CAPRESE PASTA SALAD

At $8 a pound at Elephant's Delicatessen, this pasta salad was doing some damage on the wallet.  So simple and somehow toddler friendly, this has quickly become a favorite meal of AJ's.  And so simple and inexpensive, yet impressive, it has quickly become a favorite of mine on the potluck scene. 

Caprese Pasta Salad
Makes 15 servings

1 pound ditalini pasta
1 pound mozzarella
1.5 lb grape tomatoes
4 oz basil, chopped
Olive Oil
Salt
Pepper

Prepare ditalini pasta as directed.  While pasta is cooking, slice grape tomatoesand mozzarella into pieces similar in size. 

Mix pasta, tomatoes, mozzarella, and basil with olive oil until coated.  Add salt and pepper to taste.

KATHY'S CHILI

You know a recipe's a keeper when all your friends at dinner not only compliment you on the chili, but keep complimenting you on it all night!  I forgot how easy chili is to make and this is one of the easiest chili recipes out there.  Coming from my mother-in-law, I should have known!

Kathy’s Chili
Makes 12 servings

2 pounds ground beef
1 clove garlic, diced
2 large onions, chopped
2 cans diced tomatoes (15 oz)
2 cans tomato sauce (15 oz)
1.5 Tbs chili powder
2 Tbs sugar
1 Tbs salt
4 15 oz cans chili/pinto beans
1 tsp cayenne pepper (for extra hot)

Cook ground beef , onions, and garlic, until meat is brown and onion is tender. Drain grease.

In large pot, combine tomatoes, sauce, beans with juice, and seasonings. Heat to boiling. Reduce heat and simmer 2 hours uncovered. Simmer stirring occasionally, until desire consistency.

Serve with shredded cheddar cheese, sour cream, and Fritos

Note:  Feeling lazy or don't have the right spices?  Buy a packet of chili seasoning instead and skip the recipe seasonings.  This is great to make in bulk for large parties, or freezing some for later.

BRUNCH BRAID

Here's another one of those dishes that will impress guests and is easy to make.  It's a perfect side dish to any brunch. 

Brunch Braid

Makes 8 servings

12 oz pork sausage (1 package Jimmy Dean maple or sage flavored)

1/2 onion, chopped

1 cup mushrooms, chopped

1 garlic clove, minced

3 oz cream cheese

1.5 cups mozzarella cheese, shredded

2 tubes refrigerated crescent rolls

1 egg, lightly beaten

In a large skillet, cook the sausage, onions, mushrooms, and garlic.  Add cream cheese.  Cook and stir over low heat until cheese is melted; set aside.

On two separate greased baking sheets, unroll crescent dough and seal perforations.  Roll into a 12-in. x 10-in. rectangle.

Spoon sausage mixture to within 3 in. of long sides and 1 in of ends. Top with mozzarella cheese.  On each long side, cut 3/4-inch-wide strips 3 inched into center. Starting at one end, fold alternately strips at an angle, forming a braid.

Brush dough with egg. Bake at 350° for 20-25 minutes or until golden brown.

Note:  No rolling pin?  Use a glass, pop can, or wine bottle.  I've used all of those before and it works.

ROASTED ROSEMARY POTATOES

My mom put me in charge of this recipe for Christmas dinner.  Why?  Because it's easy and she didn't trust me with any of the other dishes?  Possibly.  No matter, it's my kind of cooking...

Roasted Rosemary Potatoes
Make 6 servings

15 red potatoes, halved or quartered
1/4 cup olive oil
1 Tbs fresh rosemary
1 tsp sea salt

Preheat oven to 350 degrees.

Mix potatoes, olive oil, rosemary, and sea salt.  Place on baking tray and bake 40 minutes, or until soft.  Finish with a broil to crisp them up if desired. 

Note:  Use different colored potatoes to mix it up.

GIANT CUPCAKE

Alison's 1st birthday arrived and I skipped the fondant cake idea. Not for lack of trying. I just didn't have enough red food gel to dye the fondant cherry red, to go with Alison's red dress, the red balloons, the red vases, the red candles, the red ribbon around the candle holders, the red ladybug stuffed animals, and well you get the idea.

Heaven forbid I should serve a pink cake with all that red! Instead, I opted for serving the red velvet cake I originally bought to decorate in fondant as is, with the simple white cheesecake frosting. Which of course coordinated with everything else. And for Alison, she got a giant cupcake for her smash cake. A smash cake that didn't get smashed so much because all she did was pick at it. Oh well, we tried.

Giant Cupcake

2 boxes cake mix

Vegetable oil

Eggs

Pam spray

1 can frosting

Preheat oven according to cake directions.  Coat molds with Pam spray. 

Fill cupcake base mold 1/2" from the top and bake for 10 minutes. 

After 10 minutes remove from oven and fill cupcake top mold 1/2" from the top.  Finish baking for 60 minutes. 

Cool for at least 15 minutes before removing cupcake halves.  Cool for at least 2 hours before assembling.

Chocolate Cupcake Shell

1 bag candy melts

Pam spray

Coat cupcake bottom mold with Pam spray. 

Follow directions on candy melts bag to melt. 

Coat cupcake bottom mold with melted candy melts.  Use a spatula to spread evenly, pushing it into grooves.   

Cool in refrigerator or freezer for about 20 minutes.  Remove from mold when set up.  Use a knife to clean up the edges if needed.

To assemble, place cupcake top back into the mold and level with a knife.  Place cupcake bottom into candy melt shell and push it into the shell snug.  Level the bottom against the shell. 

Ice the cupcake top, following the Instant Fondant Icing Recipe. 

Instant Fondant Icing

1lb dry fondant mix

1/3 cup water

1/4 cup butter, softened

Combine ingredients in saucepan and stir thoroughly, until fondant is dissolved and mixture is smooth.  Stir constantly over low heat.

Place upside down bowl on large plate.  Place cupcake top on upside down bowl.  Pour fondant icing over it from the tip of the cupcake, letting is coat the entire top, with excess dropping onto the plate. 

Immediately sprinkle any toppings on the fondant icing while it's wet. Once fondant icing starts to set, it won't hold any sprinkles to it.    

Let fondant icing fully set up before placing on the cupcake bottom.  To place halves together, coat cupcake bottom piece with 1/4 cup canned frosting on the cut side.  Place cupcake top onto the bottom. 

Note:  If fondant icing needs to be touched up, use a hot spatula or spoon to melt fondant and reshape.  Dry fondant mix can be found at cake decorating shops like, The Decorette.

CUSTARD FRENCH TOAST

At $8 a slice for their custard French toast, Cafe du Berry was easily ruining our weekly food budget.  So custardy, their French toast was unlike anything we'd ever had.  No need to eat it with a knife because it was so soft.  It was like eating dessert for breakfast.  So flavorful, the restaurant didn't serve syrup with it, and nobody ever asked for syrup.  Except for me. 

Cafe du Berry you will no longer ruin the budget.  And I will no longer be intimidated to ask for syrup.  Why?  Because I've figured out your recipe.  Or at least come very close to it!

Custard French Toast
Makes 6 servings

12 slices French bread (cut diagonally, 1 inch thick) or Texas Toast
3 T butter, melted
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 T vanilla extract
1/4 tsp salt
Powdered sugar
2 lemons
Maple Syrup

Layer bread into a 13-in. x 9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla, and melted butter; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking.

On a greased rimmed baking sheet or baking pan, lay bread down in a single layer.  Bake, uncovered, at 425° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool 10 minutes before serving.

Serve with powdered sugar, lemon wedges, and maple syrup.

Note:  This isn't your typical French toast.  It's custardy on the inside and almost has a stuffed appearance to it. 

CAULIFLOWER GRATIN

Everything tastes better with cheese. With two different vegetables smothered in cheese, this dish is perfect for kids. And adults who don't like vegetables.

Cauliflower Gratin

Makes 6 servings

1 head cauliflower or broccoli
1 T butter
2 tsp flour
1 cup milk
1/2 cup cheddar cheese, shredded
1/2 cup carrot or butternut squash puree
1 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese, grated

Preheat oven to 400 degrees. Bring a medium saucepan of water to boiling. Cut cauliflower into bite-size florets.

Blanch cauliflower for 2-3 minutes. It should be tender, yet still firm. Drain in colander and set aside.

In same saucepan melt butter. Whisk in flour and cook 1 minute over medium heat.

Slowly whisk in milk to prevent lumps from forming. bring to a boil. The mixture will begin to thicken. Cook 2-3 more minutes.

Reduce heat to low and add cheddar cheese, puree, salt, and pepper.

Add cauliflower to the cheese mixture and transfer to a greased 9" baking dish. Top with parmesan cheese.

Bake for 15 minutes, or until gratin is bubbly and top begins to brown.

Note: Broccoli can be used instead of cauliflower. Carrot/squash puree isn't a necessity in this recipe, but it's a great way to get in some extra veggies.

Carrot Puree- peel, trim, and cut carrots into 2-inch chunks. Steam for 10-12 minutes. Use a food processor or blender to puree into a smooth paste. Add a few teaspoons of water if necessary.

Squash Puree- roast unpeeled butternut squash halves, seeds removed, on a baking sheet in the oven at 400 degrees for 45-50 minutes, or poke with fork and microwave until soft. Scoop out flesh and puree.