Thanksgiving countdown: Tuesday

     So today the baking frenzy continues.  I've got apple pie baking...a recipe I've shared previously.  Later I'll be making gluten-free pineapple upside down cupcakes...or at least attempting to make them.  If they turn out as yummy as I imagine, I'll share that recipe with you too. 


    In the midst of all the Holiday preparations, I still need to feed my family daily, but I really need it to be as easy as possible, and it would be great if the meals I'm making for our nightly dinners could use some of the excess ingredients (celery, carrots, and onions) I have on hand from the Thanksgiving feast I'm busily preparing.  That's where this delicious, and healthy, recipe comes from.   So get out your crockpot and in a few minutes you will have a meal that is sure to satisfy the whole family happily cooking away with very little effort from you. 

Vegetarian Minestrone Soup (for the slow-cooker)

4 c. vegetable broth
4 c. tomato juice
1 tbsp. dried basil
1/2 tsp. dried oregano
dash pepper
3 medium carrots, peeled and sliced
3 medium celery stalks, chopped
1 medium onion, chopped
1 c. fresh mushrooms, chopped
1/2 tsp. garlic powder
1 can (28 oz) diced tomatoes, undrained
1 1/2 c. uncooked rotini pasta

1. Combine all ingredients, except pasta, in 5 qrt. slow cooker
2. Cover and cook on LOW 7-8 hours, until vegetables are tender.

3.  Stir in pasta.  Cover and cook another 15-20 minutes, until pasta is tender.  Serve with breadsticks if desired.

Pineapple Upsidedown Cupcakes

Thanksgiving Countdown: Monday

     First off, let me just remind you that if you are going to be cooking a frozen turkey this year (as I am), and you haven't taken him out of the freezer yet...please stop reading NOW, and go put Mr. Tom Gobbler in your refrigerator so he can thaw before cooking him up for Thursday's feast.
     Now that that is taken care of, it's time to begin baking some of the goodies for the dessert table.  I don't know about you, but oven space and time is going to be somewhat limited in my house come Thanksgiving day, what with a 19 pound Turkey slowly cooking for the better part of the morning.   Today, I've got two pumpkin pies baking.  And I am perfectly aware that the easiest way of preparing said pies is to purchase a mix from Libby's, but I firmly believe that everyone should make one from scratch at least once.  Quite honestly, it isn't that much harder that mixing together the a fore mentioned mix, and here's the recipe that I use:

Pumpkin Pie
Yield: 1 pie

2 c. pumpkin
2/3 c. sugar
2 tsp cinnamon
1 tsp ginger
1/2 c. milk
1 tsp nutmeg
3 eggs
2/3 c. evaporated milk
1 pastry pie crust

(Note:  Once upon a time, I cooked and pureed fresh pumpkin...now, I use commercially canned organic pumpkin puree).

     In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.  Beat lightly with mixer.  Gradually add milk and evaporated milk.  Mix well.
     Pour into pastry lined deep dish pie plate (9").  Bake at 375* for 50 minutes or until a knife inserted near center comes out clean.  Cool on wire rack, and either serve immediately or refrigerate.
     Optional: Serve with whipped cream. 
     Store in refrigerator.

Baked Peaches

I've been experimenting in my kitchen again...with delicious results!  I'm wondering if this dish might make its way on to the Thanksgiving dessert table? Yes, a whole table in my house will be dedicated to desserts this year...Pumpkin Pies, Apple Pie, Pinepple Upside Down Cupcakes (look for the recipes next week)!   And now I had to go ahead and be a mad scientist and create this!   I'm wondering if anyone would mind if I skip the Turkey and stuffing this year, and just serve desserts? 

Baked Peaches
Yield: 2 Servings

1 can sliced peaches, well drained
2 tbs. chopped pecans
2 tbs. brown sugar
1/2 tsp grated orange peel
pinch of ground allspice (freshly ground if you prefer, and I do!)

1. Preheat oven to 350*
2. Place peaches in a 1 qrt baking dish.
3. In a small bowl, combine pecans, brown sugar, orange peel and allspice.
4. Sprinkle over peaches.
5. Bake for 20 minutes

Broccoli Cheddar Soup

Yield: 6 servings

1 c. chopped onion
1 c. butter
1 c. flour
1 tsp. salt
1 tsp. black pepper
3 c. chicken broth
6 c. milk
4 c. chopped and cooked fresh or frozen broccoli
2 c. shredded cheddar cheese

In a large pot, saute the onion and butter until tender. Stir in flour, salt and pepper; cook and stir until smooth and bubbly. Add broth and milk all at once; cook and stir until the mixture boils and thickens. Add broccoli. Simmer, stirring constantly, until heated through. Remove from heat and stir in cheese until melted.

Stir with a wire whisk until smooth and  bubbly.

I use the food processor to coarsley chop the broccoli

Stir consitently until mixture boils and thickens. 

Alterations: Instead of salt, I use whatever savory herbs I have on hand, and lots of them. I also replace the chicken broth with vegetable broth, and double up on the cheese!

Blueberry Muffins

Damon is my child who thrives on routine.  He also is a fan of quick and easy to eat meals.  So when this school year started, we decided that it might be a good idea to stock the freezer full of homemade breads and muffins that could easily be defrosted and eaten for breakfast before school.  He loves them, and he loves being able to choose which muffin he'll have today...Blueberry?  Zucchini?  Banana?  Pumpkin? Strawberry?  Apple?  So this morning he ate the last two of the blueberry variety, so it was time to make a new batch while he was at school this morning.  If you're looking for an easy and nutritious breakfast (possibly made more nutritious by substituting whole wheat flour and  3T honey instead of sugar), this recipe is for you!  Hope you enjoy it!

Blueberry Muffins
Yield: 12 muffins

1 1/2 cup flour
2 tsp. baking powder
1/2 tsp salt
1/4 cup soft butter
1/2 cup sugar
1 egg
1/2 cup milk
1 cup blueberries (fresh or frozen)

1. Preheat oven to 400
2. Combine flour, baking powder and salt. Set aside.
3. Cream butter and sugar until creamy (about 3-4 minutes).  Add egg and milk, and mix well.
4. Add flour mixture, and continue mixing until well combined.  Stir in blueberries.
5. Divide evenly into 12 prepared (greased or paperlined) muffin cups.
6. Bake 20-25 minutes.

Hamburger Noodle Soup

     So on this rainy day, I've got a crock pot full of yummy soup cooking.  It'll be cooking and making my house smell delicious all day, and will be ready to greet my family with warm, yummy goodness at day's end. 

(for the slow-cooker)
8 servings
1 lb ground beef (or turkey)
2 medium onions , coarsely chopped
1 stalk celery, cut into 1/4" slices
1 envelope onion mushroom soup mix
1 can diced tomatoes, undrained
6 cups water
4-6 c. frozen mixed vegetables, thawed
2 c. med. egg noodles

In a large skillet, brown the ground beef until thoroughly cooked.  Drain well.  In a slow cooker, combine cooked ground beef and all remaining ingredients, except mixed vegetables and noodles; mix well.  Cover; cook on low setting for 6-8 hours or until onion is tender.  Stir in thawed vegetables and egg noodles.  Increase to high setting; cover and cook an additional 15-20 minutes or until vegetables are crisp tender and noodles are tender. 

Peaches and Cream!

Peach Upsidedown Cake
Yield: 10 servings

Ingredients:
1/4 cup butter
2/3 cup brown sugar
2 c. peaches (sliced)
1/2 c. chopped nuts ( I prefer cashews or pecans)

4 eggs, separated
1 tsp vanilla
1 c. sugar
2 tbsp. butter, melted and cooled
3/4 c. flour
1 tsp. baking powder
1 tsp salt

Home-canned peaches

Melt the 1/4 cup butter in a round cake pan.  Stir in the brown sugar until combined; spread evenly in the bottom of the cake pan.  Arrange peaches atop brown sugar mixture; sprinkle with nuts.

In a large mixing bowl beat egg whites and vanilla until soft peaks form.  Gradually add sugar.  Beat until still peaks form.

In a small bowl, combine egg yolds and 2 tbsp. melted cooled butter; stir into egg white mixture.  Add flour, baking powder and salt, 1/4 cup at a time.  Stir by hand (with spoon).  Carefully spread batter atop peaches.

Peach Picking 2011

Bake at 325 40-45 minutes or until done. Cool pan on wire rack for 10 minutes. Carefully invert cake pan and cake onto serving platter. Cool cake 30 minutes. Serve warm with whipped cream!

Sugar and Spice

Apple Pie
Yield: 1 pie

Ingredients:
pastry for 2 crust pie
4-5 tart apples
1/2 sugar
dash nutmeg
1/3 tsp. cinnamon
1 tbs. flour
1 tbs. butter
2 tsp. lemon juice


Mix together sugar, nutmeg, cinnamon, and flour.

Quarter apples, peal, and slice.  Arrange half of the apples in pie crust.  Sprinkle with half of the spices.  Repeat, keeping apples near center. Sprinkle with lemon juice and dot with butter.

Make small gashes in top crust to allow steam to escape.  Brush edges of bottom crust with cold water.  Add top crust, trim edges, and flute edges with finger to seal.

Bake at 450 for 15 minutes.  Reduce heat to 350, and bake an additional 35 minutes.

Apple Picking 2011