My wish for you is a blessed Thanksgiving 2009. Lots of wonderful time with family and friends, football, turkey, dressing, pumpkin pie, and a nap............
I am busy today enjoying my very favorite holiday. We will have Thanksgiving supper at 6 tonight. I will pop back in late tonight and post our menu and photos.
So, Until Later.................
S~~~
Thursday, November 26, 2009
Monday, November 16, 2009
One Busy Week
We are busy getting everything ready for Lacy and Bashar to arrive on Saturday. That plus getting ready for Thanksgiving and the time has just just flown by.
Supper tonight and probably all week will be super easy. White Chicken Chili is a departure from the more typical tomato/ground beef based chilis but still really good. How can you not love chili on a cool fall evening?
White Chicken Chili
3-4 boneless, skinless chicken breast
1 large onion - chopped
1 green pepper -chopped
1 carrot - grated
2 ribs celery - chopped
1/4 stick butter
1 Tbsp. olive oil
3 cups chicken stock (not broth)
1 - 12 oz. can Niblets Sweet Corn
2 cans Great Northern Beans
2 envelopes Lipton Cream of Chicken Cup of Soup
1 tsp. chili powder
2 tsp. minced garlic
1/4 tsp. ground cumin (more if you are a big fan)
1 tsp. pepper
1/2 tsp. salt (or to taste)
1/4 tsp. cayenne pepper (or to taste)
1 tsp. worchestershire sauce
1 tsp. sugar
2 cups Half and Half (or whatever milk you like)
1 cup shredded American cheese
Cook chicken breast until done, either in a saute pan or cooked in water or stock.
I usually use left over chicken that has been cooked in the slow cooker.
Dice chicken and place in a stock pot. Saute the vegetables in the butter and olive oil, throw in the pot with the chicken. Add remaining ingredients except milk. Simmer 30 minutes, covered. Add milk and shredded cheese and heat through, but do not boil.
This recipe is very forgiving. Sometimes I don't add the carrots and green pepper. I have even used Bushes baked beans in place of the great northern beans. Sometimes I don't even take the time to saute the vegetables, since you simmer in the broth I can't tell that it makes a lot of difference. Substitute celery seed for the celery, add a touch of Old Bay or if you choose add a small can of Rotel, as the original recipe calls for.
Its always crackers for us (we love the little round oyster crackers) but cornbread would be great with this too.
So, until tomorrow...........
S~~~
Supper tonight and probably all week will be super easy. White Chicken Chili is a departure from the more typical tomato/ground beef based chilis but still really good. How can you not love chili on a cool fall evening?
White Chicken Chili
3-4 boneless, skinless chicken breast
1 large onion - chopped
1 green pepper -chopped
1 carrot - grated
2 ribs celery - chopped
1/4 stick butter
1 Tbsp. olive oil
3 cups chicken stock (not broth)
1 - 12 oz. can Niblets Sweet Corn
2 cans Great Northern Beans
2 envelopes Lipton Cream of Chicken Cup of Soup
1 tsp. chili powder
2 tsp. minced garlic
1/4 tsp. ground cumin (more if you are a big fan)
1 tsp. pepper
1/2 tsp. salt (or to taste)
1/4 tsp. cayenne pepper (or to taste)
1 tsp. worchestershire sauce
1 tsp. sugar
2 cups Half and Half (or whatever milk you like)
1 cup shredded American cheese
Cook chicken breast until done, either in a saute pan or cooked in water or stock.
I usually use left over chicken that has been cooked in the slow cooker.
Dice chicken and place in a stock pot. Saute the vegetables in the butter and olive oil, throw in the pot with the chicken. Add remaining ingredients except milk. Simmer 30 minutes, covered. Add milk and shredded cheese and heat through, but do not boil.
This recipe is very forgiving. Sometimes I don't add the carrots and green pepper. I have even used Bushes baked beans in place of the great northern beans. Sometimes I don't even take the time to saute the vegetables, since you simmer in the broth I can't tell that it makes a lot of difference. Substitute celery seed for the celery, add a touch of Old Bay or if you choose add a small can of Rotel, as the original recipe calls for.
Its always crackers for us (we love the little round oyster crackers) but cornbread would be great with this too.
So, until tomorrow...........
S~~~
Wednesday, November 11, 2009
Monday, November 9, 2009
Merry Monday
I have been so very busy lately I haven't checked in since last Monday.
This weekend was soooooooooooo beautiful I couldn't bring myself to sit in front of my laptop.
We had to pick up my car at Anderson Nissan this afternoon so I was running a bit late getting home. I needed something quick for supper and salmon always fits the bill. Supper would have been really quick but I decided at the last minute that I wanted the creamed corn casserole.
If I haven't mentioned it lately it sure is nice to cook for a husband that enjoys everything. I have also been blessed with a daughter that loves most food. Even as a toddler she liked everything but olives and apricots, go figure.
Have you completed your Thanksgiving menu yet? I will be posting mine in the next few days and I would love to see yours, please share.
So, supper tonight looked like this:
Oven Baked Salmon*
Teriyaki Noodles
Creamed Corn Casserole*
Baked Sweet Potatoes w/ Cinnamon Brown Sugar
Oven Baked Salmon
1 lb salmon fillet
1 tablespoon apple cider vinegar
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon whole grain mustard
1/8 teaspoon pepper
1/2 cup unsalted butter, melted
1/4 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 425*. Arrange fillet(s) in a shallow baking dish.
Mix together the remaining ingredients, & pour half of this mixture over the fish.
Bake 15-20 minutes, basting with the remaining sauce.
When fish flakes easily sprinkle with paprika and chopped parsley.
Creamed Corn Casserole
1 can whole kernel corn - drained
1 can creamed style corn
1 (8 ounce) carton sour cream
1 package Jiffy cornbread mix
1/2 cup butter - melted
2 eggs - beaten
1 tsp. sugar
1/4 tsp. salt
Mix all ingredients in a buttered oblong baking pan (glass pans work best).
Stir until all ingredients are mixed well.
Bake 1 hour at 350 degrees *.
So, Until Tomorrow............
S~~~
This weekend was soooooooooooo beautiful I couldn't bring myself to sit in front of my laptop.
We had to pick up my car at Anderson Nissan this afternoon so I was running a bit late getting home. I needed something quick for supper and salmon always fits the bill. Supper would have been really quick but I decided at the last minute that I wanted the creamed corn casserole.
If I haven't mentioned it lately it sure is nice to cook for a husband that enjoys everything. I have also been blessed with a daughter that loves most food. Even as a toddler she liked everything but olives and apricots, go figure.
Have you completed your Thanksgiving menu yet? I will be posting mine in the next few days and I would love to see yours, please share.
So, supper tonight looked like this:
Oven Baked Salmon*
Teriyaki Noodles
Creamed Corn Casserole*
Baked Sweet Potatoes w/ Cinnamon Brown Sugar
Oven Baked Salmon
1 lb salmon fillet
1 tablespoon apple cider vinegar
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon whole grain mustard
1/8 teaspoon pepper
1/2 cup unsalted butter, melted
1/4 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 425*. Arrange fillet(s) in a shallow baking dish.
Mix together the remaining ingredients, & pour half of this mixture over the fish.
Bake 15-20 minutes, basting with the remaining sauce.
When fish flakes easily sprinkle with paprika and chopped parsley.
Creamed Corn Casserole
1 can whole kernel corn - drained
1 can creamed style corn
1 (8 ounce) carton sour cream
1 package Jiffy cornbread mix
1/2 cup butter - melted
2 eggs - beaten
1 tsp. sugar
1/4 tsp. salt
Mix all ingredients in a buttered oblong baking pan (glass pans work best).
Stir until all ingredients are mixed well.
Bake 1 hour at 350 degrees *.
So, Until Tomorrow............
S~~~
Monday, November 2, 2009
Lacy and Martha
Knowing that Lacy was standing in a ridiculously long line at Williams Sonoma at the King of Prussia mall today to see Martha Stewart, I was not entirely surprised to see this photo entitled "Martha and Me" show up in my inbox at work. Martha 's new book "Dinner at Home" has just recently came out and Lacy was all excited to get an autographed copy. I, myself, like Martha just fine, I suppose, but Lacy is a true fan. A Martha junior if there ever was one.
Supper tonight was another trusty standby:
Pan Fried and Breaded Catfish Fillets w/ tarter sauce
Baked Potatoes
Cole Slaw
Garlic Breadsticks
Sweet Potato Cobbler*
My great grandmother made this pie and it has always been one of our very favorites. She called it just sweet potato pie, but I changed it to a cobbler because the title better describes this pie. Most sweet potato pies are somewhat similar in texture to a pumpkin pie. This is entirely different. Give it a try and let me know what you think. It is another one of those terrific fall desserts.
Sweet Potato Cobbler
3 large red sweet potatoes
recipe for a double crust pie (you may use the refrigerated Pillsbury crust if your prefer)
1/8 cup butter
1 cup sugar (sometimes I use a bit more)
1-1/2 tsp. nutmeg
2-1/4 cups evaporated milk (approximate)
1 tsp. vanilla
Wash potatoes and partially bake. (you could use the microwave here). You want them a little better than half done. Tender but not cooked completely through. Let cool until they can be handled easily. Peel and slice into 1/8 - 1/4 inch slices.
Place one crust into the bottom only of a deep casserole dish. Trim to fit and save the extra crust. Sprinkle crust with a Tbsp. sugar and a tiny bit of nutmeg. Layer 1/3 sweet potatoes, 1/3 cup of sugar, and dot with part of the butter, repeat twice more. Pour 1-1/2 cups of the evaporated milk and the vanilla over this layer.
Trim the top crust and take the extra pieces from both crusts and drop them into the pie randomly. Place the top crust over pie. Sprinkle with another Tbsp. of sugar.
Place into a 400* oven.
Watch carefully and just as soon as the pie begins to brown slightly on top take it out of the oven and using the back of a large spoon make holes in the tops, pushing some of the crust down into the pie. Pour the remaining milk over top. Return to the oven for approximately 15 additional minutes.
As you can tell this is not as much a recipe as a technique. I hope you enjoy!
So, until tomorrow............
S~~~
Wednesday, October 28, 2009
I have been cooking boring meals lately. I'm not sure why really. I need your help !! Share the wonderful fall recipes you have been fixing.
Tonight the guys are rehearsing in the studio and I wanted to have something different for them to snack on. While this time of year I love anything and everything pumpkin I decided on Pumpkin Spiced Spread with graham crackers. Yummmmmmmm. It is so good. If I were making this just for us I would use reduced fat or even fat free cream cheese but tonight I choose the high test stuff.
I imagine this could be served with muffins for breakfast or even bagels should you prefer.
Pumpkin Spice Spread
8 oz. cream cheese
1/2 cup pumpkin (canned is fine)
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice (see 9/17 post)
2 Tbsp. brown sugar
1 Tbsp. granulated sugar
Combine all the ingredients in a medium bowl and beat until smooth.
Last night Ronnie talked me into fried chicken again for supper. I mentioned earlier he has been on a fried chicken kick. Last night was a bit disappointing though, for some reason the crust wanted to fall off the chicken in the pan. I had the oil plenty hot before adding the chicken so I'm not really certain what happened. Any ideas?
I have started to make my Thanksgiving lists. I am a chronic list maker. Tasks on my google calender, tasks on my outlook calendar which syncs to my blackberry and the ever present "to do" list. I love the sense of accomplishment of completing my list.
This reminds me of one Thanksgiving about 10 years ago that I had posted the menu and names of guests in two columns on the refrigerator and failed to take it down before the guests arrived. Ragan had asked her co-worker Karen to share Thanksgiving with us that night as her family was in another state. She saw my list taped to the refrigerator and saw her name beside macaroni and cheese. She was mortified. She thought she was asked to bring the macaroni and cheese and Ragan had failed to tell her. I thought the whole thing was kinda amusing as I am adamant about preparing the entire meal myself.
So, until tomorrow.........
S~~~
Tonight the guys are rehearsing in the studio and I wanted to have something different for them to snack on. While this time of year I love anything and everything pumpkin I decided on Pumpkin Spiced Spread with graham crackers. Yummmmmmmm. It is so good. If I were making this just for us I would use reduced fat or even fat free cream cheese but tonight I choose the high test stuff.
I imagine this could be served with muffins for breakfast or even bagels should you prefer.
Pumpkin Spice Spread
8 oz. cream cheese
1/2 cup pumpkin (canned is fine)
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice (see 9/17 post)
2 Tbsp. brown sugar
1 Tbsp. granulated sugar
Combine all the ingredients in a medium bowl and beat until smooth.
Last night Ronnie talked me into fried chicken again for supper. I mentioned earlier he has been on a fried chicken kick. Last night was a bit disappointing though, for some reason the crust wanted to fall off the chicken in the pan. I had the oil plenty hot before adding the chicken so I'm not really certain what happened. Any ideas?
I have started to make my Thanksgiving lists. I am a chronic list maker. Tasks on my google calender, tasks on my outlook calendar which syncs to my blackberry and the ever present "to do" list. I love the sense of accomplishment of completing my list.
This reminds me of one Thanksgiving about 10 years ago that I had posted the menu and names of guests in two columns on the refrigerator and failed to take it down before the guests arrived. Ragan had asked her co-worker Karen to share Thanksgiving with us that night as her family was in another state. She saw my list taped to the refrigerator and saw her name beside macaroni and cheese. She was mortified. She thought she was asked to bring the macaroni and cheese and Ragan had failed to tell her. I thought the whole thing was kinda amusing as I am adamant about preparing the entire meal myself.
So, until tomorrow.........
S~~~
Good News From The Taylor Family
Ok, I guess it is time to share our wonderful news with you............................
As I mentioned earlier, Lacy-Jay and Bashar are being relocated to the D.C. area with his job. After months of turmoil and drama their townhouse in Philadelphia has sold. This is good news on several fronts. First, the move to Northern Virginia will bring them much closer to home. A 6.5 hour drive as opposed to a 10-11 hour drive. Secondly, their house in Virginia will not be finished until June. Now stay with me here cause this is where if gets really, really good. Cisco Systems has agreed to let Bashar work remotely from North Carolina until their house is finished in the summer. So............... (drum roll please), they (and two of their dogs) will be staying with us and Bashar's parents (in coastal NC) until the summer!!!! We are so excited to have them here.
It seems that from the time Lacy went to college that our time together has always been limited. We are always trying to cram everything we want to do together into a few days. Now we have months!!!! And the timing could not be better. As I have said many times, Thanksgiving is our families favorite holiday, not to mention Lacy's birthday (11/24), so they will be here in time for Thanksgiving and stay until after our annual Christmas party on December 5th, before going to Bashar's parents house for the Christmas holidays. Then they will be back here to celebrate New Year's will us. After that they will divide their time between the two sides of N.C.
This bonus time together is this Mother's dream. Words cannot tell you how excited I am to cook meals for them. Neither Lacy nor Bashar are picky eaters so this will be fun for me!! Lacy and I can Christmas shop in all the places we never have time to get around to. Just the opportunity to sit and talk without having to rush off somewhere else, in order to get everything in during a far too quick visit.
Not even to mention that our house needs Lacy's touch. She has an incredible eye for design and color.
Thankfully, when we built our house we built the upper bedroom as a second master suite with a full bath. This gives them a complete space all their own.
Our house will be full (as it should be) for a while and we will love every minute of it!!
I hope you can forgive my excited ramblings, as I was just dying to share my news!!
So, Until Tomorrow............
S~~~
Thursday, October 22, 2009
It's Tea Time
It's tea time for me. Late October is the time I always make a batch of instant Russian Tea. I generally make enough to do until after New Year's and then make more to get me through the dreary cold days of January and February.
While I love the slow simmered kind that my Mother used to make on the range top, this fits my lifestyle much better.
So, grab a cup of hot tea and a book, curl up with that worn blanket and the doggies and think of me!!
Instant Russian Tea
1 7-oz jar of Tang
1 cup instant tea
1 1/4 cup sugar
1 tsp. ground clove
1 tsp. cinnamon
1 pkg. unsweetened lemonade flavor Kool-Aid
dash of salt
Blend ingredients together. Use 2 teaspoons per cup boiling water.
Garnish with sliced lemons or oranges.
**IMPORTANT NOTE: This is the ONLY time you will see this southern gal using instant tea.**
So, until tomorrow............
S~~~
While I love the slow simmered kind that my Mother used to make on the range top, this fits my lifestyle much better.
So, grab a cup of hot tea and a book, curl up with that worn blanket and the doggies and think of me!!
Instant Russian Tea
1 7-oz jar of Tang
1 cup instant tea
1 1/4 cup sugar
1 tsp. ground clove
1 tsp. cinnamon
1 pkg. unsweetened lemonade flavor Kool-Aid
dash of salt
Blend ingredients together. Use 2 teaspoons per cup boiling water.
Garnish with sliced lemons or oranges.
**IMPORTANT NOTE: This is the ONLY time you will see this southern gal using instant tea.**
So, until tomorrow............
S~~~
Wednesday, October 21, 2009
Fall Cooking
I have been in a mood to bake lately. Fall always does that to me. I love trying new recipes for the upcoming holidays and parties.
When I came across this recipe online recently I decided it was the perfect muffin for these cool fall days we have been having. Not to mention that it has almost 5000 (yes, five thousand) five star reviews.
It always seems like I buy more bananas than we use anyway, so this would help keep me from my wasteful ways. I hope to make them this week, if you beat me to it, let us know!!! (I love comments, I love comments, I love comments!!!!!!)
Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas - mashed
3/4 cup sugar
1 egg - lightly beaten
1/3 cup butter - melted
1/3 cup packed brown sugar
1 tsp. vanilla
1/2 tsp. nutmeg
3 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbsp. butter
Preheat oven to 375* . Lightly grease 10 muffin cups, or line with muffin cup liners. ( I always use muffin cup liners)
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter, vanilla and 1/2 tsp. nutmeg. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until they test done.
What are you planning to bake for the holidays? I would love it if you could share some of your tried and true as well as any new recipes you might be test driving.
I know I have been lax about posting our supper menu. Mostly because I have been in a rut of making meals that are already posted.
Last night I wanted chicken tenders, only I needed a recipe I could bake. We like the grilled chicken tenderloins at Cracker Barrel so I had that in mind as I put this recipe together. They turned out nice. Something I will make again for sure.
Baked Chicken Tenderloins
8 - 10 chicken tenderloin strips
4 Tbsp. olive oil
2 Tbsp. lime juice
1/2 cup orange juice
1/4 cup honey
1 clove minced garlic
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
Pour the olive oil in the bottom of a square Pyrex dish. Place the chicken in the dish. In a small mixing bowl or measuring cup combine the lime juice, orange juice, honey, garlic, oregano, salt, pepper and red pepper flakes. Set sit for 10 minutes. Pour over chicken.
Bake at 400 for 25 minutes or until the juices run clear.
So, until tomorrow............
S~~~
When I came across this recipe online recently I decided it was the perfect muffin for these cool fall days we have been having. Not to mention that it has almost 5000 (yes, five thousand) five star reviews.
It always seems like I buy more bananas than we use anyway, so this would help keep me from my wasteful ways. I hope to make them this week, if you beat me to it, let us know!!! (I love comments, I love comments, I love comments!!!!!!)
Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas - mashed
3/4 cup sugar
1 egg - lightly beaten
1/3 cup butter - melted
1/3 cup packed brown sugar
1 tsp. vanilla
1/2 tsp. nutmeg
3 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbsp. butter
Preheat oven to 375* . Lightly grease 10 muffin cups, or line with muffin cup liners. ( I always use muffin cup liners)
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter, vanilla and 1/2 tsp. nutmeg. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until they test done.
What are you planning to bake for the holidays? I would love it if you could share some of your tried and true as well as any new recipes you might be test driving.
I know I have been lax about posting our supper menu. Mostly because I have been in a rut of making meals that are already posted.
Last night I wanted chicken tenders, only I needed a recipe I could bake. We like the grilled chicken tenderloins at Cracker Barrel so I had that in mind as I put this recipe together. They turned out nice. Something I will make again for sure.
Baked Chicken Tenderloins
8 - 10 chicken tenderloin strips
4 Tbsp. olive oil
2 Tbsp. lime juice
1/2 cup orange juice
1/4 cup honey
1 clove minced garlic
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
Pour the olive oil in the bottom of a square Pyrex dish. Place the chicken in the dish. In a small mixing bowl or measuring cup combine the lime juice, orange juice, honey, garlic, oregano, salt, pepper and red pepper flakes. Set sit for 10 minutes. Pour over chicken.
Bake at 400 for 25 minutes or until the juices run clear.
So, until tomorrow............
S~~~
Saturday, October 17, 2009
Sissy and Cagney
Just wanted to share a shot we caught of the babies sharing a pillow tonight.
Sissy on the left and Cagney on the right.
They are actually about the same size (7 lbs, give or take) even though Cagney seems a lot bigger in this photo.
We love our babies !!!
Happy Saturday night.............
S~~~
My Penzey's Spree
Is this really fall or have we just been drop kicked into the middle of winter ? I am cold......... so cold that I talked Ronnie into starting the gas logs. I am already longing for those wonderful summer nights on the deck.
As promised the details of my Penzey's shopping spree. Trust me, you will never buy spices in the grocery store again!! I wanted to stock up because once Lacy moves I won't have another chance to visit this quaint little store in the Chestnut Hill section of Philadelphia. That's ok, I can still order from www.penzeys.com.
4-S Special Seasoned Salt
California Sweet Basil
Bouquet Garni
Cardamom - Guatemalan
Chesapeake Bay Seasoning
Ancho Chili Powder
Vietnamese Cinnamon
House Cinnamon
Celery Seed - Whole
Fleur De Sel
Garden Salad Seasoning
Ginger - China
Horseradish Powder
Horseradish Dip Mix
Italian Dressing Base
Nutmeg - Ground and Whole
Toasted Onion Powder
Rosemary - Cracked
Sage - Rubbed, Albanian Prime
Sandwich Sprinkle
Szechuan Roasted Salt - Pepper Blend
Sweet Paprika - Hungarian
Thyme Leaves - French
Shallot Salt
Props to Ronnie and Bashar for their patience while Lacy-Jay and I perused the entire store several times!!
As promised the details of my Penzey's shopping spree. Trust me, you will never buy spices in the grocery store again!! I wanted to stock up because once Lacy moves I won't have another chance to visit this quaint little store in the Chestnut Hill section of Philadelphia. That's ok, I can still order from www.penzeys.com.
4-S Special Seasoned Salt
California Sweet Basil
Bouquet Garni
Cardamom - Guatemalan
Chesapeake Bay Seasoning
Ancho Chili Powder
Vietnamese Cinnamon
House Cinnamon
Celery Seed - Whole
Fleur De Sel
Garden Salad Seasoning
Ginger - China
Horseradish Powder
Horseradish Dip Mix
Italian Dressing Base
Nutmeg - Ground and Whole
Toasted Onion Powder
Rosemary - Cracked
Sage - Rubbed, Albanian Prime
Sandwich Sprinkle
Szechuan Roasted Salt - Pepper Blend
Sweet Paprika - Hungarian
Thyme Leaves - French
Shallot Salt
Props to Ronnie and Bashar for their patience while Lacy-Jay and I perused the entire store several times!!
Supper on this cold damp night is:
Caramelized French Onion Soup (posted 3/17/2009)
Homemade Pizza
Butterscotch Pie (posted 1/11/2009)
So, until tomorrow............
S~~~
Friday, October 16, 2009
Home Again
Sorry to be gone for so long. Ronnie and I (plus two of the babies) went to visit Lacy and Bashar in PA.
We had a great time and enjoyed some wonderful food.
There is a fantastic little restaurant in downtown Phoenixville called Majolica,
www.majolicarestaurant.com . This is the second time we have eaten there and the second time I have loved their Cauliflower Bisque. I have to try to make it. It is served from a beautiful white pitcher into a bowl with finely grated cheese. The first time I had this soup the cheese was Parmesan Reggiano and this time it was Cabot's Seriously Sharp. Both were equally good, with maybe the tiniest edge to the Parmesan Reggiano .
We also enjoyed the pretzel sandwiches at Sly Fox, www.slyfoxbeer.com . I wish we could get pretzel rolls in North Carolina. It is a very different sandwich.
While we were in town this incredible new grocery super store opened, Wegmans's, www.wegmans.com . What I wouldn't give to have a grocery store like this in town, or even Asheville. I love to grocery shop in other towns. Even though this one was wall to wall people (and I am sure flu germs) I adored shopping there. They have a sit down restaurant in the grocery store. We had dinner there on Monday night. The food was actually very good. Lacy and I had the crab cakes and both thought they were very good. The strange thing was they had an absolute no tipping policy.
Other than seeing my family the highlight of the trip for me was going to Penzey's, www.penzeys.com in Philadelphia. I will share the details of my purchases in another post this weekend.
Just wanted to pop on and let you know that I am still around.
So, until tomorrow.............
S~~~
We had a great time and enjoyed some wonderful food.
There is a fantastic little restaurant in downtown Phoenixville called Majolica,
www.majolicarestaurant.com . This is the second time we have eaten there and the second time I have loved their Cauliflower Bisque. I have to try to make it. It is served from a beautiful white pitcher into a bowl with finely grated cheese. The first time I had this soup the cheese was Parmesan Reggiano and this time it was Cabot's Seriously Sharp. Both were equally good, with maybe the tiniest edge to the Parmesan Reggiano .
We also enjoyed the pretzel sandwiches at Sly Fox, www.slyfoxbeer.com . I wish we could get pretzel rolls in North Carolina. It is a very different sandwich.
While we were in town this incredible new grocery super store opened, Wegmans's, www.wegmans.com . What I wouldn't give to have a grocery store like this in town, or even Asheville. I love to grocery shop in other towns. Even though this one was wall to wall people (and I am sure flu germs) I adored shopping there. They have a sit down restaurant in the grocery store. We had dinner there on Monday night. The food was actually very good. Lacy and I had the crab cakes and both thought they were very good. The strange thing was they had an absolute no tipping policy.
Other than seeing my family the highlight of the trip for me was going to Penzey's, www.penzeys.com in Philadelphia. I will share the details of my purchases in another post this weekend.
Just wanted to pop on and let you know that I am still around.
So, until tomorrow.............
S~~~
Sunday, October 4, 2009
Whirlwind of a Weekend
What happens to the weekends? They fly by so quickly.
Friday night Ronnie played at the marina so we were late, late getting home. Then Saturday we had to run some errands in Asheville, so here we are today with everything left to cram into one day.
We stopped by the WNC Farmers Market yesterday looking for mums, which I didn't find, another long story, but we did pick up a couple of pounds of late season greasy cut shorts. Probably our last fresh green beans of the season.
I have been craving tonight's lemon cake for a couple of weeks. It is my variation of an old Kraft favorite. This smaller version is perfect for the two of us.
Our supper tonight looks like this:
Baked Chicken
Fresh Green Beans
Turnips ( I love them, Ronnie hates them)
Corn Pudding
Cornbread
Warm Winter Lemon Cake*
Warm Winter Lemon Cake
1 -9 ounce package Jiffy yellow cake mix
1 egg
1/2 cup milk
2 tsp. vanilla
1 3/4 cup milk
1 (3 1/2 ounce) package instant lemon pudding
1/4 cup sugar
1 tablespoon powdered sugar (optional)
Preheat oven to 350*.
Prepare cake mix using one egg and 1/2 cup milk, add vanilla. Pour batter into greased 8 inch pan.
Combine milk, dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
Pour over cake batter in prepared pan (do not stir) and place on baking sheet.
Bake 30-35 minutes.
Cool and sprinkle with powdered sugar, if desired.
So, until tomorrow........
S~~~
Friday night Ronnie played at the marina so we were late, late getting home. Then Saturday we had to run some errands in Asheville, so here we are today with everything left to cram into one day.
We stopped by the WNC Farmers Market yesterday looking for mums, which I didn't find, another long story, but we did pick up a couple of pounds of late season greasy cut shorts. Probably our last fresh green beans of the season.
I have been craving tonight's lemon cake for a couple of weeks. It is my variation of an old Kraft favorite. This smaller version is perfect for the two of us.
Our supper tonight looks like this:
Baked Chicken
Fresh Green Beans
Turnips ( I love them, Ronnie hates them)
Corn Pudding
Cornbread
Warm Winter Lemon Cake*
Warm Winter Lemon Cake
1 -9 ounce package Jiffy yellow cake mix
1 egg
1/2 cup milk
2 tsp. vanilla
1 3/4 cup milk
1 (3 1/2 ounce) package instant lemon pudding
1/4 cup sugar
1 tablespoon powdered sugar (optional)
Preheat oven to 350*.
Prepare cake mix using one egg and 1/2 cup milk, add vanilla. Pour batter into greased 8 inch pan.
Combine milk, dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
Pour over cake batter in prepared pan (do not stir) and place on baking sheet.
Bake 30-35 minutes.
Cool and sprinkle with powdered sugar, if desired.
So, until tomorrow........
S~~~
Thursday, October 1, 2009
Update on Beef Short Ribs
I promised to jump back on and let you know about the short ribs.
Oh my goodness...................................................
They just melted in your mouth. The sauce was wonderful. I could see using that same recipe with a chuck roast or even a pork roast.
Try these beef short ribs , you will not be sorry!!
So, until tomorrow..............
S~~~
Oh my goodness...................................................
They just melted in your mouth. The sauce was wonderful. I could see using that same recipe with a chuck roast or even a pork roast.
Try these beef short ribs , you will not be sorry!!
So, until tomorrow..............
S~~~
Changing Seasons - Changing Menus
It is really true, even though I don't want to accept it, summer is gone. Yes, I know we will have a few of those fake summer days that are known as Indian Summer, but those days of glorious summer heat are over. These last few nights and mornings with the very cool temps just make me want to hibernate, you know, like Yogi.
My cooking style, just like my clothes, changes with the seasons. I use my slow cooker much more in the fall and winter too.
I am probably in the minority here, but until today I have never fixed beef short ribs. In fact, I had never actually paid them any attention at all. When Lacy moved up north she discovered that short ribs were actually very good. She raved about some that her friend Liz had made for supper one night. So, when I was grocery shopping I came across boneless beef short ribs and decided to give them a try. They are just now going in the slow cooker so I will pop back on later to let you know how they were.
Supper tonight is:
Slow Cooked Beef Short Ribs*
Creamed Potatoes
Roasted Broccoli w/Shaved Parmesan
Beet Salad
Slow Cooked Beef Short Ribs
2 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs. beef short ribs (boneless or not, your choice)
2 tbsp. butter
2 tbsp. vegetable or olive oil
2 onions, sliced
1 can beef consomme
1 - 6 oz. can tomato paste
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tsp. dry mustard
1 tsp. chili powder
12 oz. dark beer (or whatever beer)
Mix flour, salt & pepper in a zip lock bag. Shake ribs in seasoned flour.
In a large skillet, heat butter and oil over medium heat and brown the short ribs on all sides.
In a crock pot, combine onions, beef consomme, tomato paste, brown sugar, Worcestershire, dry mustard & chili powder and beer. Add ribs to the mixture.
Cover & cook on low for 8-9 hours.
So, until tomorrow...............
S~~~
My cooking style, just like my clothes, changes with the seasons. I use my slow cooker much more in the fall and winter too.
I am probably in the minority here, but until today I have never fixed beef short ribs. In fact, I had never actually paid them any attention at all. When Lacy moved up north she discovered that short ribs were actually very good. She raved about some that her friend Liz had made for supper one night. So, when I was grocery shopping I came across boneless beef short ribs and decided to give them a try. They are just now going in the slow cooker so I will pop back on later to let you know how they were.
Supper tonight is:
Slow Cooked Beef Short Ribs*
Creamed Potatoes
Roasted Broccoli w/Shaved Parmesan
Beet Salad
Slow Cooked Beef Short Ribs
2 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs. beef short ribs (boneless or not, your choice)
2 tbsp. butter
2 tbsp. vegetable or olive oil
2 onions, sliced
1 can beef consomme
1 - 6 oz. can tomato paste
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tsp. dry mustard
1 tsp. chili powder
12 oz. dark beer (or whatever beer)
Mix flour, salt & pepper in a zip lock bag. Shake ribs in seasoned flour.
In a large skillet, heat butter and oil over medium heat and brown the short ribs on all sides.
In a crock pot, combine onions, beef consomme, tomato paste, brown sugar, Worcestershire, dry mustard & chili powder and beer. Add ribs to the mixture.
Cover & cook on low for 8-9 hours.
So, until tomorrow...............
S~~~
Tuesday, September 29, 2009
Pumpkin Crisis
Have you tried to buy canned pumpkin this year? It seems there is yet another shortage. We hear this every year about this time when last years crop runs out and this years crop is being processed and shipped. There always seems to be a few weeks of panic while everyone wonders if this years holiday table will be missing it's beloved pumpkin pie.
This year there does seem to be some relevance to the panic though. It appears that the excessively rainy spring and summer has caused many of the seeds to rot in the ground. That combined with a persistant rumor that there was a fire in the Libby's facility in Florida.
I did find some Laura Lynn brand pumpkin at the Ingles on Tunnel Road, they had just a few cans left. According to my research Libby's processes 90% of all the canned pumpkin sold in the US. My money says they process it for Laura Lynn, I sure hope so, now that I am the proud owner of 3 regular size cans and 3 jumbo size cans.
Lacy-Jay becomes very unhappy when I mess around with the Libby's Pumpkin Pie recipe. She is a purist when it comes to her pumpkin pie. I can have pumpkin cream pies, pumpkin rolls or pumpkin squares but the traditional pumpkin pie must take center stage. One year I spread a tablespoon of maple syrup on top of each pie because I loved the way it made it look, all pretty and glossy, gee...... you would have thought I poured Draino over the top to hear her tell it.
Head on over to the store and grab you some pumpkin cause today I am posting everyones favorite pumpkin pie recipe as well as a couple of other winners!!
Oh, yeah, when you find your pumpkin be sure to post and let us know where you got it!!
Libby's Traditional Pumpkin
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Susan's note: whipped cream NOT optional).
__________________________________________________________________
Libby's Pumpkin Roll
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
__________________________________________________________________
Pumpkin Fudge
2 cups sugar
1 cup chopped nuts - pecans
½ cup canned pumpkin
½ cup evaporated milk
¼ cup of butter
1 teaspoon vanilla
1/2 teaspoon cornstarch
1/2 teaspoon of pumpkin pie spice
Cook the sugar, pumpkin , cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236* on a candy thermometer. Add the butter, vanilla, and chopped nuts. Beat with a wooded spoon until the mixture is creamy. Pour into a buttered plate and allow to cool. Cut into small squares.
So, until tomorrow...............
S~~~
This year there does seem to be some relevance to the panic though. It appears that the excessively rainy spring and summer has caused many of the seeds to rot in the ground. That combined with a persistant rumor that there was a fire in the Libby's facility in Florida.
I did find some Laura Lynn brand pumpkin at the Ingles on Tunnel Road, they had just a few cans left. According to my research Libby's processes 90% of all the canned pumpkin sold in the US. My money says they process it for Laura Lynn, I sure hope so, now that I am the proud owner of 3 regular size cans and 3 jumbo size cans.
Lacy-Jay becomes very unhappy when I mess around with the Libby's Pumpkin Pie recipe. She is a purist when it comes to her pumpkin pie. I can have pumpkin cream pies, pumpkin rolls or pumpkin squares but the traditional pumpkin pie must take center stage. One year I spread a tablespoon of maple syrup on top of each pie because I loved the way it made it look, all pretty and glossy, gee...... you would have thought I poured Draino over the top to hear her tell it.
Head on over to the store and grab you some pumpkin cause today I am posting everyones favorite pumpkin pie recipe as well as a couple of other winners!!
Oh, yeah, when you find your pumpkin be sure to post and let us know where you got it!!
Libby's Traditional Pumpkin
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Susan's note: whipped cream NOT optional).
__________________________________________________________________
Libby's Pumpkin Roll
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
__________________________________________________________________
Pumpkin Fudge
2 cups sugar
1 cup chopped nuts - pecans
½ cup canned pumpkin
½ cup evaporated milk
¼ cup of butter
1 teaspoon vanilla
1/2 teaspoon cornstarch
1/2 teaspoon of pumpkin pie spice
Cook the sugar, pumpkin , cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236* on a candy thermometer. Add the butter, vanilla, and chopped nuts. Beat with a wooded spoon until the mixture is creamy. Pour into a buttered plate and allow to cool. Cut into small squares.
So, until tomorrow...............
S~~~
Tuesday, September 22, 2009
Secret Ingredients
What is your secret ingredient?
I was thinking tonight as I was fixing chili for supper about ingredients that we all use that might not be the norm in a particular dish.
Several came to mind:
I was thinking tonight as I was fixing chili for supper about ingredients that we all use that might not be the norm in a particular dish.
Several came to mind:
- Softened butter in deviled eggs
- Lipton Cream of Chicken Soup Mix (dry) in creamed potatoes
- V-8 Juice in chili
- Pinch of salt in orange juice
- Vanilla in hot chocolate
- Sage in meatloaf
These aren't so unusual, but I am sure you have some great secrets to share. Post them for us all to try.
This is the chili recipe that we have decided over the years is our favorite. I welcome (beg) each of you to post your favorite chili recipe. Now that fall is upon us we will have lots of cool night to enjoy a hearty bowl of chili.
Our Favorite Chili
1- lb. ground beef
1- medium onion - diced
1/2 red bell pepper - diced
1 tbsp. Worcestershire sauce
1- 6 oz. can tomato paste
1- 8 oz. can tomato sauce
1-15 oz. can chili beans
3/4 cup V-8 juice
1 Tbsp. brown sugar
1 Tbsp. balsamic vinegar
2 tsp. chili powder (or to taste)
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. pepper
1 tbsp. kitchen bouquet
Brown together ground chuck, onions and bell pepper. Drain well. Add remaining ingredients and simmer for at least an hour, adding a bit of water if needed.
So, until tomorrow...........
S~~~
Monday, September 21, 2009
Ode To Summer
Well, today is the last day of summer. The last day of my favorite season. Soon our precious little hummingbirds will make their way south to winter in the warmer climate. We can see changes in their habits already, they are much more active right now and seem to be eating more to get ready for the long journey. In a few days we will wave goodbye to the tiny little birds that keep us entertained from the kitchen window spring and summer. The feeders will come down to be stored until late March when we will once again be on hummingbird alert.
The photo is one of the little fat fellows, told you they were pigging out. Sadly, I couldn't find a good photo of one of the gorgeous ruby red throats to share
Tomorrow brings fall and with fall comes my favorite holiday, Thanksgiving. Fall also brings Lacy-Jay's birthday which sometimes coincides with Thanksgiving. October will be here soon and I will drag out my fall decorations and start making my lists for Thanksgiving. Fall will be good, especially this year.
So, until tomorrow............
S~~~
Sunday, September 20, 2009
New Product Alert
Yesterday as we were heading to Asheville I took an excited phone call from Lacy-Jay that went something like this:
" Oh my gosh, Mamma, you have got to try the new Pumpkin Spice Hershey Kisses!!"
To which I replied, where did you get them? Target was the answer, so, of course, Target became our new destination. Not only do they have Pumpkin Spice Hershey Kisses, but also Candy Corn Hershey Kisses. Don't you know I had to buy one of each, they were on sale. I love both varieties, but I might give a slight edge to the candy corn flavor. That said, pumpkin pie in a tiny Hershey kiss is incredible too. Give them a try and let us know what you think.
I am thinking that a homemade soft gingerbread cookie with the pumpkin spice flavor pressed into the top and returned to the oven for a couple of minutes just might be over the moon. I'll let you know!
Supper tonight is a recipe that I won a contest with back in 1985. I submitted it to the now defunct Home Cooking magazine that had readers vote on published recipes. I won $50 and had the recipe published in a blue ribbon winners edition.
I haven't made this main dish casserole in several years but today's rainy weather had me looking for comfort foods. Not only is it a work in simplicity and big on taste but it is economical to boot. I think I might add it back to my rotation. It may also be done in the slow cooker.
Potato and Beef Casserole*
Oven Fried Okra
Cottage Cheese
Florida Seasoned Garlic Pull a Part Bread
Decadent Heath Bar Cake
Potato and Beef Casserole
6 medium potatoes
2 large onions
1 lb. ground chuck
2 cans Golden Mushroom Soup
2 soup cans milk
1 tsp. minced garlic
1 tsp. Worcestershire sauce
salt and pepper to taste
Brown and drain ground chuck. Set aside. Thinly slice potatoes and onions and layer in a sprayed 9x13 inch pan, salt and pepper, making two layers.
Spread browned and drained ground chuck over top of vegetables.
Whisk together soup, garlic, Worcestershire sauce and milk. Pour soup mixture over ground chuck.
Cover tightly with aluminum foil and bake at 350* 2 hours.
So, until tomorrow...........
S~~~
Thursday, September 17, 2009
September Seasoning
Ronnie is still on his fried chicken kick so supper last night was his choice.
Buttermilk Fried Chicken
Rice and Gravy
Dressing (Stovetop cornbread flavor)
Butter Beans
I cheated on the dressing by using Stovetop, cooked by package directions and adding a 1/2 can of Cream of Celery Soup, a small diced onion, extra sage and pepper. Then I turned it into a sprayed 8 inch baking pan and baked it for 20 minutes at 400*. Real homemade dressing is a hours long process in our family, so we only have it at Thanksgiving.
Speaking of Thanksgiving, I posted the pumpkin pecan bars earlier in the week and failed to mention my recipe for pumpkin pie spice. My family loves anything pumpkin, so, long about this time every year I start looking for different ways to fix this gorgeous fruit. While, I am not fond of the store bought pumpkin pie spice, somehow it always seems bland to me, I am a fan of the convenience of having this blended spice on my shelf. This particular blend contains all those spices that I love in the fall. It is a touch heavier on the nutmeg, which is a favorite of mine. I just mix up a double batch early in September and have it handy throughout the upcoming holiday season. If I haven't mentioned Penzey's spices lately, now is a great time, www.penzeys.com.
Pumpkin Pie Spice
8 tsp. ground cinnamon
4 tsp.ground ginger
2 tsp. ground cloves
2 tsp. ground nutmeg
1 tsp. ground ginger
Combine all ingredients. Store in an airtight container.
So, until tomorrow..........
S~~
Buttermilk Fried Chicken
Rice and Gravy
Dressing (Stovetop cornbread flavor)
Butter Beans
I cheated on the dressing by using Stovetop, cooked by package directions and adding a 1/2 can of Cream of Celery Soup, a small diced onion, extra sage and pepper. Then I turned it into a sprayed 8 inch baking pan and baked it for 20 minutes at 400*. Real homemade dressing is a hours long process in our family, so we only have it at Thanksgiving.
Speaking of Thanksgiving, I posted the pumpkin pecan bars earlier in the week and failed to mention my recipe for pumpkin pie spice. My family loves anything pumpkin, so, long about this time every year I start looking for different ways to fix this gorgeous fruit. While, I am not fond of the store bought pumpkin pie spice, somehow it always seems bland to me, I am a fan of the convenience of having this blended spice on my shelf. This particular blend contains all those spices that I love in the fall. It is a touch heavier on the nutmeg, which is a favorite of mine. I just mix up a double batch early in September and have it handy throughout the upcoming holiday season. If I haven't mentioned Penzey's spices lately, now is a great time, www.penzeys.com.
Pumpkin Pie Spice
8 tsp. ground cinnamon
4 tsp.ground ginger
2 tsp. ground cloves
2 tsp. ground nutmeg
1 tsp. ground ginger
Combine all ingredients. Store in an airtight container.
So, until tomorrow..........
S~~
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