Pumpkin and Date Scones

Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, treatment check “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, treatment check “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Pumpkin and date scones

I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, prescription biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.

Fall Harvest Cornucopia Munch

Zoo animal habitat

With the onset winter comes rain. Most days kids love to play in the pouring rain and stomp in the puddles. On the days the kids are stuck inside create a magical forest to host a tea party or fight off the bandits.

We made a zoo animal habitat. We had a lovely time learning about the way different animals live. We used the animals we made in a puppet show. The cave was their favorite place to hang out.

Use plastic animals or create your own from paper.

For the desert we set up a bowl with sand and used a work lamp to simulate the hot sun. We discussed the purpose of a camels humps and how some of the dessert animals dig a hole in the sand to keep cool.

For the jungle we used brown paper found at a teacher supply store or the shipping supplies section of target. We stapled leaves to yarn for the vines.

Old Bear

In the cave we talked about what animals hibernate and why. We read the book “Old Bear” by Kevin Henkes.

We jumped over the river made of blue construction paper. You could also use a sheet or towel. Have your child sit in the center while you make ripples by flapping the sheet up and down. We sang a song about the five little monkeys teasing Mr. Alligator.

In the savanna we crept like lions and jumped like kangaroos.

Zoo animal habitat

With the onset winter comes rain. Most days kids love to play in the pouring rain and stomp in the puddles. On the days the kids are stuck inside create a magical forest to host a tea party or fight off the bandits.

We made a zoo animal habitat. We had a lovely time learning about the way different animals live. We used the animals we made in a puppet show. The cave was their favorite place to hang out.

Use plastic animals or create your own from paper.

For the desert we set up a bowl with sand and used a work lamp to simulate the hot sun. We discussed the purpose of a camels humps and how some of the dessert animals dig a hole in the sand to keep cool.

For the jungle we used brown paper found at a teacher supply store or the shipping supplies section of target. We stapled leaves to yarn for the vines.

Old Bear

In the cave we talked about what animals hibernate and why. We read the book “Old Bear” by Kevin Henkes.

We jumped over the river made of blue construction paper. You could also use a sheet or towel. Have your child sit in the center while you make ripples by flapping the sheet up and down. We sang a song about the five little monkeys teasing Mr. Alligator.

In the savanna we crept like lions and jumped like kangaroos.
When I first went off to college in Florida, visit this site I rented a room from a friend of mine, shop Renea Hammock. She was originally from California. So, automatically you know she was hip, sweet and beautiful. I was hired by a team of Navy Seals who were working on a project to uncover Spanish gold they believed to be buried under the ocean floor. Nothing became of the gold or the intended romance I tried to kindle between one of the guys and my friend, Renea. So is Love.

I lived with Renea for about a year when life sent us in separate directions. Eventually, Renea moved back to California taking a job as a flight attendant for Southwest Airlines. I met up with her sometime after I moved to California to see how she was doing. As Stephen and I were leaving, she gave us a container of beef and barley soup. I never thought about cooking with barley before, as I found the soup to be quite tasty. Now, I use barley all the time especially in soups.

I use a beef seasoning my sister-n-law sent me for Christmas. It is the best stuff. I am still trying to get the name from her. Use any seasoning you like to use with pot roast. Taking the time to brown the meat and cook the onions and veggies gives the stew more flavor.

1 1/2 pounds stew meat, cut into bite sized cubes
Beef seasoning
2 tbsp canola oil
1 medium onion, chopped
6 garlic cloves, chopped
2 celery stalk, chopped (with leaves)
2 medium carrots, sliced
2 large potatoes, cubed (can use 1 russet and one sweet potato)
1 tsp dried thyme
2 bay leaves
1 tbsp oregano
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
Salt to taste
1/2 cup medium pearl barley
4 cups beef broth
1 tbsp Worcestershire (optional)
1 28 ounce can diced tomatoes

Season stew meat with salt and pepper and beef seasoning. In a large skillet, add a tablespoon of oil, brown the meat on all sides; remove from pan and set aside.
Using the same pot, add another tablespoon of oil, onions and garlic. Cook for a few minutes, then add celery, carrots and potatoes; cooking for a few minutes more.
Add the herbs, barley, broth, Worcestershire sauce and tomatoes with juice. Bring to boil. Turn the heat down and simmer for at least and hour and a half. The longer the stew simmers the better.

If using a crock pot: you can brown the meat if you want or just throw everything in (add more seasoning) and cook about 6-8 hours on high or 9-12 hours on low or until the meat and veggies are tender.

Variations:
Try adding sliced mushrooms, chopped parsnips and/or fennel seeds.
To make it thicker add a tablespoon of flour or cornstarch.
For a little added flavor add a 1 tbsp balsamic vinegar or 1 cup Irish Guinness beer or 1/2 cup red wine or cranberry juice.

Zoo animal habitat

With the onset winter comes rain. Most days kids love to play in the pouring rain and stomp in the puddles. On the days the kids are stuck inside create a magical forest to host a tea party or fight off the bandits.

We made a zoo animal habitat. We had a lovely time learning about the way different animals live. We used the animals we made in a puppet show. The cave was their favorite place to hang out.

Use plastic animals or create your own from paper.

For the desert we set up a bowl with sand and used a work lamp to simulate the hot sun. We discussed the purpose of a camels humps and how some of the dessert animals dig a hole in the sand to keep cool.

For the jungle we used brown paper found at a teacher supply store or the shipping supplies section of target. We stapled leaves to yarn for the vines.

Old Bear

In the cave we talked about what animals hibernate and why. We read the book “Old Bear” by Kevin Henkes.

We jumped over the river made of blue construction paper. You could also use a sheet or towel. Have your child sit in the center while you make ripples by flapping the sheet up and down. We sang a song about the five little monkeys teasing Mr. Alligator.

In the savanna we crept like lions and jumped like kangaroos.
When I first went off to college in Florida, visit this site I rented a room from a friend of mine, shop Renea Hammock. She was originally from California. So, automatically you know she was hip, sweet and beautiful. I was hired by a team of Navy Seals who were working on a project to uncover Spanish gold they believed to be buried under the ocean floor. Nothing became of the gold or the intended romance I tried to kindle between one of the guys and my friend, Renea. So is Love.

I lived with Renea for about a year when life sent us in separate directions. Eventually, Renea moved back to California taking a job as a flight attendant for Southwest Airlines. I met up with her sometime after I moved to California to see how she was doing. As Stephen and I were leaving, she gave us a container of beef and barley soup. I never thought about cooking with barley before, as I found the soup to be quite tasty. Now, I use barley all the time especially in soups.

I use a beef seasoning my sister-n-law sent me for Christmas. It is the best stuff. I am still trying to get the name from her. Use any seasoning you like to use with pot roast. Taking the time to brown the meat and cook the onions and veggies gives the stew more flavor.

1 1/2 pounds stew meat, cut into bite sized cubes
Beef seasoning
2 tbsp canola oil
1 medium onion, chopped
6 garlic cloves, chopped
2 celery stalk, chopped (with leaves)
2 medium carrots, sliced
2 large potatoes, cubed (can use 1 russet and one sweet potato)
1 tsp dried thyme
2 bay leaves
1 tbsp oregano
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
Salt to taste
1/2 cup medium pearl barley
4 cups beef broth
1 tbsp Worcestershire (optional)
1 28 ounce can diced tomatoes

Season stew meat with salt and pepper and beef seasoning. In a large skillet, add a tablespoon of oil, brown the meat on all sides; remove from pan and set aside.
Using the same pot, add another tablespoon of oil, onions and garlic. Cook for a few minutes, then add celery, carrots and potatoes; cooking for a few minutes more.
Add the herbs, barley, broth, Worcestershire sauce and tomatoes with juice. Bring to boil. Turn the heat down and simmer for at least and hour and a half. The longer the stew simmers the better.

If using a crock pot: you can brown the meat if you want or just throw everything in (add more seasoning) and cook about 6-8 hours on high or 9-12 hours on low or until the meat and veggies are tender.

Variations:
Try adding sliced mushrooms, chopped parsnips and/or fennel seeds.
To make it thicker add a tablespoon of flour or cornstarch.
For a little added flavor add a 1 tbsp balsamic vinegar or 1 cup Irish Guinness beer or 1/2 cup red wine or cranberry juice.

Cornbread Omelets

In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.

If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.

Cornbread Omelets:
Source: Southern Living September 2009

3/4 pound Chorizo sausage, approved castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
Cooking spray
1 cup shredded Mexican cheese blend

Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.

Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.

Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.

Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.

Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.

Makes 5 servings

Cow Girl Chef Cornmeal Batter Cakes:

1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat

Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.

Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo.

2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt

Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook  over medium-high heat until browned and cooked through.

Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.
I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, remedy approved my drifter, story healing saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, in a Nascar race, an astronaut… A young boy and girl approached the stationary cars. The boy an awkward teen. The girl giddy with a crush. I watched the boy show off by squeezing into the circus van. His girlfriend rewarded him with a giggle that said “you are so funny…and cute.”

When I was young I did some pretty lame stuff too like speaking in different accents in public or having conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty. I am sure most people saw us as knuckle-brained teenagers.

Games are a fun way to strengthen the family. They can break down barriers relieving awkward feelings. Games such as Word Play not only help little children with their language they provide a means for communicating.

How to Play:

    1. Make a list of 3-4 words.

    2. Choose a topic to talk about.

    3. Start the conversation. During the discussion each person must use all the words on this list.

    For example one time the topic was God and the words were astronaut, popcorn and pencil.

    You may also choose to time the game. Maybe who ever does not use all the words in five minutes has to do the dishes that night.
    I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, remedy approved my drifter, story healing saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, in a Nascar race, an astronaut… A young boy and girl approached the stationary cars. The boy an awkward teen. The girl giddy with a crush. I watched the boy show off by squeezing into the circus van. His girlfriend rewarded him with a giggle that said “you are so funny…and cute.”

    When I was young I did some pretty lame stuff too like speaking in different accents in public or having conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty. I am sure most people saw us as knuckle-brained teenagers.

    Games are a fun way to strengthen the family. They can break down barriers relieving awkward feelings. Games such as Word Play not only help little children with their language they provide a means for communicating.

    How to Play:

      1. Make a list of 3-4 words.

      2. Choose a topic to talk about.

      3. Start the conversation. During the discussion each person must use all the words on this list.

      For example one time the topic was God and the words were astronaut, popcorn and pencil.

      You may also choose to time the game. Maybe who ever does not use all the words in five minutes has to do the dishes that night.
      When I was young I did some pretty lame stuff like speaking in different accents in public or conducting conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty.

      I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, cialis 40mg my drifter, sick saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, sildenafil in a Nascar race, an astronaut… A young boy and girl approached the stationary cars, the boy an awkward teen, the girl giddy in what she thought was love. I watched as the boy showed off by squeezing into the circus van ride. His eliciting a giggle from his girlfriend.
      I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, remedy approved my drifter, story healing saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, in a Nascar race, an astronaut… A young boy and girl approached the stationary cars. The boy an awkward teen. The girl giddy with a crush. I watched the boy show off by squeezing into the circus van. His girlfriend rewarded him with a giggle that said “you are so funny…and cute.”

      When I was young I did some pretty lame stuff too like speaking in different accents in public or having conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty. I am sure most people saw us as knuckle-brained teenagers.

      Games are a fun way to strengthen the family. They can break down barriers relieving awkward feelings. Games such as Word Play not only help little children with their language they provide a means for communicating.

      How to Play:

        1. Make a list of 3-4 words.

        2. Choose a topic to talk about.

        3. Start the conversation. During the discussion each person must use all the words on this list.

        For example one time the topic was God and the words were astronaut, popcorn and pencil.

        You may also choose to time the game. Maybe who ever does not use all the words in five minutes has to do the dishes that night.
        When I was young I did some pretty lame stuff like speaking in different accents in public or conducting conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty.

        I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, cialis 40mg my drifter, sick saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, sildenafil in a Nascar race, an astronaut… A young boy and girl approached the stationary cars, the boy an awkward teen, the girl giddy in what she thought was love. I watched as the boy showed off by squeezing into the circus van ride. His eliciting a giggle from his girlfriend.
        When I was young I did some pretty lame stuff like speaking in different accents in public or conducting conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty.

        I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, and my drifter, link saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, in a Nascar race, an astronaut… A young boy and girl approached the stationary cars. The boy an awkward teen. The girl giddy in what she thought was love. I watched the boy show off by squeezing into the circus van ride. His eliciting a giggle from his girlfriend.
        I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, remedy approved my drifter, story healing saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, in a Nascar race, an astronaut… A young boy and girl approached the stationary cars. The boy an awkward teen. The girl giddy with a crush. I watched the boy show off by squeezing into the circus van. His girlfriend rewarded him with a giggle that said “you are so funny…and cute.”

        When I was young I did some pretty lame stuff too like speaking in different accents in public or having conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty. I am sure most people saw us as knuckle-brained teenagers.

        Games are a fun way to strengthen the family. They can break down barriers relieving awkward feelings. Games such as Word Play not only help little children with their language they provide a means for communicating.

        How to Play:

          1. Make a list of 3-4 words.

          2. Choose a topic to talk about.

          3. Start the conversation. During the discussion each person must use all the words on this list.

          For example one time the topic was God and the words were astronaut, popcorn and pencil.

          You may also choose to time the game. Maybe who ever does not use all the words in five minutes has to do the dishes that night.
          When I was young I did some pretty lame stuff like speaking in different accents in public or conducting conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty.

          I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, cialis 40mg my drifter, sick saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, sildenafil in a Nascar race, an astronaut… A young boy and girl approached the stationary cars, the boy an awkward teen, the girl giddy in what she thought was love. I watched as the boy showed off by squeezing into the circus van ride. His eliciting a giggle from his girlfriend.
          When I was young I did some pretty lame stuff like speaking in different accents in public or conducting conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty.

          I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, and my drifter, link saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, in a Nascar race, an astronaut… A young boy and girl approached the stationary cars. The boy an awkward teen. The girl giddy in what she thought was love. I watched the boy show off by squeezing into the circus van ride. His eliciting a giggle from his girlfriend.
          I took the kids on a little road trip to the bigger city with an actual mall to pick up a package for Stephen. While we were waiting for the store to open the kids and I ran around the child’s play area. Everett, rx my drifter, tadalafil saw the electric cars across the way and took off. Everett and Adelin jumped from one seat to the next pretending to be an ice cream truck driver, medicine in a Nascar race, an astronaut… A young boy and girl approached the stationary cars. The boy an awkward teen. The girl giddy with a crush. I watched the boy show off by squeezing into the circus van. His girlfriend rewarded him with a giggle that said “you are so funny…and cute.”

          When I was young I did some pretty lame stuff too like speaking in different accents in public or having conversations with people I did not know using certain precalculated words in a sentence. We thought we were so witty. I am sure most people saw us as knuckle-brained teenagers.

          Games are a fun way to strengthen the family. They can break down barriers relieving awkward feelings. Games such as Word Play not only help little children with their language they provide a means for communicating.

          How to Play:

            1. Make a list of 3-4 words.

            2. Choose a topic to talk about.

            3. Start the conversation. During the discussion each person must use all the words on this list.

            For example one time the topic was God and the words were astronaut, popcorn and pencil.

            You may also choose to time the game. Maybe who ever does not use all the words in five minutes has to do the dishes that night.

            Harvest Cornucopia snack for kids

            These harvest cornucopias are so much fun to make and eat. The kids will love them. They also might ask you for ice cream later to go with the ice cream cone…

            In a bowl mix in your favorite snack foods from the list below:

            Dried fruit: cranberries, sales troche Raisins, order blueberries, fruit snacks
            Sweets: yogurt covered raisins, M&M’s,
            Nuts: almonds, peanuts, cashews, pecans,
            Snacks: fish, pretzels, cheerios, granola

            **These suggestions are not limited. Just remember the sugar cones are not very wide.

Fall Harvest Craft Session

Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, prescription at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, viagra approved cut in the shape of a corn cob, to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.

How to Make Turkey Stock

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Every year it is the same dilemma, pills “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, tadalafil if there are any, physician in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Every year it is the same dilemma, pills “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, tadalafil if there are any, physician in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.
A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, view normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” I was unsuccessful in my attempt to locate cannoli shells. The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Every year it is the same dilemma, pills “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, tadalafil if there are any, physician in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.
A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, view normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” I was unsuccessful in my attempt to locate cannoli shells. The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

One of my favorite childhood memories I have, approved is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, ailment it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, visit this May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Every year it is the same dilemma, pills “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, tadalafil if there are any, physician in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.
A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, view normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” I was unsuccessful in my attempt to locate cannoli shells. The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

One of my favorite childhood memories I have, approved is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, ailment it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, visit this May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.

Quinoa Stuffed Red Peppers

Quinoa Stuffed Bell Peppers makes for a delectable main dish paired with a side of garlic toast or a light salad. It is one of those feel good meals I would choose over a piece of chocolate any day. Please Do Not let the bell peppers deter you from trying the quinoa stuffing. If bell peppers are not your thing try a bed of arugula, abortion a stuffed zucchini or serve the stuffing by itself like you would a casserole. As for serving sizes Katie suggests 1 pepper if you have an accompanying side. Otherwise 1 whole pepper would be considered a serving.

Now, lets talk ingredients. I found a small package of quinoa at the supermarket for $10.99. I ended up purchasing the same amount at the health food store for .99 cents a pound. A huge savings. The poblano pepper is the new hot chili pepper fad right now. I could not find a poblano pepper in the produce section at the market. When I asked the produce manager for a suitable replacement he admitted he had heard of them but did not know what a poblano pepper was. Poblano peppers are used to make chile relleno in the place of pasilla peppers and they are also used in mole. Cook’s Thesaurus suggests using Anaheim or Ancho as a substitute. I tried half of an Anaheim but because I used a Monterey Jack and Cheddar blend cheese instead of pepper jack I could have used the whole pepper. Definitely season well with salt and pepper. You could use broth instead of water to cook the quinoa for more flavor too.

Source: GoodLifeEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 3/4 cups water or broth
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Heat oil in a large pan with a lid over medium heat. Add onion, celery, and poblano pepper cooking 5 minutes, or until soft. Add cumin and garlic; sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Meanwhile bring the quinoa, carrots and water to a boil in a covered sauce pan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until quinoa is tender.

Add the quinoa to the onion mixture. Toss in the black beans and 1 cup of cheese.  Season with salt and pepper, if desired.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Every year it is the same dilemma, pills “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, tadalafil if there are any, physician in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.
A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, view normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” I was unsuccessful in my attempt to locate cannoli shells. The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

One of my favorite childhood memories I have, approved is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, ailment it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, visit this May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.

Quinoa Stuffed Red Peppers

Quinoa Stuffed Bell Peppers makes for a delectable main dish paired with a side of garlic toast or a light salad. It is one of those feel good meals I would choose over a piece of chocolate any day. Please Do Not let the bell peppers deter you from trying the quinoa stuffing. If bell peppers are not your thing try a bed of arugula, abortion a stuffed zucchini or serve the stuffing by itself like you would a casserole. As for serving sizes Katie suggests 1 pepper if you have an accompanying side. Otherwise 1 whole pepper would be considered a serving.

Now, lets talk ingredients. I found a small package of quinoa at the supermarket for $10.99. I ended up purchasing the same amount at the health food store for .99 cents a pound. A huge savings. The poblano pepper is the new hot chili pepper fad right now. I could not find a poblano pepper in the produce section at the market. When I asked the produce manager for a suitable replacement he admitted he had heard of them but did not know what a poblano pepper was. Poblano peppers are used to make chile relleno in the place of pasilla peppers and they are also used in mole. Cook’s Thesaurus suggests using Anaheim or Ancho as a substitute. I tried half of an Anaheim but because I used a Monterey Jack and Cheddar blend cheese instead of pepper jack I could have used the whole pepper. Definitely season well with salt and pepper. You could use broth instead of water to cook the quinoa for more flavor too.

Source: GoodLifeEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 3/4 cups water or broth
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Heat oil in a large pan with a lid over medium heat. Add onion, celery, and poblano pepper cooking 5 minutes, or until soft. Add cumin and garlic; sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Meanwhile bring the quinoa, carrots and water to a boil in a covered sauce pan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until quinoa is tender.

Add the quinoa to the onion mixture. Toss in the black beans and 1 cup of cheese.  Season with salt and pepper, if desired.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Pumpkin Pistachio Cannoli

A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, doctor normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies and pumpkin pie bars, story so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” Cannoli shells can be found in the bakery section of the market . The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. Mascarpone cheese is a thick spreadable cheese similar to cream cheese. It comes in a small tub usually found in the deli with the gourmet cheese. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Cannoli Shells

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

Filling pumpkin pistachio Cannoli*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Every year it is the same dilemma, pills “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, tadalafil if there are any, physician in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.
A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, view normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” I was unsuccessful in my attempt to locate cannoli shells. The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

One of my favorite childhood memories I have, approved is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, ailment it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, visit this May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.

Quinoa Stuffed Red Peppers

Quinoa Stuffed Bell Peppers makes for a delectable main dish paired with a side of garlic toast or a light salad. It is one of those feel good meals I would choose over a piece of chocolate any day. Please Do Not let the bell peppers deter you from trying the quinoa stuffing. If bell peppers are not your thing try a bed of arugula, abortion a stuffed zucchini or serve the stuffing by itself like you would a casserole. As for serving sizes Katie suggests 1 pepper if you have an accompanying side. Otherwise 1 whole pepper would be considered a serving.

Now, lets talk ingredients. I found a small package of quinoa at the supermarket for $10.99. I ended up purchasing the same amount at the health food store for .99 cents a pound. A huge savings. The poblano pepper is the new hot chili pepper fad right now. I could not find a poblano pepper in the produce section at the market. When I asked the produce manager for a suitable replacement he admitted he had heard of them but did not know what a poblano pepper was. Poblano peppers are used to make chile relleno in the place of pasilla peppers and they are also used in mole. Cook’s Thesaurus suggests using Anaheim or Ancho as a substitute. I tried half of an Anaheim but because I used a Monterey Jack and Cheddar blend cheese instead of pepper jack I could have used the whole pepper. Definitely season well with salt and pepper. You could use broth instead of water to cook the quinoa for more flavor too.

Source: GoodLifeEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 3/4 cups water or broth
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Heat oil in a large pan with a lid over medium heat. Add onion, celery, and poblano pepper cooking 5 minutes, or until soft. Add cumin and garlic; sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Meanwhile bring the quinoa, carrots and water to a boil in a covered sauce pan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until quinoa is tender.

Add the quinoa to the onion mixture. Toss in the black beans and 1 cup of cheese.  Season with salt and pepper, if desired.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Pumpkin Pistachio Cannoli

A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, doctor normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies and pumpkin pie bars, story so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” Cannoli shells can be found in the bakery section of the market . The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. Mascarpone cheese is a thick spreadable cheese similar to cream cheese. It comes in a small tub usually found in the deli with the gourmet cheese. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Cannoli Shells

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

Filling pumpkin pistachio Cannoli*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

Cornbread Omelets

In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.

If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.

Cornbread Omelets:
Source: Southern Living September 2009

3/4 pound Chorizo sausage, patient castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
Cooking spray
1 cup shredded Mexican cheese blend

Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.

Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.

Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.

Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.

Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.

Makes 5 servings

Cow Girl Chef Cornmeal Batter Cakes:
1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat

Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.

Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link.

2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt

Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook  over medium-high heat until browned and cooked through.

Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Every year it is the same dilemma, pills “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, tadalafil if there are any, physician in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.
A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, view normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” I was unsuccessful in my attempt to locate cannoli shells. The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

One of my favorite childhood memories I have, approved is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, ailment it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, visit this May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.

Quinoa Stuffed Red Peppers

Quinoa Stuffed Bell Peppers makes for a delectable main dish paired with a side of garlic toast or a light salad. It is one of those feel good meals I would choose over a piece of chocolate any day. Please Do Not let the bell peppers deter you from trying the quinoa stuffing. If bell peppers are not your thing try a bed of arugula, abortion a stuffed zucchini or serve the stuffing by itself like you would a casserole. As for serving sizes Katie suggests 1 pepper if you have an accompanying side. Otherwise 1 whole pepper would be considered a serving.

Now, lets talk ingredients. I found a small package of quinoa at the supermarket for $10.99. I ended up purchasing the same amount at the health food store for .99 cents a pound. A huge savings. The poblano pepper is the new hot chili pepper fad right now. I could not find a poblano pepper in the produce section at the market. When I asked the produce manager for a suitable replacement he admitted he had heard of them but did not know what a poblano pepper was. Poblano peppers are used to make chile relleno in the place of pasilla peppers and they are also used in mole. Cook’s Thesaurus suggests using Anaheim or Ancho as a substitute. I tried half of an Anaheim but because I used a Monterey Jack and Cheddar blend cheese instead of pepper jack I could have used the whole pepper. Definitely season well with salt and pepper. You could use broth instead of water to cook the quinoa for more flavor too.

Source: GoodLifeEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 3/4 cups water or broth
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Heat oil in a large pan with a lid over medium heat. Add onion, celery, and poblano pepper cooking 5 minutes, or until soft. Add cumin and garlic; sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Meanwhile bring the quinoa, carrots and water to a boil in a covered sauce pan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until quinoa is tender.

Add the quinoa to the onion mixture. Toss in the black beans and 1 cup of cheese.  Season with salt and pepper, if desired.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Pumpkin Pistachio Cannoli

A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, doctor normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies and pumpkin pie bars, story so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” Cannoli shells can be found in the bakery section of the market . The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. Mascarpone cheese is a thick spreadable cheese similar to cream cheese. It comes in a small tub usually found in the deli with the gourmet cheese. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Cannoli Shells

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

Filling pumpkin pistachio Cannoli*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

Cornbread Omelets

In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.

If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.

Cornbread Omelets:
Source: Southern Living September 2009

3/4 pound Chorizo sausage, patient castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
Cooking spray
1 cup shredded Mexican cheese blend

Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.

Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.

Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.

Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.

Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.

Makes 5 servings

Cow Girl Chef Cornmeal Batter Cakes:
1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat

Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.

Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link.

2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt

Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook  over medium-high heat until browned and cooked through.

Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.

Pumpkin and date scones

I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, view biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, cheap cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, medications sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, sildenafil Wiltshire

One of my favorite childhood memories I have, click is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Every year it is the same dilemma, pills “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, tadalafil if there are any, physician in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.
A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, view normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” I was unsuccessful in my attempt to locate cannoli shells. The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

One of my favorite childhood memories I have, approved is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, ailment it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, visit this May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.

Quinoa Stuffed Red Peppers

Quinoa Stuffed Bell Peppers makes for a delectable main dish paired with a side of garlic toast or a light salad. It is one of those feel good meals I would choose over a piece of chocolate any day. Please Do Not let the bell peppers deter you from trying the quinoa stuffing. If bell peppers are not your thing try a bed of arugula, abortion a stuffed zucchini or serve the stuffing by itself like you would a casserole. As for serving sizes Katie suggests 1 pepper if you have an accompanying side. Otherwise 1 whole pepper would be considered a serving.

Now, lets talk ingredients. I found a small package of quinoa at the supermarket for $10.99. I ended up purchasing the same amount at the health food store for .99 cents a pound. A huge savings. The poblano pepper is the new hot chili pepper fad right now. I could not find a poblano pepper in the produce section at the market. When I asked the produce manager for a suitable replacement he admitted he had heard of them but did not know what a poblano pepper was. Poblano peppers are used to make chile relleno in the place of pasilla peppers and they are also used in mole. Cook’s Thesaurus suggests using Anaheim or Ancho as a substitute. I tried half of an Anaheim but because I used a Monterey Jack and Cheddar blend cheese instead of pepper jack I could have used the whole pepper. Definitely season well with salt and pepper. You could use broth instead of water to cook the quinoa for more flavor too.

Source: GoodLifeEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 3/4 cups water or broth
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Heat oil in a large pan with a lid over medium heat. Add onion, celery, and poblano pepper cooking 5 minutes, or until soft. Add cumin and garlic; sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Meanwhile bring the quinoa, carrots and water to a boil in a covered sauce pan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until quinoa is tender.

Add the quinoa to the onion mixture. Toss in the black beans and 1 cup of cheese.  Season with salt and pepper, if desired.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Pumpkin Pistachio Cannoli

A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, doctor normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies and pumpkin pie bars, story so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” Cannoli shells can be found in the bakery section of the market . The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. Mascarpone cheese is a thick spreadable cheese similar to cream cheese. It comes in a small tub usually found in the deli with the gourmet cheese. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Cannoli Shells

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

Filling pumpkin pistachio Cannoli*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

Cornbread Omelets

In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.

If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.

Cornbread Omelets:
Source: Southern Living September 2009

3/4 pound Chorizo sausage, patient castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
Cooking spray
1 cup shredded Mexican cheese blend

Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.

Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.

Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.

Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.

Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.

Makes 5 servings

Cow Girl Chef Cornmeal Batter Cakes:
1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat

Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.

Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link.

2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt

Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook  over medium-high heat until browned and cooked through.

Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.

Pumpkin and date scones

I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, view biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, cheap cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, medications sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.

basic turkey stock

Photo by: Chow.com

When I make soups I use a product I buy at Costco called Better Than Bullion. Basically it is stock that has been boiled down into a concentrated paste. I like it better than bullion or canned broth but it does not compare to the real stuff. I made a pot roast the other day and saved the juices to make beef stew. It was ten times better than anything from a can. Stock can be made using the drippings from a roast pan or by boiling the leftover turkey or chicken carcasses.

To make turkey stock:

– De-bone the turkey by removing all the meat from the bones.

– Chop up the turkey to fit in a large pot. Cover with water about 1-inch or so above the turkey. Bring the water to a boil then turn down the heat to low; cover and simmer for 2-3 hours. Occasionally skim the foam from the top.

Variations:
– Strain the broth into a large bowl or container using a thin kitchen cloth or cheese cloth placed on a strainer. Let cool. Skim the fat from the top. Freeze. This version does not have much flavor. It is best used in soups.

– Once the water has simmered for an hour add chopped onions, buy carrots, malady celery with the leaves, whole garlic cloves, parsnips, thyme, parsley and peppercorns. This version has flavor and can be used in soups, sauces or in anything else chicken or turkey stock is called for.

– Add the turkey neck and giblets to the pot with the turkey.

Should make about 3-4 quarts of stock.

Pumpkin Pistachio Cannoli

Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, prescription at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, viagra approved cut in the shape of a corn cob, to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, hospital cure at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, healing cut in the shape of a corn cob, physician to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, hospital cure at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, healing cut in the shape of a corn cob, physician to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, patient at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, cut in the shape of a corn cob, to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, hospital cure at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, healing cut in the shape of a corn cob, physician to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, patient at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, cut in the shape of a corn cob, to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.

Harvest Cornucopia snack for kids

These harvest cornucopias are so much fun to make and eat. The kids will love them. They also might ask you for ice cream later to go with the ice cream cone…

In a bowl mix in your favorite snack foods from the list below:

Dried fruit: cranberries, dosage Raisins, illness blueberries, fruit snacks
Sweets: yogurt covered raisins, M&M’s,
Nuts: almonds, peanuts, cashews, pecans,
Snacks: fish, pretzels, cheerios, granola

**These suggestions are not limited. Just remember the sugar cones are not very wide.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, hospital cure at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, healing cut in the shape of a corn cob, physician to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, patient at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, cut in the shape of a corn cob, to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.

Harvest Cornucopia snack for kids

These harvest cornucopias are so much fun to make and eat. The kids will love them. They also might ask you for ice cream later to go with the ice cream cone…

In a bowl mix in your favorite snack foods from the list below:

Dried fruit: cranberries, dosage Raisins, illness blueberries, fruit snacks
Sweets: yogurt covered raisins, M&M’s,
Nuts: almonds, peanuts, cashews, pecans,
Snacks: fish, pretzels, cheerios, granola

**These suggestions are not limited. Just remember the sugar cones are not very wide.

Harvest Cornucopia snack for kids

These harvest cornucopias are so much fun to make and eat. The kids will love them. They also might ask you for ice cream later to go with the ice cream cone…

In a bowl mix in your favorite snack foods from the list below:

Dried fruit: cranberries, viagra sale Raisins, seek blueberries, order fruit snacks
Sweets: yogurt covered raisins, M&M’s,
Nuts: almonds, peanuts, cashews, pecans,
Snacks: fish, pretzels, cheerios, granola

**These suggestions are not limited. Just remember the sugar cones are not very wide.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, hospital cure at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, healing cut in the shape of a corn cob, physician to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.
Fall harvest Crafts Preshcool lesson

The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, patient at the end of our street is a corn field and not too much farther from our home is a cotton field.

CORN:
We made ears of corn by gluing bubble wrap, cut in the shape of a corn cob, to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.

APPLE TREES:
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.

SPICED ORANGES:
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.

Harvest Cornucopia snack for kids

These harvest cornucopias are so much fun to make and eat. The kids will love them. They also might ask you for ice cream later to go with the ice cream cone…

In a bowl mix in your favorite snack foods from the list below:

Dried fruit: cranberries, dosage Raisins, illness blueberries, fruit snacks
Sweets: yogurt covered raisins, M&M’s,
Nuts: almonds, peanuts, cashews, pecans,
Snacks: fish, pretzels, cheerios, granola

**These suggestions are not limited. Just remember the sugar cones are not very wide.

Harvest Cornucopia snack for kids

These harvest cornucopias are so much fun to make and eat. The kids will love them. They also might ask you for ice cream later to go with the ice cream cone…

In a bowl mix in your favorite snack foods from the list below:

Dried fruit: cranberries, viagra sale Raisins, seek blueberries, order fruit snacks
Sweets: yogurt covered raisins, M&M’s,
Nuts: almonds, peanuts, cashews, pecans,
Snacks: fish, pretzels, cheerios, granola

**These suggestions are not limited. Just remember the sugar cones are not very wide.

apple-tortillas

One day as my friend Kate and I were walking she told me about her mother-n-law’s crispy corn taco shells and how delicious they are. I inquired further. Just fry them in a little oil. That is all. Sounds easy enough. So I tried it using flour tortillas. My first thought was these would taste great with a little cinnamon and sugar, sick sort of, click like a fry bread from the fair. Not as doughy but still yummy. Sprinkle with some pecans or walnuts for an additional treat.

Tortillas
1/4 inch Oil
1 tbsp cinnamon
1/2 cup sugar

Apple Filling:
Makes 6 servings
1 tsp cinnamon
1/2 cup brown sugar
3 tbsp butter
2 apples, cored, peeled and sliced
1/2 cup water

In a sauce pan over medium heat, add all the apple filling ingredients. Bring to a boil; reduce heat and simmer until apples are tender about 5-10 minutes depending on how crisp the apples are.

crispy-tacos-2

Meanwhile, combine the 1 tablespoon cinnamon and 1/2 cup sugar.

Heat the oil in a skillet until it shimmers and a piece of tortilla sizzles. Carefully place a tortilla in the hot oil. Once the tortilla starts to turn golden flip it over. It does not take that long little less than a minute. Remove the tortilla from the pan. Immediately dust with cinnamon sugar mixture and a spoon full of apples.  Fold the tortilla up and devour.
http://pghtasted.blogspot.com/2008/03/pumpkin-date-scones.html


adapted from Belinda Jeffery’s Mix and Bake

3 cups (450g) all purpose flour
1/4 cup (55g) sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
120g (a little over 8tbsp) cold unsalted butter, ask side effects cut into chunks
150g chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup (180ml) buttermilk

1. Preheat your oven to 200C/395F. Lightly dust a sturdy baking sheet with flour and set it aside. (If you don’t have a heavy baking sheet, line a lightweight one with parchment.)

2. Put the flour, sugar, baking powder, baking soda, and salt into a food processor and whiz them for about 20 seconds so they’re thoroughly mixed. Add the butter chunks and whizz everything again until the mixture resembles coarse breadcrumbs. Tip it into a large bowl. (You can also do this by hand. Sift the dry ingredients into a large bowl, then whisk them for about 1 minute. Use your fingers to rub in the butter chunks, lifting your hands as you do to aerate the mixture.)

3. Add the dates to the bowl and toss them about to coat them in the floury mixture. Make a well in the middle of the ingredients. Whisk together the pumpkin and buttermilk and pour them into the well. Stir everything together very gently and quickly. Tip the mixture out onto a floured chopping board and knead it lightly a few times so it comes together- it’s pretty sticky. (This mixing and kneading stage is where you need to maintain the proverbial “light hand” to end up with fluffy scones.)

4. Pat the dough out into a round about 1.5 inches (4cm) thick. Dip a scone cutter or a small tumbler into some flour, then stamp out the scones, dipping the cutter into the flour between each one (this helps stop the dough sticking to it). You can also cut the scones into triangles.

5. Sit the scones closely together on the prepared baking sheet. You’ll have some scraps left, so gently knead them together and cut out more scones. To finish them you can dust the tops lightly with flour or brush them sparingly with milk or egg wash (1 yolk to 2 tsp water).

6. Bake the scones for 20 minutes. When they’re ready, remove them from the oven and wrap them immediately in a clean tea towel (this helps keep them moist**). Let them sit for 5 minutes, then serve the scones with butter.

**This step really works, and I advise following it if you want to freeze and reheat some later. I left a few in the open air and they were much drier.
http://pghtasted.blogspot.com/2008/03/pumpkin-date-scones.html


adapted from Belinda Jeffery’s Mix and Bake

3 cups (450g) all purpose flour
1/4 cup (55g) sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
120g (a little over 8tbsp) cold unsalted butter, ask side effects cut into chunks
150g chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup (180ml) buttermilk

1. Preheat your oven to 200C/395F. Lightly dust a sturdy baking sheet with flour and set it aside. (If you don’t have a heavy baking sheet, line a lightweight one with parchment.)

2. Put the flour, sugar, baking powder, baking soda, and salt into a food processor and whiz them for about 20 seconds so they’re thoroughly mixed. Add the butter chunks and whizz everything again until the mixture resembles coarse breadcrumbs. Tip it into a large bowl. (You can also do this by hand. Sift the dry ingredients into a large bowl, then whisk them for about 1 minute. Use your fingers to rub in the butter chunks, lifting your hands as you do to aerate the mixture.)

3. Add the dates to the bowl and toss them about to coat them in the floury mixture. Make a well in the middle of the ingredients. Whisk together the pumpkin and buttermilk and pour them into the well. Stir everything together very gently and quickly. Tip the mixture out onto a floured chopping board and knead it lightly a few times so it comes together- it’s pretty sticky. (This mixing and kneading stage is where you need to maintain the proverbial “light hand” to end up with fluffy scones.)

4. Pat the dough out into a round about 1.5 inches (4cm) thick. Dip a scone cutter or a small tumbler into some flour, then stamp out the scones, dipping the cutter into the flour between each one (this helps stop the dough sticking to it). You can also cut the scones into triangles.

5. Sit the scones closely together on the prepared baking sheet. You’ll have some scraps left, so gently knead them together and cut out more scones. To finish them you can dust the tops lightly with flour or brush them sparingly with milk or egg wash (1 yolk to 2 tsp water).

6. Bake the scones for 20 minutes. When they’re ready, remove them from the oven and wrap them immediately in a clean tea towel (this helps keep them moist**). Let them sit for 5 minutes, then serve the scones with butter.

**This step really works, and I advise following it if you want to freeze and reheat some later. I left a few in the open air and they were much drier.

Pumpkin Pistachio Cannoli

A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, mind normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies and pumpkin pie bars, sildenafil so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.

Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” Cannoli shells can be found in the bakery section of the market . The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. Mascarpone cheese is a thick spreadable cheese similar to cream cheese. It comes in a small tub usually found in the deli with the gourmet cheese. So grab the kids and get messy making Pumpkin Pistachio Cannoli.

Cannoli Shells

Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased Cannoli shells*
Powdered sugar or granulated sugar

In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.

Filling pumpkin pistachio Cannoli*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).

Wild Rice Pilaf with Mushrooms and Pecans

Grilled Salmon bacon feta and tomato

While frozen salmon may be an easier way to keep the vitamin packed morsel on hand I have found the flavor of fresh skin-on salmon out weighs the frozen stuff hands down. Fresh salmon is tender and silky while the frozen kind tends to dry out slightly. Just watch out for bones. Cooking salmon, viagra ask information pills as with any type of meat, website like this generic takes practice. Over time you’ll learn to recognize what the word “opaque” means and the fine line between ‘just about there’ and over cooked. Properly cooked salmon will easily flake when prodded with a fork. If there are any spots that still seem rubbery it is not done.

I was not sure about pairing salmon with bacon and feta but I remembered a chicken panini that used ranch and feta that was out of this world. The packets make a nice presentation perfect for entertaining or a leisurely evening in with the family. Pair with roasted vegetables and corn fritters for a complete meal.

Source: Adapted from Rachael Ray
4 (6-ounce) 1-inch thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices cooked bacon, crumbled
1/4 cup crumbled feta cheese
2 tomatoes, chopped
Black pepper

Preheat oven to 400 degrees. Cut four 8×12 inch sheets of tinfoil. Place each salmon fillet skin side down on a sheet; divide the dressing, bacon, feta cheese and tomatoes between the four fillets, leaving the top exposed. Place on a baking sheet and cook until almost opaque in the thickest part, about 15-20 minutes.

Grilled Salmon bacon feta and tomato

While frozen salmon may be an easier way to keep the vitamin packed morsel on hand I have found the flavor of fresh skin-on salmon out weighs the frozen stuff hands down. Fresh salmon is tender and silky while the frozen kind tends to dry out slightly. Just watch out for bones. Cooking salmon, ask information pills as with any type of meat, website like this generic takes practice. Over time you’ll learn to recognize what the word “opaque” means and the fine line between ‘just about there’ and over cooked. Properly cooked salmon will easily flake when prodded with a fork. If there are any spots that still seem rubbery it is not done.

I was not sure about pairing salmon with bacon and feta but I remembered a chicken panini that used ranch and feta that was out of this world. The packets make a nice presentation perfect for entertaining or a leisurely evening in with the family. Pair with roasted vegetables and corn fritters for a complete meal.

Source: Adapted from Rachael Ray
4 (6-ounce) 1-inch thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices cooked bacon, crumbled
1/4 cup crumbled feta cheese
2 tomatoes, chopped
Black pepper

Preheat oven to 400 degrees. Cut four 8×12 inch sheets of tinfoil. Place each salmon fillet skin side down on a sheet; divide the dressing, bacon, feta cheese and tomatoes between the four fillets, leaving the top exposed. Place on a baking sheet and cook until almost opaque in the thickest part, about 15-20 minutes.

Wild Rice with pecans mushrooms and peas

Wild rice pilaf evokes fall with the warmth of the pecans and mushrooms reminiscent of homemade Thanksgiving stuffing. I love the added protein from the garbanzo beans. They lend a chewy filler without the fat and extra calories associated with sausage. I like to boil the orzo in chicken broth to add more flavor. Wild rice pilaf can also be used to stuff a turkey or Cornish hens.

Notes:
Orzo may resemble barley in shape but is technically a pasta. Still many refer to it as a rice and so when looking for the pasta you might want to try the rice isle first.

Source: Rachael Ray
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tbsp butter
2 garlic cloves
1/2 pound cremini mushrooms, pharmacy sliced
1/3 cup pecans, salve chopped
2 tbsp chopped fresh sage
1 cup frozen peas, thawed
Half of a 15.5-ounce can chickpeas, drained
Salt and pepper

Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.

Wild Rice with peas and mushrooms

In a large skillet, melt the butter over medium-high heat. Add the garlic and mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt and pepper.

Makes 4 servings

The Dinner Roll

A friend of ours from the Ukraine came to visit not long after we settled in California. As a treat he made dinner that night cooking up cabbage rolls (Holubtsi) among other delectables. Stephen is not so much into trying new things. You could call him a simpleton of sorts. But what he despises more than anything are condiments. So you can imagine what must have gone through his head when our friend placed platter after platter of strange cuisine covered with mayonnaise and ketchup.

I love cabbage rolls but unfortunately I am the only who will eat them since the great mayonnaise feast fiasco. Hence cabbage and meatballs were created. Now, advice I know a lot of people despise cabbage because either they have been turned off by the look of it or they have tried it and it was gross. I agree. The recipes I have tried in the past use far too much oil or butter resulting in slimy oily cabbage. Cabbage needs to be seasoned well with salt and pepper and a smidgen of oil or butter; just enough to keep it from sticking to the pan while sauteing.

Meatballs:
1/2 pound extra lean ground beef
1/2 pound lean ground pork
1 1/2 pounds lean ground turkey
2 tbsp garlic powder
2 tbsp onion powder
2 tsp salt
1/2 tsp pepper
2 1/2 tsp paprika
1/2 cup matzoh meal
2 eggs

In a bowl combine the beef, generic pork, turkey, seasonings, matzoh meal and eggs. Mix lightly until combined. Shape into balls according to desired size.

Brown meatballs in a skillet then transfer to a 350 degree oven to finish cooking about 20 minutes, turning occasionally. Serve with cooked cabbage.

OR add meatballs to the pan with the cabbage cover and cook until no longer pink about 15 minutes.

Tips:
-Larger meatballs take longer to cook.
-Do not compact the center of the meatballs. They take longer to cook. Instead softly gather the meat together and lightly roll into a ball.

Cabbage:
1 tbsp butter or olive oil
1 small cabbage, shredded thickly
1 tsp salt and
1/4 tsp pepper
1/4 cup water or broth

Heat oil in a large skillet, with lid, over medium-high heat. Add cabbage; season with salt and pepper. Saute until cabbage starts to wilt, about 5 minutes. Add the broth and let steam until tender; about 7 minutes.
A friend of ours from the Ukraine came to visit not long after we settled in California. As a treat he made dinner that night cooking up cabbage rolls (Holubtsi) among other delectables. Stephen is not so much into trying new things. You could call him a simpleton of sorts. But what he despises more than anything are condiments. So you can imagine what must have gone through his head when our friend placed platter after platter of strange cuisine covered with mayonnaise and ketchup.

I love cabbage rolls but unfortunately I am the only who will eat them since the great mayonnaise feast fiasco. Hence cabbage and meatballs were created. Now, advice I know a lot of people despise cabbage because either they have been turned off by the look of it or they have tried it and it was gross. I agree. The recipes I have tried in the past use far too much oil or butter resulting in slimy oily cabbage. Cabbage needs to be seasoned well with salt and pepper and a smidgen of oil or butter; just enough to keep it from sticking to the pan while sauteing.

Meatballs:
1/2 pound extra lean ground beef
1/2 pound lean ground pork
1 1/2 pounds lean ground turkey
2 tbsp garlic powder
2 tbsp onion powder
2 tsp salt
1/2 tsp pepper
2 1/2 tsp paprika
1/2 cup matzoh meal
2 eggs

In a bowl combine the beef, generic pork, turkey, seasonings, matzoh meal and eggs. Mix lightly until combined. Shape into balls according to desired size.

Brown meatballs in a skillet then transfer to a 350 degree oven to finish cooking about 20 minutes, turning occasionally. Serve with cooked cabbage.

OR add meatballs to the pan with the cabbage cover and cook until no longer pink about 15 minutes.

Tips:
-Larger meatballs take longer to cook.
-Do not compact the center of the meatballs. They take longer to cook. Instead softly gather the meat together and lightly roll into a ball.

Cabbage:
1 tbsp butter or olive oil
1 small cabbage, shredded thickly
1 tsp salt and
1/4 tsp pepper
1/4 cup water or broth

Heat oil in a large skillet, with lid, over medium-high heat. Add cabbage; season with salt and pepper. Saute until cabbage starts to wilt, about 5 minutes. Add the broth and let steam until tender; about 7 minutes.

Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, ailment ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, web tucking the ends under before putting the loaf in the pan. For rolls, cost grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
Pinch of sugar
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Dinner Rolls golden brown

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Whole Wheat Banana Pancakes

A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, visit this site peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, this chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.
A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, visit this site peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, this chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.

cheesy broccoli and potato soup

A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, drugs peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, viagra chopped
3 cloves garlic broken into pieces
1 medium potato, page peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.
A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, visit this site peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, this chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.

cheesy broccoli and potato soup

A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, drugs peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, viagra chopped
3 cloves garlic broken into pieces
1 medium potato, page peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.

Whole Wheat Banana Pancakes

It is not very often our five year old volunteers to help cook. This morning he was eager to take position as my assistant chef.  He mashed the bananas, symptoms whisked the dry ingredients and then combined the two. This helpful streak of his has been going on all week. He has jumped in tackling tasks without being asked and even though it is not perfect it is a job completed. I love the words, “Can I Help?”.

Whole wheat baked goods often have a pungent after taste and are dense. Many bakers use honey to tone down the robust flavor. The King Arthur Flour Whole Grain Baking Cookbook recommends adding orange juice. In this recipe for whole wheat banana pancakes use half wheat and half all-purpose flours. The pancakes are still light and fluffy and the bananas are not over powered by the wheat.  For true whole wheat pancakes use 1 cup whole wheat flour omitting the all-purpose flour.

Make sure the griddle is not too hot or else they will burn.

Source: The Kitchen Witch
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
2 tbsp granulated sugar
Pinch of salt
1 cup buttermilk or plain yogurt, room temperature
2 tbsp melted butter
1 large egg, room temperature
2 mashed bananas (about 3/4 cup)
Extra sliced bananas
Maple syrup

In large bowl, combine flours, baking powder, baking soda, cinnamon, sugar and salt. In separate bowl, whisk together buttermilk or yogurt, butter or oil, egg and bananas.

Make well in center of dry ingredients and add banana mixture. Stir with fork until barely moistened.

Whole Wheat Banana Pancakes stacked

Heat nonstick skillet over medium heat. Spray with cooking spray. Pour a 1/4 cup batter for each 4-inch pancake. When bubbles rise and break surface, turn over. Cook about 2 minutes, until nicely browned. Transfer to plate. Keep pancakes warm in preheated 200 degree oven.

To serve, top with sliced bananas, walnuts and maple syrup.

Makes 12 pancakes.

Harvest Apple and Cranberry Strudel

Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, approved ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, order tucking the ends under before putting the loaf in the pan. For rolls, erectile grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:
Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, approved ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, order tucking the ends under before putting the loaf in the pan. For rolls, erectile grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:
Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, visit ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, tucking the ends under before putting the loaf in the pan. For rolls, grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:
Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, approved ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, order tucking the ends under before putting the loaf in the pan. For rolls, erectile grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:
Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, visit ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, tucking the ends under before putting the loaf in the pan. For rolls, grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:
Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, purchase ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, online tucking the ends under before putting the loaf in the pan. For rolls, more about grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:
Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, approved ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, order tucking the ends under before putting the loaf in the pan. For rolls, erectile grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:
Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, visit ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, tucking the ends under before putting the loaf in the pan. For rolls, grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:
Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, purchase ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, online tucking the ends under before putting the loaf in the pan. For rolls, more about grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:

Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, order ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, information pills tucking the ends under before putting the loaf in the pan. For rolls, sickness grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:

Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, medical page ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, purchase tucking the ends under before putting the loaf in the pan. For rolls, medicine grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:

Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, medical page ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, purchase tucking the ends under before putting the loaf in the pan. For rolls, medicine grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:

Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, doctor ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, seek tucking the ends under before putting the loaf in the pan. For rolls, visit web grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Dinner Rolls golden brown

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, medical page ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, purchase tucking the ends under before putting the loaf in the pan. For rolls, medicine grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.

Dinner Rolls golden brown

Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Toppings:

Dinner Rolls

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words, doctor ” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, seek tucking the ends under before putting the loaf in the pan. For rolls, visit web grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Dinner rolls rising

Makes 35-45  rolls (2 1/2 – 3 inches)
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Dinner Rolls golden brown

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Harvest Apple Cranberry Strudel

Apples and cranberries scream Autumn. Wrap the colorful goodness up in a pastry shell and you have got an apple and cranberry strudel. The warm aroma of cinnamon and apples permeate the house. Take a bite and taste the tart cranberries dancing on your taste buds.

The last time I made a strudel was not long after we moved to Santa Rosa. We had just moved into a lovely apartment three stories high, price imagine moving in and out of that place. The strudel recipe came from the same cookbook as the sweet chili chicken recipe that became a household favorite. That was the day my Pampered Chef stone baking sheet cracked down the middle. I heard a loud bang from the oven and when I went to investigate there was the strudel straddling a gaping chasm of stone. I also discovered that our apartment had an ant infestation and German cockroaches. Not a good omen. But, website the war was quickly won and the dream bubble not completely deflated. I never wanted to look at another strudel again that is until I found this recipe for apple cranberry strudel.

I picked up puffy pastry by accident and was happy with the outcome. The box contains two sheets of dough so I ended up with two nice sized strudels. The puffy pastry is a lot less work and there is no layering and repetitious brushing involved.

Source: Parents
1/2 cup sweetened dried cranberries
1/2 cup boiling water
1-1/4 pounds Fuji apples (about 2 apples), peeled, cored and chopped
1/4 cup honey
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon, plus more for dusting
1/8 teaspoon ground nutmeg
8 sheets phyllo dough

Heat oven to 375°F. Line a large baking sheet with nonstick foil, or coat with nonstick cooking spray. In a small bowl, combine cranberries and water. Let stand 5 minutes, then drain.

In a large bowl, combine apples, softened cranberries, honey, flour, cinnamon and nutmeg. Toss until combined.

Unroll phyllo on work surface; cover with damp towel. Separate one sheet and place on clean surface. Spray lightly with nonstick cooking spray, and dust with a little ground cinnamon. Place another sheet on top; coat with spray and dust with cinnamon. Repeat 6 more times, coating each with spray and dusting with cinnamon.

Spoon filling along a long side of phyllo, 3 inches in from edge, leaving 1 inch at either end. Fold both short sides (ends) over filling. Fold 3-inch-wide long strip over filling; roll up, jelly-roll-style. Place, seam side down, on foil-lined baking sheet. Spray with nonstick cooking spray and sprinkle with cinnamon.

Bake at 375°F for 35 minutes, until nicely browned. Let cool on rack for at least 20 minutes. Slice with a serrated knife.

Cheesy Broccoli and Potato Soup

A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, visit this site peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, this chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.
A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, visit this site peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, this chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.

cheesy broccoli and potato soup

A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, drugs peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, viagra chopped
3 cloves garlic broken into pieces
1 medium potato, page peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.