oh ben!

Why did I just discover your delightful Pumpkin Cheesecake creation today?!  Why is it a limited batch and I can't get more until next year?  I don't know how I'm going to live without it until next fall.  Note to self.  Start stalking wal.mart in September next year.  It's the only place I've seen it.

Homemade French Fries

I baked up some fries tonight, they were AMAZING! Again, no pictures, I couldn't keep the boys out of them long enough to snap some shots.

6 potatoes, unpeeled and cut into wedges length wise
butter
Sea Salt
Fresh cracked pepper
Garlic Powder
Chili Powder
McCormick's Garlic and Herb Grillmates

Heat oven to 350. Melt 2 Tbs butter in the oven on a foil covered baking sheet. Lay potato wedges on pan. Season with salt, pepper, garlic powder, chili powder, and grill mates seasoning. Bake until tender about 35 minutes.

Good Eats part deux

This morning I told Matt to sleep in so I could make him breakfast, since he's been so occupied...oh I don't know...building our house.

Melt in Your Mouth French Toast

I didn't measure so these are estimations.

4 eggs
1/2 - 3/4 cup Half and Half
2 T Cinnamon
1 tsp vanilla
1 tsp maple syrup
salt and pepper
5 slices Texas Toast bread (the thick cut stuff!)

Mix ingredients together in a shallow dish. Dip bread in to coat. Fry on a nonstick skillet until golden brown (more or less how you like it).

Today I topped it with a generous portion of butter and some fresh maple syrup. So good.

Good Eats

I'm finding more and more that I really enjoy cooking. Here are my latest creations (no pics, I forgot to take them!)

The first is a Fettuccine Alfredo that I found on WC Nestie Jolene's blog http://joelens.blogspot.com/ check it out, I can't wait to make more of her recipes.

Fettuccine Alfredo
Cooking at Home With America's Test Kitchen
page 177

1 1/2 cups heavy cream
2 tablespoons unsalted butter
salt to taste
1/4 teaspoon ground black pepper
9 ounces fresh fettuccine
1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
1/8 teaspoon freshly grated nutmeg

1. Bring 1 cup of the heavy cream and the butter to a simmer in a 3- to 4- quart saucepan over medium heat; reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes. Off the heat, stir in the remaining 1/2 cup cream, 1/2 teaspoon salt and pepper.

2. While the cream reduces, bring 4 1/2 quarts water to a rolling boil. covered, in a large stockpot or Dutch oven. Using a ladle or heatproof measuring cup, scoop about 1/2 cup boiling water into each serving bowl; set the bowls aside to warm. Add 1 tablespoon salt and the pasta to the pot of boiling water; cook the pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.

3. Meanwhile, return the cream mixture to a simmer over medium-high heat; reduce the heat to low and add the pasta, Parmesan, and nutmeg to the cream mixture. Cook over low heat, tossing the pasta with tongs to combine, until the cheese is melted, the sauce coats the pasta, and the pasta is just al dente, 1 to 2 minutes. Stir in the reserved pasta cooking water; the sauce may look rather thin but will gradually thicken as the pasta is served and eaten. Working quickly, empty the serving bowls of the water; divide the pasta among the bowls, tossing the pasta to coat well with the sauce. Serve immediately.

I added about a cup of steamed broccoli and topped it with rotisserie chicken