Potato Corn Chowder

With the arrival of Fall comes many things: colorful, crunchy leaves, pumpkins and hay bales, the wearing of sweaters, cinnamon spiced candles...and soup! Here's a great recipe for a hearty soup that is perfect on a cool, fall day.

1 T. salt
5 c. cubed potatoes
1/2 c. chopped onion
1/4 tsp. garlic powder
1 c. chicken broth
1/2 c. water
1/2 tsp. red pepper
1 tsp. parsley flakes
4 c. milk, divided
3 c. corn
4 slices of bacon, diced
1/3 c. diced green pepper
1/3 c. diced red pepper
3 T. cornstarch

Cook salt, potatoes, onion, garlic powder, broth and water in large saucepan until tender. Add parsley flakes, red pepper, 3 cups milk and corn. While this is heating, fry bacon, green and red peppers in a separate skillet. Drain off some of the fat, then add to soup. Combine 1 cup milk and cornstarch in separate bowl. Gradually mix into soup and cook to thicken. Serve hot.

Creamy Macaroni & Cheese

Macaroni and cheese always pleases, and if you've never made it from scratch, you don't know what you're missing! Here's a great recipe for a creamy, made-from-scratch version. Enjoy!

1 6 oz. pkg. macaroni
3 T. butter
2 c. cubed American cheese
1 1/4 c. milk
2 T. minced onion
1/2 tsp. salt
pepper
paprika

Preheat oven to 350 degrees. Cook macaroni and drain. Mix in butter, cheese, milk, onion, salt and pepper. Turn into a greased 1 1/2 quart casserole dish. Sprinkle with paprika. Bake 45 minutes. Serve hot.

Pumpkin Nut Cake

A great cake to start off the month of October! Enjoy!

1 c. white sugar
1 c. brown sugar
1/2 c. butter
2 eggs, beaten
1 c. cooked pumpkin
3 c. sifted all purpose flour
1/4 tsp. baking soda
4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 tsp. maple extract
1 c. chopped pecans or walnuts

Preheat oven to 350 degrees. Cream butter and sugars thoroughly, then add eggs and pumpkin; mix well. sift together flour, soda, baking powder and salt in separate mixing bowl. Add alternately with milk to sugar mixture. Fold  in flavor and nuts. Pour into a greased and floured tube pan, and bake for 1 hour, or until cake tests done. May be dusted with powdered sugar or served with your choice of glaze. 

Patti's Corn Pudding

First of all, if you are thinking corn + pudding = gross, you are probably right! Don't worry, though, this is really more like a corn casserole! It is exceptionally moist, and I just love the flavor and texture. This is my mom's recipe, which she got from her good friend Patti many years ago. Try this for your next side dish!

Corn Pudding

5 T. butter
1 c. yellow corn meal
1 c. grated mild cheddar cheese
1 tsp. baking powder
1 tsp. salt
1 can cream-style corn
2 eggs
2 c. milk
1/2 c. chopped green pepper
dash of garlic powder

Preheat oven to 350 degrees, and place butter in a square baking dish. Allow butter to melt in dish while oven is preheating.  Meanwhile, combine all other ingredients with a whisk in a mixing bowl. Remove melted butter from oven and pour into other ingredients, mixing well. Transfer entire mixture into the dish, and bake for one hour.  Serve warm.

Waldorf Chicken Salad

All I have to say about this is... BEST CHICKEN SALAD EVER!!! (Yes, I am yelling at you via Internet speak, and if I were actually with you, I would probably be enthusiastically smacking your leg or patting your arm for emphasis.) Here's the recipe:

Waldorf Chicken Salad

2 c. prepared chicken, cut up
1 medium sweet apple, diced with peel (Red or Golden Delicious)
1 stalk of celery, diced
1 c. seedless red grapes, quartered
1 c. walnuts or pecans, diced (you may toast these first)
1 c. mayonnaise

Cut prepared chicken into bite-sized chunks and place into mixing bowl. Chop apple, celery, grapes and nuts, and add to chicken. Add mayonnaise and stir gently until well-combined. Serve as a sandwich spread or as a topper for crackers. This is especially elegant when served on croissants.

To Prepare Chicken:  Preheat oven to 375 degrees and take approximately one large chicken breast or three leg quarters--with skin--and place on baking sheet. (Be sure to first rinse chicken with water and pat dry with a paper towel.) Season chicken on all sides with a generous sprinkling of salt and freshly ground black pepper. Bake for about 35 minutes, or until chicken is done.  After chicken has cooled, remove and discard skin. Remove all usable meat from the bone and set aside.

Though baking the chicken is my favorite way to prepare it (it holds more flavor this way), you may also boil it, or if you're in a real hurry, you can used canned chicken instead. However, taking the extra time and effort to bake it first is well worth it, in my opinion!

A key to this dish is using a good mayonnaise--you want to use one that has flavor to it and doesn't just taste greasy; however, I don't recommend using Salad Dressing (Miracle Whip) in place of mayonnaise--it will not taste at all the same. If you are concerned about calories, try using a low fat mayonnaise instead (I will warn you, though--the low fat won't be as yummy as the real deal.) I am currently a fan of Portmann's brand mayonnaise.

Mocha Cupcakes with De Luxe Espresso Frosting

WARNING! This recipe is for serious chocolate and coffe lovers...it is not for the weak of taste!!  Enjoy with caution! =)

Mocha Cupcakes
1 Duncan Hines Devil's Food Cake Mix
2 T. Instant coffee

Preheat oven to 350 degrees. Line two muffin pans with cupcake liners, and spray the inside of each liner with a quick busrt of non-stick spray. Prepare cake mix according to directions, adding in instant coffee. Pour into prepared liners and bake for 18-22 minutes.  Cool and top with De Luxe Espresso Frosting.

De Luxe Espresso Frosting
3 c. sifted powdered sugar
3 T. cocoa
1 T. instant coffee
1/4 tsp. salt
2 squares baking chocolate, melted
1/2 c. butter, softened
1/3 c. pasteurized egg whites
1 c. marshmallow creme
1 tsp. vanilla

Mix powdered sugar, cocoa, instant coffee and salt in large bowl. Add softened butter, melted chocolate and egg whites.  Mix until combined and add marshmallow creme and vanilla. Cream ingredients until well blended and instant coffee has completely dissolved. Pipe or spread onto cupcakes.

You will want to make sure you have a pot of hot, fresh coffee on when ready to serve these!

Pepperoni Pizza Puffs

I found this recipe via Pinterest a couple days ago and made these for my husband as a "football food." They were very yummy, super-easy, and rather fancy looking! I am definitely adding this to my "go-to" list of foods to make for special occasions such as showers, reunions, potlucks and other get-togethers. 

Pepperoni Pizza Puffs

3/4 c.  all purpose flour

3/4 tsp. baking powder

1 T. Italian seasoning

pinch of salt

pinch of red pepper flakes (optional)

3/4 c. whole milk

1 egg, lightly beaten

1 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

1 c. cubed pepperoni

1/2 c. pizza sauce

 

Spray a 24 cup mini-muffin pan with non-stick spray and preheat oven to 375 degrees. Combine flour, baking powder, Italian seasoning, salt and red pepper flakes with a whisk.  Add milk, egg, cheeses and pepperoni and blend thoroughly. Spoon out into muffin pan and bake for about 25 minutes.  Serve warm with heated pizza sauce for dipping.

 

 

The center is moist and cheesy, and the red pepper flakes add a dash of heat and sophistication.

 

 

*This recipe comes from a blog called Sweet Tea & Stilettos.

Apple Butter Nut Cake

Hi, everyone! I hope you all had a restful weekend. Mine zoomed by and it seems like I was constantly busy although I'm not sure I have much to show for it except a new cake recipe.  This recipe was sent to me by my cousin, Ron Potter. Ron is actually my Great Aunt Danola's oldest son (you may remember her from my post/recipe entitled Aunt Danola's Baby Ruth Cookies.) (By the way, Ron and his wife have their own candle business in North Carolina called Potterwyx. Their candles are custom made: you pick the fragrance and the jar and they ship them out to you! The quality is excellent and the prices very reasonable. You can check them out here.) 

I actually made this cake Saturday for my grandmother's birthday, and it was a big hit--so big, in fact, that my dad (who seldom likes any cake) ate three entire pieces! So, thank you Ron for sharing this one--it's definitely a keeper!!! 

This cake is very moist, has a delicate flavor and goes great with a cup of coffee! This is also a cake that could easily be served for breakfast, brunch or simply as a dessert. (I can also already see myself experimenting with variations of the recipe accompanied by variations of icings.)

Apple Butter Nut Cake

1 Yellow Butter Cake Mix (I prefer Duncan Hines)
5 eggs
1 c. sour cream
1/2 c. apple butter
1 apple, chopped finely
1 c. walnuts, chopped
2 T. brown sugar
2 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside. In a small bowl, mix together chopped walnuts, brown sugar and ground cinnamon, and set aside. In a mixing bowl, combine cake mix eggs, sour cream apple butter and chopped apple. (Do NOT make cake according to package directions.) Mix on medium speed for 2 minutes. Pour 1/3 of cake batter into bundt pan, then sprinkle 1/2 of walnut mixture over batter. Pour another 1/3 of batter on top of this, then add remaining walnut mixture. Top with remaining 1/3 of cake batter.  Place in prepared oven and bake for 45 minutes or until cake tests done.  Allow cake to cool about 15 minutes before turning out onto plate.  Serve plain or with Brown Sugar Glaze.

Brown Sugar Glaze

1/4 c. butter
1/2 c. brown sugar
1/3 c. cream
1 1/2 c. powdered sugar
1 tsp. vanilla

Melt butter and brown sugar together in small saucepan. Add cream, powdered sugar and vanilla, stirring well. Cook for about 5 minutes, being sure that all sugar has dissolved. Drizzle about 1/2 of this onto cake, reserving the remaining half to be served with each piece as it is cut (if desired.)

Enjoy! And as always, let me know what you think of any of my recipes if you try them! Happy baking!

Oreo Balls

If you don't consider yourself a "cook," then this is a great dessert recipe for you! It is one of the easiest treats to put together, and practically impossible to mess up--not to mention that the finished product is quite elegant and will leave tasters with the impression that you worked on it for hours! (Also, if you would like to add an extra element of specialness, you could always call them "Oreo Truffles" in lieu of Oreo Balls.) 

Be warned, though--this dessert is exceptionally rich and not for people with an amateur sweet tooth!

Oreo Balls

1 pkg. (16 oz) of Oreos, crushed
1 pkg. (8 oz) of Cream Cheese, softened
1 pkg. (24 oz) of Chocolate Almond Bark (Chocolate Candy Coating)
1 pkg. (24 oz) of White Chocolate Almond Bark (White Chocolate Candy Coating)

Crush Oreos by hand or in food processor and add Cream Cheese. Blend well and roll into walnut sized balls. Place onto jelly roll pan or cookie sheet covered with wax paper, and allow to chill for 1 hour. In a small saucepan, melt 1/4 of the Chocolate Bark and 3/4 of the White Chocolate Almond Bark separately, being careful not to scorch. Remove Oreo Balls from refrigerator and insert a toothpick into each ball, dip into white chocolate and return to wax paper to harden. After the coating has hardened, drizzle with melted Chocolate Bark, and again with White Chocolate if desired.  Allow candy coating to harden before serving.

Variations:

While most people coat each ball (or truffle!) in white chocolate, I like to coat some of them in the chocolate bark as well. This not only provides a nice effect for the eye, but is especially pleasing to those of us who are true chocolate lovers. You could also roll some of them in chocolate sprinkles, crushed nuts or powdered sugar. This exceptionally rich dessert is sure to please anyone with a sweet tooth!

You could serve them with toothpicks inserted (they make a nice little "handle" that keeps fingers from getting covered with melting chocolate), or remove toothpicks entirely.  If you want an especially attractive presentation, invest in some miniature cupcake liners and place one truffle in each liner. Use different colored or themed liners for various occasions (baby showers, Christmas, etc.).

Happy baking!

It's Been a LONG Time...

I knew it had been a while since I had posted anything on my recipe blog, but I was shocked to discover exactly HOW long!! My, how time flies! I have often found myself in the kitchen over the last few months or perusing newly-acquired cook books and thought, "Oh,I should put this on my blog--." Well, we see how that worked out!

When I first started this blog, it was my hope to do something like a recipe of the day, including pictures of the process and/or final product. This is a great idea, but as I have discovered, rather impractical when one has other things they must devote time to as well. I have really missed cataloging and sharing my recipes, so I have decided that I am going to post whether or not I actually include photos of my own, handmade version. Of course, I will include pictures when possible!

Also, several of my readers have mentioned they would like to share some recipes with me, so if you are one of those people reading this, please give me any recipe you would like to pass along for me to share!

Happy New Year!