Tierney Tavern

Meatloaf, beatloaf. I...well, I LIKE meatloaf.

Meatloaf, beatloaf. I...well, I LIKE meatloaf:

1 TB onion powder--**or 1 large onion chopped fine

1 tsp garlic powder--**or 1 minced clove of garlic

2/3 cup saltine crackers [about 17 crackers- smashed into fine crumbs]-- **or 1/2 cup oatmeal

1/3 cup milk (not skim)

1 pound 96% lean ground beef, **or any combination of ground turkey, pork, and beef

1 large egg

1 or 2 teaspoons Worcestershire sauce

1/4 teaspoon dried thyme

1 teaspoon salt

1/4 teaspoon pepper

1 cup ketchup--**or tomato sauce, or tomato soup

2 TB parsely flakes

Squish it all together and lay it in a greased 9X9 or 9X5 pan. I use a glass bread baking dish to hold all of the juices inside of the loaf.

350 Degrees 1 hour

Great alone as a snack, or as cereal in milk!

~Ingredients~-- notice ***NO OIL***, Kayro Syrup makes the oats good and crunchy without all the extra added fat! **Woot! Woot!**

~Coating~

3/4 teaspoon salt

1/2 cup brown sugar

3/4 cup Kayro syrup

2 teaspoons vanilla extract

1/2 cup cocoa

~Cereal~

5 cups rolled oats

1/2 cup finely chopped almonds

1 Cup shredded coconut

*OPTIONAL Add-ins*
1/2 cup chopped pecans
1/4 cup flax seeds
2 TB peanut butter
1 or 2 TB sunflower seeds [unsalted]

~Directions~1.Preheat the oven to 325 degrees F . Line large baking sheet with aluminum foil sprayed well with non-stick cooking spray. 2. Combine the oats and flax seeds in a large bowl. 3. Mix together the coating ingredients in small microwave safe bowl. Heat together for 1 minute. Stir well, then pour over the oat mixture. 4. Add nuts and and coconut. Mix together well. I usually have to use my hand to get everything rolled around and coated evenly.5. Spread the mixture out evenly on the baking sheet. 6. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool completely before storing in an airtight container.

FANTASTIC Homemade, Low fat, Granola Cereal

FANTASTIC Homemade, not high fat, Granola Cereal

I have been making my own cereal the last few weeks , fine-tuning to just the right recipe for perfect granola that tastes great plain as a snack or in a bowl with milk. I have come up with 2 recipes I love. And my 3 year old daughter can't get enough either one!!

The first recipe for you is what I like to call--

Nutty/ fruity Goodness:

~Coating~
1/4 cup honey

1/4 Cup Maple Syrup

1/4 cup brown sugar

1/3 cup Kayro syrup

2 TB Extra light tasting Extra Virgin Olive Oil
2 tsp vanilla extract

2 tsp cinnamon
1/2 tsp salt

4 cups regular oats [not quick cook]

1/4-1/2 cup dried cranberries

1/4-1/2 cup raisins

1/2 cup crunchy almond slivers

1/4 cup chopped pecans;

1/3 cup sunflower seeds
1/4 cup flax seeds

3/4 cup coconut flakes

Mix first 8 ingredients together in a small bowl, mix well.
Add oats to large bowl, and pour coating over top. Stir all together to coat well. I usually have to use my hands to get everything rolled around and coated evenly.
Next add all fruit and nuts to bowl and stir up well.

Line large cookie sheet with aluminum foil [Preferably the kind with raised edges] Spray well with butter flavored cooking spray.

Spread granola out well to cover pan

Place in oven for 30 minutes at 325 degrees. Stirring at about 10 minutes.

Crab Pasta Salad

1 12oz pkg. rotini or bowtie pasta

1 Lb Imitation crab meat, cubed

1 green [or red] pepper, diced

2 Medium vine ripe, tomatoes, diced

Florets from 1 head of broccoli

1 can black olives, drained

2 Tbsp grated parmesan cheese

1 Cup of Italian Salad dressing [**Newman's Own Italian is the best I've tasted with this salad. Flavor-FULL without being overwhelming**--use half a bottle]

Cook pasta in salted water. Rinse with cold water to cool. Toss in everything , stir well.

Store covered in refrigerator.

So, if you are anything like me you have been plagued over the years with the inevitable gooey spot in the center of your bread loaves, no matter how closely you watch them, or how anal you are about making them EXACTLY according to directions.

It's been the bane of my bread making existence. But alas!! HARK! I discovered the secret to *completely* cooked bread, that isn't under or over done *any*where!!

I will share it with you now.

Because I like you.

And because you came to visit my Blog, and that makes me very happy.

#1. When using a 9 X 5 pan, [a] I use a glass baking dish, and [b] I turned the oven to 335 degrees.
Yes, 335.
Almost every recipe I have calls for 350--Don't do it!! Don't yield to their demands any longer!!
#2. Cook that sucker for 60 minutes. Don't even kid yourself that it will be done sooner, though *they* will suggest it might be. No. It won't.
#3. 30 minutes into cook time lay a roughly 12" X 12" sheet of aluminum foil over the top and *NOW* turn the oven up to 350 degrees for the remainder of the cook time. Don't fold the foil down or anything, maybe even tent it up just slightly. Slightly, I say. Meaning a teeny, tiny, bit [ we're talking maybe 1/2 an inch] so it won't think about sticking to the batter. This keeps the top from getting over done while the center actually gets done.

This is how I made my most recent loaf of Pumpkin bread jut this past week and it was PERFECT!. Try it with one of the banana or Pumpkin bread recipes I have here and let me know how it works for you too.

Macaroni and Chicken Bake

What to do, what to do? Macaroni and Chicken Bake
So, I couldn't decide what to make for dinner. And I thought, what will the kids eat? Maccaroni and cheese-- no brainer there. But I kinda need some sort of meat product to feel like I've had "Dinner" dinner, so, hey, Chicken. And crunchy cracker topping is always a welcome addition to any meal. So there you have it. I meant to have some broccoli on the side, but forgot due to the extreme salivating the scent of this baking incited.

Maccaroni and Chicken Bake

~ Cheese Sauce~
{ I use this for homemade macc & cheese too*}

2 cups milk- [I use 1 cup skim, 1 cup 2%]

2 TB flour

2 TB butter

1 tsp salt

1/4 tsp black pepper

2 cups sharp cheddar

2 chicken breasts cooked [ about 1 1/2 cups]

1 TB onion flakes

1/2 can cream o' chicken soup

1/2 box pasta of choice cooked according to directions
*Would be good with about 1 cup or so of broccoli florets mixed in too*

~Topping~

1/2 sleeve Ritz [ Reduced Fat] crackers crushed [ *or 1 cup cornbread stuffing*] + 2 TB melted butter or margarine

~Directions~

Heat in microwave safe bowl the first 4 ingredients for 3- 3.5 minutes

Stir with wire wisk, then add cheese and heat an additional 1.5 minutes

Stir, add onion.

Shred chicken and mix with prepared pasta in 9X11 baking dish. Cover with cheese sauce. stir.

Top with crushed cracker & margarine blend.

Bake, uncovered, at 400 degrees for 20 minutes until cracker topping is golden.

Soft and Chewy Molasses Gingerbread Cookies

I found this recipe on allrecipes.com and played with it a little bit.
These stay wonderfully soft and chewy.

Molasses Gingerbread Cookies
Servings: 24

~Ingredients~
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves [I only had allspice on hand, worked quite nicely]
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar [I used Brown]
1 egg
1 tablespoon water
1/4 cup molasses [I used 1/3 cup]
2 tablespoons white sugar for coating the rolled cookie dough balls [ larger sized granules make these look really great]

~Directions~
1.     Preheat oven to 350 degrees F.
Officially you're supposed to [1] Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
[2] In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

**But what I did was put the wet stuff in the bowl, stir together, add all of the dry stuff, stir some more. Put dough in fridge for about 30 minutes or it is super sticky.
     Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet [I used parchment paper], and flatten about halfway. **I did some pre-flattened about half way, and some I left in balls, they both flattened about the same when finished, but the ones left untouched kept the cackle sugar finish much better.
3.     Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Chicken Fajita Seasoning

Once again, I had my taste buds all set for something and come cook time realized I was missing some key ingredient. In this case it was chicken fajitas and I'd forgotten to buy the seasoning packet.

Here I was, mouth all adrool, and no seasoning. So I went to the always trusty in a pinch www.allrecipes.com, and found a couple of recipes that had ingredients that sounded right. I mixed and matched my own combination and the resulting seasoning mix was D-E-L-I-C-I-O-U-S!!

Thought I would share it with you.

And of course you *know* I had my seasonings in rough burlap bags placed just-so on my countertop when I put this together...

~Ingredients~

2 tsp Cumin

1 tsp oregano

1/2 tsp salt

1/4-1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion Powder

1 Tb cornstarch

1 1/2 tsp chicken boullion granuals

2/3 cup water

1 Tb veg or canola oil

1/4 cup lime juice

I marinated my chicken in the lime juice and then added it into the pan when I cooked it as well.

This recipe is equal to one regular packet of seasoning from the store

Chicken Santa Fe Soup

Inspired by my mother in law's recently made tasty goodness.

Chicken Santa Fe Soup

~Ingredients~
    * 1/2 cup minced onion
    * 3 cloves garlic, minced
    * 1 Tablespoon chili powder
    * 1/2 teaspoon cumin
    * 1/2 teaspoon oregano
    * 3 or 4 cups water [ I used 4 and it was a bit "soupier" than I tend to care for]
    * 1 (14 ounce) can diced tomatoes
    * 1 cup salsa- [I used most of a jar of Newman's Salsa - so, more like 12 oz.]
    * 3 breasts, [abt 1 lb] even frozen is fine, or 3 cups shredded cooked chicken
   * 3 chicken bouillon cubes
    * 1 (14 ounce) can black beans, rinsed, drained
    * 1 small can of corn, drained

~Toppings~
    * Corn tortilla chips
    * Shredded Cheddar-Monterey Jack cheese blend [ I used Sharp Cheddar-2 cups added INTO the soup pot just before serving]
    * Sour cream

~Directions~
   Put everything **except cheese and sour cream** in large sauce pan.   Bring to boil, then cover and simmer on low for 40-45 minutes. Remove chicken, shred or cube, put back in. Add 2 cups cheese, stir until well blended and immediately serve with additional sour cream and corn chips as desired.
**Do NOT add cheese until just before ready to eat**

Another year has passed and it's time again for our annual box o' Citrus fruit goodness to arrive on our doorstep. In honor of the plethora of Vitamin C providing juicy, sweet tart bounty that is now sitting on my counter, it's time to whip out the trusty family recipe for:

Citrus Ambrosia

Looks good , huh?

Here's how it's made:

4 navel oranges, sectioned, chopped
3 ruby red grapefruit, peeled, sectioned, chopped
1 regular grapefruit peeled, sectioned, chopped
1/3 cup honey
1/2 jar Marashino cherries and juice
2 or 3 TB granulated sugar , to taste

*optional add ins*
                   fresh cubed pineapple,
                   1/3 cup shredded coconut,
                   tangerines

In a large bowl, combine everything. Mix well.
Cover and refrigerate for at least 30 minutes.
This recipe yields 10 servings.

So, easy! So tasty and delicious!

It's cold. It's raining. And, they're calling for snow tonight.
To me, this says that serious comfort food is the order of the day.
And nothing comforts better than cheesy goodness, and a wee bit o' the Irish--soup, that is!
with maybe a little of that other Irish later on...

Irish Potato Soup

~Ingredients~

    * 2 tablespoons butter
    * 1 cup chopped onion
    * 2 stalks chopped celery
    * 1 teaspoon minced garlic [2 cloves]
    * 5 good sized potatoes, or about 2 lbs, cubed [I leave the skins ON]
    * 3 cups chicken broth [3 cups water, 3 tsp chicken bouillon]
    * 2 cups shredded sharp Cheddar cheese
    * 1/2 teaspoon ground black pepper


~Directions~
In a medium-large pot, melt butter over medium-high heat. Add everything EXCEPT cheese and bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain.

Add cheese and stir until cheese is melted.

Garnish with cheese and green onion, if desired.

LoMein

3 tablespoons canola oil, divided
1/2-3/4 lb meat of choice, thinly sliced
Ground black pepper
4 scallions, thinly sliced
2 or 3 shakes ground Ginger, or 1 inch long [1/8 in thick] slice of fresh, minced-- just going for hint of flavor
4 cloves garlic, finely chopped or grated
1 TBSP hoisin sauce
1/3 cup soy sauce
1/2 bag pre-shredded coleslaw
3/4 cup chicken broth [ or beef broth if using beef]
1/2 box cooked linguine noodles

In skillet heat two tablespoons oil over medium-high heat. Season the pork , or chicken, or thin strips of beef, with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or meat will be tough!). Remove the meat from the pan onto plate and keep warm.

Add the scallions, ginger, garlic, and coleslaw and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved meat along with the hoisin-soy mixture and broth. Stir-fry to fully heat through, about 1 minute, and then toss with reserved cooked pasta. Cook to heat through and serve.

Spinach Stuffed Shells
~Shell Stuffing~
2 fat links Johnsonville Italian sausage, browned without casing, chopped small and drained
16 oz ricotta cheese
1/2 cup shredded parmesan
2 eggs
8 oz frozen spinach, thawed and with all moisture squeezed out
2 cups mozzerella

~Maranara~
28 oz crushed tomatoes
8 oz tomato sauce
3 or 4 cloves crushed garlic [or 1 tsp garlic powder]
1 medium onion diced
2 TB dried oregano
2 tsp dried basil
1 tsp dried thyme

*simmer about 30 minutes while putting together shells*

1 box jumbo shells prepared according to box directions
Spoon cheese mixture into cooked pasta shells [ about 2 TB per shell]
Spray grease baking dish and pour thin coating of sauce over bottom.
Line up stuffed shells tightly together until dish is full, then pour remaining sauce over top and cover with foil.
Bake 1 hour at 350 degrees.

Holiday Spice Glazed Pork Roast
This is one of those dishes that smells a-ma-zing while it is roasting. Starts your mouth watering for it's sweet cinnamony, orange and brown sugar encrusted goodness long before it's sliced and on the plate in front of you.
Goes great with sweet potatoes and broccoli as sides.

3 lb pork tenderloin Roast
~Glaze~
1/2 cup orange marmalade
1/2-1 tsp cinnamon
1/2 tsp ginger
1/4-1/2 tsp garlic powder
1/4-1/2 tsp salt
1/4 tsp black pepper
1/4 cup brown sugar
Mix all glaze ingredients together in a bowl and slather over top of roast.

**These are approximate measurements of everything but the marmalade and brown sugar-- with the rest I just sprinkled them all individually over the entire top of the roast once I had it in the pan.
I cooked the 3 Lb roast uncovered for about 80-90 minutes at 325 degrees, so there was no pink at all but it was still tender.

This is a revisions of a recent post. When I went to make these cookies I found the original frosting recipe was COMPLETELY screwy!! [I have fixed it on the original recipe I have posted on this site]. Called for 3/4 cup powdered sugar, and 3/4 cup milk. What the?!?!?
Anyone who has EVER made butter frosting before [which is essentially what this is just using cream cheese in place of the butter] knows that adding that much milk makes milk soup and there is NO fixing such a sloppy mess without adding another 2 BAGS of powdered sugar--at which point, you have frosting enough for every birthday cake for the next 2 years. So on second try, I used 2 TB of milk and 2 cups of powdered sugar, maybe 3- and THAT was a LOT more like it. Plus I added some cocoa to the frosting and the cookie mix. So there! YUM!
** The batter tasted just like chocolate cheesecake. Hence the title of this post. **
Before sprinkles:

After sprinkles.

~Cookie Ingredients~
1 cup [2 sticks] butter, softened
1/2 package cream cheese, softened [ 4 oz. total]
1 cup sugar
1 egg yolk
1/8 tsp salt
1 teaspoon vanilla
2 1/4 cups flour
1/4 cup cocoa

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolk, cocoa, and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.

~Cream Cheese Frosting~
**This frosting stays very soft and gooey, perfect for sprinkling with tiny candied goodness.**

1/2 package cream cheese, softened to room temperature [4 oz. total]
2 or 3 cups powdered sugar
dash of salt
1 teaspoon vanilla
2 or 3 TB heavy whipping cream , (or I just used milk)
1/4 cup cocoa

In a large bowl combine cream cheese, sugar, salt, milk and vanilla. Beat until light and fluffy. Add powdered sugar a little at a time until desired consistency.

Many moons ago a girlfriend of my brother's introduced our family to this delightful cheesy broccoli goodness and it's been a favorite recipe of mine ever since that first beautiful encounter with its amazing flavor combination and crunchy, buttery, Ritz cracker topping. Have some baking even as I type this in preparation for Thanksgiving-- Part Deux--dinner at my Aunt's house in about 90 minutes. Can't wait! I'll no doubt have to restrain myself during the 40 minute drive to keep from shoving my fingers in and shoveling some in by the handful.

*This is a double batch*

16 ox Velveeta
1 tsp garlic powder
2 cans cream of Mushroom soup
2 bags Broccoli Floretes [ 24 oz, each] Thawed
2 TB butter
1 large onion
2 sleeves of ritz crackers
4 TB butter for cracker topping

Saute onion in butter till soft, mix in soups and velveeta until well blend and melted. Stir in broccoli, coat well.
Spread into 11x13 greased casserole pan.
Crush 2 sleeves of Ritz crackers, cut in 4 TB melted butter. Spread across top of broccoli mixture.
Bake uncovered, 350 degrees, for 30 minutes.

Tah dah! Greatness is yours!

I Crumble for ya! I crumble for ya! I crumble for ya. I crum-ble for YOU!

Sorry, I just Had to go there. Remember that old 80's song, "I Tumble for you"? Obviously I do, and it popped into my head while I was getting together photos for this recipe. So you get to have it in your head now too.

Your welcome.

I want to thank Gesine Bullock-Prado, at http://confectionsofamasterbaker.blogspot.com/

for this recipe. She's a good woman, that Gesine. This is the first of her recipes that I have actually made instead of just drooled over the idea of eating. And it was GOOD-- receiving kudos and raves galore at Thanksgiving dinner too!

And e-a-s-y, did I mention that part? Super easy!

How easy , you ask?
Look at this recipe and judge for yourself.

Fruit Crumble

~Ingredients~

For Crumble:
2 sticks butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar [or , I say just simplify and go with 1 cup brown sugar and skip the white]
dash salt
2.5 cups flour

*optional*--2 tsp cinnamon

Fruit:
I used 4 large apples, peeled and sliced into bite sized chunks. Or, you can use two 10 ounce bags of the frozen fruit of your choice.

In a large bowl, combine all crumble ingredients and stir together. Keep working the crumbs with your spoon or your fingers until the butter is absorbed and forms clumps. Took about 15 seconds.

In an 8x8 baking dish layer fruit directly into the pan and then sprinkle crumble on top. Don't worry if the fruit is still frozen.

Bake at 350 for 45 minutes or until the fruit starts to bubble and the crumble is golden brown.

Cream Cheese Sugar Cookies
adapted from Melanie at mykitchencafe.blogspot.com

I am going to admit right now-- that isn't my picture-- it's Melanie's at Mykitchencafe. I hope she doesn't mind my using it here, because it's also the reason I haven't been able to stop thinking about trying these cookies since I first saw the recipe on her site about 2 months ago. I have finally decided to suck it up and indulge in these cream cheese, sugar, and butter laden glories, because - dang, have you LOOKED at that picture?! I normally won't make anything as obviously fattening for my family, but, 'tis the season and all that, right? Regardless that it's almost 80 degrees outside when it should be 60-- I'm going to embrace the Christmas mood NOW dadgummit! Now!

~Cookie Ingredients~
1 cup [2 sticks] butter, softened
1/2 package cream cheese, softened [ 4 oz. total]
1 cups sugar
1 egg yolks
1/8 tsp salt
1 teaspoon vanilla
2 1/4 cups flour

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.

In a large bowl combine cream cheese, sugar, salt, milk and vanilla. Beat until light and fluffy. Add powdered sugar a little at a time until desired consistency.

Beef Asian Lettuce Wraps

What?! You say. You've already posted this recipe!!

No, No I haven't. I posted the chicken ones. I stated you *could* make it with beef, but I'd personally never tried it. Well, now I have. And I did some shimmying and shaking of the recipe to compensate for the beef vs. chicken difference.

So , now. again I say:

BEEF Asian Lettuce Wraps:

I browned and drained 1 lb ground beef, then added the sauce and veggies and simmered together about 20 minutes.

While browning meat, chop up all your veggies.

~Sauce~

2.5 tablespoons sesame oil

1 TB water

1/4 cup soy sauce

3 tablespoons brown sugar

1 teaspoon rice wine vinegar

3 green onions bunches, or about 1/2 cup chopped onion

4 cloves garlic, minced fine, or smashed to bits the way I do it.

~Veggies~

1 8oz can sliced water chestnuts, minced to the size of corn kernels-ish

**I also added 1 stalk celery, cut small and thin like double thick toothpick size

1 small grated carrot [ about 1 cup]

and 1/2 can bean sprouts to fill these out.

Verrry nice. And a sneaky way to add a couple serving of veggies you really don't even taste. But you feel better just knowing they are there. At least I do. Don't you? No really, don't you? You should. At least I think you should. So there. But I digress...

Again, I searched online to see if I could find an actually appetizing picture of these. No. None exists. So, though this looks not too terribly mouthwatering, they are very, very, good. And fast. Did I mention fast? Because I got these puppies done, start to finish, even starting with frozen ground beef I forgot to take out before hand- in 30 minutes. Beat that!

This is the first time I have ever actually eaten Minestrone Soup. But I have to say, I'll definitely make it again! I mean really, 8 veggies in 1 soup?!?!? And my family will eat it? Excellent!

Oh So Good Minestrone Soup
1/2 lb lean ground beef [ I used about 3/4 pound]
2 stalks celery, sliced
1 small onion, diced

1/4 cup diced green pepper< I say optional, since I couldn't taste it at all>
1 15oz cans diced tomatoes
1 8z cans tomato sauce
2 large carrots, sliced
3 cups beef broth [or 3 cups water + 3 tsp beef bouillon granules]
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
1 tsp salt
4 cloves garlic, minced
1/2 can green beans, drained
1/2 can kidney beans, drained and rinsed
1/2 can garbanzo or navy beans, drained and rinsed
3/4 cup small pasta

Brown meat with celery, onion, and green pepper. Drain fat. Add everything to pot except pasta. Bring to a boil and simmer for about 45 minutes. 15 minutes before desired serving time, add pasta and simmer for about 15 minutes or till tender. Top with fresh grated Parmesan. [I think Mozzarella would be good too!]

I've struck Gold I tell you! GOLD!!! You know those German Nut vendors that make their appearance at area malls during Christmas time? You know the ones-- those culprits who stir up that heavenly aroma of roasting almonds and pecans coated in sugar and glorious cinnamon that beckons to you on a cloud like you see in old cartoons, with the curling finger? You don't know how it happens, but you find your feet are suddenly no longer on the ground and you're being carried, ever so willingly to the source of such wonder. Such divinity.
Well, I have finally found the recipe to EXACTLY replicate that, some would say, religious experience, right in your own kitchen! Filling your HOME with all of it's mouthwatering aroma, and flooding your taste buds with joy unspeakable as well. And in the spirit of the coming Holiday Season, yes, I'll share.

German Cinnamon Roasted Nuts
Ingredients

    * 1 TB butter, soft
    * 1 egg white, room temperature
    * 1/8 tsp salt
    * 1/2 cup sugar
    * 2 cups whole almonds or pecans (not salted)< I used BOTH almonds and Pecans>
    * 2 teaspoons cinnamon
    * 1 tsp. vanilla

Preheat oven to 250. Cover a 13x17” baking sheet with parchment paper, or grease well. I combined everything together [all at one time] stirred until well blended, then tossed in the nuts and coated them well before spreading onto the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.

In my experience, they smelled so wonderful I got impatient, [who me? I know!] and pulled them out after 50 minutes. They tasted perfect-- JUST like the ones I paid mucho $$$ for at the Mall during Christmas time shopping!
Woo hoo!

If you are like me, sometimes you get ready to start making dinner and just as you are accumulating all of the ingredients you need, you realize you're, of course, missing the most important one. Like tonight. I was making tacos and realized I'd forgotten to pick up a seasoning packet at the store. Well, www.allrecipes.com to the rescue!!
I found a recipe for taco seasonings and tweaked it a bit. It was QUITE tasty!
So, of course, I had to share it with you in case you ever find yourself in the same boat.

1 TB Chili Powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp oregano
1/2 tsp paprika
1 tsp salt
1/4 tsp black pepper

This is equivalent to a packet of seasonings and works for 1 lb of beef or chicken with 2/3 cup of water.

This is my way to sneak in as many vegetables as possible into 1 meal! Cover them in cheese and "Oooooh this is soooo goood!" Honestly, my 3 year old was crawling up into my lap to scarf down what was in my bowl, and my 2 year old licked his clean and was giving me the "Are you gonna finish that?" stare.

Alright, I know what your thinking, "Hey, that wasn't listed on your weekly menu." I know, I know, but as a woman, and as the cook, I am entitled, as well as inclined, to change my mind due to: how I'm feeling, or the weather, or, like today--the fact I didn't want red meat for the third night in a row. But in this case it was an inspired change. This was a tasty creation pulled together on the spot from what I already had on hand.

Ingredients

2 or 3 sliced carrots
3-4 cups water [enough to cover everything by about an extra half inch]
1 cup frozen broccoli florets
2 stalks celery chopped
1 small/ medium potato diced small
2 cups [or 2 frozen breasts] shredded or cubed cooked chicken
2 TB chicken bouillon granules, or 5 or 6 cubes
Medium chopped onion, or 1 tsp onion powder
1 teaspoon salt
2-3 teaspoons Mrs. Dash Table blend
1 teaspoon garlic powder
2 TB grated Parmesan cheese [ to thicken]
1 cup shredded sharp cheddar cheese [ I use closer to 2, but I love me some cheese!]
1 TB dried parsley flakes

It's also good with squash, or white beans, green beans, maybe half cup of diced tomato, or even corn [though my husband isn't a fan of corn in soup, so you won't have that at my house.]

I actually cook everything together at one time, in one pot [yes, even the frozen chicken breasts straight from the freezer] Go ahead, gasp, you know you want to!
Bring to boil then turn down to med-lo [ 2 or 3 on my dial], cover and cook about 20 minutes. Remove chicken to cool , and add cheeses while veggies continue simmering another 30 minutes on Low, not simmer, but LOW. Once chicken is cool enough to handle, shred or dice and toss back into the pot. Stir to blend well. Done in 1 hour.

No yeast Cinnamon Rolls!!

I feel like brinner tonight , Like Brinner tonight...
Brinner, that's a funny word I saw a friend on facebook use and found out it described when one has breakfast foods for dinner. Who doesn't loooove that on occasion???
Thus inspired I decided what a nice way to make Friday night dinner this week a special affair. Buttermilk pancakes , homemade cinnamon sweet rolls and bacon. Mmmmmm...BACON! [ Jim Gaffigan fans out there, you know what I mean!]
Is your mouth watering yet?

How about now?
Want the recipe for these no yeast, make in a flash tasty little darlings??? Ok, Ok! Hold your horses! Here you go!

No Yeast Cinnamon Rolls

adapted from Sara at www.ourbestbites.com

For the dough:

3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
2 cups flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

Cinnamon roll filling:
1/2 cup sugar,
4 TB soft butter
1 or 2 tsp cinnamon

Cinnamon Roll Glaze
3/4 C powdered sugar
1 T melted butter
2 T Milk

****Another Option****

Orange Roll Filling:
4T butter, softened
1/2 C sugar
zest from one orange

Orange Roll Glaze:
2/3 C powdered sugar
1 T melted butter
2 T Orange juice

Preheat the oven to 400 degrees.
In medium mixing bowl, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. beat together until fairly smooth.
Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t over-process). The dough will be very soft, probably softer than you're used to. Don't add anymore flour!
Scrape the dough out onto a lightly floured surface and knead a few times just until smooth.
Roll the dough into a rectangle, about 12x15 inches. **This stuff was sooo sticky there was no way I was gonna try to use a rolling pin on it. I just mashed it around with my gooey fingers until I had it about the size I wanted.
Now put your filling on.
After it's filled, you know the drill. Roll it, slice it, and set them in a greased pan of your choosing I rolled it so it was shorter and fatter, rather than super long and skinny. Guess it doesn't REALLY matter.
I had enough to fill 2 9 inch round pie pans, so next time I'll half the recipe since we had about 5 left over and they aren't so good later when you try to reheat them. Most sweet rolls aren't though.
Bake for 20-25 minutes or until the tops are golden brown.

When the rolls have a few minutes left in the oven. Whisk your glaze ingredients together. When the rolls are done cooking, let them cool for five minutes. Then spread the glaze on and eat those suckers warm.
**These are definitely best fresh out of the oven. **

Baked Creamy Chicken Taquitos

This is my recipe tweaked from a combination of 3 others.

1/2 C (4 oz) cream cheese

1/4 C medium salsa

1T fresh lime juice [ I didn't have any, and used lemon--tasty!!!]

1/2 t cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp granulated garlic

2 T sliced green onions [ including white part]

2 C shredded cooked chicken

1 C grated cheddar cheese

1/2 tsp salt

small corn tortillas (and actually, flour ones are really good as well, I used a combination as pictured)

cooking spray [ I had butter flavored, and it was quite a compliment to the flavors]

Heat oven to 425. Line a baking sheet with foil and lightly [or generously, like I did] coat with cooking spray.
Heat filling in the microwave for about 45-60 seconds so everything is soft and easy to stir together. Add chicken and cheese and combine well.
Work with a few corn tortillas at a time and heat in the microwave until they are soft enough to roll without cracking [with flour ones I found this step unnecessary]. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.
Spray the tops lightly [ or, a lot, like I did]with cooking spray or an oil mister and sprinkle some kosher salt on top. [ I skipped the salt since it was inside the mixture]
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

I know most places serve it fried, but I wanted to go a little easier on my digestive system, so I just stir-fried everything together for about 8-10 minutes in a skillet with 2 TB oil. Tasty and delicious!
My only regret was that I didn't marinate the meat in the sauce for a while before I cooked everything together so the flavors would have permeated the chicken better rather than just coat it. So, make a note of that and marinate, marinate, marinate.

Orange chicken stir fry

Serves 2

2 boneless, skinless chicken breasts, cut into 2" cubes
1/3 cup water
2 Tbsp fresh orange juice
1 TB rice vinegar
2 Tbsp soy sauce
1 Tsp orange zest
1/3 cup brown sugar
1/4 tsp powdered ginger
1/2 tsp garlic powder
2 tsp green onion
3 Tsp cornstarch

For mine I added one thin sliced carrot and a fat handful of whole green beans, but it would be great with broccoli too. I'm not a big rice eater, but it would have been mighty tasty with some if I'd thought in advance to make it. Next time.

I created THE most delightful open faced hot sandwich last night!!
I was hankering for some bruschetta, but we don't really eat appetizers here and I couldn't actually feel good about just gobbling up absurd amounts and calling THAT dinner. So I thought, huh, need some more protein, why not add a bit of shredded chicken and make it like those hot hoagies?? Why not indeed??!?!
So that exactly what I did. Cooked some chicken in a sauce pan on the stove [I like the boiling thing because I can take the breast straight from the freezer and boil it up in about 25 minutes. I then have a sort of mild chicken broth at my disposal as well.]
I then diced up the tomatoes I had in the fridge and stirred that all together with my pesto basil/garlic goodness. Slathered it on some french bread and topped it with plenty o' Mozzerella cheese and baked it on a cookie sheet at 350 for about 15 minutes until the cheese was melted.
It was F-A-N-T-A-S-T-I-C!! My husband and I both stared at our plates forlornly when they were empty and yearned for more. Next time I'll know to make a larger portion.
Here's the recipe!!

Chicken Bruschetta Hot Hoagie
4 servings

1 loaf french bread halved horizontally
2 or 3 chicken breasts cooked with your preferred method, then shredded when cooled [ about 2 cups worth]
6-8 Roma tomatoes, or 3 medium, or 2 large vine ripened--diced

3 TB Olive Oil
2 TB dried basil
2 tsp garlic powder
1 tsp salt
dash black pepper to taste
1 TB Balsamic vinegar
2 TB chicken broth [ I used some of the water I'd cooked the chicken in]
1 TB grated Parmesan cheese
** I put all of this in a coffee cup and microwave it for 30 seconds to get the garlic and salt dissolved and activate the basil aroma. Stir it up to be sure the grainy stuff is actually dissolved.**

Stir everything together and spread over the bread topping with plenty of glorious Mozzerella. Place on cookie sheet and bake at 350 degrees for 15-20 minutes until cheese is melted.
Enjoy!!!

It's officially Autumn, both according to the calendar and now the temperatures have finally come into agreement as well. Woo hoo!! I LOVE Fall! And in honor of my favorite season, soup's on!

Italian Turkey Soup
I adapted this from a recipe I found last week at ourbestbites.com

1/4 lb Italian sausage [ I use Johnsonville Mild, 1 or 2 fat links]
1/2 lb ground turkey
1 small onion (about 3/4 C) diced
4-5 garlic cloves, minced [or smashed to bits with a hammer between two paper plates, the way I like to do it!]
1 TBSP Dry Italian seasoning
1 tsp Salt
Pepper
1 can (15oz) canned diced tomatoes
1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and rinsed
24 oz chicken broth [I did 3 cups water and 1 TBSP bouillon granules]
1tsp dry oregano
1/4 tsp dry basil
1 TBSP dried parsley (or about 1/4 C fresh)
4-6 C fresh spinach (I used 1 cup frozen)
fresh Parmesan cheese

In med/large pot on med-hi heat add diced onions, minced garlic, Italian sausage and ground turkey [The sausage will make a flavorful oil for the other to brown in]. Stir to combine and add the 1TBSP dry Italian seasoning, along with about 1/2 t salt and several turns of black pepper. Cook until turkey is completely cooked through. When you're browning ground beef or turkey for soup it's important to cook it all the way through before adding the liquid or it will end up mushy.

Add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a simmer and simmer for at least 10 minutes, and up to 20.

Last thing, add in spinach and parsley and stir until wilted [ or thawed as the case may be]. Also, additional salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.

** I Highly recommend you serve this with a big chunk of your favorite bread. This broth demands--yes, I said DEMANDS, that you sop up every possible drop! Followed up with perhaps even a quick sliding of your finger across the bottom of the bowl just to be sure you got it all!

Waldorf Salad 2 Ways
Apples, pecans, and raisins Oh My!!!
Here is my simple, lighter in taste and fat count version of the classic fruit and nut salad--as well as the original recipe.
This has always been a tasty little treat I like to indulge in. And with the lite Cool Whip, it's also healthy and guilt free. Which is always a nice thing.

~Classic dressing ingredients~
1/2 cup mayonnaise [ Light Mayo would work fine for this]
1 tablespoon white sugar
1 teaspoon lemon juice
~Dressing Alternatives~
*for a simple, lighter in taste and fat count version of the classic, instead try : 2/3 cup Lite Cool Whip***
*I've read a few recipes that call for Miracle Whip instead. I'm not a fan, but if you are--then there's yet another option for you.
~Salad ingredients~
3 apples -- [ red or green depending on your preference for sweet or tart] peeled, cored, and chopped(a good idea is to chop the apples first and then drench them in a bit of lemon juice to keep them from browning!)
1 cup thinly sliced celery
1/2 cup chopped walnuts [or pecans are good too!]
1/2 cup raisins, or 2/3 cup quartered grapes [red or green]

About 12 years ago I lived for a brief time in Tulsa, Oklahoma and while there I worked at Tippin's Restaurant & Pie Pantry. They had the MOST delightful pie there called Dixie Pie. It was a little switcheroo take on Pecan Pie made with walnuts and chocolate chips. So rich and de-light-ful! Especially heated with a side of Vanilla ice cream. Try it, you will thank me!

Dixie Pie

3 beaten eggs
3/4 cup sugar
3/4 cup light corn syrup
1/4 cup melted butter
1 tsp vanilla extract
1 heaping cup of walnut (halves)
1/2 cup of semi-sweet chocolate chips
1 unbaked pie crust

Combine the first 5 ingredients and mix well, spread Chocolate chips on bottom of crust and pour filling over them. Bake at 350 degrees for 45 minutes.

I didn't get to a few of last week's planned meals, so there may be a repeat or 2 on this week's menu Plan. It's, of course, a loose guideline more than set in stone anyway.

Homemade cream of Chicken soup--I'm excited to try this new recipe and use it in a couple of meals later in the week.
Chicken Casserole with Broccoli Casserole-- never too many casseroles when they taste this GOOD!!
Melt-in-your-mouth Pork Chops in Onion gravy with Asparagus --and maybe some homemade macc and cheese [since my 7 year old requests it EVERY week and it's one of only about 6 things that boy will eat!. Considering I make my own cheese sauce, it's actually pretty darn healthy too, so I don't mind making it a few times a month.]
Italian Turkey Soup-- this is a new recipe I found yesterday that made me drool in anticipation. If it turns out to be as delightful as I hope, I will post the recipe here.
Cheesy Chicken Enchiladas with Boston Cream Pie for dessert-- we're having company Sunday.

If you've never made Boston Cream Pie, it couldn't be easier:

One half of a Yellow cake baked in 2 8 or 9 inch pans [ I freeze the other half to use in a few weeks]. Slice it in half horizontally [using dental floss for this task is GREAT!]
French Vanilla [my preferred] or regular vanilla instant pudding made with 1 3/4 cup of milk [per the pie filling directions on the box. Let set up about 5 minutes in fridge then slather it on a thick as you please and cover with top half of layer.
Top with Chocolate frosting that has been heated about 20-30 seconds in the microwave [ in it's plastic tub] **be SURE to remove foil safety freshness seal completely before putting in microwave!**
Stir and when it's easily stir-able, pour it over the cake to make a thin , perfect chocolate coating.

Whallah! Perfectly delightful! Store in refrigerator.