Coconut Bread

Back when I was getting married, I was going through the daunting task of finding the ULTIMATE wedding cake. Fortunately, I worked at one of the hippest hotels in SLC that had the BEST restaurant within it's walls! VERY LONG story short, they had the answer. Ambroisa Cakes. When my mom and I went to taste the cakes, she told us that all of her cakes were made with coconut. I am NOT a huge coconut fan. As a matter of fact, most things that have coconut taste like tanning lotion to me. So, I was a little worried, but not to fear! Coconut in cakes actually keeps the cake moist and holds its shape. We tried it and I was HOOKED! So, now that I have told you all of that, let's move on to the recipe of the day! Coconut Bread! Be careful with this one! It's bound to be addicting and I promise, it does NOT taste like tanning lotion!

COCONUT BREAD

2 cups white sugar

1 cup vegetable oil

4 eggs

2 teaspoons coconut extract

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup shredded coconut

Preheat oven to 375 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.

Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

COCONUT GLAZE

1 cup sugar

2 Tablespoons butter

1/2 cup water

1 tsp. coconut extract

Combine above ingredients except coconut flavoring and bring to a boil.  Remove and add extract.  Pour over bread before serving.

There's nothing like a good French Dip Sandwich...

After trying several recipes for French Dip sandwiches, I decided to mix a bunch of them and make it my own.  I love these sandwiches, especially during the winter. Enjoy!

 FRENCH DIP SANDWICH

3-4 lb rump roast, trim fat prior to placing in crock pot

1 packet. au jus mix

1 10oz. can of condensed french onion soup

2(10.5 oz) can beef broth (or you can do 1 can of beer and 1 can of beef broth.)

1 1/2 cups water

Hogie buns, we prefer sourdough

Swiss or provolone Cheese

Place roast in crock-pot. Mix the au jus packet, soup, broth and water and pour over meat. Cook on LOW for 8-10 hours. Remove roast. Reserve juice for serving. Slice meat thinly or it may be soft enough to just pull apart. Stack meat on buns and cover with cheese. Wrap in foil. Heat in 350°F oven for 10 minutes. Serve and dip in left over juices from crock pot.

Try this sugar cookie!

I am a sucker for a good ,soft, yummy sugar cookie!  After all, if you are going to go to the trouble of making them, they BETTER be good, right?!  Well, leave it to Martha to make a really good cookie!  We made these last year and they were a hit!

Citrus Sugar Cookies

4 cups all-purpose flour (spooned and leveled), plus more for working

1 teaspoon baking powder
3/4 teaspoon coarse salt

1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces

3/4 cup sugar, plus more for decorating (optional)

1 large egg plus 1 large egg white, lightly beaten

2 teaspoons finely grated lemon zest

Royal Icing, and desired decorations, such as colored sugars

ROYAL ICING

4 cups confectioners' sugar, sifted

5 tablespoons pasteurized egg whites

1/2 teaspoon cream of tartar

In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand.

Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)

Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on two parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes.

Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired.

Corn and Potato Chowder

I love this crazy Utah weather.  I love the snow, the cold, cooking and baking.  It just makes me feel all warm and fuzzy inside.  ahhh.... Well, this is a recipe that is loved by my whole family.  As a mom, it feels good to sit down after you have made dinner and have EVERYONE, say.. "that was soooo good."  That happened with this one in my house!  Hope it works for you!

Corn and Potato Chowder

2 bacon slices, chopped
1 small onion, chopped

1 russet potato, peeled, cut into 1/2-inch cubes

1/2 red bell pepper, chopped

2 cups (or more) whole milk

1 15-ounce can creamed corn

1 cup fresh or frozen corn kernels

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 teaspoon thyme

Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. Add 2 cups milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.

Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and cheddar cheese and serve.

Peanut Brittle

Did you know that Peanut Brittle is was the first candy ever made into a real recipe?!  The recipes can be found back into the early 17th century. You learn something new everyday! Useless, but who knew?

Peanut brittle reminds me of my grandma's house.  I truly I don't even know that she liked it, I'll have to ask my dad, but it was always there during the holidays.  It's location was as predictable as the Christmas tree, right in the middle of the table. Christmas time at my grandma's was unlike anything else.  The smells, traditions and family.  It still gives me goosebumps and I truly wish I could go back in time!   I love Peanut Brittle for many reason, but the top reason, is it's yummy and super easy to make!

Peanut Brittle 

1 cup white sugar

1/2 cup light corn syrup

1/4 teaspoon salt

1/4 cup water

1 cup peanuts

2 tablespoons butter, softened

1 teaspoon baking soda

Grease a large cookie sheet. Set aside. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F, or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. (If someone in your home has an allergy to peanuts, you can use cashews or pralines.)

Broiled Tilpia

I really hope everyone's Thanksgiving was amazing.  I truly have so much to be thankful for, I just need to rememeber it on a daily basis and not just on a holiday.

MY FAVORITE time of year is finally here!  I have some amazing holiday recipes coming your way!  But until then, this is what's for dinner tonight....

Broiled Parmesan Tilapia

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Caramel Drizzled Pumpkin Cake

There is one thing, okay SEVERAL things that I love about Thanksgiving, but the desserts take 1st prize in my book!  I LOVE dessert and I love pumpkin!  BUT, I do have to admit, that I am a bigger fan of things made from scratch, however, THIS CAKE IS AMAZING!  You will be the hit of the party!

Caramel Drizzled Pumpkin Cake

1 box yellow cake mix

1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)

1/2 cup water

1/3 cup vegetable oil

4 eggs

2 teaspoons pumpkin pie spice

Topping

1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

1/4 cup chopped pecans, toasted

2 tablespoons caramel topping

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Pour into pan. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.

Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.

Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.  Spread frosting over top of cake. Sprinkle with pecans.   Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

Roasted Turkey Roulade

I found out yesterday that I will not be cooking for lots of people this Thanksgiving.... SADNESS.  However, it is still possible to have fabulous turkey without having to cook a ton of it!  This recipe is from one of my favorite chefs... Ina Garten, aka.. The Barefoot Contessa! This serves about 6-7 adults and is well worth the effort!

ROASTED TURKEY ROULADE

¾ cup large-diced dried figs, stems removed

¾ cup dried cranberries

½ cup Calvados or brandy

4 tablespoons (1/2 stick) unsalted butter
1½ cups diced onions (2 onions)
1 cup (½-inch-diced) celery (3 stalks)

¾ pound pork sausage, casings removed (sweet and hot mixed)

1½ tablespoons chopped fresh rosemary leaves

3 tablespoons pine nuts, toasted

3 cups Pepperidge Farm herb-seasoned stuffing mix

1½ cups chicken stock, preferably homemade

1 extra-large egg, beaten

Kosher salt and freshly ground black pepper

1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)

3 tablespoons unsalted butter, melted

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and ½ teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.  Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a ½-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1¾ to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve ½-inch-thick slices and serve warm with the extra stuffing.

Perfect Thanksgiving turkey..... I mean Prime Rib?!

That's right! Who serves PRIME RIB for Thanksgiving?!  My in laws.  That's who!  As I told you awhile ago, I am not a super traditionalist, BUT I do expect turkey on Thanksgiving.  So you can imagine my surprise 9 years ago at my first Thanksgiving dinner in the Elggren household and they were cooking a Prime Rib Roast, IN ADDITION to Turkey! 

Well, as I am preparing to make Thanksgiving dinner for my side of the family this year, I heard my husband on the phone asking if he could come get some prime rib from their house on Thanksgiving day!  Silly man! 

Perfect Thanksgiving Prime Rib Roast

3 teaspoons grated fresh ginger root

1/3 cup orange marmalade

4 cloves garlic, minced

3 tablespoons soy sauce

2 tablespoons brown sugar

1/4 teaspoon hot pepper sauce

1 tablespoon mustard powder

1 cup beer (the darker the better)

1 (8 pound) prime rib roast

1/4 cup olive oil

freshly ground black pepper

Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.

Preheat oven to 400 degrees.  Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.

Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees, and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees for medium-rare, and 170 for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Shrimp Dip

For as long as I can remember my mom has made a dip just like this for both Thanksgiving and Christmas.  And, I can NEVER remember it lasting past the first 10 minutes of any family get together!  Especially with my uncle Kurt there!  Anywho, here it is!  ENJOY!

Shrimp Dip

1 can tomato soup

8 oz. cream cheese

1 pkg. Knox gelatin

3 tbsp. water

1 c. celery, chopped

1 sm. onion, chopped

3/4 c. mayonnaise

1 (4 1/2 oz.) miniature salad shrimp

Heat soup and cream cheese. Mix gelatin with water and pour into soup mixture. Stir in mayonnaise and then dump in all remaining ingredients. Put into an oiled mold or small to medium bundt pan. Chill overnight. Transfer to a decorative plate by turning the mold upside down.  You may need to soak the pan in warm water to get it to release into it's shape. Note: Be careful not to leave mold in hot water too long when unmolding as the dip will lose it's shape when inverted on serving plate.

Serve with crackers or pita bread.

Don't forget the cranberry sauce....

Thanksgiving wouldn't be right without the cranberry sauce.  It adds so much.  Flavor, color, texture, the cool popping noises they make when you cook them...

HOWEVER, I don't actually use it until the next day when I have it on my infamous turkey sandwich on a roll.  Strange I know, but it's the truth!

I love this recipe below.  It adds just the right everything!  ENJOY!

Orange- Scented Cranberry Sauce

2 bags (12 ounces each) fresh or frozen cranberries

1 1/2 cups sugar

4 wide strips orange zest, plus 1 cup fresh orange juice

Coarse salt and ground pepper

In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice. (To store, refrigerate, up to 1 week. Bring to room temperature before serving.)

Instead of the mashers...

Mashed potatoes are called 'mashers' in our house.  And believe me, they are considered major delicacy food, especially by Mr. E.  But HIS week spot is Sweet Potatoes mashers, so I won't even mess with taking these away from him.  Oh No, this recipe below is to replace just plain old mashers at the Thanksgiving table!  Wonderful and oh so easy...  I promise, they won't last long!

Mashed Potato Gratin

(recipe from here and picture from here.)

3 tablespoons butter, plus more for baking dish

3 pounds russet potatoes, peeled and chopped

Coarse salt

3 large egg yolks

1 1/4 cups milk

1 1/2 cups coarsely grated Gruyere, Jarlsberg, or other Swiss cheese (6 ounces)

Preheat oven to 400 degrees. Butter a shallow, 1 1/2-quart baking dish. In a large pot, cover potatoes with water by 1 inch; add 1 tablespoon salt. Bring to a boil; reduce heat. Simmer until easily pierced with a paring knife, about 20 minutes. Drain. Wipe pan; return potatoes.

Add butter; mash with a potato masher until creamy. Cool slightly. Fold in egg yolks, milk, 1 1/4 cups cheese, and 2 teaspoons salt. Spread in prepared dish.  Top with remaining cheese. Bake until golden brown in spots, rotating dish halfway through, about 30 minutes.

Not your everyday Thanksgiving....

THANKSGIVING. I truly love this holiday.  Wonderful food, family, friends and a nap if you are lucky!  Followed by Black Friday early morning shopping!  WOO HOO! But that's another post for another blog, right?!  I love the traditions associated with it, however, I am by no means a traditionalist when it comes to the menu.  I will do a turkey for turkey day, (how can you NOT?), but I love to shake everything else up a bit.  I also want to cut time and effort whenever possible, and NO I am not lazy! (wink wink). 

So it begins... The week and a half of non traditional, time saving Thanksgiving recipes! Whether you are cooking the entire feast, or just bringing a side, I hope at least ONE of these new recipes that I have found works for you and your loved ones! ENJOY!

(recipe and picture from here.)

Slow Cooker Sourdough and Wild Rice Stuffing

8 cups cubed sourdough bread

3 cups chicken broth

1/2 cup uncooked wild rice

1/3 cup dried porcini mushroom pieces

3 medium celery stalks, chopped (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1/4 cup chopped fresh parsley

1/4 cup butter or margarine, melted

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

1/2 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup chicken broth

Heat oven to 300ºF. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.

Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.

Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes.

Too Die For Salted Carmel Hot Chocolate

Ok, so it might NOT be 'Too Die For', but I do admit, that's it's pretty awesome!

This one is for you Paul!

RECIPE

3 tablespoons caramel syrup, heated to luke warm

Hot Chocolate of your choice ( I used Ghiradelli double chocolate)

Fresh Whipped Cream

Pinch of Medium Coarse Sea Salt

Directions:

Pour 2 Tablespoons of caramel syrup into a mug so the inside of the mug is coated well. Add hot chocolate and stir everything. Top off with with cream, drizzle with remaining caramel, and sprinkle with sea salt. Enjoy!



I left my heart and GOOD Clam Chowder in San Francisco...

San Francisco... FISHERMAN'S WHARF

My hubby and I and our dear friends just got back from a VERY fun, VERY quick vacation to San Francisco.  Besides doing all of the necessary touristy things, we were on the HUNT for the BEST food and this included AMAZING clam chowder....  Well, long story short, we found ALL of it!  So I immediately came home to find the BEST version of San Francisco Clam Chowder!  Although its yummy, it was better with the pier in the background.  hee hee.. SO,Here it is... ENJOY!

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water (more if you like it thinner) 

4 cups peeled and cubed red potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 (10 ounce) cans minced clams

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp, drain the fat; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.  Serve in sourdough bread bowl and ENJOY! (recipe from here., with a few alterations :))

Potato Crusted Salmon

I LOVE salmon and crazy thing is... SO do my kids.  We grill it, bake it, microwave it,(yes, I said microwave), broil it, eat it raw.  You name it, we've done it!  This recipe was made for me 8 1/2 years ago by my darling husband.  Really I think he was trying to impress me AND that he did!  Now it's a family favorite and I almost can't make enough because my kids devour it!  THATS A GOOD THING! ENJOY!

Potato Crusted Salmon

1 lb salmon, 3/4 inch thick (I get mine at Costco)

1 egg white, slightly beaten

2 tablespoons water

1/3 cup dry mashed potato flakes
2 teaspoons cornstarch

1 teaspoon paprika

1 teaspoon lemon pepper seasoning

1 teaspoon olive or vegetable oil

Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.

In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Recipe and picture from here.

Slow Cooker French Onion Soup

I am a sucker for a good French Onion Soup, but even BETTER when I don't have to slave over it all day.  This recipe is fantasic and will warm you up this fall/ winter season!  ENJOY!

Soup

3 large onions, sliced (3 cups)

3 tablespoons margarine or butter, melted

3 tablespoons all-purpose flour

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1/4 teaspoon pepper

4 cans (14 1/2 ounces each) ready-to-serve beef broth

Cheesy Broiled French Bread

8 slices French bread, 1 inch thick

3/4 cup shredded mozzarella cheese (3 ounces)

2 tablespoons grated or shredded Parmesan cheese

Mix onions and margarine in 3 1/2- to 6-quart slow cooker.   Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.

Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.

Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.  Recipe and picture from here.

Leftover Halloween Candy?! Make COOKIES!

If your home is like our's,  then your kids got a TON of Halloween candy, and I really don't want them munching on it for the next couple of months.  SOOO, we unwrap it, chop it up and MAKE COOKIES!  Then we can deliver them to neighbors or just for fun to friends and teachers.

Halloween Candy Cookies

3 2/3 cups flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

1/4 teaspoon kosher salt

1 cup (2 sticks) butter

1 1/4 cups firmly packed brown sugar

1 cup granulated sugar

2 eggs

2 teaspoons vanilla

2 cups chopped candy bits (such as Butterfingers, Baby Ruths, Reese's Peanut Butter Cups, m&m's, jelly beans, OR WHATEVER you have leftover.

Preheat oven to 350.

Sift flour, baking soda, baking powder and salt into a bowl. Set aside.

Beat butter and sugars together with a mixer until very light, about 5 minutes.  Add eggs one at a time, mixing well after each addition.  Add vanilla.  Reduce speed to low.  Add flour mixture and mix until combined.  Stir in candy bits.

Drop dough by tablespoons onto baking sheet.  Bake 15- 20 minutes. Cool on baking sheet for 2 minutes.  Transfer to wire rack to cool completely.  Makes about 4 dozen really yummy cookies! 

Recipe from here. 

Roasted Butternut Squash Risotto- FOR YOU DENISE!!

I have a dear friend back east who asked me for this recipe.  SOOO..... here you go Denise!  Let me know how you like it! AND, this is where I found it!

Pic from here.

3 lb butternut squash

6 cups nonfat chicken broth

1 medium onion, chopped

1 tablespoon unsalted butter

1 1/2 cups Arborio rice (9 oz)

1 teaspoon minced garlic

1/2 teaspoon ground cumin

5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)

1 teaspoon salt

1 1/2 teaspoons chopped fresh sage

4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

Roast squash:

Preheat oven to 450°F.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.  Start risotto after squash has been roasting 40 minutes: Bring broth to a simmer and keep at a bare simmer, covered.

Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

Serve risotto immediately, spooned over reserved squash slices.

Pumpkin Seeds- HAPPY HALLOWEEN!!

 Ok, so have to admit that my favorite part of Halloween... is the pumpkin seeds.  I LOVE them and they are really  not hard to prepare, BUT the process can be ooey, gooey and really kind of gross.

 Not one seed left, OK, maybe one!

 ALL DONE AND READY TO EAT!

HAPPY HALLOWEEN FROM OUR HOUSE TO YOURS!!

PUMPKIN SEEDS

I had always just baked my pumpkin seeds with a bunch of sea salt, UNTIL I found this recipe from here!

Seeds from 2 or 3 large pumpkins

sea salt

olive oil

sugar

Rinse seeds from pumpkin guts and place in a medium pan. Fill with salt water and boil for 12 minutes.

Strain seeds in a colander and spread seeds on a cookie sheet over night. You can bake instead of waiting over night, but they are much crunchier if you wait.

Preheat oven to 375 degrees. Drizzle seeds with olive oil and sea salt. Toss lightly. Roast in oven for 20-30 minutes, stirring every 10 minutes until golden brown. Sprinkle with sugar (about 1T).

Streusel Topped Pumpkin Pie

Ok, so you are probably saying... "WHY CHANGE AN ALREADY GOOD THING?" Well, because it is AMAZING!!!  Try it, you won't be sorry, and if you are, then I'm sorry! :)  TRUST ME!

CRUST

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

FILLING 

2 eggs, beaten

1/2 cup granulated sugar

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

TOPPING 

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup butter or margarine, softened

DIRECTIONS

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.  Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.

Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

(recipe and picture from here)

It's been awhile... Pumpkin Gingerbread

Good morning, afternoon and evening to everyone! 

 I'm back and oh how I have missed you!  Life is crazy sometimes and you just need to take a break, but I am here and ready for new recipes, AND, I will be adding some fun family crafts, home projects and much much more.... 

so, get READY, SET, GO!

Fall is my FAVORITE season, well I just lied.... Winter is, but we can pretend it's fall for the purpose of ALL the wonderful harvest recipes there are. 

There is so much to bake, cook and do in the fall and one of my favorite ingredients is PUMPKIN! 

I LOVE pumpkin in just about everything!  Drinks, breads, soups, pies, and YES, even candy! (Have you tried the Pumpkin Spice Hershey Kisses?!  TOO DIE FOR!)

Anywho, this week is going to be all about FALL and PUMPKINS!  I want to share with you one of my favorite pumpkin recipes!

Enjoy and HAPPY COOKING/HOME!

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PUMPKIN GINGERBREAD
3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder

Cream cheese Frosting (recipe here or you can use store bought)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans or you can do one medium size bundt pan.  It makes is so pretty and almost looks like a pumpkin!
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.  Bake in preheated oven until toothpick comes out clean, about 1 hour.  Let cool and drizzle with Cream Cheese Frosting.

(recipe from here and picture from here.)

Roasted Red Pepper Soup

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers (I used a large jar of already roasted bell peppers and it worked great!)
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream

To Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream. (recipe and picture from here.)

Beef Stew with Noodles

1 tablespoon vegetable oil
2 pounds beef chuck, cut into 1/2-inch cubes
coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.

Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar. To Freeze: Store in airtight containers in the freezer, up to 6 months. Thaw in the refrigerator before reheating. (recipe and picture found here.)

Flourless Double Chocolate Pecan Cookies- Gluten and wheat free

I have a bunch of friends who have either a wheat allergy or celiac disease. If you have ever tried to live this lifestyle, you will find that EVERYTHING has wheat and you really have to search for good recipes! So, I have found some great WHEAT FREE recipes for them and you. Even if you don't have these concerns, TRY these! They are wonderful and oh sooo yummy! I thought I would start with a very chocolate goodie! ENJOY!

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool. (recipe and pic found here.)

Slow Cooker Tuscan Stew

2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 pound mushrooms, sliced
1/4 cup shallots, sliced
7 ounces roasted red peppers, drained and rinsed
14 1/2 ounces stewed tomatoes
19 ounces cannellini beans
3-4 red potatoes, diced
2 teaspoons basil
1 tablespoon balsamic vinegar
1 1/2 cups water
Parmesan cheese

In a skillet, sauté mushrooms and shallots in the oil.
Add to slow cooker with remaining ingredients, except for cheese.
Cover; cook on Low 6-8 hours. Sprinkle with cheese before serving. (recipe from here.)

Look What I found....

We all have that nagging question hanging over our heads everyday.....

What am I going to cook for dinner tonight?!

Do you want an easy simple answer with lots of flavor and variety?! I know I do. Well, I have found one. SLOW COOKER!! I bet you are saying to yourself, "that's nothing new!" Right?! No, there is something new. Not only is the answer SIMPLE and EASY, but it tastes great and even cuts down on the Slow Cooking time..... REALLY?! YES!

Today I am not sharing a recipe, but a product that I have found and LOVE!

McCormick's Slow Cooker Spice Packets!

Our family favorites include:

BBQ Pulled Pork

Hearty Beef Stew

Chicken Noodle Soup

These products can be found in any grocery store by the spices. HAPPY COOKING!

Emeril's Inside-Out Spicy Tuna Roll with Special Sauce

Ok, I have to say without a doubt, that Sushi is MY ABSOLUTE FAVORITE FOOD! So, after i had a friend come and teach me some things, I decided to try it, although I would much rather go here. If you like sushi, this is worth the try, if not for just saying that you tried it! It looks complex, and at times it is, but it is well worth every effort. Most of the ingredients you can get at the grocery store, however, I did have to go to the local Chinses grocery store and it helps that have a good knife! ENJOY!!!

Spicy Tuna Roll
1/3 cup mayonnaise
2 tablespoons hot chile paste
1 teaspoon hot chile oil
1/2 teaspoon toasted sesame oil
4 sheets toasted seaweed (yakinori)
Prepared sushi rice (at least 3 cups cooked rice), recipe follows
1/2 pound sushi-quality fresh tuna, cut into 1/2-inch wide strips
Wasabi paste
2 tablespoons finely sliced scallions
3 tablespoons toasted black sesame seeds
Directions
In a small bowl combine mayonnaise, chile paste, hot chile oil, and sesame oil and stir to combine.
Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet.
Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.
Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. Repeat with remaining ingredients.

Mitsuko's Perfect Sushi Rice:3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups)
3 3/4 cups water (or 5 rice maker cups)
1/2 cup rice vinegar
4 tablespoons sugar
1 teaspoon salt
In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer's directions.

While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel. (recipe from here!) (Picture from here.)

Chocolate- Caramel Doughnut Holes!!!

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tablespoons ( 1/2 stick) unsalted butter, melted
2 large eggs
28 to 30 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying

Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.

On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps. Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.

Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately. (recipe and picture from here.)

Zupa Toscana Soup

1 lb ground spicy italian sausage
1½ tsp crushed red peppers
1/2 cup white onion
6Tbsp bacon pieces
2 tsp garlic
10 cups chicken broth
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes

crushed fresh basil

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the basil let all heat through and serve. (picture from here.)

Coco's Nutella Crepes

2 cups flour

2 cups milk

2 large eggs

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon vanilla

Put the flour in a bowl and make a well. Add eggs to bowl along with 1 tablespoon of vegetable oil, 1 teaspoon salt, and one-half cup of milk, blend until smooth. Add remaining milk to the batter and mix well, add vanilla, and let batter rest in the refrigerator for a couple of hours before serving.

When ready to cook crepes, use a well seasoned pan, add a little oil and poor batter into pan, swirl pan around to spread batter thin. Cook until the underside is golden brown and can be lifted. Cook on the other side for about a minute longer.

When you remove the crepe from the pan spread a couple of teaspoons of Nutella into crepe and fold over. You can dust crepes with a bit of powdered sugar before serving. (Thank you to copycatrecipes for giving us the wonderful idea and picture! Check it out!)

Cowboy Caviar

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups corn kernels
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 cup chopped jalapeno peppers
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with your favorite corn chips! (recipe and picture from here.)

Chessy Potato Soup

6 large potatoes, cubed

3 stalks celery, chopped

1/2 small onion, chopped

3 large carrots, sliced

1/2 cup butter

1 tsp. sugar

1 lb. american cheese, like Velveeta

3 12oz. cans low fat evaporated milk

salt and pepper to taste

In a large pot, combine potatoes, celery, onion, carrots, butter, sugar, salt and pepper. Add just enough water to cover these ingredients and cook until the veggies are tender. Add cheese and evaporated milk; heat on low until cheese is melted and soup is heated through. Serve in bread bowls! (recipe from here picture from here.)

Shepherds Pie!

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown. (recipe and picture from here.)

Don't Get Fat French Toast

1 cup egg whites or egg white beaters

1/4 cup skim milk

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

6-8 slices of whole wheat bread

Heat a skillet over medium heat and spray with a light cover of cooking spray or fat free butter.

In a shallow dish, combine the first 5 ingredients. Mix together well. Quickly dip the first piece of bread flat in the bowl, letting it soak up the liquid, but not so much that it falls apart. Do this on both sides. Put the bread on the skillet, cooking it on both sides until browned. Repeat this process with the next piece of bread.Put on a plate and eat! It tastes extra great topped with one of the following: fresh fruit, sugar free maple syrup, splenda or powdered sugar. (photo from here.)