Tortellini Salad

Tortellini Salad
(File Photo)

Like so many of you, my friends, I've been cooking up a storm!  As you can see, I have not had a chance to blog lately.  So, taking a current photo of food is... well... a dream.  I had a little bit of Baking Powder left and this week like magic, I have it.  What a different "new norm"!  I realize you have been finding the same situations at any time during the week.  People are cooking and/ or learning to cook! 

Hopefully, if we all wear our masks and use precautions things will change again to a more comfortable norm. 

One day last week we enjoyed Tortellini Salad as a side dish at dinner.  There was a bag of frozen tri-colored tortellini waiting in the freezer.  Waiting for me to prepare it!  It's one of my favorite pasta salads in the warmer months.  There is something great about biting into a cheese filled Tortellini that's surrounded by Italian Dressing.  The seasonings from the dressing just coat each little Tortellini!  Did I mention it is easy to prepare?  It is!  Very easy!

Sometimes, I add black olives, whole or sliced to this pasta salad.  They are optional.    

Tortellini Salad  

Ingredients:   
(1) 12 ounce bag Frozen Cheese Tortellini- may be lesser quantity
Italian Salad Dressing
Parsley Flakes
Garlic Powder

Method:

1. Prepare Tortellini following directions on bag. 
2. Drain, rinse with cold water.  Drain again.
3. Place in bowl.
4. Add about 1/2 Cup Italian Salad Dressing, combine.
5. Add desired amount of Parsley Flakes and Garlic Powder.
6. Cover and refrigerate overnight or for at least 6 hours.
7. Before serving, stir.  Add a little more Italian Dressing if needed.

It is that easy!  If you don't have the tortellini in your freezer, remember this recipe to prepare another time in the coming months!

Enjoy!
Yummy!

~Peach Freezer Jam~

Peach Freezer Jam

In the spring I'd read in our local newspaper that the MA Peach crop would not be good.  In fact, it would probably not exist this year!  What, no way!  That was an eye opener to me!  Our local peaches make the best Peach Freezer Jam.  O.K., decades ago I used nectarines rather than peaches, but Peach Freezer Jam is my hubby's fave jam.  Skip forward to last week.  I called the local orchard hopefully thinking that just maybe there were a few peaches this year.  No such luck for local peaches, but they were selling New Jersey peaches.  Yes, yes, yes!  The New Jersey peaches saved the day for me!

After purchasing them, the next step was placing the peaches in brown paper lunch bags (closing the tops) to ripen on my kitchen counter- 3 per bag.  It took about 3- 4 days for my kitchen to have an aroma of peaches.  After opening the bags, they were stored in the fridge.  I could prep the jam!

Yesterday, I was ready.  I read through my Helpful Hints for making Freezer Jam & found the needed supplies.  Click here for Helpful Hints.  The directions for preparing the Freezer Jam are located inside the box of Certo.  Follow the directions, exactly!

The first step was preparing the Peaches. 

To remove Peach skins:

1. Bring a pot of cold water to Simmer on the stove.  
2. Carefully, using a slotted spoon, place each peach in the pot for about 45 seconds. (1- 2 at a time.)
3. Then with the slotted spoon, remove to a paper towel lined plate.  
4. After the fruit cools, the skins are easy to remove.  

***A potato masher is a useful utensil when crushing the fruit.

After filling the 1 Cup containers with the jam & snapping on the lid, each container was labeled/ dated.  They sat undisturbed on our Dining Room table for the required 24 hours.  This afternoon the containers found a home in our freezer.

As you can see in the above photo, I've used these 1 Cup containers before for jams.  My favorite shape is a circular shape, but they are no longer produced by Ziploc.  This year my reused containers have a colorful blue label.

Three Cheers for New Jersey Peaches!!!

Do you prep & store Freezer Jams?  They are just the best!  So much better than the commercial jams, too!

Enjoy!
Yummy!

         

Irish Soda Bread!

Irish Soda Bread
(File Photo)

It's Irish Soda Bread time of year!  The bread enjoyed during St. Patrick's Day week that's loaded with Raisins!  I make it using 1 stick of Butter & 1 cup of Buttermilk!  What a great treat and it's so easy!  Really!  Surprise your family this year if you never have before by baking this yummy bread!  No need to purchase one.

Another name for this tasty bread is Spotted Dog.  Every year at this time I now share my very happy memory of me locating this recipe. In my fridge was an opened container of Buttermilk.  I was googling for an Irish Soda Bread recipe & located a blog, Charli and Me written by Carol.  Much to my happiness I saw what I had been searching for.

Originally the recipe is from the Will O'Glenn Irish Bed and Breakfast in Michigan with Mrs. Biddy Gahan sharing it.  Carol then shared it on her blog.  Every year at this time the low fat Buttermilk & unsalted Butter are in my fridge- waiting, along with a canister of Raisins in my pantry.  

Below are a few hints that I've learned to bake a great Irish Soda Bread:

• One year I was working too quickly & melted the Butter in error.  After it cooled, I added the melted/ cooled Butter to the dry ingredients and discovered that the dough was easier to work with.  Now I always melt/ cool the Butter.

•  I have a gas oven and my baking time is 10- 15 minutes more than the original recipe.  The extra time is included in my recipe below.

• Before working with the dough by hand rub a little butter on your hands.  The sticky dough will not stick to your hands. 

 

Irish Soda Bread ready for oven!
(File Photo)

 
Irish Soda Bread
Oven:  400°F, then lowered to 375°F
Total baking time:  40- 45 Minutes

Ingredients:
1 and 1/2 Cups Raisins
1 Cup boiling Water
*  *  *
1 stick Butter - I use unsalted.
2 and 1/2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
5 Tablespoons Sugar
1 Cup Buttermilk, can be low fat/fat free

Directions:

1. Preheat oven to 400°F.
2. Spray a 8" or 9 " Pyrex Pie Plate with PAM.
3. In a small bowl combine Raisins and boiling Water.  Let sit while preparing dough.
4. Melt Butter.  Cool.
5. In larger bowl, combine Flour, Baking Soda, Baking Powder & Sugar.
6. Add melted Butter to dry ingredients, stir in.
7. Add Buttermilk, stir.
8. Add drained Raisins, stir.
9. Shape into a ball after placing dough into pie plate.  Dough will be sticky.
10. Bake 15 Minutes at 400°F.
11. Lower oven to 375°F.  Bake 25- 30 Minutes longer.
12. Remove the bread from pie plate after using cake tester or toothpick to test for done and cool on rack.
13. Cool. 
14. Wait at least 5 hours before cutting into slices and eating.

After cutting the bread into slices, I then place it in two sealed Ziploc Bags.  A half slice of Irish Soda Bread is a very tasty treat.  Heated for a few seconds in the microwave is oh, so good, too!

The extra slices do freeze well.  It's always a great treat to find a package in the freezer the following week!

Enjoy!
Yummy!

Happy St. Patrick's Day!!!       

"Welcome Bag" Cookies!

Sour Cream Sugar Cookies cooling!

A beautiful day, loving family members/ close friends, happy guests, a meaningful ceremony, delicious food.  These are some of dreams on the "wish list" for Brides & Grooms as they prepare for their wedding day.  My son's & daughter- in- law's wishes did come true when they were married a little more than 2 months ago!

They wanted their guests to feel very special and also very welcomed during the weekend!  They did succeed!  A Welcome Bag was waiting at the hotels where the overnight guests were staying.  This was a very thoughtful gift and it was also a gift that was new to me.  Each bag with a cute logo contained bottled water & munchies.

After I learned about the Welcome Bags, I knew that I wanted to add a tidbit for the happy guests who would be celebrating a very special occasion.  Suddenly it came to me!  Cookies, specifically
Sour Cream Sugar Cookies!  These rolled out/ cut out cookies are definitely a family fave and they would be a great surprise!  They are my holiday cookies! 

My Heart and my Bell cookie cutters were located quickly!  The wedding colors were Purple + Sage, so Lavender & Green colored sugars were purchased for the bells along with plastic bags & ties.  The Red colored sugar I already had  for the Hearts!  Fat Free Sour Cream, Low Salt Butter, Sugar & Flour were placed on my grocery list.  These cookies were baked 3 weeks before the wonderful wedding & placed in our freezer until needed.

Sour Cream Sugar Cookies are a 2 day process.  I prepared 4 batches of batter - each separately and placed in my fridge overnight.  The next day 250 rolled, cut- out cookies were baked.  After they cooled, stacks of cookies were carefully placed into Gallon Sized Ziploc Freezer bags.  Then they were placed very carefully on a shelf in our large freezer.

The day before we drove to upstate NY for the beautiful wedding, the cookies were defrosted.  Each cute cookie bag contained 1 decorated cut out Heart + 1 Bell per person.  These soft, light, yummy cookies were for a very special couple & their guests!

For those of you who have a special family member or friend who will be getting married, bake these delicious cookies to place in the Welcome Bags!  They are definitely a yummy treat!  There is nothing like a homemade Sugar Cookie!  The Sour Cream makes it very light.  This is my fave Sugar Cookie!

Packaged & ready for the "Welcome Bags"!

***Note:  1 batch required 1/2 hour to prepare the dough.  1 batch required 1 hour to roll out/ cut out & bake the next day.  The recipe for 1 batch is below along with a printable recipe card.

Sour Cream Sugar Cookies
     printable recipe card (click here)

Oven:  375°F
Yield:  About 5 dozen, depending on size

Ingredients:
4 Cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1 Cup unsalted Butter, softened
1 and 1/2 Cups Sugar
1 Egg
1/2 Cup Sour Cream (can be Fat Free)
1 teaspoon Vanilla Extract

Colored Sugars for Decorating
Cookie Cutters

Method:

Day 1-

1. In large bowl with electric mixer beat Butter and Sugar until light and fluffy. 
2. Add Egg, beat.
3. Add in Baking Powder, Baking Soda, Salt and Nutmeg. 
4. While beating on Low, slowly add Flour, 1 Cup at a time. 
5. Add in Vanilla and Sour Cream. Beat on Medium until well combined. Dough will be stiff. 
6. Remove dough from bowl and place on plastic wrap, wrap dough.
7. Place wrapped dough on aluminum foil and wrap well.
8. Refrigerate overnight.  

 Day 2-

1. Preheat oven to 375°F.
2. Unwrap dough and cut into four parts. 
3. On well floured surface, roll dough to 1/4" thickness. Use cookie cutters.
4. Place cookies on pan/ sheet 1" apart. (Maybe 12 cookies to a sheet.) 
5. Sprinkle with colored sugars. 
6. Bake 10 - 11 Minutes. Bottom of cookies will be a light golden brown. 
7. Remove with spatula to wire cooling racks.  
8. When cool store in airtight containers.

***My very thoughtful hubby definitely helped on baking day!!!  Four hands worked twice as fast with an oven door opening & closing every 11 minutes!   :)

The 4 batches of Sour Cream Sugar Cookies were cooled & a few hours later packaged in freezer bags.  Into our large freezer they were placed.

Yes, they were a delicious treat for all of the over night guests, including our family!  :)

We all Enjoyed!
Yummy!

          

Peach Freezer Jam

Getting ready!

Life is just peachy!  Local fruit - yum!  We enjoyed fresh strawberries, then blueberries and now the locally grown peaches!  With each delicious fruit, our year's supply of Freezer Jam found its place on my dining room table "doing its thing" for the 24 hour time period.  Then, the Ziploc containers of Jam were placed on the top shelf in our large freezer. 

Fresh peaches are yummy!  Peach Jam is definitely a treat!  Peach Freezer Jam - so good!  This jam always takes a bit more time to prepare.  The peach skins are not included in the jam.  After rinsing the ripe fruit under cold running water, the skins need to be removed.  The easiest method to do this is to place each piece of fruit in simmering hot water for about 35 seconds.  Remove from water and drain.

When cool enough to handle, the skins will peel off easily (after being pierced).  Then, remove the pit.  Mash the fruit and then measure needed amount and place in a large bowl and continue following the directions found inside the package of Certo (liquid fruit pectin).

Homemade Freezer Jam is just the best!  Whenever I make a batch I always read the notes that I've shared with all of you (click here for notes) and I also reread & follow the Directions (exactly) found inside a box of Certo (liquid fruit pectin).  As I've shared before, in my younger years I made the cook over a hot stove in the heat of summer Jam.  However, one year after reading the directions for Freezer Jam in the package of Certo, I made a batch of Strawberry Freezer Jam.  It was so yummy, that I made the Blueberry Freezer Jam when the local blueberries were available.  Now, it's my kind of jam! 

Peach Freezer Jam may take longer to prepare than the Strawberry or the Blueberry varieties, but it also tastes great - especially during the harsh cold icy winter months!

Do you make Freezer Jam?

Enjoy!
Yummy!

      

~Blueberry Freezer Jam~

The 24 Hour Time Period

Seeing blue!  Oh, the local blueberries, that is!  Yesterday afternoon, we took the annual drive out to Calabrese Farms in Southwick, MA to purchase the ripe, yummy, dark blue fruit at their farm stand.  Every year I purchase the year's supply from them and prep the the fresh berries for our large freezer.  As with strawberries gone are the days when "pick your own" is my preferred method of getting my supply to freeze for pancakes and other tasty faves.  Also, to make make jam.  Definitely Freezer Jam!  With our 90° + weather, it's the only jam to make.

Later yesterday afternoon the Ziploc Freezer Bags each containing 2 cups of the sweet fruit found their place in our freezer.  There is a quart of these delicious berries remaining in our fridge - for cereal, for fruit salads and for snacking!  Yum!
 

Packaged Blueberries!

This afternoon my agenda was 2 batches of Blueberry Freezer Jam.  The directions are found inside the CERTO box.  CERTO (Liquid Fruit Pectin), Lemon Juice, Sugar and Blueberries are needed along with the freezer containers.  My containers of choice are Ziploc 1 cup Freezer Containers. 

***I always have 1 extra container ready to use when pouring the liquid mixture into the cups.       

Follow the directions exactly when making this easy and yummy jam!   Only 1 batch is prepared at a time.  Today, I made 2 batches - each separately.  The containers are labelled and sitting on our Dining Room table - basically taking care of themselves.  After the 24 hour period, the containers will be placed in our freezer.  Yes, the time is also labelled.  :) 

Freezer Jam is very easy to prepare and tastes totally great!  Do you prepare this in the summer when the fruit is available? 

Enjoy!
Yummy!

         

~Strawberry Freezer Jam~

Strawberry Freezer Jam

T'is the season for ... local strawberries! Double Yum!  It's a great tradition - driving to Meadowbrook Farm in East Longmeadow to purchase a flat (8 qts.) + a couple more quarts of the sweet, delicious fresh local berries!  Gone are the days of "picking your own" in the fields, for me.  It's so much easier to purchase the fragrant nutritious fruit at the farm and then go forward with the plan.  :)

On Monday the strawberries were purchased.  Yes, there is more to the story!  In the afternoon my kitchen became a production line.  The berry stems were removed and the yummy fruit was given a rinse in cold water.  After draining, each berry was cut into 2 or 3 slices and 2 Cups of the fruit was placed in Quart Ziploc Freezer Bags.  About 4 teaspoons of Sugar was added to the individual bags before sealing, labeling and then placing them in our large freezer.  They will be defrosted during the year - a great topping for Oatmeal Pancakes, ice cream or in a fruit salad.

Ready for the freezer!

Today, sitting on the Dining Room table were 2 batches of Strawberry Freezer Jam doing its thing - preparing itself! Yesterday, the 1 cup Ziploc Freezer containers were cleaned and the Certo, Lemon Juice & Sugar located.  My plans for the 2 quarts of strawberries in the fridge was starting.  I could see 2 batches of Freezer Jam in my future.

(File Photo)

Growing up my mom, sister & I always made the year's supply of jams when the local fruit was in season.  Those were the days of "sweating over a hot stove" and using paraffin wax.  Years later, I discovered the Freezer Jam recipe inside a Certo box.  It was my "Industrial Revolution" moment!  From that day on I make Freezer Jams in the summer.

After following the recipe in the Certo box, the filled covered containers sit undisturbed for 24 hours.  After the 24 hour time period into the freezer they go.  Very easy + very tasty all year long!

1 batch of Freezer Jam is prepared at a time!  Do not double the batch - prepare each separately.  Follow the directions exactly.

Click here for more of my hints.      

It's after 4 PM and now both batches of Strawberry Jam are in the freezer.  Woohoo!  Do you prepare this easy tasty Jam?

Enjoy!
Yummy!

    

Freezing Butternut Squash

It's been a day filled with raindrops, but who would guess?    Glancing out my kitchen window the bright Mums are lookin' good!  Last fall we cut them back and mulched them...hoping they would make a comeback. 

It's October and some of my family's fave autumn veggies had been purchased and I was prepping them for our large freezer.  Butternut Squash!  Yum!  A tradition that started with my family during my childhood was preparing the delicious orange colored squash to place in our freezer to defrost/reheat to enjoy all year- whenever we wanted.  Well, until the year's supply evaporated.  That happens quickly!  We grew our Squash in one of our large gardens.   

Yes, Butternut Squash chunks can be purchased in a grocery store's frozen food department, but the purchased box/package may contain a combo of various winter squash - not really tasty unless Brown Sugar is added.  We enjoy the local veggie and we do not need to add any additional brown sugar.

This past weekend a large box of Butternut Squash was purchased at Meadowbrook Farm in East Longmeadow, MA.  After cutting off the skin of the veggie and steaming the chunks, it is mashed and then the yummy veggie is packed into 1- Quart Ziploc Freezer Bags.  Label and freeze.

Last year I posted the complete instructions:  Prepping Butternut Squash to Freeze

Butternut Squash Chunks
(File Photo)

It's worth the small amount of time and effort to prep and freeze this delicious vegetable.  The day before Thanksgiving Day, 2 packages are placed in my fridge to defrost.  They are reheated and find their place on our dinner table. 

An added plus is that I substitute the Butternut Squash for Pumpkin in recipes that call for Pumpkin.  Do you use this substitution?   

Yummy!
Enjoy!

   

     

Fall Flowers!

Michaels Arts & Crafts Store is definitely one of my favorite places.  Whenever I realize that a new seasonal table arrangement or door decoration is needed, Michaels is my destination.  I enjoy arranging silk flowers.  It's a fun hobby to take the purchased floral stems, cut the selected flower/flowers to a desired length and place the stem ends into a foam block that has been glued inside the bottom of a container.  One placed here, another there.  There is no time limit and I find it quite relaxing.    

About two weeks ago when I shopped, it was a tad more fun to wander in the front aisles of Michaels, because all of the floral stems were discounted 50%.  Yes, definitely I knew this before my car left our driveway.  Purchasing an item on sale is the way to go.  That is my belief with most items, unless it is needed pronto.    

After Thanksgiving last year I did take advantage of the Michaels specials on containers/baskets.  The fall colored basket that I had chosen last year would be filled this fall with autumn colored flowers.

My DH takes care of the first step a day or two before I plan to start my new floral arrangement.  A foam block is cut & glued down inside the container.  Then, the highest flower's stem is cut (with wire cutters) and placed in the center and pushed down into the foam.  One additional flower is placed on each end of the container.  Those are the guidelines.  Turning the container/basket constantly while cutting & pressing the stems down, the project is completed.  Today's project took about an hour while the raindrops were falling.  :)  

Do you find hobby supplies at Michaels? 

Enjoy!

       

T’is the Season for Sherbet Punch!

August has arrived and we have had two or three typical days of summers past! Not every day, but they do pop up here in the Pioneer Valley with the heat and the humidity. If you are having a gathering and have invited guests of all ages, include a punch bowl filled with Sherbet Punch (click here). On a hot, humid, sunny day a cup of this quenching beverage hits the spot!

Sherbet Punch has 2 ingredients:

(3- 4) 1 Quart containers of Sherbet (choose one flavor)
Orange, Raspberry and Lime are tasty. My family likes Orange.

(5 – 6) Bottles of Diet 7-Up Soda (refrigerated)

The directions are easy:

1. In a large punch bowl place 1 Quart of Sherbet.
2. Pour (2) bottles of chilled Diet 7-Up in the punch bowl, pouring some over sherbet.
3. Stir a little to mix ingredients.
4. The result - a frothy top and softened sherbet. Mmmm!
5. Ladle into cups, adding some of the softened sherbet.
6. Replenish the Diet 7-Up and sherbet, as needed.

Sherbet Punch is so easy to make and it tastes so good!

Yummy!

Easy Cheesy Noodles - A Side Dish for Grilled Haddock

The warm sun is shining and the grass is growing here in the Pioneer Valley. Our outdoor grill was used at dinnertime this weekend preparing easy tasty main dishes of grilled fish. Many of you have also been grilling haddock and swordfish. What better time to enjoy them than when our local grocery store offers special sales for the current week?

One very simple, yet tasty side dish for grilled fish is Easy Cheesy Noodles. It is a favorite from my childhood. However, now I use “No Yolks” Extra Broad Noodles. Egg noodles can be substituted. I cook half of the package of the dry noodles when preparing this dish.

This yummy fare is very easy to prepare!

1. Cook the noodles (desired amount) according to the package directions.
2. After draining the cooked noodles, place them in the cooking pot.
3. Add 2 TBS. Butter/Margarine, a dash of pepper and stir.
4. Then add about 8 oz. Cottage Cheese to the hot noodles.
5. Stir and then cover until serving.
6. Reheating quickly before serving may be needed.

The cottage cheese will be quickly heated and some may melt.

***For a special taste use Onion & Chive Low Fat Cottage Cheese!

This side dish is so good it became a family favorite years ago. Have you tried it?

Enjoy!
Yummy!
JG