While there is another pumpkin bread recipe posted (which is really good), this one is FANTASTIC. Some tweaking and combining of various recipes have left me with this, which has become my go-to recipe.
1/2 c. butter, softened
2 c. white sugar
1 c. brown sugar
4 eggs
28 oz. pumpkin puree
1/2 c. canola oil
2/3 c. water
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
Preheat oven to 350* and grease 3 - 7x3 pans (or 2 traditional loaf pans, or muffin tins, or a combination of your choosing). Cream together butter and sugars until light and fluffy. Add eggs one at a time until well combined. Mix in pumpkin, oil, and water. Add dry ingredients and mix until combined. Pour into prepared pans and bake for 50-60 minutes.
Homemade Milky Way- 5 Ingredients
I went through a bit of a milky way craze during Halloween. Once I had picked out every one from our candy stash I decided it was best just to leave it at that.
When I saw a recipe on pinterest for Three Musketeers, my brain wouldn't stop thinking and plotting. I tried to stop the obsessing, but alas, my pregnant self wanted more milky ways.
So, in order to make a milky way I took a part of two recipes, put them together, and here I am once again... eating too much candy.
I used this recipe for the nougat part, and this recipe for the caramel.
CARAMEL
1 bag of caramel bits (from the baking aisle)
2 TBSP of heavy cream
Combine in a microwave safe bowl, Microwave for 60 seconds, then stir. Microwave again for 60 seconds. Stir together until the cream and caramel are completely combined. (You may have to microwave it a little bit longer, depending on your microwave.)
Pour it to onto wax paper that has been sprayed with non stick spray and set in to an 8x8 pan. Put it in your freezer for about 30 minutes to let it cool and set.
NOUGAT
2 cups of semi-sweet chocolate chips
8 ounce tub of cool whip
Melt chocolate chips at 50% power in a microwave safe bowl for 1 minute. Stir. Repeat until it's smooth. :) (I think my microwave did it in 3 minutes.) Let the chocolate cool for a bit. You will get a more spongey texture when you are done.
Beat melted chocolate chips for 30 seconds to a minute to incorporate some air into the chocolate.
Add all of the cool whip and beat together for 60 seconds.
Spread evenly on to cooled caramel. Put it in the freezer for 30 minutes.
After both are set, cover a cutting board or your counter with more wax paper. Turn the nougat and caramel out on to the new wax paper.
Using a hot knife, cut into "fun size" or bite size pieces. Place the wax paper with the nougat and caramel back in to one of your 8x8 pans and stick it back in the freezer to set back up. Another 30 minutes will do.
Melt some milk chocolate bark or candy melts. Separate your caramel/ nougat candy pieces, and dip each into the melted milk chocolate. Tap and place candy on a wax covered tray. It should set up pretty quickly. I like to salt mine lightly with sea salt before it sets up because I am in love with salt.
This recipe made about 24 fun size candies for us. Store finished candies in an airtight container in the refrigerator.
My husband was not happy with me when he saw that I took the shortbread part out of one of the recipes. Tomorrow I will be remaking this candy, but adding the shortbread step from the "twix" recipe. I can't see that being a bad thing... just more candy...
When I saw a recipe on pinterest for Three Musketeers, my brain wouldn't stop thinking and plotting. I tried to stop the obsessing, but alas, my pregnant self wanted more milky ways.
So, in order to make a milky way I took a part of two recipes, put them together, and here I am once again... eating too much candy.
I used this recipe for the nougat part, and this recipe for the caramel.
CARAMEL
1 bag of caramel bits (from the baking aisle)
2 TBSP of heavy cream
Combine in a microwave safe bowl, Microwave for 60 seconds, then stir. Microwave again for 60 seconds. Stir together until the cream and caramel are completely combined. (You may have to microwave it a little bit longer, depending on your microwave.)
Pour it to onto wax paper that has been sprayed with non stick spray and set in to an 8x8 pan. Put it in your freezer for about 30 minutes to let it cool and set.
NOUGAT
2 cups of semi-sweet chocolate chips
8 ounce tub of cool whip
Melt chocolate chips at 50% power in a microwave safe bowl for 1 minute. Stir. Repeat until it's smooth. :) (I think my microwave did it in 3 minutes.) Let the chocolate cool for a bit. You will get a more spongey texture when you are done.
Beat melted chocolate chips for 30 seconds to a minute to incorporate some air into the chocolate.
Add all of the cool whip and beat together for 60 seconds.
Spread evenly on to cooled caramel. Put it in the freezer for 30 minutes.
After both are set, cover a cutting board or your counter with more wax paper. Turn the nougat and caramel out on to the new wax paper.
Using a hot knife, cut into "fun size" or bite size pieces. Place the wax paper with the nougat and caramel back in to one of your 8x8 pans and stick it back in the freezer to set back up. Another 30 minutes will do.
Melt some milk chocolate bark or candy melts. Separate your caramel/ nougat candy pieces, and dip each into the melted milk chocolate. Tap and place candy on a wax covered tray. It should set up pretty quickly. I like to salt mine lightly with sea salt before it sets up because I am in love with salt.
This recipe made about 24 fun size candies for us. Store finished candies in an airtight container in the refrigerator.
My husband was not happy with me when he saw that I took the shortbread part out of one of the recipes. Tomorrow I will be remaking this candy, but adding the shortbread step from the "twix" recipe. I can't see that being a bad thing... just more candy...
(Not a fantastic picture, but these are SO GOOD!)
Salted Caramel Frosting
I am so very addicted to this stuff. I would marry it, if I wasn't already happily married. For this recipe alone, I will never regret my decision to join pinterest.
Salted Caramel
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
Enjoy!
Pineapple Whips
I had some crushed pineapple that I needed to use up. I needed the juice for another recipe awhile back so I had just drained it and had it in a tupperware in the back of the fridge. So, what's a girl to do? I searched Pinterest of course, and came up with THIS recipe. There was just enough juice left in the pineapple to make this recipe. Kismet!
2 20oz cans crushed pineapple, drained. (Reserve 2 tablespoons of the juice.)
2 Tablespoons lime juice
2 Tablespoons lemon juice
2 Tablespoons reserved pineapple juice
1/3 cup granulated sugar
1 8oz tub whipped topping (or 1 1/2 cups heavy whipping cream, whipped)
Puree all but the whipped topping together in a blender or food processor until smooth (I couldn't get mine completely smooth because of how fibrous pineapple is, but it was mostly smooth).
Pour puree into a one gallon zipper seal freezer bag and lay flat in the freezer for one hour or until the mixture starts to become slushy.
Remove from freezer, dump into a large bowl and gently fold in the whipped topping until incorporated. Put the mixture back in the freezer and freeze for another hour or so until frozen.
You can serve this in a dish like ice cream or in a glass with more pineapple juice poured over the top. Sprite or 7-Up would be good too.
I've read that the original Dole Whips don't have any sort of milk or cream--just pureed pineapple reconstituted with water. I don't know how to do that so this version works for me. Also the copycat recipe I found used real cream which would be delicious for sure, but I only had Cool Whip at my house and it worked great too. I may try cream sometime in the future. I imagine it would be easy to make sugar-free too--substitute your favorite alternative sweetener for the sugar and voilà!
This is really refreshing and easy. I can see it becoming a favorite summertime treat.
2 20oz cans crushed pineapple, drained. (Reserve 2 tablespoons of the juice.)
2 Tablespoons lime juice
2 Tablespoons lemon juice
2 Tablespoons reserved pineapple juice
1/3 cup granulated sugar
1 8oz tub whipped topping (or 1 1/2 cups heavy whipping cream, whipped)
Puree all but the whipped topping together in a blender or food processor until smooth (I couldn't get mine completely smooth because of how fibrous pineapple is, but it was mostly smooth).
Pour puree into a one gallon zipper seal freezer bag and lay flat in the freezer for one hour or until the mixture starts to become slushy.
Remove from freezer, dump into a large bowl and gently fold in the whipped topping until incorporated. Put the mixture back in the freezer and freeze for another hour or so until frozen.
You can serve this in a dish like ice cream or in a glass with more pineapple juice poured over the top. Sprite or 7-Up would be good too.
I've read that the original Dole Whips don't have any sort of milk or cream--just pureed pineapple reconstituted with water. I don't know how to do that so this version works for me. Also the copycat recipe I found used real cream which would be delicious for sure, but I only had Cool Whip at my house and it worked great too. I may try cream sometime in the future. I imagine it would be easy to make sugar-free too--substitute your favorite alternative sweetener for the sugar and voilà!
This is really refreshing and easy. I can see it becoming a favorite summertime treat.
Caramel Pecan Turtle Bars
This recipe was actually found among the coupons in our Sunday paper. Oh goodness, are they ever fantastic.
Prep time 25 minutes Bake time 22-26 minutes Chill time 2 hours
Makes 32 bars
Crust ingredients
1 1/2 cup all-purpose flour
1 cup brown sugar
4 TBSP Corn starch
1/2 cup butter or margarine, softened
1 cup pecans, finely chopped
Filling Ingredients
14 ounces of caramels, unwrapped
4 TBSP butter or margarine
4 TBSP heavy cream
4 TBSP light or dark corn syrup
1 cup semi-sweet or dark chocolate chips
Line an 9x13 inch pan with aluminum foil and spray with cooking spray; let foil overhang edge of pan by 2 inches.
Blend flour, brown sugar, and corn starch in a large bowl. Cut in butter with two forks or pastry blender until crumbly.
Stir in pecans. Press into prepared pan. Bake in preheated 350 degree oven for 11 to 13 minutes or until crust in lightly browned.
Remove from oven.
Heat unwrapped caramels , butter, cream and corn syrup in a large microwave safe bowl on high for 1 to 2 minutes, stirring frequently, until mixture is smooth. Carefully spread over baked crust. Bake for 11 to 13 minutes or until caramel is just starting to bubble. Remove from oven.
Sprinkle bars with chocolate chips and let rest for 5 minutes until chocolate is melted. Carefully spread chocolate over the caramel using the back of a spoon for a swirl effect, leaving portions of caramel exposed.
Refrigerate for 2 hours or until chocolate is set. Remove by lifting opposite ends of foil. Place on cutting board and peel away before cutting.
Prep time 25 minutes Bake time 22-26 minutes Chill time 2 hours
Makes 32 bars
Crust ingredients
1 1/2 cup all-purpose flour
1 cup brown sugar
4 TBSP Corn starch
1/2 cup butter or margarine, softened
1 cup pecans, finely chopped
Filling Ingredients
14 ounces of caramels, unwrapped
4 TBSP butter or margarine
4 TBSP heavy cream
4 TBSP light or dark corn syrup
1 cup semi-sweet or dark chocolate chips
Line an 9x13 inch pan with aluminum foil and spray with cooking spray; let foil overhang edge of pan by 2 inches.
Blend flour, brown sugar, and corn starch in a large bowl. Cut in butter with two forks or pastry blender until crumbly.
Stir in pecans. Press into prepared pan. Bake in preheated 350 degree oven for 11 to 13 minutes or until crust in lightly browned.
Remove from oven.
Heat unwrapped caramels , butter, cream and corn syrup in a large microwave safe bowl on high for 1 to 2 minutes, stirring frequently, until mixture is smooth. Carefully spread over baked crust. Bake for 11 to 13 minutes or until caramel is just starting to bubble. Remove from oven.
Sprinkle bars with chocolate chips and let rest for 5 minutes until chocolate is melted. Carefully spread chocolate over the caramel using the back of a spoon for a swirl effect, leaving portions of caramel exposed.
Refrigerate for 2 hours or until chocolate is set. Remove by lifting opposite ends of foil. Place on cutting board and peel away before cutting.
Peppermint Bark Shortbread Bars
2 cups of all-purpose flour
1 cup of softened butter
1/3 cup of sugar
1/2 tsp of peppermint extract
12 ounces of semi-sweet or dark chocolate chips
About 1/3 cup of coursely chopped candy canes
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; set aside.
Combine all ingredients except chocolate chips and candies in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press crumb mixture evenly onto bottom of prepared pan. Bake for 19 to 21 minutes or until edges are lightly browned. DO NOT OVERBAKE.
Immediately sprinkle crust evenly with chocolate chips; return pan to oven for 1 minute to melt chocolate. Spread chocolate evenly over crust; immediately sprinkle with chopped peppermint candies. Cool completely.
Remove bars from pan using foil ends. Cut bars into 28 squares; cut each square in half diagonally. Makes 56 cookies!
Colonial Apple Cider Cake
I was asked to make this for Joel's class for the Colonial Week Celebration that the fifth grade has every year. It was amazing. I had trouble getting it out of the pans. I think maybe the apples kind of caramelize in the baking and make it stickier. Just generously grease and flour your pans and allow adequate time for cooling and you shouldn't have the same issues that I did.
4 apples, peeled, cored and chopped (I used golden delicious)
2 1/2 cups sugar
1/2 pound butter, melted (2 sticks)
2 eggs
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons baking soda
3 cups flour
1 cup chopped pecans
4 apples, peeled, cored and chopped (I used golden delicious)
2 1/2 cups sugar
1/2 pound butter, melted (2 sticks)
2 eggs
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons baking soda
3 cups flour
1 cup chopped pecans
Glaze:
1⁄2
cup apple cider
2 tablespoons apple
jelly
2 teaspoons
cinnamon (I reduced this and only used 1 teaspoon. Two seemed like too much to me.)
powdered sugar, for dusting
Place apples in large bowl. Pour sugar
over apples and let stand for 10 minutes to extract
moisture from the apples. Add eggs and
butter; scrape bowl. Add all but glaze
ingredients; mix well. Pour batter into
greased and floured bundt pan or two 9-inch
cake pans. Bake at 350°F for 60 to 75 minutes or until a knife inserted in the center comes
out clean. Allow cake to cool.
Dissolve
the apple jelly with the cider by warming them together. Mix in one teaspoon cinnamon. Brush this mixture over cake
with a pastry brush. Continue brushing until all the glaze is gone. Dust liberally with powdered sugar.
Easy Pumpkin Pancakes
These were lovely on a rainy fall morning! They are a slightly altered version of a recipe found on allrecipes.com
2 1/2 cups of pancake mix. (I used a wheat mix.)
3 TBSP Brown Sugar
2 1/2 tsp Pumpkin Pie Spice
1 egg
1 3/4 cup milk
2 TBSP Vegetable Oil ( I subbed about 1/2 cup applesauce)
2 TBSP Vinegar
1 cup Pumpkin Puree
I used a 1/4 cup to scoop up the batter onto my griddle. I made 18 pancakes with this recipe.
My kids ate them with a little bit of syrup. I thought they were fantastic on their own.
2 1/2 cups of pancake mix. (I used a wheat mix.)
3 TBSP Brown Sugar
2 1/2 tsp Pumpkin Pie Spice
1 egg
1 3/4 cup milk
2 TBSP Vegetable Oil ( I subbed about 1/2 cup applesauce)
2 TBSP Vinegar
1 cup Pumpkin Puree
I used a 1/4 cup to scoop up the batter onto my griddle. I made 18 pancakes with this recipe.
My kids ate them with a little bit of syrup. I thought they were fantastic on their own.
Best Oven Fries Ever
3 large russet potatoes with peels,scrubbed
5 tablespoons olive oil, divided (you could use canola, peanut or whatever but I personally love olive oil)
1 teaspoon kosher or sea salt
freshly ground black pepper to taste
- Scrub your potatoes and cut each potato into 8 wedges. Rinse them off and set aside in a large bowl of hot water for 30 minutes.
- Heat the oven to 475 degrees.
- Spread 4 tablespoons of the oil on a large heavy baking sheet (like a jelly roll pan).
- Sprinkle the salt and pepper on the oil. Set aside.
- Now drain your potatoes. Dry them well using paper towels or a kitchen towel.
- Dry out the bowl they were in and put them back in along with the remaining tablespoon of oil. Toss to coat.
- Spread potato wedges in a single layer on your sheet pan.
- Cover tightly with aluminum foil (this is important!).
- Bake the potatoes in the preheated oven for 5 minutes and then remove the foil.
- Continue baking for another 10 minutes. Rotate the pan and bake for another 5 to 10 minutes until the bottoms of them are becoming golden brown.
- Now remove the potatoes from the oven and using either tongs or a spatula flip them all over so the up sides are down.
- Return to the oven and bake for another 5 to 10 minutes depending on desired doneness.
- Sprinkle with more salt and pepper if desired.
I doubled the recipe and my family of six took care of them without any problem.
These would also be awesome with fry sauce or ketchup.
*Recipe found on Pinterest and adapted from HERE.
Yummy Autumn Salad
Okay, so this isn't really a recipe as much as it is a list of ingredients. Also, you may eat it at any time of the year. Adapted from a not so yummy salad from Bruegger's.
Salad greens (I like a mix of baby spinach and field greens)
Apple, peeled and chopped
Pecans (toasting them makes them yummier)
Feta cheese
Cooked chicken breast
Balsamic vinaigrette (I love Newman's Own light balsamic)
Toss ingredients together and enjoy!
Salad greens (I like a mix of baby spinach and field greens)
Apple, peeled and chopped
Pecans (toasting them makes them yummier)
Feta cheese
Cooked chicken breast
Balsamic vinaigrette (I love Newman's Own light balsamic)
Toss ingredients together and enjoy!
Grandma Lois' Pumpkin Cheesecake
This recipe is from my Grandma. I guess it was a tradition to make it for Thanksgiving. My Grandpa was in charge of the turkey and fixings, and she would handle dessert. Apparently, our family missed out, because my mom was too busy making the turkey and fixings herself!
This is not a dense cheesecake. The beaten egg whites make it light and fluffy.
Crust:
1 1/2 cups crushed vanilla wafers
3 TBSP sugar
3 TBSP butter
Press in to the bottom and two inches up the sides of a springform pan. Bake at 325 for 5 minutes.
Filling:
Large bowl combine 2- 8 ounce packages cream cheese, softened
1 cup half and half or light cream
1 cup canned pumpkin
3/4 cups of sugar
4 egg yolks
3 TBSP flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
Beat until smooth.
Fold in 4 stiff beaten egg whites.
Put in prepared crust. Bake at 325 for 1 hour.
Topping:
1 cup sour cream
2 TBSP sugar
1/2 tsp vanilla
blend, and spread over cheesecake and bake 5 more minutes
Chill thoroughly before serving.
This is not a dense cheesecake. The beaten egg whites make it light and fluffy.
Crust:
1 1/2 cups crushed vanilla wafers
3 TBSP sugar
3 TBSP butter
Press in to the bottom and two inches up the sides of a springform pan. Bake at 325 for 5 minutes.
Filling:
Large bowl combine 2- 8 ounce packages cream cheese, softened
1 cup half and half or light cream
1 cup canned pumpkin
3/4 cups of sugar
4 egg yolks
3 TBSP flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
Beat until smooth.
Fold in 4 stiff beaten egg whites.
Put in prepared crust. Bake at 325 for 1 hour.
Topping:
1 cup sour cream
2 TBSP sugar
1/2 tsp vanilla
blend, and spread over cheesecake and bake 5 more minutes
Chill thoroughly before serving.
Creamy Chicken and Wild Rice Soup
Another yummy Pinterest find. While the directions call for it to be made in a slow cooker, I had no trouble adapting it to the stove top. Perfect for a rainy autumn day!
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts (I used leftover rotisserie chicken, shredded)
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used half milk and half half and half, low-fat :)
1 cup diced carrot
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts (I used leftover rotisserie chicken, shredded)
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used half milk and half half and half, low-fat :)
1 cup diced carrot
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
Lasagna Soup
Wednesday nights are usually "Italian Night" at our house, but not feeling like the usual, I whipped this up after seeing it on Pinterest. So delicious!
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves (I used dried)
salt and freshly ground black pepper, to taste
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves (I used dried)
salt and freshly ground black pepper, to taste
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the ricotta mixture in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Cherry-Pecan Oatmeal Cookies
The best oatmeal cookies I have ever eaten.
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 1/2 cups chopped pecans, toasted
- 1 1/3 cups dried cherries (I chopped mine up a bit)
- Preheat the oven to 350°. Line a cookie sheet with parchment. In a medium bowl, whisk together the flour, baking soda and salt. Using an electric mixer, beat the butter and both sugars until creamy. Add the eggs, 1 at a time, then the vanilla, beating well after each addition. Gradually add the flour mixture, mixing until just combined. Stir in the oats, pecans and cherries. Using a large cookie scoop (6 tbsp.), drop about 6 balls of dough 2 inches apart onto the cookie sheet. Bake until golden around the edges, about 15 minutes. Let sit on the cookie sheet for 5 minutes before transferring to a rack to cool. Repeat for 2 more batches.
Jewel Roasted Vegetables
The last time I had Brussels sprouts was probably in 4th grade. I'm pretty sure that my mom either steamed or boiled them, and I remember my brother getting in trouble when he tried to be sneaky and flush his serving down the toilet.
Needless to say, mom didn't try serving them again.
I have become a big fan of roasting vegetables, and when I saw this recipe, thought that maybe I'd give the humble sprout another go. And guess what? They were fantastic.
I shared this revelation with my brother who is a professional chef and culinary arts instructor. I got the equivalent of a shoulder shrug over the phone.
Apparently, he's been eating them this way for over a decade.
Needless to say, mom didn't try serving them again.
I have become a big fan of roasting vegetables, and when I saw this recipe, thought that maybe I'd give the humble sprout another go. And guess what? They were fantastic.
I shared this revelation with my brother who is a professional chef and culinary arts instructor. I got the equivalent of a shoulder shrug over the phone.
Apparently, he's been eating them this way for over a decade.
- 4 medium beets
- 3 tablespoons olive oil, divided
- 1 1/2 pounds carrots
- 1 1/2 pounds Brussels sprouts
- 8 large garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly chopped thyme leaves (I used Herbes de Provence)
Preheat the oven to 375 degrees F.
Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.
Key Lime Pie
Tart and tangy. Cool and creamy. I love Key Lime Pie. After recently paying about $5.50 for one slice at a restaurant I decided that was highway robbery and I there isn’t any reason why I shouldn’t make my own more often. It is so easy and so delicious. And it doesn’t even cost $5.50 to make an entire pie all your own.
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Preheat the oven to 375 degrees. Combine the egg yoks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool completely. Top with freshly whipped cream and garnish with lime slices, if desired.
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Preheat the oven to 375 degrees. Combine the egg yoks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool completely. Top with freshly whipped cream and garnish with lime slices, if desired.
Easy Homemade Vanilla Ice Cream
I am attracted to recipes with the word “easy” in the title, not because I don’t enjoy cooking, but sometimes life just calls for easy. I have had this one sitting in my recipe box for ages. You can make it as written or add your favorite flavorings. If you want to add fresh fruit, just reduce the half-and-half to one cup and add in 1 cup of pureed fruit of your choice—blueberries, peaches and cherries all sound good to me.
2 cups half-and-half
2 cups whipping cream
1 (14 ounce) can sweetened condensed milk
2 Tablespoons vanilla extract.
Combine all ingredients in a large bowl, mixing well. Freeze in an ice cream maker by following the manufacturer’s directions. Before eating, allow ice cream to “ripen” in your refrigerator’s freezer, if desired. Freeze any leftovers.
Try it with this cake if you are feeling adventurous.
2 cups half-and-half
2 cups whipping cream
1 (14 ounce) can sweetened condensed milk
2 Tablespoons vanilla extract.
Combine all ingredients in a large bowl, mixing well. Freeze in an ice cream maker by following the manufacturer’s directions. Before eating, allow ice cream to “ripen” in your refrigerator’s freezer, if desired. Freeze any leftovers.
Try it with this cake if you are feeling adventurous.
Dutch Oven Cherry Chocolate Surprise Cake
Summer is Dutch oven season at our house. In honor of my husband I am posting this recipe that he has made a couple of times with great results. Bon appétit!
1 chocolate cake mix; prepared as directed
1 (20 oz) can cherry pie filling
1 (8 oz) brick of cream cheese
1 egg
3 Tbsp sugar
1 tsp vanilla
Pour prepared cake batter into a greased 12 inch Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar and vanilla until smooth. Drop by tablespoons over the top of the cake.
Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.
Serve warm with whipped cream or vanilla ice cream.
1 chocolate cake mix; prepared as directed
1 (20 oz) can cherry pie filling
1 (8 oz) brick of cream cheese
1 egg
3 Tbsp sugar
1 tsp vanilla
Pour prepared cake batter into a greased 12 inch Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar and vanilla until smooth. Drop by tablespoons over the top of the cake.
Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.
Serve warm with whipped cream or vanilla ice cream.
Bean Burritos
Feed your family a tasty and easy meal for cheap! It’s a win/win!
Sauté:
1 clove garlic
1 chopped onion
in 1 tablespoon olive oil.
Stir in:
1 can black beans, drained and rinsed
1/2 cup sour cream
1/8 tsp cumin
salt and pepper
1 can green chilies, optional
Fill 4 to 8 flour tortillas with bean mixture. Place in a 9x13 baking dish. Cover with 3/4 cup salsa or 1/2 can enchilada sauce. Cover with grated cheese. Bake in a pre-heated 350 degree oven for 20 minutes or until heated through.
Salsa Fresca (Fresh Summer Salsa)
This is a delicious and refreshing way to use up some of those tomatoes you probably have starting to get ripe in your garden.
2 very large tomatoes
4 or 5 green onions
1 Tbsp of Anaheim green chili OR 2 dashes cayenne pepper (use gloves when handling hot peppers)
2-4 Tbsp fresh cilantro (more or less—you know me, I go with less.)
1/4 to 1/2 tsp cumin
1/2 tsp minced garlic (like the kind in a jar) or 1 clove fresh garlic, minced
salt (to taste)
Finely chop the tomatoes, onions, chili and cilantro. Stir in the garlic and cumin. Season to taste with about one teaspoon of salt. Serve with your favorite tortilla chips or use as a condiment for tacos, taquitos or Amy’s Chicken Mexican Casserole. :)
*For a winter substitute, replace the tomatoes with whole canned tomatoes (whirled in a blender or food processor), the green onion with white onion and the chili with a small can of Ortega canned chiles. Puree equal amounts of tomato and chiles and add chopped onion and other spices to taste. This can be bottled for a longer shelf life if desired.
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