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Friday, December 18, 2009

SUPER-SIMPLE PUMPKIN TIRAMISU



Never heard of Tiramisu? Well lets see where do I start,Tiramisu - Pronounced tih-ruh-mee-SOO. Literally translated it means "pick me up" or "carry me up". It is an Italian dessert that is sometimes called an Italian trifle, although it has a much lighter texture than a regular trifle.

Tiramisu is composed of a sponge cake or ladyfingers soaked in a mixture of coffee (espresso) and brandy, then layered with a mixture of zabaglione and mascarpone.

Once assembled the Tiramisu is refrigerated for several hours so the flavors can mingle. Garnished with whipped cream, cocoa powder and sometimes cinnamon it makes a spectacular dessert.
Now finally, imagine that you have delicate white wings and are sitting on a fluffy cloud. You are experiencing the greatest dessert ecstasy of your life. You are in Heaven, and Heaven is in your mouth! Thats TIRAMISU!!

But today we are not going to make ordinary Tiramisu, no today we will make Pumpkin Tiramisu. Think of pumpkin mousse kissed with spiced rum, no scratch that lets think lighter. Imagine this very light almost-like-pumpkin-flavored-whipped-cream concoction on lady finger pastry soaked (no, more like "kissed") by Captain Morgan himself. Got that? Light, creamy, smooth lady fingers, the rich aroma of Captain Morgan spiced Rum? Okay now that I have your attention lets lets make this super simple pumpkin TIRAMISU.

THIS NEEDS TO SET UP OVERNIGHT, SO START ONE DAY AHEAD.

Beat 1 and 1/2 cups chilled whipping cream and 3/4 cup sugar until peaks form.

Add one 8 oz container mascarpone cheese, one 15 ounce can pure pumpkin, and 3/4 teaspoon pumpkin pie spice, beat just until filling is smooth.
Line bottom of 9 inch diameter springform pan with 2 3/4 inch high sides with one 3 ounce package of ladyfingers, overlapping and crowding to fit. Sprinkle generously with spiced rum spread half of filling over ladyfingers.
Repeat with one 3 ounce package of halved ladyfingers and more rum be generous the lady fingers will soak it up!
And top with remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold run knife around inside edge of pan. Release pan sides and sprinkle with 2 ounces crushed amaretti cookies.
If you have a hard time finding mascarpone cheese
as a substitute combine 1 package 8 0z cream cheese, 1/4 cup sour cream and 2 tablespoons whipping cream, mix until blended and fluffy.
Enjoy
Allison
allisonskitchen.blogspot.com

Tuesday, December 8, 2009

ALMOND CRANBERRY BISCOTTI



My husband and son love biscotti, I've never made it before so I thought I would give it a try. I found a recipe for almond biscotti in a old Womans Day magazine and I added a few of my own touches. If I would have known how easy this was I would have made it along time ago. This is definitely a keeper.

2 large eggs
1/2 cup granulated sugar
1/2 cup oil
1 T almond extract
1 1/2 tsp baking powder
1 1/2 cups All purpose flour
3/4 cup sliced almonds, toasted and cooled
1/4 cup crasins
Decoration confectioner's sugar

1. Heat oven to 350. Coat a baking sheet with nonstick spray.

2. Vigorously whisk eggs,sugar,oil, and extract in a large bowl until blended. stir in baking powder, then flour until combined. Stir in almonds and crasins

3. Spoon a third of the dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) I found a large spoon worked better. form dough into an 11x2 in-strip. Repeat with remaining dough, making 2 more strips Place about 1 1/2 inch apart on the baking sheet( Don't panic if the dough starts spreading together just push them apart with your spoon.)

4. Bake 20 to 23 min or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 min. then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into 1/2 in. thick slices. Lay slices flat on baking sheet.

5. Bake 12 to 15 min. turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. if desired, dust with confectioners sugar before serving.

Store airtight at cool room temperature up to two weeks or freeze up to two months.
These freeze beautifully so you may want to double the recipe.
Enjoy with tea or coffee.
Enjoy!
Allison
allisonskitchen.blogspot.com

3.

Saturday, November 21, 2009

Sweet Potato Gnocchi with Brown Butter and Sage




I was watching the Food Network the other evening and I saw Giada make Sweet Potato Gnocchi so I wrote the recipe down and today I thought I would check online to make sure I didn't miss anything.
I was reading the reviews and it sure sounded great but the reviews weren't so hot..I was planing to make this for Thanksgiving this year.So I decided to come up with my own recipe for gnocchi and try it out before Thanksgiving.
I never made gnocchi before but this turned out real good. and the brown butter sage sauce was great.
1 large Sweet Pot cooked and mashed to make 1 cup
1/2 tsp salt
1/8 tsp pepper
1/2 tsp cinnamon
dash of olive oil
1 egg yolk
1/2 cup flour to start then keep adding flour as needed to make a soft dough.
Serves 2

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of Chicken stock to boil; Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
To Make Sauce:
1/2 stick unsalted butter
3 Tab chopped fresh sage
about 1/8 tsp cinnamon
salt and pepper

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper and cinnamon.
pour gnocchi into pretty bowl pour butter over and enjoy! if you made gnocchi earlier lightly saute with a little butter to warm up then toss with brown sage butter.
Enjoy!
Allison
Allisonskitchen.blogspot.com
Sorry about that first picture I had to take it with my phone, I need to charge my camera.

Friday, November 20, 2009

SCALLOPED POTATO AND HAM RECIPE



Ingredients:
4 cups italian béchamel sauce (white sauce)
3 cups cooked ham, cubed
1 cup cup onions, chopped
1 cup green peppers, chopped
1/2 cup cheddar cheese, shredded
5 cups potatoes, peeled, sliced 1/8-inch thick

Preparation:

Preheat oven to 175 C (350 F).
Combine italian béchamel sauce (white sauce) with ham, onion, green pepper, cheese and potatoes. Stir gently.
Pour into a buttered 13 x 9 x 2 inch casserole dish. Cover the casserole with aluminum foil.
Bake for 30 minutes.
Uncover and continue baking for 1 hour.
Enjoy
Allison
allisonskitchen.blogspot.com

Sunday, November 8, 2009

Copycat Papa John's Pizza Sauce


Hi everyone,
I'm blogging for the first time on my new computer, my other one died. This one is sooooo much faster, I guess the other one was dieing a slow death!
Any how I was going through some of my many emails (they really pile up when you can't get online) and my friend Ron Douglas author and chef of the Secret Recipe cook books sent me this recipe for Papa Johns Pizza sauce. So I wanted to share it with you.
Don't forget if you would like to order his book you can do so on my site just click on the cook book picture on the right of my blog.
Use this on your next homemade pizza or as a dipping sauce for
garlic bread.

1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Combine ingredients in a saucepan over medium heat. Bring to a
boil. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.
Here is a extra cooking tip for you.

Making Better Pizza Crusts:

Use high-gluten flour such as Pillsbury Bread Flour and Gold Medal
Better for Bread. Use 1 oz. dough portion or less per 1" pizza
diameter (for example, 7 oz. dough = 8" pizza). Store individual
raw dough portions dusted with flour in Ziploc bags in
refrigerator up to a week or in freezer up to a month. Bake on
pizza stone or pizza screen for crisper crust.
Well that's all for today.
Enjoy!
Allison
Allisonskitchen.blogspot.com

Friday, October 30, 2009

HAPPY HALLOWEEN !!!!!!!!!!!

HAVE A SAFE AND HAPPY HALLOWEEN AND EAT LOTS OF CANDY!!!!!!!
ALLISON
ALLISONSKITCHEN.BLOGSPOT.COM
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Monday, October 26, 2009

BAT WINGS


I saw this recipe on BHG and I made it last year These were a huge hit at the party! My picture did not turn out so this is the one BHG had on there site. I may make these again for the grand kids this week when they come over but I not sure yet.
Ingredients
20 chicken wings (3-1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
1 recipe Swamp Dip
Directions
1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.

2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Makes 20 appetizers.



Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

Enjoy!
Allison
Allisonskitchen.blogspot.com

Saturday, October 24, 2009

Graveyard Gravel Recipe


Graveyard Gravel Recipe: "Rated : Not yet rated
Rate and CommentPrep: 35 minutes
Chill: 2 hours
Cook: 5 minutes

save to recipe box
already saved
add to shopping list Ingredients
3 cups semisweet chocolate pieces
1 14-ounce can sweetened condensed milk
2 tablespoons butter or margarine
1-1/2 tsp. vanilla
Dash salt
2 cups tiny marshmallows
Unsweetened cocoa powder mixed with an equal amount of powdered sugar
Powdered sugar
Directions
1. Line a 9x9x2-inch or an 8x8x2-inch baking pan with foil; set aside.
2. In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth. Remove from heat; stir in marshmallows just until combined. Spread mixture evenly in the prepared pan. Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
3. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky). Roll some in cocoa powder mixture and some in powdered sugar. Store in an airtight container for up to 3 days. Makes about 80 pieces (2 1/4 lbs.)."
I saw this on Better Homes and Gardens website and thought this was Sooo Cute I'm going to make this for the grand kids this week when they come over.
Enjoy!
allison
Allisonskitchen.blogspot.com

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Thursday, October 22, 2009

CROCK POT CHICKEN WITH APPLES AND ROSEMARY


Wow it finally cooled off down here a little, it was 50 Degrees when I woke up this morning. We finally got a break in the heat, last week the heat index was 105. That's a little to warm for October. So you know what happens when it cools down here I start thinking soup stew,crock pot baking bread etc etc etc...So dust off your crock pots and let the aroma of apples onions and rosemary fill your home because next week we will probably be drinking Coronas by the pool again.

Slice a large onion and saute lightly and put in the bottom of your crock pot.
Top with sliced apples about 2 large( I leave the skin on)
Top with cut up chicken (I use thighs)I think i used 5 and next time I'll brown my chicken before i put it in the crock pot.
Take one can of cream of celery soup and thin with a little chicken broth. mix a little chicken base in also to make the flavor richer.Pour over chicken.
Top with salt and pepper and fresh rosemary. cook Low for 6 to 8 hours.
Enjoy!
Allison
allisonskitchen.blogspot.com

Wednesday, October 21, 2009

TEA TIME


I remember when I was little my mom was a great hostess, not only did she own a restaurant and a motel but she loved to entertain.
One thing I remember most were the little tea sandwiches she would make, she would go to the market and order bread that had been dyed red and green for Christmas then she would cut the bread out width cookie cutters and make little sandwiches with chicken salad, egg salad, ham salad etc.
Everyone just loved the sandwiches and thought they were so cute. and we always had extra in the fridge for late night snacking.
Well my Mother in Law and Sister in Law came to Fl for a visit this week, and there plane did not get in till 8pm so I made the little sandwiches cut out like fall leaves and a cheese and fruit plate and miniature desserts. We sat on the patio and enjoyed our cocktails with these little treats. I hope this helps with your holiday entertaining.
Enjoy!
Allison
allisonskitchen.blogspot.com

Tuesday, October 20, 2009

DO YOU LIKE CANDY CORN?


Okay Tell me what you think. Do you like candy corn or not? I can take it or leave it, but I won't go out of my way to buy any, Here are some facts on this sweet treat.

For those of us over the age of 25, when you think of Halloween candy you think of candy corn, those sugary little spikes of Halloween cheer. They've been around for as long as I remember and even as long as my grandparents remember but did you know that they were invented in the 1880's? Who the first person to make these tasty treats was is unknown but the Wunderle Candy Company of Philadelphia was the first to go into commercial production. However, the company most closely associated with this wonderful confection is the Goelitz Confectionery Company. Founder Gustav Goelitz, a German immigrant, began commercial production of the treat in 1898 in Cincinnati and is today the oldest manufacturer of the Halloween icon.

Candy corn was originally sold in bulk containers like most foods products of the time. They were packed in wooden buckets, tubs, and cartons to be delivered by wagon and train over relatively short distances. Perishability prevented widespread distribution.

During WWI, Herman Goelitz, son of Gustav, moved to Fairfield, California to start his own company, the Herman Goelitz Candy Company. Their product? Candy Corn! The fortune of the Halloween treat would rise and fall many times as recession and boom, war and peace, affected the humble confection. Throughout the hard times it was the sale of candy corn that kept the companies afloat. In the sugar crisis of the mid 1970's when the price of raw sugar skyrocketed the company had to borrow heavily to buy sugar to keep production up. After the crisis the market plummeted. Many companies went out of business. It was demand for the candy corn that kept Goelitz from bankruptcy.

according to the National Confectioners Association, in 2001 candy manufacturers sold more than 20 million pounds of candy corn. Roughly 8.3 billion kernels! Very impressive for a product that has remained virtually unchanged for well over 100 years.

Perhaps best of all, everyone can feel comfortable about enjoying tasty kernel or two. According to the American Academy of Pediatric Dentistry, candy is no different than a slice of bread, bowl of cereal or a cracker when it comes to causing tooth decay. Any food that contains sugar or starch can cause tooth decay – especially if one doesn’t brush and floss daily. So grab a bag of candy corn and enjoy. Just remember to brush your teeth after.

Candy corn has 3.57 calories per kernel
Halloween accounts for 75% of the annual candy corn production
Candy corn isn't just for Halloween there is also:
Reindeer corn for Christmas (red, green, and white)
Indian corn (it's chocolate and vanilla flavored)
Cupid corn for Valentine's Day (red, pink, and white)
Bunny corn for Easter (pastel-colored)
That's all for now.
Enjoy!
Allison
allisonskitchen.blogspot.com

Monday, October 19, 2009

BUBBLING CAULDRON


Well I was going to move on from Halloween but it's soooo much fun.
and I have soooo many Halloween recipes.


1package (16 ounces) processed cheese
2cans (15 ounces each) black beans, well drained
1cup medium or hot salsa
1can (4 ounces) diced jalapenõ peppers, drained (optional)
2loaves (18 ounces each) round marble rye bread, unsliced
Pretzel rods
Cocktail rye or pumpernickel bread slices

Preparation:
1.Melt cheese in medium saucepan over low heat, stirring occasionally. Remove from heat. Stir in beans, salsa and jalapeño peppers, if desired. Carefully cut center out of bread, leaving 1-1/2-inch shell. Cut bread center into pieces for dipping.

2.Reserve 1 pretzel rod. Arrange remaining pretzel rods on serving plate to resemble campfire logs. Place bread cauldron on pretzels; fill with cheese dip, allowing some to spill over top of bread cauldron. Arrange bread pieces and cocktail bread around cauldron. Place reserved pretzel rod in cheese dip; serve immediately.

Tip: Use your favorite Halloween cookie cutters to cut scary shapes from the cocktail bread.
enjoy
allison
allisonskitchen.blogspot.com

Monday, October 5, 2009

PUMPKIN SOUP


A friend of mine was on a trip to Aruba and she ate at Boonoonoonoos and she had the best ever Pumpkin Soup! The restaurant was kind enough to share the recipe. I have not tried this yet but now is the time.

BOONOONOONOOS CARIBBEAN BISTRO,ARUBA
Pumpkin
Gouda Cheese
Heavy Cream
Salt & Pepper

Cut the pumpkin and take out the seeds. Peel the pumpkin and cut it into cubes. Boil the cubes until they are soft. Separate the boiling water and boiled pumpkin, and blend the pumpkin-meat. Put the blended pumpkin in a pan and add heavy cream, black pepper and salt (to taste). Finish the blended pumpkin with boiled water to get a creamy soup. Top with shredded Gouda cheese and add the Caribbean touch by adding sugar to taste.

To really show off this dish, empty the inside of a pumpkin and pour the soup into the shell. This makes a beautiful dinner center piece.
Enjoy
Allison

Friday, October 2, 2009

HALLOWEEN IS COMING






Okay folks, dust off your brooms Halloween is on its way!!!
So here is some Halloween trivia for you.

Jack o’ lanterns originated in Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts on the Samhain holiday.

Halloween was brought to North America by immigrants from Europe who would celebrate the harvest around a bonfire, share ghost stories, sing, dance and tell fortunes.

Tootsie Rolls were the first wrapped penny candy in America

The ancient Celts thought that spirits and ghosts roamed the countryside on Halloween night. They began wearing masks and costumes to avoid being recognized as human.

Halloween candy sales average about 2 billion dollars annually in the United States

If you see a spider on Halloween, it is the spirit of a loved on watching over you.

Halloween is on October 31st, the last day of the Celtic calendar. It was originally a pagan holiday, honoring the dead. Halloween was referred to as All Hallows Eve and dates back to over 2000 years ago.
Well that's all for now more later as I get into the "Spirit" of things.

Friday, September 11, 2009




We were on our way back to Fl from Pa and had been to a funeral and we we're both mentally and physically exhausted.
We travel from fl to Indiana and pa quite often and have always seen the sign for the Smoke House but never stopped till now.
First we just checked into a king size room then we we're sitting outside and saw the cabins we immediately went to the office and we upgraded to a cabin.
A huge king size bed massive stone fireplace Jacuzzi and full kitchen a outdoor grill and rocking chairs on the front porch. We we're going to go to the smokehouse rest for dinner but we ended up walking next door to the liquor store and Piggley Wiggley and bought steaks and cooked out.
We enjoyed the evening so much we stayed another day and went to the town of Seweanne and looked at the quaint gift shops and had lunch then went across the street from the Lodge to the Winery. Then we cooked out again and enjoyed a blazing fire in the fireplace. We would definitely recommend this as a 2 day getaway.. And I will be recommending this Lodge to everyone on my blog http://allisonskitchen.blogspot.com/
We will try the restaurant next time but we did buy alot of homemade BBQ sauce and some fudge.
If your ever going through Tennessee stop at this quaint spot.
Enjoy!
Allison
allisonskitchen.blogspot.com

Friday, August 14, 2009

POTICA ( NUT ROLL)


Wow it's crazy hot down here, don't even feel like going outside let alone baking , but we worked out in our yard planted some new palm trees and I made some Nut Roll.

Potica Slovenian Nut Bread, pronounced (paw teet zah) is a traditional Slovenian holiday treat.

It is known from Croatia to Poland.

Every Christmas I looked forward to having nut roll I think we only had it at Christmas and Easter so we really looked forward to this treat. My Grandmother would grind the nuts in a meat grinder but today thank God for food processors. The recipe is a little labor intensive but, the recipe makes five loaves, so an afternoon spent kneading and baking produces enough sweet and nutty bread to share with friends and family they freeze well also in case you don't want to share.

Potica

DOUGH

2 cups milk

2 packages (7 grams each) active dry yeast

1 cup unsalted butter, softened

1 cup sugar

1 teaspoon salt

2 large eggs, beaten

7 cups flour,plus more for rolling out the dough


FILLING

2 pounds walnuts, finely ground

2 cups sugar

1 cup unsalted butter, melted

2 large eggs, beaten

1/4 teaspoon salt

1 1/3 cups milk

EGG WASH

1 egg, beaten


Make the Dough:

1. Scald the milk in the microwave by heating it almost to a boil (about 1 to 2 min.), then let it cool until it is lukewarm ( this helps the dough rise).

2. Dissolve the yeast in 1 cup of the lukewarm milk.

3. In a large bowl beat the softened butter,the sugar,and the salt with an electric mixer on medium until its's light and fluffy, about 2 min. Add the eggs and beat to combine them. Add one third of the yeast mixture and 1 cup of flour, and beat until combined.

Repeat twice. Scrape the beaters clean. Add 1 1/3 cups of flour and 1/3 cup of the lukewarm milk and mix well by hand with a wooden spoon. Repeat twice with the remaining flour and milk.

4. Turn out the dough onto a floured surface and knead until it's elastic, about 10 min, adding more flour if needed. Place the dough in a large, greased bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled, about 2 hours.

MAKE THE FILLING:


While the dough is rising, combine all of the filling ingredients in a large pot over medium heat. Cook until the mixture thickens, about 15 minutes, stirring constantly. Do not let the mixture boil or the bottom will scorch. Then transfer the filling to a large bowl, where it will thicken further as it cools.

ASSEMBLE THE LOAVES:


1. Once the dough has risen, punch it down and divide it into five equal parts.

2. On a lightly floured surface, roll one piece into a roughly 12 in square ( keep the other pieces covered with plastic wrap until you're ready to use them). The dough will be thin and very supple. Spread on fifth of the filling ( about 1 1/3 cup) over the dough, leaving a 1 inch margin along the edges. Starting from one side, tightly roll the dough into a log shaped loaf, then pinch the ends closed and tuck them under.

3. Lay the loaf seam side down on a parchment lined baking sheet ( you'll need two). Repeat with the remaining dough and filling, leaving 4 to 5 inches of space between each Loaf on the baking sheets. Cover the loaves with a dry towel and let rise for 30 min.

BAKE THE LOAVES


1.While the loaves are rising, heat the oven to 350 and place the racks in the lower middle and upper middle positions.

2. Brush the loaves with the egg wash, Bake them for 30 min, rotate the pans, then bake for another 25 to 20 min. or until the loaves are golden brown. Some of the loaves may split while baking. Cool the loaves on wire racks before cutting them makes 5 12 inch loaves.

I did not put raisins in the recipe because the original recipe does not call for them but my mom and grandmother always put them in. Also they would make the same roll but instead of using walnuts they would make a poppy seed filling.

Well this recipe should keep you all busy for a while,

I 'm going back to make more jewelry.

enjoy!

Allison

allisonskitchen.blogspot.com

Saturday, August 1, 2009

BACK PORCH RESTAURANT LAKE ALFRED FL







Hi every one i hope your enjoying your summer, We have been busy making our jewelry now for the fall craft shows but we took some time to get away this week to Daytona Beach the ocean breeze was wonderful and very relaxing.

I wanted to tell you about a restaurant that we love to go to in Lake Alfred Fl

The Back Porch.

The back porch is on the Red Barn Antiques property which feature unique gifts and antiques and also a garden shop. In the fall you have to come out to walk around the garden and see all the huge ( did I say HUGE) mums.
The Restaurant is only open for lunch 11-3 Tuesday -Saturday.

The menu is unique, when you come in grab a menu and a pencil and head for a open table.

Select a Soup a Salad a Sandwich and a dessert from a number of different options, plus different specials every day. Then your meal is delivered to your table in a picnic basket.

After lunch enjoy the antiques and the flowers.

They also have Beer and Wine but I'm partial to the spiced ice tea they make ( One of the few times I don't have a Corona in my hand Ha Ha.)

6695 State Rd 557ALake Alfred, FL 33850(863) 956-2227

Hope you get to check this one out some time.
Well back to making some amethyst jewelry
Enjoy!
Allison
Allisonskitchen.blogspot.com

Monday, July 13, 2009

My Moms Easy Swedish Meatballs

I just loved my moms Swedish Meatballs She would make her own meatballs and sauce with lots of fresh dill from the garden, and serve them over butter noodles yummo! Well today I don't have a lot of time to cook everything from scratch but you can still have a great meal in no time with this recipe,
I made these the other day for a pot luck we we're having for one of our friends that's moving away. So give this a try and let me know how you like them.
1 Bag of already cooked meatballs
1 Bag of wide butter noodles

Start by sauteing one med onion chopped in butter till soft,
Add 1 clove of garlic chopped and stir ( don't over cook)
Add 1 Lg can of Cream of Mushroom Soup
Add 1 bullion cube or 1 tsp of chicken base
Add 1/4 cup of sherry
Stir till well blended
Add 1 T dill
Add 1 small can of mushroom pieces liquid and all
add 1/2 of the soup can of milk
put in your frozen meatballs and simmer on low for about an hour to let the flavours come together.
Meanwhile cook your noodles drain then toss with butter some more dill and a little garlic salt to taste.
just before serving turn off the heat from the meatballs and add about 2 T sour cream stir till well blended
Put noodles in large bowl or large crock pot make a well in the center and add the meatballs and sauce top with some fresh chopped parsley and Enjoy! I didn't put down salt and pepper but season to your liking after you taste because the soup and the chicken base have a lot of salt in them already.
Enjoy!
Allison
Allisonskitchen.blogspot.com

Wednesday, July 1, 2009

ARTIC ORANGE PIE

artic orange pieThis is such a cool and refreshing pie and very easy to make My mom would make alot of cold pies in the summer. I hope you enjoy this.

Ingredients: 1 package (8 ounces) fat-free cream cheese
1 can (6 ounces) frozen orange juice concentrate, thawed
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1 can (11 ounces) mandarin oranges, drained

Directions:
In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges. Yield: 8 servings. ENJOY
Allison
Allisonskitchen.blogspot.com

Tuesday, June 30, 2009

7UP BUNDT CAKE


Well its in the 90's down here in Fl and I'm making a bundt cake!!! I'm going to cook out tomorrow, to hot to have the oven on but the cake sure did make the house smell great!

Hope you enjoy this maybe its a little cooler in your neck of the woods.


1 1/2 c Margarine or butter
3 c Sugar
5 Eggs
3 c Flour
2 tb Lemon extract
3/4 c 7-up

Cream sugar and shortening until light and fluffy. Add eggs one at a time beating well after each addition. Add flour. Beat in lemon extract and 7-Up. Pour batter into well greased and floured bundt pan. Bake at 325~. for 1 hour and 15 minutes. Cool 10 minutes on wire rack before moving from pan. You can make a glaze for this cake or simply sprinkle with powder sugar. Source: family friend

enjoy!

Allison

Allisonskitchen.blogspot.com

Tuesday, June 2, 2009

Garlic and Rosemary Steak


Garlic and Rosemary Steak

Ingredients And Procedures

2 tb Olive oil

1/2 c Soy sauce

1/4 c Balsamic vinegar OR

-red wine vinegar 8 lg Garlic cloves, minced

4 ts Dried roasemary, crumbled

1 2-inch-thick top sirloin

-steak (about 3 1/2 lbs.) Combine first five ingredients , pour into a liquid tight container or plastic bag, then add steak. Refrigerate overnight, turning occasionally. Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan. Broil steak to desired doneness, about 10 minutes per side for rare. (125 degrees.) Transfer to platter. Let stand 10 minutes. Bring marinade to a boil. Thinly slice steak across grain. Arrange on platter. Serve, passing marinade separately. Source: Bon Appetit, October 1991 * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

More free recipes

Enjoy!

Allison

Allisons Kitchen

http://allisonskitchen.blogspot.com

http://www.kitchenrecipesite.com

Monday, June 1, 2009

"Olive Garden Chicken Crostina"


Hi everyone, Just got a email from Ron Douglas The Chef and author of Recipe Secrets The cookbook I've been telling you about, and he sent me a recipe from the Olive Garden


"Olive Garden's Chicken Crostina begins with tender chicken breaststhat have been marinated in olive oil and rosemary then lightlybreaded. The chicken is sautéed with fresh garlic and diced Romatomatoes in a creamy garlic-butter sauce and served over linguinepasta. A crust of breadcrumbs, finely shredded potatoes, herbs, andParmesan, mozzarella and Romano cheeses - for which the dish isnamed - crowns the chicken with a golden brown layer."


Serves 6Prep Time: 10 minutesCook Time: 35 minutes
Ingredients
6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust
1 1/2 cup seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 cup melted butter
1/2 tsp garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
Procedures
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Heat 3 Tbsp oil in a large skillet.
Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165� F.
Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture.
Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

COOK pasta according to package directions. Drain and set aside.

HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

This is a Copycat Recipe from his book

Enjoy!

Allison

Allisons Kitchen

allisonskitchen.blogspot.com

Saturday, May 30, 2009

Banana Push-Ups


Okay it's really hot down here in Fl and the grand kids are wanting some ice cream so here is a great one for Summer and its good for the kids! Thought I'd share a Tropical picture with you.


2 lg Bananas, Cut Up
1/2 c Instant Nonfat Dry Milk
1 c Plain Yogurt
6 oz Frozen Orange Juice
-Concentrate (1 Can) 1 c Water
Combine all of the ingredients in a blender and whirl until foamy. pour into paper cups and freeze. Push up from the bottom of the cup.

The Kids love this one and I do also.

Enjoy!

Allison

Allisons Kitchen

Monday, May 25, 2009

APPLE PAN DOWDY


Wanted to share a quick and easy apple recipe with you. It's funny I'm sitting here at it was 89 today. I think we're going to have a very hot summer here in FL. But any way 89 and I'm thinking of fall so here is a Apple recipe that I know you will Enjoy.

Apple Pan Dowdy

Ingredients And Procedures

1/2 c Brown Sugar 1 x Egg, beaten

1/4 c Chopped Walnuts 4 ts Baking Powder

1/4 c Raisins 1/2 ts Salt

3 c Apples, sliced 1 c Milk

1/4 c Butter, softened 2 1/4 c Flour

2/3 c Sugar

Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) -----


Enjoy!
Allison
Allisons Kitchen


Friday, May 22, 2009

ARTICHOKE DIP


here is a recipe from my new website http://kitchenrecipesite.com/ where you can go for free recipes . Rate and share them with your friends I hope you enjoy this neew site it's still a site in progress. so maybe some kinks but the recipes are all working.


Ingredients
14
oz
artichoke hearts, 1 cn, *
1/4
cup
parmesan cheese, grated
1/4
cup
romano cheese, grated
1
cup
mozzarella cheese, shredded
1
each
garlic clove, small, minced
1/2
cup
mayonnaise
1
paprika
Directions:
* The artichoke hearts should not be marinated artichoke Hearts. Justthe plain ones.Rinse and rain the artichoke hearts, then remove and discard the fuzzychokes. Chop the artichoke hearts. Mix all of the ingredients, blendingwell and place in a greased 1 1/2 quart casserole. Dust the top of themixture lightly with paprika. Bake at 325 degrees F. for 25 minutes andserve hot in a chafing dish.Makes about 3 cups of dip.SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas,carrots, Salami Slices, Seafood Chunks

enjoy!

allison

AllisonsKitchen and now

Tuesday, May 19, 2009

Muffin Mix Challenge Winners


Muffin Mix Challenge Winners: "And...We've Got a Winner!
Out of recipes submitted from around the country, Brenda Marie Watts of Gaffney, S. Carolina, earned top honors as the grand prize winner with her Strawberry Streusel Cheesecake Tart in the Martha White® Muffin Mix Challenge™. The recipe competition was the first-ever held by Martha White based solely on the use of muffin mixes."


Strawberry Streusel Cheesecake Tart
Ingredients
Crisco® Original No-Stick Cooking Spray
Crust
2 (7 oz.)
packages Martha White® Strawberry Muffin Mix
6
tablespoons cold butter
Filling
2 (8 oz.)
packages cream cheese, softened
1/2
cup sugar
2
tablespoons Martha White® All-Purpose Flour
1
egg
1
teaspoon vanilla extract
Topping
1 (21 oz.)
can strawberry pie filling and topping
1/2
cup chopped walnuts

Preparation Directions
1.
HEAT oven to 350º F. Spray bottom and sides of 10 to 11-inch springform pan with no-stick cooking spray. Combine muffin mix and butter in medium bowl; cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1 1/3 cups crumb mixture; place in refrigerator. Press remaining crumbs in bottom and partially up sides of prepared pan. Place pan on cookie sheet; bake 10 minutes.
2.
COMBINE cream cheese, sugar, flour, egg and vanilla extract in large bowl. Beat with electric mixer on medium-high for 1 1/2 to 2 minutes or until creamy and smooth.
3.
SPOON cream cheese mixture evenly over partially baked crust; spread gently. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved crumbs and chopped walnuts.
4.
BAKE 40 to 45 minutes longer, or until light golden brown. Cool about 30 minutes. Chill 2 hours or overnight.
5.
REMOVE sides from springform pan; place on serving plate. Cut into wedges. Store in refrigerator.
Prep Time: 15 min
Cooking Time: 55 min
Serving size: 12 servings

I saw this recipe on Martha Whites website and it looked so good I had to post it for you!!

If anyone makes this before I do be sure to let me know if it tastes as good as it looks.

Enjoy!

Allison

Allisons Kitchen

Monday, May 18, 2009

THE SPIRITS, AND ALCOHOL101




"THE SPIRITS, AND ALCOHOL 101"
The spirits, and alcohol 101 In simplistic terms, spirits are alcoholic beverages that are not wines, liqueurs, or beers. Spirits include distilled beverages, such as rum, scotch whisky, gin, and vodka. Spirits generally have a higher alcoholic content than wines, beers and liqueurs.

Alcoholic content for spirits is measured in proof, expressed as a percentage of volume of water to alcohol. The term originated in an interesting way courtesy of the British.
As we know, gun powder explodes when ignited. The British found that if gunpowder was mixed with a mixture of alcohol and water, it would burn, but only if a specific amount of alcohol was mixed with the water and no less. If even the slightest amount of water above the limit was added, the gunpowder would not burn.

The British learned to use this text as a means of checking the alcoholic content of spirits. If the spirit burned, they said it was "proof" That the spirit contained and adequate quantity of alcohol. In the United States, proof of a spirit is two times the percent of alcohol, by volume or weight.
So, if a spirit contains 50 percent alcohol, the proof is 100 (2x50). It is important to know whether alcohol content is based on alcohol by volume or alcohol by weight.
A spirit that is 50 percent alcohol by weight contains more alcohol that a spirit that is 50 percent alcohol by volume. This is because alcohol is lighter that water, so it takes more alcohol to equal water weight.

Wines have less alcohol (7 to 14 percent) than spirits, and beers generally have the lowest alcoholic content ( from 2.5 to 8 percent). Spirits may range widely, from 50 to 190 proof, depending on the type of spirit and the brand. So, now when you make your next trip to the Liquor Store you will have a better understanding of Spirits,Alcohol Beer and Wine.

But if your like me you'll enjoy your cocktail even without this knowledge. Hey I just finished this at 5:00 Cocktail time!!! Cheers. Allison Allison's Kitchen http://allisonskitchen.blogspot.com

BAKED CHEESE WONTON CUPS

A friend of mine recently visited the Elliott House Bed and Breakfast in Shaver Lake Calif and sent me this recipe for Baked cheese wonton cups. I have not tried this recipe yet but it sounds good. if any one makes it before I do let me know how it turns out.Filling:2 green onions3 ou. cream cheese, cut in chunks1/3 cup mayonnaise 4 ou. grated cheddar cheese (or smoked gouda works well)2/3 cup crabmeat, (Can vary the recipe with bay shrimp or chopped mushroom for the filling2 tsp. Old Bay seasoning 1 tsp. fresh lemon juice 1/2 tsp. Essence of Emeril seasoning or something similarHeat oven to 350 degrees. Lightly spray 12 small muffin cups. Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.Saute green onions. Melt cheeses and mayonnaise in pan. Add seasonings and lemon juice. Add filling (could be crab, shrimp, mushrooms) to heat only. Scoop into wonton cups. Bake 12-15 minutes until wontons are golden brown.E N J O Y !I think my husband will enjoy these because he loves crabmeat wontons and these are baked and not fried.
enjoy!
Allison
Allisons Kitchen

Tuesday, April 28, 2009

CHOCOLATE CHIP COOKIE MOUSSE




This dessert is sooo easy to make and it's great for pot lucks. Chocolate Chip Cookie Mousse.
Start with chips Ahoy chocolate chip cookies (the hard ones not the soft ones). Dip the cookie in some milk then put into a glass dish. keep dipping till bottom of dish is covered. Next top first row of cookies with cool whip spread to cover first layer of cookies. Repeat with another layer of cookies then top with more cool whip. Top with chopped nuts or pretty topping of your choice cover and refrigerate till ready for the party. The cookies turn real soft and mix with the whip cream and it makes a mousse like dessert. Yummmo!!! I have also made these in pretty wine glasses for individual servings!!Super easy.
Enjoy!
Allison
Allisons Kitchen

Friday, April 17, 2009

BUITONI RISERVA CHICKEN FOUR CHEESE RAVIOLI WITH FRESH MUSHROOM THYME CREAM SAUCE

I came up with this sauce trying to think of new ways to use all the thyme I have in my garden. So I also thought I would enter the Buitoni Recipe Contest Wish me luck!!

Prepare Buitoni Pasta according to package.Buitoni Riserva Chicken Four Cheese Ravioli—
2tbsp olive oil
1 chopped onion
1 minced clove garlic
1tbsp fresh chopped thyme
1/4 tsp nutmeg
2 tbsp flour
2 cups light cream
1/2 cup fresh chopped parsley
salt and cracked pepper to taste
In a Large saute pan heat the oil over medium heat, cook the onion and garlic til translucent. Add the mushrooms,thyme and nutmeg. Continue cooking uncovered for 5 min. Sprinkle with flour, cook, stirring for 1 min. Gradually whisk in the cream, cook stirring until thick.
add 1/2 of parsley salt and pepper to taste spoon over pasta top with remaining parsley.
Enjoy
Allison
Allisons Kitchen

Still having photo problems!!

Tuesday, April 14, 2009

BABY RED POTATOES


Spring is in the air!! Living in Fl the seasons seem to run together, but this year we had such a cold winter I can feel spring coming. The weather is getting warmer, and our rainy season is fast approaching.
One thing I used to look forward to up north was the first fruit and vegetable stand to open, fresh tomatoes and corn on the cob and baby red potatoes. I would make a meal on those alone.
That's one thing we have down here lots of produce stands. Which brings me to the baby red potatoes. most people boil them in water, drain, and toss with butter and parsley but I thought I would share a little secret with you I like to simmer mine in butter, yes just butter just wash your potatoes, put them in a pot with melted butter in add salt and pepper cover and simmer on low heat till potatoes are done toss with fresh parsley and enjoy!!
Allison
Allisons Kitchen

Friday, April 3, 2009

GARLIC CHEESE BISCUITS (LIKE RED LOBSTER)

I have the copycat cook book and have enjoyed cooking the food from some of my favorite restaurants thought you might like this one.

Cheese Garlic Biscuits

Yield: 12 Biscuits

2cups bisquick baking mix

2/3 cup milk

1/2 cup shredded Cheddar cheese

1/2 cup butter or margarine,melted

1/4 tsp garlic powder

1. heat oven to 450

2.mix baking mix,milk and cheese until a soft dough forms.Beat mixture vigorously for 30 sec. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown.

3.mix butter and garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet, Serve Biscuits WARM

Recipe note:Red Lobster won't disclose the exact recipe for their Cheese-Garlic Biscuits. If you would like this recipe and more from your favorite restaurants, Check this out!

Hope you enjoy this recipe.

allison

Allison's Kitchen


Monday, March 9, 2009

COOKBOOK REVIEW



I just bought this Cook book and love it. Check it out!! Just click on the Picture for more information .
Allison
Allisons Kitchen

MOMS BEST APPLE PIE



Divide pastry for a 2 crust pie in half. Line pan with 1 half and save 2nd half for top. Refrigerate both.
Slice 4 cups apples mix with 1 cup sugar, 1/2 tsp. salt 1/2 tsp cinnamon grated rind of 1/2 lemon, 1 tbs lemon juice 3 T. flour toss to coat all apples.
add 1/2 cup craisins toss. Pile into crust dot with butter. Cover with top crust slashed in several places. Seal edges and Crimp. Bake in a preheated 450 oven for 10 minutes. then reduce heat to 350 bake for 30 min or till golden brown. put your pie on a cookie sheet before baking to catch any juice that comes out. I like to brush my pie with egg wash then sprinkle sugar on before baking I added some chopped nuts to the top of this pie also.
I hope you enjoy this family recipe
Allison
Allisons Kitchen

Saturday, February 7, 2009

POLISH NOODLES ( KLUSKI Z KAPUSTA)


Polish and Russian word for cabbage. Kluski means noodles pronounced KLU-ski My mother would add Kielbasa to this dish unless we had it on Fridays and then we ate no meat. This is real comfort food. It makes a great side dish or have it as a main dish with crusty bread and good butter.
Boil egg noodles medium thickness
Sauté in 1/4 pound of melted butter:
5 cloves garlic, minced
1 large onion chopped
1 very large head of cabbage (green) shredded medium when the vegetables are limp, add 1 Tablespoon of caraway seed and salt and pepper to taste. Drain noodles. Pour vegetables over noodles. Stir in 1 pint or more of sour cream. Sometimes I serve sausage and bread, but usually we just have bread.

I'm not a big fan of caraway seed so I don't use them and if you want to lighten up this dish you can leave out the sour cream, and its just as good,I also like to add mushrooms to mine.
I hope you enjoy this old recipe.
Allisons Kitchen
allison

Tuesday, January 20, 2009

BEER CHEESE PRETZELS AND DIP

It's almost Super Bowl time, and I'm starting to think of some snacks. This is one of my husbands favorite recipes. And every time we take it to parties it gets rave revues so give it a try at your next party.
  • 1 (16 ounce) package hot bread roll mix with yeast
  • 1 cup shredded sharp Cheddar cheese
  • 1 1/4 cups beer
  • 1 egg, beaten
  • 2 tablespoons kosher salt
  • 1 (8 ounce) package cream cheese, diced and softened
  • 1 (8 ounce) package processed cheese, cubed
  • 3/4 teaspoon garlic powder
  • 1/2 cup beer, room temperature

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
  3. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
  4. Bake 25 minutes in the preheated oven, or until golden brown.
  5. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
Enjoy!
Allison
Allisons Kitchen

Sunday, January 4, 2009

SLOW-COOKED TURKEY SANDWICHES


Here is a great recipe to use up leftover Turkey. This makes a lot so you can take it to pot lucks just remember the recipe because you will be asked to share it with every one!!
6 cups cubed cooked turkey
2 cups cubed process cheese ( velveeta)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted.
1 can 10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup finely chopped onion
1/2 cup chopped celery
22 sandwich buns split
In a slow cooker, combine the first six ingredients. cover and cook on low for 3-4 hours or until onion and celery ar tender and cheese is melted. Stir before spooning onto buns. YIELD 22 servings.
Allisons Kitchen
enjoy!!
Allison