Stump Shrinker

SMASHED CHICKPEA SANDWICH

    GOOD MORNING :D
Today is Wednesday,  2012,  January 11th
 Wow !!  Can you believe how fast 2011 escaped us?  Then 2012 made a grand entrance in many areas.
Here in Florida, it was Beautiful, quiet, and spent with a few friends here at the house.
I am always on the lookout for new  foods.  I opened a can of chickpeas, I was going to make hummus.  
My Tahini,  was so thick I could not even stire it.  That was the end of that.  I began to look for recipes for chickpeas and found this one on ......SMITTEN KITCHEN.........This sandwich is delicous.   I like my beans, veggies, and change.  I really like the saying " why be normal "    :D
   


CHICKPEA SANDWICH

Smashed Chickpea Salad
Inspired by ‘wichcraft


INGREDIENTS
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
Couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious)


DIRECTIONS
Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.


NOTES AND TIPS
This is also awesome as a sandwich on toasted bread, and it needs nothing else on it. But, if you want to doll it up, here are some ideas: A slice of roasted red pepper (as they do at ‘wichcraft), watercress (ditto), a slice of pickled garlicky red pepper(our way). We schmeared the bread with a tahini dressing, which was just tahini, lemon juice and a minced garlic clove thinned with water, but if you’ve got some harissa, I bet that would also be delicious.

HAPPY 2012

WELCOME,   
   It is so hard to believe, that it is now January, 2012.  We stayed home, invited out neighbors over. 
I fixed alot of appetizers, made some home made tortilla chips.  Laura our neighbor brought over her 
delicious dip.  She asked what she could bring, truth is ..... We got just about everything since it was easy and  simple,  appetizers.  


Here is what we had :D
fresh cranberry, orange Jello relish
home made salasa
lil sausage pig in the blanket
home made tortilla chips
meat / cheese tray ( eric bought lunch meat and cheese from the Deli and rolled it )  
smoked gouda cut into cubes

I bought veggies for a  veggie tray : cherry tomatoes, zucchini, yellow squash, cucumbers, 
black olives,  celery.
  For the celery I placed a bowl of peanut butter and a bowl of raisins on a plate for what they 
call at the daycare  :D  ANTS ON A LOG  :D   if you have not tried it, it is really good and  those that 
try it are always suprised that they like it so well
2 cheese balls  ......  1 port wine ,  ...... 1  sharp cheddar.......
four different types of crackers and bagel bites.




for the 
CRANBERRY ORANGE JELLO RELISH
1 -  6 oz  raspberry, cherry or strawberry jello
1 bag of cranberries
1 large orange unpeeled
2 red or yellow delicious apples unpeeled
2 celery stalks
3/4 cup crushed walnuts
1 can crushed pineapple juices drained
1 cup of sugar


directions
dice,,  apples, oranges, walnuts, celery,  place in this in a food process, process until tiny bits, not smooth.  you want some texture,  when finely diced thru food processor,  place in a bowl and add the sugar, mix well.   Add the cranberries to the food processor,  i set mine on high and process until
the cranberries are finely crushed.  when these are done,  place in bowl with the other mixture, blend well.
   while this is blending,  place jello in a seperate bowl,  boil  2 cups of water, pour into  the bowl with the jello, stir until blended,  place in fridge for about 20 to 30 minutes,  do not let the Jello set. 
just as it is beginning to set, mix all the ingredients together and chill at least four hours,  it tastes even better if you are able to make it a 2 to 3 days ahead of time.   


notes and tips
i do not eat mine with anything special, i eat it as a side dish,  on crackers, in my salad,  :D any way you want it.  any time you want it :D  


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Salsa
ingredients
10 to 12 romas  diced small
2 green bell peppers deseeded and diced
2 mangoes  peeled and diced small
1 can of black beans rinsed well
3 garlic cloves minced
cilantro chopped to taste,  ( eric prefers more than i do ) so add just to taste
2 teaspoons of cumin
dash of salt  ( i use sea or kosher salt ) 
juice of one lime
zest of one lime ( do not use the pith it is very bitter )  


directions
add all ingredients togehter,   allow to blend. it taste better if you are able to  make it at least a day ahead,  chill at least  two to three hours in advance.   


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HOMEMADE Tortilla chips
Preheat oven to 400 degrees
cook for 5 to 7 minutes 


ingredients
 you can use any type of tortillas,  sometimes i use the spinach, tomato, whole wheat
this time  I bought a large bag of  flour tortillas, 10 inch,  lay them on cookies sheets and sprayboth sides  with oil, I use walmart brand olive oil spray.   I then placed about 8 to 10 on top of each 
other,  cut them in half then cut those in half so i have  cut the tortillas into quarters.  :D  
    lay these in single layer, sprinkle  with any seasoning you want.  I just use a little bit of sea salt or 
kosher salt.  options are  chili powder, pepper, cayenne, onion powder, garlic powder,  make a couple different ones and taste them to see if you like them  :D   
   cook only for 5 to 7 minutes once they are in there for 5 minutes they cook extra fast.  just as they begin to brown on the edges,  watch and take them out immediately.  


after I baked the salt tortillas,  I  decided to coat these with cinnamon sugar mixture.   they were good, next time i will add a little more sugar.  I purposely didnt wipe the salt off of the cookie sheets.  
there was a touch of salt with it .......sweet and salty. :D 
  your discretion,  and your taste  :D  i always say the great thing about recipes is you can make them anything you want it to be, change, add,  take away,  it becomes yours.  


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PIG IN A BLANKET
 1 package of  lil sausages drained 
3 cans of 10 biscuits  ( i buy publix or walmart brand )  
I place biscuits on a plate press the biscuit flat,  
cheese ( option ) make sure it is a cheese that melts easy


directions
place 1 sausage in the biscuit,  slice the sausage in the middle down lengthwise DO NOT CUT IN HALF  :D
place a small piece of cheese down the center,  wrap the biscuit completley around  the sausage 
and seal it.   I  then use soft butter to brush over the biscuit.  bake at 400 degrees for 10 to 12 minutes or until golden brown.   
notes and tips
i dont always use the cheese :D it sure is good tho :D   
When we fix these,  some of our friends come in and head straight to these little bites  :D they love them and very very rarely have anything left over.  the key is to have fun with what you are making, cooking or baking.  then is made with LOVE :D


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CELERY APPETIZERS
  2 or 3 stalks of celery  cut into pinky finger lengths
peanut butter
raisins
cream cheese
   with a knife place cream cheese or peanut butter down the center to fill the 
crease.      :D     on the peanut  butter,  place raisins on top.  :D  so very tastey,  
enjoy kids love them too  :D  


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CINNAMON APPLE GRILLED CHEESE

   I really like grilled cheese sandwiches,  back in the 90's I went to a little cafe' in ormond by the sea. 
I was working at Publix grocery store at the time and the cafe' was next door.  I ordered a 
GRILLED CHEESE SANDWICH ...... when I got it, to my suprise they added a nice tomato on it.
Something I did not think about doing.  I really liked it and from that time on i have made my grilled
cheese sandwhiches with my favorite cheeses and either one large tomato or a couple smaller pieces.
    I love to cook and one day I found this grilled cheese recipe.  I fixed it for Eric and I and ..... :D
we were not disappointed.  It is delicious.    


INGREDIENTS
1 cup of sliced peeled apples  ( i use yellow delicious ) you can use tart if you prefer
3 teaspoons of butter ( unsalted ) divided 
1/3 cup of chopped walnuts
1 tablespoon of honey
3 tablespoons of cream cheese, softened
2 tablespoons of confectioners sugar
dash of cinnamon ( I use fresh and grate it )
dash of nutmeg  ( I use fresh and grate it )
dash of apple pie spice
4 slices of cinnamon raisin bread 
4 slices of Muenster cheese ( or your fave )  


DIRECTIONS
  IN  a large skillet suate apple slices in 1 teaspoon of butter,  until tender.  Add cinnamon and 
nutmeg.  Meanwhile in another small skillet cook and and stir walnuts  and honey over medium
heat for 2 to 3 minutes  or until lightly toasted.  
   In a small mixing bowl,  beat the cream cheese confection sugar, dash of cinnamon, dash of nutmeg, dash of apple pie spice,  until smooth.  Stir in walnut mixture.  
Spread over two slices of bread,  layer with Muenster cheese, apple slices and remaining bread.
Spread remaining butter over the outside  of each sandwich.  (  i cook mine in a dry non stick skillet )
   In a large non stick skillet coated with non stick cooking spray toast sandwiches for 1 to 2 
minutes on each side until golden brown and cheese is melted.  ( i do not use butter, i use a dry skillet).
    servings  2   
I didnt think i could like these grilled cheese sandwiches as much as i do ......  they are so good and 
the kids will love them.  I believe even the pickiest eaters will like this :D  

CINNAMON APPLE GRILLED CHEESE

   I really like grilled cheese sandwiches,  back in the 90's I went to a little cafe' in ormond by the sea. 
I was working at Publix grocery store at the time and the cafe' was next door.  I ordered a 
GRILLED CHEESE SANDWICH ...... when I got it, to my suprise they added a nice tomato on it.
Something I did not think about doing.  I really liked it and from that time on i have made my grilled
cheese sandwhiches with my favorite cheeses and either one large tomato or a couple smaller pieces.
    I love to cook and one day I found this grilled cheese recipe.  I fixed it for Eric and I and ..... :D
we were not disappointed.  It is delicious.    


INGREDIENTS
1 cup of sliced peeled apples  ( i use yellow delicious ) you can use tart if you prefer
3 teaspoons of butter ( unsalted ) divided 
1/3 cup of chopped walnuts
1 tablespoon of honey
3 tablespoons of cream cheese, softened
2 tablespoons of confectioners sugar
dash of cinnamon ( I use fresh and grate it )
dash of nutmeg  ( I use fresh and grate it )
dash of apple pie spice
4 slices of cinnamon raisin bread 
4 slices of Muenster cheese ( or your fave )  


DIRECTIONS
  IN  a large skillet suate apple slices in 1 teaspoon of butter,  until tender.  Add cinnamon and 
nutmeg.  Meanwhile in another small skillet cook and and stir walnuts  and honey over medium
heat for 2 to 3 minutes  or until lightly toasted.  
   In a small mixing bowl,  beat the cream cheese confection sugar, dash of cinnamon, dash of nutmeg, dash of apple pie spice,  until smooth.  Stir in walnut mixture.  
Spread over two slices of bread,  layer with Muenster cheese, apple slices and remaining bread.
Spread remaining butter over the outside  of each sandwich.  (  i cook mine in a dry non stick skillet )
   In a large non stick skillet coated with non stick cooking spray toast sandwiches for 1 to 2 
minutes on each side until golden brown and cheese is melted.  ( i do not use butter, i use a dry skillet).
    servings  2   
I didnt think i could like these grilled cheese sandwiches as much as i do ......  they are so good and 
the kids will love them.  I believe even the pickiest eaters will like this :D  

CANDYS ROASTED GARLIC POTATO SOUP

A FRIEND  of mine , posted a potato soup recipe, mine was similiar, she asked me to post mine and I kept forgetting :D
 I use to cook for a few elderly families this recipe is the one Geraldine  had and would have me fix quite often for them.
I added a few things when I copied hers down. with the cold weather ( we are 55 at 1045am ) this is soup weather :D

POTATO SOUP
INGREDIENTS
5-6 medium potatoes cut in 8ths
1 large onion chopped fine
1 cup finely chopped celery
1 cup diced carrots
1/2 teaspoon of celery seed
1/2 teaspoon nutmeg
2 cups of boiling water
2 tablespoons of olive oil
2 tablespoons of butter ( i use unsalted )
2 cups of milk ( i use soy milk or evaporated )
salt and pepper to taste
4 to 6 cloves cloves of smashed roasted garlic ( directions below )

DIRECTIONS
1.) HEAT dutch oven, when pot is hot drizzle with olive oil to prevent sticking.
add cut carrots, on medium high heat, cook carrots aprox 2 minutes add celery, cook another 2 minutes to tenderize, add onions, hwen these begin to to look clear, add potatoes, continue stirring for about 3 minutes.
2.) ADD 2 cups of boiling water, spices, when this comes back to a boil add the milk and the butter. bring back to a soft boil. ( dip out half of the soup ) with blender or emerser, blend 1/2 of the soup. add smashed garlic to the soup your are going to blend........ my pot is stainless steel so i blend the soup in my pot, ) once the soup is blended and slightly thick at the other half of the soup back into the pot, on low heat, I like to slow cook mine for another hour or more to blend the flavors.

Sometimes I have to add more water or milk.
Stir to prevent sticking.............. :D enjoy

NOTES AND TIPS : to roast garlice, there are two ways. I like to cut the tops off of a whole bulb, place on large square foil and place that in a small baking dish to prevent leakage, cut the top off of the garlic bulb, drizzle olive oil over the open end. sprinkle just a dash of salt. wrap in foil, while in baking dish, place in oven what ever you are baking at 350 to 450 degrees, for aprox 45 to 60 minutes. ( option: top with crumbled bacon, diced scallions, and shredded cheese )

THE SECOND WAY IS LESS TIME: 5 or 6 cloves of garlic, using a large knife or something heavy and safe :D slightly smash the garlic cloves, peel the outer skins off, heat up a small skillet on med high heat, :D in dry pan or a pan lightly sprayed with oil, add smashed cloves and cook until you can see the garlic cloves beginning to turn light brown and the smell will become less strong and more savory, if using right away, allow to cool slightly , mince and add to your recipe last. :D or place in air tight zip lock baggie and freeze or place in airtight container in fridge for up to three to four days :D

ENJOY :D it is really good and such a comfort food in cold weather :D

REFRIED BEAN DIP AND BONES & many more treats :D

I don't know about you :D , I am always looking for a reason to get together with friends and family. 

Where we live now, our friends are our family.  The our parents and siblings live 800 - 1000 

miles away from us.  Our friends have become our family.  You don't have to be from the same

family to be related.  :D.  I am so blessed to have people around us that we love, and care about. 

These recipes are easy, fun, and tastey.........  

REFRIED BEAN DIP AND BONES

YIELD:  6 CUPS

Ingredients

1 (16-ounce) can chili without beans

1 (16-ounce) can refried beans

• 1 (8-ounce) package cream cheese
• 1 (8-ounce) jar chunky pico de gallo
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1/2 teaspoon ground cumin
• Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions
• Bone Crackers

Preparation

• Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.

NOTES AND TIPS:  if you dont know where to get bone crackers, another simple way is to use,  6 inch white 

tortillas,  cut them into bone shapes , brush lightly with oil,  place on cookie sheet and bake at 400 degrees

for 3 to 5 minutes, just enough to make crisp

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PUMPKIN CHEDDAR CHEESE BALL

YIELD 16 SERVINGS 

Shape the Cheddar and cream cheese mixture into the shape of a small pumpkin and add a broccoli stem to serve as the stem. Serve with fresh apple wedges for an autumn appetzier.

INGREDIENTS

• 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
• 1 (8-ounce) package cream cheese, softened
• 1 (8-ounce) container chive-and-onion cream cheese
• 2 teaspoons paprika
• 1/2 teaspoon ground red pepper
• 1 broccoli stalk
• Red and green apple wedges

Preparation

• Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.
• Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.
• Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.
• Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

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HOT SPICED CIDER

YIELD 9 CUPS

INGREDIENTS

• 2 quarts apple cider
• 1/2 cup molasses
• 4 lemon slices, cut in half
• 12 whole cloves
• 2 (2-inch) cinnamon sticks
• 1/4 cup lemon juice
• Garnishes: cinnamon sticks,lemon wedges, whole cloves

Preparation

• Bring cider and next 4 ingredients to a boil in a large saucepan over medium-high heat, stirring occasionally; reduce heat, and simmer 15 minutes.
• Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon juice. Garnish, if desired.

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TRASH MIX

YIELD: 16 CUPS

INGREDIENTS

• 1 (16-ounce) package candy corn
• 1 (15-ounce) package pretzel nibblers
• 1 (12-ounce) package caramel popcorn and peanuts
• 1 (15-ounce) package banana chips
• 1 (15-ounce) package candy-coated chocolate pieces
• 1 (15-ounce) package dried mango
• 1 (15-ounce) package dried pineapple
• 1 (10-ounce) package toffee pretzels
• 1 (6-ounce) package sweetened dried cranberries
• 1 (6-ounce) package worm-shaped chewy candy

Preparation

• Stir together all ingredients. Store in an airtight container.
• NOTE: For testing purposes only, we used pretzel Nuggets, Crunch 'n Munch, M&M's, and Craisins.

HALLOWEEN IS ALMOST HERE

 As humans :D  we find every excuse to get together and many times we don't even need an excuse.
Getting together sharing food for as long as I can remeber is a wonderful get together.  People who get together and share food,  laugh and have such a good time.
   Here are some good recipes to cause some chatter :D  and hopefully put some smiles on
their faces :D when they eat them.

APPETIZERS

SALMON CARROT SUSHI 

Total Time:10 min
Prep10 min
Level:Easy

DIRECTIONSCut 1 carrot and 1 black radish into matchsticks. Roll up a few pieces of each in 1/2-inch-wide strips of smoked salmon. Wrap thin strips of nori (seaweed sheets, found in the Asian-food section) around the salmon, moistening with wasabi or mayonnaise to seal. For dipping, mix 1/4 cup soy sauce with 2 teaspoons each orange juice and water, and some orange zest.


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ONION BACON DIP 
Prep: 10 min., 
Cook: 28 min., 
Chill: 1 hr.


Ingredients

• 1 large leek
• 6 bacon slices
• 1 large sweet onion, minced
• 1 (8-oz.) package cream cheese, softened
• 1 cup sour cream
• 1/2 teaspoon salt
• 1 (2-lb.) acorn squash
• Assorted multigrain and vegetable chips
• Garnish: chopped fresh chives

Preparation

• 1. Remove and discard root ends and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand; thinly slice leek.
• 2. Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
• 3. Sauté onion and leek in hot drippings 15 minutes or until tender and golden.
• 4. Stir together onion mixture, bacon, cream cheese, sour cream, and salt. Cover and chill 1 hour.
• 5. Cut about 1/2 to 1 inch from top of squash; remove and discard seeds.
• 6. Heat a small skillet over medium-high heat. Place squash, cut side down, in skillet, and cook 3 to 5 minutes or until cut side is golden brown and caramelized. Serve dip in squash with assorted chips. Garnish, if desired.

BREW HAHA GREEN PUNCH 

Ingredients

• 2 cups sugar
• 2 quarts water
• 2 (0.13-ounce) envelopes lime drink mix
• 1 (46-ounce) can pineapple juice
• 1 quart ginger ale

Preparation

• Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.
• Note: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl.

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Deviled Green Goblin Eggs put an eerie twist on the traditional recipe that is sure to spook your guests. Tip: Gently tap warm eggs on kitchen counter immediately after cooking, cracking evenly over entire shell. Food color will seep into the cracks, forming a pattern on the whites that can be seen after peeling.

GREEN GOBLIN DEVILED EGGS

YIELD:  1 DOZEN

Ingredients

• 6 cups hot water
• 1 (0.3-ounce) bottle yellow liquid food coloring
• 1/2 (0.3-ounce) bottle blue liquid food coloring
• 1/2 (0.3-ounce) bottle green liquid food coloring
• 2 tablespoons cider vinegar
• 12 large unpeeled hard-cooked eggs, with shells cracked
• 1/2 cup instant potato flakes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup minced fresh chives
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned pepper

Preparation

• Stir together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to reveal pattern on whites.
• Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in potato flakes and next 5 ingredients until blended.
• Spoon the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.

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VEGETARIAN TONIGHT

    Sunday night,  it rained all day, the wind was blowing ,  August heat is finally beginning to 
leave central Florida.  :D.   Winter squash is here and I can smell it in the air.  
For dinner tonight,  I cut a large acorn squash in half, scooped the seeds out,  rinsed it, dried it,
drizzled olive oil over both sides,  added a dash of salt and pepper,  baked it in the oven @ 350 degrees
for 45 minutes.  
   I made my husband 2 very large hamburgers,   when I buy ground chuck, I buy close to 10 lbs. with that meat,  I divide it,  I make meatballs,  meatloaves, hamburgers,  I also divide ground chuck into 1 lb  portions.  My hamburgers are mixed when I mix my meatloaves.  The hamburgers have lots of flavor, with the onions, bell peppers, and seasonings salt and pepper.  this is divided into mini meat loaves and the other half is made into hamburgers.   
  I then place these on a cookie sheet, to freeze,  once they are frozen I place the meat in individual sandwich bags if they fit and those go into freezer gallon or quart depending on how mamy bags i have. For my meatballs,  I place them on a cookie sheet, place in the freezer, until they are solid.  I then place ( depending on how big I make them )  into 2 lb portions. These go into freezer quart bags then place those into gallon zip lock freezer bags.  :D  DON'T FORGET TO WRITE THE DATE AND ALSO WHAT IS IN THE BAGS  :D  
All of my meat is divided into portions we eat.  I eat one piece,  Eric will eat  2, 3 4, depending on how big the portions are. I always have to cook for  4 people when I cook breakfast , lunch or dinner.  There are only two of us, :D  he has a healthy appetite for which I am grateful.  I like to cook,  he likes to eat.  
   I also placed 7 medium potatoes in the micorwave to soften them up a little bit.  once they cooled down I cut them into steak fries.  I usually do not peal my potatoes, even when I mash them.   I drizzled olive oil over them, I like old bay seasoning,  this was what I sprinkled qutie generously over the cut potatoes.  Half were baked in the oven at 400 degrees for 35 minutes and the other half  was fried in  our fryer.  
   My dinner was a veggie dinner tonight,  His was  2 very large cheeseburgers and  fries.  
Florida does not get the changing of the seasons,  in January we do drop to zero some days. 
Even here in Central Florida,  I love when winter is here, I love making soups, squash,  desserts.  
I like to start baking for my friends for the Holidays.  

  Have a blessed week, with good food and family and friends.  

SUNDAY THEME MEALS OCTOBER 9TH 2011

Happy Sunday,  :D 
   On facebook a group of us share recipes,  and Bella suggested every sunday we have a theme for 
dinner.  Last Sunday was stuffed shells,  I decided to do lasagna roll ups.  The week before that was 
shish kabobs,  it is alot of fun to know that on a particular day a group of your online friends 
who live in many different states stretched from far north, to far south, east coast to west coast.  
   We post photos of what we fixed  :D sometimes that is hard.  I have eaten mine and forgot to take pics sometimes lol.   My husband is ready to dig in while I am taking photos of our plates and the finished 
product of whatever I cooked. 
    Today they are going to make quiche.  Eric is not fond of it and asked if we could have something
else.  He is off on tuesdays and Wednesdays, so we decided to have a 
.......SWEET POTATO TORTE............ as the main dish and for dessert he asked if I would make 
...........EGGNOG PEAR PIE  :D............


 here is the recipes for both the torte and the pie.  


SWEET POTATO TORTE  

INGREDIENTS
1 lb swiss chard
2 1/2 lbs of sweet potatoes sliced thin,
3 tsp chopped fresh rosemary
2 cloves of garlic minced
1 small red onion
1/4 cup olive oil

DIRECTIONS
preheat oven to 450 degrees, brush 9 inch spring form pan with oil.
stack 6 chard leaves ontop of each other, roll them tightly into a cylinder form,
slice cylinder into thin slices, repeat until all leaves are sliced into what looks like julienned strips.
Place 1 sweet potato slice in center of dish, arrange slices in circles around the center overlapping slices by at least half.
Brush with oil. sprinkle with 1 tsp chopped rosemary, 1/3 minced garlic, season with salt and pepper. Spread the top with swiss chard leavesover the potatoes, and 1/3 crumbled Taleggio.
Arrange another layer of sweet potatoes over chard and press down potatoes to flatten layers. 
repeat until potatoes and chard are gone.
Place torte on baking sheet and cover with foil, bake for 45 minutes, uncover and bake 15 minutes. cool 15 minutes press top of torte to remove access liquid.
Turn Torte upside down on platter, unmold, and serve. For crisper top unmold onto an oven proof platter, and brush top of torte with oil, broil 3 to 5 minutes longer or until potato slices begin to brown an start to curl    :D
cool 10 minutes before serving   :D
from vegetarian times   :D


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EGGNOG PEAR PIE


INGREDIENTS

20 gingersnap cookies crushed into fine crumbs
1 tbs butter melted ( i use unsalted )
4 medium pears ( I like bosc ) cored and peeled and sliced
1 tablespoon finely minced fresh ginger
1 1/2 teaspoon fresh lemon juice
1/2 cup of sugar
2 large eggs
1 pinch of salt
1 cup of evaporated milk nonfat
2 1/2 teaspoons pure vanilla extract
1/4 teaspoon fresh nutmeg or ground nutmeg

DIRECTIONS
Preheat oven to 350degrees
combine gingersnap crumbs and butter in bowl.
Press into 10 inch pie pan. Bake 8 minutes. Increase oven temperature
to 400 degrees. Toss pears with ginger and lemon juice in bowl, then
arrange in crust.
Whisk together sugar, eggs, and salt in bowl. Whisk in evaporated milk, vanilla, and nutmeg. Pour over pears. 
Bake 15 minutes.
Reduce oven heat ot 350 degrees and bake 1 hour or until set.
yield serves 8


I got both of these recipes from the vegetarian times, We have not made these yet  :D  and I will post mine this week when we make them. I can only hope mine turns out as pretty.  LOL   I know it will taste good,  but being that
pretty of a dish,  well  :D  i am hoping.