Household Ways

Baked Cheese Grits

2012-01-31T17:18:00.000-08:00

2 cups whole milk

2 cups water
1 cup grits
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup, packed extra sharp cheddar cheese, about 4 ounces, divided
1 cup, packed Monterey Jack cheese, about 4 ounces, divided
1 tablespoon unsalted butter

Lightly butter the bottom and sides or a 10-inch skillet, or 4 (4-inch) ramekins.

In a medium saucepan over medium-high heat bring milk and water, covered, to a boil. Reduce heat to medium and add the grits, salt, pepper. Stir constantly until grits are the consistency of thick soup, reduce to a simmer and cook 10 to 15 minutes to let the grits thicken further, stirring constantly to prevent grits from sticking to the bottom of the pan. Grits will be really thick.
Remove from heat and stir in ¾ cup of cheddar cheese, ¾ cup Monterey Jack cheese, and the butter. Pour the grits into prepared skillet or ramekins and top with remaining cheese. Turn over to broil.
Place directly under the heating element for 2 to 3 minutes, or until the cheese topping is melted and starts to brown. Serve immediately.
Source: Sweet Pea's Kitchen

Twice Baked Sweet Potatoes

2012-01-30T13:20:00.000-08:00

6 large sweet potatoes
6 tablespoons unsalted butter or margarine, at room temperature
6 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardomom
1/8 teaspoon salt
1 cup miniature marshmallows

Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.
Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.
In a large bowl, mix 3tablespoons butter and brown sugar together until it’s crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.
Top sweet potatoes generously with the remaining brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.

Coca-Cola Cake

2012-01-30T13:11:00.000-08:00

This cake tastes a little like Coca-cola, a little like chocolate and a little like caramel. It is indescribable, delicious and a southern favorite. What more can I say? You have to try it.

For the Cake...
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup Coca-cola
1/2 cup buttermilk
2 eggs
1 tsp vanilla extract

For the Glaze...
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola
4 cups of confectioners sugar
1 cup chopped pecans

Preheat oven to 350, and grease a 9×13 pan. Mix together flour, sugar, salt, baking powder and cinnamon and set aside. Mix in a saucepan butter, cocoa powder, Coca-cola and buttermilk, and heat over medium high heat, stirring well, until it boils. Once it boils, take off heat and add that to the flour mix and whisk until combined. Then add the eggs and vanilla extract. Once mixed, put in the prepared pan and bake it for about 30 minutes. Don’t over-bake it...it comes out very moist looking.
When cake is nearly done(about 20 minutes into the baking), make the glaze by mixing in saucepan butter, cocoa powder and Coca cola and heating on medium-high heat until boiling. Once it boils, remove and slowly stir in the confectioners sugar until nice and smooth. Then add in the chopped pecans, and give it a stir.

Once cake is done and out of oven (toothpick should come out clean), pour this warm glaze right over the top of the hot cake! Let it cool and set for a few minutes, and then enjoy warm or cold. (For the leftovers, if there are any, feel free to microwave for a few seconds to warm it up… as it is so good warm.)

Source: May Flaum

Sweet and Salty Cookies

2012-01-30T12:51:00.000-08:00

1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
3/4 cup milk chocolate chips
1/2 cup peanut butter chips
3/4 cup broken up chocolate covered pretzel pieces
(optional) Preztel Salt or Sea Salt

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztel pieces. Cover and refrigerate for an hour.

Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt, if desired. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.
Adapted from recipe at Sugar Cooking.

Sauteed Beet Greens and Roasted Beets with Horseradish Creme Fraiche

2012-01-28T16:26:00.000-08:00

This recipe makes two side dishes and uses the entire beet.

6 beets with greens
1 onion, diced
1 Tab. olive oil
1 clove garlic, minced
2 Tab. Basalmic vingear
1/2 cup of sour cream
1/2 cup non-ultrapasturized heavy cream (or Mexican Table Cream)
1 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
2 teaspoons Sherry wine vinegar

Mix sour cream and heavy cream together, cover and let stand overnight (or at least 8 hours) on the counter. This makes creme fraiche.
Mix the creme fraiche with horseradish, chopped chives (or green onions), and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. Cover and chill while you prepare the beets.
Cut tops close to the top of the beets. Rinse both the greens and the beets, removing the bottom hair-like roots of the beets.
Place the beets in a glass or metal baking dish and roast in the oven at 375 F for about 40-45 minutes.
When the beets have been roasting for 20-25 minutes, begin chopping the greens into small pieces, discarding the tough pieces that were near the beets.
Heat the olive oil in a large pan, and cook the onions for about 5 minutes, or until they begin to caramalize. Add the garlic and the beet greens and saute, stirring frequently, until the greens begin to soften. Add the Basalmic vinegar and continue stirring until you cannot smell the vinegar any more (three or four minutes.) Plate the greens.
Plate the beets on a seperate plate, slicing them into four to six slices each. Top with horseradish creme fraiche.
Source: horseradish creme fraiche Epicurious

Ribollita, A Tuscan Soup

2012-01-28T16:05:00.000-08:00

Ribollita is a Tuscan country soup. when literally translated means “reboiled”. This is the soup to make to clean out your vegetable drawer. Often the recipe calls for you to add stale bread to the soup once cooked. In lieu of that, you can have slices of fresh bread, homemade croutons or garlic bread with it.

4 celery stalks, chopped
1 large onion, chopped
2 carrots, sliced into coins
1 medium potato, peeled and cubed
2 large garlic cloves, minced
1 ( 14 oz.) can diced tomatoes
1 (14 oz.) can white beans, drained and rinsed
splash worcestershire sauce
3 cups of water
2 vegetable or chicken bouillon cubes
few drops tabasco
4 tbsp oil
salt and pepper, to taste
1/2 bunch cilantro, chopped

Heat 2 tbsp oil and sautee the celery, carrots, onion and garlic for about 5 minutes. (Reserve 1/2 a grated garlic clove.) Add the cubed potato. Pour in 3 cups of water. Add the diced tomatoes, a few drops tabasco, a splash of worcestershire sauce and crumble 2 vegetable or chicken bouillon cubes in there. Mix it up, bring to a boil, put the lid on and simmer for 20 minutes. Add white beans and season the soup with salt and pepper to taste. Also add 1/2 of your chopped cilantro. Simmer the soup for an additional 10 minutes. Serve with bread as mentioned above.

Source: Kayotic Kitchen

Crockpot Creamy Mexican Soup

2012-01-28T15:50:00.000-08:00

1 can of Rotel
1 can of corn
1 can of black beans (drained & rinsed)
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
optional: 2 frozen chicken breasts, 1/2 teaspoon chili powder

Put all ingredients in crock pot and cook 6-8 hours. (Shred chicken, if you are using chicken breasts) and enjoy!
Source: Pinterest

King's Hawaiian French Toast

2012-01-16T07:15:00.000-08:00

1 - loaf Original Kings Hawaiian Round Bread
4 - eggs, beaten
1/2 - cup milk
1 - teaspoon vanilla extract
1/4 - teaspoon cinnamon
1/4 - teaspoon nutmeg
powdered sugar or syrup

Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside. In a shallow mixing bowl, whisk together the eggs, milk, vanilla, cinnamon and nutmeg. Preheat slightly a buttered pan or griddle.Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides. Sprinkle butter and powdered sugar on top or syrup.
Source: slightly adapted from Mommy's Kitchen and King's Hawaiian

Frito Pie

2012-01-11T14:58:00.000-08:00

1 lb. lean ground beef, optional
2 cans vegetarian chili
1 cup shredded cheddar cheese
3 1/2 cups Frito's corn chips
1 1/4 cup fat free sour cream

If you want meat in this dish, cook ground beef until meat is browned; drain. Stir the chili and 1/4 c. of cheese together and add the meat if you are using it. Sprinkle 1 cup corn chips in bottom of baking dish. Cover with chili mixture. Bake at 350 for 20 minutes.
Spread sour cream over chili mixture. Top with remaining cheese and corn chips. Bake 4-5 minutes longer.

Adapted from the recipe at Sweet Treats and More

Penne with Roasted Aspargus and Balsamic Butter

2012-01-09T16:47:00.000-08:00

Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.

1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Source: Food & Wine

Black Bean and Sour Cream Enchiladas

2012-01-08T09:21:00.000-08:00

1 package small corn tortillas
2 cans black beans drained
2 cloves garlic minced
1 bunch cilantro chopped (divided)
1/2 cup onion chopped (divided)
1 small can green chilis or a spoonful of jarred/fresh sliced jalapenos
1 can green enchilada sauce
1/2 cup sour cream
1 cup shredded Monterey jack cheese
1/2 lime (juice and zest)
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.
In a mixing bowl, combine black beans, garlic and about half the chopped onions. Then, a handful of the chopped cilantro. Save the remaining cilantro for garnish. Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about a third of the shredded cheese to the mixture. Combine well. Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can (I suck at this) and then place them in a baking dish like so. Pour the green sauce on top so that it coats each tortilla. Top with the remaining cheese, onions, and here is where you’ll add the super spice! I topped mine with pickled jalapeno slices but if you’d prefer mild chilis (or if you want to skip this step altogether), go for it! This is your meal so make it however you like. Bake for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown. Serve hot with additional cilantro on top.
Source: Keep It Simple Foods

Three-Cheese Pasta

2012-01-08T09:00:00.000-08:00

1 (16-ounce) package ziti
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese

Prepare ziti according to package directions; drain and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.

Buche de Noel/Yule Log

2012-01-08T08:51:00.000-08:00

2 cups heavy cream
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg whites
1/4 cup white sugar
confectioners' sugar for dusting

Directions

Preheat oven to 375 degrees F. Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Source: Allrecipes

Corn Casserole

2011-12-26T12:11:00.000-08:00

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350˚F. Grease a 9- by 13-inch baking dish or large casserole dish.
Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
Source: Pennies on a Platter

Beef with Broccoli

2011-12-24T07:17:00.000-08:00

Marinate 1 1/2 pounds flank steak, cut into strips with:
1/2 tea. baking soda
1 tea. sugar
1 Tab. corn starch
1 Tab. soy sauce
1 Tab. water
2 Tab. vegetable oil
Refrigerate for 1 hour.

In a small bowl, for the sauce, whisk together:
1/2 cup soy sauce
2 Tab. brown sugar
4 cloves garlic, minced
2 Tab flour
1 Tab. Sherry
Set aside.

In a wok or large frying pan, heat 2 Tab. vegetable oil. Add 2 heads broccoli, cut into bite-sized pieces and cook, stirring consantly for 3 minutes. Put broccoli on a plate.
Add 2 more Tab. oil and add marninated meat and half of the sauce. Saute, stirring often, until the meat is no longer pink.
Add the broccoli and the rest of the sauce and saute 1 minute longer, stirring often.
Serve over rice.
Source: Rainy Day Gal

African-inspired Crockpot Soup

2011-12-23T08:49:00.000-08:00

1 medium yellow onion, chopped in small pieces

1/4 cup sliced green onion
2 red bell peppers, seeds removed and chopped into 1/2 inch pieces
1 T minced garlic
2 14 oz. can diced tomatoes with juice
4 cups vegetable stock
1 tsp. ground cumin
1 tsp. chile powder
1/2 cup uncooked brown lentils
1/4 cup uncooked brown rice
1 cup peanut butter

Chop onions, green onion, bell peppers, and garlic and place in crockpot. Add canned tomatoes with juice, chicken and beef stock, ground cumin, Ancho chile powder, New Mexico chile powder, Aleppo pepper, lentils, and brown rice. Cook on high for about 4 hours or on low for about 8 hours. (If you're home you can stir it once or twice, but it's not essential.)
After 4 hours (on high) or 8 hours (on low), reduce heat to low and stir in peanut butter. Cook about one more hours. (Or do 30 minutes on high if you're in a hurry for dinner.) Serve hot.
Source: Kalyn's Kitchen

Refrigerator {Icebox} Cookies

2011-12-23T07:10:00.000-08:00

The convenience of refrigerated cookie dough is hardly modern. Our great-grandmothers knew this with their recipes for icebox cookies, as they once were called. These mostly humble treats got a boost in the 1930s when electric refrigerators became more affordable. Manufacturers trying to drum up business created recipes that required refrigeration, and icebox cookies were rechristened as refrigerator cookies. Once cookies became even more convenient – already baked and packaged in a box – the appearance of cookie dough in the dairy case seemed positively homespun. Making your own gives you greater control over ingredients, and can be a lot more fun, depending on what additional ingredients you want to stir in. How about chopped dried cherries, figs or apricots? Roll the tube of dough in chopped nuts, candy sprinkles or sparkling sugar. Blend in flavors such as cocoa, coconut, flavored chips, even potato chips – whatever strikes your fancy. Even better, a tube of refrigerator cookies lets you bake as many or as few cookies as you desire. Treat your kids to a half-dozen warm cookies for a quick snack. Best of all, involve them in the mixing so they can create their own personal tube of dough, waiting in the refrigerator. Great-Grandma would be proud.

Chocolate Chip Refrigerator Cookies

3/4 cup unsalted butter (1 1/2 sticks), room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini-semisweet chocolate chips
1/2 cup finely chopped walnuts, if desired

Beat butter, brown sugar, granulated sugar, egg and vanilla with an electric mixer on medium speed until light and fluffy. Reduce speed and add flour, baking soda and salt, mixing well. Stir in chips and nuts, if using. Divide dough in half and shape each piece into a log about 2 inches wide. Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
To bake, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut into 1/4-inch slices for crisp cookies. For a slightly softer cookie, cut 1-inch slices, then cut each slice into three wedges. (If using a frozen log, let sit at room temperature for 15 minutes before slicing.) Place wedges or slices 2 inches apart on ungreased cookie sheet and bake for 10 to 12 minutes or until golden around the edges. Gently transfer to wire rack to cool. Makes 4 dozen cookies

Pinwheel Refrigerator Cookies

1 1/4 cup unsalted butter (2 1/2 sticks), at room temperature
1 1/2 cup powdered sugar
1 egg
3 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
1/4 cup unsweetened cocoa

Beat butter, sugar and egg with an electric mixer on medium speed until light and fluffy. Reduce speed and add flour and salt, mixing until a dough forms. (You may need to use your hands to shape it into a ball.)
Remove dough from bowl and divide in half; return half to mixing bowl. On low speed, beat in cocoa powder until evenly mixed.
Divide each flavor of dough in half. On a floured surface, roll plain dough into a rectangle about 8-by-10 inches. Shape the edges to make all sides straight. Repeat with the chocolate dough, then place it on top of plain dough and roll up tightly. (You may need to run a knife or metal spatula under the dough to loosen it from the counter.)
Repeat with remaining dough. (Make a simple bulls-eye cookie by dividing and rolling the chocolate dough into two cylinders 8 inches long, then dividing and rolling the vanilla dough into two rectangles 8 inches long and about 3 inches wide. Place the chocolate tubes on the vanilla dough and wrap, pressing the seam to seal.)
Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
To bake, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut into 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool. Makes 4 dozen cookies.

Refrigerator Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour, plus more for rolling out dough
Mix-ins (see below)

Beat butter, sugar, vanilla and salt on medium speed with electric mixer until smooth and fluffy. Reduce mixer to low speed and beat in flour, mixing until a dough forms. If desired, stir in any mix-ins (see below).
Divide the dough in half. Working on a lightly floured surface, gently roll each piece of dough into a log about 1 1/2 to 2 inches wide. (You may need to flour your hands a bit.) If desired, roll each log in a decorative coating such as finely chopped nuts, candy sprinkles, coconut, etc., pressing in gently. You’ll need 1/4 cup to 1/3 cup of coating to cover both logs.
Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer. Refrigerate up to four days or freeze up to 3 months.
To bake, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.)
Place slices 1 inch apart on ungreased cookie sheet and bake 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool.

Mix-in options: 1/3 cup chopped dried cherries or other dried fruit; grated zest of 2 lemons or limes; 1/2 cup finely chopped walnuts, peanuts or pecans; 1/2 cup mini-butterscotch or other flavored chips.

Yield: 3 dozen cookies.

Source: Charlotte Observer

Roasted Lemon-Garlic Shrimp

2011-12-22T15:44:00.000-08:00

1/3 cup olive oil
1 lemon, zested then half cut into thin slices and the other half into wedges
3-4 fresh herbs such as tarragon, basil or thyme sprigs
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced

Preheat oven to 400 degrees F. In a 9×13 baking pan combine olive oil, lemon zest and fresh herbs. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl. Serve over pasta, couscous or rice tossed with additional lemon wedges for serving.
Source: Cinnamon Girl Recipes

Pumpkin, Sweet Potato and Black Bean Chili

2011-12-17T16:23:00.000-08:00

1 tsp extra virgin olive oil

1 cup finely chopped yellow or white onion
1 serrano chile pepper and/or 1 tsp chili powder (optional)
2 large cloves garlic, minced
2 tsp ground cumin
1/2 tsp cinnamon
1 cup unseasoned tomato sauce/puree
1 cup pumpkin puree (homemade or canned)
1 cup pumpkin beer
1 cup water
Kosher salt and freshly ground black pepper, to taste
1 (15 oz) black beans, rinsed and drained
2 cups peeled and cubed sweet potatoes

Heat olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add in the pepper, if using it and garlic, and cook, stirring frequently, until soft and fragrant, about 1 minute. Stir in the spices and cook for 1 minute.
Add in the tomato sauce, pumpkin puree, beer, and water. Season to taste with salt and pepper. Bring mixture to a boil, reduce heat to low, add the beans and sweet potato, and simmer until the sweet potatoes are tender, the chili has thickened, and the flavors have melded, at least 1 hour.
Source: Healthy Food for Living

Cinnamon Snowflake Crisps and Mexican Hot Chocolate for a Snow Mexican "Tea" Time

2011-12-16T14:06:00.000-08:00

Warm the tortillas in the microwave, just enough to make them pliable, about 10-15 seconds. Carefully fold the tortillas into quarters. Using scissors, cut snowflake shapes out of each tortilla, just like cutting a paper snowflake. You can either fry these until crispy or bake in a 350 F over for a few minutes.

Sprinkle with cinnamon sugar ( or just powdered sugar if you want white snowflakes.) Serve warm.

We made our Mexican hot chocolate from Nestle's Abueleto Mexican Chocolate. You melt the circles of spiced chocolate with milk and froth in the blender once the milk is warm and the chocolate is melted.

or, you can make your own. For each cup, you will need:

1 cup milk

1/2 tablespoon cocoa powder

1/8 teaspoon chili powder (optional -some kids don't like it.)

1/4 teaspoon cinammon

1/2 teaspoon vanilla

1-2 tablespoons sugar

In a small saucepan, on medium-low heat, pour in the milk, cocoa powder, chili powder, cinnamon, vanilla, and sugar. Whisk until the hot chocolate is nice and frothy, about 1 minute. Top with whipped cream or marshmallows, and enjoy!

We served ours in snowman cups with snowmen marshmallows. Not exactly Mexican, but it went with a snow theme.

Meatball Bites

2011-12-15T17:21:00.000-08:00

This is an easy variation on pizza bites.

2 cans refrigerator biscuits (or bread or pizza dough)

40 frozen fully cooked italian style meatballs - thawed and cut in half (packaged or your own)
Mozzarella chunks or string cheese - cut into 40 pieces
1 T. parm cheese
1/2 t. Italian seasoning
1/4 t. garlic powder
marinara sauce

Heat oven to 375. Place a meatball and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic powder and italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.
Source: Kathie Cooks

Potato Soup

2011-12-15T13:00:00.000-08:00

5-8 red potatoes, peeled and cubed
1/2 bunch of celery cleaned and chopped
1 medium onions chopped
1 box of vegetarian stock and enough water to cover vegetables
Salt and pepper to taste
2 T dried parsley
3/4 cups of whole milk
2 tablespoons of butter

Add the potatoes, celery, onion, broth, water and seasonings, to your crock pot. Set crock pot on high and cook for 6-8 hours until potatoes are cooked through. When the potatoes are cooked, take a potato masher and mash the soup just a bit so that some of the potatoes are broken up into the broth, but still leaving lots of nice potato pieces.
About half an hour before you serve the soup, add the milk and the butter, heat on medium high, stirring often until butter is mostly melted and milk is fairly warm. It is important at this point to turn down your crock pot, because you don't want the soup to boil any more, after the milk has been added. If your soup is too brothy you can add about 1/4 cup of instant mashed potatoes. This helps avoid adding a thickener like flour.

Optional toppings: Crumbled Cooked Bacon or Cheddar Cheese
Source: April's Homemaking

Santa Cookies

2011-12-15T12:50:00.000-08:00

Remember the snowmen cookies?

I used the other half of the package of Nutter Butters to make Santa cookies.

Nutter Butter Cookies

White melting chocolate disks

Red sprinkle or red melting chocolate disks
White Chocolate chips
Mini chocolate chips
Mini M & M's
Coconut flakes

Dip each end of your Nutter Butter into the melted white chocolate. While the white chocolate is still "wet", sprinkle some coconut flakes on the bottom part for Santa's beard. If you are using red sprinkles for the hat, use them now. If you are using the red melting chocolate, let the white chocolate cool and harden while you melt your red chocolate disks. Then quickly dip part of the top in the red melted chocolate, leaving part of the white showing. Press a white chocolate chip on the side to make the pom-pom on the end of Santa's hat. Using a bit of melted chocolate, add two mini chocolate chips for eyes and a red mini M & M for a nose.
Source: Come Together Kids

{Flourless} Fudge Brownie Cookies

2011-12-15T12:34:00.000-08:00

3 cups powdered sugar 2/3 cup unsweetened cocoa powder
1/8 tsp. salt
2 to 4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 1/2 cups chocolate chips
Preheat the oven to 350°F. Set aside two baking sheets with parchment paper sprayed with cooking spray or silpat mats.
In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in the vanilla and egg whites starting with just two. Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.Stir in the chocolate chips.

Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. Let the cookies cool completely on the baking sheet before storing.
Source: Chocolate and Carrots

Holiday Pizzas

2011-12-13T16:41:00.000-08:00

For the Snowman: Make your pizza dough. Use a little bit of flour if you need to, to keep the dough from sticking to the counter and your hands. Using a combination of a rolling pin and just stretching it with your hands, shape it into three sizes of circles and arrange them like a snowman on the pan. (My head was a little too small.) Spread a layer of Alfredo sauce on the dough and sprinkle on a layer of mozzarella cheese. Add whole olives sliced in half, with the flat side down and a piece of orange bell pepper cut in a carrot shape.
For the Candy Cane: I made it just like a regular pizza with tomato sauce, except I shaped the dough for the crust in a candy cane shape and made the toppings in alternating stripes of mozzarella cheese and pepperoni.

Source: deliacreates

Santa Pancakes

2011-12-12T06:23:00.000-08:00

ingredients to make pancakes
2 medium bananas, sliced
18 semisweet chocolate chips
1 can (21 ounces) cherry pie filling
Whipped cream in a can

Make pancakes as you wish. A little cinnamon and vanilla added to the batter goes well with the toppings.
Place pancakes on individual plates. For Santa's eyes, place two banana slices on each pancake; top with a chocolate chip. For ears, cut remaining banana slices in half; place on either side of pancake. For nose, remove nine cherries from pie filling; place one in the center of each pancake. Spoon 1/4 cup pie filling above pancake for hat. Use whipped cream to spray the beard, hat brim and pom-pom.
Source: Taste of Home

Snowmen Cookies

2011-12-11T10:48:00.000-08:00

Nutter Butter cookies

Vanilla Almond Bark

Mini M&M's

Orange Sprinkles or Tic Tac's

Black Decorator Icing or black Sprinkles

Melt Almond Bark according to the package. Dip cookies in the bark or spoon over it. for 90 seconds, I used a spoon to help cover the cookies when I dipped them. Add a orange sprinkle (leftover from Halloween) for the carrot nose. If you don't have orange sprinkles, orange Tic Tacs work well. Add mini M&Ms for the buttons and use either black sprinkles or black decorators icing for the coal eyes and mouth.

Source: My Pretty Purse

Easy Mini CInnamon Rolls

2011-12-10T09:23:00.000-08:00

source: Iowa Girl Eats

1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar

For the maple icing:
1 teaspoon maple syrup
1 Tablespoon milk
3/4 cup powdered sugar

Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

Egg Nog Muffins

2011-12-08T07:45:00.000-08:00

source: two peas & their pod

1/4 cup butter, at room temperature
1/4 cup canola oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
2 2/3 cups all-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup eggnog

For the Glaze:
2 tablespoons butter, melted
1 1/2 cups confectioners’ sugar, sifted
1/2 cup eggnog
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg

Preheat the oven to 350°F. Lightly grease 2 mini muffin pans or 1 regular muffin pan. Set aside. In a large bowl, using a mixer, cream together the butter, canola oil, and sugars till smooth. Add the eggs, beating to combine. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pans, filling the cups nearly full. Bake the muffins for 10-12 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes. To make the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.

Raspberry Crumb Breakfast Bars

2011-12-06T16:00:00.000-08:00

source: Sweet Peas Kitchen

1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved 1 cup crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges. Transfer to a wire rack to cool completely, then cut into squares and serve.

Easy Monkey Bread

2011-12-06T15:53:00.000-08:00

4-12 oz refrigerated biscuit dough

1 C. White Sugar
1 Tbsp. Ground Cinnamon
1 C. Brown Sugar
1/2 C. Butter (1 stick)
1/2 C. Walnuts (optional)
Bundt Pan

In a plastic baggie, add the cinnamon and white sugar. Next, rip each biscuit in thirds or fourths and add to the sugar/cinnamon mixture. They don't have to be perfect balls. Next, mix the biscuits around so that they are covered in the mixture. Once all of the biscuits are covered, place them in a greased bundt pan.

Next, in a small sauce pan, melt the butter and brown sugar together on medium heat. It should take between 1-2 minutes. Once your butter and sugar are melted together, pour the mixture over the top of the biscuits.
Bake at 350 degrees for 35-40 minutes.
Once baked, let cool in pan for about 10 minutes. Then carefully turn over onto a plate.
Then let the family just pull it apart to eat.

Source: Laugh, Love and Craft

Nuts Over Cranberry Tart

2011-11-27T12:46:00.000-08:00

This recipe is adapted from the one at Better Homes and Gardens.

11/2 cups finely ground graham cracker crumbs (we used gluten/casein free cinnamon cookies crumbs instead)

1/3 cup white sugar

6 tablespoons margarine or butter, melted

1/2 teaspoon ground cinnamon (optional)

Lightly salted pistachio nuts (optional)

1/4 cup packed brown sugar

2 tablespoons butter

1 cup fresh cranberries

1 medium pear, cored and chopped

1/3 cup lightly salted pistachio nuts

1/3 cup sliced almonds

1/2 teaspoon vanilla

3 tablespoons currant jelly, melted

Lightly salted pistachio nuts (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into 8 small ramekins, reserving some for the topping. Mix some pistachio nuts in the remaining crust mixture and set aside until ready for topping.

Bake at 375 degrees F for 5-7 minutes. Cool. (Optionally,instead of baking the crust, you can just chill for about 1 hour.

In a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until combined. Add cranberries and pear; cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the 1/3 cup pistachio nuts, the almonds, and vanilla. Spoon filling into ramekins, spreading evenly. Place ramekins on baking sheet.
Bake for 15 to 20 minutes or until filling is bubbly around edges. Carefully brush tops of tarts with melted jelly. Cool in ramekins on wire rack. If desired, sprinkle with the reserved topping.

Indian Corn Cookies

2011-11-27T12:24:00.000-08:00

Use your favorite sugar cookie dough or use Pillsbury's ready-bake roll and using a knife, cut out corncob shapes about 4 inches long. Bake according to directions.

Frost the cooled cookies. Next, either use Fruit Roll-ups that pull apart or use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place.

Source: Family Fun

Maple and Cheddar Apple Pie

2011-11-25T17:23:00.000-08:00

Pastry for a Double-Crust Pie

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

5 cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)

1 1/2 cups shredded white cheddar cheese (6 ounces)

1/4 cup maple syrup

1 tablespoon whipping cream

2 tablespoons maple syrup

1/4 cup toasted chopped pecans (optional)

Preheat oven to 375 degrees F. Prepare pastry for a double-crust pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.
For filling, in a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.
Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.
Bake in the preheated oven for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.
Source: Better Homes and Gardens

Bourbon Pumpkin Cheesecake

2011-11-25T17:12:00.000-08:00

For crust

3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 ounce), finely chopped
1/4 cup packed light brown sugar1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream from a pint (you will be using the rest for the topping)
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature

For topping
the rest of a pint of heavy cream
1/3 cup powdered sugar
1 teaspoon lemon juice
1 tablespoon bourbon liqueur or bourbon (optional)

Make crust: Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Make topping: Beat ingredients together with a mixer with the whisk attachment until firm, then spread on top of cheesecake and serve.
Baked cheesecake can be chilled, covered, up to 2 days.
Source: Adapted from the recipe at Smitten Kitchen.

Turkey Sandwich Bentos (for the Vegetarian)

2011-11-24T11:21:00.000-08:00

These were made up and put in the refrigerator so that they could be eaten any time the kids became hungry. No stopping to fix lunch while cooking on Thanksgiving Day.

Source: Cute Food for Kids

Cinnamon-Sugar French Toast Bites

2011-11-24T11:06:00.000-08:00

3 Tablespoons Sugar
2 teaspoons ground cinnamon
2 large eggs
1/2 cup buttermilk
1/2 cup milk
1 teaspoon vanilla extract
Pinch of Salt
1 loaf french bread, cut into 1-inch cubes
2 Tablespoons unsalted butter
Maple Syrup

In a large bowl, stir together the sugar and cinnamon. Set aside.

In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended. Place the bread cubes in the egg mixture and using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.
In a large frying pan over medium heat, melt 1 tablespoon of the butter. Add half the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes. Transfer the cubes to the bowl holding the cinnamon sugar and toss to coat. Repeat with the remaining bread cubes and 1 tablespoon butter.
Divide the french toast bites into individual servings and sprinkle with remaining cinnamon-sugar. Serve with maple syrup.
Source: Multiply Delicious

Pumpkin Doughnut

2011-11-24T10:58:00.000-08:00

3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree
Canola oil or peanut oil, for frying

For the cinnamon-sugar:
½ cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl. Whisk to blend, and set aside. In the bowl of an electric mixer, combine the sugar and butter and beat until well blended. Stir in the egg, then the egg yolks, and then the vanilla until incorporated. Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together. With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Once the dough is mixed, cover and chill for at least 3 hours or until firm. (The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.)
On a well-floured work surface, roll or pat out the dough to a ½-inch thick round. Sprinkle the surface of the dough with flour. Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough. Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center. Reroll and cut the dough scraps as necessary.
Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches. Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F. Add the rings of dough to the hot oil so that they are in a single layer and not touching. Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total. Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack. Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. Use the same process for the doughnut holes, frying for a shorter time.

To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend. When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.

To make the spiced glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. If necessary, add a bit more milk to thin the glaze out. Dip the remaining half of the doughnuts in the glaze. Allow the glaze to set before serving.

Source: Annie's Eats

Thanksgiving Muffins

2011-11-24T10:41:00.000-08:00

1 cup pumpkin puree (about half of a 15 1/2-ounce can)
2 large eggs
1/2 cup firmly packed brown sugar, light or dark
3 tablespoons vegetable oil
1 tablespoon molasses
1/2 teaspoon salt
1 1/2 teaspoons apple pie spice or pumpkin pie spice; (or 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger + 1 teaspoon ground cinnamon)
1/2 cup milk
1 teaspoon cinnamon extract
1 cup dried cranberries
3/4 cup Flour
3/4 cup Whole Wheat Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Optional: 2 tablespoons + 1 teaspoon coarse white sparkling sugar or Swedish pearl sugar, for topping

Grease 12 wells of a standard muffin pan; or line with papers, and grease the papers.
In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk, and cinnamon extract. Scrape down the sides and bottom of the bowl.
Whisk the flour, baking powder, and baking soda together. Stir in the dried cranberries. Add all at once to the wet ingredients and mix until all ingredients are well combined.
Cover the bowl, and let the batter rest for 30 minutes, while you preheat your oven to 400°F.
Deposit the batter by the generous 1/4-cupful (a slightly heaped muffin scoop works well here) into the prepared pan. Sprinkle the top of each muffin with about 1/2 teaspoon coarse sparkling sugar or Swedish pearl sugar, if desired.
Bake the muffins for 20 to 21 minutes, till a toothpick or cake tester inserted into the middle of a center muffin comes out clean.
Remove the muffins from the oven, and tilt them in their individual wells to cool; this prevents their bottoms from steaming and becoming tough. Serve warm, or at room temperature.

Yield: 12 muffin
Source: Adapted from King Arthur Flour

Thanksgiving Cornucopia Favors

2011-11-23T17:07:00.000-08:00

I saw this idea on Scribbit, and just fell in love with the idea of having these little cornucopia treats at each place setting for Thanksgiving dinner!

You might even have the materials on hand to make these already. All you need is some sugar ice cream cones and some small candies.

To make the little cornucopias, heat water in teakettle and put pointed end of a sugar cone into spout. Let steam until softened (about 1 minute.) Gently curve end 1/2 inch from tip and hold for about 15 seconds.

Now they are ready to be filled.

Runts work particularly well because of their fruit shapes.

A little plastic wrap and ribbon holds them until they are ready to be eaten.

Happy Thanksgiving!

Orange Scones

2011-11-22T11:19:00.000-08:00

There are so many ways to enjoy these – hot out of the oven, spread with butter or drizzled in apricot jam with a slice of cheddar cheese. And of course any leftovers make wonderful strawberry shortcake…

1 cup whole wheat flour
2 cup unbleached flour
1/4 cup sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoons salt
1 teaspoon cream of tartar (optional)
1/2 cup butter
zest of one orange
1/4 cup plain yogurt
1 egg + enough buttermilk to equal one cup

Preheat oven to 350°F.
Mix together dry ingredients. Cut in butter with pastry blender or two knives. Using a rasp or zester, grate in zest of one orange. Whisk egg in liquid measuring cup with a fork, add milk to equal one cup of liquid. Add yogurt and egg mixture to dry ingredients. Stir lightly with a spoon then gently knead in bowl until the mixture holds together. Transfer dough to a floured surface and knead a few times until the dough is uniform – do not over knead the dough. Roll the dough out into a 12 – 14 inch round and cut into wedges. Alternatively, roll out to a 1/4 inch width and cut into rounds with a biscuit cutter or the top of a glass. *Note: these are flakier if you create laminated dough by rolling out into a large rectangle, folding the bottom third up and the top third down over it building layers before rolling the dough out for cutting.
Spread on a baking sheet and bake for 20-25 minutes or until the biscuits are lightly browned. Serve warm with butter or preserves.
Source: House Full of Jays

Menu: November 20-25

2011-11-22T08:41:00.000-08:00

Monday

Breakfast: French Toast Bites and maple syrup or honey

Lunch: Tuna sandwiches, carrot and celery sticks, chips

Dinner: Italian sausage, grilled sweet peppers, onions and mushrooms, rice

Tuesday:

Breakfast: Orange Scones with butter, honey or apricot jam

Lunch: Egg salad sandwiches, carrot and celery sticks, chips

Dinner: Pasties, salad

Wednesday:

Breakfast: Raspberry Breakfast Bars

Lunch: Grilled Cheese and/or Jalapeno Popper Grilled Cheese, veggie tray, fresh fruit

Dinner: Saint Joseph's Garbanzo Bean soup, fresh baked bread, salad

Thursday:

Thanksgiving Day

Breakfast: Thanksgiving Muffins, fresh fruit

Lunch: Cheezy Garlic Breadsticks, salad

Dinner:

Turkey with stuffing and gravy

Shepherd's Pie

Cranberry-Orange Relish

Edamame Caprice Salad

Mashed Potatoes

Deviled Eggs

Corn on the Cob

Thanksgiving Rolls

Stuffed celery, pickles and olives

Pumpkin Bourbon Cheesecake

Pistachio Cranberry Tartlets

Maple Apple and Cheese Pie

How to Make Five Minute Microwave Coffee Cake in a Coffee Cup

2011-11-17T17:09:00.000-08:00

Choose your coffee mug and put in it a tablespoon of butter. Soften it in the microwave for 10-15 seconds. Don't melt, just soften. Stir in 2 tablespoons of sugar until it's fluffy and creamy, maybe 30 seconds. Now you can add some egg- either a whole egg, or a half an egg. If you want to use half an egg, just break the egg into a ramekin and stir it up, then split it between two cups of coffee cake. Then stir in 2 tablespoons of sour cream and a few drops of vanilla. Stir in 1/4 cup of flour and 1/8 teaspoon baking poweder.
For the crumb topping, put in a separate ramekin or bowl, 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon, and smoosh it together with your fingers.
Add the crumb topping mixture to the cup that your coffee cake batter is in. Then microwave it. Start with 1 minute, then do 10 seconds more until it's done to your liking. For my microwave, a minute 20 seconds does it perfectly. It will be REALLY HOT when you take it out of the microwave. Let it cool down for a few seconds, then dig in.

Source: Prudent Baby

Spinach and Artichoke Bites

2011-11-13T07:31:00.000-08:00

This comes from Made in Melissa's Kitchen.

30 wonton wrappers
1 package (8 ounces) cream cheese, softened
1 box of frozen chopped spinach, thawed and drained
4 ounces marinated artichokes, drained and chopped
1 cup shredded mozzarella cheese
1/3 cup mayo
1/2 teaspoon black pepper
dash of salt
1 clove of garlic, minced
freshly shredded Parmesan cheese, for garnish

Preheat oven to 350 degrees F. Lightly coat mini-muffin tins with cooking spray.
Mix cream cheese, spinach, artichokes, shredded cheese, mayo, garlic, salt and pepper in a medium sized bowl.
Line prepared mini-muffin pan with wonton wrappers, lightly pressing into place to form a cup. Using a small spoon, fill each cup with mixture almost to the top.
Bake for 8-10 minutes, until edges are browned and crisp and the filling is hot and melty. Top with Parmesan cheese and let cool for about 5 minutes before serving.

Soul Cakes for All Soul's Day

2011-11-02T13:05:00.000-07:00

1 cup butter
3 3/4 cups flour
1 cup sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
2 eggs
2 teaspoons cider vinegar
6 tablespoons milk
powdered sugar, to sprinkle on top

Using a pastry blender cut 1 c. of butter into 3 3/4 cups of flour. Blend the sugar, nutmeg, ginger, cinnamon and allspice into the flour-butter mixture. In a separate bowl beat eggs, vinegar and milk together. Add the wet ingredients to the dry ingredients and mix. Kneed thoroughly to form a stiff dough. You really have to work this dough, I thought there was no way it was moist enough, but once I mashed it all up it was just right. Roll out to a 1/4 inch thickness and cut out 3 inch circles with a cookie cutter or glass. Place on a baking sheet and bake at 350 for 20 minutes. Sprinkle with powdered sugar while still warm. I added sugar skulls to them.
This recipe is from Catholic Cuisine.

Crockpot Applesauce

2011-11-01T11:42:00.000-07:00

10 large apples, peeled, cored and chopped
1/2 cup water or apple juice
1 teaspoon cinnamon or apple pie spice
1 cup sugar (optional)

Put all ingredients into crockpot. Cover and cook on low 8 to 10 hours. Mash with a potato masher as necessary.

Jack O' Lantern Quesadillas

2011-10-28T15:36:00.000-07:00

Just a sharp knife to cut out the jack o' lantern shapes turns a regular quesadilla into a Halloween lunch or snack. This idea comes from Monster Mama.

Pumpkin Coffee Cake with Brown Sugar Pecan Glaze

2011-10-28T15:32:00.000-07:00

1 box yellow cake mix or your favorite recipe for yellow cake
1/3 cup water
1 15-oz can pumpkin puree
2 large eggs
1 T vanilla
2 tsp pumpkin pie spice
1 tsp baking soda

1/2 cup brown sugar
1/2 cup flour
1/3 cup chopped pecans
4 Tbsp butter, melted

Preheat the oven to 350.
In a large bowl mix together the water, pumpkin, eggs, vanilla, and pumpkin pie spice until well combined. Add the cake mix, and baking soda and mix until just combined. Grease a 9×13 pan with butter and pour batter into pan.
In a small bowl mix together the brown sugar, 1/2 cup flour, pecans, and melted butter. Use fingers to sprinkle over the top of the cake.(It will be moist.)
Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

BROWN SUGAR GLAZE
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
1/4 cup heavy whipping cream

In a saucepan combine all ingredients and bring to a simmer. Remove from heat and stir until all sugar is dissolved. When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces.

Serve cake warm or at room temperature.

This is adapted from the recipe at Heather's Dish.

Pumpkin Cheese Danish

2011-10-27T14:09:00.000-07:00

Pastry:
8 oz. cream cheese, at room temperature
1/3 cup sugar
3 large egg yolks, at room temperature
1/4 cup canned, cooked pumpkin
1 tsp. pure vanilla extract
1/4 teaspoon kosher salt
1 tsp. allspice or pumpkin pie spice
1 tsp. cinnamon
3 sheets (1 1/2 boxes) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Glaze:
1 cup confectioners sugar
1 tablespoon milk
**extra powdered sugar for dusting

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, pumpkin, vanilla, salt, and spices and mix until just combined. Do not over beat!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of pumpkin-cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the remaining sheets of puff pastry and refrigerate the filled Danish for 15 minutes. Bake the pastries for about 20 minutes, until puffed and brown.
Whisk to combine the confectioners' sugar and milk until a smooth glaze forms. Generously drizzle the glaze over pastries and sprinkle them with additional powdered sugar (can re-heat for 10 seconds in microwave).
(Recipe from Sprinkle Bakes.)

Rice Krispie Treats Pumpkin Patch

2011-10-27T13:56:00.000-07:00

3 cups of crispy rice cereal
1/2 package of large marshmallows
1.5 tbsp of butter
orange and green paste food coloring
whole almonds
baking spray
wax paper
white icing

Put the marshmallows and butter in a large microwave-safe bowl. Microwave on high for 2 minutes. Stir and microwave for an additional minute. Remove the mixture from microwave and add some orange paste food coloring. Add the crispy rice cereal and stir well. Spray your hands with baking spray and roll the mixture into balls and place them on wax paper.

After the pumpkin balls have set for a little bit, press a whole almond in the top to make a stem. If you would like to make leaves or the green for the pumpkin patch, color some white icing with green food coloring and pipe around and on the pumpkins.

(Adapted by the recipe at Mama Jenn.)

Spider Web Snacks

2011-10-26T15:09:00.000-07:00

pretzel sticks
white chocolate/bark candy coating
chocolate (baker’s, candy coating, or chips would probably all work)
raisins
baggie or pastry bag
wax paper

Lay out your pretzels on the wax paper in “starburst” arrangements of 6-8 pretzels. After melting your white chocolate bark coating, pastry bag (or place in a baggie and cut the corner off). Start piping your white chocolate in the middle of the pretzel arrangement, making sure to coat all the pretzels.

Continue piping outward around the pretzels...

until you have a web.

Coat raisins with melted regular chocolate. Place in web on a stable place such as in the middle. Sprinkle with candy sprinkles, if you wish. Let harden or place in the fridge for a few minutes until the chocolate is hard.

Then, gently peel back the wax paper.…and eat!

This idea comes from Mom Endeavors.

Navajo Fry Bread

2011-10-25T15:57:00.000-07:00

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round.
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Source: What's Cooking America.

Acorn Donuts

2011-10-24T14:49:00.000-07:00

Donut holes + sprinkles + pretzels = Acorns

Idea from The Musings of a Simple Girl.

Easy Witch Hat Treats

2011-10-23T14:41:00.000-07:00

These easy treats are made from Keebler Fudge stripe cookies (turned upside down), Hershey Kisses attached with orange icing.

Idea from Explore, Dream, Discover.

This Week's Menu, October 24-29

2011-10-23T08:30:00.000-07:00

Monday
Breakfast: Sausage, Eggs and Cottage Fried Potatoes
Lunch: Pasta Salad
Teatime: Pumpkin Coffee Cake with Brown Sugar Glaze
Dinner: Fried Chicken, salad, mashed potatoes

Tuesday
Breakfast: Pumpkin Cheese Danish
Lunch: Quesadillas
Teatime: Witch Hat Cookies
Dinner: Pasties, salad

Wednesday
Breakfast: Crepes
Lunch: Steak-em Sandwiches and Vegetarian Subs
Teatime: Spider Web Snacks
Dinner: Crockpot Beef Stew, fresh baked bread

Thursday
Breakfast: Baked Apples
Lunch: Egg Salad Sandwiches
Teatime: Acorn Donuts
Dinner: Crockpot Potato Bar

Friday
Breakfast: Pumpkin Pie Oatmeal
Lunch: Nachos
Teatime: Mallorca
Dinner: Chinese Stir-fry

Saturday
Breakfast: Chocolate Spider Muffins
Lunch: leftovers
Dinner: Tacos
Teatime: Pumpkin Kripie Treats

Haunted Forests

Pumpkin Pie Oatmeal

2011-10-23T07:53:00.000-07:00

1 cup dry oats, cooked
1/2 cup pumpkin purée
1 tsp. pumpkin pie spice
4 egg whites (optional)
1/4 cup pecans per serving
Maple syrup to taste

Cook the oats according to package directions.
In the last 5 minutes of cooking (just take a guess, the oats should basically be pretty much done cooking), quickly stir in the eggs, being sure to stir vigorously so they get well-distributed. Then, stir in the pumpkin purée and pumpkin spice.
Put some oats in a bowl and top with pecans and maple syrup.
(Recipe and photo from Clean Eating.)

Vegetarian Baked Chimichangas

2011-10-20T16:35:00.000-07:00

1 1/2 cups of cooked rice (about 3/4 cups uncooked)
1 medium onion
1 large red, yellow or green pepper
1 large tomato
1/2 cup chopped cilantro
3 cloves of garlic
1 can (6 oz) sliced black olives
1 small can of jalapeno peppers
chili powder, tabasco or hot sauce
salt and pepper
italian seasoning (basil, oregano, marjoram, and sage)
grated cheddar or mozzarella cheese
6 flour tortillas (12 inch)
canola oil

Cook your rice- either in a rice cooker or on the stove.
While the rice cooks, chop up your veggies. Feel free to omit veggies you don’t like or add more of the ones you do like! When the rice is done, you’re ready to begin!
On medium high heat, put about 1-2 tablespoons of oil into your pan (make sure it’s a largepan). Add garlic and onions. Put in the diced pepper, and let fry for about 3 minutes.
Add the cooked rice into your pan, and mix. Be sure that you separate clumps of rice with your spatula.
Throw in your chopped tomatoes, jalapenos, and olives.
Add salt, pepper, tabasco, and italian seasoning to your preference. When your chimichanga mixture tastes just about right, turn off the element. Stir in the chopped cilantro.
Take out your flour tortillas and divide the rice mixture up for each tortilla.
Sprinkle desired amount of cheese over the rice mixture.
Roll tortillas, making sure that the sides are tucked in tightly so the filling stays inside.
With the flap side down, place your chimichanga onto a baking sheet. (Wrap the rest in saran wrap and freeze them for quick future meals!)
Bake your chimichanga at 350 degrees fahrenheit for approximately 5 minutes or until it is golden brown. You can brush on a small amount of canola oil over the chimichanga to simulate the frying process.
With a spatula, flip the chimichanga over and cook the other side for 5 minutes or so until golden brown.
Take it out of the oven and serve with salsa and sour cream.
Recipe from WebNuggets.

Indian Corn Rice Krispie Treats

2011-10-18T15:33:00.000-07:00

Follow the directions on the back of the Rice Krispie box. Once you get to the point that the Rice Krispies are well coated, stir in about 2 cups of candy corn. Use wax paper to press down evenly into a 9x13 pan. This idea comes from my kind of crafts.

This Week's Menu Plan

2011-10-16T18:09:00.000-07:00

Monday
Breakfast: French Toast with syrup
Lunch: Tuna Salad sandwiches, chips, fruit
Dinner: Ham, Sweet Potatoes, Green Beans

Tuesday
Breakfast: Breakfast Casserole
Lunch: Confetti Salad, Hummus and corn chips
Teatime: Candy Corn Rice Krispie Treats
Dinner: Crockpot Jambalaya, salad

Wednesday
Breakfast: Bacon and Eggs, Cottage Fried Potatoes
Lunch: Pepperoni and Mediterranean Pizzas
Dinner: Crockpot Taco Soup with fixings, corn chips

Thursday
Breakfast: Oatmeal, fresh fruit
Lunch: Steak-'ems sandwiches and Jerry's veggie subs knockoff
Teatime: Halloween cupcakes
Dinner: Snookie, salad

Friday
Breakfast: Homemade Breakfast Bars
Lunch: Pasta Salad
Dinner: St. Joseph's soup, crescent rolls

Saturday
Breakfast: Smoothies
Lunch: Macaroni and Cheese, fresh fruit, celery sticks
Dinner: Chicken Satay, rice, carrots

Sunday
Breakfast: Crepes with variety of filling
Lunch: Cheezy Garlic sticks, carrot sticks
Dinner: Pasta with pesto and white beans, fresh fruit

Mediterranean Pizza

2011-10-16T09:43:00.000-07:00

1/2 recipe Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
2 cups grated mozzarella cheese
1/2 cup green olives
1/2 cup black olives
1/2 cup artichoke hearts
1 large tomato, diced
2 green onions, sliced

Preheat oven to 450 degrees.
Spread pizza dough out into a 12 inch circle. Melt butter in microwave and stir in minced garlic. Spread garlic butter over pizza dough. Sprinkle with cheeses.
Top with green and black olives, artichoke hearts, diced tomatoes and onions.Bake 10-15 minutes or until crust is golden and cheese is bubbly.
Recipe and photo adapted from another great recipe from Lauren's Latest.

Caramel Apple Trifle

2011-10-16T09:28:00.000-07:00

I made two of these for a party...one in a trifle dish and then this one, which I made in a glass cannister. The one in the trifle dish was almost entirely gone before I had a chance to take a photo.
You can make this in any large clear container you have!

1 layer of yellow cake (mix or homemade...you only need 1 layer)
1 large package or one recipe vanilla pudding and the milk you need to make it
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
1 can (21 ounces each) apple pie filling
1 batch of whipped cream

Prepare a 9-in. round layer of yellow cake. Cool completely.
Prepare vanilla pudding and add apple pie spice.
Cut the cake layer in half through the middle to make two thin layers and trim around edges if necessary to fit evenly in your trifle dish (or punch bowl.) Poke holes in cake with a long wooden skewer; gradually pour a little more than a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
Spoon one-half can of pie filling over pudding; spread with half of whipped cream.
Top with remaining cake layer and repeat layers.
Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
Adapted from the recipe at Taste of Home.

Acorn Treats

2011-10-13T15:11:00.000-07:00

Mugs of hot spiced cider and these acorn treats made a fine fall teatime. The acorns are easy to make using mini Nilla wafers, Hershey Kisses and butterscotch chips (although peanut butter might be better) cemented together by chocolate peanut butter (although regular peanut butter would work better color-wise.) Idea from Design Dazzle.

Sausage and Vegetables

2011-10-12T16:02:00.000-07:00

1 pound potatoes, peeled and cut into four pieces each potato
1 large onion, cut into wedges
1 fennel bulb, cut into wedges, optional
1 bell pepper, cut into strips
1/2 pound carrots, cut into small chunks
1 1/2 tsp Italian herbs
1/2 cup vegetable broth
2 garlic cloves
2 tbsp oil
salt and black pepper
4 sausages (beef or pork)
4 tbsp balsamic vinegar

Place potatoes, onions, bell pepper, carrots and fennel (if you are using it) in a big roasting tray.
Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and vegetable broth. Pour over veggies and toss. Season with salt and pepper. Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F for 45 minutes.
Meanwhile, brown sausages. After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. For vegetarians, you can just pour in the vinegar and a couple tablespoons of olive oil. Place the tray back in the oven, uncovered, for 25 to 30 minutes. Take it out after 15 minutes, flip over those sausages and ladle some of the juices at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

Recipe from Kayotic Kitchen.

Vegetarian Corn Chowder

2011-10-12T15:37:00.000-07:00

2 tablespoons butter

2 Tab. olive oil
1 onion, diced
2 garlic cloves, minced
1/2 tea. Old Bay seasoning
1/4 cup all-purpose flour
6 cups vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
2 10 oz. bags white corn
Salt and freshly ground black pepper
1/2 tea. Italian seasoning

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and Old Bay and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down, which will help to thicken the soup and give it a good texture. Add corn to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the Italian seasoning and add about 1 tablespoon olive oil. Ladle the soup into bowls and serve.
Adapted from Tyler Florence's recipe at Food Network.

Cream Puff Cake

2011-10-12T15:26:00.000-07:00

recipe adapted from the one at Lil' Luna

For crust...
1 stick margarine
1 cup water
1 cup flour
4 eggs

For Filling...
1 large box vanilla pudding
3 cups milk
1 - 8 oz. pkg. cream cheese, softened

For whipped cream topping...
1 – pint carton whipping cream
1/3 cup powdered sugar
1/2 tea. lemon juice
1 tea. vanilla extract

For Chocolate sauce...
2 cups powdered sugar
1 – 12 oz. can evaporated milk
½ c. butter
¾ c. semi-sweet chocolate chips

1. Make Crust...
Boil together the margarine and water. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into 9x13 greased pan. Bake at 400 for 30 minutes. Cool completely.

2. Make Filling...
Make pudding according to package directions. Mix in cream cheese. Beat until lumps disappear.
Pour into cream puff crust.

3. Make Whipped Cream Topping...
Pour whipping cream in the large bowl of a mixer. Beat on high speed and as it is mixing, you can slowly add in powdered sugar, lemon juice and vanilla. Continue whipping cream until it becomes thick. Spread whipped cream on top of pudding.

4. Make Chocolate Sauce...
Bring to powdered sugar, evaporated milk, butter and chocolate chips to a boil and cook 8 minutes, stirring constantly. Cool. Drizzle chocolate sauce on top.

5. Now You Are Done!
Refrigerate. This keeps well for days.

Taco Pizza

2011-10-08T16:39:00.000-07:00

1 recipe of pizza dough
1 lb. ground beef
1 envelope taco seasoning mix
1 jar salsa
canned refried beans
3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Make up pizza dough 1 1/2 hours ahead of when you want to serve.
Heat oven to 375 degrees. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. Roll out pizza dough onto two pans. Bake at 375 oven for 11 to 13 minutes or just until golden brown. Carefully spread beans over warm crust creating a thin layer. Top with a layer of salsa. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. Makes 12 main dish servings or 48 appetizers.
Recipe adapted from the one at Real Mom Kitchen.

Portobello-Pesto Pizza

2011-10-03T11:51:00.000-07:00

1/2 recipe pizza dough
1 tablespoon unsalted butter
1 lb. mushrooms, sliced (we used portobello)
¼ of a red (or green) onion, thinly sliced
1 cup pesto (homemade or store-bought)
8 ounces provolone cheese, shredded
½ cup grated Parmesan cheese

Preheat oven to 350 degrees. While the oven is preheating, prepare the mushrooms and onions. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. Cook, stirring occasionally until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned (10 to 15 minutes.) Set aside.
On a piece of parchment paper (if you are using a pizza peel), baking sheet or pizza pan, flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Holding the center in place, stretch the dough outward. Rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of 12 inches. Use your palm to press down and flatten the thick edge of the dough.
Spread the pesto over the pizza dough, just as you would pizza sauce, leaving a ½-inch border uncovered. Spread the mushroom and onion mixture evenly over the pesto, and then top with the provolone and Parmesan cheeses. Place your baking sheet or pizza pan into the oven or slide your pizza from the parchment paper onto the pizza peel.
Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve.
Recipe adapted from Brown Eyed Baker.

Fried Apple Pancake Rings

2011-10-03T11:11:00.000-07:00

1 cup Bisquick Baking Mix (works with Gluten-free Bisquick mix)
1 egg
1/2 cup milk
1 Teaspoon Pumpkin Pie Spice
zest of 1/2 lemon
2 Medium apples, pared and cored

Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated. Grease griddle. Core and cut apples crosswise in 1/8-inch slices.
Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot.
Recipe from The Chew.

Spicy Thai Noodles

2011-10-02T17:17:00.000-07:00

1 tea. hot pepper flakes
1/4 cup vegetable oil
1/2 cup sesame oil
6 Tab. honey
6 Tab. soy sauce
1 package of linguine or angel hair pasta, regular or whole wheat
1/2 cup chopped green onions
2 carrots, peeled and shredded
1/2 cup cilantro
3/4 cup chopped peanuts
2 Tab. toasted sesame seeds

Combine hot pepper flakes and oils in a pan and cook over medium heat for 2 minutes. Strain out the pepper, reserving the oil. Whisk honey and soy sauce with the oil.
Cook the pasta according to package directions.
Toss the sauce over the noodles until well coated. Add remaining ingredients and toss together.
Recipe from A Small Snippet.

Ham and Cheese Pretzel Bites

2011-10-02T17:00:00.000-07:00

These take a bit of preparation time, so make sure you make them enough in advance. You can make these vegetarian by just leaving out the ham and doubling the cheese. These are tasty with a honey-mustard sauce (with diced jalapenos are yummy, too.)

2 1/4 tea. (1 pkg.) dry yeast
2 Tablespoons packed brown sugar
1/4 cup warm water (110-115˚F)
1 cup warm milk (110-115˚F)
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheddar (or 1 cup of cheese and no ham to make them vegetarian)
6 cups water
4 teaspoons baking soda
4 Tablespoons unsalted butter, melted
1-2 Tablespoons coarse salt

Combine the yeast, brown sugar, and warm water in a mixer bowl. Set aside until foamy, 5-8 minutes. Add warm milk and 2 1/2 cups flour to the yeast. Stir in mixer until a soft dough forms. Add the remaining flour as needed to make the dough not sticky and form into a smooth ball.
Take the dough ball out of the mixer and brush the inside of the mixer bowl with olive oil. Transfer the dough back in the mixer bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for 1-2 hours, or until dough has doubled in size.
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces, pinch the ends shut a bit and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.
Let rest, uncovered, at room temperature for 15-30 minutes. Meanwhile, preheat oven to 400˚F.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets. Bake until puffed and golden-brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt.
Recipe from Pennies on a Platter.

Sesame Chicken or Tofu Salad

2011-10-01T10:19:00.000-07:00

4 cups water
4 slices of ginger, 1⁄4 in thick or 2 teaspoons minced ginger
1 medium onion, sliced 
3 boneless chicken breasts (1 lb) or 1 package firm Tofu
1 bag spring green or a lettuce mixture
1 cucumber, peeled and cut into bite sized cubes
2 large tomatoes, cut into bite size pieces
6 green onions, chopped
Salt and pepper, to taste

Vinaigrette
1⁄4 cup soy sauce
1⁄4 cup sesame oil
1 tablespoon lime juice 
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 tea. pepper

In advance make the vinaigrette and marinate the chicken or tofu.
Make the Vinaigrette: mix the sesame oil, soy sauce, lime juice, vinegar, sugar, and pepper in a microwave-safe bowl. Heat for one minute and set aside. 

Marinate the chicken or tofu: Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer. (If you are using chicken and add the chicken breasts now.) Cook for 15 minutes. If you are using chicken, turn off the heat and let chicken sit in the hot liquid for 10 minutes. Remove the chicken from the stock, and when it is cool enough to handle, shred the chicken with your hands. Place the chicken back into the stock in a bowl and refrigerate until you are ready to use. If you are using tofu, you can cut it into bite sized chucks as soon as the onion-ginger water is cool. If you are using tofu, add the vinaigrette directly to the onion-ginger water and let sit until you are ready to serve. If you are using chicken, wait until later to use the vinaigrette.

When you are ready to serve, make a bed of spring greens on a platter. Top with the chunks of cucumber and tomato. Remove the chicken or tofu from its juices and place down the center of the platter. Top it with green onions. Drizzle the vinaigrette over the chicken/tofu and vegetables. Add salt and pepper to taste.

Modified from this recipe at Steamy Kitchen.

Green Eggs and Ham Croissant Breakfast Sandwich

2011-09-30T18:56:00.000-07:00

Katie decided to celebrate the book this morning with a Green Eggs and Ham breakfast sandwich.

She fried Canadian Bacon in one pan and some scrambled eggs dyed green in another.
Some cheese was melted on a croissant in the microwave. The breakfast sandwich was easy to put together from there.
We like them anywhere...we like Green Eggs and Ham!

Chocolate-Peanut Butter Oatmeal No-Bake Cookies

2011-09-30T18:50:00.000-07:00

2 cups sugar
1 stick oleo, margarine or butter
3 Tbsp. cocoa powder
1/2 cup milk
1/2 cup crunchy peanut butter (I used half Chocolate Peanut Butter)
1 tsp. vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.
Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.
Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.
Makes 2 dozen 3 inch cookies.
Recipe from Lick The Bowl Good.

Rustic Tomato Tart

2011-09-30T18:43:00.000-07:00

For The Crust:

1 1/2 cups flour
4 Tablespoons butter, cold and cut into cubes
1/2 teaspoon salt
1 large egg
2-3 Tablespoons cold water

For The Filling:
3 Tablespoons Dijon or whole-grain mustard
2-3 large fresh tomatoes 0r 5 Roma tomatoes
2 cloves garlic, minced
2 Tablespoons olive oil
2 teaspoons dried herbs (I used an Italian mix)
salt
pinch of red pepper flakes (optional)
8 ounces fresh mozzarella cheese

Preheat oven to 425 degrees F.
For crust: Mix salt and flour in medium bowl. With pastry cutter cut in chilled butter until mixture has a cornmeal consistency.
In separate bowl, lightly beat egg; add 2 Tablespoons water.
Make a well in center of flour mixture and pour egg mixture in the well; mix until well incorporated and a non-sticky dough forms. If dough is still too dry, add third Tablespoon of water.
Knead dough into a ball, transfer to parchment paper or a Silpat; roll out into a 14 inch circle. Transfer parchment paper or Silpat and dough to a rimmed baking sheet.

For Filling: Spread mustard over the unbaked crust until well covered, leaving about an 1 1/2-inch border.
Slice tomatoes and arrange in a single layer in the center of crust. Scatter freshly minced garlic over tomatoes and drizzle with olive oil. Sprinkle with kosher salt, red pepper flakes and dried herbs.
Top with sliced mozzarella; sprinkle with a bit more salt, pepper flakes and basil.
Bring edges of crust up over the edges of tomato and cheese.
Bake in oven for 30 minutes until crust is golden and cheese is brown and bubbly.
Allow to cool about 10 minutes, slice into wedges with a pizza cutter and enjoy!
Recipe from Lick The Bowl Good

Greek Steak Salad Pita Pockets

2011-09-29T17:17:00.000-07:00

Ingredients for the steak marinade-
1/2 cup light olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 large clove garlic, minced
salt & pepper, to taste
1 teaspoon ground thyme
2 teaspoons dried oregano
2 bay leaves
3 pounds sirloin steak, or any other steak that is good for grilling

In a large plastic food storage bag, combine all ingredients for the marinade. Place meat inside bag, seal and move around to coat meat in marinade. Refrigerate for at least 2 hours.

For the salad-
1 cucumber, diced
3 medium sized tomatoes, diced
1/4 whole red onion, or about 3 green onions, sliced thinly

for the salad dressing-
4 tablespoons light olive oil
2 tablespoons white vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon sugar
salt & pepper, to taste

Dice up veggies for salad and place into a large bowl. Add all ingredients together for salad dressing over veggies and stir to coat. Refrigerate until ready to serve.

to make the pockets:
1/2 cup feta cheese crumbles (or shredded mozzarella cheese or some of each)
6 whole pita pockets
sour cream, for garnish

Place meat on grill and cook about 15 minutes or until done to your liking. While meat is cooking, warm pitas in the microwave wrapped in paper towels. Remove meat from the grill to a clean plate and slice meat thinly against the grain and place on serving platter. Remove salad from fridge. Remove pitas from the microwave.
To serve, cut pita in half and open up pocket. Place in slices of warm steak, cheese and greek salad. Top with more feta cheese and sour cream if desired.
Recipe adapted from Lauren's Latest.

Potato and Onion Tart

2011-09-27T06:09:00.000-07:00

2 1/2 tablespoons butter
2 Bay leaves
1 large onion, sliced somewhat thickly (about 1/4 inch thick)
1 lb. potatoes, washed and very thinly sliced
2 tablespoons olive oil
1/2 cup grated gruyère
1 cup grated mozzarella
salt and black pepper

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add Bay leaves and onion and cook for 5 minutes. Place the potato, oil, Gruyère, mozzarella, salt and pepper in a bowl and toss to combine.
Remove the Bay leaves. Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
(recipe from Hizzoner's Deli.)

Caramel Apple Cake

2011-09-26T12:47:00.000-07:00

This recipe is adapted from the one at A Hint of Honey.

Makes 4-layer, 8-9 inch round cake.

3 ¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
½ tsp. salt
1½ cups brown sugar
¾ cup canola oil
¾ cup apple butter
3/4 cup caramel sauce (like the kind you use on ice cream)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Preheat oven to 350 F. Grease and flour four (8 or 9 inch) round cake pans and set aside.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.

With a Kitchenaid, beat sugar and oil together until well combined, about 30 seconds. Add caramel and mix until blended. Add apple butter and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 30-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

Apple Cider-Cinnamon Frosting7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
1 tsp. ground cinnamon
pinch of salt
1/4 cup caramel sauce

Put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, (about 5 minutes.) Arrange one cake on a large plate and spread about 1/2 cup of the frosting evenly over the top. Continue in the same way with each layer, including the top of the cake. Frost the sides of entire cake with remaining frosting. Drizzle with caramel sauce. Allow frosting to set before serving.

Fall Cookies

2011-09-24T15:09:00.000-07:00

I didn't have any leaf cookie cutters so we traced real leaves.

Pea and Potato Gratins

2011-09-22T15:16:00.000-07:00

1 1/2 pounds potatoes
1 pint fresh or frozen peas, shelled (about 2/3 cup out of the shell)
1/2 cup grated Parmesan cheese
1/2 cup grated pecorino Romano
3 eggs, lightly beaten
1/2 cup torn basil leaves
salt and pepper to taste

Generously butter 6 1-cup ramekins.
Put the potatoes in a medium-sized stockpot and cover them generously with water. Bring them to a boil and cook them until they are tender when pierced with a sharp knife. Depending on the size of the potatoes, this could take anywhere from 15 to 30 minutes. When they are done, skim them out and transfer them to a colander to cool.
While the potatoes are cooking, bring a small pot of water to a boil. Add a dash of salt and the peas and cook until they are tender but still bright green, about 10 minutes. Drain them immdeiately.
Preheat the oven to 325 degrees.
When the potatoes are cool enough to handle, peel them and put them in a large bowl. Mash them. Add the peas, parmesan, pecorino, eggs, basil, salt, and pepper, and mix with a wooden spoon. Spoon the mixture into the ramekins.
Bake the gratins until they are golden brown on top, 30 to 40 minutes. Let them sit for a minute or two after you remove them from the oven. They are so pretty to serve in the ramekins, but if you serve them that way, do so with a warning that the ramekins will be hot. Alternatively, hold the ramekins carefully with an oven mit and slide a knife around the perimeter of each ramekin to loosen the gratin. Slide the gratin out onto a plate and serve immediately.
This recipe comes from Hide the Cheese.

Tater Tot Casserole

2011-09-18T17:21:00.000-07:00

photo and recipe from Craving Comfort

1 lb lean ground beef
1/2 medium onion, chopped
1-10 1/2 ounce can condensed cream of celery or cream of chicken soup (undiluted)
1-16 oz package frozen tater tots
1 cup shredded cheddar cheese
salt and pepper

Preheat oven to 375 degrees.
Brown ground beef. season with salt and pepper. Add chopped onion, cook until tender.
In a casserole dish, combine ground beef mixture and cream soup. Top mixture with tater tots. Bake, uncovered, for 30-40 minutes till bubbly and Tots are golden brown. Remove from oven & top with cheese, return to oven until melted.

Fall Cupcakes or My Adventures in the Kitchen

2011-09-18T07:19:00.000-07:00

from Bake It In a Cake

I saw these Fall Cupcakes and thought of my daughter who loves apples and cinnamon and all that is fall. I realized that I am always making the boys treats, but I never make my sweet daughter treats because she is a better cook than I am. She is capable of making her own recipe magic in the kitchen and enjoys doing so. So I figure whenever she wants something, she can just whip it up. But I realized that I was somewhat missing the point. Everyone wants to be thought of. Everyone wants someone to surprise them. Everyone wants a treat just for them every once in a while.

So, back to the Fall cupcake that was just perfect for Katie. I was so excited with the idea, I was like a kid at Christmastime...I couldn't wait to say, "I have a little surprise treat coming up just for YOU." This, of course, thrilled her. I was happy with our shared anticipation.

I had a gluten-free Betty Crocker yellow cake mix, some gluten and casein free icing, and some glazed pecans, so all I needed was some apple butter!

Last week Katie did the grocery shopping, so I added apple butter to the shopping list without telling her what I wanted it for. Wouldn't you know that this item was the ONLY thing she forgot to pick up...just missed it on the list?

So, the surprise had to wait for another week. Another week on anticipation for the both of us.

Finally, I purchased some this week. Now I was ready.

I got the cupcake tins ready with the wrappers and went to the cabinet for the cake mix...where is that cake mix? Twenty minutes later, and after searching the entire kitchen, I realized that I was mistaken and I didn't have a cake mix. Katie, being the good cook that she is, often cooks gluten and casein free without mixes, but I find it so difficult and tedious that I don't do it much anymore.

But I wanted to complete this surprise.

So, I did an Internet search and found a list of recipes, but they all called for something or the other that we didn't have. Then I came across the gluten-free Bisquick mix. No cake recipe on the package, save a shortcake biscuit...not exactly what I was looking for. Scanning the ingredients, it looked like a similar list to the recipe....who knew the proportions...but I was determined I was going to do this today, so I subbed the flour and the list of unusual ingredients (xanthan gum and the like) and used the Bisquick.

Now, back to the recipe...

Cream butter and sugar.

Okay, use Buttery Sticks instead of butter....hmmm....WHAT! No sugar??? After another thorough search all I could find was a tiny bit of sugar, some brown sugar and powdered sugar.

Well, perhaps I would change the cake part to a slightly brown spicy "yellow" cake instead?

I used the brown sugar, and added a teaspoon of pumpkin pie spice mix.

I mixed it all up and added a bit to each cupcake cup, dabbed in some apple butter and added another heaping spoonful of cake batter on top.

The recipe I was working from was a cake recipe, not a cupcake recipe, so I had to keep my eye on the cupcakes and cooked it for a different length of time.

But they came out looking pretty good, all things considered.

Frosted them with white icing, topped it with the sugared pecans and sprinkled on some cinnamon...and presented it to my precious daughter for a taste test.

She pronounced them delicious and hugged my dearly.

It was all so worth it.

I then told her my story and we laughed and hugged and she felt very loved.

Which she is, of course.

And in case you wanted the final recipe...

Gluten and Casein-free Fall Cupcakes

1/2 cup Earth Balance buttery sticks

1/2 cup sugar
1cup brown sugar
3 eggs
2 tsp. vanilla
1 tsp. Pumpkin Pie spice
2 1/4 c. gluten-free Bisquick mix
1 cup Dairy-free or other casein-free milk
white icing
apple butter
glazed pecan pieces
cinnamon

Put cupcake liners in cupcake tins. With a mixer, cream together the buttery sticks and sugars. Add the eggs, vanilla and pumpkin pie spice and mix well. Alternate adding Bisquick and the Dairy-free, a little at a time. Fill each cupcake liner with a little less than half. Put about a tablespoon of apple butter on top. Top with more batter, until the apple butter is covered with batter. Bake at 350 degrees about 20 minutes. Let the cupcakes cool before icing. Frost with white icing. Sprinkle on a few glazed pecan pieces and a sprinkle of cinnamon.
recipe adapted from the recipe at The Gluten-Free Homemaker

Special Sandwiches

2011-09-15T14:41:00.000-07:00

These yummy sandwiches can be made without a recipe, but if you would like them, the links are provided.

recipe can be found at Healthy Food for Living

Goat cheese, caramelized onions, Granny Smith apple slices, spinach, Brie

recipe at Tiny Urban Kitchen

French baguette, sliced and toasted (can use other bread too), herb butter, fresh radishes, sliced, sea salt

How to Caramelize Onions

2011-09-15T14:30:00.000-07:00

source:sophisticmom

Slice the onion in half lengthwise and then remove the papery skin. Thinly slice the onion widthwise.
Heat the olive oil in a medium-sized non-stick skillet set over medium heat. Add in the onions and cook, stirring occasionally, for 10 minutes. Add in the salt and sugar. Lower stove temperature to medium-low/low and cook, stirring occasionally, for an additional 20-25 minutes, or until the onions have turned a deep golden brown color.

Cinnamon Cheesecake Dessert

2011-09-15T14:18:00.000-07:00

This recipe was originally called Sopapilla Cheesecake, but the name never stuck at our house.
This dessert was universally liked and was eaten up in one evening.
Photo and recipe from Real Mom Kitchen.

2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 1/2 tsp. Vanilla extract
1 tsp Cinnamon
1 stick (1/2 cup) butter

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and vanilla extract (I also think it would be fun to try other extracts like almond extract?) and spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. (You can add more, if you wish.) Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

Cheesy Garlic Bread Sticks

2011-09-14T10:31:00.000-07:00

This recipe is from Lauren's Latest and it may well be the best recipe I have tried all year. Stop by her blog and see her photo tutorial.

1/2 recipe Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese
salt and pepper, to taste

Preheat oven to 500 degrees (with pizza stone inside, if you are using one.)
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch pizza pan (or on parchment paper if you are using a pizza stone.)
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. (Transfer to pizza stone, if you are using one.)
Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

The Very Best Pizza Dough in the World

2011-09-14T10:23:00.000-07:00

And I am not kidding. This recipe comes from Lauren's Latest, and you should really go to her blog first as she has a step-by-step photo tutorial.

Makes 2-12 inch pizzas or approximately 1 lb. of dough.
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
2 1/2-3 1/2 cups bread flour {depending on the heat & humidity}

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! The dough should be smooth and easy to work with. And the bowl should be clean. Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. Now you can turn this dough into anything your little heart desires.

Penne with Sun-Dried Tomato Cream Sauce

2011-09-11T07:41:00.000-07:00

photo and recipe from Very Best Baking

2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) Evaporated Milk or 1 1/2 cups cream
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 teaspoon basil
1/4 teaspoon garlic
1/4 teaspoon ground black pepper

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain. Meanwhile, combine milk or cream, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat. Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Cute Way to Serve Tomato Soup and Grilled Cheese

2011-09-09T15:53:00.000-07:00

Just cut a grilled cheese sandwich into cubes and add it to homemade tomato soup. Fun and yummy!

Fiesta Rice

2011-09-09T15:31:00.000-07:00

4 cups cooked brown rice (If you don't have any on hand as a leftover, make this first.)
2 cans red beans
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cup pureed tomatoes
1/4 cup lime juice
1 teaspoon ground cumin
Salt and pepper to taste

Mix together in a large pot cooked brown rice, red beans, chopped red pepper, chopped green pepper, pureed tomatoes, lime juice and ground cumin. Season with salt and pepper to taste. Heat until warm and then turn heat to low, cover and keep warm until serving time.

Adapted from

Spinach-Rice Balls

2011-09-06T15:01:00.000-07:00

This recipe is modified from the one at Cooking with my Kid.

2 cups cooked brown rice
1 egg
1 can (14 oz) spinach
1 green onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup Italian bread crumbs
1/2 cup parmasean cheese
1/2 cup mozzarella cheese
salt and pepper
cooking spray

Preheat the oven to 350 degrees. Grease a baking sheet. Open can of spinach and let drain in a colandar over the sink while you saute green onions in olive oil in a pan over medium heat until translucent. Add drained spinach and garlic and continue to saute until most of the moisture is cooked off. Set aside.

In a medium bowl mix together brown rice, egg whites, bread crumbs, and mozzarella cheese. Add salt and pepper to taste.

Mix in spinach and use hands to form golf ball sized rice balls. Place each rice ball on the prepared baking sheet.

Spray tops of rice balls with cooking spray and bake for 20 to 25 minutes until lightly browned and slightly crispy.

Makes approximately 2 dozen.

Cucumber and Onion Salad

2011-09-04T06:18:00.000-07:00

3 cucumbers
1 red onion
1/2 cup vinegar
1/2 cup water
1/3 cup sugar (optional)
salt and pepper to taste

Slice the onion and cucumber both thinly and add them to a salad bowl. Get out a small bowl and pour the vinegar, water and sugar in it. Stir. Add the salt and pepper and pour the mixture over the onion and cucumber slices. Cover your bowl with a lid, a plate or some plastic wrap and store it in the fridge for at least 2 hours or until you are ready to serve.

Cookie Dough Cheesecake

2011-09-02T10:31:00.000-07:00

photo and recipe from A Thought Chronicle

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs
1 1/4 cup prepared or refrigerated chocolate chip cookie dough, divided
1 Honey Maid Graham Pie Crust (6 oz.) (or make your own.)

Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Take 1/2 cup of the cookie dough and press small balls of it into the crust, especially around the edges. Drop 1/2 cup of the cookie dough by teaspoonfuls into batter. Stir gently.
Pour into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or over night. Store leftover cheesecake in refrigerator

Cheddar and Cranberry Spread

2011-09-01T16:18:00.000-07:00

(adapted from All Recipes)

1 (8 ounce) package cream cheese, softened
2 cups shredded sharp Cheddar cheese
2 tablespoons milk
1/8 teaspoon mustard powder
dash cayenne pepper
1/4 cup chopped dried cranberries

In a mixer bowl, cream together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

Banana Split Bites

2011-08-31T20:04:00.000-07:00

These bite-sized Banana Split desserts are adorable and a wonderful new slant on a classic summertime treat. Yes, there is ice cream tucked inside these chunks of banana, topped with whipped cream, sprinkles and nuts. At the bottom of the banana is chocolate, also with sprinkles. They only take a short time to make, but even less to eat!

For full instructions on how to make these, pop on over to Bakers Royale.

Taco-roni

2011-08-30T17:18:00.000-07:00

1/2 onion, chopped
1 pound ground beef
1 package taco seasoning mix
1 jar salsa
1-14 ounce can chopped tomatoes, or if you like it hotter, one can Rotel chopped tomatoes with chilies
1 small package frozen corn
1 can kidney beans, drained
1 pound pasta, we used shells, but you could use any shape you like
2 cup sharp Cheddar cheese, shredded (one cup goes in the casserole, one cup is sprinkled on top)
2 eggs, beaten
2 1/2 cups milk
1/2 cup butter

* To make a quicker meal, you can substitute a box of Macaroni and Cheese mix for the pasta, 1 cup of the cheese, the eggs, milk and butter)

Cook onions and ground beef together until the ground beef is cooked. Meanwhile put water on to boil to cook the pasta. Add the taco seasoning mix and the water required on the package of seasoning mix. Add tomatoes, corn, kidney beans. Combine 1 cup of the cheese, eggs, milk, butter and pasta in a baking dish and mix well. Add the ground beef mixture and stir. Sprinkle the remaining cup of cheese over the top. Bake at 350F for 30 minutes.

If you substitute the boxed Macaroni and cheese, you need to make it as the box suggests in a casserole dish and then mix in the ground beef mixture. Top with cheese and then bake until cheese has melted; about 10 minutes.

You can also make this vegetarian by leaving out the ground beef.

Avocado Salad

2011-08-27T07:33:00.000-07:00

salad recipe from About.com Low fat Cooking
sandwich made with avocado, provolone cheese, hard-boiled egg slices and tomato slices

1 avocado, diced
1 cup frozen sweet corn, lightly cooked
1 cup kidney, black or pinto beans
1/4 cup finely chopped red onion
1/2 large tomato, seeded and chopped or a handful of cherry tomatos, cut in half
1/2 jalapeno pepper, seeded and chopped
1/4 cup lime juice
2 tbsp freshly chopped cilantro

Combine avocado, corn, beans, onion, tomato, jalapeno, lime juice and cilantro in a medium bowl. Refrigerate until ready to use.

Crockpot Stuffed Portabella Mushrooms

2011-08-27T06:51:00.000-07:00

4 large portabella mushrooms
1 1/2 cups baby tomatoes
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 t kosher salt
1/2 t black pepper
1 T dried basil
1/3 cup shredded parmesan cheese
1/4 cup bread crumbs

With a paring knife, carefully cut off the stems of each mushroom. Chop the stems up, and put them in a mixing bowl. Use a spoon to scoop out the brown hairy looking stuff from the mushrooms. Put that in your mixing bowl, too. Chop up the tomatoes, and add them to the mix along with the bread crumbs, olive oil, vinegar, cheese, and spices. Mix it up. Pour a bit of olive oil on the bottom of your crockpot stoneware insert. Put the mushroom caps on top of the oil. It's okay if they do not fit "nicely"---if they are on top of each other at the edges and leaning a bit up the sides of the stoneware. They will still cook. Spoon your filling mixture on top of the mushrooms. It needn't look "perfect!" Cover and cook on low for 4-7 hours. Serve over rice.
Source: A Year of Slow Cooking

3-Meat Pizza Casserole

2011-08-27T06:42:00.000-07:00

photo and recipe from Cully's Kitchen

1/2 lb bow tie pasta
1/2 lb mild pork sausage
1/2 large onion, medium size chopped
1 (26 ounce) jars spaghetti sauce
1/2 lb cubed cooked ham or ham lunchmeat chopped up
1/2 sliced pepperoni
12 ounces shredded mozzarella cheese
3 tablespoons of grated parmesan cheese
1 tablespoons chopped garlic
1/2 teaspoon Italian spice

Cook pasta in boiling water until al denté. Cook sausage, garlic powder and oregano with onions until the sausage is cook through.
In a lightly greased 9"square baking pan, pour a small amount of sauce to lightly coat bottom.

Layer ingredients in this order:

1st layer-1/3 of the pasta, 1/3 remaining sauce, 1/3 mozzarella cheese, 1 Tablespoon parmesan cheese, sausage and onions.
2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1/2 remaining mozzarella cheese, 1 Tablespoons parmesan cheese, ham.
3rd layer-all remaining pasta, all remaining sauce, all the remaining mozzarella cheese, 1 Tablespoons parmesan cheese, all the pepperoni, completely covering the entire top with pepperoni.
Bake at 375°F for 30-40 minutes. Let sit for 5 minutes before serving.

Fresh Peach Pie

2011-08-26T12:22:00.000-07:00

You should visit Make Do for their tutorial.

1 cup Water
1 cup Sugar
8 Tbsp. Corn Starch
Yellow Food Coloring
¼ cup fresh Lemon Juice
Pinch of Salt
¼ cup Butter (1/2 stick)
6 Peaches, peeled and sliced
Precooked 9 inch Pie Shell

Combine water, sugar, cornstarch, food coloring, lemon juice and salt in a medium saucepan. Whisk until combined. Stirring constantly, cook over medium heat until thick and hard to stir. Remove from heat and add butter, stir until melted and combined. Add peaches and gently fold to coat. Pour into precooked pie shell. Refrigerate for 4 hours to set.
Top with whipped cream and serve.

Grilled Honey Lime Chicken

2011-08-23T15:01:00.000-07:00

Honey Lime Chicken
accompanied by fresh heirloom tomatoes and roasted fingerling potatoes w/cheddar
from The Enchanted Cook

Marinade:
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pounds of boneless skin-on breasts

In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.

Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. If you're using fairly thin chicken breasts, cut time down.