Saturday, November 22, 2014

Ten Thanksgiving Menu Ideas

 Here's some food ideas for your Thanksgiving table. The only turkey recipe I have on the blog so far is Ina's Herb-Roasted Turkey Breast. It's the best turkey breast I've ever eaten. Or there's yummy Cranberry-Apple Relish.


 Cheesy Broccoli and Rice Casserole is amazing and a real crowd pleaser.
This Corn Casserole is an easy, old recipe if you need a last minute dish.
 Sage Stuffing is delicious! So is Sausage and Cornbread Dressing. In fact dressing/stuffing is my favorite part of the meal, I think.
 Roasted Brussels Sprouts with Balsamic Vinegar  and Homemade Cranberry Sauce with a touch of orange. So good!

 Delicious and easy Honey Glazed Baby Carrots and
Sautéed Kale with Roasted Butternut Squash and Mushrooms give you a couple of tasty, healthy options.
For some more ideas for side dishes for your Thanksgiving table, click here.
Hope that gives you all some ideas. Happy eating!

Thursday, November 20, 2014

Quick Potato Rolls

Thanksgiving is almost here, and in my opinion you have to have homemade rolls for the feast. At least in our family you do that is. I've got several delicious roll recipes, but I thought I'd share this Easy Potato Roll recipe today. I love Potato Rolls because of their tender, soft interiors, which come from the addition of mashed potatoes to the dough. This recipe is so easy because it uses the convenience of instant mashed potatoes! Plus, this recipe is a quick rise roll, in which you set the pan of rolls over hot water and they are then ready to bake in just 15 minutes! And they smell heavenly, and fill your home with the aroma of fresh baked bread. Mmmm, Thanksgiving isn't the same without this fragrance.
This quick roll is stirred together, lightly kneaded, then formed into 12 rolls and placed in a greased pan. After they are covered, the pan is placed over a pan of very hot water. The rolls rise for about 15 minutes.
When the rise is over, just pop them into the oven and bake Voila! You have tender, melt in your mouth homemade Potato Rolls. I like to brush them with melted butter right out of the oven, then I just can't wait to eat one. Hope you'll give them a try.
Quick Potato Rolls
Adapted from Taste of Home

Ingredients:
3 1/2 - 4 cups of all-purpose unbleached flour, divided
1 tablespoon sugar
1 package (1/4 ounce), quick-rise yeast
1 teaspoon fine sea salt
3/4 cup warm water (about 120 degrees F.)
1/2 cup warm whole milk (about 120 degrees)
1/4 cup melted butter
1/4 cup dry instant mashed potatoes
1 egg
melted butter to brush over the rolls,(about 1 tablespoon)

Directions:
In a large bowl, combine 1 cup of flour, sugar, yeast, sugar and salt. In another bowl, mix the water milk, and the 1/4 cup melted butter. Stir in the potato flakes and let stand 1 minute. Add the egg and beat until smooth. Add the wet mixture to the dry mixture and mix well. Add enough of the remaining flour to make a soft dough. Turn dough onto a floured surface and knead for 4-6 minutes until smooth and elastic. Cover dough and let rise 10 minutes. Uncover dough and cut into 12 equal pieces. Shape each piece into a ball and place in a greased 9x13 inch baking pan. Place a large baking pan on the counter and fill half full with boiling water. Place the baking pan of rolls over the hot water. Cover the rolls and let rise for 15 minutes. ( I place a baking rack or cookie sheet over the boiling water if needed to hold the pan. Then I cover the rolls with plastic wrap to rise). Preheat the oven to 375 degrees F. while the rolls are rising. After 15 minutes of rising, place the rolls in the oven and bake for20-25 minutes until golden. Remove to a wire rack to cool. Brush with melted butter and enjoy!!

Wednesday, November 5, 2014

Pumkin Bundt Cake with Cream Cheese Frosting

 I just had to start off my fall baking with something pumpkin since it is one of my favorite fall and winter flavors! Apple is right up there too, so there will be an apple recipe coming real soon also. I have tried a couple of different Pumpkin Bundt Cake recipes and this is the best one so far so I'm sharing it with you.
 This Pumpkin Bundt Cake with Cream Cheese Frosting is dense and moist, much like pumpkin bread or pound cake. I topped this luscious cake with cream cheese frosting that contains some brown sugar, which gives the frosting a hint of caramel flavor! This is a perfect fall dessert which would be a delicious addition even your Thanksgiving table. And I confess that it was so good with my morning coffee also! Try taking it to any family gathering or even to work and I think people will be singing your praises. Here's the recipe.

Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addition

Ingredients:
Bundt Cake
If you don't have all the spices, you can sub pumpkin pie spice if desired.
2 1/4 cups granulated sugar
1 cup canola oil, or vegetable oil
3 large eggs
3 cups un-bleached flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 ounces) pure pumpkin puree

Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons softened, unsalted butter
2 tablespoons light brown sugar
1 14 cup confectioners sugar (powdered sugar)
1/2 teaspoon vanilla extract
1-3 tablespoons milk, half and half or cream, if needed to thin the frosting
3/4 cup toasted, chopped pecans, if desired

Directions:
1. Preheat the oven to 350 F. Spray a 10 inch Bundt cake pan with nonstick cooking spray.

2. In a large bowl combine the oil and sugar and mix thoroughly with an electric mixer. Beat in eggs 1 at a time, then beat in the pumpkin. In a medium bowl mix together the flour, baking soda, spices and salt. Add flour mixture to the pumpkin mixture a little at a time, and mix until batter is just blended well.

3. Pour batter into the prepared Bundt pan and smooth the batter evenly around the pan. Bake in the preheated oven for 60-65 minutes until a toothpick inserted in the center if cake comes out clean. Cool the cake for 10-15 minutes. Then invert cake onto a wire rack to finish cooling. Place cake onto a cake plate to frost.

4. To make the frosting: In a large bowl add the softened cream cheese, butter and the brown sugar and beat until creamy and smooth, about 2 minutes. Then gradually add in the powdered sugar and beat well. Stir in the vanilla and milk if needed. If frosting is too thick add a bit more milk if needed to get the desired consistency. Spoon frosting over the cooled cake. Using a spoon or rubber spatula, push the frosting where you want it. (This is not a glaze that will pour). Top with the toasted pecans , if desired. Now enjoy!



Saturday, September 27, 2014

Farmer's Breakfast Casserole

 It's the time of year when I usually begin craving comfort food, as the temperature has cooled down some, and the mornings and evenings are crisp. I adore fall and always look forward to cooking up some meals that are heartier than summer's fare. This dish is perfect for any meal, as we've eaten it not only for breakfast, but it makes a tasty lunch or dinner as well.
 This delicious Farmer's Breakfast Casserole is the perfect 8x8 inch size for my husband and I. There's just enough yummy leftovers for us for a couple of days, plus this dish reheats really well. The casserole starts with a layer of frozen hash browns, then ham, green onion and cheese is layered over the potatoes. Beaten eggs are pour over all. It bakes for about an hour. Don't expect the hash browns to be crispy though. The hash browns are soft and very moist after baking. If not baked long enough I think it could be watery, so be sure to allow time for it to fully cook.
Farmer's Breakfast Casserole
Slightly adapted from here-
This dish can be put together the night before, covered and placed in the fridge, and baked in the morning. Baking time may be longer. Also, according to BHG, you can double the ingredients and place in a 9x13 baking pan. Again I imagine baking time would be longer, and I have not tried it.

Ingredients:
3 cups of frozen hash browns- I use the shredded ones
1/4 cup diced green onions
1 cup of diced ham, or can use cooked sausage
1 cup shredded cheese- I used Colby-Jack
4 eggs, beaten
1 1/2 cups whole milk
1/8 teaspoon salt- I used less because the ham was so salty
1/8 teaspoon black pepper

Method:
Preheat oven to 350 degrees F. Grease an 8x8x2 inch (2 quarts), baking pan. Pour the 3 cups of frozen hash browns into pan and distribute evenly in the pan. Sprinkle potatoes with the green onions, ham and then the cheese. Mix eggs, milk, salt, and pepper together and pour over all. Bake in oven for about 50 minutes, until eggs are set and top is golden. Pierce middle with a knife to test for it to be done. The casserole will puff up during baking. Hope you enjoy!

Wednesday, September 17, 2014

Blueberry and Blackberry Crisp

 My goodness this year has sailed by! Here it is the end of summer and I'm just now posting a berry dessert. But this berry crisp is also wonderful made with frozen berries, so I had to go ahead and post it. I have made this Blueberry and Blackberry Crisp several times this summer, plus I've made it with blueberries only which is just as yummy. I've added a bit extra sugar to this recipe with the blackberry addition as the frozen berries I bought were more tart than the blueberries.
 This Blueberry and Blackberry Crisp is so easy to put together and the topping is a whiz to prepare. Plus, this topping actually is very crisp which has made it a favorite of ours. Of course topping this crisp with a good quality vanilla ice cream makes irresistible! Hope you'll give it a try!
Blueberry and Blackberry Crisp
Adapted from Martha Stewart
Fresh or frozen berries may be used, but baking time may increase if using all frozen berries. The filling is juicy. If a thicker filling is desired add another teaspoon or 2 of cornstarch.

Ingredients:
For the filling:
4 cups blueberries - I used fresh
2 cups blackberries - I used frozen this time
2/3 cup sugar ( when I make all blueberry crisp, I reduce to 1/2 c.)
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt

For the Topping:
3/4 cup unbleached all-purpose flour
1/2 cup quick oats ( may use rolled oats)
1/2 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons melted, unsalted butter
1/3 cup sugar
1/2 teaspoon cinnamon

Directions:
1. Preheat oven to 375 degrees. Make filling by mixing berries, sugar, cornstarch, lemon juice and salt in a bowl. Poor berry mixture into an 8x8 inch baking dish with 2 inch sides.
2. Make topping- Stir together the flour oats baking powder, sugar, cinnamon, and salt.
Pour butter over topping and stir until it is absorbed and the topping is crumbly.
3. Sprinkle topping evenly over the filling. Place dish on a foil lined baking sheet just in case it bubbles over. (I haven't had that problem, but some commenters on Martha's site did.)
Bake until crisp is bubbling around the sides and in the center and brown on top, about 1 hour. Remove from oven and cool on a wire rack at least 30 minutes before serving. Top with ice cream and enjoy!

Sunday, May 25, 2014

Easy Vinegar Coleslaw

I have taken an unplanned hiatus from blog this spring, but I'm back in time for Memorial Day with another recipe to share! We went through such a long winter and some other stuff that was going on in my life, but my love of food and sharing is back with this lovely weather. I found this amazingly simple and delicious recipe for coleslaw. It is also probably the healthiest recipe for coleslaw that I've made. I used about 1 pound of cabbage that I already had in the fridge, but often I buy the pre-shredded slaw mix in the grocers produce section. Toss the slaw mix with this vinegar and oil dressing and it's done in about 5 minutes and tasted delish too! Can't get much easier for a side dish and perfect for a topping for your sandwiches too! Here's the recipe.

Easy Vinegar Coleslaw
adapted from here
1 pound bag of slaw mix from your grocer
1 carrot, shredded
1/2 cup diced onion, I used Vidalia
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons oil - I used canola
1 teaspoon sea salt
1/2 teaspoon celery seed
fresh ground pepper to taste

In a large bowl mix the vinegar, sugar, oil salt pepper and celery seed. Stir in the shredded cabbage, onion and carrot and mix well. Refrigerate until ready to serve. Enjoy!
 Have a wonderful holiday and remember all the veterans who have served our great nation.

Saturday, February 1, 2014

Meatball Sliders for Super Bowl!

Here it is, almost Super Bowl Sunday! If you are one of the many people planning a party for the big day, I have a fantastic Meatball Slider recipe for you to serve during the Super Bowl or any time for that matter. This is a really easy recipe where the meatballs are baked and then cooked for a short time in the quick tomato sauce, topped with cheese and then the buns. I have adapted my mother's meatball recipe for these yummy sliders and made an easy Italian flavored sauce for them. My husband loves these Meatball Sliders, so I hope you will too! Here's my recipe.
Meatball Sliders
From Lynda's Recipe Box
(If you want to add some spicy heat to the sauce just add 1/4 teaspoon of red pepper flakes to the oil at the same time as the minced garlic when making the sauce.)

Meatball Ingredients:
1 pound beef ground chuck
1/2 cup freshly grated Parmesan cheese
2 cloves minced garlic
1/2 cup dry bread crumbs
1/3 cup milk 1 egg, slightly beaten
2 tablespoons fresh parsley, chopped
1 teaspoon salt
black pepper
either shredded or sliced Provolone or Mozzarella cheese. If using slices you will need 6 slices to have cheese on top and bottom. Cut the sliced cheese in 4 square pieces.
1 dozen slider rolls, or dinner rolls if you can't find sliders

Directions for Meatballs:
Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck, Parmesan and minced garlic; toss it lightly with a fork to incorporate. Add the remaining ingredients and mix fairly well, either with a fork or your hands. I use my hands, I confess. It's just easier.
Line a large baking sheet with foil and spray liberally with cooking spray. Divide the meat mixture into 12 even pieces and roll each into a ball and place on baking sheet. Place pan in oven and bake meatballs for 25 minutes. When done remove meatballs from pan and add to the sauce.

Quick Italian Style Sauce Ingredients:
1 - 28 ounce can of good quality crushed tomatoes
2 cloves minced garlic
1 tablespoon olive oil
1 teaspoon dried basil
1/4 teaspoon dried pepper flakes, optional, only if you want some heat
salt and pepper to taste

In a large sauce pan or Dutch oven, over medium heat, add the olive oil, then the minced garlic and pepper flakes, if using. Saute for 30 seconds; then add the tomatoes and dried basil. Cover and cook on low heat for 15 minutes or so. If sauce gets too thick you can add a little water to thin it. Taste and adjust seasonings if needed. I sometimes add about 1 teaspoon of sugar if sauce needs it. Some canned tomatoes can have a sharp taste and the sugar helps.
Add meatballs when they are done, cover and cook another 10-20 minutes.
I like the sauce to be thick so it will stick to the meatballs some.

To assemble sliders:
If you want to toast the rolls, just open the rolls and lay on a baking sheet, put under the broiler for a short time. Stay by your stove as they toast really quick! Remove from oven.
Add cheese to the bottom of the buns; place 1 meatball on each bottom bun. Top with more cheese and the tops of the buns. Place on serving tray and enjoy!