Goodbye from BekahJan-Recipes-to-share...

Well, I had a blast with this recipe blog. But it is time to move on. I will be leaving this webpage up and running for a while, but I will not be contributing to it. I am in the works of starting a new website that will be geared to crafting and my amigurumi crochet designs. I will however put some of the recipes that is on this site to my new website which is currently under construction. I will post a link when it is up and running. Thanks for the contributions and the comments I have received. ~ Rebekah

Spinach & Artichoke Dip

I have still not had a chance to do any cooking yet. I thought you might still like another recipe even though I have not tried it. I got this recipe from the Olive Garden! So I know it must be good quality! :) Enjoy!

Spinach & Artichoke Dip

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients
2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Procedures

Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES

1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
2. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
4. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Slight Delay

As some of you know, Harrison and I plan on moving any day now. I have been busy packing up things in boxes and have had NO time for cooking! My apologies on having no new recipes posted. I still plan on the Tortellini and Portobello mushroom recipe as soon as I find the time.

You can still e-mail me recipes and I will promptly post them! But as for new recipes that I have tried, I will have to take a short break. Hopefully I will have a new recipe within the month of February. Keep checking back, I hope to be back as soon as possible. Thanks!

Web Domain & Expelled - Ben Stein

I finally have my own web domain name: www.bekahjan.com. Harrison bought me one for Christmas! This website will be my Main website where my other blogs and website links will be. It also explains info on Me and my family news. So if you forget my blog addresses or lose your bookmarks. Just type in bekahjan.com and it will provide all of the info on me and my blogs.

Also please check out a new blog post I did on my other blog - Matters of my Heart! (link below) It is titled: Ben Stein and EXPELLED. Very interesting post - if I do say so myself! :) http://matters-of-my-heart.blogspot.com/

Coming Soon!

I just tried out this recipe that I loved! I will be posting it later. I will give you a hint by giving you some of the ingredients. Tortellini and portobello mushrooms! I still need to iron out a few kinks in the recipe, but after I do, I will post it!

Roasted Pumpkin Seeds

Every Harvest Season, I look forward to getting pumpkins and Roasting the Seeds! Although, this season has been extra special, because I am able to share them with a friend! :) My bird Tootsie loves to sit on my lap and eat the seeds with me. She begs for as many seeds as she can get out of me. ;)

Roasting your own seeds is very easy to do! Here is how I do mine:

Directions:

~ After you have washed the seeds thoroughly and patted them dry; preheat the oven to 350 degrees.

~Lay out one layer of seeds on a cookie sheet. It is easier to use the kind of cookie sheet with a lip. Because when you flip the seeds they wont fall off the sheet. I usually put a sil pat (Silicone Mat) on the cookie sheet. You can get those at bed bath and beyond or pretty much anywhere. It keeps what your baking from sticking to the pan.

~ Salt the seeds to your preference. (I like to use a lot of salt)

~ Bake the seeds for 20 -25 min. Flipping the seeds after 10 min. I usually bake them 25 min. But I like mine overly roasted. It really depends on how roasted you like them and how fast your oven bakes.

~Take them out to cool and Enjoy!

p.s. For Silpat info: http://www.demarleusa.com/product/silpat/silpat.htm

Fruit Dip

This Dip sounds so good! I cant wait to try it. I would love to hear comments from those who have tried this wonderful recipe! Thankyou Aunt Sandie for this easy recipe!

Fruit Dip
From: Aunt Sandie

1 8-oz package cream cheese, softened
1/2 cup sour cream
1/3 cup sugar (or powered sugar)
3 Tablespoons milk (or cream)
1/4 teaspoon almond extract

Directions:

Beat together softened cream cheese and sour cream. Slowly add sugar little at a time, mixing well. Add milk and extract and blend. Refrigerate. Serve as a dip with pieces of fruit.

*NOTE: It is very important that the cream cheese be softened; otherwise, it will not mix smoothly with the sour cream and you will have lumps in the final product!

*NOTE: Although it is titled 'fruit dip', it is great with apples, or pound cake, plain cookies, etc., would also be good for 'dippers'.

Quazy Quackers

Ingredients:

~ 1 (11oz.) pkg. small oyster crackers - (safeway crackers work best)

~ 3/4 Cup Oil

~ 1/2 pkg Hidden Valley Ranch Dressing (type you mix with milk)

~ 1 Tbsp. Dill Weed

Directions:

Mix all ingredients. Store in closed container. Best if made night before using.

Quick Cheesy Potatoes

Thanks Heike for this wonderful recipe! :) Harrison and I absolutely LOVE this recipe!

Quick Cheesy Potatoes
From: Heike

~ Preheat Oven to 350 degrees

Ingredients:

32 oz - frozen shredded Hash brown potatoes thawed
1 (10 3/4oz) can cream of celery soup
¼ tsp pepper
½ tsp salt
2 cups shredded cheddar cheese OR 2 cups Mexican blend cheese
½ cup grated onions
2 cups sour cream OR *see below


Topping Ingredients:

¼ cup melted butter
2 cups Ritz cracker crumbs

Directions:

1. Cook Hash brown potatoes according to microwave instruction until done
2. Combine all ingredients and put in greased 9x13 casserole dish
3. Combine melted butter and Ritz cracker crumbs and use as topping for casserole dish
4. Bake at 350 degrees for 45 minutes

* I substituted sour cream by blending cream cheese and milk or half and half

Fall

Fall is here, and I know there are so many recipes that are wonderful for fall! If you have any that you would love to share. Please e-mail me at: BekahJanFarr@aol.com and I will post the recipe along with your first name.

In the next week, I plan on posting some new recipes. I have one in particular I got from a friend that I love! I cant wait to share it. I also will be posting the perfect pumpkin pie recipe and pie crust recipe. Harrison asks me to make it every year. It is the recipe I got from my mother. It is absolutely wonderful!

I also have a wonderful snack recipe that I will be posting that I got at my stamping up class. It is a great snack to set out for company and it is super easy!. So stay Tuned!

~Rebekah

Dirt Cake

I used this recipe Wednesday night for my kids group and they loved it! I got the recipe from my Grandma in Washington. Thanks Grandma! ~Love, Rebekah

Dirt Cake

~ 1 (20 oz.) pkg of Oreo Cookies
~ 1 (8 oz.) pkg Cream Cheese
~ 1/2 cup softened butter
~ 1 cup powdered sugar
~ 2 small pkg of Vanilla Instant pudding
~ 1 (12 oz) container of cool whip
~ 1 8in. clean, unused flower pot
~ Silk Flowers and a pkg of Gummy Worms

Directions: Crush cookies until they resemble dirt. Cream the butter, cream cheese, and powdered sugar together. Mix pudding, following package directions in a separate bowl. Let stand until thickened (approx 5 min.). Fold Cool Whip and Pudding Mix into the cream cheese mix.

How to Assemble Pot: Put 1/3 cookie crumbs in the bottom of pot. Layer with 1/2 pudding mix, then 1/3 crumbs (I add a small amount of gummy worms in this layer), then rest of pudding, then last of crumbs. Refrigerate overnight. Stick in Silk Flower and a few more gummy worms before putting on table. Enjoy!

Fruit Dip

I am so sorry I haven't posted in ages! I am still working on perfecting that one recipe I told you about, but here is a recipe to tide you over. It is delicious! It is great for those Ladie's Teas. Thanks to Miss Beverly for the Recipe!

1 8oz. Cream Cheese
1 13oz Jar of Marshmallow Creme

Mix together with mixer and serve as dip with your favorite fruit! Strawberries were made for this dip! :) Enjoy!

Coming Soon!

It has been a while since I have posted a recipe. I was on vacatioin last week and then on Friday I will head off to Maine. I finally tried a new roast recipe last night, but think I need to change it a little bit. So I am going to try and make it again with a different twist. So hopefully this week I will post my new recipe! Stay Tuned! ~Rebekah

Slow Cooker Pork Chops

Slow Cooker Pork Chops
From: Becky

I got this wonderful recipe from my bridal shower recipes! It is the most delicious and easy recipe I have every done. Harrison and I can't stop talking about how good it is!

Ingredients:

~ 6 pork chops
~ 8 oz. container sour cream
~ 1 can cream of mushroom soup
~ 1 tbsp. seasoned Salt

Directions:

Brown pork chops. Put in slow cooker. Mix together sour cream, undiluted mushroom soup and seasoned salt. Pour on top of pork chops. Cook on low until very tender (4-6 hours - depending on the thickness of the pork chops). Mine took 5 1/2 hours. The pork chops will just shred they are so tender. Use the left over sauce for dipping! Enjoy! Thank you Becky!

New Recipe Coming Soon!

I have the most delicious recipe coming soon! I will be posting it in a couple of days!

Need Recipes!

Anyone have some great recipes to share? I will hopefully have some more posted soon! Harrison and I just went grocery shopping and I plan on trying some new things! Anyone have good recipes on cooking pork or any kind of meat? E-mail me at BekahJanFarr@aol.com with any recipes contributions! Or feel free to comment on any recipe you have tried! Check back soon!
~Rebekah

Inside-Out Strawberry Ice-Cream Cake

I subscribe to Martha Stewart's magazine "Everyday Food". In this issue, I found this most delectable cake! I am dying to try it! If anyone else makes this before I do, please post a comment letting us know how it all turned out! Enjoy! ~Rebekah

Inside-Out Strawberry Ice-Cream Cake

*hint* To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it to be spreadable, not soupy!

Ingredients:

~ 8 tablespoons (1 stick) unsalted butter, plus more for pan
~ 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
~ 1/2 teaspoon salt
~ 1/4 teaspoon baking powder
~ 1/4 teaspoon baking soda
~ 1 cup sugar
~ 3 large eggs
~ 1/2 teaspoon pure vanilla extract
~ 1/2 cup low-fat buttermilk
~ 1 cup fresh strawberries, hulled and finely chopped
~ 1 tablespoon seedless raspberry jam
~ 3 pints vanilla ice cream, softened

Directions:

1. Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).

3. Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 mintues. Cook 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.

4. While cake is cooling, combine strawberries and jam in a medium bowl.

5. Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.

6. Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.

7. Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paer. Let cake rest at room temperature for 15 minutes before slicing.

Rival Ice Shaver! Summer is Coming!

Summer is Coming!

Summer is coming very fast and it will be time for refreshing drinks and sweet treats! I have always loved crushed ice in everything I drink. This ice shaver from rival is the best find! You can buy it at target online or in their store for $24.99! It is a perfect size for your counter and very easy to store.

It is great for crushed ice in your favorite soft drink or snow cones with torani syrup. Or if you want something a little more healthy you can freeze your favorite fruit drink into ice cubes and crush it in the ice shaver and you have a healthy frozen treat!

Enjoy!

Breaded Chicken Cubes

Breaded Chicken Cubes

You Will Need:
-1 Cup of Progresso Garlic & Herb Bread Crumbs (ProgressoFoods.com)
-2 Tablespoons of Butter; melted
-4 Chicken Breasts cubed
-Your Favorite Dipping Sauce (Ketchup, Sweet and Sour, Terriaki or other)

Directions:
~Preheat oven to 375 degrees
~Cube your chicken breasts into good sized cubes
~In a bowl mix the crumbs and melted butter together well
~Roll chicken in crumb mixture
~Place on ungreased cooking sheet and bake for 10-15 min or until chicken is no longer pink in the center and coating is crisp.

Then dip in your favorite dipping sauce or put on top of pasta.

Chuck Roast

Chuck Roast
From: Marian :) Thanks!

I cooked this on Monday for Harrison and he just loved it! It is so easy and great to make for company! This recipe makes the chuck roast and great dipping sauce/gravy. The Roast I made was so tender and just shredded apart. :)

You Will Need (for Roast):
~ A Roasting Pan w/lid
~ 1 Chuck Roast frozen
~ 1 package of liptons onions soup mix
~ Water
~ (Optional) 1 Instant Read Meat Thermometer
~ (Optional) Carrots and Potatoes sliced and cubed

You Will Need (for dipping sauce): 1 Gravy Seperator w/strainer

Directions:
-Preheat oven to 500 degrees.
-Put frozen chuck roast in roasting pan.
-Add water to a little below the half way mark of the roast
-Add your soup mix and stir it into the water pooring some of the juices on top of the meat.
-Cook in oven at 500 degrees for 30 min.
-Turn off oven (Do NOT Open Oven) and let roast sit for 3 hours
-After 3 hours of sitting turn the oven on to 350 degrees and cook for 30-45 min.
-(Optional) It is at this stage that you can add your potatoes and carrots and I would recomend basting the meat with the juices.
- My roast was done at 30 min. at 350 degrees but some ovens may take 45 min. This is where it is good to have an instant read meat thermometer. To check if it is done or to make sure it is not overcooked. But you really dont have to have one, because it is pretty easy to tell by looking.

Dipping Sauce Directions: When your roast is done drain the left over juices in a gravy separator. (The gravy separator I got was at Williams N Sonoma and it is wonderful. It even has a strainer on top to get all the chunks out of the sauce.) The gravy separator will get the fat to rise so you can poor the deep liquid free of fat and chunks. You can use the juices like gravy or just use it as a dipping sauce for your Roast.