Sunday, November 20, 2011

Pumpkin Pudding Pie in a Jar

It’s kind of a cumbersome name but I just couldn’t think of anything better…

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First whip 1 cup of whipping cream until thick. Stir together 4 Tablespoons of powdered sugar and 1 Tablespoon of instant clear gel (to stabilize cream). Add to whipped cream along with 1 teaspoon of vanilla. Whip until very thick. *You can also use an 8oz tub of whipped topping.

Cream 4 oz softened cream cheese

1/4 cup butter

1/2 cup powdered sugar

Mix until smooth

Beat 1 3/4 cups milk with one 3 oz box of pumpkin spice instant pudding mix until thick.

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Mix together the pudding and cream cheese mixture.

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Fold in whipped cream.

Fill the bottoms of 6-8 half-pint, wide-mouthed jars with cookie crumbs. I think graham crackers or ginger snaps would be best.

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Top with mousse and chill for at least 1 hour before serving.

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I think I will try making these for Thanksgiving this year… Maybe???

Thursday, November 17, 2011

Caramel Shortbread

I was inspired by a picture on Pinterst but already have both a shortbread and caramel recipe that I love, so I just used mine and gave it a try…

The result was divine!

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1/2 cups softened butter

1/2 cups sifted powdered sugar

1/2 tsp vanilla

1 1/8 cups flour

1/8 teaspoon salt

Cream butter, sugar, and vanilla. Mix in flour and salt with hands or stand mixer. Press into a parchment lined 8”x8” pan to about 1/4-1/2 inch thick.

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Bake at 400 for 8-10 minutes.

Let cool completely on wire rack.

While the shortbread cools make a batch of caramel…

1 cup butter or margarine ( I use margarine because I read that it makes a less sticky caramel)

2 1/4 cups brown sugar

1 can condensed milk

1 cup corn syrup

1 pinch salt ( I use about 1/4 tsp)

1 1/2 teaspoons vanilla

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to 248-250 degrees F  Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.

Meanwhile, butter a parchment-lined 9x13 inch baking pan. When the caramel is ready, pour some to cover the top of the cooled shortbread. Salt the top with course kosher salt if desired.

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Pour the remaining caramel into the buttered pan.

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Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or plastic wrap so they will hold their shape.

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After the cookies have completely cooled, slice into small squares. Store in airtight container in fridge. Take out a few minutes before serving.

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Tuesday, November 15, 2011

Pumpkin Pancakes

Super simple way to turn boring old pancake mix into a delicious autumn treat!

2 cups just-add-water pancake mix

1 1/2 cups water (or more if needed)

1/3 cup pumpkin

1 teaspoon pumpkin pie spice

Mix all ingredients together until smooth. Add more water if batter is too thick.

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Pour onto heated griddle. Flip when bubbles appear on surface. Cook until done on both sides.

Serve them with syrup:

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Or cook them with a cinnamon swirl

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Or throw in some cinnamon or chocolate chips…

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Thursday, November 10, 2011

Fall Rice & Sausage Pot

I tweaked this crock pot recipe to a stove-top recipe because I forgot to start it in the morning. But it turned out great and was actually a quick and easy meal!

1 pound pre-cooked, sliced sausage

1 apple, chopped

1/2 onion, chopped

1/2 cup carrots, chopped

1/2 cup raisins

1 Tablespoon parsley

1 Tablespoon brown sugar

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/4 teaspoon black pepper

2 cups rice

4 cups chicken stock

Place everything into a large stockpot. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer for 16 minutes or until rice is done.

fall rice 01

Sunday, November 6, 2011

Cajun Chicken Linguine

This was a pretty simple and tasty recipe I got from Well seasoned with the perfect amount of spice and a nice mixture of vegetables. Made a nice supper with a salad and a loaf of sourdough bread.

The original recipe is HERE.

  • 12 ounces uncooked linguine
  • 2 pounds chicken breast strips
  • 1 tablespoon Cajun seasoning
  • 1 1/4 teaspoons salt, divided
  • 1/4 cup butter
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 (8-oz.) package fresh mushrooms
  • 2 green onions (white and light green parts only), sliced
  • 1 1/2 cups half-and-half
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Garnish: chopped green onions
  • Prepare pasta according to package directions.
  • Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt.
  • cajun chicken 01
  • Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.
  • Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.
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  • Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat.
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  • Garnish, if desired, and serve immediately.

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Thursday, November 3, 2011

Cinnamon Swirl Pancakes

These pancakes are fun, easy and just the right amount of sweet that you don’t even need syrup! And they are the perfect wrapping for pigs in a blanket! I found the recipe at Making Memories with Your Kids. She makes icing to go on the top of hers, which I am sure would just take them over the top, but today we enjoyed ours plain and with sausage. I also had to change her recipe a bit because I could not have gotten it out of the squeeze bottle the way it was.

So here is my slightly modified version:

3 Tablespoons melted butter

1/2 cup brown sugar

1 teaspoon cinnamon or pumpkin pie spice (for pumpkin pancakes)

Mix together and place in a squirt bottle.

Pour your pancake batter onto griddle and quickly swirl the cinnamon mixture onto the top.

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Flip and cook until done.

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Tuesday, November 1, 2011

Chicken & Dumpling Soup

This is a knock-off recipe from the Olive Garden’s Chicken and Gnocchi Soup at CopyKat Recipes. I’ve never had it at the OG but I bought two packages of gnocchi at The Dollar Tree and figured I’d give it a whirl. And there is nothing better on a cold fall day than a steaming hot bowl of soup and a nice piece of bread!

I made a few tiny changes to the recipe, including the name. When Andy (my middle son) tried it he said it was just like chicken ‘n’ dumplings in a soup. So that’s what we’re gonna call it… Chicken & Dumpling Soup. Well done Andy!

4 tablespoons butter 

1 tablespoons extra virgin oil

1/2 cup celery, finely diced

1 cup onion, finely diced

2 minced garlic cloves

4 tablespoons flour

4 cups whole milk

1 cup frozen carrots, thawed and diced

1 cup chicken breasts, cooked and diced

1 14 ounces can of chicken broth

1 cup fresh spinach, coarsely chopped

1/2 teaspoon thyme

1/2 teaspoon parsley

1 pound potato gnocchi

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour. Let the butter and flour mixture cook for about a minute before adding the milk. 

Place gnocchi into a pot of boiling salted water. When the water returns to a full boil, drain the pasta.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning. Simmer until soup is heated through.

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