Tuesday, May 18, 2010

Tasty Tuesday Tuscan Cheese Spread!

I made my usual cookout goodies for Mike's graduation party on Sunday, but my sister-in-law said that this was the best thing on the table. I happen to agree. I figured this one out by reading the ingredients on a label and coming up with my own version. I don't have any pictures of it because there isn't any left to photograph!

Tuscan Cheese Spread

6 oz cream cheese (room temperature)
6 oz Gorgonzola cheese (room temperature)
2 tsp pesto
2 Tbsp chopped sun-dried tomatoes (I use the kind that's packed in oil with herbs, but the dry kind is okay, too)
2 Tbsp chopped roasted red bell peppers (I use Merzzetta)
Two or three dashes of salt, pepper, and garlic powder

Mix well, creaming the cheeses together and then add enough mayo to make it a good spreading or dipping consistency. This is great on any kind of chips, crackers, or bread, but I like it best on those little pretzel twists. It's also good on a hamburger or a sandwich.

Tuesday, May 11, 2010

Tasty Tuesday Morning Glory Muffins!

Donna sent me this recipe a while back, and since the Cat Master has done nothing creative in the kitchen for some time now, I was glad to have it ready to go!

Easy Morning Glory Muffins (Healthy Recipe) That My Men like

"These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon." Cook Time: 20 Min Ready In: 45 Min. Makes 12


  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened flaked coconut
  • 1 apple - peeled, cored and shredded
  • 3 eggs
  • 1 cup vegetable oil (Substitute 1 cup unsweetened applesauce)
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
  3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
  5. Butter them up and enjoy!

Tuesday, May 4, 2010

Tasty TuesdaySpicy African Chickpea and Sweet Potato Stew

This recipe comes to us from our very own Exotic Erotic Expert, Leslie! I haven't tried it yet, but it looks to be pretty tasty!

Spicy African Chickpea and Sweet Potato Stew (makes 4 servings)
· Spice paste (recipe follows)
· 1 ½ pounds sweet potatoes, peeled and cubed
· 2 cups of vegetable broth or water
· 1 can (16 oz) plum tomatoes, undrained, chopped
· 1 can (16 oz) chickpeas (garbanzo beans), drain and rinsed
· 1 ½ cups sliced fresh okra or 1 package (10 oz) frozen cut okra, thawed
· Yellow Couscous rice (recipe follows)
· Hot pepper sauce
· Fresh cilantro (optional)
· Prepare Spice Paste
· Combine sweet potatoes, broth, tomatoes with juice, chickpeas, okra and Spice Paste in large saucepan. Bring to boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Uncover; simmer 10 minutes or until vegetables are tender.
· Meanwhile, prepare yellow couscous.
· Serve stew with couscous and hot pepper sauce. Garnish with cilantro if desire.
Spice Paste
· 6 cloves garlic, peeled
· 1 teaspoon coarse salt
· 2 teaspoons sweet paprika
· 1 ½ teaspoons cumin seeds
· 1 teaspoon cracked black pepper
· ½ teaspoon ground ginger
· ½ teaspoon ground allspice
· 1 tablespoon of olive oil
· Process garlic and salt in blender or small food processor until garlic is finely chopped. Add remaining seasonings. Process 15 seconds. While blender is running, pour oil through cover opening; process until mixture forms paste.
Yellow Couscous
· 1 tablespoon olive oil
· 5 green onions, sliced
· 1 2/3 cups water
· 1/8 teaspoon saffron threads or ½ teaspoon ground turmeric
· ¼ teaspoon salt
· 1 cup of precooked couscous (precooked semolina)
· Heat oil in medium saucepan over medium heat until hot. Add onions; cook and stir 4 minutes. Add water, saffron, and salt. Bring to a boil. Stir in couscous. Remove from heat. Cover; let stand 5 minutes.
Enjoy :)