Baked Acorn Squash

Baked Acorn Squash

1 acorn squash, cut in half, seeds removed
1/2 Tbsp butter, per half
dash of salt per half
1 Tbsp brown sugar per half
1 tsp maple syrup, per half

Preheat oven to 400 degrees F. Place halved acorn squash in baking pan, cut side up. Score the inside of the squash with a knife. Add remaining ingredients to each half. Add 1/4 cup water to pan to prevent squash from drying out during cooking. Bake for 1 hour and 15 minutes. Squash is done when soft and browned. Try to avoid undercooking.

Makes 2 servings.

Applesauce Carrot Cake

Applesauce Carrot Cake

Serves: 16

Applesauce makes this cake healthier than your regular cake.

INGREDIENTS
2 cups whole grain flour
1/2 cup sugar
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup olive oil
3 large eggs
3 cups carrots, coarsely chopped

DIRECTIONS
1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
4. Bake the cake in a preheated 350F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

O.K....I am going to have to lay off the desserts-LOL!
WW Points-3
This not a CORE recipe. Sorry CORE buddies, you will have to use your points!

Cheeseburger Meatloaf

Cheeseburger Meatloaf

Ingredients:
1 pound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry's)
2 slices white bread
Sauce, recipe follows

Directions:
Preheat oven to 350 degrees F.
Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.

Paula's recipe calls for a sauce to be put over the top, but I don't put this on mine. If want the full recipe including the sauce just click on the link at the top.

Organic Wild Berry Crisp

Organic Wild Berry Crisp
Melt together

1/2 cup butter
1/3 cup honey
Mix together

2 cups raw oats
1/4 cup walnuts
1/2 cup sunflower seeds
1/8 cup flax seeds
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
Add the honey/butter to the oats mixture. Spread half of this mixture into the bottom of a 9 X 13 glass pan. Top with:

4 cups of berries (or more)
Add the other half of the crisp on top of the berries. Cook for 40 minutes at 350 degrees. If it starts to crisp too early, you can cover it in the oven. If you would like a moister crisp, pour 1/2 cup of orange juice over the assembled crisp before baking.

Fried Rice

Make a bunch of rice. We have a rice cooker, so this is quick and easy.
Chop up garlic and onions and heat them with some peanut and sesame oil in a heavy pan.

Add whatever vegetables you have on hand. Since we're at the height of harvest season we had all kinds of stuff in it tonight. During the winter, it features lots of cabbage, carrots, and frozen corn.

Cook up the vegetables however you like them and then throw in the rice.

Stir it all up, and add some soy sauce.

Beat an egg or two, depending on how much food you made, and pour it all over. Let it cook on the hot food for a bit, and then stir everything around and let it all cook for a couple more minutes.

Eat it. Add a little more soy sauce on top if you like, or, if you're Kelly, add a bottle and a half of hot sauce.

Not So Hot Tomato Salsa

Check out my recipe for "Not So Hot Tomato Salsa" on Examiner.Com.

Country Style BBQ Chicken

I got this recipe from the Chubbie Chica and my family loves it. Of course, you can hardly go wrong with chicken!


Country Style BBQ Chicken
Serves 6

INGREDIENTS

* 1/2 cup chopped onions
* 1 cup ketchup
* 1/2 cup distilled white vinegar
* 1/4 cup brown sugar
* 1 tablespoon dry mustard
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 6 skinless, boneless chicken breast halves



DIRECTIONS

1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. Arrange chicken in the baking dish. Pour sauce over the chicken.
4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Add some great veggies, some brown rice or mashed califlower and WA LA!! DINNER!!

Supper Frittata

I borrowed this recipe from What's For Dinner:

Supper Frittata
1 tbl butter (or extra virgin olive oil)
1 tbl chopped shallots or scallions (or 1 small onion)
1 tbl minced fresh herb or 1 tsp dried herb
this part is your discretion. I used basil, oregano, thyme
6 large eggs
2 tbl to 1/3 cup grated or shredded cheese of your choice
salt and pepper to taste (I didn’t add any)

Place a rack in the upper third of the oven and preheat to 350 degrees.
Heat the oil or melt the butter in a 12 inch ovenproof nonstick skillet (I used our fabulous castiron skillet) over medium heat. Swirl the pan to distribute the oil or butter evenly over the bottom and sides. Saute the onion, shallots, or scallions and herbs until the vegetables are soft, about 7 minutes.

Break the eggs into a large bowl and beat them lightly with a fork or whisk. If using cheese, whisk it in with the eggs at this time.

Pour the eggs into the skillet and stir lightly with a fork until they start to seet, about 2 minutes. Once the bottom is firm and set to about 1/3 inch, use a thin, nonmetallic spatula to lift the edge of the frittata that’s closest to you. Tilt the pan slightly toward you so that the uncooked egg runs underneath. Lower the edge and swirl the pan gently to distribute the eggs evenly.

Continue cooking for about 40 seconds, then lift the edge again, repeating the procedure above until the top- while still not set- is no longer runny, about 4 minutes.

Place the skillet in the oven until the top of the frittata is set and dry to the touch, 2 to 4 minutes. Check each minute, because the frittata will turn tough if cooked too long.

Run a spatula around the edges to loosen the frittata and invert it onto a serving plate. Season to taste (didn’t need it). Serve at one, let cool at room temperature or refrigerate and serve cooled. I served warm.

Deerloaf

I apologize little blog, but when my life got insanely crazy, I quit blogging here. I still love the idea of a family recipe blog, but I felt obligated to make several posts per week, and since cooking is NOT one of my passions, if been ignoring said blog.

However, I did try a new recipe. My oldest daughter bagged a 15 point buck last month, and the meat has been processed and all our freezers are full! Because my hubby and youngest daughter love my meatloaf - made with ground turkey or chicken - last night I decided to try my hand at meatloaf using deerburger. Turned out pretty good, if I do say so myself!


Bobbi's Deerloaf

-1 pound deerburger (or ground beef, turkey or chicken)
-2 eggs, beaten
-1/2 cup chopped bell peppers
-1/4 cup chopped onion
-1 envelope onion soup mix
-1/2 cup tomato paste (or ketsup, in a pinch)
-1 box stuffing (Stovetop or generic brand)
-Salt and pepper to taste
-3 TBSP water (deerburger is dry, so this keeps it moist)

Mix everything together in a large bowl (reserving 1/2 the tomato paste) until all ingredients are well incorporated. Spray a loaf pan with non-stick spray. Pack deerloaf into loaf pan and spread remaining tomato pastoe on top. Cover with aluminum foil and bake in a 350 degree oven for 45 minutes. Remove foil from pan and continue cooking for 15 more minutes. Allow to rest 10 minutes before slicing.

Yummy! There is always plenty to have for sandwiches the next day, and to take my mother-in-law a plate.

Remember, this kind of meatloaf,NOT this kind of Meatloaf!!!!

Tomato Pie

I got this recipe from Traci at Meadows Family News and my family loves it! We have been using up the last of the garden tomatoes, so this recipe is perfect.

Tomato Pie

--Pie crust (I use my homemade crust, but frozen is okay)
--1/2 cup Bread Crumbs
--Garlic Powder, to taste
--Salt & Pepper, to taste
--Tomatoes, cut into pieces, enough to fill pie plate
--1 to 1/2 cups shredded Mozzarella cheese
--1/2 shredded Parmesan cheese
--Fresh Basil

Preheat oven to 425. Cover edges of crust with foil and bake for 5 minutes. Remove foil and bake an additional 5 minutes. Remove crust from oven and turn oven back to 375. Layer pie crust with breadcrumbs, garlic powder, salt, pepper, tomatoes, mozzarella and parmesan, and then repeat layers again. End with a layer of tomatoes. Bake for 30 minutes. Sprinkle with fresh basil and let rest for 5 minutes before serving.

Pizza Dough

Pizza is a weekly meal at our home, typically on Friday nights. My hubby, daughter and I all have different tastes for pizza, so I make individual pizzas we can add our own toppings to. My daughter is partial to pepperoni and cheese pizza, my hubby loves barbeque chicken pizza, and I love veggie pizza. Below is my recipe for an easy, basic pizza dough. All you need to do is add sauce, cheese and your choice of toppings.

Basic Pizza Dough

--1 cup warm water
--1 package active dry yeast
--2 1/2 to 3 cups all-purpose flour
--2 TBSP olive oil
--1/2 tsp salt

Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large spoon mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.

Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. (I'm a lazy baker, so I mix my dough in a large bowl and then knead directly in the bowl, eliminating the need for a kneading surface.) If the dough becomes sticky, sprinkle a bit more flour over it.

Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.

When the dough has risen, divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes. The dough is ready to be shaped, topped and cooked, or it can be stored in the refrigerator for later use.


My hubby's barbeque chicken pizza before cooking. All our pizzas are cooked on a pizza stone in a 425 degree oven.

Easy Mac and Cheese

My daughter LOVES macaroni and cheese, although I don't fix it very often due to the calorie count. However, here is my easy Mac and Cheese recipe:


Easy Mac and Cheese

--8 oz. dry macaroni
--2 TBSP butter
--2 TBSP flour
--2 cups milk
--2 cups shredded cheddar cheese (or cheese of choice)
--Salt and pepper to taste

Preheat oven to 350 degrees.

Prepare macaroni per directions on box.

In a saucepan, melt butter. Add flour and stir to remove all lumps. Then add the milk and cook until thick, stirring continuously. Add salt and pepper to taste and then cheese. Cook over low heat until melted.

Stir cheese mixture into drained macaroni and spread into a baking dish. Bake for 20 minutes. Cool for 5 minutes then enjoy!

Oven Roasted Chicken with Potatoes

One of my family's comfort foods is roast chicken. I've perfected the recipe, so I want to share it with you.



OVEN ROASTED CHICKEN WITH POTATOES

--Chicken, your choice (I normally use a whole chicken or bone-in chicken breast, but thighs and legs work just as well)
--4 or 5 medium potatoes, skins on, cut into cubes
--Handful of carrots (or any other veggie you may want to use)
--1 pkg. dry onion soup mix

Preheat oven to 375 degrees.

Scrub potatoes well then cut into cubes (I cut in half and then in half again). Coat potatoes with half the onion soup mix and then place in the bottom of a baking dish. Add carrots or other veggies you may be using. Then coat the chicken with the remaining soup mix and place on top of veggies. Cover dish and bake for 45 minutes. Then uncover dish and cook an additional 20 to 25 minutes, or until potatoes are tender and chicken reaches 170 degrees on a meat themometer.

Enjoy!

Sweet Pork Stir-Fry

Here's a quick and easy supper when you're in a hurry:



Sweet Pork Stir-Fry

--12 oz. boneless pork loin, trimmed of all visible fat
--1 can (8 oz.) pineapple chunks in juice
--2 TBSP Worcestershire sauce
--1 TBSP cornstarch
--1/2 tsp salt to taste
--1/4 tsp freshly ground black pepper to taste
--1 Tbsp canola or peanut oil, divided
--2 cups shredded bok choy
--1 cup fresh snow peas
--1 medium carrot, thinly sliced
--1 medium onion, cut vertically into 1/2-inch slices
--1 can bean spourts (or fresh, if you grow them)
--1 garlic clove, chopped
--1 tsp minced fresh ginger

Pork is easier to slice if it is slightly frozen, so if you are thawing a frozen loin, don't unthaw completely. Cut pork into 1/4-inch strips and set aside.

Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.

In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add bok choy, snow peas, carrots, onions, and reserved pineapple. Stir-fry until bok choy and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.

Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir in pineapple juice mixture. Return meat mixture to wok and add bean sprouts. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.

Makes 4 servings.

Last Chance for Book Give-Away

Just a reminder to all those interested, tonight at midnight is the deadline for entering my contest to win a copy of Twilight by Stephenie Meyer. To be eligible, click here and leave a comment. Good luck to everyone!

Christine's Favorite Yeast Rolls

My youngest daughter and my mother both share the love of yeast rolls and we typically try to have them every holiday. For years, we have bought yeast rolls from our local bakery. However, this year we have discovered a yeast roll recipe that everyone loves, so guess who's supplying the yeast rolls for Christmas this year?

Christine's Favorite Yeast Rolls

--2 pkgs yeast
--4 cups milk, lukewarm
--1/2 cup sugar
--2 tsp salt
--4 whole eggs
--8+ cups flour (works equally as well with all-purpose or whole wheat flour)
--2 sticks butter or margarine, melted

In a small mixing bowl, mix 1/3 cup warm water with yeast and sprinkle with a small amount of the sugar. In a larger bowl, beat eggs, sugar, salt, butter and milk. Add yeast and enough flour to make a soft dough. Oil a clean bowl and turn dough so it is oiled on top. Cover and let rise until doubled.

To make the yeast rolls, I use paper muffin liners and fill each 1/2 full. I let the muffins rise again until double. (Note: if you fill the muffin tin too full, the dough will rise above the pan.) Bake at 350 degrees and bake until lightly brown, approximately 13-15 minutes.

This recipe is also good for bread: fill loaf pan 1/2 full of dough and let rise again until double. Bake at 350 degrees for 30 to 45 minutes, depending on size of loaf.

You can also roll out the dough to make donuts or cinnamon rolls. I don't have photos of these, but I will post them soon.

Blog Award

Deanna from Deanna's Corner Cooking has nominated me for an "I HEART YOUR BLOG" award! This is thrilling for me, especially since my recipe blog is fairly new. Thanks Deanna!




The rules of the award are:
1. The winner can put the logo on his/her blog.

2. Link the person you received your award from.

3. Nominate at least 7 other blogs.

4. Put links of those blogs on yours.

5. Leave a message on the blogs of the people you’ve nominated

I’m off to leave comments for my favorite recipe bloggers - and here they are:

Chubbie Chica

Kaysville Momma

Live.Love.Eat

Dinner's Ready

What's For Dinner

Angela's Page

Basic Breakfast Granola

In my quest to start eating breakfast (I've always been a non-breakfast eater), I'm trying out some different cereal and granola recipes. Here is my verison of a Basic Breakfast Granola - my family loves it and so do I:


Basic Breakfast Granola

--3 cupd regular rolled oats
--1 cup shredded unpeeled apple (I use apples from my backyard)
--1/2 cup wheat germ
--1/4 cup honey (from a local beekeeper)
--1/4 cup water
--1 tsp ground cinnamon
--1 tsp Vanilla
--Nonstick spray coating

In a large bowl combine oats, apple, and wheat germ; mix well. In a small saucepan stir together honey, water, and cinnamon. Heat to boiling; remove from heat. Stir in vanilla. Pour over oat mixture and mix well.

Spray a 15x10x1-inch baking pan with nonstick spray coating. Spread oat mixture evenly in pan. Bake in a 325 degrees oven about 45 minutes or till golden brown, stirring occasionally. Spread onto parchment paper to cool. Store in an airtight container in the refrigerator up to 2 weeks. (8 servings)

Blackberry Cobbler

Well, I'm finally coming to the end of blackberry season in Kentucky. I have both tame and wild blackberries (the wild ones are tastier, but the tame ones are larger), so I've been making blackberry jam for the winter - and for Christmas gifts. For something different from jam, here's my recipe for Blackberry Cobbler:

BLACKBERRY COBBLER

Filling:
--5 to 6 cups of blackberries
--3 TBSP whole-wheat flour
--1 cup sugar
--3/4 tsp salt
--3 TBSP lowfat butter

In a large mixing bowl, stir together the flour, sugar, and salt. Gently toss in the blackberries, and then pile it all into a buttered baking dish. Chop the butter into small pieces and sprinkle them over the fruit.

Topping:
--1 1/2 cups whole-wheat flour
--1/4 cup sugar
--1 tsp baking powder
--1/2 tsp salt
--1 stick lowfat butter
--1/4 cup skim milk
--1 egg

Preheat oven to 425F. Combine the flour, sugar, baking powder, and salt. Cut the butter into 1-inch cubes and then cut butter into the flour mixture until it resembles coarse meal. Add the milk and egg to the flour mixture, and mix until just combined. Drop the mixture over the fruit, spoonful by spoonful, leaving openings around each part of the batter. Place in the oven with a sheet pan underneath the dish (to catch juices). Bake 35 to 45 minutes, or until juices are bubbling and crust is golden.

Eat plain or with ice cream or frozen yogurt. Enjoy!

The SITS Recipe Contest

This is the recipe I'm entering for The Secrets in the Sauce Recipe contest. Even though I posted this recipe last week, I'm adding it here for the contest. Wish me luck!



PORK CHOP & SCALLOPED POTATO BAKE




--4 pork chops
--2 TBSP oil
--1 onion, sliced
--3 TBSP butter
--3 TBSP flour
--1 tsp salt
--1/4 tsp pepper
--1 cup milk
--1 cup chicken broth
--4 potatoes, pared & thinly sliced

Preheat oven to 350 degrees. Grease a 13 x 9 inch pan. Layer potato slices into bottom of pan.

In another skillet, brown pork chops in oil. Remove chops from skillet, then add onion rings and saute until tender. Remove onions and layer on top of potatoes.

Return skillet to stove and melt butter; stir in flour, salt, and pepper; cook 1 minute. Add milk and broth slowly. Cook, stirring constantly until sauce thickens and bubbles. Remove from heat.

Pour sauce evenly over potatoes and onions. Top with chops. Cover tightly with foil. Bake 1 hour. Uncover; bake 10 minutes longer or until chops and potatoes are tender. Enjoy!