Everyone that know me, knows that I am a huge fan of Dunkin Donuts. Well I have used their coffee at home and well...it just isn't the same.
I think my favorite coffee to brew at home is New England Coffee Company. The non-flavored one I like the most is their New England Breakfast Blend. I recently picked up a bag of their Hazelnut Creme and it is really good!!!
I saw a couple other flavors in the store and I am very curious about the Blueberry Cobbler. I am just not sure if I would like it. Since it is Fall I will HAVE to pick up some Pumpkin Spice, Gingerbread Cookie, and maybe Eggnog.
I also love good tea. I found Stash Tea a few years ago and they sell some fantastic products! For Christmas a few years ago, Marcel bought me some Tea for One sets.
Some of my favorite teas from them are English Breakfast, Irish Breakfast. I also really enjoy their Christmas Eve & Christmas Morning tea and their Orange Spice tea is incredible.
Want to sweeten the tea, they have Honey Sticks. They are really neat and the amount in the stick is just right (for me anyway). They also sell some sweet treats to go along with all their great teas.
What goes great with coffee and tea...yummy treats!!!
I just received the King Arthur Flour Holiday Catalog and you can't help but drool at all the yummy things in there. I have a mental wish list a mile long from it!
11/16/2009
11/15/2009
Whole Wheat Cinnamon Raisin English Muffins
I am tweaking the Whole Wheat English Muffin recipe that I have used in the past.
1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense
1 teaspoon salt
1 cup milk (I like to warm the milk a bit in the microwave for 30 seconds)
3 tablespoons oil
1 tablespoon brown sugar
1 teaspoon Saigon Cinnamon
1/2 cup of raisins
1 egg
cornmeal as needed
Place all the ingredients except the corn meal and raisins in your bread maker in order by your manufacturer.
Set your maker to dough setting and start. I add the raisins in when my machine beeps for additional ingredients.
When your breadmachine is done, pat or roll the dough out to about 1/2 inch thick and cut with a biscuit cutter. Reroll scraps as necessary.
Cover the muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. Remove to cooling rack. Cook the rest in batches.
1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense
1 teaspoon salt
1 cup milk (I like to warm the milk a bit in the microwave for 30 seconds)
3 tablespoons oil
1 tablespoon brown sugar
1 teaspoon Saigon Cinnamon
1/2 cup of raisins
1 egg
cornmeal as needed
Place all the ingredients except the corn meal and raisins in your bread maker in order by your manufacturer.
Set your maker to dough setting and start. I add the raisins in when my machine beeps for additional ingredients.
When your breadmachine is done, pat or roll the dough out to about 1/2 inch thick and cut with a biscuit cutter. Reroll scraps as necessary.
Cover the muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. Remove to cooling rack. Cook the rest in batches.
11/12/2009
Clay Pot Turkey
This little turkey is quite simple to make. The cost is minimal and he makes a great table decoration or hostess gift for Thanksgiving dinner!
One 1-1/2" Diameter Wooden Ball
One 2-1/4" Diameter Clay Pot
3 or 4 Feathers
6" Ribbon
Button
6" Raffia
Tacky Glue
Black Finetip Marker
Small and Large Paintbrushes
Acrylic Paints in Brown, Tan, Mustard Yellow, Red, and Rose
Clear Coat Spray
Instructions:
For Body Place newspaper down on work surface. Turn clay pot over and glue wooden ball to bottom of pot. When glue is dry, use large paint brush to paint entire the outside of the clay pot and the entire wooden ball with brown paint. Let dry and apply a second coat. When dry, use large paint brush to fleck on spots of tan paint for effect. This does not have to be perfect! Using small paint brush, paint on feet and beak, use the photo as a guide if needed.
For Head Use small paintbrush to paint on the gobbler in red. Dab large paintbrush or stencil dotter in rose paint. Dab onto newspaper or paper towel until all excess paint is removed. Gently dab onto "cheeks" of turkey's face. With the black finetip marker, drawn on eyes and dot nostrils onto beak. Spray entire surface with clear coat.
Finishing Touches Glue miniature bow tie in place, or fashion a simple bow out of ribbon and glue in place. Trim excess to suit your tastes. Tie a piece of jute or raffia through the holes of the green button. Tie a bow and trim excess. Glue button to the body below the bowtie. Glue feathers to the back so that they stick up above the back of the turkey's head.
Mine was still a little wet so I couldn't put his little bow tie on.
One 1-1/2" Diameter Wooden Ball
One 2-1/4" Diameter Clay Pot
3 or 4 Feathers
6" Ribbon
Button
6" Raffia
Tacky Glue
Black Finetip Marker
Small and Large Paintbrushes
Acrylic Paints in Brown, Tan, Mustard Yellow, Red, and Rose
Clear Coat Spray
Instructions:
For Body Place newspaper down on work surface. Turn clay pot over and glue wooden ball to bottom of pot. When glue is dry, use large paint brush to paint entire the outside of the clay pot and the entire wooden ball with brown paint. Let dry and apply a second coat. When dry, use large paint brush to fleck on spots of tan paint for effect. This does not have to be perfect! Using small paint brush, paint on feet and beak, use the photo as a guide if needed.
For Head Use small paintbrush to paint on the gobbler in red. Dab large paintbrush or stencil dotter in rose paint. Dab onto newspaper or paper towel until all excess paint is removed. Gently dab onto "cheeks" of turkey's face. With the black finetip marker, drawn on eyes and dot nostrils onto beak. Spray entire surface with clear coat.
Finishing Touches Glue miniature bow tie in place, or fashion a simple bow out of ribbon and glue in place. Trim excess to suit your tastes. Tie a piece of jute or raffia through the holes of the green button. Tie a bow and trim excess. Glue button to the body below the bowtie. Glue feathers to the back so that they stick up above the back of the turkey's head.
Mine was still a little wet so I couldn't put his little bow tie on.11/11/2009
Blueberry Streusel Muffins
This morning I was in a mood to make some muffins, so I raided my cabinet and freezer. I went to one of my favorite sites; Taste of Home and found this recipe. They are very good and not overly sweet (that's what chocolate chip muffins are for) ;o)
1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.
Yield: 1 dozen.
11/10/2009
French Apple Pie
I had a single pie crust left over from last week and looked through my favorite old cookbook. It is Betty Crocker's New Cookbook. I found a recipe that called for a single crust, woo hoo!
One pie crust, can be homemade or premade
For the pie:
1/3 to 2/3 cups sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, fresh is best!
dash of salt
8 cup thinly sliced, peeled tart apples (I used granny smith)
For the crumb topping
1 cup all purpose flour
1/2 cup brown sugar
1/2 cup unsalted butter, softened (I melted it)
Mix the topping ingredients in a large bowl until crumbly.
Heat oven to 425.
Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Stir in apples. Turn into a pastry lined pie plate.
Sprinkle topping mixture over the apple mixture and bake for 50 minutes. During the last 10 minutes of baking cover with foil to prevent the crumb topping from getting to browned or burnt. The top of mine had a few spots that got a little to done. But is smells great!!!
Tried and True Chili Mac
I had put a sticky note on this recipe in my Better Homes and Gardens Special issue, called Essential Slow Cooker.
1 1/2 pounds ground beef
1 large onion, chopped
3 cloves of garlic, minced
1 15 ounce can chili beans in chili gravy
1 14 oz can diced tomatoes and green chilies undrained
1 cup beef broth
1 medium green bell pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
8 ounces dried cavatappi or macaroni, cooked.
Shredded cheddar cheese (optional)
In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
In a 3 1/2 to 4 quart slower cooker, combine meat mixture, chili beans, tomatoes and green chilies, broth, bell pepper, chili powder, cumin and salt.
Cover; cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in cooked pasta. If desired, top with cheese.
Makes 6 servings.
1 1/2 pounds ground beef
1 large onion, chopped
3 cloves of garlic, minced
1 15 ounce can chili beans in chili gravy
1 14 oz can diced tomatoes and green chilies undrained
1 cup beef broth
1 medium green bell pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
8 ounces dried cavatappi or macaroni, cooked.
Shredded cheddar cheese (optional)
In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
In a 3 1/2 to 4 quart slower cooker, combine meat mixture, chili beans, tomatoes and green chilies, broth, bell pepper, chili powder, cumin and salt.
Cover; cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in cooked pasta. If desired, top with cheese.
Makes 6 servings.
11/09/2009
Baked Butternut Squash
I also have a butternut squash that needs to be baked up for dinner and I think it will go nicely with the roasted chicken.
1 large butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (fresh ground)
1/3 cup brown sugar
1/3 cup butter, melted
2 teaspoons lemon juice
Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender.
(or 350 for an hour or until soft)
1 large butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (fresh ground)
1/3 cup brown sugar
1/3 cup butter, melted
2 teaspoons lemon juice
Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender.
(or 350 for an hour or until soft)
Garlic & Lemon Roasted Chicken
1 whole chicken
1 large lemon thinly sliced
3 cloves garlic, peeled & sliced
1 tablespoon dried fine herbs (combination of dried oregano, basil, rosemary and thyme)
salt and pepper
2 teaspoons lemon juice
Preheat oven to 450.
Season chicken with herbs, salt and pepper.
Place 1/2 of lemon slices and 2/3 of garlic in roasting pan.
Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin.
Place chicken over lemon and garlic in pan.
Roast for 15 - 20 minutes.
Then turn down to 350 and continue roasting until a meat thermometer registers 165.
Remove from oven and let rest for 10 minutes before serving.
1 large lemon thinly sliced
3 cloves garlic, peeled & sliced
1 tablespoon dried fine herbs (combination of dried oregano, basil, rosemary and thyme)
salt and pepper
2 teaspoons lemon juice
Preheat oven to 450.
Season chicken with herbs, salt and pepper.
Place 1/2 of lemon slices and 2/3 of garlic in roasting pan.
Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin.
Place chicken over lemon and garlic in pan.
Roast for 15 - 20 minutes.
Then turn down to 350 and continue roasting until a meat thermometer registers 165.
Remove from oven and let rest for 10 minutes before serving.
11/08/2009
Sparkling Cranberry Punch Non-Alcholic
2 quarts cranberry cocktail juice, chilled
1-6 oz can frozen pink lemonade concentrate, thawed
1 liter Club Soda, chilled
In a large punch bowl, combine cranberry cocktail and lemonade concentrate.
Stir in club soda.
Serve immediately.
Notes: if you want to get a head start, mix this up without the soda water and add that right before serving. Also, ice is not required if you have all of your ingredients chilled. If not, you can make cranberry juice ice cubes.
Serves 25
1-6 oz can frozen pink lemonade concentrate, thawed
1 liter Club Soda, chilled
In a large punch bowl, combine cranberry cocktail and lemonade concentrate.
Stir in club soda.
Serve immediately.
Notes: if you want to get a head start, mix this up without the soda water and add that right before serving. Also, ice is not required if you have all of your ingredients chilled. If not, you can make cranberry juice ice cubes.
Serves 25
Nutty Caramel Apple Dip
I made this last night, it is great served with apples.
1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
3 medium apples, sliced
In a small bowl, beat the cream cheese, apple butter, brown sugar and vanilla until combined. Stir in the peanuts. Serve with apple slices. Refrigerate leftovers.
Yield: 2 cups.
1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
3 medium apples, sliced
In a small bowl, beat the cream cheese, apple butter, brown sugar and vanilla until combined. Stir in the peanuts. Serve with apple slices. Refrigerate leftovers.
Yield: 2 cups.
11/06/2009
Meyer Lemon - Cranberry Bundt Cake
I first saw the recipe in the November issue of the Food Network Magazine and thought that it would make a great dessert for Thanksgiving. Well earlier today I was just playing on Facebook when I realized that I have a party to host tomorrow night and totally forgot to plan desserts! ACK!!!! I am usually so on the ball when it comes to stuff like that.
Anyway I pulled up the recipe online and really read through it and decided to go for it. So here is the recipe, I hope it comes out good!!!!
For the cake:
3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
1 12-ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated Meyer lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the Syrup and Glaze:
1/4 cup granulated sugar
1/2 cup plus 2 tablespoons Meyer lemon juice
1 1/2 cups confectioners' sugar
Directions
Prepare the cake: Position a rack in the middle of the oven and preheat to 350. Butter and flour a 10-cup fluted Bundt pan.
Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
Transfer two-thirds of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
Anyway I pulled up the recipe online and really read through it and decided to go for it. So here is the recipe, I hope it comes out good!!!!
For the cake:
3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
1 12-ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated Meyer lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the Syrup and Glaze:
1/4 cup granulated sugar
1/2 cup plus 2 tablespoons Meyer lemon juice
1 1/2 cups confectioners' sugar
Directions
Prepare the cake: Position a rack in the middle of the oven and preheat to 350. Butter and flour a 10-cup fluted Bundt pan.
Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
Transfer two-thirds of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
Apple Stuffed Acorn Squash
To go along with the pork roast, I have an Acorn Squash that needs to be cooked soon. I normally just split it in half and add some salt and pepper, but I am on a new recipe kick. I found this in my very old Betty Crocker cookbook.
Split Acorn Squash in half, lengthwise.
Bake squash for 30 minutes on 350.
Mix 1 large tart red apple, diced, 2 tbs chopped nuts, 2 tbs packed brown sugar, and 1 tbs unsalted butter, melted.
Spoon apple mixture into each squash half. Bake about 30 minutes longer or until the squash is tender.
Split Acorn Squash in half, lengthwise.
Bake squash for 30 minutes on 350.
Mix 1 large tart red apple, diced, 2 tbs chopped nuts, 2 tbs packed brown sugar, and 1 tbs unsalted butter, melted.
Spoon apple mixture into each squash half. Bake about 30 minutes longer or until the squash is tender.
Pork Tenderloin with Pomegranate Glaze
Since the calendar says it is fall, I am making a new pork roast for dinner tonight. It sounds wonderful doesn't it?
1 small bottle of POM or 2 cups pomegranate juice
1/4 cup sugar
2 lbs pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup, about 8 to 10 minutes. Pour half of glaze into a small bowl and set aside.
Preheat oven to 325.
Sprinkle pork roast with salt and pepper and place into a baking dish. Brush roast with the glaze. Roast at 325 for 30 minutes. Baste pork with the rest of the glaze and continue roasting until a meat thermometer registers 155 degrees.
Remove roast from the oven and baste with the reserved glaze. Cover loosely with foil and let rest for 10 minutes.
1 small bottle of POM or 2 cups pomegranate juice
1/4 cup sugar
2 lbs pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup, about 8 to 10 minutes. Pour half of glaze into a small bowl and set aside.
Preheat oven to 325.
Sprinkle pork roast with salt and pepper and place into a baking dish. Brush roast with the glaze. Roast at 325 for 30 minutes. Baste pork with the rest of the glaze and continue roasting until a meat thermometer registers 155 degrees.
Remove roast from the oven and baste with the reserved glaze. Cover loosely with foil and let rest for 10 minutes.
11/05/2009
Straw Hat Turkey
This week's craft at work, was a mini straw hat turkey!
Use feathers, craft foam, and make a turkey out of a straw hat.
You need:
Straw Hat
Craft Foam
Tacky Glue
Hemp
Feathers
Scissors
Instructions:
Cut out pieces of craft foam to resemble the turkey shown above. Glue on a loop of hemp for hanging.
Use feathers, craft foam, and make a turkey out of a straw hat.
You need:
Straw Hat
Craft Foam
Tacky Glue
Hemp
Feathers
Scissors
Instructions:
Cut out pieces of craft foam to resemble the turkey shown above. Glue on a loop of hemp for hanging.
Senator Russell's Sweet Potatoes
This is a repost from the Lucky Charms Cookbook, just for Stacey ;O)
SENATOR RUSSELL’S SWEET POTATOES
From: seancarkiki
3c. smashed Sweet Potatoes, drained well
1c. Sugar
2 beaten eggs
1 tsp. vanilla
1/2c. Butter (melted)
Topping:
1 c. brown sugar
1/2c. Flour
1/3c. Melted butter
1c. chopped pecans
Directions
Mix all ingredients, except those for the topping together. Mix well. Pour into buttered 8"x12" baking dish. Add topping mixture atop of Sweet Potato Mixture. Bake uncovered @ 350 degrees for 30 minutes.
ENJOY!!!
SENATOR RUSSELL’S SWEET POTATOES
From: seancarkiki
3c. smashed Sweet Potatoes, drained well
1c. Sugar
2 beaten eggs
1 tsp. vanilla
1/2c. Butter (melted)
Topping:
1 c. brown sugar
1/2c. Flour
1/3c. Melted butter
1c. chopped pecans
Directions
Mix all ingredients, except those for the topping together. Mix well. Pour into buttered 8"x12" baking dish. Add topping mixture atop of Sweet Potato Mixture. Bake uncovered @ 350 degrees for 30 minutes.
ENJOY!!!
11/04/2009
Deep Dish Turkey Pie
I am making this for dinner tonight, the recipe came from a Pillsbury e-newsletter.
2 tablespoons butter or margarine
1/4 cup chopped celery
1/4 cup chopped onion (1/2 medium)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked turkey or chicken
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
DIRECTIONS
Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
2 tablespoons butter or margarine
1/4 cup chopped celery
1/4 cup chopped onion (1/2 medium)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked turkey or chicken
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
DIRECTIONS
Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
11/03/2009
Whoa...score!
This morning I ran into Walmart for a few things. I saw that all the Halloween/Fall items were 50% off and I needed some leaf cookie cutters.
I bought two sets of the Wilton Autumn Cookie Cutters for $3.00 each! I also spotted an 18 piece metal Halloween cookie cutter set and that was only $4.50! I also picked up a 3 piece Havest set for $1.50!
I also picked up some Orange Sanding Sugar, they were $1.00 a piece and a couple bottles of Leaf sprinkles and Autumn Pumpkin Sprinkles.
I love getting a good deal on supplies!
I bought two sets of the Wilton Autumn Cookie Cutters for $3.00 each! I also spotted an 18 piece metal Halloween cookie cutter set and that was only $4.50! I also picked up a 3 piece Havest set for $1.50!
I also picked up some Orange Sanding Sugar, they were $1.00 a piece and a couple bottles of Leaf sprinkles and Autumn Pumpkin Sprinkles.
I love getting a good deal on supplies!
Fall Leaves Sugar Cookies
A while ago I was searching for Fall recipes for my Thanksgiving Workshops. I came across this recipe on the Land O Lakes website. I thought it would be a fun and easy recipe for the kids to make. I will be making the dough some time Thursday during the day so that it is ready for Thursday night.
1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 LAND O LAKES® All-Natural Egg
2 tablespoons milk
1 1/2 teaspoons almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Red, orange and yellow gel food colors
Coarse white, orange and/or yellow decorator sugars.
Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed.
Reduce speed to low; add flour and baking powder. Beat until well mixed.Divide dough into thirds; place each portion into separate small bowl. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.
Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto a lightly floured surface in a random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming a marbled design. Cut with 3-inch leaf-shaped cookie cutters.
Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugar. Bake for 7 to 9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to wire cooling rack
1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 LAND O LAKES® All-Natural Egg
2 tablespoons milk
1 1/2 teaspoons almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Red, orange and yellow gel food colors
Coarse white, orange and/or yellow decorator sugars.
Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed.
Reduce speed to low; add flour and baking powder. Beat until well mixed.Divide dough into thirds; place each portion into separate small bowl. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.
Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto a lightly floured surface in a random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming a marbled design. Cut with 3-inch leaf-shaped cookie cutters.
Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugar. Bake for 7 to 9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to wire cooling rack
11/02/2009
Best Loved Cookies & Bars, OH MY!
I picked up Taste of Home Best Loved Cookies & Bars last week at Sweetbay. I absolutely love their special issues. I now have lots and lots of ideas for my holiday baking and can't wait to try some new recipes.
If you are a baker also, you must pick it up!!
11/01/2009
November Fun Food Holidays
11/1 National Deep Fried Clams Day
11/1 National Vinegar Day
11/2: National Deviled Egg Day
11/3 National Sandwich Day
11/ 4: National Candy Day
11/ 5: National Doughnut Day
11/ 6: National Nachos Day
11/ 7: Bittersweet Chocolate with Almonds Day
11/ 8: National Cappuccino Day
11/ 8: National Harvey Wallbanger Day
11/ 9: National Scrapple Day
11/ 9: Cook Something Bold & Pungent Day
11/ 10: National Vanilla Cupcake Day
11/ 11: National Sundae Day
11/ 12: National Pizza With Everything Day (Except Anchovies)
11/ 13: National Indian Pudding Day
11/ 14: National Guacamole Day
11/ 14: National Pickle Day
11/ 15: National Raisin Bran Cereal Day
11/ 16: National Fast Food Day
11/ 17: National Baklava Day
11/ 17: Homemade Bread Day
11/18: National Vichyssoise Day
11/ 19: Carbonated Beverage with Caffeine Day
11/ 20: National Peanut Butter Fudge Day
11/ 20: Beaujolais Nouveau Day
11/ 21: Gingerbread Day
11/ 22: National Cashew Day
11/ 23: National Espresso Day
11/ 23: Eat a Cranberry Day
11/ 24: National Sardines Day
11/ 25: National Parfait Day
11/ 26: National Cake Day
11/ 27: National Bavarian Cream Pie Day
11/ 28: National French Toast Day
11/ 29: Chocolates Day
11/ 29: National Lemon Creme Pie Day
11/ 30: National Mousse Day
What days will you be celebrating this November, leave me a comment!
11/1 National Vinegar Day
11/2: National Deviled Egg Day
11/3 National Sandwich Day
11/ 4: National Candy Day
11/ 5: National Doughnut Day
11/ 6: National Nachos Day
11/ 7: Bittersweet Chocolate with Almonds Day
11/ 8: National Cappuccino Day
11/ 8: National Harvey Wallbanger Day
11/ 9: National Scrapple Day
11/ 9: Cook Something Bold & Pungent Day
11/ 10: National Vanilla Cupcake Day
11/ 11: National Sundae Day
11/ 12: National Pizza With Everything Day (Except Anchovies)
11/ 13: National Indian Pudding Day
11/ 14: National Guacamole Day
11/ 14: National Pickle Day
11/ 15: National Raisin Bran Cereal Day
11/ 16: National Fast Food Day
11/ 17: National Baklava Day
11/ 17: Homemade Bread Day
11/18: National Vichyssoise Day
11/ 19: Carbonated Beverage with Caffeine Day
11/ 20: National Peanut Butter Fudge Day
11/ 20: Beaujolais Nouveau Day
11/ 21: Gingerbread Day
11/ 22: National Cashew Day
11/ 23: National Espresso Day
11/ 23: Eat a Cranberry Day
11/ 24: National Sardines Day
11/ 25: National Parfait Day
11/ 26: National Cake Day
11/ 27: National Bavarian Cream Pie Day
11/ 28: National French Toast Day
11/ 29: Chocolates Day
11/ 29: National Lemon Creme Pie Day
11/ 30: National Mousse Day
What days will you be celebrating this November, leave me a comment!
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