Garden Fresh Salsa

I know that I am a little late in the season for this recipe, but such is the business of my life! In any case, you can still get these veggies for a great deal right now, and the post will always be here for next summer as well!

I have been blessed with an abundance of veggies from my little garden this year and have tried a few different salsa/pico recipes in search of just the right combination. This is what works for me, but I must say that salsa is one of those very personal foods and we all tend to have different preferences. With that in mind, you could always alter some of the amounts in this recipe to fit your personal taste.

4-5 cups diced tomatoes- any variety will work

1 medium onion- finely diced

1/2 cup diced green onion

1 1/2 cups diced chili pepper *

3/4 cup chopped fresh cilantro

1 jalepeno pepper**

juice of 2 limes

1-2 tsp. minced garlic

1 tsp. salt

1/2 tsp. chili pepper

*I was able to grow some "mild salsa peppers" in my garden that I loved, but I think that these are very close to a basic chili pepper or an Anaheim pepper that you can find in the grocery store. You could use regular green pepper, but these peppers add a lot of flavor to the salsa.

** The jalepeno is optional but it does add some great flavor and actually does not add a ton of heat. When I first tried it, I was worried that it would be too hot for my kids, but they liked it better than without it. If you have never worked with these peppers, just make sure that you wear rubber gloves when handling them and DO NOT touch anything (especially you face). Most of the heat is in the seeds and membranes, so clean them well for a mild heat and leave a little in if you like it spicier.

The key to his recipe is the chopping... and there is a lot of it! Dice all your veggies, and cilantro and save the jalepeno for last and combine them all in a large bowl. Add the lime juice and other seasonings and stir until well combined. Allow to refrigerate at least 3 hours before serving. Remember that this salsa will actually get more flavorful the longer that it sits and it will save for up to a week in the fridge.

Quick and Easy Pumpkin Chocolate Chip Muffins

I am loving Fall this year! The cooler temperatures, the soccer games, the cute pumpkins everywhere we go, and the amazing colors of the leaves as they change. With all the Fall spirit in the air, I have been craving a good pumpkin chocolate chip something or other. I found this recipe and was thrilled! You only need three ingredients (that I had in my house all ready), 25 minutes to cook, and they taste just as good as they smell. Happy Fall baking!

1 box Spice Cake Mix

1- 15 oz. can pumpkin

1 small bag of chocolate chips

Preheat oven to 350 degrees and line 2 muffin tins with paper liners. Combine cake mix and pumpkin in a medium bowl and mix for about 30 seconds on low speed and then for about 2 minutes on medium speed. Stir in chocolate chips (these can be omitted if you are looking for a healthier alternative). Using a large cookie scoop, fill each muffin cup about 2/3 full and smooth out the batter. Bake for 25 minutes or until a toothpick inserted into the middle of one cupcake comes out clean. Allow to cool slightly and then enjoy!

** This recipe makes about 24 muffins but can easily be doubled. These muffins will freeze well and would make a great snack to pull out of the freezer and pop into a school lunch. They would be thawed and delicious by lunch time!

"A Man's Barbecue Ham Sandwich"

I'd made this several years ago and had forgotten about it until looking through a favorite cookbook recently. I write the date I first make a recipe and some notes in my cookbooks. This one said it was "a keeper that my whole family enjoyed." I made this again last night and it was even better than I remembered. It's perfect for a busy afternoon and will make your home smell delicious!

Recipe adapted from family friend Melanie Bills...

Mix well:

     1 cup ketchup

     1 cup V-8 juice (Spicy or Regular)

     1/2 cup brown sugar

     Onion & garlic salt, to taste

     1 tsp. Dijon mustard

     1 tsp. Worcestershire sauce

     1 tsp. soy sauce

Add:

     2 pounds good-quality ham, slivered and finely chopped

Place in a slow cooker and cook on low for 2-3 hours. Scoop ham with a slotted spoon and pile high on toasted hoagie rolls.  Serves 6-8. 

Pumpkin Cookies

These are my very favorite pumpkin cookies! I make them with chopped pecans or chocolate chips, depending on what I'm in the mood for. Either way, they are delicious!

Recipe from my friend Linda Thorne...

1 cup brown sugar

1 cup canned pumpkin

1/2 cup canola oil

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/2 tsp. salt

1 cup chopped nuts -or- 1 cup chocolate chips (optional)

Beat together brown sugar, pumpkin, oil egg and vanilla. Stir together the baking soda and powder, cinnamon, nutmeg, ginger and salt, then add to the pumpkin mixture. Stir in nuts or chocolate chips, if desired. Bake for 10-12 minutes at 350 degrees F. Makes 3 dozen cookies.

Pork Chops with Honey Yams

This is a meal all in one dish: Meat, 2 vegetables and a fruit. My family really likes this one! Recipe adapted from family friend Dorothy Brubaker...

1/4 cup flour

salt & pepper, to taste

6 boneless pork chops

1 Tbs. prepared mustard

2 Tbs. brown sugar

6 pineapple rings

6 green pepper rings

2 Tbs. butter, melted

1/3 cup honey

1-2 large yams, peeled and sliced into 1/4" slices

Preheat oven to 350 degrees F. Place the flour, salt and pepper in a bag with the pork chops and shake to coat. Spray a non-stick skillet with cooking spray and lightly brown pork chops on each side. Place pork chops in a 9 x 13" pan. Mix mustard and brown sugar and spread on pork chops. Place a green pepper ring and pineapple on top of each pork chop. 

Mix the butter and honey in a medium bowl and add yams to coat. Place yams in the dish around the pork chops. Cover with tin foil and bake in preheated oven for 45-60 minutes, or until meat is cooked through and yams are tender. Serves 6.

Crock Pot Chicken Taco Chili Bowl

I found this gem over at skinnytaste. It's healthy and doesn't get much easier. It is definitely going to be a regular meal at our house. The husband was a big fan! 

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in crock pot. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to crock pot and stir in. Serve over rice and top with fresh cilantro, cheese, sour cream etc. 

Witch's Fingers Cookies

My oldest daughter and her friend made these this week to get them in the spirit of Halloween. They are delicious and would be perfect for a costume party! Recipe from allrecipes.com

1 cup butter, softened
1 cup confectioners' (powdered) sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel (optional)

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets or use parchment paper.

Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a board that's lightly floured and roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Use a dull knife to make "knuckles" on each cookie near the tip and again near the center. Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Homemade Chicken Noodle Soup

This is another recipe I'm re-posting with a better picture. It's an incredible recipe, so I hope you'll try it! My friend Karen brought me this soup after I had a baby 8 years ago and it's still one of our favorite comfort foods! Recipe from Karen Edwards. Pictured with Whole Wheat Dinner Muffins...

1 (11 oz. pkg.) frozen egg noodles (I ♥ Grandma's brand) 

2 chicken breasts

6 cups water

2 chicken bouillon cubes (or 2 tsp. chicken bouillon granules)

2-3 ribs celery, chopped

1 medium onion, chopped

2-3 carrots, peeled and sliced

1 can condensed Cream of Chicken soup

3/4 tsp. dried basil

black pepper, to taste

1 cup frozen peas (optional)

Follow package directions to defrost frozen noodles. Set aside.

Place chicken in a stockpot and barely cover with water. I add a bit of dried onion for flavor. Cover and boil 15 minutes, or until cooked through. Drain and shred chicken and set aside.

Meanwhile, place 6 cups water and bouillon, chopped celery and onion and sliced carrots in a large pot. Boil for 15 minutes. Add defrosted noodles, taking care to separate noodles as you add them to the pot. Add shredded chicken, Cream of Chicken soup, basil & pepper. Return to a boil & cook for 20 minutes, or until noodles are soft. Add frozen peas during the last 5 minutes, if desired. Can add a bit more water if too thick. Garnish with basil or parsley. Serves 8.

Cranberry Chicken

I had posted this last year, but the picture was not great. I made this again this week and wanted to repost it... Just in case you didn't try it because of the picture! It's so delicious, elegant and easy. Recipe from Andrea...

6-8 boneless, skinless chicken breasts

1 (16 oz.) can whole berry cranberry sauce

8 oz. (1/2 bottle) Catalina salad dressing

1 pkg. dry Lipton Onion soup mix

Preheat oven to 400° F. Combine cranberry sauce, salad dressing and soup mix in a medium bowl. Place chicken in a lightly greased casserole dish or 9 x 13" glass pan and cover with sauce. Bake for 60 minutes. Serve over steamed rice or noodles. (Pictured here with my favorite, quinoa) 

Apple Cake with Butter Sauce

This is another favorite dessert for cooler weather. I made it yesterday for a baby shower and when I looked up the recipe here.... Gasp!... I hadn't posted it yet! It's full of apples and just tastes like Fall. Recipe from my friend Heather Fenn.

*February, 2012 update: I currently live at 5,290 feet above sea level and I've had better results with this cake when I bake it at 315 degrees F. instead of 325. It still cooks in about the same time, but doesn't brown as quickly and sets nicely in the center. I'd recommend that adjustment, especially if the middle is still wiggly at the end of your baking time :)

Apple Cake

Combine:

     4 cups apples, peeled and chopped

     2 cups sugar

Stir in:

     2 cups all-purpose flour

     1 1/2 tsp. baking soda

     2 tsp. cinnamon

     1 tsp. salt

     1 cup pecans, chopped (optional)

Combine in a separate bowl, then add to the apple mixture:

     2 eggs

     3/4 cup vegetable oil

     2 tsp. vanilla

Preheat oven to 325 degrees F.* Pour cake mixture into a greased 9 x 13" pan. Bake for 45-50 minutes, until golden brown and set in the center. Cook the Butter Sauce ingredients in a small saucepan until it comes to a boil and thickens slightly. Sauce will thicken even more while it cools. Serve warm sauce over warm cake. 12 servings.

Butter Sauce:

     1 cup sugar

     1/2 cup butter

     1/2 cup evaporated milk

     1 tsp. vanilla 

Crock Pot Lime Chicken Tacos

As the weather gets colder I seem to be using my crockpot more and more. There is something about smelling delicious food cooking all day that makes being stuck indoors more fun. These tacos are easy and yummy! 

recipe from Taste of Home

• 
  
• 1-1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa
•  flour tortillas, warmed
• optional toppings: sour cream, shredded cheddar cheese and shredded lettuce etc.
• 
  
• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. 

Cheddar Ham Soup

My 8 year old son had to plan and prepare a meal for his Boy Scout requirements and he chose this soup to make tonight. I was proud of him for doing it all (except for chopping the onions!) It's a substantial soup that's perfect for a cold day. Recipe from Taste of Home magazine.

2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas, thawed (optional)

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas, if desired; heat through. Yield: 5-7 servings.

Cinnamon Batter-Dipped French Toast

This recipe comes from my friend Tisha, who has some amazing recipes on her blog. This recipe is like a mix between pancakes and French Toast!

2 cups Bisquick (biscuit mix)
1 1/4 cups milk
2 teaspoons cinnamon
1 teaspoon vanilla
2 eggs
12 slices bread

Heat griddle or skillet. Spray with cooking spray. Stir Bisquick, milk, cinnamon, vanilla and eggs until blended. Dip bread in batter and drain excess batter into the bowl. Place on hot griddle. Cook 1-2 minutes on each side or until golden brown. Serve with syrup and whipped cream, if desired. 

Whole Wheat Dinner Muffins

I LOVE LOVE LOVE these muffins! They are whole wheat, but do not have yeast, so they are quick and easy to make. They are perfect to dip in a soup or stew or are delicious with butter and honey or jam. Recipe makes 16 muffins, but I got 21.* Recipe originally from The Williams-Sonoma Cookbook, adapted by Mel's Kitchen Cafe.

2 1/2 cups whole-wheat flour
4 tablespoons yellow cornmeal
6 tablespoons firmly packed brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, separated
6 tablespoons butter, melted, or olive oil
2 cups buttermilk
4 tablespoons sour cream or plain yogurt
3 tablespoons sesame seeds for sprinkling

Preheat your oven to 350° F. Grease 16* standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.

In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.

In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins.

Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or at room temperature with butter and/or jam, if desired.

French Beef Stew

Rejoice! It's almost Fall and with cooler weather, I want to make soup and homemade breads. This hearty stew has a little kick to it that we really liked. Pictured with Whole Wheat Dinner Muffins.  Recipe adapted from allrecipes.com

1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes, undrained 1 (14 ounce) can beef broth
1 medium onion, finely chopped
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
1-2 tablespoons Dijon-style prepared mustard
salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 60-90 minutes, or until beef is tender. Blend in mustard and serve. Serves 8.

Lemon Poppy Seed Sugar Cookies

I LOVE anything with lemon and poppy seeds, so this recipe was an immediate "keeper" when I made these this week. My kids loved getting these in their lunches and they stayed soft for days. I doubled the recipe and it made 4 dozen cookies.* Recipe from Mel's Kitchen Cafe.

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup buttermilk**
1/2 teaspoon vanilla
zest of one lemon

Preheat the oven to 375 degrees. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.

In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon zest and mix well. Add the dry ingredients and buttermilk. Mix well.

Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely. *Makes about 2 to 2 1/2 dozen cookies.

**Okay, if you're like me, you don't usually have 1/4 cup of buttermilk in your fridge. Try substituting 1/4 cup milk with 1/2 tsp. lemon juice added. It thickens up just like buttermilk and adds a little extra lemon flavor:)

Monkey Bread

A delicious and beautiful variation on your typical dinner rolls, Monkey Bread can function as a side and a centerpiece!  Recipe from our mother, Nancy!

1/2 cup water

2 teaspoons yeast

2 teaspoons sugar

Combine and let stand for 5 minutes.

1 cup hot water

1/2 cup butter

1/4 cup sugar

3 eggs

1 1/2 teaspoons salt

2 1/2 cups flour

Combine in a large bowl, then beat for 5 minutes.  Add yeast mixture, then add 3 more cups of flour.  Let rise and punch down twice.  

Melt 1/3 cup butter in bundt pan.  Roll out dough and cut into circles.  Dip each circle in the melted butter, then stack them on their sides around entire pan.  Let the dough rise to top of the pan, then bake at 350 degrees for 25-35 minutes.  Invert onto serving plate and serve immediately.  We love this with homemade jam!  

Waffle Brownies

This creative take on brownies is one of the Fredrick family staples.  Deborah is un-officially assigned to make these fast-disappearing favorites for every family function!  Recipe from Barbara Fredrick.

Melt 1/2 cup (1 cube) margarine.

Add 7 tablespoons cocoa.

Add 4 beaten eggs.

Add 1 teaspoon vanilla.

Combine:  1 1/2 cups sugar

                  2 cups flour

                  1/2 tsp salt

                  

Add to chocolate mixture.  Drop by spoonfuls on hot waffle iron, cooking four at a time, for approximately 1 minute.

Let cool, then frost with buttercream frosting.  

**Optional:  Add 1 tsp of peppermint flavoring to the frosting for a minty-fresh treat!

Melt-Aways

Truly, they melt in your mouth!  (May have something to do with the full POUND of butter in the recipe!)  I was reminded just how sinfully-good these little lovelies are when I made them for a neighborhood Walk-n-Talk last night.  Recipe from my dear friend Ali Fillmore Black, originally her mother Pam Fillmore's creation!

2/3 cup powdered sugar

1 pound butter, room temperature

1 1/2 cups corn starch

2 cups flour

Mix together with a wooden spoon.  Roll into small balls (they are rich!) and place on un-greased cookie sheet.  Bake at 350 degrees for 12 minutes.  Makes 6-7 dozen cookies.

Cream Cheese Frosting

8 ounces cream cheese (can use light)

2 2/3 cup powdered sugar

3 tsp vanilla

Cream together and swirl onto cooled cookies.  Indulge and enjoy!

Wookiee Cookies

My son had a fever yesterday, so my husband stayed home from church with him. When we walked in the door after church, I was greeted by the smell of hot cookies! My husband and son made these delicious cookies with a very funny name... "Wookiee" cookies. Apparently, they found the recipe online from the "The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes." I'm serious... I can't make this stuff up! Anyway, they are delicious. Cinnamon and both semi-sweet and milk chocolate chips help make this cookie unique...

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips 

1. Preheat the oven to 375º
2. Combine the flour, baking soda, salt, and cinnamon in a mixing bowl. Set aside.
3. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Blend until creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture until blended. Stir in the chocolate chips.

4. Drop cookie dough 1 inch apart onto ungreased cookie sheets and bake for 8-10 minutes. Makes about 3 dozen cookies.

"Cowboy" Custard

I made this tonight and thought of my sweet Nana. This is her recipe and my Mom made it for us when we were little. It's a baked custard and I like it hot or cold. My Mom always sprinkled it with nutmeg, but I suppose you could use cinnamon instead. Serves 5-6.

3 slightly beaten eggs

1/4 cup sugar

1/4 tsp. salt

2 cups scalded milk, cooled

1 tsp. lemon extract

1/4 tsp. vanilla extract

Nutmeg or cinnamon

1. Scald milk and let cool. (I put mine in the microwave for about 2 minutes.) 
2. Preheat oven to 325 degrees F. Fill a 9 x 13" pan with about an inch and a half of water and set it in the oven.
3. Combine eggs, sugar and salt. Slowly stir in cooled milk and lemon and vanilla extracts. 
4. Pour into a casserole dish and set in a pan of hot water. Sprinkle with nutmeg or cinnamon, if desired. Bake in a "slow oven" (325 degrees F.) for 50-60 minutes, or until a knife inserted comes out clean. Best if cooled for 10-15 minutes before serving. 

Patriotic Bundt Cake

I saw this crafty red-white-and-blue bundt cake idea on Pinterest this past summer, and had to give it a try!  Really quite simple and it was an absolute hit at our 4th of July BBQ.  Our fun-filled summer left very little time for blogging, so I thought the 10 year anniversary of the terrorist attacks on the WTC and Pentagon would be a fitting time to remember the stars and stripes!  

**Begin with any white cake recipe, prepared as directed, separated into three bowls.  Add red and blue food coloring as desired to two of the bowls, leaving the remaining batter white.  Grease and flour your bundt pan well, then add alternating globs of each different colored batter.  Do not swirl or mix, as this will make your cake pink, dark pink and purple instead of red, white and blue!  Bake as directed.

Repeat the same food-coloring process with three bowls of your favorite buttercream frosting, but add a teaspoon of milk to each to thin the frosting to drizzle-consistency.  Use the grooves of your bundt cake to alternate each color and cover entire cake with patriotic yumminess.  God bless the USA! 

Peanut Butter Cookies

Cream together:
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar

Add:
1 egg
1 1/4 c. flour
3/4 tsp. soda
1/4 tsp. salt
1/2 tsp vanilla

Roll balls into sugar and press with fork.
Bake at 375 for 10 min.

Gardener's Pie

We've had a few cold and rainy days and it's made me hungry for some warm comfort food. I found this amazing recipe at Ezra Pound Cake that smelled delicious and tasted even better! I wish the pictures did it justice... It is SO good!

MASHED POTATOES:

1 1/2 pounds Yukon Gold potatoes (or Russet), peeled and cut into 1/2-inch cubes

1/4 cup half-and-half

4 Tbs. (1/2 stick) butter

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 large egg yolk

FILLING:

2 Tbs. canola oil

1 cup onion, chopped

1/2 cup green pepper, chopped

2 carrots, finely chopped

2 garlic cloves, minced

1 tsp. salt

1/2 tsp. freshly ground black pepper

2 Tbs. all-purpose flour

2 Tbs. tomato paste*

1 cup vegetable broth*

2 Tbs. fresh rosemary, chopped*

1 tsp. fresh thyme, chopped*

1 (14 oz.) can red kidney beans, rinsed and drained

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen shelled green peas

1. For the Mashed Potatoes: Place the diced potatoes in a medium saucepan, and cover with salted cold water. Cover, and bring to a boil. Uncover, reduce the heat to medium, and simmer for 15 minutes, until the potatoes are tender. Drain the potatoes and return them, off the heat, to the saucepan. Warm the half-and-half and butter in the microwave for 35 seconds. Mash the potatoes. Add the half-and-half and butter mixture, salt, and pepper, and continue to mash until smooth. Stir in the egg yolk. Set aside.
2. Preheat the oven to 400 degrees F. Spray an 11-by-7-inch glass baking dish with cooking spray and set aside.
3. For the Filling: Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and carrots. Cook, stirring, for 3 to 4 minutes. Add the garlic, salt and pepper. Stir in the flour, and keep cooking for another minute. Stir in the tomato paste, vegetable broth, rosemary and thyme. Bring the mixture to a boil. Add the kidney beans, reduce the heat to low, cover, and simmer until the sauce has thickened slightly, 10 to 12 minutes. Stir in the corn and peas. Spread the vegetable mixture evenly in prepared casserole dish.
4. Top with mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula.
5. Put the baking dish on a baking sheet. Bake for 25 minutes, or just until the potatoes begin to brown. Transfer to a wire rack, and let cool for at least 10 minutes before serving.

* Original recipe called for only 2 teaspoons tomato paste and I increase it to 2 Tablespoons. I used chicken broth in place of the vegetable broth. You can substitute 1 Tbs. dried rosemary and 1/2 tsp. dried thyme for the fresh herbs, if needed.

Crispy Tilapia in Tomato-Cream Sauce

I found this recipe over at eatingwelllivingthin, which is a fabulous website, by the way! In my quest to feed my family more seafood, I was happy to find another recipe they all raved about...

1 1/3 cups spaghetti sauce
1 garlic clove, minced
3 tablespoons half & half
Four 4-5 ounce Tilapia fillets
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 egg, beaten
1 1/2 cups Panko crumbs
1 teaspoon salt-free Italian Seasoning (I used regular Italian seasoning)
Freshly grated Parmesan cheese

In a medium sauce pan, over medium-low heat, bring the sauce and garlic to a simmer. Use a lid to prevent splattering. Stirring occasionally, allow to cook until reduced by half. The sauce will become dark red and thick. Stir in the cream and heat through. Keep warm.

Rinse and dry the tilapia fillets and set aside.

In three pie plates or shallow dishes, place the flour, salt and pepper in one, the beaten egg in another, and the crumbs mixed with the seasoning in the third. Coat each fillet with the flour mixture, dip in egg until covered, and then press on the crumbs.

Heat a frying pan on medium to medium-high heat until very hot. Add a little olive oil and fry the fish for 3-4 minutes on each side until crispy-golden and fish flakes easily with a fork. Remove to a platter and spoon the sauce over. Garnish with Parmesan. *I served mine over hot Orzo pasta. Makes 4 servings.

Per Serving: Calories 300; Protein 25 g; Fat 4 g; 20 g; Fiber 3 g; Sugar 2 g; Sodium 664 mg

Slow-Cooker Root Beer BBQ Beef Sandwiches

This is an easy and flavorful way to cook barbecue beef sandwiches with a fun secret ingredient (Root Beer!) It is best cooked on low, so plan on throwing this in the slow-cooker right after breakfast and your house will smell amazing by dinner! This recipe makes enough for more than 2 dinners for my family of 5, so I freeze half for later. Recipe adapted from Betty Crocker...

1 boneless beef rump roast (about 4 pounds)
2 cups barbecue sauce, divided
1 cup root beer
dash of salt and pepper
16 hamburger buns

Place beef in a 3 1/2 to 4 quart slow cooker. Line first with a Reynold's Slow Cooker liner for easy clean up. Mix 1 1/2 cups of barbecue sauce and the root beer in a small mixing bowl and pour over beef. Cover. Cook on low for 10-12 hours. (Can cook on high for 5-6 hours)

About 20 minutes before serving, remove beef from slow-cooker; place in a large bowl. Pour juices into a saucepan and cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.

Stir remaining 1/2 cup barbecue sauce into reduced juices in saucepan; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup shredded beef into each bun.

Tomato Oregano Sandwiches

I am happy to say that my little vegetable garden has really taken off this year! Now I have the fortunate dilemma of having TOO many tomatoes. We are eating them 4 times a day around my house and I am sure that we are all overdosing on lycopene! I have been dicing them in omelets, topping casseroles with them, cooking them up in quesadillas, and slicing them up for a snack with a little salt and balsamic vinegar... so good! This simple summer sandwich recipe is my Mom's invention and is our lunch-of-choice as long as there are fresh tomatoes to be had.

Bread

Tomatoes- washed and thickly sliced

Salt and Pepper

Oregano

Sliced Cheese (we prefer Muenster- Trust me and try it...DIVINE!)

Lay out slices of bread on a baking sheet and top with freshly sliced tomatoes. Sprinkle with salt, pepper, and oregano to taste. Top with sliced cheese and place under your broiler for 3-4 minutes or until cheese is melted and bubbly. Remove from the oven and enjoy!

Chocolate Zucchini Cake

If you are anything like my kids, you just read the title to this recipe and thought "Ewww, gross!" But the reality is that this cake is yummy good and you will never know that the zucchini is in there. It just makes the cake super moist, like with Banana Bread or Applesauce Chocolate Chip Cookies. Either way, it is a great way to use up some of that zucchini that I have coming out of my ears every August. Hope you enjoy!

1 cup brown sugar

1/2 cup sugar

1/2 cup butter- softened

1/2 cup vegetable oil

3 eggs

1 tsp. vanilla

1/2 cup buttermilk

2 1/2 cups flour

1/2 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp. salt

2 tsp. baking soda

4 Tbs. Cocoa powder

2 cups grated zucchini

1 cup chocolate chips

Cream together butter and sugars. Add oil, eggs, vanilla, and buttermilk and mix well. (Remember, if you don't have buttermilk on hand, you can just mix 1/2 tsp. lemon juice into 1/2 cup regular milk and let it sit for a few minutes before adding it to your recipe!) In another bowl, combine dry ingredients and then add slowly to your liquid mixture. Stir just until combined. Fold in your grated zucchini and then pour the batter into a greased 9x13 inch cake pan. Sprinkle chocolate chips evenly over the batter. Bake at 325 degrees for 45 minutes or until a toothpick inserted in the middle comes out clean.

***Grating zucchini is pretty messy, so I like to wait until I have 3-4 big ones and grate them all at once. Then just scoop 2 cup- sized portions into little Ziplock freezer bags. Pop them in the freezer and you can have fresh zucchini for recipes all year! Think how good this cake would taste in December or how nice it would be to bake a loaf of hot Zucchini Bread in the winter. Yum!

***I was getting ready to post this, and I linked the recipe under desserts and vegetables. It made me smile :)

Sour Cream Noodle Bake

I am having my second baby in 5 days (so excited) and have been getting over a nasty cold so this week I have been in need of some good old fashioned comfort food. This noodle bake is just that. 

recipe from the Pioneer Woman

Ingredients: 

1-1 1/4 lb ground beef

1 (15 oz) can tomato sauce

1/2 tsp. salt

pepper to taste

8-10 oz. egg noodles 

1/2 c. sour cream 

1 1/4 c. small curd cottage cheese

1/2 c. green onions, diced

1 c. grated cheddar cheese 

Directions:

In large skillet brown beef and drain fat. Add tomato sauce, salt & pepper. Stir and let simmer while you prepare the other ingredients. 

Cook noodles til al dente. Drain and set aside

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake at 350 for 20 minutes, or until all cheese is melted.

Boston Cream Cupcakes

I made these for my daughter's birthday this week and we all loved them! Next time, I'm going to make them with Devil's Food cake and white chocolate pudding filling and frosting, for color contrast. It's nice to have a little surprise in the center!

Chocolate ganache:

4 (1 oz.) squares semisweet chocolate, chopped

1/2 cup cream

1 Tbs. butter 

24 cupcakes: 

1 box vanilla or white cake mix: Follow box instructions

Filling:

2 1/2 cups milk

1 large (5.1 oz) box French vanilla or vanilla pudding (I use sugar-free)

1. Make the chocolate ganache first, since it needs time to set up. Combine chocolate, cream and butter in a saucepan and heat over medium-low heat, stirring often, until melted. Stir well. Remove from heat and set aside to cool. Ganache will thicken as it cools.
2. Make the cupcakes according to package directions and cool completely.
3. Combine the milk and pudding mix in a small bowl and beat for 3-4 minutes, or until thick. Let sit for a few minutes. Spoon pudding into a pastry bag fitted with a large open tip. Stick the frosting tip into the center of each cupcake and squeeze until the cupcake feels "full." (pictured below)
4. Frost cupcakes with cooled chocolate ganache. Refrigerate until serving. Makes 24 cupcakes.

"Hole in Ones"

 These are also known as an "Egg in a Basket" or "Bird in a Nest." My husband grew up eating these and they are a favorite last-minute meal at our house, since I usually have eggs and bread in my fridge...

Bread

eggs

Cut out a small circle of each piece of bread using a biscuit cutter, a small glass or a knife.* Heat a skillet or griddle and spray with cooking spray. It is really yummy if you butter both sides of the bread, but I find that it's fine without. Place the cut bread on the hot pan, then crack an egg in the hole of each slice. Flip over when the egg begins to set and cook the other side.

*I fry the bread circles I cut out as well and my kids love them.