Caramels

We got this recipe from Bid's dad. They are the best!!

1 cup butter

1 cup sugar

1 cup brown sugar

1 cup Karo syrup

1 can Eagle Brand (use the real stuff I have found it works, the cheap brands do not)

melt butter in pot completely before you add the rest of the ingredients. Stir constantly on Med. heat to 114-115 degrees Celsius. I use Celsius because Fahrenheit has a broader range. We have taken it off at 115 and they turned out fine, but 114 is the best. They turn out soft and chewy.

We also add chopped pecans. Butter a glass pan really well before you pour it in. We don't use a cake pan, we use the glass pan we bake brownies in. It is just a little bit smaller I'm just not sure of the exact size. Then we wait for them to cool completely and cut them into bite size pieces and wrap them in saran wrap or waxed paper.

Let me know if you have any questions. I guarantee you will LOVE these!

Pecan Log Roll

Something I remember growing up was Lana Esplin's Pecan Rolls. I LOVED them. I can remember begging mom to call and get the recipe. Of course she never did, But Christine Giles has one, so I am sharing it with everyone. I don't know if ya'll liked them as much as I did. Sure wish we could experiment together.

Gourmet Pecan Rolls

Creme Center

3 c. sugar

1/3 c. Karo syrup

1 c. whipping cream

1/2 tsp salt

1 tsp butter (to work in later)

Directions

Butter sides of heavy cooking pan. Pour in whipping cream. Warm. Add sugar and salt and try not to get on sides of pan. Bring almost to a boil stirring constantly. Wash down sides of pan with pastry brush at least twice. Make sure sugar crystals are gone. Continue to cook until 228 on candy thermometer and stir constantly.

Pour into 9 X 13 pyrex or aluminum pan (I use pyrex). DO NOT scrape sides and bottom of pan!!! (If you do, your center will have sugar crystals and you don't want that. You want a smooth, creamy center.) Put in refrigerator to cool completely for at least 20 minutes. (You want to cool it fast).DO NOT stir until cool!!

Beat by hand until it loses its gloss. Be sure it loses its gloss or it will turn to sugar. (It will get thicker and harder to stir as it gets to the right stage, and it takes quite a bit of stirring to get to this stage).

Work butter in with hands and form the center into logs. (I make 12 centers and thus 12 logs of the finished product and they are quite big logs. You can make smaller centers and cut the caramel to fit to make more logs that are smaller. Wrap the logs into individual wax paper squares so they won't dry out while you are making the caramel.) Place them into the refrigerator.

*If the center should turn to sugar, put it back in the pan, add 1/2-1 c. water and bring back to 228 and follow the same procedure as listed above.

Caramel

2 c. sugar

2 c. light Karo syrup

1/2 can sweetened condensed milk

1 1/2 pint whipping cream

When it reaches the right temperature and after you take it off the stove, add the following:

1 T vanilla

1 tsp salt

Directions

Cook sugar and Karo until thick. At same time, scald cream and sweetened condensed milk in double boiler. Spoon whip cream mixture into sugar. Stir and don't let sugar mix lose its boil. Cook to 228-230 stirring constantly. (Remember, the more you cook it, the harder it gets. You want a softer caramel for the logs. So, take it off the stove immediately when it reaches the correct temperature. *See the temperature guides below).

After removing from stove, add vanilla and salt and stir them in. Pour evenly on buttered cookie sheet.

As soon as caramel can be handled, cut caramel into 12 equal pieces. Place creme centers on caramel and wrap the caramel around the log. Then roll immediately in pecans. Work quickly or caramel will harden. Wrap in saran wrap.

If caramel gets too hard to work with while forming the caramel around the centers, put it in low oven on cookie sheet to soften it.

(Another option in forming the logs is to spread the pecans on the buttered cookie sheet and then pour the hot caramel over the pecans. This will make the pecans stick better in the caramel--I prefer this method--If the caramel gets too cool, the pecans won't stick very well when you try to roll the caramel over the pecans as discussed above.)

Utah Temperatures

Soft ball.................227-229 degrees

Firm soft ball..........230-232 "

Firm ball................234-236 "

Hard ball................246-250 "

Sea Level Temperatures

Soft ball.................236-238 degrees

Firm soft ball..........238-240 "

Firm ball................242-244 "

Hard ball................254-250 "

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Festive Cheese Ball

2 pkg (8 oz) cream cheese, softened

2 cups grated sharp cheddar cheese

2 TBS finely chopped green onion

2 tsp worcestershire sauce

1 tsp lemon juice

1/2 tsp lemon pepper

1 cup finely chopped pecans

1/2 cup chopped parsley (fresh is best)

Combine all ingredients, except nuts and parsley in a medium bowl and mix until well blended.

Refrigerate several hours or overnight. Take cheese mixture out of bowl and shape into 2 balls. Roll each ball in parsley, then roll ball in chopped pecans. Refrigerate. Remove 15 minutes before serving, serve with crackers.

I have made this and love it, It is a great appetizer with or without company. It is also great gifts to neighbors. We love to have it after church while we are waiting for dinner.

Potato Rolls

I love to buy potato rolls at the grocery store, so I thought we could give these a try....

Potato Rolls

1 yeast cake 1/2 cup Sugar

1/2 cup luke warm water 1 cup scalded milk

1 cup mashed potatoes

6 to 8 cups flour

1 tsp. salt 2 eggs

2/3 cup Shortening

Mash potatoes, add shortening, sugar, salt and eggs. Cream well. Dissolve yeast in Luke-warm water, then add to Luke-warm scalded milk. Add potato mixture. Add sifted flour to make a soft dough. Toss on floured board and knead well. Put in large bowl let rise until is has doubled in size. Shape into roll and bake at 350 degrees until golden brown.

Sorry this recipe did not come with a time frame, i would guess anywhere from 10 to 15 minutes.

Apple Toffee Frech Toast wtih Apple Syrup

I know December is a busy food making month. I submitted a few recipes you can make one or all. They were all flavors that make me think of holiday time. Hope you enjoy them too.

This recipe is from Tree Top's apple cook off winner.

Apple Toffee French Toast with Apple Syrup

French Toast:
8 c French bread, cut into 1 inch cubes
3 tart apples (probably green), peeled and chopped
8 oz cream cheese, softened
3/4 c brown sugar
1/4 c sugar
1/4 c apple juice
2 tsp vanilla, divided
1/2 c toffee bits
5 eggs
3/4 c milk

To make French Toast:
Place half of the bread cubes in a greased 13 by 9 inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, apple juice and one tsp vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.

In another large bowl, beat the eggs, milk and 1 tsp vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.

Remove from fridge 30 minutes before baking and preheat oven to 350. Bake, uncovered, at 350 degrees for 40-45 minutes until a knife inserted in the center comes out clean.

While French Toast is baking prepare syrup.

Apple Syrup
1 c sugar
2 TBS cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 c apple juice
2 TBS lemon juice
5 TBS butter

To make Apple Syrup:
In a medium size saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly. Boil for 1 minute, then stir in butter. Serve over warm Apple Toffee French Toast.

Ham and Cheese in Puff Pastry

This is one of my most favorite and easy recipes for an appetizer. It is always the first thing gone whenever I make it and everyone asks for the recipe. So if you have a holiday party you need to take an appetizer take this! Or when you are just hanging out at the house over the holidays, whip it up and enjoy!

Ham and Cheese in Puff Pastry

1 pkg (2 sheets) frozen puff pastry defrosted (I have always used Pepperidge Farm)
2 TBS Dijon mustard
1/4 lb sliced black forest ham
1/2 lb Gruyere cheese, sliced (if you can't find or don't want to spend the money on Gruyere cheese you can simply use Swiss)
1 beaten egg with 1 TBS water for egg wash

Preheat oven to 450 degrees. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with mustard, leaving a 1 inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1 inch border. Brush border with egg wash.

Place the second sheet of puff pastry on floured board and roll out to 10 by 12 as well. Place the second sheet on top the ham and cheese, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly with a fork to seal the edges. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20-25 minutes until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

*I use a pizza cutter to cut it into 2 by 2 or 3 by 3 little sandwiches.

If you want to see what it looks like or see a video of her making it go here: Ina Garten.

Cookie Truffles

This recipe comes from my World Wide Ward Christmas Cookbook. I wanted to make it last year but never got to it. Hope it is yummy!

Cookie Truffles

1- 18 oz pkg Oreos
1- 8 oz pkg cream cheese, softened
1- 12 oz pkg semi sweet chocolate chips
1 TBS shortening

Crush the cookies into fin crumbs. Combine 3 C of the cookie crumbs and the cream cheese. Shape into 1 inch balls. Combine the chocolate chips and shortening and melt in the microwave (or double boiler). Stir until smooth; dip the balls in the melted chocolate. Place the balls on waxed paper to set up. While chocolate is still wet sprint with the remaining cookie crumbs. Refrigerate until they are firm, about an hour. Makes about 40 truffles.

Oh So GOOD French Onion Soup

Courtesy Rachel Ray

I hope we're not all souped out yet because this is a good one to have!

My wonderful chef of a husband makes this and he never follows the recipe, but it always turns out perfect. We actually put leftovers in the freezer and it stays good. That is just an FYI.

1 TBLS extra virgin olive oil

2 TBLS butter

6 medium onions

salt and freshly ground pepper (Da'pepper! : )

2 tsp fresh thyme or poultry seasoning ( I don't think we have ever used fresh!)

1 bay leaf

1/2 cup dry sherry ( I know Bid uses a little more ;)

6 cups beef stock

4 thick slices of crusty bread, toasted ( We have used croutons and that was really good too)

2 1/2 cups shredded Gruyere or Swiss cheese

Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to he pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper add 1 tsp fresh thyme. Cook onions 15-18 minutes. (Bid cooks them a bit longer.) Stir frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cps stock and cover pot to bring up to a quick boil.

Arrange 4 small deep soup bowls or crocks on a cookie sheet. (Ones that can go into oven) Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

Butter Pecan Brittle-Bark

1 cup sugar

1 stick unsalted butter

1/2 cup water

1/3 cup light corn syrup

2 TBLS rum (Yum Yum!)

1/2 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp nutmeg

3 cups toasted pecan halves, divided

1 tsp coarse sea salt, divided

6 oz. semisweet or milk choc. chips

Coat a baking sheet and the back of a large serving spoon with non stick spray; set aside.

Heat sugar, butter, water, and corn syrup in a 4quart, heavy bottomed sauce pan over med. heat. Bring to a boil.

Using a pastry brush, wipe sides of pot with warm water just above boiling mixture to melt any sugar crystals on sides of pot. Inset candy thermometer. Cook mixture, stirring gently and frequently, until it's light brown and registers 295 degrees, about 20 minutes.

Off heat, stir in rum, vanilla, baking soda, cinnamon, and nutmeg. The mixture will foam up, but stir quickly until all ingredients are incorporated. Add 2 cups pecans; stir quickly until evenly distributed.

Pour brittle immediately onto prepared baking sheet and spread into a smooth layer with prepared spoon, to about 1/4 inch thick. Sprinkle brittle with 1/2 tsp. sea salt.

Drop chocolate chips evenly over brittle; let stand until soft, about 3 minutes. Meanwhile chop remaining cup of pecans; set aside.

Spread chocolate over brittle using an offset spatula. Sprinkle 1 cup chopped pecans and 1/2 tsp salt evenly over brittle-bark.

Cool candy completely, then break into pieces.

Oh I wish you could all see the picture of this candy! It looks scrum-diddly-umptious! I can't wait to make it. Believe it or not I need to go and buy the rum!

It just sounds like a yummy holiday treat. I hope we're not disappointed!

I will be posting another recipe soon!

Frosting for Apple Cake

I found it....browned-butter frosting. It was on another page with other frostings.

Choose Your Frosting (Try these Twists!) For Fresh Apple Cake

Browned-Butter Frosting
1 cup butter
1 (16-oz) package powdered sugar
1/4 cup milk
1 tsp vanilla extract
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hr or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Dark Chocolate Frosting
1 (12-oz) pkg semisweet chocolate morsels
1/2 cup whipping cream
3 TBS butter
1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
2. Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks. Use immediately.

Cream Cheese Frosting
(you already have that recipe)

Carmel Glaze
Bring 1 cup firmly packed light brown sugar, 1/2 cup butter, and 1/4 cup milk to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 tsp vanilla extract. Stir 2 minutes; use immediately.

Streusel Topping
Pour 2 TBS melted butter in a small bowl, and stir in 1/2 cup firmly packed brown sugar, 2 TBS all-purpose flour, and 1 tsp ground cinnamon. Add 1 cup chopped pecans, stirring until mixture is crumbly.

I am Thankful for good food.

Wow, where does time go, here it is November. I hope you like these recipes. I will post these three recipes and will add some more later.

Mashed Potatoes
3 1/2 cups chicken broth
5 large potatoes, cut into 1" pieces (7 1/2 cups)
1/2 cup light cream
1/2 cup sour cream
1/4 cup chopped fresh chives
2 TBS butter
3 slices bacon, cooked and crumbled (reserve some for garnish)
Generous dash ground black pepper.

1. Heat broth and potatoes in 3qt saucepan over medium-high heat to a boil.
2. Reduce heat to medium. Cover and cook 10 min or until potatoes are tender.
Drain, reserving broth.
3. Mash potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add additional broth, if needed, until desired consistency. Garnish with remaining bacon.

Cream of Potato-and-Onion Soup

Makes 12 cups hands-on-time: 1hr.

2 TBS butter
1 TBS olive oil
4 large sweet onions, chopped (about 5 cups)
1 tsp sugar
3 TBS all-purpose flour
1 (32-oz) container chicken broth
1 (32 oz) pkg frozen southern-style cubed hash browns
1/2 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper
1 cup grated Gruyere or Swiss cheese
1 cup half-and-half
Garnishes: chopped fresh chives, freshly ground pepper

1. Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45 to 50 mins or until onions are carmel colored.
2. Sprinkle onions with flour, and stir to coat. Add chicken broth. Bring to a boil over medium heat, and cook 20 mins. Add hash browns and 2 cups water. Reduce heat to low, add thyme and next 3 ingredients, and simmer 30 minutes.
3. Stir in cheese and half-and-half; cook, stirring constantly, over medium heat 5 min or until cheese is melted. Remove bay leaf before serving. Garnish, if desired.

Fresh Apple Cake
makes 12 to 15 servings. Hands on time: 25 minutes

Thinly sliced apples create rich, moist layers of fruit within the cake.

1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
2 1/2 lb Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges.

Browned-butter frosting, dark chocolate frosting, or cream cheese frosting.

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13 x 9 pan.
4. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

Mango and paprika pork chops

I am submitting 4 recipes this time. I hope you will find something you will like and love. Happy Cooking.

Mango and paprika pork chops

4 boneless pork chops ( about 1 1/2 lbs. total)

2 to 3 tsp. hot hungarian paprika

1 tsp kosher salt, divided

1 tsp. pepper, divided

2 tablespoon olive oil

1 large mango ( about 1 lb.) peeled and cubed

1/2 red onion, cut into thin wedges

1 green bell pepper, sliced

couscous

1/4 cup cilantro leaves

Heat oven to 375 degrees. Sprinkle pork with paprika and 1/2 tsp, each salt and pepper

Heat oil in a large ovenproof frying pan over medium-high heat. Brown pork on both sides, 6 minutes. Transfer to a plate.

Add mango, onion, bell pepper and remaining 1/2 tsp. each salt and pepper to pan. Cook, stirring often, until softened, about 5 minutes.

Set pork chops on top of mango and bake until meat is no longer pink in center, 8 to 10 minutes. Serve pork and mango over couscous and sprinkle with cilantro.

Souffled Pumpkin Pancakes

I saw this one on Paula Dean, and BOY did it look yummy!

Souffled Pumpkin Pancake

5 Tablespoons butter

1 Tablespoon brown sugar

1/4 cup pecan halves

2/3 cup all-purpose flour

1 teaspoon pumpkin pie spice

1/3 cup sugar

1/4 teaspoon salt

4 eggs. separated

2/3 cup buttermilk

1 1/4 teaspoon vanilla extract

1 cup pumpkin puree

confectioners sugar for dusting

maple syrup for serving

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10 inch skillet over medium-heat. Add brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes.Transfer the pecans to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter, whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown. ( in the skillet pan)

Dust the pancake with confectioners sugar. Cut into wedges and serve with maple syrup.

Linguine with chicken ragu

I guess having pasta night on my mind and trying to continue to carb load Alexander this recipe appealed to me. It is from Giada, she did add a ragu sauce recipe to go along with this. I have added the sauce in case you would like to try the fresh homemade approach. If not, you can always use Prego from the grocery store to save time.

Linguine with chicken ragu

2 Tablespoons olive oil

1 1/2 pounds boneless, skinless chicken thighs, finely chopped. ( I will probably use breast, less fat.)

1/2 cup finely chopped shallots

1 Tablespoon minced garlic

2 Tablespoons finely chopped fresh rosemary

2/3 cup dry white wine

4 cups quick marinara sauce

1 pound dried linguine

1/2 cup freshly grated parmesan cheese.

Heat the oil in a large, heavy skillet over medium-high heat. Add the chopped chicken and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots, garlic, and rosemary, and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the marinara sauce. Bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. drain, reserving 1 cup cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten.

Transfer the pasta to a large serving bowl, sprinkle with Parmesan cheese, and serve.

Quick marinara sauce.

2 (28-ounce) cans whole tomatoes in juice

1 bunch of fresh basil, stemmed

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

4 garlic cloves, finely chopped

1 teaspoon dried oregano

1 teaspoon sugar

salt and freshly ground black pepper

in blender, puree the tomatoes with their juices and the basil until almost smooth. Set the tomato puree aside.

Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute' until very tender, about 12 minutes. Stir in the tomato puree, oregano, and sugar, Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. ( the sauce can be made 1 day ahead. If storing for future use cool, then cover and refrigerate. Rewarm over medium heat before using.)

Pumpkin Cake with Cider Caramel Sauce

So I have posted 4 new recipes. Make one or make them all, I hope you make them all. I also hope they turn out great! Thanks for cooking and experimenting with me!

Pumpkin Cake with Cider Caramel Sauce
1 cup sugar
1 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3/4 cup oil (I am planning on using 1/4 cup oil and 1/2 cup applesauce)
1-15 oz can pumpkin
2 eggs

Combine the first 6 ingredients. Add oil, pumpkin, and eggs. Whisk until blended. Pour into a greased 9 x 13 pan. Bake at 325 for 30 minutes. Cool and top with sauce (posted below) before serving.

Cider Caramel Sauce
1/2 cup brown sugar
1 TBS cornstarch
2/3 cup apple cider
2 TBS heavy cream
1 TBS butter
Shake of salt

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over medium high heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Pour sauce over each individual piece of cake and top with vanilla ice cream if desired (or in Jen's case, put ice cream in a separate bowl).

Chipotle-Pumpkin Black Bean Soup

I made pumpkin soup once and it was a bit bland. I am anxious to try this recipe and see how all of the flavors come together. I have high hopes for this recipe! I hope it is a winner, if not sorry, we tried.

I think it would go great with some corn bread!

Chipotle-Pumpkin Black Bean Soup
1 TBS Extra-Virgin Olive Oil
1 LG Yellow Onion, Chopped
2 LG Cloves of Garlic, Finely Chopped
1 Chipotle Chile in Abodo Sauce, Finely Chopped, 1 TBS Sauce Reserved
1 Bottle Mexican Beer, Such as Negra Modelo
One 15 oz Can Pure Pumpkin Puree
1 1/2 tsp Ground Cumin
2 Pinches Ground Cinnamon
Salt and Pepper
3 Cups Chicken Broth
1-15 oz Can Black Beans, Drained
1 Green Apple, Finely Chopped
1/2 SM Red Onion, Finely Chopped
1 Jalapeno Chile, Seeded and Finely Chopped
1/3 Cup Finely Chopped Cilantro (Mom you may want to omit this, Dad doesn't like Cilantro)
Juice of 1 Lime
1/2 Cup Sour Cream
1/4 Cup Whole Berry Cranberry Sauce
Corn Tortilla Chips, Lightly Crushed (Optional)

In a soup pot, heat EVOO, 2 turns of the pan, over medium high heat. Add the yellow onion, garlic, and chipotle with its sauce and cook, stirring for 5 minutes.

Add the beer and cook until reduced by half, 3 minutes. Stir in the pumpkin,chicken broth, beans, cinnamon, cumin, salt and pepper and simmer for 10 minutes.

In a small bowl, combine the apple, red onion, jalapeno, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce.

Serve the soup in bowls and top with the apple salsa, cranberry sour cream and tortilla chips.

Caramel Apple Oatmeal Bars

I have actually made these before and loved them! The blog that I got the recipe from stated they are the best when they are a day old, and they were right! If you make these I recommend maybe making them in the morning after the kids head to school and then enjoying them as an after dinner treat. They really are better the longer they sit. I get cravings for apple and pumpkin food come fall. As I am sure you will be able to tell in my posts!

Caramel Apple Oatmeal Bars

For the apples:

1.5 TBS butter

2-2.5 cups peeled and diced Fuji apples (about 2 medium to large apples)

1 tsp cinnamon

1 TBS brown sugar

For the Bars:

1 cup unsalted butter, softened and at room temp

1 cup packed brown sugar

2 eggs

1/2 TBS vanilla extract

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 1/2 cups oats (old fashioned)

1 cup Kraft caramel bits (like pictured above- I found mine at Wally World by the choc chips)

Preheat oven to 350 degrees.

Melt 1 1/2 TBS butter in large nonstick skilled over medium heat. When the foam subsides, toss the diced apples in and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tsp of cinnamon and 1 TBS of brown sugar and cook, turning just until coated, another minute or so. Transfer apples to a small bowl and let cool while you make the bar dough.

In a small bowl, sift together the flour, baking soda, 1 tsp of cinnamon, and salt.

In a large mixing blow, beat the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla.

Turn the mixer down to low and add the dry ingredients, mixing just until they are incorporated.

Stir in the oats, caramel bits, and apples. Mix well.

Pour dough into an ungreased 13 x 9 inch metal baking pan (I actually used a glass baking dish and mine turned out fine) and bake for 30-35 minutes (I would start checking it around 25 minutes) or until a toothpick inserted into the center comes out clean.

Grilled Wasabi-Honey Shrimp

Grilled Wasabi-Honey Shrimp
1/4 cup Honey
2 TBS Wasabi Powder
1/4 Vegetable Oil
2 lbs Shrimp-Peeled & Deveined
2 TBS Toasted Sesame Seeds

In a large bowl, stir together the honey, wasabi and 1 tsp salt until a paste forms; whisk in oil. Add the shrimp and toss to coat. Refrigerate for at least 30 minutes. thread the shrimp onto skewers. Preheat a lightly greased grill (we just spray the shrimp with Pam before we put it on the grill and it works great). Add the shrimp skewers and cook, turning once until pink and opaque, about 5 minutes. Transfer to a platter and sprinkle the sesame seeds all over.

I think this would be really good with rice and some snow peas. I do have a big can of wasabi powder that I have had for a while but I can't remember if I got it at an Asian specialty store or at Cost Plus. I do have enough I can share and bring it to you on our girls weekend. So if you want it leave a comment on here and I will bring it for you.

Cinnamon Carmel Corn with Pecans & White Chocolate

This is addictive stuff. I love it! I made it again today and I put in another 1/2 cup pecans.

Cinnamon Caramel Corn with Pecans & White Chocolate
Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Buttermilk Biscuits

Courtesy Bobby Flay
These will go good with the soup I think.

2 cups flour plus a little more to cover rolling out surface
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick cold unsalted butter, cut into small pieces.
1/2 cup buttermilk
1/2 cup heavy cream
freshly ground pepper

preheat oven to 350 degrees. Line baking sheet with parchment or waxed paper.

In a bowl combine the dry indredients and blend thoroughly. Cream the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time, and using your hands or a fork, work it in just until it's thoroughly incorporate and you have a smooth ball of dough. *Don't overwork or over handle the dough.

On a lightly floured surface, press the dough out into a round that is about 1 inch thick. Using a round cookie cutter or the rim of a drinking glass, press out (2 1/2 inch) rounds; you should get about 7 biscuits. If you like, you can re-roll the leftover dough to make more. ut the texture of these will be denser than the others.

Place the dough rounds on the prepared baking sheet and brush the tops with cream. Grind fresh pepper over the top of biscuits, if desired. Bake until golden brown on the bottom, about 12-15 minutes. Serve warm with butter and honey!

We have made these and they are the best biscuits I have ever had!

Tis the Season...

For a cup of hot soup on a Fall day that is!
Well not so much for Jennifer.

SOUTHWESTERN CREAM OF CHICKEN SOUP
Makes 8 cups Total time-1 hour

3 TBLS unsalted butter
1 red bell pepper, seeded and diced
1 poplano chile, seeded and diced
1/2 cup diced onion
1 TBLS minced garlic
1 tsp hot chili powder (Mom just use regular so it's not too hot for you)
1 tsp ground cumin
1/2 tsp ground coriander
6 TBLS all purpose flour divided
3 cups whole milk (if Mom or Allison use skim let me know how that works)
1 cup of beer (such as Corona) this is what attracted me to this recipe! : ) hahaha
1 cup of low-sodium chicken broth
1/2 cup dry converted white rice
3 cups shredded pepper jack cheese
2 cups shredded cooked chicken
2 TBLS chopped fresh cilanto and lime slices

Melt butter in a large pot. Stir in bell pepper,
poblano, onion, garlic, chili powder, cumin, and coriander.
Sweat mixture until peppers begin to soften
About 5 minutes.

Whisk in 3 TBLS flour to coat veggies.
cook 2 minutes. Whisk in milk, beer,
and broth until smooth. Bring mixture
to a simmer. Stir in rice; simmer until
tender, about 15 minutes.

Combine cheese with remaining 3 TBLS
flour in a resealable plastic bag; toss to
coat. Add cheese to soup a handful at
a time, stirring to melt completely before
adding the next handful. Add chicken and
cilantro to heat 3-5 minutes.

Garnish each serving of soup with lime slices.

This is a completely new recipe for us. I can't wait
to try it. I love soups and this one just grabbed our
eyes and got our tastes buds tingling! : ) I am excited
to find out and hear from you all how it turns out.

Buttermilk Pancakes

DRY MIX
2 cups flour
2 TBLS sugar (heaping)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda (heaping)

WET MIX
2 cups buttermilk & 2TBLS extra
1/2 cup milk
1/4 cup sour cream (heaping)
2 eggs
3 TBLS butter melted (let cool)


Mix Dry ingredients together in a bowl
Mix Wet ingredients together in a seperate bowl
Mix all together with very few stirs as possible. Like 15 is all.
The batter is supposed to be lumpy.
Let sit for 10 minutes before putting on the gridle.

Tastes best with REAL Maple syrup.
We make this all the time and my family loves them!
Hope you guys will too!

Snack Attack

Zack and I mixed this stuff today (recipe is from my food network mag- 50 After-School Snacks) and it was just plain ol' goodness. It had a great combination of sweet and spice. It is a nice healthy little snack and I just thought I would share it with you. It is easy to whip up and was all stuff I already had in the house.
We halved the recipe and what is left that I somehow managed to not devour, I am going to put in a zip lock baggie and put in the car. Seems like I am ALWAYS hungry the second I climb into the car.

Smoky Pretzel Mix

Preheat oven 325 degrees. Melt 1/2 stick butter with 3 TBS brown sugar, 1 tsp smoked paprika and 1/4 tsp cayenne in small sauce pan. Toss with 3 cups mini pretzels and 2 cups mixed nuts. Spread on a baking sheet and bake 20 minutes, stirring.

*Cooks notes: I used "I Can Not Believe It's Not Butter" and for the mixed nuts I used almonds, peanuts, pecans, and few cashews and it was yummy! I also only baked mine for about 17 minutes.

Mom's Creations

Creamy Chicken & Broccoli

1 pkg (6ounces)stuffing mix, plus ingredients to prepare mix
1 can (2.8 ounces) Durkee French Fried Onions
1 pkg (10 ounces) frozen broccoli spears, thawed and drained
1 pkg (1 1/8 ounces) Durkee Cheese Sauce Mix
1 1/4 cups milk
1/2 cup sour cream
2 cups (10 ounces) cubed cooked chicken or turkey

Preheat oven to 350 degrees. In medium saucepan, prepare stuffing mix according to package directions; stir in 1/2 can French fried onions. Spread stuffing over bottom of greased 9-inch round baking dish. Arrange broccoli spears over stuffing with flowerets around edge of dish. In medium saucepan, prepare cheese sauce mix according to package directions using 1 1/4 cups milk. Remove from heat; stir in sour cream and chicken. Pour chicken mixture over borccoli stalks. Bake, covered at 350 degrees for 30 minutes or until heated through. Sprinkle remaining onions over turkey; bake uncovered 5 minutes or until onions are golden brown.
Makes 4 to 6 servings.

Cinammon Dinner Rolls
Dissolve in cup 1 pkg dry yeast, 1 Tbs sugar, 1 Tbs warm water and let set.
Cream 1/4 cup sugar, 1/2 cup shortening, 2 large eggs, add 1 cup warm water and yeast mixture. Sift 4 cups flour, 1 tsp salt, mix with rest in mixter. Let raise until double bulk, about 2 hrs. 1/3 to 1/2 square butter melted, in separate dish 1/3 cup sugar, 1/2 tsp cinammon .
Pinch dough, stretch about 4" long then dip into butter and then the sugar and cinnamon mix and roll around into well greased muffin tins and let raise 1 hr.
Bake 400 degrees for 10 to 12 minutes. Makes 2 dozen

Dad's Pinto Beans
2 pounds pinto beans, picked over and washed
6 thick slices bacon, chopped
1 cup chopped yellow onion
2 cloves garlic, crushed
2 dried red chile peppers, crushed
2 TBS kosher salt or sea salt
water

Soak beans overnight if preferred. Brown bacon in pan used for cooking beans. Place beans, onion, garlic, chile peppers and salt in pot. Cover with water about 3 inches above beans. Bring to a vigorous boil. Reduce heat to simmer. Place lid on, but do not cover completely. It normally takes 3 to 3 1/2 hours until beans are soft. Check about every 30 minutes. If water is needed, add only very hot water. Taste and add more salt if needed.
Tip: If you have leftover beans, add some broth to make a hearty bean soup the next day.

Bobby Flay's Back-to=School Breakfasts
Eggs, Bacon & Hash Brown Quesadilla

Hash Browns - 1 large Idaho potato, scrubbed
4 TBS canola oil
1 small Spanish onion, halved and thinly sliced
Salt and fresh black pepper
1 TBS anchochili powder
Place potatoes in a medium pot of salted water. Bring to a boil and cool 3/4 through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate.
Heat 2 TBS of oil in a large nonstick saute pan over medium heat. Add the onions, season with salt and pepper. Carmelize, stirring about 8 minutes. Transfer onions to a plate; return pan to heat.
Heat remaining 2 TBS of oil in the saute pan over high heat. Add the potatoes and cool, stirring occasionally, until golden brown. Stir in the ancho powder, onions, and salt and pepper; cook until warmed through.

Scrambled Eggs
1 TBS unsalted butter
4 large eggs
Salt and fresh black pepper
Melt butter in a nonstick saute pan over medium heat. Crack eggs into a bowl and whisk; season to taste. Cook, stirring with a spatula, until soft mounds form, 2 minutes. Set aside.

For Assembly
Eight 6-inch flour tortillas
1 cup grated low-fat Monterey Jack cheese
Hash browns
8 slices turkey bacon, diced and cooked until golden brown
2 TBS canola oil
1 tsp ancho-chili powder
Scrambled eggs
1/2 cup prepared mild salsa
Cilantro leaves, optional

Preheat oven to 425 degrees. Place 4 tortillas on a work surface. Divide the cheese, hash browns, and bacon among the tortillas. Top with the remaining tortillas, brush with oil, and sprinkle with the ancho powder.
Transfer quesadillas to a baking sheet. Bake until golden brown and cheese has melted, 8 to 10 minutes. Remove from the oven; cut quesadillas into quarters. Top each with some of the eggs and salsa. Garnish with cilantrol, if desired.
Serves 4.

Pumpkin Chocolate Chip Cookies

I LOVE these cookies and I am not asking you to make them and rate them, I am just sharing because they are so GOOD!

PUMPKIN CHOCOLATE CHIP COOKIES

2 1/4 Cup Flour

1 1/2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup softened butter

1 cup sugar

1 (15oz) can pure pumpkin

2 large eggs

1 tsp vanilla

1 (12ox) pkg.- semi sweet chocolate chips

1 cup chopped walnuts

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Beat butter and sugar in large bowl until creamy. Beat in pumpkin, eggs and vanilla, Gradually beat in flour mixture. Stir in Chocolate chips and walnuts. Drop by tablespoon onto baking sheet.

Bake at 375 degrees F. for 15-20 minutes or until edges are lightly browned. Let stand 5 minutes before removing from baking sheet.

Makes 5 dozen

New Recipes....Yea!

SOUTHWEST SHRIMP TACOS
Serves 8
Total time : 34 minutes

10 to 12 ( 10 inch ) wooden Skewers
2 lb. unpeeled, large raw shrimp ( 21/25 count)

Vegetable spray

2 TBS hot sauce

1 TBS olive oil

1 1/2 tsp. ancho chile powder

1 1/2 tsp. ground cumin

3/4 tsp. salt

16 to 20 ( 8 inch) soft taco size corn tortillas

3 cups shredded cabbage

1 cup grated carrots

lime wedges

1. Soak skewers in water for 20 minutes.

2. Meanwhile, peel shrimp : devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees.

3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed.

4. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with Cabbage mixture and lime wedges.

Mom only add 1 TBS hot sauce to yours. :)

Jen rates 5 stars.

SUMMER CORN SALAD ( this would be a great side with tacos.)

4 ears fresh corn

1 (1-pint) container cherry or grape tomatoes, quartered

1/2 cup chopped fresh basil leaves

1/3 cup diced red onion

1/4 cup chopped fresh parsley

4 ounces crumbled feta cheese

2 TBS red-wine vinegar

1/4 cup extra virgin olive oil

salt to taste

Freshly ground black pepper to taste

1 large can of rinsed black beans

In a large stockpot or dutch oven, bring water to boil over high heat. Cook corn in boiling water for 5 to 7 minutes, or until just tender. Cool slightly. Cut kernels off corn and place in a medium bowl.

Add tomatoes, basil,onion,parsley,feta cheese, vinegar, and oil. Toss to combine. Season to taste with salt and freshly ground black pepper.

Makes 8 servings

MOIST BLUEBERRY STREUSEL MUFFINS

4 eggs

2 cups white sugar

1 cup vegetable oil

1 tsp. vanilla

4 cups flour

1 tsp. salt

1 tsp. baking soda

2 cups plain yogurt

2-4 cups blueberries ( fresh or frozen)

STREUSEL TOPPING:

1/4 cup flour

1/2 cup packed brown sugar

2 TBS butter

1 tsp ground cinnamon

pinch of salt

1. Preheat oven to 375 degrees. Line muffin tin with paper liners

2. In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil.

3. Stir in vanilla. Add flour, salt, and baking soda. Mix gently until blended.

4. Stir in yogurt. Gently fold in blueberries (less stirring the better)

5. Prepare streusel topping by mixing all streusel ingredients in a bowl ( cut in butter with a fork)

6. Scoop batter into prepared muffin cups. Sprinkle each with streusel topping.

7. Bake in preheated over for 15-20 minutes

Jen rates 3.5 the Hales kids rate 5 stars.

Al rates 3 stars.

Round 1- Al's Turn

Yeah! Up and running so this means you'd better keep on making our recipes! I am so happy and excited we are doing this. What a fun food adventure for us to do TOGETHER. LOVE MY SISTERS AND MY MOM!!!!

Make 1 or both of these. Up to you, but please make at least one! Cook's notes are in red.

BUFFALO CHICKEN DIP

4 Boiled Chicken Breasts

8 oz. Hot Sauce

8 oz. Ranch Salad Dressing

8 oz. Crumbled Blue Cheese

8 oz. Shredded Cheddar Cheese

16 oz. Cream Cheese, softened

Mix all ingredients, bake at 325 degrees for 40 minutes. Serve with celery and tortilla chips.

I halved this recipe and used Frank's Red Hot for the hot sauce and Light Lite House Blue Cheese salad dressing instead of Ranch. I also omitted the blue cheese crumbles. Baked in a 9 inch pie dish for 25-30 minutes. Serves 6-8 adults if you half it. I also served it with toasted baguette slices.

Al says I love this and rate it 4 stars out of 5.

Jen's fam averaged out at 4 starts.

BLUEBERRY CRUMBLE WITH ALMOND

Preheat oven to 375 degrees. Butter a 2-Quart baking dish or eight 6-ounce ramekins.

Put 1/2 cup rolled oats in a bowl. Add 3/4 cup flour, 1/2 cup light brown sugar and a pinch of salt and whisk. Add 3/4 cup almonds chopped to your liking or whole.

Work in 7 TBS softened butter with your fingers until evenly moistened; set aside.

In a new mixing bowl toss 4 cups blue berries, 1/2 cup granulated sugar, 1 TBS lemon juice.

Transfer filling to the prepared dish and dot with 2 TBS cut up cold butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden bubbly, 40-45 minutes.

Let sit 10 minutes before serving and top with ice cream or whipped cream if desired.

Mix in 2 TBS cornstarch with blue berries and I think I will add a couple extra TBS sugar to the blueberries next time I make it.

Jen 3 1/2 stars.

Millie 4 stars.

Mom 5 stars.

Al 3 1/2 stars.