Asparagus Fingers

My darling nail gal, Andrea, and I love to exchange recipe ideas.  She recently shared this with me and "Oh my gosh!"  I could eat this every did (and did this week while my friend Pretty Patty Petty was here visiting.)


Soooooo easy!

Asparagus Fingers

Get some good fresh asparagus. Wash it, of course, and break off the tough ends.

Use your best soft sliced bread (I love Grandma Sycamores) and cut off the crusts.
Roll the bread flat and spread with what you like.

Andrea mixes 2 parts cream cheese with one part blue cheese

I used Roulade Garlic and Herb spreadable cheese and another time, used pimento cheese spread.

Roll an asparagus spear up in the bread with ends sticking out.

Brush the entire bread roll with melted butter and sprinkle with sesame seeds.  Bake in 350 degree oven for about 15-20 minutes until golden.

Gobble several up and then go back for more...…

Corn Pudding with Butter Sauce

Okay, this is a died and gone to heaven recipe. I think it is an old Southern favorite.  Friend Linda Madsen catered our daughter's wedding dinner and she made this dish that evening and I become a believer.  Brendalyn made it for our Girl's Night Out- Taco Tuesday.  I can't wait to have this again!

 (stock picture from the Internet)

Corn Pudding with Butter Sauce

1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can creamed corn
1 stick butter
1 cup sour cream
1 box Jiffy corn bread mix
2 T. finely minced onion
1 cup cheddar cheese, shredded

In a large bowl, melt butter.  Add corn and sour cream.  Mix together well.  Add corn bread mix and onion and stir all together.  Sprinkle with cheese.  Pour into buttered 9 x 13 pan.  Bake 45 minutes at 350 degrees.  Remove from oven and immediately pour butter sauce over the top.

Butter Sauce
1/2 c. butter
1/2 c. white sugar
1/2 c. water
2 T. flour

In a small sauce pan, combine butter, sugar, water, and flour.  Cook until clear.  When Corn Pudding is removed from oven, pour butter sauce over the top and serve immediately.

Cranberry Salsa with Orange

Friend Sophia got this recipe from a friend who got it from a friend.  We make and love cranberry salsa- but this friend called this Cranberry Relish.  I don't.  And we love the orange!

Cranberry Salsa with Orange

1 pkg. fresh cranberries chopped fine
2 large apples, chopped fine
1 orange rind and juice  (don't grate the white part of the orange rind!)
cilantro
half of a jalapeno pepper
2 T. finely chopped yellow onion
2 shakes salt
3/4 c. sugar

Dice and mix together and chill to marinate the flavors.  Delish on crackers!!!  The orange makes it!

Pumpkin Pie Cake

I ran into my good friend (that lives in another Stake now) Marilynn at the grocery store and she said she had just made two of these cakes for their Halloween party- so I am making two for mine tonight!  Brandi is hosting our 2nd annual costume party tonight and I've got dessert.  Yum!

PUMPKIN PIE CAKE

1 yellow cake mix
1 15 oz. can pumpkin
1 small pkg. instant vanilla pudding
2 eggs
3/4 cup water
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. vanilla
1/2 tsp. lemon flavoring

Mix together and spread in a greased 15" (the half size) cookie sheet.  Bake at 350 degrees for 20-25 minutes.

TOPPING

1 small whipping cream, whipped
1/2 cup brown sugar, lightly packed (I actually whipped the brown sugar with my beaters to make sure there weren't lumps)
1-  8-oz Cool whip, thawed

Whip one small whipping cream with 1/2 cup brown sugar.  Add 1 - 8 oz. Cool Whip.  Blend together.  Frost


Frost with peaks and sprinkle with colored sugars or candy sprinkles.

Mashed Potato and Wild Rice Stuffed Mushrooms

Mashed Potato and Wild Rice Stuffed Mushrooms

 

We love stuffed mushrooms at our house- and I usually make the same kind- sausage and cream cheese stuffed mushrooms.  I was excited to try a new recipe and see if I liked it as much.
I liked it a lot- but not more.  I love the addition of wild rice and thyme.  This is good with the mashed potatoes but I think I'll just add wild rice and thyme to my regular recipe (sausage and cream cheese).

 
 

From Brenda Score of A Farmgirl’s Dabbles.

Ingredients

½ cups Whole Wild Rice (see my note later)

12 Large Baby Portabella Caps (I think it makes oodles more)

1-¼ cup Prepared Mashed Potatoes, Preferably Firm (packaged works well too)
1 Tablespoon Unsalted Butter

2 cloves (Large) Garlic, Minced

¼ cups Finely Chopped Yellow Onion

2 teaspoons Finely Chopped Fresh Thyme, Plus More For Garnish

1 teaspoon Finely Chopped Fresh Rosemary

½ teaspoons Kosher Salt

¼ teaspoons Black Pepper

1 cup Shredded White Cheddar Cheese, Plus More For Topping

¼ cups Grated Parmesan Cheese, Plus More For Topping

Preparation

Preheat oven to 350°F.

In a medium sauce pan over high heat, bring 2 cups water to a boil. Add wild rice, reduce heat to low to medium-low and cover. Let simmer for about 40 minutes, or until rice has split open.   Drain and set aside. (Note: I used Uncle Bens Wild Rice Pouch that cooks in 90 seconds.)

While wild rice is cooking, place mushroom caps on a rimmed pan and set aside. Place mashed potatoes in a medium bowl and set aside.

In a fry pan over medium heat, melt butter. Add garlic and onion and cook until softened, about 7 to 8 minutes, stirring regularly. Do not let the garlic and onion brown.

Remove pan from heat.

Add softened garlic and onion, thyme, rosemary, salt, and pepper to mashed potatoes.

Stir to combine. Then stir in 1 1/4 cup of the cooked wild rice, white cheddar, and Parmesan. Taste mixture, adding more salt and pepper if needed.

With a spoon, add mashed potato mixture to cavities in mushrooms, stuffing the potato

mixture in as tightly as you can. Then mound remaining potato mixture on top, pressing

it onto the mushroom. Depending on the size of your mushroom caps, you may have

less or more potato mixture to mound on top.

Place stuffed mushrooms in oven and bake for 25 minutes. Add a little white cheddar,
then Parmesan, on top of mashed potato mixture and return to oven to bake for another few minutes to melt.

 

Pumpkin Brownie Swirl Pie

When friends and neighbors, the Tillotson's heard I was recovering from the flu, Nancy brought over turkey and dressing,  soup, and the most marvelous dessert.  I only got one bite of it since eating still wasn't in the works...and David hurried and scarfed down both pieces.  It is FABULOUS  and I can't wait to make it over and over.  Nancy says it perfect for her since she's not a pumpkin pie fan.  I am but really, what could be better than brownie and pumpkin????

Pumpkin-Brownie Swirl Pie

    

For the brownie filling:

• 
  
  1 stick unsalted butter, plus more for the pie plate
• 
  
  1 12 -ounce bag semisweet chocolate chips
• 
  
  2/3 cup packed light brown sugar
• 
  
  2 large eggs
• 
  
  1 teaspoon pure vanilla extract
• 
  
  1/2 cup all-purpose flour
• 
  
  2 tablespoons unsweetened cocoa powder
• 
  
  1/2 teaspoon baking powder
• 
  
  1/4 teaspoon salt

 

For the pumpkin filling:

• 1 cup pure pumpkin puree
• 
  
  1 cup heavy cream
• 
  
  1 large egg
• 
  
  1/4 cup granulated sugar
• 
  
  1/4 cup all-purpose flour
• 
  
  1/2 teaspoon pumpkin pie spice
• 
  
  1/4 teaspoon salt
• 
  
  Vanilla ice cream, for serving (optional)
 

Directions

• Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
• Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
• Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
• Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

Recipe courtesy of Food Network Magazine

Warm Butternut and Chickpea Salad with Tahini Dressing

Susie brought this over the top/and different salad for Thanksgiving dinner.  I absolutely loved it.  It uses the ingredient Tahini- which you will prob. find in the Mid-Eastern section.

Warm Butternut and Chickpea Salad with Tahini Dressing

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
Preheat the oven to 425°F.
In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

A previous poster says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

Pumpkin Cheesecake Brownies

  It was my turn to make dessert for our Bon Appetit dinner with the Cook's.  Since Thanksgiving is this week, I thought I needed to make a pumpkin dish.  At first hubby and I decided they were "okay"...but "okay" wasn't what I was looking for.  I made them again and doubled the cheesecake layer and then they were a hit.(the above picture was actually a picture of the first batch...so imagine a double layer of pumpkin....)   PUMPKIN CHEESECAKE BROWNIES
Brownie layer:
1 boxed brownie mix, with ingredients called for on box but I'm not big on boxed brownies so here's my favorite brownie recipe:   Brownies 2 cubes butter, melted 2 cups sugar 1/3 c. cocoa 1 tsp.  vanilla Mix those 4 ingredients well.  Add 4 eggs, one at a time. Add: 2 1/4 cups flour 1/2 tsp. salt (and I always add 1/2-1 package milk chocolate chips)   Bake in a greased 9 x 12 inch pan at 375 degrees for 25 minutes.    but WAIT!!!  Don't bake those brownies yet because now we are going to put a pumpkin cheesecake layer on them.
I've made these a couple of times and I actually now double the pumpkin layer.  (I've doubled it already for you....)


Pumpkin cheesecake layer:
8 oz cream cheese, room temperature
2 tablespoon butter, room temperature
1 cup sugar
2 egg
2 cup pumpkin puree
2 teaspoon vanilla
1 teaspoon pumpkin pie spice
2 tablespoon flour
fall sprinkles (if desired)

Prepare brownie mix as directed on package and pour into greased 9x13 pan. In a separate bowl, beat cream cheese, butter, and sugar. Add egg, pumpkin, vanilla, and pumpkin pie spice and beat until well combined. Stir in flour. Drop heaping tablespoonfuls of pumpkin mixture onto brownie batter. Drag knife across top of batter horizontally and then vertically to create a "swirl" effect. 
Bake at 350 degrees for 28-34 minutes or until cheesecake layer is set (mine was closer to 34 minutes).

Glazed Carrots and Pecans

Another winner from our Creative Cooking class!


Glazed Carrots and Pecans

1 tablespoon olive oil

 6 cups diagonally sliced peeled carrots

1 tsp. minced fresh ginger

1 cup packed brown sugar

1 1/2 toasted pecan halves          

           

Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.

Praline Pumpkin Crepes with Cream Cheese Filling

These are the delicious crepes that I served at Thanksgiving breakfast this year.  Thanks to Aunt Pat who stood at the stove pouring crepe after crepe.  We had these plus regular crepes with all kinds of berries and cream cheese fillings, etc.  We also served sausage strata which was a good combo of sweet and savory for the meal.


The Old Hen B& B's Praline Pumpkin Crepes with Cream Cheese Filling



3/4 cup + 2 tablespoons milk
1/4 cup pumpkin puree
4 large eggs
1 cup flour
1 tablespoon pumpkin pie spice
2 tablespoons sugar
1/2 teaspoon salt
Place ingredients in blender in order listed. Blend until it becomes a lovely, thin creamy batter.
Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan (optional with a non-stick pan). Melt & spread butter around.
Crepes should be very thin. Allow to cook until top is done, then flip over to cook other side. When finished cooking, place on a plate. Stack crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.
*note* for my Alternative Method for Cooking Crepes, please see the note at the end of this recipe
CREAM CHEESE FILLING:
8 oz. cream cheese, softened
2 teaspoons fresh lemon juice
1/2 cup sugar
Blend all cream cheese filling ingredients together well. Spread cream cheese filling onto each crepe and roll.
　
　
PRALINE SAUCE:
1/2 cup butter
1 cup packed brown sugar
1/2 cup sugar
1/2 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans
Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugars. Whisk together and let simmer on medium-low heat until it gets foamy. Let cook this way for about 4 minutes. Stir in cream, salt and vanilla. Stir in pecans. Drizzle over crepes.

WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup of powdered sugar
1 teaspoon vanilla extract
To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and vanilla and mix again until it has stiff peaks. Place in a large decorating bag with a large border tip. Decorate top of crepes by making a lovely border down the middle with whipped cream. If desired, sprinkle finished crepes with pumpkin spice and powdered sugar.
*Alternative Method for Cooking Crepes
Prepare batter as listed above, blending until smooth. Heat a non-stick skillet over medium-high heat until pan is quite hot. Pour in about 3 tablespoons of batter all at once, then very quickly (using a sharp, decisive wrist movement) tilt the pan in circles until the batter spreads out evenly, forming a crepe. Return pan to heat and cook crepe until lightly brown, no longer than about 30-45 seconds; then flip and cook crepe on opposite side another 10-15 seconds. Repeat, using up the rest of the batter. As you finish, stack crepes between sheets of parchment or waxed paper to prevent sticking.

Spiced Fig and Apple Compote

SPICED FIG AND APPLE COMPOTE

(This is good warm or at room temperature, on its own or over Greek yogurt.)

2 quarter-size thin slices fresh ginger
5 whole cloves
1 (4-inch) cinnamon stick
2 medium Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
½ cup fresh orange juice
2 Tbsp. honey
8 oz. fresh figs, trimmed and quartered (or dried figs)
1/4 cup walnuts, toasted (opt.)

Lay a double layer of cheese cloth on your work surface and place in its center the ginger, cloves, and cinnamon. Enclose the spices and tie with kitchen string to form a spice bundle. (You can throw spices loosely into pan but make sure you pick them out at the end.)


In a small saucepan, place the apples, orange juice, honey and spice bundle. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 10 minutes.

Stir in the figs and simmer gently for 5 minutes.

Remove the pan from the heat. Remove and discard the spice bundle. Stir in the nuts if desired. Serve warm or at room temperature. ( You can store the compote in a tightly sealed container in the refrigerator for up to 4 fays. Heat in a microwave for about 30 seconds on high power, stirring once during heating, or in a small saucepan before serving. Add a tsp. or two of water to the saucepan if the compote seems dry.)

from Jillian Michaels Master Your Metabolism Cookbook

Carmelita Bars

These are DIL Brooke's favorite dessert so I'll be making them for Thanksgiving. She's my newest DIL so I'm still trying to impress her.

Carmelita Bars

1 (14 oz.) pkg. light caramels

1/2 cup evaporated milk

2 sticks butter

2 cups oats

2 cups flour

1 1/2 cup brown sugar

1 tsp. baking soda

1/2 tsp. salt

2 cups chocolate chips

1 cut nuts (optional)

Melt caramels with milk over low hear, stirring constantly. Set aside and keep warm. Melt butter and add oats, flour, sugar, soda, and salt. Grease a 11 x 7 pan and pat 1/2 mixture in the pan. Bake at 350 degrees for 10 minutes. Sprinkle with chocolate chips and nuts. Drizzle with melted caramel. Sprinkle with remaining oat mixture. Bake at 350 degrees for 10 to 15 minutes or until bubbly. Cool several hours before serving.

Heather's (Aunt Jan's) Sweet Potatoes

Some of you that read here.... came from Heather White's blog. This is Heather's recipe but it is really her Aunt Jan's recipe....but since I'm related to Heather on her mom's side, not her dad's side, I don't know Aunt Jan....so I just call these:

Heather's Sweet Potatoes

3 cups cooked sweet potatoes, mashed (can use canned)

1/4 c. sugar

1 cup brown sugar

1/2 tsp. salt

2 eggs, beaten

1 cup butter, melted

1/2 c. milk

1/2 tsp. vanilla

1 cup chopped pecans (you know how I feel about walnuts....you can use them if I'm not eating with you!)

1/2 c. flour

Combine potatoes, sugar, 1/4 cup brown sugar, salt, eggs, 1/2 cup butter, milk and vanilla. Place in buttered 2-quart casserole pan. Combine remaining butter, brown sugar, nuts and flour. Spoon over potatoes. Bake, covered, at 350 degrees for 30 minutes. These are almost dessert!!!!!