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!

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!

Sweet Potato Muffins

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The first time I had sweet potato muffins was in Colonial Williamsburg years ago.  I loved them and when I came across this recipe in a cookbook from Bruton Parish Church   (located in the historic area), I knew I had to try them.  If you don’t tell anyone they are sweet potato, they will think they are pumpkin.  I had to do that with Mr. Meat Eater to get him to even try one and he ended up eating at least 4 or 5 in one sitting.  They are really good!  I did confess later on that he had been eating sweet potato and he was shocked, LOL!

I did, as usual, change them to suit me but really very little.  I used less sugar ~ 1 cup as opposed to 1  1/4 and I used currants instead of raisins because I think they taste better in muffins since they are smaller so there is no need to chop them.  I also used 1 1/4 tsps of cinnamon since I don’t like nutmeg and didn’t have any.  The recipe said it makes 12 but I made 15.

The cookbook is called Beyond Loaves and Fishes and it is one of my favorites.

Sweet Potato Muffins

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 cups mashed sweet potatoes (I used canned)
1 1/2 cups flour
2 tsps baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup milk
1/2 cup shopped raisins
1/4 cup chopped pecans

Preheat the oven to 400º.

Cream butter and sugar together and add eggs and mix well. Blend in the sweet potatoes.

In another bowl, mix the flour and the rest of the dry ingredients. Add this mixture alternately with the milk to the sweet potato mixture. Be careful not to over mix.

Fold in the pecans and raisins.

Spoon batter into greased muffin cups filling about 2/3rds full. Sprinkle with sugar if desired (I didn’t do this).

Bake for 25 minutes. Cool and remove from tins.

Makes 12-15 muffins.

Happy Cooking!

Easy Chicken Chili

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Don’t faint ~ it’s actually a NEW post!!!! I needed a long break from thinking about food ~ as much as I love to cook, I do need a break from even thinking about it once in awhile.

Quite a bit has happened since I’ve been gone from the blog. The most important being my daughter got engaged and Mr. Meat Eater was out of work and is now back at work. The wedding date is June 9, 2012, and we are very excited and I’m sure you will get sick of me talking about it in the months to come. As for Mr. Meat Eater ~ he can never fully retire or we will kill each other.

I loved this recipe ~ it’s a bit spicy but not bad and you can always make it spicier if you prefer by adding hot sauce before eating.  It’s easy to make but it needs to simmer on the stove for about an hour so keep that in mind.

Easy Chicken Chili

2 poblano chili peppers, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tbsps olive oil
2 (14.5 oz) cans zesty chili style dice tomatoes (I used Del Monte)
3 cups chopped cooked chicken (I used a rotisserie chicken)
1 (16 oz) can navy beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can beer or 1 1/2 cups chicken broth (I used beer)
1 envelope white chicken chili seasoning (I used McCormick brand)

Put the olive oil in a Dutch oven and heat. Saute the first 4 ingredients over medium-high heat for 8 minutes or so or until tender.

Add the diced tomatoes and the next 5 ingredients and bring to a boil over medium-high heat. Reduce to low and simmer, stirring occasionally for 1 hour.

Serve with desired toppings.

Makes 4-6 servings

Happy Cooking!

Raspberry Coffee Cake

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I have another recipe for a raspberry coffee cake that involves my springform pan and while it’s not hard to make it seems more complicated than it needs to be.  This recipe takes all the yumminess of that more complicated recipe and makes it so much easier.  I think it tasted better because it WAS so easy.  Try it and see what you think!

Raspberry Coffee Cake

1 (8 oz) pkg cream cheese, softened (I used light)
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup milk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup seedless raspberry preserves
powdered sugar for dusting (optional)

Beat cream cheese, butter, and sugar together until creamy. Add the eggs, milk and vanilla and beating until mixture is smooth.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Add this to the cream cheese mixture at low speed until the mixture is well blended.

Spread into a greased 9×13 pan. Spoon preserves over the top and swirl carefully with a knife. I used more than 1/2 cup preserves ~ more like 3/4 cup.

Bake at 350º for 30 minutes or until the cake begins to leave the sides of the pan.

Cool and sprinkle with powdered sugar if desired. Cut into squares.

Makes 12 ~ 15 servings.

Happy Cooking!

Christmas Cookies

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I thought I would take this post and tomorrow’s to repost recipes for cookies and candy that I use at the holidays.  This year my daughter is making the cookies so I think I will make some new candies instead.

Christmas Cornflake Wreaths

 

Chocolate Truffle Cookies

 

Peanut Butter Cup Cookies

 

Peanut Blossoms

 

Eggnog Snickerdoodles

 

Chocolate Covered Cherry Cookies

 

Libby’s Super Super Easy Sugar Cookies

 

Spicy Molasses Cookies

 

Cinnamon Snowballs

 

Chocolate Drop Cookies

 

Dog Biscuits for Your Furbabies!

 

Looking for more?  If you click on “Categories” over on the right, then scroll down you can click on Cookies and find 34 recipes already here.  I’m sure I’ll try a few new ones in the next week, LOL!

Happy Cooking!

 

 

Holiday Salad

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My daughter served this salad on Thanksgiving and it was sooooo good.  I know the bowl looks really messy and I’ll take the blame for being a messy salad tosser.  The recipe called for a raspberry vinaigrette and I couldn’t find just a plain raspberry vinaigrette so I used a raspberry-pomegranate vinaigrette and it was superb as well as being fairly healthy.  This salad is chock-full of yummy ingredients and the color just makes it perfect for the holidays.   The recipe came from allrecipes originally.

Holiday  Salad

1 (10 ounce) package Italian-blend salad greens
1 (5 ounce) package spring mix salad greens
1 (11 ounce) can mandarin oranges, drained
1 1/2 cups dried cranberries
1 medium red apple, cored and chopped
1 cup chopped walnuts
1/3 cup shredded Cheddar cheese
1 (8 ounce) bottle raspberry vinaigrette ~ I used about 1/4 to 1/3 of the bottle

In a large salad bowl, toss all of the ingredients except the dressing.

Just before serving, drizzle with vinaigrette and toss.

Makes 10-12 servings.

Happy Cooking!