#2670 - Brown Sugar Italian Cookies

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(by Cousin Cathy [Minier] Ulrich)
4 1/2 cups flour
3 cups Domino's dark brown sugar
4 eggs
1/4 cup Brer Rabbit green label baking molasses
1/2 lb. raisins
1 cup Crisco shortening
1 tsp. baking soda dissolved in 1/4 cup hot water
1 tsp. allspice
1 tsp. nutmeg
2 tsp. cinnamon

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain the raisins. In a mixer add brown sugar and Crisco--beat. Add eggs--beat. Add molasses--beat. Add water/baking soda mixture--beat. Add allspice, nutmeg and cinnamon--beat. Slowly add flour--beat (continue mixing with a wooden spoon if too thick for the mixer). Add drained raisins--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2671 - Soft Ginger Cookies

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(by Aunt Faye [Herman] Minier)
1 cup Crisco shortening
1 cup Brer Rabbit green label baking molasses
1/2 cup buttermilk
1 tsp. cinnamon
1 tsp. ginger
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda dissolved in the buttermilk
1/4 tsp. cloves
1/4 tsp. salt
4 1/2 cups flour
1 beaten egg

In a mixer add Crisco and brown sugar--beat. Add 2 eggs--beat. Add cinnamon, ginger, cloves and salt--beat. Add molasses and buttermilk/baking soda mixture--beat. Slowly add flour--beat. Drop batter by teaspoonfuls on to greased cookie sheets. Use a teaspoon to dip into the beaten egg, then use the back of the spoon to flatten each cookie and coat the top of eacg cookie with beaten egg. Bake at 375 degrees for 10-12 minutes.

Breakfast Cookies

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This month is kind of bittersweet for me. I have decided that this is going to be my last Secret Recipe Club post. My life has just seemed so busy and hectic lately (which I don't even fully understand myself), next year is turning out to be even crazier (more on that later) and I'm trying to find ways to simplify. I have been a part of Secret Recipe Club for 16 months now, and I have truly enjoyed all the great new recipes I have tried and friends I have made. But the last few months I've have found the SRC to be on my back-burner, and each month I complete the challenge closer and closer to the deadline. And honestly, I made these cookies at 8:30 this morning. I have been debating it for a few months now, but I think the time has come to say Good-bye.



This month I was assigned to the wonderful blog Loving Life, written by Kristin, a stay at home-homeschooling mom of two daughters. Kristin's blog is a great "life" blog - she posts about every aspect of her life, from lots of delicious recipes to stories, pictures, and everything they do. Head on over and check out everything she has to offer!

It was rather hard to choose what I wanted to make this month, there are so many good choices on Kristin's blog! Eventually I landed on breakfast cookies. Joel has been asking me to make him some for months - he gets up at 3:30 every morning to go to work, doesn't want to get up even earlier to take the time to make and eat breakfast. The cafeteria at the hospital does serve breakfast, but there isn't a lot to choose from at 4 in the morning, and most of what they have anyway are things like biscuits and gravy and eggs with bacon. Delicious, yes, but not exactly what you should eat for breakfast every morning. I've been trying to find a good breakfast that he can grab and eat in the car on his way to work, and we both thought that breakfast cookies would be the way to go!



The hard part about breakfast cookies is that so many people throw some peanut butter and oats into a cookie and call it "breakfast". We wanted something that was mostly healthy and packed full of protein!  I've been looking at recipes for a while now, but just haven't been too thrilled with what I have found. This recipe looked to be a good place to start, though, so we decided to dive right in. They were super simple to throw together, and packed with delicious things like dried fruit, oats, peanut butter, and  pumpkin seeds. They turned out to be pretty tasty, too! I really liked the pumpkin seeds in them, and they pretty much tasted like a peanut butter cookie with lots of fun extras thrown in! Joel said they were good, and easy to eat on his way to work, but didn't last too long before he was hungry again. Cookies just don't make a good meal. :) Ladybug, however, thought cookies for breakfast was the best thing ever.


Breakfast Cookies (Loving Life)

1/4 cup oil
1/2 cup peanut butter
1/4 cup brown sugar
2 tsp pure vanilla extract
5 TBSP ground flax seeds
6 TBSP water
1 1/4 cup flour or multi-grain cereal mix
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2-3 cups oats
1/2 cup unsalted pumpkin seeds
1/2 cup golden raisins
1/2 cup dried cranberries

* Note: I only had salted pumpkin seeds, so I used those and omitted the additional salt in the recipe. I also used a dried fruit mix, because that is what I had in my cabinets. You may use whatever combination of dried fruit you have/like.

Preheat oven to 350F.

In a small bowl, mix together the flax seed and water and set aside.

In a large mixing bowl, mix together the oil, brown sugar, peanut butter, and vanilla until light and fluffy.
In the big mixing bowl (with the wet ingredients) add the flax seed mixture, the cinnamon, salt, baking soda, and flour. Mix until just combined.
Stir in the oats, dried fruit, and seeds.
Line a baking sheet with a silpat mat or parchment paper and drop the dough onto the cookie sheet in either 2 Tablespoonfuls (for small cookies) or in 1/3 cup scoops (for large cookies).
Bake for 10 minutes (small cookies) or 17 minutes (large cookies).
Let stand for 3 minutes on the cookie sheet before removing.
Enjoy!


See all the other delicious goodies made for this month's Secret Recipe Club!

I'm Back with a Schnitzel Recipe

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I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

Menu Plan Monday #27

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    I'm going to try to be more consistent with posting Menu Plan Monday. I've been quite the slacker with it. I still menu plan every week, but don't get around to posting the menus for you guys, so I will try and be better at that.

   This week I'll be making some of my favorite meals. It's still pretty cold her in Southern Utah, so some of the meals will be warm and comforting ones :)  Here's what they are...


   Monday
 Orange Chickenbrown rice & veggies    Tuesday Leftovers!    Wednesday   Tomato Basil Soup
garlic bread




Thursday


Breakfast for dinner :P

7- Up Biscuits
with sausage & gravy





Friday

Easy night/ Take out!     Saturday



Chicken Piccata
angel hair pasta




Sunday

Skinny Chicken Enchiladas*
rice & beans


 

#2688 - Buttermilk Chocolate Cupcakes

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(by Aunt Grace [Herman] Knouse)
2 TBSP softened butter
1 cup white sugar
1 egg
2 TBSP Hershey's cocoa
1/2 cup buttermilk
2 tsp. baking powder
1 tsp. baking soda
1 1/2 cups flour

In a mixer add butter and white sugar--beat. Add egg--beat. Add cocoa and buttermilk--beat. Add baking powder, baking soda--beat. Slowly add flour--beat. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees for 15-20 minutes. Cool completely. Frost as desired.

The Daring Cooks Make Shepherd's Pie

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Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it!

I have made Shepherd's Pie a few times before, and usually it involves just throwing some random leftovers together, topping it with mashed potatoes and calling it good. So I knew I needed to actually give this an honest shot. You know, with a recipe. I found an awesome recipe from Food and Wine that actually uses leftovers (WIN!), so I got two meals out of one, and both meals were superbly excellent. The first night was Red Wine Braised Roast with Glazed Root Vegetables. Only, I realized the only bottle of red wine I had in the house was a really nice one, and, you know, since I wanted to drink it, I didn't want to use the whole bottle in dinner. So I made up my own "wine substitute". You might think that throwing beef stock, some dry vermouth, a few splashes of Marsala Sherry and a splash of coke into a pot and letting it simmer for 20 minutes sounds extremely crazy, and you wouldn't be wrong. But  it totally worked. While I wouldn't want to actually drink a glass of it, it made an excellent braising liquid! 

I have realized that I am a huge fan of parsnips. Madly in love with them. I want to use them in everything. So of course I had to put a ton both in and on top of this pie. Both of these dishes turned out super delicious. I love them both equally, and think this would be an awesome two night meal to serve when you have company over. 

You know how in all the magazines and "big blogs" you see amazingly beautiful pictures of Shepherd's Pie with the mashed potatoes artfully piped on top and broiled to a golden perfection? And you think, that can't be too hard, I just don't really feel like getting out a bag and tip and messing with it? Me, too. So I decided, since I'd taken the time to make everything else, I would go ahead and pipe on my mashed potatoes. Only I forgot about one thing. Freshly made mashed potatoes and parsnips are HOT. Like, completely scald your hand while you hold the bag hot. So hot that the piping bag stretches and the tip falls out, causing molten lava mashed parsnips to smear themselves all over your already burnt hands. 

Night One: Red Wine Brasato  (slightly adapted from Bon Appetite, February 2007)Yields: 4 servings (if you include another side like a salad or mashed potatoes) plus leftovers for night 2
1 750 ml bottle hearty red wine (such as Zinfandel, Syrah or Cabernet Sauvignon)3 TBSP olive oil4 pound beef pot roast1 large onion, roughly chopped1 large carrot, roughly chopped1 large celery stock, roughly chopped2 garlic cloves, peeled and smashed1 heaping spoonful of tomato paste (save the remainder for the next night)14 ounces beef broth2 tsp dried sage2 large sprigs fresh parsley1 bay leaf1/2 tsp pepper
Adjust the oven rack to the lower 1/3 of the oven and preheat to 300F.In a large saucepan, simmer the wine over medium heat for about 30 minutes, until reduced to about 1 cup.In a large dutch oven, heat the oil over medium heat.Using paper towels, pat the roast dry on all sides.Sprinkle with salt and pepper, and then lightly dredge all sides with flour.Place the roast in the dutch oven and brown on all sides.Transfer to a plate and tent with foil.Add the onion, carrot, celery, and garlic to the pot, sprinkle with salt and pepper, and sauté 6 minutes, stirring occasionally.Add the tomato paste and stir for 1 minute.Add the broth, and bring to a boil.Add the sage, parsley, and bay leaf.Return the roast to the dutch oven, along with any juices on the plate.Pour the reduced wine over top and cover.Braise in the oven for 1 hour 15 minutes.Turn the roast over and braise for another 1 hour 15 minutes.Transfer the roasts to a cutting board, tent with foil.Strain the braising liquid into bowl. 
Glazed Root Vegetables2 TBSP butter1 TBSP olive oil2-3 medium turnips, peeled and cut into 1" cubes3 large carrots, peeled and cut into 1" chunks2-3 large parsnips, peeled and cut into 1" chunks2 tsp sugar2 tsp dried sage2 TBSP chopped parsley
Melt the butter in a large skillet over high heat.Add the vegetables and sprinkle with salt and pepper.Sautee about 8 minutes, stirring occasionally, until the vegetables start to brown in spots.Add 1 cup of the braising liquid from the pot roast.Cover, reduce the heat to medium, and simmer for about 10 minutes, or until tender.Uncover, increase the heat to high, and bring to a boil.Stir in the sugar, sage, and parsley, and cook until the sauce is reduced to a glaze.Season with salt and pepper.
Serve the roast sliced, with vegetables, and braising liquid.Enjoy!Remember to save some for the Shepherd's Pie! :) 
Night Two: Shepherd's Pie (slightly adapted from Food and Wine, February 2007) Yields: 6 servings
Filling: 2 TBSP butter1 cup sliced shallots or chopped yellow onion2 TBSP flour3 TBSP red wine (or Marsala Sherry)1 cup of the braising liquid reserved from night 12 cups chopped beef, reserved from night 11 1/2 cups chopped glazed vegetables, reserved from night 11 spoonful of tomato pasta, reserved from night 1
Topping:2 large parsnips, peeled and chopped2 large potatoes, peeled and chopped1 TBSP butter, room temperature1/4 cup heavy cream1 cup (3 ounces) shredded Gruyere or Swiss cheese
Preheat oven to 375F.In a large skillet, melt the butter over  medium heat.Sautee the shallots about 6 minutes, or until beginning to brown. Add the flour and stir 1 minute.Add the wine, the braising liquid, and the tomato pasta, and whisk until the mixture begins to thicken and boil, about 3 minutes.Stir in the beef and vegetables. Keep warm until ready to use. In a medium pan of water, boil the parsnips and potatoes until tender, about 12 minutes.Drain and return to saucepan.Add the butter and cream and mash until smooth.Stir in 1/3 cup of the Gruyere or Swiss cheese.Transfer the meat/vegetable mixture to a 8x8 baking dish.Top with the remaining 2/3 cup cheese.Spread the potato/parsnip mixture on top.Bake until bubbling and beginning to brown, about 30 minutes. 

Chocolate Chip Cookies - Alton Brown's #10

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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

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This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

I'm Back with a Schnitzel Recipe

To contact us Click HERE
I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

#2672 - Sweet Milk Donuts

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(by Cousin Cathy [Minier] Ulrich)
2 TBSP Parkay margarine OR lard
1 cup white sugar
1 egg
1 cup milk
4 tsp. baking powder
4 cups flour

In a mixer add white sugar and Parkay--beat. Add egg--beat. Add milk and baking powder--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Sprinkle extra flour on your counter--take a couple of big spoons full of batter and drop them on the counter--sprinkle the top of the batter with a little more flour. Use a rolling pin to roll the dough to 1/2" thick. Cut donuts and holes using a donut cutter--gather up the scraps and re-roll to 1/2" thick. Add more batter when necessary. In a heavy saucepan or a deep fryer, add the canola oil and heat to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.

#2673 - Mashed Potato Donuts

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(by Mrs. Frank Martz - friend)
5 medium red potatoes
2 TBSP butter + extra for potatoes
3 eggs
2 cups white sugar
5 cups flour
1 cup milk + extra for potatoes
5 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Peel the potatoes and place them in a saucepan with 1 tsp. salt--cover them with water, bring to a boil and cook until tender. Remove from heat--drain the potatoes. Add 2 TBSP butter and 1/4 cup of milk to the drained potatoes--mash them with a potato masher until you have mashed potatoes. In a mixer add mashed potatoes, 2 TBSP butter and 2 cups white sugar--beat. Add eggs--beat. Add baking powder, vanilla, cinnamon and nutmeg--beat. Add 1 cup milk--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Sprinkle extra flour on your counter--take a couple of big spoons full of batter and drop them on the counter--sprinkle the top of the batter with a little more flour. Use a rolling pin to roll the dough to 1/2" thick. Cut donuts and holes using a donut cutter--gather up the scraps and re-roll to 1/2" thick. Add more batter when necessary. In a heavy saucepan or a deep fryer, add the canola oil and heat to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.

#2674 - Sugar Plumbs

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(by Cousin Cathy [Minier] Ulrich)
1/2 cup butter
1/3 cup Kayro clear corn syrup
pecan halves or walnut halves
Domino's powdered sugar
1 - 15oz. package of yellow raisins
2 cups graham cracker crumbs
Baker's angelflake coconut

In a blender or food processor, grind the yellow raisins to chop them into small pieces. In a bowl add chopped raisins, butter, corn syrup and graham cracker crumbs--stir to mix. Pinch off a piece of the mixture the size of an olive and wrap the dough piece all around one nut halve (pecan or walnut). In a bowl add equal amount of powdered sugar and coconut--stir to mix. Roll the dough piece into the powdered sugar/coconut mixture. Repeat with the rest of the dough. Place them on wax paper to set for a few minutes.

#2686 - Vanilla Sand Tarts

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(by Cousin Cathy [Minier] Ulrich)
1lb. softened butter
1 lb. Domino's powdered sugar
3 eggs
5 1/2 cups flour
1/2 tsp. salt
2 tsp. vanilla
cinnamon sugar for sprinkling

In a mixer add softened butter and eggs--beat. Slowly add powdered sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Take out 1 TBSP of batter at a time and roll it into a ball--repeat with all batter. Place cookie balls on greased cookie sheets and flatten them slightly. Lightly sprinkle cinnamon sugar over the cookies. Bake at 350 degrees for 8-10 minutes.

#2687 - Bird Nest Cookies

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(by Cousin Cathy [Minier] Ulrich)
2 cups softened butter
1 cup white sugar
4 egg yolks
4 cups flour
2 tsp. vanilla
4 egg whites (slightly beaten)
3/4 cup chopped pecans
3/4 cup Baker's angelflake coconut
1 small jar maraschino cherries (drained, halved and dried on paper towels)
your favorite frosting

In a bowl add egg whites--beat slightly. In a mixer add butter and egg yolks--beat. Add white sugar--beat. Add vanilla--beat. Slowly add flour--beat. Shape the dough into walnut sized balls. In a bowl add the chopped pecans and the coconut--stir to mix. Roll each dough ball into the egg whites first, then into the pecan/coconut mixture. Place each ball on a greased cookie sheet and use your thumb to make a well in each cookie. Bake at 375 degrees for 5 minutes, remove from oven, press your thumb into each cookie again to make sure the well is set. Return them to the oven and bake 8 minutes longer. Cool completely. Fill each cookie nest with your favorite frosting and top with a maraschino cherry.

Chocolate Chip Cookies - Alton Brown's #10

To contact us Click HERE

Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

To contact us Click HERE
This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

I'm Back with a Schnitzel Recipe

To contact us Click HERE
I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

Chicken Ranch Pizza

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  It's no secret we are big pizza lovers here at the Lofthouse pad. Our favorite BBQ Chicken Pizza is one I make a lot, so I decided it was time to try a new kind. I saw this Chicken Ranch version on one of my favorite food blogs, Fake Ginger, but forgot about it until I saw it on Pinterest a few weeks ago. I printed the recipe and added it to our menu last week.

  The results were absolutely DIVINE! There are literally no words to describe how delicious this pizza was. The flavor... was simply perfect. It definitely ranks as high as my beloved BBQ Chicken, and that's saying a lot!



Chicken Ranch Pizza

1 pizza crust (try my favorite homemade pizza dough )

For the sauce:

2/3 cup Ranch dressing
2 cloves garlic, minced

For the toppings:

2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 chicken breast, cooked and cut into small pieces
2 Roma tomatoes, diced
1/4 cup green onions, thinly sliced

Directions: Preheat oven to 425 degrees F. Lightly oil a 16-inch round pizza pan with olive oil. Stretch pizza dough to fit in the pan.

In a small bowl mix together the Ranch dressing and minced garlic. Spread mixture evenly on the crust.

Evenly sprinkle half of the mozzarella cheese and all of the cheddar cheese over the sauce. Then spread the chicken, tomatoes and green onion over the cheese. Top with the remaining cheese.

Bake for 13-15 minutes, or until pizza dough is golden brown and cheese is melted and bubbly. Remove from oven and let stand for 5 minutes. Slice and serve. Enjoy! ♥

The Daring Cooks Make Shepherd's Pie

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Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it!

I have made Shepherd's Pie a few times before, and usually it involves just throwing some random leftovers together, topping it with mashed potatoes and calling it good. So I knew I needed to actually give this an honest shot. You know, with a recipe. I found an awesome recipe from Food and Wine that actually uses leftovers (WIN!), so I got two meals out of one, and both meals were superbly excellent. The first night was Red Wine Braised Roast with Glazed Root Vegetables. Only, I realized the only bottle of red wine I had in the house was a really nice one, and, you know, since I wanted to drink it, I didn't want to use the whole bottle in dinner. So I made up my own "wine substitute". You might think that throwing beef stock, some dry vermouth, a few splashes of Marsala Sherry and a splash of coke into a pot and letting it simmer for 20 minutes sounds extremely crazy, and you wouldn't be wrong. But  it totally worked. While I wouldn't want to actually drink a glass of it, it made an excellent braising liquid! 

I have realized that I am a huge fan of parsnips. Madly in love with them. I want to use them in everything. So of course I had to put a ton both in and on top of this pie. Both of these dishes turned out super delicious. I love them both equally, and think this would be an awesome two night meal to serve when you have company over. 

You know how in all the magazines and "big blogs" you see amazingly beautiful pictures of Shepherd's Pie with the mashed potatoes artfully piped on top and broiled to a golden perfection? And you think, that can't be too hard, I just don't really feel like getting out a bag and tip and messing with it? Me, too. So I decided, since I'd taken the time to make everything else, I would go ahead and pipe on my mashed potatoes. Only I forgot about one thing. Freshly made mashed potatoes and parsnips are HOT. Like, completely scald your hand while you hold the bag hot. So hot that the piping bag stretches and the tip falls out, causing molten lava mashed parsnips to smear themselves all over your already burnt hands. 

Night One: Red Wine Brasato  (slightly adapted from Bon Appetite, February 2007)Yields: 4 servings (if you include another side like a salad or mashed potatoes) plus leftovers for night 2
1 750 ml bottle hearty red wine (such as Zinfandel, Syrah or Cabernet Sauvignon)3 TBSP olive oil4 pound beef pot roast1 large onion, roughly chopped1 large carrot, roughly chopped1 large celery stock, roughly chopped2 garlic cloves, peeled and smashed1 heaping spoonful of tomato paste (save the remainder for the next night)14 ounces beef broth2 tsp dried sage2 large sprigs fresh parsley1 bay leaf1/2 tsp pepper
Adjust the oven rack to the lower 1/3 of the oven and preheat to 300F.In a large saucepan, simmer the wine over medium heat for about 30 minutes, until reduced to about 1 cup.In a large dutch oven, heat the oil over medium heat.Using paper towels, pat the roast dry on all sides.Sprinkle with salt and pepper, and then lightly dredge all sides with flour.Place the roast in the dutch oven and brown on all sides.Transfer to a plate and tent with foil.Add the onion, carrot, celery, and garlic to the pot, sprinkle with salt and pepper, and sauté 6 minutes, stirring occasionally.Add the tomato paste and stir for 1 minute.Add the broth, and bring to a boil.Add the sage, parsley, and bay leaf.Return the roast to the dutch oven, along with any juices on the plate.Pour the reduced wine over top and cover.Braise in the oven for 1 hour 15 minutes.Turn the roast over and braise for another 1 hour 15 minutes.Transfer the roasts to a cutting board, tent with foil.Strain the braising liquid into bowl. 
Glazed Root Vegetables2 TBSP butter1 TBSP olive oil2-3 medium turnips, peeled and cut into 1" cubes3 large carrots, peeled and cut into 1" chunks2-3 large parsnips, peeled and cut into 1" chunks2 tsp sugar2 tsp dried sage2 TBSP chopped parsley
Melt the butter in a large skillet over high heat.Add the vegetables and sprinkle with salt and pepper.Sautee about 8 minutes, stirring occasionally, until the vegetables start to brown in spots.Add 1 cup of the braising liquid from the pot roast.Cover, reduce the heat to medium, and simmer for about 10 minutes, or until tender.Uncover, increase the heat to high, and bring to a boil.Stir in the sugar, sage, and parsley, and cook until the sauce is reduced to a glaze.Season with salt and pepper.
Serve the roast sliced, with vegetables, and braising liquid.Enjoy!Remember to save some for the Shepherd's Pie! :) 
Night Two: Shepherd's Pie (slightly adapted from Food and Wine, February 2007) Yields: 6 servings
Filling: 2 TBSP butter1 cup sliced shallots or chopped yellow onion2 TBSP flour3 TBSP red wine (or Marsala Sherry)1 cup of the braising liquid reserved from night 12 cups chopped beef, reserved from night 11 1/2 cups chopped glazed vegetables, reserved from night 11 spoonful of tomato pasta, reserved from night 1
Topping:2 large parsnips, peeled and chopped2 large potatoes, peeled and chopped1 TBSP butter, room temperature1/4 cup heavy cream1 cup (3 ounces) shredded Gruyere or Swiss cheese
Preheat oven to 375F.In a large skillet, melt the butter over  medium heat.Sautee the shallots about 6 minutes, or until beginning to brown. Add the flour and stir 1 minute.Add the wine, the braising liquid, and the tomato pasta, and whisk until the mixture begins to thicken and boil, about 3 minutes.Stir in the beef and vegetables. Keep warm until ready to use. In a medium pan of water, boil the parsnips and potatoes until tender, about 12 minutes.Drain and return to saucepan.Add the butter and cream and mash until smooth.Stir in 1/3 cup of the Gruyere or Swiss cheese.Transfer the meat/vegetable mixture to a 8x8 baking dish.Top with the remaining 2/3 cup cheese.Spread the potato/parsnip mixture on top.Bake until bubbling and beginning to brown, about 30 minutes. 

#2676 - Nutmeg Sugar Cookies

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(by Cousin Cathy [Minier] Ulrich)
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. nutmeg
1 cup white sugar
1 cup Crisco shortening
2 eggs
1 tsp. vanilla
1/2 tsp. cream of tartar

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add baking powder, baking soda, nutmeg, vanilla and cream of tartar--beat. Slowly add flour--beat. Refrigerate the dough overnight. The next day, flour your counter, put some of the batter on the counter, flour the top of the batter and roll with a rolling pin to 1/4" thick. Cut the dough with cookie cutters and place them on greased cookie sheets. Decorate with colored sugar if you wish. Bake at 375 degrees for about 8 minutes. Do a test cookie to figure out the correct time for your oven.

#2677 - Italian Cheese Bread

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(by Cousin Cathy [Minier] Ulrich)
4 1/2 to 5 1/4 cups flour
1/4 cup white sugar
1 1/2 tsp. salt
2 envelopes active dry yeast
1 cup milk
1 cup water
1/2 cup softened butter
2 beaten eggs
2 TBSP sesame seeds
Filling: 1 cup grated mozzarella cheese; 1/2 tsp. Italian seasoning; 1/4 tsp. garlic powder; 1/4 cup softened butter

In a bowl add 2 1/2 cups flour, white sugar, salt and yeast--stir well. In a saucepan add milk, water and 1/2 cup butter--stir/heat over medium heat until very warm (about 120 degrees). Remove from heat--add hot milk mixture to flour mixture--stir well. Add beaten eggs--stir. Continue adding another 2 cups of flour and mix well until you have a stiff batter. If not stiff enough add a little more flour. Grease a 10" tube cake pan. Sprinkle the sesame seeds into the bottom of the greased tube cake pan. In a small bowl add mozzarella cheese, Italian seasoning, garlic powder and 1/4 cup softened butter--mix well. Press half of the batter into the greased tube cake pan. Spread the mozzarella mixture evenly over the batter (leaving it 1/2" away from the sides of the pan). Press the rest of the dough over the filling. Cover the pan with Saran wrap and a cloth towel. In a large pan add some warm water, then place the tube cake pan in the warm water. Let the dough raise until doubled in size (about 30 minutes). Remove from warm water, remove Saran wrap and cloth and place tube cake pan in the oven. Bake at 350 degrees for 30-40 minutes or until lightly browned. Loosen/remove bread from pan immediately after baking and cool it on a wire rack.

#2685 - Rolled Butterscotch Cookies

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(by Cousin Cathy [Minier] Ulrich)
2 2/3 cups Domino's Brownulated sugar (different from brown sugar)
1 tsp. salt
1 cup softened butter
2 eggs
2 tsp. vanilla
3 1/2 cups sifted flour (sift after measuring)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon

In a mixer add brownulated sugar and butter--beat. Add eggs--beat. Add salt, vanilla, baking powder, baking soda and cinnamon--beat well. Slowly add flour--beat. Refrigerate the dough overnight. The next day, flour your counter and place some of the dough on the flour. Flour the top of the dough. Roll the dough with a rolling pin to 1/8" thick. Cut cookies with a cookie cutter and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

Chocolate Chip Cookies - Alton Brown's #10

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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

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This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

#2684 - Cinnamon Sugar Cookies

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(by Cousin Cathy [Minier] Ulrich)
2 cups white sugar
1 cup Parkay margarine
1 cup buttermilk
2 eggs
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla
4 1/2 cups flour
cinnamon sugar for sprinkling

In a mixer add white sugar and Parkay--beat. Add eggs--beat. Add buttermilk, baking soda, nutmeg and vanilla--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Sprinkle cinnamon sugar over each cookie. Bake at 350 degrees for 10-13 minutes.

The Daring Cooks Make Shepherd's Pie

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Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it!

I have made Shepherd's Pie a few times before, and usually it involves just throwing some random leftovers together, topping it with mashed potatoes and calling it good. So I knew I needed to actually give this an honest shot. You know, with a recipe. I found an awesome recipe from Food and Wine that actually uses leftovers (WIN!), so I got two meals out of one, and both meals were superbly excellent. The first night was Red Wine Braised Roast with Glazed Root Vegetables. Only, I realized the only bottle of red wine I had in the house was a really nice one, and, you know, since I wanted to drink it, I didn't want to use the whole bottle in dinner. So I made up my own "wine substitute". You might think that throwing beef stock, some dry vermouth, a few splashes of Marsala Sherry and a splash of coke into a pot and letting it simmer for 20 minutes sounds extremely crazy, and you wouldn't be wrong. But  it totally worked. While I wouldn't want to actually drink a glass of it, it made an excellent braising liquid! 

I have realized that I am a huge fan of parsnips. Madly in love with them. I want to use them in everything. So of course I had to put a ton both in and on top of this pie. Both of these dishes turned out super delicious. I love them both equally, and think this would be an awesome two night meal to serve when you have company over. 

You know how in all the magazines and "big blogs" you see amazingly beautiful pictures of Shepherd's Pie with the mashed potatoes artfully piped on top and broiled to a golden perfection? And you think, that can't be too hard, I just don't really feel like getting out a bag and tip and messing with it? Me, too. So I decided, since I'd taken the time to make everything else, I would go ahead and pipe on my mashed potatoes. Only I forgot about one thing. Freshly made mashed potatoes and parsnips are HOT. Like, completely scald your hand while you hold the bag hot. So hot that the piping bag stretches and the tip falls out, causing molten lava mashed parsnips to smear themselves all over your already burnt hands. 

Night One: Red Wine Brasato  (slightly adapted from Bon Appetite, February 2007)Yields: 4 servings (if you include another side like a salad or mashed potatoes) plus leftovers for night 2
1 750 ml bottle hearty red wine (such as Zinfandel, Syrah or Cabernet Sauvignon)3 TBSP olive oil4 pound beef pot roast1 large onion, roughly chopped1 large carrot, roughly chopped1 large celery stock, roughly chopped2 garlic cloves, peeled and smashed1 heaping spoonful of tomato paste (save the remainder for the next night)14 ounces beef broth2 tsp dried sage2 large sprigs fresh parsley1 bay leaf1/2 tsp pepper
Adjust the oven rack to the lower 1/3 of the oven and preheat to 300F.In a large saucepan, simmer the wine over medium heat for about 30 minutes, until reduced to about 1 cup.In a large dutch oven, heat the oil over medium heat.Using paper towels, pat the roast dry on all sides.Sprinkle with salt and pepper, and then lightly dredge all sides with flour.Place the roast in the dutch oven and brown on all sides.Transfer to a plate and tent with foil.Add the onion, carrot, celery, and garlic to the pot, sprinkle with salt and pepper, and sauté 6 minutes, stirring occasionally.Add the tomato paste and stir for 1 minute.Add the broth, and bring to a boil.Add the sage, parsley, and bay leaf.Return the roast to the dutch oven, along with any juices on the plate.Pour the reduced wine over top and cover.Braise in the oven for 1 hour 15 minutes.Turn the roast over and braise for another 1 hour 15 minutes.Transfer the roasts to a cutting board, tent with foil.Strain the braising liquid into bowl. 
Glazed Root Vegetables2 TBSP butter1 TBSP olive oil2-3 medium turnips, peeled and cut into 1" cubes3 large carrots, peeled and cut into 1" chunks2-3 large parsnips, peeled and cut into 1" chunks2 tsp sugar2 tsp dried sage2 TBSP chopped parsley
Melt the butter in a large skillet over high heat.Add the vegetables and sprinkle with salt and pepper.Sautee about 8 minutes, stirring occasionally, until the vegetables start to brown in spots.Add 1 cup of the braising liquid from the pot roast.Cover, reduce the heat to medium, and simmer for about 10 minutes, or until tender.Uncover, increase the heat to high, and bring to a boil.Stir in the sugar, sage, and parsley, and cook until the sauce is reduced to a glaze.Season with salt and pepper.
Serve the roast sliced, with vegetables, and braising liquid.Enjoy!Remember to save some for the Shepherd's Pie! :) 
Night Two: Shepherd's Pie (slightly adapted from Food and Wine, February 2007) Yields: 6 servings
Filling: 2 TBSP butter1 cup sliced shallots or chopped yellow onion2 TBSP flour3 TBSP red wine (or Marsala Sherry)1 cup of the braising liquid reserved from night 12 cups chopped beef, reserved from night 11 1/2 cups chopped glazed vegetables, reserved from night 11 spoonful of tomato pasta, reserved from night 1
Topping:2 large parsnips, peeled and chopped2 large potatoes, peeled and chopped1 TBSP butter, room temperature1/4 cup heavy cream1 cup (3 ounces) shredded Gruyere or Swiss cheese
Preheat oven to 375F.In a large skillet, melt the butter over  medium heat.Sautee the shallots about 6 minutes, or until beginning to brown. Add the flour and stir 1 minute.Add the wine, the braising liquid, and the tomato pasta, and whisk until the mixture begins to thicken and boil, about 3 minutes.Stir in the beef and vegetables. Keep warm until ready to use. In a medium pan of water, boil the parsnips and potatoes until tender, about 12 minutes.Drain and return to saucepan.Add the butter and cream and mash until smooth.Stir in 1/3 cup of the Gruyere or Swiss cheese.Transfer the meat/vegetable mixture to a 8x8 baking dish.Top with the remaining 2/3 cup cheese.Spread the potato/parsnip mixture on top.Bake until bubbling and beginning to brown, about 30 minutes.