Company Loaded Vegetable Soup

April 3, 2013 by 1 Comment

Coach, has really been on me about blogging. “Tiffany, you need to post. YOU NEED TO POST!” He says it EVERYDAY. He promised if I started posting again, he’d be my little dish man until he gets a job. Hmm, this might just work folks. I’ve always made the mess and cleaned it up. NOW, I get to make the mess and NOT clean it up?! How could one girl get to be so stinkin’ lucky?! You bet your backside I’m alloverthis.

Yeah, we’re funny like that. Making deals with each other like we’re on the show, ”Let’s Make a Deal”.  He’s my bestest friend in the whole wide world. He knows what motivates me and it sure isn’t money, it’s dishes. ;) So, we will see what transpires for the blog through our time together without him having that J.O.B.  I’m thinking we’re going to have a lot of fun together. I can see it now – together, doing shopping, laundry, cleaning, vacuming. My house is going to be SUPER CLEAN! Huh babe?!  Just kidding babe. YOU DA MAN! For sure, (insert finger snap.) I totally know he’s shaking his head and laughing at me, reading this. ;)

UPDATE…. I no sooner wrote this post and the man went and sliced, not pricked, not grazed, not even cut, YES!!! Sliced his finger open almost down to the bone, while doing the dishes - I might add. He needed six stiches, but talked the Dr. into five. How does someone talk the Dr. into five stiches?!  I almost fainted! Seriously, I really almost fainted! Anywho, I’m back to cleaning up my KITCHEN MESSES again for the next 14 stinkin’ days. :( Bless his heart! I do really feel bad for him.

Here he is my hunk a hunk in the ER waiting to get his stiches. :(

Okay, I’ll get serious.

Honey, my grandma, made the most delicious vegetable beef soup recipe I’ve ever tasted. I remember going over quite often to her house for dinner. She’d invite the entire family over for fellowshipping and laughter. There were a lot of us when we’d get together, fun memories for sure. I remember she’d set up two long tables. They were dressed so nicely with pretty soup dishes, and crackers with buttah at every end.

I wish so badly that I would have got this recipe from her, but sadly she didn’t have one. Yeah, it was one of those recipes. She’d just throw everything in the pot and call it a day. Sometimes those are the best recipes EVER.

Well, I did just that the other night – threw it all in a pot and called it a night. This bowl of goodness took me back when I was a kid, eating at Honey’s house, with a big bowl of soup and crackers.

The flavors of all the vegetables were just amazing and tasted – oh so good! This was exceptionally good the next day as the flavors married over night. I ate me twobigbowls. ;) And my scale let me know I ate them too! Stupid scale!

I’m seriously thinking about canning this recipe this year when the veggies from the garden come in. I bet it will deliver an even fresher garden taste.

Company Loaded Vegetable Soup
 
Print

This bowl of vegetable goodness took me back when I was a kid. My grandmother, would make a meat version of this. You won’t miss the meat. I promise!
Author:
Recipe type: Soup
Serves: 14

Ingredients
  • 3 stalks celery, chopped fine
  • 1 medium sweet onion, chopped fine
  • 8 garlic cloves, smashed
  • 1 tablespoon salted butter
  • 3 turnips, diced
  • 2 rutabagas, diced
  • 2 parsnips, diced
  • 3 large carrots, diced
  • 5 potatoes, diced
  • approx. 8 cups water + more if needed.
  • ½ cup organic chicken bouillion
  • salt to taste
  • 2 cups frozen organic sweet baby peas
  • 2 cups frozen organic super sweet white corn
  • approx. 2 cups frozen organic petite whole green beans
  • 3 zucchini, peeled, chopped
  • 4 small yellow squash, peeled, chopped
  • 2 cans (14.5 oz.) each organic stewed tomatoes

Instructions
  1. In a large pot, and I mean large. Melt butter over medium high heat. Add celery, onion and garlic. Cook until onions are translucent. Remove from heat.
  2. Add diced turnips, rutabagas, parsnips, carrots, and potatoes. Cover with water, add bouillion and salt to taste. Bring to a boil over high heat. Once you’ve brought to a boil, reduce heat and simmer until vegetables are fork tender.
  3. Now add your peas, corn, green beans, zucchini, squash, stewed tomatoes and tomato paste. Add more salt if needed. Simmer approx. 30 minutes longer or until zuchini is fork tender. Ladle into bowls. Serve with salted buttered crackers, you won’t be sorry you buttered them. hehehe

 

 

Filed Under: Main Dishes, Soups/Salads Tagged With: , , , , , ,

Bulk Freezer Waffles ~ Kid Friendly Recipe

February 18, 2013 by 3 Comments

Waffles! They have got to be one of our all time favorite. I use to buy the frozen  kind years ago. I finally got it together and got my bootay in the kitchen for a hour or so to premake homemade waffles in bulk. This recipe was found on food.com. I LOVE IT! I bulked the recipe after trying my adapted version and been making them ever since. These babies will supply my family of seven, with a weeks worth of the most delicious tasting waffles- if I do say so myself.

I get such a high going straight to my freezer and grabbing a package of waffles that I made. I even skip back to the kitchen- singing no less. Plus, they aren’t packed full of preservatives, high fructose or names you can’t pronounce on the ingredient list. I admit, I’ve become the high fructose/preservative Nazi around these parts- along with some other ingredient/food convictions.

Over the last six months or so, we’ve seen a HUGE change in one of our boys just by changing his diet. I think I’ve mentioned that- maybe in another post??? (Please forgive me, I have five kids that suck the brain cells out of me at times.) I won’t get into the diet right now, it makes my blood pressure go up thinking about the junk in certain products I’ve allowed him and our family to eat over the years. Plus the conviction I’ve had about our food industry turns me into a little green monster…. nuff’ said. I’ll touch on these convictions when I’m feeling a bit more feisty. ;)

Let’s jump off this bunny trail and back onto the waffle trail, cause I LOVES me the waffle trail!

I love love love the texture of these waffles. They’re so light and crispy. I personally think they’re even better after they’ve been frozen and reheated in the toaster. Could that actually happen?! Coach, loves his with peanut butter and organic strawberry spread. I’m a purest at heart and stick with 100% organic maple syrup with a sprinkle of powdered sugar. OH- I can’t forget the buttah! And sometimes, when I’m all alone with my stretchy pants on, I top these babies with lots of REAL whip cream, strawberries- and of course powdered sugar. Meohmy! I gotta have one right now!

Bulk Freezer Waffles ~ Kid Friendly Recipe
 
Print

Author:
Recipe type: Breakfast
Serves: yields approx. 32 waffles

Ingredients
  • 5⅓ cups organic unbleached all-purpose flour
  • ⅓ cup baking powder
  • 2 teaspoons sea salt
  • ¼ cup organic sugar
  • 8 large eggs, separated
  • 2 cups unsalted butter, melted
  • 6 cups almond milk

Instructions
  1. Heat waffle iron.
  2. In a large bowl, combine flour, baking powder, salt and sugar; whisk.
  3. Separate the yolks from the whites of the eggs in two separate bowls. Beat the egg whites until stiff, set beaten eggs whites aside.
  4. Make a well in the center of the flour mixture, add yolks, melted butter and milk; blend.
  5. Gently fold in the egg whites.
  6. Ladle mixture into hot waffle iron.
  7. Remove baked waffles from iron. Let waffles cool completely on a cooling wrack before placing in gallon size freezer safe bags for storage. Freeze.
  8. To reheat, bring waffles to room temp. Toast in toaster on a lower temp. setting until waffles are heated through. Or reheat waffles frozen by choosing the reheat option on your toaster. Serve with your favorite syrups or toppings.

 

Ingredients

  • 5 1/3 cups organic unbleached all-purpose flour
  • 1/3 cup baking powder
  • 2 teaspoons sea salt
  • 1/4 cup organic sugar
  • 8 large eggs, separated
  • 2 cups unsalted butter, melted
  • 6 cups almond milk

Directions

  1. Heat waffle iron.
  2. In a large bowl, combine flour, baking powder, salt and sugar; whisk.
  3. Separate the yolks from the whites of the eggs into two separate bowls. Beat the egg whites until stiff, set beaten eggs whites aside.
  4. Make a well in the center of the flour mixture, add yolks, melted butter and milk; blend.
  5. Gently fold in the egg whites.
  6. Ladle mixture into hot waffle iron.
  7. Remove baked waffles from iron. Let waffles cool completely on a cooling wrack before placing in gallon size freezer safe bags for storage. Freeze.
  8. To reheat, bring waffles to room temp. Toast in toaster on a lower temp. setting until waffles are heated through. Or reheat waffles frozen by choosing the reheat option on your toaster.  Serve with your favorite syrups or toppings.

Original recipe from Food.com

Adapted recipe/photos by: My Crowded Kitchen 

 

 

 

 

 

Filed Under: Breakfast, Freezer Meals Tagged With: , , , ,

Homade Chocolate Chip Peanut Larabars ~ gluten free & vegan recipe

February 1, 2013 by 3 Comments

I miss you! I’m really having a hard time staying off the computer. I’ve been itching to get back, I mean really back! Buuuut to subside the itch, I have been experimenting in the kitchen. I’ve got some yummy recipes to share hopefully soon!

Lately, I’ve felt like I’ve lived at the chiropractic office. Oh, that’s right, I have! ;)  I’m feeling so much better- I have to admit. I’ve really been working on my posture too, but I have to say, (Men, turn your eyes away, this is for women only. ;)  ) I always feel like I’m pushing my, ahem, chest out waaay too far! (Insert chessy cat grin.) It just doesn’t feel right to me. Maybe because I’ve slouched for so long??? You think?!

Coach is getting ready to set up an office space for me. He bought me a large screen that is at head level, like the Dr. recommended, so I’m not looking down all the time at my lap top. Next, a comfy office chair and that lumbar thingy to keep my posture just right. This will be so good for my neck. So good! Yes, indeed!

So now that I’ve kinda updated you on my neck drama, let me share my not so new food crush, but new in the sense of a homemade version.

I’m in LOVE! I have another food crush, this time I’m crushin’ on the famous Larabars, only a homemade version. Have you eaten one of these amazing little bars they sell in the store?  I love them… all natural ingredients, no preservatives, no ickies what- so- ever, just plain ol’ goodness. I was buying them for the longest time- they are a staple in my house, but I’m trying really hard to watch my budget. These little babies can get pricey the way we buy them.

I will NEVER buy them again! Okay, maybe in a pinch. ;)  Three ingredients, a food processor and voilà homemade Larabars. From now on, I will be making different varieties of these delicious little bars. The kids go ape over Larabars, the store bought version, so I wanted to start making them at home and help save on my family’s tremendous food bill. I was super excited when the kidlets begged for more of my homemade version.

Homade Chocolate Chip Peanut Larabars ~ Gluten Free/Vegan Recipe
 
Print

Author:
Recipe type: Gluten Free/Vegan

Ingredients
  • Approx. 4 cups pitted dates
  • 2 cups semi-sweet chocolate chips (dairy, soy and gluten free)
  • 1 cup salted roasted peanuts

Instructions
  1. In a food processor, combine dates, peanuts and semi-sweet chocolate chips and pulse until you reach a paste like consistency. Line a 2.2 qt baking dish with plastic wrap. Press date mixture evenly into dish. Refrigerate for at least 1 hour. Cut into bars. Store bars individually wrapped or covered in a sealed container in the fridge.

 

Ingredients

  • Approx. 4 cups pitted dates
  • 2 cups semi-sweet chocolate chips (dairy, soy and gluten free)
  • 1 cup salted roasted peanuts

 

Directions

  1. In a food processor, combine dates, peanuts and semi-sweet chocolate chips and pulse until you reach a paste like consistency. Line a 2.2 qt baking dish with plastic wrap. Press date mixture evenly into dish. Refrigerate for at least 1 hour. Cut into bars. Store bars individually wrapped or covered in a sealed container in the fridge.

 

Filed Under: Gluten Free, Vegan, Vegetarian Tagged With: , , ,

Cheesy Salsa Dip ~ Quick After School Snack

January 15, 2013 by 2 Comments

My kids are HUGE chip & salsa fans, as am I. This dip is a quick and easy, 2 ingredient recipe that disappears fast! A lot better for you than that processed nacho cheese in the can. Best part, it’s kid friendly. I don’t think I’ve ever met a kid that didn’t like a cheesy dip with their tortilla chips, have you? This makes for a quick and tasty after school snack that can be whipped up in a jiffy.

Cheesy Salsa Dip ~ A Quick After School Snack
 
Print

Author:

Ingredients
  • ½ cup your favorite salsa (we use organic from Costco)
  • 1½ cups grated cheese (we use mexican blend)

Instructions
  1. In a large non stick pan, heat salsa and grated cheese until cheese melts; stirring contantly over medium heat.
  2. Serve with tortilla or pita chips and vegetables

 

Ingredients

  • 1/2 cup your favorite salsa (we use organic from Costco)
  • 1 1/2 cups grated cheese (we use mexican blend)

Directions

  1. In a large non stick pan, heat salsa and grated cheese until cheese melts; stirring contantly over medium heat.
  2. Serve with tortilla or pita chips and vegetables
Filed Under: Appetizers/Beverages, Budget Friendly, Kid Friendly Tagged With: , , , , , ,

Mexicali Fettuccine ~ Quick Dinner Recipe

October 16, 2012 by 7 Comments

Are you ready for some creamy, fatty fat goodness?! Buttah, heavy cream, do I need to go on?! Holy Mackerel this was good. I only took a few bites because of that darn “D” word, but enough to get my taste buds to thank me. I skipped dinner all together and had a piece of that chocolate cake I told you about yesterday. I’m feeling kinda sugared up, come to think of it. Won’t be doing that again. I concocted this recipe yesterday after one of my sons asked for fettuccine Alfredo for dinner. I thought, why not make a Mexicali version. The results were a huge hit.

I got a special surprise when I was cleaning up. My bestie from Cali called and we gabbed for a bit while I was doing the dishes. You know, dishes are so much more fun to do when you are preoccupied talking on the phone with your bestie. I am so blessed to have several besties who truly are like sisters.

Mexicali Fettuccine
 
Print

Cook time

Total time

 

Mexicali Fettuccine
Author:
Serves: 6

Ingredients
  • 1 cup salted butter
  • 2 heaping teaspoons minced garlic
  • 1 teaspoon dried chopped onion
  • 1 cup heavy cream
  • ¼ teaspoon garlic salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon whole dried oregano
  • 1 tablespoon diced green chiles
  • 1 can (14.5 oz.) diced tomatoes, drained
  • ½ cup parmesan cheese
  • ½ cup pecorino romano cheese
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 1 pound fettuccine pasta

Instructions
  1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
  2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
  3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
  4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
  5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

 

 Ingredients

  • 1 cup salted butter
  • 2 heaping teaspoons minced garlic
  • 1 teaspoon dried chopped onion
  • 1 cup heavy cream
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon whole dried oregano
  • 1 tablespoon diced green chiles
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1/2 cup Parmesan cheese
  • 1/2 cup pecorino romano cheese
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 1 pound fettuccine pasta

Directions

  1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
  2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
  3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
  4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
  5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

 

Filed Under: Budget Friendly, Main Dishes Tagged With: , , ,

Cinnamon Pear Chips

October 10, 2012 by Leave a Comment

I kinda feel like I am cheating today, but sometimes the simplest recipes make the best ones. Recently, I took a trip to Mommy’s, she sent me home with a bunch of pears from her orchard. I was super excited to come home and make a bunch of recipes with these babies. I decided the first order of business was to make pear chips. We love these! They’re super easy and delicious. They also make for a fast, healthy on the go snack.

Cinnamon Pear Chips
 
Print

Prep time

Cook time

Total time

 

Cinnamon Pear Chips
Author:
Recipe type: Cinnamon Pear Chips

Ingredients
  • 5-6 pears I used Bartlett
  • cinnamon & sugar mixture

Instructions
  1. Wash and dry pears.
  2. Slice pears into ¼ inch thick slices, if you can slice thinner it’s better.
  3. Sprinkle cinnamon sugar mixture on both sides of pear.
  4. Place pear slices in your food dehydrator; making sure to leave space for air flow. Dehydrate for 8-14 hours. Check after 8 hours. We like ours crunchy like chips. I believe this time around I went 14 hours.

 

Ingredients

5-6 pears, I used Bartlett

cinnamon & sugar mixture

Directions

Wash and dry pears. Slice pears into 1/4 inch thick slices, if you can slice thinner it’s better. Sprinkle cinnamon sugar mixture on both sides of pear. Place pear slices in your food dehydrator; making sure to leave space for air flow. Dehydrate for 8-14 hours. Check after 8 hours. We like ours crunchy like chips. I believe this time around I went 14 hours.

Filed Under: Sandwiches/Misc, snacks Tagged With: , , ,

Easy Cherry Pinwheels

October 9, 2012 by 2 Comments

I got creative on you today, well kinda. I made a pinwheel! That’s gotta count for something, right?! You know what I love about this recipe?! It’s easy and looks like something fancy that took forever to create, but. NOT! I make a cookie similar to this at Christmas time and thought I’d make my pastry version for you. I get a head start on these delicious pastries by using frozen pastry dough. You could make it even easier on you by using a store bought pie filling or jam too. I’ve done this in a pinch and the results are just as delish.

Sorry, wish I could stay and chat with you today, but I gotta go run 3 miles before I lose my momentum. Love ya tons and hope you have a totally AWESOME day!

5.0 from 1 reviews

Easy Cherry Pinwheels
 
Print

Easy Cherry Pinwheel Pastries
Author:
Recipe type: Pastry
Serves: 8

Ingredients
  • 1 box 17.3oz. ready to bake puff pastry sheets
  • 2 cups dark sweet pitted cherries, frozen, brought to room temp.
  • ¾ cups white sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons corn starch
  • 1 large egg
  • sugar in the raw
  • ½ cup powdered sugar
  • 3 teaspoons milk

Instructions
  1. Thaw puff pastry per packaged directions.
Let’s make the cherry jam filling.
  1. In a medium sauce pan, stir berries and sugar together, smash berries down with a potato masher. Cook berry/sugar mixture over medium high heat for approx. 10 minutes, stiring continually; bring to a rapid boil.
  2. Reduce heat to medium and cook 5-8 minutes longer or until most of the berry juice has been absorbed. While cooking, whisk in the lemon juice and corn starch, continue cooking until berries slightly thicken. Remove from heat and set aside letting cool to room temp.
Let’s make the pinwheels.
  1. Preheat oven to 400 degrees. F.
  2. Beat egg in a small bowl, set aside.
  3. Roll puff pastry dough to 10×10 with a rolling pin. Cut each sheet into 5×5 squares. When finished you will have 8 5×5 squares. Place squares on a large greased baking sheet. (you may need to use two baking sheets.)
  4. Spoon approx. 1 tablespoon of cherry filling onto the center of the square. Using a pizza cutter, cut a slash from the center to each corner.
  5. Brush every other point of the puff pastry dough with a little of the beaten egg. (reserve the remaining beaten egg.) Lift the brushed egg points towards the center of the filling, pressing down gently. Overlap the points to create the pinwheel.
  6. Brush each pinwheel with beaten egg. Sprinkle with sugar in the raw.
  7. Bake for 10-15 minutes, or until lightly golden brown. Remove from oven and gently transfer to a cooling rack.
  8. Once cooled, make the glaze by whisking together ½ cup powdered sugar and 3 teaspoons milk. Drizzle glaze over pastries.

 

Ingredients

  • 1 box 17.3oz. ready to bake puff pastry sheets
  • 2 cups dark sweet pitted cherries, frozen, brought to room temp.
  • 3/4 cups white sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons corn starch
  • 1 large egg
  • sugar in the raw
  • 1/2 cup powdered sugar
  • 3 teaspoons milk

Directions

  1. Thaw puff pastry per packaged directions.
  2. Let’s make the cherry jam filling.

In a medium sauce pan, stir berries and sugar together, smash berries down with a potato masher. Cook berry/sugar mixture over medium high heat for approx. 10 minutes, stiring continually; bring to a rapid boil.

Reduce heat to medium and cook 5-8 minutes longer or until most of the berry juice has been absorbed. While cooking, whisk in the lemon juice and corn starch, continue cooking until berries slightly thicken. Remove from heat and set aside letting cool to room temp.

3. Let’s make the pinwheels.

Preheat oven to 400 degrees. F.

Beat egg in a small bowl, set aside.

Roll puff pastry dough to 10×10 with a rolling pin. Cut each sheet into 5×5 squares. When finished you will have 8 5×5 squares.  Place squares on a large greased baking sheet. (you may need to use two baking sheets.)

Spoon approx. 1 tablespoon of cherry filling onto the center of the square. Using a pizza cutter, cut a slash from the center to each corner.

Brush every other point of the puff pastry dough with a little of the beaten egg. (reserve the remaining beaten egg.) Lift the brushed egg points towards the center of the filling, pressing down gently. Overlap the points to create the pinwheel.

Brush each pinwheel with beaten egg. Sprinkle with sugar in the raw.

Bake for 10-15 minutes, or until lightly golden brown. Remove from oven and gently transfer to a cooling rack.

Once cooled, make the glaze by whisking together  1/2 cup powdered sugar and 3 teaspoons milk. Drizzle glaze over pastries.

This post is shared at:

Crazy For Crust 11/13/12

Moms Test Kichen 11/6/12

 

 

 

 

Filed Under: Desserts Tagged With: , , ,

Coconut Almond Pumpkin Ring With Brown Butter Glaze

October 5, 2012 by 2 Comments

So happy it’s Friday! Yesterday I couldn’t seem to get it together. I didn’t end up getting dressed until 5 pm. By this time, it’s like, why even bother. Buuut, gotta look good for the hubs. Don’t want him to think I was sitting on the couch eating bon bons all day, you know what I’m sayin’?! So I’ll just pretend that I had it all together yesterday, it’ll be our lil’ secret…. NOT, he’s my number one and tunes in everyday, (waves) hi babe! Can’t anything be between us girlz, geesh! ;)

I’m really crushin’ on the brown butter glaze latey. I adore it, scrape lick the bowl clean, it’s SO stinkin’ good. I thought it would pair nicely with this new creation of mine, and, it did! You know, I still haven’t sent my peeps their cookie packages. I’ve been making more stuff to add to their boxes. And. they. think. I. forgot about them. Bwahahaha.  Nope, just fattening them up, since I can’t eat it. ;) cha cha cha. Love you guys!

You remember, I’m on that “D” word. We won’t use that word in this house. It’s a foul word. I’ve  found my self getting a little more grumpier than usual. Uh, yeah, when you drop your calories, them are fighting words. Duh, Tiff! But, I gotta get the weight off, I promised myself. But, why on earth did I do it during this time of year?! I keep asking myself that question daily. This is like, my favorite time of year, all the yumminess of fall, Thanksgiving, Christmas, ay-yi-yi! But I’ll keep at it, I may fall off the wagon a few times though, just sayin’. :)

Okay, let’s get this show on the road. I made this a couple days ago. I was messing around with one of my pumpkin recipes and concocted this coconuty, Almond, BROWN BUTTER GLAZE, Pumpkin ring. The brown butter glaze took it to a whole ‘nother level. It took every ounce of strength in me not to eat the glaze that dripped off the ring and on to the baking sheet, but I was a good mommy and gave it to one of the kids. I received mom of the year award for this one. And to think, all I had to do, was let them eat brown butter glaze before dinner!

Coconut Almond Pumpkin Ring With Brown Butter Glaze
 
Print

Prep time

Cook time

Total time

 

Coconut Almond Pumpkin Ring With Brown Butter Glaze
Author:
Recipe type: Cake
Serves: Yields 12 slices

Ingredients
For The Cake
  • 1 cup canola oil
  • 1½ cups brown sugar
  • 1½ cups white sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 cups pure pumpkin
  • 3 cups all-purpose unbleached flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 1½ cups sweetened coconut flakes
  • ½ cup sliced almonds
  • ½ cup raisins
For The Brown Butter Glaze
  • 2 tablespoons salted butter
  • ⅔ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 3 teaspoons milk

Instructions
  1. Preheat oven to 350 degrees F. confection setting.
  2. Grease bunt pan, set aside.
  3. In a standing mixer, beat oil, sugars, and vanilla together.
  4. Beat in eggs and pumpkin.
  5. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice.
  6. Slowly stir in flour mixture to creamed mixture. Scrape down sides if needed. Beat for approx. 1 minute.
  7. Stir in coconut, sliced almond and raisins.
  8. Pour batter into prepared bunt pan. Bake for 1 hour 30 minutes or until toothpick inserted in the center comes out clean. Remove from oven. Let cool in pan for 5-10 minutes before transferring to a cooling rack.
  9. Let cake cool completely before drizzling with brown butter glaze.
Make The Glaze
  1. In a small saucepan, heat butter over medium heat until butter reaches a light brown color; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth. If to thick add a bit more milk so that it’s thin enough to drizzle. Drizzle glaze over cooled cake.

 

 

Ingredients

  • 1 cup canola oil
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 cups pure pumpkin
  • 3 cups all-purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 1/2 cups sweetened coconut flakes
  • 1/2 cup sliced almonds
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350 degrees F. confection setting.
  2. Grease bunt pan, set aside.
  3. In a standing mixer, beat oil, sugars, and vanilla together.
  4. Beat in eggs and pumpkin.
  5. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice.
  6. Slowly stir in flour mixture to creamed mixture. Scrape down sides if needed. Beat for approx. 1 minute.
  7. Stir in coconut, sliced almond and raisins.
  8. Pour batter into prepared bunt pan. Bake for 1 hour 30 minutes or until toothpick inserted in the center comes out clean.
  9. Make The Glaze: In a small saucepan, heat butter over medium heat until butter reaches a light brown color; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth. If to thick add a bit more milk so that it’s thin enough to drizzle. Drizzle glaze over cooled cake.
Filed Under: Desserts Tagged With: , , ,

Cranberry Oatmeal Cookies

September 25, 2012 by 3 Comments

Hey! How are you on this beautiful early Tuesday morning?! To early for you to be this chipper? Yeah, it would be for me too, but I wrote this post last night, so I was wide awake then. ;)

All this week on MCK I am will be posting some of our cookie recipes. I’m really excited and looking forward to post a couple of my mom-in-laws recipes this week too. She’s such an amazing cook! Let’s get to number two on our list, shall we?! This cookie is full of yummy cranberries, oatmeal and a touch of cinnamon. I concocted these after a cute little neighbor girl came to our door selling cookies for a fund raiser and said, “You wanna buy some tookies?” or something like that. How do you say no to such a cute face? I buckled, like usual, and bought a huge container of white chocolate chip macadamia nut cookie dough. One of my absolute favs. Have an awesome day!

5.0 from 1 reviews

Cranberry Oatmeal Cookies
 
Print

Prep time

Cook time

Total time

 

Cranberry Oatmeal Cookies
Author:
Recipe type: Cookie
Serves: Approx. 3 doz.

Ingredients
  • ½ cup butter, room temp.
  • ½ cup Crisco
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1½ cup all-purpose unbleached flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2½ cups old fashioned oats
  • 1½ cup dried cranberries

Instructions
  1. Preheat oven to 350 degrees F. confection setting.
  2. In a standing mixer, cream butter, Crisco and sugars. (10 mins)
  3. Beat in eggs and vanilla.
  4. Sift together flour, baking soda, salt and cinnamon.
  5. Slowly stir in flour mixture to cream mixture.
  6. Stir in oats & cranberries.
  7. Shape cookie dough into 1 inch balls and place 2 inches apart on a baking sheet. Bake for 12 minutes.

 

 

Filed Under: Confections, Desserts Tagged With: , ,

Company Meatloaf ~ Freezer Meal

September 12, 2012 by 2 Comments

Stepping on my soap box for just a second… Please forgive me. This was the best meatloaf I’ve made in a LONG time. This is partially my mommy’s recipe, partially mine. I had to give her kudos too. Love you, mommy! It got rave reviews from the gang and even tasted good the next day in our sammiches, as four year old Honey, would say. Now, before you turn away thinking this recipe is toooooo much meatloaf for your family, wait! I have some good news for you. Make one now, freeze one for later. Or make several in the size it takes to feed your family and freeze for those busy nights. You really can’t go wrong. Who doesn’t love pulling a freezer meal out of the freezer? I do! I do! Get those muscles flexed and get down with your groovy self to make some nummy meatloaf.

Company Meatloaf ~ Freezer Meal
 
Print

Author:
Recipe type: Company Meatloaf

Ingredients
  • 6 pounds ground beef 20% fat
  • 2 jumbo eggs
  • ½ cup ketchup
  • 3 sleeves Ritz crackers, crushed fine
  • 1 tablespoon minced garlic
  • 2 red bell peppers, diced
  • 2 cups shredded carrots
  • 1 small sweet onion, diced
  • 1 cup brown sugar
  • 2 tablespoons fresh cracked pepper
  • 2 tablespoons garlic salt
GLAZE
  • 1 cup ketchup
  • 1 cup brown sugar
  • 2 tablespoons mustard
  • fresh cracked pepper to taste
  • garlic salt to taste

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a super large bowl, combine ground beef, eggs, ½ cup ketchup, crackers, 1 tablespoon minced garlic, bell peppers, carrots, sweet onion, 1 cup brown sugar, 2 tablespoons fresh cracked pepper and 2 tablespoons garlic salt.
  3. Divide ground beef and shape mixture into approx. TWO, 13 inch loaves. Put each one in a 13×9 inch greased baking dish.
  4. Let’s make the glaze by combining 1 cup ketchup, 1 cup brown sugar, and 2 tablespoons mustard in a small bowl. Pour glaze evenly over the tops of each loaf. Season tops to taste with fresh cracked pepper & garlic salt. At this point you can freeze one or both your loaves.
  5. If baking, bake uncovered in your preheated 350 degree F oven for 1 hour 30 min. Remove from oven and let stand approx. 10 minutes before slicing.

 

Ingredients

  • 6 pounds ground beef 20% fat
  • 2 jumbo eggs
  • 1/2 cup ketchup
  • 3 sleeves Ritz crackers, crushed fine
  • 1 tablespoon minced garlic
  • 2 red bell peppers, diced
  • 2 cups shredded carrots
  • 1 small sweet onion, diced
  • 1 cup brown sugar
  • 2 tablespoons fresh cracked pepper
  • 2 tablespoons garlic salt

GLAZE

  • 1 cup ketchup
  • 1 cup brown sugar
  • 2 tablespoons mustard
  • fresh cracked pepper to taste
  • garlic salt to taste

Directions

  1. Preheat oven to 350 degrees F.
  2. In a super large bowl, combine ground beef, eggs, 1/2 cup ketchup, crackers, 1 tablespoon minced garlic, bell peppers, carrots, sweet onion, 1 cup brown sugar, 2 tablespoons fresh cracked pepper and 2 tablespoons garlic salt.
  3. Divide ground beef and shape mixture into approx. TWO, 13 inch loaves. Put each one in a 13×9 inch greased baking dish.
  4. Let’s make the glaze by combining 1 cup ketchup, 1 cup brown sugar, and 2 tablespoons mustard in a small bowl. Pour glaze evenly over the tops of each loaf. Season tops to taste with fresh cracked pepper & garlic salt. At this point you can freeze one or both your loaves.
  5. If baking, bake uncovered in your preheated 350 degree F oven for 1 hour 30 min. Remove from oven and let stand approx. 10 minutes before slicing.

 

Related Posts Plugin for WordPress, Blogger...
Filed Under: Freezer Meals, Main Dishes Tagged With: , , , ,