Wednesday, November 30, 2011

Italian Style Broccoli Cheese Soup


6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces , chopped
4 garlic cloves, minced
1 teaspoon chopped parsley and fresh tarragon
6 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated Fontina Cheese, provolone, mozzarella cheese or a blend of all three

Melt 3 tablespoons butter in heavy medium pot over medium-high heat saute garlic two minutes. Add broccoli stems. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets except for 1 cup pulsed in food processor, add. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Heat to a warm simmer then preheat  oven broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.  Serve buttered bread crumbs with garlic croutons.

Tuesday, November 29, 2011

Leftover Crockpot Turkey Cannellini Soup




A hearty soup with lots of flavor. The turkey just accents it more. A blend of pureed vegetables gives this one a comforting bowl of warmth during the cooler season, the family loves this one~

 2 cups or more of leftover turkey cut into chunks
1 pound of fresh cannellini beans or 2 cans drained and rinsed
3 stalks celery with leaves
1 cup finger carrots
1 whole beefsteak tomato
1 bell pepper cleaned and seeded
4 whole garlic cloves cleaned
1 - 49 ounce can of chicken broth or homemade stock
2 cups cooked ditalini  and drained or your favorite pastine suggestions:  orzo, acni de pepe, rice, broken up linguine

In a 5 quart crockpot add the broth and turkey.


 In the meantime take the carrots, tomato, pepper, garlic and celery and puree in the food processor until small chunks reamin and starts to make a paste.
Add the to broth. Mix in the beans. Cook on low 6 hours or high 4 hours. Add cooked pasta of choice, we like ditalini. Serve with grating cheese and breadsticks.

Monday, November 28, 2011

Classic Italian Baked Ziti Recipe


Traditional Sunday Sauce or store bought around 3 jars of your favorite

 2 pounds cooked Sausage and Meatballs mashed together

 4 cups Mozzarella Shredded
Grated Pecorino Romano Cheese
Fresh Parsley
 2 lbs Ricotta Cheese mixed with 2 eggs beaten, 1/4 cup grating cheese, 1/2 teaspoon garlic powder, salt and pepper
2 pounds Ziti Macaroni cooked  in salted water and drained



Cook pasta, drain. In a large baking dish start to layer with pasta, add ricotta on top, more pasta then sauce, crushed meat mixture, some mozzarella, some grating cheese, more sauce. Continue layering with pasta, ricotta, meats, sauce and cheeses until all used up, ending with mozzarella cheese, more grating cheese and garnish with fresh parsley. Bake at 350 degrees until the  cheese is bubbling and melted.

Sunday, November 27, 2011

Pies Pies and more Pie Recipes



Chocolate Silk Pie
Our favorite pies, with some recently updated photo's,  we have these on our holiday  table without fail.
These are the three most requested..
 Of course there are also some of my very favorites,
 Raspberry  Pie and Coconut Cream 
of course the "all american" Apple Pie.
 As a child we use to play a game called pies on the front porch, I would always choose raspberry first, did you ever play?
 For these recipes click on any of the titles.


Pumpkin Pie

Banana Cream
Everyone has their favorite pie, what's yours?


Not the one you wanted try some of these:

Saturday, November 26, 2011

Leftover Turkey Tortilla




2 cups shredded cheddar or favorite mexican cheese blend
1 (2 ounce) can sliced black olives
1/4 teaspoon garlic powder, cayenne pepper, and chili powder
24 (6 inch) flour tortillas
 1  bottle of taco sauce or  a (19 ounce) can red enchilada sauce
 4 cups cooked turkey, chopped
1/2 cup chopped cilantro
optional: chopped jalapeno peppers
Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking dish.

In a small bowl, combine the cheese, spices and black olives.
In a small skillet, heat enough oil to lightly coat one tortilla, and just warm each side. Remove and dip in sauce to coat on on side.
Add turkey, olives and cheese mixture to center of tortilla, roll and place in the prepared dish. Sprinkle with more cheese on top.  Place into a baking dish and bake until cheese is melted.   Bake time is around 20 minutes.

Friday, November 25, 2011

Caramel Apple Upsidedown Spice Cake Recipe

My son Chad decided that we were going to experiment with his favorite dessert flavors for the holidays. You may remember his Upstate NY Cannoli post..
So this is kind of a guest post, but a joint effort together. We had alot of fun making this one together and happy to say we got great results! He loves apples and spice cake so that was the inspiration. We had already made Banana Cream Pie, Chocolate Silk Pie and Pumpkin,
He wanted something with apples so here is what we came up with....
A caramel apple upside down spice cake... it was amazing! Easy to throw together and was a huge hit.
Cake
1 spice cake mix (we used duncan hines spice cake mix)
3 eggs
1 cup mayonaise
1 cup water

Caramel
1 stick butter
1/2 cup brown sugar

Upsidedown topping:
1/2 teaspoon cinnamon
1 can apple pie filling

preheat oven to 350 degrees
In a 13x9 sheet pan place the stick of butter and brown sugar in the pan then into the oven to melt them together.
While the butter mixture it is making its own caramel in the oven, beat the cake mix, eggs, mayonaise and water in a mixer until thick and smooth.
Take out the pan when butter is all melted, stir mixture together. Spread out  the apple pie filling, sprinkle with cinnamon over the apples.  Pour the batter over the top of the apples and bake until the cake springs back and set in the center around 45 minutes.
After 5 minutes invert over a platter that fits the cake. Let cool. The cake holds up beautifully and doesn't stick to the pan. An amazing flavor, we were very happy with the results and diffinitely making it again! Serve with whipped cream or vanilla ice cream.
Lucky for us we had a beautiful sunny day out for Thanksgiving....
but didn't get to cut this one until dark... thanks for reading~


Thursday, November 24, 2011

Sweet Potato Roll Recipe


Here in the south we make potato rolls with sweet potatoes, I use to make this dough with regular white potatoes, either way its a great recipe and addition to any holiday meal!  Enjoy! 
Happy Thanksgiving to all!

Sweet Potato Roll Recipe
1/4 cup warm water
1 package active dry yeast
1 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cinnamon (omit if using white potatoes)
5 tablespoons butter
2 cups cooked and mashed sweet potatoes (or white if you prefer)
1 teaspoon lemon juice
1 egg, slightly beaten
5 to 7 cups sifted all-purpose flour
melted butter, parsley and garlic powder

In a measuring cup, combine warm water and yeast; stir to dissolve. Set aside. In a  small saucepan, warm milk, add sugar, salt, cinnamon, and butter. Stir in butter until melted. Pour milk mixture over the mashed potatoes in a large mixing bowl. Add lemon juice to the mixture then beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in 2 cups of the flour and blend with a heavy duty electric mixer for about 1 minute, around 3 minutes for  mixing by a hand held style mixer. Add more flour to make a stiff dough.
Knead with industrial style mixer until smooth, or by hand if you don't have one. Place dough in a warm area cover with plastic film and towels over the top for no drafts. Let rise until double in size, around two hours. Punch down and knead once more. Roll dough out to 1/2 inch thick and with a chefs scissors or sharp knife cut into squares or (other shapes) tucking the dough on both sides  under. Place the dough into a parchment lined baking sheet an inch apart, cover, and let rise until double in size again which is around 20 minutes. Bake rolls at 400° for approximately 20 minutes, they will be spread into each other. Brush tops with melted butter, sprinkle with a little garlic powder and parsley for garnish while still warm.

Wednesday, November 23, 2011

Very Old Style Chocolate Chip Cookie Recipe

One I have made for years and it never fails me, there are tons I have tried but always come back to this one, hope it becomes your all time favorite too!
Hard to resist a good chocolate chip cookie



The recipe is pretty simple, but I do believe the secret is to not cook too long. When they are slightly set browned only on the edges, then they are cooked, they still stay soft and simply melt in your mouth with the buttery gooey goodness.
So here it goes...

1 cup of unsalted butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 cup sugar
1 tablespoon pure vanilla extract
1 egg
2 1/2 cup cups flour
1 teaspoon baking soda
1/2 teaspoon salt
(Variations 1: 2 1/2 cups flour, chilled dough, flatter cookie) shown
(Variation2: 2 3/4 cups flour, no chilling, higher cookie)
2 1/2 cups of chocolate chunk chips ( use chunks not chips) plus
Optional variations add : (1/2 cup) walnuts, pecans, pistachio, cashews, coconut,  peanut butter cup cut in chunks, snicker bars, macadamia nuts, or a combination of several in 1/2 cup increments.
Line two baking sheets with parchment for easier removal (optional).

Cream the butter with brown and white sugars until well blended. Stir in vanilla and egg. Fold in flour., baking soda, salt and lastly the chocolate chunks or other variations of choice.  Chill dough for an hour.Form into rounds, the size of golf ball and place two inches apart on baking sheet. The baking sheet should be high quality pans that evenly bake, if you haven't invested in them you won't be sorry.
Bake in preheated oven 350 until just set, still light in color, over baking will make hard cookies. Cool for one minute and remove from pan on wire rack or flat surface onto wax paper.
These will seem underdone, but will set up as they cool.

Tuesday, November 22, 2011

Grandma's Fresh Apple Lattice Pie



Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a  knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel.

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup regular sugar
1/2 cup packed brown sugar
1/4 cup water
8 Mcintosh, Cortland or Granny Smith apples - peeled, cored and sliced

Crust:
2 cups flour
1/2 teaspoons salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water

Mix till dough forms a ball...Roll out on floured board to cut.
Melt butter in a sauce pan. Stir in flour to form a paste. Add sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes.

Monday, November 21, 2011

Mom's Lasagna and Holiday Changes




Today I am reminicing on the old days, boy do I feel it these days. Working in retail, you miss alot of quality time with the family. It's a sacrafice you make when you choose retail as a career. This year by far is the hardest one. Looking back through the years, waking up with the smell of Traditional Roasted Turkey, mom in the kitchen beating the eggs and whisking the ricotta for the lasagna, brings a tear to my eye of those precious moments in time that were spent with mom, dad and others who have made it to the great beyond, I really missed those days. Amazing to me how the smell of food is etched im my mind.
Hopefully they are all gathered whereever they alltogether to continue those good ole days until we meet again.
Today I am making mom's lasagna, but not on Thanksgiving, but four days earlier. Some retail stores decided  to have their associate work earlier openings than normal, as this would be  important to their business this year.
So another sacrifice must be made for working in retail, by some.  All preparations must be made well in advance. There will hardly be any hours to spend with the family, my husband and son amongest the many that will need to sleep by 2pm Thanksgiving Day in order to make it through BLACK FRIDAY and the hussle and bussle, arriving to work before midnight. The fight for shopper dollars is more intense this year in this tough job marker and uncertain economy.
Black Friday is the biggest retail day of the year, it can literally make or break the business.
I have been dedicated for 25 years and am fortunate our company decided to open the same time we do every year, at 4am.
Today however leaves me feeling empty, knowing I can't enjoy my family for the full day, just one whole day, like years past because of the huge changes in competition that they feel the need to be open quicker than the next to make sometimes even negative margins on what they sell for more footsteps, it's pretty darn scary. What does the future hold for our kids? How do they hold on to fond memories from years past? Not much in the job market, retail seems to be taking over all industry, since so much has moved out of the U.S. Sometimes it's the safest, not the easiest on family life.
Our economy has turned into a power struggle for retail to survive survive and beat the good odds of losing to the competitors and closing for good.
Opening all day on Thanksgiving Day? It sure takes the meaning of what we all strive for, togetherness, reunions, the bonding that comes from families, teaching values,  one day before the biggest shopping day and now they decided to take that build up of anticipation away as well which is the fun of it for many.

Well now that I got that off my chest, we will still have all the wonderful memories mom instilled with traditions, starting with her lasagna..
No one can take those precious moments away, ever. Happy Thanksgiving, cherish the time you have and don't lose sight of what's important that day, family and togetherness.....
Mom's Lasagna Recipe From Bari
Traditional Sunday Sauce Recipe or use your favorite store bought

2 lbs of  whole milk ricotta or homemade
6 hard boiled eggs sliced thick and set aside
2 eggs beaten
grating cheese
1 lb of lasagna noodles, cooked drained and spread out on wax paper
1 lb of loose cooked Italian hot sausage drained ( for homemade sausage recipe click here)
12 homemade meatballs in sauce crushed
 4  finely minced garlic
 1 cup fresh chopped parsley
4 cups shredded whole milk mozzarella
sat and peper to taste
13x9 pan
Preparation:
Cook noodles al dente, drain and spread out on wax paper.
In a medium bowl mix ricotta, 2 eggs beaten, 1 tablespoon minced garlic, 2 tablespoons grating cheese, mix until well blended.
In a medium fry pan saute the sausage until cooked. Add to crushed meatballs, mix together.
Layering noodles:
Line the 13x9 pan with a layer of noodles, switch directions as you layer them.
First layer place hard boiled eggs on the bottom, spread with sauce on top, grating cheese, some parsley, another layer of noodles. Next add the meat, noodles more sauce some grating cheese, mozzarella. Last layer, spread the ricotta on top and sprinkle with mozzarella, no sauce and some grating cheese with parsley. Top with noodles add sauce more mozzarella, grating cheese, rest of garlic, any parsley left. Bake at 325 until nicely browned on top.


Love to all~

Sunday, November 20, 2011

Marshmallow Yam Bake

4  freshly cleaned and peeled yams or sweet potatoes cubed
2 tablespoons canola or vegetable oil
1/4 cup butter

1/2 cup pure maple syrup
1/3 cup brown sugar
Salt and black pepper, to taste

  mini marshmallows
 Optional: maraschino cherries
 parchment paper
Preheat the oven to 350 degrees .
Peel the yams and cut them in cubes or chunks
Use 1/4 of the oil to grease a 12 x 17 inch baking pan lined with parchment paper, coat the yams.
Sprinkle them with salt and pepper and arrange them in the baking pan, flat side down.
Roast for about 40 minutes or until they are, fork tender.
Remove the baking pan from the oven, dot the yams with butter, and pour maple syrup over them.
Sprinkle brown sugar over the yams and bake them or another 10 minutes.
Remove the baking pan from the oven, baste the yams with the liquid in the pan,  place into a pie dish or casserole dish then sprinkle the marshmallows over the top and cherries if using.
Broil a few minutes or until the marshmallows have browned.

Saturday, November 19, 2011

Brined Smoked Turkey Breast with Bourbon Sauce Recipe

Smoked Turkey is one of our newest favorite alternatives for cooking. Of course we still love our family Traditional Baked or  Deep Fried Turkey...we just love them all!

I have always wanted to make my own brine and now I don't know what took me so long! What a juicy beautiful Turkey breast.

Ingredients:
Turkey Breast (mine was a fresh one from the local butcher around 6lbs.)
Salt and Pepper
Optional: cayenne pepper and garlic powder

Brine:
1 gallon of water
1 cup of salt
3/4 cup of granulated sugar


Thaw your turkey in the refrigerator according to the label if using a frozen breast. This brine takes 2 hours of time for a 6 lb turkey. You may want to start out early in the morning.

Pour the salt and sugar into the water and stir. Add the turkey breast and let it sit in the fridge for approximately 2 hours.
After the two hour of soaking the Turkey in the brine rinse the turkey breast very well to remove the brine. Pat dry and add some salt and pepper, I also use cayenne and garlic powder on top.

 You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. You don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.

Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from brine discard  Place turkey, skin side up, on grill rack coat generously with cooking spray over left burner. Cover and cook 2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving.

Bourbon Sauce for Brined Smoked Turkey Breast
1/4 cup canola oil or 1/4 cup butter
4 cloves of minced garlic
1 cup bourbon or Tennessee whiskey
1/2 cup ketchup or tomato sauce
1/2 cup lemon juice
1/2 cup apple cider vinegar
1/3 cup dark molasses
1/3 cup Worcestershire sauce
2-3 tablespoons brown sugar
Salt to taste

Saute minced garlic in a pan with butter. Add bourbon. Boil for around 5 minutes.
 Add the ketchup, lemon juice, vinegar, Worcestershire sauce, molasses, and the sugar. Stir and cook on low.
 Let the sauce cook until it thickens, around 20 minutes.
Serve Turkey with Bourbon Sauce, or it's just delicious without anything on it!

Alternate Recipe:

If you don't want to brine your Turkey here is a wonderful marinade for the Turkey before you smoke it.

Spiced Smoked Turkey Breast (make as an altertative to a Brine, proceed with the same cooking instructions for a smoked Turkey Breast)
1/4 cup fresh lime juice

 2 tablespoons olive oil
2 teaspoons unsweetened cocoa
 2 teaspoons paprika
 2 teaspoons brown sugar
1 teaspoon salt
 1 teaspoon dried oregano
 1 teaspoon chili powder
 1 teaspoon dried thyme
 2 garlic cloves, minced
 1 (6-pound) whole turkey breast
 2 cups mesquite chips
 Cooking spray
Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain well.
We like the hickory wood chips for our taste or mesquite.


Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coat generously with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.


Love a   DeepFriedTurkey Instead? Click Here for the instructions.

Friday, November 18, 2011

Cranberry Almond Biscotti


    
    I love fresh cranberries, sweetened of course...
    Here's a great dunking cookie for your favorite coffee!
    
  • 2 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites
  • 2 eggs
  • 1 tablespoon almond extract
  • 3/4 cup sliced almonds more for garnish
  • 1 teaspoon grated orange peel
  • 1 cup fresh cranberries chopped tossed in 1/4 cup sugar or( if using dried cranberries, skip the sugar)
  • 1/4 teaspoon cinnamon
  • Optional: white chocolate to dip each end , sliced almonds and granulated sugar
Preheat oven to 325 degrees

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add cranberries, sugar, rind and cinnamon toss together then add the almonds; mix thoroughly.
On floured surface, divide batter in half and knead each half with a small amount of flour then shape into a log approximately 14 inches long and 1 1/2 inches thick. Place on a parchment paper lined cookie sheet and bake 30 minutes or until firm. Middles should be cooked all the way through, use a toothpick to check.  Cool on a wire rack.
Higher oven temperature to 350 degrees. Cut biscotti into 1/2 inch slices on a slant using a good cutting board and serrated knife.   Place back into the oven and continue to toast  for an additional 25 to 30 minutes until nicely browned I turn them once.  Let cool and  you can then dip each end in white chocolate and sliced almonds. I also like to sprinkle sugar on top before baking.

Thursday, November 17, 2011

Baked Parmesan Crusted Potato Wedges


Easy Baked and delicious with any meal!



4 potatoes peeled and cut into thick wedges
bread crumbs of choice panko style or regular Italian flavored
 Parmesan grating cheese
garlic powder
rosemary
parsley
salt, pepper to taste
4 tablespoons olive oil
 optional : cayenne pepper to taste
 
Line a large cookie sheet with parchment paper. In a plastic Ziploc bag, place potatoes and oil. Shake. Place on the parchment paper. Sprinkle generously with Italian flavored bread crumbs, cheese, then evenly with  all seasonings. Add grating cheese generously, last on top.  Bake on 400 degree hot oven till browned and crisp.



Wednesday, November 16, 2011

Italian Mushroom Pepperoni Sausage Four Cheese Pie

Our first course before a holiday meal... of course there are 12 more in an Italian household  (smile)


1/2 lb hot loose italian sausage cooked and drained
1 pastry crust deep dish
12 slices of pepperoni chopped
1 small can mushrooms drained
1/2 cup grated parmesan cheese
eggs
1/2 cup ricotta cheese
1/2 cup whipping cream
1 teaspoon oregano, parsley 
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone

In a medium size bowl beat eggs and cream together. Add all cheeses, mix in meats, seasonings together. Pour into pie shell and bake at 400 degree hot oven,  until browned on top around an hour. Serve warm.

Tuesday, November 15, 2011

Chocolate Silk Pie with Frangelico

2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional

1 1/2 packages crushed graham crackers( reserve 1/2 cup) or use a deep dish pie crust baked and cooled
2 Tablespoons melted butter
1 tablespoon sugar
1 shot glass of Frangelico

In a medium size bowl add crushed crackers. melted butter and 1 tablespoons sugar. Press into a pie plate. Pour the Frangelico on top of whatsever crust  you use evenly. Set aside.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon and thickens. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm , stirring occasionally.
In a small bowl, beat and cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and crushed reserve graham crackers and or chocolate shavings or chunks.

Monday, November 14, 2011

Amaretto Garlic Butter Brussel Sprouts



A Holiday favorite of mom's, she was an Amaretto lover and anything with sliced almonds... you can add, pine nuts, or pistaschios, we even tried hazelnut with Frangelico, oh so delicious too!
1/2 pound brussel sprouts cleaned and ends cut off
2 large cloves of sliced garlic
2 tablespoons unsalted butter
2 tablespoons sliced almonds
1 tablespoon olive oil
1 tablespoon Amaretto
sea salt
black pepper
Saute in a large fry pan heated oil, garlic and 1 tablespoon butter till garlic is golden. Remove garlic ( set aside in a bowl, big enough for the sprouts) Add sprouts back to the fry pan,  add almonds. Saute till golden on both sides about 15 minutes or to your taste. Add to saved garlic, rest of butter season with sea salt and pepper and Amaretto.

Sunday, November 13, 2011

Pumpkin Recipe Favorites






This is my favorite season is fall. Here is my collection for the upcoming Holidays of pumpkin favorites.

 Living in Florida, it's hard to visualize the change of seasons here, when here in October  the temperature was 84 degrees outside, really pumpkins by the pool is just not right!

 Now November and today was a chilly 74~! I know I know, feel sorry for me, it's gorgeous here! Sweating actually! But I never forget my favorite FALL IN UPSTATE NY!  Just a beautiful view, colorful fall trees, hay rides and pumpkin patches... the memories are etched in my mind forever!

 Hope you find something you will add to your pumpkin list of new favorites here. Such a great time of the year to experiment. I try  a new every year, as I added  a new ones at the end of this roundup and these waffles were great!

 Click on the names under the photo's  for the recipes under each picture posted.



 Savory Cheddar Pumpkin Scones


Pumpkin Latte in a Crockpot


How To Roast A Pumpkin


Pumpkin Cheese Cake Mix Bars

Pumpkin Chip Muffins


Pumpkin Whoopie Pies



Pumpkin Pie

 Amaretto Pumpkin Cheesecake



Pumpkin Soup
Pumpkin Fritters

Pumpkin Macadamia Coconut Waffles
see recipe below
 

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
macadamia nuts
shredded coconut
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well
Gently fold in the flour mixture.
Cook according to your waffle iron directions.
Making sure they are golden brown.
These are served with maple syrup, topped with macadamia nuts and coconut .


Didn't see one you were looking for?

Try some of these other Pumpkin recipes:

Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
I   LOVE PUMPKIN!!!!!
Enjoy the wonderful holiday season with love!!

Saturday, November 12, 2011

French Mini Pumpkin Breakfast Puffs



Here's what happens when you don't measure, I used too much pumpkin puree because I had leftovers from roasted pumpkin and didn't want to waste that tiny little bet left (around 1/4 cup more than the recipe called for) I lost that nice crown on top of these muffins you should get! I was very disappointed, but that just goes to show, measuring can be very important in some recipes!  Lucky for me they still tasted great, just a little heavier than usual but delicious! So much for them being puffs!
 Adapted from The Cilantropist  (I used more sugar as they were not sweet enough for us and more spices)
1 cup of pumpkin canned or 1 cup  Fresh pumpkin puree 
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice 
1 cup brown sugar
1/4 cup regular sugar 
1/2 cup  canola oil
2 large eggs, lightly beaten
 1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Optional: add  1/2 cup raisins, chocolate chips or nuts

cinnamon and sugar mixed for the tops
melted butter to brush on top


Mix all the above ingredients until well combined, batter will be thick adding the optional items last.Preheat to 350 degree oven.  Heavilly spray each muffin tin or using mini tin paper liners. Bake till golden or centers are clean with a toothpick around 20 to 25 minutes.

 Brush with melted butter and sprinkle with cinnamon sugar while warm.


For more recipes using pumpkin see links below: