Sophia Update - Geocaching

We did some geocaching this weekend. Sophie got to practice being a mountain goat. If we have many more days like this we might have to get a backpack. She's good and walks a little ways on her own, sometimes asking for help if the rocks get too big. But, sometimes she doesn't want to walk an she doesn't want to be carried either so then we're in a pickle. We had a good time though. The weather was nice so it was good to get some fresh air, some sunshine, some exercise, and some dirt on the new truck. We were the first to find a cache way up a wash in the Calico Mountains. Sophie got within .3 of a mile. She would have made it all the way had we gone up the right wash the first time. She's a good sport!

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What's Cooking? - Pineapple Cheese Ball

Pineapple Cheese Ballfrom Taste of Home magazine

This recipe actually went together quite easily. When it was time to coat the cheese with the walnuts I placed the ball in a large bowl with walnuts in the bottom. I turned the ball over once and it was coated fairly well. I sprinkled a few walnuts over some sparse spots on the sides and called it good.

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) unsweetened crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
2 teaspoons seasoned salt
1-1/2 cups finely chopped walnuts
Assorted crackers

In a small mixing bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers.

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What's Cooking? - Cauliflower Cheese Pie

Cauliflower Cheese Piefrom the kitchen of Debra Sparks

I'm not a big fan of cauliflower, but I liked it fixed this way. This isn't a terribly difficult recipe to make, but it does take some time, so plan ahead.

Crust:
2 cups packed, grated raw potato
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion

Heat oven to 400. Set the freshly grated raw potato in a colander over a bowl. Salt it and leave for 10 minutes, then squeeze out the excess water. Add to remaining ingredients. Pat into a well-oiled 9-inch pie pan (glass works best) building up the sides of the crust with fingers. Bake for 40-45 minutes until well browned. After the first 30 minutes brush the crust with a little olive oil to crispen it.

Turn oven down to 375.

Filling:
1 heaping, packed cup grated cheddar cheese
1 medium cauliflower, broken into small flowerets
1 medium clove crushed garlic
1 cup chopped onion
3 tablespoons butter
dash of thyme
1/2 teaspoon basil
1/2 teaspoon salt
Beaten together: 2 eggs, 1/4 cup milk
Black pepper
Paprika

Saute onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, uncovered, for 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute. Pour the custard over and then the rest of the cheese. Dust with paprika and bake 35-40 minutes, until set.

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What's Cooking? - Chunky Drop Cookies

Chunky Drop Cookies
from Taste of Home

I really enjoyed these cookies because there's lots of stuff in them...little bit of sweet, little bit of salty to take care of everyone's cravings.

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
2 cups halved pretzel sticks (Quarters might work better)
1 cup coarsely chopped dry roasted peanuts
1 cup semisweet chocolate chunks
1 cup raisins

In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in the pretzels, peanuts, chocolate chunks and raisins.

Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 10-14 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks.

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What's Cooking? - Garden-Topped Potatoes

Garden-Topped Potatoes
from Life's Simple Pleasures

This was a really good meal in one recipe. No side dishes required. Sophie really liked it. At first I wasn't sure about the cucumbers, but surprisingly, they blended well.

2 cups cooked pinto beans or 1 (15-ounce) can pinto beans
1 (1.5-ounce) package taco seasoning mix
1 (8-ounce) can tomato sauce
1 cup broccoli florets
1 medium carrot, sliced julienne
1 cup fresh or frozen corn kernels
8 medium russet potatoes, baked
1 medium cucumber, peeled, seeded, and sliced julienne (I used an English cucumber, sold in plastic wrap, and didn't bother with seeding)
5-6 green onions (white and green parts), sliced
1 cup low-fat cottage cheese
1 cup part-skim mozzarella cheese, grated
1 cup salsa

In a large saucepan, combine pinto beans, taco seasoning mix, and tomato sauce. Heat until boiling; then simmer for 15 minutes.

Combine broccoli, carrot, and corn; place in a microwave-safe bowl. Microwave on HIGH for 4 minutes or until vegetables are crisp-tender. Keep warm.

When ready to serve, top baked potatoes with bean mixture, vegetable mixture, cucumber, green onions, cottage cheese, mozzarella cheese, and salsa.

Serves 8.

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What's Cooking? - Green Pepper Cups Stuffed With Garden Vegetable Pilaf

Green Pepper Cups Stuffed With Garden Vegetable Pilaf
from Life's Simple Pleasures

This dish was very light at only 191 calories per serving. Great if you're dieting. If not, maybe serve this as a side dish.

3 large green peppers, halved lengthwise and seeded
1 cup tofu, drained and finely chopped
1/4 cup green onions (white and green parts), sliced
1/4 cup celery, chopped
1/4 cup carrots, grated
1/2 cup broccoli, chopped
2 cloves garlic, minced
1 tablespoon reduced-calorie margarine (I prefer real butter, especially in such a small quantity.)
2 cups cooked brown rice
1/2 cup cheddar cheese, grated
seasoned bread crumbs

Arrange green peppers, cut sides up, in a 9x13 inch microwave-safe baking dish. Microwave on HIGH for 3 minutes. Drain. Set aside.

In a large skillet, cook tofu, green onions, celery, carrots, broccoli, and garlic in margarine until vegetables are crisp-tender. Gently stir in rice and cheese. Add 1/4 teaspoon salt and pepper, if desired, or to taste.

Stuff each pepper half with 2/3 cup mixture. Cover and bake at 350 degrees for 25 minutes. Sprinkle bread crumbs over pepper cups. Bake and additional 5 minutes or until crumbs are golden brown.

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What's Cooking? - Spice Cake with Blackberry Filling and Cream Cheese Frosting

Spice Cake with Blackberry Filling and Cream Cheese FrostingFrom epicurious

I made this cake for mom's 56th birthday. It looked a little cockeyed but it tasted good.

For cake:
2 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs, separated
1 cup sour cream

For filling:
3 1/2-pint baskets blackberries
1/4 cup sugar

For frosting:
1 1/2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
5 cups powdered sugar (about 1 1/4 pounds)
2 tablespoons sour cream
1 teaspoon vanilla extract

1 1/2-pint basket blackberries

Make cake:

Preheat oven to 350 degrees F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.

Make filling:

Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour.

Make frosting:

Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla.

Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4 inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. (Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving.) Garnish cake with 1/2 pint berries.

Makes 10 to 12 servings.

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Sophia Update - Doing Better

First of all, let me say that Sophie is doing much better! She has finally finished her antibiotics. No more waking her up to poke something foul down her throat! She still has a little bit of a runny nose, but the cough is gone.

Aside from sickness, we had a nice visit with Grammy and Grandpa. My sister and her family came from Texas to visit too so Grammy had all her girls with her for her 56th birthday. It was fun to see Sophie and Ashlyn together. Don't they look so grown up walking down the trail? After nap time we all went out geocaching. We found two before it got too dark to continue.

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