Continuing my pumpkin kick, I am making these today. I found the recipe at this fun site.
Pumpkin Oatmeal Cookies
2 c flour
1 1/2 cups oats
1 tsp soda
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp Kosher salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 cup white chocolate chips
1 cup dried cherries, cut into chunks (or any dried fruit you want - I'm using cranberries)
Preheat oven to 350. Line baking sheets with parchment paper.
Combine flour, oats, soda, cinnamon, pumpkin pie spice, and salt. Set aside.
Beat butter, brown sugar, and sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla. Mix well.
Fold in chips and fruit.
Drop on baking sheet. Bake for 12-14 minutes until light brown.
Cool for 2 minutes on sheet and transfer to cooling racks.
***You can make this all sorts of ways- with different nuts, chocolates, and fruits!!!
Thursday, October 27, 2011
Miss Norma's Stew
I didn't know Miss Norma. She went to a church that my uncle pastored. Now, she is with her Savior! What I do know about Miss Norma, is that she blessed our family with the best stew recipe! I'm not a big bean eater (at all), but I don't seem to mind them in this stew. The flavor is rich, and gets better after cooking all day!
Miss Norma's Stew
1 lb ground beef
1 medium onion, chopped
Potatoes, diced (I use 2 good sized ones)
Carrots, diced (Don't always use them)
1 can corn, drained
1 can peas, drained (Don't always use them)
1 can white or green beans, drained (I usually do green, white, and kidney!)
1 can diced tomatoes
1 Tbsp brown sugar
Dash of Worchestershire sauce
2 Beef Bouillon cubes
Salt and pepper to taste
Ground beef and onion, drain. Add to large stock pot with 4 cups water (I also add a large can of crushed tomatoes). Add potatoes and carrots- cook until tender. Add veggies and cook until thoroughly heated. Add seasonings.
***I do this all at once and let it cook all day on low. And, of course, we eat it with cornbread!
Miss Norma's Stew
1 lb ground beef
1 medium onion, chopped
Potatoes, diced (I use 2 good sized ones)
Carrots, diced (Don't always use them)
1 can corn, drained
1 can peas, drained (Don't always use them)
1 can white or green beans, drained (I usually do green, white, and kidney!)
1 can diced tomatoes
1 Tbsp brown sugar
Dash of Worchestershire sauce
2 Beef Bouillon cubes
Salt and pepper to taste
Ground beef and onion, drain. Add to large stock pot with 4 cups water (I also add a large can of crushed tomatoes). Add potatoes and carrots- cook until tender. Add veggies and cook until thoroughly heated. Add seasonings.
***I do this all at once and let it cook all day on low. And, of course, we eat it with cornbread!
Wednesday, October 26, 2011
Pumpkin Pancakes with Hot Cider Syrup
Fall weather and Pinterest has had my wheels spinning about new recipes to try! I stocked up on pumpkin while at the store on Monday and have been ready to bake! This recipe is from allrecipes.com. The pancakes are very good- not fancy, but good for pepping up a regular meal. The winner is the syrup. It doesn't take a lot of work, but it does need to cook for 30 minutes and then cool for 30 minutes. Just something to think about while you plan. I did dishes while it bubbled to glorious yumminess! Everyone ate these up! We had them for dinner with a side of breakfast casserole. Let me know if you try these!
Hot Cider Syrup
3/4 cup apple cider or apple juice (I made cider with an instant mix)
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp butter or margarine
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg
In a saucepan, combine all ingredients. Bring to a boil at medium heat. Reduce heat to low and continue to simmer (uncovered) for 25 - 30 minutes. Stir occasionally. Let cool for 30 minutes (syrup will thicken).
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar (I doubled this!)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 Tbsp vegetable oil
Combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened.
In a mixing bowl, beat the egg whites until soft peaks form. Fold into batter.
Get your griddle nice and hot and make the pancakes like you normally do! (My version of the directions!)
Serve warm with butter and Hot Cider Syrup!!!!! Thank the Lord for the ability to taste the wonders he has created!
Hot Cider Syrup
3/4 cup apple cider or apple juice (I made cider with an instant mix)
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp butter or margarine
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg
In a saucepan, combine all ingredients. Bring to a boil at medium heat. Reduce heat to low and continue to simmer (uncovered) for 25 - 30 minutes. Stir occasionally. Let cool for 30 minutes (syrup will thicken).
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar (I doubled this!)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 Tbsp vegetable oil
Combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened.
In a mixing bowl, beat the egg whites until soft peaks form. Fold into batter.
Get your griddle nice and hot and make the pancakes like you normally do! (My version of the directions!)
Serve warm with butter and Hot Cider Syrup!!!!! Thank the Lord for the ability to taste the wonders he has created!
Tuesday, July 12, 2011
Beefy Pizza Casserole
I can honestly say that I have had this recipe on hand from a 2005 Southern Living! Seriously! But, only first made it last night! 6 years later! It was very tasty. Chris and the kids ate it up! It's a great one-dish dinner or to take to share with another family. Lots of "making it your own" options too.
Beefy Pizza Casserole
2 pounds ground beef
2 med onions, chopped
1/2 c chopped green bell pepper
4 tsp Italian seasoning, divided
1/4 c flour
1 26-oz jar tomato-and-basil pasta sauce
2 c shredded mozzarella cheese, divided
1 13.6-oz can refrigerated pizza crust
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese
Cook first 3 ingredients and 3 tsp Italian seasoning in a large skillet. Drain well and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly.
Spoon mixture into lightly greased 13x9 casserole dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle with remaining mozzarella cheese, Parmesan cheese, and Italian seasoning.
Bake at 425 for 15 to 20 minutes.
***I added Pepperoni to the top of the meat mixture. Chris would have me use more and add other pizza toppings to the mixture (Canadian bacon, sausage, and other veggies too).
Beefy Pizza Casserole
2 pounds ground beef
2 med onions, chopped
1/2 c chopped green bell pepper
4 tsp Italian seasoning, divided
1/4 c flour
1 26-oz jar tomato-and-basil pasta sauce
2 c shredded mozzarella cheese, divided
1 13.6-oz can refrigerated pizza crust
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese
Cook first 3 ingredients and 3 tsp Italian seasoning in a large skillet. Drain well and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly.
Spoon mixture into lightly greased 13x9 casserole dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle with remaining mozzarella cheese, Parmesan cheese, and Italian seasoning.
Bake at 425 for 15 to 20 minutes.
***I added Pepperoni to the top of the meat mixture. Chris would have me use more and add other pizza toppings to the mixture (Canadian bacon, sausage, and other veggies too).
Thursday, June 2, 2011
Pineapple Carrot Muffins
When I was pregnant with Caleb I had a hankering for these muffins! Although I'd never had them before, the combination sounded wonderful. So, I did one of my favorite activities of all time...recipe hunt! This recipe will not disappoint! I took them to church one Sunday and they got rave reviews!
Pineapple Carrot Muffins
1 c sugar
2/3 c oil
2 eggs
1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 c carrots, grated
1 c crushed pineapple
Mix in order given and bake at 350 for 20 - 25 minutes.
So simple and so yummy!!!
Pineapple Carrot Muffins
1 c sugar
2/3 c oil
2 eggs
1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 c carrots, grated
1 c crushed pineapple
Mix in order given and bake at 350 for 20 - 25 minutes.
So simple and so yummy!!!
Friday, May 20, 2011
Almond Crusted Tilapia with Lemon Butter Sauce
I made this for Mother's Day and it.is.fantastic! Definitely savory enough and different enough for a special occasion! I used tilapia, but any white fresh fish would work well. The sauce is worth the work! The recipe serves 2 and is from Bahama Breeze restaurant.
Almond Crusted Tilapia
2 Tbsp olive oil
4 tilapia filets
salt and pepper to taste
1/2 cup Almond Crust (recipe below)
1/2 cup Lemon Butter Sauce (recipe below)
Lightly season the filets on both sides with olive oil, salt, and pepper. Bake at 425 for 10 minutes. Top filets with Almond Crust and continue baking for an additional 7-10 minutes. Transfer filets to warm serving plate and top with hot lemon butter sauce.
Almond Crust
1 slice of fresh white bread
1/4 cup honey roasted sliced almonds (I used regular)
2 Tbsp butter, melted
1 tsp lemon juice
1 tsp chopped fresh parsley
Place slive of bread into a food processor or blender and pulse to make course bread crumbs. Measure out 1/4 cup of bread crumbs. Place all the ingredients in a small mixing bowl and mix to evenly combine. {This almost has a stuffing consistency and will need to be spooned and pressed onto the filets.}
Lemon Butter Sauce
1 Tbsp olive oil
1 tsp chopped garlic
2 Tbsp white wine
1/2 tsp Thyme
1 cup heavy cream
3 threads Saffron (super expensive! I did not use)
1 Tbsp lemon juice
2 Tbsp butter cubes, cold
salt and white pepper to taste
1 tsp cornstarch
1 tsp cold water
Add the oil to a heated small sauce pan. Add the garlic and saute for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a find mesh strainer and serve hot. {This is a most fantastic sauce! Totally makes the dish!}
Almond Crusted Tilapia
2 Tbsp olive oil
4 tilapia filets
salt and pepper to taste
1/2 cup Almond Crust (recipe below)
1/2 cup Lemon Butter Sauce (recipe below)
Lightly season the filets on both sides with olive oil, salt, and pepper. Bake at 425 for 10 minutes. Top filets with Almond Crust and continue baking for an additional 7-10 minutes. Transfer filets to warm serving plate and top with hot lemon butter sauce.
Almond Crust
1 slice of fresh white bread
1/4 cup honey roasted sliced almonds (I used regular)
2 Tbsp butter, melted
1 tsp lemon juice
1 tsp chopped fresh parsley
Place slive of bread into a food processor or blender and pulse to make course bread crumbs. Measure out 1/4 cup of bread crumbs. Place all the ingredients in a small mixing bowl and mix to evenly combine. {This almost has a stuffing consistency and will need to be spooned and pressed onto the filets.}
Lemon Butter Sauce
1 Tbsp olive oil
1 tsp chopped garlic
2 Tbsp white wine
1/2 tsp Thyme
1 cup heavy cream
3 threads Saffron (super expensive! I did not use)
1 Tbsp lemon juice
2 Tbsp butter cubes, cold
salt and white pepper to taste
1 tsp cornstarch
1 tsp cold water
Add the oil to a heated small sauce pan. Add the garlic and saute for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a find mesh strainer and serve hot. {This is a most fantastic sauce! Totally makes the dish!}
Green Bean Bundles
I get rave reviews each time I make these! Plus, they are really pretty in a nice serving dish! Oh, and every hostesses favorite - you can make them ahead of time!
Green Bean Bundles
4 cans whole green beans
bacon strips cut in half
1 stick butter
1 cup brown sugar
1 tsp garlic salt
Wrap about 12 green beans (or the diameter of a quarter) with half a slice of bacon. Place in a greased 13x9 dish. Repeat until all beans are done.
Melt butter. Add brown sugar and garlic salt. Mix together and pour over bundles.
Bake at 350 for 30 minutes. Broil for 4-5 minutes.
Green Bean Bundles
4 cans whole green beans
bacon strips cut in half
1 stick butter
1 cup brown sugar
1 tsp garlic salt
Wrap about 12 green beans (or the diameter of a quarter) with half a slice of bacon. Place in a greased 13x9 dish. Repeat until all beans are done.
Melt butter. Add brown sugar and garlic salt. Mix together and pour over bundles.
Bake at 350 for 30 minutes. Broil for 4-5 minutes.
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