Friday, October 28, 2016

gingered carrot soup

Image result for gingered carrot soup with rice

4 tbsp. margarine/butter
8 cups shaved carrot
4 stalks chopped celery
1 chopped red onion
2-4 tbsp. gingerbread seasoning or 8 tbsp. fresh grated ginger

  • Melt butter in large saucepan on medium.
  • Add the rest of the ingredients.
  • Cook for 5-10 minutes, stirring occasionally until onion is softened.
12 cups vegetable stock
4 tbsp. honey
1 tsp salt
1tsp pepper

  • Add remaining ingredients.
  • Bring to a boil
  • Reduce heat to medium/low
  • Simmer covered for 50 minutes stirring occasionally
  • Process with hand blender until it is the desired consistency
** you can puree in blender until smooth.

1 cup whole grain rice

  • Boil to desired doneness
  • Add to soup
  • Stir well and serve

NOTE:
This recipe called for me to add the rice to the soup with the salt and pepper using the soup to cook the rice and then puree EVERYTHING. I have changed the instructions for the likes of our family. I partly pureed the soup and will add the rice before serving.



"Bon Appetit!"

Saturday, October 22, 2016

pumpkin pie cheeseball

1 brick cream cheese
3/4 cup of pumpkin pie filling
1 cup powdered sugar

  • blend together well
  • chill well! overnight if possible.
  • roll in crushed cookie crumbs
  • serve with sliced apples, or small cookies.

Image result for pumpkin pie cheeseball


Bon appetite!

Thursday, February 25, 2016

Cranberry Chicken

I am thrilled with this recipe
because I always put cranberries out for the turkey dinner
and usually only 1 person eats any,
leaving me with a TON of leftovers.......













3/4 cup chopped carrot
3/4 cup of chopped onion

Place in crockpot.

1 can of cranberries (or whatever is left)
1/2 cup bbq sauce (hickory if you have it)
1/2 cup ketchup
1/3 cup brown sugar
2 tbsp. Dijon mustard
1 tbsp. lemon juice
1/2 tbsp dried crushed chillies (I used chili spice)

Mix in a large bowl

3-6 SKINLESS quarter chickens
***personally I think boneless skinless thighs or 2 cups of deboned leftover turkey/chicken would be amazing***

1 tsp dried sage
1/2 tsp garlic powder
1/2 tsp black pepper

Mix spices in a large Ziploc bag, and shake rinsed chicken in them.

Arrange chicken in crockpot.
Cover the meat with the sauce.
(if you have to layer the chicken ensure some of the sauce is on each piece)

Cook covered on low for 6 to 7 hours
or on high for 3 to 3 1/2 hours.

Remove chicken with slotted spoon

Rinse the veggies in a strainer with HOT water and serve as side dish. *** unnecessary if using deboned leftovers***

(found in Company's Coming - Chicken Now pg 99)

We served this with peas and rice.

"Bon Appetit!"

Monday, February 22, 2016

Apple Cake

  • 2 eggs
  • 1 cup coconut oil {or oil or butter}
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • diced apples (mine were frozen)
  • caramel topping - optional
  • walnuts - optional

  1. Preheat oven to 350 degrees
  2. Grease a 9×13 inch rectangular cake pan
  3. Beat oil and eggs until creamy
  4. Add sugar and vanilla and beat well
  5. Combine flour, cinnamon, salt and baking soda together in a bowl
  6. Slowly add flour mixture to the egg mixture
  7. and mix until thoroughly combined
  8. The batter will be very thick
  9. Fold in half of the diced apples
  10. Spread half the batter into the prepared pan
  11. Spread 1/4 of the leftover apples
  12. Spread the rest of the batter onto those apples
  13. Top with the last of the apples
  14. I added a few crushed walnuts on top
  15. I drizzled some caramel topping over the top
  16. Bake for 45 minutes or until cake is done in the center.
  17. Cool.



No caramel sauce on hand???
Caramel Glaze for the top:

  • 4 Tablespoons butter
  • 3 Tablespoons brown sugar
  • 3 Tablespoons white or raw sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons milk
  • 1-2 Tablespoons confectioner’s sugar, sifted
  1. Heat butter, sugars, vanilla and milk over medium heat
  2. whisk constantly
  3. When it reaches a boil, boil for one minute
  4. whisk constantly
  5. Remove from heat and continue stirring 
  6. Add one tablespoon confectioner’s sugar to thicken.
    Use more if it needs to thicken more.
*Note: If you don’t have a whisk, then you should sift the confectioner’s sugar first to avoid lumps.

"BON APPETIT!"

A deep round dish will NOT work for this.... the apples make the center too gummy. Ensure you use the right pan! But YUMMMMMMMM


Saturday, February 20, 2016

Candy Cane Swirl Cheesecake

I have made this before and thought it would be a good idea for Christmas dessert 2015. Didn't quite turn out they way I wanted it to, but those that ate it enjoyed it.


Ingredients:

Cream Cheese Mixture:

3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1.5 tsp vanilla extract
3 eggs
42 Hershey's Kisses brand candy Cane Mint candies (divided 30/12)
1 Tbsp milk
1.5 cups sweetened whipped cream

Cookie Crumb Crust:

1.5 cups vanilla wafer cookie crumbs (approx 45 crushed cookies)
1 Tbsp sugar
1/4 cup (1/2 stick) melted butter

Directions:

1. Heat oven to 350F degrees. Prepare cookie crumb crust. Stir together wafer cookie crumbs and sugar in medium bowl; blend in melted butter. Press mixture onto bottom and 1/2 inch up side of 9" springform pan. Bake 8 minutes; cool.

2. Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.

3. Remove wrappers for 30 candies. Place candies and milk in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute, stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by table spoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.

4. Bake 45-50 mins or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove
side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers.

Makes 12 servings.

Thursday, January 28, 2016

NO YEAST Soda Bread

I am a lazy baker.

BUT

I love serving homemade food.

This recipe I mixed IN MY BREADMAKER,
on QUICKDOUGH,
but baked in a conventional oven.

My first attempt with this recipe, the dough was very dry, but the second batch I used the following recipe
and the dough was perfect.


  • 4 level cups flour
  • 1 1/2 tbsp sugar/honey
  • 1/2 tbsp. baking soda
  • 1/2 tbsp baking powder

Combine

Pour into breadmaker if you are using NOW.

in a measuring cup:


  • 1 3/4 cups water
  • 2 tbsp. oil
  • 1 tbsp. vinegar (I used cider)

Combine in your bowl
or pour into an already started QUICKDOUGH setting (6 minutes)


  • Heat oven to 400.
  • Pour dough out onto a VERY LIGHTLY floured surface.
  • Cut dough in 1/2.
  • Knead each ball gently for 2 minutes (no need to overdo it).
  • Shape into round ball about 1 1/2 inches high.
  • With a sharp knife make an X in the top of the dough.
  • Bake 40 minutes.

When you take it out,
while it is still hot,
glaze with melted butter.
**This will not only flavour it but soften the crust.





The large loaf is the first batch.

It rose fine but was not nearly as big

and quite a bit dry
(tea biscuit consistency)








"BON APPETIT!"

Tuesday, January 19, 2016

spaghetti pizza

In our house, NO ONE has mastered cooking the right amount of spaghetti for a meal.

There are always lots of leftovers.

Spaghetti is a regular meal around here as well, so, I always have the ingredients on hand.

Leftovers or fresh this is an easy family friendly recipe.


INGREDIENTS:

1 pot of cooked spaghetti (mine was part leftovers part fresh to make enough)

** my leftovers also had sauce on it! so I left a bit of the pasta water in the pot with my freshly cooked pasta and mixed the cold and hot pastas together and left to cool before going any further.
1 egg
1/4 cup parmesan cheese
1/4 cup of milk
** beat together well and pour into the pot of cooled pasta (cooled or egg will start to cook)

1 can of sauce (pasta sauce or pizza sauce)

(as I said mine had some sauce but it happened that I had a can of pizza sauce to add to this dish)
** mix pasta sauce into pasta
** pour into greased 9x11 baking dish
** top with pizza sauce if desired

1/4 cup of parmesan
shredded cheese (as much as desired)













TOPPINGS

We added a lot of pepperoni, diced ham sliced leftover meatballs and onions. We also sprinkled it with Italian seasoning.
It's your pizza.... add your toppings.


** Cover with tin foil.
** Bake at 300 degrees to avoid burning the bottom
** Cook until cheese has completely melted. About 40 minutes.



"Bon Appetit!"





Monday, January 18, 2016

Spicy Roasted Squash


Ingredients

One butternut squash-peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
freshly ground pepper


How to make this recipe

Preheat the oven to 425°.

In a large bowl,
toss the squash with the olive oil,
then add spice mixture.

Season with salt and pepper.

Spread the squash on a baking sheet in a single layer

Roast in the oven for about 40 minutes, until tender and lightly browned
tossing once halfway through.

Transfer to a bowl and serve. 


John and Judy both agreed make sure there is a WHOLE squash used for this amount of spice or it would be too spicy. Both liked it!

"Bon Appetit!"

Potato stuffing side dish



TOTAL TIME: Prep: 20 min. Bake: 45 min.

                          
                      Potato Stuffing Recipe    

Ingredients

  • 1 large onion, finely chopped
  • 2 to 3 celery ribs, finely chopped
  • 6 tablespoons butter, cubed
  • 3 tablespoons milk                                              
  • 2 slices white bread, torn
  • 3 cups mashed potatoes
  • 2 tablespoons minced chives (I only had dried
  • 2 large tablespoons parmesan cheese                                              
                                                                              

Directions

  1. In a large saucepan, saute onion and celery in butter until tender.
  2. Remove from the heat and toss into bread
  3. Mix well 
  4. Mash potatoes using milk
  5. Stir in the bread, potatoes and chives.
  6. Spoon into a greased 1-qt. casserole.
  7. Top by sprinkling with parmesan cheese                                               
  8. Bake, uncovered, at 350° for 45 minutes or until top is lightly browned.                  


    Yield:
    6 servings.
We all agreed that this was yummy, but would be excellent if crumbled bacon had been added. I also thought instead of parmesan on top, that a sharp cheddar mixed in before baking would be really good too.



"Bon Appetit!"

Thursday, January 7, 2016

Crockpot Peanut Butter Chicken




INGREDIENTS

4 large chicken breasts
½ cup crunchy peanut butter (I used smooth)
¼ cup soy sauce
¼ cup honey (I used sweet heat honey)
¼ cup vinegar
3 large garlic cloves (minced)
1 tbsp crushed red pepper (optional - I used sriracha hot sauce)
1 tbsp lime juice
Chopped peanuts
1-2 green onions, chopped

INSTRUCTIONS

Place chicken breasts into your slow cooker.
In a small bowl, whisk together remaining ingredients. Sauce will be slightly lumpy, but make sure it's well incorporated.
Pour on top chicken.
Top with chopped peanuts, chopped green onions and an additional squirt of lime juice if desired.
Cook on low for about 6 hours or until chicken is no longer pink and easy to shred.
Serve over rice with roasted vegetables and be sure to top your chicken with the sauce. Chicken can also be served with greens as a salad


*Don't let the chicken cook too long or it will be dry. Dark meat will be more forgiving.


Adapted from www.wholesomedelicious.com