999:blog-5423426377401777570.post-78977707681379718342009-01-17T19:58:00.003-07:002009-01-17T20:14:51.319-07:00Chicken Crescent RollsOne of my very favorites growing up and I still make it all the time!<br /><br /><span style="font-size:180%;">Chicken Crescent Rolls</span><br /><br />3 Pkgs of Crescent Rolls<br />1 Pkg of Cream Cheese<br />1 lbs shredded or cubed chicken<br />1 small can of mushrooms (I leave these out because I don't like mushrooms!)<br />1 tbls of chives (fresh or dried)<br />1 tsp lemon pepper<br />Bread Crumbs<br /><br />Soften cream cheese and mix in chicken, mushrooms and seasonings. Unroll crescent rolls and stretch each one out just a little to make plenty of room for the filling. Put a tablespoon in the middle of each roll and roll up! Cover each roll in bread crumbs and place on a baking sheet. Bake at 350 for about 15 min.<br /><br /><span style="font-size:180%;">Gravy</span><br /><br />1 can cream of chicken soup<br />1 can chicken broth (you won't use the whole can...use your judgment on thickness of gravy)<br />1/4 cup sour cream<br /><br />Wisk all ingredients together in a sauce pan and heat until warm.<br /><br /><br />Brian likes rice under the rolls with gravy on top of everything.<br />I like to make a big batch and freeze them in separate baggies and reheat in the oven for a fast dinner.<br /><br />Yum!!!Stephhttp://www.blogger.com/profile/09406229055530300860noreply@blogger.com0tag:blogger.com,1999:blog-5423426377401777570.post-669225614775139702008-12-29T11:33:00.003-07:002009-11-25T10:20:38.752-07:00Broccoli Cheese Soup4 or 5 medium potatoes cubed<br />1 cup chopped onion<br />2 carrots chopped<br />4 to 6 cubes chicken bullion<br />2 cups chopped celery<br />2 1/2 quarts water (10 cups)<br /><br />Boil together till potatoes are almost tender.<br />Then add 1 lb broccoli ( frozen or fresh) and boil for another 12-15 min.<br /><br />While the above mixture boils, melt and mix together:<br />2 cups milk<br />1/2 cup butter or margarine<br />1/2 cup flour<br />1/2 tsp pepper<br />2 tbsp yellow mustard<br /><br />Pour mixture over cooked vegetables. Stir and add 2 lbs. velveeta (or generic brand) cheese cut into cubes. Heat till cheese melts. This makes a lot of soup and it can be frozen to use for later.lorihttp://www.blogger.com/profile/07589813329903655238noreply@blogger.com2tag:blogger.com,1999:blog-5423426377401777570.post-40455696107050373212008-12-29T11:24:00.001-07:002008-12-29T11:33:13.986-07:00French BreadIn a small bowl combine:<br />1/2 cup warm water<br />2 Tbs. yeast<br /><br />In the mixer combine:<br />2 cups hot water<br />1/3 cup oil or melted shortening<br />3 Tbs sugar<br />3 tsp. salt<br /><br />Stir 3 cups flour into water, oil, sugar and salt mixture. Add yeast. Beat until smooth. Add 3 cups more flour. Rest 10 min. Stir down. rest and stir every 10 minutes for a total of 5 times. ( by the end of the fifth rising the dough will be about doubled in size.) Preheat oven to 400 degrees. Divide into 2 loaves. Shape and place on a greased cookie sheet. Cut diagonal slashes with a sharp knife. Brush with beaten egg white. Let rise. ( I usually let it rise as long as it takes the oven to preheat and then put it in.) Bake for about 20-30 min at 400 degrees.<br /><br />* you can also divide the dough in two and put it into two loaf pans.lorihttp://www.blogger.com/profile/07589813329903655238noreply@blogger.com0tag:blogger.com,1999:blog-5423426377401777570.post-6349881634145891992008-12-09T13:55:00.002-07:002008-12-09T13:59:21.011-07:00Play DoughOkay, I know this isn't food, but it sure is a life saver when you have a bored child at home.<br /><br />1 cup flour<br />1 cup warm water<br />2 tsp cream of tartar<br />1 tsp oil<br />1/4 cup salt<br />food coloring<br /><br />Mix all ingredients, (add the food color last) in saucepan. Stir over medium heat until it becomes a ball. Remove from pan and knead until smooth.lorihttp://www.blogger.com/profile/07589813329903655238noreply@blogger.com0tag:blogger.com,1999:blog-5423426377401777570.post-18082156727018520622008-11-13T22:42:00.002-07:002008-11-13T22:53:11.294-07:00Peach Cobbler<span style="font-family:trebuchet ms;">Batter</span><br /><span style="font-family:trebuchet ms;">1/2 cup melted butter</span><br /><span style="font-family:trebuchet ms;">1 cup flour</span><br /><span style="font-family:trebuchet ms;">1 cup sugar (half of this would be fine)</span><br /><span style="font-family:trebuchet ms;">2 tsps baking powder</span><br /><span style="font-family:trebuchet ms;">1/4 tsp salt</span><br /><span style="font-family:trebuchet ms;">2/3 cup milk ( *the recipe suggests this at room temp, but i didn't look far enough ahead and it was fine)</span><br /><span style="font-family:trebuchet ms;">1 egg (* same as above)</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Filling </span><br /><span style="font-family:trebuchet ms;">1 28 oz can sliced peaches, drained</span><br /><span style="font-family:trebuchet ms;">1 cup sugar ( again half would be fine)</span><br /><span style="font-family:trebuchet ms;">1 tsp cinnamon</span><br /><span style="font-family:trebuchet ms;">1/2 tsp nutmeg</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">1. Melt butter in a 9x13 inch pan</span><br /><span style="font-family:trebuchet ms;">2. Mix together flour, sugar, baking powder & salt</span><br /><span style="font-family:trebuchet ms;">3. Stir in milk and egg</span><br /><span style="font-family:trebuchet ms;">4. Pour evenly over melted butter</span><br /><span style="font-family:trebuchet ms;">5. Combine peaches, sugar and spices and spread over batter-DO NOT STIR</span><br /><span style="font-family:trebuchet ms;">6. Bake 35-45 minutes at 350 F until batter comes to top and is golden brown.</span><br /><span style="font-family:trebuchet ms;">7. Serve warm with ice cream</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Just a note, I got this recipe online at recipezaar.com. It is a really easy way to make peach cobbler and it is really yummy!!</span>lorihttp://www.blogger.com/profile/07589813329903655238noreply@blogger.com1tag:blogger.com,1999:blog-5423426377401777570.post-37839602133236771372008-11-08T17:32:00.001-07:002008-11-08T17:32:44.335-07:00Yummy Treats!<h3 class="post-title"> </h3> <div class="post-body"> <p>Since I had lots of apples (thank you, Mom!), I decided to take an Apple Snicker Salad to a party that I went to. Here's the recipe:<br /><br />Apple Snicker Salad<br /><br />1 package of vanilla pudding, prepared<br />1 tub of cool whip<br />4 apples, cubed (I used probably 8 since mine were small)<br />4 snickers bars, cubed (I actually used about 6. I thought it needed more chocolate)<br /><br />Combine everything for a tasty "salad" treat!<br /><br /><br />Another one of my favorites is a peanut butter rice crispy treat:<br /><br />1 cup light corn syrup<br />1 cup sugar<br />1/2 cup peanut butter<br />8 cups rice crispies<br /><br />Melt the first 3 ingredients on the stove in a large pan. Once melted and combined, add the rice crispies. Once coated, press into a pan and let cool! (I add sprinkles for color, but I'm a sprinkle sort of girl)<br /><br />Another rice crispy treat variation I like is to add Kool-Aid powder to the traditional marshmallow recipe. Pick whatever flavor you want and add to the marshmallows and butter when melting. It adds a fruity flavor and a pop of color. I like doing this at holidays with the colors of the season (red/green, orange/purple, blue/red, etc.).<br /><br />Hope you try and enjoy the recipes that were floating around my head!</p></div>Stephhttp://www.blogger.com/profile/09406229055530300860noreply@blogger.com0tag:blogger.com,1999:blog-5423426377401777570.post-22618615442162078722008-10-30T21:15:00.001-06:002008-10-30T21:15:40.993-06:00Thanks! I'm excited to try it.Munkyspottshttp://www.blogger.com/profile/02362535556804647424noreply@blogger.com0tag:blogger.com,1999:blog-5423426377401777570.post-60206684623443125932008-10-18T10:08:00.002-06:002008-10-18T10:10:41.532-06:00Thanks Steph!Thanks so much Steph! I printed this and will try it this week. Our pumpkin patch really did well, to the detriment of everything else in the garden! And P.S.- cute blog name :)Grandma Bettshttp://www.blogger.com/profile/04271092010333611019noreply@blogger.com1tag:blogger.com,1999:blog-5423426377401777570.post-1711193042761598292008-10-16T19:23:00.000-06:002008-10-16T19:31:20.397-06:00Pumpkin SoupSome of you have tried my pumpkin soup and some of you have just heard about it, so I thought that pumpkin soup would be the first recipe I would share!<br /><br />Ingredients:<br /><br />1 small onion, finely chopped<br />3-4 cloves of garlic, minced or crushed<br />1 small carrot, finely chopped<br />1 stalk of celery, finely chopped<br />2 cans of pumpkin (make sure it's plain pumpkin and not pie filling!)<br />1 can of chicken broth<br /><br />Directions:<br /><br />Sautee the vegetables in olive oil until soft. Add the pumpkin. Thin out the soup with chicken broth. Add salt, pepper, thyme and rosemary to taste. Once soup is warm, use and immersion blender to blend the soup smooth. (If you don't have an immersion blender, you can just transfer the soup to your regular blender. Just be careful, because the soup is hot!) Enjoy!<br /><br />This soup takes about 15-20 minutes to make and is a wonderful fall day dinner. Heather, if your kids will actually eat this, you may want to double the recipe. The recipe size is fine for the rest of us small families!Stephhttp://www.blogger.com/profile/09406229055530300860noreply@blogger.com0