Fresh Whipped Cream

Posted on November 28, 2014 by Angie

whipped cream

Three ingredients and three steps and you’ll say “buh-bye” to the nastiness that is the whipped topping you once bought in the freezer section.

Ingredients:

  • 1 16 oz. container of whipping cream
  • 1 – 2 tsps. vanilla extract
  • 3 spoonful of sugar

Preparation:

You can use a stand up mixer or even beaters. It’s best to place the mixing bowl and wire whisk in the freezer for 5 minutes as it will help it set up faster. Pour the entire container of whipping cream into the bowl, add in the vanilla extract, and sugar and beat on high until stiff peaks start to form.

Serve on pies, cakes, with fresh cut strawberries, a dollop added to your favorite hot chocolate, you name it. This is best used within 3 days as it will get runny. Store in airtight container in the refrigerator.

Note: When using the stand up mixer, cover the top with a towel so the cream doesn’t fly everywhere.

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Pumpkin Pie Cupcakes

Posted on November 28, 2014 by Angie

Pumpkin Pie CupcakesIMG_0327

I can take or leave pumpkin pie. Same as Chris. The girls; however, love their pumpkin pie and have requested it the last couple of years for Thanksgiving. I made it last year and this year I decided to try these because I thought neither one of them cared for pie crust. I was wrong. It’s just Leah. Bri likes the crust and they were both disappointed that I didn’t have a pie for them. Grandpa to the rescue! Not only did he buy them a pie, but he also bought them Cool Whip. It’s just not right that my own children have yet to figure out that homemade whipped cream is a million times better than Cool Whip. In good time. That, and the fact I don’t recall the last time I bought the stuff. Silly girls, Cool Whip is for people that don’t know any better.

Anyhow, onto these tasty little pie/ cupcakes. They are just as the name explains. And, it turns out, Grandpa really liked these. Mom and I shared one and these were pretty good. Served, of course, with a dollop of real whipped cream!

Ingredients:

  • 2/3 cup all purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1 15 oz. can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup half and half

Preparation:

Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper or silicone liners and spray with non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Incorporated dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Distribute batter evenly amongst the muffin tin. Bake for 20 minutes. Cool cupcakes in pan. They will sink in the middle as they are cooling. Cool cupcakes completely and top with whipped cream.

Source: http://www.the-baker-chick.com/2011/10/pumpkin-pie-cupcakes/

Posted in Cupcakes, Pumpkin | 2 Comments

Thanksgiving Cranberry Jello Salad

Posted on November 28, 2014 by Angie

IMG_0001

There are a few items I make just once a year, and when I do, we all look forward to it. As its title indicates, this is a salad I make only for Thanksgiving dinner and it’s something sweet to complement all the savory. This is another one that I remember from my childhood and now my own kids like it and look forward to it, as well. In terms of prepping for the big day, this is definitely one that can be made the night before.

Ingredients:

  • 2 cups water, boiling
  • 2 pkgs. (3 oz.) sugar free cherry jello
  • 1 15 oz. can of jellied cranberry sauce
  • 1 12 oz. container of sour cream

Preparation:

In a medium size serving bowl, add both packages of the jello and dissolve by pouring the boiling water over it until dissolved. Pour cranberry sauce in breaking it apart using a slotted spoon. Chill until thick and syrupy, but not completely set. Once the consistency is thick, fold in the sour cream. Cover and refrigerate for several hours or overnight.

UPDATED NOTE: I forgot Chris wanted this for dinner tonight and remembered about 11:30. To help speed up the process, after dissolving the jello with the hot water, add 3 -4 ice cubes, stir until melted, and place in the freezer for 60 -90 minutes. Remove from freezer, fold in the sour cream, and return to the freezer for another 60 minutes and then transfer to the refrigerator until ready to serve.

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Zucchini Bread

Posted on November 25, 2014 by Angie

photo

There was some zucchini in the refrigerator that needed to go to make room for the upcoming Thanksgiving feast. So I grated them up and baked two loaves this morning. For just one loaf, half the recipe.

Ingredients:

  • 3 1/4 cups all-purpose flour
  • 1 tsp. ground nutmeg
  • 1 1/2 tsp. ground cinnamon
  • 1 cup coconut oil, melted and cooled
  • 1/3 cup water
  • 1 tsp. lemon juice
  • 1 1/2 tsp. salt
  • 2 tsp. baking soda
  • 3 cups sugar
  • 4 eggs, slightly beaten
  • 3 zucchini, grated
  • 1 cup pecans, chopped

Preparation:

Preheat the oven to 325 degrees. Grease two loaf pans with non-stick spray and set aside. Beat together the oil and sugar. Add the eggs, water, and lemon juice and blend together. Incorporate the dry ingredients and combine until thoroughly mixed. Add in the zucchini and stir in the chopped pecans.

Bake for 1 hour or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool in pans for 10 minutes before removing and transferring to wire rack to completely cool. Once cooled, wrap in plastic wrap and store in gallon size bags in the freezer.

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Minion Cupcakes

Posted on November 18, 2014 by Angie

Minions Minion Trio

These were so much fun to make! Just looking at them brings a smile to my face. Chris has a coworker/ friend whose nickname is Twink who just happens to like the Minions, but really, who doesn’t like Minions? It was his birthday a while back and Chris asked me to make him these for his birthday. When he took them into work, all the guys loved them and even took pictures. Twink, of course, was especially pleased.

Ingredients:

  • white cake (I made a homemade white cake, but cake mix would work)
  • buttercream frosting (I made my own)
  • blue food dye
  • blue candy coating/ melts
  • black tube frosting
  • Wilton’s candy eyes
  • Twinkies

Preparation:

Make and bake your desired white cake recipe/ box and fill paper lined muffin tins. Cut the Twinkies into various heights. Select the eyes and using a dot of black frosting on the back of each eye, stick to the Twinkie. Line the eyes with additional black frosting to achieve the glasses look. Add various shaped mouths and hair, as desired.

Prepare frosting, adding enough blue dye until reaching the desired color. In a small microwave safe bowl, melt the candy coating according to the package directions. Taking each decorated Twinkie, quickly and carefully submerge the bottom of the Twinkie into the candy coating and top to the cupcake before the candy coating hardens. This acts as an adhesive, securing the Twinkie to the cupcake.  Apply frosting to the base and sides of the Twinkie. Store in a deep, airtight container in the refrigerator.

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Cinnamon Toast

Posted on November 17, 2014 by Angie

toast

Yesterday morning, Leah announced, “I’m making breakfast.” She pulled the 3 ring binder that is bursting at its seams, overflowing with recipes, and landed on this trusty one from the Pioneer Woman.

Ingredients:

  • 2 sticks butter, softened
  • 1 cup sugar
  • 3 tsps. ground cinnamon
  • 2 tsps. vanilla extract

Preparation:

Preheat oven to 350 degrees. In a microwave safe bowl, add the butter and microwave for 30 seconds to soften. Add the sugar, cinnamon, extract and mix well to incorporate all the ingredients. Using a spatula, smear the mix onto bread slices and bake for 8 to 10 minutes.

NOTE: Unless the girls have friends over, I usually half this recipe, using 2 slices of bread per person because, let’s face it, toast is only good freshly made. With the remaining mix, I put it in a Tupperware container and store in the refrigerator for a later use.

Source: http://thepioneerwoman.com/cooking/2010/04/the-right-way-and-the-wrong-way-to-make-cinnamon-toast/

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Pulled Pork

Posted on November 17, 2014 by Angie

Pulled Pork

Brianna loves barbeque. This is her most requested, most favorite, and without a doubt the easiest meal to make. 3 ingredients, a crockpot and the magic happens overnight. Score!

Ingredients:

  • 5-6 lb. pork butt/ shoulder roast
  • 2 tbsp. Kosher salt
  • 2 tbsp. Liquid Smoke

Preparation:

In a small bowl, mix together the Kosher salt and Liquid Smoke. Using a knife, pierce the pork all over and place in the crock pot. Spread the salt and liquid smoke mixture evenly over the pork, leaving the fattest part of the pork on the bottom of the crockpot.

Cover the crockpot, turn on low and allow to cook for 16-20 hours. Turn once during the cooking time. Remove, shred, and place on buns. Top with desired condiments: BBQ sauce, pickles etc.

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Steak Fries

Posted on November 13, 2014 by Angie

Steak Fries

Making your own home fries is so easy and pairs perfectly with a night of grilling burgers.

Ingredients:

  • 4 large russet potatoes
  • olive oil
  • garlic powder
  • onion powder
  • seasoning salt
  • red pepper flakes
  • Kosher salt & freshly ground pepper

Preparation:

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Set aside. Wash and pat dry the potatoes. With each potato, quarter and then cut each quarter into wedges. Once cut into wedges, add all the potatoes into a large bowl. Drizzle with olive oil and then add generous amounts of desired seasonings. We tend to like some spice and heat to ours, so I’ve used chili powder, paprika, and even cayenne pepper. I’ve also used a packet of dry ranch before. You get the idea, use whatever sounds good to you. Since potatoes have a tendency to absorb salt, add more than you normally would. Using your hands, mix together the potatoes and seasonings to fully incorporate onto each wedge. Spread out onto prepared baking sheet. Bake for 10 -12 minutes, remove from oven, and using a spatula, turn wedges over onto the other side. Return to the oven and bake another 10 -12 minutes or until desired crispness and/ or golden color is achieved.

Posted in Sides, Vegetables, Vegetarian | Leave a comment

Roasted Cauliflower

Posted on November 10, 2014 by Angie

Roasted Cauliflower

Oh my, goodness! Roasted cauliflower is where it’s at! This stuff is so, so incredibly good. I don’t know what it is about roasting this vegetable that makes it taste so dang good, but I could eat this every.single.day. I’m not even kidding. Roasting changes the taste of this vegetable, immensely. I don’t mind eating it raw, adding it into my salads, or even steaming it and pureeing, but hands down, this is my preferred way to eat cauliflower. It’s only been within the last 6 months that I’ve been making it this way and it seems like I was living in the dark before then.

Ingredients:

  • 1 head of cauliflower, rinsed, patted dry and cut into florets
  • olive oil
  • garlic powder
  • onion powder
  • Kosher salt & freshly ground black pepper

Preparation:

Move the oven rack to the top level. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with a non-stick spray. Arrange florets on the sheet. Drizzle florets with olive oil. Generously, shake on the garlic powder. Seriously, don’t be shy. Sprinkle on the onion powder. Generously add fresh ground salt & pepper.

Place in the oven for 15-17 minutes or until it turns a light, golden brown.

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Creamy Tomato Tortellini Soup

Posted on November 10, 2014 by Angie

Creamy Tomato

As the weather turns cooler, soup is where it’s at. I love to wrap my hands around a bowl of steaming soup. Warm my hands and my insides.

Ingredients:

  • 1 9oz package of cheese tortellini
  • 2 cans (10 3/4 oz. each) tomato soup
  • 2 cups low sodium chicken broth
  • 1 cup half and half
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 tsp. dried basil

Preparation:

Cook tortellini according to package directions. Drain and set aside. In a large sauce pan, combine the soup, broth, half and half, and seasonings. Heat over medium heat for approximately 10 minutes, stirring frequently. Add tortellini to soup.

Adapted from: http://www.plainchicken.com/2012/11/creamy-tomato-tortellini-soup.html

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