Saturday, October 30, 2010
Pumpkin Butterscotch Cookies Printer-Friendly Version
Yield: about 2 dozen cookies
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips
Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone baking mats. In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend. In a the bowl of an electric mixer combine the eggs and sugar. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the butterscotch chips with a spatula.
Drop mounds of dough onto the prepared baking sheets (I used a medium-sized dough scoop), spacing them a few inches apart. Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes. Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Friday, October 29, 2010
- Use fresh, crisp, slightly tart apples (like fugi, honey crisp, or jonagold). I find Granny Smith a little too tart, but whatever your favorite apple is will work fine.
- Wash apples--wipe dry to remove waxy coating (if buying from the store.)
- Insert sticks--can use whatever you have on hand.
- Make your own caramel--it's a lot easier than unwrapping all those little squares!
2 cups sugar
1 3/4 cup dark Karo Syrup (corn syrup)
1 tsp vanilla
1/2 cup butter (use the real thing)
2 cups cream
Put sugar, butter, karo syrup, and 1 cup of the cream into a large heavy pan and bring to a boil over medium heat. Stir to help dissolve the sugar. Once it starts to boil add the 2nd cup of cream slowly. Stir often. The caramel can be cooked to many different stages. For apples you need to cool to a medium ball stage, otherwise it will just slide off the apple. An approximate time is around 20-30 minutes. I check the caramel with cold water to determine the hardness. Once cooled, turn heat off and add your vanilla. This also makes a delicious caramel dip if cooled top a soft ball stage.
- Fill a small bowl or plate with just a little sugar.
- Now dip those apples into the delicious caramel. (Hold the stick and just roll until covered.)
- Dip the bottom (the non-stick end) in the sugar bowl, just a little and set it on a piece of wax paper so it won't stick.
- Decorate with melted chocolate, chopped nuts, mini m&m's or whatever your heart desires. My family love white chocolate with a strudel topping sprinkled on the apples.
1/3 brown sugar
2 T butter
3 T whole wheat flour (can use white)
1/2 tsp cinnamon
Cut butter into the sugar, flour and cinnamon. Spread on cookie sheet at bake at 350 for 10-12 minutes. Once cool, crumble into small pieces.
Wednesday, October 27, 2010
I came across this recipe a while back, and for some reason I just never got around to making it, so I'm really glad I stumbled across it twice because this makes a great healthy meal that feeds a big crew. (Not to mention, it is quite delicious.) I like that is holds so many veggies, but you don't feel like that is all you are eating. This is a great one!
1 Tbsp olive oil
1 cup chopped green or red pepper
1 lb lean ground turkey
2 tsp ground cumin
1 can (14-1⁄2 or 15 oz) diced tomatoes with garlic and onion
1⁄2 cup enchilada sauce
1 can (4 oz) chopped green chiles
1 cup frozen corn kernels
3⁄4 cup canned sliced black olives
Four 6- to 8-in. corn or flour tortillas
1 bag (8 oz) shredded light 4-cheese Mexican blend
Toppings: sour cream, and chopped tomato, onion and scallion
1. You’ll need a round 3-qt glass baking dish (casserole).2. Heat oil in a large nonstick skillet over medium heat. Add pepper; sauté 3 to 4 minutes. Add turkey; cook, breaking up chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chiles.3. Bring to a simmer and cook 10 minutes to develop flavors. Off heat, stir in corn and olives.4. Heat oven to 350°F.5. To assemble: Line bottom of baking dish with 2 tortillas. Top with 1⁄2 the meat mixture, then about 1⁄3 the cheese. Top with a tortilla, the remaining meat filling, 1⁄2 the remaining cheese, then remaining tortilla. Cover with foil.6. Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filing bubbles. Cool 5 to 10 min. before cutting in wedges. Serve with toppings.
Sunday, October 24, 2010
"As you know, I am a faithful follower of your blog, and I love to get new ideas from you. The other night I made a dinner that was quite delicious. As you may have guessed, this caused quite a stir in my house, being somewhat of a rarity, so I felt inspired to take an actual photograph of my masterpiece. I humbly now submit it to you as a dinner that we all enjoyed immensely, raved over, and will probably never eat again, as I cannot seem to make the same thing twice. Except for spaghetti, which I can never get enough of and always make well, or so my friends tell me." :)
Spinach-Stuffed Chicken Pockets (From Jessica King)
(to give credit where credit is due, this started out as a recipe in Taste of Home's Simple & Delicious August/September 2010 issue, but I changed a few things, as I am wont to do)
2 cups fresh baby spinach
5-10 slices monterey jack cheese (it's what we had on hand--you could probably use mozzarella)
1 cup seasoned bread crumbs
4-6 boneless skinless chicken breast halves
2 eggs, beaten
Cut a pocket in the thickest part of each chicken breast; fill with a few leaves of spinach and a slice or two of cheese; sprinkle with kosher salt. Secure with toothpicks.
Place eggs in a shallow bowl. In another shallow bowl, combine the pepper, garlic powder, and bread crumbs. Dip chicken in egg, then coat with bread crumb mixture.
Coat a large skillet with olive oil cooking spray. Over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a meat thermometer reads 170 degrees. Discard toothpicks before serving.
Saturday, October 23, 2010
I made gyoza a while back with a lot of help from my friend Jill. I thought I would see if it was something I could actually do on my own and I wanted to experiment with a different recipe. I added quite a bit more cabbage and some grated carrot as well. It seemed like a good mix. I like gyoza because you steam them rather then deep fry them. They were quite tasty, but let me tell you... it was a labor of love. These guys take FOREVER to make. I'm am used to throwing a meal together pretty quick, but this was a ton of scooping and sticking together, and simmering, etc. It was a bit tedious, but it was worth it, because Doug came home THRILLED and couldn't stop popping them into his mouth. He thought they were perfect, so I guess all that hard work paid off. :) Sorry Doug, but it is going to be quite a while until I make these little beauties again, but they were delicious while they lasted... which wasn't very long, unfortunately. :)
Gyoza Japanese Potstickers (About.com)
- 1/3 cup chopped cabbage (boiled)
- 2 Tbsp chopped green onion
- 1/2 pound ground pork
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tsps soy sauce
- 1/2 tsp garlic salt
- 1 tsp grated fresh ginger
- 20 gyoza wrappers
- 1 Tbsp vegetable oil
- *For dipping sauce
- soy sauce, rice vinegar, hot pepper oil
Preparation:Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone. Serve gyoza with dipping sauce on the side. For the dipping sauce, mix a 1:2 ratio of soy sauce to rice vinegar and add some hot pepper oil if you would like.
Thursday, October 21, 2010
I am certainly no fancy cupcake decorator, but I threw these together for my daughter's birthday party. It always amazes me how just throwing something simple on top can make it seem that much more special. :) Wishing you are happy SPOOKY Halloween! :)
Baked Tilapia (Taste of Home)
3/4 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano
4 tilapia fillets (5 ounces each)
In a shallow bowl, combine the bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray.
Bake at 425° for 8-12 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Nutrition Facts: 1 fillet equals 143 calories, 2 g fat (1 g saturated fat), 72 mg cholesterol, 356 mg sodium, 2 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchange: 4 very lean meat.
Tuesday, October 19, 2010
Play Dough Recipe: (From mommyfootprints.com)
1 cup white flour
1/2 cup salt
2 tablespoon cream of tartar (find it in the spice section)
1 tablespoon oil
1 cup water
*This recipe says to mix the food coloring after, but I would suggest doing what I did, and I adding it to the water beforehand. It incorporates much better. Mix first 4 ingredients in a pan. Add water and mix well. Cook over medium heat, stirring constantly, for 3 – 5 minutes. Dough will become difficult to stir and form a “clump”. Remove from stove and knead for 5 minutes–add food coloring during kneading process. Play dough will keep for a long time stored in a covered plastic container or plastic sandwich bag.
This amount of play dough this recipe produced was perfect. Each of my 4 kids received a huge clump of play dough, so there was lots to share. Also, a great tip with Fall around the corner – add cinnamon to the dry ingredients (as much as you want until you get the right scent). It produces a magical smell that transports you to a world of pumpkin patches, colored leaves, and windy days.
Sunday, October 17, 2010
Multigrain Pancakes (myrecipes.com)
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: About 12 pancakes (serving size: 3 pancakes)
Cost per Serving: $.48
3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1/4 cup plain yogurt
1 tablespoon unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract
1. Preheat oven to 200ºF. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.
2. Preheat a large skillet or griddle; mist with cooking spray. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.
Buttermilk Brownies (Cook.com)
1 c. butter
1/2 c. cocoa
2 c. sifted flour
2 c. sugar
1 tsp. soda
1/2 tsp. salt
2 slightly beaten eggs
1/2 c. buttermilk
1 1/2 tsp. vanilla
In large bowl, sift together flour, sugar, soda, and salt; stir in eggs, buttermilk and vanilla. Add cocoa mixture; mix until blended. Pour into greased 15 1/2 x 10 1/2 x 1 inch baking pan. Spread evenly. Bake at 375 degrees for 20 minutes.
Thursday, October 14, 2010
Stuffed Zucchini Boats
4 zucchini squash (approx. 7 inches long) (I had one huge zucchini, so that is what I used.)
1 lb. ground turkey
1 med. onion, finely chopped
1-2 grated carrots
1 clove garlic, finely chopped
1/2 tsp. basil
1/4 tsp. oregano
1 tsp. Worcestershire sauce
1/2 cup bread crumb
1 cup mozzarella or Monterrey Jack cheese
Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.
Brown meat, onion carrot, and garlic in Teflon pan until no longer pink. Drain, add basil, oregano and Worcestershire sauce. Stir in bread crumbs. Fill up boats with meat mixture and arrange in glass baking dish. Top with cheese. Tent foil over the top and bake at 325 degrees for 50 to 60 minutes, or until squash is tender.
Monday, October 11, 2010
This soup is so easy to make and tastes so delicious! I've made a similar soup before, (this is a lot like the Garden Minestrone Soup) but I thought it would be fun to try a few different veggies and throw in some tortellini. This is my favorite soup to make when I have produce in the fridge that needs to be used up- you can throw just about any vegetable in there and it tastes great! It is perfect for this time of year with all the fresh produce from the garden!
Lyd's Tip: Soup is a great meal when you are in a hurry. You can just throw things in a pot and pretty much heat and simmer, so why add time to your schedule cooking meat? Save yourself several minutes or more by just using left-over meat you might have on hand. For example, I had just a little left over from the South Carolina Pork Sliders, and it added a yummy flavor, and all I had to do was throw it in. Maybe a little bit of your Sunday roast left over, or cooked chicken from the night before. You can cook up just a bit of hamburger too, but it's a good way to save time. You can also be brave and go meatless, and it will still be delicious.
Meat (Refer to Lyd's Tip above.)
1-2 bell peppers, chopped
3-4 carrots, peeled and sliced
2 cups chopped zucchini
1 cup chopped broccoli or cauliflower
1 (14-15 oz.) can stewed or diced tomatoes
3-4 cups water
3-4 tsp bullion (you could always use beef broth instead)
1 tsp Italian Seasoning
1 tsp basil (I like to throw in fresh basil if I have it)
1 tsp oregano
1/2 tsp garlic powder
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1-2 cups dried tortellini
In about 1 cup of water, add vegetable and let them simmer on medium heat until they get tender, about 10 minutes, stirring occasionally. Add remaining ingredients and continue to simmer on medium low and stir until tortellini is soft and flavors are absorbed, adding more water and bullion if needed. Serve warm with grated Parmesan cheese on top.
Sunday, October 10, 2010
Microwave Fudge Pudding Cake (Better Crocker)
1 cup flour
3/4 cup sugar
2 T baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 T oil
1 tsp vanilla
1 cup chopped nuts
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups boiling water
1. Mix flour, sugar, 2 T cocoa, the baking powder, and salt in 2 quart microwavable casserole dish.
2. Stir in milk, oil, vanilla. Stir in nuts. Spread evenly in casserole. Mix brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour boiling water over batter.
3. Microwave uncovered on medium (50%) 9 minutes; rotate casserole 1/2 turn. Microwave uncovered on high 5 to6 minutes or until top is almost dry. Serve warm with ice cream or whipped cream.
Friday, October 8, 2010
Crab Cakes with Spicy Remoulade (From Cooking Light May 2010)
Yield: 4 servings (serving size: 2 crab cakes and 1 1/2 tablespoons rémoulade)
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided
1/4 cup canola-based mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt
1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.
Tuesday, October 5, 2010
Garden Tomato Pizza Pie (By Lyd)
about 1 cup uncooked whole wheat bread dough
1-2 fresh ripe tomatoes, sliced
1/2 cup grated mozzarella or monetary jack cheese
1/2 tsp kosher salt
1/2 tsp pizza seasoning
a pinch of basil, oregano, and Italian seasoning (if desired)
Spread the bread dough by hand on a greased pie pan. Bake for about 10 minutes. Pull the dough out and spread with tomatoes. Sprinkle salt, cheese and seasonings over top. Bake for an additional 10-15 minutes. Slice, and eat warm!
Saturday, October 2, 2010
French Dip Sandwiches (Rachel Ray, Foodnetwork)
2 tablespoons butter
1 shallot, chopped (I used green onions.)
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split (Or whole wheat hoggie buns)
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.