Pumpkin Cornbread

It is fall the weather is cooler and with that comes soup season. I love a good bowl of soup/stew/chili when the weather is cool and nothing is better than some fresh made bread or cornbread to go along with it. I stumbled across this gem of a recipe over at In the Little Red House and knew I had to give it a try. This stuff was awesome!!! Nothing says fall like pumpkin and cornbread!! It was genius to put them together. If you love Pumpkin and you love cornbread give this recipe a try you will love it I am sure!!!

 

Pumpkin Cornbread

(adapted from In the little red House)

1 cup whole wheat flour

1 cup cornmeal

4 tsp baking powder

1/2 tsp salt

1 tsp cinnamon,optional(I didn't  use it)

1 cup milk

1/2 cup brown sugar

1 egg

1/2 cup coconut oil, melted

1 cup pumpkin puree

 

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Dump the wet ingredients into the dry and mix just until combined. Pour into a well greased 8 or 9 inch square pan and Bake at 350 for 20 -25 minutes or until toothpick comes out clean. Serve with your favorite soup. SLather with butter and honey if desired.

 

Note: Many cornbread recipes tell you to cook it at a high temp like 400-425 but I find that it makes the outside cook too fast and I hate when the sides are overcooked so I cook it at a lower temp for longer time. All ovens vary in temp so just watch it to make sure you don't cook it to long!! if you want a 9x13 pan size than double the recipe. I always double for my family cause we love cornbread!!

 

Baked Pasta with Smoked Sausage

Last night I was searching for something different to make for dinner than our usual fare and went to one of my most trusted websites for awesome recipes, Mel' s Kitchen café. I decided on this pasta and my family and I loved it. Very easy to put together and tasty. My little family of 5 ate 3/4 of a heaping 9x13 inch pan of pasta!! if you need a new pasta dish or even just an easy meal go give this one a try. Would be perfect for a freezer meal, potluck or when you need to take dinner to someone.

 

Baked Pasta with Smoked Sausage

(adapted from Mel's Kitchen Café)

1 T. olive oil

1 large red onion, chopped

1 large red bell pepper, chopped

2 T. minced garlic

1(14.5 oz)can diced tomatoes

1(28 oz)can crushed tomatoes

1 tsp dried basil

1 tsp dried oregano

1 cup heavy cream

2 tsp salt

1 tsp pepper

1 lb rigatoni, rotini or you pasta of choice

9 oz fresh spinach chopped

12 oz. precooked Hilshire farms smoked sausage. (you can use any brand and turkey or chicken sausage if you wish)found near the hotdogs in all supermarkets, cut into chunks

2-3 cups mozzarella cheese, shredded

1/4 cup parm cheese

 

Boil the pasta according to package directions. In a large skillet or pot heat the oil over medium heat. Add the onion and  red pepper and cook until almost tender. Add the garlic and continue to sauté till veggies are cooked. add the diced and crushed tomatoes, basil, oregano, salt and pepper and bring to a boil. lower heat and simmer for at least 10 minutes, I prefer to do it about a  half hour just because the flavors have more time to come together, but do what you have time for. Meanwhile, heat a small skillet over medium heat. add the precooked sausage and cook until they are browned on both sides. Take off heat and set aside. After the sauce as had time to simmer for a little bit add the cream and spinach to the sauce and heat through. Then mix the sauce, sausage, and cooked pasta all together. Add half of the mozzarella cheese and stir well. Dump into a greased 9x13 inch pan. Sprinkle the remaining mozz cheese and the parm cheese over the top. Place in a 400 degree oven and bake for 20-30 minutes until browned and edges are crisp.

Make Ahead method:

Prepare as directed right up to the baking step and then cover with a double layer of foil. Freeze. Bake covered for 1 hour  and 30 minutes, uncover bake 30 minutes more. The dish can also be prepared and refrigerated, covered for up to 12 hours before baking. Bake as directed in the recipe, adding and additional 5-10 minutes if needed

 

 

 

Thai Green Curry Meatballs

We love curry in this house and so when I saw this recipe over at Mel's kitchen Café I was intrigued and wanted to try it out. My hubby was skeptical about the meatballs saying that meatballs and curry don't go together but I decided to try it anyway and it was a success. The kids and hubby loved these yummy curried meatballs as did I.  Next time I make this I am going to do less meatballs and add some cooked diced potatoes to it. just to change it up a little bit.

 

Thai Green Curry Meatballs

adapted from Mel's Kitchen Café

Meatballs:

3 large eggs

1 1/2 cup old fashioned oats

1/8 cup milk

2 1/2 lbs ground beef(next time I am going to use 1 1/2 lbs ground beef and add 1 lb partially cooked diced potatoes to sauce)

1 T. grated fresh ginger

2 T.   thai green curry paste

1 tsp sugar

1 T. chili garlic paste

1 T. Soy Sauce

1 T. Sriracha Sauce

1/2 cup chopped cilantro

1 1/2 tsp salt

1 T. minced garlic

3 green onion, white and green parts chopped

2 T. coconut oil, fry browning the meatballs

 

Sauce:

4 cans(13.5 oz each)unsweetened coconut milk

1(4 oz) jar Thai green curry paste

Note: this is the sauce doubled. if you like less sauce cut these ingredients in half but we like it with lots of sauce. also the curry paste, chili garlic paste, and Sriracha sauce can be found at most grocery stores. I get mine at Walmart but you can buy them online as well.

 

In a large bowl, combine the eggs, oats and milk. Let the mixture stand and soak for 5-10 minutes. Add the ground beef and all of the rest of the meatball ingredients, except the oil, that is for frying them in. Mix to combine and distribute all the ingredients throughout the meat. Shape the meat mixture into meatballs in the desired size you like. I made mine fairly small so they were easy for the kiddos to eat.    Heat the oil over medium heat in a large skillet or pot. When the oil is hot place, one layer of meatballs in the pan leaving a little room in between each one. Brown the meatballs on all sides, about 4 minutes total. They don't need to be cooked all the way through because they will continue cooking while simmering in the sauce. do this to all the meatballs and take out and place on a plate. Drain the excess grease from the pan. Return the pan to medium heat and stir in the coconut milk and the green curry paste, scraping up any of the browned bits from the bottom of the pan and stirring into the sauce. Place the meatballs in the skillet in the sauce. Pile them all in and if using the potatoes add the partially cooked potatoes as well. Bring to a simmer and simmer the sauce, meatballs and potatoes for 15-30 minutes, stirring occasionally. I like to simmer mine longer so the flavors have more time to meld together. Add salt and pepper to taste and serve over warm rice. 

 



Cuban Street Tacos

Tacos. Now who doesn't love a good taco? Can I tell you that these tacos are out of this world delicious. Dare I say one of the best tacos to ever cross my lips and I might add that the leftover meat is amazing on quesadilla or a burritos. Seriously, tasty!!! I have to say also that I have made this pork numerous times over the last few years but always seem to forget to take a picture of it before we inhale them, Now this pork taco has a few steps to go through to make it but believe me it is worth the time and effort and I implore you to not skip any of the steps because they all add to the intense flavor of this meat and make it that deliciousness that you want to eat over and over again!!!

 

Cuban Street Tacos

4-5 lb boneless pork butt or pork loin, cut into 2 inch chunks(I use pork loin)

1 T. kosher salt

1 T. canola oil or veggie oil

1 cup water

1 cup chicken stock

1/2 tsp pepper

1 tsp cumin

1 tsp chili powder

1 tsp oregano

2 bay leaves

2 T. minced garlic

1-2 jalapenos, finely chopped

1 onion, peeled and halved

juice of 1 lime

1 medium orange, halved,juiced,rinds reservered

 

Garnishes:

corn tortillas

1 small red onion, diced

cilantro, chopped

sour cream

avocados

cheese

limes

pico de gallo

 

Rub the pork pieces with the salt and Refrigerate for at least one hour or you can do this the night before to speed up the process. Preheat a large skillet over medium high heat, add the oil, then add the pork pieces and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork pour in the water and chicken stock scraping the bottom of the pan with a wooden spoon to get up all the little brown bits from the bottom of the pan. I need to say that I usually use a can of chicken broth and then add a little bit of water to equal 2 cups of liquid because I never usually have a use for 1 cup of broth and I hate wasting it so I just use it all. Then add the pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, juice from the orange and the orange rinds and bring the mixture to a simmer. Pour over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender. Remove the bay leaves, orange rinds and onion chunks. Remove the pork and set aside. Pour the liquid into a saucepan and bring the mixture to a boil. Let the mixture boil until it reduces to about 1 cup and is thickened, slightly. Shred the pork and place back in the crock pot and pour the sauce from the saucepan over the meat. Serve in corn tortillas with all your favorite taco toppings!!!! and rice and beans.

Recipe Source: Mel's Kitchen Cafe

Cream Cheese Chocolate Chips scones

In all my years of baking I have never made and an honest to goodness scone. I always thought scones were the pieces of bread dough you flatten out and fry in oil and then slather with butter and honey or whatever else your hearts fancies. Now don't get me wrong those kind of scones taste wonderful but I wanted to branch out and try the baked scones. Let me tell you these did not disappoint. In one word they were Delicious!! I seriously could have eaten the whole batch by myself. They are good served as a dessert or for breakfast. They were super easy to make. If you want something new and tasty to add to your breakfast or dessert repertoire then go make these fast!!! Please!! You will thank me later!!!

Cream Cheese Chocolate Chip Scones

2 3/4 cup flour

2 3/4 cup whole wheat flour

1 cup butter (cold and cut into chunks)

2/3 cup brown sugar

2 T. baking powder

1 tsp salt

4 eggs

4 tsp vanilla

1(8oz) package cream cheese, very softened(I microwave mine for a min.)

1 cup cream or 1/2 cup whole milk mixed with 1/2 cup sour cream

2 cups milk or semi sweet chocolate chips

Glaze:

1 package cream cheese(8oz), softened

2-3 cups powdered sugar

4 T. milk

In a large bowl mix the flours, baking powder, salt, and sugar. Cut in the butter until resembles crumbs. Stir in the chocolate chips. In a separate mixing bowl, mix the eggs, vanilla, milk, cream cheese, and cream. Mix with dry ingredients. Don't over mix or they will be tough. Scrape dough onto a floured surface. Pat into a 17x3 inch rectangle about 1 inch thick. The dough will be fairly sticky so make sure you have enough flour on your work surface. cut into triangles. Place on greased cookie sheet. Bake at 350 degrees for about 18 minutes. Mix the glaze ingredients well and drizzle over the warm but not hot scones. You can let set till cool or you can devour them right away. They are good cold but I prefer them warm out of the oven!! 

 

Homemade Ranch Dressing

My kids and hubby love ranch dressing and there is nothing like homemade ranch. I use to just buy the Hidden Valley Ranch dressing packets and make them because they tasted way better than bottled dressing but I noticed they had MSG in them so I went on the hunt for a homemade mix I could mix myself and make excellent ranch. I was successful and found on pinterest. This ranch is so good and you control the ingredients which I love even better.

 

 

Ranch Dressing/ Mix

Black Pepper ¼ C

Parsley Flakes 1 1/2 C

Garlic Salt ½ C

Kosher Salt 2 T

Granulated Garlic ¼ C

Granulated Onion 3/4 C

Dill Weed 2 T (don't leave out adds to the flavor trust me)

 

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix

 

2. To Make Dressing, whisk together 2 T of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream,. Refrigerate for 2 hours. Makes 1 ¾ Quarts

 Please when you make it do not and I mean DO NOT SUBSTITUTE Miracle whip for the mayo. I know their are those of you that like it better and like that it has less fat than Mayo but the taste will not be the same. All ranch dressings are made with mayo not miracle whip. Make sure you refrigerate it for the full 2 hours or more because it gives the flavors time to come together.

 

Tostadas

It has been 2 long moths since I have updated this blog and it is about time it has a few new recipes added to it. I have been MIA because we moved across the country and it has taken this long to get into our new home and settled. I have missed blogging especially food blogging and look forward to doing it again on a regular basis. Anyway, tostadas are so quick and easy and taste wonderful. What can I say anything Mexican is amazing. These are very simple you just need to remember to put beans in the crockpot in the morning or you can even use a can of refried beans and then add all the toppings your heart desires.

 

Tostadas

Refried beans(recipe found here)

pico de gallo(tomatoes. onion. jalapenos chopped and mixed together)

cheese

avocados

lettuce

Salsa

Limes

Fried corn tortilla(fry a tortilla in oil until crispy and golden brown)

 

Take a fried corn tortilla and top it with beans, cheese, salsa, pico de gallo, lettuce, lime, and sour cream. Just whatever you desire and you pick it up and eat it with your hands or you can eat it with a fork. You may also eat Spanish rice with them as shown in the picture. My recipe for the rice is found with the link I put up for the beans!! Enjoy!!

 

 

Chocolate Sugar Cookies

Imagine me sharing another cookie recipe with you. But let me tell you these cookies are so easy peasy to make and so good. Seriously takes about 10 minutes to mix up the dough and you can do it all by hand no need to pull out the mixer for these babies. So simple but good enough to take to a bbq or whatever get together you have this summer. Everyone will love them. Trust me. I got this awesome recipe from Mel's Kitchen Café. Just wanted everyone to know that I will be MIA for a little while. My little family and I are moving across the country in about a week and a half so we are busy busy packing our house and I won't be back online for awhile till we get our new home set up. Thanks to all of you who enjoy my blog!!!

 

Chocolate Sugar Cookies

1/3 cup sugar

1 1/2 cup flour plus 2 T. flour

3/4 cup baking cocoa

1/2 tsp baking soda

1/4 tsp baking powder

14 T. butter

1 3/4 cup Dark brown sugar

1 T. vanilla

1/2 tsp salt

1 large egg plus 1 egg yolk

 

Preheat oven to 325 degrees. In a medium bowl stir flour, baking cocoa, baking soda, baking powder, and salt, set aside. In a large bowl, melt 10 T. of the butter; don't overheat, just until melted. Stir in the remaining  4 T. butter until melted. Allow the butter to cool 5 minutes. (don't skip this part) Whisk in brown sugar and vanilla till smooth. Add the egg and egg yolk and mix till smooth. Stir in the flour mixture until combined. Roll dough into balls(about 2 T. of dough for each cookie). Roll each in the granulated sugar. Bake the cookie until puffed and have cracks. 12- 14 minutes. Do Not Overbake.

Pita Bread

I have been searching and trying out countless numbers of pita bread recipes and have failed at all of them. Failed as in they did not puff and make the pocket, which is what a pita bread needs. So the other day I decided to try again and what do you know it puffed. I think I only had one or two that didn't puff. I love being able to successfully make things from scratch and to know that I am feeding my family healthier things that don't have tons of preservatives and such. Now these take some time but believe me they are super easy to make. Don't let the raising process scare you off. We stuffed our pitas with falafel but you can fill it with any kind of meat or rice or whatever your heart fancies.

 

Pita Bread

1 1/4 c. warm water

2 tsp yeast

2 tsp salt

2 T. olive oil

3-31/4 cup flour

 

In the bowl combine yeast and the warm water and let sit for 10 minutes until foamy and dissolved. Add 1 1/2 cup of the flour. Cover and let rest for 1 1/2 hours; until doubled. Add the salt, oil and 1 1/2 cup flour. Knead the dough 10 minutes with the dough hook of your stand mixer or by hand. You may need to add the extra 1/4 flour or a little bit more even until you have a soft smooth dough. Then place in and oiled bowl , cover and let raise another 1 1/2 hours or until doubled. Preheat the oven to 475 degrees. Have an oven shelf on the lowest level of oven and place a baking stone or a large cookie sheet on it before preheating it. When the dough is done raising. Cut the dough into 8-12 pieces depending on how big you want each pita. On a lightly floured surface, shape each into a ball and then flatten into a disk. Cover with oiled plastic and allow it to rest for 20  minutes. Then roll each disk into a circle a little under 1/4 inch thick. Try to get them all even throughout. Allow them to rest for 10 minutes before baking. Spray each one  with water from a water bottle right before you bake them. Quickly place 1 piece of dough onto heated stone or cookie sheet in oven. Bake for 3-5 minutes. The pita should be completely puffed but not beginning to brown. The dough will not puff if not moist enough. don't forget to spray each one right before you bake.

Crowd-size Cheesecake

Do you ever need to take a dessert somewhere to feed a crowd of people? Well, then this recipe is for you. It is extremely easy to make, affordable, and down right delicious. Believe me you will get rave reviews from everyone that eats it. I have been making this recipe  for a very long time and is one of our families favorite recipes. Our good family friend, Janis, brought this to a get together and we have been making it ever since. Thanks, Janis, for this wonderful recipe. If you need a large cool dessert for this summer, please, I beg you to make this. One other great thing about it is you can use your favorite choice of pie filling, make your own fruit topping, or use fresh fruit/berries that are in season at the time!!

 

Crowd-size  Cheesecake

1 box white, vanilla, or yellow cake mix(made according to package directions)

2 packages(8 oz each) cream cheese, softened

1 large tub cool whip

3 cup powdered sugar

2-3 cans favorite pie filling or 3-4 cups fresh berries or fruit of your choice

 

Mix the cake according to package directions. Pour batter into a large cookie sheet with sides. Bake at 350 for about 15-20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely. Meanwhile. In a large bowl beat the cream cheese until creamy add the powdered sugar and beat till fluffy. Mix in the cool whip until well combined. Spread over the cooled cake. Top with pie filling or fruit. Refrigerate for 2-3 hours or overnight. Serve. Store leftovers in the fridge. If there are any!!!