Tag Archives: recipe

Sweet Potato Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Sweet Potato Casserole

Sweet Potato Casserole

Thanksgiving has always been one of my favorite holidays.  It’s a day that revolves around family and food;  a time to think about all the blessings in our lives and to remember all the things for which we are thankful.  The menu that gets served for Thanksgiving dinner is pretty traditional.  Although I like to get creative, Thanksgiving is not the time when I want to have dishes on the table that contain unrecognizable ingredients.

Sweet potato generally is not a vegetable that my family serves, although once in a while we do have a small bowl of them mashed.  This year however, I am making a baked casserole in the Southern tradition.  I auditioned it in advance to see how it would come out before springing it on my family.   It passed the test big time!!   Mr. D. pronounced it “fantastic”.   This is not the usual sweet potato casserole with marshmallows melted and toasty on top.  This one has a crumb topping with pecans in it.  It is so yummy, I would be happy eating it for dessert.  I think this dish is about to become one of our new traditions…..

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Please note:  in the pictures that follow, the quantities you see are reduced from the recipe as I made a smaller version using only 2 large sweet potatoes.

SWEET POTATO CASSEROLE

Yield:   Serves 12

Ingredients:

  • 4 pounds sweet potatoes (about 4 – 5 large), peeled and cut into 1-inch cubes.

    Cut up sweet potatoes into small(ish) cubes.

    Cut up sweet potatoes into small(ish) cubes.

  • 1/2 cup white sugar
  • 4 eggs, beaten
  • 1 1/2 tsp. salt
  • 6 tablespoons butter, softened
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup flour
  • 1/2 cup chopped pecans
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Directions:

1.  Put sweet potatoes in a large saucepan with water to cover.  Bring to a boil, and cook over medium heat until tender, about 25 minutes.  Drain and mash with a potato masher.  Add 4 Tablespoons butter to hot potatoes and allow it to melt while you prepare the egg mixture.

Add butter to hot potatoes so it can melt in, then mash.

Add butter to hot potatoes so it can melt in, then mash.

2.  Preheat oven to 350*F.  Coat a 13 x 9-inch baking dish ( or similar size) with cooking spray and set aside.

3.  In a large bowl, mix together white sugar, eggs, salt,  milk, and vanilla until smooth.

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Add to mashed sweet potatoes and stir well to blend smooth.

Add milk/egg mixture to sweet potatoes and blend well.

Add milk/egg mixture to sweet potatoes and blend well.

Pour sweet potato mixture into prepared baking dish.

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4.  In a small bowl, mix brown sugar and flour.  Add remaining 2 tablespoons butter and cut in with a pastry cutter or two knives until mixture looks like coarse sand.  Stir in pecan pieces.

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Sprinkle over sweet potato mixture.

Sprinkle topping over sweet potato mixture.

Sprinkle topping over sweet potato mixture.

Note:  if you are making this ahead, cover it with foil and put in the fridge at this point.  Then uncover it, put it in the oven, and bake it on Thanksgiving day.  Or you can bake it in advance and just reheat it when you want to serve it.

5.  Bake for 45 – 50 minutes, or until mixture is heated through and  topping is lightly browned.

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SOURCE:   All Recipes Magazine

 

Pear Hazelnut Bread

Posted by deliciousonadollar in Bread, Rolls and tagged with , , , , , , , , ,
Pear-Hazelnut Bread

Pear-Hazelnut Bread

Quick breads often meet my need for something sweet, without a guilt trip about how many calories I’m ingesting.  Of course not all of them meet that description, but this one is a nice compromise between a little sweetness and something you feel good about eating for breakfast.  It bakes up nice and hearty, with shredded pears and chopped hazelnuts folded into a cardamom-scented batter.

This bread would be a welcome addition to a holiday brunch or just nice to have with your morning’s coffee, on an average day.  Although, in my opinion, no day is average when it starts with a home-baked bread or muffin.

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Fresh, firm pears are needed for this recipe, so when they are grated you will not have a pile of mush.  I like Bosc pears but firm Bartletts work well also.  Wait to prepare them until you’re ready to put the bread together or the shredded fruit will turn brown.

While the original recipe for this bread called for 1  1/2 cups white all-purpose flour, I use a mixture of whole grains to make a total of  1 1/2 cups.  Examples are oats, spelt flour, whole wheat flour, and barley flakes.  The proportions should be about 3/4 cup all-purpose flour, 1/2 cup white whole wheat flour, and 1/4 cup something else like oats or barley flakes.  This will give you a bread that is tender with good texture.   Toasting the hazelnuts in the oven for about 5 minutes improves their nutty flavor, but watch them carefully so they don’t get too browned.

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PEAR-HAZELNUT BREAD

Yield:   1  9″x5″ loaf

Ingredients:

  • 1 cup shredded, peeled, ripe pears that are still firm (about 2 )
  • 1/2 cup vegetable oil, or coconut oil
  • 1/2 cup plain low-fat yogurt
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups flour (see recommended types above)
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  •  1/2 tsp. ground cardamom
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 tsp. lemon zest
  • 1 cup chopped toasted hazelnuts

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Directions:

1.  Preheat the oven to 350*F.  and line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on two sides.  Coat well with cooking spray and set aside.

2.  Whisk together the vegetable oil, yogurt, eggs, and vanilla together well.  Stir in the shredded pears.

3.  Whisk together all the dry ingredients,  adding in the chopped nuts also.

Whisk together all the dry ingredients.

Whisk together all the dry ingredients.

4.  Fold the wet ingredients into the dry ones, mixing just to moisten thoroughly.

Mixing wet ingredients into dry.

Mixing wet ingredients into dry.

Pour the batter into the prepared pan, and bake for 55 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.  Test carefully as the top of this loaf may brown and look done while the center is still moist because of the pears.

5.  Let cool in the pan for about an hour, then remove from pan and transfer to a rack to cool completely.

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SOURCE:   Adapted from Whole Grain Mornings by Megan Gordon

Wiener- Kraut

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , , ,
Weiner-Kraut with Spatzele

Weiner-Kraut with Spatzele

I’m a little late getting this post up.   I made this dish several weeks ago with a nod to Octoberfest.  But what the heck, just call it Novemberfest.

What’s Oktoberfest if not an excuse to indulge–isn’t that why we co-oped the German holiday, after all?

This is an old Mennonite recipe, brought by those folks when they immigrated to this country.   I found it in a catalog from the Penzey’s Spice Company.  It’s relatively quick to prepare and perfect for a chilly fall day after working out in the yard.  It can be served over mashed potatoes, or egg noodles, but when I made it I used a package of Spaetzle and served it all with fresh green beans.  A cold glass of beer goes very well with this dish. Dirndles and lederhosen not required.

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WIENER-KRAUT

Yield:   Serves 6 – 8IMG_8467

Ingredients:

  • 1 Tbsp. butter or vegetable oil
  • 4  Polish or German-style sausages ( 1 1/2 – 2 pounds), sliced 1/4-inch thick.  (I used kielbasa.)
  • 1 onion, cut in half and sliced
  • 2 Tbsp. white vinegar, or apple cider vinegar
  • 2 apples, cored and sliced
  • 1 cup chopped red or green bell pepper, 1 medium
  • 4 cups sliced or shredded cabbage
  • 1 Tbsp. Krakow Nights, or Tsardust Seasoning (from Penzey’s)
  • 1/2 cup apple cider or apple juice ( in a pinch, use chicken broth)

Directions:

1.  In a large deep skillet, melt the butter  or vegetable oil over medium heat.  Add the sausage slices and brown, about 4 minutes per side.  Add the onion and cook until tender 3 – 5 minutes, stirring often.

Browning the sausage with onions.

Browning the sausage with onions.

2.  Add the vinegar to deglaze the pan, being sure to scrape up the browned bits on the bottom of the pan.  Add the apples, bell peppers, cabbage, seasonings and apple juice or cider.

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Reduce heat to medium-low and cook for about 10 minutes, until the cabbage is tender but not mushy.

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Serve with mashed potatoes, egg noodles, or spaetzle.

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SOURCE:  Penzey’s Catalog

Coconut Oil…the next best thing?

Posted by deliciousonadollar in Beverages, Kitchen Basics and tagged with , , , , , , ,
Coconut Smoothie

Coconut Smoothie

It seems as if coconut oil is taking the grocery stores by storm.  It’s so rich, versatile, and vegan.  Has it become one of your kitchen staples yet?

It’s popularity seems to be well-deserved–after all, it’s as rich as butter (without the cholesterol) and as versatile as vegetable oil.  And now we can find the good stuff in our grocery stores:  organic, non-hydrogenated varieties.  It’s pressed from the raw coconut, so the oil has a subtle nutty flavor, and it’s a wonderful substitute for butter in baked goods.  You can also use it in cooking for a flavor boost in savory dishes as well.

Did you know that coconut oil turns to liquid between 75 and 81 degrees F., so its consistency may change from day to day. To maintain its solid, spreadable state and keep it from turning rancid, store it in a cool, dark cupboard.

This natural moisturizer is going gangbusters in beauty products as well.  Organic sugar mixes with organic coconut oil to make a wonderful exfoliating body scrub.  Try putting a small amount of coconut oil into the palm of your hand, let it melt, then add a few grains of sugar and mix in.  Use as a facial scrub.  After rinsing well, your face will feel very soft and smooth.

Crack the coconut trend, and keep an eye out in stores where beauty products are sold.  I’ve seen a nourishing coconut oil body mist that you can spritz on after a shower, or add some to your bath for a rich soak.  Coconut water can also be found in body cleansers; and coconut oil and shea butter make a soothing, smoothing skin softener.

I have been using coconut oil at night as a hand moisturizer.  At the first sign of cool weather my hands become very dry, and the skin around my nails develops painful cracks.  As I prepare for bed, I rub coconut oil generously on my hands and nails, then put on cotton gloves to sleep in.  In the morning my hands are soft, and in repeating this ritual, I believe my hands are improving and are less dry and cracked.

I came across this recipe for a smoothie that incorporates coconut oil… you might want to try it.   The ingredients are nourishing and filling.  I made it this weekend for lunch with some fresh fruit.  Easy, and delicious!!

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COCONUT-OAT SMOOTHIE

Yield:   Makes 1 servingIMG_8557

Ingredients:

  • 1/2 banana
  • 1/4 cup old-fashioned rolled oats ( or quick oats)
  • 1/3 cup Greek yogurt, plain
  • 2 Tablespoons coconut oil
  • 1 Tablespoon honey
  • 1/3 cup orange juice
  • 1/2 cup ice

Directions:

1.  In a blender container, combine banana, oats, yogurt, coconut oil, honey, orange juice, and ice.   Puree until smooth.  Transfer to a tall glass and drink immediately.

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SOURCE:   M.Stewart Living

 

Pumpkin Crunch Cake

Posted by deliciousonadollar in Cakes, Desserts and tagged with , , , , , ,
Pumpkin Crunch Cake

Pumpkin Crunch Cake

 

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October may be over, but anything pumpkin seems to still be a popular item.  Especially with Thanksgiving coming up.  If pumpkin pie is not your thing, or you would like something other than pie for your holiday dessert table, these dessert squares will surely fit the bill.

Recipes featuring the great orange squash are still popping up everywhere.   I have a whole board devoted to pumpkin on Pinterest….it’s called “Pumpkin Anything” and so many  pictures from that board get repinned.  Today’s recipe is one that I found on Pinterest, one of those quick and easy baked items that use a cake mix for convenience.  You’re gonna love this one 🙂

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This dessert is fabulous,  tasting like pumpkin pie, but rather cake-like,  a cross between cake and a creamy dessert square.  The pecans on top give it some crunch, so you have a nice contrast between the creamy pumpkin layer, the cake layer and the topping.   Oh, and be sure to dollop each serving with some whipped cream.   This makes a 13″ x 9″ pan, so there will be plenty of servings, about 20 – 24.

PUMPKIN CRUNCH CAKE

Yield:    Makes 20 – 24 servingsIMG_8134

Ingredients:

  • 1 can pumpkin puree
  • 1  12-0z. can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 box Yellow Cake mix
  • 1/2 – 1 cup pecans, chopped
  • 2 sticks butter, melted ( I used 1 stick butter and 1/2 cup coconut oil with good results.)

Directions:

1.  Preheat oven to 350*F.   Spray a 13″ x 9″ pan with non-stick cooking spray.

2.  In a large mixing bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon and salt.  Pour into the prepared baking pan.

3.  Sprinkle the cake mix evenly over the pumpkin layer.   If the mix is very lumpy, run it through a sifter before sprinkling it on.

4.  Sprinkle chopped pecans on top of cake mix.

5.  Drizzle butter over all.    Bake at 350*F. for 50 – 55 minutes or until golden brown.    Cool.

Golden brown from the oven.

Golden brown from the oven.

 

Serve with a dollop of whipped cream.

This is sooo good!

This is sooo good!

 

SOURCE:   Itty Bitty Homestead

 

Tomato, Tortellini and Spinach Soup

Posted by deliciousonadollar in Soups and tagged with , , , , , ,
Tomato-Tortilini-Spinach Soup

Tomato-Tortellini-Spinach Soup

Soups are pretty mundane.  They don’t garner all the razzmatazz that entrees do in a fancy restaurant.  Soups sit quietly in the back row, never speaking unless spoken to.  I think of soups as kind of shy.  They mind their own business, but if you seek them out, well then….they love to be noticed, and they can charm you, but quietly.

I made this soup on a day when I needed soup….and on a day when I needed the soup to be easy, but captivating.  This is a soup that shines when you taste it, but not before.

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The savory onions and garlic go from sautéing, into a pot of hot broth, to which diced tomatoes are added and the seasonings.  Add some fresh cheese-filled tortilini,  cook a few minutes till done, add some spinach, and there it is.    The dried basil and oregano are essential.  They are what makes this soup have that wonderful Italian flavor.  The only thing that can make it better is a shaving of Parmesan cheese on top.   Oh, and a loaf of crusty, crunchy bread to soak up the broth.    Listen closely, and  you will hear Andrea Bocelli singing.

SPINACH-TOMATO-TORTELLINI SOUP

Yield:   Serves 4

Ingredients:IMG_8430

  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. dried basil
  • 1/2 tsp, dried oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 1 (14.5-oz.) can diced tomatoes with their juice
  • 4 cups chicken broth (vegetarians, use vegetable broth)
  • 9 0z. pkg. refrigerated 3-cheese tortellini
  • 3 cups baby spinach, or 1 box frozen spinach, squeezed dry
  • grated Parmesan for serving

Directions:

1.  Heat the olive oil in a large soup kettle.  Add chopped onion and garlic and cook until the onion is translucent.

Sautéing the onions and garlic.

Sautéing the onions and garlic.

2.  Add the tomatoes with their liquid, the chicken broth plus 1 cup of water, all the seasonings, the tortellini and salt and pepper to taste.

There's all those lovely seasonings.

There’s all those lovely seasonings.

3.   Bring to a boil, reduce heat to simmer and cook until the tortellini is tender, about 5 – 6 minutes

4.  Stir in the spinach and cook for 2 – 3 more minutes to heat through.

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5.  Ladle into bowls and serve with  shaved Parmesan cheese as garnish.

Warming, captivating, delicious!!

Warming, captivating, delicious!!

 

SOURCE:   adapted from Cooking Classy

 

Reese’s Peanut Butter Oatmeal Cookie Bars

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , ,
Reese's Peanut Butter Oatmeal Bars

Reese’s Peanut Butter Oatmeal Bars

Let’s take out some butter to soften up.   Check that your pantry has plenty of flour, sugar and brown sugar.  Oh, and we’re going to need peanut butter, peanut butter in several forms.  Why?  Because today is baking day.

Today we are going to make Peanut Butter Oatmeal bars, and we’re pulling out all the stops with these, incorporating peanut butter-flavored baking chips, peanut butter, and Reese’s Miniature candies.  Total peanut butter heaven!  I’ve been enthralled with all kinds of bar cookies lately, and these leave no room for disappointment.  If you have Reese’s Cups left from Halloween this is a great way to use them up.

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These bars are fabulous in every way;  besides the wonderful taste, the centers are perfectly soft and chewy, and the Reese’s cup surprise in the middle makes them even more drool-worthy.   It takes very little time to whip these up, but everyone who tastes them will want the recipe.  To make sure the Reese’s are nicely distributed I put down a layer of about half the dough in the bottom of the baking dish and then sprinkled the chopped candy on top.  Next I dolloped the remaining dough on top of all that, making a kind of peanut butter oatmeal cookie sandwich with a Reese’s filling.   Turned out to be a great way to do it, as every bite gives you all that yumminess combined.

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These will bake up beautifully and cut nicely also.  I cut mine into 16 bars for the photos here, but you may want to cut them diagonally in half if you’re serving a large group, or double up on all the ingredients and bake in a 13″ x 9″ pan for a larger batch.  Be sure to treat yourself to a whole bar… you deserve it.   I know I did! 🙂

REESE’S PEANUT BUTTER OATMEAL COOKIE BARS

Yield:   Makes 16 barsIMG_8222

Ingredients:

  • 6 Tbsp. unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup creamy peanut butter
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup peanut butter-flavored baking chips
  • 1 cup Reese’s miniatures, chopped or Reese’s minis

Directions:

1.  Preheat the oven to 350*F.   Spray an 8-inch square baking pan with non-stick cooking spray.

2.  Cream butter and brown sugar together in a large mixing bowl.  Add peanut butter and continue mixing.

3.  Add egg, mix in well, then add vanilla.

4.  Combine flour, oats, baking powder, and salt in a small bowl.   Add flour mixture to the creamed mixture and stir in well.

5.  Stir in the peanut butter chips.

6.  Spread 2/3 of the dough on the bottom of the pan.  Top with chopped Reese’s miniatures.  Dollop the remaining dough on top by the teaspoon.  It doesn’t have to completely cover all the Reese’s.

About half the dough on the bottom, a layer of Reese's cups, and the remaining dough on top.

About half the dough on the bottom, a layer of Reese’s cups, and the remaining dough on top.

7.  Bake for about 30 minutes.  Let cool completely before cutting into bars.

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Serve with a glass of cold milk for supreme satisfaction!!

 

SOURCE:  Slightly modified from Mom on Time Out.com

 

 

Huevos Rancheros with Bacon and Corn Tortillas

Posted by deliciousonadollar in Breakfast, Carolyn's Originals and tagged with , , , , , ,
Hoevos Rancheros with Bacon and Corn Tortillas

Hoevos Rancheros with Bacon and Corn Tortillas

I admit that sometimes I’m just weird, like when I jump out of bed thinking about what I’ll make for breakfast.  I’m not talking OJ, toast and coffee or a bowl of cold cereal here.  I mean really cooking up something good.  This happens mostly on a weekend morning, like today, Saturday.

It would be eggs, with bacon included, but in a not so ordinary way.  Like huevos rancheros.  That means eggs on the ranch,  or eggs ranch-style.  See, I’m fluent in Spanish.   I’m also fluent in cooking by the seat of my pants, which means no recipe in sight.  OK then, here’s how it unfolded.

Walk to the refrigerator and take out eggs ( natch), bacon, corn tortillas, an open jar of salsa and some grated cheddar jack cheese.  Do I know what I’m doing?  Not really,  I’ve never made huevos rancheros, but I have seen a recipe with a picture of the finished dish.  What I intended to produce was my own version of what I thought they must be like.  Be on notice: that’s open to wide interpretation.

Begin by cooking up 4 slices of bacon till crisp.  Save a small amount of the drippings in the pan.  Add two corn tortillas to the bacon drippings and cook until puffed and golden.  Remove to paper towels to drain.  Keep any drippings remaining in the pan and add a small pat of butter.   Prepare eggs in the usual way for scrambling,  add to pan and cook until just beginning to set.  Sprinkle with grated cheddar-jack cheese.  Cover and turn off heat, allowing cheese to melt, and eggs to finish cooking.   Place a crisp tortilla on each plate,  cover with a portion of scrambled egg,  spoon on some salsa, and top with strips of bacon.  Olé.  Mue Bueno!

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HUEVOS RANCHEROS WITH BACON AND CORN TORTILLAS

Yield:   Serves 2   Increase quantities accordingly to serve more

Ingredients:

  • 4 slices lean bacon
  • 2  (6-inch) corn tortillas
  • 1 jar salsa, mild or spicy, your preference
  • 4 eggs
  • 1 small pat butter
  • grated cheddar-jack cheese or Cotija cheese or queso fresco

Directions:

1.  Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp.  Drain on paper towels, reserving the drippings in the skillet.

Cook the bacon first and save some of the drippings for the tortillas.

Cook the bacon first and save some of the drippings for the tortillas.

2.  Cook the tortillas:   heat the bacon drippings in the skillet, add the tortillas and cook until golden brown on the bottoms, 3 – 4 minutes; flip and cook until golden on the other side, about 3 more minutes.  Wrap in foil to keep warm.

Corn Tortillas get crispy and puffed when cooked in a little oil.

Corn Tortillas get crispy and puffed when cooked in a little oil.

3.  Make the eggs:   in a small bowl, whisk the eggs together to blend,  add 1 -2 tablespoons water, salt and pepper to taste, and continue whisking to mix well..   Add the butter to any remaining drippings in the skillet, and allow to melt and become hot.  Pour the egg mixture into the skillet, and cook on medium heat until the eggs are set, lifting the edges and letting the liquid portion run underneath.  When the eggs are almost completely cooked sprinkle on the grated cheese.  Turn off the heat, cover , and allow the cheese to melt before serving.

4.  To serve:  Place a warm tortilla on each plate.  Top with a portion  of the eggs,   Spoon on desired amount of salsa, and lay two pieces of bacon on the top.

Layer it all up with some salsa and bacon on top.

Layer it all up with some salsa and bacon on top.

 

This is probably not the most appetizing-looking meal I’ve ever made, but it sure tasted good, and got a weekend morning off to a great start.

 

SOURCE:   A Carolyn Original

 

 

 

 

 

 

 

Beefy Mac and Cheese

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Beefy Mac and Cheese

Beefy Mac and Cheese

Don’t you think it’s about time we get down to the real thing?….We’ve roasted vegetables, cut up pumpkin,  and peeled apples.  Now let’s eat some mac and cheese.   Here we are into November and we have every right to put apples in our pancakes, chicken in our pot pies, and chili beef in our Mac and Cheese.  We have every right to all the comfort foods we can possibly eat.

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Routines are comforting don’t you think?   I have my routines.   I get my oil changed every 3000 miles, I get my hair cut every 6 weeks, I drag myself out of bed every morning and back into it every night somewhere between 11 and 12m.  It all feels good, and right.   In the catalog of sometimes mundane routines is this Mac and Cheese recipe.

About three times a year I over-indulge and make this dish and wonder why I don’t make it a part of my more pressing monthly routine.   Then I remember the calories, making the roux, assembling it all and baking it.  Its worth it though, but still it remains my every-once-in-a-while dish.  Maybe that’s why I enjoy it so much when I do make it.  Something about absence making the heart grow fonder?

My variation:  the recipe calls for 8 oz. ground beef, but I like the dish heartier, so I use 1 pound of beef and double up on the tomato paste and chili powder.  This makes a thicker layer of chili beef under the mac and cheese, and you get more in every bite.  Use either half or a whole pound of beef, it’s up to you, and either way it’ll be delicious!  That’s what we do it 🙂

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BEEFY MAC AND CHEESE

Yield:    Serves 4

Ingredients:IMG_8417

  • 8 ounces medium pasta shells
  • 3 Tbsp, unsalted butter, divided
  • 1 small onion, chopped
  • 1 Tbsp. tomato paste
  • 1 Tbsp. chili powder
  • 8 ounces ground beef
  • 2 Tbsp. all-purpose flour
  • 1 cup low-fat milk ( 1%)
  • 2  2/2 cup shredded Mexican cheese blend ( about 8 oz,)
  • 2 Tbsp. breadcrumbs, preferably panko
  • 2 scallions, thinly sliced

Directions:

1.  Bring a pot of salted water to a boil.  Add the pasta and cook as the package directs.  Reserve 3/4 cup of the cooking water, then drain the pasta.

2.  Meanwhile, melt 1 Tbsp. butter in a large nonstick skillet over medium heat.  Add the onion and cook, stirring, until soft, about 5 minutes.  Add the tomato paste and chili powder and stir until brick red, about 2 minutes.  Add the beef and cook, stirring, until browned, 4 minutes.

Browning the beef.

Browning the beef.

Stir in 1/2 teaspoon salt.  Spread the mixture in a 3-quart baking dish.  Preheat the oven.

3. Having cooked the beef, now we make a roux.  Melt the remaining 2 tablespoons butter in the same skillet over medium heat.  Add the flour and cook, stirring, 1 minute. (It’s a thick and goopy mess.  You’re totally doing it right.)  Slowly add the milk and reserved cooking water.

Making the roux.

Making the roux.

Bring to a simmer and cook, whisking away until thick, about 2 minutes.  Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts.

Stir in the cheese and let it melt.

Stir in the cheese and let it melt.

Add the cooked pasta.

All that cheesy sauce gets inside the shells…Oh, Wow!

Spread over the beef mixture.  This is all about layering flavors.

4.  Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and bake for about 20 minutes.

Top with remaining cheese and bake.

Top with remaining cheese and crumbs and bake for 20 minutes.

Before removing from the oven, turn on the broiler, and broil until the top is golden and crunchy.  Top with the scallions and serve.

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Oh man… this is really good!

SOURCE:   Cooking Light

Charlie Brown’s Great Pumpkin Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , ,
Pumpkin Scones

Pumpkin Scones

I love Charlie Brown specials on TV.  I watch them whenever I can.  One in particular that  I love is It’s the Great Pumpkin, Charlie Brown.  The Great Pumpkin seems to be known only to Linus who waits for him every year on Halloween.  Linus and his blanket wait patiently in the pumpkin patch for the Great Pumpkin to appear.  Invariably he fails to show up and a humiliated but undefeated Linus vows to wait for him again the following Halloween.

A line made famous by the  TV special is “There are three things I have learned never to discuss with people:  religion, politics, and the Great Pumpkin”   Well, I pretty much adhere to that rule, too, but seeing that Halloween has just passed, today is election day, and I baked pumpkin scones, I’m breaking the rule to share with you this recipe for awesome pumpkin scones.   I imagine Linus would have loved to have one while he waited for the Great Pumpkin, but you don’t have to wait that long, only long enough to whip these up and have one while it’s still warm with a cup of coffee or tea.

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PUMPKIN SCONES

Yield:  10 -11 drop sconesIMG_8448

Ingredients:

  • 2  1/4 cup all-purpose flour ( or use half white flour, and half whole wheat)
  • 1/3 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1 tsp. finely grated orange zest
  • 6 Tbsp. chilled butter, cut into small  pieces
  • 1/2 cup canned pumpkin
  • 3/4 cup fat-free half and half ( plus extra for brushing the tops of the scones, if desired.)
  • In place of the half and half you can use 3/4 cup fat-free buttermilk, plus add 1/2 tsp. baking soda to the dry ingredients.

Optional Spice Glaze:

  • 1/2 cup powdered sugar
  • 1/8 tsp. pumpkin pie spice
  • 2 tsp. water

Directions:

1.  Preheat oven to 400*F.  Line a baking sheet with parchment paper.

2.  In the bowl of a food processor, add the flour, sugar, baking powder, and pumpkin pie spice, and pulse to blend briefly.

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Add the orange zest and better and pulse on and off. until the mixture has the consistency of fine meal.

Transfer flour mixture to a large bowl.

Transfer flour mixture to a large bowl.

Transfer to a large mixing bowl and stir in the pumpkin and half and half, mixing just until combined.

Mixing in the pumpkin and half-and-half.

Mixing in the pumpkin and half-and-half.

3.  Spoon the dough onto the baking sheet, using 1/4 cup measure or large spoon, to divide evenly.  This should make about 10 scones. (I got 11.)   Space them about 1 inch apart.

Space about 1-inch apart on parchment lined baking sheet.

Space about 1-inch apart on parchment lined baking sheet.

Brush the tops with a tablespoon or two of fat-free half and half.

Brush tops with half-and-half.

Brush tops with half-and-half.

Bake for 12 – 15 minutes or until they are lightly browned.

4.  For the glaze:  Add powdered sugar, pumpkin pie spice and water to a small ;bowl.  Whisk together well.  Drizzle over scones and serve warm or cold.

Drizzle scones with glaze.

Drizzle scones with glaze.

Light and tender. Just right for a snack.

Light and tender. Just right for a snack.

 

SOURCE:   old recipe from the Hartford Courant