Butternut Squash Muffins

Butternut Squash Muffins
(File Photo)

 

Two nights ago we enjoyed yummy Butternut Squash at dinner. After dinner there was about a 1/2 Cup of the mashed veggie left in our veggie dish. It was enough of the veggie to bake a batch of Butternut Squash Muffins in the next day or two. That day was today! I am using a File Photo above, but the muffins are now cooling on a cooling rack. They are delicious with either currants or raisins. 

**Because of the high cost of Eggs these days, I used 1 Whole Egg instead of 2 Egg Whites when preparing these muffins.

It is an easy recipe! Usually, after baking and cooling, 4 of the Muffins are packed away, labeled and placed in our freezer to enjoy in a few weeks. They are a great treat to find tucked away in our freezer on another day.

Click here for my recipe, so you can bake a batch too!

Enjoy!
Yummy!

 

Blueberry Torte

Blueberry Torte
(File Photo)

A Blueberry Torte!  It is one delicious dessert!  Whenever I bake this torte it always looks just like the photo above, too!  Never fail.  A slice of this yummy treat tastes even better when it is served with a small scoop of vanilla ice cream on top!  There is no need to only bake it for a special occasion.  However, with Valentine's Day approaching I have been thinking of baking one for us to enjoy!
 

Ready to be baked!
(File Photo)

Either fresh blueberries or frozen (and defrosted) blueberries can be used.  Sometimes, after we have enjoyed a slice of Blueberry Torte, I cut 2 slices to wrap/ freeze.  What a special treat to find them in our freezer in a few weeks!

Click here for the easy recipe for Blueberry Torte.  Then, add any ingredients that you do not already have to your grocery list.  Bake one this weekend!

Enjoy!
Yummy!  

Apple Bread

Apple Bread cooling!
(File Photo)

Apples are a favorite fruit in our household!  In autumn the fresh crops of apples are so good.  Slices of this fruit are a great snack, too.  Desserts made with apples are also favorites of ours and one of our favorite desserts is Apple Bread.  It has a very simple name, but it is packed with flavor.  Fresh chunks of Apples along with Cinnamon, Nutmeg and Orange Juice are tasted with every bite of a slice of this dessert bread. 

Slices in the serving dish!
(File Photo)

This bread is so yummy that I always bake two of them at once.  If you are baking two at the same time, just remember to stagger the bread pans in the oven while baking the breads.  After baking and they cool, one of the breads is wrapped in foil and labeled/ dated and placed in our freezer.  It is a wonderful surprise to enjoy in a month or two.  This year during Thanksgiving Day weekend, the second bread will be defrosted and shared at our dinner table.  

For the ingredients and the recipe for Apple Bread- click here. 

In the next few days I will be baking 2 of them.  You guessed it!  One we will enjoy now and the second Apple Bread will be placed in our freezer!  This is a very moist bread that has become a favorite of ours over the years! 

*****If you plan to bake one bread, cut the recipe in half- use only 1/2 of the ingredients.  

Enjoy!
Yummy!

   

Blueberry Torte

Blueberry Torte cooling!

Blueberries always taste so good!  During the local growing season here in Massachusetts we enjoy them in cereal.  That is also the time when I prep/ freeze them to use in baking desserts during the colder months.  A bag of frozen blueberries was taken out of the freezer 2 days ago, so they could defrost in the fridge.  On New Year's Eve and New Year's Day it's great to enjoy a special dessert.  One that does not require every utensil in my kitchen to prepare and also one that is easy to make.  I'm talking Blueberry Torte!  This was a great choice!  It is so good. 

Click here for the recipe!

This would be a great dessert to bake for any special occasion.  Fresh or frozen/ defrosted blueberries are used.

When serving a slice of this delicious dessert add a little vanilla ice cream or whipped cream on top!

Enjoy!
Yummy!

and...
Happy New Year!!!

~Hermits~

Hermits
just waiting for a "taste test"
(File Photo)

It's time to bake a batch of Hermits!  That yummy bar cookie that has Molasses, Cinnamon, Ginger, Ground Cloves and Raisins as ingredients!  Hermits are baked in three rows in a cookie baking pan.  Especially in the winter months I see these cookies in grocery stores.  They usually do not have many or any Raisins.  Hermits with Raisins are just the best!

This bar cookie is easy to prepare!  They taste so good!  After they have baked and come out of the oven and cool a bit, each row is cut into diagonal pieces.  Usually after cutting them into the diagonal bars, there is a "taste test".  I mean, who can resist biting into a warm cookie with Molasses and Raisins?  I never can.

Bake a batch of Hermits to enjoy over the holidays!  Click here for the recipe!

These cookies also freeze well.  It's always a great surprise in January or February to look into our freezer and find a small package just waiting to be defrosted and enjoyed.

Enjoy!
Yummy!

Turkey a la King!

Turkey a la King
(File Photo)

It's like clockwork! The day after Thanksgiving we always enjoy slices of roasted Turkey, mashed potatoes, some stuffing and gravy along with Butternut Squash at dinnertime.  Then, the following day it's Turkey a la King!  Now, this is a very easy meal to prepare!  It is much like a Turkey Pot Pie, but without the pie crust or phyllo dough crust.  Small pieces of roasted Turkey in a creamy sauce along with mixed veggies!  It is served over slices of  toasted bread.  You cannot beat that for easy!  It is so tasty, too!

These days I usually double or triple the recipe and freeze the extra portions in labelled freezer containers for quick easy dinners in the future.  When defrosting, I add a small amount of milk and stir it in.

My Recipe is here (click).     

This is a great dinner! Just remember to place cranberry sauce on your dinner table, too!

Enjoy!
Yummy!

   

~Apple Crisp with Craisins/ Raisins~

Apple Crisp with Craisins/ Raisins
(File Photo)

It was quite surprising that this past weekend I baked my first Apple Crisp this Autumn.  Usually, when the local early McIntosh apples are available I purchase them and bake this family favorite dessert.  I guess we have had a few apples, but eating a sliced apple was just so tasty there were never enough left to bake with.  Well, this yummy apple dessert that has a crunchy oat topping is now in our fridge to enjoy again later tonight!  Did I mention that Craisins and raisins are hidden between the slices of baked apples?  They are!  They give this dessert a great taste!  A little scoop of ice cream is always added on top before serving.

I do not want to waste any time sharing my Apple Crisp with Craisins/ Raisins recipe, so click here for the complete Directions!  It is definitely worth the extra click!

It is so good!

Enjoy!
Yummy!

       

Strawberry Simply Delicious

Strawberry Simply Delicious!

This is a perfect dessert on a hot day and it is hot today!  This dessert is refreshing and so good!  It's Simply Delicious!  There are only 3 ingredients needed:  a box of flavored gelatin, vanilla ice cream and water.  Oh, whipped cream on top is added, so I guess 4 ingredients are needed.

Strawberry Simply Delicious!
(File Photo)

The water is boiled, the gelatin is added and stirred in.  Then, the ice cream is stirred in, too.  Actually, I whisk it in, so everything is combined quickly.  Then, pour into dessert dishes or coffee mugs and refrigerate for a few hours.   Lime flavored or Strawberry flavored are our favorites.  Lemon or Raspberry flavors are delicious, too.  My gelatin of choice is JELL-O!  If I have strawberry ice cream in our freezer, I combine it with the strawberry gelatin.  I will be whipping up a batch this afternoon to enjoy tonight after dinner.  So good!!

Strawberry Simply Delicious 

Ingredients:
(1) 3 ounce box Strawberry flavored gelatin
(1) Cup Water, boiled
(1) Cup Vanilla Ice Cream

***Whipped Cream to add on top, before serving

Method:

1. Place flavored gelatin in mixing bowl.
2. Add (1) Cup boiling hot Water.
3. Stir until gelatin is dissolved. 
4. Add (1) Cup Vanilla Ice Cream, stir or whisk until ice cream is dissolved.
5. Pour into serving dishes.
6. Refrigerate several hours.
7. Add a dollop of whipped cream on top before serving.

A quick dessert to prepare and a refreshing dessert to enjoy on a hot day!

Enjoy!
Yummy!

Peach Freezer Jam

Suddenly, it was time to prep the Peach Freezer Jam!  This is the last variety that I make every summer.  Yes, it's been every summer for- well, years.

The easy to follow directions are located inside the box of 2 pouches of CERTO.  The local peaches were purchased.  The easy way to ripen them is to place 3 (stem side down) in a small paper lunch bag and fold the top of the bag down 2- 3 times.  In about 2- 3 days the peaches will ripen.  Depending on the size of the peaches.

Then the clean containers and all of the ingredients are located.  Follow the directions exactly when making Freezer Jams.

An easy method to remove the peel is to place 2 peaches carefully in a pot of simmering water.  Let sit for about 55- 60 seconds.  Then, remove carefully with a slotted spoon and place on a dish to cool, slightly.  The skin will peel off easily and then the delicious juicy peach can be removed from the pit.

Peach Freezer jam
(File Photo)

The directions were followed and the containers filled.  Lids were placed on top and snapped shut.  Then the Peach Freezer Jams sat on our dining room table undisturbed for 24 hours.  After the time period was up, the Freezer Jams were placed in our large freezer.  They will be enjoyed during the coming months. 

This is so yummy and it is easy to prepare!

Enjoy!
Yummy!

 

Grilled Pork Tenderloin Flatbread

Grilled Pork Tenderloin Flatbread!

There had been just a few slices of grilled Pork Tenderloin on the serving platter after dinner.  Just a few was just enough!  Two days quickly flew by.  Suddenly, it was time to prepare another dinner.  I knew that on the second shelf of our fridge there was a container of Fat Free Ricotta cheese.  The packaged Flatbreads were located and fresh zucchini were ready to saute, also.  I envisioned another dinner- Grilled Pork Tenderloin Flatbread.  Yum!

So, 2 nights later dinner was quick and easy!   The 2 zucchini were sliced and sauteend on the stove.  Then, the FuN part started.  On a large cookie pan 3 Flatbreads were placed in a 375°F oven for 2 Minutes.  After removing from oven the layering starts.

Drizzling a little barbeque sauce (that has been diluted with a little water) over the top before adding the shredded cheese really adds that extra pizzazz.  If you have a few slices of grilled Pork Tenderloin remaining after dinner some night, save it to make Grilled Pork Tenderloin Flatbread for dinner.

Ingredients: 

Flatbreads- I use 3.
2 Zucchini-  sliced, then sauteed in Olive Oil with Basil + Oregano
1/4 Cup Ricotta Cheese (can be Fat Free)- for each flatbread
Grilled Pork Tenderloin- cut into small chunks
4 teaspoons BBQ Sauce
1 teaspoon Water
Shredded Cheese- desired amount

Method:

1. Place Flatbreads on a large cookie pan.  Bake for 2 Minutes in a preheated 375°F oven. 
2. Remove from oven.
3. Slice and saute Zucchini in Olive Oil with Basil + Oregano.
4. Place on top of Flatbreads.
5. Cut grilled Pork Tenderloin into chunks.  Place on flatbreads.
6. In a small container mix 4 teaspoons BBQ Sauce with 1 teaspoon water.
7. Drizzle BBQ Sauce/ Water mixture on top of Flatbreads.
8. Sprinkle desired amount of Shredded Cheese on top.
9. Bake for 5 Minutes in 375°F oven.
10.  Remove from oven.
11. Cut each Flatbread into 3 or 4 slices.
12. Cover & refrigerate any leftovers.

Ordering take- out pizza is easy, but after enjoying these Flatbreads, I would rather have this for dinner!  It is not difficult to prepare.  Just prepare all of the ingredients first.

Enjoy!
yummy!

               

Belgian Waffles

Belgian Waffle
with strawberries

It may seem that I have not been cooking very much in the past few months.  Oh, that's not true.  I've just not been blogging as much. 

There is one staple that we have quite often in our freezer.  Belgian Waffles!  Belgian Waffles made with buttermilk, egg whites and olive oil!  On a cold winter morning it's great to take them out of the freezer and quickly microwave to enjoy for breakfast.

Now, while preparing the batter I use a little less sugar, baking powder and baking soda.  We do not prefer to have a lot of salt in the foods we enjoy, so I usually reduce it when cooking.  Now, I also add (2 shakes each of) Cinnamon, Nutmeg and Cloves from my Spice Rack to the batter.   

If I have an overripe banana in the fruit bowl, I mash it first and also add it in.  They become Banana Belgian Waffles.  With or without a mashed banana, Belgian Waffles are so yummy!  Sometimes we enjoy them with defrosted strawberries and at other times with maple syrup!  If you have not enjoyed them at breakfast for a while, put it on your list of things to do!

Belgian Waffles  
     makes about 8 waffles
   
Ingredients: 
1 + 3/4 Cup King Arthur Unbleached Flour
2 teaspoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
2 shakes of Cinnamon, Nutmeg and Cloves from containers in my Spice Rack

1 Whole Egg + 2 Egg Whites
1 + 3/4 Cup Buttermilk or 1 Cup Buttermilk + 3/4 Cup Milk
1/2 Cup Olive Oil for sauteing & baking
2 teaspoons Vanilla

PAM- to spray Waffle Maker

Method:

1. In a large bowl combine all dry ingredients.
2. In a smaller bowl beat 1 Whole Egg + 2 Egg Whites until well combined.
3. Add Buttermilk (+ Milk if using), Olive Oil and Vanilla to beaten Egg + Whites.  Combine.
4. Add liquid ingredients to dry ingredients.
5. Stir together until almost smooth.
6. Spray Belgian Waffle Maker with PAM before preheating.  Spray only before making 1st Waffle.
7. When Waffle Maker is hot, scoop 2/3 Cup batter to make Waffle.
8. Close lid of Waffle Maker.
9. Cook 2- 3 Minutes until steam stops.  (My Waffle Maker beeps when cooked.)
10. Carefully open lid and remove.
11. Continue until batter is used.

A Waffle at breakfast is so tasty!  It is also quite filling.  We do have remaining Waffles after breakfast.  After they have cooled, I wrap each one in plastic wrap.  Then, they are placed in a large freezer bag and stored in our freezer.  Breakfast for other mornings!

Enjoy!
Yummy!

   

Cranberry Bread

Cranberry Bread

A family favorite recipe came from a very unexpected source.  It was not from a magazine, a newspaper, a friend or another blog.  I never would have guessed that "my" Cranberry Bread recipe would/ could be found in a children's book!  It is true!  Cranberry Thanksgiving by Wende and Harry Devlin is a treasured story that was written in 1971.  Quite a few years ago, in November, one of my son's brought a copy of the recipe home from elementary school.  His school librarian had read the story and also had given him and his classmates the recipe- just in case someone "might" want to bake it at home with a parent's help.

We were up for the challenge and baked a loaf.  The original recipe called for Raisins and Cranberries, but it was November.  We lived in Massachusetts.  For us Cranberry Bread needed to be all Cranberries!  It was and oh, it tasted so good!  Since baking that first loaf I have never used another recipe.  It is that good!  Fresh Cranberries flavored with Orange Juice taste so yummy!

This year before Thanksgiving I didn't have the opportunity to take out this recipe and bake a loaf.  However, yesterday I did.  The cranberries were cleaned and chopped.  The recipe was used again.

Cranberry Bread
     Adapted from Cranberry Thanksgiving 
             by Wende and Harry Devlin  

Ingredients:  
2 Cups Flour
1 Cup Sugar
1 and 1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 Cup Butter/ Margarine- softened
2 Egg Whites (or 1 Whole Egg), beaten
3/4 Cup Orange Juice
1 pkg. fresh Cranberries- rinsed in cold water and chopped

Method:

1.  Preheat oven to 350°F.
2.  Spray a 9" x 5" loaf pan with PAM.
3.  Rinse Cranberries in cold water (using a colander).
4.  Chop Cranberries coarsely.
5.  In a large bowl combine Flour, Sugar, Baking Powder, Salt and Baking Soda.
6.  Using a pasty blender (or 2 knives) cut Butter/ Margarine into combined dry ingredients- until  mixture is crumbly.
7.  Add Egg Whites (or Egg) and Orange Juice and stir until moist.
8.  Add chopped Cranberries to batter.  Fold in.
9.  Spoon batter into loaf pan.
10.  Bake at 350°F for 1 hour and 5 Minutes or until cake tester or toothpick comes out clean  when inserted in middle.
11.  Cool on cooling rack for 10 Minutes.
12.  Remove from pan and continue cooling on rack.
13.  After cool, wrap in foil.

*Extra Hints 

• Wait at least 5 hours after baking to eat.
•  Use fresh Cranberries- not frozen.
• This bread does not freeze well.

I will be baking another Cranberry Bread before the New Year!  Will you be baking one, too??

Enjoy!
Yummy!

  

Turkey a la King

Turkey a la King
(File Photo)

It's like clockwork!  Every year! Two days after Thanksgiving I make Turkey a la King for dinner.  This delicious dinner is quick.  Easy, too.  Small chunks of Roasted Turkey surrounded by mixed veggies in a creamy sauce.  The sauce is flavored with Parsley and Basil.  Oh yum!  This is served over toasted bread.  Now, how easy is that to prepare??  Sure, one can bake a Turkey Pot Pie, but why deal with a pie crust here?  Even if you purchase the pie crust.  What can be easier than toasting the needed bread slices to use?

Now you know why this is my go to dinner 2 days after Thanksgiving!  It's quick and easy!  Are you ready to prepare this too?

Turkey a la King
serves 2- 3 people

Ingredients:    
1/4 Cup Margarine/ Butter (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken or Turkey Broth
     (I use College Inn Light & Fat Free Chicken Broth.)
1 Cup Milk
1 teaspoon dried Parsley
1/4 teaspoon dried Basil
1 Cup Turkey chunks (cooked), cut up, more if desired
2 Cups cooked Carrots & Peas (or Mixed Vegetables)
******

Sliced Bread, Toasted, 1- 2 slices/ person

Method:

1.  Melt Margarine/ Butter in large skillet/ large pot.
2.  Remove skillet from Medium heat and slowly stir in Flour.
3.  Return to heat and slowly add in Chicken Broth & Milk while slowly stirring constantly.
4.  Continue stirring over heat until sauce is thick and bubbly.
5.  Add dried Parsley and dried Basil.
6.  Add cooked Turkey chunks.
7.  Add in cooked vegetables.
8.  Stir and heat mixture for 1 - 2 Minutes.
9.  Serve over toasted Bread.

If you have enough Roasted Turkey to prepare a double batch, it's a great idea to double the recipe!  Any extra portions freeze very well. 

For another dinner, another night- after defrosting, if frozen- I add a little more Milk to the reheating pot.  Stir as it reheats.  

Whenever I prepare this for dinner, we always have cranberry sauce, too!  Sometimes, there may be a little leftover stuffing from Thanksgiving Dinner.   It's almost time for me to start dinner, so I need to take out my large pot.  

Enjoy!
Yummy!

~Raisin Rice Crispies Treats~

Raisin Rice Crispies Treats

So many times I have purchased a bag of marshmallows.  So many times I have plans to make a batch of Raisin Rice Crispies Treats.  But, so many times I was not quick enough and my DH had opened the bag and started snacking on those yummy white puffs and soon they were gone!  Well, this week I was quick enough!  Woohoo!  This is a snack that we have enjoyed for so many years and I make occasionally! 

• They are so easy to make. 
• However, read the directions first.
• The key is to work quickly!  :)
• After cutting into bars, store in fridge.  
• Before eating, microwave a bar for 7- 9 seconds to warm slightly!

 Raisin Rice Crispies Treats

Ingredients:
4 Tablespoons Butter/ Margarine 
1 (10 ounce) package Marshmallows
5 and 1/2 Cups Rice Krispies cereal
1 Cup Raisins

Method:

1.  In a large pot (6 quart pot) melt 4 Tablespoons Margarine/ Butter over Low heat.
2.  Add in 1 bag (10 ounces) Marshmallows, stirring until completely melted.
3.  Turn off heat.
4.  Add in 3 Cups Rice Krispies cereal, stir quickly.
5.  Add in 1 Cup Raisins, stir quickly.
6.  Then, add 2 and 1/2 Cups more Rice Krispies cereal, stir again.
7.  Place the mixture (will be sticky) into a 9" x 15" glass baking dish (sprayed with PAM).  Press down lightly with the bottom of the measuring cup.  
8.  Cover with plastic wrap & place in fridge for 1 hour.
9.  Cut into bars, place in covered container & store in fridge until serving. 

These are definitely a treat!!

Enjoy!
Yummy!

Blueberry Torte

Blueberry Torte
(File Photo)

Decisions, decisions, decisions! There are so many yummy desserts that can be baked to enjoy after a delicious Easter Dinner.  What would be the choice??  Last night the vote was cast!  Blueberry Torte!  A slice of Blueberry Torte served with vanilla ice cream.  That led to a package of frozen local blueberries from our large freezer to be placed in the fridge to defrost overnight.

A slice will be served with vanilla ice cream
(File Photo)

This dessert is always so good.  A light cinnamon flavored cake filled with blueberries.  It taste delicious any time of year.  Did I mention that this dessert is easy to prepare?  It is.

I use 1 Whole Egg + Egg Whites along with Soy Milk when preparing the cake batter.

Click here for my recipe!

The afternoon is moving along and I need to get started!  Now, it's time for me to pull up my recipe on my iPad and get started.

Enjoy!
Yummy!

Happy Easter!!!

         

~Flatbread Pizza~

BBQ Pork Tenderloin Flatbreads
with Roasted Asparagus

Spring!  Asparagus! Flatbread Pizza!  Oh yes!  What a great combination!

A couple of months ago my DH & I were looking at the menu in a New Jersey hotel dining room- famished.  I wanted to order something I'd never tasted.  That's something I always enjoy doing.  When I return home I like to prepare a new dish that's so tasty.  There on the menu was "Flatbread Pizza".  The description of the ingredients sounded so appetizing & I was so hungry!  Oh, it was so good!     

Three weeks ago, a grocery store in my area started carrying packaged flatbread for pizza.  O.K., that got my attention!  Now, I've prepared Flatbread Pizza twice in the past 3 weeks.  Forget Friday night pizza!

These are great!  They are so easy to prepare!  The Directions are on the package.  With the Flatbreads I use, they are placed on a baking sheet & baked for 2 minutes in a 375°F oven.  Add toppings & then return to the oven & bake again for 5 Minutes in a 375°F oven. 

It's Asparagus time, so roasting Asparagus that's coated with Olive Oil for baking & sauteing & also Parmesan cheese is a great veggie when making these.  We like White Pizza, so a coating of Ricotta Cheese is a great base.    

With the first Flatbreads, BBQed Pork Tenderloin chunks, Roasted Asparagus & fresh Spinach were placed on a coating of Ricotta Cheese.  Top with shredded Mozzarella/ Cheddar! 

We enjoyed the taste of  Veggie Dream Flatbreads the second time.  Roasted Asparagus & Roasted Summer Squash along with fresh Spinach were placed on the Ricotta.

Veggie Dream Flatbread

Useful Hints:

• Before adding toppings, I spread a little Olive Oil for baking & sauteing on each baked Flatbread.  Then, add & spread Ricotta Cheese on top. 

• For both varieties make a drizzle of 1 teaspoon Water with 4 teaspoons of BBQ Sauce.  Combine & then drizzle over the top of each Flatbread just before sprinkling on the shredded Cheddar/ Mozzarella Cheese.  Bake.  This gives it a great tang!

Does your family enjoy these, too?

Enjoy!
Yummy!

Baked "Turkey Meatballs"

Baked "Turkey Meatballs"
Some were placed in the Tomato Sauce
Others were frozen

For the past year we've been eating less beef.  Really!  As a matter of fact it's not found very often on our grocery list.  In the warmer months, occasionally, we enjoy a yummy grilled cheeseburger.  But that's a treat on a HHH summer day.  I've been using lean Ground Turkey in many dishes where I would have used Ground Beef in the past.

A few days ago we enjoyed Turkey Meatball Grinders with low fat mozzarella cheese & sauteed Green Pepper strips.  Yes, a salad too.  Oh yum!  What a great tasting dinner! 

A one pound package of lean Ground Turkey yields about 16- 17 Turkey Meatballs.  There were extras to freeze & have for dinner on future nights.

• I use Egg Whites rather than Whole Eggs whenever I can while cooking. 
  (2 Egg Whites = 1 Whole Egg.)  
• For me quite often, Soy Milk is a replacement for Milk.  
• My Spice Rack contains the herbs.  :)            

Baked "Turkey Meatballs"

Oven Temperature:  375°F          Baking Time:  28- 30 Minutes 

Ingredients:

1 Pound (16 ounces) lean Ground Turkey
3/4 Cups unseasoned Bread Crumbs
1 teaspoon Worcestershire Sauce
2 Egg Whites
1/2 Cup Milk  (I use Soy Milk.)
1 Tablespoon dried Parsley
1 teaspoon Oregano
1 teaspoon Basil
1/4 teaspoon dried Chopped Onion
1/4 teaspoon Paprika
1/4 teaspoon Garlic Powder

Method:

1. Place all ingredients in a large bowl.
2. Mix together- combining well.
3. Preheat oven to 375°F.
4. Cover a cookie pan with aluminum foil.
5. Spray foil with PAM.
6. Make 16- 17 Turkey Meatballs & place evenly on cookie pan.
7. Bake for 28- 30 Minutes in a 375°F oven. 
8. Remove from pan.

Each "Meatball" is moist, deliciously flavored & tastes so good in a toasted grinder roll that's filled with mozzarella cheese, sauteed peppers & tomato sauce.

The extra "Meatballs" freeze very well, too!  These are also so good served over spaghetti!

Do you prepare Baked "Turkey Meatballs"?

Enjoy!
Yummy!

Raisin Rice Crispies Bars

Raisin Rice Crispies Bars

A bite of Raisins combined with marshmallows & Rice Krispies cereal!  Oh Yum!  I could not escape the thought of this chewy dessert!  The dessert I always had in the fridge waiting when my sons were "back home" from college.  I could purchase this treat that is also commercially made, but it just does not taste as good.  The packaged goodies are quite dry.  Really!

A  few weeks ago we stayed overnight in Boston.  In the hotel my hubby purchased one of the packaged goodies.  While eating it he mentioned it was quite DRY.  Well, it was commercially made & there was not a raisin to be seen inside the wrapped snack.  At that moment I knew I needed to make a batch in the near future. 

It was yesterday afternoon!  No one is home on semester break from college, it was for US!   Oh, yes, they are that good!  There's something about adding 1 Cup of Raisins into the pot when you are stirring the melted Margarine/ Butter + Rice Krispies cereal.  The Raisins give this treat that extra pizazz in taste & also moisture. 

They are SO easy to make!  Add a bag of Marshmallows to your grocery list along with the Rice Krispies cereal.  Make a batch!  Just remember not to get carried away & enjoy eating too many all at once.  Save some for later in the week!  :)

***A few Hints when making this snack:

• Remember the secret is to work quickly!  The melted marshmallows + butter/ margarine & cereal  will begin to stick together.  You need to get it into the baking dish.

• After measuring ALL of the cereal, place a little Butter/ Margarine on the bottom of the measuring Cup & spread with a paper towel or waxed paper.  Then it's much easier to press down lightly on the mixture (in the baking dish) with the bottom of the Cup.  Nothing sticks together!  

• I spray the 9" x 15" glass baking dish with PAM, so the bars will be removed easily after cutting.    
  

Raisin Rice Crispies Bars

Ingredients:
4 Tablespoons Butter/ Margarine
1 (10 ounce) package Marshmallows
5 and 1/2 Cups Rice Krispies cereal
1 Cup Raisins

Method:  

1. In a large pot (6 quart pot) melt 4 Tablespoons Margarine/ Butter over Low heat.
2. Add in 1 bag (10 ounces) Marshmallows, stirring until completely melted.
3. Turn off heat.
4. Add in 3 Cups Rice Krispies cereal, stir.
5. Add in 1 Cup Raisins, stir.
6. Then, add 2 and 1/2 Cups more Rice Krispies cereal, stir.
7. Place the mixture (will be sticky) into a 9" x 15" glass baking dish (sprayed with PAM).  Press down lightly with the bottom of the measuring cup. 
8. Cover with plastic wrap & place in fridge for 1 hour.
9. Cut into bars, place in covered container & store in fridge until serving.

***These are crispy & crunchy & so good! 

Before enjoying one, place a Raisin Rice Crispies Bar on a plate & microwave 7- 9 seconds & you will have a softer bar.

This is one of our fave treats from long ago!  It's all about the Raisins!

Enjoy!
Yummy!

  

Turkey a la King

Turkey a la King
over Toasted Oatmeal Bread
(File Photo)

What's for dinner???  Oh, it's become a tradition!  Every year over the Thanksgiving Weekend I make Turkey a la King for dinner using the remaining pieces of roasted Turkey.  Forget making a pie crust & preparing a deep dish or a Turkey pot pie.  A lot of cooking has been going on & this is a quick, nutritious, colorful & yummy dinner.  A creamy sauce that's filled with tender chunks of roasted Turkey & cooked veggies served over toasted bread.  Easy is good & in this case, easy also tastes delicious!

And, an added plus is that I usually have enough roasted Turkey remaining to make a triple batch.  You know what that means!  After the a la King cools, the extra servings are packed into Ziploc Freezer containers & placed in the freezer. 

Oh, this dinner freezes very well.  I usually place a container in the fridge the night before serving again.  It will defrost & only need reheating.  When reheating, add a little more Milk.  The sauce will be smooth & creamy when stirred and served over toasted bread!  

The recipe below is for 1 batch.

Turkey a la King
      Serves 2 - 3 Adults

Ingredients:
1/4 Cup Margarine/ Butter (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken/ Turkey Broth
     (I use College Inn Light & Fat Free Chicken Broth.)
1 Cup Milk
1 Cup Turkey chunks (cooked), cut up, more if desired
2 Cups cooked Carrots & Peas (or Mixed Vegetables)

*******
 Sliced Bread, Toasted- 1 or 2 slices/ person

Method:

1.  Melt Margarine/ Butter in large skillet/ large pot.
2.  Remove skillet from Medium heat and slowly stir in Flour.  
3.  Return to heat and slowly add in Chicken Broth & Milk while slowly stirring constantly.
4.  Continue stirring over heat until sauce is thick and bubbly. 
5.  Add cooked Turkey chunks.
6.  Add in cooked vegetables.
7.  Stir and heat mixture for 1 - 2 Minutes.
8.  Serve over toasted Bread.

What a great reminder of Thanksgiving whenever we enjoy portions that are just waiting in our freezer!  This has also become a comfort food on a cold night!  There's been a chill in the air today.  Winter will soon be here.    

Enjoy!
Yummy!

         

Apple Crisp with Craisins & Raisins

Apple Crisp
with Craisins & Raisins
(File Photo)

There's a dessert change going on here for Thanksgiving Day dinner!  A treat with Apples & dried Cranberries are perfect for this time of year.  The Cortland Apples have been purchased!  Usually my rolling pin & pastry sheet are used the day before Thanksgiving.  Well, I've been cutting back on baking desserts for the past few months, so this year Apple Crisp with Craisins & Raisins will be baked today.  The yummy crustless dessert with slices of sweet apples along with Craisins & Raisins.  It also has a toasted oat topping that begs for a small scoop of vanilla ice cream.  Oh, yum!

My fave apple to use here is a crispy Cortland.  In the early part of Autumn, I use McIntosh Apples.  Once the Cortlands are harvested, I use this type until they are no longer available.  Then during the winter months, Empire Apples makes great tasting Apple Crisp!

Today is baking day!  The recipe below I've posted before.  It's been a family fave for so many years.  This dessert tastes so much better when it is baked one day & served the next.  It seasons very well with the toasted oat topping.    

Apple Crisp with Craisins & Raisins

Oven Temperature: 375°F
Time: 45 - 50 Minutes    

Ingredients:
6 - 7 peeled sliced large apples (I have Cortland.)
3/4 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Old Fashioned Oats
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup + 1 Tablespoon softened Butter or Margarine
1/4 Cup Craisins
1/4 Cup Raisins

Method:

1.  Preheat oven to 375°F.
2.  Spray PAM in 8" x 8" (or 9"x 9") glass baking pan/ dish.
3.  Rinse apples under cold running water & dry.
4.  Peel & slice apples.
5.  Place peeled/ sliced apples in pan/ dish. 
6.  Add Craisins & Raisins and mix in.
7.  Thoroughly mix remaining ingredients together in small bowl.
8.  Sprinkle over apples. 
9.  Bake 45- 50 Minutes or until apples are tender.
10.  Serve warm or chilled with a small scoop of vanilla ice cream. 
11.   When cool, cover & refrigerate any leftovers.

Will you also be baking an Apple Crisp?

Enjoy!
Yummy!