Pretzels

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110
degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 teaspoons salt
1 tablespoon vegetable oil

1/3 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.

OK, I have to say before you go looking at the photo below, my 15 year old son and myself should never be allowed in the kitchen together. He wanted to make pretzels and we were the only ones home so I figured we would, it turned into a snake eating a mouse. Then I had the crazy idea of adding red food coloring for special effects. But he had fun and that is all that matters in the end....well.....

Cake Pops

I will have a few recipes to post today and tomorrow for you all. I just hope I remember to take photos, I get so busy anymore I forget about the picture until it has all been eaten.
So last night my daughter and I were making cake pops and then I got a sweet little surprise helper who came over, my grandson Noah. He did such a great job making cake pops and then he took a bag home for his friends.
Here is the photo of the cake pops we made.
http://www.bakerella.com/category/pops-bites/cake-pops/
I need a lot of work on mine, I have no idea how she gets hers to look so good, we have figured it is wood she is working with as the pop. LOL

 

Cinnamon Rolls

1 cup warm water (110 degrees F/45 degrees C)
2 1/2 teaspoons yeast
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
Frosting
1/3 cup butter, soften
1 (3 ounce) package cream cheese, soften
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

We are having a breakfast at church tomorrow morning, what better way to start it off then getting the kids all full of sugar. :o)
• Place yeast and water in a bowl until creamy, mix with next five ingredients. Mix well, knead on a flour surface for about five minutes. Put into a large oil bowl and cover with a cloth until double in size.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

•  

Carrot Cake

                                                                           Happy Easter

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

PHILLY Dinnertime Dilemma House Party

I signed up to host a PHILLY Dinnertime Dilemma House Party and was picked as one of the winners. It does not take much for me to host a dinner party anyhow any excuse for a get together. It was a strange week to host the Party but I thought we needed a break from all the stress from the week, my husband had surgery at 1:00am Thursday morning and then some other medical problems going on in our family so this was nice.
All it takes is spending time with family to make you forget all your troubles.

Well anyhow back to the dinner....
I was to use the new Philadelphia cooking creme on a  recipe and invite a few people over, I decided to try two of their recipes and change them up a little. I got some coupons for buy one get one free, a nice frying pan, 14 page pamphlet with recipes, magnets, wooden spoons, coupons for $1.00 off, note pad and a cooking mitt.

Here are a few recipes I tried

Lemon-Broccoli with Rice and Chicken

1 T olive oil
1 lb boneless chicken breast, cut into strips.
1 clove garlic
1/2 tsp pepper
1 tub (10oz) Philadelphia garlic cooking creme
2 cups broccoli, blanched, then cut into florets.
2 tsp lemon zest
2 cups hot rice

Heat oil in a large skillet on medium-high heat. Add chicken, garlic and pepper; cook 5-6 minutes or until chicken is done, stirring frequently.
Add cooking creme and broccoli; cook and stir 2 minutes. Stir in lemon zest.
Serve over rice.

The other recipe I made was...

1/2 lb bacon cut into 1/2 inch pieces.
1/2 cup chopped red onions
1 lb asparagus, cut into 1" pieces
1 tub (10 oz) Philadelphia Italian Cheese and Herb cooking Creme
1/2 cup milk
1 cup frozen peas
1/2 lb fettuccine, cooked

Cook bacon in a large skillet until crisp. Remove bacon from skillet with splotted spoon, reserving 2 T drippings in skillet. Drain bacon on paper towel.
Stir onions and asparagus into drippings; cook and stir 3 minutes or until crisp tender. Add Creme, milk and peas;cook three minutes. Add bacon and pasta; stir to coat.

I served this with Jalapeno cheddar bread and olive bread along with a salad and strawberries. For dessert I threw, and trust me when I said threw together some brownies and my daughter brought over some yummy Blondie's.

 Go to http://www.kraftbrands.com/philly/Pages/default.aspx and check out some recipes and give it a try.
I think they would be great on a bagel, or as a dip on crackers or veggie as a quick snack. I would love to make a chicken, bacon pizza with the garlic creme. I will be posting a few more recipes once I try them. Since I has nine people eating at my house I doubled the recipes I posted above and have left overs for tomorrows lunch.
I bet a potato soup would be great with the garlic creme....there is also a South Western one I want to try next.
Here are the recipes for the brownies. I kind of measured the ingredients but not to the exact amount but this will give you an idea.

Brownies
3/4 cup butter, melted
1/4 cup instant coffee (do not add water, add dry)

1 1/2 cups white sugar

1 1/2 teaspoons vanilla extract

3 eggs

3/4 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.               

In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.               

Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool then move on to the next step.

1 8oz Philadelphia cream cheese

1/4 cup sugar

1 cup vanilla yogurt

Beat cream cheese with sugar until whipped, fold in yogurt. Spread on top of cooled brownie, chill in the fridge and then top with frosting recipe below.

1 1/2 cup soften butter

powder sugar....Make as sweet as you want I just poured it from a bag, maybe 4 cups  

vanilla

milk I added between 1/4-1/2 cup

Whip ingredients together until smooth and add on top of the cream cheese mixture on top of brownies.             

Lentil Soup

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
Freshly grated Parmesan cheese


In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.



In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan

Apple Bars

These are a little like the Larabars.

1/2 cup Dried apples
1/2 cup Organic Medjool Date
1/2 cup Almonds (unsalted)
1/2 cups walnuts (unsalted)
3 tsp Cinnamon.

 Place dates and apples in a food processor and pulse to make into paste. Addnuts and cinnamon and pulse mixture to grind up. Press into a loaf pan linedwith plastic wrap. Or you can roll into balls and roll in unsweetenedcoconut. 

Asparagus Bacon Quiche....low carb way!

I figured out if I copy the photo also I can paste it on here. So I post them on my facebook first then I come on here and post the recipe and the picture.

Package of ham slices
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
6 bacon strips, cooked and crumbled
3 eggs
1-1/2 cups half-and-half cream
1 cup grated Parmesan cheese, divided
1 tablespoon sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper

Spray a cupcake pan with Pam. Lay ham slice in pan.
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the  ham crust.
In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.
  Bake at 400° for 10 minutes. Reduce heat to 350°; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Pizza Quiche

For some reason I cannot post photos on here, if you would like to see what it looks like go to my facebook food blog.
http://www.facebook.com/pages/Aprils-Home-Cooking/112189978816473#!/notes/aprils-home-cooking/pizza-quichethis-is-really-good/193704210640980

1 cup shredded Swiss cheese, divided
4 eggs
1 1/2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 large onion, chopped
2 tablespoons vegetable oil
1 (14.5 ounce) can diced tomatoes,undrained
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/8 teaspoon dried basil
12 slices pepperoni, chopped
1 cup shredded mozzarella cheese
1/4 cup sliced ripe olives

 Preheat oven to 375 degrees F My daughter Kristine made this with pepperoni for the crust. So spray muffin pan with Pam, add pepperoni to bottom of pan.
 Sprinkle with 2/3 cup Swiss cheese. in a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. Bake for 25-30 minutes or until a knife inserted near the center comes out clean. 2. Meanwhile, in a skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated. 3. Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

Salmon Burgers

These salmon burgers look so good that Paula Deen was making this morning. Thought I would share the recipe with you all.

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

3/4 cup panko

2 cloves garlic, minced

2 pounds salmon fillets, skinned and finely chopped

1 large egg, lightly beaten

1 tablespoon soy sauce

1 teaspoon fresh lemon juice

1/2 teaspoon salt

Cooking spray

Sesame Mayonnaise, recipe follows

8 buttered and toasted sandwich buns

8 lettuce leaves

8 slices tomato

Directions

In a medium bowl, combine peppers, panko, garlic, and salmon.

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.

Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Sesame Mayonnaise:

• 1 cup mayonnaise
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil

In a small bowl, combine all ingredients. Cover and chill.

Yields: 1 cup

Fluffy Oatmeal Raisin Sandwich Cookies

You know I have to add one of Paula Deen's in here. I think I am going to switch out the chocolate with Nutella..

I am also going to do this and make ice-cream sandwiches with them and make a few with chocolate chip cookes, peanutbutter cookies and maybe a sugar cookie.

1 cup butter, about 2 sticks, at room temperature

1 1/4 cups firmly packed brown sugar

1 large egg

1/4 cup milk

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 1/2 cups quick-cooking oats

1/2 cup raisins

Hot fudge sauce, as needed

Marshmallow creme, as needed (recommended: Fluff)

Directions

Preheat the oven to 350 degrees F.  Lightly grease 2 or 3 baking sheets or line with silpats.

In a large bowl, beat the butter and brown sugar with an electric mixer until creamy.  Add the egg and the milk and beat until combined.

In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add the dry ingredients to butter mixture, beating until incorporated. Stir in the oats and raisins.  Form the cookies by dropping heaping 2 tablespoonfuls of the batter onto the prepared baking sheets, 6 cookies per sheet, spacing evenly.

Bake until the cookies are lightly browned, about 11 to 13 minutes. Let them cool for 2 minutes on the baking sheets, then transfer them to wire racks to cool completely.

Spread a small dollop of the fudge on the inside of 6 cookies. Spread a large dollop of the marshmallow creme on the inside of another 6 cookies.  Sandwich the cookies together and transfer to a serving platter.

Lemon Pie Cookies

OK, today is my foodnetwork recipe day.

2 sticks unsalted butter, room temperature

2 cups confectioners' sugar, divided, plus more for garnish

1/2 teaspoon salt

2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)

2 cups unbleached all-purpose flour

4 ounces cream cheese, room temperature

In the bowl of a stand mixer, beat the butter, 1 cup of the sugar and salt
until smooth. Add all of the lemon juice and half of the zest. On a low speed,
add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough
out onto a board and roll it into a log. Cover with plastic wrap and refrigerate
for at least 1 hour and up to 24 hours.

Preheat the oven to 350 degrees F.

Remove log from the refrigerator and cut it into thin 1/4-inch thick discs.
If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2
silicone or parchment lined baking sheets, 1-inch apart, and bake until the
edges are just golden, about 20 minutes. Remove the cookies from the oven and
transfer them to a wire rack to cool completely.

Meanwhile, using stand mixer or hand mixer, mix cream cheese with the
remaining 1 cup confectioners' sugar and remaining half of the lemon zest.

Top half of the cookies with the cream cheese mixture and cover with another
cookie to make a sandwich. Dust the top of the cookie sandwiches with
confectioners' sugar and serve

Marshmallowy" Frosting:

Was watch foodnetwork today and seen this recipe for frosting, well there was a cake she made to go with it but I just want the frosting recipe. :o)

5 tablespoons cool water, plus more for the double boiler

1/4 teaspoon cream of tartar

1 1/3 cups granulated sugar

2 egg whites, room temperature

1 tablespoon light corn syrup

1 teaspoon vanilla extract 

Frosting:

Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan
on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the
simmering water to clean any impurities off the end and to test that the
thermometer works.
In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under
the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white
mixture unattended or stop beating any time during this process.
After about 3 minutes, remove the bowl from the heat, set the beater down and
quickly take the temperature of the egg whites. You want them to reach 140
degrees F. If you measure the temperature before they reach that point,
immediately put the bowl of whites back over the water and resume beating until
they are finished, an additional 2 to 3 minutes.
Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow
the mixture to cool. Frost the cake by, as my father used to say, "glopping" the
frosting all over the top and the sides. Serve
immediately.

A little change.

Well I make a pulled pork a lot and pulled beef but today I opened my freezer and seen two package of chicken and some vanilla beans. I figure there was nothing I could really make for dinner with the vanilla beans but knew what to do with the chicken. I figure I would make pulled chicken. I have to say I think this is so much better, not all that fat and the flavor is really good.

Chicken Asparagus Chowder

Here is the recipe changed up a little as to how I make it. I sometimes add thyme but I like it better without it. I do not measure when I put it together but I always add more chicken, asparagus and potatoes since those are what we like. Also the recipe calls for 5 strips of bacon, I don't know about your family but five strips would be the amount for one person in mine. I just left it for you to add what you want. I sometimes will but the bag from Costco (real bacon bits) not that hard fake stuff. I will admit it is better with bacon you fry yourself. I think the more the better but I love bacon. I also some times just throw the bacon in with the soup before I put it on the table. I know I have the recipe on here someplace with a picture but I cannot find it.

1 broiler/fryer chicken (3 to 3-1/2 pounds)  If I want to save a little time I will use about 5 chicken breast

5-1/2 quarts water

4 teaspoons chicken bouillon granules

bacon strips, diced

3 medium carrots, chopped

2 medium onion, chopped

1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces

3 cups cubed peeled potatoes

1 tablespoon salt

1-1/2 teaspoons dried thyme

1/2 teaspoon pepper
1/2 cup all-purpose flour

1-1/2 cups heavy whipping cream 

Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. 16-18 servings

Salted Toffee Blondies

I have not made these before but they look so good I wanted to share them with you.

http://restlesschipotle.com/index.php/2011/01/06/salted-toffee-pecan-blondies/

Creme Brulee Cheesecake Bars

Check out Bettycrocker.com for more recipes like this one.1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix1 (4 serving size) package French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs, plus
3 egg yolks
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
          
1 Mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg in bowl, until soft dough forms. Press dough in bottom of greased (bottom and sides) of 13x9-inch pan.               
2. Beat cream cheese, sour cream and sugar in bowl until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.               

3. Bake at 350 degrees F for 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Store covered in refrigerator. 

Sonic Onion Rings Recipe

Check out  http://www.copykat.com/2009/11/28/taco-bell-taco/ for more of these great recipes.

 

You can make this wonderful fast food treat, you don’t have to be too exact
in measuring anything out.  This can be a messy process, and I really suggest
trying to use one hand for dry ingredients, an another for once you begin to dip
the onion rings into the milk.  It will go easier this way.  I would suggest
making a really large batch of these up at one time, and inviting over a lot of
people.  These are messy, but they taste so good.

Sliced and separated Spanish onions
Pan or bowl of water
Pan or bowl of
all purpose flour
Pan or bowl of melted vanilla ice milk
Pan or bowl of
ground corn meal
Cookie sheet for air drying
Place above items on counter in order listed. Dip onion in water, then flour
(shake off excess), dip in melted ice milk, then corn meal. Gently shake off
excess and place on cookie sheet to air dry for at least 20 minutes.
Fry
until browned.
Sifting the flour and corn meal once in a while keeps lumps out and makes it
easier to coat the rings When placing on cookie sheets to save room, lean on top
of each other to allow entire ring to dry

Tacos

Check out http://www.copykat.com/2009/11/28/taco-bell-taco/ for more great recipes.
1/3 lbs lean ground chuck
1 1/2 tablespoons masa corn flour
4 1/2
teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic
powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon
cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon instant
minced onion
1/2 teaspoon beef bouillon
 Taco Ingredients
12 taco shells
1 C. shredded Cheddar Cheese
1/2 head Shredded
lettuce
2 Roma tomatoes, diced
Cooked Meat Mixture
Meat Directions
Mix together all ingredient except the meat. Stir the spice mixture well
making sure that all spices have been blended well. Crumble ground beef and
brown stirring well. Remove from heat, rinse with hot water and drain water and
grease from beef.  Return beef to the pan and add spice mix.  Add 3/4 – 1 cup
water to ground beef and seasoning and simmer on medium low temperature for 20
minutes. Simmer until most of moisture has cooked away. Remove from heat when
moisture in meat as dissipated but meat is not dry

Alice Spring Chicken

Check out http://www.copykat.com/2009/11/28/taco-bell-taco/ for more great recipes.
Chicken Breast 1/2" thick (maybe frozen)
Chicken Breast should be skinless
and boneless
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried
Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In
Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for
Garnish
Rub chicken breast with Seasonal All and set aside to marinated for 1 hr.
While the breast is marinating fry bacon crisp and drain. Shred cheese and set
aside.
Gather all other items together and make ready for the preparation.
Take chicken from marinate and saute on medium heat in pan with just enough
oil to prevent sticking. Cook on both sides until a slight golden color and
cooked in the middle but not dry. Remove from pan.
Spread chicken breast
with honey mustard, cover with a layer of mushrooms, three slices of bacon and
then sprinkle with shredded Colby/jack cheese, chicken should be covered with
shredded cheese. Pop in heated oven at 350 degree’s or a micro just until the
cheese melts. Sprinkle with parsley and extra honey mustard may be served on the
side.
Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C.
Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely
until smooth and free from lumps. The corn syrup may be adjusted depended on how
sharp the mustard might be or to your taste.

Chicken and Gnocchi Soup

Yield: 8 servings.

1 cup chicken breasts, cooked and diced (you can use a

rotisserie chicken)

4 tablespoons butter

4 tablespoons flour

1 quart

half and half

1 14 ounce can chicken broth

1/2 cup celery, finely

diced

2 garlic cloves, minced

1 cup carrots, finely shredded

1 cup

onion, finely diced

1 cup fresh spinach, coarsely chopped

1 tablespoon

extra virgin oil

1/2 teaspoon thyme

1/2 teaspoon parsley

Freshly grated parmesan cheese –

optional

1 pound potato gnocchi – can buy this in the gourmet section of many

supermarkets

Sauté the onion, celery, and garlic in the butter and olive oil,

over medium heat when the onion becomes translucent, add the flour, and make a

roux, let the butter and flour mixture cook for about a minute before adding 1

quart of half and half.


Cook gnocchi according to package directions.


Into the roux add in the carrots and chicken. Once the mixture becomes thick

add the chicken broth. Once the mixture thickens again, add the cooked gnocchi,

spinach, and seasonings, simmer until soup is heated through.


Comments about this recipe:  You can add more chicken if you like.  While you

could use left over cooked chicken breasts, I really think using the rotisserie

chicken that are found in many grocery stores is the best way to get the optimal

flavor of this soup.  If you want to make the soup lower calorie you can use

milk instead of half and half.  Half and Half, does taste better, and it also

reheats better than milk does.

Nine Layer Dip

 

2 strips lean bacon

1 16 0z Can Refried Beans Plain

1/2 C. Sour

Cream

1/2 tsp. Taco Seasoning

3/4 C. Shredded Cheddar Cheese

3/4 C.

Guacamole (Frozen or Prepared is Fine)

1/3 C. Diced Tomatoes (about 1 Romano

Tomato)

1 Tbsp. Fresh Cilantro Chopped Finely

2 Tbsp. Sliced Black

Olives

2 Tbsp. Finely Sliced Green Onions


Fry diced bacon until done, add refried beans and cook slowly and stirrer

frequently until the bacon and bacon drippings are mixed through about 15

minutes, remove from heat. Mix taco seasoning with sour cream and set

aside.

To built 9 layer dip place ingredients in this order.

Place refried

beans on serving platter spread out to 1 – 1 1/2 inches thick.

1/2 C.

shredded cheese

1/2 C. prepared sour cream

3/4 C. guacamole

diced

tomatoes

diced cilantro

black olives

sliced green onion

1/4 C.

cheese for garnish


Serve with crisp corn chips and a very cold beverage of choice. Makes a great

snack or light lunch.

Sweet and Sour chicken

• 2/3 cup soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1/4 cup flour, plus seasoned flour for dredging
• 1/4 cup cornstarch
• 1 pound chicken, cut into 1-inch cubes
• Kosher salt and pepper
• Vegetable oil, for frying
• 1 cup ketchup
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1 ounce honey
• 1 tablespoon vegetable oil
• 1/2 tablespoon sesame oil
• 1/3 cup large diced Vidalia onion
• 1/3 cup large diced celery
• 1/3 cup carrots sliced 1/4-inch thick, on a bias
• 1/3 cup large diced red bell pepper
• 1/3 cup large diced green bell pepper
• 1 cup fresh pineapple, cut into 1-inch
  cubes

Directions

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and

cornstarch. Season the chicken generously with salt and pepper. Place the pork in

the bowl and toss to cover. Marinate in the refrigerator

overnight.




Drain off any excess marinade and dredge the pork

in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of

oil to 350 degrees F. Fry the chicken in batches, until golden brown. Drain on

paper towels. Reserve on a warm plate.




In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to

blend.




In a small roasting pan heat the canola and sesame oils. Place the chicken and

vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the

chicken is tender.

Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes

I seen this recipe at http://en.petitchef.com/recipes/polenta-pizza-fid-430502 and thought it looked really good, can't wait to make it and then I will post some pictures.


Makes 4 generous main dishes or 36 appetizer servings

2 tablespoons extra virgin olive oil, more for pan
½ cup whole milk
2½
cups water
Salt
1 cup coarse cornmeal
Freshly ground black pepper
5
strips of bacon, cooked crisp and crumbled
10 ounces cremini mushrooms,
chopped
2 cups baby spinach
1 roma tomato, sliced
1 cup shredded
fontina cheese

1. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium
saucepan over medium-high heat, combine milk, water and a large pinch of salt.
Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady
stream, whisking all the while to prevent lumps from forming. Turn heat to low
and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture
becomes too thick, whisk in a bit more water; you want a consistency approaching
thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto
prepared pan, working quickly so polenta does not stiffen; spread it evenly to a
thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking
sheet with plastic wrap and put it in refrigerator until it is firm, an hour or
more (you can refrigerate polenta overnight if you prefer).

3. Heat oven to 450 degrees F. Put polenta in oven and bake for 25 to 30
minutes, or until it begins to brown and crisp on edges. Meanwhile, put one
tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook,
stirring occasionally, until they have released all of their moisture, about 5
minutes. Use a slotted spoon to take the mushrooms out of pan; set aside. Add
spinach to skillet and sauté until it releases its water and pan becomes dry;
sprinkle with salt and pepper.

4. Take polenta out of oven, sprinkle with fontina cheese, then spread
spinach evenly on top of cheese and top with mushrooms, bacon and sliced tomato.
Put pizza back in oven for two minutes, or until cheese begins to melt and the
toppings are warmed through. Cut into slices and serve hot or at room
temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if
desired.

Hummus

3 tablespoons lemon juice
¼ cup water
6 tablespoons tahini
2
tablespoons olive oil, plus extra for drizzling
1 can chickpeas, drained and
rinsed
2 cloves garlic, crushed or minced
½ teaspoon salt (I prefer
kosher)
¼ teaspoon ground cumin
Parsley for garnish

1. Combine water and lemon juice in a measuring cup.

2. Whisk together the tahini and olive oil in a small bowl or large measuring
cup.

3. Set aside 2 tablespoons chickpeas for garnish.

4. Process remaining chickpeas, garlic, salt and cumin in a food processor
until almost fully ground, about 15 seconds. Scrape down bowl with rubber
spatula.

5. With machine running, add lemon juice/water mixture in a steady stream
through the feed tube. Scrape down bowl and continue to process for 1
minute.

6. With machine running, add the tahini/oil mixture in a steady stream
through the feed tube, and continue to process until the hummus is smooth and
creamy, about 15 seconds, scraping down the bowl as needed.

7. Transfer the hummus to a bowl, cover with plastic wrap, and let sit for at
least 30 minutes.

8. When ready to serve, sprinkle with the reserved chickpeas, parsley, and
drizzle with olive oil.

Serving: Serve hummus with
your favorite vegetables, pita chips, naan, or anything you prefer!

Storing: Hummus should be
stored in an airtight container in the refrigerator for up to 1
week.

Deep Fried Onion and dipping sauce

 

Dipping Sauce

1/2 c. mayonnaise
2 tsp. ketchup
2 Tbsp. horseradish (little
less)
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp.
dried oregano
dash ground pepper
dash cayenne pepper

Combine all ingredients and mix well. Cover and place in the refrigerator for
at least 30 minutes before serving.

• 1 Vidalia onion, skin removed
• 2 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cumin
• Peanut oil, for frying
• Creamy dill dipping sauce, recipe follows

 

Heat oil in a deep-fryer to 350 degrees F.

Whisk together the egg and the milk in a medium sized bowl.

In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.

Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice
the onion in half, about 3/4-of the way down without slicing all the way
through. Slice into quarters, then into 1/8s. Repeat this until you have cut the
onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture.
Then coat it liberally with the dry ingredients. Separate the "petals" and
sprinkle the dry coating between them.

Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove
to a paper towel lined sheet tray and season with salt and pepper.

Pasta Chicken Cheese Casserole

1-1/2 cups uncooked medium shell pasta

2 tablespoons all-purpose flour

1/4 cup water

1-1/4 cups chicken broth

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup VELVEETA Pasteurized Prepared Cheese Product diced

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon paprika

1-1/2 cups cubed cooked chicken breast

3 tablespoons dry bread crumbs

1 tablespoon butter, melted

 

Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
   Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 5 minutes or until cheese is melted.
   Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2 qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 2-4 servings.

Baked Spaghetti

 

1 cup chopped onion

1 cup chopped green pepper

1 tablespoon butter

1 can (28 ounces) Hunt’s® Original Diced Tomatoes, undrained

1 can (4 ounces) mushroom stems and pieces, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

2 teaspoons dried oregano

1 pound ground beef, browned and drained, optional

12 ounces spaghetti, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/4 cup water

1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.
   Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.

Sausage and Rice Casserole

I use to make this when my kids were little, they loved it. I have been thinking about my kids a lot when they were little this past few weeks and so a lot of the recipes I use to make keep popping up in my mind.

 

16 fresh pork sausage links (about 1 pound)

1/2 medium green pepper, chopped

1/2 medium sweet red pepper, chopped

1 tablespoon canola oil

3 cups cooked long grain rice

4 to 5 medium tomatoes, peeled and chopped

1 package (10 ounces) frozen corn, thawed

1 cup (4 ounces) shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon dried basil

1 cup soft bread crumbs

2 tablespoons butter, melted

Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
  In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Davis Lewis Orchards Beet Chips

This was at the bottom of the bag, it was an after thought to take a picture.

 

I was at Safeway today and came across these beet chips. I added them to my basket not 100% sure

if I would get them or not. I am so glad I did, I loved them. I just wished they were not made with oil. I had David try them and he loved them, even my husband thought they were good but since they were high in carbs he did not eat very many. My son Jacob would not even try them and Danny did not much care for them.  If you like beets you will love these, even if you you don't like beets you will like them. My husband and son do not like beets and these were a huge hit.

Butterscotch Pecan Cookie Mix in a Jar

Butterscotch Pecan Cookie Mix in a Jar
1 1/4 cups - all-purpose flour
1/2 teaspoon - baking soda
1/2 teaspoon - salt
3/4 cup - firmly packed Light Brown Sugar
1 cup - butterscotch chips
3/4 cup - chopped pecans
Combine flour, baking soda and salt in a small bowl. Spoon into 1 quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.
Attach these instructions to the jar:
In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg and 1/2 teaspoon vanilla until combined.
Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake at 375°F for 9-11 minutes or until lightly browned.
Makes about 3 dozen cookies
http://www.dominosugar.com/Recipe.aspx?id=586

Cranberry Loaf

1/3 cup packed brown sugar

3 tablespoons all-purpose flour

2 tablespoons cold butter or margarine

3/4 cup finely chopped pecans

BREAD:

2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 egg

3/4 cup orange juice

3 tablespoons butter or margarine, melted

2 tablespoons grated orange peel

1 cup fresh or frozen cranberries

1/2 cup golden raisins

 

In a bowl, combine brown sugar and flour.  Cut in butter until crumbly.  Stir in pecans; set aside.               

1. In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt.  In another bowl, beat the egg, orange juice, butter and orange peel.  Stir into dry ingredients just until moistened.  Fold in cranberries and raisins.  Transfer half of the batter to a greased 9-in. x 5-in. x 3-in. loaf pan.  Sprinkle with half of the streusel; repeat layers.  Bake at 350 degrees F for 65-70 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.               

Red Velvet Cheesecake

Red Velvet Crust
2 cups chocolate graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted

Red Velevet Filling
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs, beaten slightly
3 Tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 Tablespoon vanilla extract
1 teaspoon white vinegar
2 (1 ounce) bottles red food coloring
Topping
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Strawberries for garnish


1. Mix together chocolate graham cracker crumbs and brown sugar. Add melted butter and mix well.
2. Press mixture into bottom and up sides of 9-inch spring-form pan. Bake in 350 degree F oven for 10 minutes; cool slightly.
3. In a large bowl combine cream cheese and sugar and beat with a mixer until combined.
4. Add eggs, one at a time, beating well after each addition.
5. Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.
6. Pour batter into prepared crust and bake at 325 degrees F for 1 hour and 15 minutes or until cheesecake looks almost set. Remove cheesecake from oven and cool in pan. Cover and chill in refrigerator overnight (in pan).
7. To make the topping: Beat the cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring-form pan and garnish if desired with fresh strawberries.
I was going to make this for Christmas but never got around to it. SO I think I will make it for Valentine's Day. Check out http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001023804 for more recipes.

 

Jalapeno Scones

JALAPENO-CHEDDAR SCONES: from Smith Bites

 2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons (1 stick or 4 ounces) cold butter, diced

1/2 cup heavy cream

3 eggs, divided

1/4 pound sharp Cheddar cheese, diced (I used 3 ounces sharp cheddar AND 1 ounce pepper jack cheese + ONE jalapeno pepper)2 small jalapeños pepper, minced OR omit the jalapenos altogether and just use all pepper jack cheese (which I have done as well) 

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour (from the original 2 cups listed above). Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized. (I tossed the dry ingredients in my food processor, pulsed a couple times to blend and then added the diced butter; pulse, pulse, pulse until the mixture resembles small peas – DON’T OVERMIX or the dough becomes tough!  I transferred the flour/butter mixture to another bowl and proceeded with the recipe.)Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.SMITH BITES NOTE: When I make these for Thanksgiving, I use a smaller biscuit cutter (approx 1-1/2 to 2-inch size) which my family appreciates because there’s always so much to enjoy – you want a little taste of everything!

Dried Cranberries and Walnuts Spinach Salad with Pomegranate Vinaigrette.

Trying to boost your antioxidants? Here's a healthy fall salad full of goodness!


1/2 cup pomegranate juice2
 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh flaxseed oil2
 teaspoons Dijon mustard
2 teaspoons honey or agave syrup
Salt and freshly ground black pepper, to taste
6 - 8 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces

In a shaker container with lid, combine pomegranate juice, vinegar, oils, and mustard and honey. Replace top on shaker and shake vigorously until dressing is combined well and slightly thickened. Season to taste, with salt and pepper.Place spinach leaves in a large salad or mixing bowl. Add dried cranberries and walnuts. Drizzle vinaigrette over spinach and toss lightly.YIELD: 4-6 servings

Banana Bread

1/4 cup white sugar1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
            
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.       
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts.  Divide into prepared pans.              

 Bake for 1 hour, until a toothpick inserted in center comes out clean. 

Fruit Cake

Sorry it has been a while since I posted recipes here. My blog is a pain, I cannot upload photos for some reason and for the past week I have not even been able to post recipes. So I have have been posting them on my Facebook "April's Home Cooking page" So I will post as long as I can and maybe one day soon I can post pictures again.

2 cups butter
4 cups confectioners' sugar
8 eggs, separated
2 ounces candied citron peel
2 ounces candied orange peel
1 cup dried currants
1 1/2 cups candied pineapple chunks
3 cups golden raisins
1 1/2 cups candied cherries
4 cups pecans, chopped
3 cups sifted all-purpose flour
1/2 cup orange juice
            

Chop pineapple, raisins, and cherries.  Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight.      
Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven.  Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper. 
In a large bowl, cream butter and confectioner's sugar.  Stir in beaten egg yolks.  Stir in fruit, juice, and nuts.  Mix in sifted flour.              
In a clean bowl, beat the egg whites to peaks.  Fold into batter.  Fill pans 2/3 full.              
Bake for 2 to 2 1/2 hours until golden brown or until toothpick comes out clean when inserted.              

Pumpkin Spice Coffee

1 level tablespoon pumpkin puree
1 cup milk (whole if you dare!)
1/2 tablespoon light brown sugar (packed and leveled)
1/4 tsp cinnamon
1/8 tsp nutmeg (+ a pinch for dusting later)
1/8 tsp ground cloves
1/2 tsp pure vanilla extract
2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
You can also use a shot or two of espresso instead of coffee.
4 tablespoons Coffee mate creamer
4 to 8 teaspoons of granulated sugar
Whipped cream
Begin brewing coffee. In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat. For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffee mate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.
Makes- 2 servings.

Coach's Oatmeal

For some reason I can no longer get photos to upload on my blog. It was fine until they updated the blog. Anyhow if you would like to see photos go to April's homecooking on Facebook.I won a few packages of Coaches oatmeal and figured I would try them this morning for breakfast. I will admit I am not a huge oatmeal person, I hated it growing up. But my eleven year old loves oatmeal so I make it a few times a month, I am trying to make it a lot more since it is so good for you.Well back to coaches Oatmeal. it was really, really good. When I make pumpkin Oatmeal with other brands it can get a little slimy, it was not that way at all with the Coaches.  I hope they sell it in stores out here otherwise I am going to have to hunt it down on line.
Here is the recipe that came with it.
1/4 cup Coaches Oatmeal
1/2 banana
1/4 cup pure pumpkin
 spices amount to your liking
cinnamon
nutmeg
ground cloves
allspice
ginger
Cook oats and banana as directed. Once oatmeal is cooked add remaining ingredients and mix well.
Top with your favorite toppings. I add brown sugar splenda (I mix it in with the spices) I also like dried cranberries and pecans. If I had banana chips I would add those also.

Baked Stuff Pears

4 medium ripe pears
2 tablespoons lemon juice

1/3 cup coarsely chopped walnuts

1/4 cup golden raisins

2 teaspoons brown sugar spleanda

1 teaspoon grated lemon peel

1/8 teaspoon ground cinnamon

1 tablespoon butter

2/3 cup apple juice

          Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.               

1.  In a bowl, combine the walnuts, raisins,  brown sugar splenda, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.               

Fryer Give away

I have seen this fryer in Costco and tried to talk my husband into buying it for me. But that did not play out as well as I had wished. So maybe I will win it with this contest. I was even trying to tell him all the different things I could make in it...but that did not work either. :o)

So why not head on over for your chance to win, it would be nice if I won it but I would be just as excited if one of my readers won! If you do come back and let me know. Good Luck!

www.mommykatie.com/2010/11home-for-holidays-butterball-turkey.html

Puff Pastry

1 1/3 cups bread flour.
3/4 cup pastry flour
3 cubes (1 1/2 cups) + 1 T cold unsalted butter cut into tablespoon size pieces
3/4 t salt
4 oz (1/2 cups) ice water
Place flours and salt into a medium size mixing bowl and stir together.
Cut in cold butter with a dough scraper, once butter is cut into marble size pieces, mix with one hand until the mixture resembles, marbles, peas and some cornmeal.
Add ice water and mix with the dough scraper, until the mixture holds together.
Scrape dough onto table top and roll into a 6x18" rectangle. Use bread flour to roll out the dough and brush excess flour off before every turn.
apply even pressure when rolling out. Do four book turns, Rest dough 45 minutes, or freeze if making ahead.
Complete 2 more book turns before cutting desired shapes.
Pastry flour is 2/3 cups flor plus 1 cup cake flour.