Betty Crocker's 24 Days of Cookies - Day 1

Gumdrop Cookies <------link p="">

Chicken and Veggie Soup

We have a sick little one in the house today, so the old standby of chicken and veggie soup sounds like a great idea!

I don't really have a recipe for this, not one with definite measurements.

First, I clean a whole chicken and put it in a large stockpot or 6 - 7 quart slow cooker.  Add 1 chopped onion, a peeled and sliced carrot, a stalk of washed, sliced celery with leaves, a clove of minced garlic, and 1 to 2 tsp. of salt.  Barely cover all with water.  Cover and simmer for an hour or two, until chicken is cooked.  If using a slow cooker, you'll get great nutrition (minerals) from the bones if allowed to cook on low for 24 hours.

Remove the chicken and set aside to cool.  Strain the veggies from the broth and discard the veggies. Return the broth to the pot that has been wiped clean. Remove meat from bones.

Cut up 2 to 3 more carrots (more if desired), 2 to 3 stalks of celery including leaves, and another onion.  You may also add fresh or frozen peas or green beans, perhaps even corn if you like.  Bring to a simmer and cook until veggies are tender.  Add as desired:  salt, pepper, onion powder, garlic powder, a bit of sage, maybe thyme, or chicken bouillon/soup base granules to taste.  Add as much of the deboned cut up chicken as desired.  You may also add noodles, small pasta, or rice at this point if you desire and cook until tender.

Let cool a bit before serving; it'll be hot after all that simmering.

Note:  This freezes well!  I like to freeze in individual size portions for lunches.  I have another recipe that cans up, back in the blog from August 2009.  Do not vary from those directions or ingredients when canning as that is considered to be a recipe safe for canning.

Autumn Brittle (link)

I can't try this personally due to health issues, but it is tempting to add to a holiday table!

Autumn Brittle <<<< link

Oatmeal Scotchies

An oldie and a goodie!

Oatmeal Scotchies
1 c. butter, softened
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla extract
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt (optional)
3 c. quick or old-fashioned oats, uncooked
1 11-oz. pkg. butterscotch flavored chips

Heat oven to 375°F.  Combine flour, baking soda and salt.

In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add flour mixture and mix well. Add oats and butterscotch morsels; mix well. Drop dough by level tablespoonfuls onto ungreased cookie sheets. 

Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. 

Store tightly covered.

Recipe from Quaker Oats.

Corn pudding

This is one of my kids' favorites!

Corn Pudding

• 2 c. sweet corn kernels, cooked (cooked fresh, frozen, or drained canned)
• 2 eggs, beaten
• 3 Tbsp. melted butter
• 1/4 c. sugar
• Dash of salt
• 1 c. milk
• 1/2 c. crushed saltine or Ritz cracker crumbs

Combine all ingredients.  Place in a casserole dish that is at least 1 quart size and sprinkle more cracker crumbs on top if desired.  Dot with small pats of butter and bake at 325°F for 50 minutes until set in middle.

Mini Peanut Butter Cheesecakes

I'm not sure what these are....

let's call them

MINI PEANUT BUTTER CHEESECAKES

You’ll need Ritz crackers, peanut butter, cream cheese, sugar, sour cream, vanilla flavouring and two eggs.

First, make peanut butter sandwiches with Ritz crackers and peanut butter, then place one in each cup of a muffin tin.

Next, beat together 16 oz of cream cheese and 1/2 cup sugar in a large bowl. Add 1/2 cup peanut butter, 1/2 cup sour cream, 1 tsp vanilla, 2 eggs, and beat again.

Pour the mixture over each peanut butter sandwich until each cup is 3/4 full. Top with crushed Ritz crackers.

Bake for 22 minutes at 275°F. Let cool and refrigerate for two hours before serving. Enjoy!

NOTE:  I made 20 mini cheesecakes from this recipe.  They did NOT last long!  I think putting a drizzle of chocolate glaze on top would be good, too!

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie (more like a treat!)

Serves 2

• 1 cup pumpkin puree
• 1/2 cup half and half
• 1/2 cup crushed gingersnap cookies
• 1/8 tsp ground nutmeg
• 1/8 tsp cinnamon
• 2 tsp. vanilla extract
• 1 Tbsp. honey
• 1/2 tsp lemon juice for a bit of snap
• dash of salt
• about 1/2 cup of crushed iuce
• real whipped cream and extra crushed gingersnaps for garnish, if desired

Combine all ingredients other than garnishes in blender.
Blend until well processed and smooth.
Top with whipped cream and sprinkle with crushed gingersnaps, if desired

A Paleo Thanksgiving table

Trying to accommodate several taste buds and dietary needs seems like a daunting task.  For my household, we need to avoid gluten and dairy, and I personally need to limit my sugar intake.  I heard the mumble of  "There goes Thanksgiving dinner" as a challenge, though!

Following paleo diet guidelines will serve us perfectly.

appetizers:  deviled eggs, veggie & pickle tray

dry-brined herb roasted turkey
mashed potatoes (the ONLY non-paleo item on our menu, but we'll use almond milk when mashing the potatoes) & turkey gravy
paleo cornbread & sausage dressing using this paleo cornbread recipe  (I will not use whole sage leaves, just a scant 1 tsp. of ground sage)
green beans sauteed with bacon, mushrooms, and red onion
roasted broccoli, cauliflower & carrots seasoned with garlic salt, topped with sesame seeds
pear cranberry salad w/poppyseed dressing

paleo French cranberry apple pie (recipe below)
paleo pumpkin pie with whipped coconut cream

French cranberry apple pie

Ingredients:

For Crust-

• 1 cup almond flour
• 3 Tbsp. of coconut oil plus some to grease pie pan
• 1 egg
• Cinnamon powder (1/4-1/2 tsp or to taste)

For Filling-

• 4 cups sliced peeled apples
• 2 cups fresh cranberries
• 1/3 to 1/2 cup sugar
• 1/4 cup almond flour
• 1/4 cup slightly packed coconut sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Topping -

• 1/2 cup almond flour
• 1/4 cup slightly packed coconut sugar 
• 1/4 teaspoon cinnamon
• 1 dash nutmeg
• 1/4 cup coconut oil
• 1/3 cup chopped pecans

Preheat oven to 325 °. Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl. Press crust into bottom and sides of pie pan and put in the oven for 10 to 12 minutes.

Mix filling ingredients and spread in pie crust. Mix topping ingredients and spread evenly over filling. 

Increase oven temp to 375°. Bake pie for 45 to 55 minutes, until filling bubbles and top is brown.

HAPPY THANKSGIVING!

Cappuccino Muffins

These are a special treat!

Cappuccino Muffins

ESPRESSO SPREAD:

4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Directions
In a food processor or with a mixer, combine the spread ingredients until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375°F for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread. 

Yield: about 14 muffins (3/4 cup spread).

Tammy's Famous Banana Bread

I know there are MANY banana bread recipes, and here is ours.  I don't even remember who "Tammy" is, but her recipe is great!  Our favorite version is with chocolate chips.

Tammy's Famous Banana Bread

3 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
5 ripe medium bananas
3 eggs
1/2 c. oil or melted butter
1 tsp. vanilla
1 c. nuts or chocolate chips (optional, white chocolate chips are another choice)

Sift together flour, sugar, baking powder, baking soda, and salt.  

In another bowl mash bananas well.  Add eggs, oil, and vanilla.  

Add banana mixture to flour mixture.  

Add nuts or chocolate chips if desired.  

Stir (mix) just until mixed evenly.  

Pour into 2 greased loaf pans and bake at 325°F for 50 - 55 minutes (or a little longer if needed) until a cake pick inserted in middle comes out clean (not doughy).

Quick Instant Pot Potatoes and Carrots

I put a beef roast in the slow cooker the other day to have for dinner, with instructions to family members to add potatoes and carrots to it about 1 p.m.

They forgot, and I didn't find out until I got home from work.

Rather than getting upset or rushing around for the next 30 minutes, I pulled out the electric pressure cooker.  A few minutes of prep and a few minutes to cook, and the beef roast was happily accompanied by the planned potatoes and carrots in a little under 30 minutes!


Instant Pot Potatoes and Carrots
2 Tbsp. butter or olive oil
1/2 of a large onion, diced
2 - 3 cloves of garlic, minced (1 to 1 1/2 tsp. minced garlic)
4 to 6 long carrots, peeled and cut into 2 inch lengths
4 large or 6 medium potatoes, cubed (peeled if desired)
1 cup beef broth (I also used drippings from a beef roast)
salt and pepper, to taste

Melt the butter in the pressure cooker, then saute onion until almost transparent.  Add garlic and carrots and saute 5 more minutes.  Add potatoes and beef broth; cover and set vent to "Seal".  Set timer to cook on high for 10 minutes, then give it 10 minutes to naturally release pressure before setting the vent to release.

Season and serve!

Family Favorite Chili

I adapted recipes through the years to achieve our family's favorite chili recipe.  Having some fairly tasteless chili at a community function last night reminded me that I should post our recipe for sharing.  This is not a spicy hot chili, but it has plenty of flavor.  Enjoy!

Chili
1 lb. ground beef or venison
1 large onion, chopped
1 46 oz. (approximate size) bottle of tomato juice. A large can will work, but the juice tastes better from the bottle.
2 15 oz. or 28 oz. can of diced tomatoes
2 cans condensed tomato soup
2 cans of your choice of beans (kidney, black, pinto, white), rinsed well (optional)
2 Tbsp. instant onion flakes (yes, even with the onion above)
1 Tbsp. + 1/2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. seasoned salt
1/2 tsp. red pepper flakes
1/2 tsp. instant minced garlic (sometimes hard to find, but it's not optional)
1/2 tsp. sugar

Brown the meat with the onion.  Add remaining ingredients and simmer for about 15 minutes, or longer in a slow cooker.

Let cool a bit before serving.

Serving suggestion:  corn chips, sour cream and shredded cheddar to top each bowl