11/20/13

Over a dozen pumpkin recipes... just in time for Thanksgiving



Here are over a dozen recipes from my website that I've posted over the years.  From cakes to cinnamon rolls, pasta to griddle cakes.  There is something here for everyone - as I even have an amazing pumpkin bread that can be served to those doing sugar free or low carb way of eating.    Enjoy!!


Pumpkin Cake with Broiled Coconut Topping
Perfect Pumpkin Bread
Roasted Pumpkin Seeds
Pumpkin Cupcakes
Mexican Pumpkin Dip
Flaxseed Pumpkin Bread (sugar free and low carb too!)
Pumpkin Butter Pie
Pumpkin Pie with an Oatmeal Crust
Homemade Pasta
Pumpkin Bars
Pumpkin Cheesecake
Pumpkin Griddle Cakes
Pickled Pumpkin
Pumpkin Dessert
Pumpkin Cinnamon Rolls

Print Friendly and PDF

11/17/13

Chewy, Easy Sugar Cookie Recipe - (no eggs and no oil)


When I see a new sugar cookie recipe I can usually tell just by looking at the list of ingredients what it will taste like.  I know the texture and flavor based on if the recipe calls for shortening, butter or oil.  Some use milk, some don't.  The amount of flour changes the entire cookie texture as well.

Yesterday I was looking through my copy of Cookie Indulgence: 150 Easy Cookie Recipes on my eReader and came across a sugar cookie recipe I hadn't tried.  Instead of eggs or oil, it uses mayonnaise.  I knew from looking at the ingredients it would be a nice basic cookie with a crunch on the outside and a chewy center.  Because mayonnaise is made from eggs and oil, this is what takes the place of those two ingredients.  If you are out of eggs and out of oil or shortening or even butter, this is a great recipe to keep on hand if you or your family get a craving for sugar cookies.

I didn't take a picture because frankly, they look like every other basic, round, sugar sprinkled sugar cookie out there.  I will say I had one fresh from the oven last night and I had 2 more this morning with my coffee.  The texture and taste of the cookie after cooling and setting overnight is preferable to straight out of the oven. 

Sugar Cookies

1 cup mayonnaise (not salad dressing)
1 teaspoon vanilla
2 cups flour
1/ 4 teaspoon salt
1 teaspoon baking soda
1 cup white sugar

Mix mayonnaise and vanilla together.

Combine flour, salt, baking soda and sugar and add to mayonnaise mixture. Mix well.

Roll into 1” balls. Place on ungreased cookie sheets. Press down lightly on cookies and sprinkle with sugar. Bake at 400 degrees F for 10 to 12 minutes.  






You might also be interested in;
            






Print Friendly and PDF

11/13/13

Thanksgiving Gravy


You would think after years and years (and years) of making this gravy, I would have some awesome pictures of it...  I don't.  But I've posted this recipe many times over the life of this blog (the first was back in 2006!) and there are small images on some of the posts.  Back then 'food blogs' didn't really exist like they do today, and doing 'photo shoots' of your food just wasn't a big deal.  I suppose maybe this year I should take a couple pictures.  Ya think?  

This gravy is awesome not only because it tastes so good - but because it's a "MAKE AHEAD" gravy that does not gel up and get a gross texture when reheated.  You can make it earlier in the week and then after your turkey is done on Thanksgiving day, heat the gravy up, add the drippings from the roaster pan that you cooked the turkey in, and it flavors the gravy perfectly.  Yes... perfectly.  My mouth waters just thinking about this and the stuffing; my two favorite parts of Thanksgiving dinner!



Thanksgiving Gravy

6 T butter
3/4 c flour
6 c broth - homemade or bought

Mash the butter and flour together until it's a paste and break into 4 chunks.

Bring 6 c chicken broth to a boil. Reduce heat to low and gradually whisk in flour chunks one at a time, whisking until thick and smooth. Boil 3 minutes. Cover surface with plastic wrap and refrigerate until needed within 2 days. If longer, be sure it's in an airtight container in the coldest part of the fridge. Can also freeze until needed and slowly cook and reheat to thaw before continuing.

When you make your gravy;
After your turkey is done, add the pan drippings - at least 3/4 - 1 cup (up to 2 cups) heat until hot and serve!




*homemade broth*

6 c chicken broth or liquid from simmering chicken (6 c water with 6 bullion cubes or teaspoons is fine)
2 lg. onions, chopped
1 c sliced fresh carrots
1 c water or dry white wine
1/2 c celery leaves and stems

Mix all ingredients in a soup pan and simmer 1 1/2 hours. Strain through a wire strainer and disgard vegetables. Add water if needed to make it 6 cups.

Save for gravy.


Print Friendly and PDF

11/11/13

Brown Sugar Cinnamon Baby Carrots (Sugar Free version too)



One of the perks of having the house to myself during the day (during the school year) is I can eat lunch whenever I want and I can make whatever I want.  More often than not I want vegetables.  Lots of yummy vegetables!!  This week there was a day when all I could think about was my current favorite carrots.  Butter, salt and pepper season baby carrots with a hint of brown sugar and cinnamon.  Sounds like it might take some work, right?  Wrong!

Using Torani flavor syrups I make these carrots in mere minutes!  It's as easy and cooking the carrots, draining, and adding a bit of butter, salt and pepper.  Done.  Ready for the table.  How?  Because the Torani syrups infuse the flavor during cooking.  And better yet?  They offer sugar free versions so you can serve this dish without spiking anyone's blood sugar counts! 

Let me just say... perfect for Thanksgiving too.


Brown Sugar Cinnamon Baby Carrots

Carrots
Torani Syrup (Torani Brown Sugar Cinnamon or Pumpkin Spice flavor - sugar free or regular)
Butter
Salt and Pepper
Water to cook carrots

In a pan, place as many carrots as you wish to serve.  Add enough water to cover and with a ratio of roughly 1 cup water to 1/2 cup Torani syrup, add the flavored syrup.  Bring to a boil and reduce to  simmer.  As soon as the carrots are tender to your liking, drain, place in a serving bowl and top with butter, salt and pepper to taste.  Serve.  Seriously easy.








You might be interested in Torani Brown Sugar Cinnamon or other flavored Syrups;
         














Print Friendly and PDF

11/8/13

I planted a pineapple in potting soil. Now, I'll update you in about 3 years. (Updated 12/16/13)



Ok... it's planted.  I'll update you in about three years.
Yes. Three (3) years.
Apparently, that is about how long it takes to grow a new pineapple!  Who knew!?  Quite a few people obviously, but not me.  I just learned about growing pineapples about 7 or 8 months ago.  Hadn't thought about it before that.

This past week I happened to have bought a pineapple at the grocery store and remembered hearing that you could plant the top of the pineapple after you cut it, and within 2-3 years it would grow a new one.  Some say you have to set it in water first to start root growth before planting in soil, but other sources said that was unnecessary and just pop it into some nice potting soil.

I could do that.  I also happened to have a #10 can on hand, AND a bit of potting soil.  



After I had planted it, I realized I really didn't want to look at a a metallic silver can for the next two or three years so I took a random piece of fabric I had as well as some spray adhesive, and wrapped the can in fabric and just folded the excess under.  I would suggest covering your container before planting though!  It would have made it easier to manipulate.



UPDATED:
Updating already in December because Mr. Pineapple is not going to be living in my house for the next three years.

When researching planting the top of a pineapple, there were two basic ways to do it.  One has you dangle the top over a bowl or glass of water with the bottom just touching until roots grow and then planting.
The second was to just pop the top into good quality soil and let it go.
I opted for that one.
I'm not impressed.

As you can see in the picture, the pineapple, although kept watered, had a lot of dying brown tips and bottom leaves.





I wasn't too concerned as I figured perhaps the bottom or 'old' leaves would die off as new growth sprouted, as you can tell from this picture, there are nice little 'newer' green 'baby' growth inside;


If I lived farther South (say... Florida) I'd have put this guy in the ground and let him grow... however since my climate is too cold for that, he has to live in the house in this pot.

As I inspected him this morning I realized he didn't smell all that great.  I wiggled the plant a bit and it easily came straight out of the soil.  The smell was a little stronger then!  And I saw a little 'fruit fly' type gnat crawling around on the soil.  (You know the pesky ones you get on ripe peaches and bananas left in your fruit bowl?)

Looks like the pineapple is just breaking down and composting like it probably should... and I'd be happy to let it do it's thing outside, but since we are inside... I'm just not going to live with an ugly, brownish plant that smells a little ripe and apparently is hosting a little gnat on it's soil.


My pineapple plant is heading to the bin today...  but should the Lord see fit to relocate us to a warmer climate any time soon, I'm GOING to plant as many little pineapple tops as I can - outside - and will see how it goes. 

For the record;  If and when I do this again I'm going to go with the FIRST researched way of 'starting' the plant;  putting just the 1/4 bottom in fresh, clean water and waiting for some roots to grow before planting in the soil.   I wouldn't recommend this method even though some people on the internet say they've tried it and it worked.







Print Friendly and PDF