Chili Mac

Recently, I had some unexpected time off from work so I decided to paint my our bedroom. Since I love the color blue, it was agreed the room would be blue. It didn't matter two other rooms in our house are blue too. Of course, the rooms are all different shades of blue. My husband didn't argue about the color our room that I picked. While we were painting, I accidentally touched the wet wall with my hair. I am talented like that. I turned to my husband and asked him if I actually had paint in my hair. He told me yes so I told him that he could call me Marge Simpson from now on. Don't worry I wasn't painting in the kind of dress she wears. If I had, I would have had paint on the dress too!

Zombie Brains aka Chili Mac
1 lb ground hamburger
1 medium onion, chopped
1 small red bell pepper, chopped
3 garlic cloves, minced
1 Tbsp chili powder
1 tsp ground cumin
1/4 tsp ground black pepper
6 oz. dry pasta
1 (14.5 oz) can fire roasted tomatoes
1 (15 0z.) can kidney beans, drained
1 (8 3/4 oz.) can sweet corn, drained
1 (8 oz.) tomato sauce
1 (6 oz.) can tomato paste
4 cups chicken broth 
2 cups water
1 cup shredded Colby cheese

Directions:

1. In a large pot, brown the ground beef over medium heat for about 5 minutes. 
2. Add the onion, red pepper, and garlic. Cook for 2 minutes.
3. Sprinkle the chili powder, cumin, and black pepper. Stir well.
4. Add the uncooked noodles, tomatoes, kidney beans, corn, tomato sauce, and tomato paste. Stir well.
5. Add the 4 cups chicken broth and water. Bring to a boil.
6. Reduce the heat to low and allow to simmer uncovered for 10 minutes or until the noodles are tender. If needed, add more water.
7. Sprinkle cheese on top before serving.

Recipe adapted from 1998 Cooking Light magazine.

One year ago.............................I made Alien Cupcakes.
Two years ago...........................I made Vanilla Buttermilk Cupcakes.

Did you already know.........................
-The Simpsons have been on the air for 24 seasons.
-It is the longest running animated series on television.
-Mrs. Nancy Cartwright is the voice for Bart Simpson.

Doggie Cupcakes

My sister makes these great cupcakes and sends them into niece's classroom. She also shares with us. Isn't she so nice? My sister even let me share them with you. My son thought these were great because he thought it gave him an excuse to play with his dessert. He didn't play with them long before gobbling them up.

Doggie Cupcakes
12 cooled cupcakes
1 can of frosting
food dye
12 large marshmallows
12 red jelly beans
miniature chocolate chips

Directions:

1. Dye the frosting the desired color. Set aside.
2. Take a marshmallow and cut off 1/4 inch thick off.
3. Cut the 1/4 inch into half. Set aside for the muzzle.
4. Cut the other half into 4 pieces. Shape the pieces into the shape of ears.
5. Frost the cupcake or pipe the frosting onto the cupcake for a more hairy look.
6. Cover the nose section with frosting and place onto the cupcake.
7. While the nose sets, frost the ear pieces and place the ears onto the cupcakes near the edge and above the muzzle piece.
8. With some frosting or chocolate chips, create two eyes. 
9. Place a red jelly bean or a miniature chocolate chip for the nose.

Recipe adapted from Hello, Cupcake! cookbook.

One year ago...........................I made Peanut Butter Cookies.
Two years ago.........................I made Onion Dip.

Did you already know................
-A dog's muzzle is also a snout.
-The most popular registered breed of dog is the Labrador.
-Dogs sweat glands are located near their foot pads.

Snail Cookies

The snails are coming. The snails are coming. Alright, these snails aren't very fast. They are pretty tasty. The kids had no problems eating these snails. The snails are made up of two types of cookies and chocolate.

Snail Cookies aka Sugar Cookies
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1/2 cup packed light brown sugar
1 cup unsalted butter, softened
2 eggs
2 tsp vanilla extract
a couple of drops of food coloring, optional
1 box of Pirouline cookies
10 chocolate candies wrapped in eyeball wrappers.

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk the flour, baking powder, and salt together.
3. In a large bowl, cream the butter, sugar, and brown sugar until fluffy.
4. Add one egg at a time. Mix until incorporated.
5. Add the vanilla extract and the food coloring. Mix until incorporated.
6. Bake about 10 minutes and the cookies until the edges are golden. 
7. After a minute, transfer the cookies to a wire rack.
8. Stick one Pirouline cookie in the center of the sugar cookie and allow to cool completely. 
9. Place 1 chocolate on top of each Pirouline cookie to make a snails eye.

 Sugar Cookie adapted from Martha Stewart's Cookies cookbook. 

One year ago.................................I made Pretzel Dogs.
Two years ago...............................I made Chicken Enchiladas.

Did you already know....................
-Most snails have four tentacles- 2 for sight and 2 for smell.
-Snails are nocturnal creatures.
-In the winter, snails hibernate in the soil.

Buffalo Chicken Soup

It is football season. Around this time, we always make buffalo chicken dip but I wanted something that could be a meal too. My husband would disagree and say buffalo chicken dip is a meal. What do you mean that chips and dip isn't a meal?  Throw in some carrots and celery makes it a meal, right? Whether you agree with me or my husband, this soup is really good especially since it is cold outside.

Buffalo Chicken Soup
3 Tbsp unsalted butter
4 stalks celery, diced
1 medium onion, diced
3 Tbsp all purpose flour
1 cup skim milk
3 cups chicken broth
2 cups cooked chicken, cubed
1/3 cup buffalo wing sauce
1 1/2 cups shredded Cheddar cheese
salt and pepper, to taste

Directions: 

1. In a large pot, melt the butter over medium heat.
2. Add the celery and onion. Saute for about 5 minutes.
3. Sprinkle the flour on top and whisk for 1 minute.
4. Slowly, whisk in the milk and chicken broth.
5. Add the chicken, buffalo wing sauce, and cheese. Stir well.
6. Season with salt and pepper.
7. Reduce the heat to medium low.
8. Allow the soup to simmer for about 10 minutes. Stir occasionally.
9. Serve immediately with additional cheese sprinkled on top. 

Recipe adapted from Allrecipes.

One year ago.............................I made Crab Rangoon.
Two years ago...........................I made Pumpkin Whoopie Pies.

Did you already know................
-American football evolved from rugby and soccer.
-Walter Camp is known as the father of football since he helped derive the rules for the game.
-In the world, the NFL is the most lucrative sports league according to Forbes. 

Witch dunk punch

How do you know someone is a witch? Do they carry wear pointy shoes? Do they wear a pointy hat? Do they chant spells? Do they keep a caldron ready for everyday use? I wouldn't pass any of those tests. I confess I'm not a witch. One year, my sisters and I dressed up as witches. We walked around a caldron with mystical fog (dry ice). We chanted Macbeth. We even remembered the majority of Double, Double Toil and Trouble. My oldest daughter believed we were witches. If we had been on trial on that night for witchcraft, we would have been found guilty since we were that good in our role. 

Witch Dunk Brew
1 (12 oz.) can frozen concentrated orange pineapple juice
1 (12 oz.) can frozen concentrated pink lemonade
2 Liter Ginger Ale
3 Tbsp lemon juice
8 cups water
1/3 cup superfine sugar
apples, plums, carrots, candy

Directions:

1. In a large punch bowl, combine the juice, lemonade, ginger ale, lemon juice, and water.
2. Stir in the sugar.
3. Chop the fruit for garnish. Add the fruit with the carrots and candy.

(The witch is assembled by the body is an apple, the head is a plum, the hat is an apple, the shoes are Swedish fish, and the broom is a carrot. The pieces are held together by toothpicks.)
Recipe by Jen of Sweet Morris.

One year ago............................I made Fried Sausage Dumplings.
Two years ago..........................I made Pork chops with Garlic and Herbs.

Tasting the Witch's brew

Did you already know...............
-The Salem Witch Trials began with the two young girls.
-The trials began in January of 1692 and lasted until May of 1693. 
-In Salem, there is a memorial to remember the twenty condemned
colonist.

Two Tone Halloween Cookies

It was dark outside when I prepared the dough for these Halloween cookies. The kids were home so I asked them if my dough appeared orange or red. It was hard to gauge the color. They reassured me that my eyes were fine and the dough was orange. While the kids were at school, I made the cookies. I was happy for the most part with the results. When the kids arrived home, I told them they could have a cookie. My daughter ate her cookie without hesitation. She said they were a little plain tasting but good. (She has since said she really likes them since I keep catching her eating another one.) My son did not eat his cookie but was too busy trying to punch out the center part of the cookie. When I saw him, I told him it isn't going to just pop out like a puzzle. He told me that he figured that out.

Bats, pumpkins, and moon cookies

Two Tone Halloween Cookies
3/4 cup sugar
1/2 cup brown sugar, packed
1 cup unsalted butter, softened
2 Tbsp milk
1 Tbsp vanilla extract
1 egg
3 cups all purpose flour
2 tsp salt
food coloring

Directions:

1. In a large bowl, combine the sugars and butter until fluffy.
2. Add the milk, vanilla, and egg. Mix until incorporated.
3. Add the flour and salt to the butter mixture. Mix until incorporated.
4. Divide the dough in thirds. Set one-third of the dough aside.
5. Add the other two thirds of the dough into two separate bowls.
6. Add a few drops of the desired food coloring to each bowl. Mix well. (I used black food coloring to one bowl. The other bowl I added yellow and red food coloring to make orange.)
7. Wrap each section of the dough separately in plastic wrap. Refrigerate over night.
8. Preheat the oven to 375 degrees F.
9. Line a baking sheet with parchment paper.
10. Onto a well floured surface, roll out the dough to 1/8 inch thickness.
11. Cut out 2 1/2 inch round circles. (I used a large plastic cup.)
12. Place the dough onto the baking sheet.
13. Using a small cookie cutter, cut out the center of the dough. 
14. Replace the center park of the dough with another color dough.
15. With the rolling pin, gently roll the dough slightly to help seal the two doughs.
16. Bake the cookies for 4 minutes. 
17. Rotate and bake the cookies for another 4 minutes or until set.
18. Allow the cookies to cool for 5 minutes before transferring to a wire rack.

Recipe adapted from Pillsbury Bars & Cookies Sept 1998 #211 issue.

One year ago .........................I made Chocolate Cookies.
Two years ago........................I made Sloppy Joes.

Did you already know............
-The only mammal that can fly is the bat.
-The smallest bat is the bumblebee bat and weighs less than a typical slice of bread.
-Vampire bats prick a wound in their prey and lap up the blood with their tongue.

Roasted Tomato and Pepper Soup

Have you ever roasted peppers? I use to buy them in the jar but it makes more financial sense to roast them at home. Now, I figured if I was going to take the time to roast the pepper then why wouldn't I do the same for the tomatoes. Also, I hate to make more dishes then are necessary and I don't have an immersion blender so I left the vegetables chunky in the soup. I think it made it more scary since there were weird looking things floating in it which you can see if you serve this soup in a transparent glass. The kids did think the soup was scary looking by the color but they really liked it.

Scary Soup aka Roasted Tomato and Pepper Soup
3 red bell peppers
16 plum tomatoes
1 Tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
3 cups chicken broth 
1 Tbsp smoked paprika
2 tsp fresh lemon juice
salt and pepper for taste

Directions:

1. Preheat the broiler on high.
2. Line a baking sheet with parchment paper.
3. Place the peppers and tomatoes onto the baking sheet.
4. Broil the peppers and tomatoes about 5 inches from the heat for about 8 minutes.
5. Remove the peppers and tomatoes from the oven and allow to cool for 15 minutes.
6. Once cooled, remove the skins from the peppers and tomatoes. Set aside.
7. In a large pot, heat the olive oil over medium heat for 1 minute.
8. Add the onion and stir often for 5 minutes.
9. Add the garlic and stir for 1 minute.
10. Add the roasted peppers and tomatoes into the pot with the chicken broth. Cook for 10 minutes.
11. Using a potato masher, smash the peppers and tomatoes into chunks. 
12. Stir in the paprika and lemon into the soup. Cook for 5 minutes.
13. Season with salt and pepper to taste before serving. 

Recipe adapted from 2005 Sunset Magazine.

One year ago..........................I made Roasted Vegetable Panini.
Two years ago........................I made Black Forest Cherry Torte.

Did you already know............
-Tomatoes originate from South and Central America.
-Botanically, tomatoes are classified as fruit.
-In the late 1800s, the U.S. classified it as a vegetable so it would be taxed under the custom regulations.

Apple Crisp

Sometimes it is hard to come up with a spooky names for my dishes. So, I take suggestions from the kids. This dish was named by my son. I thought it was pretty clever. I would never have thought of it. Grave dirt? Would you like some ice cream with that grave dirt? My husband said it was the best apple crisp (grave dirt) he has ever had.

Grave Dirt aka Apple Crisp 
6 apples, peeled and sliced thinly
2 Tbsp sugar
3/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/2 cup brown sugar, packed
1/3 cup uncooked rolled oats
1/3 cup all purpose flour
4 Tbsp cold unsalted butter, cubed

Directions:

1. Preheat the oven to 350 degrees F.
2. Lightly coat 3 small ramekins with nonstick cooking spray.
3. In a large bowl, combine the apples, sugar, cinnamon, nutmeg, and salt.
4. Spoon the apple mixture equally into the ramekins.
5. In the same bowl, combine the brown sugar, oats, and flour. 
6. Blend the butter into the brown sugar mixture until well incorporated.
7. Sprinkle the brown sugar mixture evenly over the ramekins.
8. Bake the apple crisp for 30 minutes or until the apples are tender and the streusel is crispy. 
9. Allow the apple crisp to cool for 30 minutes before serving.

Recipe adapted from Chow.

One year ago............................I made Mace Crumb Muffins.
Two years ago..........................I made Cheesy Basil Stuffed Chicken.

Did you already know..............
-Embalming meant to put on balm.
-Perfume and spices were once an ordinary ritual to use on decaying bodies. 
-In the U.S, funeral services industry make $11 billion in revenue every year. 

Homemade Croutons

Since I know October seems to be the month of candy, I try to fight against it with additional vegetables. Salads are always an easy solution. Usually, I do not make my own croutons but I had purchased a baguette and we didn't eat it. It was pretty hard so I had to think of some ideas for the baguette. Some thoughts were using it to hit a pinata. Let the kids use it as a sword. Put it in the freezer which it would have been forgotten until years months later. I figured it would make great croutons which it did. I cut the bread into triangles so they looked like teeth.

Shark's Teeth aka Homemade Croutons
1 baguette, cut up into bite size pieces
1 Tbsp olive oil
2 tsp dried oregano
1/4 cup Parmesan cheese, grated
1/2 tsp sea salt

Directions:

1. Preheat broiler to high.
2. Line a baking sheet with parchment paper. Set aside.
3. In a bowl, toss the bread with the olive oil, oregano,cheese, and salt.
4. Spread the bread in one layer onto the baking sheet.
5. Toast the bread for about 5 minutes or until the bread is golden brown.
6. Remove from oven and allow to cool before serving.

Recipe by Jen of Sweet Morris.

One year ago.........................I made Brown Butter Funfetti Cookies.
Two years ago.......................I made Stomboli.

Did you already know............
-Croutons are small toasted pieces of bread.
-Croutons are similar to crostinis which are larger. 
-The word croutons derive from the French word croute which means crust.

Meringue Ghosts

Have you ever seen a ghost? Well, I haven't. I have family members who have said they have. Our oldest son house sat one time and he claims our house is haunted. I have never seen anything unusual. My husband has never seen any ghost in our house until now. He saw many hanging out in our kitchen on my baking sheet. He called the kids to the kitchen to show them the ghost. He told them they had to be real quiet. They were quiet as my husband looked out the kitchen window. They looked out the window searching for the ghost. Then he turned and showed them how our kitchen had a few ghost hanging around. The ghost didn't stay around long since the kids ate them. The poor ghost were gone within no time. I'm unsure if they will return again this year. However, I have a feeling they will be back again this time next year.

Meringue Ghosts
9 egg whites
3/4 tsp cream of tartar
3/4 tsp vanilla extract
4 Tbsp sugar 
1/8 cup mini semisweet chocolate chips

Directions:

1. Preheat the oven to 200 degrees F.
2. Line a baking sheet with parchment paper. Set aside. 
3. In a large bowl, beat the egg whites, cream of tartar, and vanilla extract until soft peaks form.
4. Slowly add one Tbsp at a time of the sugar while beating the mixture.
5. Continue to beat the mixture until stiff glossy peaks form. 
6. In a large resealable food storage plastic bag, spoon half the mixture into the bag.
7. Cut one corner of the bag and pipe ghost shapes onto the baking sheet. Form a circle for the head and zip zap lines moving downwards for the body.
8. Insert two chocolate chips  into the circle head shape to form the eyes.
9. Bake the meringues for 45 minutes and check the mixture has set. 
10. Leave the meringues in the closed oven for 8 hours.

Recipe adapted from Pillsbury Easy Halloween cookbook #349.

One year ago..................................I made Vanilla Cupcakes.
Two years ago...............................I made Peanut Butter Oatmeal Cookies.

Ghostbuster!

Did you already know...................
-If more than one person sees a ghost, it is called a collective apparition.
-According to a 2005 Gallop Poll, one third of Americans believe in ghosts.
-Other names for ghosts are: specter, phantom, wraith, spirit, and apparition.

Swamp Alien Soup

I asked my children if they would like to try asparagus soup. I know they like asparagus but I wasn't sure if they wanted it as their meal. To my surprise, my children said yes. Since it is the month of Halloween, I figured I should give it a cool name. My children liked it. The soup had a stronger smell than it tasted. The soup was pretty mild in taste.

Asparagus Soup aka Swamp Alien Soup
2 lbs asparagus, trimmed off the woody ends
3 Tbsp olive oil
1/2 onion, chopped
3 celery stalks, chopped
3 cloves of garlic
1/2 tsp salt
1/4 tsp black pepper
6 cups reduced sodium chicken stock
1 cup evaporated 2% milk
2 tsp lemon juice
Sprinkle of Parmesan for topping

Directions:

1. Cut the asparagus tips off and set aside.
2. The remaining asparagus cut into 1/2 inch pieces.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion and celery. Cook for about 3 minuts.
5. Add the garlic and cook for 1 minutes.
6. Add the asparagus, salt, and pepper. Cook for 5 minutes.
7. Add the chicken stock and simmer for 20 minutes covered.
8. In a smaller pot, bring water to a boil. Add the asparagus tips and blanch for 3 minutes. Drain and set aside.
9. In a blender, puree the soup in batches.
10. Return the pureed soup to the large pot and add the evaporated milk and lemon juice. 
11. Cook over low heat just to warm and not simmer.
12. Serve the soup hot with the asparagus tips and sprinkled with Parmesan cheese.

Recipe adapted from Dashrecipes.

One year ago........................I made Sauerbraten.
Two years ago.....................I made Easy Burger.

Did you already know..........
-The Ancient Greeks grew asparagus.
-Purple asparagus will turn green after being cooked. 
-White asparagus is green asparagus but grown underground.

Tomato Salad

Summer, summer where did you go? It just seemed like yesterday that we had snow! Summer, summer please don't leave. Why can't you wait until Christmas Eve?

Since I want to hold onto summer just a little longer, I decided to make a tomato salad. If you like tomatoes, you will like this dish.

Tomato Salad with Buttermilk Dressing
3 cups cherry tomatoes, halved
1/4 cup buttermilk
1/4 cup sour cream
2 tsp oregano
1 shallot, minced
Salt and pepper to taste

Directions:

1. In a medium bowl, add the cherry tomatoes,
2. In a small bowl, whisk together the buttermilk, sour cream, oregano, and shallot.
3. Pour the buttermilk dressing over the tomatoes. 
4. Salt and pepper.
5. Gently toss to coat the tomatoes.
6. Serve immediately.

Recipe adapted from Pat and Gina Neely.

One year ago..........................I made German Pancakes.
Two years ago.......................I made Apple Strudel.

Did you already know............
-This year the first day of fall was on Sept. 22nd.
-The first day of fall is decided by the Autumnal Equinox.
-The Equinox happens twice a year when day and night are roughly equal in time.

German Potato Salad

I realized I hadn't posted a German Potato Salad. I make it every year. I even order it if I'm at a German restaurant. When I made this recipe, I didn't mention to my family that it was German Potato Salad so I asked how they liked it. My husband told me that he really liked it a lot. Then I asked him if I should have added more vinegar to the dish. Smiling, he said that is what gave the dish a little zing but he couldn't place the ingredient. He said it was great just the way it was made especially the bacon and chives.

German Potato Salad
2 lbs. gold potatoes
1 tsp olive oil
8 slices of bacon, cut into pieces
1 yellow onion, diced
1/2 cup chicken stock
1/3 cup apple cider vinegar
1/4 cup fresh chives, chopped
salt and pepper, for taste

Directions: 

1. In a medium saucepan, cover the potatoes with water and season generously with salt.
2. Bring the pot to a boil and then reduce to a simmer. Cook for about 20 minutes and the potatoes are fork tender.
3. Drain the potatoes and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the bacon to the skillet and cook until the bacon is brown and crispy.
6. Add the onions and cook for about 8 minutes.
7. Add the stock and vinegar to the skillet. Stir.
8. Add the potatoes and chives. Toss gently to coat.
9. Season with salt and pepper to taste. 
10. Serve immediately.

Recipe by Anne Burrell.

One year ago..........................I made Plum Cake.
Two years ago.......................I made Apple Strudel.

I helped with the potato harvest this year.

Did you already know............
-The primary agricultural product of Northern Maine is the potato.
-Many variety of potatoes are grown in Maine including the Rose Gold potato.
-The Rose Gold potato has a red skin and a golden flesh. 

Fruit Riesling

I have discovered I can get my husband to consume fruit in two ways. The most obvious way is dessert. The other way is in a drink. He will occasionally drink a smooth as long as he can't see any spinach in it. We have tried telling him that he can't taste them but he is convinced he has superman taste buds and he can taste it. I made this drink and he shared a glass with me. He said he liked it. I love the novelty of fruit in my drinks even if I add it just to water but this German wine is even better.

Fruit Riesling Drink
2 plums, sliced
1 peach, sliced 1 (11.5 oz) frozen white grape raspberry juice
3 cups water
1 1/2 cup Riesling
1 1/2 cup ginger ale
Directions:

1. Evenly place the fruit slices in two to four glasses. Set aside.
2. In a pitcher, combine the juice, water, wine, and ginger ale. Stir.
3. Pour the drink over the fruit in the glasses. 
4. Serve immediately or refrigerate the pitcher.

Recipe by Jen of Sweet Morris.

One year ago...........................I made Fiesta Chicken Enchiladas.
Two years ago.........................I made German Red Cabbage.

Did you already know..............
-Riesling originated from the Rhine region of Germany.
-Riesling is made from white grapes.
-Riesling wine is typically a sweet white wine.

German Honey Cookies

Every year around this time, I think about Oktoberfest. Since I haven't convinced my husband that we should go back, I figure I'll tempt him with the food. If I planned this better, I should tempt in the Spring. Maybe next year? When I was thinking about what to make, I looked at all the past recipes we have tried. Here are some of the ones listed:

Black Forest Cherry Torte

German Apple Pancakes

Pretzel buns with Bratwurst

Sauerbraten

Apple Strudel

German Red Cabbage

This year I wanted to try something different and found these cookies. Since I like honey, I decided to bake them. These cookies are soft and sweet. They are good and easy to make. I substituted ground ginger for pumpkin pie spice. My theory is the second largest ingredient is ginger in pumpkin pie spice so it works.

German Honey Cookies
1/2 cup sugar
1/2 cup butter
1/2 cup honey
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
2 1/2 cups flour

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside. 
3. In a medium saucepan, melt the sugar, butter, and honey over low heat. Allow to cool.
4. In a small bowl, whisk together the egg, vanilla, baking soda, and pumpkin pie spice.
5. Slowly, add the cooled honey mixture to the egg mixture.
6. Add the flour until just incorporated.
7. Drop about a teaspoon of the batter onto the baking sheet. 
8. Bake the cookies for about 12 minutes or until golden.

Recipe adapted from All recipes.

One year ago...........................I made Chocolate Peanut Butter Cupcakes.
Two years ago.........................I made Hot Artichoke Dip.

Did you already know.............
-This year Oktoberfest began on Sept. 22 and will end on Oct. 6.
-Oktoberfest is held at fairgrounds in Munich, Germany.
-Oktoberfest is called kie Wiesn by the locals.

Stuffed Pork Chops

My husband will pick chicken over pork chops every time. I have never heard him ask for pork chops. He thinks they are going to be dry and lack flavor. Well, pork chops were on sale and they looked good. Since I still had some apples left on my counter, I decided to stuff them. Oh, these pork chops came out so good. My husband said this is the best pork chop recipe he ever ate. I know he doesn't eat pork chops a lot but it is still nice. He said the bacon gave the pork chops just the right enough of flavor and saltiness. I will definitely make these again.

Stuffed Pork Chops
4 bacon stripes
1 apple, chopped
1 Tbsp thyme
1 Tbsp salt
1 tsp pepper
4 boneless pork chops
1 tsp butter
1/2 cup white wine

Directions:

1. In a skillet, cook the bacon until crispy over medium heat.
2. Remove the bacon and crumble the bacon onto a paper towel lined plate. Set aside.
3. Drain the excess bacon grease from the skillet.
4. Add the butter to the skillet and evenly coat the bottom.
5. On another plate, mix the thyme, salt, and pepper. Set aside.
6. Preheat the oven to 350 degrees F.
7. Carefully, cut the pork chops in half to make a pocket.
8. Stuff the pocket with pieces of the chopped apple and crumbled bacon.
9. Press both sides of the pork chops into they thyme mixture.
10. Place the pork chops into the skillet and cook for about 2 minutes per a side.
11. Place the pork chops into an oven safe dish with the wine and cook in the oven for about 15 minutes and the internal temperature reaches at least 145 degrees F.
12. Allow the pork chops to rest for five minutes before serving. 

Recipe by Jen of Sweet Morris.

One year ago...................I made Focaccia Bread.

Did you already know.......
-According to USDA, pork internal temperature should reach 145 degrees F for medium rare.
-Pork served today is leaner than past generations.
-Pork usually has less saturated fat than the ones served in past generations.

Sweetened Spice Cream Cheese

During this time of year, there are so many great type of bagels being offered from pumpkin to caramel apple. Normally, I will order plain cream cheese but once in awhile I want something different. Since it isn't hard to make flavored cream cheese, I decided to try something a little sweet with subtle spices. We also tried this cream cheese with apples and toast.

Sweetened Spice Cream Cheese
1 (8oz.) package reduced fat cream cheese, softened
1 Tbsp apple juice
3 Tbsp brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch cardamom

Directions:

1. In a bowl, mix the cream cheese, apple juice, brown sugar, cinnamon, nutmeg, and a tiny pinch of cardamon until well incorporated.
2. Serve immediately or refrigerate.

Recipe from Food.com .

One year ago........................I made Zucchini Fries.

Did you already know..........
-Cardamom is native to India.
-Since ancient times, cardamom has been used to spice foods and drinks.
-Cardamom is an expensive spice.

Roasted Apple Bread

For some reason, my children love green apples. My son says they are yellow apples. Since I ate all my red apples, I needed a way to use up these yellow apples on my counter. I suggested to the kids to eat them but they still continued to be neglected. I was feeling a little bad for those neglected apples so I made some bread. This bread isn't overly sweet besides the pockets of the filling. My children agree this is a great way to use up those apples. Also, you can make toast with it the next day. This bread is started the night before you want to make it.

Roasted Apple Bread
3 apples, chopped
1 tsp ground cinnamon
3 Tbsp sugar
3 1/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2 tsp salt
1 (.25 oz) package of instant yeast
1 3/4 cups cool water
3/4 cups chopped walnuts, slightly toasted
1/4 cups roasted salted sunflower (more for topping the bread)

Directions:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper.
3. Spread the apples onto the parchment paper.
4. Bake the apples for 10 to 15 minutes. The apples should be fork tender and not mushy. 
5. Remove the apples from the oven and toss with the cinnamon and 2 Tbsp sugar. Set aside.
6. In a large bowl, mix the flours, 1 Tbsp sugar, yeast, and water until a sticky dough is formed.
7. Cover the bowl with plastic wrap that has been sprayed with nonstick cooking spray. The sprayed side should be facing the dough.
8. Allow the dough to rest at room temperature for at least 8 hours or overnight.
9. Spray an approximately 9x5 bread pan with nonstick baking spray and set aside.
10. After the dough has rested, lightly flour a clean surface. 
11. Turn the dough onto the floured surface and work in the apples, walnuts, and sunflower seeds.
12. Shape the dough into a log and place in a bread pan. 
13. Sprinkle a few sunflower seeds on top.
14. Cover the top of the bread pan with parchment paper. 
15. Place the bread pan into a cold oven.
16. Set the oven to 425 degrees F. and bake the bread for about 40 minutes.
17. Remove the parchment paper from the top of the bread and back the bread for another 5 minutes or until the bread is a deep brown color.
18. Remove the bread from the oven and allow to cool for about 5 minutes before removing from pan.
19. Allow the bread to cool slightly before slicing.

Recipe adapted from King Arthur Flour.


One year ago......................I made Chocolate Chip Pecan Cookies.

Did you already know.........
-Apples come in red, green, and yellow shades. 
-In the U.S., the first apple trees were planted by the Massachusetts Bay colonists.
-It takes an apple tree 4 to 5 years to produce fruit.

Peanut Butter Layer Bars

School is back in session so I want to share some safety pointers I have observed over the years or learned from others. 

Safety Rules for kids (maybe for a few adults too):

• Do not cross in front of a bus unless the bus driver has made eye contact.
• If a car engine is running in a driveway, kids need to be on the porch.
• Hard candy is a chocking item.
• Pots handle need to be turned into the stove. Pot handles should NEVER hang out over the stove.
• Swim in pairs. 
• Do not go near the underwater pool filter.
• If possible, children need to walk in the sidewalk or the grass and not in the road.
• Children should be checked for ticks after they have played outside or with pets.
• Always wear a bike helmet.
• Learn how to properly walk with scissors or knives.
• Do not run with scissors or knives (unless you are in a horror movie and then learn how to throw knives well).

After all those safety rules, here is a great dessert to share. When I made this dessert, it was gone within a day. Yes, it was very good but anything with peanut butter is gone fast.

Peanut Butter Layer Bars
1 cup smooth peanut butter
3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cup all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup Heath Bits toffee bits
1 bag peanut butter chips
1 bag mini semi sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
   In a large bowl, cream the butter and 3/4 cups peanut butter until fluffy.
   Add the sugar and brown sugar. Mix until incorporated.
   Add the eggs and vanilla. Beat until smooth.
   Stir in the flour, baking soda, and salt. Mix until combined.
3. Remove 1/2 cup of the dough.
4. Press the rest of the cookie dough evenly into the baking pan.
5. Bake the dough for 15 minutes.
6. In a small bowl combine the 1/2 cup of the dough with the toffee bits, 1 cup peanut butter chips, and 1 cup of chocolate chips.  
7. Carefully, remove the pan from the oven and top the cookie dough with the toffee bit mixture.
8. Return the pan to the oven and cook for 20 minutes or until golden brown and cooked through.
9. Allow to cool for 1 hour.
10. In a microwave bowl, combine the remaining peanut butter chips, chocolate chips, and 1/4 cup peanut butter in the microwave for 1 minute.
11. Stir and continue to microwave in 30 second increments until the mixture is melted. 
12. Evenly pour the melted chocolate mixture over the cooled cookie bars.
13. Refrigerate for 30 minutes or until the chocolate topping mixture is firmed.

Recipe adapted from Pillsbury.

One year ago...................................I made Broccoli Cheddar Soup.

Did you already know.....................
-In 1869, Charles Pillsbury bought a share in a flour mill. 
-In 2001, General Mills acquired Pillsbury.
-Both companies headquarters is in Minnesota.

Peaches and Cream Cake

It was a warm day and I thought of autumn. I was wearing shorts and I still thought of autumn. Why am I thinking such thoughts? I need to be strong and think about something else. The leaves aren't changing yet. The way to fight autumn (besides move) is to make a dish that is so summer. For me, peaches are always a taste of summer. A cake with peaches and whip cream is a delicious way to hold summer a little longer. Can you tell I'm not ready to say good-bye to summer?

Peaches and Cream Cake
1 stick unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup vanilla yogurt
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 large ripe peaches, peeled, pitted, and sliced 
1 cup heavy cream
1/4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees F.
2. Grease two 8 inch circle baking pans. Set aside.
3. In a large bowl, cream the butter with 1 cup sugar until fluffy.
4. Add the eggs one at a time. Mix until incorporated.
5. Add the yogurt and vanilla. Mix until incorporated. 
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. 
7. Slowly add the flour mixture to the butter mixture. Mix until just combined.
8. In a small bowl, combine 1/2 cup sugar and the cinnamon.
9. Toss all the peach slices except 1/2 cup for garnish with the cinnamon sugar.
10. Gently fold the peaches into the batter.
11. Evenly divide the batter between the two baking pans.
12. Bake the cakes for 30 minutes and until a toothpick inserted comes out clean.
13. Allow the cakes to cool completely before frosting.
14. In a small bowl, whip the heavy cream with the powdered sugar with a mixer until soft peaks form. Whip for a few more seconds.
15. Layer half the whip cream on top of one of the cakes.
16. Place the second cake on top of the whip cream.
17. Top the cake with the remaining peach slices for garnish.
18. Serve immediately.

Recipe adapted from Ina Garten.

One year ago............................I made Whole Wheat Blueberry Muffins. Two years ago...............................I made Streusel Cake.

Did you already know.............
-There are over 200 varieties of peaches.
-Peaches and nectarines are from the same species.
-Nectarines have a recessive gene which gives them the lack of fuzz.