What a delicious way to entertain this season! Your house will smell wonderful, and your guests will have a warm, flavorful drink to sip on. Grab your crock pot and a jug of cider and call your friends over for a night of fun and laughter!
1/2 gallon apple cider
1/4 c. red hots
1/4 c. brown sugar
1 tsp. cloves
1 tsp. allspice
oranges (optional)
2-3 cinnamon sticks (optional)
In a small saucepan, combine 2 cups apple cider, red hots, and brown sugar. Bring to a boil stirring constantly. Add cloves and allspice. Mix with remaining cider in a crock pot and add cinnamon sticks and orange slices. Serve warm!
Saturday, December 4, 2010
Pineapple Salad
This is a recipe I created while working at the coffee shop. It is great on pumpernickel or white bread, but I love it served as a dip with ginger snaps! Perfect for Christmas parties!
2 (8 oz.) packages cream cheese, room temperature
1 c. powdered sugar
1 (20 oz.) can crushed pineapple, drained
1 tsp. vanilla (optional) *I add vanilla when using this as a dip.
Mix all of the ingredients well with an electric mixer. Chill before serving.
2 (8 oz.) packages cream cheese, room temperature
1 c. powdered sugar
1 (20 oz.) can crushed pineapple, drained
1 tsp. vanilla (optional) *I add vanilla when using this as a dip.
Mix all of the ingredients well with an electric mixer. Chill before serving.
Thursday, November 18, 2010
Pumpkin Roll
I discovered this recipe on the inside of my can of Libby's pumpkin! It is pretty as well as easy!A beautiful, edible decoration!
Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling
1 (8 ounce) package cream cheese, softened
1 box powdered sugar, sifted
1 stick butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
When you make this dessert, you will have leftover pumpkin as well as frosting. Use the leftovers to make Pumpkin Cream Muffins! They are delicious!
http://clharding.blogspot.com/2010/11/pumpkin-cream-muffins.html
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling
1 (8 ounce) package cream cheese, softened
1 box powdered sugar, sifted
1 stick butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
- PREHEAT oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
- COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
- BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
When you make this dessert, you will have leftover pumpkin as well as frosting. Use the leftovers to make Pumpkin Cream Muffins! They are delicious!
http://clharding.blogspot.com/2010/11/pumpkin-cream-muffins.html
Pumpkin Cream Muffins
This recipe was passed to me from a lady in our church. She knows how much I love pumpkin and thought I would enjoy these. They are incredible!!! As a side note... I had made a pumpkin roll earlier in the week and had frosting left over; so I decided to top them with a dollop of cream cheese frosting as an added bonus. However, these muffins are delicious without frosting!
1 pkg. spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
Hint:
1. I did not have a spice cake mix on hand and decided to use a yellow cake mix instead. To add the "spice" into the batter, I added 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 tsp. vanilla.
2. I filled the recommended 24 muffin cups, but the muffins rose too high and it took much longer to cook. You should line 30 muffin cups or use the leftover batter (after your 24) to make a mini loaf.
3. You can make this at the same time you make a pumpkin roll. Between these two recipes you will use the whole can of pumpkin and frosting! Then you'll have 2 desserts! Desserts are always better when shared with a friend.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
Hint:
1. I did not have a spice cake mix on hand and decided to use a yellow cake mix instead. To add the "spice" into the batter, I added 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 tsp. vanilla.
2. I filled the recommended 24 muffin cups, but the muffins rose too high and it took much longer to cook. You should line 30 muffin cups or use the leftover batter (after your 24) to make a mini loaf.
3. You can make this at the same time you make a pumpkin roll. Between these two recipes you will use the whole can of pumpkin and frosting! Then you'll have 2 desserts! Desserts are always better when shared with a friend.
Wednesday, November 17, 2010
Sweet Potato Crunch
Sweet potato recipes rate among my favorite. And this recipe is one I look forward to eating every year on Thanksgiving! I double this recipe and take it, along with dressing, to our family Thanksgiving lunch each year. I hope you will enjoy this as much as we do!
3 c. baked sweet potatoes (See recipe below.)
1 c. sugar
1/2 stick butter, melted
1/2 c. evaporated milk (Or regular, if you prefer.)
2 eggs, slightly beaten
1 tsp. vanilla
1 box yellow cake mix
1 stick butter, melted
1 c. chopped pecans, optional
Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with no stick cooking spray. Mash sweet potatoes in an electric mixer. Add sugar, melted butter, milk, eggs, and vanilla. Mix until thoroughly combined. Pour into prepared dish. Sprinkle yellow cake mix on top of sweet potatoes. Drizzle melted butter on top of cake mix. Bake uncovered for 30-40 minutes. (If you choose to use pecans, mix your cake mix and pecans in a gallon size Ziploc bag before sprinkling over sweet potatoes.)
Baked Sweet Potatoes
Sweet potatoes
butter
cinnamon sugar
aluminum foil
Scrub sweet potatoes under cold water to wash excess dirt. Dry. Poke holes in the sweet potatoes with a fork. Rub outer skin of the sweet potato with butter. Sprinkle cinnamon sugar over butter and wrap in foil. Repeat until all potatoes are wrapped. Place on a cookie sheet lined with foil. Bake in a preheated 375 degree oven for approximately 45 minutes or until sweet potatoes are soft when squeezed. (The softer, the better!) If using for the sweet potato crunch, unwrap and allow to cool.
Hint: These baked sweet potatoes are delicious when served alone! You can slice them open and top with honey butter, marshmallows, cinnamon sugar, or brown sugar for an added sweet taste. (If you choose to top with marshmallows, toss them back in the oven for 10 min. or until marshmallows brown.
The above recipe will use approximately 6 sweet potatoes. After baking and cooling, they should be peeled before mashing.
3 c. baked sweet potatoes (See recipe below.)
1 c. sugar
1/2 stick butter, melted
1/2 c. evaporated milk (Or regular, if you prefer.)
2 eggs, slightly beaten
1 tsp. vanilla
1 box yellow cake mix
1 stick butter, melted
1 c. chopped pecans, optional
Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with no stick cooking spray. Mash sweet potatoes in an electric mixer. Add sugar, melted butter, milk, eggs, and vanilla. Mix until thoroughly combined. Pour into prepared dish. Sprinkle yellow cake mix on top of sweet potatoes. Drizzle melted butter on top of cake mix. Bake uncovered for 30-40 minutes. (If you choose to use pecans, mix your cake mix and pecans in a gallon size Ziploc bag before sprinkling over sweet potatoes.)
Baked Sweet Potatoes
Sweet potatoes
butter
cinnamon sugar
aluminum foil
Scrub sweet potatoes under cold water to wash excess dirt. Dry. Poke holes in the sweet potatoes with a fork. Rub outer skin of the sweet potato with butter. Sprinkle cinnamon sugar over butter and wrap in foil. Repeat until all potatoes are wrapped. Place on a cookie sheet lined with foil. Bake in a preheated 375 degree oven for approximately 45 minutes or until sweet potatoes are soft when squeezed. (The softer, the better!) If using for the sweet potato crunch, unwrap and allow to cool.
Hint: These baked sweet potatoes are delicious when served alone! You can slice them open and top with honey butter, marshmallows, cinnamon sugar, or brown sugar for an added sweet taste. (If you choose to top with marshmallows, toss them back in the oven for 10 min. or until marshmallows brown.
The above recipe will use approximately 6 sweet potatoes. After baking and cooling, they should be peeled before mashing.
Tuesday, November 16, 2010
Dressing
It's almost time for Thanksgiving, and that means Turkey and Dressing! My Granny Griffin taught me how to make this southern dish; and over the past several years, it has been my one of my contributions when we go to visit our family on Thanksgiving day.
Cornbread (I buy Martha White cornmeal and make the traditional recipe in a cast iron skillet.)
7 slices white bread, toasted on both sides
1 sleeve saltine crackers
1 stick butter
2 c. celery, chopped
1 large onion, chopped
Turkey parts (for stock... see instructions below)
7 c. turkey stock (You could supplement this with store bought chicken stock. If you choose to do this, you won't need the turkey parts.)
salt & pepper to taste
5 eggs, beaten (My Granny boils these and chops them before adding. However, I do not like boiled eggs and choose to add them this way.)
Preheat oven to 350 degrees. In a large bowl, combine crumbled cornbread, crumbled white bread, and crumbled crackers. Set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent. Pour the celery and onions over the cornbread mixture. Add the stock, mix well. Taste and add salt & pepper to taste. Add beaten eggs and mix well. Pour mixture into a greased pan and bake about 45 minutes or until cooked through. Serve with turkey!
Turkey Broth
turkey parts (I prefer turkey wings or legs.)
8-10 c. water
season salt, pepper to taste
1/2 stick butter
In a large pot, bring the turkey and seasonings to a boil. Reduce heat to medium high and boil until turkey is cooked. (About 30-40 minutes.) Reserve the broth for dressing. Dressing calls for 7 cups of broth, but I always reserve the leftover broth just in case my dressing is not as juicy as I'd like for it to be before baking. I do not like a dry dressing! Also... I like to de-bone the turkey wings or legs and add some of the meat to my dressing. If you prefer not to add to dressing, you'll have a nice snack to eat while cooking!
Tips:
I make this dish ahead of time (leaving out the eggs) and keep in the fridge until time to bake. (This is when the extra broth can be helpful. Sometimes the breads soak in the allowed 7 cups and more is needed.) If you choose to do this, allow the dressing to stand for about 1 hour at room temperature before adding the eggs and or remaining broth. Then bake and enjoy!
Cornbread (I buy Martha White cornmeal and make the traditional recipe in a cast iron skillet.)
7 slices white bread, toasted on both sides
1 sleeve saltine crackers
1 stick butter
2 c. celery, chopped
1 large onion, chopped
Turkey parts (for stock... see instructions below)
7 c. turkey stock (You could supplement this with store bought chicken stock. If you choose to do this, you won't need the turkey parts.)
salt & pepper to taste
5 eggs, beaten (My Granny boils these and chops them before adding. However, I do not like boiled eggs and choose to add them this way.)
Preheat oven to 350 degrees. In a large bowl, combine crumbled cornbread, crumbled white bread, and crumbled crackers. Set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent. Pour the celery and onions over the cornbread mixture. Add the stock, mix well. Taste and add salt & pepper to taste. Add beaten eggs and mix well. Pour mixture into a greased pan and bake about 45 minutes or until cooked through. Serve with turkey!
Turkey Broth
turkey parts (I prefer turkey wings or legs.)
8-10 c. water
season salt, pepper to taste
1/2 stick butter
In a large pot, bring the turkey and seasonings to a boil. Reduce heat to medium high and boil until turkey is cooked. (About 30-40 minutes.) Reserve the broth for dressing. Dressing calls for 7 cups of broth, but I always reserve the leftover broth just in case my dressing is not as juicy as I'd like for it to be before baking. I do not like a dry dressing! Also... I like to de-bone the turkey wings or legs and add some of the meat to my dressing. If you prefer not to add to dressing, you'll have a nice snack to eat while cooking!
Tips:
I make this dish ahead of time (leaving out the eggs) and keep in the fridge until time to bake. (This is when the extra broth can be helpful. Sometimes the breads soak in the allowed 7 cups and more is needed.) If you choose to do this, allow the dressing to stand for about 1 hour at room temperature before adding the eggs and or remaining broth. Then bake and enjoy!
Friday, November 12, 2010
Potato Soup
As I made this soup for dinner last night, I decided to write down what I was doing so there would be a recipe to pass down. If you're like me, pictures are helpful so I included some of those too! Our family enjoys this soup in the winter and we always have plenty left over to heat up for lunch throughout the week. Great when served with garlic cheese toast, wheat bread, or wheat biscuits (from the freezer, of course)!
Step 1:
2.5 lbs. potatoes, peeled and diced
(I sometimes use red potatoes and it is not necessary to peel those. Just scrub them well first.)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 stick butter
2 T. Kosher salt (or regular if you prefer)
1/2 tsp. white pepper
4 c. water
Bring the above to a boil. Turn down to medium heat and boil slowly for 10-15 minutes.
Step 2:
3 cans evaporated milk
1/2 stick butter
8 oz. chopped ham
(This could be leftover baked ham or the pre-diced package one found in the meat section.)
Mix until smooth in a small dish. Add to soup stirring constantly as to avoid clumping. This step is intended to thicken soup to your desire. Feel free to repeat this step if desired thickness is not reached. Once desired consistency is reached, move to step 4.
Step 4:
Transfer into a large crock pot and simmer on low until you are ready to serve! It is best if left in the crock pot for an hour to allow the flavors to marinate together. However, this step is not completely necessary and soup is thoroughly cooked after step 3.
Enjoy!!!
Hint: This is excellent when topped with cheese, crushed Ritz crackers, crushed croutons, chives, or even bacon bits. And don't forget the bread I mentioned in the opening paragraph... which is delicious when dipped in the soup. GREAT soup to serve when you're expecting company as it requires very little clean up once transferred to crock pot. Mix up a batch of pumpkin bread or pumpkin pie for a wonderful, complete, southern meal!
Step 1:
2.5 lbs. potatoes, peeled and diced
(I sometimes use red potatoes and it is not necessary to peel those. Just scrub them well first.)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 stick butter
2 T. Kosher salt (or regular if you prefer)
1/2 tsp. white pepper
4 c. water
Bring the above to a boil. Turn down to medium heat and boil slowly for 10-15 minutes.
Step 2:
3 cans evaporated milk
1/2 stick butter
8 oz. chopped ham
(This could be leftover baked ham or the pre-diced package one found in the meat section.)
Add and simmer on low heat for 10 minutes stirring often. Careful not to scorch milk!
Step 3:
(May be prepared while waiting on step 1 to cook.)
3 T. cornstarch
2 T. cold water
Mix until smooth in a small dish. Add to soup stirring constantly as to avoid clumping. This step is intended to thicken soup to your desire. Feel free to repeat this step if desired thickness is not reached. Once desired consistency is reached, move to step 4.
Step 4:
Transfer into a large crock pot and simmer on low until you are ready to serve! It is best if left in the crock pot for an hour to allow the flavors to marinate together. However, this step is not completely necessary and soup is thoroughly cooked after step 3.
Enjoy!!!
Hint: This is excellent when topped with cheese, crushed Ritz crackers, crushed croutons, chives, or even bacon bits. And don't forget the bread I mentioned in the opening paragraph... which is delicious when dipped in the soup. GREAT soup to serve when you're expecting company as it requires very little clean up once transferred to crock pot. Mix up a batch of pumpkin bread or pumpkin pie for a wonderful, complete, southern meal!
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