Soft Pumpkin Cookies

Soft Pumpkin Cookies Soft Pumpkin Cookies ---------------------- 2-1/2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 c. butter or margarine, softened 1-1/2 c. sugar 1 c. solid pumpkin 1 egg 1 tsp. vanilla Combine flour, baking powder and soda, salt, cinnamon, and nutmeg. Set aside. Cream together butter and sugar in larger mixer bowl. Add pumpkin, egg, and vanilla. Beat until light and creamy. Add dry ingredients; mix well. Drop by rounded tablespoons onto greased cookie sheet. Smooth tops of cookies. Bake 15 to 20 minutes at 350 degrees or until lightly browned. Cool on wire racks. Drizzle with glaze. GLAZE: In small bowl, combine 2 c. sifted powdered sugar, 3 Tbsp milk, 1 Tbsp melted better or margarine* and 1 tsp. vanilla. Blend until smooth.  I added instead of 1 t. of vanilla, I did 1/2 t. cinnamon extract and 1/2 t. vanilla.  Thought it went well with the spice in the cookie.

Split Pea Soup Mix

Holiday Gifts from the kitchen: Here is one that I make almost every year. Split Pea Soup Mix. Now don't be too impressed and think that I have already started my Holiday preparations, I must be honest here and say that this is one leftover from last year! Just keeping it real here folks! But this is the recipe and it makes a nice gift for friends and neighbors during their busy holiday season.


 
Split Pea Soup Mix


1 lb. dried split green peas


Seasoning Pack:


2 envelopes Goya ham flavored concentrate
1/4 c. dried minced onion
2 T. chicken bouillon granules
1T. dried minced garlic
1 T. sugar
1 t. dried thyme leaves
1/2 t. freshly ground black pepper1/4 t. crushed red pepper flakes


Place dried peas in a cellophane bag and secure. Combine ingredients for seasoning packet and blend well. Package in a separate container and secure. Tie both bags together and give as a gift with the following instructions:


To Prepare Soup: Place dried peas in a colander and sort through. Rinse and drain. Place in a large pot. Add 8 cups of water and the seasoning packet. Bring to a boil. Reduce heat, cover and simmer on low for at least 1 hour. Great to use with leftover ham diced and thrown in. Serves 4-6

Buffalo Chicken Dip

Buffalo Chicken Dip

2-3 chicken breasts cooked and shredded( I bake for 30 minutes @350 w/salt and pepper and a little olive oil)
1 c. cheddar shredded
1 c. ranch dressing
1 c. mayonnaise
1 c. finely chopped celery1 c. Frank's Red Hot Sauce( or less if you are afraid of a little heat)
Mix and cook uncovered for 30 minutes at 350 and serve with tortilla chips. I have never had any of this dip leftover(Granted I live in a house full of teenagers and their friends!)

Pork Tenderloin

Here is my best pork tenderloin recipe.  I would love to hear some of yours!
1 pork tenderloin
3/4 stick butter
salt and pepper
3/4 jar apricot preserves
I packet Mushroom Gravy mix(sometimes called Hunter's sauce)

Salt and pepper the pork, melt 1/2 stick  butter in a frying pan and brown each loin on all sides for about 2 minutes per side.  Preheat oven to 350 and take loins out of frying pan and put into a 9x13 pan.  In the frying pan, add the 3/4 jar of apricot preserves and the rest of the butter, stir and heat over medium low heat until smooth.  While heating the preserves, prepare the mushroom gravy in a saucepan according to the packet directions.   When done, pour the preserves and the mushroom gravy over the tenderloins and bake at 350 for 30 minutes, baste once halfway through.  Let stand 10 minutes in pan, then slice and serve.  You have to make something to eat with the gravy, because it is the best part of the dish.  The tenderloins are wonderfully moist!

Pork Tenderloin

Apples in the crock pot sugared, spiced and ready to cook

It is a nice fall day(well it's only 80 in Charleston so it feels like Fall!!) the kids are outside throwing the football and I had some extra apples that I needed to use.  I decided to try my hand at applesauce(or stewed apples as my mother lovingly calls them) in the crock pot.  Here is what I did:

Chunky Crock Pot Applesauce

8 apples, peeled, cored and sliced

3/4 c. water

1 t. cinnamon

1/2 t. nutmeg

3/4 c. sugar

Add it all to the crock pot and cook on high for 3 1/2 - 4 hours or low for 6-8.  Stir/mash when done and voila! chunky applesauce.  This recipe could easily be doubled depending on the size of your crock pot.  Added bonus...it makes the house smell great while it is cooking!

Oh so good and ready to eat!  Would be fabulous over vanilla ice cream!

Pineapple Pumpkin Bread

Pineapple Pumpkin Bread

(makes 2 loaves)

3 1/2 c all purpose flour
2 c sugar
1 t. baking soda
1 t. baking powder
1 t. ginger
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
4 eggs
1 c. vegetable oil
1 16 oz. can pumpkin
1 8 oz. can crushed pineapple(drained)
1 c. chopped pecans(optional)

Preheat oven to 350. Grease and flour 2 9x5 loaf pans. Combine flour and next 7 ingredients in a mixing bowl. Add eggs and oil to flour mixture and beat well. Stir in the pumpkin, pineapple and pecans.
Pour evenly into the 2 loaf pans. Bake for 35-40 minutes or until cake tester comes out clean. The extra loaf freezes well for about a month, or I keep one loaf and share the other! Your neighbors and friends will love you!

Buffalo Chicken With Blue Cheese 

( can make in crock pot or oven)

4-6 Chicken Breasts
1 Bottle Buffalo Sauce-save a little for a drizzle or dipping at the end of cooking(I use Moore's Buffalo Wing Sauce)
Blue Cheese crumbles
Ranch dressing

For the crock pot-spray crock pot with pam and place the chicken breasts in and cover with almost the whole bottle of the sauce. Cook on low 6-8 hours or high for 4-6. When the breasts have finished cooking, place on a tinfoil lined cookie sheet and add a drizzle of ranch dressing to each breast and then sprinkle with the desired amount of blue cheese and put under the broiler for a minute or two or until the cheese melts. I like to serve this with celery sticks and some starch and a salad. 
Oven-You can also cook this in the oven- marinate and defrost the breasts in a ziploc bag with the buffalo sauce all day, put each breast on a foil lined sprayed cookie sheet and bake at 350 for about 30 minutes. Add the blue cheese crumbles and put under the broiler for a minute or two or until cheese melts. Before serving add a drizzle of ranch dressing to each breast.

5 Ingredients or Less Dinner- Sausage and Saffron Rice

I Came up with this recipe over the summer when I was trying to use some Mahatma rice packets that I bought at the grocery store that I did not know what to do with. It has turned into a family favorite, even approved by my pickiest eater!! Gotta love a recipe with 5 ingredients or less!! Hope you like it. Let me know. 

The ingredients

Sausage and Saffron Rice

                                                

Sausage and Saffron Rice

Olive oil for the bottom of pan
1/2 onion diced
1 lb. Kielbasa sausage cut into bite size pieces
1 10 oz. package of Mahatma Yellow Saffron Rice( or 2 of the smaller packs)
1 can of black beans rinsed and drained

Put the oil in a frying pan and heat the onions over medium heat until clear, then add the sausage and lightly brown. Turn the heat off and in a separate saucepan cook the rice according to the directions on the package omitting the butter. Bring the rice and water to a boil and cover over low heat for 15 minutes. Then add the black beans and the onions and sausage and mix with the rice and cover and let cook an additional 5-10 minutes.

This makes 5-6 dinner size portions. I served with a salad.

I am definitely going to share some more pumpkin recipes and want to get some of your favorites as well. But in the meantime I thought I would share with you the Chicken Curry we had for dinner last night since it was so well received by all the family(even my son the picky eater) and really easy to make.   I am always looking for good crock pot recipes and I think this one is a keeper.

Crock Pot Chicken Curry 

1 bottle prepared curry sauce(I used Trader Joe's Thai Yellow curry Sauce 11 0z) but any kind would work
Chicken-( I used leg pieces because that was what I had in the freezer, but breasts would probably work better because then you could shred it at the end)
1 can of  diced pineapple with the juices not drained-the size does not matter, use what you have. I used a large can
1/2 cup white wine 
Diced celery and onions


Add all to  the crock pot and cook on low for 8 hours or increase it to high if you are pushed for time.  I started mine on high for 4 hours and then turned it to low for the last 4.  If you used the breasts shred it after cooking and mix back in with the sauce and serve over Jasmine rice with  chopped peanuts, shredded coconut, and chopped parsley for garnishes.  If I had some raisins I probably would have boiled them in a little white wine and served with it as well.  I hope you like it as much as our family did!

Chicken Curry

Curry condiments

In honor of Autumn I am starting to make my favorite pumpkin recipes.  Here is one of my children's all time favorites.  I like this particular recipe because it makes a lot of muffins, plenty to keep and share or freeze if you would like.  These keep well in the freezer for about 3-4 months.  Enjoy!!

Pumpkin Chocolate Chip Muffins:

4 eggs
2c sugar
1(16 oz) can of pumpkin
1 t. vanilla extract
1 1/4 c. vegetable oil
3 c. all purpose flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
1 t. salt
12 oz. semi sweet chocolate chips( the mini chips distribute better in the batter but use what you have on hand)
1. In a large mixing bowl beat the eggs, sugar, pumpkin, vanilla and oil until smooth.

2. Mix the dry ingredients together in a separate bowl and add to pumpkin mixture and mix. Fold in the Chocolate chips.

3. Fill greased muffin cups 3/4 full.

4. Bake at 400 F for 15-20 minutes. If you use convection oven cook at 375 F for 12-17 minutes.  

makes 30

Good Books

I really enjoy reading and now that my kids are at an age where they are fairly self sufficient I find myself having more and more time to read.  For the last couple of years I have kept a record of  all of the books I have read, those I want to read and even reviews of the books I have read on an app on Facebook called Visual Bookshelf.  So imagine my surprise and irritation today when I found out that this app is being discontinued. Thankfully they are allowing members to transfer their content to another app called GoodReads(http://www.goodreads.com/).  If you have not visited the site you should check it out I think you will like it and find it useful.  So since I have been going over books it prompted me to make some recommendations here for those of my friends who enjoy reading.

  

Each summer I pick a subject matter that I would like to learn more about and immerse myself in that topic for the summer.   A little crash course if you will.  Past topics include Mormons and polygamy, American Revolution, just to list a few.  This summer I have been reading all about WWII, both fiction and non-fiction.  So I am going to list out what I have read so far and what I hope to read.

Unbroken: A World War II Story of Survival, Resilience, and Redemption  by Laura Hillenbrand
     A wonderfully inspiring story of Louis Zamperini and his survival from being lost at sea, to then        being captured by the Japanese and held in a POW camp.

Night by Elie Wiesel
     The story of Auschwitz through the eyes of a 16 year old boy.  Wiesel has a way of telling his story so that you feel as if he is in the room talking with you himself.  A wonderful book written about a terrible time in history.  


The Boy in the Striped Pajamas by John Boyne
     A novel about Auschwitz as seen through the eyes of a 9 year old boy whose father is commander of the camp.

Evidence Not Seen:  A Woman's Miraculous Faith in the Jungles of World War II  by Darlene Deibler Rose   A beautiful story of God's faithfulness in times of need.  Darlene was a young missionary bride to Dutch New Guinea anxious to bring the gospel to a people who had never heard of Christ.  She ends up in a Japanese POW camp and her faith and trust in the Lord will be a tremendous source of inspiration to all who read. 

Sarah's Key by Tatiana de Rosnay The author fictionalizes the 1942 Paris round up of Jews who were then taken to Auschwitz.  A riveting story that enlightened me on a part of history that I was unfamiliar with prior to reading this book.  

Books I want to read about WWII:

Bonhoeffer: Pastor,Martyr, Prophet,Spy by Eric Metaxas

In the Garden of Beasts by Erik Larson

A Measureless Peril by Richard Snow

The Girl in the Red Coat by Roma Ligocka

The Postmistress by Sarah Blake

I would love to hear your suggestions for additional books that I should add to my list, or what you have enjoyed reading this summer.  Don't get me wrong, I have had to add a few beach reads in the mix to keep things light.  I especially liked Beach Trees by Karen White.  


I love reading a real book that I can turn the pages, but there is something great about being able to get books when you want them and are ready to read them on the Kindle.  My husband had been borrowing mine so much and so often that the kids and I gave him one for Father's Day.  Happy Reading!

 

Sausage Cheese Balls-An Oldie But Goodie!

We have a baseball tournament this weekend and I wanted to have some quick breakfast food on hand for the family to be able to grab on the go.  I also had some BOGO Jimmy Dean Sausage and shredded cheese that I wanted to use.  You probably have all of the ingredients  for this easy recipe. I halved the original because I only had one roll of sausage.  I will list my substitutions beside what was originally called for in the recipe.  Hope you enjoy them as much as we do.  This would also be something good to make a batch of ahead of time during the school year and pull out of the freezer for a quick breakfast.

Ingredients

• 2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage (you could use the hot if you have it or like it spicy!)
• 3 cups all-purpose baking mix
• 4 cups shredded sharp Cheddar cheese
• 1/2 cup finely chopped onion( I think I would leave this out next time, or either chop them very finely!)
• 1/2 cup finely chopped celery(did not have on hand so I used about 1t.celery seed)
• 2 teaspoons black pepper
• 2 teaspoons minced garlic (optional)(again did not feel like chopping so I used 1 t. garlic powder)
•   I also added 1 t. dry mustard that was not called for in the original recipe, but I love the flavor of mustard and sausage together(think sausage biscuit!).

Directions

1. Preheat oven to 375 F. Combine all room temperature ingredients in a large mixing bowl; stir well(You got to use your hands here people-no other way). Form into 1inch balls. Place on un-greased foil lined baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Footnotes

• may be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown

• Time Saving Tip: One package of 9.6 oz fully cooked Jimmy Dean® Hearty Sausage Crumbles may be substituted for one 16 oz roll of fresh breakfast sausage in most dishes.
  
  
  
  

Some funnies from our house....

We have had a lot going on around our house lately.  My newly turned 15 yo daughter just got her driving permit, a fact that makes her mother feel very old.  I still vividly remember the day I went to get my permit and it does not seem all that long ago.  Certainly not so long that I could be old enough to have a child that can drive!  The streets of our town will never be the same again.  All I can say, is wait till my two boys start driving, then we are really in trouble.  


After, my daughter, Paige's birthday dinner we were on our way home from the restaurant and I used the opportunity to have a teachable moment with my youngest son.  He is 12 years old and not lacking for self confidence.  I told him that God calls us to be selfless not selfish.  David said "Mom I'm not selfish or selfless, I am kind of in the middle.  I am self centered!"  Where does he come up with the things he says. 


We came home and ate the birthday cake that I had ordered from a local lady that makes the most unbelievable cakes.  I let my daughter pick out which one she liked.  Her cake was pound cake with an almond buttercream icing.  The cake was so moist and the frosting was to die for.  I will definitely be ordering another cake from her soon.  I will post the link to her website so you can take a look at this talented lady's creations.  I am definitely ordering the sweetgrass basket cake for my mom's upcoming 70th birthday.   

Carolina Cake Queen

What's for dinner tonight??

I am always looking for good recipes to make in my crock pot and I think that this one is a keeper.  I feel like we are all on the go all the time and having dinner made that morning makes the evenings run much smoother.  I bought kielbasa sausage at the grocery store recently on BOGO special and was looking for a different way to eat it.  I will definitely be making this stew again.  My youngest and pickiest eater ate a whole bowl and commented on the "depth of flavor".  Might have something to do with the 6 pieces of bacon!!  I hope you and your family enjoy this as much as we did.



Crock Pot Kielbasa Sausage Stew
Serves 6-8, prep time 20 minutes,
cook time 8-10 hours

Ingredients:

•                6 slices bacon

•                1 onion, chopped

•                2 packages of  kielbasa sausage, sliced in bite size pieces

•                2 (15 1/2 ounce) cans great northern beans, rinsed and drained

•                1 24 oz can crushed tomatoes

•                1 (4 ounce) can green chilies, chopped

•                1/2 c chopped carrots

•                3 stalks of celery chopped

•                1/2 teaspoon italian seasoning

•                1/2 teaspoon dried thyme

•                1/2 teaspoon black pepper

1  Fry bacon in skillet until crisp and drain on paper towels

2  Crumble bacon and place in large slow cooker.

3  Add onions and sausage to drippings in skillet.

4  Cook until onions are soft.

5 Transfer onions and sausage to slow cooker.

6 Add all remaining ingredients to cooker and stir together well.

7 Cover.

8 Cook 8-10 hours on low

I think this is too thick to serve with rice.  I just heated up some of the  sister schuberts dinner rolls and served them with the stew.