Thanks Hilary

1 8 ounce package of wide egg noodles or you can use pasta ribbons.
1 1/2 pound of ground beef
3 cloves of garlic minced
1/2 teaspoon salt
1/2 teaspoon of pepper
1 26 ounce jar of spaghetti sauce
1 teaspoon Italian seasoning
1 10 ounce package of frozen chopped spinach, thawed and drained. I squeeze mine between paper towels to get all the excess water out.
2 cups of shredded Monterey jack cheese
1 1/2 cups of sour cream, I use light
1 large egg, lightly beaten
1 teaspoon garlic salt
1 1/2 cups shredded Parmesan cheese

Cook noodles according to package, drain and set aside. Cook beef and the next 3 ingredients in a large non-stick skillet over medium heat, stirring until beef crumbles and no longer pink. Drain off fat. Stir in spaghetti sauce and Italian seasoning. In a separate bowl combine spinach and next 4 ingredients. Fold in noodles. Spoon mixture into a lightly greased 13×9 inch baking dish. Sprinkle with half of the Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese
Bake at 350° for 30 minutes until bubbly and golden

Thanks Michelle

3 cans of fiesta corn – 14 ounce
2 ounces of chopped chilies
2 cups of Mayonnaise
2 cups of Mexican Shredded Cheese
1 cup of shredded Parmesan cheese

Combine all ingredients and bake at 350 for 45 minutes. Serve with tortilla chips

2 Cans of black beans (drained)
1 can chopped olives (small can)
1 can green chilies (small can)
1 can chopped jalapenos (small can)
1 jar of hot salsa
1 bag of shredded Mexican cheese

Mix all together and microwave for 5 minutes, stir and then microwave another 5 minutes or until cheese is melted.

( www.twitter.com/foodfanatics, http://www.DeniseVivaldo.com, and on Facebook) via a friend Laura ( http://laurasbestrecipes.com/).  The first thing I read was her Kwanzaa cake recipe regarding Sandra Lee, this article can be found on Huffington Post.  Even if you are not a “foodie” this article is not to be missed.  Very funny.

I don’t bake, o.k, so I bake a little but not much.  I really don’t like sweets and am not a big fan of chocolate.  I know a rare combination – female and no chocolate-  .  Every once in awhile I find something sweet that makes me go hummm, I might actually like that.  This is one of those times.

This is such an easy cake recipe, even I can make it!  The only thing I did differently was use store bought egg whites instead of separating my own eggs.  I can’t wait till peaches come in season so I can put those on top.  Actually thought of cutting the cake in half, digging an trench and filling with whip cream and strawberries or peaches or kiwi.  Have not tried that yet, but come summer time I will.

Trust me, this is the easiest cake you will ever make.  Definitely a keeper or as I say in my house “a go to recipe”

Thank you Denise for letting me share this.

www.foodfanaticsunwashed.com

Made with Love

The hardest part of making this cake is separating the eggs. Save the yolks for scrambled eggs or freeze them in an air-tight container for another baking project. Use a stand mixer and it only takes minutes to make this heavenly cake.

1 cup sifted cake flour
1 1/2 cups sugar
1 1/2 cups egg whites (about 12 eggs from 1968, about 7 large eggs today)
1 1/2 tsp cream of tartar (or sub equal amount lemon juice or white vinegar)
1/2 tsp salt
1 tsp vanilla (or almond extract)

Sift flour and 3/4 cup sugar together.

Beat egg whites until foamy; add cream of tartar, salt, and vanilla, beat until mixture begins to hold its shape. Gradually add remaining 3/4 cup sugar and beat until mixture is very stiff and glossy. Sift dry ingredients onto egg whites, a little at a time, and carefully fold in until well blended.

Spoon into ungreased 10-inch tube pan and run knife through mixture to break up any large air holes. Bake in preheated slow oven (325 degrees F) for about 55 minutes to 1 hour.

Invert pan on cake rack until completely cooled. Remove from pan, gently loosening edges with a thin knife if necessary.

Serve as it is or with fresh whipped cream and strawberries.

Adapted from “Cherry Angel-Food Cake” Woman’s Day Encyclopedia of Cookery Vol. 2 – 1967

I am lucky enough to know David from school in Mendocino where we both grew up.  He is an amazing cook, but even more than that an incredible person.  I love this video because it shows you just how simple it is to make something so delicious. 

Incredibly simple yet so good.  I was lucky enough to receive 3 sample jars of David’s spices and they are all wonderful.  David’s web site is the first link the recipe is the second.

http://www.youtube.com/watch?v=bRUHZgkRiDg

Great piece in Huffington Post today featuring my (for 30 years!!) good friend Laura Levy and her influential food blog, one of the very top in US:

http://www.facebook.com/laurasrecipes

which she uses not just to share recipes, but to help in a big way many charitable causes.
Proud of you!!!

http://www.huffingtonpost.com/2morrowknight/16-chefs-on-twitter_b_713600.html

Chinese Pork Egg Rolls

I love these.  I have so many variations of how to make these, but so far this is one of my favorites.  The best part is that they are easy to make

1 1/2 ground pork

3 Tablespoon soy sauce

1 teaspoon cornstarch

1/2 teaspoon sugar

2 teaspoon toasted sesame oil or just plain sesame oil will work too

1 Tablespoon Oyster sauce

10 ounces of shredded cabbage

1 cup of shredded carrots

8 dried Chinese mushrooms (shiitake). Soak in hot water till soft about 20-30 minutes

Cooking spray

3 cloves of garlic minced

1 1/2 teaspoons of fresh ginger grated or you can use the chopped in the jar

1 Tablespoon rice wine

2 packages of Spring roll/Egg roll wrappers

Oil for frying

Marinate the ground pork with 1 Tablespoon of the Soy, 1 teaspoon of the sesame oil, cornstarch, oyster sauce and sugar for 15 minutes at room temperature.

Shred the cabbage and the carrots and slice the mushrooms into thin strips – stems discarded

In a large frying pan spray with cooking spray and heat until hot.  Add the garlic and ginger and cook about 30 seconds.  Add the marinated pork mixture and cook till no longer pink.  Add the carrots and mushrooms and cook about 5 min then add the cabbage cook till just soft.  Add the rice wine, remaining soy and sesame oil.  Cook for about another 1 or 2 minutes.  On a baking sheet lined with paper towels spread the filling to cool and let the paper towels soak up any excess moisture.  When filling is cool you are ready to wrap.  Follow instruction on package for how to roll your egg roll.  Do Not Over Stuff!  About 2 Tablespoons of filling per wrapper.  Fill frying pan with about 1 cup of oil and heat till hot cook egg rolls on each side for about 2 minutes, or golden brown.  Make sure the oil is hot or the egg rolls will soak up too much oil and be greasy.

Spicy stuffed Chicken

Something really easy and really good.  Lots of flavor with no fuss

4 large boneless chicken breast

4 ounces of cream cheese

2 Serrano peppers seeded and chopped or you may use jalapeno

1/2 teaspoon of cumin

1 4 ounce can of whole green chiles

12 slices of Monterey Jack cheese

Combine cream cheese peppers and cumin in a small bowl.  Slice a pocket in each chicken breast.  Place an even amount of the cream cheese mixture in each chicken breast.  Top each piece of chicken with a sliced whole green chile, the chile should cover the piece of chicken.  Bake for about 25 minutes in a 350° oven.  Place 3 pieces of cheese on each piece of chicken and cook for about another 5 minutes.

If you really like it spicy replace the Monterey Jack for Pepper Jack!

Chipotle pepper Mashed Potatoes

Just a twist on a family favorite! 

6 large Russet or Red potatoes peeled and cut into 1/2 in pieces 

4 Tablespoons of butter 

4 ounces of Cream cheese 

1 Can of Chipotle peppers in adobo sauce 

1/2 cup of milk 

Place potatoes in a large pot with 6 cups of water and cook till fork tender.  When the potatoes are done drain in a colender, do not rinse.  In same pot add the butter and cream cheese.  Chop 2 of the chipotle peppers and add to pan.  With hand masher or electric mixer and being mashing potatoes.  Add 1 Tablespoon of adobo sauce from the peppers and slowly add 1/2 cup of milk.  Mix until blended.  Enjoy

Coconut Shrimp

Was looking at my bottle of Malibu Coconut rum the other day and thought hummmm I have an idea.  Hope you like it.

2 pounds of shrimp peeled and deveined
1/3 cup of coconut rum
2 Tablespoons of brown sugar
1/2 to 1 teaspoon red pepper flakes – optional
2 Tablespoons fresh ginger grated
2 Tablespoons fresh lime juice
1 teaspoon lime zest
2 Tablespoons soy sauce
4 cloves of garlic minced

Marinate 30 minutes and place on skewers if you want to grill them. I sprayed a non-stick pan with pam and cooked them over a medium to high heat till just pink. For more coconut you could put them in a bag after marinating them and coat with coconut flakes. I would not cook on grill if you do this. but you could put them on a foil lined pan, mist with an olive oil sprayer or spray with pam and back at 350 for about 10 min. Never over cook shrimp you always want it to be just pink.