Tuesday, November 30, 2010

Babies, Lemons & Laughs

As we say goodbye to November, I thought it would be fun to share some giggles.

Trust ya'll enjoyed a great Thanksgiving.  Maybe you're all 'reciped-out' so I thought I'd
share this adorable video...just for fun.

These hilarious faces as the babes in this video taste a lemon cracked me up....and I found myself making faces right along with them!


credit: nadia phaneuf

Monday, November 29, 2010

Homemade Turkey Soup

I just had to share this recipe I came across as I've made soup just like this for years.  This year we only had a turkey breast, so I cut the leftovers up and will make Turkey Pot Pie later this week.

But this recipe reminded me of the many times I've made turkey rice soup using the carcass.  MMM good!  Hope you'll use up some of your leftover bird to enjoy this tasty dish.

Feel free to use frozen mixed vegetables if you don't want to take the time to chop the veggies.

You don't have to add the canned soup, but it does make for a creamier dish.

Add some crackers, a roll, or a sandwich and enjoy a great meal.

Maybe you can do some Christmas decorating while the carcass is simmering?






HOMEMADE TURKEY SOUP from Taste of Home

8-10 Servings Prep: 30 min. Cook: 2 hours 35 min.

Ingredients:



1 leftover turkey carcass (from a 10- to 12-pound turkey)

2 quarts water

1 medium onion, halved

1/2 teaspoon salt

2 bay leaves

1 cup chopped carrots

1 cup uncooked long grain rice

1/3 cup chopped celery

1/4 cup chopped onion

1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted


Directions:


Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.


Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.


Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).

Wednesday, November 24, 2010

Thanksgiving Prayer

(please click on the link below)
O Give Thanks Unto the Lord


credit: whitneyinchicago


Thanksgiving Blessings

Lord, as we bow our heads to pray,
We celebrate Thanksgiving Day.
Help us have the right attitude,
As we turn to you in gratitude.
Thank you for our festive mood;
Thank you, Lord, for this good food;
Thanks for blessings great and small;
Thank you, thank you for it all.

By Joanna Fuchs

Friday, November 19, 2010

Paula's Sweet Potato Bake

photo: Paula Deen 

Thanksgiving is less than a week away!  If you're still undecided about which recipe you want to use to complete your menu, give this one a chance to prove itself worthy of your keepsake recipe collection.

I love sweet potatoes...and feel sorry for anyone who doesn't.  What great comfort food they are!

I saw this recipe on Paula Deen's website, so I checked in my cookbook and discovered my recipe is only a tad different than hers. Since my camera still isn't working...I'm going to share Paula's recipe and picture with you. 

The only differences are....my recipe calls for milk, instead of cream,  it doesn't have the nutmeg, and the cinnamon is used in the topping.

I love having lots of options. You get to choose what best suits your family's taste buds.

Try 'em - you'll like 'em.  T'giving isn't complete without sweet taters somewhere on the menu.

I'm a big fan of several of Paula's recipes and will have to share more with you soon.
Enjoy every mouth-watering bite of this delectable dish.


Paula's Sweet Potato Bake

Thursday, November 18, 2010

It's "Bake Cookies Day!" & Brownie Crackles Cookie Recipe

I delight in baking many kinds of cookies during the month of December. (After all - I am a BAKER=) I have cookie baking nights with both daughter-in-loves and my granddaughters too.  It's a fun thing to do together and makes for great memories...and makes great gifts for sharing too.  Last year we were all on the front page of the little newspaper that I write a monthly food column..donned in our aprons baking up a storm.

Here we are - these pictures were taken a couple of years ago as we view the works of our hands. GREAT bonding time together!


 L to R: Lyn, Charlie, Chloe, Nana

L to R: Nana, Kym, Ashtyn


Stay tuned in December for some yummy cookie recipes to help you get ready for the holidays.

I hope to post a couple of our favorite Thanksgiving recipes next week. Enjoy a day and fill your home with the delightful smells of cookies today!

(Click on link below)

   BAKE COOKIES DAY    

                                    

BROWNIE CRACKLES

1-19 oz box fudge brownie mix (9" X 13" size)
1 c. all purpose flour
1 egg
1/3 c. water
1/4 c. vegetable oil                                      
1- 6 oz. bag semisweet chocolate chips
powdered sugar

Preheat oven to 350. Grease baking sheet.  In large mixing bowl, combine brownie mix, flour, egg, water and oil; mix well.  Stir in chocolate chips.  Place powdered sugar in shallow dish; drop dough by tablespoonsful into sugar; roll to coat.  Place 2" apart and bake 8 - 10 minutes or until set.  Remove to rack to cool.  Yield: 4-1/2 dozen



Tuesday, November 16, 2010

Inside Out Apple Crisp

I'm a huge fan of My Baking Addiction

I have a big pile of recipes copied from Jamie's blog that I am enjoying trying.


I haven't made one yet that's disappointed me. I believe she and
I must share taste buds. One thing for sure the two of us have in common....
I'm definitely addicted to baking too!

I'm very fond of apple crisp and make it frequently, but I loved this new 'twist' and it was a great way to use some apples that needed to be eaten.


Since I had a lot of apples, I easily doubled the recipe.

They weren't large apples and 8 fit into a 9" X 9" pan.



I added 2 Tb. of apple juice to the pan before baking, but that's optional.
I also added some fresh grated nutmeg to the topping -
it makes everything taste better!

Hope you'll try this delicious recipe -
the photo below was BEFORE I drizzled them with caramel syrup.
Inside-Out Apple Crisp

4 Granny Smith apples
(cored and slighty hollowed down)
{I used jonamacs)

1/2 cup rolled oats

2 tablespoons butter
(I use Smart Balance)

3 tablespoons brown sugar
(I use 1-1/2 Tb. Brown Sugar Splenda)

1 teaspoon of pumpkin spice

2 Tb. apple juice, optional

caramel sauce for drizzling over baked apple

 Preheat oven to 350 degrees.

Core and slightly hollow out the apples beyond the cored center. (Don’t go to far or the apple will loose its shape when baked).

Mix together the oats, pumpkin pie spice and brown sugar.

Soften the butter and add to the mixture, mixing gently until spread throughout.

Lightly add the filling to the apples. (Do not pack inside or the mixture will expand and the apple will burst!).

(optional step)
Place apple juice in pan to 'steam' them as they bake.

 Bake for 30 minutes.

Drizzle with caramel sauce.

Linked to Recipe of the Week


Friday, November 12, 2010

Easy Taco Dip



With the holidays fast approaching, it's great to have something easy and delicious like these recipes to whip up quickly! Even if you just have a busy weekend ahead, (I have a cookbook signing on Sat!!  Yippee!) this is one that's easy to throw together and the family can help themselves whenever....

OH HOW I LOVE THIS TACO DIP!!!  So much that it's in my cookbook! *-*

I've made it for many parties and grandkids birthdays.



Easy Taco Dip
1-16 oz. can refried beans
1/2 c. mayonnaise or Miracle Whip
1 c. sour cream
1 env. taco seasoning (I don't use the whole thing)
grated cheese
sliced green onions, optional
sliced olives, optional
tomatoes, diced, optional
1 bag tortilla chips



Spread beans in bottom of 9" X 9" dish or on large plate or pie plate.  Mix mayo, sour cream and taco seasoning; spread over beans. Sprinkle with cheese, onions, olives and tomatoes, if desired. Cover and chill a few hours for best flavor. Serve with tortilla chips. 













Tuesday, November 2, 2010

Spiced Apple-Squash Soup

This is a fabulous recipe!  I love the combination of squash &apples.  When I made this recipe, I used fat free half and half cream instead of the whipping cream, and added about 1/3 cup.


I also did it on top of the stove instead of in the slow cooker. 

Actually, I first cooked the squash in the microwave, as I always do.  Poke holes in it (so it doesn't explode!) and cook for about 12 - 15 minutes, then longer if needed. (A knife should slip easily into the skin if done). Cut in half to cool several minutes, then scoop out the seeds and the meat should come off the skin easily.

I cooked the apple and onion together - then finished it off by adding the rest of the ingredients. Use either an immersion blender or your food processor (be careful the heat doesn't blow the lid off!) to make it smooth. 

I just LOVE that touch of nutmeg that makes an awesome flavor combination with the other ingredients.

2 c. peeled & cubed butternut squash 
              1/2 lg. apple, peeled, chopped (about 3/4 cup)
1/4 c.apple juice
1 c. chicken broth 
couple dashes of salt
1/8 tsp. ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
1/3 c. (fat free) half and half 
(or whipping cream, not whipped)

                         1 tsp. chopped fresh parsley, optional

  • Spray 1 1/2- to 3-quart slow cooker with cooking spray. In cooker, mix all ingredients except whipping cream and parsley.Cover; cook on Low heat setting 7 to 8 hours.
  • Blend soup in cooker with immersion blender, or blend in batches in blender container on low speed and return to cooker. Stir in half and half. Sprinkle each serving with parsley.

Monday, November 1, 2010

Leader Enterprise - November 2010

Here we are almost to the end of the year already!November always brings thoughts of Thanksgiving.I want to challenge you to exercise your attitude of gratitude.When life hands you lemons,you can choose to become bitter...or better.Learning to be thankful for our troubles makes sense of our past and creates a vision for tomorrow.
About a year ago in a conversation with a casual acquaintance I mentioned that my 60th birthday was upcoming.Their response rather took me aback.I suppose this person considered my head of gray hair and then responded with "OOhh-life has not been kind to you.I thought you were older than that". 
I've pondered that many times since and this month I want to share with you many ways that life has been kind to me!I desire to display that grateful attitude no matter what comes my way.It has been said that a wise person doesn't grieve over what they don't have but rejoices in what they do.I wholeheartedly believe that!
How thankful I am that I've lived long enough for my hair to turn gray!After having been diagnosed with a benign brain tumor in 1987,I had 2 surgeries totaling 23 hrs and received many sweet blessings during my month's stay in a military hospital in another state,far from my 3 children.I'm thankful to only have some paralysis on the left side of my face and am totally deaf in that ear.I use to complain that I cried too much,but now only one eye tears when I cry,so I can proudly say I cry half as much as I use to.Trust me-there are times that not hearing everything is a good thing too.It's all about perspective.
I'm very thankful for a hubby who continues to live a productive life, even after having a heart attack at 49,and being 100% disabled because of Agent Orange.He is a true blessing in my life and I'm thankful for every day we get to share life together.
We often share a chuckle whenever I proclaim how blessed we are that he's disabled because we get to park close to the grocery store or restaurant door.
Even though we lived away from our families for 16 years,how thankful I am that he was able to give those years to military service,and our children got to experience and see things many never do.
Since our young grandson Caden was diagnosed with leukemia over 2 years ago,we are so thankful his health is stabilized much of the time now though he continues monthly treatments until January 2012. We are grateful for wise doctors, nurses and modern technology.Our family has received many rainbows in spite of the storm.What a joy when he dressed up as Woody from Toy Story for Halloween and greeted us with a"Howdy Pardner".The little things in life truly are the big things.
HAPPY THANKS-LIVING!
Cold and flu season is here,so if you've avoided getting sick thus far,good work! Here are some easy ways that you can continue sickness prevention(or get healthy sooner if you've already caught a bug):
  • Take Your Vitamins:vitamins can help fill those nutritional gaps created by stress and lack of sleep when you're sick.You don't have to spend a fortune on vitamins either.According to Consumer Reports, store brand multi-vitamins are on equal footing as their name brand equivalents.
  • Change Out Your Toothbrush Regularly:bacteria can build up on your toothbrush while you're sick and decrease your immune system's effectiveness.Either get a new one after you've been sick or boil yours in some water and vinegar(without melting it!)
  • Drink plenty of fluids:When you're sick,take extra effort to stay hydrated.It helps keep mucus thinner.Every time you sneeze or blow your nose,you're losing moisture.Drinking warm tea or broth helps loosen up the mucus,making it easier to cough out.Stay away from caffeinated or alcoholic drinks,which will dehydrate you.
  • Disinfect household surfaces regularly:Door handles,remote controls,light switches,computer keyboards & telephones are storehouses for germs.Swiping them down with a disinfectant wipe helps eradicate  germs.
  • Wash your hands,Wash your hands,Wash your hands:this one thing cannot be emphasized too much.
It seems that pies are often considered for our Thanksgiving menus.This delicious recipe from my cookbook tastes much like pumpkin pie and serves 15-18.It can be made ahead also.Whatever you enjoy for your Thanksgiving meal,I hope you gobble til you wobble.
PUMPKIN SHORTBREAD DESSERT
1-3/4 c.white sugar,divided
1-1/2 c.all purpose flour
1/2 c.cold butter or margarine
4 eggs,lightly beaten
1(29-oz) can solid-pack pumpkin
1 tsp. salt
1 tsp. ground cinnamon
1 tsp.ground ginger
1/2 tsp.ground cloves
2(12-oz) cans evaporated milk
whipped cream and additional cinnamon,optional
Preheat oven to 425.In large bowl,combine 1/4 c.sugar and flour;cut in butter until mixture resembles coarse crumbs.Press into an ungreased 9"x 13"x 2"baking dish.In same bowl,combine remaining 1-1/2 c.sugar,eggs,pumpkin,salt and spices.Stir in milk and blend.Pour over crust;bake 15 minutes.Reduce heat to 350;bake 45-55 minutes longer or until filling is set.Cool;cover and refrigerate overnight.Cut into squares;top with whipped cream and sprinkle of cinnamon if desired.
Be watching for my December column that will be chocked full of holiday recipes.