Pumpkin Snickerdoodles

Sorry for the bad photo- I had to snap it on my cell phone. I made these tonight after my friend brought them over to our Mom's Night In the other night and they went faster than our wine! They are so good.
* note- These are so soft and yummy- I think the secret is not smashing them down with a glass as stated in the recipe. I just dropped balls in the sugar/cinnamon coating and let them bake for 8 minutes exactly.

Pumpkin Snickerdoodles


Yield: about 3-4 dozen cookies

Ingredients:

For the cookies:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

For the coating:

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Burgundy Mushrooms

This recipe is adapted from Pioneer Woman's "Burgundy Mushrooms". Look, I even stole her picture. Please don't be mad, PW.  Why adapt a PW recipe you may ask? Everything she makes is perfectly delicious! True, I say- but I didn't have the Burgundy wine, and neither did my grocery store. I desperately tried to talk myself into driving to the local wine store.. and then I didn't have any fresh Dill, but I had some other herbs.. so I went for it. And they turned out AWESOME!
I will post her original recipe and put in (Italics) what I did.

4 pounds White Button Mushrooms
2 sticks Butter
1-½ teaspoon Worcestershire Sauce
1 liter Burgundy Wine (other Reds Will Work) (I used a liter of Cabernet Sauvignon, along with 2 TBS brown sugar to add the sweetness I was loosing by not using a Burgundy)
1 teaspoon Freshly Ground Black Pepper
2 cups Boiling Water
4 whole Chicken Bouillon Cubes (I used 1 TBS of chicken "Better than Bouillon")
4 whole Beef Bouillon Cubes (I used 1 TBS of beef "Better than Bouillon")
teaspoon Dill Seed (I used 1 large sprig of Rosemary, 2 med sprigs of Thyme- Just throw the whole thing in. Be sure to pick out stems before serving)
5 cloves Garlic, minced (I also added a large shallot, minced)
teaspoons Salt

Preparation Instructions

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours. (At this point, I transferred all of this into a crockpot and cooked on low for 6 hrs)

Remove the lid, then continue cooking, uncovered, for three hours. (I did this as well, I noticed it helped reduce the juices and thicken up a bit)

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice—yum!

(The juice also makes an AWESOME Gravy base for your Prime Rib roast this holiday. Just freeze the left over broth. When you are ready, thaw and use it in place of your stock, along with drippings from your Prime Rib- amazing!)

Jack O' Lantern Cheese Ball

(Or just a Cheese Ball!) I hosted a Halloween Party fit for toddlers yesterday. This little guy turned out so cute! This is a recipe from my Step Mother In Law, and it's my go to Cheese Ball Recipe. For occasions other than Halloween, I roll it in Chopped Pecans.
2 (8 oz) blocks of Cream Cheese, softened
1 (4.5 oz) jar of Dried Beef (see note)
Bunch of Green Onions, finely chopped. I used 4 large ones, white and green
Dash of Worcestershire Sauce
* For this party, I rolled it in finely shredded mild cheddar cheese. The face is Black Olives and the stem is a small, whole Dill Pickle*

Mix all ingredients and form a ball. Roll in desired Cheese, or Chopped Pecans, or Walnuts. Serve with assortment of Crackers, Veggies etc.

*Note~ Dried Beef  I thought what the heck is dried beef? and it sounds so gross. Don't let it scare you! I found it in the isle with all the canned meats (think tuna). It was in a small, clear jar, and it's like dried, thinly sliced summer sausage. It's delicious in this cheese ball.

Memorial Day Menu

here have we been?! I feel like I haven't posted forever! Sorry about that. You really don't want to know what I have been eating, because it is very boring and comes in all shades of green. Lettuce! Lots and lots of lettuce....
We are having a BBQ for Memorial Day Weekend, and here is what is on the menu:

Neely's Surf and Turf ~ This sounds like a great, affordable way to serve Surf and Turf!  It's grilled Strip Steaks (you can use whatever steaks you love) topped with a Shrimp Scampi style Butter! After reading the recipe and the reviews, I am making some changes.. I will use a pound of shrimp to feed 6 adults, and I will use 1 1/2 sticks of butter. The recipe calls for 2 sticks for 4 steaks, to 1/2 pound of shrimp. The shrimp to butter ratio seems off to me, I want more shrimp than butter; and I dont want to send anyone to their Cardiologist.

Pasta Salad with Goat Cheese and Arugula ~ Yum.

and for Dessert:
Strawberry Whipped Sensation ~ Fresh and light. Beware- it takes 6 hours to set up and freeze, so make it the night before!

I hope you have a very fun and safe Memorial Day Weekend with the ones you love! Bring on Summer!!

Brunch Stuffed Peppers

These peppers are so impressive! I am having an Easter Brunch, and I will be fixing these little cuties.

These are fun, and super easy to serve to your guests, or make for your family. Each person gets a beautiful pepper all filled with goodness, I just think it's a warm, thoughtful way to present your guests with breakfast. Enjoy!

4 (any color) bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix (Bisquick works just fine)
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
note: I would add a few dashes of hot sauce into my scrambled egg mixture for some heat. Chipotle Tabasco is really good in eggs.
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. (if your peppers aren't standing up, you can turn them upside down and cut the bottom, making them straight. Be careful, though, not to cut holes in the pepper, or cut the whole bottom off! You'll loose your filling!) Fill the bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper (and hot sauce if using). Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes-1 hour depending on size and thickness of peppers. Remove from the oven, garnish with cheese and serve immediately.
Serves 4
Recipe and Photo, Paula Deen

Corned Beef and Cabbage

It's St. Patricks Day!! We always celebrate St. Patricks Day with a delicious and not so low in calorie Corned Beef and Cabbage dinner. This year, I am trying this new recipe from Melissa d'Arabian.

I like this recipe for several reasons. First- I like to brine my own, and the ingredients in this recipe are simple. I also like the way it is cooked in Stout. My favorite thing about this recipe is the way the cabbage is cooked with the meat and veggies first, and then sauteed with onions and butter. YUM!!

5 pounds corned beef

5 garlic cloves, lightly smashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 ounces stout (recommended: Guinness)
1 cup beef broth or stock
Water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes, scrubbed
1 medium head green cabbage, cut into quarters, core removed
4 tablespoons butter
*note, I plan to chop some fresh thyme, parsley and rosemary to sprinkle over my red potatoes, as well as a drizzle of evoo*

Directions
Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni (you can use cheesecloth, or I use coffee filters and tie with kitchen twine) with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
recipe: Food Network, Melissa d'Arabian
photo: same

Cauliflower Gratin

This is my second favorite recipe from the Holiday. I love Cauliflower. This was so creamy and yummy.

3 slices white sandwich bread, torn into large pieces - or you could use store bought bread crumbs

2 tablespoons grated Parmesan cheese
3 tablespoons butter
1/3 cup all-purpose flour
2 cups milk
1 head cauliflower (about 2 pounds), cored and cut into small florets
Coarse salt and ground pepper
4 ounces Gruyere cheese, grated (1 cup)

Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve. Serves 4.
Everyday Food, Martha Stewart

Caramel-Pecan Apple Pie

I am back from my 2 week Griswold Family Vacation trip. I came back with 2 extra suitcases packed full of toys and 7 extra pounds packed on my tush. So before I jump on my elliptical, I wanted to share a few of my favorite recipes from the holidays. This is number one. This pie was so darn good. Even people who didnt care for apple pie were pushing and shoving into the line for seconds.

7 cups sliced, peeled tart apples

1 ts. lemon juice

1 ts. vanilla extract

3/4 cup chopped pecans

1/3 cup packed brown sugar

3 tbs. sugar

4 1/2 ts. ground cinnamon

1 tbs. cornstarch

1/4 cup caramel ice cream topping, room temp

1 unbaked pastry shell (or you can make your own)

3 tbs. butter, melted

STREUSEL TOPPING:

3/4 cup all purpose flour

2/3 cup chopped pecans

1/4 cup sugar

6 tbs. cold butter

1/4 cup caramel ice cream topping, room temp

In large bowl, toss apples with lemon juice and vanilla.  Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.  Pour caramel topping over bottom of pastry shell. Top with apple mixture.  Shell should be full.  Drizzle with butter.

In a small bowl, combine flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. 

Bake 350 for 55-65 minutes or until filling is bubbly and topping is browned.  Immediately drizzle with caramel topping. Cool on wire rack. 8 servings.

Taste of Home

Christmas Eve & Day Menu

I thought I'd go ahead and post my menus for the coming holiday, especially since there won't be much cooking of regular meals this week!

Christmas Eve:
Appetizers -- Crab Cakes
Cilantro Lime Shrimp

Main Course -- Black Bean Soup with Keilbasa
Brown Rice

Desserts -- Hello Dolly Bars (also known as Magic Bars, 5-Layer Bars)
Touchdown Chocolate Bars (with White and Semi-Sweet Chocolate)
Chocolate Crinkles
Shortbread Wedges
White Chocolate Snowballs


Christmas Day:
Appetizers -- Bacon-Wrapped Jalapeno's (our friends are bringing them!)
Chips & Salsa, Chips & Ranch Dip, Chips & Queso

Main Course -- New York Steaks (BBQ'd) with Blue Cheese Butter
Fancy Pants Baked Potatoes
Roasted Asparagus
Creamed Corn
Crusty Bread

Dessert -- More Christmas Goodies!!

the festivities begin...

Look at these cute little guys I made for my MOPS group Halloween party today! Iwish I could take the credit for thinking this up in my own noggin.. but I can not. I got this idea from a great website called Bright Ideas. Check it out sometime! Its full of all sorts of fun stuff!
Hope you have a great Halloween weekend!!

My 4th of July Menu

When I think about the 4th of July.. I think American. When I think American.. I think burgers and potato salad. This year for the 4th of July we are going to a park where they have a festival and firework display. We are packin up the neighbors, all the kids and the BBQ. Here is what I am fixing:

Burgers by Bobby Flay. I'm taking his recipe for a basic burger and creating a "burger bar" with all kinds of wacky toppings sure to make me fat. My neighbor, Lori works for Guy Fieri... So we'll have a little burger throwdown.. cuz his are good too.
Bobby's Burgers



Then there's the potato salad. My ultimate favorite potato salad is the Warm Dijon and Green Bean Potato Salad that is on this site. But I'm thinking more of an American style potato salad complete with eggs, pickles.. onions.. the works. So I'm going to try this one and hope its good.

This is Tyler Florence's recipe for Potato salad from his Ultimate Tailgate episode. It has eggs, pickles, onions.. mayo.. I'll let ya know how it turns out. I love to test new recipes on my neighbors, haha. Well if anything- the hundreds of kids we have will eat it.
Tylers Potato Salad

And then there is this:

Strawberry Pretzel Squares. Have you ever made these? They are sooo good. We have a Farmers Market right by our house and this is a perfect way to use up all those delicious strawberries. I think I'll add a little dollop of whipped cream on top of each square and plop in a blueberry.. for the red, white and blue.

Whatever is on your menu for the 4th of July.. I hope you are all surrounded by your friends and family! Happy Independence Day!!