Category: MISC

SPICED APPLE GINGER PIE

SPICED APPLE GINGER PIE
FILLING
7-8 firm, juicy Granny Smith apples, cored, peeled and sliced
1/4 cup golden rum
1/2 cup water
1 cup golden raisins
2 tablespoons butter
2/3 cup+ packed brown sugar
1/3 cup sugar
3 tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons lemon juice
1 tablespoon vanilla
2 tablespoons honey
~~~~~~~~~~~~~~~
CRUST
1 1/2 cups crushed gingersnaps
1 1/2 cups crushed vanilla wafers
1/2 cup crushed walnuts
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon grated orange peel
1/2 cup sugar
2 teaspoons lemon juice
2 teaspoons lime juice
1/4 cup melted butter


  • Preheat oven to 375 degrees.
  • Mix water and rum together and soak raisins in the mixture while your are preparing the apples.
  • Drain the raisins retaining the rum mixture.
  • In a large skillet melt the butter. Add the rum mixture.
  • Add apples and simmer until apples are tender, about 15-20 minutes.
  • While apples are simmering, prepare crust. Finely grind the vanilla wafers, ginger snaps and walnuts together. I use my mini Cuisinart and do it in just a few small batches to get the crumbs extra fine and then cut everything else in with a pastry blender. Add the seasonings, melted butter, lemon and lime juices until well blended.
  • Press 1/3-1/2 of crust into a greased deep pie plate.*
  • When apples are tender, sprinkle sugars, flour and seasonings over the apples.
  • Fold in the lemon juice, vanilla, honey and raisins.
  • Simmer until gooey.
  • Pour into the pie plate and top with remaining crust.
  • Bake 50-60 minutes until golden.
  • Cool.
  • Serve with vanilla ice cream.

*I sometimes sprinkle 1/3 of the crust mixture between layers of apples.

CHOCOLATE BUTTER CREAM ICING

1/4 cup Crisco
1/4 cup softened butter
2 ounces unsweetened chocolate, melted
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 +/- tablespoons milk

  • With a hand mixer mix together the crisco and softened butter
  • Add chocolate
  • Add the vanilla extract and beat smooth
  • Gradually add the sugar, adding the 1st tablespoon of milk midway
  • After adding all sugar beat until creamy adding a dash more milk if necessary

CHOCODOODLE DOOS

CHOCODOODLE DOOS
1 cup butter, softened*
1 1/2 cups sugar
2 Jumbo eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Hershey’s cocoa
3/4 cup chocolate chips, chopped
4 tablespoons sugar
2 teaspoons cinnamon

  • Cream the butter and sugar together.
  • Add the eggs and blend well.
  • Sift the flour, cream of tartar, baking soda, salt and cocoa together. Gradually add to the sugar mixture until well blended.
  • Stir in chocolate pieces.
  • In a small bowl mix together the cinnamon and sugar.
  • Roll dough into 1 inch balls and coat in cinnamon sugar mixture.
  • Place 2 inches apart on ungreased cookie sheets.
  • Bake 10 -12 minutes.
  • Cool 2 minutes on pan and then transfer to wire rack to cool.
  • Makes 4 dozen cookies.

*A fun substitution is to make Peanut Butter Chocadoodle Doos. Just substitute half the butter with JIF Creamy peanut butter.

CREAM CHEESE BROWNIES

CREAM CHEESE BROWNIES
BROWNIES
2 squares Baker’s semi sweet baking chocolate, coarsely chopped
2 squares Baker’s unsweetened baking chocolate, coarsely chopped
1 stick butter, cut into pieces
4 Jumbo eggs, at room temperature
2 cups sugar
1 1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon sea salt

  • Preheat oven to 350˚.
  • Spray pan with PURE.
  • Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
  • Beat eggs and salt in a large mixing bowl until foamy.
  • Continue beating while gradually adding sugar, beating until thick and well blended.
  • Fold in chocolate mixture with a spatula until just barely incorporated.
  • Add vanilla.
  • Add flour and continue blending until just barely mixed.
  • Pour into 13×9 pan or brownie pan.

CREAM CHEESE TOPPING
6 ounces cream cheese, softened
3 tablespoons sugar
1 Jumbo egg yolk
1/2 cup mini semi-sweet chocolate chips

  • In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
  • Add egg yolk and beat until well blended.
  • Add chocolate chips and blend well with a spatula.
  • Top brownies with cream cheese mixture.
  • Bake until toothpick comes out clean, about 25 minutes.
  • When cooled, store in refrigerator.
  • Reheat for 10 seconds to eat – YUMMY!

MAGIC IN THE MIDDLE COOKIES

I have been BAKING a ton of lately. When I stopped by to see Natalie and saw these cookies over at What’s for Supper which she had seen over at Recipe Girl I knew they were next on my list to make. Who doesn’t love chocolate and peanut butter? It’s hubby’s favorite combo. I experimented a little with caramels and marshmallows too.

MAGIC IN THE MIDDLE
DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar

DIRECTIONS:

  • Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  • Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
  • Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
  • Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
  • Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
  • Bake cookies for 9-11 minutes, until they’re set.
  • Remove them from the oven and cool on a rack.

Yield: About 30 cookies

Cooking Tips

*These cookies freeze well. They would travel well too.

CHRISTMAS HAM RAISIN SAUCE

CHRISTMAS HAM RAISIN SAUCE
1/2 cup Malibu Rum
3/4 cup golden raisins
1/2 cup water
1/2 teaspoon ground cloves
3/4 cup loose brown sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon orange peel
1 tablespoon butter
Juice of 1 lemon
1/4 teaspoon Worcestershire sauce

  • Whisk together the rum and water.  Pour over raisins in a small saucepan and simmer for 10 minutes.
  • Mix together the sugar, cornstarch, salt and pepper.  Add to raisin mixture.
  • Stir until thickened over low heat.
  • Add butter, lemon juice and Worcestershire sauce stirring to combine well.
  • Simmer a few minutes.
  • Baste ham with mixture while baking.

CHICKEN WITH BAKED VEGETABLE STUFFING IN TARRAGON SAUCE

With this recipe I found two old scraps of recipes (Chicken with Tarragon Sauce and Baked Tomatoes with Broccoli stuffing) that had been torn from old cookbooklets, one was even handwritten it was so old. The Brussel Sprouts and carrots were my addition for texture and color. They begged me to put them together and make this dish. Serves 4.

CHICKEN WITH BAKED VEGETABLE STUFFING IN TARRAGON SAUCE**
4 large chicken breasts cut into tenders
4 + 2 tablespoons butter
2 large tomatoes
1 cup baby carrots, cut into halves
3 cups broccoli florets, cut into small pieces
1 large bunch green onions, sliced
1 sleeve Keebler townhouse crackers, crushed
1 teaspoon tarragon
1 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon lemon juice
1 1/2 cups chicken broth
1 cup whipping cream
2 tablespoons flour

  • Melt 4 tablespoons butter in skillet.
  • Brown each side of chicken piece.
  • While the chicken is browning, wash the tomatoes and cut the tops off. Scoop the insides out*, salt the insides and turn the tomatoes upside down to drain.
  • Transfer chicken pieces to baking dish, but leave enough room for the tomatoes in the center.
  • Add the carrots and Brussel sprouts and saute’ until tender.
  • Transfer them to the baking dishes scattered over the chicken pieces.
  • Add the broccoli, tomato pulp and green onions to the skillet and saute’ until tender.
  • Transfer to a mixing bowl and add crackers. Fill tomato cups. Add any remaining broccoli mixture to the chicken .
  • Melt remaining 2 tablespoons butter in skillet.
  • Add flour until golden.
  • Add chicken broth, tarragon, salt, pepper and whipping cream.
  • Bring to a boil while whisking constantly to prevent scorching.
  • Add lemon juice after it boils.
  • Immediately pour over the whole thing.
  • Cover with foil.
  • Bake for 1 hour at 325 degrees.

By using the larger tomatoes you can cut them in half after baking and have a nice presentation on the plate.

*I use a grapefruit knife and it works SUPER!
**I used Brussel Sprouts tonight, but in the future will use all broccoli.

CHICKEN TURNOVERS

For those quick week night meals this recipe is perfect!

CHICKEN TURNOVERS
2 cups shredded cooked chicken
1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

  • Preheat oven to 375 degrees.
  • Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
  • On a floured board between wax paper layers, roll out each biscuit to about double the original size.
  • Fill each biscuit with chicken mixture and fold over into a moon shape.
  • Press the edges firmly to seal.
  • Bake 20 minutes or until golden brown.
  • Serve with a side of sour cream and salsa for dipping.

CHICKEN with Lemon Sage Sauce

Ingredients – Serves 2
2 chicken breasts
1 lemon, juiced and divided
1 tablespoon flour
1 clove garlic, crushed
1/2 teaspoon fennel (optional)
3/4 cup chicken stock
1 egg yolk
1 teaspoon sage
Salt
Black pepper
Olive oil
  • Make a paste with the flour, garlic and lemon juice.   
  • Coat the chicken with the paste and leave for half an hour.
  • Put a little olive oil in a sauce pan.   
  • Scrape the paste off the chicken and keep for the next step.   I forgot to scrape off the paste, but it worked well as a coating and hubby enjoyed it so I guess you could do it either way.  Fortunately my pan wasn’t too hot that it burned and all worked out well.
  • Add the chicken and the fennel seeds to the pan and fry the chicken on each side.  I also omitted the fennel seeds – thought I had some, but didn’t after all.
  • If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Since I messed up above, I did add a little stock (thought about using wine, but didn’t want to mess with her recipe since it smelled perfect).
  • Then add the rest of the stock, sage, salt and pepper. 
  • Bring to the boil then lower to a very gentle simmer for about 20 minutes.  
  • Mix the egg yolk with a little lemon juice.    
  • Remove the chicken from the pan.   
  • Stir in the lemon juice.  Keep stirring as it thickens, but don’t let it boil.
  • Serve the sauce over the chicken with rice or potatoes and vegetables.

ARE YOU READY FOR SOME FOOTBALL?

I can’t believe pre-season is almost over and it’s almost time!  Don’t forget to come join us and link up all your favorite tailgating goodies throughout the entire 2014-2015 football season!  We’ll open the links on opening day, September 4th, 2014!

No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always such a blast to play armchair quarterback..

Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

HAPPY HOMEMAKER & MENU PLAN MONDAY

GOOD MORNING! I had a great weekend and am looking forward to the last week of August.  If I had to pick a month I hated, it would be August!  Other than our anniversary being in August (which only happened because so much of the family had conflicts with the first date we picked) August has always been a stifling month to me – always too hot, too humid and downright miserable.  So, I am really glad it is on its way out and my favorite time of year is quickly approaching.   
I LOVE FALL!
HAPPY HOMEMAKER MONDAY IS HOSTED BY SANDRA at Diary of a Stay at Home Mom .  
Be sure and stop by to see what it’s all about!

  • A big cup of coffee and then a homemade fruit smoothie (banana, pineapple, strawberry and cherries) before I go to the gym. 
  • Pool in time and then the gym to avoid the warmer water from the humidity of the recent storms.
  • Laundry
  • Groceries & Errands.

Whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow at least until the NEW Fall schedule starts.

Hot as usual! It’s only supposed to be 100 today but it’s now officially monsoon season so the humidity is really unpredictable.

 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
MONDAY 8/25 YOGURT
Peanutty Pork Noodle Salad
TUESDAY 8/26 BAGEL & CREAM CHEESE
Mandarin Chicken and Noodles
WEDNESDAY 8/27 YOGURT
Chicken Fried Chicken
THURSDAY 8/28 FRUIT
Mexican Cobb Salad with Jalapeno Ranch Dressing
FRIDAY 8/29 CEREAL
Snapper Wrappers
SATURDAY 8/30 Oven Omeletes
Sweet and Sour BBQ Pulled Pork
SUNDAY 8/31 German Pancake
Pot Roast – Savory style

 Do a little quilting and finish a few older projects though I have yet to have a few minutes to myself LOL like that’s going to happen.

I have a list of tons of recipes I want to try.  Stay posted for the results.

As I combine all my old blogs into this new one I’m also keeping a list of those recipes that I cannot in good conscience bring over until I remake them and take some decent pictures LOL.

WONDERING who stole my mosaic memorial lights for Dicken’s grave and better yet WHY?

On a positive note though I really want to make one of these:

 
On the way home from our anniversary getaway we stopped by the Salton Sea.  If you don’t know about it, you can read about it here.  It’s pretty interesting.   On Friday they issued an ODOR WARNING – not at all uncommon for this time of year in Monsoon Season.

I’m finding that more and more of my favorite blogs are posting less and less, if at all, but I found that one of my baking blogs is still around.  LICK THAT SPOON is still around.  She has some really beautiful food photography and interesting recipes.

I’m still looking for that perfect coffee as I must start my day with coffee and then more coffee, but for now this is my signature blend.

I open all 3 and pour all of the Dunkin’ donuts original blend and Folgers Morning Cafe in. Then I add 1/2 of the Millstone caramel truffle! YUM! Do you have a favorite coffee?

Guidance as we start the research on our new adventure and home search.