Apple Cranberry Bundt Cake

I've mentioned before how I like to make bundt cakes.  They go together quickly, you just have one baking pan to clean, and rather than a frosting, you simply drizzle a confectioners sugar glaze over the top when the cake is completely cool.

 2 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup unsalted butter at room temperature

1 1/2 cups sugar

3 eggs at room temperature

2 teaspoons vanilla extract

1 cup buttermilk

1 cup cranberries, cut in half

1 cup apple, peeled and cubed

1 cup nuts

Preheat oven to 350.

In medium bowl, combine flour, baking powder, and salt.

In large bowl, add butter and sugar.  Add eggs and vanilla extract.

Add to large bowl, alternately, flour mixture and buttermilk.

Gently fold in fruit and nuts.

Bake one hour.  Use toothpick test for doneness.  I like to use my Lodge Manufacturing cast iron bundt pan.  Cakes come out in one piece with no sticking.  I spray the pan with Pam spray before putting the cake mix in.  I let the pan cool right out of the oven for 15 minutes or so, then turn out on a cooling rack.

Spinach-Artichoke Dip

This one is just delicious!  Using fresh baby spinach is best, rather than frozen.

1 tablespoon extra virgin olive oil

3 garlic cloves, minced

11 oz. baby spinach, coarsely chopped

8 oz. cream cheese, softened

6 oz. gouda cheese, coarsely grated

3 oz. Parmesan cheese, grated

1 1/2 cups marinated artichoke hearts, chopped

1 cup mayo

1/4 tsp. pepper

1/8 tsp. cayenne pepper

Adjust oven rack to middle position and heat oven to 400.  Heat oil in a 12 inch skillet over medium heat until shimmering.  Add garlic and cook until fragrant, about 30 seconds.  Add spinach, one handful at a time, allowing each to wilt slightly before adding next.  Cook until wilted and liquid has evaporated, about 4 minutes.

Remove from heat, add cream cheese and stir until melted and combined, about one minute.  Stir in gouda, Parmesan, artichokes, mayo, and pepper.

Transfer to a 2 quart baking dish and smooth top using rubber spatula.

Bake until golden brown and bubbling around edges, about 22 minutes.  Let cool for 10 minutes and serve.  Serve.

 

Apple Crisp

I make this year round, but especially in the fall when apples are plentiful.  I like to use Granny Smith Apples, but with all the different varieties available these days, choose your own favorite.

Preheat oven to 375.  

4 large apples, peeled, cored and sliced

3/4 cup brown sugar

1/2 cup flour

1/2 cup rolled oats

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup butter, softened

Arrange the sliced apples in a 9 inch baking pan.  Combine remaining ingredients and sprinkle evenly over apples.  Bake for 30 minutes.  YUM!

Mac + Cheese. . . the cookbook and recipes!

I ran across this delightful cookbook at the library and became totally in love with it! There are all kinds of mac and cheese recipes. . . many I want to try and a few I'll pass on.  Until this book came along, my idea of mac and cheese was just that - mac and cheese.  Not so!  For this post, I'll start with their recipe for "mac sauce" - the beginning of most all the recipes in the book and I've found it really does make a difference in the outcome.  The recipe makes 3 cups.  Most of the recipes call for 2 cups.  Try serving the remaining cup for those wanting extra sauce.  Following the mac sauce recipe is my favorite from this jewel of a cookbook - the Shepherd's Mac. . . you're gonna love this one!

3 cups whole milk (using whole milk is important)

1/2 cup unsalted butter

1/2 cup all purpose flour

2 teaspoons kosher salt (or 1 teaspoon table salt)

Heat the milk in a pot over medium heat until it just starts to bubble, but not boiling, 3 to 4 minutes.  Remove from the heat.

Heat the butter over medium heat in a separate, heavy bottomed pot.  When the butter has just melted, all the flour and whisk constantly until the mixture turns lightly brown, about 3 minutes.  Remove from the heat.

Slowly pour the warm milk, about 1 cup at a time, into the butter/flour mixture, whisking constantly.  It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups.  This is normal.

Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly.  In the next 2 to 3 minutes the sauce should come together and become silky and thick.  Add the salt.

The Mac Sauce is ready to use immediately and does not need to cool.  Store it in the fridge for a day or two if you want to make it ahead of time.  It will get a lot thicker when in the fridge, so it may need a little milk to thin it out a bit when it comes time to melt in the cheese.

Now for the Shepherd's Mac recipe:

1/2 pound dried elbow pasta

3/4 pound ground beef

Kosher salt

1 cup chopped onion

1 cup chopped carrots

1 cup frozen peas, thawed and drained

2 cups Mac Sauce

2 cups grated aged, sharp English Cheddar

1/2 cup panko (Japanese bread crumbs)

Cook the pasta in salted boiling water until a little less than al dente.  Drain, rinse with cold water, and drain the pasta again.

Add the ground beef to a large saute pan and season with 1 tablespoon of kosher salt.  Cook of medium heat, breaking the meat into small pieces with a wooden spoon, until cooked through and no longer pink, about 10 minutes.  Using a slotted spoon, transfer the meat to a large bowl.

Add the onion and carrots to the saute pan and cook in the rendered fat from the ground beef stirring occasionally, over medium heat until softened, about 5 minutes.  Add the peas, and continue cooking for another 3 to 4 minutes.  Add the veggies to the bowl with the meat and stir to combine.

Preheat oven to 400.

Add the sauce and cheese to a large, heavy bottomed pot and cook over medium heat.  Stir until the cheese is barely melted, about 3 minutes.  Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.

Spread the ground beef/veggie mixture in a 14 inch casserole pan.  Spoon on the mac and cheese in an even layer, and finish with a layer of panko.  Bake until bubbly and the topping is golden brown, about 15 minutes.

Serve!

 

Sweet and Sour Chicken

2 teaspoons vegetable oil

8 bone-in chicken thighs, skinned

1/2 cup orange juice

1/3 cup pineapple juice

1/3 cup soy sauce

1/3 cup brown sugar

2 tablespoons minced fresh ginger

3 tablespoons cider vinegar

3 tablespoons ketchup

1/2 teaspoon dried, crushed red pepper

2 garlic cloves, mined

1 tablespoon cornstarch

Serve over cooked rice

Heat oil in a large skillet over medium heat.  Add chicken and cook 6 minutes or until browned on both sides, turning once.

Combine juices in a medium bowl.  Spoon 1 tablespoon juice mixture into a small bowl and set aside.

Stir soy sauce, brown sugar, ginger, vinegar, ketchup, dried pepper, and garlic into remaining juice mixture; pour over chicken.  Bring mixture to a boil.  Reduce heat, cover, and simmer 35 minutes, turning chicken after 20 minutes.

Whisk cornstarch into reserved 1 tablespoon juice mixture.  Uncover chicken and pour in cornstarch mixture.  Cook, stirring constantly 5 minutes or until sauce thickens.

Spoon cooked rice onto a serving platter, top with chicken and sauce.

Buttermilk Chocolate Cookies

These are just delicious!  It is important to turn the baking sheet halfway through the baking so that the cookies don't turn out hard and lose their "chewy" texture.

2 1/4 cups unbleached all purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 stick unsalted butter, melted

3/4 cup unsweetened cocoa powder

2 cups sugar

3/4 cup buttermilk

1 1/2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips

Preheat the oven to 350.

In a small bowl, whisk together the flour, baking soda, and salt.

In the bowl of a mixer fitted with the paddle attachment, beat together the melted butter, cocoa powder, and sugar on medium speed until well combined.  Gradually add the buttermilk and vanilla.  Add the flour mixture and beat until well blended.  Add the chocolate chips and beat just until combined.  Cover the bowl with plastic wrap and chill the dough for at least 30 minutes and up to 3 hours.

Portion out 2 rounded tablespoons of dough and, using your hands, form them into balls.  Place on two ungreased baking sheets 1 1/2 inches apart and slightly flatten them with your palm.  They will continue to spread while baking.

Bake for 8 minutes, turning the baking sheets halfway through, until the tops are puffy and slightly cracked.  Transfer to a wire cooling rack.  Store in an airtight jar or plastic bag for up to 3 days, or freeze in a plastic bag for up to 3 months.

Yield:  about 36 cookies.

Apple, Brussels Sprouts, and Sweet Potato Roast

 

This is so quick and easy and so good!  Sprinkle with salt and pepper and drizzle with olive oil. Roast in a 400 degree oven for half an hour.  I had it ready for the oven in about 20 minutes.

Sweet Potato and Cranberry Casserole

4 sweet potatoes, cooked

1/2 cup brown sugar

2 tablespoons butter

1 cup fresh cranberries

1/2 cup orange juice

Walnut Topping:

1/2 cup chopped walnuts

2 tablespoons melted butter

1 tablespoon brown sugar

1/2 teaspoon cinnamon

Slice potatoes and place half in buttered 1 1/2 quart casserole.  Sprinkle with 1/4 cup brown sugar.  Dot with butter.  Sprinkle with 1/2 cup cranberries.  Repeat.  Pour orange juice over all.  Cover. Bake 45 minutes at 350.  Uncover.  Distribute walnut topping.  Bake 15 minutes longer. 

Linguine with Ham and Cheese Sauce

1 8 oz. package linguine

4 tablespoons butter

1 small onion, chopped

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups milk

1 10 oz. package frozen peas

1 4 oz. package sliced cooked ham, cut into strips

1/2 cup shredded Swiss cheese

Prepare linguine according to package directions.

Meanwhile, in 2 quart saucepan over medium heat, in hot butter, cook onion until tender, stirring occasionally.  Stir in flour, salt, pepper until blended.  Cook 1 minute.  Gradually stir in milk.  Cook, stirring constantly, until slightly thickened and smooth.

Stir in frozen peas.  Heat to boiling.  Over low heat, cook mixture 2 to 3 minutes until peas are tender.  Add ham, heat through.  Remove from heat and stir in cheese until melted.

Gently toss linguine in saucepan with cheese sauce.  Serve immediately.

Makes 4 servings.

Bourbon-Pecan Pie

Growing up in the South (Pensacola, Florida), pecan pie was very popular, especially around Thanksgiving and Christmas.  I personally love it.  This one is different with a touch of bourbon.  

3 eggs, lightly beaten

1 cup sugar

1/2 cup light corn syrup

1/2 cup dark corn syrup

1/3 cup unsalted butter, melted

2 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 unbaked 9 inch pie shell

1 1/4 cup chopped pecans

Preheat oven to 375 degrees.

Mix together the eggs, sugar, corn syrups, butter, bourbon, vanilla, and salt until well blended.

Using a fork, prick the sides and bottom of the pie shell at 1/2 inch intervals.  Spread the pecans on the bottom of the pastry and pour the egg-syrup mixture over them.  Bake for 30 to 40 minutes, until just set but still slightly loose in the center.  The pie will finish setting as it cools.

Remove from the oven, and cool on a cooling rack before serving.

Buckwheat Pancakes

These take a bit more time and effort, but well worth it.  Believed to be brought to the New World by Dutch settlers, they have almost vanished in today's fast paced world.  But with the renewed interest in cooking with grains, they are making a comeback.  Try these.  I make them from time to time and enjoy them.

Night before ingredients

1 1/4 cups milk, warm, but not hot

1 teaspoon active dry yeast

1 cup buckwheat flour

1/2 cup unbleached all purpose flour

2 tablespoons stone ground cornmeal

2 teaspoons brown sugar

1/2 teaspoon salt

Morning ingredients

1 large egg, separated

1/2 teaspoon baking soda

about 1/4 cup water

1 tablespoon unsalted butter, melted

vegetable oil

unsalted butter, softened

real maple syrup

The night before, pour the warm milk into a medium bowl, preferably one with a pouring spout.  Stir in the yeast and set the bowl aside briefly until the mixture begins to bubble.  Stir in both flours, the cornmeal, brown sugar, and salt.  Cover the bowl with a dish towel and refrigerate overnight.

The next morning, let the batter sit at room temperature for 15 to 30 minutes.  Beat the egg white in an electric mixer bowl until soft peaks form.  Set aside.

Add the egg yolk and baking soda to the batter and stir well; stir in enough water to make it pourable.  Add the melted butter and stir until butter disappears.  Fold in the beaten egg white into the batter until no white streaks remain.

In a cast iron skillet or griddle, wipe with a thin coat of oil.  Heat over medium heat until sprinkled water bounces on the surface of the skillet.  Pour or spoon the batter onto the skillet.  It should sizzle and hiss.

Flip the pancakes just once after 1 to 2 minutes when the top surface is covered with bubbles.  (The bubbles will be fewer and larger for buckwheat pancakes than regular pancakes).  

Serve immediately with melted butter and maple syrup.

Artichoke and Chickpea Stew

This is a wonderful stew that I make a lot.

2 tablespoons olive oil

1 onion, chopped

6 cloves garlic, minced

1/8 teaspoon red pepper flakes

2 carrots, chopped

4 roma tomatoes, chopped

1 15 oz. can artichoke hearts, drained, and quartered

1 qt. chicken broth

1 can garbanzo beans, drained (I use dried beans)

1 tablespoon chopped fresh sage

1 teaspoon lemon juice

salt and pepper

Heat oil in a large pot over medium heat, cook the onion until translucent.  Stir in the garlic and pepper flakes.  Cook until the garlic has begun to soften, about 1 minute.  Add the carrots, tomatoes, artichokes, beans, and chicken broth.  Bring to a boil over medium heat, then reduce heat to low and simmer until the carrots are tender.

Season with sage, lemon juice, salt and pepper to taste.  Cook for 5 to 10 minutes to allow flavors to blend.

I prefer to use my cast iron dutch oven for this recipe.  If you are using dried beans, remember to soak them overnight and cook till tender - about 40 minutes.

Puff Pastry Pizza

1 zucchini, sliced very thin

salt

1 sheet frozen puff pastry, thawed

1/2 cup grated mozzarella

1/4 teaspoon pepper

1/2 teaspoon garlic powder

4 oz. goat cheese

1/4 teaspoon crushed red pepper flakes

freshly grated zest of 1 lemon

chopped fresh herbs, such as basil or parsley, for topping

Preheat the oven to 425.  Line a baking sheet with parchment paper.

Place the zucchini on a cutting board and sprinkle it with salt.  Let sit for 5 minutes, then pat dry with a paper towel.  This removes excess moisture.

Place the puff pastry on the prepared baking sheet.  Cover with the mozzarella, leaving a one inch border.  Top with the zucchini and sprinkle with a little more salt, the black pepper, and the garlic powder.  Crumble the goat cheese over the zucchini and sprinkle on the red pepper flakes and the lemon zest.

Bake for 20 to 25 minutes, or until golden and crisp.  Sprinkle with the fresh herbs before slicing and serving.

Eggplant Stuffed with Bread Crumbs, Olives, Lemon and Herbs

I could eat eggplant every day in one of many ways!  I like them and they are high in nutritional value.  This one is especially good with a nice blend of flavors.

 This serves 4.

2 large eggplants

salt and freshly ground pepper

1 cup plain bread crumbs

4 medium garlic cloves, minced

1 teaspoon grated zest and 3 tablespoons juice from 1 large lemon

1/4 cup finely chopped fresh parsley

2 teaspoons minced fresh thyme

20 large kalamata olives, minced

2 teaspoons minced, drained and rinsed capers

2 to 3 tablespoons extra-virgin olive oil

Preheat the oven to 400.  Trim the green tops from the eggplants.  Cut them in half lengthwise.  With a small, sharp knife, make deep slashes across the flesh of each half, starting one half inch in from one side, ending one half inch from the other.  Make the slashes deep but don't puncture the skin.  Make another slash down the center, from the stem to almost to the base.  Sprinkle with salt and pepper and set aside.

Combine the bread crumbs, garlic, lemon zest and juice, parsley, thyme, olives and capers in a small bowl.  Add as much of the olive oil as needed to work the mixture into a wet paste with your hands.

Use your fingers to open the slashes in the eggplants and fill them with the stuffing.  Pat the remaining stuffing over the eggplants to cover them completely.  Place on a large baking sheet.

Bake until the vegetables are tender and the bread crumbs mixture is golden, about 45 minutes.  

Quick and Delicious Mac and Cheese

 I have several good recipes for Mac and Cheese, some with 3 cheeses.  This one is what I call my Lazy Day Mac and Cheese and it is delicious.

Melt 3 tablespoons of butter in an 8 x 12 baking dish.

Add 2 1/2 cups uncooked pasta.  Stir to coat the pasta well with the butter.

Add salt and pepper.

Add 2 cups grated cheddar, spreading evenly over the pan.

Mix a "generous amount" of hot sauce with one quart of milk.  Pour this over the mixture in the pan.

Cover with foil and bake for one hour in a 325 oven.

Chicken Pasta with Artichokes

A few days ago, I was going through some cookbooks that I haven't opened in awhile, looking for something quick to prepare and something I would really like.  This one is a winner!

2 cups penne pasta

1 6 oz. jar marinated artichokes, coarsely chopped - reserve marinade

3 chicken breasts, chopped into bite size pieces

3 cups sliced mushrooms

3/4 cup chicken broth

1/2 cup white wine

1 tablespoon cornstarch

salt and pepper

Cook pasta for 11 minutes.  Pour artichoke marinade into a hot skillet.  Add chicken and mushrooms.  Cook and toss for about 6 minutes.  Stir in artichokes.

Meanwhile, combine chicken broth, wine and cornstarch in a bowl.  Pour into the skillet slowly, stirring constantly until sauce comes to a boil.  Reduce heat and simmer until thickened, about 5 minutes.

Remove from heat and combine with the pasta.  Serve immediately.

Berry Delicious Salad

I love summer salads, especially ones with fruit.  This one is excellent and quick to put together.

Serves 6 to 8

8 cups mixed salad greens

2 cups fresh blueberries

1/2 crumbled blue cheese

1/4 cup chopped nuts

Bottled vinaigrette

Toss together first 4 ingredients, drizzle with desired amount of vinaigrette.  Toss gently to coat

Zucchini Squares

These are really good and another way to get veggies in your diet.

1 cup Bisquick

1/2 cup finely chopped onion

1/2 cup grated Parmesan

2 tablespoons chopped parsley

1/2 teaspoon salt

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1/4 cup vegetable oil

4 eggs, beaten

3 cups grated zucchini

Combine all ingredients except zucchini.  Stir in zucchini and spread evenly in lightly greased 13 x 9 x 2 pan.  Bake at 350 for 30 minutes.  Makes 24 two inch squares.

Pineapple Cream Cheese Bundt Cake

3 sticks unsalted butter

1 1/2 cups brown sugar

1 8 oz. package cream cheese, softened

1 cup granulated sugar

5 eggs

1 tablespoon vanilla extract

1 cup buttermilk

1/2 cup sour cream

1 cup crushed pineapple drained

3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

Cream together the butter and brown sugar.  Add the softened cream cheese and granulated sugar.  Add eggs, one at a time.    Combine the vanilla, buttermilk and sour cream, then add to the sugar mixture.  Combine the flour, baking powder and salt.  Add this alternately with crushed pineapple to the sugar mixture.

Bake at 325 for one hour or until a toothpick inserted into the top of the cake comes out clean.

Icing:  Mix together 2 cups powdered sugar, 2 tablespoons melted butter and 2 tablespoons crushed pineapple.  Add enough pineapple juice to get the right consistency for the icing.  Drizzle onto the cooled cake.

Green Tomato Pie

 This is surprisingly a great tasting pie.

4 cups sliced green tomatoes

boiling water

1 1/2 cups sugar

2 tablespoons flour

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 tablespoon lemon juice

2 tablespoons butter

2 9 inch piecrusts

Preheat oven to 425.  In a medium bowl, cover the tomatoes with boiling water.  Set aside for 10 minutes.  Drain on paper towels.  

In a mixing bowl, combine the sugar, flour, cinnamon, and nutmeg.  

Place one pie crust in the bottom of a 9 inch pie plate.  Spread 1/2 cup of the sugar mixture in the pie shell.  Arrange the well drained tomato slices on top.  Sprinkle with the lemon juice.  Top with remaining sugar mixture.  Dot with butter.  Cover with the remaining pie crust.  Make a few slits in the crust.

Bake for 15 minutes and then lower the oven temperature to 375.  Bake for another 30 minutes.

Sweet Potato Biscuits

 You are going to love these!

5 cups all purpose flour

1 cup light brown sugar

2 tablespoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup Crisco

2 cups cooked and cooled mashed sweet potatoes

1 cup whipping cream

1/2 cup chopped nuts

Preheat oven to 350.

Stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in a large mixing bowl.

With a pastry cutter, cut in the shortening until crumbly.  Add the sweet potatoes and mix well with a wooden spoon.  Add the cream and nuts and stir until moistened.

Turn out the dough onto a floured surface.  Roll the dough out to 1 1/2 inch thickness.  With a 2 inch diameter biscuit cutter, cut out the biscuits and place onto an ungreased baking sheet.

Bake until nicely browned, 25 to 30 minutes.  Serve hot.

Makes 24 biscuits.

Blackberry-Raspberry Skillet Cobbler

Dora Charles is a well known Southern cook and cookbook author.  I have 2 or 3 of her cookbooks.  Aside from the wonderful recipes, it is just fun to read her narrative.  This one, according to Dora, came about by accident.  The original recipe calls for just blackberries.  She started gathering the ingredients once to make it and discovered she didn't have enough blackberries, but she did have raspberries.  She combined the two and came up with this jewel.

It is best prepared in a cast iron skillet.

Filling

1 stick butter

3 cups blackberries

1 cup raspberries

Grated zest of 1 lemon mixed with 2 tablespoons sugar

Batter

1 cup self-rising flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

Preheat oven to 400 degrees.

Melt the butter in a 9 or 10 inch cast iron skillet.  Remove from the heat.

Mix the berries with the lemony sugar and spread them out in the bottom of the skillet.  Let them soften for a couple of minutes in the oven, adding a little water if they seem dry.

Make the batter:  Whisk together the flour, sugar baking powder, and salt in a medium bowl.  Stir in the milk.  The batter will be thick.

Cover the fruit with the batter.  It's okay if it doesn't entirely cover the fruit.  Bake the cobbler until the fruit is bubbling up the edges, about 20 minutes.

Let cool a good half hour before eating. 

A Blue Ribbon pasta salad!

I love the blend of flavors in this delicious salad.

1 pound fusilli pasta, cooked

1 6 oz jar sun-dried tomatoes, drained (reserve the oil), chopped

1 cup fresh mozzarella balls

3 cups baby spinach or kale

1 tablespoon red wine vinegar

1 teaspoon honey

salt and pepper to taste

1 clove garlic, minced

1/4 cup oil from the jar of sun-dried tomatoes

1/3 cup extra-virgin olive oil

In a large bowl, toss together the cooked pasta, sun-dried tomatoes, fresh mozzarella, and spinach.

In a bowl or measuring cup, whisk together the vinegar, honey, salt and pepper, and garlic.  Stream in the sun-dried tomato oil and the olive oil while whisking, until the dressing is somewhat emulsified.  Pour over the pasta salad and toss well.  This lasts well in the fridge for 1 to 2 days.

Muffins with cranberries, orange, and walnuts

One of my favorite things to do is thumb through one of my cookbooks from my massive (as in HUGE!) collection and find new recipes to try.

No one can accuse me of getting bored with my cooking!

1 cup granulated sugar

zest of one orange

3 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (one stick) unsalted butter

3 large eggs

3/4 cups milk

juice of one orange

1 1/2 cups fresh or frozen cranberries

1 1/2 cups chopped walnuts

turbinado (also called raw sugar) sugar, for sprinkling

Preheat the oven to 375.  Line muffin tins with paper liners.

In a large bowl, mix together the sugar and orange zest.  Let this sit a few minutes to allow the orange flavor to combine with the sugar.  Add the flour, baking powder, and salt and whisk to combine. 

In a medium bowl, whisk together the melted butter, eggs, milk, and orange juice.  Add the egg mixture to the flour mixture and stir just to combine.  Don't overmix.  Fold in the cranberries and walnuts.

Fill the muffin tin liners to the top.  Sprinkle the turbinado sugar over each muffin.  Bake for 20 to 25 minutes, until a light golden brown.  Let cool slightly in the muffin pan, then transfer to a raised wire rack to finish cooling.

Lemon-Garlic Potato Salad

Here is a pleasant change from the traditional potato salad.  A real crowd pleaser. 

1 1/2 lb. Yukon gold potatoes

1 1/2 lb. sweet potatoes

2/3 cup olive oil

2 teaspoons lemon zest

1/4 cup fresh lemon juice

3 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon salt

3/4 teaspoon ground pepper

1/2 cup chopped pecans

1/4 cup chopped fresh basil

Cook potatoes in boiling water to cover 30 minutes or until tender.  Drain and cool for 20 minutes

Whisk together olive oil and next 6 ingredients; let stand 30 minutes.

Peel potatoes, and cut into 1/4 inch thick slices.  Arrange potatoes in rows in a shallow 2 qt baking dish, alternating Yukon gold and sweet potatoes.  Pour olive oil mixture over potatoes; sprinkle with pecans and basil.

Breakfast Tacos

There was a time if you told me I would get excited about breakfast tacos - or anything Mexican, for that matter - I would tell you "buzz off!"

My dislike for Mexican food stems from one or two times having Mexican from a fast food joint!  Over time, I went with friends to decent Mexican restaurants.  Hey, this stuff is good!

My breakfasts range from everything such as oatmeal, eggs,bacon, muffins/briscuits, avocado toast, to pancakes/french toast. . . in other words, I like variety!  Enter breakfast tacos!  I found a recipe I really like.

Here it is!

two eggs with milk:  scramble

1/2 cup chopped tomato

1/2 cup chopped cucumber

1 cup chopped lettuce

2 cooked tortillas

Spicy yogurt sauce:

1 cup yogurt

1 tablespoon lime juice

3 tablespoons hot sauce

2 tablespoons finely chopped fresh cilantro

You can adjust the amount of ingredients to suit your needs.  This is what I use for two tacos for myself.

This is REALLY good!

Zucchini-Pineapple Bread

A unique and delicious quick bread.  Makes 2 loaves.

3 eggs

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla extract

3 cups all purpose flour

2 teaspoons baking soda

1/4 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 cups coarsely grated unpeeled zucchini

1 (8 oz.) can crushed pineapple, well drained

1 cup chopped dates

1 cup chopped nuts

Preheat the oven to 350.  Grease two loaf pans.  Beat the eggs, oil, sugar, and vanilla together until thickened.

Whisk the flour, baking soda, baking powder, spices, and salt in a large bowl until well combined.  Add the zucchini and toss to separate and coat with flour.

Add the egg mixture and the pineapple to the flour mixture.  Stir until just combined.  Fold in the dates and pecans.

Scrape the butter into the prepared pans and bake for about one hour or until a toothpick inserted near the center of a loaf comes out clean.  Let the bread cool in the pans for 10 minutes, then turn out onto a rack to continue cooling.

Marinated Vegetable Medley

It's no secret that I look for new ways to incorporate more fruits and vegetables in my diet.  This is one I especially like and I think you will too.  While there are canned vegetables in the list, I prefer, as far as possible to use fresh.

Choose any 5 of the following:

1 can green beans, drained

1 can asparagus, drained

1 can carrots, drained

1 jar artichoke hearts, drained

2 cups fresh mushrooms, sliced

1 cups cherry tomatoes

2 cups sliced fresh summer squash

2 cups sliced cucumbers

2 cups (1 small head) cauliflower florets

2 cups (1 bunch) broccoli florets

2 medium green bell peppers, sliced

1 small red onion, sliced and separated into rings

Marinade:

1 cup vegetable oil

1/2 cup white wine vinegar

1/2 cup sugar

1 tablespoon dried Italian herb seasoning

2 teaspoons dry mustard

1 teaspoon salt

Combine your choice of vegetables in a large bowl.  Combine the marinade ingredients and pour over the vegetables.  Toss well.  Chill, covered, overnight.  Drain and arrange on a platter for serving.

The nice thing about this recipe is it can be different every time you make it.

Old-Fashioned Chicken and Dumplings

Few things are more Southern than Chicken and Dumplings.  This recipe comes from one of my Annual Southern Living cookbooks - if you are a serious cook (even if you aren't!), you need these cookbooks. . . Really.  I have a handful of these and use them frequently.  I've never been disappointed.  I think it is the buttermilk in this recipe that makes it stand above the crowd.

1 whole (2 1/2 to 3 lb) whole chicken

2 celery stalks, roughly chopped

2 medium carrots, roughly chopped

2 quarts water

2 1/2 teaspoons salt

1/2 teaspoon black pepper

2 cups all purpose flour, plus more for work surface

1/2 teaspoon baking soda

3 tablespoons Crisco

3/4 cup whole buttermilk

Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt.  Bring to a boil over high; cover, reduce heat to medium-low and simmer about 1 hour.  Remove chicken from broth and let stand until cool enough to handle, about 15 minutes.  Remove and discard skin and bones and cut into bite size pieces.  Bring broth to a boil over high heat, add pepper.

Meanwhile, combine flour, baking soda, and remaining 1/2 teaspoon salt in a large bowl.  Cut in Crisco with a pastry blender - or use your fingers - until mixture resembles coarse meal.  Add buttermilk, stirring with a fork until dry ingredients are moistened.  Turn dough onto a well-floured surface and knead lightly 4 or 5 times.

Pat dough into 1/2 inch thickness.  Pinch off dough in 1 1/2 inch pieces and drop into boiling broth.  Reduce heat to medium-low, cook, stirring occasionally, until desired consistency, about 8 to 10 minutes.  Stir in chicken.

Garnish servings with chives, if desired.

Avocado Toast

There are multiple ways to make Avocado Toast and over the years, I have made it several different ways.  Here is my new favorite!

Start with 2 thick slices of your choice of bread.  I prefer a whole wheat, multi-grain variety.  After toasting the bread, brush with olive oil.

Chop or mash a peeled avocado.  Pour hot sauce over it.  Chop 2 or 3 cherry tomatoes.  Combine the avocado, hot sauce, cherry tomatoes, and a sprinkling of feta cheese.

Delicious!

Buttermilk Pie

Buttermilk Pie is truly Southern!  Try it!

1 1/2 cups sugar

3 tablespoons all-purpose flour

6 tablespoons butter, melted

3 large eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

1/4 teaspoon grated nutmeg (optional)

A 9 inch unbaked pie shell

Preheat oven to 325.  Beat the sugar, flour, melted butter in a small electric mixer bowl for one minute.

Reduce mixer speed to low and beat in eggs, one at a time.  Continue beating for 30 seconds or until light.  With mixer still at low speed, add the buttermilk, vanilla, and nutmeg.  When thoroughly combined, pour the mixture into the pie shell.

Slide the pie onto a baking sheet and bake on the middle oven rack for about an hour and 10 minutes, or until puffed, nicely browned, and a cake tester inserted halfway between the edge and center comes out clean.

Can be served warm (after cooling on a rack for 30 minutes) or at room temperature.

The filling will fall but this is as it should be.  Cut into small pieces - the pie is rich! 

Fruit Pizza

I've made several different Fruit Pizza recipes.  They are all colorful and inviting.  I like this one best.  The crust, in my opinion, makes this one stand out among the rest!

Crust

1/2 cup butter, softened

1/4 cup brown sugar

1 cup flour

1/4 cup rolled oats

1/4 cup chopped nuts

Mix all ingredients together and press into bottom and sides of a pie pan.  Bake at 350 about 8 minutes.  Cool.

Topping

1 cup sour cream

1 small container Cool Whip

Selection of colorful fruits (example:  strawberries, blueberries, kiwi fruit, pineapple chunks)

Combine sour cream and Cool Whip.  Spread on cooled crust.  Arrange fruit over this in an eye appealing pattern.

Red Wine Chicken

This one comes from my Steve and Kathy Doocy's The Happy Cookbook.  If you don't have this one, you need to get a copy.  It is full of really great tasting recipes along with a lot of fun to read stories from Steve and Kathy's family.

 6 slices bacon, cut into one inch pieces

6 garlic cloves, thinly sliced

one pound button mushrooms, halved

2 large yellow onions, cut into one inch chunks

3 boneless, skinless chicken breasts, halved horizontally

salt and pepper

2 large potatoes, peeled and quartered (I used baby potatoes, unpeeled)

1 pound baby carrots

2 cups red wine 

1 teaspoon herbes de Provence

2 cups chicken broth

1/3 cup flour

In a Dutch oven, cook the bacon over medium high heat until crispy.  Remove and set aside.

Add the garlic, mushrooms and onions to the pan with the bacon far and saute until they start to brown on the edges, 8 to 10 minutes.  Remove the vegetables to the plate with the bacon.

Sprinkle about 1/2 teaspoon salt and 1/4 teaspoon pepper on the chicken.  Lay in the pan and cook until nicely browned on both sides, 12 to 15 minutes total.

Return the vegetables and bacon to the pot.  Add the potatoes, carrots, wine, 1/2 teaspoon salt, and the herbes de Provence.

In a small bowl, combine the broth and flour and stir until smooth.  Pour the mixture into the pot and stir.  Bring to a boil.  Reduce the heat to a simmer, cover, and cook until the chicken is done and the sauce is thickening, 30 to 35 minutes.

Season to taste with salt and pepper and serve.

Pear Pecan Bundt Cake

Anyone that follows my blog knows I like bundt cakes. . . one pan, no layers to spread frosting over, just drizzle the glaze when the cake is completely cool!  And my Lodge Manufacturing cast iron bundt cake pan gets a lot of use.

3 cups flour

2 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup plus 2 tablespoons vegetable oil

3 large eggs at room temperature

1 teaspoon vanilla extract

2 Bosc pears, cut into 1 inch pieces (about 2 cups)

1 cup chopped nuts

Glaze

1 1/2 cups confectioners sugar

3 tablespoons water (or enough to get right consistency)

Preheat oven to 350.  Spray tube pan with Bakers Joy spray.

In a large bowl, sift together the flour, the sugar, the baking soda, and the salt, making a well in the center.  Stir in the oil, the eggs, and the vanilla.  Stir in the pears and the pecans.  Spoon the batter into prepared pan.  Bake for 60 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let cake cool in the pan for 20 minutes.  Remove from pan onto a wire rack.

Once cake is completely cool, in a small bowl (I use a pyrex measuring cup because the pouring spout makes it easy to spread the glaze) stir together the sugar and water until smooth.  Drizzle over cake.

Sweet Potato Bread with Buttermilk Lime Frosting

I make a lot of different quick breads, probably a half dozen or more recipes.  This one is quite unique.  It can be served with or without the frosting. . . but include the frosting!

Salted butter for greasing the pan

1 3/4 cups self rising flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking powder

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 1/3 cups light brown sugar

1 cup mashed roasted sweet potato

3/4 cup vegetable oil

1 teaspoon vanilla extract

3 large eggs, at room temperature

Frosting

2 1/2 cups sifted powder sugar

2 tablespoons buttermilk

1 tablespoon fresh lime juice

1/2 teaspoon vanilla extract

pinch of salt

lime zest

Preheat oven to 350.  Grease a loaf pan with butter, set aside. 

Combine flour, cinnamon, nutmeg, ginger, baking powder, cloves, and 1/2 teaspoon salt in a large bowl.  Whisk together brown sugar, sweet potato, oil, and 1 teaspoon vanilla in a separate bowl.  Add eggs, one at a time to brown sugar mixture, whisking to combine after each addition.  Slowly add brown sugar mixture to flour mixture, whisking constantly until well combined.

Transfer batter to prepared loaf pan.  Bake on middle rack in preheated oven until a wooden toothpick comes out clean, about one hour.  Remove bread from oven; cool in pan on a wire rack for 15 minutes.

Prepare the icing:  Whisk together powdered sugar, buttermilk, lime juice, 1/2 teaspoon vanilla, and pinch of salt in a medium bowl until smooth.

Remove the bread from pan, and cool on wire rack.  Drizzle bread with frosting while the loaf is still warm.  Top with zest.

Soooo good!

Linguine and Sun-Dried Tomatoes

I love sun-dried tomatoes!  Here is a quick and easy pasta recipe you'll love.

16 oz. package of linguine

7 oz. jar sun dried tomatoes in oil

1/4 cup pine nuts

3 garlic cloves, minced

1/4 cup extra virgin olive oil

4 oz. package crumbled feta cheese

2 tablespoons thin fresh basil strips

Prepare the linguine according to package directions.

Drain the tomatoes, reserving 2 tablespoons oil.  Cut the tomatoes into thin strips.

Heat pine nuts in a large skillet, over medium-low heat, stirring often, 5 minutes or until toasted and fragrant.  Remove the nuts from skillet.

Increase heat to medium, and saute garlic in 2 tablespoons reserved oil and olive oil in the skillet one minute or until garlic is fragrant.  Stir in tomatoes and remove from heat.

Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in large bowl.  Sprinkle with toasted pine nuts.

Mmmm. . . delicious!

A throw-together vegetable stir fry!

I have tons of recipes for anything I want to make and more. . . but sometimes it is fun to just go out on a limb and see what you can come up with.  That's what I did tonight.

I brought home a lot of "stir fry stuff", well that was what I wrote on my shopping list!  I began by heating up my cast iron wok, adding a small amount of oil in it. . . letting that heat up. . . then I added chopped garlic and fresh ginger.  After that cooked for a minute or two, I added broccoli, orange bell pepper strips, baby corn, and mushrooms.  When that had cooked a bit, I added homemade stir fry sauce, stirred it around, then covered the wok and let it simmer a bit.  I served it over brown rice.  It turned out great!  When making stir fry, go easy on the sauce.  It can be overpowering if you add too much.

Stir Fry Sauce Recipes

I like putting together a stir fry meal.  It is quick, delicious, and nutritious.  I just toss in whatever vegetables I want, sliced fresh ginger, and minced garlic.  I usually serve it over rice, but sometimes I just eat it as it comes out of my wok!  Here are my go to sauce recipes. . . I've never been a fan of bottled sauces.

2 tablespoons cornstarch

1/4 cup soy sauce

1/4 cup water

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon brown sugar

1/2 cup soy sauce

1/2 cup chicken broth

2 tablespoons cornstarch

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon brown sugar

1 tablespoon olive oil

1 teaspoon rice vinegar

1/3 cup plus 2 tablespoons soy sauce

1/4 cup sesame oil

1 tablespoon cornstarch

For all of the above, whisk together the ingredients and use sparingly in a stir fry meal.  Store in the refrigerator in tightly sealed container for several weeks.  I like my Lodge Manufacturing cast iron woks.  I have a 14 inch one and a 9 inch.  The smaller one is great for a nice meal for me.  But if I have company or want left overs, the larger one works fine.

Sweet Potato Casserole

 Sweet Potatoes:

3 medium sweet potatoes, baked and mashed

1 1/4 cups sugar

2 large eggs, beaten

12 tablespoons melted butter, divided

1 cup milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Topping:

3/4 cup crushed corn flakes

1/2 cup chopped nuts

1/2 cup brown sugar

Preheat the oven to 400 degrees.  Grease a 9 x 13 baking dish.  In a large bowl, combine the sweet potatoes, sugar, eggs, 6 tablespoons melted butter, milk, nutmeg and cinnamon.  Mix well and pour into the baking dish.  Bake for 20 minutes.

While the sweet potatoes are baking, prepare the topping.  In a small bowl, combine the corn flakes, nuts, brown sugar, and the remaining 6 tablespoons melted butter.  Sprinkle on top of the baked sweet potatoes and bake for an additional 10 minutes.  Serve hot.

Sausage Blossoms

Here's a great appetizer to serve when guests come over.

2 pounds Italian sausage, casings removed

2 cups shredded Colby Jack cheese

2 cups salsa

1 package won ton wrappers

sour cream

chopped green onions

Brown the sausage in a skillet, stirring until crumbly.  Remove from heat and add the cheese and salsa, stirring until the cheese is melted.  Press the won ton wrappers into miniature muffin cups.  Bake at 350 for 10 minutes or until won ton edges begin to brown.  Remove to a serving platter and let stand 5 minutes.  Spoon a small amount of sour cream on top of each sausage blossom and sprinkle with chopped green onions.  Serve immediately.  Makes 24.

Marinated Broccoli

I was going through tote containers in the basement that hadn't been opened in months. . . years?  I ran across an old cookbook from my mother-in-law's Women's Club, circa 1980.  I found quite a few recipes I want to try but this one I remember making, back in the days when I was trying to get my boys to eat more vegetables.

1 cup cider vinegar

1 tablespoon sugar

1 tablespoon dill seed

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 1/3 cup vegetable oil

With two bunches of broccoli flowerets, cleaned and cut into small pieces, marinate in the marinade recipe above for at least 5 hours.

The Perfect Cookie (cookbook)

America's Test Kitchen, in my opinion, has the best cookbooks.  They put every recipe in their cookbooks through rigorous testing so that you get superior results.  I have several of their cookbooks and love every one of them.  They put a paragraph or two by each recipe telling you why it works.

Their cookie cookbook is really out of this world fantastic!

I admit I have gotten into a rut over the years when it comes to baking cookies.  My old standbys, chocolate chip, peanut butter, and sugar cookies are about the extent of my repertoire and at Christmas I often make the Hershey's Kisses Peanut Butter cookies.

This book has encouraged me to try others that I am sure will become favorites.

There are the Classic Chewy Oatmeal cookies, Lemon Sour Cream cookies, Chewy Chocolate cookies, Cinnamon Swirl cookies, Hazelnut Lemon Curd Thumbprints, and so many more.

Check it out!  You won't be disappointed.

Chinese Spinach

This is a great way to prepare spinach.

1 lb. fresh spinach

2 tablespoons cooking oil

2 tablespoons soy sauce

1/2 teaspoon sugar

1/2 cup water chestnuts

2 tablespoons chopped onion

In a large, covered saucepan, simmer spinach with a small amount of water for 3 minutes.  Drain well.  Heat oil, soy sauce, and sugar in a skillet.  Add spinach, water chestnuts, and onion.  Cook and toss until spinach is well coated and heated through, about 2 to 3 minutes. 

Rice Pudding

This is one from "way back."  I dug it up recently to make it and had forgotten just how good it is!

1 1/4 cup sugar

1 1/2 cup milk

1 teaspoon vanilla extract

3 eggs beaten

1 cup cooked rice

3/4 cup raisins

butter

Mix together the sugar and milk.  Add vanilla, eggs, and milk.  Mix well.  Add rice and raisins.  Dot with butter.

Bake in a 350 oven for 30 minutes.  Serve warm.

Grape Salad

 

This is just so good and quick to prepare.  A great summer salad.

1 block of cream cheese soften

1 cup sour cream

1/3 cup sugar

2 tsp vanilla extract

2 lbs green grapes

2 lbs purple grapes

1 cup chopped pecans

3 tbls brown sugar

Mix 1st 4 ingredients until smooth and creamy, fold in grapes. In a separate bowls mix pecans and brown sugar and sprinkle on top.

Lemon Blueberry Bundt Cake

Bundt cakes are great.  You have one baking pan, rather than with layer cakes, and using a glaze is quicker than frosting 2 or 3 layers!  I like using my Lodge Manufacturing cast iron bundt pan.

1 cup butter

1 3/4 cups sugar

4 eggs

3 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla

2 3/4 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 cup blueberries

Glaze: 1 cup confectioners' sugar, 1 tablespoon water, few drops lemon juice.  Make sure cake is completely cooled before adding glaze.

Preheat oven to 350.

In large bowl, beat butter and sugar until fluffy.  Beat in eggs one at a time.  Add lemon juice, lemon zest, and vanilla.

In separate bowl, combine flour, baking powder, baking soda, and salt.

Beat in flour mixture alternating with buttermilk.  Beat well.

*Put 1/3 of the cake batter into a prepared bundt pan.  Put 1/3 of the blueberries on top.  Repeat from *

Bake at 350 for 50 to 55 minutes.

Note:  I have had good luck using Baker's Joy with flour spray in my pan.  The cake just slides right out.  I like it better than Pam spray.