Category: RECIPES

PUMPKIN GINGER BARS

PUMPKIN GINGER BARS
4 eggs
1 2/3 cups sugar
1 cup avocado oil
15 ounce can pumpkin
2 cups flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

  • Preheat oven to 350 degrees.
  • Spray a 15×10 jelly roll pan with non-stick cooking spray.
  • In a large mixing bowl beat together the eggs, sugar, oil and pumpkin until well blended.
  • Sift together the flour, cinnamon, ginger, pumpkin pie spice, baking powder, baking soda and salt.
  • Gradually add the flour mixture to the pumpkin mixture, blending well after each addition.
  • Pour batter into pan leveling it out with a spatula.
  • Bake 25-30 minutes or until toothpick comes out clean.
  • Cool completely before icing.

3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon PURE vanilla
1-2 tablespoons whole milk

  • Beat the cream cheese, powdered sugar, butter and vanilla until smooth.
  • Add enough milk to make the icing spreadable.

BREAKFAST ENCHILADAS

BREAKFAST ENCHILADAS
1 pound sausage
1/2 pound bacon, cooked and crumbled
2 cups shredded cheddar jack cheese mixture
6 inch white corn tortillas
6 Large eggs
1 tablespoon Wondra
1 cup heavy whipping cream
1 cup 1/2 and 1/2

  • Preheat oven 350 degrees.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Brown sausage and drain off oil.
  • Combine 1 cup of cheese, sausage and 1/2 of bacon.
  • Fill each tortilla, roll and place seam side down in the baking dish.
  • Continue until your baking dish is full.
  • In a large mixing bowl whisk together the eggs and flour.
  • Add the whipping cream and half and half whisking until well blended.
  • Pour the egg mixture over the tortillas. ** If you are baking the next day save the next 2 steps until just before putting in the oven.
  • Top with remaining cheese and bacon bits.
  • Cover with foil and bake 30 minutes.
  • Remove foil and bake an additional 15 minutes until cheese is melted and golden.

**NOTE:  This will keep overnight for baking the next morning.

PIZZA IN A POT

Sandra over at Diary of a Stay at Home Mom recently ran her recipe for Pizza in a Pot.  It sounded SOOOOOOOO good and looked so unbelievably delicious that I wanted to make it right then and it was only 8AM.

My biggest problem is that with a major move coming I’ve been using what I already have in the freezer and cupboard for anything and everything I make so I had to adjust it a bit, but we loved the results. I also halved everything and we still will eat on it for 3 days. I can’t wait to make it again with her original ingredients.

Our favorite pizza is a pepperoni/sausage combo and ironically when hubby came in he asked if we were having pizza for dinner!

Sandra’s Recipe: (my changes in red)

Pizza in a Pot

1-1/2 pounds ground beef 3/4 pound mild Italian sausage (casings removed)
1 medium green pepper, chopped 1 cup carrot shreds
1 medium onion, chopped 1 small onion, chopped
15 ounces tomato sauce 8 ounce can tomato sauce
14 ounces pizza sauce 1/2 cup chicken broth
2 tablespoons tomato paste 6 ounce can tomato paste
3 cups spiral pasta, cooked and drained 1 1/2 cups (dry) shells
2 packages (3-1/2 ounces each) sliced pepperoni 2 inches deli pepperoni cut into chunks
2 cups (8 ounces) shredded mozzarella cheese 1 cup Sargento shredded Italian cheese blend

  • In a large skillet, cook the Italian Sausage and onion over medium heat until meat is no longer pink, drain well. 
  • Stir in the tomato sauce, tomato paste and broth.
  • In a 5-qt. slow cooker, layer the pasta, sausage mixture, pepperoni and cheese. 
  • Cover and cook on low for 2-3 hours or until heated through.

Yield: 6-8 servings.

Sandra’s note: If you’d like, substitute 1/2 pound bulk Italian sausage for the pepperoni in Pizza in a Pot. Cook it along with the ground beef, green pepper and onion.

TOMATO MUSHROOM PORK CHOPS & GRAVY

TOMATO MUSHROOM PORK CHOPS & GRAVY
4 bone in thick pork chops
3 large Yukon gold potatoes, sliced
1 small Vidalia onion, sliced thin
2 cloves garlic, minced
2 tablespoons butter
1 can tomato soup
1 can golden mushroom soup
1/2 cup milk
1/2 cup finely grated jack cheese
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
Wondra

  • Preheat oven to 375 degrees.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Layer potatoes alternating with onions – sprinkle a thin layer of Wondra, salt and pepper over each layer.
  • After last layer sprinkle cheese.
  • Season chops with salt and pepper on each side.
  • In a large skillet melt butter and brown chops on both sides.
  • Add chops to baking dish.
  • Whisk together the soups, milk, cayenne, paprika and garlic.
  • Pour over pork chops.
  • Cover with foil.
  • Bake 1 hour or until potatoes and chops are tender.

CHICKEN GALLIANO

CHICKEN GALLIANO
6 boneless, skinless thin chicken breast halves
Sea Salt and freshly ground black pepper, to taste
8 ounces cream cheese, softened
1 teaspoon celery flakes
1 teaspoon Italian seasoning
6 thin slices prosciutto
8 ounces mushrooms, sliced very thin
2 tablespoons avocado oil
2 tablespoons butter
1 1/4 cup chicken broth
1/4 cup white wine
1/4 cup Galliano liqueur
1 tablespoon chopped parsley
Wondra

  • Pound the chicken breasts to 1/8 inch thick*
  • Season each breast with Sea Salt and fresh ground pepper.
  • Spread a thin layer of cream cheese on each breast.
  • Sprinkle each breast with celery flakes and Italian seasoning.
  • Top with a slice of prosciutto.
  • Roll tightly and secure with twine or cooking bands.
  • In a large skillet heat avocado oil over a medium high heat.
  • Add mushrooms and saute’ until golden and soft.
  • With a slotted spoon remove mushrooms to paper towels to drain.
  • Add butter to pan.
  • Dredge chicken rolls in Wondra.
  • When butter is melted add chicken rolls, turning and browning until chicken is cooked through. Transfer chicken rolls to plate and keep warm.
  • Add broth and Galliano liqueur to pan.  Bring to a boil and stir until reduced by 2/3.
  • Return chicken and mushrooms to skillet turning to coat chicken rolls in the sauce.
  • Serve immediately over rice and noodles.
  • Spoon additional sauce over each roll.
  • Enjoy.

*I often find thin sliced chicken steaks at my market which are easier to pound thin.

Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom

 

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ITALIAN CHICKEN MEATBALLS

 

ITALIAN CHICKEN MEATBALLS
MEATBALLS
1 pound ground chicken
1 bunch green onions, minced
1 cloves garlic, minced
1/4 cup flat leaf parsley, minced
3/4 cup fresh breadcrumbs
1 large egg
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1 teaspoon sea salt
parsley for garnish

    •  Preheat oven to 400 degrees.

 

    • In a large bowl combine the above ingredients with your hands until well blended.

 

    • Form into golf ball size meat balls.

 

    • Arrange them on a parchment covered jelly roll pan about an inch apart.

 

  • Bake 20-25 minutes until golden brown.
While the meatballs are baking, prepare the sauce.

SAUCE
1 tablespoon avocado oil
1 small onion, diced
4 garlic cloves, minced
28 ounce can crushed tomatoes
2 teaspoons sea salt
1/2 teaspoon Italian seasoning
1/2 cup parsley, chopped

    • In a large saucepan heat oil over medium heat.

 

    • Add onions and garlic, sauteing until soft.

 

    • Add tomatoes, salt and Italian seasoning.

 

  • Stir to combine and simmer uncovered until the sauce has thickened, about 10 minutes. 

ASSEMBLY
1/2 cup shredded mozzarella cheese
1/2 cup mild shredded cheddar cheese
1/2 cup parsley, chopped

    • Ladle a small amount of sauce into the bottom of the baking dish.

 

    • Arrange meatballs on top of sauce.

 

    • Pour remaining sauce evenly over meatballs.

 

    • Top with cheese.

 

    • Bake 5 more minutes or until cheese is completely melted.

 

  • Garnish with parsley.

BUTTERFINGER PIE

I’ve had a long week here with multiple visits to the emergency vet for Gunner’s ear, a knee problem that has kept me immobile a lot of the time as well as FUMING mad at the medical “professionals” that are dealing with it.  
The ultrasound technician who performed one of the tests on me over 2 months ago, my primary care provider and I believe hit the nail on the head as to the cause.  Now, if we could just get the “specialists” and their staffs as well as the primary care physician’s staff to get all their crap together maybe, JUST MAYBE I could actually get treated so I can walk again without pain.
In the meantime, I need pie.  Don’t you need pie?  Make this pie and you won’t be disappointed.

BUTTERFINGER PIE

CRUST
24 OREO cookies, crushed
3 tablespoons butter, melted

  • Blend together the crushed cookies and butter until you have a uniform consistency.
  • Press cookie crumbs into your 9 inch spring form pan.
  • Place in the freezer while you prepare the filling.

FILLING
8 ounces cream cheese
1/2 cup JIF creamy peanut butter
1/4 cup superfine sugar
pinch of Sea Salt
8 ounces cool whip
3 King size candy bars, chopped fine

  • Cream the cream cheese until smooth.
  • Add peanut butter, sugar and salt beating until fluffy.
  • Fold in the cool whip with a spatula just until incorporated.
  • Fold in 2/3 +/- of the candy bar pieces, reserving enough to sprinkle on top as a finish.
  • Remove crust from the freezer.
  • Pour into the prepared crust and spread smooth.
  • Top with remaining candy bar pieces.
  • Chill at least one hour (overnight is best) before serving.

7 UP STEAK & AUTUMN POTATO GRATIN

7 UP STEAK
2 pounds chuck roast
1 cup 7 UP 
1 envelope Lipton Onion Soup
1 can cream of mushroom soup 

  • Preheat oven to 275 degrees.
  • Spray baking dish with non-stick spray.
  • Lay steaks in the bottom of the dish.
  • Sprinkle the Lipton onion soup evenly over the steaks.
  • Spread cream of mushroom soup over top of dry soup.
  • Pour 7 UP over the soups.
  • Cover with foil and bake for 4 hours without peeking!
  • Remove from oven and let rest undisturbed for 15-20 minutes.

AUTUMN POTATO GRATIN
4 medium YUKON potatoes, thinly sliced
1 small butternut squash, peeled, halved, seeded and sliced thin
2 large carrots, cut into thin slivers
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg
2 cups shredded Fontina Cheese (reserving 1/4 cup for top)
1 1/2 cups whipping cream
Wondra flour

  • Preheat oven to 350 degrees.
  • Grease a 3 quart baking dish.
  • Layer potatoes, squash and carrots.
  • Top each layer with a small sprinkling of green onions, salt, pepper, nutmeg, cheese and Wondra flour.  Repeat layers.
  • Pour whipping cream evenly over layers and top with remaining cheese.
  • Bake covered for 90 minutes.
  • Uncover and bake 30 minutes more.
  • Let stand 15 minutes before serving.

SEX ON A STICK for my birthday

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.  
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.

 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine 
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

SLOW COOKER GARLIC CHICKEN

SLOW COOKER GARLIC CHICKEN 
adapted from Recipe Girl
Original recipe in black adaptations in red
Serves 4-6
Prep time 30 minutes 
Cook time 4 hours

3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
Kosher Salt Sea Salt 
Freshly ground black pepper
1 medium sweet onion sliced 1 large Vidalia onion, sliced
8 large garlic cloves, halved 8 large garlic cloves, quartered
several sprigs of fresh thyme
1 cup dry white wine
1/3 + 1/4 cup all-purpose flour Wondra
1 teaspoon red pepper flakes, ground with mortar & pestle
1/4 cup Coconut Oil

  • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
  • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
  • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
  • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
  • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
  • Cover and cook until the chicken is tender- 3 1/2 – 4 hours on LOW.
  • Serve chicken topped with sauce. 
  • Serve over rice or potatoes.

CARROT CAKE CHEESECAKE

It’s my birthday and combining my two favorites, carrot cake and cheesecake to make a new single favorite!  It is like a bite of heaven!  IT IS ALSO SUPER RICH!  Next time I’m going to try a pumpkin carrot cheesecake.

CARROT CAKE CHEESECAKE

Prep Time: 35 minutes          Cook Time: 1 hour          Total Time: 8 hours, 35 minutes
Yield: 8- 10 servings

    CHEESECAKE MIXTURE 
    2 (8 ounce) packages cream cheese, softened well (but not melted)
    2/3 cup granulated sugar
    1 1/2 teaspoon all-purpose flour
    2 large eggs
    1 teaspoon PURE vanilla extract
    1/2 cup sour cream

      CARROT CAKE MIXTURE
      1 1/4 cups all-purpose flour
      1/2 teaspoon baking soda
      1/2 teaspoon baking powder
      1/4 teaspoon salt
      1 1/2 teaspoons ground cinnamon
      1/8 teaspoon ground nutmeg
      1/2 cup canola oil
      1/4 cup unsweetened applesauce
      2/3 cup granulated sugar
      1/3 cup packed light brown sugar
      2 large eggs
      1 teaspoon PURE vanilla extract
      1 1/3 cups finely grated carrots 
      1/3 cup golden raisins (soaked in rum until plump and drained well)

      TOPPING
      2 ounces cream cheese, softened
      1 tablespoons butter, softened
      1 1/4 cups powdered sugar
      1/4 cup + 2 tablespoons sour cream
      1/2 teaspoon  PURE vanilla extract
      1/2 cup finely chopped pecans (optional)

      CHEESECAKE MIXTURE

      • Preheat oven to 350 degrees. 
      • Butter a 9-inch spring form pan and set aside.
      • In a mixing bowl, whisk together sugar and 1 1/2 teaspoon flour until well combined. 
      • Add cream cheese bit by bit using an electric hand mixer set on low speed blending together until smooth. 
      • Mix in eggs one at a time, mixing just until combined after each addition.
      • Add vanilla. 
      • Blend in sour cream. 
      • Tap bowl against counter top several times to release the air bubbles and set mixture aside.

      CARROT CAKE MIXTURE

      • Rinse beaters clean. 
      • In a small mixing bowl, whisk together 1 1/4 cup flour, baking soda, baking powder, salt, cinnamon and nutmeg.
      • In a large mixing bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. 
      • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. 
      • Add carrots and mix until evenly distributed. 
      • Fold in raisins by hand.
      • Tap bowl forcefully against counter top several times to release large air pockets.

      ASSEMBLY

      • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. 
      • Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). 
      • Carefully spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
      • Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly.
      • Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). 
      • Remove from oven and allow to cool on a wire rack 1 hour.
      • Cover with foil and chill in refrigerator 6 hours.
      • Add topping and chill overnight.

      TOPPING

      • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. 
      • Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. 
      • Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. 
      • Sprinkle edges with chopped pecans. 
      • Store in refrigerator in an airtight container. 
      • Enjoy!

      Original recipe Source: adapted from Mel’s Kitchen Cafe and Relish

      TURKISH street food – SESAME SEED RING BREAD for BAKING PARTNERS

      Simit: Turkish sesame seed ring bread – I made mine round hoping they’d be fluffier inside.  They are typically made in rings like a round pretzel. LOL they should have been rings, but I wanted something more traditional looking for dinner that night so just made plain old rolls out of the dough.

      SESAME SEED RING BREAD  -recipe is adapted from here

      3.5 cups Bread Flour (or use unbleached all purpose flour)

      1cup + 2 tablespoon of Water
      A pinch of sugar
      2 teaspoons instant yeast  (use active dry yeast** if you don’t have any instant yeast in hand)
      1 ¼ teaspoon
      2 tablespoon Molasses
      ½ cup Water
      2 cups  white Sesame seeds

      Directions:
      • **If using active dry yeast, then dissolve yeast in 3 1/2 ounces warm water and let it stand for 3-5 minutes.
      • In a bowl add flour, yeast, salt and pinch of sugar and mix well. Then gradually add water to form smooth dough, knead well about 10 minutes until the dough is no longer sticky. 
      • Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk. 
      • Turn out the dough into a lightly floured surface and punch down. Knead for 2 minutes.
      • Divide it into 12 pieces and shape them into long rolls.
      • Take two rolls and form a twisted rope like this.
      • Then form this twisted rope into 15 cm ring by pressing and sealing the ends together.
      • Dissolve the molasses in 1/2 cup water. 
      • Dip each ring in molasses water first, then in the sesame seeds. 
      • Set aside for 20 minutes for a second rising – it needs to plumb up a little. 
      • Preheat oven to 450 degrees.
      • Bake them for 20-25 minutes or until golden.