Cranberry Nut Bread

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Filed under Morning Glory

This time of year so many traditions revolve around food and family.  One event that we do not miss on Thanksgiving morning is the Macy’s Thanksgiving Parade.  Ever since I was a little girl, I would watch the parade from the beginning all the way until Santa made his big entrance.  The tradition is carried on now with William.  Several years ago I began making Cranberry Nut Bread for our Thanksgiving breakfast.  It has that pulled together taste of “Here we are at Thanksgiving and Christmas is on its way!”  It is a perfect start to the festivities of the day.  To all the things to be thankful for! – Amanda

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Cranberry Nut Bread

2 cups flour

1 cup sugar

1 1/2 t baking powder

1 t salt

1/2 t baking soda

3/4 cup orange juice

2 T shortening

1 T grated orange peel

1 egg, well beaten

1 1/2 cup fresh or frozen cranberries

1/2 cup chopped nuts, pecans or walnuts

Grease 9X5 loaf pan.  Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl.  Stir in orange juice, shortening, orange peel, and egg.  Mix until blended.  Stir in cranberries and nuts.

Spread evenly in loaf pan.  Bake at 350 degrees for 55 minutes or until a toothpick comes out clean.  Cool on rack for 15 minutes.  Remove from pan and cool completely.

Can be served cold or warm with butter.

Toffee Pumpkin Cookies

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Filed under Sweet Tooth

Fall time is among us.  Pumpkin scent is in the air.  It’s the perfect time to experiment in the kitchen.  These soft, chewy pumpkin cookie have little bits of toffee goodies.  If your family loves pumpkin, you will have the perfect fall treat to share.  -Amanda 

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Toffee Pumpkin Cookies

2 ¼ cup flour

1 t baking powder

1 t baking soda

2 t cinnamon

1 t nutmeg

½ t salt

½ cup butter

1 cup sugar

½ cup brown sugar

1 cup canned pumpkin puree

1 egg, beaten

1 t vanilla

1 8oz package toffee bits

1 cup white chocolate melted 

In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Set aside.

In a mixer, cream butter and sugars until creamy. Add the egg, pumpkin and vanilla. Slowly add in the flour mixture, mixing until combine. Add toffee bits. Drop tablespoon sized cookies onto lined baking sheet. Bake at 350 for about 10 minutes. Let cool on baking sheet for 1 minute before removing to a wire rack. When cookies have cooled completely, drizzle on white chocolate. Let chocolate set before storing.  Store cookies in an airtight container. 

Toffee Apple Dip

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Filed under Sweet Tooth

It’s apple season.  I found this recipe a few years ago in Southern Living.  I tweaked the sugars to make this dip a little more visually pleasing.  This toffee apple dip is a perfect match with yummy Granny Smith apples or your favorite seasonal apples.  Make ahead for next get together.  Let the taste of fall take over! -Amanda

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Toffee Apple Dip

1 (8-oz.) package cream cheese, softened

1 (8-oz.) package toffee bits

3/4 cup firmly packed light brown sugar

1/2 cup powdered sugar

1 teaspoon vanilla extract

Stir together all ingredients until well blended. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.

Sunday Caprese Salad

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Filed under Salads

Oh Fresh Tomatoes!  The smell.  The taste.  A sweet friend gave me some of the best tomatoes right out of her garden.  With a few extra ingredients, I whipped up this yummy salad for dinner.  Will loves the drenched mozzarella!  Enjoy the smell and taste of the last few days of summer.

Caprese Salad

Sunday Caprese Salad

8 oz mozzarella

two large tomatoes

a handful of basil- cut in small strips

salt and pepper

olive oil

balsamic vinegar

Slice the tomato. Slice mozzarella.  Arrange on platter alternating the tomatoes and mozzarella.  Top with basil.  Add fresh pepper and sea salt.  Drizzle with olive oil and balsamic.  There is no messing up this salad.  Chill until ready to serve.

Raspberry Lemonade Muffins

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Filed under Morning Glory

Summer, Lemonade, and Raspberries all baked into a muffin.  No joke!  Perfect for a simple family breakfast or a brunch with friends.  Your kitchen will smell heavenly while these creations bake.  The crumbles on top add a nice presentation and taste.  Warning-  your family will request these muffins again!

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Raspberry Lemonade Muffins

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1 cup sugar
2 eggs, beaten
1/3 cup milk
1 T fresh lemon zest (about 2 lemons worth)
1 T fresh lemon juice
1 t vanilla
1-1/2 cups flour
1-1/2 t baking powder
1/2 t salt
1-1/2 cups frozen raspberries

For the crumb topping:
1/4 cup flour
2 T butter, melted, slightly cooled
2 T brown sugar
Pinch salt

Preheat oven to 350 degrees. Line muffin tin with liners and set aside. Combine butter, unsweetened applesauce, and sugar in a large mixing bowl. Beat for 1 minute. Mixture may look lumpy, no biggie.  Add eggs to combine. Add milk, lemon zest, lemon juice, and vanilla.  Beat to combine.

In a separate bowl combine flour, baking powder, and salt.  Slowly begin to add to wet ingredients.  Adding only a little bit at a time.  Mix until just combined before adding the next batch. Gently fold frozen raspberries into batter.

Fill prepared muffin tin cups 3/4 of the way full with batter. In a separate bowl mix crumb topping ingredients together with a fork until crumbly. Sprinkle on top of muffins then bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Cool in muffin tin completely.  Makes 12 muffins.

Can’t Stop Spinach Artichoke Dip

Posted
Filed under Simple Beginnings

Most weekends around 4 o’clock this house is ready for an appetizer.  We love homemade dips.  This past weekend I tried a different version of spinach dip.  Easy and delicious.  All the seasonings and marinated artichokes dance together to create a perfect appetizer.  So worth sharing and creating again!  Enjoy!- Amanda

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Can’t Stop Spinach Artichoke Dip

8 oz. cream cheese

1/3 cup sour cream

1/4 cup mayo

1 pkg. frozen, chopped spinach (thawed)

2 jars of marinated artichoke hearts, roughly chopped

1/2 t Garlic salt

1 T Chili powder (you may want to add more!)

1 cup shredded mozzarella cheese + 1/2 cup for topping

Make sure your spinach is throughly thawed.  Use paper towels to press out the excess water.  Warm cream cheese for about 2 minutes on 50% heat.  This will make it easy to mix your dip up.  Now mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella.  Broil until the cheese is browned. Serve with crackers, celery, radishes.

Stuffed Brussels Sprouts

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Filed under On the Side

The man of this house LOVES Brussels sprouts.  Little does he know the amazing nutrition that is served up every time he eats these little buds.  Crazy amounts of vitamins  C and K.  High five for Brussels sprouts!  This creation was a perfect side dish and will be a regular addition to family dinners.  They take just a little extra work and it totally pays off with presentation.  Turn the blah side dish into a Bravo!  Get to stuffing- Amanda

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Don’t Judge by the Picture

Stuffed Brussels Sprouts 

15 very large Brussels Sprouts (think…I’m going to stuff these babies!)

1 c Skim Milk Ricotta

1 c shredded parmesan

1/2 c panko bread crumbs

3 cloves garlic, minced

1 T dried Thyme

1 T dried Basil

1 t dried Marjoram

1 t dried Sage

1 t sea salt

a pinch of pepper

1 T Olive Oil

Wash your Brussels sprouts.  Trim the ends and cut into halves.  In a large pot, bring water to a boil and add your sprouts.  Let them cook for 2 minutes, remove, and let them cool.

Now you need to core your spouts.  Simply take a scoop out of the middle leaving a good shell.  Finely chop the cored Brussels sprout pieces.  In a skillet, add olive oil, finely chopped cored Brussels sprouts, and minced garlic.  Cook until the chopped sprouts are tender.

Mix sprout and garlic mixture along with ricotta, panko, parmesan cheese, salt, and herbs.

Line your baking sheet with parchment paper.

Using a small spoon, fill in the Brussels sprouts with the stuffing.  Please over fill them.  Place on your baking sheet.

Bake the stuffed Brussels sprouts for 20 minutes at 400 degrees.  (or until the caps are crispy and browned.)

Cheeseburger Stuffed Zucchini

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Filed under Main Dish

Complete CRAZY talk!  It’s a cheeseburger in a zucchini boat!  Honestly, all the goodness of a gouda cheese burger without the guilt of that carb-crazy bun.  Trust me, as you read through the ingredients you will question if I am a mad person!  Just give it a shot and you will see that deliciousness just arrived in a zucchini boat.  Set Sail!- Amanda  

cheeseburger zucchini

Cheeseburger Stuffed Zucchini

1 T olive oil

1 lb. ground beef

1 small yellow onion, diced

coarse salt and fresh black pepper

1/2 T Tony Chachere’s seasoning

1 cup fresh tomatoes, diced, seeds removed

1/2 cup dill pickle, diced

Sauce:

1 T butter

1 T all-purpose flour

1 cup milk

1 T Dijon mustard

1 + 1/2 cups Gouda cheese, shredded, divided

3 medium zucchini

green onions, snipped with kitchen shears, for serving

In a large skillet heat the oil over medium heat, add ground beef and onion. Season well with salt and pepper. Add Tony Chachere’s seasoning.  Brown the ground beef until cooked through breaking it up as it cooks. Drain off excess grease.

Add the ground beef mixture to a large bowl and mix in tomatoes and pickles.

In the same skillet heat the butter for the sauce over medium-low heat, whisk in flour and cook 1 minute. Whisk in milk and mustard. Bring to a simmer and cook 2 minutes. Turn heat down to low and add 1 cup of the Gouda stirring until completely melted and smooth. Remove from heat and allow to cool a little.

Meanwhile wash the zucchini and slice them in half lengthwise. Scoop out all the seeds leaving the zucchini intact. Place on a large baking sheet or roasting pan.

Stir the cheese sauce into the ground meat. Taste and season with salt and pepper if needed. Spoon the meat into the zucchini boats, sprinkle the tops with the remaining 1/2 cup of Gouda.

Bake at 400 degrees for 25-30 minutes until heated through. Sprinkle with green onions to serve.

Chicken Tetrazzini

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Filed under Main Dish

We all need a meal that does not need a lot of thought.  A little chopping, a little mixing, and throw it together over some heat.  This Chicken Tetrazzini was a complete winner at our house served with a green salad and warm, garlic bread.  Big score that we had a yummy lunch the next day.  Here’s to an easy night in the kitchen!- AmandaChicken Tetra

Chicken Tetrazzini

3 T butter

1 medium onion, chopped

3/4 cup celery, chopped

2 cups chicken breasts, cooked and chopped into bite-sized pieces

6 oz. uncooked spaghetti noodles, broken in half

1 t salt

1/4 t pepper

1 can cream of chicken soup

2 1/2 cups chicken broth

1 cup fresh mushrooms, sliced

1/2 cup grated Parmesan cheese

Paprika

Melt butter in a large skillet.  Add onion and celery.  Cook until clear.  Arrange chicken in a layer over the onion and celery.  Add uncooked noodles.  Mix salt, pepper, soup, and chicken broth together and pour the mixture over the noodles.  Make sure that all noodles are moistened.  Place mushrooms over the top and sprinkle with the parmesan cheese and a little paprika.  Simmer over low heat for 45 minutes.

Chocolate Chip Pancakes

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Filed under Morning Glory

Snow Day Traditions!  We all have them.  Some start the night before with their pajamas inside out just to plead with the snow clouds.  Many children feel complete victory when their school has announced a snow day closing.  Teachers actually get to enjoy their cup (or two) of coffee while watching “Good Morning America.”  Snow days are magically.

As a little girl, it was not about playing in the snow, the magic began by firing up my Easy Bake Oven.  My day was spent stirring, baking, and eating tasty goods from my kitchen.  Complete magic!

A few decades later, the magic is still very alive on snow days.  This past Friday, we had an expected snow day.  The morning called for Chocolate Chip Pancakes.  Oh the happiness on Will’s face was priceless.  It was worth every calorie!  Stop and make memories for you and your family! -Amanda

Chocolate Chip Pancakes

Chocolate Chips Pancakes

4 T unsalted butter and 1 T unsalted butter (for cooking)

1 cup milk (I used fat free)

1 1/4 cups flour

1 T sugar

4 t baking powder

3/4 t salt

2 eggs

1 t vanilla

8 ounces semisweet chocolate chips

In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.

In a large bowl, whisk the eggs with a fork. Whisk in the milk and vanilla.  Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.

Heat a griddle or large skillet over medium heat. Add butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.