Showing posts with label Recipe. Show all posts

 


Apple Butter and Pumpkin Pie. My house smelled heavenly when I made this. 

 My daughter Melinda shared this recipe with the family.


1 cup Apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/8 tsp ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-in pie shell (frozen)

Preheat oven to 425 F

-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.

**If crust starts to burn, wrap tin foil around the crust and finish baking.

Sweetened Whipped Cream:
1 cup cold heavy cream
2 TBsp confectioners sugar
1/2 tsp pure vanilla extract

-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.

-Dust cinnamon over the whipped cream to finish off.



Paula Deen's Apple Butter Pumpkin Pie

November 20, 2025

 


An easy, homemade, rich-tasting gravy doesn't get any better than this.


1 package of Turkey Gravy Mix (McCormick)
1 tablespoons flour
1 1/2 cups cold water
1/2 cup turkey pan drippings or turkey broth
1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)


Recipe McCormick

This is my go-to for my Thanksgiving Turkey gravy.



Perfect Turkey Gravy

November 4, 2025


Here is a new twist on Lasagna that is sure to please. All the flavors of the classic Lasagna dish that you love. 

Tips: You can make the meat sauce ahead of time. Make sure to spray cooking spray on the foil so the lasagna noodles do not stick. You can assemble the roll-ups in advance. Chill, then let sit at room temperature for 15 minutes before baking.



12 uncooked lasagna noodles, from 1 (16-oz.) package
Cooking spray
1 Tbsp. olive oil
1 cup chopped yellow onion
1 lb. lean ground beef
1 Tbsp. finely chopped garlic, from 2 large cloves
1 (32-oz.) jar marinara sauce (such as Rao’s)
1 1/4 tsp. kosher salt, divided
1 (15-oz.) container ricotta cheese
1 large egg, lightly beaten
3 cups shredded low moisture part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil, plus more for garnish
1/4 tsp. freshly ground black pepper

Cook and drain lasagna noodles:

Preheat oven to 350°F. Cook pasta in salted water according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Lightly spray a 9- x1 3-inch baking dish with cooking spray. 

Cook meat sauce:

Heat oil in a large nonstick skillet over medium. Add onion and cook, stirring occasionally until almost soft, about 5 minutes. Add beef and cook, stirring constantly to crumble, until beef is no longer pink and onions are completely soft, about 5 to 7 more minutes.

Add garlic to skillet and cook, stirring frequently until fragrant, about 1 minute. Stir in 21/2 cups marinara and 1/2 teaspoon salt. Bring to a boil over medium high, stirring often. Reduce heat to medium-low and simmer for 3 minutes then remove from heat.

Spread 1 cup of the meat sauce in an even layer in the bottom of the prepared dish. 

Assemble roll ups:

Spread about 1/4 cup cheese mixture in an even layer on 1 noodle. Spoon about 3 tablespoons of the beef mixture in a line down the center of the noodle.

Roll up firmly, and place, seam side down, into a prepared baking dish. Repeat with remaining noodles, cheese mixture, and meat sauce (you should have meat sauce leftover). 

Top with remaining sauce and cheese:

Stir the remaining marinara sauce (approximately 1 cup) into leftover meat sauce, then spoon sauce evenly over lasagna rolls.

Sprinkle remaining 2 cups mozzarella evenly over rolls.

Bake roll ups:

Bake in preheated oven for 45 to 47 minutes or until thoroughly heated and bubbly and cheese is beginning to brown. Let stand 10 minutes before serving; garnish with fresh basil. 


Southern Living Recipe, more tips, photos, and info found HERE

Photo Credit: 

Caitlin Bensel; Food Stylist: Torie Cox


Enjoy


Lasagna Roll Ups

October 20, 2025

 



It is like grabbing an apple pie to go with dried cranberries, cinnamon granola, and Pink Lady apples.



1 1/2 cups (about 6 3/8 oz.) all-purpose flour
1/2 cup sweetened dried cranberries
1 1/2 teaspoons baking powder
1 1/2 teaspoons apple pie spice
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup cinnamon granola (such as Nature Valley), divided
3/4 cup unsweetened applesauce
1/2 cup packed light brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
12 (5-inch) parchment paper squares
1 large Pink Lady apple (about 8 oz.), cut into 1/2-inch pieces


1. Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl. Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

2. Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan. 

Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola.

 Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 27 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). 

Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.




Cranberry-Apple Granola Muffins

October 13, 2025

 


Heavy cream adds body and richness to this classic chicken and rice soup. Adding collard greens makes it heartier. Use leftover rice, and you can use the meat from a rotisserie chicken for this soup.

3 tablespoons unsalted butter 
2 large leeks, thinly sliced (white and light green parts only; 4 cups) 
2 medium carrots, thinly sliced (1 cup) 
2 celery stalks, finely chopped (1⁄2 cup) 
2 large garlic cloves, minced (1 Tbsp.) 
1/4 cup all-purpose flour 
8 cups lower-sodium chicken broth 
3 cups shredded rotisserie chicken (from 1 whole chicken) 
1 tablespoon chopped fresh thyme, plus more for garnish 
4 cups chopped collard greens (from 1 bunch) 
2 cups cooked white rice 
1/2 cup heavy cream 
1 tablespoon kosher salt 
1/4 teaspoon black pepper


Melt butter in a large Dutch oven over medium. Add leeks, carrots, celery, and garlic. Cook, stirring often until softened, about 5 minutes. Add flour; cook, stirring constantly, 1 minute. Add broth, chicken, and thyme. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 10 minutes. Stir in collard greens; cook until just tender, about 5 minutes. Remove from heat; stir in cooked rice, cream, salt, and pepper. Garnish servings with additional thyme.

Recipe Credit Southern Living

Anything with chicken and rice wins big in our home. 

Creamy Chicken and Rice Soup

October 8, 2025

 


Pumpkin Bread is a Fall favorite, and adding chocolate chips makes it even more delish. This recipe makes 2 loaves.

3⅓ cups all-purpose flour
1 tablespoon freshly grated nutmeg or 1 teaspoon pre-ground nutmeg
2 teaspoons baking soda
1½ teaspoon kosher salt
1 teaspoon ground cinnamon
3 cups sugar
1 cup browned butter, cooled to room temperature
4 eggs
½ cup water
1 15-oz. can pumpkin purée
1 cup miniature semisweet chocolate chips

1. Preheat the oven to 350°F. Prepare two 9 x 5-inch loaf pans with cooking spray and line the bottoms with parchment paper. In a medium bowl, stir together the flour, nutmeg, baking soda, salt, and cinnamon.

2. In a large bowl, combine the sugar and browned butter. Beat with a mixer on medium speed until well blended. Add the eggs and beat until fully incorporated. Alternately add the flour mixture and water to the egg mixture, beating on low speed after each addition just until combined. Beat in the pumpkin, then stir in the chocolate chips. Divide the batter evenly between the prepared loaf pans.

3. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Cool in the pans on a wire rack for 10 minutes, then remove the loaves from the pans and discard the parchment paper. Let the loaves cool completely on the wire rack. Once cooled, wrap them in plastic wrap and store overnight before slicing.

Joanna Gaines Recipe Here


How To Make Brown Butter
While brown butter tastes luxurious, it's a cinch to master using one simple ingredient and keeping a watchful eye. Make delicious brown butter following this method. Use the amount of butter required by the recipe:
    1. Melt butter in a saucepan over medium-high heat. When it boils, reduce the heat to medium and simmer until foamy.
    2. Continue cooking, stirring occasionally and scraping the bottom of the pan, until the foam subsides, the butter turns golden brown with a nutty aroma, and the milk solids separate into brown specks that sink to the bottom. This will take about two to seven minutes (depending on the amount of butter used).
    3. Remove from heat and immediately transfer to a heatproof bowl unless otherwise noted in the recipe (your butter may burn if left in the hot pan).
How to Use Brown Butter in Sweet and Savory Recipes
Try drizzling brown butter over just-cooked chicken, fish, or still-warm polenta, risotto, or mashed potatoes.

Tip
To guarantee you always have brown butter on hand to enhance pastries, sauces, and more, make a big batch and freeze it in ice-cube trays.

 A Martha Stewart Recipe Here


Brown Butter Chocolate Chip Pumpkin Bread

October 5, 2025


This pasta, chicken sausage with collard greens dish is low in calories. By cooking this recipe in one pan, including the pasta, the starch thickens the liquid, making a thick, rich sauce without butter or cream.


2 teaspoons olive oil
12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into 1/4-inch-thick slices
1 pound cremini mushrooms, sliced
4 cups unsalted chicken stock
1/2 teaspoon kosher salt
4 cups chopped, stemmed collard greens (about 3 oz.)
10 ounces uncooked penne pasta
1 cup thinly sliced red onion (from 1 onion)
1 tablespoon thinly sliced garlic
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper


Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.

One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards

September 11, 2025

 


If you like Carbonara, here is a new twist: spicy Italian sausage.

8 ounces egg pappardelle noodles
2 tablespoons olive oil 
2 links spicy Italian sausage, casings removed, crumbled 
Kosher salt and coarsely ground black pepper 
1/4 cup grated (shredded) Parmesan
2 large eggs, beaten 
1/4 cup finely chopped fresh parsley


Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water.

Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper!

In a small bowl, whisk together the Parmesan cheese and eggs.
Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately.

This is a Sunny Anderson Recipe Found HERE



Other Recipes...



Spicy Sausage Carbonara

August 30, 2025

 



Hello Friends!

Are you experiencing the long, hot summer days like I am? How about serving some cool, refreshing Sweet Tea Punch for your next gathering or for the weekend? You deserve a treat

There are numerous variations in making this tea. Here is the recipe.

  • 3 (11.3-oz.) cans guava nectar (about 4 1/4 cups), chilled

  • 3 cups prepared unsweetened tea, chilled

  • 1/3 cup fresh lemon juice (from 2 large lemons), plus lemon slices for serving

  • 6 (4-in.) fresh mint or rosemary sprigs

  • Ice

Stir together guava nectar, tea, and lemon juice in a large punch bowl or pitcher. Chill until ready to serve.

Note: Brew strong tea, and balance the guava nectar and lemon juice to your liking.

When ready to serve, add ice, lemon slices, and herb sprigs.

Customize your tea.
  • Fruit juice: Swap guava nectar for mango, peach, or apricot nectar, passionfruit juice, pineapple juice, or any other juice you love.
  • Tea: Use any type of unsweetened tea you prefer, from black or green tea to herbal varieties.
  • Herbs: Use basil or thyme instead of mint or rosemary for a unique twist.
  • Citrus: Use orange or lime juice in the place of lemon as desired.
  • Bubbles: Stir in sparkling water, club soda, or ginger beer for an effervescent touch. You can also use prosecco or sparkling rosé.
  • Alcohol: Add bourbon, whiskey, rum, vodka, or gin to the punch as you like.
I came across this recipe at Southern Living
See more here 
By 
Kimberly Holland
 
 
Published on April 22, 2025



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A New Twist Sweet Tea Punch

August 2, 2025





Easy Cuban Pulled Pork Sandwiches
If you love a good Cuban sandwich, you will wow your family with this recipe.


1 cup orange juice
1/2 cup lime juice
12 garlic cloves, minced
2 tablespoons spiced rum, optional
2 tablespoons ground coriander
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons pepper
1 teaspoon cayenne pepper
5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces
1 tablespoon olive oil


SANDWICHES:
2 loaves (1 pound each) French bread
Yellow mustard, optional
16 dill pickle slices
1-1/2 pounds thinly sliced deli ham
1-1/2 pounds Swiss cheese, sliced


In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.

Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.


Recipe and Photo Credit Taste of Home


Cuban Pulled Pork Sandwiches

May 8, 2025

 


A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or a crusty baguette.


3 quarts water
8 oz. uncooked spaghetti
1 lb. peeled and deveined large shrimp
1/4 cup chopped fresh basil
3 tablespoons drained capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups of spinach

Bring 3 quarts water to a boil. Add pasta, cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
4 Servings




I came across this recipe many years ago, and it has become a favorite of mine.


Lemon Basil Shrimp and Pasta

May 1, 2025



Peppercorn, Dijon mustard, brandy, heavy cream, bouillon & butter makes a delicious sauce to add to your favorite filet.



Steaks:

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter



Sauce:

4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.


This recipe is from The Pioneer Woman. This sauce is so amazing. It's a new fav in our house.

 Recipe Credit Ree Drummond Recipe 



Fillet with Peppercorn Sauce

April 23, 2025

 



Blueberries, cream cheese, and maple syrup are perfect for breakfast, brunch, or dinner.


12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)
2 8 oz. pkg of cream cheese
1 cup of blueberries
12 eggs
1/3 cup maple syrup
2 cups milk
1 tablespoon of cinnamon
dash of nutmeg


For the sauce
1 cup of sugar
2 tablespoons of cornstarch
1 cup of water
1 cup of blueberries
1 tablespoon butter

Arrange the bread in a buttered 13 x 9 inch pan; cut the cream cheese into squares and place over bread; sprinkle the blueberries over the cheese; arrange the bread cubes over the top of the blueberries.

In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well pour the mixture over the bread mixture; chill the mixture overnight.

Bake at 350 for about an hour or till it is puffed and golden brown.

Sauce
In a small saucepan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.


This recipe comes from a friend and co-worker, Sheri O'Neal. It is a dessert for breakfast and is so delicious. Sheri made it for a breakfast staff meeting. I believe we voted to have more of those types of meetings.


Picture Credit Creative Culinary.com


Note: I omit the sauce and exchange fresh blueberries for a can of blueberries or mixed berries to go right on top of the casserole. It provides the sweetness, and the sauce bakes into the casserole.

Blueberry Stuffed French Toast

April 15, 2025

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