Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Pecan Cobbler

Pumpkins Pumpkins everywhere! Isn’t it grand? In fact, if I’m not careful, I will be able to trick or treat as a pumpkin without putting on a costume. Fall is just the best time of the year. Moods change from wanting to find the nearest pool to wanting to bake. Actually, that is not a true statement for me at all. Because I would be the last person anyone would choose to see in a bathing suit, my comfort zone is always the kitchen. But, if I were rich and could afford an island where NO ONE lived or could see, I would love to swim. So I guess because Moo Moos are my costume of choice (and necessity) I love Fall and baking and eating all the great pumpkin recipes which are posted everywhere. I have never made this, but it sounds delicious, so I just printed it up. Taken from Lauren’s Latest on Pinterest, I think it will be one recipe that I will “fall” in love with.

Ingredients
1 cup plus 3 tables flour
2 teas baking powder
1/2 teas salt
3/4 cup sugar
1 teas cinnamon
1/2 teas nutmeg
1/2 teas cloves
1/2 cup of canned pumpkin puree (not pumpkin pie filling
1/4 cup milk
1/4 cup melted butter
1 1/2 teas vanilla

Topping
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup chopped pecans
1 1/2 cups very hot water

Directions (be sure to read all directions before baking!

Preheat oven to 350.
In a medium bowl, stir together the flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to mix.
Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8″ lightly greased casserole dish with high sides. (Place baking dish on a baking sheet in case it bubbles over.)

For topping, in a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing. DO NOT STIR! Bake for 40 min or until middle of cobbler is set.

Serve while still warm with more toasted pecans if desired and vanilla ice cream. Of course, I don’t need to tell you that the ice cream needs to be Blue Bell Homemade Vanilla, right?

Uncategorized

Pumpkin Cheesecake Brownies

This is one of my favorite Fall Recipes! You will not be disappointed with this scrumptious brownie recipe. Cream cheese and pumpkin…what a great combination!

Chocolate Castles's avatarChocolate Castles

Pumpkin Layer:

1/2 cup butter

1 cup brown sugar

1 egg

1 1/2 teas vanilla

1 cup flour

1 tsp baking powder

1 teas cinnamon

1/2 teas pumpkin pie spice

1/4 teas salt

3/4 cup pumpkin

1/2 cup nuts (optional)

Mix all ingredients and spoon into a 8×8 buttered pan.

Cream Cheese Layer

4 oz  softened cream cheese

4 tables sofened butter

1/3 cup sugar

2 tables flour

1 egg

1/2 teas vanilla

Mix and swirl on top of pumpkin mixture. Bake at 350 degrees for about 35 mins. I double this recipe because it keeps so well in the refrigerator. Great to top with whipped cream.

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Chocolate · Cookies · Daily Thoughts · Desserts · Uncategorized

Chocolate Chip Cookie Brittle

Something else to get addicted to, as if I didn’t have enough already. Thank you Patti for sharing with us and for introducing me to something else that I will now have to keep locked up, after making it. This will be so great to have on hand for all the company that will be coming during the Fall. (as if there will be any left when they get here)

Taken from Pinterest (Fivehearthome.com) after finding out that this is a recipe I can’t live without and Patti told me where to find it.

1 1/2 cups flour
1 teas baking powder
1/4 teas baking soda
1/4 teas salt
2 sticks (1 cup) butter, melted and slightly cooled
1/2 cup sugar
1/3 cup firmly packed light brown sugar
1 teas pure vanilla
1 cup semi-sweet chocolate chips
1 cup chopped pecans, toasted
1/2 cup sweetened flaked coconut, toasted

Instructions
Preheat oven to 350. Grease a large jellyroll or cookie sheet with butter.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, mix melted butter, sugar, brown sugar and vanilla until incorporated. Slowly stir in flour mixture until blended. Stir in chocolate chips, pecans and coconut. The dough will be crumbly.
Press dough onto prepared pan in an even layer, forming a rough rectangle approximately 10″ wide and 15″ long. Bake for 19 minutes or until the cookie is golden brown and seems crisp. Set pan on a wire rack and allow to cool completely before breaking slab into irregular pieces. Stop in an airtight container. Would show you a picture of it but I already ate all of what she brought over. You can see Pictures on Pinterest.

appetizers · Daily Thoughts · Dips · Uncategorized

Jalapeno Pepper Jelly

This morning it was such fun to go to a friends house with 3 other friends to make jelly. It reminded me of stories from women who use to meet with ladies to sew or make jelly or batches of cookies. We had a blast. Some chopped while others measured sugar or vinegar to pour into the pan. One friend sat and cut out the material to make the lids look festive. All in all, it was such a lovely day. There is nothing quite like cooking with other women to bond you into a more fun and deeper friendship. Pass the jelly and grab a cracker…this makes a great hostess gift for the holidays. Pour it over a 8 oz bar of cream cheese and you have a wonderful appetizer that people love. Thank you Shirley for the great morning which is such a nice new memory!

3 green bell pepper, minced
4 fresh jalapeño peppers, deseeded and cut into small pieces
6 cups white sugar
1/2 teas cayenne pepper
1 (6 fluid oz) container liquid pectin
3 drops of green food coloring

In a large stainless steel saucepan, combine peppers, vinegar, sugar and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin, boil 5 minutes longer stirring constantly and then mix in green food coloring. Skim off any foam and remove from heat.
Ladle into sterilized jars. Seal and process in a boiling-water canner for 5 minutes. (we did not do this, but simply wiped the cleaned jars (and lids) and place lids on the jars when mixture was still warm. We tightened the outer lid and placed jars in fridge, where they will stay.) If you plan on storing these on the shelf instead of fridge, you will need to process in the boiling-water canner.
We doubled this recipe which gave us 18 (6 oz) jars.

Uncategorized

Spinach Salad & Prosciutto Dressing

A precious friend sent me a wonderful cookbook from the Richardson Womens Club called Texas Blossoms…Food, Flowers & Friendship!

It has been such a delight to not only see new recipes but read about different parts of Texas and the flowers which grow and stories of recipes origins! This salad sounded so good, it will be the next salad i make!

Prosciutto Dressing

6 tables olive oil

1/4 cup chooped prosciutto (about 1 1/2 oz)

2 tables minced garlic

6 tables dry white wine

6 tables lemon juice

2 tables sugar

Salt & pepper to taste

Combine all ingredients and stir until well combined.  Drizzle over salad right before serving! 
Salad

1 10 oz bag fresh spinach

2 1/2 cups sliced fresh mushrooms

1/2 cup chopped walnuts

1/2 cup freshly grated Parmesan cheese

Combine spinach, mushrooms, walnuts and cheese in a large bowl. Toss with dressing to taste!

Serves 4-6

Uncategorized

Cornbread-Stuffed Zucchini

It feels so wonderful to sit in the sun room and look through recipe magazines. This morning i found a picture of gardenias that i am dying to attempt to paint.  Hopefully they will end up looking like gardenias and not weeds, but that is another story! Flipping through pages of a Southern Living, this recipe got my attention!  It also made me think about how i could use leftover dressing at Thanksgiving or just make a little extra dressing to put in the zucchini and serve that as a side dish. But first I’m going to make it just like the recipe because it sounds delicious.

3 cups coarsely crumbled cornbread 

4 zucchini (use the middle to larger sized ones, using same size so they cook evenly)

3 tables canola oil, divided

1 tsp kosher salf

16 oz ground chicken

1/2 cup chopped red onion

4 garlic cloves, minced 

1 tsp paprika

1/2 teas black pepper

6 oz white Cheddar cheese, shredded (about 1 & 1/2 cups)  

1/2 cup whole kernel corn

3 tables chopped fresh flat leaf parsley

1. Preheat oven to 375°. Spread corn bread in an even layer on one end of a baking sheet. Cut zucchini in half lengthwise. Using a serrated tomato core or melon Baller,  Scoop out zucchini pulp to equal 3 cups of pulp, Leaving a 1/2 inch shell in tact. Coarsely chop 1 1/2 cups of pulp; reserve remaining pulp for another use.

Brush zucchini shells with 2 tablespoons of the canola oil. Place zucchini shells on baking sheet with cornbread, and sprinkle with 1/4 teaspoon of the salt. Bake zucchini and corn bread at 375° until cornbread is slightly browned, 8 to 10 minutes. Reduce oven temperature to 350°.

2. Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add ground chicken to skillet, cook stirring to crumble until browned, 5 to 6 minutes. Add onion, garlic, paprika, pepper, reserved one and 1/2 cups zucchini pulp, and remaining 3/4 teaspoon of salt to skillet: cook stirring occasionally, until onion is tender, about three minutes. Transfer mixture to a large bowl and stir in corn bread, cheddar cheese, corn and parsley. Divide chicken mixture evenly among zucchini shells. Place shells on a baking sheet.

3. Baked stuffed zucchini at 350° until filling is lightly browned and zucchini is tender, about 25 minutes.

Serves 4

Uncategorized

Wild Rice Chicken Mushroom Soup

Yesterday i served this incredible soup to some friends who came over for lunch and cards!  It was a hit!   It is easy and so flavorful!  Great soup especially for this time of year!  This recipe served 8

1 store bought rottisery chicken, deboned and chopped

2 1/2 boxes (the 32 oz box) low sodium chicken broth, so that would be 80 oz)

1 medium onion, chopped

1 cup chopped celery

4 tables butter

2 tables olive oil

1 8 oz container sliced white fresh  mushrooms 

4 carrots, sliced thin

2 cups washed and torn pieces of fresh spinach

1 box of Zatarain’s Long Grsin &  wild rice mix

Garlic powder (or chopped fresh garlic) salt and pepper to taste! 

Make rice according to directions on box! Set aside! 

In large Dutch oven, melt butter with the olive oil. Sauté the onion and celery in the butter olive oil mixture until onions are clear and transparent and celery begins to get tender. Add washed mushrooms, cooking the onion, celery mushroom mixture for about five minutes. Add the chicken broth and the chopped chicken until it is heated thoroughly. Add the seasonings to broth!  Add your chopped fresh spinach and carrots to the soup. Cook the soup for 1 to 2 hours over low heat until all vegetables are tender. About 10 minutes before you’re ready to serve the soup add the rice to the soup mixture allowing it to heat thoroughly. 

 

Breads · Breakfast · Cakes · Daily Thoughts · Desserts · Fruit · Uncategorized

Browned Butter Banana Bread

Is there anything that doesn’t taste better than browned butter? I remember the first time I tasted it. So much added nutty flavor and such an addition to already wonderful butter flavor. The praline frosting that is on the blog, which is made with browned butter is still one of my favorites. So when I saw this in an old magazine from Paula Deen, I instantly knew what I was going to bake next when the new bananas ripened.

3/4 cup butter
3/4 cup firmly packed brown sugar
2 large eggs
2 cups cake flour, sifted
1 teas baking powder
1 teas baking soda
1/2 teas salt
1 1/4 cups mashed banana (about 3 medium)
1/4 cup buttermilk
2 teas rum extract (extra, so since I don’t like rum flavor, will use vanilla)
1/2 cup chopped walnuts or pecans

In a small saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter begins to foam. Continue cooking, without stirring, until butter is golden brown and has a nutty aroma. Strain through a fine mesh sieve into a small bowl, discarding any remaining solids. Let cool to room temp, then refrigerate for 30 minutes or until butter has solidified but is not cold.
Preheat oven to 325. Spray a 10×5″ loaf pan with Pam baking spray with flour.

In a large bowl, beat butter and brown sugar with mixer on medium until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, sift together the flour and next 3 ingredients. In a small bowl, whisk together banana, buttermilk, and extract. Add flour mixture to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat just until combined after each addition. Stir in nuts, if using them. Spoon batter into prepared pan.
Bake for 45-50 minutes or until bread tests done. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Stor in airtight container for up to 3 days or wrap tightly and place in plastic bag to freeze up to 3 months.

Breads · Breakfast · Daily Thoughts · Desserts · Uncategorized

Apple Fritters

On the back of some of my cooking magazines, come these lovely little recipes from Sevierville, TX, advertising Applewood Farmhouse Restaurant This little gem is perfect for those mornings or late evenings when you don’t want to get back out of the house, but a donut sounds really good with a cup of tea or coffee. Simple and quick, this will not disappoint.
1 cup milk
1 egg, beaten
4 tables butter, melted
1/4 cup sugar
1/2 teas salt
1 orange rind with juice
1 cup apples, peeled and finely chopped
2 teas baking powder
1 teas vanilla

Combine ingredients and mix well.
Drop 1 tablespoon at a time into 350 oil until brown and cooked in the middle, Drain and sprinkle with cinnamon sugar or powdered sugar.

Daily Thoughts · Uncategorized

Fall Prediction

Some of you out there in Blogville who are wishing that Fall gets here quickly will SO love this prediction. I really think it is only days away. (I won’t say how many days because I don’t want to look foolish). But when you hear my reasons of why I KNOW it must be close you will totally understand why I do not need a weather person to tell me when it will arrive. First of all, my first sign that it will be here soon is my desire to grow my hair (no, not the hair on my legs, I’m actually so old that there’s not much of that left). For some reason, by this time each year, my love of short hair is disappearing. All I can think about is “wonder how long it will take my hair this time to get to one length?” Each year, it’s the same thing. Blaming it on the nights that is still too hot to go walking or exercising, I sit and look through old photos, which includes pictures of previous Falls and Winters when my hair seemed to be headed toward growing out from it’s summer short cut. So when that desire to let it grow comes over me, I can rest assured Fall is almost here.

Another sign that Fall is close, is my desire to rearrange furniture. Sitting there in the evenings I begin to look around the room, wondering where the Christmas TREES will go this year. Notice I said trees, not tree. If there were only one, I wouldn’t have too much trouble, but because I like to have one in each room to enjoy the lights of the season, I realize that we will be moving furniture around. When we sit at night and Randy sees my eyes looking around the room, he says, “oh no, you are thinking again. What and where are we moving?” He also has learned that when I start that, it will be impossible for me to go to sleep until I have moved what I have imagined the whole evening. So he gets up, goes to the cabinet and gets out the sliders. We are not talking about hamburger sliders, we are talking about the most wonderful invention, little cushioned plastic backed pieces which allow me to slide any furniture anyplace. IF you are strong enough to lift a piece of furniture so that the slider is scooted under it, you can move it. We have had these sliders since around 1996. When we first married, Randy traveled quite a bit. Most of the time I went with him, but if he was going to boring cities, I stayed home and rearranged furniture how I wanted it to be without him looking over my shoulder and throwing his two cents in of where he thought the couch should go. One of these evenings when he was out of town, he called me from the hotel. He said that he had the TV on and had seen something that he just knew I would love. As newlyweds, my mind began to wonder. TV…advertisements, close to Christmas; had he ordered me a new car? had he been watching the shopping network and had seen a beautiful diamond bracelet that would look perfect on my skinny little arm? (ok, maybe it wasn’t skinny, but it was definitely much smaller that it is now and there were not wings hanging from the underside)My imagine ran wild. He wouldn’t tell me what the surprise was. He sounded so excited that he had seen this and knew immediately that he wanted to buy them for me. So I would just have to wait. Well, in a few days, the wait was over. I came home to find a package on the front porch. Excitedly, I threw down my purse and began to tear the package open. There looking back at me were four sliders. Does he know how to win my heart or what?
Mr. Romantic! So to show him my appreciation, I moved every piece of furniture in the house before he got home. When he arrived back in Dallas and walked through the front door, his reply was, “I’m so glad I didn’t come home drunk, or I would have broke my leg falling over the newly placed furniture.” Call me crazy, but if I had a husband who drank too much, this system is certainly a lot cheaper than therapy. Just keep moving the furniture around. Keep em guessing. That’s my motto. OK, back to predicting Fall.

Last, but not least is my drink. All summer long, I was addicted to Ombre’s at Starbucks. Well, last Sunday, on the way home from church, I ordered my first Pumpkin Latte. There, that is the one true tale tale sign. When I no longer order cold drinks, but switch to Lattes, well, you might as well get that sweater out and start wearing your gold jewelry. Why is it silver jewelry just looks better in summer and gold looks like it belongs in Winter? You can trust me on this, it happens every year. So when you see me walking down the street (well, actually that would be a miracle in itself, as I don’t walk anywhere) with a Latte, wearing gold jewelry with long hair, you can turn the fireplace on, Fall is here. No need to watch the 6:00 weather!