Saturday, 30 November 2013

Cranberry Bread Pudding with Orange Hard Sauce

Absolutely amazing. Thank you One Perfect Bite




14 ounces (approximately 7 large) stale croissants, cut into 1-inch cubes and lightly toasted
1 cup dried, sweetened cranberries
4 large eggs, lightly beaten
3 cups half-and-half
1/2 cup packed light brown sugar
1/4 cup butter, melted and cooled
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
3/4 teaspoons ground ginger
3/8 teaspoons allspice or ground cloves
3/8 teaspoons nutmeg
1 tablespoon vanilla
1 tablespoon freshly grated orange zest
1/3 cup freshly squeezed orange juice

Topping:
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice or ground cloves
1/8 teaspoon ground nutmeg

Orange Sauce:
1/4 cup butter
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon freshly grated orange zest
1/2 cup freshly squeezed orange juice
1 teaspoon vanilla



  • Preheat the oven to 350 degrees. 
  • Generously grease a 2 1/2-quart (9x11 x3-inch) baking dish.
  • Arrange half of croissants pieces on bottom of prepared dish 
  • Sprinkle with cranberries, then cover with remaining croissants. Set aside.
  • Combine eggs, half-and-half, 1/2 cup brown sugar, melted butter, salt, spices, vanilla, orange zest and juice in a blender container
  • Pulse until well combined. Pour mixture over cubed croissants, pressing down with back of large spoon to moisten. 
  • Allow to sit for 30 minutes.
  • To make topping, combine 1/4 cup brown sugar and spices in a small bowl; sprinkle on top of croissant mixture.
  • Place dish in a large roasting pan; transfer pan to middle shelf of the oven. 
  • Pour hot water into roasting pan until it comes halfway up the sides of dish. 
  • Bake until the custard is softly set, about 55 minutes.
  • While pudding bakes, prepare Orange Sauce: 
  • Combine butter, 1 cup brown sugar, flour, salt, water, zest, juice and vanilla in a heavy 2-quart saucepan Cook over medium heat until mixture thickens and looks syrupy.
  • Allow pudding to cool about 20 minutes before serving. 
  • Pass the sauce separately in a sauce boat.
 

Thursday, 28 November 2013

Cranberry Walnut Bread

Full of cranberries, a hint of zesty orange and a crunch of walnuts, ideal any time. Thank you We Do Fun Here



2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons butter, melted
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

  • Preheat oven to 325 degrees; grease a 9-by-5-inch loaf pan, and set aside.
  • In a large bowl, combine the dry ingredients.
  • In another bowl, beat egg. Add orange juice, peel, butter and hot water. 
  • Add to flour mixture, stirring just until moistened.
  • Gently fold in cranberries and walnuts.
  • Spoon batter into prepared pan.
  • Bake for 60 minutes or until a toothpick inserted near the center comes out clean.
  • Transfer pan to a wire rack; let bread cool 30 minutes.
  • Invert onto rack, then immediately turn right side up to cool completely

 

Wednesday, 27 November 2013

Tangy Honey Glazed Ham

Wonderful flavour. Thank you allrecipes

 
10 pound bone in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey

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Pineapple rings for garnish
  • Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
  • In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. 
  • Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
  • Bake ham in preheated oven uncovered for 2 hours. 
  • Remove ham from oven, and brush with glaze
  • Arrange pineapple rings on top and bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Tuesday, 26 November 2013

Pumpkin Cheesecake Bars

You cant really replace pumpkin pie on Thanksgiving but this dessert would be a good addition to your dessert table. Thank you Lifes Ambrosia


2 cups crushed gingersnap crumbs
4 tablespoons butter, melted
2 (8oz) packages of cream cheese, softened
1/3 cup sugar
1/3 cup sour cream
1 teaspoon of vanilla
2 large eggs
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup brown sugar
1/2 cup all purpose flour
1/4 cup cold unsalted butter cut into pieces
caramel sauce

  • Preheat oven to 400 degrees.
  • Line a 8″x8″ glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.
  • Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. 
  • Cook for 10 minutes. Remove and set aside.
  • In a bowl beat softened cream cheese until smooth. 
  • Beat in sugar, sour cream, vanilla, eggs, pumpkin, cinnamon, nutmeg and cloves. 
  • Beat until smooth and creamy. 
  • If you end up with lumps you can transfer the mix to a food processor and pulse a couple of times until smooth.
  • Pour mixture onto gingersnap crust.
  • In another bowl combine flour and brown sugar. 
  • Using a pastry cutter cut cold butter into the mixture until crumbly.
  • Sprinkle mixture over the top of the cheesecake. 
  • Bake for 40 - 50 minutes or until the center is set i.e if a knife inserted comes out mostly clean 
  • Allow to cool on a cooling rack for about 40 minutes. 
  • Cover and refrigerate until chilled through, about 2 hours.
  • Cut, drizzle with caramel sauce and serve

Monday, 25 November 2013

Crunchy Broccoli




Head of broccoli, chopped, (do not rinse prior to chopping)
2-3 garlic cloves, minced
2 tbsp olive oil

  • Preheat oven to 375°
  • Put broccoli, garlic, olive oil, and a few shakes of salt and pepper in a ziploc bag.
  • Shake it up 
  • Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
  • Broccoli will be crunchy and delicious



Sunday, 24 November 2013

Easy Leftover Pumpkin Pie Ice Cream

Thank you Not Your Mommas Cookie


2 cups heavy whipping cream, chilled
14 ounces sweetened condensed milk
1 cup pumpkin pie pieces, chopped and chilled (with or without crust – your choice!)
½ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon nutmeg


  • In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  • In a large bowl, mix together the sweetened condensed milk, pumpkin pie pieces, cinnamon, ginger, and nutmeg. 
  • Fold in the whipped cream until no white streaks remain.
  • Place in a covered container and freeze for at least 6 hours or overnight 



Thursday, 21 November 2013

Pumpkin Chocolate Chip Pudding Cookies

Thank you Mommy on Demand

IMG_3240[1]

3/4 cup butter, softened
3/4 cup brown sugar

1/4 cup sugar
1 small pkg. pumpkin spice instant pudding mix
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/4 cup flour
1-2 cups milk chocolate chips

  • Cream butter, brown sugar and sugar together in a large bowl.
  • Add in dry pumpkin spice instant pudding mix and beat until well combined.
  • Next add eggs and vanilla and mix well. 
  • Add flour and baking soda and beat until well combined.
  • Stir chocolate chips in by hand until evenly distributed.
  • Roll dough into balls. 
  • Place on a greased baking sheet and bake at 350 degrees for 8-10 minutes.

Wednesday, 20 November 2013

Thanksgiving Dinner Pie

Unusual...with all the flavours of Thanksgiving dinner. Thank you Holiday Cottage


1lb ground turkey
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
24 oz mashed potatoes
2 to 3 teaspoons prepared horseradish
4 oz provolone cheese, shredded (1 cup)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 can (14 oz) whole berry cranberry sauce
Fresh parsley sprigs, if desired
 
  • Heat oven to 400°F. 
  • Spray 9-inch glass pie plate with cooking spray.
  • Book potatoes in slightly salted water until soft , then mash
  • In 12-inch skillet, cook turkey, onion, salt and pepper over medium-high heat until turkey is no longer pink. 
  • Remove from heat. Sprinkle turkey mixture in pie plate.
  • In small bowl, mix 2 cups of the potatoes and the horseradish. 
  • Reserve remaining potatoes for a later use. 
  • Spread potatoes evenly over turkey mixture. 
  • Sprinkle with cheese.
  • In small bowl, stir Bisquick mix, milk, eggs and parsley until blended. 
  • Pour over cheese.
  • Bake 28 to 32 minutes or until knife inserted in center comes out clean. 
  • Let stand 5 minutes before serving. 
  • Top each serving with cranberry sauce. 
  • Garnish with parsley sprigs.

Tuesday, 19 November 2013

Pumpkin Whoopie Pies with Chocolate Cream Cheese Filling

Delicious. Thank you Shugary Sweets

Pumpkin Whoopie Pies with Chocolate Cream Cheese Filling- so moist and delicious, you will crave these all year long #pumpkin www.shugarysweets.com
For The Pies
1 cup brown sugar
1 cup granulated sugar
1 cup canola oil
1 can (15oz) pure pumpkin
2 eggs
1 tsp vanilla extract
3 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp kosher salt


For the Filling:
1 pkg (8oz) cream cheese, softened
1/3 cup butter, softened
4 cup powdered sugar
1/3 cup unsweetened cocoa powder
3-4 Tbsp heavy cream
sprinkles

  • In large mixing bowl, mix all ingredients for whoopie pies until blended. 
  • Fill a large ziploc bag. Snip of corner of bag. 
  • Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet about 2 1/2 inch. Bake in a 350 degree oven for 12-15 minutes. 
  • Remove and cool.
  • When completely cooled, make filling. 
  • Beat cream cheese and butter for 3 minutes in mixer. 
  • Add powdered sugar, cocoa and heavy cream. 
  • Beat an additional 3 minutes until fluffy. 
  • Add more cream if necessary. 
  • Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie. 
  • Add sprinkles if desired.

Monday, 18 November 2013

Sweet Potato Mash With Browned Butter And Sage

An delicious twist of the typical sweet potato. Thank you What a Girl Eats


Sweet potato mash with browned butter and sage.


3 cups cooked mashed sweet potatoes, about 4 medium
6-7 large sage leaves, cut chiffonade
6 Tablespoons unsalted butter
Kosher salt and pepper to taste.
  • Clean and cook the sweet potatoes until flesh is tender. 
  • Either prick and bake or microwave. 
  • About 40 minutes if baking, about 5-7 minutes if microwaving, depending on the size and number of sweet potatoes.
  • Peel and reserve flesh. 
  • In the bowl of a mixer, beat the sweet potatoes for 1 or 2 minutes, until almost smooth.
  • In a saucepan over a medium heat, melt butter and sage together, watching carefully until it begins to turn golden brown. 
  • Just as it turns nutty brown and fragrant, remove from the heat and add to the mashed sweet potato.
  • Blend sweet potato mash and browned butter and sage until mixed. 
  • Season with salt and pepper to taste.

Sunday, 17 November 2013

Old Fashioned Thanksgiving Stuffing

There are lots of recipes out there for stuffing. This is a particularly nice one that I have used at other times , not just Thanksgiving. Thank you Savory Sweet Life
4 tablespoons butter or non-dairy margarine to keep it dairy-free
1 medium onion, chopped
3 celery stalks, cut crosswise in ¼” slices
½ teaspoon kosher salt
1 teaspoon ground sage
1 teaspoon dry thyme
10 cups dried unseasoned bread cubes (found in the bread section at the grocery store)
1½ cups chicken or vegetable broth
1 egg
Optional garnish: ¼ cup fresh parsley, chopped

  • Preheat oven to 350 degrees F. 
  • Melt butter in a large pan. 
  • Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat. Turn off heat. 
  • Add bread cubes and gently stir them into the onion mixture. 
  • Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much. 
  • In a small bowl, gently whisk the egg and add it to the stuffing mix. 
  • Continue to fold everything until the egg is incorporated. 
  • Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.
 

Friday, 15 November 2013

Ultimate Pumpkin Pie

Sweet, moist with just the right amount of spice. Thank you My Biscuits are Burning


Topping:
5 Tablespoons packed brown sugar
1 Tablespoon all-purpose flour
1 Tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Bread:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15 ounce) can usweetened pupmkin puree (equals 1 3/4 cups)
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup canola oil
4 ounces cream cheese, cut into pieces
4 large eggs
1/4 cup buttermilk
1 cup pecans, toasted and finely chopped

  • Using your fingers, combine all ingredients in a small bowl until the texture is like wet sand. 
  • Set aside.
  • Preheat oven to 350 degrees F. 
  • Grease two 8 1/2 by 4 1/2 inch loaf pans.
  • In a medium bowl, stir the flour, baking powder and baking soda together. 
  • Set aside.
  • In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg and cloves. 
  • Stirring constantly, cook the pumpkin mixture about 6-8 minutes until the mixture is reduced to 1 1/2 cups. 
  • Remove the pot from the heat and add the white and brown sugars, oil and cream cheese. 
  • Stir until combined and let the mixture sit for a few minutes until the cream cheese is melted 
  • Whisk the mixture until no lumps of cream cheese remain.
  • Whisk the eggs and buttermilk together in a small bowl. 
  • Add egg mixture to pumpkin puree mixture and whisk to combine. 
  • Gently fold the flour mixture into the pumpkin mixture, just until combined, do not over stir. 
  • It's okay to have a few small lumps of flour remain. 
  • Gently fold pecans into batter.
  • Divide batter between the two loaf pans and sprinkle the topping evenly on top of each loaf.
  • Bake the loaves on the middle rack for 45-50 minutes until a toothpick inserted in the center comes out clean. 
  • Let the pumpkin bread cool in the loaf pans for 20 minutes before removing and transferring them to a wire rack to cool completely.

Thursday, 14 November 2013

Fluffernutter Sandwich Cookies

Thank you  I Heart Eating

fluffernutter sandwich cookies5


1/2 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ½ c. peanut butter
3 c. all-purpose flour
1 T. cornstarch
2 tsp. baking soda
1 tsp. kosher salt
18 marshmallow stackers (or 9 large marshmallows cut in half horizontally)
18 chocolate kisses


  • Preheat oven to 350 F. Line 2 cookie sheets with silicone baking mats or parchment paper.
  • In a large bowl, cream together butter and sugars.
  • Stir in eggs and vanilla until well-combined.
  • Add peanut butter, and stir until incorporated.
  • Add flour, corn starch, baking soda, and salt; stir until just combined.
  • Using a medium (1 ½ tablespoon) cookie scoop, scoop dough and place 1 ½- to 2-inches apart on lined cookie sheet.
  • Use a fork to make cross-hatch design, if desired.
  • Bake for 8 minutes.
  • Remove from oven, and let cookies sit for about 2 minutes.
  • Flip cookies over flat side-up. Top half cookies with marshmallows and the other half with chocolates.
  • Return to oven for 3-4 minutes, or until marshmallows have puffed slightly and chocolate has softened.
  • Put a chocolate half with a marshmallow half, and gently press together.
  • Enjoy warm, or cool to room temperature.


Tuesday, 12 November 2013

Chocolate Peppermint Cheesecake Cake

A delicious and impressive cake with two layers of chocolate cake around one layer of peppermint cheesecake. Frost the cake with peppermint buttercream! Thank you Shugary Sweets

 

For the Chocolate Cake Layers:
1 3/4 cup flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brewed coffee, cooled
1/2 cup whole milk
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs

For the Cheesecake Layer:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 eggs
1/4 cup sour cream
1/3 cup heavy cream
1/2 tsp peppermint extract
1 bag (10oz) Andes Peppermint Crunch baking chips

For the Frosting:
1 cup unsalted butter, softened
5 cup powdered sugar
1/2 cup heavy cream
1 bag (10oz) Andes Peppermint Crunch baking chips

  • Preheat oven 350
  • In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
  • In a measuring cup, mix together cooled coffee and milk. Set aside.
  • Grease 2- 9inch round baking pans and line the bottom with parchment paper. Set aside.
  • In mixer, beat butter and sugar for 5 minutes, until smooth. 
  • Add eggs, one at a time. 
  • Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.
  • Pour cake batter evenly into the 2 prepared pans. 
  • Bake for 25 minutes. Remove and cool on wire rack. 
  • When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly!
For the Cheesecake Layer:
  • Preheat oven to 325 degrees. 
  • Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  • Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. 
  • Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. 
  • Meanwhile, boil a kettle of water to use later.
  • Beat cream cheese with granulated sugar for 2-3 minutes until creamy. 
  • Add in salt and eggs, one at a time, beating well after each addition. 
  • Beat in sour cream, heavy cream and peppermint extract. 
  • Fold in baking chips. 
  • Pour into prepared 9inch springform pan. 
  • Place pan in center of preheated roasting pan in the oven. 
  • Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
  • Bake cheesecake for 45 minutes. 
  • Turn oven off and let cheesecake sit in oven for an additional 30 minutes. 
  • Remove and cool completely on counter.
  • When cooled, transfer entire springform pan into the freezer for several hours or overnight.
  • Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.
For the frosting, 
  • Beat butter for 3 minutes. 
  • Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy. 
  • Add baking chips.
  • To assemble the cake, lay one frozen layer of chocolate cake on cake plate. 
  • Top with frozen cheesecake and second layer of chocolate cake. 
  • Frost sides and top with a thin layer of frosting to apply a crumb coat. 
  • Refrigerate 30 minutes to an hour. 
  • Remove from refrigerator and frost remaining cake. 
  • Keep the cake covered in the refrigerator until ready to eat. 
  • Remove and allow to sit about 15 minutes before slicing. 
 

Monday, 11 November 2013

Spiced Sweet Potatoes

Delicious as a side dish or as a simple appetizer, this easy recipe is sure to satisfy.



1 stick(s) Unsalted Butter
1/4 cup(s) Turbinado Sugar
1 teaspoon(s) Fennel Seeds
1/4 teaspoon(s) Allspice, ground
3 pound(s) Small Sweet Potatoes, halved
 Coarse Salt
 Pepper, freshly ground

  • Preheat oven to 350 degrees F. 
  • In a small saucepan over low heat, melt butter. 
  • Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved.
  • In a large bowl, toss potatoes with spiced butter. 
  • Season with salt and pepper. 
  • In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through. 
  • Transfer to a warmed platter and drizzle with pan juices. 
  • Season with additional salt and pepper, if desired.

Sunday, 10 November 2013

Mocha Nana Smoothie


1 medium banana, fully ripe
1 cup cold brewed coffee
1 cup chocolate soy milk

1 (6 ounce) container low-fat vanilla yogurt

  • Cut banana into one inch chunks and place in blender. 
  • Add coffee and puree until smooth. 
  • Add remaining ingredients and whirl until smooth and creamy. 
  • Add more coffee or soy milk to adjust consistency if desired. 

Makes 2 servings



Saturday, 9 November 2013

Butter Pecan Cake with Coconut Butter Cream Frosting

Thank you Welcome Home


1 and 1/4 cups butter, softened
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons pure vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup shredded coconut

  • In a small heavy skillet melt 1/4 cup of the butter. 
  • Add pecans and cook over medium heat until toasted...about four minutes. 
  • Spread on baking sheet to cool.
  • In a large bowl, cream the sugar and the remaining butter until blended. 
  • Add eggs one at a time, beating well after each egg is added. 
  • Then mix in vanilla extract.
  • Mix the flour, baking powder and salt and add to the flour mixture. 
  • Add the milk and beat until just blended. 
  • Fold in toasted nuts and coconut and pour into three 9 inch cake pans that have been greased and prepared. 
  • Bake at 350 degrees for 25-30 minutes until cake tester or skewer inserted in center comes out clean. 
  • Cool for 10 minutes before removing from pan to cake plate. 
  • Allow to completely cook before frosting.


Frosting:
2 packages (8 oz each) cream cheese, softened
1 cup butter, room temperature
1 (2 pound) package of powdered sugar
2 teaspoons pure vanilla
2-3 tablespoons milk
1 cup of shredded sweetened coconut


  • In a large bowl, beat the cream cheese, butter and powdered sugar and vanilla.
  • Beat in just enough milk to make the frosting thick but spreadable. 
  • Frost your cooled cake in between the layers and up the sides. 
  • Add shredded coconut on top and on sides of cake.



Friday, 8 November 2013

Pumpkin and Cranberry Dessert Pizza

Delicious combination of Fall flavours. Thank you My Biscuits are Burning


Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, softened to room temp
Filling:
8 oz. cream cheese, softened 
1/2 cup canned pure pumpkin puree 
1 1/2 tsp. pumpkin pie spice 
1 tsp. vanilla 
3 Tablespoons brown sugar (Dark is best!) 
Dash of salt
Topping:
1/4 cup orange juice
2 teaspoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
Whipped cream, if desired
Pecans, roasted and coarsely chopped, if desired

  • In a medium bowl, combine flour, sugar and butter. 
  • Form into a ball with hands 
  • Press into a 14-inch ungreased pizza pan or roll out the crust on a pizza stone . 
  • Use flour as needed to keep crust from sticking to rolling pin.
  • Bake at 325 degrees F. for 15 minutes. 
  • Let cool completely.
  • Topping: Whisk orange juice and cornstarch together until smooth in a small saucepan. 
  • Stir in cranberry sauce. 
  • Bring the mixture to a boil over medium heat, stirring all the while. 
  • Let the filling boil about 1 minute, then remove from heat and let cool about 10 minutes. 
  • Chill in fridge. 
  • When chilled, it's ready to spread on pizza.
  • Filling: Combine cream cheese, pumpkin puree, pumpkin pie spice, vanilla, brown sugar and salt in a large bowl. 
  • Using an electric mixer, blend until smooth and creamy.
  • Spread the pumpkin pie cream cheese filling on top of cooled crust. 
  • Spread the chilled cranberry topping on top of the pumpkin cream cheese 
  • Slice and garnish with whipped cream and chopped pecans, if desired. 
  •  Store any extra pizza in the refrigerator.
 

Thursday, 7 November 2013

Fettuccine Alfredo with Chicken and Shrimp

Simple and delicious. Thank you Jenn's Food Journey


1 large chicken breast 
6 large shrimp
olive oil
pinch of garlic salt
pepper to taste
1 stick (1/2 cup) butter
2 Tablespoons all purpose flour
1 pint heavy cream
1 1/2 cups parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon black pepper 


  • Rinse the chicken and the shrimp, pat dry. 
  • Drizzle olive oil over both sides of the chicken breast and over the shrimp 
  • Season both with garlic salt and pepper.
  • Cut the chicken breast into bite sized pieces and saute in olive oil over medium high heat 
  • Turn frequently until brown and crispy and cooked through. 
  • Repeat with the shrimp. 
  • Shrimp will turn bright pink when finished cooking and only take a few minutes of sauteing on each side. 
  • Cook the fettuccine according the package directions. 
  • Drain well and set aside.
  • In a medium saucepan, add the butter and melt over medium heat.  
  • Whisk in flour, stirring to combine. 
  • Allow to cook for 2-3 minutes, stirring constantly. Slowly whisk in the heavy cream. 
  • Allow to come to a slow simmer. 
  • Reduce heat to low and add the parmesan cheese. 
  • Stir continually, until the cheese has all melted and the sauce has thickened. 
  • Add the garlic salt and pepper; stir to combine. 
  • Add the chicken and shrimp to the sauce. 
  • Pile fettuccine onto a plate or in a bowl, pour sauce over top, and enjoy!

Wednesday, 6 November 2013

Sticky Top Pumpkin Cake with Brown Sugar Sauce


1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, melted, cooled slightly
1 cup granulated sugar
1/4 cup canned pure pumpkin
2 eggs
1 teaspoon vanilla extract
Sauce
6 tablespoons unsalted butter, cut up
1 1/4 cups packed dark brown sugar
1 cup whipping cream
1 teaspoon vanilla extract
  • Heat oven to 350 degrees F. Grease bottom and sides of 9 x 5-inch loaf pan. 
  • Line bottom of pan with parchment paper. Grease paper.
  • In medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves until combined.
  • In large bowl, beat melted butter, sugar and pumpkin at medium speed until blended. 
  • Beat in eggs and 1 teaspoon vanilla extract until smooth. 
  • Beat in flour mixture until blended. 
  • Pour batter into pan, smooth top with spatula.
  • Bake 30 minutes or until top feels firm. (Cake will be partially baked.)
  • Meanwhile, place 6 tablespoons butter, brown sugar, and 1 cup cream in medium pan. 
  • Cook over medium heat 5 minutes or until butter melts and sugar dissolves, stirring occasionally.
  • Increase heat to medium-high, boil 2 minutes, stirring constantly. 
  • Remove from heat. Stir in 1 teaspoon vanilla extract.
  • Remove cake from oven. 
  • Carefully pour 1/2 cup of the sauce over top of cake. Reserve remaining sauce. 
  • Return cake to oven. 
  • Reduce oven temperature to 250 degrees F. 
  • Bake 35 minutes or until sauce is bubbling gently and an inserted wooden pick comes out clean. 
  • Cool in pan on rack 10 minutes.
  • Run knife around edges to loosen. Invert onto serving platter.
  • Remove parchment. Turn top side up. 
  • Serve warm , in 1/4-inch slices, with sauce spooned over and drizzled with unwhipped cream.
 
 

Tuesday, 5 November 2013

Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

Thank you Grandmothers Kitchen


1 lb boneless, skinless chicken breasts 
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs 1
1 tbsp cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks



  • Preheat oven to 350 degrees.
  • Flatten the chicken to 1/4-inch thickness.
  • In a medium bowl, combine the pepper jack cheese, spinach,salt and pepper.
  • Combine the Cajun seasoning and breadcrumbs together in a small bowl.
  • Spoon about 1/4 c of the spinach mixture onto each chicken breast
  • Roll each chicken breast tightly and fasten the seams with several toothpicks. 
  • Be sure to count how many total toothpicks were used!
  • Brush each chicken breast with the olive oil. 
  • Sprinkle the Cajun seasoning mixture evenly over all. 
  • Sprinkle any remaining spinach and cheese on top of chicken (optional).
  • Place the chicken seam-side up onto a tin foil-lined baking sheet. 
  • Bake for 35 to 40 minutes, or until chicken is cooked through.
  • Remove the toothpicks before serving. 
  • Count to make sure you have removed every last toothpick. 
  • Serve whole or slice into medallions.




Monday, 4 November 2013

Pumpkin Muffins with White Chocolate Chips

Thank you Everyday Insanity


1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips


  • Preheat oven to 350F.
  • In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
  • In another bowl, mix together the eggs, pumpkin, and unsalted butter. 
  • Add in the chocolate chips and nuts.
  • Combine the wet and dry ingredients and mix until the dry ingredients are moistened. 
  • Do not over mix!
  • Scoop batter into greased or paper cup lined muffin cups. 
  • Bake for about 20 minutes or until puffed and springy to the touch. 
  • Cool then remove from cups.

Sunday, 3 November 2013

P. F. Chang's Mongolian Beef

This copycat recipe is as good as the original! Thank you Food.com


2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths



  • Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  • Don't get the oil too hot.
  • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  • Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  • Remove it from the heat.
  • Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  • Let the beef sit for about 10 minutes so that the cornstarch sticks.
  • As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  • Heat the oil over medium heat until it's nice and hot, but not smoking.
  • Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  • You don't need a thorough cooking here since the beef is going to go back on the heat later.
  • Stir the meat around a little so that it cooks evenly.
  • After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  • Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  • Add the sauce, cook for one minute while stirring, then add all the green onions.
  • Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  • Leave the excess sauce behind in the pan.




Saturday, 2 November 2013

Orange Cake with Orange Butter Cream Frosting

Thank you Welcome Home

Photo: I love this cake. I have always loved this cake for as long as I can remember...When I was little, my Mom used to let me zest the orange for the batter and the frosting and I can still remember the smell of it baking in the oven. Isn't it funny how food can bring back such wonderful memories. This cake is so delightful with it's light citrus flavor. Click on the photo and you can see the flecks of orange.....
 
Orange Cake with Orange Butter Cream Frosting
 
2 and 1/2 cups of all purpose flour (not self risng)
 ½ teaspoon baking powder
 ½ teaspoon baking soda
 1/4 teaspoon salt
 1 cup butter
 1 and 1/2 cups sugar
 zest from 1 medium to large orange
 4 large eggs
 ¼ cup frozen orange juice concentrate, thawed and undiluted.
 1 teaspoons pure vanilla extract
 ½ cup buttermilk
 
Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray. I line my cake pans with parchment paper and then I spray again. 

Cream together the butter and the sugar until it’s fluffy. Add the orange zest. Add the eggs, orange juice, and vanilla, and beat until the eggs are incorporated. Combine the flour, baking powder, baking soda and salt in a separate container. Mix together half the flour mixture and half the buttermilk just until combined. Then add the remaining flour and buttermilk and continue to mix until everything is incorporated.
 
Divide the batter equally between the prepared cake pans, using a spatula to spread the batter to the edge of the pans. I drop my pans on the counter to make sure all the air bubbles break and that they are even. Bake for 20-25 minutes or until tester comes out clean. Let your cakes cool in the pan on a rack for about 10 minutes before removing them, then remove cakes from pans, and let cool thoroughly on a rack before icing.
 
Orange Butter Cream Frosting
 
1 cup (2 sticks) butter, softened 
3-4 cups of powdered sugar
 Zest from 1 orange
 3 tablespoons of orange juice concentrate, thawed and undiluted
 1 tablespoon fresh squeezed lemon juice 

Beat the butter until creamy, and slowly add the sugar until the preferred consistency. Beat in the orange juice and zest and the lemon juice. Adjust seasonings to taste, adding more powdered sugar to increase thickness. Frost cooled cake and serve.

Photography ©Welcome Home

2 and 1/2 cups of all purpose flour 
½ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 and 1/2 cups sugar
zest from 1 medium to large orange
4 large eggs
¼ cup frozen orange juice concentrate, thawed and undiluted.
1 teaspoons pure vanilla extract
½ cup buttermilk

  • Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray.  
  • Cream together the butter and the sugar until it’s fluffy. 
  • Add the orange zest. 
  • Add the eggs, orange juice, and vanilla, and beat until the eggs are incorporated. 
  • Combine the flour, baking powder, baking soda and salt in a separate container.
  •  Mix together half the flour mixture and half the buttermilk just until combined. 
  • Then add the remaining flour and buttermilk and continue to mix until everything is incorporated.
  • Divide the batter equally between the prepared cake pans, using a spatula to spread the batter to the edge of the pans. 
  • Drop the pans on the counter to make sure all the air bubbles break and that they are even. 
  • Bake for 20-25 minutes or until tester comes out clean. 
  • Let cakes cool in the pan on a rack for about 10 minutes before removing them 
  • Remove cakes from pans, and let cool thoroughly on a rack before icing.



Orange Butter Cream Frosting:
1 cup (2 sticks) butter, softened 
3-4 cups of powdered sugar
Zest from 1 orange
3 tablespoons of orange juice concentrate, thawed and undiluted
1 tablespoon fresh squeezed lemon juice 



  • Beat the butter until creamy, and slowly add the sugar until the preferred consistency. 
  • Beat in the orange juice and zest and the lemon juice. 
  • Adjust seasonings to taste, adding more powdered sugar to increase thickness. 
  • Frost cooled cake and serve.