Mini Spatula

This is one of my favorite kitchen tools. The Pampered Chef mini spatula. Anytime I bake treats in a 9x13 or 8x8 dish (like brownies, bar cookies, etc) this is the best spatula to get my treats out with making a mess. It's a great little gift for anyone you know who likes to bake.
Pampered Chef Mini Serving Spatula

Streusel Topping for Sweet Potatoes

If you are not fond of marshmallows on top of your Thanksgiving Sweet Potatoes try this streusel topping instead. This should make enough for a 9x13 dish. This is from Cook's Illustrated.

1/2 cup flour
1/2 cup packed brown sugar
1/4 tsp salt
5 tablespoons unsalted butter, cut into 5 pieces and softened, plus a little extra for
greasing the pan
1 cup pecans

Butter the dish. Pulse flour, brown sugar, and salt in food processor until blended, about 4 1 second pulses. Sprinkle butter pieces over flour mixture and pulse until crumbly mass forms, six to eight 1 second pulses. Sprinkle nuts over mixture and pulse until combined but some large nut pieces remain, four to six 1 second pulses. Sprinkle topping over sweet potatoes, breaking up any large pieces with fingers. The original recipe says to bake til topping is well browned and filling is slightly puffed around the edges about 40 min and baking at 375 degrees.
Depending on what type of filling you use the baking time may vary. If you oven tends to run hot you may want to reduce the temperature to 350 degrees.

Creamy Sweet Potatoes

Servings 10-12
Prep Time: 15 min.
Bake Time 40 min.

Ingredients:
5 lbs sweet potatoes, peeled and cooked
4 eggs, lightly beaten
1/2 cup orange juice
1/2 cup butter, softened
1/2 cup sugar
1 tsp. vanilla extract
1/2 teaspoon ground nutmeg
Dash salt
Marshmallows

In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3 qt baking dish. (I used a 9x13 pan) Bake at 350 for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt about 5-10 minutes.

Thanksgiving Plans

This is a Thanksgiving tip I heard on a Martha Stewart show that I used the year I cooked Thanksgiving dinner. Pull out all the serving dishes or pans you plan on using/cooking with. On a little slip of paper write the name of what is going in that dish/pan and set the paper inside of it. That helps you to make sure you have enough pans and it is much easier to just look for the label instead of hunting around the kitchen the day of trying to find them. I also made a time line for myself for when things needed to be prepared and cooked. Then I just followed the plan.

Cranberry Oatmeal Cookies

These are some of the cookies that I use for Christmas treats that I take to neighbors and friends. The orange zest in them is so yummy with the white chocolate chips and cranberries.

1 c butter/marg, softened
1 1/2 c sugar
2 eggs
1 t vanilla extract
2 c flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 c quick-cooking oats
1 c coarsely chopped fresh/frozen cranberries (I use Craisins)
1 T grated orange peel
1 pkg white chocolate chips (I like Nestle white chocolate chips)

In a mixing bowl, cream butter and sugar. Add the eggs, on at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in oats, cranberries and orange peel. Stir in vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 10-12 min or until edges are lightly browned. Cool on wire racks.

Yield 6 dozen

Thanksgiving Stuffing

I make two batches of this. One goes in the turkey, the other gets baked separately. Then mix the two together after they are baked. This is an adaption of Cook's Illustrated Holiday Stuffing.

Stuffing
1 loaf bread, cubed and dried (leave out overnight to dry)
1 diced onion
1 egg, beaten
1/2 bottle rubbed sage
1 tsp salt
pinch of pepper
2 cups chopped celery
1 cube butter, melted and slightly cooled

Mix together with hands and sprinkle with a little water to moisten stuffing before placing inside turkey. After turkey is baked take the stuffing out immediately.

The stuffing that gets baked outside of the turkey is slightly different.
The ingredient list is the same plus 1 more egg and 2 cups of low sodium chicken broth.
Preheat oven to 400 degrees. Butter a 9x13 dish. Heat the 1 stick of butter in large skillet over med high heat, pour off 2 T. and reserve; add onion and celery and cook, stirring occasionally, about 8 minutes. Stir in sage, pepper, and cook about 1 min longer. Turn onion mix into large mixing bowl. Add bread cubes, broth, eggs, and salt and toss gently to distribute wet and dry ingredients. Turn mix into prepared dish. Drizzle with reserved melted butter. Cover tightly with foil and bake 25 min. Remove foil and bake another 15 min til top is golden brown. Serve warm.

Pumpkin Chiffon Pie

This is by far my favorite pumpkin pie. It's a long standing tradition on my side of the family after Thanksgiving dinner.

1/3 c cold water
1 envelope no flavor gelatin
3 eggs, separate whites from yolks, save egg whites
4 oz can evaporated milk
10 oz canned pumpkin (not pumpkin pie filling)
1/3 tsp salt
2/3 cup sugar
2/3 t. cinnamon
1/6 t. cloves
1/3 t. ginger

In a double boiler beat 3 egg yolks and add the milk, pumpkin, salt, sugar, cinnamon, cloves and ginger. Cook until mix becomes very thick. About 20 min. When thick remove from heat, dissolve gelatin in cold water and add to pumpkin mix. Beat 3 egg whites with a little allspice 1/6 tsp salt and 1/3 tsp vanilla and 1/3 c sugar until stiff peaks form and fold into pumpkin mix. Pour into pre baked pie shells.


(original recipe makes 3 pies, so this was adjusted to make 1 pie…that’s why the amounts are kind of funny)

Apple Pie Jam

I think I found my Christmas gift for neighbors and friends this year.

6 cups peeled and diced granny smith apples (6-7 med size apples)
1/2 cup water
1/2 tsp butter
3 cups sugar
2 cups brown sugar
3/4 tsp cinnamon
1 box powdered pectin

Cook apples, water and butter over low heat, stirring til apples are soft, but not mushy. Stir in pectin and bring to a full rolling boil, stirring constantly. Add sugars and cinnamon and bring back to a boil, stirring constantly, for one minute. Remove from heat and skim off foam (if there is any). If you feel the jam is not thick enough for your taste, add another small box of pectin. Start by adding half of the second box and then go from there.

Pour into hot jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 min. Makes 7 half-pints.

*I found that one box of pectin is fine.

Halloween Cake Pops

If you haven't dived into the fun world of cake pops, you should give it a try.
Click here for Bakerella's Halloween Cake Pops.

Orange Zucchini Bread

This is Kim Rolfe's recipe.

2 cups zucchini, grated
1/3 cup fresh orange juice
grated zest from 2 oranges
3 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
3 eggs
1/2 cups vegetable oil
1/2- 1 cup granulated sugar
1/2 cup brown sugar
2 tsp. vanilla

Sift flour, baking powder, salt and cinnamon in large bowl. In separate bowl, beat eggs just until mixed. Add zucchini, orange juice, sugar, oil and vanilla. Stir til combined. Add flour mixture and stir gently. Don't over mix. Bake at 350 for 55-60 minutes.

To get rid of excess moisture from the zucchini give it a good squeeze in paper towels before adding. Also, this recipe makes great muffins. They bake for around 20 min. To give them an extra shot of sweetness throw in chocolate chips.

When I get more zucchini that I can use before it spoils, I grate it and freeze it. The amount I use most often in recipes is how much I put into each bag. So I have it pre-measured into the freezer ready to go. I just have to thaw it in the microwave and squeeze out the extra water.

Corn and Squash Soup

I love this soup. My kids, not so much.... I need to keep trying it to see if I can get them to come around.
Click here for the recipe.

Pumpkin Chocolate Chip Cookies

This is one of my all time favorite cookies. I could eat them for breakfast.



2 1/2 c flour
1 t baking soda
1 t baking powder
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t salt
1/2 c butter, softened
1 1/2c sugar
1 c canned pumpkin (not pumpkin pie filling)
1 egg
1 t vanilla extract
2 c chocolate chips

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Cream butter and sugar in large bowl. Add pumpkin, egg and vanilla. Beat til light and creamy. Mix in dry ingredients until well blended. Drop onto greased cookie sheet. Bake at 350 for 11-15 min.

Organized Grocery Shopping

I use Splash Shopper software on my palm pilot to keep my grocery list organized. In it I can mark what items I want, the quantity, the price and also if I have a coupon/price match for that item. I can also show what grocery store different items are at. It keeps a running total for me while I shop and I can check off each item as I put it in the cart. I have used it enough now that almost all of the items I buy are in my master list. I can make a list before I go shopping and have a very good idea of how much I'll spend before I even get to the store. This has been a huge help in general, but especially since now I shop with only cash. Check it out.They have it available for lots of different phones and PDA's. You can also use it make multiple types of lists (packing for trips, birthdays, Christmas, clothing, etc. I mostly use it for grocery shopping.
Click here to learn more about splash shopper software.

Orange Cream Fruit Salad

(Taste of Home)

1 20. can pineapple tidbits
1 16 oz. can peach slices -drained (I like to dice the peaches so they are easier to eat)
1 11 oz. can mandarin oranges- drained
2 medium firm bananas, sliced
1 small pkg instant vanilla pudding
1 1/2c milk
1/3 c frozen oj concentrate
3/4c sour cream

In bowl comb fruits; set aside. In small bowl beat pudding mix, milk and oj concentrate for 2 minutes. Add sour cream and mix well. Spoon over fruit and toss. Cover chill for 2 hours.
*The original recipe calls for 1 apple diced, but I like it without. The dressing/sauce makes quite a bit. You can double the amount of fruit without doubling the dressing.

Pretty Pumpkin Cinnamon Buns

Click Here for the recipe for Pumpkin Cinnamon Rolls.

Cranberry Zucchini Wedges-Taste of Home

1 can (20 oz) pineapple chunks
3 c flour
1 3/4 c sugar
1 tsp baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs
1 c vegetable oil
2 tsp. vanilla extract
1 c tightly packed shredded zucchini (squeeze in paper towels to remove excess water)
1 c fresh or frozen cranberries, halved (I use craisins)
1/2 c chopped walnuts
powdered sugar

Drain pineapple, reserving 1/3 c juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process til smooth. Set aside. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla and pineapple mixture; beat into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
Pour into two greased 9 in. round baking pans. Bake at 350 for 30-35 min til toothpick near center comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely. Just before serving, dust with powdered sugar.

2 cakes, 8 wedges each

These also work as muffins. 350 for approx. 20 minutes

Hawaiian Dessert

This recipe makes 2 9x13 desserts.








1 pkg (18 1/4oz.) yellow cake mix
3 pkgs (3.4oz each) instant vanilla pudding mix
4 c cold milk
1 1/2 tsp coconut extract
1 pkg (8oz) cream cheese,softened
1 can (20oz) crushed pineapple, well drained
2 c heavy cream, whipped and sweetened
2 c flaked coconut, toasted

Mix cake batter according to package directions. Pour into two greased 9x13x2 baking pans. Bake at 350 for 15 min or til cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract, beat for 2 min. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Prepared dessert can be covered and frozen for up to 1 month.

Pumpkin Muffins

Ingredients:
1 ½ cups sugar
1 cup canned pumpkin
½ cup vegetable oil
½ cup water
2 eggs
1 2/3 cups all-purpose flour
1 tsp baking soda
¾ tsp salt
½ tsp ground cloves,
½ tsp cinnamon
½ tsp nutmeg
¼ tsp baking powder
½ cup chopped pecans, optional


Combine the sugar, pumpkin, vegetable oil, water, and eggs. In separate bowl combine the flour, baking soda, salt, spices and baking powder. Gradually add to pumpkin mixture and mix well. Fold in pecans by stirring them in gently with a spatula.
Pour into a greased muffin pan. Fill each tin 2/3 full. Bake at 350° for 20 minutes.

Oven Fries

This is from Zonya.com


Preheat oven to 375°.
Coat a nonstick baking sheet with cooking spray.
4 med (6 oz each) baking potatoes
(also try sweet potatoes, they’re great!)
1 T oil (canola or olive)
1/2 tsp Mrs. Dash or Spike seasoning (salt-free) or any seasonings you like.
salt, pepper and ketchup

Thoroughly wash and scrub—peel if non-organic potatoes. (See tip above.) Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss.
Sprinkle seasonings over potatoes and toss. Spread seasoned potato wedges over baking sheet.
Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish.
Sprinkle lightly with salt and pepper to taste. Serve with ketchup.
Note: Ore Ida now makes frozen potato wedges, which are almost exactly the same as these. Buying
their product will save you from scrubbing and slicing potatoes (about 10 minutes).

Cool Lime Napoleons

Pampered Chef Recipe

1 package (8 oz) refrigerated crescent rolls
3 kiwi, peeled and sliced
1 can (11oz) mandarin orange, drained and patted dry
2 large limes
1 container (8oz) cool whip, thawed
1/2 c. powdered sugar
1/4 c sliced almonds, finely chopped
powdered sugar

Preheat oven to 375. Lightly sprinkle baking sheet with flour. Lay out crescent rolls across pan, pinching seams together to seal. Lightly sprinkle dough with flour and roll with rolling pin to evenly cover entire pan. Prick with fork. Bake 12-15 min or until light golden brown. Cool 10 min. Transfer cooled pastry to cutting board and cut into six rows crosswise and four rows lengthwise to make 24 squares. Place one kiwi and one orange segment on each pastry square. Zest one lime to measure 1 tsp. zest. Finely chop. Juice limes to measure 2 Tbsp. juice. Combine cool whip, powdered sugar, zest and juice; mix until smooth and slightly thickened. Put lime mixture into pastry bag or decorator and pipe a rosette on top center of each pastry square. Sprinkle almonds over top and dust with powdered sugar. Can stack one on top of another to make 12 servings, but I leave them single for 24 servings. (Pampered Chef Recipe)

* I learned to not over mix the cool whip or it ends up soupy. Just gently mix together with rubber scraper.