Cowboy Steak and Bean Stew

Oh my heavens!!! Two posts in one day!  I had a heavenly day off today and have been able to cook up a small storm in the Worley House.  We started with Bomb Diggity Donuts, some yummy blueberry pancakes and now we are making some amazing stew for dinner.  Creative juices flowing I was too excited not to share.  I dedicate this post to a dear friend out in Sodak whose heart is on the mountains and prairies of Montana.  Kelly Girl, this one's for you!  One of these days we are going to make this and share a beer or two...or three...or you know, LOL!

Cowboy Steak and Bean Stew

3lbs steak of choice cubed
2 bell pepper chopped
1 large onion chopped
1 29oz can chili beans (heat of choice, I used mild)
2 14 oz cans kidney beans (drained and rinsed)
1 12oz can pinto beans (drained and rinsed)
1 12 oz can diced tomatoes (no seasoning)
1 30oz can tomato sauce
1 12oz jar Heinz Au Jus Beef Gravy
1/4 cup Chili Garlic paste (I get this in the Asian food aisle)
2 Tbsp garlic powder
2 Tbsp Ancho Chili powder
2 Tbsp Chili Con Carne powder
2 Tbsp Worcestershire Sauce
salt and pepper to taste
oil for cooking

Heat pot to medium heat, coat bottom of pot with vegetable oil.  Heat for about 5 minutes and add spices to the oil including chili garlic paste.  Stir around to warm the spices then add the meat.  Brown meat for about 10 minutes.  Once the meat is browned, add green peppers and onions and cook with meat until softened.  Add the rest of the ingredients and let simmer for an hour or longer until the meat is tender.  Taste before serving and adjust seasoning as needed.  Serve with biscuits or cornbread. 

ENJOY!

Bomb Diggity Donuts

Wow! I can't believe Thanksgiving is just a week away!  It seems like once we get past Halloween time just spins forward racing to the end of the Year.  Halloween wasn't even over and stores were putting out Christmas displays.  I almost have an anxiety attack at the anticipation over everything I need to get done in just a few short weeks.  Now I am at the point of looking for shortcuts to getting little tasks done so I can spend more time on bigger, more detail oriented needs.

Today is just one of those days where I need to just get things done.  Happy Veteran's Day out there to any military bloggers who might join us today!  We love you and are proud of the job you are doing!  So this sweet treat is dedicated to all those serving our country and their families that await their return.

This donut treat is something my mom made for us when we were little kids.  We all have a sweet tooth and when you are on a budget, you get creative.  All you need is some refrigerator biscuits and a little creativity!

Bomb Diggity Donuts

1 Tube refrigerator biscuits/rolls (I used Grands)
oil for frying
Toppings of your choice

For Cinnamon Sugar I used 1/4 cup sugar, 1/4 cup powdered sugar and 1 tsp cinnamon.  Mixed together in a pie plate for dipping once the donuts are cooked.

Heat your oil on medium heat until water makes it crackle.  Take your biscuits/rolls out of the tube packaging, poke a hole in the middle of your dough, stretch it some because it will close some during the cooking process.  Cook on both sides until a golden brown.  About 3-5 minutes per side. 

Take your hot donuts and drop them in your plate of cinnamon sugar mix, shake off excess and place on a paper towel lined plate.  Serve warm.

Other toppings to consider would be frosting, chopped nuts, melted jam....let your imagination go wild on this one!  Great for the holidays for breakfast when you have a full house and don't want to be in the kitchen all morning.

 

ENJOY!

Cinnamon Praline Scones

Happy Sunday morning everyone! It is a beautiful chilly Fall day here in Central Ohio.  I got up this morning to fog gently drifting off the pond behind the house and the glitter of frost on the grass.  Tranquil quiet is just the remedy before the hectic rat race of Monday hits and a full week of craziness.  This morning I decided that now is a great time to start baking and indulge in more of the Fall flavors that are beckoning from everywhere you can dream of and more.  I actually saw a Christmas commercial on the Family Channel last night and I think my mouth started watering over the infinite possibilities of the spicier and sweeter foods that are yet to come!

This morning calls for coffee and Scottish scones.  I invite you to join me on a my mission of comfort and peace this morning.  I have a base scone recipe that I have used for years and decided to spice it up today.  A little cinnamon and sugar never hurt anyone!  What will your little piece of heaven consist of today?

Cinnamon Praline Scones                                                   

2 c flour
1 Tbsp baking powder
1/4 tsp salt
4 Tbsp sugar
6 Tbsp butter, cubed (no substitutes)
2 eggs beaten
1/3 c heavy cream
1 tsp vanilla extract
1/2 tsp cinnamon extract
1 tsp cinnamon

Preheat your oven to 400 degrees. 

Combine flour, baking powder, salt, sugar and butter with a pastry cutter/blender or two knives until mixture is course and crumbly.  In separate bowl blend together cream, eggs, vanilla extract, cinnamon extract and cinnamon with a whisk.  Add the wet the dry and stir.  You need to use your hands to finish blending together.  Don't overwork your dough or your scones will be tough. 

On your baking sheet mold your dough into a disk and cut into 8 wedges.  Brush the tops with cream and set aside.

Topping
4 Tbsp butter
3 Tbsp brown sugar
1 cupped chopped pecans

In a pan melt butter and sugar together over medium heat.  Add pecans and stir until mixture starts to bubble.  Remove from heat and spoon over scones.  Place your baking sheet in your preheated over and bake for 12-15 minutes.  I have a gas stove and usually take them out at 13 minutes.

Ohhh sooo good!
ENJOY!

Comfort in the Fall apple

Fall is finally here!  It has been quite some time since I have posted.  I apologize to my Followers for that.  The Worley household has experienced some life changing events that has had us focusing on family.  So today is the day I return to my Blog.  I forgot how cathartic it can be as I sat outside today on the back deck and melted into my chair absorbing the warm rays of the sun.  Here in Ohio it hit about 75 degrees around lunch time.  It was beautiful, the sun shining and leaves in various colors danced across my deck as the wind blew.  Ahhhh my favorite time of year!  I looked over at my apple tree.  Leaves about gone, a couple of lone apples that didn't make it leaving me a little forlorn for the summer now gone.  So into the house to make a sweet concoction to savor that wonderfully spicy season we all love so well!  Here we go everyone!  Bring on the forks and syrup....it's time for some pancakes!

Apple Fritter Pancakes

3 eggs
1 cup flour
3 teaspoons baking powder
pinch of salt
2 tsp sugar
1 tsp brown sugar
2tsp vanilla extract
2 tbsp melted butter
1tbsp wheat germ (optional)
cooking oil for frying pan

2 medium size apples ( I used one Honey Crisp and one Granny Smith)
  (skin and slice thinly)
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tbsp sugar
1 tbsp flour

Core, skin and slice your apples into a separate bowl.  Sprinkle with spices and flour.  Lightly toss and set aside.

For your pancakes: In a bowl beat eggs adding in other wet ingredients except cooking oil.  Add sugar, flour, baking powder, salt and wheat germ mixing well to ensure no lumps.  Add in your apple mixture.  Heat your frying pan on medium heat coating bottom of pan with cooking oil.  Just coat the bottom.  Spoon in batter to the size of pancake you want turning over when you see the edges turning crispy golden.  Serve hot with syrup or powdered sugar.

 

ENJOY!

Dreamy French Vanilla Coffee Creamer

So have you ever got up on a Friday morning before work or sending your significant other out the door to work and discovered...ALL the milk and creamer in the house is gone?!  In our house my husband and I struggle on a daily basis to help our teenage son recognize he really isn't the only person living in this house.  When it comes to food, I think he thinks we are simply here to fill it up just for him!  So it becomes my job to pull out all creativity from the heavens above and, well, Pinterest!  Oh yes, although creative on my own, even I need the boost of creativity that others leave online.  And today, yes today, it pulled me through! YAY!!!!  The downer, the recipe I found of course called for what else...MILK!  Which of course, my son finished off without letting anyone know.  Four gallons of milk a week and by Friday none.  *SIGH* , back to the drawing board.  So off to the Mother Hubbard's Cupboard...will I find it empty with not even a crumb of creative motivation or will I find a creativity smorgasbord?  Ahhh creative smorgasbord it has been!  Throw it all in any available Mason Jar and you are off and running....just in time to keep a hard working hubby in French Vanilla coffee all day long to finish off a long stressful work week.  Yes, I am one of a few women in this world that caters to her husband every morning by making him coffee and packing him a lunch.  I even write him little notes on his napkins to make him smile.  Old fashioned, yes, but I am an old fashioned kind of lady and love it!  So for all of you out there that love quick and easy do I have a recipe for you!  This would be great with any flavor you would want to experiment with for your morning java.  Homemade coffee creamer would also make a great gift for any coffee lover and I would say, it's probably better for you since it has less preservatives and additives than what you buy at the grocery store.  Not a bad deal!  Happy Coffee Day All!  Let me know what you think.

Dreamy French Vanilla Coffee Creamer

12oz can Evaporated Milk
14 oz can of Sweetened Condensed Milk (you will use 7oz)
1/2 cup French Vanilla Torani Coffee Syrup or flavor of your choice
1 tbsp vanilla extract

Pour it all in a pint size Mason jar, put the lid on, and shake until mixed.  Take a taste and you can add more syrup as needed depending on how sweet you want your creamer to turn out. Keep refrigerated after making, should keep for a week....if it lasts that long!

ENJOY!

Dilly Bacon Pasta Salad

Happy Hump Day!!!!  Well here we are on the brink of summer fun with the Memorial Day Weekend coming upon us in just a few days.  To me, nothing says summer weekends like a good pasta salad.  I don't think there has ever been a pasta salad that I haven't liked.....ever!  So last week I had a hankering for some of that wonderful summer spread and was running little light on ingredients and really didn't feel like running back to the store....well let's just say.....for the third time.  I thought, well, why can't I just make up my own recipe, so I did!  I hope you enjoy as much as we did, we had an empty bowl by the end of dinner, what more can a mom ask for to show that a recipe was a home success!

Dilly Bacon Pasta Salad

1/2 lb cooked macaroni, drained
6 slices of of chopped fried bacon
1/2 chopped vidalia onion
5 celery stalks chopped
1 cup cherry tomatoes cut in half
3-4 cups mayo
1 tbsp dried dill
salt and pepper to taste

Throw it all in a bowl and gently mix together.  Start with 3 cups of mayo and add to however "wet" you like your salad.  Refrigerate for at least an hour before serving to let flavors mix. 

Now how is this for fast and easy!  My husband is not a nut fan, but I would say this would be great with some chopped walnuts or pecans mixed in for some extra crunch and texture.

ENJOY!!!

A Big Thank You!

Wow!  That just made my day!  Thank you to everyone who has visited my Blog through the Gooseberry Patch Shortcut Recipe Round-Up!  It's been a lot of fun coming up with original recipes that I can share with everyone.  Please continue the feedback and let me know if there are any creations you would like to see.  Or better yet, feel free to share!  I am always happy to share my space and have a guest blogger any day!

Kelli

Fake It Until You Make It Taco Dip

So have you ever been in that quandary of taking something to work for a potluck?  Not to mention, forgetting until you have to leave for work in the next 20 minutes???  Well that happened to me today! 
Many of associate potluck lunches with work or school. However, according to Wikipedia, the potluck has been around for quite some time.

The word pot-luck appears in 16th century England, in the work of Thomas Nashe, and was there used to mean "food provided for an unexpected or uninvited guest, the luck of the pot". The sense "communal meal, where guests bring their own food", appears to have originated in the late 19th century or early 20th century US, particularly in the Western United States, either by influence from potlatch or possibly by extension of traditional sense of "luck of the pot".

To the Irish, a potluck was a meal with no particular menu. Everyone participating brought a dish for all to share. The term comes from a time when groups of Irish women would gather together and cook dinner. They only had one pot so they cooked the meal together with whatever ingredients they happened to have that day.

So today was my day to scour the pantry and the refrigerator and come up with something appetizing in 20 minutes or less!  And I did it!!!  You can never fail with anything that has Mexican flavor and it happens to be one of my favorite flavors.  A little bit of this and a little bit of that and you can come up with a quick and tasty dip that everyone will enjoy.

Fake Until You Make It Taco Dip

16oz can refried beans
15oz can Hormel Turkey Chili, No Beans
11oz can Del Monte Summer Corn drained
14oz can diced tomatoes drained
1/2 of a 15oz jar of Tostito's Queso Cheese Dip
1/2 cup crushed tortilla chips or left over taco shells
1/2 cup shredded taco cheese
1/2 cup sliced black olives
1/4 cup chopped green onion

Layer in a deep pie plate.  Start in order from the top down, mix the diced tomatoes and queso together as one layer then continue down the list. Refrigerate until ready to serve.  You can serve this with crackers, cut up flour tortillas or tortilla/corn chips.  Fast and easy!  Tastes awesome!!!

ENJOY!

Easy Cheesy Mac and Cheese

As we move from the winter months and head for Spring I am anxious for my menu to start changing over to grilled foods.  Me being impatient, imagine that for those who know me, decided it was time to hit the grill over the weekend.  I bought some wonderful Italian Sausages and my husband was completely ready for picnic type food.  Well then, the wind picked up, the sky turned gray, it got colder than it had been and the snow started falling and blowing.  Ughhhhhh! Since I have had my trials and tribulations with being sick the majority of the winter and now am on the upswing, I decided to cook indoors.  Well I decided I still wanted a picnic, even if it was to be done indoors.  And nothing screams picnic or winter comfort food like a good, creamy, steamy hot, macaroni and cheese!  Well to the fridge I went, and of course, I was short on my usual ingredients for my regular baked mac and cheese.  So improvise it was and OMGoodnessssss did it come out good!  This is perfect for someone that doesn't cook on a regular basis or if you just need that quick and easy dish for a last minute dinner or potluck.

Quick and Easy Cheesy Macaroni and Cheese

1/4 cup butter
4oz softened cream cheese (I used Light Philadelphia Cream Cheese)
1 can evaporated milk
2 10oz cans Campbells Cheddar Cheese Soup
Salt and Pepper to taste
8-10oz macaroni noodles (cook to package instructions and drain)

Cook your macaroni and set aside.  On stove in a pot on medium heat, melt butter and cream cheese together.  Add evaporated milk and stir together then add soup.  Mix until creamy, will thicken on its own then add noodles and seasoning.  Serve hot!

**If you want it cheesier, you can add another can or add some shredded cheddar cheese.  A nice twist would be some diced ham and scallions.

ENJOY!

Baked Bacon Mushroom Cheese Burgers

Hi everyone!  Well I am back after a little winter hiatus.  Seems like our family has been through every sickness that you can possibly get exposed too over the holidays and last month.  But this definitely gave me the time to come up with some quick and easy recipes to share with all of you.  As we all know when your household gets sick or you are the one that gets sick, time is not necessarily on your side when it comes to preparing meals for the rest of your family that is still healthy.

So everyone, keep washing those hands and cover your mouth when you cough! We can survive the cold and flu season together!

Baked Bacon Mushroom Cheese Burgers

8 pre-made Angus or 90/10 ground sirloin beef patties
2 10oz Cans of Campbell's Cheddar Soup
8 strips of bacon cut in half
1-2 8oz cans mushrooms drained (we like a lot of mushrooms so I use 2 cans)
salt/pepper/garlic powder for seasoning to taste
**optional fried onions that you normally use on green bean casserole.

Preheat your oven to 425 degrees.  I have a large cast iron paella pan that is big enough that I can brown and then put in the oven.  If you have to do this in two steps, season your patties then brown on top of the stove then add to your baking pan.  Once in your baking pan layer your burgers starting with the cheddar soup, then mushrooms, then criss cross your bacon on top.  If using the fried onion, that is the topping put on last.  Place in the oven and cook for 30-45mins.  These are absolutely wonderful!  My husband and son ate them up!

ENJOY!

Holiday Health and Safety Tips 2012

The Holidays are coming, the Holidays are coming!  Are you ready?  Are you stressed out?  Tis the season for all the Holiday stress to have a negative impact on our immune systems.  So as your dutiful cook and nurse here are some great tips from the CDC for a safe and healthy Holiday Season!

Holiday Health and Safety Tips

The holidays are a time to celebrate, give thanks, and reflect. They are also a time to pay special attention to your health. Give the gift of health and safety to yourself and others by following these holiday tips.

Wash Hands Often

Keeping hands clean is one of the most important steps you can take to avoid getting sick and spreading germs to others. Wash your hands with soap and warm water for at least 20 seconds. Cover your mouth and nose with a tissue when you cough or sneeze. If you don’t have tissue, cough or sneeze into your upper sleeve or elbow, not your hands.

Stay Warm

Cold temperatures can cause serious health problems, especially in infants and older adults. Stay dry, and dress warmly in several layers of loose-fitting, tightly woven clothing.

Manage Stress

The holidays don’t need to take a toll on your health. Keep a check on over-commitment and over-spending. Balance work, home, and play. Get support from family and friends. Keep a relaxed and positive outlook. Make sure to get proper sleep.
Travel Safely

Whether you're traveling across town or around the world, help ensure your trip is safe. Don’t drink and drive, and don’t let someone else drink and drive. Wear a seat belt every time you drive or ride in a motor vehicle. Always buckle your child in the car using a child safety seat, booster seat, or seat belt according to his/her height, weight, and age.

Be Smoke Free

Avoid smoking and breathing other people's smoke. If you smoke, quit today! Call 1-800-QUIT-NOW or talk to your health care provider for help.

Get Check-Ups and Vaccinations

Exams and screenings can help find potential problems before they start. They can also help find problems early, when the chances for treatment and cure are better. Vaccinations help prevent diseases and save lives. Schedule a visit with your health care provider for a yearly exam. Ask what vaccinations and tests you should get based on your age, lifestyle, travel plans, medical history, and family health history.

Watch The Kids

Children are at high risk for injuries that can lead to death or disability. Keep a watchful eye on your kids when they’re eating and playing. Keep potentially dangerous toys, food, drinks, household items, choking hazards (like coins and hard candy), and other objects out of kids' reach. Learn how to provide early treatment for children who are choking. Make sure toys are used properly. Develop and reinforce rules about acceptable and safe behaviors, including electronic media.

Prevent Injuries

Injuries can occur anywhere and some often occur around the holidays. Use step stools instead of furniture when hanging decorations. Leave the fireworks to the professionals. Wear a bicycle helmet to help prevent head injuries. Wear a helmet when riding a bicycle or skateboarding to help prevent head injuries. Keep vaccinations up-to-date.

Most residential fires occur during the winter months. Keep candles away from children, pets, walkways, trees, and curtains. Never leave fireplaces, stoves, or candles unattended. Don't use generators, grills, or other gasoline- or charcoal-burning devices inside your home or garage. Install a smoke detector and carbon monoxide detector in your home. Test them once a month, and replace batteries twice a year.

Handle and Prepare Food Safely

As you prepare holiday meals, keep you and your family safe from food-related illness. Wash hands and surfaces often. Avoid cross-contamination by keeping raw meat, poultry, seafood, and eggs (including their juices) away from ready-to-eat foods and eating surfaces. Cook foods to the proper temperature. Refrigerate promptly. Do not leave perishable foods out for more than two hours.

Eat Healthy, Be Active

With balance and moderation, you can enjoy the holidays the healthy way. Choose fresh fruit as a festive and sweet substitute for candy. Select just one or two of your favorites from the host of tempting foods. Find fun ways to stay active, such as dancing to your favorite holiday music. Be active for at least 2½ hours a week. Help kids and teens be active for at least 1 hour a day.

http://www.cdc.gov/family/holiday/

Sparkling Cherry Chutney for Christmas Please!!!

It's hard to believe we are already in the full swing running towards Christmas.  I know like many of you I have many lists being made, one for gifts and several for meal plans for all the dinners and parties that my family will be having or attending.  This year we are on a tight budget, so I have challenged myself to be as creative as possible to create gifts of food for family and friends.  This year I decided I wanted some sparkle and I created a wonderful chutney packed full of flavor.  This one is easy to can or just make up a batch for dinner.  It's wonderful on hot sliced roasted turkey or wonderful on a sandwich filled with all your dinner leftovers.

Sparkling Cherry Chutney

1 10oz jar of cherry preserves
1/2 cup dried cranberries
2 tbsp crystallized ginger
1/4 cup raw sugar
1 tbsp honey
1/3 cup orange juice
1 cup Moscato

In a small sauce pan over medium heat add all your ingredients except the Moscato.  Bring to a boil and then turn down heat to a simmer.  Stir often because this will thicken fast as the water from the orange juice boils off.  Once this coats the back of a spoon add your Moscato and take off the heat.  The coolness of the Moscato will cause your chutney to thicken quickly.  If you want a thinner chutney add more Moscato 1 tbsp at a time to get desired consistency.  Pour into a bowl to cool and refrigerate for a couple of hours before serving to let flavors mingle.  If canning, pour into your clean, sterilized jar and put in a hot water bath for 15 minutes.  Remove from hot water bath and let cool.  Make sure lid sucks in for a good seal. 

ENJOY!

**I use Ball Canning Guidelines for Jams and Jellies for canning this chutney.

Cookies and Cream Bites and Salty Toffee Nut Candy

The holidays are fast approaching!  Thanksgiving is tomorrow and everyone is on high speed to start dinner preparations and get ready to travel.  Need a last minute dessert that will be done in a flash and look spectacular at the same time?  Read on my friends, I have something special for you!

So many of us are looking for the last minute treat that we can take or put out prior to dinner that will have everyone's mouths watering.  The following two recipes can be done in less than 30 mins.  This is definitely one for your personalized cookbook and should be placed in the front pocket of the dessert section.  I promise you will use these over and over again every year!

Cookies and Cream Bites

1 pkg (1 1/2lb) Oreo cookies crushed in your food processor, divided
1 8oz pkg softened cream cheese

Mix 3 cups of Oreo crumbs with the softened cream cheese.  This is easiest with your hands.  Use a melon ball scoop or tiny ice cream scoop and make balls.  Place them on a foiled cookie sheet.  Once done rolling into balls, roll in the leftover cookie crumbs and put tray into the freezer for about 30mins until firm.  I recommend keeping in the freezer in a tin until ready to serve to let the flavors mingle.  This makes about 2 dozen Bites.

Salty Toffee Nut Candy

1 sleeve honey graham crackers broke into bit size pieces
2 sticks butter
1 cup brown sugar
2 cups chopped pecans
Sea Salt for sprinkling

Heat your oven to 350 degrees.  Using a 13x9 baking pan lined with foil, place evenly as possible your graham cracker pieces.  Cover with your chopped pecans and then sprinkle Sea Salt over the top.  In a sauce pan over medium-low heat melt your butter and brown sugar.  Bring to a boil and cook for about 2 to 3 minutes until bubbly and no butter fat is floating on top.  Take off heat and pour over graham crackers and nuts.  Place in oven and bake for 10 minutes.  Let cool completely before handling.  Once completely cool, break into pieces and put in a tin for storage.  Keep in fridge.  I usually make double batches of this because it doesn't last long in my house!

Gingersnap Christmas Balls

Ahhhh it's that time again!  Time to start making all those wonderful Christmas time desserts that we all crave this time of year.  From Cookies to Candies what more could anyone ask for during the holidays.  So this year I have managed to get started a little bit early.  I am taking a momentary break from all that is savory and have begun my sugar plum journey as we approach the Christmas Holiday.  Now for all you Black Friday shoppers, this is a great time to stock up on your cookie tins and other sweet treat gift giving containers.  Most craft stores like Michael's and Joanne Fabrics will have these on sale early Friday morning as well as some of your bakers chocolates and hard to find bakers tools to make that extra special treat!

So this year I have decided to branch out and make some new recipes along with our traditional family recipes that have been passed down through the generations.  My goal is to make a recipe a day while on my vacation this week.  So here we go, let's bring on the fun and yum!

Gingersnap Christmas Balls

1 box white or yellow cake mix (make according to package directions)
1 container white frosting
1 1/2 cups gingersnap crumbs
2 bags white chocolate chips
1 bar cooking paraffin
1/2 cup demera sugar

Make cake according to package directions.  Let cool slightly and crumble into a bowl.  Add your gingersnap crumbs until well incorporated.  Let completely cool.  By mixing the cookie crumbs with the slightly warm cake will allow the moisture to soften the crumbs and will help the mixture stick together later.  Once cookie and cake mixture is cool, take your container of frosting and place in a microwave safe bowl and put in microwave for 1 minute to liquefy.  Pour into your cake crumb mixture and stir together thoroughly.  I used a small cookie dough scoop the size of a melon ball scooper and start making your balls and put on a foiled cookie sheet.  Once your sheet is full put in the freezer for at least an hour.  Once your hour is up, start melting your white chocolate chips over a double boiler.  Use 1/2 paraffin bar per bag of chips to make the chocolate thin for coating your cake balls.  I recommend using a spoon for dipping to avoid cake breakage into your dipping chocolate.  Once your cake ball is dipped return to your cookie tray and sprinkle with demara sugar.  When done return your tray to the freezer to let your Christmas Balls harden.  Store in pretty Christmas tins in your freezer until ready to use!

ENJOY!

Let's Talk Turkey Safety 101, Let's Have A Healthy Thanksgiving!

Food safety is important all year round.  As we head into the holidays everyone with various levels of experience is in the mind to impress family and friends.  So I thought the best way to start the week is to talk Turkey!  If you haven't started thawing your turkey you need to get that bird out of the freezer and into the fridge today.  And depending how large your bird is, you may need to prepare a cold water bath Wednesday if it is not completely thawed.  Below is a great Turkey Tool from the USDA on Turkey Safety that is great for the beginning cook and a great reminder for the pro that may be prone to distraction with a busy cooking schedule.  http://www.fsis.usda.gov/PDF/Turkey_Basics_Safe_Cooking.pdf

Happy Thanksgiving Everyone! 

Turkey Basics: Safe Cooking

A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Many variables can affect the roasting time of a whole turkey:

• A partially frozen turkey

requires longer cooking.

• A stuffed turkey takes longer

to cook.

• The oven may heat food

unevenly.

• Temperature of the oven

may be inaccurate.

• Dark roasting pans cook

faster than shiny metals.

• The depth and size of the pan

can reduce heat circulation to

all areas of the turkey.

• The use of a foil tent for the

entire time can slow cooking.

• Use of the roasting pan’s lid

speeds cooking.

• An oven cooking bag can

accelerate cooking time.

• The rack position can have an

affect on even cooking and

heat circulation.

• A turkey or its pan may be too

large for the oven, thus

blocking heat circulation.

ROASTING INSTRUCTIONS

1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Optional steps:

• Tuck wing tips back under

shoulders of bird (called

"akimbo").

• Add one-half cup water to the

bottom of the pan.

• In the beginning, a tent of

aluminum foil may be placed

loosely over the breast of the

turkey for the first 1 to 1 1/2

hours, then removed for brown-

ing. Or, a tent of foil may be

placed over the turkey after the

turkey has reached the desired

golden brown color.

4. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).

5. For safety and doneness, the internal temperature should be checked with a food thermometer.

The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

6. Let the bird stand 20 minutes before removing stuffing and carving.

APPROXIMATE COOKING TIMES

(325 °F oven temperature)

UNSTUFFED (time in hours)

4 to 6 lb breast........ ..1 1/2 to 2 1/4

6 to 8 lb breast....... ...2 1/4 to 3 1/4

8 to 12 lbs.......................2 3/4 to 3

12 to 14 lbs......................3 to 3 3/4

14 to 18 lbs................3 3/4 to 4 1/4

18 to 20 lbs................4 1/4 to 4 1/2

20 to 24 lbs......................4 1/2 to 5

STUFFED (time in hours)

8 to 12 lbs.......................3 to 3 1/2

12 to 14 lbs......................3 1/2 to 4

14 to 18 lbs......................4 to 4 1/4

18 to 20 lbs................4 1/4 to 4 3/4

20 to 24 lbs................4 3/4 to 5 1/4

More Ways to Cook a Turkey

For other cooking methods, read the publication "Turkey: Alternate Routes to the Table" at www.fsis.usda.gov/Fact_Sheets/Turkey_Alt_Routes/index.asp.

AskKaren.gov

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Reviewed September 2011

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Happy Halloween! Let's make it spicy!

Happy Halloween Everyone!  Tonight is the night of ghouls and goblins wisping up to your door to give you a big BOOO! If you are lucky enough to be home for all those Trick or Treaters coming to your door or if you like to have a casual but festive gathering, I have some yummy treats for you!  There is nothing like a hot bowl of Jambalaya with some jalapeno cornbread...ohhh soooo good!  Serve it up with some hot mulled cider or even hot chocolate for the cold fall evening.  I was inspired to make this dish after going to a baby shower a couple of weeks ago.  I just had to have more!  I have never made Jambalaya before so I went on a search of recipes.  I found one from Emeril Lagasse and made some adaptations to make the recipe my own.  It was a success!  I was so excited and it makes enough for a crowd when done in my 6Qt crock pot.

Northern Jambalaya

2lbs chicken kielbasa chopped into bite size pieces
1lb pork sausage
1 onion chopped
1 cup chopped celery
1 cup chopped green pepper, yellow pepper, orange or red pepper
3 cups white rice
4 cups chicken broth
2 cups water
1 cup white wine
1tbsp plus 1 tsp Creole seasoning
olive oil to coat your skillet
6 dashes hot Tabasco sauce (optional)

In large hot skillet brown sausage chopping into pieces as you cook so it is crumbles.  When cooked add chicken sausage and let brown, add 1 tsp of the Creole seasoning and stir around.  When this is done add to your crock pot.  To the same skillet add some olive oil to coat your skillet let heat for a minute then add your vegetables and 1tbsp of Creole seasoning.  Cook until caramelized and add to the crock pot.  Now add your wine to the skillet and let cook for about 3 mins stirring around to pull up any leftover tastiness left in your pan.  Add to your crock pot.  To your crock pot add your rice.  Stir your rice around and let it get coated.  Then add your broth and water. Add your 6 dashes of Tabasco sauce.  Cover and cook for 4 hours on high heat.  Mine was actually done in 3 hours but crock pots can vary depending on how old or depth.  The addition of Tabasco did not make it too hot but gave it a definite depth and just enough to help clear a stuffed up nose :)  We loved it and we hope you will enjoy it as well!

Jalapeno Cornbread

2 1/2 cups White Lily Self Rising Cornbread Mix (or whatever brand you prefer)
1 1/2 cups milk or buttermilk
1/4 cups vegetable oil
1 12 oz  can Del Monte Summer Corn
1 egg
2 tbsp honey of your choice (I prefer raw honey)
1 tbsp chopped dried jalapenos
1 large spoonful of bacon grease if available

Preheat your oven to 425 degrees.  I use a well seasoned 10 inch cast iron skillet.  Let it preheat in the oven.  Add your bacon grease to your skillet while in the oven.  Mix together the rest of your ingredients.  Add to your hot skillet once oven is preheated.  Bake for 25-30mins or until golden and solid on top.  Serve hot with butter and honey!  Tastes wonderful crumble up in the bottom of the bowl covered with Jambalaya...woooweeee yummmy!!!

ENJOY!

Chili for Chilly Weather

There is nothing that says Fall like a hot steaming bowl of chili.  Whether it's for a football game or just a comfort need you can always find a recipe to suit your mood.  Now at my house we have vastly different opinions on how to make the chili.  Me, I like that sweet style of mixing the chili powder with cinnamon and nutmeg.  My husband on the other hand, likes the savory and spice of aromatic chili powders and jalapenos!  So most often I will whip up my hubby's favorite chili and make iron skillet of golden jalapeno corn bread to go along side.  The combination of corn bread with melted butter and that steamy bowl of chili just makes my mouth water thinking about it.  Today I am sharing my recipe for a pot of chili packed with chili powder punch!

Chili Me Chili

2lbs lean ground beef
1lb ground country style pork sausage
2 12oz cans chili ready tomatoes (I usually use Red Gold)
1 32oz can tomato sauce
2 32 oz cans Brooks Mild Chili Beans
1 16oz can red kidney beans, drained and rinsed
1 medium onion chopped
1tbsp ancho chili pepper powder
1tbsp chipotle chili powder
1 tbsp chili con carne chili powder
1tbsp garlic powder
2 tbsp no heat jalapenos
olive oil enough to coat the bottom of your pot
salt and pepper to taste

Brown you ground meat and sausage together. Drain in colander. While meat drains, in large pot add olive oil and turn to medium heat. Once hot add your chili powder, garlic powder, jalapenos and onions. Cook for about 3 mins. Warming your spices before adding them to your food makes the flavor really pop!  Add your chili ready tomatoes and sauce. Warm through. Add your meat and beans. Heat through then salt and pepper to taste. If it's not saucy enough, just add another small can of tomato sauce or diced tomatoes. If you don't have either on hand you can add a cup of beef broth. :)
I get all my spices from Penzey's.   Add shredded cheese and sour cream for extra yumminess!

ENJOY!!

Spices At Their Best

I wanted to share a link to my favorite spice store.  It is called Penzey's.  They have locations throughout the US and catalogue ordering available.  I  have had several emails requesting where I get some of the unusual spices such as Chinese Mustard and Chili Con Carne Powder, so I wanted to share.  If you have the opportunity to give this store a try I promise you will be hooked.  Much fresher than anything you get at the grocery and very reasonably priced.

Penzey's Home Page

ENJOY!

Happy Hump Day Comfort Series...Spicy Mustard Crock Pot Chops

Happy Hump Day everyone!  I have been on a short hiatus for a couple of weeks but now back and cooking!  I hope all is good with everyone out there.  I have seen some absolutely wonderful recipes on some of the other blogs. 

All the Fall festivals are in full gear and Halloween is a week away.  Today is a gray, rainy day here, but I am going to pack it full of sunshine and flavor for tonights dinner.  A recipe that I came across many years ago in a Williams Sonoma cookbook was a mustard chicken dish.  It is absolutely wonderful, full of flavor and of course full of fat.  So I have adapted the ideas in the recipe to a pork chop crock pot meal.  I generally serve it with No Yolks Egg Noodles.  But it also tastes great with a brown/wild rice mix.

2 1/2 to 3lbs pork loin chops (mine are cut about an 1inch thick)
3 cups self rising flour
4 tbsp chinese dried mustard powder
1-2 tbsp garlic powder
salt and pepper to taste
3 cups vegetable stock
1 10 3/4 oz can cream of mushroom soup
1 10 3/4 oz can cream of celery soup
1 10 3/4 oz can cream of onion soup
1 cup chopped onion
olive oil for your frying pan
1 cup white wine

Mix in a large dish or freezer back your flour and seasonings.  Put aside 1 tbsp of the flour mix.  Heat your skillet and add olive oil.  Just enough oil to coat the bottom.  Dredge your pork chops in the flour mix and brown in the skillet.  While doing this, mix together the soups, tbsp of flour mix and vegetable broth in your crock pot.  As your chops are browned add to the crock pot.  When the last of the chops are browned add your chopped onion to the skillet.  Let them carmelize in the renderings for a couple of minutes then add your wine. If you don't have much in renderings its ok to add a tbsp of butter to get them carmelized.  Let the wine cook down for about 3mins and add all of this to the crock pot.  Place on low for 8-10hrs.  Serve with noodles or rice.  I hope you will enjoy this as much as we do!

ENJOY!!!

Chicken Soup for the Soul

Happy Monday Everyone!!! Well here in Central Ohio we have another gray, rainy day.  I found myself looking for comfort in a bowl today.  Mondays are always a busy day at work and there is nothing like a hot bowl of chicken soup to take some of the work stress away.  Well that is, at least for about however long your break is for lunch!  So here is my quick and easy recipe to comfort in a cup or bowl.

Kelli's Chicken Soup for the Soul

48oz water
32oz box of chicken broth (I use the store brand organic)
1/2 cup orzo
2 12.5oz cans chicken or use 2-3 cups chopped up leftover chicken from a previous dinner
1/2 cup chopped carrots
1/2 cup chopped celery
1 tbsp dried thyme
1 tbsp dried rosemary

Bring your broth and water to a boil and add your orzo.  Let boil for about 10mins then turn heat down to medim low and add the rest of your ingredients.  Let simmer for about 15mins and serve hot.  The great thing about this recipe is you can add more of less of everything on the list depending on how rich you like your flavors.

ENJOY!!!

Pumpkin Spice Biscotti

There is nothing better than hot coffee and some yummy spice cookies to dip!  October is almost here and it's getting to be pumpkin "everything time"!  Here in Central Ohio, October is a big month for flavor.  In Circleville there is the Pumpkin Show and in Groveport there is Apple Butter Day.  Wow! Talk about both being mouth watering experiences of sugar and spice and everything nice!  If you are going to be in Ohio in October, I would encourage to you look up both festivals.  They have great homespun crafts and music too. 

So with that said, my cookie recipe for our Happy Hump Day Comfort Series, week #4 is Pumpkin Spice Biscotti.  What a wonderful treat!

Pumpkin Spice Biscotti

3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3  teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
1/2 (6oz) bag of white chocolate chips for melting

Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)  Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks

When cooled, melt white chocolate chips in a double boiler over medium heat until smooth.  Take a spoon and drizzle over your cooled biscotti and let dry.

These look great in clear cellophane bags tied with a colorful ribbon to give as a gift to someone...that is, if you don't eat them all first!

ENJOY!!

Happy Fall Snacking! Pumpkin Peanut Butter Dip and Caramel Apple Candy Mix

Many of us have high energy children that require lots and lots of nutrition.  I don't know about you, but my grocery bill now that I have a teenage boy in my mist is crazy!  So I am always looking for ways to make snacks stretch for the least amount of money, this can be quite the challenge, especially when you want to keep things on the healthy side. 

My son is known for his sweet tooth.  He could devour a large bag of peanut butter cups every day after school if I would let him.  He enjoys the traditional fall favorite of apple slices and caramel apple dip, but it's not always portable enough for him with his sport packed lifestyle.  So I made a play on a simple snack my mom to this day still makes.  Candy corn and peanuts.  It has the sweet that my son loves with a nice little pack of protein and fiber from the peanuts.  Another plus, you can really make this stretch!

3 12oz bags caramel apple candy corns
1 12 oz can of skinned, salted peanuts

Mix together in a bowl and you are ready to go!  For a party or just for kids on the go, fill medium sized wax paper bags half way with this yummy treat!  This will help with serving sizes so no one just sits down and eats a whole bowl, which is very easy to do!

Another fun and easy dip is anything made with pudding.  You can take the following recipe and change it up to suit your needs.  This is great for any party or afternoon sweet tooth craving!

3.4oz box of pumpkin spice pudding made according to pie directions
12 oz whipped topping thawed
8oz cream cheese softened
1/2 cup creamy peanut butter
chocolate graham crackers for dipping

Take pudding made to package directions for a pie, let setup for about 10mins in the fridge.  Whip in cream cheese and peanut butter, no lumps.  Then fold in whipped topping until mixed through.  Back in the fridge for at least an hour to let flavors mix.  Serve with chocolate graham crackers for added flavor and crunch.  This is also yummy with sliced apples or cut up celery!

ENJOY!!

Leftovers...bring on the next meal! Curry Mash

Leftovers are always an area of contention in our house like many others. I can only eat the same thing for a couple of days.  My husband on the other hand can eat the same thing everyday all day long and then my son, "don't even think of feeding me leftovers".  So as a mom, leftovers become an art form when it comes to creative meal preparation

The best thing about leftovers for me is how to challenge the creative part of my mind.  Especially when it begins in the early hours of the morning.  For example, this morning was our traditional Sunday morning Farmer's Breakfast, bacon, eggs, biscuits, fried curried potatoes and, for extra fall kick, fried cinnamon apples.  Can we say, "MMMmm, mmm Good!"  Since this morning was a hurried morning with my husband going to work, we ended  up with quite a bit of leftover curried potatoes.  All I could think about was that wonderful sweet curry smell and how I wanted to have it for dinner.  Hmmm, what to do, what to do?  Off to the fridge to check out what else is leftover and where this road is going to take me.   Let's see, some chicken broth, shredded chicken, misc frozen veggies...sounds like a meal to me!  I decided to call this Curry Mash.  Using the same pan I cooked the curry potatoes in makes the broth/sauce for this extra wonderful!

3 cups leftover curried home fries
3 1/2 cups chicken broth/stock
1 cup frozen peas
1 cup frozen okra
1 medium can sliced mushrooms, drained
1 cup shredded chicken
salt and pepper to taste

Over medium heat add the chicken broth to your pan that you originally cooked your curried home fries in, the dripping will give you lots of flavor to your broth.  Cook until it comes to a simmer.  Mash your left over home fries and add to the broth mixing well.  Add your frozen veggies, mushrooms and season with your salt and pepper to taste.  Let simmer until it thickens to your liking and veggies are heated through.

This is wonderful as a stand alone soup.  Or thicken and serve over rice, more mashed/smashed potatoes or even noodles.

ENJOY!

Food Poisoning, let's avoid it! Here is Food Temp 101

I think we all have had that unfortunate circumstance of having food poisoning or know someone who has at some point in our lives.  When eating out it come sometimes be hard to determine if the food you are getting ready to devour has been properly handled or fully cooked.  Here in Central Ohio the Health Department has visual rating on all the entrances to local eateries.  This lets you know if there are any problems with food management or environmental management.  That one wonderful and quick way to avoid a food poisoning experience.  Most of the time it's not that simple.  It can be anything from a food preparer not washing hands to poor temperature control regarding food storage. 

So I have compiled a list of proper temperatures for different meats that could possibly make you or someone you know quite ill.  Remember to always wash hands when handling any raw foods and in between handling different foods so not to cross contaminate.  To avoid being the cause of any food poisoning mishaps as the chef, besides hand washing, definitely invest in a meat thermometer.  There are many different kinds to fit all levels cooking expertise as well as your wallet.

I saw the following poster on http://www.foodfacts.org.za/posters.asp, and I just had to share it with you!

Beef, lamb, duck breast, and veal steaks, chops, and roasts (USDA minimum: 145F) *
		Raw	Less than 125F (52C)	Bright purple-red, cool, stringy, slightly juicy
		Rare	125-130F (52-54C)	Red center, warm, tender, juicy
		Medium rare	130-140F (54-60C)	Pink center, warm, firm, can be juicy
		Medium	140-150F (60-66C)	Tan with hints of pink, firm, not very juicy
		Medium well	150-160F (66-71C)	Tan center, firm to tough, little juice
		Well done	more than 160F (71C)	Tan to brown center, tough, little juice
	Ground meats, burgers, meat loaf, and sausages (USDA minimum 160F)
		Safe	160F (71C) or more	Tan-brown (no sign of pink)
	Pork steaks, chops, and roasts (USDA minimum: 160F)
		Raw	Less than 125F (52C)	Bright pink center, cool, stringy, slightly juicy
		Rare	125-130F (52-54C)	Pale pink center, warm, tender, very juicy
		Medium rare	130-140F (54-60C)	Creamy with a slight pink tinge, tender, juicy
		Medium	140-150F (60-66C)	Cream colored, firm, slightly pink juices
		Well done	more than 150F (66C)	Cream colored, firm to tough, clear juices
	Pork ribs, pork shoulders, and beef brisket cooked low and slow at 225F **
		Tender and juicy	190F (88C)	Pale white to tan center, tender, clear juices
	Pre-cooked ham and hot dogs
		Safe	140F (60C)	Purple-pink meat
	Turkey (USDA minimum: 165F)
		Safe and moist	165F (74C)	Cream colored, tender, clear juices
	Chicken (USDA minimum: 165F)
		Safe and moist	165F (74C)	Cream colored, tender, clear juices
	Fish (USDA minimum: 145F)
		Medium	135F (57C)	Slightly translucent meat, flakes easily
		Well done	145F (63C)	Opaque, pearly meat
	Unpasteurized eggs (USDA minimum: 160F)
		Safe Safe cooking everyone!!	160F (71C) 	Solid yolks

Happy Hump Day! Let's Get Comfortable Series Week #3

Happy Hump Day!!! That means just two days until Friday! I don't know about you, but as always the week just can't go fast enough.  Today is an extra special day in our house, my hubby is celebrating his birthday today.  So with our annual festiveness, it's all about Dad today and all of his comfort cravings.  This most likely will be ice cream cake and anything from pizza to potato soup.  So in his honor today I am sharing his favorite Fall soup recipe.  This is one of those comfort soups that fills you up and keeps you feeling warm and fuzzy all day long!  I hope you enjoy it as much as we do!

Dad's Favorite Mashed Potato and Bacon Chowder

1-2 cups leftover mashed potatoes
1 bag, 32 oz frozen cubed hash brown potatoes
1 bag, 12 oz frozen mixed veggies with okra
5 cups chicken stock or  broth
1 bunch Chopped green onion
½ lb bacon fried and crumbled, reserve 2 tbsp of bacon dripping
3 cups heavy cream (use more if you want extra creamy)
1 1/2 cups Shredded Colby/Monterey Jack Marble cheese
1/3 cup sour cream
3 tbsp Arrowroot or cornstarch (if using starch dissolve in some room temp broth before adding to soup) 
1tbsp Garlic powder
Sea salt to taste
Ground pepper to taste
1/2 tsp Chipotle chili powder  (optional, but gives great flavor) 
Small sprinkle of cayenne pepper (optional but gives depth to the soup)
Olive oil and 3 tbsp butter

In soup pot coat bottom with olive oil, butter and 1 tbsp bacon rendering (optional), heat on medium.  Add seasonings and warm until fragrant, add frozen veggies and arrowroot(cornstarch).  Add 3 cups of chix broth and cook on medium high until veggies are thawed.  Once thawed add mashed potatoes and rest of chicken broth.  Add bag of cubed hash browns and put heat on medium.  Add bacon and 1 ½ cups cream.  Heat through.  Taste and season accordingly.  Once all heated through and potatoes soft, add green onion, cheese and sour cream.  Heat until thickened slightly and serve. 

This is a great recipe to double and put in a crock pot for a big family gathering.  Serve sides of croutons, extra crumbled bacon, shredded cheese and chopped green onion.  Great to make the day after Thanksgiving when you have a ton of leftovers and can serve with toasted turkey sandwiches!