Mom's Yams & Apples

Boil 4-5 peeled yams for 20 minutes. Cool, then slice. Peel 4-5 apples and slice. In a buttered casserole dish alternate starting with apples and ending with yams (or just mix together).
Meanwhile, make sauce...

Sauce:
2 c. water
3-4 Tbs. cornstarch
1 c. sugar
1 stick butter (8 Tbs)
1 tsp. salt

 Cook sauce over medium heat until thick and clear.
Pour over yams and apples and bake at 350 degrees for 1 to 1 1/2 hours.

Cranberry Fluff

This is one of my favorite Thanksgiving side dishes! 

Ingredients:

1 lb. cranberries

1 pt. whipping cream
1 c. sugar

2 (20 oz.) cans crushed pineapple, drained

1 pkg. mini marshmallows 

Directions: 

Place cranberries in blender or food processor until chopped. Pour on 1 heaping cup of sugar and refrigerate at least 2 hours... Whip 1 pt. whipping cream. Fold in pineapple, marshmallows and cranberry mixture. Refrigerate overnight. 

Broccoli Parmesan

This is a favorite Thanksgiving side with the Whitmores.

About 1 pound broccoli florets

1/4 c. chopped onion

2 Tbs. butter

1 can Cream of Chicken soup

2/3 c. milk

1/3 c. grated parmesan

Steam broccoli and then spread evenly in a casserole dish. Saute onion in butter in a small sauce pan. Add remaining ingredients and heat just until warm. Pour over broccoli and then bake for 10-15 min at 350 degrees or until sauce in bubbly and browned.

Green Bean Casserole

With Thanksgiving coming up this week we thought we would post a few of our favorite turkey day recipes (we are celebrating early so we will try to post our favorites before Thursday). This is a traditional green bean casserole recipe but I add some diced roasted red peppers which I think gives it a great flavor (and makes it more colorful too)  

1 can (10 3/4 oz) C Cream of Mushroom Soup 

1/2 cup milk

1 teaspoon soy sauce

dash ground black pepper

4 cups cooked cut green beans (canned or fresh) 

1/4 c. chopped red pepper 

1 1/3 cups French's French Fried Onions

In small pan saute red pepper pieces in a little olive oil (app. 1 tsp) until slightly tender. Combine soup. soy sauce, pepper, beans, red peppers, and 2/3 c. of the onions in a 9x13 casserole dish. Bake at 350 for 25 minutes. Sprinkle with remaining onions and bake for 5 minutes or until onions are slightly brown. 

Whole Wheat Pancakes

This is another of my favorites from childhood. Fluffy egg whites give these pancakes a lightness which is not usually found in wheat pancakes...

Beat until stiff peaks form:

           3 egg whites

Combine in a measuring cup, then set aside:

          1 1/2 cups milk

          3 egg yolks

Combine in a medium bowl:

          1 1/2 cups whole wheat flour, unsifted

          1 1/2 Tbs. sugar

          1 1/2 Tbs. baking powder

          1/2 tsp. salt

Pour milk and egg yolk mixture into flour mixture and mix well. Fold beaten egg whites gently into batter. Cook pancakes on griddle or large pan coated with cooking spray. These cook a little slower than regular pancakes. Flip when bubbles form around the edges. Serves 5.

Ham & Cheese Noodle Bake

This is one of my Mom's classics. I could probably make this in my sleep! 
My kids {and husband} request this often...

            8 oz. wide egg noodles, cooked and drained
            1/2 cup onion, chopped 

            1/2 cup green pepper, chopped (I also like red or yellow peppers)

            1 can condensed Cream of Mushroom soup

            1 cup sour cream (I use Light)

            2 cups Swiss cheese, shredded

            2 cups ham, diced

Preheat oven to 350° F. Cook and drain noodles. Sauté onion and green pepper in a small saucepan with a little olive oil for 3-4 minutes. Mix sour cream, soup and 1 1/2 cups cheese in a large bowl. Add onion and green pepper, noodles and ham and mix well. Pour into a lightly greased casserole dish and bake for 30 minutes. Sprinkle with remaining cheese and serve. Serves 6-8.

Tomato Basil Chicken & Artichoke Pasta

Ingredients:

4-6 chicken breasts (cut into bite size pieces)
1 can artichoke hearts, quartered
2 cans petite diced tomatoes
1 small onion, chopped
2-3 cloves minced garlic
1/2 c. heavy cream
1/2 c. chopped fresh basil  (dried works in a pinch)
1 tsp. salt
1/4 tsp pepper
1/2 tsp.  red pepper flakes (optional)
3 Tbs. butter
parmesan cheese

Directions: 
In large saucepan melt 2 Tbs. butter and add chicken pieces. Cook on medium-high heat, turning once, until center is no longer pink (may need to cook in batches if your pan isn't large enough) Place cooked chicken in a 9x13 casserole dish and top with artichoke hearts.

In same saucepan saute onion and garlic in 1 Tbs butter until soft. Add diced tomatoes and simmer 5 minutes. Add heavy cream and cook until slightly thick. Stir in basil, salt & pepper and remove from heat.

 Pour sauce over chicken and bake at 350 for 15-20 minutes. Serve over pasta and sprinkle with parmesan cheese.

Cilantro-Lime Rice

This rice is similar to that you'll find at many mexican chains (think cafe rio or chipotle). It has great flavor.  I especially love it with honey-lime chicken enchiladas or cafe sweet rio pork. 

2 c. water
1 Tbs.  butter
1 c. long-grain white rice
1 tsp. lime zest
2 Tbs. fresh lime juice
1/2 c. chopped cilantro

    Bring water to boil. stir in butter and rice. Reduce heat to low, cover and simmer 20 minutes. Combine zest, cilantro and lime juice and stir into rice just before serving.

Navajo Fry Bread (aka Scones)

If you grew up with us, I am sure our Mom made these for you at some time or another. My friends requested them pretty much every weekend! 

3 c. flour
1 Tbs. baking powder
1/2 tsp. salt
Mix above together in bowl, then add 1 1/2 c. milk

Step 1: Knead dough until soft and sticky. Cover bowl and let stand 15 minutes. Roll out until about 1/4 inch thick and cut into squares. Pierce middle with a knife.

Step2: Fry in canola oil (beware of spattering oil).

Step 3: Cool on paper towel and enjoy!!! Our favorite toppings... fresh jam, honey, powdered sugar, honey butter, cinnamon & sugar.

*Navajo tacos option... make larger pieces of fry bread and top with chili, tomatoes, olives, sour cream, lettuce and cheese...yummy!!!

Cranberry Bundt Cake with Warm Butter Sauce

Tis the season for cranberries! Yum!

           4 1/2 Tbs. butter, melted

           1 1/2 cups sugar

           4 1/2 tsp. baking powder

           1 1/2 tsp. salt

           3 cups all-purpose flour

           1 (12 oz.) can evaporated milk (1 1/2 cups)

           3 cups whole fresh cranberries, thawed if frozen

Preheat oven to 350° F. Cream butter and sugar in a large bowl. In a medium bowl, mix baking powder, salt and flour. Add alternately the flour mixture and the evaporated milk into the butter mixture until blended. Fold in the cranberries. Spoon into a greased and floured Bundt pan. Bake for 40-45 minutes, or until the top is lightly browned and center is set. Jiggle the pan to check. Cool in pan for 10 minutes, then run a knife along the edges of the pan and invert onto a serving plate. Top each slice with Warm Butter Sauce and serve. Serves 12-14.

Warm Butter Sauce:

          1 cup sugar

          1/2 cup butter

          1 cup whipping cream

          1 tsp. vanilla

          Pinch salt

Cook together in a heavy saucepan over medium heat, stirring frequently for 10-15 minutes.  

Wild Rice Soup

           2 cups wild rice, cooked

           6 Tbs. butter

           1/4 cup onion, diced

           2 stalks celery, diced

           1/2 cup carrots, finely grated

           1/2 cup flour

           4 cups chicken broth

           3/4 cup ham, diced

           3 Tbs. slivered almonds, chopped (optional)

           1/2 tsp. salt

           3 Tbs. dried parsley (or fresh, chopped)

           1 cup half-and-half

Cook the wild rice according to package directions (I put it in my rice cooker while I'm preparing the soup). Melt butter and sauté the onion, carrots and celery in a medium saucepan for about 3 minutes.  Blend in flour and gradually add chicken broth. Stir until flour is incorporated, with no lumps. Cook, stirring constantly until mixture comes to a boil. Boil just until thickened. Stir in rice, ham, almonds, salt and parsley. Turn down heat and simmer about 5 minutes, stirring frequently. Blend in half-and-half and heat to serving temperature. Garnish with a little parsley. Serves 8.

Pictured with Navajo Fry Bread.  

Hawaiian Haystacks

This is great for a crowd. It's nice because everyone adds their own toppings, so it's sure to please!

SAUCE:  (Serves about 10-12)

           2 cans condensed Cream of Chicken soup

           1 cup chicken broth

           1 1/2- 2 cups chicken, cooked and shredded

Heat over medium heat in a saucepan until hot. Serve over hot rice and top with your choice of:

           Chow Mein noodles

           tomatoes, chopped

           bell pepper, chopped

           celery, chopped

           green onion, chopped

           olives, sliced

           shredded cheese

           mandarin oranges

           pineapple chunks

           shredded coconut

           slivered almonds

Mom's Marinated Flank Steak

I used to always request this for Sunday dinners!

          1/4 cup brown sugar

          1/4 cup canola or vegetable oil

          1/4 cup vinegar

          1/2 cup soy sauce

          1 Tbs. minced onion (I use 2 Tbs. dried)

          3 shakes Lawry's seasoned salt

          Flank steak, about 2 pounds

Mix together and marinate in refrigerator for 1-2 days. Discard marinade and grill steak on the barbecue. Slice steak into small strips (against the grain) and serve.

Tip: I usually buy a pack of 2 flank steaks at Costco. I double the marinade and mix it in 2 large Ziplock bags and put one steak in the fridge and one in the freezer for later. When I'm ready to use the frozen steak, I just thaw it in the fridge for a day and it's ready to grill!

Chicken spaghetti casserole

Recipe from Star Legacy's Food For Thought Cookbook. Recipe by Connie Haack. 

2 chicken breasts, cooked and shredded (or a 12.5 oz. can chicken breast)

8 oz. spaghetti noodles 

1 Tbs. olive oil

1/2 cup bell pepper, diced

1/2 cup onion, diced

3 stalks celery, diced

1/2 cup shredded or diced carrots

5 oz. sliced black olives (optional)

2 cups sharp cheddar cheese

1 can condensed Cream of Chicken soup

Preheat oven to 350° F. Cook spaghetti noodles until al dente. Meanwhile, in a small saucepan, cook bell pepper, onion, celery and carrots in olive oil for about 5 minutes, or until almost tender. In a large bowl combine olives, vegetables, soup, noodles, chicken and 1 cup of the cheddar cheese. Spread into a lightly greased casserole dish and sprinkle with remaining cup of cheese. Cover and bake for 25-30 minutes, or until bubbly. Serves 8.

Banana Jumbo Cookies with Penuche Icing

This is one of my favorites from The Jr. League's Pinch of Salt Lake Cookbook.

It's a great way to use ripe bananas and the caramel icing is divine!

Banana Jumbo Cookies:            

           1/2 cup butter

           1/2 cup shortening

           1 cup white sugar

           2 eggs

           1 cup mashed bananas (about 2)

           1/2 cup buttermilk*  (I sub 1/2 c. milk with 1/2 tsp. vinegar or lemon juice)

           1 tsp. vanilla

           1 1/2 tsp. baking soda

           1/2 tsp. salt

           3 cups flour

Mix butter, shortening, sugar and eggs in a large bowl. Add mashed bananas, buttermilk, vanilla, baking soda and salt and mix well. Beat in flour. Chill dough for 1 hour. Preheat oven to 375° F. Drop by Tablespoon or small cookie scoop onto a lightly greased cookie sheet and bake for about 10 minutes, or until almost browned. Makes 4 dozen cookies. Frost with Penuche Icing (below).

Penuche Icing:

           1/3 cup butter

           1 cup brown sugar

           1/4 cup milk

           1 1/2- 2 cups powdered sugar

Melt butter in a saucepan. Add brown sugar and milk; boil over low heat for 2 minutes, stirring constantly. Cool to lukewarm. Gradually add powdered sugar and beat with a mixer until desired consistency. Can thin with a little milk or water, if needed. Spread on cooled cookies.

"Christmas" Salad

This salad is one of my favorite things about the holiday season! 

*adapted from Favorites

1 head red leaf lettuce 

1 head green leaf lettuce

2 grapefruits

2 oranges
2 pears

1 large avocado

seeds from 1 pomegranate 

Toss all together or arrange on individual plates. (You can do all the fruit or we like it with just pears and pomegranates.) 

Dressing: 

1 c. sugar

2 teaspoons dry mustard

1 1/2  teaspoon salt

2/3 c. apple cider vinegar (or white)

2 c. vegetable oil

1 Tablespoon poppy seeds or celery seeds (we prefer celery) 

Combine dressing ingredients in food processor. Refrigerate until ready to use.  

Mom's Sweet & Sour Meatballs

Meatballs: (you can use pre-made but with this recipe I like home made much better) 

1 lb. ground beef

1 c. dry bread crumbs

1/2 c. milk

1/2 tsp. salt

1/2 tsp. Worcestershire sauce 

Combine all ingredients. Shape into 1 in. balls and arrange in a single layer in an unheated skillet. Cook on medium heat until browned. Loosen & turn with spatula as needed. makes app. 40 meatballs (can use some for this recipe and freeze some for later) 

Sauce:

16 oz. can pineapple chunks- drain and save juice, set aside chunks 

1/2 c. brown sugar

3 Tbs. cornstarch

1 c. water

1/3 c. vinegar

1 Tbs. soy sauce

1/2 tsp. dry mustard

1/8 tsp. ground cloves

1 beef bouillon cube

Combine in saucepan and cook on medium heat until thick. 

Add: meatballs, pineapple chunks, 1 green (and or red) pepper cut into chunks,  and 1 can sliced water chestnuts (optional). Cover and simmer until hot, stirring occasionally. Serve over white rice. 

Oatmeal Cake

One of our favorite desserts! 

*from Nancy Miller

Cake:
1 c. quick oats- cover with water and set aside
1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs, beaten together
1 1/2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt

Directions: Combine eggs, oatmeal mixture then remaining ingredients. Bake in a 9 x 13 pan at 350 for 30-35 minutes. top with topping...

Topping:
1/4 c. brown sugar
6 Tbs. butter
1/4 c. evaporated milk or light cream
1 c. shredded coconut
1/4 tsp. vanilla
1/2 c. sugar
1 c. chopped nuts (optional)

Beat until soft, stir in nuts and spread over cake then broil in oven until light brown.

Mom's Irish Spaghetti Sauce

Another favorite from our childhood. This is very unique. It's almost a mix between regular spaghetti sauce and  stroganoff. It's delish! 

Ingredients:
1 lb. browned ground beef
1 Tbs. minced onion
1 tsp salt
1/4 tsp. pepper
1/2 tsp. tabasco sauce
1/2 tsp. chili powder
1 can cream of mushroom soup

1 can tomato soup

1 small can sliced mushrooms (optional)

Combine all ingredients in large saucepan and heat through. Serve over noodles and sprinkle with parmesan cheese

Spinach Salad

* from Nancy Miller

Salad:
Mix lettuce and spinach and top with remaining ingredients:
1 head iceberg lettuce, washed and torn in pieces
1 bag spinach
1 1/2 c. grated swiss cheese
1 small carton (16 oz.) cottage cheese
1 lb. bacon, cooked and crumbled
2 c. sliced fresh mushrooms
(My in-laws dont like mushrooms, so I sometimes substitute peas instead and it is yummy)

Poppyseed Dressing:
Combine all ingredients, add just prior to serving:
1/3 c. vinegar
1/2 c. oil
1/2 c. sugar
1 1/2 tsp. minced onion
1/8 tsp. dry mustard
2 tsp. poppy seeds
1/4 tsp salt

Serves 8-10.

Slow-Cooker Double Corn Chowder

I LOVE soup and corn chowder is probably my very favorite! I made this for our Trunk-or-Treat this year and several people asked for the recipe. It's so easy!

          1 bag (20 oz.) hash brown potatoes (about 3 1/2 cups)

          1 can (15 oz.) whole kernel corn, undrained

          1 can (15 oz.) cream-style corn

          1 can (12 oz.) evaporated milk

          1 medium onion, finely diced (about 1/2 cup)

          1 cup diced ham -OR- 8 slices bacon, cooked and crumbled

          1/2 tsp. salt

          1/2 tsp. Worcestershire sauce

In a 3 to 4 quart Slow-Cooker, mix all ingredients. Cover; cook on low heat setting for 7-8 hours or high heat setting for 3-4 hours. If too thick, add a little milk to thin. Serves 6. 

*I love this with homemade bread and a crisp green salad!

Spoon Bread

This moist version of cornbread is a favorite at our house!

          1 cup milk
          1 pkg. corn muffin mix, such as Jiffy (8 1/2 oz. or 1 1/2 cups- I use Marie Callender's Cornbread Mix from Costco)
           2 eggs
           1/4 cup sour cream
           1 cup creamed corn (8 oz. can)

Preheat oven to 375° F. Spray a 9" pie plate or 8" square baking dish with non-stick cooking spray and set aside. Bring milk just to a boil in a saucepan over medium heat. Remove from stove and stir in corn muffin mix. Add eggs and mix until well-blended. Add sour cream and creamed corn and mix well. Pour into prepared pan and bake for 30 minutes or until center is set. Serve warm with butter and honey. Serves 8.

Optional mix-ins: 1/2 cup shredded cheese, diced green chilies or chopped chives.

Hot Fudge Sundae Cake

This rich warm dessert is sure to cure your chocolate cravings!

Preheat oven to 350° F. Mix in a small bowl:

          3/4 cup flour

          2/3 cup white sugar

          1/4 cup unsweetened cocoa powder

          1 1/2 tsp. baking powder

          1/2 tsp. salt

          1/2 cup milk

          3 Tbs. vegetable oil

• 
  

Spread in an ungreased 8 x 8" square pan. Sprinkle over the top:

          2/3 cup brown sugar

          1/4 cup unsweetened cocoa powder

          1/4 cup chocolate chips

Mix in a measuring cup and pour over the top of the dessert.  Do NOT stir:

          1 1/4 cups hot water

          1 tsp. vanilla

          

Bake for 30-35 minutes, or until top looks dry. Serve warm with whipped cream or ice cream. Makes 6-8 servings.

Mimi's Cafe Corn Chowder w/ Ham

Ingredients:

4 Tbsp. butter
1 cup diced or cubed ham
6 Tbsp onion, chopped
3/4 cup diced celery
3/4 cup diced carrots
2 1/2 cups hot water
2 cups raw potato, peeled and cut in 1/2 inch cubes
1 quart half & half
3 cups frozen corn, thawed
2 Tbsp. sugar
2 tsp. salt
1 pinch white pepper
3 Tbsp. flour


Directions: 
On medium heat melt butter. Add onion celery and carrots and simmer until soft, but not brown (about 5 minutes). Add water, potatoes, corn, ham and seasonings. Cover and simmer for 30 minutes. Whisk the flour into 1 c. of the half & half and stir into soup. Add remaining 3 cups of half & half. Simmer for about 15 minutes until soup has thickened. Salt & pepper to taste.

If you want the soup thinner add a little milk. If you want it thicker simmer an extra 5-10 minutes.

*from Nancy Miller

Crock Pot Beef Stroganoff

1 lb. ground beef or cubed stew meat

1 can cream of mushroom soup

1 Tablespoon Worcestershire sauce

1/2 c. chopped onion (minced works) 

1 beef bouillon cube dissolved in 1/4 c. water

4 oz. cream cheese 

grated parmesan cheese

 Place meat in crock pot. In small bowl combine soup, onion, worcestershire sauce and water. Pour over beef and stir. Cook on high 5 hours or low for 8. Stir in cream cheese just before serving. Serve over egg noodles or rice and top with parmesan cheese. 

*you can also skip the crock pot and just combine all ingredients in a large skillet and simmer on low heat until sauce is desired consistency.  

Flubber for kids!

My kids have made this at their last 2 schools for science when learning about polymers.  The word polymer comes from the Greek language from poly “many” and meros “parts." Polymers are large molecules consisting of repeating identical structural units connected by chemical bonds. I just learned something, did you?!? Last week, my daughter and her friend wanted to make Flubber, so I thought I'd share the recipe here! It bounces, it rolls, it stretches and they think it's more fun than play dough!

In a small bowl, mix:

       3/4 cup warm water

       1 cup Elmer's glue

       Food coloring, if desired (I omit)

In a large bowl, mix:

       2 tsp. Borax (a laundry detergent 

additive you can find at the grocery 

store)

       1/2 cup warm water

Pour glue mixture into Borax mixture and mix with your hands or stir well with a wooden spoon.

Storage and safety guidelines:

Store Flubber in an airtight container or plastic bag.  Flubber is non-edible and good for kids that don't still like to eat glue! When you are through with it, throw it away in the trash. Do not wash down the drain.

Oatmeal Craisin Cookies

          

          1 cup butter, softened
          1 cup packed brown sugar
          1/2 cup white sugar
          2 eggs
          1 tsp. vanilla
          2 cups rolled oats
          2 cups flour
          1 tsp. baking soda
          1 tsp. baking powder
          1 tsp. salt
          1 cup dried cranberries, such as Craisins
          1 cup raisins (can sub. white or milk chocolate chips or diced apples)

Preheat oven to 350° F. In a large bowl cream butter, sugars, eggs and vanilla together for 5 minutes. In another bowl combine oats, flour, baking soda, baking powder and salt. Add oats mixture to butter mixture 1 cup at a time until combined. Stir in Craisins and raisins (or chips or apples). Drop with a small cookie scoop onto ungreased cookie sheets and bake for 8-10 minutes. Makes 4 dozen cookies. These freeze very well.

Healthy Chicken Tortilla Soup

4 chicken breasts

5 c. chicken broth

1 c. chopped onion

1 c. chopped carrots

1 tsp. minced garlic

2 c. frozen corn

1 can diced green chiles

1/2 tsp. pepper

1/4 tsp. salt

1/4 tsp. cumin

1/4 c. chopped fresh cilantro 

4-5 (6 inch) whole wheat flour tortillas (Don Julio's are my favorite), cut into small strips 

Bring broth and chicken to a boil and simmer for 20 minutes. Remove chicken and use two forks to shred. To broth add onion, garlic and carrots. Simmer 10 minutes. Return chicken to broth and add all other ingredients besides the cilantro and tortillas. Cook 15 minutes. Add tortillas and cilantro- cook 5 more minutes and serve. 

optional garnishes: avocado (a must for me), olive slices, extra cilantro 

Cheese Fondue Bake

Recipe from Nancy Miller...
This is a recipe I remember loving as a kid. It's one of my kids' favorites as well. I almost always have milk, eggs, bread and cheese on hand, so it's easy to make in a pinch. For a Vegetarian version, just omit the ham. 

          4 egg yolks
          4 egg whites, stiffly beaten
          2 cups soft bread (about 6 pieces), broken into small pieces
          2 cups cheddar cheese, shredded
          1 cup milk, scalded in microwave for about 1 minute
          1/2 tsp. dry mustard
          1/4 tsp. salt
          dash of pepper
          1 cup diced ham

Sauce: 1 can condensed Cream of Mushroom soup, prepared with 3/4 cup milk

Spray an 8 x 11" baking dish with non-stick cooking spray. Preheat oven to 325° F.

Crack egg whites into a small bowl and drop egg yolks into another. Beat egg whites just until stiff peaks form, then set aside.

Beat egg yolks with fork and add broken bread, cheese, dry mustard, salt and pepper and pour hot milk over the top. Mix well. Carefully fold in ham and beaten egg whites and turn into prepared baking dish. Bake for 35 minutes, or until center is set and top is slightly browned. Cut into squares and top with mushroom soup sauce. Makes 6 servings.

Creamy Pumpkin Soup

This soup is comforting and unique... SO perfect for a warm winter meal! 

Recipe from my friend Lisa Cheney.

          3 cups chicken broth

          1 (8 oz.) can diced tomatoes, undrained

          1 onion, finely chopped

          Bay leaf

          1 (15 oz.) can pumpkin

          Just a small pinch of ground cloves and ginger

          Salt, to taste

          1/4 tsp. white pepper

          1 Tbs. lemon juice

          1 cup cream

Optional garnishes:

          Roasted pumpkin seeds (Pepitas)

          Sour cream

Bring broth, tomatoes, onion and bay leaf to boil in a saucepan. Cover and simmer 10 minutes. Remove bay lead and allow soup to cool slightly. Purée in a blender until smooth. Pour back in saucepan and add seasonings. Simmer for a few minutes. Stir in cream, but do not boil. Serve hot with a sprinkle of pumpkin seeds and/ or sour cream. Serves 6-8.

Pictured with French Peasant Bread.

Café Rio Sweet Pork

          1 boneless pork loin roast
          1 (7 oz.) can diced green chilies, drained
          12 oz. salsa (1 1/2 cups or about 3/4 of a 16 oz. bottle)
          1 Tbs. dried onion
          1 1/2 cups brown sugar
          1 pkg. taco seasoning (about 3-4 Tbs.)
          1/2 cup water

          Tortillas (We love the uncooked ones from Costco)
          Sides: tomatoes, lettuce, olives, avocado and sour cream, if desired

Place pork in crockpot (I use a Reynold's Slow Cooker Liner to make clean up easier). Mix all other ingredients and pour over pork. Cook on high for 4 hours, or on low for 6 hours.  Remove meat to a large serving bowl and shred with 2 forks. Add several ladles of juice to the meat until it's moist. Serve in warmed tortillas with tomatoes, lettuce, olives, avocado and sour cream, if desired. Can also serve on hamburger buns or top a salad. Serves 8-10, depending on size of pork loin.

This recipe makes enough for 2 meals for my family of 5, so I make this with the leftover pork for a different meal:

SMOTHERED BAKED PORK BURRITOS:

          Café Rio Sweet Pork
          Warmed tortillas
          1 (10 oz.) can green chile Enchilada sauce
          Shredded cheese
          Sides: tomatoes, lettuce, olives, avocado and sour cream, if desired

Preheat oven to 350° F. Spray a glass baking dish with cooking spray and set aside. Warm tortillas and fill with shredded pork. Place filled tortillas in baking dish and top with Enchilada sauce. Bake for 20-25 minutes. Remove from oven and top with shredded cheese. Return to oven to melt cheese. Serve with tomatoes, lettuce, olives, avocado and sour cream, if desired.

For a low-carb option, serve as a salad with sweet pork, lettuce, olives, tomatoes and avocado...

Skillet Mexican Chicken

8 chicken tenders (or 4 breasts halved)
1- 1 1/2 c. of your favorite salsa
1/2 c. corn, canned or frozen, thawed
1/3 c. shredded Mexican cheese

1/4 c. fresh cilantro

1-2  tsp. olive oil
salt & pepper

Season chicken liberally with salt & pepper. Heat oil in non-stick skillet over medium-high heat. Add chicken and cook, turning once until center is no longer pink (usually 6-8 minutes). Top chicken with salsa, corn and cheese. Reduce heat. Cook covered 1 minute or until cheese melts. sprinkle with cilantro. Serve with rice.

This recipe can be halved, doubled, tripled, you name it. Don't worry about exact measurements. I usually just eyeball it, you can't go wrong. 

French Peasant Bread

This is an easy bread to make that goes well with soups. My kids love to make sandwiches with this bread as well. From Favorites...

1 pkg. active dry yeast (2 1/4 tsp.)

2 cups warm (almost hot) water

1 Tbs. sugar

2 tsp. salt

4 cups flour*

Non-stick cooking spray

Cornmeal

Melted butter

Place yeast, sugar and salt in a warm bowl (I use my bread mixer bowl) and stir until dissolved. Add flour and mix until just blended. Do not knead. *May need to add a bit more flour... the dough should not be too sticky. Cover and let rise until double in size (about 60-90 minutes). 

Spray a large cookie sheet with cooking spray and sprinkle with cornmeal. Flour hands and remove dough from bowl. Shape into 2 circles and place on prepared cookie sheet. Cover with a light cloth and let rise an additional 40-60 minutes.

When dough has risen, preheat oven to 425 degrees F. Brush the tops of the loves with melted butter and bake at 425 degrees F. for 10 minutes. Reduce oven temperature to 375 degrees F. and bake an additional 10-15 minutes, or until lightly browned. Serve warm.

Caramel Dip for Apples

   This dip is a staple at our family parties. It is beyond easy and yummy too!!! 

1 (8 oz.) package plain cream cheese , softened

1 c. brown sugar 

Beat on high until smooth. 

top with:

caramel syrup 

& Heath toffee bits

Serve with sliced apples of any kind 

Scary Spider Halloween Cupcakes

My daughter and I made these this week for her school class Halloween party and they were a hit!

24 chocolate cupcakes
Chocolate sprinkles
Candy Corns
White chocolate chips
Red or black rope licorice, trimmed to about 2"

Chocolate Buttercream Frosting(click to see original post)

1/2 c. softened butter 

3-4 c. powdered sugar 

1/2 c. cocoa powder
1/4 cup evaporated milk

2 tsp. vanilla 

Cream butter with mixer. Beat in milk, vanilla, cocoa powder and 3 cups powdered sugar. Add powdered sugar until you reach your desired consistency.


To make spider cupcakes, frost individually, then immediately dunk top of frosted cupcake into a small bowl of chocolate sprinkles. Squirt a small dot of frosting, then place white chocolate chips for eyes and candy corn for fangs. Use a toothpick to poke holes for spider legs, then insert 4 licorice pieces into each side of the cupcake. Place a small dot of frosting on the very tip of the white chocolate chips to finish the eyes. Enjoy and Happy Halloween!!!

Ghost Cookies

I made these for some parties we have the next few days and I thought I would hurry and post the recipe in case anyone was looking for a last minute Halloween treat idea. I got the idea from the Pillsbury website. These are simple, fun and taste good too. They are great for kids! 

1 package Nutter Butter cookies

vanilla-flavored candy coating (I use about 20 oz.)

mini chocolate chips

Melt candy coating according to package directions (using a double boiler pan is best in my opinion) Use tongs to dip cookies into coating (the original recipe says to just dip the top but I think they are better if you coat the whole cookie,  Place on wax paper and place 2 chocolate chips for eyes. Allow to cool at least 10 minutes. 

Creamy Tomato Basil Soup

*Keeping Up Cookbook

2 Tbsp. butter
1 medium onion, diced
1 clove garlic, minced
6 oz. cream cheese, softened
2 (10 3/4 oz.) cans condensed tomato soup
2 (14.5 oz.) cans whole tomatoes, undrained
1 cup milk
1/2 c. fresh basil, thinly sliced (I use a little less)

In a large saucepan, saute onion and garlic in butter
over medium heat until soft.
Add cream cheese and tomato soup.
Whisk together until cream cheese is mixed well.
Add whole tomatoes and their juice.

In a blender, working in batches (it takes me two),
puree mixture until smooth.
(or you can use an immersion blender, but I think the other works better)

Return to pan.
Add milk and basil.
Warm over low heat until desired temp (do not boil) and serve.


I like it best with smooshed sandwiches or orzo pasta (like Zupas).
I think the best part about tomato soup
is being able to dip things in it.

Frosting

*From Keeping Up cookbook

1/3 cup butter, softened but not melted

4 cups powdered sugar

1/4 cup milk

1/2 teaspoon vanilla

1 teaspoon almond extract

pinch of salt

food coloring, as desired

Cream butter slowly with powdered sugar. Add milk and beat. Add vanilla, almond extract and salt. If you need add more milk.

Easy Chicken Paprikash

This is a really easy version of the unique Hungarian dish. Believe it or not my one year old loves this stuff!

* adapted from a recipe by Woman's Day

4-6 chicken breasts (or 8-10 tenders)

1 can cream of mushroom soup

1 small onion, diced

2-3 cloves garlic, minced

2 Tablespoons Paprika (Hungarian Paprika if you can find it)

1/2 c. sour cream

salt & pepper to taste

Optional...add 1-2 tsp. pepper flakes if you like a little kick 

Directions:
Season chicken with salt & pepper and place in crock pot. In a separate bowl combine soup, onion, garlic and paprika, pour over chicken. Cook on low 8-10 hours.  Use slotted spoon to remove chicken. Whisk sour cream into sauce mixture and return chicken. Serve over egg noodles or rice.

All things PUMPKIN

Our book club decided to rotate every other month and do a cooking night instead of a book night (so fun right?) Each time we have a theme. This month the theme was recipes using pumpkin. I thought I would share a few of the yummy recipes with you. 

Maple Iced Pumpkin Bars

2 1/4 c. flour

2 1/2 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. salt

1 1/4 c. packed brown sugar

3/4 c. butter, soft

2 tsp. vanilla

2 large eggs

1 c.  Libbys pumpkin

Directions: Preheat oven to 350. Combine flour, baking powder, cinnamon and salt in a bowl. In mixer beat sugar butter and vanilla. Add eggs one at a time, beating well after each. Beat in pumpkin then gradually add in flour mixture. Pour batter into a greased jelly roll pan and cook 20-25 minutes. Top with icing and topping of your choice (sprinkles, mini chocolate chips, or chopped pecans) 

Icing:

8 oz. cream cheese, soft

2 Tbs. Butter, soft

2 c. powdered sugar

1 tsp. maple flavor

Cream together butter and cream cheese, gradually add sugar. Add maple flavoring last.

Pumpkin Cake Roll

3/4 c. flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

dash of salt

3 large eggs

1 c. sugar

2/3 c. pumpkin

1 tsp. lemon juice

chopped walnuts (optional)

Pour batter into 10x15 jelly roll pan lined with waxed paper. Bake at 375 for 15 minutes.Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.Meanwhile mix the filling: 

1 c. powdered sugar

1 (8 oz.) pkg. cream cheese

4 Tbs. butter

1.2 tsp. vanilla 

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired. slice into pieces. 

Double Layer Pumpkin Cheesecake (sorry no picture)

2 (8 oz.) pkgs. cream cheese

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 c. pumpkin puree

1/2 tsp. ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 c. frozen whipped topping, thawed

Directions: Preheat oven to 325 degrees. In large bowl combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 c. batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to remaining batter and stir gently until well blended. Carefully spread batter in the crust. Bake for 35-40 minutes or until center is almost set. Allow to cool, the refridgerate 3 hours or overnight. Top with whipped topping.

Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

HOW TO SLICE AND STACK CAKE LAYERS:
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.