Ever Wonder

Ever wonder what to do with the remaining loaf of bread that you have sitting on your counter that is starting to go stale?
Well I have a couple things that I will do with it so that I do not have to throw it away. I have a hard time throwing any type of food away.
I will either make Bread Pudding (look for this recipe on the blog) or I will dry the bread out then put it through my food processor and crumble it to bread crumbs that can be used for many things. I store the bread crumbs in a food saver canister, that way all air is out of canister and I have fresh bread crumbs at my finger tips whenever I need them. Then you do not have to buy them at the store, a money saving tip.

Bread Pudding

4 - 6 cups bread, cubed
2 cups sugar
3 eggs
3 cups milk
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt

Mix cubed bread, sugar, salt, cinnamon & nutmeg.
Stir in milk.
Add eggs.

Pour into a 9 x 13 pan.
Bake at 350° for 30 minutes.

Serve warm with a little sugar & milk on top.

Homemade Caramels

1 cup Butter
1 cup Light Corn Syrup
2 1/4 cups Brown Sugar
1 can Sweetened Condensed Milk
1 tsp Vanilla
Dash of salt

Melt butter in saucepan. Add sugar & salt.
Stir in corn syrup & mix well.
Gradually add sweetened condensed milk.
Cook and stir over medium heat to firm ball stage (245°), about 12 - 15 minutes.
Remove from heat, stir in vanilla.
Pour into buttered 9 x 9 x 2 pan.
Cool & cut into small squares. Wrap in parchment paper.

Maple Fudge

1 stick Butter
4 cups Brown Sugar, packed
1 can Carnation Evaporated Milk

Bring to boil and cook to 238° (softball stage).
Remove from heat, add
1 large jar Marshmallow Creme
1 Tsp Maple Flavoring
Stir until marshmallow creme is mixed in thoroughly.

Pour into 9 x 13 cake pan lined with parchment paper.
Let cool until set.

Lasagna

12 Lasagna Noodles
1 pound hamburger
1 medium onion
Pepper
12 oz Cottage Cheese
8 oz Sour Cream
2 cans Tomato Sauce
1 pkg (2cups) Mozzerella Cheese, shredded

Brown Hamburger in pan with onion (chopped or sliced), salt & pepper.

Boil water in large kettle. After water comes to boil, add lasagna noodles. Only cook the noodles half way (they will finish cooking in the oven).
When noodles are half way cooked, drain the water off. Put cottage cheese and sour cream in large kettle and mix together. Add noodles and stir until noodles are covered.
Line a lasagna pan or cake pan with 4 noodles, put half of meat sauce on noodles. Re peat with noodles and meat sauce. When you have the third layer of noodles in pan cover with the shredded mozzerella cheese.
Cover pan with foil, poke holes in foil with a fork.

Bake at 350 for 45 minutes.

Dried Beef Dip

8 oz Philadelphia Cream Cheese
1/2 cup sour cream
3 Tbsp Milk
1/2 jar dried beef (per 8 oz of cream cheese)
1/2 tsp onion powder

Shredd beef in mini food processor & combine all ingredients in bowl and mix well.

Great with chips or pretzels.

Powedered Sugar Frosting

1/3 cup Butter, softened
3 cups Powdered Sugar
1 1/2 tsp Vanilla
2 tsp Milk

Blend sugar & butter. stir in vanilla and milk.
Beat until frosting is smooth and of spreading consistency.

Gingerbread Men Cookies

1 cup butter
1 cup Sugar
1 Egg
1 cup light Molasses1
2 Tbsp Vinegar
4 1/2 cups flour
1 1/2 tsp Baking Soda
1 Tbsp Ginger
1 tsp Cinnamon
1 tsp Cloves
1/2 tsp Salt

Cream together: Butter, gradually adding sugar. Beat until light & fluffy. Add egg. Blend in molasses & vinegar. Sift dry ingredients together, gradually adding to creamed mixture.
Chill at least 3 hours.

Rool out & cut.
Bake at 350 for 6 - 7 minutes
Makes about 8 dozen

Frost when cooled.

Chow Mein Noodle Cookies

6 oz Chocolate Chips
6 oz Butterscotch or Peanut Butter Chips
13 oz pkg Chow Mein Noodles

Melt chips in double boiler. Put noodles into a large bowl. When chips are melted pour over noodles and mix well.
Drop by spoonfuls onto wax paper or parchment paper. Let cool until set.


I listed either Butterscotch or Peanut Butter chips because depending on how sweet you would like these cookies to be would determine which type of chips you use.

Chocolate Frosting

6 Tbsp Butter
1 1/2 cups sugar
6 Tbsp Milk
1/2 cup Milk Chocolate Chips

Boil butter, sugar & milk for 30 seconds. Turn stove off. Add milk chocolate chips and stir until
melted. Let set until spreading consistency forms, stirring ocassionally.

Cream Cheese Frosting

1 6 oz pkg Cream Cheese
3/4 stick of Butter
1 Tbsp Milk
1 tsp Vanilla
4 cups Powdered Sugar

Beat cream cheese, butter , vanilla & milk. Add powdered sugar and beat until of spreading consistency.

Chocolate Drop Cookies

1 cup shortening
2 cups sugar
2 eggs
1 1/2 cups buttermilk
2 tsp vanilla
4 - 5 Tbsp cocoa
3 1/2 cups flour
1 tsp baking soda

Cream together: shortening and sugar. Add eggs, buttermilk & vanilla and mix well.
Add cocoa, flour & baking soda. Mix well, the batter will be thick.
Drop by spoonful onto cookies sheets.

Bake at 400 until done, cookie will brown around edges closest to cookie sheet. Do not over bake.

Frost when completely cooled.

Swiss Steak

1 - 2 pounds Steak Tips or Beef Stew Meat
1 medium onion
8 - 10 medium Potatoes
1 large can Cream of Mushroom Soup

Brown Steak tips on stove, season with Seasoning Salt & Canadian Steak Seasoning.
In crock pot put Cream of Mushroom Soup, potatoes (peeled and diced), onion (quarter and cut into slices). When meat is done browning add to crock pot, add about 1/3 can of water. Stir and cook on high for about 5 hours, on low for about 7 hours.

Hint: I buy my seasoning salt and steak seasoning at Sams Club.

Never Fail Turkey Gravy

5 cups turkey stock with pan drippings
1 can cream of chicken soup (small can)
1 tsp poultry seasoning
1/2 tsp pepper
1 tsp salt
1/4 tsp garlic powder
1 cup milk
1/3 cup flour

Bring turkey stock to boil in large kettel. Stir in soup, pepper, salt, poultry seasoning & garlic powder. Resuce heat to low and simmer.

Warm milk in icrowave and whisk in flour and whisk until there are no lumps. Return gravy to a boil and gradually add milk mixture. Cook stirring constantly for 1 minute or until it thickens. Be careful to not let the bottom scorch.


I got this recipe on allrecipes.com and it is a family favorite

Turkey Brine

1 gallon vegetable broth
1 cup sea salt
1 Tbsp rosemary
1 Tbsp sage
1 Tbsp thyme
1 Tbsp savory
1 gallon ice water

In large stock pot, combine ingredients above except the ice water. Bring to boil, stirring frequently to be sure salt is dissolved. Remove from heat and let cool at room temperature.

When broth mixture is cool pour into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry your turkey. Make sure that you have removed the innards. Place turkey, breast down into the brine. Make sure cavity gets filled so turkey stays on the bottom of bucket. Place bucket in refrigerator overnight.

Remove turkey carefully draining off the excess brine and pat dry. Throw excess brine away.

Cook the turkey as desired reserving the dripping for gravy. Keep in mind that  brined turkeys cook 20 - 30 minutes faster so make sure that you watch the tempperature gauge. Turkey should be cooked to at least 170 degrees (insert meat themometer into the meatest part of the turkey).

Turkey Dressing

Bag of Stuffing Mix
1 - 2 eggs
Onion to taste
Salt to taste
Pepper to tatse
1 stick butter, melted
Poultry Seasoning to taste
Sage to taste
1 can Cream of Chicken Soup (small can)
1 can Cream of Celer Soup (small Can)
Chicken broth, just enough to make mixture moist

Mix and stuff into turkey. Can also bake in casserole dish in oven at 350 for about 1 hour, or put into crock pot and cook on high for about 3 hours.

If I make my turkey early I will use just enough turkey drippings to make moist instead of chicken broth.

Scalloped Corn

2 cans of Cream Style Corn
2 eggs
Salt to taste
Pepper to taste
1/2 cup milk
1/4 cup sugar
Crackers, crushed with rolling pin (just enough to hold mixture together)

Bake at 350 for 45 - 60 minutes

Cherry Cordials

1/4 cup butter, softened
2 1/4 cups powdered sugar
1 Tbsp milk
1/2 tsp vanilla
1/8 tsp almond extract
About 50 Maraschino Cherries

Chocolate Coating
12 oz Chocolate Candy melts or 1 (12oz) pkg semi-sweet chocolate chips
1/4 cake paraffin wax (canning wax)

Cover large cookie sheet with parchment paper and set aside.

Cream butter, sugar & milk in bowl, blend in canilla & almond extract (if mixture is too soft, add extra powdered sugar). Mold just enough mixture around each cherry to completely cover. Place on prepared tray and chill 3-4 hours or overnight.

Remove 1/3 of centers at one time, keeping the rest chilled. Coat in chocolate coating. Store uncovered, st room temperature for about 1 week if you want to liquidify the centers.

CHOCOLATE COATING: Melt together in double boiler the chocolate and wax. mix with fork until smooth. Dip the cherries into the mixture b the stems or drop in and lift out with a fork. Set on prepared tray to cool.

Krumkake

6 eggs, beaten
1 1/2 cups sugar
1 1/2 cups flour
1 stick butter, melted and cooled
1/2 tsp vanilla

Mix all ingredients together, make sure that the butter is cooled off before adding.
Drop by tablespoons onto hot krumkake iron. Cook about 30 - 45 seconds, or until a light golden brown.
Use plastic turner to take off iron and roll with small krumkake rolling pin.

Makes about 40 krumkake cookies

Chex Mix

4 cups Chex Corn Cereal
4 cups Chex Rice Cereal
4 cups Chex Wheat Cereal
2 cups Peanuts
4 cups Pretzel Sticks
5 Tbsp Worchester Sauce
2 tsp Garlic Powder
2 tsp Onion Powder
6 tsp Seasoning Salt

Put into large disposable pan and bake at 300 degrees for at least 1 hour, or until mixture appears to look dry.
Stir every 15 minutes for maxium taste.

Never Fail Fudge

1 stick butter
4 cups sugar
1 can Carnation Evaporated milk

Put these 3 ingredients into large kettle and bring to boil. Boil on medium heat to 238 degrees (softball stage), stirring constantly.

Take off stove and add:
1 12oz pkg milk chocolate chips
1 large jar of marshmallow creme
1 tsp vanilla

Stir quickly until chocolate chips and marshmallow creme are melt.

Put into a 9 x 13 cake pan lined with parchment paper. Let cool until set.
Lift parchment paper out of cake pan and cut into small pieces.

Homemade Vegetable Broth

Wash & cut up (do not peel)
carrots
celery
onions
parsley
tomatoes

Put vegetables in kettle and cover with water. Cook for 1 hour.
Add salt, peppercorns and 2 cups brown sugar or 2 cups maple syrup.
Heat to boiling and take off burner. Let cool
Pour through a cheesecloth as to not get any vegetables in broth.
Discard vegetables.
You can freeze if you make a large batch so that you have it next time to need vegetable broth in a recipe.

Good broth for brining that Turkey.

Scalloped Potaotes & Ham

10 pounds potatoes
1 - 2 pounds cooked Ham, diced
white pepper
onion powder
2 Tbsp Flour, per layer
3 Tbsp butter, per layer
4 cups milk
1 1/2 cups heavy cream

Peel & slice potatoes.
Layer in large roaster, potatoes, ham, butter, white pepper, onion powder & flour.
In a large roaster you should get 3 layers.

Scald  milk & cream. Pour over potaotes and ham.

Bake @ 375 for 2 - 3 hours
Stir occassionally.


I will freeze any leftovers, this makes a quick meal in the future.

Chili Cheese Dip

2 small cans Hormel Chili with No Beans
1/ 2 - 1 pound velveeta cheese

You can put into a glass bowl and microwave. I would start with 2 minutes and then stir and then so 1 - 2 minutes intervals.
You can put in crock pot (I use crock pot liners) and cook on low for about 3 - 4 hours or on high for 1 - 2 hours. Make sure you stir periodically to prevent burning or sticking.

This is quick and easy and everyone loves it. Great to have for company or just watching the football game.

Essentials in the Kitchen

This is a small list of things that I feel are very important to have in your kitchen to help you be successful. Most of these are pretty basic but essential to have.

Stand Up Mixer (Kitchen Aid)
Food Processor
Measuring Cups (at least 2 sets)
Measuring spoons (at least 2 sets)
Double Boiler
Water Bath Canning Kettle
Pressurer Cooker
Hand Mixer
Blender or Ninja Blender
Cookie Sheets
Casserole Dishes

I know that you all probably already have most if not all in your  kitchen but wanted to give a small list in case you are just starting out in the kitchen.

Homemade Spaghetti Sauce

Tomato Sauce
1 small onion, finely chopped
Basil
Oregano
Dill Seed
Thyme
Cilantro
1 can Tomato Paste

In saucepan add all ingredients above and cook until thick.

You will notice that I didn't specify how much tomato sauce and spices to use. Go by your taste, which will differ from mine. You can just use Italian Seasoning instead of individual spices.

Baked Spaghetti

1 pound spaghetti noodles
1 pound hamburger
1/2 cup mozzerella cheese
1 jar Spaghetti Sauce (I make homemade)
1 can black olives
1 can mushrooms, sliced
2 cups Colby Jack cheese
Olive oil
Salt
Pepper
1 medium Onion

Cook spaghetti noodles to the point of being half way done. (They will finish cooking in the oven)
Brown hamburger, onion, salt & pepper. Add Spaghetti Sauce. Stir and heat.
Slice mushrooms & black olives.
Drizzle Olive Oil into bottom of casserole dish. Use paper towel to spread on bottom and sides of dish.
In bowl put half cooked spaghetti noodles. Drizze olive oil on noodles and stir. Add hamburger with sauce. Add black olives & mushrooms. Add mozzerella cheese. Stir well.
Pour into Casserole Dish and cover with Colby Jack Cheese.
Bake @ 350 for 20 - 30 minutes or until cheese on top is melted and hot.

You can add meatballs to this recipe if you would like. Just add them before putting Colby Jack Cheese on top. Also cook your meatballs before adding them to the spaghetti to ensure that they are throughly cooked before serving.

Tatertot Hotdish

4 - 6 cups tater tots (depending on size of casserole dish)
1 medium onion
1 pound hamburger
1 large can Cream of Mushroom Soup
Salt
Pepper
1 can Green Beans

Brown hamburger with salt, pepper and onion.
In a large bowl mix Tater Tots & Cream of Mushroom soup & Green Beans.
Add browned hamburger to mixture in bowl and mix well
Spray inside of casserole dish with Pam or use olive oil.
Put all ingredients from bowl into casserole dish.
Bake @ 350 for 1 - 1 1/2 hours.

Chocolate Dipped caramels with Sea Salt

2 10oz pkgs Milk Chocolate Wafers
1 Tbsp shortening
1 10oz pkg caramels
1/8 tsp sea salt

Melt Milk Chocolate Wafers and shortening in double boiler or microwave.
Unwrap caramels while chocolate is melting.
Line 2 large cookie sheets with small baking cups (ones used for candy).

With a fork, dip caramels into chocolate, letting excess drip off. Place into
baking cups. Refrigerate for 15 minutes or until set.

Store in airtight container in refrigerator.
If you have any extra dipping chocolate you can dip pretzels or add any kind of
nuts to it mix and drop on parachment paper and let set.

Banana Bread

1 cup sugar
1/2 cup butter
1/2 tsp salt
2 eggs
3 Tbsp milk
1 tsp baking soda
3 banana's, mashed
2 cups flour

Mix butter, sugar & eggs on bowl. Add banana's & 1/2 cup flour & beat well.
Add remaining ingredients & blend.

Bake @ 350 for 1 hour or until golden brown and toothpick inserted in middle comes out clean.

Hint: I use banana's that are ripened to black in color. Gives a awesome flavor.

Pumpkin Crunch Dessert

4 eggs, slightly beaten
1 large or 2 small cans pumpkin
1 1/2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1 large can evaporated milk

Mix in this order. Pour into a 9 x 13 cake pan.

Sprinkle over the top:
1 white or yellow dry cake mix

Drizzle on top:
1 cup melted butter

Bake @ 325 for 1 - 1 1/2 hours.

Serve with cool whip on top.
This is better if made the day before.

One of my families favorite desserts

Crock Pot Candy

2 pounds dry roasted peanuts
1 4 oz pkg German Sweet Chocolate
1 12 oz pkg Semi Sweet Chocolate Chips
2 1/2 pounds White Almond Bark

Put into crock pot in the order that is listed.
Cook on low for 3 hours. Do not stir during that time.
After 3 hours use wooden spoon and mix well.
Drop into paper cups (small or large) and refrigerate over night.

This is so easy to make but yet people will think that you spent most of your day making
this delicious candy.


This recipe is courtesy of Trisha Yearwood

Substitutions and Helpful Hints

* 1 tablespoon = 3 teaspoons
* 1 tablesppon flour = 1 1/2 tsp cornstarch
* 1 cup self rising flour = 1 cup sifted all purpose flour + 1 1/2 tsp baking powder + 1/8 tsp salt
* 1 cup buttermilk  = 1 tablespoon lemon juice or whit vinegar + enough milk to make 1 cup
* Half and Half = 1 1/2 tablespoon melted butter + enough whole milk to make 1 cup
* 1 teaspoon vinegar = 2 teaspoons lemon juice
* Make 1 cup confectioner's sugar by streaming 3/4 cup granulated sugar into a small opening of a blender ser at a high speed
* To correct an oversallted soup or stew, add a couple of peeled and quatered white potatoes and cook
* When selecting cuts of meat, such as hams and roasts, allow 8 ounces uncooked, per person

Peppermint Bark

2  lbs white almond bark
1 pkg small candy canes. crushed

Melt almond bark in double boiler or microwave.
Crush candy canes in food processor.
Add crushed candy canes to melted almond bark.
Mix well.
Pour onto cookie sheet lined with parchment paper.
Refrigerate for 1 hour. Break into small pieces and store in airtight container in refrigerator.


You could use any type candy or nuts that you would like in place of pappermint candy canes.
You can add a few drops of food coloring to almond bark for whatever occassion or holiday you would like.

Sweet and Salty Bark

2 lb pkgs of white almond bark
2 cups of salted sunflower seeds (unshelled)

Melt almond bark in double boiler or microwave.
When melted add sunflower seeds and mix well.

Pour cookie sheet lined with parchment paper.
Refrigerate for 1 hour.
Break into small pieces and store in airtight container in refigerator.

Magic Mint Chocolate Bark

1 2/3 cup (10-oz pkg) Nestle Dark Chocolate and Mint Morsels
1/3 cup coarsely chopped oven roasted or toasted almonds

Preheat oven to 325. Line small baking sheet with parchment paper.

Poor morsel onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly and 11 x 9 rectangle).

Bake for 1 to 3 minutes or until morsels are shiny. Remove from ocen to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

Sprinkle with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Variation: Substitute broken pretzels or another nut of choice for hte almonds.

Recipe courtesty of Nestle

Pumpkin Cheesecake

Preheat oven to 350

Crust:
1 1/2 cups graham cracker crumbs

1/3 cup melted butter
1/4 cup sugar

Filling:
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1 can 100% pure pumpkin
2 Tbsp cornstarch
2/3 cup evaporated milk
1 1/4 tsp cinnamon
1/2 tsp nutmeg

Topping:
1 16 oz container sour cream, at room temperature
1/3 cup sugar
1 tsp vanilla

For Crust:
Combine: grahman cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1 inch up side of 9 inch spring foam pan. Bake for 6 - 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For Filling:
Beat cream chees, sugar and brown sugar in lare mixing bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add coenstarch, cinnamon & nutmeg, beat well. Pour in to crust.

Bake for 55 -60 minutes or until edge is set but center still moves slightly.

For Topping:
Combine sour cream, sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springfoam pan.

Makes 16 servings

This recipe is courtesty of Nestle

A Big Thank You

For those of you who check this blog out a BIG THANK YOU! I really appreciate it very much.
If there are any recipes that you maybe looking for and I can help you with please feel free to contact me. I will help whereever I can.

Also if you could go to my blog page and hit the follow button, you will never miss a posting that I may make. The more followers the merrier.

The holidays are just around the corner and everyone will be getting busier & busier. Shopping, decorating the homes, & of course baking. I will be posting lots of holiday recipes in the near future. As I have already started my baking for the holiday season. We usually host both Christmas Eve & Christmas Day at our house so the earlier I can get started the better.

I make all kinds of cookies, bars & candy. I even have some very simple, festive cookies that I do that you can have your children & grandchildren help. They will have a blast with these easy fun recipes.

Lastly my prayers and thoughts go out to all on the East Coast and hope you and your families are all safe and continue to be safe. The season of Blessing is approaching and we all need to take a moment and give thanks for all that each of us has.

Happy Eating!!

Pumpkin Spice Muffins

1/2 cup sugar

1/2 brown sugar, packed

6 Tbsp unsalted butter

2 tsp ground cinnamon

2 tsp vanilla

1 1/2 tsp ground ginger

1/2 tsp ground cloves

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 large eggs

2 large egg whites

1 1/4 cup pumpkin puree, fresh or canned

2 1/2 cups flour

1/2 cup milk

1 1/2 cups fresh or frozen cranberries (optional)

 

 

MAPLE DRIZZLE

 

2/3 cup powdered sugar

3 Tbsp pure maple syrup

 

 

DIRECTIONS:

 

1. Heat oven to 350 degrees. You'll need 20 muffin cups lined with paper liners. Beat sugars, butter,

spices, vanilla, baking powder, baking soda & salt in a large bowl with mixer on medium speed for 2 minutes, until blended.

 

2. Beat in eggs & egg whites. Beat in pumpkin puree on low speed until just combined.

Alternately beat in flour, then milk, until just blended. Stir in berries (optional).

 

3. Put 1/4 cup batter in each muffin cup. Bake 30 minutes or until toothpick insertes into centers comes out clean. Cool 5 minutes in pans on rack, remove from pans and cool completely.

 

4. DRIZZLE: up to 4 hours before serving, stir ingredients in small bowl until smooth. Scrape into a small ziploc bag. Cut a small tip from one corner of bag and drizzle over cupcakes.

 

Garnish with pumpkins if you wish.

 

This recipe is courtesy of Woman's Day

Poor Man's Stroganoff

Brown:

 

2 pounds hamburger with 1 medium sized onion (chopped)

 

Season with Lawry's Salt & Pepper

 

Add on can of cream of chicken soup

 

Heat throughly.

 

Add 1  8oz container of sour cream (more or less to taste)

 

Cook 1  16oz pkg egg noodles or spinach noodles.

 

 

Serve Sauce over noodles.

 

 

A very quick and easy meal that will be filling and delicous.

Spiced Pumpkin Fudge

2 cups sugar

1 cup brown sugar, packed

3/4 cup (1 1/2 sticks) butter or margarine

2/3 cup (5 oz can) evaporated milk

1/2 cup pumpkin

2 tsp pumpkin pie spice

2 cups (12 oz pkg) Premier White Morsels

1 jar (7 oz) marshmallow creme

1 1/2 tsp vanilla

1 cup chopped pecan (optional)

 

Line 9 x 13 pan with foil or parchment paper.

 

Combine: sugar, brown sugar, evaporated milk, pumpkin, butter & spice in medium, heavy duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 10 - 12 minutes or until candy thermometer reaches 234 - 240 degrees (soft-ball stage).

 

Quickly stir in morsels, marshmallow creme and vanilla. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan, Let stand on wire rack for 2 hours or until completely cooked. Refrigerare tightly covered.

To cut lift foil out of pan.

 

I used parchment paper & it worked really well.

This is an awesome treat..

 

I got this recipe out of my Nestle Cookbook.

Ginger Pumpkin Bread

12 Tbsp unsalted butter (melted, plus room temperature butter for pan)

2 1/2 cups all-purpose flour

2 tsp baking powder

2 tsp ginger

1 tsp salt

1 cup sugar

1 cup brown sugar

2 cups fresh pumpkin (or 1 can canned pumpkin)

3 large eggs

 

Preheat oven to 375. Butter and flour 2 loaf pans; set aside. In a large bowl, whisk together flour, baking powder, ginger and salt. In medium bowl, whisk together sugars, pimpkin, melted butter and eggs; add flour mixture and stir until just combined.

 

Divide batter between prepared pans. bake until a toothpick inserted in center of loaves comes out clean. about 50 minutes Let cool 10 minutes; inverted pans and transfer loaves to a wire rack to cool completely. Glaze if desired

 

 

SUGAR GLAZE

 

1 1/2 cups powdered sugar

 

In a small bowl, mix powdered sugar with 2 - 3 tablespoons of water until mixture is smoth but thick.

Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid measuring cup, and drizzle over loaves. Let dry 15 minutes before serving.

Makes enough for 2 loaves

 

 

This recipe is courtesy of Martha Stewart



Pumpkin Crunch Dessert

Mix in order:

4 eggs, slightly beaten

2 cups fresh pumpkin (or 1 large can or 2 small cans cannned pumpkin)

1 1/2 cups sugar

1 tsp salt

1 tsp cinnamon (I use 2 tsp)

1 tsp ginger

1/2 tsp ground cloves

1 can carnation evaporated milk

 

Pour this mixture into 9 x 13 pan

 

Sprinkle over top of mixture:

1 white or yellow dry cake mix

 

Drizzle over top:

1 cup melted butter

 

 

Bake at 325 for 1 - 1 1/2 hours

 

Serve with cool whip on top.

Better if made the day before

Processing Pimpkin

Going to start working on all the pumpkin I have from my garden. I always plant what is called Pie Pumpkin. They get to be 5 - 7 pounds and are very easy to handle. They contain alot less water than a traditional pumpkin and that is why I use them and they are great for all your pumpkin needs.

To do these is actually easy but time consuming. I cut the top off and then slice the pumpkin into slices. Cut the insides out (save those seed if you like roasted pumpkin seeds). Make sure that when you cut the hard outer peel off that you dont accidentially leave any on the pumpkin (this is very very bitter tasting). Cut cleaned pumpkin into cubes and put into a steamer and cook until tender. About 15 minutes. Then put in food processor and process until creamy. Then move pumpkin into a strainer and let any access water drip off. I them measure it into 2 cups and put into a ziploc freezer bag and then I put that bag into a food saver bag and seal. this will ensure that you gt no ice build up in the bag. When I know that I want to make something with pumpkin I take a bag out of freezer the day before and let unthaw in fridge.

Like I said it is easy to do but time consuming.
Look for lots and lots of pumpkin recipes coming to you. Amazing what you can do with pumpkin and my whole family loves it.

Happy eating!

Pumpkin, Pumpkin & More Pumpkin

I have almost 55 pumpkins sitting on my dining room table. They are screaming at me to get them processed.
It is alot of work to cut them, clean them & get them processed. But it is totally worth it in the long run because I have fresh pumpkin for all my cooking and baking needs.
Amazing the things that can be made with pumpkin. Soup, bars, pies, cookies, cheesecake and the list goes on.
I will post over the weekend on how to take of the pumpkin so that you have it all winter long.
There is nothing better than a completly made from scratch pumpkin pie. I actually have people pay me every year to make Pumpkin Pie for them for Thanksgiving.
I will be posting alot of pumpkin recipes for you all in the coming days also. So please stay  tuned.

Also I would apprciate if you would leave me a comment on my blog so I know who was here. And dont be afraid to ask me if you have questions or there is a recipe that you may be looking for and I may be able to help you out with it.

Happy Eating

Potato, Ham and Cheese Soup

Bake a ham. Save the Ham juice you get, this is excellent in this soup. Gives is lots more flavor.

 

In a large kettle put about 1 quart of ham juice and 1 quart of water, 1 - 2 large onions, about 12 - 15 potatoes(peeled & diced) and about 1 pound of cooked, diced ham.

 

Cook this until potatoes are tender. Add about 2 pounds velveeta cheese (whole or cubed) and 1 cup milk.

 

Cook until chesse is melted and the soup is heated throughly.

 

I take my leftover soup and put into quart jars and I freeze it. Fresh soup anytime you want it (I take it out the day before we want it again).

 

 

I like to use 2 quarts of ham juice and 1 quart of water. I use 1 onion instead of 2. I use 1 1/2 - 2 cups milk depending on thick it is. And I usually use 1 - 1 1/2 pounds cheese. We garnish it with fresh ground black pepper jsut before eating.

 

You could twwek this recipe anyway you would like to.

 

Simple and easy to make and very tasty.

Fruit Dip

1 8oz package softened cream cheese

 

3/4 cup brown sugar

 

1 tsp vanilla

 

1 tsp milk

 

Mix together and refrigerate until ready to serve.

 

Serve with fresh fruit

Spiced Apple Butter

16 cups thick apple pulp

8 cups sugar

1 cup vinegar

4 tsp cinnamon

 

Cofre and slice apples, dud do not peel. Add enough water to cook apples until soft.

Press thru fine sieve and measure. Combine all ingredients. Cook about 90 minutes

until ixture remains a smooth mass when slightly cooled. Stir frequently to prevent

burning, Pour into sterlized jars and seal while hot. Good with meat and noodles as well as bread ans toast.

Apple Dumplings

12 red Rome Apples peeled/cored, placed in lemon water

 

Mix Together:

 

1 cup brown sugar                                         1/2 tsp nutmeg

 

1 cup white sugar                                          1 1/2 - 2 tsp cinnamon

 

3/4 cup raisins                                               3/4 cup peacan pieces

 

 

Drain and pat dry apples, then fill center of apple with abouve mixture.

Keep extra mixture for caramel sauce.

 

Place apple in a 4 x 4 puff pastry square or piecrust and brush corners of pastry

with egg eash. Now fold each corner up to center of apple, pinch seams, and

brush top with egg wash. Place on wax paper on sheet pan and bake. Bake at

350. Bake until crust is golden brown and Apple is tender. Do not over bake or

apple will become mushy.

Remove from pan while hot to prevent sticking, serve with warm caramel sauce

or ice cream.

 

Caramel Sauce

 

Melt together:

 

1 cup heavy cream

1 cup butter

1 cup brown sugar

 

Then add leftover filling mixture. If you have no filling leftover, use the filling

recipe and add butter, and  heavy cream.

 

Pie Crust Recipe

 

Mix together:

 

3 cup flour

1 cup lard

1 tsp salt

 

Add:

 

1 egg

1 Tblsp vinegar

5 Tblsp water

 

 

 

 



Fun Fact About Apples

 

 

Apples

 

True American Immigrants

 

 

Fun Fact:  While apples are consider, well - as American as apple pie-

 

they most likely descended from wild apples in Kazakhstan, Central Asia.

 

Of the thousands of wild varieties in the world, we would find only a few

 

to be tasty. But we still benefit from their genetic strengths.

 

 

Johnny Appleseed may have planted his orchards from see, but if you

 

try planting an apple seed you will most likely not get an edible apple.

 

The apples we eat today are from grafted trees. This growing method

 

ensures production of the desired fruit.

Vegetable Soup

Now that fall is in full swing and winter is just around the corner (I know I should bite my tongue). It is soup season. I make many kinds of homemade soups and one of favorites is, of course, Vegetable Soup. I will take a whole afternoon on a Saturday and make a canning kettle full of vegetable soup and I can whatever we dont eat for supper. I will usually can about 15 quarts of soup. Then we have it whenever we want it all winter along. Here is my recipe for it.

1 -2 large soup bones (you can buy at grocery store or butcher shop)
1 -2 large onions
salt
pepper
carrots
beets
cabbage 1 medium sized head shredded
rice
corn
potatoes
any other vegetable that you like in soup

Cook soup bones and onions in water for at least 2 hours.
Take soup bones out, scrape meat off bone and set aside.
Add carrots, potaoes, cabbage (shredded), rice, corn & beets. I usually rinse my beets off good so that my soup doesn't get so red. Also add any other vegetables that you would like in soup.
Cook this for 2 hours or until vegetables are tender. You may need to add more salt & pepper, depending on your taste. I will taste my soup as it is cooking so I can add more salt & pepper if needed.

Hot soup is ready to eat. Goes well with fresh out of the oven bread.

After soup that is leftover is cooled off, I put into quart jars. I put quart jars into pressure cooker and bring pressure cooker up to 10 pounds of pressure for 20 minutes.
And there you have fresh homemade vegetable soup all winter long.

Happy eating

Hi Everyone

I love cooking and baking and canning. If you would like to see anything specific please let me know and I will do my best to accommadate you. Or if you have any recipes that you would to share with me and the world I will be happy to post on my blog and give you the credit you would deserve by stating that it is your recipe.

Things have been moving pretty slow for me getting this blog going. But my husband has been dealing with some health issues and is not able to do alot of things that he would normally do. So this all has fallen on my shoulders along with having a demanding full time job. My wonderful Sister has been trying to help me out here and there but we live 3 hours away from each other but she is a great inspiration to me. Her blog The Finishing Touches is attached to my blog and I certainly hope that you take a moment and check her out. She is a very crafty lady and loves to give people ideas on what can be done with that space that you just aren't sure about.
Hope you share this blog with everyone that you know and that you all enjoy it.
There will be pictures coming in the future (when i can figure out how to post them on here...LOL)

Happy Eating everyone.

Apple Butter

Well I am still dealing with apples. Feel like they multiple on their own sometimes.

Decided to do some apple butter this weekend.
Here is the recipe for you.

APPLE BUTTER

4 cups apples, peeled, cored and cut into pieces
8 cups water
1 1/2 qt cider
1 1/2 lb sugar
1 tsp cinnamon
1 tsp allspice
1 tsp ground cloves

Place apples in a large kettle and cover with water.
Bring to a boil and simmer until apples are quite soft.
Chop in food processor.
Bring cider to a boil and add the chopped apple pulp.
Add sugar and cook slowly, uncovered until the mixture is thick and dark on color, stirring
frequently to prevent from sticking.
Add spices and cook 20 minutes longer.
Sppon into hot, sterlized jars and seal in hot water bath for 20 minutes.
Store in a cool, dry place.

Now if you are a diabetic or if you just dont want all the sugar you can use Truvia or Stevia instead.
You cut the amount of sugar in half.

This is good on bagel, toast even ice cream

Happy eating

Apples, Apples and more Apples

Ever wonder what in the world you are going to do with all the apples that your tree produced this year?
Well you could give them away to neighbors, co-workers or people at your church.
But I have a few ideas for you. You could make applesauce, nothing better than fresh applesauce in the middle of winter. You could make pies, apple crisp, apple jelly, and the list goes on.
I canned sliced apples in a light syrup this weekend so that we could have the fresh apples this winter. My grandchildren really like to eat them also. The are so easy to make. Here is how you do it:

First you will need a apple peeler/corer. You can buy these at Fleet Farm for about $15. It is a worth while investment for this.

Attach apple to the peeler/corer. After you have apple peeled, slice them in half. Take off any bad spots and any peel that may still be on apple. Put into sink of cold water with fresh fruit in the water(this will keep apples from browning).
Pack apples in pint or quart jars tightly. Ladle a hot light syrup over the apples. Put lid & ring on, boil in a hot water bath for 20 minutes. Let jars sit on counter overnight. Make sure the lids sealed by pushing down in the middle of the lid (do this 24 hours after done processing).

Light Syrup recipe:

Heat on stove 5 1/4 cups water & 2 1/2 cups sugar.

Its that easy.

My First Post

Hello Everyone! My name is Lolita and this is Cannin n Jammin with Lolita. This is a blog about the things you do in your kitchen from cooking to baking to canning. I will share recipes and tell you how to do it. Please stop by for a visit.