Raspberry Chocolate Torte

       This was so yummy and fun when my fresh raspberries were in season! Mix one of my favorite things, (chocolate) with my favorite berry (raspberries), plus some whipped cream made with *real* cream and you have a mouth full of goodness!! This recipes calls for a devil's food cake mix; but as I do with all cake, cookie or brownie recipes that say to use a mix, I just got a recipes to make devil's food cake from scratch and used that. I bet it tasted a lot better than a mix too!

1 package (18-1/4 ounces) devil's food cake mix

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

1 cup finely chopped pecans

2 cups heavy whipping cream, whipped

2 pints fresh raspberries

1/2 cup pecan halves

                                         Prepare and bake the cake according to package directions,
                                                           using two 9-in. round baking pans.
                           Cool for 10 minutes before removing from pans to wire racks to cool completely.
                                  In a large bowl, beat the cream cheese, sugar and vanilla until fluffy;
                                                  stir in chopped pecans. Fold in whipped cream.
                            Cut each cake horizontally into two layers. Place bottom layer on a serving plate;
                                                     top with a fourth of the cream cheese mixture.
                                                          Arrange 1 cup raspberries over filling.
                                              Repeat layers three times. Garnish with pecan halves.
                                                                        Refrigerate until serving. 
                                                                         Yield: 12-16 servings.

    

A Cold, Winter Day Meal

     Want something warm and soothing for supper on a cold winter night? Here is a great combination for a great meal!

                                                        Ground Beef Vegetable Soup
   
                                                              3/4 pound ground beef
                                                    2 cans (14-1/2 oz. each) beef broth
                                                                   2 cups water
                                                1 can (28 oz.) diced tomatoes, undrained
                                                            3 celery ribs, chopped
                                                             2 large carrots, sliced
                                                            2 medium onions, sliced
                                                     1 medium potato, peeled and cubed
                                                        1-1/2 cups fresh cauliflowerets
                                         2 Tbsp. minced fresh tarragon or 2 tsp. dried tarragon
                                                             1 Tbsp. garlic powder
                                                         1 Tbsp. minced fresh parsley
                                                                   1/2 tsp. salt
                                                                1/8 tsp. pepper
                                                         3/4 cup uncooked macaroni

                             In a dutch oven, cook beef over medium heat until no longer pink; drain.
                           Add the broth, water, tomatoes, celery, carrots, onions potato, cauliflower,
                                            tarragon, garlic powder, parsley, salt and pepper                                                                           Bring to a boil. Reduce heat; cover and simmer for 30 minutes
                                         or until vegetables are tender, stirring occasionally.
                                      Cook macaroni according to package directions ; drain.
                                                       Stir into the soup; heat through.
                                                                  Yield: 8 servings

                                                           Honey-Oat Casserole Bread

                                                         1 pkg. (1 Tbsp.) active dry yeast
                                                   1/4 cup warm water (110 to 115 degrees)
                                                               1/4 cup butter, softened
                                                                      1/4 cup honey
                                                                  1 cup boiling water
                                                                          2 eggs
                                                             1 cup quick-cooking oats
                                                                        1 tsp. salt
                                                                    3-1/2 cups flour

                                             In a large mixing bowl, dissolve yeast in warm water.
               In another bowl, combine the butter, honey and boiling water; stir until butter is melted.
                                                                 Cool to 110-115 degrees.
                            Add eggs, oats, salt, butter mixture and 2 cups flour to the yeast  mixture;
                                                         beat on medium speed for 2 minutes.
                         Stir in enough remaining flour to form a soft dough (dough will be slightly sticky).
                                 Cover and let rise in a warm place until doubled, about 55 minutes.
                                 Punch the dough down. Transfer to a greased 1-1/2 qt. baking dish.
                                 Cover and let rise in a warm place until doubled, about 30 minutes.
                                         Bake at 375 for 35-40 minutes or until golden brown.
                           Cool for 10 minutes before removing from baking dish to a wire rack to cool.
                                                                   Cut into wedges.
                                                              Yield: 1 loaf (12 wedges)   
                                                        

                                                     

Dutch Rhubarb Pie

    Ok, hands down. This was *the* best rhubarb pie I have ever had. It includes 2 cups of fresh raspberries which adds so much to this pie. It was a huge hit and there were immediate requests for a second one to be made. That's all I'll say about it though. I'll let you try it for yourself.

                                                                  Dutch Rhubarb Pie

                                                      Pastry for single-crust  pie (9 inches)

                                                   3 cups chopped fresh or frozen rhubarb*

                                                               2 cups fresh raspberries

                                                                      3/4 cup sugar

                                                                      3 Tbsp. flour

                                                                 1 tsp. vanilla extract

                                                                     1 eggs, beaten

                                                                1/4 tsp.ground nutmeg

                                                          Topping:

                                                                       1/3 cup flour

                                                             1/4 cup packed brown sugar

                                                                 3 Tbsp. butter, melted

                                                          Line a 9-inch pie plate with pastry.

                                              Trim to 1/2 inch beyond edge of plate; flute edges.

                              In a bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg.

                                                       Pour into crust; sprinkle with nutmeg.

                               In a small bowl, combine the topping ingredients; sprinkle over filling.

                            Bake at 350 degrees for 35-40 minutes or until filling is set and                                                                        crust in golden brown (if needed, cover edges loosely with foil during

                                                    last 10 minutes to prevent overbrowning). 

                                                                 Cool on a wire rack.

                                                                  Yield: 6-8 servings

                       *Note: If using frozen rhubarb, measure while still frozen, then thaw completely.

                                             Drain in a colander; but do not press liquid out.

Tomato Eggplant Bake

    I've always heard about eggplant and had seen it, but never really cared to try it, with it's name and all. Then someone gave me four plants this last spring, and with my growing sense of adventure in making and trying new/strange food, I thought eggplant sounded like a lot of fun and got to work right away. This is the first recipe I tried (and the rest of my family too) and it actually went over quite well. Especially with LOTS of mozzarella cheese! =)


                                                              Tomato Eggplant Bake

                                                         1 medium eggplant (1 lb.),
                                                   peeled and cut into 1/2-inch slices
                                                          Salt to taste
                                                             1 large tomato, sliced
                                                            1 medium onion, sliced
                                                      6 Tbsp. butter, melted, divided
                                                               1/2 tsp. dried basil
                                                          1/2 cup dried bread crumbs
                                                  4 slices mozzarella cheese, cut into thirds
                                                        2 Tbsp. grated Parmesan cheese

                                           Place eggplant slices in a colander over a plate.
                             Sprinkle with salt; toss. Let stand 30 minutes. Rinse and drain well.
                      Layer the eggplant, tomato and onion in a lightly greased 9x13 inch baking dish.
                                             Drizzle with 4 Tbsp. butter; sprinkle with basil.
                                             Cover and bake at 450 degrees for 20 minutes.
                                               Toss the bread crumbs and remaining butter.
          Arrange mozzarella cheese over the vegetables; sprinkle with crumb mixer and Parmesan cheese.
                               Bake uncovered, for 10 minutes longer or until the cheese is bubbly.
                                                                 Yield: 6 servings

Green Stuff

    Ok, so you may be wondering about now, "what is 'Green Stuff?!' Well, it's pretty much what the name says. Green......Suff.....which happens to be really good. It's a family favorite jello salad that we've made for some years and is very easy to make. But I won't say much about it cause I think you can read the ingredients and try it for yourself! We love it! =)        

                                 So this really isn't a good picture. It actually looks good....just not
                                                                            in this picture. =)
                                                                   

 
                                                                    Green Stuff
                                                              
                                                          1 (3 oz.) package lime jello
                                                                1 cup boiling water
                                                             1 cup evaporated milk
                                                      1 cup small curd cottage cheese
                                        1 (1 lb. 4 oz.) canned, crushed pineapple with juice
                                                              1/2 cup mayonnaise
                                                                 1/4 cup celery

                                          Mix jello, water, milk, cottage cheese, pineapple,
                                              mayonnaise, and celery together in a bowl.
                                                                Refrigerate until firm.

                                               

Pumpkin Pie Bars

     I love fall! I love everything about this beautiful time of year. The colors, smells, the weather change, the decorations, fresh produce (especially living in the country), and of course fall cooking and baking! I love searching for fall recipes with lots of spices, pumpkin, apples,....the list could go on forever!
    Though I'm not one for pumpkin pie itself, I do love other things with pumpkin. So I made these bars. They weren't my most favorite 'cause as I said, pumpkin pie isn't my favorite. But those who do like pumpkin pie and tried them said they were "to die for". So if you're a lover of pumpkin pie, these may be just what you'd love. =)

                                                                  Pumpkin Pie Bars

                                                                   1-1/3 cups flour

                                                      3/4 cup granulated sugar, divided

                                                          1/2 cup packed brown sugar

                                                        3/4 cup cold butter or margarine

                                     1 cup old-fashioned or quick-cooking oats, uncooked

                                                             1/2 cup chopped Pecans

                                                  1 pkg. (8 oz.) Cream Cheese, softened

                                                                         3 eggs 

                                                             1 can (15 oz.) pumpkin

                                                           1 Tbsp.  pumpkin pie spice

                                                         Preheat oven to 350 degrees.
                                            Line 13x9-inch baking pan with foil; grease foil.
                             Mix flour, brown sugar and 1/4 cup of white sugar in a medium bowl;
           cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
                                                                Stir in oats and pecans.
             Reserve 1 cup of mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.
                       Beat cream cheese; remaining 1/2 cup white sugar; eggs, pumpkin and
               umpkin pie spice in small bowl with electric mixer on medium speed until well blended.
                                  Pour over crust; sprinkle with reserved crumb mixture.
                          Bake 25 minutes. Lift from pan using foil handles; cool completely.
                                                                   Cut into 24 bars.

Tomatoes with Herb Stuffing

     Another great recipe to try when the fresh tomatoes are coming strong!

                                                        Tomatoes with Herb Stuffing

                                                                1 cup chopped celery

                                                                1 cup chopped onion
                                                                      1/2 cup butter
                                                       2 cups each, cubed day-old white,
                                                           whole wheat and rye bread
                                                          1/4 cup minced fresh parsley

                                                                 2 tsp. rubbed sage
                                                                 1 tsp. dried thyme
                                                                      1/2 tsp.salt
                                                                   1/2 tsp. pepper
                                                              1/4 cup chicken broth
                                                                8 medium tomatoes 

                                         In a *Dutch oven, saute celery and onion in butter until tender.
                  Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper.
                                                             Add broth; toss to combine.
                                                  Cut a thin slice off the top of each tomato.

                                                   Scoop out pulp, leaving 1/2- inch shells.
                                                 Invert tomatoes onto paper towels to drain.
                                              Spoon about 1/3 cup stuffing into each tomato.
                                            Place in a greased 11-in.x 7-in.x 2-in. baking dish.
                                                  Place remaining  stuffing around tomatoes.

                   Bake, uncovered, at 350 degrees for 25-30 minutes or until tomatoes are tender.
                                                                     Yield: 8 servings.
                                                          
                            *if you don't have a Dutch oven, just a regular pan works just as well