Posts filed under ‘Winter’
It’s true ~ I hate chili. Mr. Meat Eater, on the other hand, would eat it 5 times a week if I would make it. It has taken me 32 years of wedded bliss to find a recipe that even I would eat and like and plan to make again!
The recipe calls for beer and I had some Guinness in the fridge so that’s what I used and it really gave the chili great flavor. I only used one teaspoon of cayenne so that I could actually eat it and Mr. Meat Eater added more Tabasco because we all know that if food doesn’t make you sweat, it’s not nearly hot enough.
You will have to plan ahead a bit since this cooks for about 3 hours but it’s well worth it.
I found the recipe in the Southern Living 2011 Annual and I have never been steered wrong by a Southern Living recipe so I should have known it would be good.
Chili That Even a Chili Hater Will Love
2 lbs ground beef ~ I used 85%
1 medium onion, chopped
3 to 4 garlic cloves, minced ~ I used 4 cloves
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer ~ I used Guinness
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper (Cayenne) ~ I used 1 tsp
1 tsp paprika
1 tsp hot sauce
Sour cream, cheddar cheese for toppings if desired
Cook beef, onion, and garlic in a Dutch oven over medium heat, stirring until meat is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven and bring to a boil.
Reduce heat and simmer 3 hours or until thickened.
Garnish with sour cream and cheese if desired.
Before I get to the recipe, I am aggravated today by a fellow blogger who has seen fit to take others photos (not mine as far as I can tell), put HER watermark on them, and claim them as her own. It’s people like her that give ALL bloggers a bad name ~ especially those who use lots of pictures. I wrote a comment on her latest post where she calls what she is doing “recipe sharing” and since it won’t get approved, I’ll post it here, on my FB page and my personal FB page:
“Photos are the intellectual property of the photo taker. You have used other people’s photos from food.com and claimed them as your own ~ even so far as putting your watermark on them. You CANNOT do that. Every blogger knows this. A recipe cannot be copyrighted BUT any verbiage that is unique to the recipe CAN be. Again, every blogger knows this. Really, you might want to read up on copyrights in regards to photos and recipes. Screen shots have been taken and will be passed on to the proper people. I will be copying and pasting this to my blog and FB page since I doubt this will see the light of day on your blog.”
This annoys me to no end. I have no problem sharing my pictures with anyone that asks. They aren’t that great but I did take the time to make the recipe and photograph it. I’m really beginning to wonder if this certain blogger is making any of these recipes or just passing them off as if she did. I wouldn’t trust anything she puts on there. I won’t give her any publicity by naming her but I’ll be happy to pass along her blog addy if you want to check to make sure she is not stealing anything that you have posted. Email me at a_recipe_a_day at yahoo dot com.
On to the recipe ~ I found this recipe on Pinterest ~ which if you haven’t been there, you should. You will need an invite so just email me at the above address and I’ll send an invite (I’ll need your email address). I am hopelessly addicted to it. The original recipe came from The Pastry Queen and it was posted by Smells Like Home.
This is the best dessert I have made in YEARS!! I did not use a tart crust but you could certainly use your favorite. I used a Pillsbury ready made crust and just cut it up to fit my rectangle tart pan. Next time, I would leave off the streusel. It doesn’t add anything and really doesn’t look very appetizing.
Bourbon Pumpkin Tart
1 (15 oz) can pure pumpkin
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tbsp flour
1/2 cup heavy whipping cream
1/4 cup bourbon
3/4 cup flour
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup chilled butter
Preheat oven to 350º. Line your tart pan with the dough. Place tart pan on a cookie sheet for ease in getting into and out of the oven.
Pour pumpkin into large bowl and whisk in the eggs, one at a time, until it is well mixed. Add sugars, salt, cinnamon, ginger, cloves and flour and whisk for about 30 seconds. Whisk in the heavy cream and bourbon. The filling may seem a bit runny but it’s fine.
To make the streusel put all ingredients EXCEPT the butter into a food processor bowl. Cut up the butter into small cubes and add to the flour mixture in the bowl. Pulse until the mixture looks crumbly.
Pour the pumpkin mixture into the prepared tart crust. Spoon the topping evenly over the pumpkin mixture.
Bake for 45 to 50 minutes until the filling is set.
Let cool at least one hour before serving.
Serve warm or at room temperature. It also tastes good cold. Store leftovers in the refrigerator.
Makes 6-8 servings.
I am a huge Pinterest addict and I found this recipe there. It is wonderful and meets my criteria of being easy to make. These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.
This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.
Bourbon Sweet Potatoes
3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature
Preheat oven to 350º.
Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.
Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.
Stir in butter before serving.
Makes about 6-8 servings.
Recently, I found a recipe for pumpkin cinnamon rolls on King Arthur Flour’s website and decided to try them. I made them in my bread machine but the recipe says you can make them by hand, mixer, or bread machine so it is a real versatile recipe.
When I was ready to add the cinnamon before rolling, I thought there was really too much so I only used half. After baking, I wish I had used the whole amount so they would have had more a cinnamon-sugar taste so be sure to use the entire amount even if it looks like too much.
Another trick I learned from this recipe is to make sure the rolls are completely cool before adding the frosting and it won’t melt into the rolls and it will look really pretty. I wish I had realized this before, LOL!
The rolls are absolutely delicious and I hope you try them!
I am just going to post the link to the recipe since there are some great tips included with the recipe ~ KA’s Pumpkin Rolls I hope that you give them a try if you like to make yeast breads ~ they would be great for the holidays!!!
Before I get started on the pie, I wanted to let you all know that I am having a virtual Christmas cookie recipe swap over on my A Recipe A Day Facebook page. If you want to join in, all the information is under the event post. I hope you will join us ~ the more the merrier!
My very favorite apples are Macouns. They taste like McIntosh but hold up like a Granny Smith. They do not cook down to much like McIntosh. They are great for baking, cooking, and eating ~ a really nice all purpose apple. They can be difficult to find but my local BJs has huge bags of them for sale every fall. Give them a try if you can find them.
This pie is super easy and really good. I used Splenda blend instead of all sugar but otherwise made it according to the recipe. I like to keep apple pies in the refrigerator since I like them cold and I think it helps to keep the bottom crust from becoming soggy, which I hate. I found the recipe on allrecipes.
Apple Crumb Pie
1 (9 inch) pie crust
5 cups of apples, peeled, cored, and sliced
1/2 cup sugar
1 tsp cinnamon
1/3 cup sugar
3/4 cup flour
6 tbsps butter
Preheat oven to 400º.
Pour apple slices into prepared pie shell. In a small bowl, mix 1/2 cup sugar and cinnamon and sprinkle evenly over apple slices in pie shell.
In another bowl, mix the 1/3 cup sugar and flour and then cut in butter until the mixture is crumbly. Sprinkle this mixture over the apples.
Bake for 35 to 40 minutes or until apples are soft and crumbly top is lightly browned.
Makes 8 servings
These are, without a doubt, the best muffins I have ever made. They are easy to make but take a bit of time to make each part. They bake up tender and moist. I brought some to the dog park and sent some to work with Mr. Meat Eater and everyone loved them.
I thought the cream cheese filling was a little runny and I’d have to work on it to make it less so but I wouldn’t hesitate to make these over and over. In fact, I will be making them for Thanksgiving weekend.
The recipe came from Country Living magazine who says it came from a B&B.
Pumpkin Cream Cheese Muffins
1 (8 ounce) cream cheese, room temperature
3 tbsps sugar
5 tbsps sugar
1/2 cup flour
1/4 cup roughly chopped pecans
3 tbsps butter, melted
1/2 tsp cinnamon
2 cups sugar
2 cups flour
2 tsps cinnamon
1/2 tsp salt
2 tsps baking powder
1/4 tsp baking soda
1 1/4 cup pumpkin
1/3 cup vegetable oil
1/2 tsp vanilla
Heat oven to 375º. Spray 2 12-cup muffin pans with Pam or use paper liners (I spray the liners, too).
In a medium bowl, mix the filling ingredients together and set aside.
In another medium bowl, mix the topping ingredients together and set aside.
In a large mixing bowl, mix together the sugar, flour, salt, baking powder, baking soda, and cinnamon.
In another medium bowl, mix the eggs, pumpkin, oil, and vanilla together.
Make a well in the center of the dry ingredients and pour the pumpkin mixture in. Mix with a fork until well moistened.
Evenly divide half the batter between the 24 muffin cups. Place 2 teaspoonfuls of the cream cheese mixture on top and then divide the rest of the batter between the cups covering the cream cheese as best you can. I am not the best at dividing but as long as there was a spoonful on top of the cream cheese, it worked.
Sprinkle some of the pecan mixture over the top of each muffin.
Bake until golden ~ about 20 to 25 minutes. Insert a toothpick in center to check for doneness.
Makes 24 muffins.
Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.
This is really my favorite breakfast casserole and I served it at my recent EB Pink Party. It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before. It’s also very easy to add or subtract ingredients and make it your very own. I never put in the tomatoes and I have made it with ham, bacon and sausage. All three are good but I like ham the best.
When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!
I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.
1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded
Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.
Makes 6-8 servings
I love pumpkin rolls ~ well, actually any kind of roll but pumpkin is my favorite.
This really isn’t hard to make it just takes a bit of time. Make sure you put enough powdered sugar on the tea towel so that the cake won’t stick to it! I’m always surprised that I can make these since I’m somewhat of a bull in a china shop in the kitchen at times, LOL! It’s so delicious and looks great as a dessert for Thanksgiving or Christmas.
1/4 cup powdered sugar (to sprinkle on towel ~ use more if needed)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin ~ not pumpkin filling
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tbsps butter, softened
1 tsp vanilla
Powdered sugar (optional for decoration)
Preheat oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if using.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and carefully turn cake onto towel sprinkled with powdered sugar. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Makes 8-10 servings
This soup is really like Minestrone and very easy to make. I like that it didn’t take long to simmer on the stove and it didn’t make a ton of soup. I think that I would use a can of diced tomatoes next time just to save having to cut up the stewed tomatoes. I also just ripped up the spinach instead of chopping it ~ very easy. Tubetti pasta would work well in this recipe, too ~ actually any small pasta would work I think. I served it with a loaf of sourdough bread from Panera ~ yum!
I found the recipe in a Taste of Home Christmas recipe magazine.
Shells and Spinach Soup
3 cups chicken broth
1 (14.5 oz) can stewed tomatoes, cut up
1 cup uncooked small shell pasta
1 tsp chicken bouillon
1 clove garlic, minced
1 (15 oz) can cannellini beans or another white bean, rinsed
1 cup chopped fresh spinach
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
Grated Parmesan cheese for garnish
In a large saucepan or Dutch oven, combine the broth, tomatoes, pasta, bouillon, and garlic and bring to a boil.
Reduce the heat and simmer, uncovered, for 5-7 minutes or until pasta is just about tender.
Stir in the beans, spinach, basil, oregano, and pepper and cover and simmer for 10 or until heated through and pasta is tender.
Serve in soup bowls and sprinkle with Parmesan cheese.
Makes 4 to 5 servings.
The minute the cooler weather arrives, I am trolling for pumpkin and apple recipes. I found this recipe on Allrecipes and it’s so good!
The syrup is a little sweet for me so I think I would cut down on the sugar next time to maybe 1/4 cup since the cider is sweet already but otherwise I would keep everything the same. I made the syrup first and then made the waffles.
Pumpkin Waffles and Apple Cider Syrup
2 1/2 cups flour
4 tsps baking powder
2 tsps cinnamon
1 tsp allspice
1 tsp ginger
1/2 tsp salt
1/4 cup packed brown sugar
1 cup canned pumpkin (NOT pumpkin pie filling)
2 cups milk
4 eggs, separated
1/4 cup butter, melted
Preheat your waffle iron.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.
In another bowl, stir together the pumpkin, milk, and egg yolks.
Whip the egg whites in another clean, dry bowl until soft peaks form.
Stir the flour mixture and the melted butter into the pumpkin mixture and stir to just combine.
Using a whisk or a spatula, fold 1/3 of the whites into the batter, stirring gently until mixed. Fold in remaining egg whites.
Cook waffles according to the directions of your waffle iron.
1/2 cup sugar
1 tbsp cornstarch
1 tsp cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsps butter
Stir together the sugar, cornstarch, and cinnamon n a saucepan. Stir in the cider and lemon juice. Cook over medium heat until it begins to boil Boil until the mixture thickens.
Remove from heat and stir in the butter until it melts.
Makes 6 servings.