BIZZY BAKES

I am excited about participating in Little Thumb s Up.  Each month, these is a chosen ingredient and we can link up as often as we have recipes with this ingredient .  Zoe from Bake for Happy Kid s and Doreen from my little favourite DIY have orgaznized this group. If you are interested, do link up your corn recipes.     W hen I saw this in Taste of Home, I knew I had to make it.  It has my favorite foods in it, I am more and more excited about having potato flakes in my kitchen.  I bought them to use as a coating and now, I find more and more ways, to add them to dishes.  I use them to thicken soups and add a little potato flavor.  It does not take a lot to accomplish this.  I spice them for a breading or mix them with taco chips or corn meal.  Kudos .  Loaded Cheddar Corn Potato Patties   ( adapted from Taste of Home) Ingredients : 2 cups mashed potato flakes 1/3 cup cornmeal 1/2 teaspoon garlic powder - f...

This came in an email from Food Network. I love eggs and it satisfying to know (I hope) eggs are more healthy than thought previously.   "The United States Department of Agriculture (USDA) announced that cholesterol levels in eggs are lower than previously thought. After reviewing the nutrient composition of standard large eggs, the USDA results show the average amount of cholesterol in one large egg is 185 mg, 14% lower than previously recorded. Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day. The USDA analysis also revealed that a single large egg now contains 64% more Vitamin D than last reported in 2002. Eggs are one of the few foods that are a naturally good source of Vitamin D, which plays an important role in calcium absorption, helping to form and maintain strong bones. The amount of protein in one large egg remains the same – 6 grams of protein or 13% of the recommended daily v...

Joy of Kosher had this for the recipe of the day, yesterday and since I did not have plans for dinner, I decided to take advantage of this intriguing recipe.  How often do we make pancakes from pasta? I made a lot of changes and in the end, I probably had a different recipe, completely.  I did not have olives, gruyere, green onions, tarragon Crispy  Pasta Cakes Ingredients : 2 cups (1/2 pound) Cooked spaghetti, cooled and chopped into 2-inch pieces 2 cups grated zucchini  2 cups baby spinach, chopped 3/4 cup cheese mixture (I think any cheese that melts would work) 1 small onion, diced 2 eggs, beaten 1 Tablespoon sorghum flour 1/4 teaspoon Kosher salt black pepper pepper to taste 1 tablespoon olive oil Method:  In a large mixing bowl, combine spaghetti, spinach, zucchini,  cheese, onion, egg and flour.  Season with salt and black pepper and set aside. Heat oil in a large non-stick pan over medium-high heat.   Scoop approxima...

       I have a pile of cooking magazines to read but I can't a moment time to read them.  When it comes time to select a recipe, I turn to a cookbook or the Internet, not a magazine.  I have been giving thought to the value of these mags. I am referring to the value for me based on how I use them.  I keep two or three on my kitchen table so when I have a cup of coffee or sit down to lunch, I can go through them.  I keep another one by my bed and it keeps me company, at night, if I am not reading a book.  Usually, I am reading that book.  Hubby and I are both readers and many the night, we both fall asleep with a book in hand. That leaves the magazines to be read in short spurts.  I see lots of recipes in them that I want to make.  Unless, I mark them, at that moment, I don't usually go back to them.  The permanence of a cookbook has me using them over and over.  Magazines don't have the same value.   ...

Looking back: This is captivating chicken from Foodie Baker. Rolls that look this good must be eaten immediately from Healthy Family Cooking Katie Kate makes a yummy and delicious pizza. Looking forward:

Better Homes and Gardens has a recipe, in this month's magazine for Spaghetti Squash with Tomatoes and Olives.  I had taken a quick look and missed the word squash.  There, I was with spaghetti boiling in the pot and I realized, my recipe had to change.  I did a pretty good "copycat" using the spaghetti and it was delicious.  It was so good, I want to try it with the spaghetti squash. Spaghetti Squash with Tomatoes and Olives  (adapted) Ingredients : 1 pou nd spaghetti 2 tablespoons olive oil 1 teaspoon minc ed garlic 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano (undrained)* 1/2 cup pimiento-stuffed green olives, coarsely chopped 1/3 cup golden raisins 2  ounces feta cheese, crumbled (1/2 cup) ground black pepper Method: I n a large saucepan heat oil over medium heat. Add garlic and cook 1 minute. Add tomatoes; bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened, stirring occasion...

 My husband loves soup, in the winter, to put it mildly.  Other than nut cake, he asks only for soup, any kind of soup.  I love to make soup so this is truly a labor of love.   I rarely cook with lentil and wasn't sure how well it would go over with hubby.  Indeed, it was a great success.   I added t he turkey to the recipe and in my opinion, this turned it, into a " souper soup".   Classic Lentil Soup  - adapted fr om Mark Bittman Makes: 4 servings   I ngredients: 1 cup dried lentils, washed and picked over 1 bay leaf Several sprigs fresh thyme or a few pinches dried 1 carrot, thin sliced 1 celery stalk, cut into 1/2-inch dice 4 cups vegetable stock or water, or more as needed Salt and freshly ground black pepper 2 tablespoons extra virgin olive oil 1 onion, chopped 1 teaspoon minced garlic 1 1/2 cups sli vered tur key  Met...

This is a combo cake which means, I borrowed a little from here and a little from there to make it.  My husband gave it an A so I thank the various recipes that brought me to this point. Pecan Coffee Cake Ingredients : 2  eggs 1 cup coconut milk 3 cups gluten-free flour mixture 1 1/2 cup sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup Canola oil 2/3 cup chopped pecans Topping: 1 cup gluten-free flour 1/2 cup sugar 1 tablespoon cinnamon 1/2 cup chopped pecans 2 tablespoons oil or until moist 1 teaspoon vanilla extract   Method: Preheat oven to 350 degrees.  Grease grease a 13 x 9 inch baking dish.  Beat eggs and coconut milk in a small bowl.  Set aside Combine flour, sugar, baking powder, and salt.  Stir in oil. stir in egg mixture, beating until just combined. Pour batter into prepared pan, sprinkle with topping. bake for 45-50 minutes. Looking back: Couponing and Cooking made this perfect salad which I would love to hav...

  I apologize for not getting the Recipe Box online, last week.  I am making a wedding for my daughter, at the end of the month, and until then, I am going to do my best, to post daily.  I hope you will understand if I use some other ideas for the daily post. Help me out by sharing some of your first recipes for 2013 or last ones for 2012.

It is Chanukah and it is traditional to eat fried foods.  The custom of eating fried foods is in remembrance of the miracle of Chanukah, which is centered around oil (one cruse lasting for eight days). Latkes (fried potato pancakes) are traditional, topped with applesauce or sour cream, but there are all kinds of vegetable pancakes that are also delicious. Jelly doughnuts are also popular during this holiday. I decided to go the healthy route and followed Ellie Krieger's baked latke recipe and also made three of them in a skillet.  We had the best of both worlds, mostly baked with a naught y bite of fried pancakes. I like the idea of including zucchini.  I have made potato latkes with carrots in the past, also.  I did alter the amounts used in the recipe and since we finished them up, I did a good job.  On the other hand, hubby tends to finish whatever is there.  Skinny men can get away with it. I made this before and fortunately and I had t...

Come and join me in spinach heaven, a place where spinach is king.  I have made a number of recipes with spinach, the past week as well as this one.  I, particularly like this recipe but I frown at what it was called at Allrecipes .  The title was Spinach Brownies and these are nothing like brownies, even savory ones.  This makes a good casserole or kugel. It is creamy and has a lovely spinach taste, altered by the cheese.  Spinach Casserole (adapted from Allrecipes ) Ingredients: 1 (10 ounce) package frozen spinach, 1 cup gluten-free flour mixture (Bob's Red Mill) 1/4 teaspoon salt 1 teaspoon baking powder 2 eggs 1 cup milk 1/4 cup olive oil 1 onion, chopped 1 (8 ounce) package shredded Mexican cheese combo Method Preheat oven to 375 degrees F . Lightly grease a round or square casserole. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lowe...

  There is this small cookbook called The Complete Yom Tov Cookbook which has a number of good recipes.  Yom means Day and Tov means Good.  Good day and for the Jewish people Yom Tov refers to a holiday.  The recipes, in this book are meant to be used in three of our major holidays. I was looking through it, since I hadn't used it, in a while.  Hubby wanted a cake, easy to cut and neat to eat.  The cinnamon cake sounded right to me.  I have mentioned before, hubby likes plain cakes, especially with nuts.  They are not necessarily exciting to make but they are usually easy to put together.  I lose some of the creativity while I do save time. C innamon Cake Ingredients: 3 eggs 1 1/2 cups sugar 3/4 cup oil 1 teaspoon vanilla extract 3/4 cup orange juice 2 1/2 cups flour 3 teaspoons baking power 1/4 teaspoon salt   Crumb Topping 1/2 cup brown sugar 2 teaspoons cinnamon 1 tablespoon margarine 2 teaspoons flour 1/3 cup waln...

Taken in the dark in blackout  I decided to post another of Miriam's recipes here since I was setting up the Recipe Box, this morning, and wanted a delicious dish.  This was creamy and for those of you who are gluten-free, it fits the bill. Again, I am going to list only the ingredients.  Below is the recipe for the sauteed spinach. Pasta of choice (I used shells) 1/2 cup butter (I used less - I rarely use butter so I chose to put in two tablespoons instead the amount given - I would guess, it would have been better with all of the butter) milk garlic cloves Parmesan Cream cheese (I said it was creamy.) salt and pepper sauteed spinach Sauteed Spinach ( adapted) 5 cups fresh baby spinach 1/4 cup olive oil 1/2 teaspoon minced garlic salt and pepper to taste In a large skillet, over medium heat, cook all ingredients together, stirring frequently, until spinach is just wilted. Thanks to Miriam of Meatless Meals for Meat Eaters. Now for the Recipe ...