stuff I want to cook

I have been cutting down on my magazine subscriptions.  I love magazines but they seem to pile up on me and then before I know it I have a 3 month backlog stacked up on the ottoman in the family room.  And that bugs me.  1.  The pile stares at me accusingly because I haven’t read the magazines I am paying for and 2.  the pile looks messy which bugs me.  Especially when it topples over and I have to restack them.  So eventually I cave and figure I am never going to read them and haul them up to the elementary school or my classroom and use them for the kids to cut out picutres for very projects.  And then what did I go and do about a month ago? I sent in a card for a subscription for a new one called “Celebrations”  Each month is all about menus and planning for get togethers for that month’s events.  This month has a gorgeous coconut cake on the cover topped with yellow Peep chicks. 
Anyway, back to my point, since I am home today with the germ boys, I went through my tower of magazines and found some recipes I want to make.  And I have to put them up here on the blog.  The reason I have to do this is 1. that way I can get rid of the magazine 2.  i will know where the recipe is when I get around to making it.  3.  It is an easy blog entry.  LOL
So away we go…..
From the May/June issue of Paula Deen
Criticaly Acclaimed Pasta Sampler wiht Bacon Spinach and Mushrooms
1 32 oz carton of chicken stock
4 C water
1 16 oz box of penne pasta
1 6 oz bag of fresh spinach
1 10 oz package of bacon–cooked  and crumbled
1 pint of cherry tomatoes, halved
1/4 C of pine nuts

1/2 C extra light olive oil
1/3 C tightly packed fresh basil leavs
1/4 C fresh lemon juice
2 cloves of minced garlic
3/4 tsp salt
1/4 tsp ground black pepper
In a blender, combine all ingredients and process until smooth. 

In a stock pot, combine chicken stock and water.  Bring to a boil .  Add pasta and cook for 8 to 10 minutes.  Drain.  Place spinach instock pot.  Add pasta and cover and let stand for 10 minutes to wilt spinach.  Add bacon, tomatoes and pine nuts.  Add vinaiggrette and toss gently to coat. Cover and chill for at least 4 hours or up to 3 days. 

Did you notice anything ODD about that recipe?  Check out the title and then the ingredients.  And no, I didn’t omit the mushrooms—I copied it word for word. 🙂

From the May issue of the Food Network magazine
Glee Garlic Herb Breadsticks
1 tsp of active dry yeast
2 tsp of sugar
1 tsp of kosher salt plus more for sprinkling
2 1/4 C all purpose flour plus more for dusting
1 TBS extra virgin olive oil plus more for brushing
4 TBS of unsalted butter softened
1 clove of minced garlic
Chopped fresh herbs for sprinkling (rosemary, thyme and/or oregano)

Put 3/4 C warm water in a food processor.  Sprinkle the yeast on top and let sit until foamy about 5 minutes.  Add the sugar and 1 tsp of salt.  Pulse until dissolved.  Add the flour, olive oil and 1 TBS butter and pulse until the dough froms a ball, about 1 minute.  Continue to process with the motor running until smooth, about 2 more minutes. 
Line 2 baking sheets with parchment paper, brush with olive oil.  Turn the dough out onto a floured surface.  Divide into 12 pieces then roll each pieced into a 12 to 16 inch rope.  Arrange the ropes 1 1/2 inches apart on to the prepared baking sheets.  Roll them to coat with the oil.  cover each sheet with a damp cloth and set aside in a warm place until doubled in size, 45 minutes to an hour.  Preheat oven to 400.  Put the remaining 3 TBS of butter and the in bowl and microwave until melted.  Add the garlic and brush onto the breadsticks.  Sprinkle with herbs and salt.  Bake for 15 to 20 minutes until golden brown. 

From the March/April issue of Paul Deen
Coconut Lime Cake
1 1/2C of softened butter
 2 C of sugar
5 large eggs seperated
1 tsp coconut extract
1 tsp vanilla extract
3 1/2 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 C coconut milk
1 C buttermilk

1 C softened butter
1 tsp lime zest
1/4C fresh lime juice
5 C powdered sugar
1 8 oz container of thawed whipped topping

Preheat oven to 350.  Spray 3 9 inch cake pans with baking spray.  In a large bowl, beat butter and sugar at medium seed until fluffy.  Add egg yolks and extracts and beat until combined.  In a medium bowl, cobine flour, baking powder, salt, and baking soda.Ina  small bowl, combine coconut milk and buttermilk.Gradually add flour mixture to butter mixture alternating with milk (begin and end with flour mix)  Beat just until combined after eeach addition.  Ina medium bowl, beat egg whites utnil stiff peaks form  Gently fold into batter.  Spoon into prepared pans and bake for 18 to 20 minutes or until a wooden pick inserted into the center comes outclean.  Cool in pans for 10 minutes then remove from pans and cool completely on wire racks.  Spread Frosting between layers and top and sides.  Press coconut flakes aroudn edge of cake and garnish wiht raspberries and lime slices if desired.  Chill until ready to serve. 

Frosting.  In a large bowl beat butter, zest and jice until combined.  Gradually add powdered sugar and beat until smooth.  Add whipped topping and beat until combined. 

From Southern Living March issue
Lemon Coconut Pound Cake
1/2 C butter softened
1 1/3 C sugar
3 large eggs
1 1/2 C flour
1/2 tsp salt
1/8 tsp bking soda
1/2 C sour cream
2 tsp lemon zest
1 C sweetened, flaked coconut

Preheat oven to 325.  Beat butter at medium speed until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs 1 at a time beating jusst until blended after each addition.  Stir together flour, salt and baking soda.  Add to butter mixture alternating with sour cream and beginning and ending with flour.  Beat at low speed just until blended after each addition.  Stir in lemon zest and 1/2 C coconut  Pour batter into a greased and floured 9×5 loaf pan.  Bake at 325 for 1 hour and 5 minutes to 1 hour 10 minutes or until a logn wooden pick inserted in center comes out clean.  Cool in pan for 10 minutes then remove from pan and cool completely.  Spoon lemon glaze over cake and sprinkle with remaining coconut. 
Glaze:  whisk together 2 C powdered sugar, 2 TBS milk and 2 tsp fresh lemon juice.

Strawberry Cream Cheese Pound Cake
1 1/2  C softened butter
3 C sugar
1 8 oz pkg softened cream cheese
6 large eggs
3 C all purpose flour
1 tsp almond extract
1/2 tsp vanilla extract
2/3 C Marzetti Glaze for strawberries

Preheat oven to 350.  Beat butter at medium speed until creamy.  Gradually add sugar beating until light and fluffy.  Add cream cheese and beat until creamy.  Add eggs 1 at a time beating just until blended after each addition.  Gradually add flour to butter.  Beat at low speed just until blended after each addition stopping to scarpe the bowl as needed.  Stir in almond and vanilla extract.  Pour one third of batter into a greased and floured 10 inch tube pan.  Dollop 8 rounded tsps of strawberry glaze over batter and swirl with a knife or wooden skewer.  Repeat proceedure once.  then use remaining third of batter to top cake.  Bake at 350 for 1 hr to 1hr 10 min or untila  wooden pick inserted comes out clean.  Cool in pan for 10 to 15 minutes then remove from pan and cool completely. 

From the Easter issue of Celebrate
Cinco Salad
3 cans of whole kernel yellow corn with red and green bell peppers, drained
1 can of black beans drained and rinshed
1 can of hot chili beans drained
1 can of diced tomatoes with mild diced chilis undrained
1/2 C chopped grean onion
2 tsp minced garlic
1/4 C extra light olive oil
1/4 C red wine vinegar
2 tsp of chili powder
1/2 tsp of salt

In a medium bowl, combine corn, beans, tomoatoes, green onion and garlic.  In a small bowl, conbine olive oil, vinegar, chili pwoder and salt.  Whisk to combine well.  Pour dressing over corn mixture.  Stir to comine well.  cover and refrigerate for 2 hours or overnight. 


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