Pumpkin Scones

These scones are delicious, nutritious, and easy to make. I have not tried the berry butter but it looks just as good. Great fall recipes!

Ingredients

• 2-1/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup chilled margarine or butter
• 1 egg, beaten
• 1/2 cup canned pumpkin
• 1/3 cup milk
• 2 tablespoons dried cranberries or dried blueberries
• 1/2 cup boiling water
• 1/2 cup margarine or butter, softened
• 3 tablespoons powdered sugar
• 1/4 teaspoon baking soda

Directions

1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.

2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.

4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones.

For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.

Nutrition Facts

• Calories 252, Total Fat (g) 16, Saturated Fat (g) 3, Cholesterol (mg) 18, Sodium (mg) 321, Carbohydrate (g) 24, Fiber (g) 1, Protein (g) 3, Vitamin A (DV%) 42, Percent Daily Values are based on a 2,000 calorie diet

Rosemary Focaccia Bread

This savory bread can be served with pasta, or other main dish, and can be made into a sandwich, as pictured here. The flavor of the herbs add some life to regular sandwich toppings. I found this particular recipe on bakingbites.com and made a few changes to make it my own. The recipe calls for all-purpose flour and I successfully substituted 1/3 of the all-purpose flour with freshly ground whole wheat flour. Any herb, such as sage, thyme, etc. can be substituted for the Rosemary (or a combination of herbs). I also added shredded parmesan cheese to the top before baking.

Ingredients:

• 4 tsp active dry yeast
• 1/4 cup warm (110F) water
• 2 1/2 cups room temperature water
• 2 Tbsp olive oil (I use extra virgin olive oil)
• 6-7 cups all-purpose flour
• 1 Tbsp salt
• Italian herb of choice - sage, rosemary, thyme, etc.
• 1/4-1/2 cup olive oil
• salt (coarse or flake)

Directions:

1. Combine yeast and warm water in a large bowl and leave until yeast is foamy, about 10 minutes.
2. Stir in 2 1/2 cups water, 2 Tbsp olive oil, 2 cups flour and 1 Tbsp salt into the yeast mixture. Add in the remaining flour, one cup at a time, until dough comes away from the sides of the bowl into a ball. Add the herb(s) halfway through the flour additions. Move dough to flat surface and knead dough for 5-8 minutes, until the ball is smooth and elastic. Place in an oiled bowl, covered with plastic wrap, until doubled - about 1 hour.
   
3. For a rectangular focaccia: Gently lift the dough onto an oiled 11X16 jelly-roll pan (or cut in half and sue two smaller baking sheets with sides ), stretching it out slightly as you transfer it. For a round focaccia: Cut the dough into three pieces and gently lift the dough into three oiled pie pans. *FYI baking stones work great as well.
   
4. Splay your fingers and press into dough, indenting it and pushing it out towards the sides of the pan, much like a cat kneading a blanket, until the pan is full. This keeps the air bubbles in the dough. Cover with a damp towel and let rise for 30 minutes.
   
5. Preheat oven to 400F.
6. Dimple dough again with your fingertips, brush with 1/4-1/2 cup olive oil, sprinkle liberally with salt and garnish with herb of choice. Let dough rest until the oven is fully preheated.
7. Bake for 25-30 minutes, until bread is golden brown. Let cool in pan for 20-25 minutes before removing it to a wire rack to cool completely.
   

Unsloppy Joes

Another allrecipes recipe. This is a recipe for vegetarian sloppy joes. I changed it a bit and we didn't use it on sandwiches, but as a topping on baked potatoes. It was mucho good on the potatoes, but Elliot and I weren't sure how we'd enjoy it on the sandwiches. Maybe one of you all can tell us if you feel like giving it a try. I'll italicize the changes I made.

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped green bell pepper (I used some green and some red. Nice color.)
  
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 1/2 tablespoons chili powder (I cut this in about 1/2)
  
• 1 tablespoon tomato paste (I didn't have it, strangely, so I used 2 Tbsp. of tomato sauce)
  
• 1 tablespoon distilled white vinegar (I doubled this)
  
• 1 teaspoon ground black pepper (1/2-ed this)
  
• 1 (15 ounce) can kidney beans, drained and rinsed
• 8 kaiser rolls (Omitted this)
  

DIRECTIONS

1. Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
2. Stir in kidney beans, and cook an additional 5 minutes.***
3. Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
4. Spoon bean mixture evenly into rolls and replace tops. Serve immediately.

***Again, we topped baked potatoes with this and whatever else we had around--sour cream, etc.--and served it with fresh salad. VERY filling and nutritious. Yum.

Olive Garden's Zuppa Toscana

I am not a huge fan of Olive Garden but I do love this soup and usually order just this, indulging in three or four bowls. I found the recipe on the Internet where they said someone who used to work at the Olive Garden sent in the original recipe. I knew it would be blog worthy but as our blog title says, we always try it for ourselves and cook then tell. So I just got done making a triple batch, for the freezer of course, and haven't stopped sampling since (I should just have a bowl or two but have to save my appetite for supper). It is as good or better than Olive Garden's and it will definitely be on my list of favorites. You can also find a recipe for Olive Garden's Salad online which makes a complete meal paired with the soup. As for freezing, I would freeze it without the kale and add that in fresh when reheating. Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 1/4 cup bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• 1 cup heavy cream*
• ¼ of a bunch of kale or spinach*

1. Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 min. or until the onions are soft.
3. Mix together the chicken bouillon and water (or 10 cups broth), then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
   
6. Stir in the sausage.
7. Add kale or spinach just before serving. Delicious!

* If preparing in advance, reserve cream and kale and add just before serving.

Crack Salad

For those who didn't hear the story, this salad was named by my brother's mother-in-law. My mom makes it regularly for parties and such, and people get "addicted," hence the name "Crack Salad." If the name is offensive to you, you can call it Bow Tie Pasta Salad.

Salad

1 box bow tie pasta--cook 12 minutes
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 1/2 c. sliced celery
3 green onions, sliced thin
2 c. cashews, light salt
Optional, add some red grapes and/or Craisins

Dressing

Either
1 bottle cole slaw dressing
1 c. mayo

OR, if you want to make your own...
1 1/4 c. mayo
1/3 c. sugar
1/4 c. vinegar
1/4 tsp celery seed

Mix and add 2/3 of the dressing to the salad. Let stand. Add rest just before serving.

Yum.

Baked Turkey Sandwich

This is a great dish for leftover turkey, or even chicken.

It makes a nice presentation for a dinner party.

Makes 10 slices

Ingredients

• 2 cups diced turkey
• 1/3 cup pepperoni, chopped
• ¾ cup (3oz) shredded cheddar cheese
• ¾ cup (3oz) shredded mozzarella cheese
• ¾ cup chopped onion
• ½ cup finely chopped celery
• 1/3 cup mayonnaise
• ½ tsp salt
• 1/8 tsp pepper
• 1 Loaf frozen bread dough, thawed
• 1 egg white
• 1 T water
• Sesame seeds

Directions:

1. Combine ingredients for filling (all ingredients minus dough, egg white, water, sesame seeds).
2. On floured surface, roll dough into a 14X11 inch rectangle. Place on greased cookie sheet. Spread filling lengthwise on center third of rectangle, leaving ½ inch on each end. Cut 10 equal strips on each side of rectangle almost to filling.
3. To enclose filling, take a strip from each side, twist once and pinch ends together. (use a bit of water to stick dough down.) Continue with remaining strips. Press each end of loaf together and tuck under. *See video demonstration*
   
4. Mix egg white and water. Brush on dough. Sprinkle with sesame seeds.
5. Bake 35 minutes at 375° or until golden brown.
6. Let stand 10 minutes before slicing.

Nancy's Chicken Enchiladas

I actually made this layered, like a lasagna, because it was easier than rolling the tortillas up, and it's what Nancy suggested. This is SUPER EASY and very good.

2 cans cream of mushroom soup
1 cup sour cream
2 cans green chiles
garlic power to taste
salt and pepper to taste
chicken (I used 2 chicken breasts, boiled and then diced.)
corn tortillas
grated cheese (I used colby jack and filled in with cheddar)

Mix the first 6 lines of the ingredients together. Layer a 9/13" pan, first with chicken mixture, then tortillas, then cheese, and repeat. Top with cheese. Bake at 350 until hot, and cheese is melted.
Elliot and I decided that this would be especially good with some extra sour cream,chopped tomatoes or salsa, olives, and shredded lettuce on the side (and whatever else you enjoy...guacamole, etc.)

April's Chocolate Mint Indulgence Cake

This is the cake that I made for Elliot's birthday, and we loved it. I might say also that it is even better the next day. mmm. I actually got the recipe from allrecipes.com, and it is called "Double Chocolate Brownie Cake." Because I made a couple minor changes (which are in italics), Elliot renamed it. You could really do just about anything with this recipe. Add any flavors you like--change the flavors of the cake or pudding...endless possibilities. People have left many suggestions on the allrecipes site. The way I did it is really rich, so it's imperative that there be some vanilla ice cream to "cut the sweetness." I added the recipe I used for the glaze as well.

INGREDIENTS

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1 cup sour cream (or plain yogurt, or a combination of the two)
  
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 cups semisweet chocolate chips (I did one cup semisweet and one cup mint chocolate chips--it was just enough mint, not overwhealming)
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool (for a minute or two). note: be sure not to overcook. It might not look done, but test it after 50 minutes. Besides melted chocolate chips, the tester came out clean, and it was perfect.
   
4. Empty cake to platter. If desired, sift some powdered sugar over to top for looks.
   

Satiny Chocolate Glaze for cake

INGREDIENTS

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

DIRECTIONS

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

White Bean Chicken Chili

When the hearty goodness of chicken, corn and beans mixes with the colorful flavors of tomato, cilantro and cumin, your mouth will never be the same again. This one is a must make! A big thank you to Analisha Peterson for the recipe!!

2 Tbs vegetable oil or canola oil
1 lb diced, cooked chicken
1 onion
1 can chicken broth
4-6 tomatillos, pureed
1 can diced tomatoes
2 cloves garlic, chopped
2 green chiles, diced
1/2 tsp dried oregano
1/4 bunch cilantro chopped
1/4 tsp ground cumin
1 can great northern beans
1 can butter/lima beans
1 can white corn (optional...I use frozen corn)

Saute chicken, onions and garlic in oil. Add all ingredients except for the beans. Simmer 10 min. Add beans, simmer 5 min. Serve with sour cream and tortilla chips. Enjoy!

***This is a great freezer cooker! Especially when ingredients are on sale, just double, triple, or 'even more' the recipe and then bag up the extra meals. Perfect for a fast, yet substantial meal worthy of company.***

This is a summer dessert that is just yummy! I know we are heading into fall, but I wanted to make it at least once this summer and just got around to it. It is the best with fresh peaches, but frozen or canned will work as well.

Peach Dessert

Makes a 9x13 pan

Ingredients:

2 packages graham crackers (about 20 crackers), crushed
1 square melted margarine or butter
4 Tablespoons powdered sugar
1 Cup sugar
2 Cups water
2 Tablespoons cornstarch
1 small package peach jello
4 Cups sliced fresh peaches
8 oz. cream cheese
1/2 Cup powdered sugar
2 Cups Cool Whip, plus extra for topping (I substitute whipped cream)

Directions:

1. Combine graham cracker crumbs, melted margarine or butter, and 4 Tablespoons powdered sugar. Set some crust mix aside to sprinkle the top of the dessert. Pack into pan and place in the freezer for the crust to set until ready for use.

2. Boil sugar, water, and cornstarch (be sure to make a cornstarch slurry before adding the cornstarch; ie. mix cornstarch with a bit of water before adding); Add jello, stirring to dissolve. After mixture has cooled a little, add fresh peaches. Set aside.

3. Mix cream cheese, powdered sugar, and cool whip.

4. Layer in the following order:
a. Graham cracker crust
b. Cream cheese mixture
c. Peach mixture
d. Frost with cool whip (only after jello has set)
e. Sprinkle with crust mixture.

5. Chill until ready to serve.