Photo Friday

I got the bright idea of using food for our Christmas decorations. I'm not sure it was the best idea because I have caught the kids eating off the tree on more than one occasion.

There is more than one way to cook a lasagna...

Growing up my mom made lasagna in the microwave and it was called "Lazy Day Lasagna". I know. That's weird. I didn't know any different growing up. After I was a married adult and had watched a lot of food tv I learned the goodness of the true layered Italian cheesy and tomato goodness called lasagna. I didn't think I would ever go back. But life happens. And then life happens during the holidays and we still need to eat. I did not know it was possible, but I have found a lazier version of Lasagna. It's not high-style, but tastes like lasagna and it is made in half the time.

Lazy Lasagna Toss
(from Kraft Food and Family)

1 lb. lean ground beef

1 onion chopped

3 cloves garlic, minced

1 jar (26 oz.) spaghetti sauce
(I use the cheap canned sauce and season it to my pleasing. You are just paying for the nice jar with the more expensive brands.)

1-2/3 cups water

1/4 cup Italian Dressing

12 oven-ready lasagna noodles, broken into quarters
1/2 cup Ricotta Cheese

1 cup Shredded Mozzarella Cheese

BROWN meat and onion in large saucepan; drain.

ADD garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Stir 1/2 cup Ricotta Cheese into noodle mixture. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

I honestly did not believe that this could taste like lasagna. My sister made it and told me about it. She has good taste but I didn't think this could be that good. Then my mom made it one night when I was going to be there during dinner. I tried it and I was shocked. I will add that my kids, even though they are usually too busy to eat, asked for seconds. This is now going to be in my file of rotating recipes. Though I vow to make lasagna the other way too so that my children will not be shocked when they order lasagna in a restaurant when they are 18 and get a big block of pasta and cheese that looks nothing like the way their mom made it.

One of those children. He doesn't care right now that his lasagna is mashed up in a bowl.
(I really just included this picture because I hate a post without a picture.)

Photo Friday

Isn't she pretty? She is a persimmon. I had to look up in my Gastronomique about her because I don't know the foggiest thing about persimmons. Do you? She was my most recent new food endeavor since I hadn't tried anything new in a while. We have been on autopilot over here for some time now. I don't know that I would buy one again. I wasn't impressed with the taste and it is a little difficult to eat. But isn't she pretty?

Food Gifts - Carmel Corn

This is a recipe I married into. There seems to be quite a few great recipes that I married into. Lucky me. This one only comes out during holidays and I could make myself sick on it. I am a big fan of cracker jacks or poppycock, but this is by far superior. Sit me in front of the television with a bucket of this and it will be gone in an hour (or less).


Mamaw's Carmel Corn

Preheat oven to 250.
1 c butter
2 c brown sugar
1/2 c corn syrup
1 tsp salt
- Cook together 5 min over medium heat in LARGE heavy saucepan. (This is a big batch of popcorn.) Take off of the stove and stir in:
1/2 tsp baking SODA
1 Tbsp vanilla
6 qt. popped corn
1 c spanish peanuts (or other nuts. I love pecans)
Coat all the popcorn and nuts with the gooey goodness.
Line a large cookie sheet with foil and pour the popcorn out on it in a single layer. Bake 1 hour on 250, stirring every 15 minutes.

This is naked pop-corn. It hasn't been dressed in the buttery-sugar coating yet.

Put this carmel corn in a cute Christmas tin or one of those little Chinese take-out containers and you have an instant gift that is great for kid's teachers or "token gifts" as I like to call them.

Photo Friday

I have decided this year that shrimp and cheese grits are my new favorite food.
What? You have never had them? You must go try it tonight. Your life isn't complete yet.

Photo Friday

The definition of Golden-Brown Delicious.

Food Gifts - Double Chocolate Swirl Bread

This one is a little more complicated than my previous food gift post. It seems like several of my traditional holiday recipes are more complicated than the everyday ones. I guess that is why they are only made for special occasions - because unless you are like Martha Stewart and have a staff of hundreds, one person just can't do things like this everyday. On the other hand, I would not call this recipe difficult by any means, so don't freak out just yet.

Double Chocolate Swirl Bread

Bread:

1/2 c sliced almonds chopped

1/2 c white chocolage morsels chopped

2 packages (11 oz each) refrigerated french bread dough

1 egg white

1 Tbsp water

1/4 c semi-sweet chocolate morsels grated (divided)

Drizzle:

1/2 c white or semi-sweet chocolate morsels

1 tsp vegetable oil

additional sliced almonds or morsels (optional)

1. Preheat oven to 375. Spray mini loaf pan(s) with nonstick spray.

2. Unroll one package of the bread dough on lightly floured surface; do not stretch. Lightly beat egg white and water; brush dough with portion of egg mix. Chop half of the semi-sweet chocolate morsels. Sprinkle with half of the almond and white chocolate. Press toppings lightly into dough (I use a rolling pin)

3. Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal. Brush dough lightly with a portion of the egg mix. Chop remaining chocolate morsels over dough. Sprinkle with remaining white chocolate and almond mix; press toppings again.

4. Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal sections; place seam side down in mini-loaf pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg mix. Bake 25-30 min or until brown. Remove from oven and cool for 5 min before removing from the pan. Cool completely

5. For chocolate drizzle, place chocolate morsels and oil in a bowl in the microwave, uncovered in 30 second incriments, stirring in between, until it is melted and smooth. Do not overheat (it will turn into a grainy, gross mess.) Drizzle over loaves; sprinkle with additional almonds or chocolate morsels, if desired.

This makes for a very impressive presentation and tastes great too. I have grouped this in a basket with cocoa, coffee and other breakfast items. Your friends will love you for it!