Monday, September 1, 2014

Oatmeal Pumpkin Pecan Chocolate Chip Cookies


Happy September first everyone!
Let the fall recipes begin.
I decided to start with some pumpkin but, of course, my strange family doesn't like pumpkin recipes. I am the only one that apparently knows what tastes good. 
Anyways....
These cookies have a little bit of everything so you may even be able to sway the non-pumpkin fans in your house to try them. I purposely made this into a fairly small batch so - if you are lucky enough to have pumpkin lovers - you may want to double it. I got 12 large cookies. 


Oatmeal Pumpkin Pecan Chocolate Chip Cookies

Ingredients
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch sea salt
1 1/4 cup oats
1/3 cup pecans, toasted & chopped
1/2 tsp pumpkin pie spice
2 Tbsp butter, room temp
1/2 cup pumpkin puree
1/2 cup brown sugar
1 tsp vanilla
1/4 cup chocolate chips

Directions
Preheat oven to 350. Line a cookie tray with parchment paper, set aside.
In a small mixing bowl, whisk together flour, baking soda, baking powder, salt, oats, and pecans.
In a larger mixing bowl, cream the butter until creamy. Beat in pumpkin puree until smooth. beat in brown sugar, and vanilla. 
Stir the dry ingredients into the wet ingredients until stiff dough forms.
Using a large cookie scoop (approx 1/4 of a cup), scoop 12 cookies onto prepared cookie sheet. Flatten the cookies with the palm of your hand (cookies will not spread very much during cooking).
Top each cookie with 5 or 6 chocolate chips. (You can, of course, use more if you want to!)


Bake at 350 for approximately 6 minutes. Rotate cookie tray and continue cooking until cookies are done, approximately another 6 or so minutes. (Bottoms will be golden brown and tops will appear dry.)
Remove from heat and move to wire rack to cool.


Enjoy with a glass of coffee or milk (or hot chocolate - I mean, it is almost officially fall now...). 
FYI - these freeze really well too. Just make sure they are in an airtight container. 
Not that you will have a lot to freeze - this only makes 12 good sized cookies. 

Friday, August 29, 2014

Peach Blueberry Crisp


Sue and I and our other sister, Orra, have been busy this week preparing to cater a wedding. 
We haven't had too much time for leisure baking but I felt like we needed a reward for our hard work. 
This peach & blueberry crisp only takes a few minutes to whip up and tastes like heaven.
You can easy double or half the recipe, as required. As written below, it makes a 9" pan. Probably around 6 to 8 servings. 
Peaches are probably my favorite fruit to bake with and this dish is definitely one of my all time favorites!


Peach Blueberry Crisp

Fruit Layer
10 medium peaches, peeled and sliced
2 cups blueberries (fresh or frozen)
2 Tbsp flour
1/2 tsp cinnamon

Crumble Layer
1 cup oats
2/3 cup flour
2/3 cup brown sugar
1/2 cup butter, chilled

Directions
Preheat oven to 375. Lightly spray a 9 inch, oven safe dish with cooking spray.
Place the sliced peaches into the prepared dish. Top with the blueberries. Sprinkle with the flour and cinnamon.Stir to evenly coat the fruit.
In a mixing bowl, combine the oats, flour, and brown sugar. Using 2 knives or a pastry blender, cut in the cold butter until mixture resembles coarse crumbs.
Sprinkle the crumble mixture over the fruit in the dish.


Bake at 375 for about 40 - 50 minutes or so - until crumble topping is browned and dish is bubbling.
Remove from oven and let cool for at least 10 - 15 minutes. 
Best served warm!


Of course, with some vanilla ice cream is the best way to go....


Easy peasy to whip up. The hardest part is peeling the peaches. You could probably get away with using frozen peaches if you really hate peeling fresh peaches. 
You can store the leftovers (if you have any) in the fridge, covered, and simply reheat for a few seconds in the microwave to serve again.

Sunday, August 24, 2014

So Easy Crockpot Chicken


This is one of those recipes that  is going to have you shaking your head in disbelief. 
"It can't be that easy", is what you will be saying. 
BUT IT IS. 
It really, really is.
I got this recipe from our neighbor, Chris, who brought it to a potluck. It has a definite Asian flare that makes it extra addicting. You can cook it in the oven, if you prefer, but the slow cooker works like a hot darn. 
2 seconds of prep and *boom* done. 
Delicious dinner without any effort at all. 
Those are my favorite kind.


So Easy Crockpot Chicken
(Recipe from our neighbor, Chris)

Ingredients
1/2 cup BBQ sauce
1/2 cup soy sauce
2 lbs chicken drumettes (or wings)
1 bunch green onions, diced (divided)
1 Tbsp sesame seeds (optional)

Directions
Turn crockpot to high and lightly spray with cooking spray.
Stir together BBQ sauce and soy sauce and stir in the chicken drumettes to coat. Place in slow cooker and sprinkle with 3/4 of the green onions.


Cover and cook on high for approx 3 hours - stirring at the halfway mark. 
To serve - place chicken on serving platter and sprinkle with remaining green onions and (if desired) some sesame seeds.


That's it. 
FYI - The sauce from the chicken is fantastic on rice or noodles. 


I made some plain Jasmine rice and some of our Double Happiness Chow Mein (click HERE for link) for a complete dinner with very little fuss. 
P.S. - It can easily be doubled or tripled for a crowd too. Perfect for potlucks!
If you want to cook this in the oven instead - Preheat oven to 450. Place chicken and sauce in a 9 X 13 pan and bake at 450 for 40 minutes. Turn down heat to 375 and bake another 20 minutes or so. 
 
Be sure to visit Adorned From Above and Table For Seven and Hun... What's For Dinner? for some fab links to other great recipes & crafts!
 

Saturday, August 23, 2014

Rustic Apple Bacon Galette


This is actually one of the recipes we made during Bacon Week but we ran out of time to share it.
I (Sue) made this just to see how different it would be from a regular apple pie. 
My hubby LOVED it. 
It is still an apple pie BUT it has this unique twist that puts it over the top. 
It is also super easy and quick to whip up. 


Rustic Apple Bacon Galette

Pie Crust
1 1/2 cups flour
1/2 cup sugar
pinch salt
1/3 cup bacon, cooked and crumbled very fine
5 Tbsp butter, chilled
1/4 cup cold water

Pie Filling
4 large apples
2 Tbsp lemon juice
1/2 tsp cinnamon
6 slices bacon, cooked and broken into chunks

1 egg, beaten (for brushing on crust)
1 Tbsp sugar

Directions
Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
Prepare crust - In a mixing bowl, combine flour, sugar, salt, and finely crumbled bacon. Cut in the cold butter using 2 knives or a pastry blender, until mixture resembles coarse crumbs. Stir in the water with a fork until stiff dough forms. (If you need more liquid to pull the dough together - add water, a Tbsp at a time, until desired consistency is reached)
Roll out dough to 1/4 inch thick circle. Chill in fridge while you peel and slice the apples.


Prepare filling - Peel and slice apples. Toss, in a bowl, with the lemon juice. 
Place apples in center of pie crust. Sprinkle with the cinnamon.


Top with the broken pieces of bacon. 
Fold up the sides of the crust over the apples, pleating as needed. 
Using a pastry or basting brush, brush the beaten egg over the crust and sprinkle with the 1 Tbsp of sugar.


Place on the prepared cookie sheet.
Bake at 375 for about 45 - 55 minutes. (If crust or filling starts to get too brown - tent with foil and continue to bake until pie is done.)


Serve warm or room temp.
Especially tasty with vanilla ice cream or whipped cream!

Tuesday, August 19, 2014

Creamy Mushroom & Sausage Soup With Stovetop Biscuits


I may be jumping the gun here but I am ready for it to be soup season. I am soooooo done with summer.
*Bring on the fall*
Please and thank you.
In case you are also missing those lovely chilly days where you just want to curl up in a blanket and watch bad B movies - here is some tasty and easy soup for you to make.
Oh... and some biscuits. Because soup needs biscuits. 
AND because the sun is still presently trying to melt us all into oblivion - these lovely mile high biscuits do NOT require the oven. All you need is a cast iron pan and you are good to go!


Creamy Mushroom & Sausage Soup

Ingredients
1 Tbsp butter
3 cups mushrooms, sliced
1/2 medium onion, chopped
3 cloves garlic, minced
5 breakfast sausages, diced
1/2 tsp dried thyme
1/2 tsp dried tarragon
1 tsp dried chives
salt & pepper
1/4 cup flour
2 Tbsp soy sauce
1/4 cup red wine
2 cups chicken broth
2 cups heavy cream

Directions
Prep your ingredients so they are ready to go when you need them.


In a large soup pot, melt butter over medium/high heat. Add in the mushrooms, onion, garlic, and sausages.
Cook and stir until sausages are no longer pink and vegetables are wilted.
Sprinkle with the flour and spices and stir for a minute or two.
Stir in the soy sauce and red wine. 
Slowly stir in the chicken broth, a little at a time, until smooth. 
Simmer soup for 20 minutes.


Add in the cream ...


Simmer another 5 minutes.
Serve hot.


Of course you could eat it like this without the biscuits but why on earth would you do that when they only take a few minutes to whip up!


Stovetop Biscuits

Ingredients
2 cups flour
2 tsp baking powder
pinch salt
1/4 cup butter, cold
3/4 cup milk
2 tsp garlic butter (or bacon fat)

Directions
In a large mixing bowl, stir together the flour, baking powder, and salt.
Cut in the butter using 2 butter knives or a pastry blender until mixture resembles coarse crumbs.
Stir in milk until stiff dough forms. 
Pat out dough on a lightly floured surface into an 8 inch circle. Cut into quarters. 
Melt butter (or bacon fat) over medium heat in an 8 or 9 inch cast iron pan. 
Place the biscuits into the pan.


Cover and cook on medium to medium/low heat for 10 minutes. 
After 10 minutes, flip the biscuits over in the pan.


Cover and cook another 10 - 15 minutes, until biscuits are cooked through. (Do NOT be tempted to turn up the heat!! The outside of the biscuit will burn and the inside will not cook. Keep the heat on medium to medium low) Serve hot or room temp.


The biscuit recipe makes 4 large biscuits. 
The soup makes about  6 servings. 
NOTE - you could probably use 1% milk in the soup instead of cream but that would definitely affect how creamy it is. 
Also - if you want the biscuits to be ready at the same time as the soup then wait until the chicken broth has just started to simmer, make the biscuits and get them into the cast iron pan. You will have a 20 minute bake time for the biscuits and a 20 minute simmer time for the soup. They should be ready pretty close to the same time. 

Monday, August 18, 2014

Cheesy Garlic Bread Burger


Let's talk about burgers for a minute.
We all think we have "the one". The best burger out there. 
Turns out everyone is wrong but me. 
Dude. Don't argue.
It's true.
There is so much deliciousness in this burger that it will have you questioning reality. 
Okay...okay... I see you rolling your eyes. 
Just make this. It's garlic bread AND cheeseburgers. 
How could you possibly lose?


Cheesy Garlic Bread Burger

Ingredients
Garlic Parmesan Butter
1/2 cup butter, room temp
4 cloves garlic, minced
1/4 tsp garlic powder
1 Tbsp dried chives
1/4 cup Parmesan cheese, shredded

Burgers
1 lb extra lean ground beef
1/3 cup onion, finely diced
1 large clove garlic, minced
2 Tbsp prepared Mustard
2 Tbsp BBQ sauce
3 Tbsp quick oats
salt & pepper

8 slices Havarti Cheese
tomato slices or other preferred toppings

Directions
Preheat oven broiler. Line a cookie sheet with tinfoil and place open buns on the sheet.
Prepare butter - In a mixing bowl, whisk together the softened butter, garlic, garlic powder, chives and shredded Parmesan cheese. Spread about 1 Tbsp or so of the butter mixture onto each half of the buns (be generous). Set aside.
Prepare burgers - mix together the ground beef, onion, garlic, mustard, BBQ sauce, oats, and salt & pepper. Divide mixture into 4 equal balls. 
Form balls into 4 flat rectangle shaped forms as long and wide as the buns you are using. (See photo below)


Heat a large frying pan sprayed with cooking spray over medium heat. Place the 4 burger patties into the pan. 


Cook over medium heat until burgers are ready to flip over - about 8 or so minutes.
Flip them over and when you do this - place the prepared buns in the middle of the oven, under the broiler. 


When buns are starting to get crispy, remove from oven and place the slices of  Havarti on each half of the buns. Continue to broil until cheese is melty and bubbly. 
Burgers should be done around the same time. (NOTE - If burgers are done before the bread simply cover them off the heat and keep warm.)


Assemble burgers - Place burger on half of a bun .....


Top with desired toppings and then top with second half of a bun.


You are not going to need to add any more ketchup or mustard or BBQ sauce or any of that nonsense. The garlic butter is aaaaaaaaaaaall the flavor you need!
Maybe you need a close up of the tastiness?


*drool*
See what I mean?
Best. Burger. Ever.
So ooey gooey artery cloggingly delicious.