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| Recipe Title: |
Fusilli with Butternut Squash and Walnuts
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| Recipe Description: |
This recipe incorporates the best flavors of fall with the sweetness and richness of butternut squash and nutty flavors of walnuts. Enjoy with a glass ... |
| Ingredients: |
3 Tbsp olive oil
1 Tsp salt
1 Tbsp paprika
1 ½ Tbsp thyme (off the stems)
3 shallots (chopped)
3 cloves of garlic
3 Cups Butternut Squash (cut in small cubes)
1 ¼ Cup vegetable or chicken broth
¼ Cup white wine
½ Cup walnuts (chopped)
½ Cup parmesan cheese (shaved or shredded)
Freshly ground pepper to taste
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| Instructions: |
Cook fusilli pasta per box instructions. Once cooked, drain, set aside, and keep warm.
While pasta cooks, gently toast the chopped walnuts over medium high heat on a pan for about 3-5 minutes and mixing to avoid over toasting.
In a large pot add the olive oil and turn burner to medium heat. Add shallots, garlic, cubed butternut squash along with salt, paprika, and freshly ground pepper to taste. Cook for about 5 minutes until everything is well mixed and fragrant. Add the wine and cook while mixing until most of the wine has evaporated, for about 3-5 minutes. Then, proceed to adding the stock and cook for about 10 minutes until the butternut is very tender and almost falling apart. Turn off the heat and add the cooked pasta along with the walnuts, thyme, and parmesan cheese. Mix well and serve warm. Enjoy!
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| Recipe Title: |
Eggs on toast
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| Recipe Description: |
Eggs upside down on toast |
| Ingredients: |
Eggs toast bacon cinnamon and orane slices |
| Instructions: |
Cook eggs bacon put eggs on toast with cheese and bacon and flipp upside down on otange slices |
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| Recipe Title: |
Chicken and sausage gumbo
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| Recipe Description: |
A warm soup like meal of chicken and sausage in a Cajun roux |
| Ingredients: |
1 cup flour
1 cup vegetable oil
2 celery stalks
1 large onion
1 large Bell pepper
2 cloves garlic
1 box chicken stock
2 cups water
1 chicken cut up
1lb sausage
Salt
Pepper
2 tbsp cajun seasoning |
| Instructions: |
In a cast iron or large Dutch oven pot on low heat whisk together flour and oil. Stir constantly and be patient until mixture is smooth and is the color of Hershey chocolate bar. Then add vets and garlic and stir til translucent. Next add seasonings. Then turn up to med heat and add stock, water and chicken. Bring to boil and simmer til chicken is cooked. Then add sausage and simmer for 10min. Serve over rice |
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| Recipe Title: |
Cajun Beef Marinade
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| Recipe Description: |
A nice marinade I use for my meat eating needs |
| Ingredients: |
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
3 16-ounce rib-eye steaks
1 tablespoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1/2 teaspoon white pepper |
| Instructions: |
Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve. |
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| Recipe Title: |
Red Potatoes,Chicken and Green Beans
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| Recipe Description: |
Red Potatoes
Chicken
French Styled Green Beans |
| Ingredients: |
Ingredients include:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper |
| Instructions: |
Preheat oven to 400°F Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm. |
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| Recipe Title: |
Cinnamon Cake
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| Recipe Description: |
This is a fabulous cake perfect for a fall treat. |
| Ingredients: |
1 cup butter, softened
2-3/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon |
| Instructions: |
In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. |
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| Recipe Title: |
Turkey dressing stuffing
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| Recipe Description: |
Turkey dressing stuffing |
| Ingredients: |
For the cornbread
1 ¼ cups yellow cornmeal
¾ cup all-purpose flour
2 ½ teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs
3 tablespoons unsalted butter, melted
1 cup milk
For the dressing
2 tablespoons canola oil
1.5 pounds cremini mushrooms
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon canola oil
1 large Spanish onion, finely diced
1 large stalk celery, finely diced
1 medium carrot, finely diced
Cornbread, broken into small pieces
3 to 5 cups homemade chicken stock or low sodium chicken broth, warmed in a medium saucepan
2 large eggs, whisked
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh sage
3 tablespoons chopped flat leaf parsley
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| Instructions: |
Make the cornbread:
Preheat oven to 425 degrees F. Put an 8-inch cast iron pan in the oven for 10 minutes.
Stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together eggs, melted butter and milk. Add the wet ingredients to the dry and mix until just combined. Do not overmix.
Remove the pan from the oven and spray with nonstick spray or brush with butter. Scrape the batter into the hot pan and bake for 15-18 minutes, or until lightly golden brown and just baked through.
Let cool in pan for 10 minutes. Remove from pan and let sit out overnight if using for dressing.
Make the dressing:
Preheat oven to 375 degrees F.
Heat the oil in a 9-inch cast iron pan pan over high heat until it begins to shimmer. Add the mushrooms and cook, stirring occasionally, until golden brown and their liquid has evaporated, about 10 minutes. Transfer the mushrooms to a large plate or baking sheet.
Heat butter and oil in large pan over medium high heat. Add the onion, celery and carrots and cook until soft, about 5 minutes. Return the mushrooms to the pan and cook for 1 minute longer.
Transfer the mushroom mixture to a large bowl. Whisk the eggs in a small bowl, then add a bit of hot stock to temper them; set aside. Add the cornbread and 2 cups of the stock to the mushroom mixture and stir to combine. The mixture should be quite wet; if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the egg mixture, sage, thyme and parsley and season with salt and pepper to taste.
Scrape the dressing into a large well-seasoned cast iron pan and bake in the oven until firm and the top is golden brown, 25 to 35 minutes. |
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| Recipe Title: |
I Want S'more
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| Recipe Description: |
A twist on the traditional s'more.
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| Ingredients: |
1 sleeve Ritz crackers
1/2 c peanut butter
4 oz milk chocolate chips |
| Instructions: |
Cover cracker with peanut butter and top with chocolate chips. |
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| Recipe Title: |
Hot Cross Buns
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| Recipe Description: |
Hot Cross Buns |
| Ingredients: |
1
package (1/4 ounce) active dry yeast
1
Tbs
plus 1/2 cup sugar, divided
1
cup
warm milk (110° to 115°)
1/4
cup
butter, cubed
1/2
cup
currants (or raisins)
1
egg, lightly beaten
3/4
tsp
salt
3-1/2 to 3-3/4
cups
all purpose unbleached white flour
1 1/2
tsp
cinnamon
1/4
tsp
nutmeg
ICING:
2/3
cup
confectioners' sugar
1
tsp
butter, softened
1/4
tsp
vanilla extract
2 to 3
tsp
milk |
| Instructions: |
1
In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth.
2
Mix cinnamon and nutmeg with flour and stir in enough of this flour mixture to form a soft dough, about 3 1/2 cups.
3
Turn onto a floured surface (use the remaining 1/4 cup of flour from above). Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
4
Punch dough down. Divide into 12 portions. Shape each into a ball. Place in a greased 13 x 9" baking pan. Cover and let rise until doubled, about 45 minutes.
5
Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool.
6
For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" or a "cross" on top of each bun. Yield: 1 dozen. |
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| Recipe Title: |
Angelz Apple Crisp
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| Recipe Description: |
A simple, quick apple treat sure to please the soul and the tummy... |
| Ingredients: |
4-5 medium apples, 1/2 C. Flour, 3/4 C. Brown Sugar, 1/3 cup of oats, 1/3 cup of butter, 3/4 t. crushed cinnamon, 3/4 crushed nutmeg 1 T. white sugar |
| Instructions: |
Heat oven to 375 degress.
Peel, core and slice apples.
Spray an 8x8 baking pan or an 8"pie pan with non stick baking spray or whatever you use.
Place apples in the pan.
In a bowl take all DRY ingredients and put them together. Slice in the butter until crumbly.
Place crumbly mixture on top of apples.
Bake for approximately 30-35 minutes or until top is golden brown and crisp is bubbly!
Enjoy with your favorite Ice Cream. Drizzle Caramel on top, it is divine.... |
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| Recipe Title: |
thanksgiving cupcake
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| Recipe Description: |
Thanksgiving cupcake |
| Ingredients: |
cake batter, whip cream, reeses |
| Instructions: |
You make normal cupcakes as you would with any mix, then you add whip cream and a reeses to make a pilgrim |
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| Recipe Title: |
Cinnamon Pumpkin Pie
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| Recipe Description: |
Cinnamon with a smooth taste of a traditional pumpkin pie. |
| Ingredients: |
1 recipe Pastry for Single-Crust Pie
1 15 ounce can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup or maple-flavored syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup milk
1 recipe Maple Whipped Cream |
| Instructions: |
1.Preheat oven to 375 F. Prepare and roll out Pastry for Single-Crust pie.
2.For filling, in a bowl combine pumpkin, sugar, cinnamon, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined.
3.Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours. |
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