grammiepammie posted: " It's chilly & rainy here, going grocery shopping a little later then babysit the grandson for a few hours. Been working on several knitting projects: still working on white/multi-pinks baby blanket (about 1/2 done), started a scarf (shades of pin"
It's chilly & rainy here, going grocery shopping a little later then babysit the grandson for a few hours. Been working on several knitting projects: still working on white/multi-pinks baby blanket (about 1/2 done), started a scarf (shades of pink) for needy & a dark cranberry hat (will do a scarf for that, too) for needy. After those (or maybe before) I want to start a chevron baby blanket in white, yellow & lime green. Plan on working on more needy hats/scarves soon.
Pumpkin Bundt Cake w/Caramel Glaze
Cake:
1 1/2 C. canola, vegetable or coconut oil 2 C. granulated sugar 4 large eggs 1 (15 oz) can pumpkin puree 1 tsp. vanilla 1 tsp. ground nutmeg 1 tsp. salt 1 T. cinnamon 3 C. flour 2 tsp. baking soda 2 tsp. baking powder 1/3 C. chopped walnuts
Caramel Glaze:
1/4 C. butter 1/2 C. brown sugar 1/3 C. heavy whipping cream 3/4 C. powdered sugar = Preheat oven 350 degrees F. Spray a Bundt cake pan with nonstick cooking spray.
In large bowl combine oil, sugar, eggs, pumpkin & spices. Add in dry ingredients & mix well until smooth. Add 1/2 C. chopped walnuts & stir to combine - pour batter into prepared baking dish.
Bake 1 hour, checking at 45 minutes and every 5 minutes thereafter for darkening. If cake looks too dark, cover loosely with foil until a toothpick inserted into cake comes out clean. Cool in pan at least 20 minutes. Overturn cake onto a serving plate or platter.
Caramel Glaze:
In a small saucepan combine butter, brown sugar & whipping cream - bring to a boil & boil about 3 minutes. Whisk in powdered sugar. Boil, whisking constantly, 2 minutes. Remove from heat & let stand 10 minutes to cool. Whisk mixture just before pouring onto cake. Top cake with remaining 3 T. chopped walnuts. Serves 12
Grilled Steak Kabobs (marinade time: 1 hour or up to 8 hours) Marinade:
1/3 C. balsamic vinegar 1/4 C. soy sauce 3 T. Worcestershire sauce 2 T. olive oil 2 T. fresh rosemary, finely chopped (or) 2 tsp. dried 3 cloves garlic, minced 2 tsp. Dijon mustard 1 tsp. black pepper 1/4 tsp. onion powder ==== Skewers: If using wooden ones, soak them in water for about 1/2 hour before using so that they won't burn while on the grill ====== Kabobs:
1 lb. top sirloin, cut into 1 inch pieces 8 oz. mushrooms, cleaned/halved 2 bell peppers, seeded, cut into 1 inch pieces (can use different colors) 1-2 T. olive oil salt/black pepper, to taste chopped fresh parsley, optional garnish = In a small bowl or glass measuring cup, whisk all marinade ingredients. Place steak pieces in a large ziplock bag - pour marinade over steak & refrigerate at least 1 hour (up to 8 hours). = Heat grill to medium-high heat Remove steak from bag & discard excess marinade.
Thread steak & veggies (seasoned with salt/pepper) on skewers, alternating between different types of veggies & the steak.
Place kabobs on hot grill & cook 3-5 minutes per side, turning as needed to make sure all sides are evenly cooked. Remove from grill & serve immediately. Serves 4
2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 T. taco or fajita seasoning 1 (14.5 oz) can chopped tomatoes with green chilies 1 C. converted long-grain white rice 2 C. shredded rotisserie chicken, skin removed 2 C. shredded Mexican cheese blend (about 8 oz) 1/2 C. fresh cilantro, roughtly chopped (plus more for topping) kosher salt 6 corn tortillas, cut into quarters - sour cream pickled jalapeno peppers = In large ovenproof skillet heat oil over medium-high heat. Add onion; cook about 2 minutes until slightly softened. Add garlic & taco seasoning; cook, stirring occasionally, about 1 minute. Stir in tomatoes, rice & 3 C. water. Bring to boil; cover & reduce heat to medium- low. Cook about 20 minutes until rice is tender. = Preheat broiler = Remove skillet from heat & stir in chicken, 1 C. cheese, cilantro & 1/2 tsp. salt. Arrange tortillas on top to cover - sprinkle with remaining 1 C. cheese. Broil 2-3 minutes until cheese melts. Top with sour cream, pickled jalapenos & more cilantro. Serves 4
Salad: 2 C. quinoa, cooked accordg. to pkg. directions 1 (15 oz) can pinto beans, drained/ rinsed 1 (15 oz) can black beans, drained/ rinsed 1 (14.5 oz) can whole kernel corn, drained 1 small red onion, finely diced 1 C. brown rice, cooked 1 small red bell pepper, diced 1 (14.5 oz) can diced tomatoes with green chilies with lime & cilantro, drained (Red Gold brand) 1/4 C. fresh cilantro, chopped
Vinaigrette:
3/4 C. extra virgin olive oil 1/3 C. red wine vinegar 1 T. chili powder 2 cloves garlic, minced salt/black pepper, to taste 1/4 tsp. cayenne pepper - In large bowl with a lid mix all salad ingredients.
In small bowl (or a mason jar) whisk vinaigrette ingredients until well blended. Pour vinaigrette over salad & toss to coat. Cover bowl & refrigerate at least 2 hours. Stir again before serving. Serves 6
2 1/2 lb. boneless skinless chicken breasts or thighs 1 (28 oz) can green enchilada sauce 1 (24 oz) can chicken broth 1 C. Half & Half or heavy whipping cream 2 C. shredded Monterey Jack cheese 4 oz. cream cheese, cubed - room temp. 4 oz. green salsa (salsa verde) salt/black pepper - to taste = Optional toppings:
sliced avocado, chopped cilantro, chopped green onion, sour cream, strips of crisp tortillas ==== Place chicken, enchilada sauce & broth in crockpot. Cover & cook on Low 6-8 hours.
About 30 minutes before serving: remove chicken & shred - add back to pot along with Mont. Jack cheese, cream cheese, Half & Half & green salsa - stir until cheeses melt. (You can add more salsa for taste, if desired). Serve with optional toppings.
1 (8 oz.) pkg. cream cheese, softened 1 (7 oz) can chopped green chilies, undrained 1 tsp. garlic powder 1/4 tsp. chili powder 1 1/2 C. (Kraft) finely shredded Mexican-style 4 cheese, divided 1/2 lb. boneless skinless chicken breasts, cooked/ finely chopped = Dippers: crackers, corn chips, wheat snack crackers = Preheat oven 350 degrees F. In a small bowl using elec. mixer, beat cream cheese, chiles, seasonings & 1 C. shredded cheese. Stir in chicken & spread on bottom of a 9" pie plate. Bake 20-25 minutes until dip is heated through. Sprinkle top with remaining shredded cheese & let stand 10 minutes. Serve with dippers Serves 16 (2 T. each)
NOTE: you can also garnish with chopped tomatoes & green peppers just before serving
2 medium (6 lb total) sugar pumpkins (or pumpkin pie pumpkins) 1 T. butter or olive oil 3/4 C. diced shallots 3 cloves garlic, chopped 4 C. chicken broth 1 T. fresh sage, plus more for garnish salt/ground black pepper, to taste - Optional garnish: sour cream (or plain Greek yogurt) = Preheat oven 400 degrees F. Using a heavy, sharp knife, cut pumpkins in half - scoop out seeds. Place pumpkin halves on a baking sheet & bake 1 to 1 1/2 hours. (When pumpkin is cooked & cool enough to handle, use a spoon to scoop out the flesh (should make about 5 C.)
To a large pot or Dutch oven, add butter & heat to medium heat; add shallots & saute about 4 minutes until tender. Add garlic & cook 1 more minute. Add pumpkin & broth to pot along with sage, salt/pepper - bring to a boil. Simmer, covered, about 15 minutes.
Place soup in a blender or food processor until smooth. Garnish with sour cream & sage. Serves 5
1 (15.25 oz) box spice cake mix 1 (15 oz) can pure pumpkin 2 eggs 3/4 C. water 2 (4-serving sizes) pkgs. instant vanilla pudding mix 1 1/4 tsp. pumpkin pie spice 3 1/2 C. milk 1 (12 oz) tub Cool Whip, thawed = Preheat oven 350 degrees F. Spray a 9 X 13" baking dish with nonstick cooking spray.
In large bowl using elec. mixer, beat cake mix, pumpkin, eggs & water until thoroughly combined - pour into prepared pan.
Bake 25-30 minutes until a toothpick inserted into center of cake comes out clean. Cool in pan.
Using the handle of a wooden spoon, poke 25-30 holes into top of cake.
In large bowl whisk pudding mix, pumpkin pie spice & milk until slightly thickened - pour into holes in cake & spread evenly over top of cake. Spread Cool Whip on top. Cover & refrigerate at least 4 hours or until ready to serve. Serves 15
NOTE: You can also garnish the top of the cake with candy pumpkin decorations or candy corn.
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