Saturday, December 26, 2009

Creamy Fettuccine with Brussels Sprouts & Mushrooms

From EatingWell: September/October 2009Subscribe Now!

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

"I add shrimp to it and it's fantastic!!!! Love this meal. The sherry just makes it divine! "
Creamy Fettuccine with Brussels Sprouts & Mushrooms Recipe

6 servings, about 1 1/3 cups each

Active Time: 30 minutes

Total Time: 30 minutes


  • 12 ounces whole-wheat fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
  • 4 cups thinly sliced Brussels sprouts
  • 1 tablespoon minced garlic
  • 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
  • 2 cups low-fat milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup finely shredded Asiago cheese, plus more for garnish


  1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
  3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Tips & Notes

  • Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.


Per serving: 385 calories; 10 g fat (4 g sat, 2 g mono); 22 mg cholesterol; 56 g carbohydrates; 19 g protein; 10 g fiber; 438 mg sodium; 467 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Calcium (28% dv), Magnesium (25% dv), Folate (19% dv), Iron (18% dv), Vitamin A (16% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 high fat meat, 1/2 fat

Thursday, December 24, 2009

Karen's Sugared Pecans

SOURCE: Karen Egert

sugared pecans ***** WARNING: these are highly addictive *****

Beat 1 egg white unitl foamy, add 1 cup brown sugar, 1 tbs flour, 1/8 tsp salt, 1 tsp vanilla. Fold in 2 1/2 to 3 cups pecans, spread on greased cookie sheet (I c...over mine with tin foil first) and bake at 250 for 45 minutes. Separate when cool enough to touch.

Wednesday, December 23, 2009

Eggnog Snickerdoodles

Eggnog Snickerdoodles

 Eggnog Snickerdoodles
It simply wouldn't be Christmas without these melt-in-your-mouth cookies on my platter! They have a lovely eggnog flavor and look great with their crunchy tops. The aroma while they bake is as delectable as their taste.
39 ServingsPrep: 20 min. Bake: 15 min.


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-3/4 cups sugar, divided
  • 2 eggs
  • 1/4 to 1/2 teaspoon rum extract
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground nutmeg


  • In a bowl, cream butter, shortening and 1-1/2 cups sugar until light
  • and fluffy. Beat in eggs and extract. Combine the flour, cream of
  • tartar, baking soda and salt; gradually add to creamed mixture.

  • In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough
  • into 1-in. balls; roll in sugar mixture. Place 2 in. apart on
  • ungreased baking sheets. Bake at 400° for 10-12 minutes or until
  • lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 115 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 75 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.
Click here to find out more!

SOURCE: Taste of Home

Sunday, December 13, 2009


It's Hanukkah and in our home, that means latkes, date cookies and man and lady cookies (the man and lady cookies are gingerbread and make enough to feed an army!). We make the latkes together, my husband makes the date cookies and we have fun making the man and lady cookies. It's our special time together as we enjoy each other's religious customs.

Here's the recipe we use for the latkes:


Yield: 12 servings
4 large russet (baking) potatoes
1 medium onion
1 egg, lightly beaten
1/2 teaspoon baking powder
2 tablespoons flour
1 teaspoon kosher or sea salt, plus extra for seasoning
Vegetable oil
Freshly ground black pepper
Sour cream or applesauce
Garnish: fresh chives

Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. In a large bowl, combine grated mixture, egg, baking powder, flour, and salt. Warm a thin layer of oil (about 2 tablespoons) in a large, heavy skillet over moderate heat. Drop batter into skillet one heaping spoonful at a time (but don't crowd the pan). Flatten gently; don't push potatoes too hard into oil. (Each latke should be about 2 inches wide.) Fry in batches, turning once, 4 minutes per side or until golden brown. Drain on paper towels and season well with salt and pepper. Add a dollop of sour cream or applesauce, garnish with fresh chives, and serve immediately.

Mint Thins

These taste just like the Girl Scouts Thin Mints - quick and easy to make.

Source: Kraft Foods

Mint Thins

Mint Thins
Prep Time:
15 min
Total Time:
45 min
Makes 12 servings.

What You Need!

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 candy cane (6 inch), crushed

Make It!

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Nutrition Information

8 g
4 g
0 mg
80 mg
19 g
2 g
10 g
2 g
Vitamin A
0 %DV
Vitamin C
0 %DV
2 %DV
6 %DV

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Saturday, December 12, 2009

Mom's Poppy Seed Cake

My grandmother used to make this every year at Christmas time; she glazed it with powder sugar frosting and would make a sprig of holly with candied fruits on the top of it. I miss making the cake with her but keep the tradition. Her cooking really made the holidays.

Poppy Seed Cake

1 can Solo poppy seed FILLING (if unable to find filling in your area, see the recipe below)
1 tsp vanilla
1 c. butter or margine
1 c. sour cream
2 1/2 c. flour
1 1/2 c. sugar
4 eggs, separated
1 tsp salt
1 tsp baking soca

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. Add poppy filling. Add eggs yoks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda and salt, add gradually to poppy mixture, beating well after each addition. Fold in stiffly bean egg whites. Pour into greased 9 or 10" tube pan.

Bake 50-60 minutes or until knife comes out clean. Cool about 5 minutes. Remove from pan.

I will be attempting a "clean" version of this cake this year so here are the changes I will make. Thanks
to Lisa at Gluten Free Goodies for the following suggestions:

This sounds wonderful. I think you might need all of the eggs for this. I understand why you want to cut the yolks out. You could always use a Gluten Free egg replacer (I will be using this now that grocery store has stocked it) or flaxseed and water.

For the sour cream, maybe consider Turtle Mountain's Coconut Kieffer (Cultured Milk)
use 3/4 cups or Coconut plain yogurt use equal amounts 1 cup.

I like Earth Balance non dairy butter. (I use this already so no problem there)
I don't use agave but love honey or palm sugar. (I use agave primarily but will try palm sugar for this recipe).

Paulissa's note: I will use King Arthur gluten free flour for this recipe. I hope the results are good. I'll blog about this experiment, good or bad, once I've tried it.

Original Recipe Yield 2 cups of filling



1/2 pound poppy seeds, if not already ground
1 cup milk
1/4 cup margarine
3/4 cup white sugar
1 pinch salt
2 eggs, beaten
Pinch of cinnamon
Pinch of cloves


  1. Grind the poppy seeds in a mill or coffee grinder.
  2. Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
  3. Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and spices, stir well to blend.
  4. Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.


  • A half pound of poppy seeds equals a little more than 1 1/2 cups. Cream or evaporated milk may be substituted for the milk in this recipe.

Nutritional Information open nutritional information

Amount Per Serving Calories: 152 | Total Fat: 10g | Cholesterol: 24mg

Tuesday, December 8, 2009

Storm Provisions Corn Chowder

Storm Provisions Corn Chowder

This is an old time pantry recipe that harkebs back to the days when people had ice boxes; and most of their stored food did not require refrigeration. I like to collect recipes like this (along with the provisions) as storm provisions; actually in Los Angeles it called earthquake provisions. Just to be ready for when the big one hits, it's a good idea to keep canned potatoes and dried onions on hand. Meanwhile, it's a very tasty, quick and easy recipe to make when you're just in a hurry. And good for camping trips. I found this recipe in a facsimile of a 1920's cookbook published by Piggly Wiggley Market, I bought it at Columbia, an historic site in gold rush country in California.


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  1. 1

Place first 6 ingredients in a 3 quart sauce pan, and heat almost to a boil.

  1. 2

Reduce heat to a simmer and cook uncovered until the potatoes are cooked through, about 15 minutes.

  1. 3

Season to taste with salt and pepper, and serve.

I'm going to make these with evaporated milk and put them in the crockpot to keep warm.

Make-Ahead Party Mashed Potatoes

Yield: 20 servings
Prep Time: 20 min | Cook Time: 0 min

Print Recipe


  • Crisco® Original No-Stick Cooking Spray
  • 6 cups water
  • 12 tablespoons ( 1 1/2 sticks) unsalted butter
  • 2 teaspoons garlic salt
  • 2 teaspoons onion salt
  • 2 (8 oz.) packages cream cheese, cubed and softened or neufchatel for lower calories
  • 2 cups milk or ff evaporated milk
  • 1 (16 oz.) container ff sour cream
  • 1 (15.3 oz.) package Hungry Jack® Mashed Potatoes
  • Paprika
  • Cooked bacon, chopped
  • Chopped fresh parsley

Preparation Directions:

  1. HEAT oven to 350°F. Spray a 13 x 9-inch baking dish with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepan. Remove from heat. Add cream cheese, milk and sour cream, stirring until cream cheese is dissolved.
  2. STIR in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
  3. SPRINKLE with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with chopped bacon and parsley, if desired.
  5. To make with Pet Evaporated Milk: Heat 7 1/2 cups water with butter, garlic salt and onion salt. Replace 2 cups milk with 1 (12 oz.) can Pet Evaporated Milk.
  6. Before adding paprika and baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Sprinkle with paprika and bake as directed above.