Saturday, November 30, 2013

Super Easy Dessert Crepes

I've ordered dessert crepes many times in restaurants because it's a nice light dessert after a heavy meal. They can be filled with just about any fruit or even with melted chocolate! Or just roll them up unfilled and serve them with some fresh whipped cream.

 I don't know why I never thought to make them at home! So one night, back in 2009, I decided to try this recipe and I was amazed at how easy, light a fluffy these crepes were! I filled them with sautéed apples and topped them with fresh whipped cream and a dusting of cinnamon powder. But to make it even easier, they can be filled with any canned pie filling!

I found this dessert crepe recipe here posted by one of my favorite home cooks known as Not Your Momma. I took her recipe and tweaked it using the ingredients I had in my pantry. I simplified the directions to use the least amount of kitchen utensils as possible and to get the crepes done quickly. I was having a sweet tooth craving and needed a quick fix! I was so happy with the results and have made these crepes many times since that first night many years ago. I hope you'll give it a try also!



Dessert Crepes

INGREDIENTS:
3/4 cup cold milk or low fat half n' half
3/4 cup cold water
3 egg yolks
1 tablespoon of sugar
1 tsp. pure vanilla extract
1 cup all purpose flour
 2 tsp. baking powder
5 tablespoons of melted butter
 
DIRECTIONS:
In a medium size bowl whisk together the milk, water and vanilla extract. Then whisk in egg yolks and sugar. Whisk quickly for about 1 minute. Add flour, baking powder and butter. Whisk quickly again for about 1 more minute. Place a small 8 inch non stick skillet over medium heat. Very lightly grease pan with some butter. When pan is hot add 1/4 cup of the batter to the pan and swirl to cover the bottom of the pan evenly in a thin layer. Cook until golden brown on bottom, lifting edge to check. Flip and cook 30 seconds on second side. Remove crepe to a plate and repeat until all crepes are cooked. Then fill and roll each crepe as desired with fruit or melted chocolate. Serve with a dollop of whipped cream.
Makes about 10-12 crepes.

 

Monday, November 25, 2013

Quick and Easy Gravy

I use this recipe whenever I need a quick gravy. The gravy can be made with chicken or beef broth. This gravy can also be used to thicken soups. You can also make this into a vegetarian gravy by using vegetable broth instead of chicken or beef broth. And add any seasonings you want such as pepper, garlic powder, herbs, etc. It's better than canned gravy because you can customize it to suit your own taste!
This recipe works perfectly every time for a luscious, creamy gravy!

Quick and Easy Gravy

INGREDIENTS:
3 tbls. butter
3 tbls. flour
1/2 tsp. onion powder or any seasoning you prefer
1 can (14 oz.) chicken, beef or vegetable broth

DIRECTIONS:
1. In a small saucepan over medium heat, brown the flour with the butter, stirring until the butter is completely dissolved.  Cook flour for about 1 minute. Lower heat to medium low.

2. Add the onion powder or seasonings of your choice and mix well. Add one can of broth. Cook while stirring until thickened.
Serve warm over cooked meat or mashed potatoes.


This post belongs to My Recipe Journey food blog.
 

Sunday, November 24, 2013

Shipwreck Casserole


I found this recipe on one of my favorite food blogs called Noshing with the Noland's by Tara Noland. I love the story that Tara tells about the title of this recipe! She explains that there are 2 ideas of how this recipe got its title. It is believed that this recipe came to be because this was all the ingredients the sailors were able to grab before the ship sank. So they had this meal when they got to shore. Or that this is a traditional meal that was always served to survivors and responders of shipwrecks. Thankfully I've never been in either of those 2 scenarios but I still enjoyed this easy and delicious casserole!

I love the fact that all the ingredients go into the casserole raw...from the veggies to the ground beef and even the rice. It's then covered and baked for 2 hours. Then just top it with shredded cheddar cheese and sliced tomatoes and bake until the cheese melts. Sprinkle on some fresh chopped parsley before serving and your done. Serve it with a salad and you have a complete meal with hardly any effort.

I'm writing the recipe with my slight tweaks. I added a can of pork n' beans and some chili powder. I also omitted the carrots and celery. But I know Tara's version is just as tasty. So please check out her recipe also!

Shipwreck Casserole

INGREDIENTS:
1 very large onion - sliced thin
2 large russet potatoes - sliced thin
1 lb. lean ground beef
10 oz. can tomato bisque soup
10 oz. water
1/2 cup long grain rice - uncooked
14 oz. can pork 'n beans in tomato sauce
 kosher salt
pepper
garlic powder
chili powder - about 2 tsp.
dried oregano - about 1 tsp.
2 cups shredded sharp cheddar cheese
2 large slicing tomatoes - 8 slices
fresh chopped parsley - garnish

DIRECTIONS:
Preheat oven to 350 degrees F.
Place the sliced onions evenly in the bottom of a 13 x 9" baking pan
and sprinkle lightly with salt and pepper.
Then top the onions with the sliced potatoes, also seasoning lightly with salt and pepper.
Scatter the raw ground beef evenly over the potatoes and lightly season with salt, pepper, garlic powder, 1 tsp chili powder and 1/2 tsp oregano.
Next sprinkle the uncooked rice evenly over the seasoned ground beef.
Then add the pork n' beans over the rice.
Mix together the tomato soup and water. Pour this over the entire casserole.
Cover tightly with foil and bake on center rack for 2 hours.
Then remove from oven and top with shredded cheddar cheese, tomato slices and parsley.
Set aside for about 10 minutes before serving.
Serves 8
This post belongs to My Recipe Journey food blog.


 

Thursday, November 21, 2013

Easy No-Cook Cranberry Relish - Only 3 Ingredients

I'm not much of a canned cranberry jelly person. For some reason it tastes like the 'can' to me! So whenever that condiment was passed around the table on Thanksgiving I would just keep passing it! And the way it jiggled just creeped me out! I know...I have serious cranberry jelly issues! But I know that it's a 'must' to serve on Thanksgiving! It's a tradition! If it wasn't on the table there would be an uproar, I'm sure!

So when I discovered this next recipe, about 10 years ago, it was my savior! I couldn't believe how easy it was to make and how delicious it tasted! No cooking involved! All you need is a food processor to puree the ingredients! In my opinion Cranberry Relish blows cranberry jelly out of the water any day! And my guests always ask for the relish now. This relish is so refreshing because of the oranges. I still put out a small bowl of the canned stuff,  for old times sake, but it usually ends up in the garbage because just about everyone goes for the relish! Try it for yourself and you'll see what I mean!

Cranberry Relish

INGREDIENTS:
1 large navel orange
1 bag (12 oz.) fresh cranberries
3/4 cup white granulated sugar

DIRECTIONS:
 1. Remove zest from orange in wide strips, leaving most of the bitter white pith behind. Cut zest up into pieces.

2.Now cut the orange in half, and scrape out the pulp. Reserve all the pulp.

3. Add the cranberries, orange zest and orange pulp to a food processor, pulse until pretty well chopped. Add sugar, pulse quickly, then pour into a jar.

 4. Let sit in the fridge a few days to let the flavors meld. Serve chilled. Makes about 2 cups of relish.

 This post belongs to My Recipe Journey food blog.


 

Wednesday, November 20, 2013

Apple Dumplings

I'm on an apple journey lately! I've been finding myself gravitating towards all things apple! It must be the season!

This next recipe caught my eye because of its presentation! It's whole apples wrapped up in pie dough  and covered in a cinnamon sugar sauce! Then baked until golden! This is like a cross between a baked apple and an apple pie! How could I resist? Well, I couldn't so I made it!
 
I used store bought pie dough, but you can use homemade. And I stuffed the apples with caramel candy! I know, I'm crazy that way!
 
 I found this recipe on a food blog called Bunny's Warm Oven...I love that name! She has so many amazing looking homemade baked goods...I wanted to make them ALL! I spent a lot of time looking through her recipes! Yes, I'm a stalker of recipes and proud of it!
 
This is how the recipe comes together...

I used sheets of store bought pie dough. I cut each sheet in half.
One pie dough sheet was enough for 2 apples.

 
 
Place the peeled, cored apple on the half sheet of pie dough.
Cut off the ends to use for leaves and stem. Stuff 2 caramel candies into the apple and sprinkle with about 1/2  teaspoon of brown sugar
 and 1/4 tsp cinnamon powder.
Then wrap the pie dough up around the apple to fully cover the apple.


Cut out 2 leaf shapes per apple. Use the other piece to form a stem.
Stick the leaves and stem onto each apple as shown below.
These apples are all ready for the oven.
I poured the sugar/cinnamon sauce over the top after I took this photo.
Then bake at 375 degrees uncovered on middle rack for 30-35 minutes.

 

Inside view of apple dumpling...yum! Now go make these!
 
 
Apple Dumplings

INGREDIENTS:
 
6 small Macintosh or Gala apples, peeled and cored
3 flat sheets of pie dough
12 soft caramel candies
1 cup of granulated light brown sugar, plus another 3 tsp. for sprinkling
1 tsp. cinnamon powder, plus another 1 1/2 tsp. for sprinkling
2 Tbls. butter
1 cup water

DIRECTIONS:

In a small saucepan on medium heat, melt butter.
Then add in 1 cup brown sugar, 1 tsp. cinnamon powder and 1 cup water.
Cook and stir until bubbling. Stir and cook for about another minute.
Then remove from heat and set aside.
Cut each sheet of pie dough in half. Place a peeled and cored apple in the middle of the cut pie dough. Trim off a small piece of dough from each side as shown in photo above.
Save the side pieces to make leaves and a stem.
Now fill the apple with 2 caramel candies.
Sprinkle with 1/2 tsp. brown sugar and 1/4 tsp. cinnamon powder.
Now wrap the dough around the apple, covering it completely.
Attach 2 leaves and a stem. Do this for all the apples and place them in a 13 x 9 baking dish. Pour the cinnamon sugar sauce over the apples and bake uncovered on center rack for 30-35 minutes or until golden brown.
Let cool to room temperature before serving. Serve with sauce from baking dish spooned over each apple dumpling.
The dough on my apples were very soft from the sauce, but tasted amazingly delicious!

This post belongs to My Recipe Journey food blog.




 
 

Tuesday, November 19, 2013

One Pan Baked Pork Chops on Veggie Rice

I just love these kinds of easy recipes! Especially when you can make a meat and side dish in one pan!

This recipe is from my friend Judith of
 The Midnight Baker food blog.
This is what Judith says about her recipe...
"Simple and delicious. Rice is like risotto with no work at all! Light on calories too"
"This is a fast and almost work-free dinner. It's actually a total meal in itself since there's plenty of veggies right in the rice!!! Add more veggies too if you want! I used up some leftover canned carrots, but most anything would work here"
 
...And I totally agree with her! I added peas to mine and used fresh carrots. My rice of choice was jasmine. I love the floral flavor and aroma. Judith's recipes would also be perfect using chicken instead of pork! I'll be trying it that way next time!
 
I'm writing the recipe with my slight tweaks, but check out Judith's version and drool over her amazing food photos! All of her food photos look like they came right out of a magazine! She is my favorite food photographer!
 
One Pan Baked Pork Chops on Veggie Rice

INGREDIENTS:

4 center cut boneless pork chops
1/2 cup jasmine rice
1 can (10 oz.) cream of celery soup
1 1/4 cups water
1 Tbls. olive oil
1 rib celery, diced
1 carrot, diced
1/2 cup frozen peas
1/2 tsp. kosher salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp dried thyme
2 tsp. olive oil (for basting)

DIRECTIONS:

Preheat oven to 375 degrees F.
Grease a 11 x 7 casserole dish.
In a large bowl, mix together the rice, soup, water, celery, carrots, peas and 1 Tbls. olive oil.
Pour this mixture into the casserole dish.
In a small bowl mix together the salt, pepper, garlic powder and thyme.
Place the pork chops on top of the rice mixture.
Then brush the pork chops with 2 tsp. olive oil and sprinkle with seasoning mixture.
Bake uncovered on middle rack for about 45-60 minutes.
Check the rice for doneness after 45 minutes.
If needed, bake longer. Then remove from oven, cover with foil and let set for 10 minutes before serving to allow the sauce to thicken.
Serve warm.
Recipe adapted from The Midnight Baker

This post belongs to My Recipe Journey food blog.
 
 

 

Monday, November 18, 2013

Red Curry Pumpkin Soup

Here is another pumpkin recipe I've made this week! I told you I would be making a few pumpkin recipes to use up my homemade Pumpkin Puree.

This was delicious! I love the strong garlic flavor along with the red curry and coconut! I think the toasted pumpkin seeds and crouton topping is a must, so please don't leave those out! This would also be great with a small dollop of sour cream!

I found this recipe on the Bed Bath & Beyond blog! I love shopping in their store but I didn't know they had a blog, let alone recipes! I really need to get out more!

I made their recipe as written except I added some fresh garlic paste and omitted the water. I think the water would just dilute the soup way too much.

Red Curry Pumpkin Soup

INGREDIENTS:

15 oz. canned pumpkin or homemade pumpkin puree (not canned pumpkin pie filling)
2 Tbls. red curry paste
1 clove garlic made into a paste by mashing it with a pinch of kosher salt.
2 cups coconut milk - I used lite
4 Tbls. dried, pumpkin seeds - shells removed
1 tsp olive oil
salt & pepper to taste
1/2 cup croutons - I used butter/garlic flavored

DIRECTIONS:

In a medium sized sauce pan over medium heat, simmer the pumpkin, red curry paste, garlic paste and coconut milk for a few minutes, stirring often.
Season to taste with salt & pepper.
Then turn heat to very low to keep the soup warm.
Meanwhile, in a small non-stick pan, add oil on medium/high heat. Add the pumpkin seeds cooking and stirring until lightly toasted.
Serve each bowl of soup warm, topped with the toasted pumpkin seeds and croutons.
Makes 2 bowls.

Sunday, November 17, 2013

Pierogi Kielbasa Casserole


I love casseroles because everything is made in one pan! This one was so easy and delicious! The whole family loved it! This is just frozen pierogi that are layered in a casserole dish with sour cream, diced kielbasa and cheddar cheese. Then just add some chicken broth and bake until bubbly! Before serving sprinkle on some fresh chopped parsley for color and you're done! Good old fashioned, stick to your ribs, comfort food! Creamy cheesy pierogi goodness.

Pierogi Kielbasa Casserole

INGREDIENTS:

2 pkgs. (13 oz. ea.) potato & onion frozen pierogi - thawed
1 container (16 oz.) sour cream - I used fat free
1 pkg. (8 oz =2 cups) shredded sharp cheddar cheese
1 pkg. smoked kielbasa - diced
1 cup chicken broth - low sodium
fresh chopped parsley - optional garnish

DIRECTIONS:

Preheat oven to 400 degrees F.
Grease a 13x9 casserole dish.
Evenly layer 1 pkg. of the thawed pierogi into the bottom of the casserole dish.
Top each pierogi with a tablespoon of sour cream.
Then evenly sprinkle 1/2 the diced kielbasa over the sour cream.
Now evenly sprinkle 1/2 the shredded cheddar over the kielbasa.
Repeat layer one more time.
Pour chicken broth on top.
Bake uncovered on middle rack for 30 minutes or until all bubbly and melted.
Remove from oven and let set for 10 minutes.
Sprinkle with chopped fresh parsley if desired.
Serve warm.
Serves 6
This post belongs to My Recipe Journey food blog.

 



Friday, November 15, 2013

Copanata (Sicilian) Roasted Vegetable Salad

I'm Sicilian, but this is my first time making Copanata...gasp! I can tell you one thing(or maybe two things)...this is delicious and it won't be my last time making it!

This Copanata is made with oven roasted eggplant, red bell peppers, onions and celery. It is then sautéed in olive oil with lots of fresh garlic, sun dried tomatoes, tomato paste, tomato sauce, green olives, fresh basil and other seasonings. The flavors of the veggies are so intense from roasting! And the sautéing brings all the other ingredients together to create such a deep, rich taste. I like to serve it warm or cold as an appetizer to spread on crusty Italian bread or with a cheese platter. Perfect with a nice cold glass of wine!

My inspiration for this recipe came from my foodie friend Brian of The Bipolar Cook. The recipe he posted was handed down from his Grandmother. I took that recipe and tweaked it to suit my families taste. But either way, it's a must try recipe!

Copanata

INGREDIENTS:

1 very large eggplant (2lbs.) - peeled and chopped
6 tbls. olive oil
1 large onion, sliced thin
4 large cloves garlic, minced
6 sun dried tomatoes, sliced thin
1 red bell pepper, seeded and chopped
2 celery ribs, chopped
1/2 cup tomato paste
1 can (8 oz.) tomato sauce
1 cup chopped green Spanish olives with pimentos
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
6 large fresh basil leaves chopped

DIRECTIONS:

Preheat oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
Place the chopped eggplant on one baking sheet.
Drizzle with 2 tbls olive oil and toss to coat. Then spread it out evenly.
On the second baking sheet place the chopped celery, onions and red peppers. Sprinkle with olive oil and spread out evenly. Place the baking sheets in the oven and roast for about 15 minutes. Then stir the veggies and roast another 10 minutes or until tender.
Remove from oven and set aside.
Heat a large skillet on medium with 2 tbls. olive oil. Saute garlic with sun dried tomatoes for about 2 minutes or until slightly golden. Then tomato paste, tomato sauce, green olives, salt, black pepper, cayenne and basil. Cook for about 2-3 minutes. Then add in all the roasted veggies.
Stir cook for about 5 minutes.
Taste and add more salt and pepper if needed.
Serve warm or chilled.
Perfect as a spread on crusty Italian bread or with a cheese platter.
Makes about 1 quart.

This post belongs to My Recipe Journey food blog.



 
 




Wednesday, November 13, 2013

Marsala Pot Roast

I've had Veal Marsala and Chicken Marsala, but I've never had Beef Marsala...until now! This was absolutely delicious! Why hadn't I heard about this sooner?

 I found this gem on a blog called  Coupon Clipping Cook. This was one of the best beef recipes I've made recently! This doesn't taste like the other two above mentioned Marsala dishes because it doesn't contain mushrooms but it is just as flavorful...from the pan juices...to the veggies...to the beef! The garlic becomes so soft that it spreads like butter! I was spreading the cooked garlic ALL over the tender sliced beef! And the onions become caramelized on top of the roast! Not to mention the brussel sprouts with the potatoes, carrots and remaining onions, all bathing in the delicious juices from the Marsala wine and meat drippings...YUM! I don't have a Dutch oven pan, but my 12.5" Gastrolux  oven safe skillet worked perfectly for this very large recipe! Check out their website for a huge 40% off sale going on right now! I truly love this cookware!

This recipe was so easy to make. Just sear the chuck roast in some olive oil.


Then season the beef and add the veggies...some under the roast and some on top.
 
Cover the pan and bake at 350 degrees F for 2 hours.
Then remove the roast from
 the pan  and let it rest before slicing.
Continue baking the veggies uncovered for another 30 minutes.
 
Marsala Pot Roast

INGREDIENTS:
1 whole beef chuck pot roast 2-3 lbs.
2 Tbls. olive oil
1 tsp. black pepper
2 tsp. kosher salt
1 tsp dried oregano
4 very large cloves garlic, sliced
1 medium onion, chopped
2 large carrots, chopped
15 brussel sprouts, sliced in half (15 sprouts = 10 oz. pkg)
3 large russet potatoes, peeled and chopped
1 1/2 cups Marsala wine
1/2 cup water

DIRECTIONS:
Preheat oven to 350 degrees F.
Heat a large oven safe skillet or Dutch oven on medium heat with olive oil.
Sear all sides of the roast very well in the olive oil.
Remove skillet from heat and sprinkle the seared roast on the top and bottom with the salt, pepper and oregano, reserving a few pinches each of salt and pepper to season the veggies. Place half the sliced garlic and onions under the roast and in the pan.
Place the remaining garlic and onions on top of the roast.
 Then add the carrots, brussel sprouts and potatoes around the roast.
Pour the Marsala and water over the veggies in the pan,
 but not over the roast.
Sprinkle the veggies that are around the roast
with a few pinches of salt and pepper.
Cover the pan and bake on middle rack for 2 hours.
Then remove the roast and set aside for 15 minutes before slicing.
Continue to bake the veggies for about another 30 minutes uncovered.
Serve the warm sliced roast with the veggies.
Pour the pan juices over the meat and veggies before serving.
Serves 4 people

This post belongs to My Recipe Journey food blog.


 
 

Monday, November 11, 2013

Pumpkin Spice Latte

You may remember from my post about how to make Pumpkin Puree from fresh pumpkins, that I had plenty of homemade pumpkin puree and would be making lots of pumpkin recipes!  So, I hope no one is tired of pumpkin recipes yet! I've heard that it's okay to share pumpkin recipes until Christmas day! Then after that everyone is done with pumpkin! Sort of like 'don't wear white after Labor Day'! Well, this is the first recipe I've tried so far and it was VERY good! So stay tuned for e few more pumpkin recipes on this blog in the coming weeks!

This Pumpkin Spice Latte is suppose to be a perfect copycat for the Starbuck's version. Since I've never had the Starbuck's version I can't compare! To me this tastes like drinking a pumpkin pie mixed in with your coffee...yum!

I found this recipe on the Recipe Girl website and slightly tweaked it by using low fat milk, all brown sugar instead of a combo of white and brown. I also decreased the amount of vanilla extract from 1 teaspoon down to 1/2 because from experience 1 teaspoon is very overpowering in small recipe like this. And I sprinkled the top with cinnamon instead of nutmeg. So whether it's a Starbuck's copycat or not...it still a delicious warm pumpkin/coffee beverage! Thanks Recipe Girl for sharing this tasty recipe!

Pumpkin Spice Latte
makes 1 very tall serving

INGREDIENTS:
1/2 cup whole milk - I used 1% low fat
1 Tbls pumpkin puree - I used 2 Tbls.
1 tsp. light brown sugar
1/4 tsp. pumpkin pie spice -*see note
1 tsp. vanilla extract - I used 1/2 tsp. 'pure' vanilla extract
1 cup strong brewed coffee
2 Tbls. half & half cream - I used fat free
1 tsp. white sugar - I used 1 1/2 tsp. brown sugar
whipped cream topping with a sprinkle of ground cinnamon on top
extra brown sugar to sweeten the drink to your liking

DIRECTIONS:
In a microwave safe bowl whisk together the first 5 ingredients.
Microwave on high for 1-2 minutes, but keep an eye on it so that it doesn't boil over.
Pour this mixture into a very tall glass or very large soup mug.
Now add the strong hot coffee and the half & half.
Add more brown sugar to taste. I added 1/2 tablespoon. Stir.
Top with whipped cream and a sprinkle of ground cinnamon.

*note...if you don't have pumpkin pie spice you can use equal amounts of cinnamon, ginger, cloves and nutmeg. Then use 1/4 tsp. of that mixture in this recipe.

Original recipe adapted from Recipe Girl

This post belongs to My Recipe Journey blog.


 

Sunday, November 10, 2013

Pumpkin vs. Apple

This time of year I see TONS of recipes using apples and pumpkins! I love both, so it's a pleasure to see! I'm always amazed that so many cooks can come up with so many creative ways to use these items in recipes! Every year a new apple or pumpkin recipe emerges that I've never seen before and sweeps across the Internet becoming very popular, very quickly! But I'm old fashioned sometimes and I gravitate towards the basics when it comes to apples and pumpkins! I'll take a simple apple or pumpkin pie any day!

These next 2 recipes were just what I wanted...simple and basic but so very delicious! Both recipes are sweetened with SPLENDA® helping to keep them lower in calories.


Mini Apple Muffins
Click **Here** for recipe
These are very tasty little muffins! I simplified the direction and also made some adjustments. I added a splash of vanilla extract and a pinch of ground cloves. I used SPLENDA® brown sugar blend instead of the plain granulated sweetener. And to make the directions easier I just mixed all the dry ingredients together in one bowl. Then in a separate bowl I mixed together all the wet ingredients. Then I added the wet to the dry and mixed until well combined. I used mini cupcake liners and scooped the batter to the top of each with a melon baller. Then baked as stated. These had a nice fresh apple taste but I would decrease the amount of lemon zest next time to half. And eat these after they've cooled completely so that all the flavors have a chance to meld together.

These mini muffins were perfect paired with a nice cup of this Gingerbread Coffee sweetened with SPLENDA®!

Gingerbread Coffee
Click **Here** for Recipe

Harvest Pumpkin Oatmeal Raisin Cookies
Click **Here** for Recipe
 I love that these cookies are so light and soft. And I love the bright pumpkin color and flavor! I made them as written except I didn't use the walnuts or raisins because I wanted the pumpkin to shine through and it did! I also decreased the sugar slightly by only using 1/4 cup of the SPLENDA® white sugar blend. But I used the full amount of the SPLENDA® brown sugar blend. I added 1/2 tsp. allspice and I'm glad I did because it was perfect in this! A very good cookie that tastes great warm or cold.

I enjoyed these cookies with a cup of Whisky Tea sweetened with SPLENDA®

 Share the love of all things sweet with SPLENDA® and check out their website for more recipes using SPLENDA®
Also visit SPLENDA® on Facebook to share you're love with them!


Click  for **Here** coupon





Friday, November 8, 2013

Creamy Chicken Corn Chowder

With the fall chill in the air this is the perfect time for a nice hearty bowl of this chowder! I loved the slight smokiness from the bacon along with the bite sized chunks of sautéed chicken. The creamy corn and cheddar cheese aren't too shabby either! A sprinkle of fresh thyme just before serving, brings all the flavors together. This even tastes great the next day! Just pop it into the microwave to reheat. Serve this with a salad and dinner is done!

Creamy Chicken Corn Chowder

INGREDIENTS:
4 slices of bacon
2 boneless skinless chicken cutlets, cut into bite sized pieces
1 celery stalk, chopped
1 large onion, chopped
1 yellow pepper, seeded and chopped
2 pkgs. (16oz ea.) frozen corn, thawed
1 cup shredded sharp cheddar cheese
1 1/2 cups milk
2 tsp. kosher salt
1/4 tsp pepper
fresh thyme - optional

DIRECTIONS:
In a large soup pot cook bacon until crisp. Then remove bacon, leaving the bacon drippings in the pot. Blot the bacon and crumble it into small pieces. Set aside the crumbled bacon for later.
In the same pot with the drippings, cook the chicken with the onions, celery, yellow pepper and salt and pepper, until chicken is fully cooked and veggies are tender. Then add in one package of corn and 1/2 cup of milk along with the crumbled bacon. Let simmer. In a blender puree the other package of corn with 1 cup of milk.
Add the pureed corn mixture to the chowder and let simmer.
Then add in the cheese and stir until melted.
Once melted remove from heat and pour into serving bowls. Sprinkle each serving with fresh thyme and serve warm.
Serves 6 people
This post belongs to My Recipe Journey food blog

 Recipe adapted from She Knows Food and Recipes blog.


 

Thursday, November 7, 2013

Pumpkin Puree

If you have some pumpkins lying around from leftover Halloween decorations, why not use them to make pumpkin puree? I'm not talking about the pumpkins that you carved faces into and lit with a candle! I mean whole, untampered, pumpkins. The puree can be used in lots of delicious desserts such as pumpkin bread, pumpkin cheesecake, pumpkin cookies, pumpkin smoothies, pumpkin spice latte and of course, pumpkin pie! And yes, I plan on making some of the above mentioned recipe because I have 6 cups of pumpkin puree just sitting in my fridge right now! Pumpkin puree is so easy to make...

Pumpkin Puree

INGREDIENTS:
1 medium to large sized pumpkin

DIRECTIONS:
Wash the pumpkin.
Then cut off the top portion including the stem.
Now slice the pumpkin in half and scoop out the seeds and as much of the strings as possible. Roast the seeds as seen *here* or discard them.
Preheat oven to 350°F. Line a baking sheet with tin foil.
Lay both halves of the pumpkin on the cookie sheet cut side down.
Bake for about an hour and a half, checking the pumpkin after an hour.
If the pumpkin is easily pierced with a fork, then its done.
If not, bake about another half hour.
Remove from oven and let sit until able to handle.
Glide the tines of a fork over the pumpkin skin to remove the outer peel.
Discard peel. Place cooked pumpkin meat into a blender or food processor and puree until smooth. Use a few tablespoons of the liquid from the baking pan if the puree is too thick.
Measure the puree in cups and place in freezer bags to freeze for future use or refrigerate the puree and use in a few days.

This post belongs to My Recipe Journey food blog.

Wednesday, November 6, 2013

S'mores Dip

When summer is over you can still have S'mores if you make it this way! Easy to make and less messy to eat than the traditional way! We loved this!

S'mores Dip

INGREDIENTS:
1 cup chocolate chips
1 cup mini marshmallows , plus 1/2 cup for topping
2 Tbls. milk
graham crackers

DIRECTIONS:
Preheat oven to 350°F
In a medium size saucepan, melt chocolate chips, 1 cup marshmallows and milk over medium heat, stirring constantly until mixture is creamy.
Using a rubber spatula, pour the mixture into a small baking dish and top with 1/2 cup of mini marshmallows.
 Bake for about 10 minutes or until marshmallows are browned.
Serve warm with graham crackers.
Serves 4-6

This post belongs to My Recipe Journey food blog.

Tuesday, November 5, 2013

Tamale Pie

It's no secret that I'm a huge fan of Mexican food! I've posted many Mexican recipes that I've tried in the past 5 years on this blog. I'm always willing to try one more so when I spotted this next recipe I quickly put it on my list! I love tamales but finding the corn husks is not an easy task! This version skips putting the masa mixture into the husks and uses corn meal as a pie base instead! It's not an authentic tamale but it's a great substitute! This pie was delicious and filling. It even tastes great the next day! I just popped the leftovers into the microwave to reheat.


I found the recipe on a food blog called Webicurean...lots of yummy recipes over there!
I tweaked it slightly by adding more cheese, onion, garlic and salt. Plus I added ground cumin and omitted the black olives. I think next time I'll bake the pie in a larger pan than stated because it was overflowing in the 2 quart casserole dish and I couldn't fit the entire meat mixture into the pie. I didn't mind because I ate what couldn't fit in the pan, while this pie was baking! I'm writing the recipe the way I made it, but posting the bigger size casserole dish in the directions.

Tamale Pie

INGREDIENTS:
1 1/2 cups fine yellow corn meal
4 tsp. kosher salt, divided
1 can (4oz.) mild diced green chilies
1 lb. lean ground beef
1 large onion, chopped
4 cloves garlic, minced
2 Tbls. flour
2 tsp. chili powder
1 tsp. ground cumin
1 can (14oz.) diced tomatoes
1 can (8oz.) tomato sauce
1 cup frozen corn, thawed
1 cup shredded sharp cheddar cheese
sour cream and fresh cilantro, optional toppings

DIRECTIONS:
Preheat oven to 350°F.
Grease a 13"x 9" casserole dish.
Bring 3 1/2 cups of water to a boil with 2 tsp kosher salt.
Turn heat down to low and add in corn meal whisking constantly until all the water is absorbed and corn meal thickens. Remove from heat and add in the diced green chilies. Spread the cooked corn meal mixture evenly into the prepared casserole dish.
In a large skillet cook the ground beef with the onions, garlic, 2 tsp salt, chili powder and cumin breaking up the beef into small pieces. Cook while stirring until beef is no longer pink. Then add in the flour and stir to combine. Next stir in the diced tomatoes, tomato sauce and corn. Remove from heat and pour meat mixture on top of the corn meal mixture in the casserole dish. Bake uncovered for 35 minutes then sprinkle evenly the cheddar cheese and bake for
another 10 minutes or until the cheese has browned.
Remove from oven and let cool for about 20 minutes, to let it firm up, before cutting and serving.
If desired serve with a dollop of sour cream and sprinkle with fresh chopped cilantro.

This post belongs to My Recipe Journey food blog.