Pumpkin Tea Bread

My mom has made this recipe since I was young growing up in Fairborn, Ohio.  It was a recipe given to her by our across the street neighbor, Ruby Schauer.  Mrs. Schauer always made the best food...divinity, homemade strawberry preserves...

My mom always made this bread at Thanksgiving.  They moved here 5 or 6 years ago.  Last year I started making the bread as her dementia was worse.  On September 11th, we lost my mother to a stroke.  It's been rough, but with the upcoming holidays, I've been really feeling her loss.  She was a wonderful, sweet lady.

Pumpkin Tea Bread

3 cups sugar
1 cup vegetable oil
3 eggs
2 cups canned pumpkin
3 cups flour
1/2 t. salt
1/2 t baking powder
1 t cloves
1 t cinnamon
1 t nutmeg
1 t baking soda

Directions:

Combine sugar and oil.  Beat until well blended.

Add eggs and blend.  Add pumpkin.  Blend.

Sift flour and add remaining ingredients.  Add to the pumpkin mixture and beat several minutes until well blended.

Pour batter into ungreased tube pans lined with wax paper.

Bake at 350 degrees for 1 hour and 15 minutes.  Cool in pans.

Straight out of the oven

Homemade Turkey Soup (Betty Crocker)

Wednesday at work, we put together a  Thanksgiving meal with everyone bringing a dish.  I made a 7.5 lb turkey in my roaster.  It came out moist and delicious.  I only used butter, salt and pepper on it like I do at home.

I froze the carcass and brought it home to make soup.  I have never used a carcass (or ham bone) to make soup before.  Well....now I have and will do it again!  I found the recipe on Betty Crocker.com.  It smelled great while making the broth.  I couldn't find pearl barley so I used quick barley.  I added it to the last step.  It was still great tasting.  I added some bouilon cubes and some more salt and pepper.  I will definitely make this again.

The recipe can be found on the Betty Crocker website here.

Raspberry Sorbet

Friday, while shopping at Kohl's with my daughter and her family, I decided to get a Cuisinart Automatic Frozen Yogurt, Ice Cream and Sorbet Maker.  It makes 1 1/2 quart servings.  For dessert for tonight's dinner, I decided on the Raspberry Sorbet.  YUMMY!  And, EASY!  I will definitely make this one over and over.  I would like to try it with different fruits.

Raspberry Sorbet

2 cups water
1 1/2 cups granulated sugar
pinch table salt
4 cups frozen raspberries, thawed

Directions:

1.  Prepare a simple syrup by combining the sugar and water in medium saucepan set over medium-low heat.  Cook mixture until the sugar is fully dissolved.

2.  Once ready, add salt and raspberries.  Using an immersion blender (I put mine in a regular blender), blend until smooth.

3.  Strain the mixture, half at a time through a mesh strainer to remove the seeds.

4.  Cover and refrigerate 2-3 hours, or over night.

5.  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes.  The sorbet will have a soft, creamy texture.  If firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

Makes about 5 cups.

Chicken & Dumpling Casserole

One of my favorite blogs is Plain Chicken.  Steph has some such delicious looking food!  I love chicken & dumplings, and so does my now 17 year old son.  This recipe happened to catch my eye.  I loved it!  It was easy to make which was a huge plus!  My son thinks it needed different spices, but I liked it the way it was.

I like the way the flour mixture firms up while baking but still has liquid from the broth.

I forgot to take a picture so I am "borrowing" the one from Plain Chicken.  The recipe can be found here.

Cookin' With the Deens - Peach Cobbler

The recipe for this week for Cookin' With the Deens was picked by Michele.  I was eyeing this one, too!  It was very easy to make and very good.  My grandson helped with the fruit part.  I will definitely make this one again.  I used frozen peaches.  Very yummy!

Peach Cobbler

5 c sliced fresh or frozen peaches.  Unpeeled.  Thawed and drained if frozen

3 T plus 1/3 c packed light brown sugar

1 T plus 1 c all purpose flour

2 tsp fresh lemon juice

1/4 tsp ground cinnamon

1 tsp baking powder

1/2 tsp salt

5 T cold unsalted butter, cut into small pieces 

Preheat oven to 425 degrees.

Toss together peaches, 3 T brown sugar, 1 T flour, lemon juice and cinnamon.  Spoon into 2 quart dish and bake 10 minutes

Meanwhile, whisk together remaining flour, baking powder and salt.  Cut in butter until resembles coarse meal.  Stir in 1/4 c boiling water just until dough comes together.

Spoon dollops of dough over baked peaches.  Bake 25 minutes until bubbling and golden brown.  Cool slightly before serving.

Delicious ala mode!

Food Around the World - Fried Mozzarella

This month's theme is Italy for the Food Around the World club.  Who doesn't love Italian food?!  We love it in my house.  I was really excited when Kelly picked this theme!

Last weekend we had a big meal at my house.  I decided to make these for dinner.  My daughter, Kelly, and my son, Jimmy, helped out.  We did not let them sit in the freezer long enough.  Therefore, when Jimmy friend them, they came out more like fried mozzarella blogs instead of sticks!  But, they were still deliciouso!

Fried Mozzarella

16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping
2 cups Panko Bread Crumbs

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

My son, Jimmy, frying the mozzarella and my son-in-law, Steve, helping to prepare rest of dinner.

Cheesy Muffins

I found this recipe in the most recent Paula Deen Magazine.  The recipe seemed easy and it had cheese in it. Yum!  I made these to go with our Sunday dinner.  My granddaughter Samantha helped me.  They were delicious and the grandkids could not stay out of them!

Sorry the picture isn't very good.  I forgot to take a finished picture so this is a cropped picture.  These are real delicious with honey, too.  I probably should have filled the muffin pans up more.  I made about 2 3/4 dozen.

Cheddar Muffins

2 cups self-rising flour
1/2 cup yellow cornmeal
3 T sugar
1 1/4 cups buttermilk
2 large eggs
1 1/2 cups shredded cheddar cheese

1.  Preheat oven to 400 degrees.  Spray 24 miniature muffin cups with non stick baking spray with flour.

2.  In a medium bowl, combine flour, cornmeal, and sugar.  Add buttermilk and eggs, stirring just until combined (mixture will be lumpy).  Stir in cheese.

3.  Spoon batter into prepared muffin cups, and bake for 10-12 minutes or until edges are lightly browned. Let muffins cool in pan for 5 minutes.  Serve warm.

Peanut Butter Do-si-do Chocolate Chip Cookies

Being a Girl Scout Leader I was very excited to see this recipe on Picky Palate's site.

These cookies were DELICIOUS!  My son must have ate about a third of the baked cookies!

You can find the recipe here:  http://picky-palate.com/2013/03/25/peanut-butter-do-si-do-chocolate-chip-cookies/#more-26971.  The recipe is very easy and results were so good!

Enjoy!

Cookin' With the Deens - 1st post

This is a new cooking club - Cookin' With the Deens.  The cookbook we are cooking out of is From Mama's Table to Mine by Bobby Deen.  Bobby lightens up his mom's recipes to be 350 calories or less.

Our first two recipes are Cajun Sliders and Twice Baked Cheddar Potatoes.

Both recipes were really good, but I'm not my favorite.  We tweaked the potato recipe so it's not so "lightened up."  By we, I mean my daughter, Kelly and I.  These were good, tho.

The burgers I made some with the spices and hot sauce and some leaving out these items.  I wasn't sure if my grandkids would like them.

I double the recipe so we could each have 2.

Cajun Sliders

6 oz 93% lean ground turkey
6 oz 95% lean ground beef
1 T ketsup
1 tsp Worcestershire sauce
1/2 tsp Cajun seasoning, plus extra for the vegetables
1/4 tsp hot sauce
1/2 red bell peppers, cut lengthwise into 8 strips
4 round onion slices from 1 small onion
1 T, plus 1 tsp fat free mayo, or low-fat (used regular since it's what I had)
2 tsp spice brown mustard
4 small sandwich buns

1.  Preheat the broiler.  Spray a rimmed baking sheet with cooking spray.

2.  In a medium bowl, combine the turkey, beef, ketsup, Worcestershire sauce, Cajun season and the hot sauce.  Form the mixture in 4 fat patties (a little wider than the buns).

3.  Spray a large nonstick skillet with cooking spray and place over medium heat.  Cook the patties, covered, turning once until the internal temperature reaches 165 degrees F on an instant read thermometer, 8 to 10 minutes total.

4.  Meanwhile, place the bell pepper strips and onion slices on the prepared baking sheet.  Season with a pinch of the extra Cajun seasoning and lightly spray with cooking spray.  Broil, without turning, until browned along the edges, 3-5 minutes.

5.  In a small bowl, stir together the mayo and mustard and spread on the inside of each bun.  Put a patty on the bottom of each bun, top with an onion slice and 2 strips of bell pepper crossed over each other, and cover with the top bun.

Twice Baked Cheddar Potatoes

4 medium russet potatoes

1 cup grated low-fat Cheddar cheese (I used regular)

1/2 cup fat free, or low fat, Greek yogurt (used cream cheese)

1/3 cup skim milk (1%)

3/4 tsp salt

freshly ground black pepper to taste

paprika to taste

3 scallion (white and light green parts only) thinly sliced (skipped)

1.  Preheat the  oven to 350 degrees.

2.  Cut a slit in the top of each potato and lightly spray the skin all with cooking spray.  Arrange the potatoes on an ungreased rimmed baking sheet and bake until tender, about 1 hour.

3.  Slice off the top third of each potato.  Scoop out the insides into a medium bowl and mash with the cheese, yogurt, milk, salt and pepper.   Return the potato shells to the baking sheet.  Scrape the mixture back into the potato shells.  Sprinkle with paprika and bake until golden, 20-30 minutes.  Toop with scallions and serve. (I added more cheddar to top).

Paula Deen's Flash-in-the-Pan Steak Fajitas

My daughter and I were talking the other day that fajitas sounded good.  In the most recent Paula Deen magazine there were several fajita recipes.  I decided to try the steak ones.  Boy were they delicious!  Everything is cut up and marinating the night before so there is not much to do the next evening.  Easy.

The recipe can be found here:  http://www.pauladeenmagazine.com/recipe_results.php?id=3485

Pioneer Woman Meatloaf and Creamy Mashed Potatoes

I know it has been AGES since I posted any recipes. Hopefully, that will change.  I was just so busy for such a long time between work, Girl Scouts, grandkids, son.  Rest is busy but work is starting to ease up some.

Tonight I decided to make the Pioneer Woman's Meatloaf and her creamy mashed potatoes.  My helped me.  I got a late start on it so we did not eat until after 8:00.  But, we all thought it was worth the wait!  It was so good.  The catsup, brown sugar, dried mustard and tobasco topping caramelized on top and you also put the leftover sauce on your meatloaf before eating.  The meatloaf recipe is located here:

http://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe/index.html

The potatoes are just as yummy!  Kelly did the potatoes.  The cream cheese, butter and half and half, plus baking makes it one of my favorites!  This is where the potatoes recipe is found:

http://www.foodnetwork.com/recipes/ree-drummond/creamy-mashed-potatoes-recipe2/index.html



This is definitely an awesome Sunday night dinner.  Takes a little too long for me for during the week.  I will definitely make this again!

Have the Cake: Frightfully Delicious Chocolate Cupcakes

• I have not participated in the Have the Cake Challenge in a few months, but when I saw it was pumpkin themed, I had to do it!  I love this time of year with the pumpkin recipes and Halloween themed goodies!

I found this recipe on the Very Best Baking website.  They have such yummy looking stuff.

My granddaughter, Samantha had spent the night after the whole family watched the original "Halloween"movie.  The next morning, I asked if she wanted to help make cupcakes and she yelled "YES!"  I think she was excited!  She loves to bake with Grammy.  My daughter and the rest of  her family came over later.  She and her son, Austin helped to decorate the cupcakes.  I think for the decorating, I put orange food coloring in the icing and helped spread on.  The two of them did the rest.

The recipe was easy to do.  The chocolate and pumpkin blended great together and it was not too much a pumpkin flavor, just enough.

Frightfully Delicious Chocolate Cupcakes

1 cup semi-sweet chocolate morsels

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 12/ cups sugar
1 cup canned pumpkin (libby's 100% pure pumpkin)
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1-16 oz container prepared white frosting
Halloween decorations Directions:

Preheat oven to 350 degrees.  Paper-line 20 muffin cups

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH for 1 minute; stir.  If necessary, microwave additional 10-15 second intervals just until morsels are melted.

Combine flour, baking soda and salt in small bowl.  Beat sugar, pumpkin, oil, milk and eggs in larger mixer bowl until smooth.  Beat in melted chocolate.  Stir in flour mixture.  Spoon into prepared muffin cups, filling 2/3 full.

Bake for 22-27 minutes or until wooden pick inserted in centers comes out clean.  Cool in pan for 10 minutes; removed to racks to cool completely.  Frost cupcakes and decorate.

Fruit Dip

This is another recipe from the August/September1998 "Taste of Home" magazine.  We had this for dessert last night.  It's supposed to be Sprinkle Fruit Dip, but I opted not to have the sprinkles.  It was simple and easy and yummy.

Sprinkle Fruit Dip

1 1/2 cups strawberry yogurt (I used low fat)
1 1/2 cups whipped topping
1/4 cup colored sprinkles (divided)
4 large green apples, sliced
4 large red apples, sliced
2 pints fresh strawberries
4 cups red and/or green grapes

Directions:
In a bowl, fold together yogurt, whipped topping and half of the sprinkles.  Cover and refrigerate for 20 minutes.  Just before serving, top with remaining sprinkles.  Serve with fruit.

Barbecue Picnic Chicken

Last night my daughter and family, along with good friends Mark and Cheryl (and baby MaKenzie), came over for dinner.  We all made some food and had one delicious feast.  I put together the sauce for the chicken (which my son-in-law grilled).  The recipe was another one found in the August/September 1998 "Taste of Home" magazine.  It was really yummy.  I added a touch more hot sauce and used boneless chicken breasts.  Next time, I think I will cut back on the celery seed, tho.

It was a  hit; everyone seemed to enjoy it. My 4 year old grandson ate a big breast himself.

Barbecued Picnic Chicken

2 garlic cloves, minced
2 tsp butter or margarine
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 T Worcestershire sauce
1 T celery seed
1 T prepared mustard
1/2 tsp salt
2 dashes (or more) not pepper sauce
2 broiler-fryer chickens (3 1/2 - 4 pounds each) quartered.

Directions:
In a saucepan, saute the garlic in butter until tender.  Add the next eight ingredients.  Bring to a boil, stirring constantly.  removed from the heat and set aside.

Grill the chicken, covered, over medium heat for 30 minutes, turning occasionally.  Baste with sauce.  Grill 15 minutes longer or until juices run clear, basting and turning several times.

Food Around the World: Quiche Lorraine

I found this while searching for a French recipe this month's Food Around the World.  My son was not home for dinner, so perfect....he does not like eggs.  I made this for dinner last night. My daughter and son-in-law came over for dinner, too.  I served the quiche with French bread, of course, and fresh fruit.

The quiche was delicious.  I want it again now!  I found the recipe on About.com.

Quiche Lorraine 

1 layer pastry dough
4 slices cooked bacon, crumbled (I used like 7)
4 eggs
1 cup half and half
1/4 tsp salt
1/8 tsp white pepper
1/8 tsp freshly grated nutmeg
1 cup Gruyere cheese, shredded (I used Swiss)

Directions:
Preheat oven to 375 degrees.  Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom of the pastry.

Beat together the eggs, half and half, salt, pepper and nutmeg.  Pour eggs over the bacon and sprinkle with the shredded cheese.

Bake the quiche for 45-50 minutes until the eggs are set in the middle. Cool slightly and serve.

Blueberry Crunch Cake

I found this recipe in the August/September 1998 Taste of Home magazine.  I've been wanting to make it.  The recipe was in the "Men Who Run the Range" section.  The gentleman featured was 94 at the time!

I made this for dessert last night with ALOT of help from my daughter, Kelly, and my grandkids, Austin and Samantha.

It is so delicious!  The crumb mixture for the middle and top was so yummy!  I've been wanting blueberry stuff so this helped satisfied the craving!

Blueberry Crunch Cake
CRUMB TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup finally chopped pecans
1/3 cup cold butter

CAKE:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
 2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 1/2 cups blueberries

Directions:
In a bowl, combine the first four ingredients; cut in the butter until crumbly.  Set aside.

In a mixing bowl, cream butter and sugar.  Beat in eggs, one at a time.  Stir in vanilla.  Combine flour, baking powder and salt; add to the creamed mixture, alternating with milk. Mix well.

Spoon 2/3 of the batter into a greased 9-inch springform pan.  Sprinkle with 2/3 of the crumb mixture.  Top with blueberries and remaining batter and crumb mixture.

Bake at 350 degrees for 65-70 minutes (took me less) or until a toothpick inserted near middle comes out clean.

Cool for 10 minutes before removing sides of pan.  Dust with confectioners' sugar.

Briar Patch Bake and Parmesan Pillows

I made these two recipes probably in my teens.  I remember getting the recipes out of a Reader's Digest Magazine when still living in Ohio.  It was in an advertisement for Kraft.

I've made a few times through the years but not recently.  My son does not remember it, but my daughter vaguely remembers having it.

Both are really simple recipes, perfect for a work night.  The Parmesan Pillows instead of using the biscuit mix, I just used Pillsbury biscuits in a can.  Still was delicious!

I looked on line and found both recipes quickly on Cooks.com.

My son really liked the dinner except the onions.  It can be made easily without onions.  I thought the Briar Patch Bake tasted better heated up two days later for leftovers.

Remember the Brer Rabbit that lived in the Briar Patch?  The movie is "Song of the South".  Zip-A-Dee-Doo-Dah!




Briar Patch Bake

1 lb. ground beef
1 cup any barbecue sauce
1/2 cup chopped onion
7 1/4 oz pkg Kraft macaroni and cheese

Brown meat, drain.  Stir in bbq sauce and onion.  Heat.

Prepare dinner as directed on package, except use 1/2 cup milk.

Layer half the dinner in 10x6 baking dish; cover with meat mixture.  Top with remaining mac and cheese.

Cover; bake at 350 degrees, 25 to 30 minutes.


Parmesan Pillows

2 cups all-purpose biscuit mix (or use canned biscuits)
1/3 cup butter, melted
1 cup grated Kraft Parmesan cheese

Prepare biscuit mix as directed on package for rolled biscuits.  On lightly floured surface, knead dough 10 times.  Roll to 10 x 6 inch rectangle.  Cut into 2 inch squares; cut each square in half diagonally.  Dip into butter; coat with cheese.

Place on greased cookie sheet; bake at 450 degrees for 6-8 minutes or until lightly browned.  Serve warm.

Food Around the World: Jamaican Beef Patties

I only made two recipes the month of August.  Partly, because my dad was in the hospital for a few days.  My daughter, Kelly of What's Cooking-Kelly, and I made these Jamaican Beef Patties together one night for dinner for the Food Around the World.  Kelly did the pastry and I did the filling.  We are great with team work in the kitchen.

This recipe only makes ten.  Really wish there were more...they were so yummy!  I will definitely make these again!

JAMAICAN BEEF PATTIES
PASTRY 
2 cups all-purpose flour 
1 teaspoon turmeric powder 
1/2 teaspoon curry powder 
1 dash salt 
1/4 cup margarine 
1/4 cup shortening 
1/3 cup water 

FILLING 
1 tablespoon olive oil 
4 -6 garlic cloves, finely chopped 
1 large onion, finely chopped 
1 lb lean lean ground beef 
1 tablespoon curry powder 
1/2 teaspoon cumin powder or 1/2 teaspoon turmeric powder 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup dry breadcrumbs 
1/2 cup chicken stock 
2 green onions, finely chopped 

FILLING:. Heat oil in skillet over medium heat. Add onions and cook for 10 minutes stirring occasionally until soft and translucent.  Add garlic, cook 2 minutes. Add beef, curry, cumin, salt, and pepper. Cook until browned stirring constantly. Stir in stock and breadcrumbs. Simmer until liquid is absorbed. (aprox.10 minutes) Texture should be soft and moist. Add green onions. 


PASTRY:. In a large bowl, combine flour, turmeric, curry, and salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Cover with damp towel. Spoon equal amounts of filling into each pastry circle. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg. Cook at 350 degrees for 25- 30 minutes.

Food Around the World: Jamaican Coconut Rock Buns

This month's country from the new blog club, Food Around the World is Jamaica.  I decided to make Coconut Rock Buns.  I found the recipe on Jamaican Foodie blog.  They smelled really delicious with the nutmeg and cinnamon.  However, they were on the wet side and flattened like cookies.  The taste was good, tho.  If I had known they would flatten, I would have made them smaller.  Or, added some more flour.

My first entry into Food Around the World was not a success, but it tasted pretty good.

This is what they should look like:


Makes 6
2 cups all purpose flour, sifted
1/2 cup butter
1/2 cup brown sugar
4 Tbsps. raisins (plumped in hot water and drained)
1 teaspoon baking powder
1/4 tsp grated nutmeg 
1/2 tsp cinnamon
2 medium eggs
1 teaspoon vanilla
4 tsps. milk
1/2 cup shredded coconut 

DIRECTIONS: 

1. Preheat oven at 360°F / 190°C. Grease baking sheet.
2. Using the finger tips, rub fat into sifted flour until mixture resembles fine breadcrumbs.
3. Add sugar, raisins, baking powder, cinnamon, nutmeg and coconut, mix in evenly.
4. Beat eggs and vanilla. Pour into flour mixture and combine then add milk slowly.
5. Combine mixture with the hands until a moist dough is formed.
6. With a spoon and a fork, divide dough into equal pieces and shape each piece into a “rocky cone” on the greased baking tray.
7. Bake for 15 minutes or until done.