Friday, November 29, 2013

Taking a Break...

Happy-Day-After-Thanksgiving Foodie Friends!

Hope you all enjoyed a wonderful Turkey Day and got to 
GOBBLE TIL YOU WOBBLED.... 

Thanks so much for all the support you show me here. I am ever grateful for each of you...all year long! 

I'm taking a break from Weekend Potluck today, and next Friday also, because I will be away from the computer all next week. I'll be excited to tell you about my time away after I return.

But if you'd like to link up at Weekend Potluck, our Brandie, AKA 
wants to get in on recipes using Thanksgiving leftovers, so mosey on over there....but please don't forget to come back here in 2 weeks. 

I'll be ready to share some 'extra' recipes when I get back because my files are already full of holiday recipes to help you out. 


Here's a couple of yummy recipes using leftover turkey...Enjoy!!






Wednesday, November 27, 2013

3 Simple & Easy Appetizers {Blast from the Past}


  Know that I am thankful for each and every one of YOU!


Only 3 ingredients - and it's luscious with corn chips! 





Easy enough the kids can help make them. 
And they can be made ahead and baked when ready to enjoy! 




A simple & perfect holiday snack - use gingersnaps or graham crackers to
enjoy the dip with.  I always love the cream cheese and pumpkin combo!




Tuesday, November 26, 2013

Corn Pudding (An Awesome Side Dish)




I have seen so many versions of this simple recipe.

Honestly, I haven't tried very many because I'm satisfied with this one.

It goes great alongside soup or any meal, really.  I didn't cut this up for the photo because I was taking it to the neighbors along with some soup.

I do believe it's a favorite at holiday meals too. 

Moist and delicious - simple to mix - quick to be eaten! Add grated cheese or sauteed broccoli if desired.

Enjoy every scrumptious bite! 

CORN PUDDING

1 stick butter or margarine, melted
2 eggs, beaten
1 c. sour cream
1 (15 ozs) can whole kernel corn, undrained
1 (15 ozs) can creamed corn
2 (10 oz. each) boxes Jiffy cornbread muffin mix

Preheat oven to 350*. May add butter to dish and heat, as oven preheats, until it melts.  Grease 9" X 13" X 2" baking pan.  In large bowl, combine all ingredients with wooden spoon.  Pour into prepared pan and bake 35 - 45 minutes.  (always be sure to check on 'low' end of time)

Yield: 12 - 15 servings  

(Crockpot) Simple Ham and Bean Soup

Talk about Easy Peasy...this is one of those kinds of recipes!

Soaking the beans overnight, after sorting through them, is the most time consuming part in creating this lovely soup. 

I always appreciate the simple and easy recipes that Tiffany shares at 
Eat at Home ...and this is so tasty!  

I added some celery, onion and pepper to the 'pot'....OH SO TAS.TEEE!

This is a very delicious soup...great way to use up that leftover ham bone too.

I was amazed at all the ham that was left on the bone after it simmered, and fell off.  I thought I had cleaned it up pretty good before, so that was a welcome surprise. 

SIMPLE HAM AND BEAN SOUP

1 lb. Great Northern beans
1 lb. Ham steak with bone (or more, is good!)
(or ham bone)
6-7 cups of water
stalk of celery, cut into 3 or 4 pieces
Onion, peeled and halved or chopped  
fresh ground pepper 

Sort and wash beans, then soak overnight (I normally add about 2 Tb. baking soda to reduce gas issues) or do a quick soak by covering with water, bringing to a boil, then letting stand for 1 hour. Drain before proceeding. 

If using a steak, dice ham. Place beans, ham and/or bone in slow cooker, 
along with celery and onion. 

Cover with 5 - 6 cups of water (you can always add more later if desired). 

Cook on high for 6 - 8 hours, stirring occasionally.

(Usually no need to add salt because you get that from the ham, but we always add pepper).  Add salt to taste. 

Serve with Sweet Cornbread Muffins...made with a Jiffy cornbread and a Jiffy cake mix!!!







    Monday, November 25, 2013

    Salted Caramel Pumpkin Cake Roll

    Yes, I guess this week is probably A LOT about pumpkin...and 
    desserts, huh?!! 

    I saw this recipe at My Recipe Magic
    but originally the recipe came from Cupcake & Bacon

    It's a yummy and scrumptious way to 'dress up' the popular seasonal pumpkin cake roll.  

    And it's definitely my new favorite way to make Pumpkin Cake Roll...

    I used my 'tried and true' recipe for the cake itself.  It has a few more spices than the recipe I saw at the sites above. 

    I'm not turning back...this is it for me from now on! 
    Have a taste and you may feel the same way too!




    SALTED CARAMEL PUMPKIN CAKE ROLL 

    SALTED CARAMEL SAUCE:
    2 Tb.  butter
    1/4 c. white sugar
    1/4 c. brown sugar
    2 Tb. whipping cream
    2 dashes of salt
     
    Melt butter in a small saucepan. When butter comes to a boil, add sugars. Stir constantly until boiling. Add whipping cream. Let boil for 2-3 minutes, stirring constantly. Take off of heat. Stir in salt. Set aside to cool and thicken. {You may easily double this recipe if you're making 2 cake rolls.}

     PUMPKIN CAKE ROLL: 

    3 eggs
    1 c. white sugar
    2/3 c. pumpkin
    1 tsp. lemon juice
    3/4 c. all purpose flour
    1 tsp. baking powder
    2 tsp. cinnamon
    1 tsp. ground ginger
    1/2 tsp. nutmeg
    1/2 tsp. salt
    1 c. chopped walnuts or pecans

    Heat oven to 375. In large bowl, beat eggs on high speed for 5 minutes, until lemon colored.  Gradually add sugar; stir in pumpkin and lemon juice.  In a separate bowl, stir flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread on greased jelly roll pan - 15" X 10" X 1". (I normally line the pan with waxed paper, then spray with cooking spray). Sprinkle nuts over top.  Bake 15 minutes.  Turn onto towel sprinkled with powdered sugar. Roll up towel and cake together (I roll the long side toward the other long side). Cool to room temperature.  Unroll cake and fill with filling.

    FILLING: 

    8 ozs. cream cheese, softened
    4 Tb. butter 
    1 c. powdered sugar
    1/2 tsp. vanilla extract
      Prepared caramel 

    In large bowl, cream together cream cheese and butter. Add powdered sugar. Beat until smooth. Mix in vanilla. Add caramel slowly, to taste.  Mix in until incorporated. Once the cake is fully cooled, unroll cake and spread in filling. Leave a little space on all sides.

    Roll up cake and refrigerate or freeze until ready to use.


    Linked to Meal Plan Monday
               Weekend Potluck

     

    Sunday, November 24, 2013

    Pumpkin Cheesecake with Oreo Crust


    What a delicious dessert!  I rarely make a 'big' or 'rich' dessert like this one, but we were having a potluck to close out our 8-week Beth Moore Ladies Bible study at church. So it was a great! excuse for me to make something out of the ordinary.  
    I was so happy to find this recipe at allrecipes.com 
    I decided to reduce the amount of sugar in the cheesecake, and added a little more to the sour cream topping.  But I used Greek yogurt instead of sour cream for the topping.  IT.WAS.SCRUMPTIOUS!!! 
    An impressive dessert when you need one.  And of course, making anything pumpkin this time of the year is OK by me! 
    I grated some chocolate to top it off, along with candy pumpkins for a pretty presentation.  You could sprinkle pumpkin pie spice, crushed cookies, or some seasonal sprinkles.

    IT'S ALL GOOD!
     
    PUMPKIN CHEESECAKE WITH OREO CRUST

    1 c. sour cream (or plain Greek Yogurt)

    Preheat oven to 350*. (If using a dark 9" nonstick springform pan, 
    bake at 325*).

    In medium bowl, combine cookie crumbs and 2 Tb. melted butter; press firmly onto bottom of pan; set aside.

    In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add pumpkin, pumpkin pie spice & cornstarch; mix well.  Add eggs, one at a time, mixing on low speed, just until blended. Pour over crust. 

    Bake 50 - 55 minutes or until center is almost set; cool slightly.
    (While cheesecake is baking, combine sour cream {or Greek Yogurt} along with 1/4 c. sugar; refrigerate until ready to use.) After removing from oven, carefully spread sour cream mixture over top of warm cheesecake.  Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.


      Friday, November 22, 2013

      Gooey Grapes & Weekend Potluck #94

      WELCOME TO OUR THANKSGIVING WEEKEND POTLUCK!! 
      (FYI - I will be taking a break from WP next week, as I imagine many of you will be too...but I believe Brandie...The Country Cook...will be carrying on, so be sure to head over there to link up)

      AND.....

      If you're looking for something a little 'lighter' for the holiday, 
      this is just what you've been hoping to find. 

      It can be made ahead a few days too. Everyone will love it!  
      Cream cheese, sour cream, a little sugar/sweetener/grapes/nuts (optional)! 



      Now, let's take a quick peek back at last week...

      The recipe with the most clicks was ~

       

      Beefy Tomato Macaroni Soup by Hot Eats and Cool Reads

      Recipes that caught our attention ~

       
      Turkey Crescent Bites by The Kitchen is My Playground
       
      Winter Squash Rolls by Hot Momma’s Kitchen Chaos

      And, a personal favorite ~

       

      Cowboy Cookies by Flavors by Four

      Your hostesses ~

      Remember that when you link up, it shows on all FIVE blogs. Plus…

      We TWEET. We PIN. We LIKE.

      Linky Guidelines:

      If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
      1. Please link up to your exact post and not the main page to your blog.
      2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video. Please use a direct link within your post.
      When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!







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      Thursday, November 21, 2013

      Crockpot Apple Stuffed Acorn Squash


      (hover over image to pin)

       This is the 'finale'! De-LISH!
      (the dark spots are the toasted pecans and cranberries,
      but they tasted just fine...better than fine actually). 
       

      But before I share the recipe, we're going to have a little lesson in 
      identifying squash...and I hope I won't make you BLUSH! *-*
      I can't help myself.

      We all know THIS...is an Acorn Squash...because it's the shape of an acorn, right???



      So, would you agree there's no doubt that this is a
      BUTT-ernut squash? 



      CAN YOU BELIEVE IT? 
      DOESN'T GOD HAVE A GREAT SENSE OF HUMOR??

      I picked that squash off a huge pile at a local farmer's market because
      of it's uniform shape, but when I turned it over, imagine my SHOCK
      when I saw this!  

      Anyway, back to the acorn squash that's required for this recipe....

       I love Stacy at Stacy Makes Cents. 
      She shares simple and frugal meals and tips for living debt free and eating healthy.  She inspires me a lot. And she makes me laugh a lot too! Please stop by and say hello to her from me...you won't be sorry.

      I'm a squash lover anyway, but when I saw this recipe at Stacy's blog, I did just what she did...cooked it overnight and enjoyed it for breakfast! 

      This reminds me of my beloved recipe for Baked Acorn with Cinnamon Apples
      which is one of my all time favorite recipes!  I just never would have thought to bake it in the crockpot.  WA-LA!

      DE-Lish...and so easy.  I do hope you'll enjoy it soon too. Below are before and after shots...


      CROCKPOT APPLE STUFFED ACORN SQUASH

      1 acorn squash, washed, cut in half, seeds removed
      2 tsp. maple syrup, optional
      2 Tb. butter
      2 Tb. sugar or xylitol
      1 tsp. cinnamon
      1/4 tsp. nutmeg
      (I love using fresh)
      A few dashes of pumpkin pie spice
      1 medium apple, cored and chopped
      2 Tb. dried cranberries
      2 Tb. nuts, chopped 
      1/2 c. apple juice or water

      Drizzle 1 tsp. maple syrup over each 'hole' of prepared squash. 
      Place a tablespoon of butter into each 'hole' of squash.
      Fill halves with apple, cranberries and nuts. 
      In small bowl, combine sugar and spices; sprinkle evenly over squash and filling.
      Pour juice into crockpot,then place squash halves inside. Cover and cook on low for 6 - 8 hours or 4 - 5 hours on high until squash is tender. Serve squash halves on plates. 
      Scoop & Scarf! 

      Yield: 2 servings 
      (& I enjoyed both of them! Two different days...just in case ya'll were wondering!) 

      Linked to Weekend Potluck








        Wednesday, November 20, 2013

        3 Favorite Chocolate Cookies {Blast from the Past}

        The fact that these cookies are first in this lineup, is no mistake.
        These are, unmistakably, my MOST favorite cookie.
        Use a brownie mix...fill with peanut butter/powdered sugar. 
        TO.DIE.FOR!

        Peanut Butter Brownie Cookies


        These are almost gooey in the middle...a rich chocolate taste.
        You don't see/taste the cottage cheese in the baked cookie,
        but it adds much moisture. 

        Chocolate Cottage Cheese Cookies


        Starts with a cake mix...simple recipe. Great when you need
        something for a bake sale or last minute treat.

        Fudgy Mint Cookies


        Tuesday, November 19, 2013

        Caramel Shortbread Squares

        I've seen a number of versions of this recipe, but I choose to make the one I found at Allrecipes.com 

        This is definitely one of my favorite holiday treats!! 

        These rich little squares are an amazing addition to the holidays. 
        With a shortbread crust, caramel center and topped with chocolate...

        WHAT'S NOT TO LOVE???  

        And they don't take long to make.  May double recipe to bake in a 9" X 13" pan if desired.  (WARNING: If you are making the large batch, be sure you have someone to share with...it's far too easy to eat far too many of these!=) 




        CARAMEL SHORTBREAD SQUARES 

        2/3 c. butter, softened
        1/4 c. white sugar
        1-1/4 c. all purpose flour
        1/2 c. butter
        1/2 c. packed light brown sugar
        2 Tb. light corn syrup
        1/2 c. sweetened condensed milk
        1-1/4 c. milk (or semi sweet) chocolate chips 

        Preheat oven to 350*. 

        In medium bowl, mix together 2/3 c. butter, white sugar, and flour until crumbly.  Press into bottom of 9" square baking pan (ungreased).  Bake 20 minutes.

        In 2-qt. saucepan, put butter, brown sugar, corn syrup and sweetened condensed milk.  Bring to a boil over medium heat. Boil 5 minutes, stirring occasionally so it doesn't scorch. Remove from heat and beat vigorously with wooden spoon for about 3 minutes.  Pour over baked crust. (crust can be warm or cool). Cool until caramel layer begins to firm. 

        Place chocolate in microwave-safe bowl. Heat for 1 minute; stir then continue to heat at 20 second intervals, stirring in between, until chocolate is smooth. Pour over caramel layer; spread evenly.  Chill.  Cut into 36 small squares. 

        Linked to Weekend Potluck
                    Meal Plan Monday

        Monday, November 18, 2013

        Simple Pretzel Toffee Bark

        This is a favorite recipe from my latest cookbook, 
        LOVE AT FIRST BITE. It's on sale now until mid-December...
        202 recipes for $13.00 (Plus S & H)...the book is full of simple recipes like this one.  Link to page with ordering details at bottom of this post.

        @@@@@@@@@@@@@@@@

        I love this delicious recipe. Use saltines instead of pretzels if you prefer.  The sweet and salty combo is always amazing to me! Only 4 simple ingredients and you're ready to munch...and share, if you must. 

        A great idea for gift giving or adding to a holiday tray of goodies. 


        SIMPLE PRETZEL (OR SALTINE) TOFFEE BARK 

        8 ozs. (or less) mini pretzels, broken into small pieces 
        (or about 40 saltine cracker squares)
        1 c. butter (2 sticks)
        1 c. packed light brown sugar
        2 c. (or 12 ozs) bag semisweet chocolate chips
        chopped nuts, optional 

        Preheat oven to 375. Line a 17" X 11" cookie sheet with foil (nonstick works great).  Cover the bottom of the pan with broken pretzels (or whole saltines); set aside.  In medium saucepan over medium heat, combine butter and sugar. When mixture begins to boil, let it bubble for 3 minutes without stirring.  Immediately pour over pretzels, moving pan from one end to the other while pouring to spread evenly.  (Don't worry if you have some 'bare' places where the toffee hasn't spread.)  Bake for 5 minutes.  Remove from oven and sprinkle chocolate chips over the top.  Let stand for 5 minutes; then spread melted chocolate evenly over top and sprinkle with chopped nuts.  Cool completely and break into pieces. 
        @@@@@@
        If you'd like cookbook ordering info, click here

        Linked to Weekend Potluck  

        Sunday, November 17, 2013

        Pumpkin Dump Cake (AKA Pumpkin Crack Cake - Gluten Free Option)

         This luscious dessert really is addictive.

        The "Crack Cake" name came from a recipe I saw at 
        Gluten-Free on a Shoestring
        This recipe isn't gluten free, but if you use a GF cake mix, you're all set. 
        I do have some GF folks in my family, so will be trying it that way for the holidays.   

        To quote Nicole, she says this dish is
        'embarrassingly good, frighteningly easy, deliciously inexpensive'..
        WHO CAN ARGUE THAT????  


        I've made a similar recipe, in fact it's in my first cookbook I thought it was so tasty...the technique here is the only real difference.  With this recipe, instead of sprinkling the whole cake mix over the top, you swirl part of it into the pumpkin, that's mixed with eggs, sugar, sweetened condensed milk, and pumpkin pie spice.  OH MY!  

        And this recipe is doubled compared to the recipe Nicole shared.  

        The recipe can be baked in a 9" X 11" pan or a 9" X 13". 
        Just watch your time because if it's spread out more (in the larger pan)
        it's likely to bake faster. 


        PUMPKIN DUMP CAKE



        4 eggs

        1 c. white sugar
        1 (14 ozs) can sweetened condensed milk 
        (click here for my homemade...reduced sugar...recipe)
        1 (15 ozs) can pumpkin puree
        1 Tb. pumpkin pie spice
        1 (18 ozs) box white or yellow cake mix
        (gluten free if desired)
        1-1/2 sticks butter
        1 c. favorite nuts, optional 


        Preheat oven to 350*. 


        Grease 9" X 11" X 2" pan. 
        In medium bowl, combine eggs and sugar until smooth, then add condensed milk, pumpkin and pumpkin pie spice; blend well. Pour into prepared pan. Sprinkle half the dry cake mix over the top, then swirl it into the pumpkin mixture with a knife. Sprinkle remaining cake mix over top and smooth. Cut butter into thin slices and lay across the top of mixture, covering completely. (don't skimp on the butter).  Top with nuts if desired. 


        Bake 40 - 45 minutes until center is pretty much set. Cool; chill; serve with whipped cream. 


        Linked to The Shady Porch - Holiday Linky Party
        Weekend Potluck  

        Saturday, November 16, 2013

        Caramel Pumpkin Latte

         I am wild about fall-inspired beverages, and when I first saw this yummy combination, I made it the same day! (I have a tendency to do that=).

        Thanks to Suzanne at Simply Suzanne's at Home who linked this yummy drink up at our Weekend Potluck linky party.  If you've never joined us, I do hope you'll come back on Fridays, and take part....if you don't have a blog to link up, just check out the amazing YUM you can find here every Friday...extending through the weekend. 

        Please take time to visit Suzanne's lovely blog.  She is a great decorator and has some awesome and special recipes too.   

        I changed up the original recipe just a little because I REALLY! like my drinks to be creamy and sweet.  I also added the name LATTE, so you would know it's a warm drink. 

        You can adjust it to your liking also.  I am sharing the original recipe and some additional options. 

        This is a delicious way to begin, or end, your day.  

        Happy Sipping!!!!  

        CARAMEL PUMPKIN LATTE 

        4 c. 2% or whole milk
        1 (15 ozs) can pumpkin puree
        1 (14 ozs) can sweetened condensed milk
        (click here for my amazing s.c.m.homemade recipe...reduced sugar option)
        1 tsp. pumpkin pie spice
        (click here for that recipe)
        flavored creamer, optional
        (I had Southern Butter Pecan on hand - oh my!)

        caramel sauce
        whipped cream
        pumpkin pie spice
        toffee bits 
         
        In a large saucepan, combine milk, pumpkin, condensed milk, and pumpkin pie spice, whisking well.  Heat over medium heat, stirring now and then.  Remove from heat just before it boils. Add flavored creamer to taste. 

        Drizzle caramel around the rim of the mug. Add warm drink, then
        garnish with whipped cream, pumpkin pie spice, and toffee bits if desired. 
        Serve immediately.  

        Linked to Weekend Potluck
                   Meal Plan Monday

        Friday, November 15, 2013

        Hearty Salisbury Steaks & Weekend Potluck #93

        WELCOME TO WEEKEND POTLUCK!
        AND...

        When I share something worth sharing...again 

        Hope you've had a good week.  This has been a toughie for me and I look forward to some 'down' time this weekend...hurray for weekends!! 
        We'd love for you to invite your friends and family to come to our party too!

        This lovely meal is so tasty...especially with the mashed taters and gravy!
        Ready in less than 30 minutes too!



        Now, let's take a quick peek back at last week...

        The recipe with the most clicks was ~

         
        Preacher Cake by South Your Mouth
         

        Recipes that caught our attention ~

         
        Gingerbread Pancakes by Five Heart Home
         

        And, a personal favorite ~

         Soft Butter Pretzel Sticks (Copycat Aunt Annie's) by I Thee Cook 

        Your hostesses ~

        Remember that when you link up, it shows on all FIVE blogs. Plus…

        We TWEET. We PIN. We LIKE.

        Linky Guidelines:

        If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
        1. Please link up to your exact post and not the main page to your blog.
        2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.
        When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!





        Thursday, November 14, 2013

        No Bake Pumpkin Oatmeal Cookies

        When a dear friend shared this yummy recipe she saw at Facebook, I HAD to try it! But sadly, I did have to google to find the 'original owner' of the recipe...along with the photo that was being shared at Facebook. 

        It is very frustrating how folks continue to share others' recipes and not link back to give credit, where credit is due. =(

        I was glad to discover this lovely recipe and her original photo at Once a Month Meals and want to give her credit. 

        We were planning to visit our daughter and family...and since my hubby finally informed me last year he really doesn't like pumpkin (After I made several dishes using it..and for years!!), I knew they would enjoy these and I could get a real taste too.  

        This recipe uses the boxed pumpkin spice pudding mix. I knew Deb's family loved that seasonal taste from last year. (You can always substitute instant vanilla pudding and some pumpkin pie spice mix). 

        My daughter has such 'sharp' taste buds...I can always count on her to describe something to a 't'.

        When she first took a bite, her reaction was ..."MMMM - these are almost CARAMEL-y and BUTTERSCOTCH-y!"  

        I knew just what she was saying.  

        They were quick and easy to make too.  We kept them in the refrigerator and think they were just perfect. 

        Hope you enjoy soon! 




        NO BAKE PUMPKIN OATMEAL COOKIES 

        1-1/2 c. white sugar
        1/2 c. brown sugar
        3/4 c. butter
        2/3 c. milk
        1 (3.4 ozs) box instant pumpkin spice pudding mix
        (If you need to substitute, try a sm. box of vanilla instant pudding & 
        1 Tb. pumpkin pie spice - click here for DIY pumpkin pie spice recipe) 
        1/2 tsp. pumpkin pie spice (or more to taste)
        3-1/2 c. quick cooking oats
        1 tsp. vanilla extract

        Line cookie sheet with waxed paper. 

        In a large saucepan, combine sugar, butter and milk.  Bring to a full boil; boil for 2 minutes, stirring occasionally. While it's cooking, combine dry pudding mix with pumpkin pie spice. Remove mixture from heat and stir in pudding mixture, stirring to remove lumps, until smooth. Add oats and vanilla; stir until combined completely. Let stand for 5 minutes. 

        Drop by rounded tablespoonsful onto prepared cookie sheet. Allow cookies to cool completely. Store in airtight container in the refrigerator. 

        Great with a tall glass of cold milk!

        Yield: about 36 cookies 

        Linked to Weekend Potluck
        Melt in Your Mouth Monday