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Aggie’s Kitchen has moved…

Coconut Wafer Cake

This is an unbelievable cake! It’s moist and the flavors are so rich. It’s made with vanilla wafers but you can use lemon or chocolate for different flavors. Check this recipe out for the holidays by clicking on Martha’s Recipes in the right sidebar.

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Coconut Wafer Cake

Cheesy Broccoli Casserole

This recipe was sent to me by a friend and it’s wonderful. My NJ son-in-law loved it. This is a dish you won’t want to miss out on. The texture is light and almost pie like. The outside has a slight bready crust. It’s made with broccoli but you can substitute asparagus and even squash if you want. View this recipe by clicking on Martha’s Recipes in the right sidebar.

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Cheesy Broccoli Casserole

Cheesecake Dip

It’s getting that time of year again… family gatherings and holidays. This simple recipe is a quick starter for any occasion. 3 oz. cream cheese , softened 2 Tbl. sugar 2 cups frozen topping, thawed 1 tsp. vanilla In a mixing bowl combine cream cheese and milk. Mix until well blended and smooth. Blend in topping and vanilla. Chill. Great as a dip for fruit and cookies. Changes – Add dry coco to give it a chocolate flavor. Toss in some finely chopped nuts. Use other flavorings instead of vanilla for a different tastes.

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Cheesecake Dip

Cake Mix Cookies

I always make up something new to take to work with me on Monday for some of my “food testers” to try. This has been going on for so long that if I missed a week they would think I was sick. This past Sunday was a full day for me so I needed something quick and easy. This is what I did. In a bowl I mixed 1 box of yellow cake mix, 1 1/2 sticks of melted butter , 1 cup of salted mixed nuts and 2 squares (1 oz. each) of white chocolate cut into small chunks. After mixing this completely (you do have to use your hands to mix), shape into 1″ balls. Place

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Cake Mix Cookies

Italian Squash

While visiting my daughter she presented me with a new cooking task. A friend of hers grew what is called Italian Squash. I don’t believe I’ve ever seen anything quite like this. It measured 3 feet 2 inches long and was 3 1/4 inches around the thickest part. My task is to come up with a great tasting dish made from this “squash” that is almost as long as I am tall. I guess it’s time to go to the internet to do a little research. If any of you have ever cooked or eaten Italian Squash, please let me know how it was cooked and your opinion of it’s taste. In the picture above, I’ve placed a wine glass beside the squash for comparison.

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Italian Squash

Grown Up Grilled Cheese and My Favorite Tomato Soup

Isn’t there just something so comforting about soup and sandwiches? It can be as simple as you want it to be, or you can make it a little extra special just by changing things up a bit. I didn’t grow up on grilled cheese and tomato soup like most people, I actually acquired a taste for tomato soup as an adult. I would always buy it pre-made and spruce it up a bit with dried spices and Parmesan cheese…until about a year ago when I watched an episode of the Martha Stewart show where Katherine Heigl cooked up a pot of her favorite tomato soup . I was so excited about this soup that I made it that same day (or it might have been the next day…). I fell in love with its simplicity, it’s exactly what I think tomato soup should be, healthy and delicious. There is no cream in this recipe, however…it does obtain a cream-like texture after its been blended (I highly recommend using an immersion blender). I substitute a little bit of olive oil for the butter and I like to add freshly torn basil leaves to the soup when it’s almost ready to serve. This soup is awesome. Click here for the recipe . My favorite tomato soup went perfectly with an upgraded grilled cheese sandwich that was inspired by Ellie Krieger’s Sweet and Spicy Grilled Cheese . I didn’t have the exact ingredients to make Ellie’s sandwiches so I improvised and made them with what I had in the fridge. They turned out great and I will definitely be making these again. For those of you watching your calories (like I am), a good trick when making these is to use freshly shredded cheese…it melts so much better and in my opinion you don’t have to use as much. Also, by adding the extras (onions and jalapenos) you won’t miss a little less cheese…so it’s all good! Grown Up Grilled Cheese Sandwiches Recipe from Aggie’s Kitchen sliced whole wheat bread block mild cheddar cheese, shredded fresh jalapenos, seeded and sliced red onion, sliced thin salt and pepper to taste butter (I like Smart Balance) cooking spray In a warm skillet coated with cooking spray, add sliced onions and cook over medium heat until they start to soften, about 10 minutes. Add sliced jalapenos and continue

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Grown Up Grilled Cheese and My Favorite Tomato Soup

Daring Baker’s do Puff Pastry and Vols-au-Vents

The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon . She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. ? Wow, was this month’s challenge ever a “challenge” .? Our temps here in Southwest Florida are still in the mid 90’s every single day and if I turn my A/C to more than 80F I end up with an electric bill that is $350+!!!? Anyone who has ever worked with puff pastry knows that these are not ideal circumstances for making the dough…But I DID IT!!!!? And look how pretty and puffy these turned out!!! There was a lot of refrigerating going on though and I had butter popping through and melting all over my counter so I was shocked at how nicely these turned out.? Unfortunately they took me a whole day to make and then I let them chill over night.? After all of that I just ran out of time for making the wonderful lemon mousse that I had planned to fill them with.? Whatever, the girls loved them filled with fresh blueberries and drizzled with chocolate.? Isn’t that what it’s all about anyway??? For this challenge we had to make puff pastry (Michel Richard’s recipe) and form at least part of it into vols-au-vent… The recipe and directions: Equipment: -food processor (will make mixing dough easy, but I imagine this can be done by hand as well) -rolling pin -pastry brush -metal bench scraper (optional, but recommended) -plastic wrap -baking sheet -parchment paper -silicone baking mat (optional, but recommended) -set of round cutters (optional, but recommended) -sharp chef’s knife -fork -oven -cooling rack Prep Times: -about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns…it can be stretched out over an even longer period of time if that better suits your schedule) -about 1.5 hours to shape, chill and bake the vols-au-vent after your puff pastry dough is complete Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.) Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the…

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Daring Baker’s do Puff Pastry and Vols-au-Vents

Stir, Laugh, Repeat – Review by Laura Duksta

I received your book –it’s great!! I love the cover–its got a beautiful energy and the colors, title and subtitle all work really well together! “I grew up in a restaurant that my grandparents owned. When I received Martha’s book my mom was visiting; she picked it up and proceeded to read every story to me while we both belly laughed. Stir, Laugh, Repeat is filled with delicious, simple recipes all topped off with Martha’s secret ingredient-her amazing sense of humor !” Laura Duksta Author, New York Times Best Seller , I Love You More

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Stir, Laugh, Repeat – Review by Laura Duksta

Pomegranate Tapioca Pudding

When POM Wonderful contacted me to try their 100% pomegranate juice I said “of course.” When

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Pomegranate Tapioca Pudding

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