Mini Frittatas

I loved the small size of these, that they’re easy to refrigerate and reheat, and they’re easy to make.

7 large eggs
2/3 cup milk
1/2 cup shredded cheese
1/2 t chopped fresh herbs (thyme, oregano, whatever)
salt and pepper to taste
add-in’s such as ham, spinach, green onions, mushrooms, vegetables – whatever you like in an omelette or scrambled eggs

Spray a muffin tin VERY well with cooking spray.  Combine the eggs, milk and everything else in a big bowl, and then divide the mixture evenly into the muffin tins.  Bake at 375 for 20 minutes or until puffy, golden brown and just set.  Wrap and refrigerate leftovers, and reheat for about 1 minute in the microwave.

Beans and Cornbread Dinner

I was inspired by the recipe in Pioneer Woman’s new cookbook (also on her blog here) to make this for dinner Monday.  Except I didn’t make her cornbread recipe; I used the Marie Callender’s mix.  And I didn’t use her spices for the beans, I used Melanie’s.  And dinner was great.  We topped the beans with cheese, avocado, salsa and sour cream.  This is a cheap, healthy easy dinner.  I can’t believe I’ve just discovered it.

Beans:

I took 3 cups of beans and washed them well before putting them in a big pot and covering them with water (about 2″ above the beans).  Then I covered the pot and let the beans simmer all afternoon, adding water if needed.  Right before serving, I added 3 tsp EACH chili powder, salt, and onion powder, 1 1/2 t paprika, and 3/4 teaspoons EACH cumin and garlic powder.  Stir it up well, slop it into bowls and top it with whatever you’d put on chili.

Spinach Salad

One of those family recipes from 30 something years ago or more.  We’re having this for New Years Eve dinner at my parents house.

2 bunches of spinach
2 cups sprouts
1 can waterchestnuts
cooked bacon, crumbled
2 hard boiled eggs, diced

Dressing:
1/3 cup ketchup
1 c oil
1/2 cup sugar
1/2 cup chopped onion

new favorite rolls

I have 3 or 4 roll recipes in rotation here, and this one just bumped to spot #1 as favorite.  I made these for Thanksgiving.  Using leftover dough that sat in the fridge overnight, I made large round rolls (think Costco size/shape) for our leftover turkey sandwiches.

2 cups warm water
2 T yeast
1 T sugar

Combine in a large bowl and allow to sit for 5 minutes.  The yeast should bubble up a bit.  When it does, add:

2 sticks butter, melted and cooled (1 cup)
3 eggs, beaten
1 cup sugar
1 1/2 t salt
8 cups flour

Mix and knead well by hand or in a kitchen aid/bosch.

Let sit until doubled, then punch down.

Separate the dough into four equal sections.Take one section at a time and roll out on a floured surface into a circle that is 1/4″ thick.  Cut into 12 triangles.  Roll triangles up from the wide end, and place on a greased baking sheet.

Cover and rise until doubled.  Bake at 375 for 12-14 minutes, until golden.

This whole recipe makes 48 rolls and halves well.  If you halve it, use 2 eggs.

Recipe source: Bloom

Cheesy Potato Soup

Shanelle posted this recipe a couple of weeks ago and I’ve been anxious to try it.  We loved it – it’s going to be a winter staple in our house!

4 large russet potatoes (peeled & cubed in bite-size pieces) – mine were almost 2 lbs worth of potato

1/2 – 1 cup finely chopped celery

1/4 cup finely minced yellow onion (not dried)

1/4 – 1/2 cup shredded carrot

4 cups chicken stock/broth (or equivalent using boullion)

2 tsp salt

1 – 2 tsp black pepper

1 Tbsp + 1 tsp white vinegar

4 Tbsp flour

3 cups milk

2 cups shredded cheddar cheese

12 oz bacon, cut in small pieces & fried

Toppings: green onions, shredded cheese, sour cream, etc.

1. Combine potatoes, celery, onions, and carrots with chicken stock, salt, pepper, and vinegar in large pot over medium heat. Bring to a boil, then turn down heat, cover, and simmer for 20 minutes.

 

2. In medium mixing bowl whisk flour and milk.

3. Remove pot from heat and add flour and milk mixture. Put the pot back on the heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.

4. Add cheddar cheese to the soup and simmer until melted. The potatoes should be tender and starting to fall apart. If not, keep cooking until the soup thickens to your liking.

Real Simple’s 10 Ideas for Leftover Turkey

In case you don’t get the Real Simple magazine, here’s the link to November’s article on what to do with leftover turkey.  Some great ideas – and you can use them all year with chicken breasts, too.

Those turkey samosas above are on my list for dinner this weekend.

Best Pumpkin Bread

One batch of this recipe made everything you see above.  And really, you want that much.  It’s delicious, and also freezes well.  Change around the spices to suit your tastes.

1 – 29 oz can pumpkin puree
1 1/2 cups oil
4 cups sugar
6 eggs

5 cups flour
1 T cinnamon
2 t nutmeg
1 1/2 t EACH: cloves, baking powder, baking soda, salt

Mix everything together and pour into well greased pans.  Bake at 350.  I did 20 minutes for the minis, about 28 minutes for the small, and 45-50 for the large (9X5).

Then lick the beaters.

enjoy

Apple Cider Syrup

Oh, friends.  This is heaven.  Heaven heaven heaven.  We made if for breakfast this morning and oh my goodness.  This is going to be a fall staple in our house now.  It tastes like you’re eating an apple pie, minus the apples and crust.  We used it on waffles, but have plans to use it as an ice cream topping, and who knows what else.  SO GOOD.  Thank you Melanie at Sisters Cafe for the recipe.  She also has a pumpkin pancake recipe on the same post that I think it would be fabulous paired with.

3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider, vanilla and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Michelle’s Pumpkin Cookies

These are really good – light, not overly pumpkin.

Mix together:
1 cup shortening
1 cup sugar
1 cup pumpkin
Add in and mix
2 t baking powder
1/2 t salt
1 t soda
1 t EACH cinnamon, nutmeg, cloves (or 3 t pumpkin pie spice instead)
Add in and mix
2 1/2 cups flour

Bake at 350 for 15 minutes

They’re fabulous just like that, but you can add the frosting if you like
4 cups powdered sugar
6 T milk
2 T melted butter
2 t vanilla

Two Notes

1 – I know I’m not the only person sad that Cafe Johnsonia is closing up shop.  She is leaving her blog up for one week only so we can all copy those recipes you might have bookmarked.  Recipe index here. Hint: her ice cream recipes are incredible.

2 – Kraft Food and Family Magazine is no Gourmet, and not even on par with Taste of Home, but I’ve still found a few good ideas in there.  The best thing about the magazine has been that it is FREE  (because it’s all advertising).  I was surprised to get a note on my last issue I received a few days ago that this is my last “free” issue, and I can keep receiving it for something like $7 or $8 a year.  Not going to happen.  Do they think we’re going to pay real money for a “magazine” that is all advertising and includes recipes for grilled cheese sandwiches (and not the fancy variety – we’re talking white bread with American “cheese” here, friends).   Curious what you all think about this.  Silly, if you ask me.