Pumpkin Waffles and Apple Cider Syrup

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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

Waffles:

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.

Syrup:

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.

Serve warm

Makes 6 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

My Very FIRST Giveaway!

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This giveaway has ended but check out giveaways link up above to see if there are any current giveaways going on!

I’m so excited for my very first giveaway to be a Gooseberry Patch cookbook!  I have loved Gooseberry Patch for a long time and I think I have recipes in 12 or 13 of their cookbooks.  They are a wonderful company!  If you don’t have any of their cookbooks, you should.

This is the cookbook I will be giving away thanks to the generosity of Gooseberry Patch.  It’s a small book ~ about 6×6 ~ with 48 pages.  So many wonderful recipes are included along with tips on wrapping, thanks yous, etc.   Here is some more about the book from the Gooseberry Patch site ~ Recipes for Warming Hearts.

I made the chicken tetrazzini recipe and it was wonderful!  I used a cooked chicken from the store and included the optional mushrooms.  Super easy and both Mr. Meat Eater and myself said we would have it again.  It’s a great recipe to included  in this cookbook because it would be wonderful to bring to a friend or family member in need.  Add a salad and bread and you have a great meal that’s easy on the pocketbook.

Chicken Tetrazzini

1/2 cup butter
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
2 cups chicken broth
2 tbsps sherry or chicken broth (I used the sherry)
2 cups milk or whipping cream (I used milk)
8 ounces spaghetti, cooked
2 cups cooked chicken, cubed
3/4 cup grated Parmesan cheese, divided
optional: 4 ounce can of sliced mushrooms (I used a larger sized can since we love mushrooms)

Melt butter in a large saucepan or Dutch oven over medium heat. Add flour, salt and pepper; cook until bubbly. Add broth, sherry or chicken broth, chicken broth and milk or cream; bring to boil for one minute ~ making sure to whisk continuously.

Stir in spaghetti, chicken, 1/4 cup Parmesan cheese and mushrooms, if using; mix well. Spread in a lightly greased 13×9 baking pan and sprinkle with remaining Parmesan cheese.

Bake, uncovered, at 350º for 30 minutes.

Makes 6-8 servings.

GIVEAWAY PARTICULARS:

I’ll be running this giveaway until midnight on September 28.  I will put all entries in a bowl and have Mr. Meat Eater or a friend pick the winner.  I will post the winner here and on my facebook page.  The winner will have to contact me within 3 days with name and address and I will send out the book by priority mail.  If I don’t hear from the winner within 3 days, I will pull a new winner.

For one chance to win ~ please comment with your favorite dish to bring a friend or family member in need.

For a second chance to win ~ like A Recipe A Day on Facebook (if you already do, just say that) A Recipe A Day. Comment here that you have.

For a third chance to win ~ like Gooseberry Patch on Facebook (if you already do, just say that) Gooseberry Patch. Comment here that you have.

All entries must be here NOT on my Facebook page.

If you have any questions, drop me a line at a_recipe_a_day at yahoo dot com.

I’ll be sharing another recipe from this book in the coming days!

Happy Cooking!

Easy Potato Soup

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My house was freezing yesterday which made me think of soup which made me think of potato soup.  Convoluted thinking, yes, but I am addicted to potatoes so it’s an easy way to feed that addiction.  Besides, Mr. Meat Eater was out of town and he hates potato soup so it was the perfect choice.

This is a very easy recipe.  I know I’ve made a similar recipe before that seemed to take half a day but this one sure didn’t.  Just make sure you remember to bake your potatoes earlier in the day.  I also didn’t want to open a package of bacon for 3 slices so I used real bacon bits bought at the store.  It’s a recipe that would be easy to make vegetarian by leaving off the bacon and switching the chicken broth for vegetable broth.

Easy Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tbsps flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
1/2 tsp Tabasco
shredded cheddar cheese

In a large saucepan, cook bacon until crisp; drain, reserving 1 tbsp drippings. I used real bacon bits instead of cooking bacon so I used 1 tbsp butter, melted, instead of saving the bacon drippings. Set bacon aside.

In the drippings or butter, saute onion and garlic until tender. Stir in the flour, salt, basil, and pepper and mix well. Very gradually add the broth while whisking to prevent lumps. Bring to a boil and stir for 2 minutes.

Add the potatoes, cream and Tabasco and heat through but do not boil.

Garnish with bacon or bacon bits and cheese.

Makes 4 servings.

Happy Cooking!

Cheater’s Chicken Cordon Bleu

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On Saturday, during the hurricane, we still had power at lunchtime so I decided I would make our big meal and we would have one good meal.  Mr. Meat Eater thought I was nuts but was very happy with the results.

This is a really easy recipe that takes all the great flavor of chicken cordon bleu without all the work.  Time was of the essence since I had no idea when the power would go.  With the chicken we had mashed potatoes, corn on the cob, and garlic bread.

I put the leftovers in the fridge until the power went out and then I put them in the cooler.  The next day I heated one side of the grill and put the chicken (wrapped in foil) on the unlit side and let it warm up.  Very good leftovers!

Cheater’s Chicken Cordon Bleu

salt and pepper to taste
6 skinless, boneless chicken breast halves
1 (5.5 oz) box or bag of seasoned croutons, crushed
1/3 cup shredded Parmesan cheese
2 eggs, lightly beaten and mixed with 2 tbsps water
6 thinly sliced ham slices (I used Virgina Ham)
6 Swiss cheese slices

Sprinkle chicken with salt and pepper on both sides and set aside.

Mix crushed croutons and Parmesan cheese in a large ziplock bag.

Dip chicken in egg mixture and then place chicken in the ziplock and shake to coat. Remove to a lightly greased aluminum foil lined baking sheet. Repeat with remaining chicken.

Bake at 450º for 20 minutes or until chicken is no longer pink. Top each breast half with a slice of cheese and a slice of ham. Bake for 5 more minutes or until cheese is melted.

Makes 6 servings.

Happy Cooking!

Roast Potatoes with Lemon and Horseradish

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A recipe that combines my two favorite things ~ potatoes and horseradish!  This is a very simple recipe that goes well with just about any main dish.  I served them with grilled strip steaks and sauteed onions and mushrooms.

The recipe comes from the Land O’Lakes website ~ if you haven’t visited, please do since there are loads of delicious recipes!

Roast Potatoes with Lemon and Horseradish

1/4 cup butter
1 tbsp prepared horseradish (I used more)
2 tsps fresh lemon juice
1/2 tsp salt
1/8 tsp pepper
12 small new red potatoes, peel a small strip around center of potato
1 small lemon, cut into 6 slices (I didn’t do this)
2 tbsps chopped fresh parsley (I used dried as my store had none)

Heat oven to 350º.

Melt butter in 2 quart casserole. Stir in the horseradish, lemon juice, salt and pepper. Stir in the potatoes until well coated. I melted the butter in the microwave, added the ingredients and mixed, then added the potatoes and poured all into the baking dish.

Cover and bake for 55-65 minutes or until potatoes are fork tender.

Garnish with lemon slices and sprinkle with the parsley.

Makes 6 servings

Happy Cooking!

 

Cheese Grits

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Make sure you check out out the Recipe Index up in the top bar ~ it makes it much easier to find what you are looking for.  If I have missed anything, let me know!

Awhile back we went to brunch at Hanover Tavern where our soon to be son-in-law is the assistant director.  Mr. Meat Eater went crazy for the cheese grits.  Not being from the south, I have never been a fan of grits but after he asked me a million times, I finally found a recipe and made them.  He LOVED them.  I used the wrong kind of grits ~ old-fashioned instead of quick and I have no idea if that made any difference at all.

I would suggest that you eat them the same day they are made ~ DH said the texture was like cake when I reheated them the next day.

Cheese Grits

4 cups milk
1/4 cup butter
1 cup uncooked quick grits
1 egg, lightly beaten
2 cups shredded sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup Parmesan cheese

Preheat oven to 350º.

Bring milk just to a boil in a large pan over medium-high heat and gradually whisk in the butter and grits. Reduce the heat and simmer, whisking constantly, 5-7 minutes until the grits are done. Remove the pan from heat.

Stir in the egg and the next 3 ingredients.

Pour into a lightly greased 11×7 baking pan. Sprinkle the Parmesan over the top.

Bake, covered, for 35-40 minutes or until set.

Serve immediately.

Makes 6-8 servings

Happy Cooking!

Sausage with Peppers and Onions

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First, thank you to everyone who has written and asked about Minnie.  She is doing wonderfully.  She is starting to play a little bit and exploring the house more.  She is still afraid of people but is becoming used to us and has stopped shaking when she is with us.  She is walking great on a leash although stairs and door jams are still hard for her.  She will be having surgery in May to fix her eye and to spay her so that is our next big hurdle.  Zippy is being a great  brother and helping her along.  Here she is (she’s afraid of the camera):

Baseball season finally started on the 1st and even though I root for a perennial loser and a perennial winner, I always get excited when the season starts.  So, in honor of baseball season, I made some baseball park food ~ sausage and peppers and hot dogs.

The sausage recipe came from Food.com and I have made it a few times for get-togethers.   It always goes over big and everyone wants the recipe.  It was originally posted by yooper and it’s a winner.  I add the onion and leave off the cheese ~ just personal preference.

Sausage with Peppers and Onions

3 green bell peppers
3 medium onions, sliced into rings
3 tablespoons olive oil
salt and pepper
1 lb hot Italian sausage, I cut them to make 2 or 3 inch pieces
1/3 cup red wine

Preheat your oven to 350º.

Remove stems and seeds from the green peppers and cut into large chunks and slice onions into rings.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers and onions in the olive oil until they are soft then sprinkle with salt and pepper.

Remove vegetables from the pan and set aside.

Brown sausage in the same dish.

When sausage is browned, add the red wine.

Cover with lid or foil and bake about 40 minutes.

Uncover baking dish and add cooked green peppers and onions.

Bake an additional 30 minutes.

Place sausage and peppers and onions in a hoagie roll and if you like cheese on it, add cheese and stick under the broiler for a few minutes until melted.

Makes 4 sandwiches.

Happy Cooking!

Honey Roasted Potatoes

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I had a great Pi Day post in the works with a pie from my friend, Ann, but I am having a terrible time downloading the pictures so I am putting it off for another day.

You all know I am seriously addicted to potatoes but I try not to eat them too often.  Sometimes I just can’t help myself.  This recipe is easy and delicious and would go with just about anything.  I used a bag of small, yellow potatoes, but you can use any potato that you want.

Honey Roasted Potatoes

1 lb small potatoes, halved or quartered
2 tbsps diced onion
2 tbsps butter, melted
1 tbsp honey
1 tsp dry mustard
1 pinch salt
1 pinch freshly ground black pepper

Preheat oven to 375º. Lightly grease a 9×13 baking dish.

Place potatoes in prepared pan and sprinkle onion over the top.

Combine the butter, honey, mustard, salt and pepper in a small bowl and pour over the potatoes and onion.

Bake for 35 minutes or until the potatoes are tender, stirring halfway through the cooking time.

Makes 4 servings.

Happy Cooking!

Breaded Pork Chops, Italian Style

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Rainy and dreary here today which always makes me think of food.  I have to fast for a blood test this morning so it’s a doubly difficult morning.

I’ll be the first to admit that I am not the biggest fan of pork ~ except for bacon, of course ~ but I really like this recipe.  The chops turn out very tender and really go with any side.  Mr. Meat Eater ate 3 of them I think so that should tell you something.

It’s a very easy recipe but it does use an oven-proof skillet so watch out for that.

Breaded Pork Chops, Italian Style

3 eggs, lightly beaten
3 tbsps milk
1 1/2 cup Italian-style bread crumbs
1/2 cup grated Parmesan cheese
2 tbsps dried parsley
2 tbsps olive oil
4 cloves garlic, chopped
4 bone-in, center-cut pork chops

Preheat oven to 325º.

Combine the beaten eggs and milk in a small bowl. Mix the bread crumbs, Parmesan and parsley on a plate.

In an oven-proof skillet over medium heat, heat the olive oil. Once heated, stir in the chopped garlic and saute for a minute or two and then remove from the skillet leaving the olive oil. You can toss the garlic or save for another use if desired.

Dip each pork chop into the wet mixture then into the dry mixture, coating evenly. Place coated chops in the pan and brown for about 5 minutes on each side.

Place the skillet with the chops in the oven and bake for 25 minutes.

Makes 4 servings.

Happy Cooking!

Parmesan and Garlic Fries

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These are to die for!  The hardest thing about this recipe is cutting up the potatoes.   I wanted mine to look like fries so it took a bit to cut them up and then I realized I had a little contraption that would have done it for me.   Argh!!!  No matter how you cut them up, you have to try them ~ they would be perfect for a Super Bowl party, too.

Parmesan and Garlic Fries

4 large russet potatoes, cut into 1/4 inch strips ~ you can leave them unpeeled if you prefer
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley

Preheat oven to 425º.

In a large mixing bowl, place the cut potatoes and pour the olive oil over the top. Sprinkle on the garlic, thyme and seasoned salt. Mix well until the potatoes are evenly coated. Spread the potatoes on a baking sheet in a single layer. DO NOT throw away the oil that is left in the bowl.

Bake 30 minutes, turning the fries over halfway through (I didn’t do this because I forgot and I don’t think it really matters if you do or you don’t). After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley. Toss to coat and return to baking sheet and bake for another 10 minutes.

If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.

Makes 4 servings.

Happy Cooking!