Cinnamon Pecan Swirl Bread

It is a kind of yucky dreary day so I decided to make some bread.

1 cup milk
2 eggs
1/4 cup unsalted butter
4 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
1-1/2 teaspoons active dry yeast or bread machine yeast
1/2 cup chopped pecans, toasted
1/2 cup packed brown sugar
2 teaspoons ground cinnamon (I used 1 tsp regular and 1 tsp Saigon)
2 tablespoons margarine or butter
Sifted powdered sugar

.Add the first 7 ingredients to a 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.

Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar, and cinnamon. Set aside.

Divide dough in half. On a lightly floured surface, roll each half into a 14x9-inch rectangle. Spread one rectangle with 1 tablespoon margarine or butter and sprinkle with half of the filling. Starting from both short sides, roll up each side into a spiral toward the center. Repeat with remaining dough rectangle, margarine and filling to make a second loaf. Place, rolled side up, in two greased 9x5x3- or 8x4x2-inch loaf pans. Cover; let rise about 30 minutes or until nearly double.

Bake in a 350 degree F. oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 10 minutes to prevent overbrowning. Remove from pan; cool on wire rack. Before serving, sprinkle with powdered sugar.
Makes 2 loaves (24 servings).


Of course pictures!

All risen and ready for the oven. One came out pretty the other, not so. I was chatting on the phone.

All done baking, I did put a piece of foil over them after 20 minutes.

I wanted to see what the inside looked like, so I cut the "not so" pretty one in half. Not to bad!

After it cooled a bit I had to sample a slice and it is really good. Not sure how else you can eat it besides just sliced up?

Corn Muffins

I just made some basic corn muffins to go along with the chili Victoria made.

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan.

In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin pan.

Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Creamsicle Martini (strawberry)

I picked this recipe out of my Sandra Lee Cocktail time book. I would say this tasted "fair", because I couldn't find the exact ingredients.

1 oz vanilla flavored vodka
1/2 oz strawberry nectar
1/2 oz strawberry liqueur
1 1/2 oz half and half
Fresh strawberry sliced (optional)

Fill cocktail shaker with ice. Add vodka, nectar, liqueur, and half and half. Cover and shake vigroursly.

Strain into a chilled martini glass. Garish with a sliced strawberry, optional.

My first problem was that the liquor store did not have strawberry liqueur, well they did but I didn't want to pay $45.00 a bottle for top shelf stuff unless I knew I would like it. I am sure I would...LOL So they suggest the Strawberry Pucker.

Second problem was strawberry nectar. I know I have seen all sorts of different nectars at Publix. Well they only had pear, mango and apricot. So I quickly searched on my phone for a strawberry nectar recipe. All it is is fresh strawberries, apple juice and a bit of water.

The first one I mixed actually was so bland I tossed it. In the strawberry nectar, I added sugar until it sweetened up and added less strawberry pucker. The second drink was way better.

I did a little peaking around online and found strawberry nectar on netgrocer.com and I may try and look for it at Sweetbay. I also found that BOLS does make Strawberry Liqueur. I will try another liquor store for it.

Deep Dish Steak and Vegetable Pie

Victoria picked the recipe out of a Better Homes and Garden, Ultimate Casserole magazine a little while ago. I just need to stop by Sweetbay and pick up a couple things for it so it can be dinner tonight.

1/2 of a 15oz package rolled refrigerated unbaked pie crust (1 crust)
3/4 cup beef broth
1 tsp dried marjoram, crushed
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
2 medium parsnips, peeled and cut into 1/2 inch pieces
2 small carrots, thinly sliced
1 medium onion, chopped
2 17 oz packages refrigerated cooked beef roast au jus
1 cup half and half or light cream
1/4 cup all purpose flour
3/4 cup frozen peas

Let refrigerated pie crust stand according to package directions.

Preheat oven to 400. In a large saucepan, combine broth, marjoram, garlic, salt and pepper. Bring to boiling. Stir in parsnips, carrots and onion; reduce heat. Simmer, covered for 10 minutes.

Remove meat from containers, reserving juices. Cut meat into 3/4 inch pieces; set aside. In a small bowl, combine the 1 cup half and half and flour; gradually stir into vegetable mixture. cook and stir until thickened and bubbly. Stir in meat, meat juices, and peas; heat through. Remove from heat; cover and keep warm.

On a lightly floured surface, roll pie crust into a circle 2 inches larger than the diameter of the top of a 10 inch deep dish pie plate or 2 quart casserole. Transfer meat mixture to the ungreased pie plate. Center pastry on top of the meat mixture. Trim pastry 1 inch beyond edge of pie plate. Turn pasty under and flute to edge of pie plate. Cut small slits in top of pastry to allow steam to escape.

Bake, uncovered, for 25 to 30 minutes or until crust is golden. Let stand for 15 minutes before serving. Makes 8 servings.

Country Style Pork Loin

I had put a sticky note in one of my Taste of Home magazines for Country Style Pork Loin, so I went digging through the freezer, I found a 5 pound pork loin. It is down defrosting in some cold water.

1 boneless whole pork loin roast
1/2 cup all purpose flour
1 tsp onion powder
1 tsp ground mustard
2 tbs canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.

In a large skillet, brown pork in oil over medium high heat on all sides. Transfer to a 5 qt slow cooker. Pour broth over pork. Cover and cook on low for 5 to 6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2 1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Sausage and Pepper Po'Boy

Dinner tonight will be Sausage and Pepper Po'Boy sandwiches from Emeril's new cookbook 20-40-60.

2 tbs olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cups sliced yellow onions
2 tsp Emeril's Original Essence
1 tsp dried Italian herbs
1 pound mild Italian sausages, removed from casings and crumbled
1/2 cup mayonnaise
1 tbs Louisiana hot sauce or other red hot sauce
1 loaf soft French bread, cut into four 6 inch sections, each section sliced in half horizontally
4 oz sliced provolone cheese

In a large saute pan, heat olive oil over medium high heat. When the oil is hot, add the bell peppers, onions, Essence and Italian herbs. Cook until the vegetables have softened, 4 to 5 minutes. Transfer the peppers and onions to a paper towel lined plate.

Add the crumbled sausage to the hot pan and cook until the meat is cooked through and lightly browned, about 5 minutes. Set aside.

Preheat broiler.

In a small bowl combine the mayonnaise and the hot sauce.

To assemble the po-boys, spread the cut sides of each piece of bread with spicy mayonnaise. Divide the sausage evenly among the 4 bottom pieces of bread, then top evenly with the peppers and onions. Arrange cheese slices over the filled bottom halves and over the cut side of each top portion.

Place the sandwich halves on a baking sheet, cheese sides up, and heat under the broiler just until the cheese melts, 1 to 2 minutes. Press halves together and serve immediately.

New York Style Focaccia Sticks

Oh my...I love Bagel Chips by New York Style. Well they now make Focaccia Sticks, you must try them!!!

Here is a link to the New York Style Focaccia Sticks. I am currently munchin on the Roasted Garlic & Herb. They were really great last night with hummus.

Beef Barley Stew

Victoria picked this recipe out of a Taste of Home magazine this morning and I just put this in the crock pot.

1 1/2 pounds beef stew meat, cut into 1 inch pieces
1 medium onion chopped
2 tbs canola oil
4 cups water
1 can (15oz) tomato sauce
5 medium carrots, cut into 1 inch pieces (I used up some frozen carrots)
1 celery rib
2 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn thawed
3/4 cup medium pearl barley.

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.

Cover and cook on low for 4 to 5 hours. Add the beans, corn and barley; cover and cook on low for 2 hours longer or until barley, beef and vegetables are tender.

Prosciutto wrapped mozzarella and basil

I also made these for after Marcel's meeting.

8 thin slices of Prosciutto (preferably imported), halved lengthwise
8 large basil leaves torn in half
8 small fresh mozzarella balls, about 1 inch in diameter, halved
8 grape tomatoes or cherry tomatoes, halved
Kosher salt and freshly ground black pepper
2 Tbs extra virgin olive oil
toothpicks

Arrange 8 slices of Prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and tomato half, matching cut sides to make a ball. Season very lightly with the salt and generously with the black pepper and then roll up the balls in the Prosciutto. Secure each with a toothpick and set on a platter.

Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

Inside Out Spaghetti Pie

This is dinner tonight, it is from the Better Homes and Garden Ultimate Casserole magazine.

1 (5oz) can evaporated milk
1/2 cup dry bread crumbs
1 small onion, chopped (1/3 cup)
1 tsp salt
1 tsp dried Italian seasoning, crushed
1/4 tsp black pepper
1 pound lean ground beef
4 oz dried spaghetti
1 tbs butter
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1 (8 oz) can pizza sauce
1 cup shredded Mozzarella cheese

Preheat oven to 350. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees). Carefully tilt dish and drain off the fat into a heatproof container.

Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.

Spread half of the pizza sauce over the meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Place the spaghetti mixture on top of that layer. Top with remaining pizza sauce and the remaining 1/2 cup of mozzarella cheese.

Bake, uncovered, about 20 minutes or until heated through. If necessary, cover edges of meat mixture with foil to prevent overbrowning. Let stand 15 minutes before serving. Makes 6 servings.

Berry Encore

Here is another recipe from my Cocktail Time book by Sandra Lee. This one was much better than the PB&J Martini.

1 ounce blueberry vodka, Smirnoff
1/2 ounce orange liqueur, Grand Marnier
1 splash sweetened lime juice
ice cubes
fresh blueberries

In a cocktail shaker, combine vodka, orange liqueur, and lime juice. Add ice; cover and shake until very cold. Strain into a chilled glass. Garnish with fresh blueberries.

Hot Dates

This recipe also come from Sandra Lee's Cocktail Time book. These came out really good!

1 pkg (8 oz) pitted dates (Sunsweet brand)
1 can (15 oz) pineapple chunks drained ( I cut them in half so maybe the tidbits would have been better)
1 pkg (16 oz) bacon, cut in half. I wouldn't suggest a thick cut bacon.

Preheat the broiler.

Soak wooden toothpicks in water for about 15 minutes.

Cut a slit in each date; stuff with a pineapple chunk into each slit. Wrap each date with a half slice of bacon. Secure with a soaked toothpick.

Place bacon wrapped dates on a baking sheet. Broil dates 6 inches from the heat for 3 to 5 minutes or until bacon is crisp on all sides, turning occasionally. Drain on paper towels. Serve warm.

PB & J Martini

Marcel bought me Cocktail Time by Sandra Lee for Christmas. The book is broken up into months and I figured I should try something from January. I love fruity martinis so here is the PB & J Martini

Ice cubes
1 oz Raspberry flavored vodka, Smirnoff
1 1/2 oz hazelnut liquer
1 1/2 oz purple grape juice
Fresh raspberries

Fill cocktail shaker with ice. Add all the ingredients and shake vigorously. Strain into chilled martini glass. Garnish with raspberries.

Ok this is way funky even for my taste. It is good, but I don't think I could drink more than one.

Italian Chicken Bracciole

Italian Chicken Bracciole is what I made for dinner, sorry no picture :o( I found the recipe in the Betty Crocker, Best Loved Casserole magazine.

4 slices of bacon, chopped
1/2 cup chopped onion
1 clove of garlic, chopped
1/4 cup Italian style bread crumbs
1/4 cup grated Parmesan Cheese
2 tbs chopped fresh rosemary leaves
1 egg
6 boneless skinless chicken thighs
1 tbs olive oil
1 tbs butter
1 14.5 oz can diced tomatoes with Italian herbs, undrained
3 tbs tomato paste

Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.

Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.

Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.


Tips
To complete the meal, serve with hot cooked pasta. (I used mini bow ties)

Chicken and Cornbread Stuffing Casserole

I just finished making this for dinner. After I took the picture, I snitched a bite and it is pretty yummy.

I found the recipe in a Betty Crocker magazine called, Best Loved Casseroles.

1 can (10 3/4 oz) condensed cream of chicken (or celery) soup
3/4 cups milk
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed and drained. (I just used regular mixed frozen veggies)
1/2 cup finely chopped onion
1 teaspoon poultry seasoning
2 cups cut up cooked chicken (I sauteed it for more flavor than boiled chicken)
1 1/2 cups cornbread stuffing mix
1/8 teaspoon pepper
Paprika, if desired

Heat oven to 400. Spray a 3 quart casserole dish with cooking spray.

In a large saucepan, heat soup and milk to boiling over high heat, stirring frequently. Stir in mixed vegetables, onion and poultry seasoning. Heat to boiling, stirring frequently; remove from heat. Stir in chicken and stuffing mix.

Spoon mixture into casserole dish. Sprinkle with pepper and paprika. Bake uncovered for about 15 minutes or until hot in the center.

Apple Cinnamon Rolls

I am creating a new cinnamon roll recipe this morning and I hope it comes out ok.

1 cup milk, warmed for about 30-45 seconds in the microwave
1 large egg, slightly beaten
4 tablespoons butter, softened
3 1/3 cups bread flour
1/2 teaspoon apple pie spice
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons bread machine yeast

For the filling
6 tbs unsalted butter, melted
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup toasted and chopped pecans
1 cup chopped dried apples (sprinkle on top of filling)

Add the ingredients to your bread machine as recommended by manufacturer. Program for the bread cycle. When cycle is done, place dough on floured surface and let it rest for about 1o minutes.

Make the filling.

Roll dough into a rectangle, about 15x10-inches. Spread the filling all over the dough leaving a 1 inch border by the edges. Sprinkle the 1 cup of chopped dried apples over the filling.

Start at the long side and roll tightly. Press the seams together and place seam side down.

Cut roll in half, then into 6 more slices.

Place in a greased 13x9 baking dish.

Cover and let rise in a warm place for 45 minutes.

Preheat oven to 375. Bake for 20 to 25 minutes or until golden brown.

Cool in the pan.



All ready to rise

All done rising, now ready.

All out of the oven, the only problem was that some of apple pieces got burnt.

I put a little glaze on it.

I had to test one out and it was very good!!

Baked Chicken Cordon Bleu

This is what I made for dinner tonight. It came from my Better Homes and Garden, Ultimate Casserole magazine.

2 6-ounce packages long grain and wild rice mix
2 cups sliced fresh mushrooms (skipped these)
1/4 cup sliced green onions (used sweet onion instead)
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half or light cream
1/2 cup shredded Gruyère cheese (2 ounces)
2 tablespoons dry sherry (optional)
6 skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
3 ounces Gruyère cheese, cut into 3x1/2x1/2-inch sticks
6 very thin slices Black Forest ham or country ham
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons water
1-1/2 cups panko (Japanese-style bread crumbs)
1/4 cup vegetable oil

Preheat oven to 350 degrees F. Prepare rice mixes according to package directions. Spread cooked rice in the bottom of an ungreased 3-quart baking dish.

Meanwhile, for sauce, in a medium saucepan, cook mushrooms, green onions, and garlic in hot butter over medium heat until tender. Stir in the 2 tablespoons flour. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. If desired, stir in sherry. Spoon sauce over rice; cover and keep warm.

Starting from the thickest side of each chicken breast half, make a horizontal slit to, but not through, the other side. Wrap each stick of cheese in a slice of ham and insert into a slit. Secure with wooden toothpicks. Sprinkle chicken with salt and pepper.

Place the 1/3 cup flour in a shallow dish. In a second shallow dish, combine eggs and water. Place panko in a third shallow dish. Dip chicken in flour, shaking off excess; dip in egg, then in panko, turning to coat.

In an extra-large skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken, half at a time, in hot oil about 4 minutes or until brown on both sides, adding the remaining 2 tablespoons oil with the second batch. Remove toothpicks. Place chicken on top of sauce.

Bake, covered, for 40 to 45 minutes or until chicken is no longer pink (170 degrees F). Makes 6 servings.

Sausage Stuffed Manicotti

I made this for dinner, the recipe comes from a Better Homes and Garden, Ultimate Casseroles magazine.

12 dried manicotti pasta
1 pound Italian sausage
1 (15 oz) carton ricotta cheese
1 cup finely shredded Parmesan cheese (4oz)
2 tsp dried basil, crushed
3 cups marinara sauce
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350. Cook pasta according to package directions; drain. Place pasta in a single layer on a sheet of greased foil.

Meanwhile in a large skillet, cook sausage over medium high heat until brown. Drain off fat. In a medium bowl, combine ricotta, Parmesan, and basil. Stir in cooked sausage. Using a small spoon, fill pasta with sausage mixture. I used a disposable piping bag and cut the tip off. Arrange filled pasta in an ungreased 3 quart baking dish. Pour marinara sauce over pasta. Sprinkle with mozzarella cheese.

Bake, covered for 20 minutes. Bake uncovered, about 10 minutes more or until mixture is heated through and cheese is melted.

Makes 6 servings.

Tacos in Pasta Shells

Tonight I am going to make tacos with a twist. I found the recipe in a Better Homes and Garden magazine called Ultimate Casseroles. It was rather bland at first, so I added some homemade Taco Seasoning. I also just made it in one 13x9 glass baking dish. They were touching and didn't get dried out from the baking.

12 oz dried jumbo pasta shells
2 16 oz jars of salsa
2 1/2 pounds of ground beef
6 oz cream cheese, cut up
2 tsp chili powder
1 1/2 cups shredded cheddar cheese
Chopped tomato (optional)

Preheat oven to 350.

Cook pasta according to the package directions; drain. Rinse with cold water; drain again.
Meanwhile, divide about 1 cup of the salsa between two ungreased 2 quart baking dishes, spreading evenly. Set aside.

In an extra large skillet, cook ground meat over medium heat until brown. Drain off fat. Stir in cream cheese and chili powder. Cool slightly.

Spoon meat mixture into cooked pasta shells. Arrange filled shells on top of the salsa in the dishes. Top with remaining salsa.

Bake uncovered for 15 minutes. Sprinkle with cheddar cheese. Bake uncovered, about 15 minutes more until heated through. If desired sprinkle with tomato.

Grinning Gingerbread Cupcakes

Oh wow! I totally forgot to post these little cuties that I made for our neighborhood Christmas party!

I found the idea for Grinning Gingerbread cupcakes on Wilton.com

They were almost to cute to eat.

Chocolate Caramel Sticky Buns

This morning I was flipping through my, Betty Crocker Best Bread Machine Cookbook and found this recipe. Looked pretty interesting so I decided to try it out.

3/4 cup water
1/3 cup butter, softened
1 egg
3 cups bread flour
1/2 cup baking cocoa powder
1/3 cup granulated sugar
1/2 tsp salt
3 tsp bread machine yeast.

Caramel topping:

Place 1/2 cup melted butter into an ungreased 13x9 pan. Stir in 1 cup brown sugar and 1/4 cup corn syrup until well blended. Spread evenly in pan,

3/4 cup pecan halves (I chopped them)
2 tbs butter softened
Chocolate Chip Filling (1/2 cup mini chocolate chips, 2 tbs brown sugar and 1 tsp cinnamon)

Measure carefully, placing all ingredients except Caramel Topping, pecans, 2 tbs butter and chocolate chip filling in bread machine pan.

Select dough cycle. Do not use delay cycles.

Remove dough from pan. Cover and let rest 10 minutes on a lightly floured surface. Prepare Caramel Topping in an ungreased 13x9 pan. Sprinkle with the pecan.s

Roll dough into a 15x10 inch rectangle on a lightly floured surface. Spread 2 tbs butter over dough. Prepare chocolate chip filling; sprinkle over butter. Roll dough up tightly, beginning at 15 inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1 inch slices. Place slightly apart in the pan. Cover and let rise in a warm place about 30 minutes or until double.

Heat oven to 350. Bake for 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto a heatproof serving platter or tray. Let pan remain over buns 1 minute; remove pan.

Here are mine, all ready to rise.

A close up.

All out of the oven and I flipped them into a larger baking dish.

A close up.

I "had" to sample one. Look how yummy it is and it tastes very yummy!!

A new template

I thought I would change up my theme today, I found it here.

So what do you think?

I want to start a new favorite site list, if you would like your blog listed please let me know and I will add it to the list.

Enjoy
Lynn

Spicy Chicken and Sausage Soup

I am putting this in the crock pot this morning. I found the recipe in a Betty Crocker Magazine called Best Love Casseroles. I think I need to make some sort of bread to go along with it.

1 package boneless skinless chicken thighs, cubed
1 (14.5 oz) can diced tomatoes, undrained
1 3/4 cups chicken broth
1 cup water
1/2 tsp red pepper sauce
1/2 lb cooked kielbasa, sliced
1 cup frozen bell pepper and onion stir fry, thawed (I am just subbing fresh veggies)
1/2 cup uncooked instant white rice

Spray slow cooker with cooking spray. In cooker, mix chicken, tomatoes, broth, water and red pepper sauce.


Cover and cook on low for 8 to 10 hours.


Stir in kielbasa, stir fry vegetables and rice. Increase heat setting to high. Cover and cook 10 to 15 minutes longer or until rice is tender.

Beef Stew with Butternut Squash

I just finished putting this in the crock pot. I got the recipe from the same magazine as the Pork Stew recipe.

1 pound boneless beef chuck roast
2 tbs all purpose flour
2 tbs vegetable oil
1 pound new potatoes, quartered
1 pound butternut squash, peeled, seeded and cut into 1 inch pieces
2 small onions, cut into wedges
2 cloves garlic, minced
1 14 oz can beef broth
1 cup vegetable juice
2 tbs Worcestershire sauce
1 tbs lemon juice
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp ground allspice
1 9 oz package of frozen green beans or 2 cups of frozen peas

Trim fat from meat. Cut meat into 1 inch pieces. Place flour in a large Ziploc bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.

In your slow cooker, combine meat, potatoes, squash, onions, and garlic. In a large bowl combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper and allspice. Pour over meat mixture.

Cover and cook on low heat for 10 to 12 hours or on high for 5 to 6 hours.

If using low heat setting, urn to high heat setting. Stir in frozen green beans or peas. Cover and cook for 15 minutes more.

Pork Stew with Polenta

I am making this for dinner tonight. I found it in a magazine called Better Homes and Garden Soups.

1 1/2 pounds boneless pork country style ribs
1 cup chopped onion
1 cup coarsely chopped green, yellow and/or red sweet pepper
1 14.5 oz can diced tomatoes with basil and oregano
1/4 cup dry red wine
3 tbs quick cooking tapioca, crushed
1 tsp dried Italian seasoning, crushed
1/4 tsp salt
2 cloves garlic, minced
1 16 oz tub refrigerated cooked polenta
2 cups torn fresh baby spinach (optional)
shredded Parmesan cheese (optional)

Trim fat from meat. Cut meat 1 1/2 to 2 inch pieces. In a slow cooker, combine meat, onion, and peppers. Stir in undrained tomatoes, broth, wine, tapioca, Italian seasoning, salt and garlic.

Cover and cook on low-heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.

Meanwhile, prepare refrigerated polenta according to package directions.

Just before serving, if desired stir in spinach. Serve with polenta and if desired sprinkle with Parmesan cheese.

Looks good huh? It is just as yummy as it looks.

Focaccia version 2

I just made this to go along with spaghetti & meatballs.

1 cup water warm
3 tablespoons olive oil
3 cups bread flour
2 tsp salt
1 1/2 tbs Italian seasoning
2 teaspoons active dry yeast

Place all of the ingredients into the pan of your bread machine. Program for Dough or Manual, and press Start.

At the end of the cycle, remove the dough from the machine and punch it down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10 x 15-inch to 12 x 18-inch. Pat the dough into the pan.

With your fingertips make indents all over the dough.

Sprinkle with kosher salt and black pepper. Drizzle a little more olive oil on the dough.

You can also sprinkle on more herbs, minced garlic, chopped sun dried tomatoes, or sauteed onions.

Preheat your oven to 450.

Allow focaccia to rise 30 minutes to 45 minutes in a warm location.

Bake focaccia for 15 to 20 minutes until nicely browned.

Oven Baked Fries

I made these last night to go along with burgers. They were really good!!!

6 Russet Potatoes
1/4 cup light olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp kosher or sea salt
1 tsp black pepper
1 tbs McKormick Parmesan blend

Preheat oven to 425 and line two cookie sheets with foil.

Wash the potatoes then cut them lengthwise into wedges as thin as possible. It is OK if some are thicker.

Place the oil and potatoes in a Ziploc back and toss.

In a small bowl mix up the seasonings.

Pour potatoes out onto the cookie sheets. Sprinkle with seasonings adding more if you prefer. Toss the potatoes a bit. Make sure they are in a single layer.

Bake for 20 minutes. Then rotate the pans and gently flip the potatoes. Bake for another 20 minutes to get very crispy.

Be aware that these do smoke a lot because of the oil. Every few minutes I would crack the oven door a bit to vent out the smoke.

Ham and Swiss Pie (with picture)

I make this Ham & Swiss Pie every Christmas break, OK well maybe three or four times over break. It is so good!!

I made one for breakfast this morning and had to take a picture of it. It is definitely a family favorite!

Italian Sausage Soup

Victoria picked this out of a magazine, but I am doubling some of the ingredients. Below is how I am making it right now.

2 pounds Italian Sausage links (casing removed and any kind that you like. I am using sweet)
1 large onion chopped
2 large carrots chopped
2 large stalks of celery chopped
8 cups chicken stock (2 boxes)
1 14.5 oz can of diced tomatoes
1 8 oz can of tomato sauce
2 cloves garlic, minced
3 tsp dried Italian seasoning
2 bay leaves
1/2 to 1 cup dried orzo pasta

In a large dutch oven, cook sausage, onion, carrot and celery over medium high heat until sausage is brown, stirring to break up meat as it cooks. Drain well.

Add stock, tomatoes, tomato sauce, garlic, Italian seasoning and bay leaves to sausage mixture. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

Add uncooked pasta. Return to boiling; reduce heat. Cook, uncovered, for 30 minutes more.

Discard bay leaves. If desired top each serving with a little shredded Parmesan cheese.

Farmhouse White Bread (1 1/2 pound loaf)

This is the bread that I am making to go along with dinner.

1 cup milk (warmed slightly)
1 egg
2 tbs unsalted butter softened
1/2 tsp salt
1 1/2 tbs sugar
3 cups bread flour
1 1/2 tsp bread machine yeast.

Add ingredients to your breadmachine in order from the manufactures directions.

White bread setting, medium crust.

I actually took the dough out after the first rise and put it into a loaf pan. It rose for 4o minutes then baked at 350 for 35 minutes.

For some reason, my breadmachine has been baking the bread a little to light lately.

Bananas Foster French Toast

Merry Christmas everyone! I finally settled on what I am making for Christmas Morning breakfast. I usually make a savory egg casserole and something sweet. For my sweet this year I am going to make Bananas Foster French Toast!! I found this on the Betty Crocker website.

8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
8 eggs
1 cup milk
2 1/2 cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into 1/2-inch slices
1 cup chopped pecans

Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.

Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.

Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.

Sprinkle banana slices and pecans evenly over bread; drizzle with warmed syrup mixture. Serve immediately.

edited: 12/28 to add the picture

Keurig

Marcel bought me a Keurig Coffee Maker for Christmas. I LOVE IT!!! It is so much easier, I can have what I like and Marcel can make what he likes.

So far I have had a cup of the Green Mountain Breakfast blend, a cup of Green Mountain Spicy Eggnog, and a cup of Van Houtte French Vanilla. Ohhh so good!

I can't wait to try some hot chocolate...

New Cookbooks!

Marcel and Victoria bought me new cookbooks for Christmas. The first one I opened was Sandra Lee's Cocktail Time, oh boy does it have some great recipes and I can't wait to try some out.

The second one is Back to Basics by Ina Garten and I have been wanting this one since it came out.

The last one, Victoria picked out all by herself. It is Emeril's 20-40-60. I looked through it and it also has some great recipes.

Easy Breakfast Bake

So for my savory breakfast item, I am making a family favorite from the Betty Crocker website. I have been making this one for years.


2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Rolled Sugar Cookies

I just made a batch of rolled sugar cookies that will get decorated tomorrow. They are of course by Wilton.

Ingredients:
1 cup unsalted butter, softened
1 egg
1 1/2 cups granulated sugar
1 1/2 teaspoons clear vanilla extract
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Makes: About 3 dozen cookies.

Preheat oven to 400°F.

In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

Recipe may be doubled.

Gingerbread Men

I just made a couple dozen Gingerbread Men to decorate later tonight or tomorrow. I love the Wilton recipe because there is no chilling involved.


3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup solid vegetable shortening
1/2 cup granulated sugar
3/4 cup molasses
1 egg , beaten
Makes: Makes about 2 dozen cookies.

Preheat oven to 375°F.

In large bowl, combine flour, baking soda, salt and spices. In large saucepan, melt shortening; cool slightly. Stir in sugar, molasses and egg; mix well. Add 2 cups flour mixture; mix well. Turn mixture onto lightly floured surface. Knead in remaining flour mixture by hand. Add additional flour, if necessary, to make firm dough. Roll out on a lightly floured surface to 1/4-in. thickness.

Bake on ungreased cookie sheet until lightly browned on edges, about 10-15 minutes. Cool on cookie sheet placed on cooling grid 3 minutes; remove from cookie sheet and cool completely.

*Substitute 3/4 cup light corn syrup for molasses to make Blonde Gingerbread.

I will add some pictures after they are decorated.

Swiss Chicken Casserole

I picked up the magazine, Betty Crocker's Best-Loved Casseroles the other day. There are many recipes that I have already picked out. Tonight is Swiss Chicken Casserole.

Prep Time 15 minutes
Start to finish 1 hour 15 minutes
Servings 8

4 cups boiling water
2 boxes sun-dried tomato Florentine long grain and wild rice mix (Uncle Ben's)
4 large boneless skinless chicken breasts
8 slices thick sliced cooked deli ham (about 10 oz)
1/4 cup diced red bell pepper
4 slices Swiss cheese, cut in half

Heat oven to 350. Spray a 13x9 inch glass baking dish with cooking spray. In a baking dish, stir boiling water, rice and rice seasoning mixes.

Cut chicken breasts in half lengthwise; wrap ham slice around each chicken piece. Stir in bell pepper into rice. Place wrapped chicken over rice.

Cover with roil. Bake 40 to 45 minutes. Uncover; bake about 10 minutes longer or until liquid is absorbed and chicken is no longer pink in center.

Top each chicken breast with cheese slice. Bake uncovered 3 to 4 minutes or until cheese is melted.

Mint Surprise Cookies

After a busy week I realized I didn't have enough time to make rolled cookies for my neighbor's cookie swap. While going through the Wilton Cookie Exchange Book, I found a recipe called Mint Surprise Cookies.

Ingredients:
2 1/4 cups all purpose four
1/2 tsp baking soda
1/2 tsp salt
3/4 cups unsalted butter, melted and cooled
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp Wilton Pure Vanilla Extract
40 to 50 Wilton Dark Cocoa Mint Candy Melts
Additional Wilton Dark Cocoa Candy Melts, melted (optional)

Preheat oven to 375. Line cookie sheets with parchment paper.

In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Add egg, yolk and vanilla; mix well. Add flour mixture; stir until just combined. Roll dough into 1 inch balls; press one candy melt into center of each ball, shaping dough around candy to cover completely. Place cookies 2 inches apart on cookie sheets.

Bake 9 to 11 minutes or until edges are golden brown. Remove cookies to a cooling grid; cool completely. If desired, place on parchment paper. Drizzle cookies with additional melted candy and chill until set.

Makes about 4 dozen cookies.

I am going to double the above recipe.

Wilton Cookie Exchange Book

Anyone that knows me, knows that I love baking especially cookies. I picked the Wilton Cookie Exchange Book a few weeks ago at Walmart. It has loads of recipes and loads of pictures of cookie decorating ideas. I am going to make some this week for Santa. You will have to check it out the book.

Tin Can Santa

The kids are making this tonight at our last Christmas workshop. I made some changes to the directions though.

Supplies:

1 empty, clean metal can
white, peach and pink acrylic paint
medium pink pom pom
2 small wiggle eyes
Cotton balls
6-8 medium white or silver sparkle pom poms
1 sheet red glitter felt
2” wide x 8” long strip of white glitter felt
White craft glue
Hot glue gun

Paint entire aluminum can with white paint.

Paint a section in the front of the can peach (or whatever skin tone color you like) for the face. I used Folk Art 949 Skintone.

Take one cotton ball and stretch it out so that fits all the way around the rim of the can. Glue in place about ½” below the rim. This is Santa’s hair. (I actually used two)



Lay strip of white glitter felt on the table. With hot glue gun, fold over edges and tack in place on both sides. This will create a thick and smooth brim for Santa’s hat that will not show any uneven cutting lines. Set aside. (I tried it and it was just a little to short so I used another strip and didn't fold it over.)

Position the red glitter felt around the top of the can, above the hair (stretched cotton ball). Glue in place and let dry. You will finish Santa’s red hat in a later step.

Meanwhile, glue the white felt in place over the top of the red felt and the cotton to form the brim of Santa’s hat.


Using white craft glue, add Santa’s beard by gluing cotton balls all around the can, leaving enough room open for his face. (I did put a staple in the end of the hat just to keep it together)

To complete Santa’s red hat, tuck the red felt into a cone shape, using hot glue to tack in place if you like. Fold felt over the side of the can and hot glue to the side.

Glue wiggle eyes in place.

Glue the pink pom pom on for the nose.


Use an extra cotton ball to dab on the cheeks, using a small amount of pink paint. (I skipped that step)

Hot glue the silver or white glitter pom poms to the end of the red felt.

I also did not like the look of the plain white can so I took a few cotton balls and pulled them apart and glued them on to the back to give Santa some more hair.

Instead of hot glue, I used fabric tac. It worked pretty good.

So what do you think? Oh the reason for the green felt, was because the store didn't have a lot of red left so I bought the rest and some green.

Rudolph the Red Nosed Reindeer cupcakes

I totally forgot to share what I made last week at work. They are called Rudolph the Red Nosed Reindeer cupcakes. They came out so cute!

A cooled cupcake (baked from your favorite recipe)
Chocolate frosting
Round, red lollipops (we actually used a cherry candy)
M&M's candies (we used mini marshmallows with mini chocolate chips for the eyes)
Black decorators' gel frosting
Pretzels
Red shoestring licorice


To make one, first frost a cooled cupcake (baked from your favorite recipe) with chocolate frosting.

Unwrap a round, red lollipop (or a cherry candy), trim the stem slightly, and stick it into the center of the cupcake for Rudolph's very shiny nose.

For eyes, set 2 M&M's candies in place, then dot them with black decorators' gel frosting. We just used a mini marshmallows with a mini chocolate chip for the eyes.

Carefully break large thin pretzels into antler shapes (this may take some practice!) and insert them into the top of the cupcake.

Finally, add a short piece of red shoestring licorice for a mouth.

Chicken and Couscous

This is what I am making for dinner tonight. I needed something quick because I will be gone most of the day trying to start and finish Christmas shopping and then Jimmy has a doctor's appointment.

2 tbs olive oil
1 onion, chopped
1 pound chicken tenders (I am using breasts and slicing them in strips)
1 1/2 cups uncooked couscous
1/2 tsp salt
1 (14 oz) can diced tomato with roasted garlic, undrained
1 (15 oz) can chick peas, drained and rinsed
1/4 tsp cinnamon
1/4 tsp cumin
1 cup frozen peas
1/4 tsp red hot

Heat oil in a large skillet over medium high heat. Add onion; cook for 3 minutes. Add chicken and cook for 5 more minutes, stir a few times.

While chicken is cooking, bring 2 1/2 cups water to a boil in a medium saucepan. Add couscous and salt; cover and remove from heat. Let stand 10 minutes.

While couscous is standing, add tomatoes, chick peas and spices to chicken mixture and mix well. Reduce heat to medium low. Cover and cook for 5 minutes, stirring occasionally. Add peas and Red Hot, mix well. Cover and cook 5 minutes more or until chicken is no longer pink in the center.

Fluff couscous with fork. Serve chicken mixture over couscous.

Italian Sausage Supper

Here is what I am making for dinner.

1 pound mild Italian sausage, casing removed
1 cup chopped onion
3 medium zucchini, sliced (about 1 1/2 cups)
2/3 cup (6 oz can) tomato paste
1 cup water
1 tsp dried basil
1/2 tsp salt
3 cups cooked rice
1 cup shredded mozzarella cheese
1/4 cup grated Romano cheese

In a large skillet, brown sausage with onion, stirring to break up sausage; drain reserving 1 tbs drippings.

Spoon sausage mixture into a greased 2 qt casserole dish. Add zucchini to skillet; saute for 5 minutes until crisp tender.

In a medium bowl, combine tomato paste, water, basil and salt. Stir in rice. Spoon over sausage mixture. Arrange zucchini slices on top; sprinkle with the cheeses. Cover and bake at 350 for 20 minutes.

Magic Reindeer Food

The kids will also be making some Magic Reindeer food to use on Christmas Eve.

Ingredients:

1 cup rolled oats
2-6 Tbsp red colored sugar
2-6 Tbsp. green colored sugar
1 - 2 Tbsp glitter

Preparation:
Mix the ingredients together and place in a plastic bag, adding as much colored sugar as you like for a festive effect.

Tie with a ribbon and attach the following poem:

Sprinkle this reindeer food outside tonight.
The moonlight will make it sparkle bright.
As the reindeer fly and roam.
This will guide them to your home.

They will be putting it into a ziplock bag. I also printed the the poem onto Avery Business Cards.

Rudolph the Red Nose Reindeer Ornament

This is what the kids will be making this week, during Rudolph Week.

It is the same basic instructions as the black cat that we made.

Find out how to make this fun cat craft using a clothespin and a few other supplies.Age Guideline: 6 Years and UpTime required: 30 minutes (Does not include drying time)

The above age and time guidelines are estimates. This project can be modified to suit other ages and may take more or less time depending on your circumstances.

Materials Needed:
3 Flat, One-Piece, Wooden Clothespins
Small Pom-poms
Wiggle Eyes
Ribbon
Craft Paint
Glue
Paint Brush
Scissors

Instructions:

Paint the three clothespins whatever color you want your reindeer to be. One of them will be the reindeer's head and the other two will be the legs and body.

Start out by gluing two of the clothespins flat sides together so the prongs line up as they will be the reindeer's four legs.

Glue the third clothespin, flat sides together onto the two clothespins you previously glued together; however, you will turn this one so these prongs face the opposite direction of the other prongs. These will be the reindeer's ears.Now you can add the finishing touches! Glue a pom-pom onto the rounded part of the head clothespin to be the nose and glue the wiggle eyes just above it.

You can also add a cute bow by the ears or under the chin. Don't forget to add a white pom pom for the tail.

If you want to use this clothespin cat as an ornament, cut a piece of ribbon about 10-inches long and tie the two ends together to make a loop. Glue the loop to the back side of the reindeer's head.



I think we need to make a mouth somehow, maybe a white gel pen.

Snowman Soup

The kids tonight also will be making some Snowman Soup to take home.

Arrange the following ingredients in a small loot/goody bag.

1 individual pack hot chocolate mix
2 Hershey's chocolate kisses (eyes)
4 chocolate chips (mouth)
5-10 mini-marshmallows
1 small candy cane

Print a gift tag to go with the Snowman Soup. I did make one earlier this week and it is listed on my Crafty Blog.

Jolly Snowman Faces

Jolly Snowman Faces, aren't they cute? I found them weeks ago on the Betty Crocker site when I was looking for something to make for Snowman week. I am going to bake the cookies soon so they will be nice and cool for the kids tonight.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Red string licorice
Assorted candies

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

2. Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

3. Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for band of earmuffs and candies for ear "covers" and snowman face.


For the assorted candies, I got a couple boxes of Gummy Lifesavers for the ear muffs, semi sweet chocolate chips for the eyes, orange tic tacs for the "carrot" nose and Pull n' Peel Twizzlers for the mouth and piece that holds the ear muffs on.

I cannot wait to see how the kids do with them, I bet they will be super cute and of course YUMMY!

Snowman Soup

The kids at work will be making Snowman Soup to bring home. I made a cute set of labels/postcards to go along with it. I put four of this pictures on a a sheet of notecard paper or you could just use a good cardstock.

The recipe for Snowman Soup:

1 individual pack hot chocolate mix
3 Hershey's chocolate kisses
10-15 mini-marshmallows
1 Candy Cane

Place all in a pretty Christmas clear ziplock bag or "goody" bag.

Attach the poem with a festive ribbon.

Gingerbread Pancakes

I made these for my lunch, mmm they are really good!

Gingerbread Pancakes

1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Dash of ground cloves
2 tablespoons molasses
1 tablespoon vegetable oil
1 cup buttermilk
1 egg, lightly beaten

In a large bowl, combine all the dry ingredients. In a small bowl, whisk together the molasses, oil, buttermilk, and egg. Slowly pour liquids into the flour mixture and stir until mixed, do not over mix. Cook the pancakes on a warmed, lightly greased griddle. This recipe makes ten to twelve medium-size pancakes.