Parmesan Cloverleaf Rolls

There are days when life just doesn't as planned or are completely unplanned  to begin with.  I very rarely use mixes because I don't like not being able to make things unless I have a mix on hand.  But someone gave me a Taste of Home Fast Fixes with mixes cookbook, so after perusing through it I found these rolls.  Starting with a hot roll mix these can be done and on the table in less than an hour.  They are warm and tender and a perfect pairing for spaghetti and other Italian dishes.  If you're not feeling like Italian just switch up the seasonings on top.

Parmesan Cloverleaf Rolls

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Yield: 1 dozen
1 package (16 oz.) hot roll mix
2 T. butter, melted
¼ c. grated Parmesan cheese
2 t. pizza seasoning or Italian seasoning
¼ t. garlic powder
Directions: Prepare roll mix according to package directions.  Divide dough into 12 portions; divide each portion into three pieces.  Shape each into a ball; place 3 balls each in 12 well-greased muffin cups.  Brush with butter.  Combine the cheese, pizza seasoning and garlic powder; sprinkle over dough.   Cover and let rise in a warm place for 10-15 minutes.  Bake at 375° for 15-20 minutes or until golden brown.  Remove from pan to a wire rack.  Serve warm.

Photo originally found on www.tasteofhome.com

Spaghetti Sauce

I have been on the search for a spaghetti sauce for awhile.  The problem I've found is that most of them are too runny.  I want my sauce sitting on top of my pasta not underneath it.  I want it to be savory and not take all day to make.  Also, I want it to make a lot so I can put some in my freezer for later.  So there is my list of criteria for my spaghetti sauce, is that asking too much?  This sauce fits the bill.  My kids eat it without complaint and it has a little bit of a spicy flavor thanks to the sausage.  If your kids don't like chunks just blend it up.  I even threw in some zucchini because I had some and it's a great way to sneak in some more veggies.  I think it gets better after coming out of the freezer and warming it up, it seems the flavors come together better.  I hope you love it too.
 

Homemade Spaghetti Sauce

Prep Time: 40 minutes
Cook Time: 50 minutes
Yield: 12 servings (I think it serves much more than that, but maybe we eat smaller portions)
 

Ingredients:

4 celery ribs, chopped
1 large onion, chopped
1 large green pepper, chopped
2½ c. water, divided
3 Italian turkey sausage links (4 oz. Each), casings removed ( I couldn't find this so I just used a pound of Italian sausage)
1 can (29 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
3 cans (6 oz. Each) tomato paste
½ c. minced fresh parsley
5 to 6 cloves, minced
3 t. Italian seasoning
1 t. sugar
1/8 t. salt
1/8 t. pepper
6 c. hot cooked spaghetti
Shredded Parmesan cheese, optional
Directions: In a Dutch oven, combine the celery, onion, green pepper and 1 cup water.  Bring to a boil.  Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced.  Crumble sausage over vegetable mixture; cook until meat is no longer pink.  Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water.  Bring to a boil.  Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally.  Serve over spaghetti.  Garnish with Parmesan cheese if desired.

This recipe is originally from a Taste of Home Magazine.  The photo is from www.tasteofhome.com

Spicy Pumpkin Cake with Chocolate Chunks

It's still the season of pumpkin.  So I thought I'd share another pumpkin recipe. This cake is moist and I loved the fact that it started with a cake mix.  I also pretty much love anything with cream cheese and chocolate.  So this one's a winner.  I hope you like it too.

Spicy Pumpkin Cake with Chocolate Chunks

Prep Time:  15 minutes

Cook Time: 40-45 minutes plus cooling

Yield: 16 slices

Ingredients:
1 pkg. Spice cake mix
1 pkg. (8 oz.) cream cheese, softened, divided
1 c. canned pumpkin
1 t. ground cinnamon
½ t. ground ginger
6 squares semi-sweet baking chocolate, coarsely chopped
½ c. thawed Cool Whip (I use real whipped cream)
2 T. sugar
Directions: Preheat oven to 350°.  Prepare cake mix as directed package, reducing water to ½ c. and increasing oil to ½ c. Add half of the cream cheese, the pumpkin, cinnamon and ginger.  Beat on medium speed until well-blended.  Stir in chopped chocolate.  Pour into greased 12 c. fluted tube pan or 10-inch tube pan.  Bake 40-45 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan; cool completely on wire rack.  Mix remaining cream cheese, whipped topping and sugar until well-blended.  Spread on top of cooled cake.  Cut into 16 slices.  (You can substitute the spice cake mix for a yellow cake mix.)

Turkey Foccacia Sandwich

Did you have a good Thanksgiving?  I hope so.  I also hope you have leftover turkey so that you can have this yummy sandwich with your leftovers.  I found this recipe last year in a Taste of Home magazine.  The cranberry pecan mayonnaise compliments the turkey perfectly.  I wasn't able to find any focaccia bread, so I used ciabatta buns.  If you use ciabatta buns you might want to put more toppings on it.  I also couldn't bring myself to spend that much money for gouda cheese.  I used provolone and it was yummy.  My mom did buy gouda and we tried it and I couldn't say I liked one more than another.  I hope you like it.
Turkey Focaccia Club

Prep Time: 15 minutes

Yield: 6 sandwiches

Ingredients:
CRANBERRY PECAN MAYONNAISE:
½ c. mayonnaise

½ c. whole-berry cranberry sauce

2 T. dijon mustard

2 T. chopped pecans, roasted

1 T. honey

SANDWICH:
1 loaf focaccia bread (or ciabatta buns)

3 lettuce leaves

½ lb. Thinly sliced cooked turkey

¼ lb. Sliced gouda cheese

8 slices tomato

6 bacon strips, cooked

Directions: In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans, and honey.  Cut bread in half horizontally; spread with cranberry pecan mayonnaise.  Layer with lettuce, turkey, cheese, tomato, and bacon; replace bread top.  Cut into wedges. 

Deluxe Sweet Potato Casserole

Everyone loves sweet potatoes, right?  Well, I didn't think they were that great when I was younger.  I ate them wanting so badly to like them.  The flavor was good but the stringy texture kept getting in the way.  My mom found this recipe at some point when I was in junior high or high school.  After that I had no problem eating my vegetables on Thanksgiving.  Of course, if you can add sugar, vanilla, and marshmallows to a vegetable and make it taste good, you're golden.  I know there are several versions of this recipe floating around but this is the one I like the best.  To get rid of the stringy-ness you can put the cooked sweet potatoes in your food processor to make it smoother.  But I think mashing them works pretty good too.  Don't forget to keep an eye on the casserole while it is in the oven toasting the marshmallows.  You let it go too long and the marshmallows evaporate.  You can make this the night before and bake right before serving.  They retain their heat really well so blow before you take your first bite.  I hope you like them.  And HAPPY THANKSGIVING!!!!

Deluxe Sweet Potato Casserole

Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 8-10 minutes
 

Ingredients:

3 c. sweet potatoes, cooked and mashed
2/3 c. sugar
½ c. evaporated milk
1 t. vanilla
½ stick margarine
½ t. salt
½ c. brown sugar
½ c. pecans
1 T. flour
¼ stick margarine
Marshmallows
Directions: Preheat oven to 325°.  Mix the potatoes, sugar, milk, vanilla, margarine and salt; pout into a 2 quart greased baking dish.  Bake for 30 minutes.  To prepare topping; Combine the brown sugar, pecans, flour and margarine; sprinkle on top of potatoes.  Top with miniature marshmallows.  Return to oven for 5 minutes or until the marshmallows are toasted.

Frozen Cranberry Salad

Thanksgiving is coming up more quickly than I am prepared for.  But I am looking forward to eating good food and spending time with great people  This is one of the dishes that I am planning on taking to Thanksgiving dinner.  This is not a new recipe, in fact it is probably one of the oldest recipes that I use.  If you were to stop by a Randall home on Thanksgiving you would probably find this lovely pink frozen treat on your plate.  I love the sweet/tart flavor.  It is fantastic with poultry and pork.  Not to mention it needs to be made ahead of time, who doesn't need that on Thanksgiving?  Kids gobble this up, no pun intended and I bet you will too.  This works best if you have a food processor.  You can use a blender but it's a bit sticky and takes longer.  My mom used to use a hand meat grinder, which I still think works the best.

Frozen Cranberry Salad

Prep Time: 15 minutes + standing and freezing time
Cook Time: None – Hooray!
Yield: 2 loaf pans
 

Ingredients:

1 pkg. Cranberries
2 c. apples
1 c. sugar
½ pkg. Miniature marshmallows
1 pint heavy whipping cream, whipped
1 c. chopped nuts (optional)
Directions: Grind cranberries and apples.  Add sugar and marshmallows and stir.  Let stand in refrigerator overnight or for 8 hours.  Add the cream and nuts.  Distribute evenly into 2 bread pans that have been lined with foil.  Freeze until set, about 4 hours in a deep freezer. 

Lasagna

Lasagna is my favorite food.  However, I am a lasagna snob.  I have tried dozens of different kinds of lasagna and I don't like them.  Few have even come close to being as good as my favorite recipe.  My mother used to slave over this for my birthday every year.  The smell of lasagna makes my birthday complete.  This recipe came from an old family friend, Eileen Day.  It's the lasagna that I compare all other lasagnas to.  This is what lasagna is supposed to taste like.  You don't have to like it as much as I do, still I hope you like it.
 
Lasagna
Prep Time: 45 minutes
Cook Time: 30 minutes + 10 minutes standing time
Yield: 8-10 servings
Family Friendliness: My oldest daughter eats just about as much as I do, and even the boy who doesn't like cheese eats it without complaint. 

Ingredients:

½ c. diced onion
2 med. cloves of garlic
1 lb. ground beef
3 T. minced parsley (I use dried and always put in 3 T.)
1 T. dried basil leaves
1 t. salt
1 t. pepper
1 qt. Tomatoes, you can blend these, or mash them up a bit
1 (6 oz.) can tomato paste
1 pkg. lasagna noodles
1 lb. Cheddar cheese, shredded
12 oz. Monterey Jack cheese, shredded
Directions: Cook noodles in boiling water with a little oil in it.  While the noodles are cooking saute onion, garlic, and meat until brown.  Add parsley, basil, salt, pepper, tomatoes, and tomato paste and simmer for 40 minutes.  When noodles are done, drain and rinse in cold water.  Mix cheddar cheese and Monterey Jack cheese in a large bowl.  Arrange in greased 9x13 pan in layers, - noodles, meat sauce, cheese.  Repeat layers to fill baking pan.  Top with grated Parmesan cheese.  Bake in preheated oven for 30 minutes at 350°.  Let stand 10-15 minutes before serving. 

Blueberry Cheesecake

Cheesecake makes me happy.  All kinds of cheesecake.  But the one that makes me the happiest is the one I grew up with.  I wasn't introduced to New York style cheesecake until I was in high school and while I love that, I sometimes just want the light creamy texture of this cheesecake.  My mom would make this for my Dad's birthday and it was my favorite to dessert to make for a Sunday evening.  I remember asking for it for my birthday, but since I also wanted lasagna my Mom said that would be too much cheese.  Some years I got my wish, others I didn't.  But I don't think I ever stopped trying.  Now that I am in charge of my birthday dinners, we eat both.  You only get one birthday once a year after all.    This cheesecake is refreshing.  It's not as rich as New York style cheesecake so you have to be careful that you don't eat the whole pan.  You obviously don't have to use blueberry pie filling, you can use whatever you prefer.  I go back and forth between blueberry and cherry.  I hope you love it as much as my family does.  A word of advice – do not use Imperial margarine in your crust.  It has too much water in it so it makes your crust soggy...ick.  You can find Dream Whip in the cooking aisle usually on the top shelf above the jell-o.

Blueberry Cheesecake

Prep Time: 15 minutes
Cook Time: 3 minutes
Chilling Time: 2-4 hours
 

Ingredients:

CRUST:
1¼ c. graham cracker crumbs
¼ c. sugar
¼ c. softened margarine
 

FILLING:
2 (8 oz. Each) packages cream cheese, softened

1 c. sugar
2 envelopes Dream Whip
¾ c. milk
2 t. vanilla
Directions: For crust: Mix together the crumbs, ¼ c. sugar and margarine and press in a 9x13 pan.  Bake at 375° for 3 minutes.  Cool.  For filling: Whip the cream cheese with the 1 cup sugar in a large bowl.  In a medium bowl whip the Dream Whip with the ¾ c. milk and vanilla until mixture is stiff.  Mix the Dream Whip with the other mixture and spread over cooled crust.  Refrigerate until set.  Serve with pie filling of your choice. 

Cat Head Biscuits

I know they don't sound very appetizing but believe me they are tender and flaky and huge.  They get their name from the south because someone decided that instead of making a bunch of small biscuits it would be faster to make much larger biscuits, as big as a cat's head.  They only make six but we couldn't eat them   all.  Let them cool a little longer after you take them out of the pan otherwise they'll fall apart all over your plate, which isn't so bad.  I think that I would cook them a little less because I have dark cake pans.  When you're cutting in the butter, use your fingers.  I think the cake flour is a must in order to make these as flaky as possible.

Cat Head Biscuits

Prep Time: 10 minutes
Cook Time: 20-25 minutes plus cooling
Yield: 6 biscuits
 

Ingredients:

1½ c. all-purpose flour
1½ c. cake flour
1 T. baking powder
½ t. baking soda
1 t. salt
8 T. (1 stick) unsalted butter, cut into ½ -inch pieces and softened
4 T. vegetable shortening, cut into 1/2-inch pieces
1¼ c. buttermilk (or sour milk)
Directions: Adjust oven rack to upper-middle position and heat oven to 425°.  Grease 9-inch cake pan.  Combine flours, baking powder, baking soda, and salt in large bowl.  Rub butter and shortening into flour mixture with your fingers until mixture resembles coarse meal.  Stir in buttermilk until combined.  Following the instructions at left, use greased ½-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.  Bake until puffed and golden brown, 20-25 minutes.  Cool in pan for 10 minutes, then transfer to wire rack.  Serve.  (Biscuits can be stored in airtight container at room temperature for 2 days.)  

This recipe was originally found at www.cookscountry.com 

Fried Green Tomatoes

Confession:  I do not like tomatoes.  Clarification: I do not like fresh tomatoes.  I like pretty much anything made out of  tomatoes however.  So when Greg picked the last of our tomatoes off the vines before the hard freeze he challenged me to find a recipe and make fried green tomatoes.  I wasn't really excited to try them because I have a tiny bit of prejudice towards them.  I don't really like red tomatoes and I thought green ones would be worse.  But I tried them and guess what, I loved them.  They were a little sweet, a little spicy, a little crunchy, a little not.  I had no idea that they would be that tasty but all those Southerners can't be wrong.  The stuff you use to coat the tomatoes with makes a lot and so I dipped my chicken in it and fried that too.  Delicious.  I was also a bit worried about the remoulade sauce that was recommended as a dipping sauce, but it was also very tasty.  I didn't put in the entire ½ teaspoon hot sauce since I wanted it to still be kid friendly.  Think a slightly spicy fry sauce. I hope you like them too.

 

Fried Green Tomatoes

Prep Time: 10 minutes
Cook Time: 8 minutes for each batch
Yield: 4 servings as a side dish
Family Friendliness: Those that tried it, liked it.
 

Ingredients:

3 medium, firm green tomatoes
Salt
1 c. all-purpose flour
1 T. Cajun seasoning – optional
½ c. milk or buttermilk
1 egg
1/3 c. cornmeal (it was recommended to me to use white cornmeal, which I found at Wal-mart.)
½ c. fine dry bread crumbs
¼ c. peanut oil or other vegetable oil
Directions: Cut unpeeled tomatoes into ½ inch slices.  Sprinkle slices with salt.  Let tomato slices stand for 5 minutes.  Meanwhile, mix the flour and Cajun seasoning in a shallow bowl.  Mix buttermilk and egg in another shallow bowl.  Mix bread crumbs and cornmeal in another shallow bowl.  Heat oil in a skillet on medium heat.  Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix.  In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.  Set the cooked tomatoes on the paper towels to drain.  Serve with remoulade sauce.

Remoulade Sauce

Yield: ¾ cup

¾ c. mayonnaise

1/8 c. mustard (Creole mustard if possible)
½ T. sweet paprika (I used regular paprika)
½ t. to 1 t. Cajun or Creole seasoning
1 t. prepared horseradish
½ t. pickle juice (dill or sweet)
½ t. hot sauce
1 clove of garlic, minced and smashed
Directions: Mix all the ingredients together in a medium bowl.  The remoulade is better if left for a few hours to let the flavors meld.  Keep refrigerated.

This recipe was originally found at www.simplyrecipes.com

French Apple Cake

I really didn't know what to expect when I found this recipe.  It caught my eye because first it would utilize the apples I have on hand.  Second, it has cream cheese in it.  Third, it has a caramel layer.  This came out a little like a pineapple upside down cake, but much better.  It was moist and flavorful and the  optional topping was amazing.  I think you could half the recipe for the topping, but I am going to use the leftovers as a fruit dip.  My husband says to put the topping on the side so you just dip your cake into it.  Ah, a little tip; the recipe says that the sugar and water takes 25 minutes to turn amber.  I burnt the first batch because I cooked it on high and it was done in about 5 minutes and I wasn't watching it.  The second batch I cooked on medium and it still only took a little more than 10 minutes.  Keep an eye on it and don't let it get beyond amber color.  It's not fun to clean up.  Also make sure your cream cheese is truly softened.  Confession:  I usually don't soften my cream cheese.  But for this recipe if it's not soft it won't blend in with the eggs.  Bon Appetit!

French Apple Cake

Prep: 45 minutes
Bake: 35 minutes
Yield: 8 slices

Ingredients:

1½ c. sugar, divided
4 t. water
4 t. lemon juice
3 c. sliced apples (or pears, or peaches)
3 eggs
1 c. butter, melted
4 oz. package cream cheese, cubed and softened
1 c. all-purpose flour
OPTIONAL TOPPING:
1 c. heavy whipping cream
1 tub (8 oz.) Honey Nut Flavor cream cheese spread
¼ c. confectioners' sugar
Directions: In a small heavy skillet, combine ¾ c. sugar and water.  Cook, without stirring, until amber, about 25 minutes.  Stir in lemon juice and quickly pour into 10-inch springform pan, coating bottom.  Arrange apple slices on caramel in circular overlapping pattern.  In a bowl, beat eggs and remaining sugar until blended.  Beat in butter then cream cheese until smooth.  Stir in flour.  Spread over apples.  Bake at 350° for 35 minutes or until a toothpick inserted near center comes out clean.  Cool 5 minutes.  Carefully run a knife around edge of pan to loosen; remove sides of pan.  Invert onto a serving plate.  If topping is desired, beat cream until soft peaks form.  Separately, beat cream cheese spread and confectioners' sugar until smooth.  Gradually fold in whipped cream.  Serve with warm cake.

 (This recipe originally came from a Taste of Home magazine)

Chicken Caesar Wraps

Looking to make dinner in 10 minutes or less?  I have had those days.  So I found this recipe that both my husband and I like.  My kids...not so much but they like the tortillas.  My mother will cook an entire chicken or a bunch of boneless skinless chicken breasts and then shred them and put them in the freezer for future use.  Also you can use precooked bacon.  If you do those two things this recipe is super easy and fast.  Sometimes I leave the croutons out because they are little hard to bite into.  I serve it with a very quick fruit salad (apples, grapes, bananas, strawberry yogurt, honey, and a little dash of cinnamon).  Dinner is done.

Chicken Caesar Wraps

Prep: 5 minutes
Cook: None
Yield: 4 wraps
 

Ingredients:

3 c. shredded romaine lettuce
2 c. chopped cooked chicken
4 slices bacon, cooked, crumbled
¼ c. grated Parmesan cheese
¼ c. croutons
½ c. Caesar dressing
4 flour tortillas (8 inch)
Directions: Place first 5 ingredients in large bowl.  Add dressing; toss lightly.  Spoon onto tortillas; roll up. 

(This originally came from Kraft Food Magazine and the photo is from kraftfoods.com)

Chocolate Toffee Cake

I made this about a month ago and we all really liked it.  Did I mention that I love toffee?  So this cake seemed right up my alley.  There are a few things that I think I will do a little differently when I make this again.  I didn't get the toffee bits and chocolate chips spread through the whole cake it was all at the top, it would be even better if it had, so I am wondering if coating them in flour first might help.  Also I think I cooked it a little too long (I have a dark bundt pan), so watch out for that.  And if I remember right the frosting took a bit longer to cook than the recipe says.  Make sure you let the frosting cool long enough or else all your frosting will be down around the base of your cake.  Otherwise, the flavor of the cake is great and I think it was even better the day after.  A little vanilla ice cream scooped on the side is optional.

Chocolate Toffee Cake

Prep Time: 25 minutes
Bake Time: 55 minutes + cooling
Yield: 12 servings
 

Ingredients:

1 pkg. (8 oz.) milk chocolate English toffee bits
1 c. (6 oz.) semisweet chocolate chips
2 T. brown sugar

CAKE:

1 c. butter, softened
1¼ c. packed brown sugar
4 eggs
1 t. vanilla extract
3 c. all-purpose flour
1½ t. baking powder
½ t. salt
½ t. baking soda
1¼ c. buttermilk
 

CARAMEL ICING:
¼ c. butter, cubed

2 t. all-purpose flour
1 can (5 oz.) evaporated milk
1 c. packed brown sugar
Directions: Combine the toffee bits, chips and brown sugar; set aside.  In a large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition (mixture will appear curdled).  Beat in vanilla.  Combine the flour, baking powder; salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.  Pour a third of the batter into a greased and floured 10-in fluted tube pan.  Sprinkle with a third of toffee mixture.  Repeat layers twice.  Bake at 350° for 55-65 minutes or until a toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pan to wire rack to cool completely.  For icing, in a small saucepan, melt butter.  Stir in flour until smooth; gradually add evaporated milk and brown sugar.  Bring to a boil; cook and stir for 4-5 minutes or until thickened.  Cool.  Drizzle over cake. 

(The recipe and photo came from tasteofhome.com)

Festive Appetizer Spread

This is one of my favorite things to bring to a party.  It's a little unexpected, full of flavor and is always gone by the end.  Plus the batch makes a lot so I have enough to take to several parties with very little notice.  I love spontaneous parties.  Fresh cranberries are top on my list of things to have around from Thanksgiving to New Year's.  Throw them in your freezer and they'll last forever, okay not forever, but a very long time.  You can find fresh cranberries in the produce section of your grocery store in bags.  I also don't add the almonds into the mixture, but sprinkle them on top when I serve it.  Otherwise they get mushy in the leftovers.  I hope you love this! (And Kelsi, I hope this is the cranberry recipe you were asking for.)

Festive Appetizer Spread

Prep: 5 minutes
Cook: 15 minutes
Yield: 3 cups

Ingredients:

1 c. water
1 c. sugar
1 package (12 oz.) fresh or frozen cranberries
½ c. apricot preserves
2 T. lemon juice
1/3 c. slivered almonds, toasted
1 package (8 oz.) cream cheese (for each cup of spread)
Assorted Crackers (I recommend Wheatables, Ritz, or Wheat Thins)
Directions: In a saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes.  Add cranberries; cook until berries pop and sauce is thickened, about 10 minutes.  Remove from the heat.  Cut apricots in the preserves into small pieces; add to the cranberry mixture.  Stir in lemon juice.  Cool.  Add almonds.  Spoon over cream cheese; serve with crackers.  Store leftovers in the refrigerator.

(This photo came from tasteofhome.com.  This looks much better when I make it so when I make this next I'll replace the photo. It doesn't happen very often that my food looks prettier than the magazines.)

Pumpkin Pancakes with Hot Cider Syrup

So I was picking up my kids today from a friends' house on Monday and while admiring her freshly baked pumpkin pies she informed me that yesterday was the official start of pumpkin season.  Apparently, in her house, pumpkin season lasts until the new year.  As her husband added, “Pumpkin pie is too good to only eat on Thanksgiving.”  I couldn't agree more.  So in order to celebrate the beginning of pumpkin season here is a different twist on pancakes.  My mom started making these sometime when I was in college.  They fill the kitchen with the yummy aromas of fall.  The idea of them makes me fill warm and cozy.  Take note that the syrup needs to cook for 20-25 minutes and then stand for 30 minutes before serving.  Maybe my friends can add these to their pumpkin recipe collection!

Pumpkin Pancakes with Hot Cider Syrup

Prep Time: 15 minutes
Cook Time: Syrup – 20-25 minutes plus 30 minute standing time -Pancakes about 5 minutes per batch
Yield: 15 pancakes (1 cup syrup)

Ingredients:

SYRUP:
¾ c. apple cider or juice
½ c. corn syrup
½ t. lemon juice
½ c. packed brown sugar
2 T. butter or margarine
1/8 t. each cinnamon and nutmeg

PANCAKES:

1 c. flour
2 t. baking powder
½ t. cinnamon
1 c. milk
2 T. vegetable oil
1 T. sugar
½ t. salt
2 eggs, separated
½ c. canned pumpkin
Directions: Combine the syrup ingredients.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat; simmer, uncovered, for 20-25 minutes, or until slightly thickened.  Let stand for 30 minutes before 30 minutes before serving.  For pancakes, combine the dry ingredients in a bowl.  In another bowl, whisk the egg yolks, milk, pumpkin and oil.  Stir into dry ingredients just until moistened.  In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.  Pour batter by ¼ cupfuls onto a hot greased griddle.  Turn when bubbles form on top of pancakes.  Cook until second side is golden brown.  Serve with syrup.  

Roasted Garlic and Tomato Spread

The holidays are coming.  I am sorry to have to say it, but it's true.  I love the holidays, I really do, but they sneak up on me so quickly and then before I know it they're gone again and I am left with a sad empty feeling.  Of course that empty feeling is not hunger pain.  No indeed.  We are well fed through the holidays.  I do look forward to the parties and goodies.  My favorite of all – a cheeseball and crackers.  Such simple bliss.  But we can't eat cheeseballs all season long, so I found this recipe earlier this year.  I love appetizers of all kinds and this one is no exception.  I love the smell of roasting garlic.    This is so easy to make, although it takes time to roast the tomatoes and garlic.  It went over really well to the gathering I took it to.  I kept seeing people go back for more.  I barely got a taste of it but what I tasted, I liked.  If you want to cut down on the cost you could make your own chive and onion cream cheese by simply whipping a 8 oz. Package of cream cheese with some dried chives and minced onion.  You'll have to figure out the proportions that are good for you.  I hope you all like it!

Roasted Garlic and Tomato Spread

Prep Time: 10 minutes
Roasting Time: 30-35 minutes
Family Friendliness: I am not sure if any of my kids ate this, there were a lot of other things to eat.  But I can't imagine they would turn their noses up at it.  Let me know if your kids like it.

Ingredients:

2 whole garlic bulbs (not cloves, bulbs)
3 t. olive oil, divided
3 plum tomatoes, quartered
1 carton (8 oz.) spreadable chive and onion cream cheese
¼ t. Italian seasoning
¼ t. salt
Directions:Remove papery outer skin from garlic (do not peel or separate cloves).  Cut tops off of garlic bulbs; brush each with ½ t. oil.  Wrap each bulb in heavy-duty foil.  Place garlic and tomatoes in a foil-lined 9-inch square baking pan.  Brush tomatoes with remaining oil.  Bake at 425° for 30-35 minutes or until garlic is softened.  Cool, for 10-15 minutes; squeeze garlic into a small bowl.  Drain any liquid from tomatoes; chop and add to garlic.  Stir in the cream cheese, Italian seasoning and salt.  Serve with your favorite crackers and/or snack breads. 

 (This recipe is originally from a Taste of Home magazine, photo from www.tasteofhome.com)

Steak 'N' Bake

I know that I am strange in some of my food preferences, for example, I do not like the broiled coconut frosting that usually goes on German chocolate cake, even though I love most everything caramel like.   Another one of my peculiar preferences is that when it comes to meat and potatoes, I will fill my plate with potatoes and take very little meat.  However, I have gradually come to appreciate meat on it's own merits as the availability of different cuts of meat, besides roasts and ground beef, has increased in the last few years.  One of the many advantages to living in the country is the number of people with cows and their inability to eat an entire one by themselves.  So my husband and I have for the last couple of years purchased half a cow.  Sounds bizarre, but there it is.  It has presented me with the challenge of looking in my freezer for what cuts of meat I have on hand and then finding a recipe that will utilize said meat.  I never even tasted a steak until I started dating my husband when I was 20, steak for 12 children and 2 parents gets a bit pricey, and so I couldn't just run to Mom's recipe book and find the best way to cook a sirloin.  So in that recipe quest, coupled with the fact that my garden was overflowing with spinach this spring and again in the fall, I found this recipe that fits my potato to meat ratio perfectly.  A little meat, a lot of potato (especially a good size Idaho potato).  Plus, the presentation looks fantastic.  You can grill this or broil it, if you are one of the unfortunate that has been snowed on already.    My husband and I still have not grown to love blue cheese dressing so I substituted with creamy Italian, which was very tasty.  II recommend baking your potatoes in the oven, I always seem to overdo them in the microwave.  If you insist on using the microwave just check on them occasionally, they will cook through a bit more after they are done cooking so keep that in mind.  I hope you like it!

Steak 'N' Bake

Prep Time: 20 minutes
Cooking Time:  16-25 minutes
Yield: 4 servings
Family Friendliness: My children thought it a bit weird to put their meat on their potatoes, so they ate it all separate and go figure my children LOVE spinach.  You could leave the spinach off for the picky eaters.   

Ingredients:

4 medium potatoes
12 to 16 oz. Boneless beef sirloin steak, cut 1 inch thick
2 c. fresh baby spinach
¾ c. bottled blue cheese salad dressing
1 small red onion, cut into thin wedges
Directions: Wash potatoes; pierce with a fork.  Arrange potatoes on a microwave-safe plate in spoke formation, leaving 1 inch between each potato.  Microwave, uncovered, on 100% power (HIGH) for 14-18 minutes or until tender.  (Or bake potatoes in a 425° oven for 40 to 60 minutes.  Let stand 5 minutes.)
Meanwhile, preheat broiler.  Trim fat from steak.  Place meat on the unheated rack of a broiler pan.  Broil 3-4 inches from the heat for 16-18 minutes for medium rare (145°) or 19-21 minutes for medium (160°), turning once halfway through broiling.  Transfer meat to a cutting board; let stand 5 minutes.  OR, to grill, prepare steak as above.  For a charcoal grill, grill on rack of uncovered grill directly over medium coals 18-22 minutes for medium (160°), turning once.  (For a gas grill, preheat grill.  Reduce heat to medium.  Place meat on grill rack over heat.  Cover; grill as above.
To serve, roll each potato gently under your hand.  Cut an “x” in top of potato.  Press in and up on ends of potato.  Cut steak into bite-size strips.  Top potatoes with beef strips and spinach; drizzle with dressing.  Top with onion wedges.

(This recipe is from Better Homes and Gardens 2007 edition of Annual Recipes cookbook, the photo is from bhg.com)

Apple Cider Beef Stew

So this is one of my favorite foods of all time.  My mother started making this when I was in high school and it was so good to come home to the aroma of this stew.  The mixture of cider and thyme is heavenly.  My son says this is his favorite stew so that's high praise indeed.  It does take awhile to cook so you have to start early, but then, hey, dinner is practically done by 4 pm.  I think you're going to like it.  If you don't have cider, just use apple juice.  I've started having to double this recipe, except I don't double the meat and it works out great.  Enjoy!

Cider Beef Stew

Prep Time: 20 minutes

Cook Time: 3 hours

Yield: 4 servings
Family Friendliness: The boy loves it, the girls like to pick the veggies out, so I am good. 

Ingredients:

3 T. flour
1 t. salt
½ t. pepper
1 pound beef stew meat, cut into 1-inch pieces
2 T. cooking oil
1 c. apple cider
½ c. water
1 T. vinegar
½ t. dried thyme
2 large carrots, cut into 1-inch pieces
1 celery rib, cutinto 1-inch pieces
1 large potato, peeled and cubed
1 medium onion, sliced
Directions:  In a bowl or bag, combine flour, salt and pepper; add beef and toss to coat.  In a large saucepan, brown beef in oil.  Add cider, water, vinegar and thyme; bring to a boil.  Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender.  Add carrots, celery, potato and onion; return to a boil.  Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.  Yield: 4 servings.

Biscuits Supreme

I have a request, my first one!  These are just a basic biscuit, nothing exciting but it's a must in your recipe collection.  I make these several times in a month.  I love how quickly they go together, how quickly they cook and how quickly they get eaten.  A little honey butter smeared in the middle of these tender biscuits makes them even yummier.  My husband doesn't believe in using anything but butter on his bread because anything else masks the flavor of the bread, so you may enjoy it that way.  We use these for breakfast sandwiches (just cut a little bigger), as a side to casseroles and stews and just about anything else I want.  I found by chance that if you let them rest for a few minutes after cutting them out and before cooking them that they come out softer.  Remember,  this is a quick bread so don't play with the dough and get as many cuttings out of the first rollout as possible.  Enjoy!
Keep a look out for another recipe called Cathead Biscuits in the near future, I haven't tried them yet, but I think I'll like them.

Biscuits Supreme
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Yield: 10 biscuits
Family Friendliness: We all love biscuits!

Directions:
1. Stir together 2 cup all-purpose flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.  Cut in 1/2 c. butter, margarine, or shortening till mixture resembles coarse crumbs.  Make a well in center.  Add 2/3 c. milk all at once, stir till moistened.

2. Turn dough out onto a lightly floured surface.  Quickly knead dough by gently folding and pressing dough 10 -12 strokes or till nearly smooth.  Pat or lightly roll dough to 1/2" thickness.  Cut dough with a floured 2-1/2 inch biscuit cutter. 

3.  Place biscuits 1 inch apart on an ungreased baking sheet.  Bake in a 450 degree oven for 10-12 minutes or till golden.  Remove biscuits from baking sheet and serve hot.      


(This recipe is originally found in the Better Homes and Gardens Red Plaid Cookbook, 70 year celebration edition, 2000)

Burritos El Grande

Well, it's November already.  The beginning of the end of the year.   It seems that after Halloween there's a rush to January and I've never been able to slow it down as hard as I try.  I love this time of year and wish that it would go slower or that there would be less to do so I could enjoy it more.  So in light of the fact that I know that dinner time will be rushed I will try and add some quick recipes. 

This is one of those.  I found this recipe last year and I think that it's one of my husband's favorites, although he says he doesn't have favorites.  These burritos go together rather quickly.  I like to avoid the dinnertime rush and wash and cut lettuce, shred cheese, etc. in the early afternoon while my little one is taking a nap and I only have one kid hanging on my legs.  The rice portion makes a WHOLE lot.  And I usually end up throwing away a lot, but I haven't figured out how to make less.  Maybe I'm supposed to put more on the burrito, but oh well.  We don't use really big tortillas, just the soft taco size, because it seems to be a better portion size for me and the kiddos, my husband just eats two instead of only one.  I hardly ever buy the "specialty" blends of cheese, I just use cheddar or Monterey Jack, otherwise this gets to be too expensive.  I serve them with a fruit sald, or just fresh fruit and tortilla chips if I have any laying around.   Let me know if you like them!  I found that they had a lighter version if you're interested in cutting down on fat, calories and all the good things in life...just kidding, here's the link.
http://www.kraftrecipes.com/recipes/burritos-el-grande-made-113694.aspx

Burritos El Grande
Prep Time: 15 minutes
Cook Time:  10 minutes
Yields: 6 (using 10-inch tortillas) burritos, much more if you use smaller tortillas
Family Friendliness: My kids don't really eat tacos or burritos, they eat the tortillas plain and eat all the fillings seperately.  So they still eat it, I guess, sort of.  They don't starve anyway.

Ingredients:
1 lb ground beef
1 jar (16 oz.) salsa (I use my home canned salsa, yum)
1 green pepper, chopped (I sometimes omit this and it still tastes good)
1 c. instant white rice, uncooked
1 can refried beans, warmed
6 flour tortillas (10 inch)
1-1/2 c. Mexican blend shredded cheese
1-1/2 c. shredded lettuce
2 tomatoes, chopped (my salsa is extra chunky so this is always a necessary ingredient)
1/3 c. sour cream
Directions: Brown meat in large skillet on medium heat; drain.  Add salsa and peppers; mix well.  Bring to a boil.  Stir in rice, cover.  Simmer on low heat 5 minutes.  Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.  Fold in opposite sides of each tortilla, then roll up burrito style.  Serve with sour cream. 

(This recipe and photo originally came from www.kraftrecipes.com )