TIA GFY Recipe blog

1 bottle dry white wine (I sed Barefoot Sauv. Blanc. Cheap and yummy)
1 c red wine (I used a tempranillo. Any fruitier red wine would be ok)
1 c pomegranite juice
3/4 c apricot brandy or peach schnapps.(I can’t drink peach schnapps, so I used the apricot brandy)
2 peaches diced
1 1/2 granny smith apples, diced
1 can lemon lime soda
1 “can” club soda (I used a half liter).

Mix everything but the sodas and let chill at least two hours, or overnight. Right before serving, add soda.

It was really yummy!

Noodle Kugle (Sweet)

13 oz of noodles, medium (usually egg are used)
1/2 cup sugar
4 eggs, beaten
1/2 cup butter, melted
1/2 cup orange juice
1/2 tsp salt
1/2 cup golden raisins
1/2 cup dark raisins
1 small can apple pie filling
1/2 cup corn flakes, crushed
3 Tbsp sugar
1/2 tsp cinnamon
Juice of 1/2 lemon

Cook noodles. Drain and rinse.

In a large bowl, cream eggs and sugar. Add melted butter, orange juice, salt, cooked noodles, raisins and pie filling. Mix well.

Pour into greased 9X13 dish.

Combine corn flakes with cinnamon and sugar sprinkle on top. Drizzle with lemon.

Bake at 350 for 1 hour.

Potato Latkes

1 lb potatoes, grated
4 Tbsp Matzo meal
1 large egg, beaten
1/2 tsp baking powder
1 tsp salt and pepper
1/2 cup oil

Drain potatoes, add matzo meal and salt to taste. Add egg.

In heavy skillet, place oil about 1/4 inch deep and heat to frying temperature.

Drop by tablespoonful and cook on medium high heat until golden, turning once.

Drain on paper towels.

Serves 4. (She also has the recipe increased to serve 2400! You can’t tell at all that she used to cook for Temple!)

My SIL made this cake on Saturday and it was DELICIOUS.  It is from www.McCormick.com

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes 16 servings.

Ingredients:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar

Directions:
1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt; set aside.
2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake with frosting.

Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan. Bake about 50 minutes. Or, substitute a greased and floured 13×9-inch baking pan; bake about 40 minutes.

I got this recipe from www.allrecipes.com and it’s one of my favorites!

Ingredients:

1 (16oz) package penne pasta  (I use wheat)

2 tablespoons butter

2 tablespoons olive oil

4 skinless, bonless chicken breasts – cut into thin strips

2 cloves garlic, minced (I love garlic and usually use TONS more)

1-1/4 cups heavy cream

1/4 cup pesto

3 tablespoons grated parmesan cheese

Salt & pepper to taste

Directions:

1.  Cook the pasta

2.  Heat butter and olive oil in a large skillet over medium heat.  Saute the chicken and garlic until the chicken is almost cooked.

3.  Reduce the heat and stir in salt, pepper, cream, pesto and parmesan cheese.  Cook until the chicken is no longer pink inside.

3.  Stir in cooked pasta and serve.

I usually substitute half of the heavy cream for seasoned chicken broth and thicken the sauce with cornstarch.

This is the first post in the TIA GFY recipe blog. We will be having a “category addition” twice a month. In between these additions, you are welcome to make additions if you come across something tasty. Please make sure to tag your posts appropriately. Enjoy!