November 27, 2009
November 25, 2009
When I was at Aunt Ann's a few weekends ago I took snapshots of some photos she had. This was in 1985 - the year Justin was born. Looks like Nanny was making the roux for the gravy :-)
This is my Poppy carving the turkey. I sure wish they could be here with us this year. To see how much the kids have grown, to see how beautiful they all are. So many of their great grandchildren have grown up now and are becoming parents themselves.
The circle of life goes on. I hope you create some memories this year that years later someone with think of with fondness. Happy Thanksgiving!
November 23, 2009
I've seen recipes for pizza using butternut squash but I had a different idea. An Indian style type of pizza. In my mind anyway. I love Naan. I love squash. I love curry. This would make a great appetizer pizza!
Curried Butternut Squash Naan Pizza
from HoneyB's Kitchen
1 small butternut squash, diced
1 tablespoon vegetable oil
2 tablespoons Made with Love Garden Curry Spice Blend
2 naan bread (I buy mine at Super Wal-mart. Haven't perfected making it myself yet)
1 medium onion, sliced thin
1/2 tablespoon butter
1 teaspoon brown sugar
pinch (or 2) of cayenne pepper
1/2 cup Havarti Cheese, shredded or broken off into pieces (not super easy to shred as it is a softer cheese)
Mix squash oil and curry spice blend and roast at 400 degrees until tender. While squash is roasting, caramelize onions with butter. Add sugar and spice at end of their cooking.
Sprinkle on Naan bread a small amount of cheese. Top with onions, squash and remaining cheese. Bake 12 minutes (400 degree oven) or until cheese is melted and crust starts to brown. slightly.
Other recipes I've made using butternut squash:
Roasted Butternut Squash and Bacon Pasta
Butternut Squash Lasagna
Butternut Squash Soup
Mini Butternut Squash Bundt Cakes with Brown Sugar Icing
Butternut Squash Rolls
Butternut Squash and Caramelized Onion Galette
Pasta with Butternut Squash and Brown Butter Sauce
November 22, 2009
The first time I made them, they didn't look at all like Linda's photo. Not sure what I'm doing wrong but they spread out and flattened. Linda did tell me I could try using some cream of tarter to make them stay round but I still say these are topping my list at the best chocolate chip cookie out there flat or rounded! Mine are a little darker this time because I was out of light brown sugar and used dark brown instead. Still yummy.
I love the dried cherries and dark chocolate in the recipe. The cookie is chewy - never hardens. This makes it one Grumpy likes also (which is why the first time I made these I never had opportunity to photograph because everyone ate them up so fast!). For Linda's recipe you can click here. If you want to check out another vegan chocolate cherry chip recipe you can also visit Elle by clicking here!
Thanks for the recipe Linda. It is one that is definitely going to be sticking around in the Grumpy household!
November 21, 2009
When Aunt Marlene and I went to visit Aunt Ann, we also got to see my brother Phil. When we got there that evening Aunt Ann brought us out some of Phil's Artichoke Bruchetta that he had made for part of their dinner. I had heard my mom talk about Phil's recipe but hadn't ever eaten it. Let me just say, Aunt Marlene and I finished up what was left and then wished there was more! Yeah, it was that good.
This evening I am alone for dinner and since I had bought what I needed to make the Bruchetta and since Grumpy isn't an artichoke fan, I decided this was a good time to try making it myself. I still think my brother's is better - isn't food always better when someone else cooks it? But, this was pretty darn good. I know I already submitted a Family Recipe for this month but I am going to submit a second recipe. This has only been around in our family since about 2005 but it is one that is going to stay. I also like the fact I am submitting a recipe that belongs to Phil. All three of us kids love to cook and I am hoping that I will get more recipes from both brothers in the future!
1 loaf crusty bread
1-6.5 oz jar marinated artichoke hearts, drained and chopped
1/3 cup diced red onion
1/2 cup shredded or grated romano cheese
5 Tablespoons Mayonnaise
Slice bread diagonally. Mix all remaining ingredients. Top bread with mixture. Broil until bubbly and brown on the edges. Enjoy~
November 20, 2009
Allison also had a post for Raisin Rum Muffins. She happened across a muffin recipe that didn't call for milk and being as she didn't have any in the house - she decided to make this recipe. Oh. my. goodness. Well, I was moved. Moved to make these muffins that this sweet young lady brought to my attention. This morning when I got up, I knew I had to make these and try them. I was not disappointed. I was fearful because they seemed to have an edge and felt "heavy" to me when I took them out of the pan but my fears went right away after I broke into one. It was tender and delicious and you could really taste the rum flavor! If you like rum, you will like these muffins!
Rum Raisin Muffins
as seen on The Neon Celery Kitchen
1 cup raisins
1 cup boiling water
1/4 cup dark rum
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 egg, beaten
1/2 cup butter, melted
Pour boiling water over raisins. Add rum and let sit about 30 minutes. Preheat oven to 400 degrees. Stir together flour and next three ingredients. Stir in the raisin mixture, liquid included, egg, and butter, just until moistened. Fill paper-lined muffin cups full, and bake approximately 20 minutes. Makes a dozen muffins.
I just want to mention that I baked these at 350 degrees for only the 20 minutes she instructed and because I didn't have a full cup of regular raisins I added some golden raisins to the cup to fill it up. If you visit Allison and feel so moved, I am betting she would love a comment from you to know you were there! ;o)
P.S. Allison, I would gladly go stand in line for a bottle of dark rum just for you. ;o)
P.S.S. The rest of you? You really should read her post to see why I would stand in line for her!
November 18, 2009
Of course, I have to test some of these recipes too you know! What better time to try them than for our Family Recipes event! Laura of The Spiced Life and I have hosted the Family Recipes event for a few months now. We have invited Lynda of Lynda's Recipe Box to be a co-host and she has gladly accepted! Lynda will be our host next month! Thanks and welcome Lynda! The deadline to submit for this month is November 30th, 2009. Many of you may have a family recipe you make for the holidays - if you do, please do submit! The information on who and how to submit can be found HERE. I hope to hear from many of you this month!
A couple evenings ago when I arrived home from work and after the toss up of whether to go to the store for some things and get dinner out or stay home and eat dinner in - we ended up staying home. I went to work on making a casserole. The paper that Nanny wrote this recipe on called it "Best Broccoli Casserole". I remember, as a child, calling it Broccoli, Rice and Cheese Casserole. I'm not sure who the recipe originated from - but I remember my mother, my Aunt Marlene and Nanny making this recipe. I threw it together, baked it in the oven, warmed up some lean ham steaks to go with and served to myself and Grumpy. It has been a long, long time since I've had this casserole and it was really warming and comforting. I'm not sure if any of my cousin's who do read this blog will remember this dish, but I remember my mom making it often! If you haven't tried it you really should because kids love it and will gobble it right up! Good way to get their veggies!
Before I end this post I will share with you a photo from the weekend. This photo is going to be very special to me as it is a reminder of the weekend spent together with my aunts and the start of compiling our family recipe cookbook. We are hoping the next time my mom gets to join us also!
Best Broccoli Casserole
HoneyB's family recipe
1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter or margarine
1/4 cup onion (diced)
1/4 cup celery, chopped
1-10 3/4 oz condensed cream of mushroom soup, undiluted
1-10 3/4 oz condensed cream of celery soup, undiluted
1-10 oz package frozen chopped broccoli, thawed
1/2 cup diced processed American cheese (Velveeta)-I probably used more than this
Bring water and salt to a boil. Add rice, remove from heat and let set for 5 minutes.
Melt butter in skillet. Saute onion and celery until tender. In large mixing bowl combine rice, celery and onion with remaining ingredients. Pour into greased (I used cooking spray) 1-1/2 quart casserole. Bake at 350 for 1 hour. 6 servings.
There is something special about pumpkin. I don't know what it is so I can't tell you what. However, I can tell you that pumpkin pie is Justin's favorite pie and that Christopher loves pumpkin cheesecake. Grumpy loves both and I love everything pumpkin! I have never forgotten the Pumpkin Cheesecake with Maple Praline topping that my former mother-in-law made one year for Thanksgiving. Actually, I am going to try to replicate that recipe this year!
I had a pumpkin muffin recipe I had marked in a Fall Baking magazine I bought last year (from Betty Crocker) so I went to this recipe to make this morning. I followed suit with Pam & Maria and used cinnamon chips (went with mini) and didn't put chopped pecans that the recipe called for in. The muffins smelled heavenly and I was not disappointed in the least when I broke into the muffin. It was awesome! I'm definitely keeping this recipe around for my future use!
Pumpkin-Cranberry Chip Muffins
adapted from Betty Crocker Fall Baking 2008
2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1 cup sweettened dried cranberries
1/2 cup mini cinnamon chips
Decorator sugar crystals
Preheat oven to 400 degrees. Spray muffin tin with cooking spray or line with paper liners.
In large bowl mix dry ingredients (flour through salt). Toss in cranberries and cinnamon chips.
In another bowl mix pumpkin, oil and eggs. Mix dry ingredients into wet until just moistened. Divide batter into 12 muffin cups. Bake for 20-25 minutes (I had to go the full 25 minutes).
November 17, 2009
The bread is still warm in these photos because Grumpy couldn't wait to have it cut into so he could EAT IT. He promptly took 3 pieces of the bread, buttered it, then sat in his recliner to enjoy. :o)
Below is the email with the recipe. I am adding some instruction as this recipe came to me as many of my grandmother (and mother's!) recipes do. With ingredients but no instruction! ;o) Thank you Ed for taking the time to send me the emails & recipe! I appreciate knowing you are out there reading my blog! I didn't have the Bogg's cranberry liquor to add - but I sure wish I did have because it sounds like a great addition to the recipe!
I mixed the dry ingredients (flour through baking powder). When I measured the flour I used the spoon & sweep method. I then blended the wet ingredients (egg through orange juice) together well and then carefully mixed the dry (including the cranberries and walnuts)into the wet ingredients until just moist. Baked as instructed.
November 12, 2009
Make sure to stop by the other Cooking Light Virtual Supper Club members to see the yummy appetizers they brought to our table this month!
Val of More Than Burnt Toast: Windowpane Potato Chips & Sliders with Shallot-Dijon Relish
Helene of La Cuisine d'Helene: Grilled Pepper Poppers
Aggie of Aggie's Kitchen: West Indies Shrimp & Mini Ham and Cheese Frittatas
Jamie of Mom's Cooking Club: Warm Cranberry Walnut Brie & Mini Crab Cakes with Herbed Aioli
Shelby of The Life and Loves of Grumpy's Honeybunch: Harvest Sweet Potato Pecan Pie Tartlets
November 11, 2009
OK, Ok, so I'm not that funny. LOL. But I can't help but grin right now cause I think I'm funny at the moment. ha ha (Grumpy is so rolling his eyes right now....).
So, let me tell you what I've been up to! Last week when I got the news I could go on "as normal" I got so psyched about getting back to the gym! So much so that I planned meals for the entire week so I could get to the gym when it was open! Of course, I have my friend Susie to thank for that....little miss meal planner that she is. She is such a good example and I love her right to pieces. Oh, and while I am talking about her....I will brag a little about her because she is a finalist in the Pillsbury Bake Off! When you leave here, why don't you head on over to her blog and congratulate her?!
In any case. Yes. I am on a roll. ;o) Just like this sandwich from Cooking Light. (I'm still grinning!). This was really easy to make and super quick. The recipe is called Black Pepper and Molasses Pulled Chicken and it is in the November 2009 issue of Cooking Light. You can also find the recipe by CLICKING HERE. Maybe you will be inspired to get "on a roll" too!
November 10, 2009
When I visited my mom on Saturday, I left with a couple butternut squash. Yup. The first time I left with only two items in my hands. ;o) Of course, that meant I had to start searching for some recipes that included butternut squash!
I came across a Cooking Light recipe for Roasted Butternut Squash and Bacon Pasta on myrecipes.com. The only ingredient I didn't have on hand was a shallot - so I just subbed some onion. This dish is so very yummy. So much so that Grumpy ate 3 servings for dinner that night....and then the next night he finished up what was leftover! I almost wanted to say to Grumpy "Do you know your just eating glorified mac & cheese?" lol. We all know how much he does not like homemade mac & cheese (egads that terrible boxed stuff is his favorite!). But, I didn't dare....else he might all of a sudden decide to not like it. ;o)
Thanks again to Cooking Light for coming through with another scrumptious dish that is not bad for you! If you love pasta, bacon, cheese and butternut squash, then this dish is a must try. CLICK HERE for the recipe!
This is going to be my submission to Presto Pasta Nights. Make sure to check out Chaya of Sweet & Savory Says It All for the round up! Yes. I really am back. It sure does feel good!
November 08, 2009
Beth of Cookie Pie!
Congratulations! You will be hearing from me via email soon!
There are all kinds of pumpkin bar recipes out there. I was bound and determined that the recipe I made was not going to be full of oil. The first recipe I made did not turn out. I was really disappointed because it was from my favorite cooking source - Cooking Light. Well, I guess I can't say it didn't turn out - but it didn't turn out the way I wanted it to. I ended up tossing it. I'm not sure if it was the recipe or if it was just me but it didn't rise and it was kind of "gummy". If you made the CL recipe (here) let me know how yours turned out? I'd like to know what I did wrong because others in the reviews said they made it as stated and it turned out great for them. I do know I am not the only one who made it and it didn't turn out.
I finally decided on a recipe from allrecipes.com but of course, I didn't follow it completely (original recipe here). It called for a full cup of oil and I just can't find it in myself to make a cake with that much oil in it. Someone in the reviews had mentioned subbing applesauce but I had some greek yogurt in the refrigerator so I went with that in place of the oil. I didn't get a "cakey" texture - you know the "crumb" look? Grumpy called it more like sponge cake texture but said it was light and good (and he ate two pieces last night while we watched a movie!). It turned out de-lic-ious! For the frosting I went with the cooking light recipe they had with their recipe for pumpkin bars.
3/4 cup Greek yogurt
In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
Bake at 350 degrees for 25 minutes, or until cake tests done. Cool.
For the frosting(from Cooking Light): Combine 2 tablespoons butter, 1/2 teaspoon vanilla, and 8 oz 1/3 less fat cream cheese in a bowl; beat with a mixer at medium speed until combined. Gradually add 2 cups sifted powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
November 06, 2009
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November 05, 2009
Cookinglight.com and did a muffin search. I found a Fresh Cranberry Muffin Recipe and immediately knew that was the one. I didn't have fresh cranberries but I did have a mix of dried cranberries, dark chocolate and almonds that I had just bought so I subbed them for the fresh cranberries. Quick, easy, good for you and oh, so yummy. Especially when you are feeling this exuberant zest for life!
So, yes. I am back. Hopefully I am back with more yummy things to share! I do have a couple of giveaways to do and I expect to have one of them up in the next day or so! Please do come back and make sure to enter!
Fresh Cranberry Muffins
from Cooking Light
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup 2% reduced-fat milk
1/4 cup butter or stick margarine, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.