Paramount Granite Blog » Cooking in your kitchen

Recipe: Baked Spaghetti Squash

Barb — Fri, 26 Feb 2010 13:00:10 +0000

Here’s another recipe compliments of Troy, our lead installer. He brought the dish to our cabin last weekend to share. I served it along with some Lemon Caper chicken, seasoned rice, and some Chardonnay. It turned out to be a wonderful combination.

Baked Spaghetti Squash

2 Spaghetti Squash (halved)
2 cloves fresh garlic
Taragon to taste
Basil to taste
4 pats of butter (approximately 1/4 cup)
salt to taste
pepper to taste

Cut squash in half length wise. Place the squash in a baking dish filled with a 1/4″ water placing the cut side down. Bake for 45 minutes at 375 degrees. Remove the pan from the oven and let the squash cool a bit. Take the squash out of the rind with a fork and place in a bowl. Spray a 13 x 9 baking dish with Pam cooking spray. Spread the squash in the pan. Mix in the garlic, taragon, and basil. Season with garlic salt and pepper to taste. Place 4 pats of butter and sprinkle with parmesan cheese. Bake for an additional 20 minutes at 350 degrees.

Enjoy!

Barb

Recipe: Blueberry Crunch

Barb — Fri, 19 Feb 2010 14:00:22 +0000

Here’s a simple recipe to try that is delicious. I made it the other day to share at a company meeting and it definitely was a hit!

Blueberry Crunch

2 cans blueberry pie filling
1 tsp. lemon juice
1 box yellow cake mix
1/2 cup butter (melted)
1/2 cup chopped pecans

Spray the bottom of a 13 x 9″ cake pan with Pam cooking spray. Pour both cans of blueberry pie filling in the pan. Sprinkle the lemon juice over the top. In a separate mixing bowl, mix the cake mix with melted butter. Add the pecans and stir until crumbly. Sprinkle over the top of the blueberries. Bake for 30-35 minutes. Serve warm, or cold. Top with Reddi Wip topping.

Enjoy!

Barb

Feel At Ease In Your Kitchen With Granite Countertops!

Barb — Fri, 12 Feb 2010 01:31:56 +0000

Tonight, as I was cooking in my kitchen, (making stuffed peppers for dinner), I realized how funny some of the granite myths out there really are. We often hear customers in our showroom ask questions about everyday countertop use. Some customers are shocked when we let them know that putting hot pots and pans on their granite countertops will not harm them. I actually do it every time I cook, or bake—including tonight.

As I placed my hot pot of rice, hot frying pan filled with veggies and meat, and hot pot of boiling water with peppers on my granite island, I smiled. With granite countertops, not only do I never worry about having to use a hot plate, I rarely use a cutting board either. Oh—and one more thing…

I forgot to mention they are also beautiful!

Thanks for reading!

Barb

Recipe: Decadent Chocolate Peanut Butter Cheesecake

Barb — Fri, 05 Feb 2010 12:00:39 +0000

I brought this cheesecake to work yesterday, to share as a birthday treat for Leisa, one of our Customer Service Rep’s. If you like Reeses Peanut Butter Cups, you’ll love this recipe. I found it the other week, in a Better Homes & Garden magazine. It takes a little prep work to make, but is well worth it.

Decadent Chocolate Peanut Butter Cheesecake

18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
1/2 cup butter, melted
2 Tbsp. sugar
2 8-oz. pkg. cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 eggs
1-1/2 cups semisweet chocolate pieces
2 Tbsp. milk
1/2 tsp. vanilla
Peanuts (optional)

Directions

1. Preheat oven to 300 degrees. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.

2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.

3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.

P.S. I added a chocolate topping before serving, so the peanuts would stick better, and of course for more chocolate.

Chocolate Topping

4 Squares Semi-sweet chocolate melted
1/4 cup butter melted

In a micro-wavable bowl, melt the chocolate and butter. Stir and drizzle over the top of sliced cheesecake. Add the peanuts. Serve.

Enjoy!

Barb

Recipe: Foil Pack Brushetta Chicken Bake

Barb — Sun, 24 Jan 2010 22:04:35 +0000

Here’s a good recipe to try that I found on the Kraft Foods website. It is easy to make and tasty.

Foil Packed Brushetta Chicken Bake

1 can (28 oz.) diced tomatoes, drained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

2 cloves garlic, minced

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400ºF.

COMBINE tomatoes, stuffing mix and garlic just until stuffing mix is moistened.

PLACE 1 chicken breast on center of each of 6 large sheets of heavy-duty foil sprayed with cooking spray; top with basil, stuffing mixture and cheese. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15×10x1-inch pan.

BAKE 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.

Enjoy!

Barb

Recipe: Snickers Bars

Barb — Mon, 18 Jan 2010 17:16:06 +0000

Here’s a good recipe to try for those with a sweet tooth. I got it from a friend of mine that lives near our cabin. They taste just as good as the snickers candy bar you buy.

Snickers Bars

Step 1
Melt in a safe, microwave bowl:
12 oz. of chocolate chips
3 Tbsp. butter
Put wax paper in a 13″ x 9″ pan and pour choclate mix in and refrigerate until set.

Step 2
Melt 1 bag caramel (50 count) and
4 Tbsp. whipping cream
Add 2 cups roasted and salted peanuts.
Pour over the chocolate in pan. Refrigerate until set.

Step 3
Repeat Step 1. Pour melted chocolate mixture over carmel mix in pan. Refrigerate for 4 hours, or more. Lift out the wax paper. Let sit for 10 minutes, or so, then cut into bars.

Enjoy!

Barb

Ponder This…

Barb — Tue, 05 Jan 2010 22:05:22 +0000

Last Sunday, as I was driving home from the cabin, I got a text message from my 19 year old daughter. It read, “Why are the eggs brown?” I burst out laughing and then called her and said, “What kind of a text message was that?”

Apparently she wanted to make some muffins and needed to add eggs, but had never seen brown eggs before. I told her they are just like the white ones, but with a different color shell. She proceeded to ask, “Yeah, but what is the difference, you’ve never bought brown eggs before.” I said, “I think they just come from a different type of hen, and who really cares, just use them. They are good”

After I hung up the phone, I thought about it some more, and decided I needed to Google this question when I got home, just to make sure I gave the right answer. I mean, who really thinks about “what color eggs are and why” that often. So if you were wondering…
here are some answers to your egg questions in a nutshell, (or should I say eggshell?)

Thanks for reading and happy cooking!

Barb

HolidayTrufffle Party…

Barb — Wed, 23 Dec 2009 16:17:52 +0000

A few weeks ago, I had a little get together at my house with a few friends from work to make some holiday truffles to give out. Last year, we did the same thing, and had fun doing it, so I figured we’d start a tradtion. The lucky recipients really enjoy them.

The truffles are easy to make, although a little messy, and delicious!

Following are a few photos I wanted to share:

Leisa and Barb

Barb and Leisa

Barb and Angie

Leisa and Angie

Thanks for reading!

Barb

Recipe: Mint Surprise Cookies

Barb — Sun, 13 Dec 2009 20:35:52 +0000

Here’s a good recipe to try if you want to do some holiday baking. If you like mint, and Spritz cookies, you’ll like these. They are fun to make, and festive for the holidays.

Mint Surprise Cookies

3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks butter) softened
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
2 packages chocolate mint candy wafers

Stir the flour, soda & salt together in a small bowl. In a large bowl, cream the butter, sugar and brown sugar until blended. Add the eggs and beat until light. Stir in the flour mixture and vanilla. Chill for 30 minutes, if dough is very soft. Preheat the over to 375 degrees. Cover baking sheet with parchment paper. Unwrap the mint candies, and break them in half. Enclose the chocolate mint pieces in a rounded teapsonful of dough. Sprinkle with colored sugar, or holiday sprinkles. Bake for 10 minutes.

Enjoy!

Barb

Recipe: Pumpkin Crisp

Barb — Wed, 25 Nov 2009 03:09:24 +0000

Here’s good recipe to try for Thanksgiving, or the holidays. My sister brought it to my Women’s Fall Get together I had a few weeks ago, and it was the hit of the party. It is easy to make and is delicious!

Pumpkin Crisp

Ingredients:

15 oz. Can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. Cinnamon
1 tsp. Vanilla
1 (18.25 oz) Yellow cake mix
1 cup chopped pecans
1 cup butter melted

Stir together first 5 ingredients. Pour into a greased 13” x 9” pan. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans. Bake at 350 degrees for 1 hour. Serve warm, or room temperature with whip cream.

Enjoy!

Barb