Butter Yakki

a couple of months ago for recipe club, Kristin did this & it was such a fun thing.  we have done it a couple of time since with my family & it is so yummy & a total blast.  it would be so fun & easy to make assignments for you guest & have a fun little buttayakki party for New Years.  Make sure you say it right... Buttayakki!

• Butter!
• Thinly sliced chicken, pork, beef
• Shrimp
• Shredded cabbage
• Bean sprouts
• Mushrooms (sliced)
• Onions (sliced)
• Other veggis: zucchini, yellow squash, green peppers, etc.

Each person gets a small bowl.  You place the items that you want into your bowl, then cook as you please on small hibachi grills (you can also just use pancake griddles).  Just melt the butter on the griddle & pile on & cook the items each person chooses.  Basically just keep cooking, eating, and talking - Fun!

Sauce: (This is what makes Butter Yakki so delicious!) 

• 3/4 cup soy sauce
• 3/4 cup water
• 3 tsp sesame oil
• 3 tsp crushed sesame seeds
• 3 garlic cloves (crushed)
• 3 slices ginger (smashed)
• 4 drops Tabasco

Bring ingredients to a boil and then place in small bowls around the grill.  Dip vegetable and meat in sauce and enjoy with sticky rice!

cranberry cheesecake bars...

i love this dessert so much... do i say that about all of them?  i feel like i do, because i DO!  but these are so yummy & really quite easy!  they have a nice oatmeal crust paired with creamy filling & tangy fruit topping... perfect!  you could sub with something like cherry, but why mess with a good thing:)  make these babies this week!

{cranberry cheesecake bars}

2 cups flour
1 1/4 cups quick cooking oatmeal (I used oldfashioned this time and no problem)
3/4 cup packed brown sugar
1 cup butter

12 ounces cream cheese
1/2 cup granulated sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla

16 oz can of whole cranberry sauce
2 tsp corn starch

In a large mixing bowl stir together flour, oatmeal and brown sugar. Using a pastry blender cut in the butter until resembles coarse crumbs. Reserve 1 1/2 cups of the crumbs. Press remaining crumbs into greased 13X9 pan. Bake @350 degrees for 15 minutes.
Meanwhile in the same bowl beat cream cheese and sugar on medium speed until light and fluffy. Beat in eggs, lemon juice, and vanilla. Spread over crust. Stir together corn starch and cranberry sauce; spoon carefully over cream cheese mixture. Sprinkle with reserved crumbs. Bake 40 minutes. Chill at least 3 hours. Cut into bars and enjoy.

Store in the fridge.

Christmas Morning Gorilla Bread...

This bread kicks traditional monkey bread's butt! It's the BEST!

{kesley's gorilla bread}

1/2 c. granulated sugar
2 tsp. cinnamon
1 stick of butter
1 cup packed brown sugar
1 8 ounce package of cream cheese
2 12 ounce cans refrigerated biscuits (10 count)
1 1/2 c coarsely chopped walnuts (optional)

*Preheat oven 350 degrees- *Spray a bundt pan. *Mix sugar & cinnamon together (or you can buy it all ready mixed in the spice isle) *in a saucepan, melt butter and brown sugar on LOW heat, stirring well, set aside. *cut the cream cheese in 20 equal cubes. *Press the biscuits out with your fingers and *sprinkle each with cinnamon & sugar. *Place a cube of cream cheese into center of biscuit, *wrapping and sealing the dough around the cream cheese. *Sprinkle 1/2 the nuts into the bottom of the pan- *place 1/2 the biscuits in pan *sprinkle with cinnamon sugar *sprinkle on nuts. *Layer the remaining biscuits on top, *sprinkle with remaining cinnamon & sugar, * pour butter mixture over the biscuits. *Cover with foil and *Bake for 30 minutes- *let cool for 5 minutes- *place a plate on top and invert! *I make this Christmas Eve and I just don't bake it- so it is ready first thing Christmas morning!
Merry Christmas!

fire & ice biscotti...

~ 1/3 cup butter (softened)
~ 1 cup sugar
~ 1 tsp. baking powder
~ 1 tsp. cinnamon
~ 1/2 tsp. salt
~ 2 eggs
~ 1 tsp. vanilla
~ 2 1/4 cups flour
~ 1 3/4 cups slivered almond(toasted and ground)
~ 6 oz. White chocolate chips
~ 1 Tbs. Shortening
~ 1/3 cup red hots(crushed)
~ 1/3 cup course decorating sugar

1. Preheat oven to 350. Line large baking sheets with parchment paper; set aside.
2. In a mixing bowl beat butter on high for 30 seconds. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In a medium bowl combine flour and almonds. Mix well. Beat (or stir) flour mixture into the butter mixture. Mix well.
4. On a lightly floured surface roll out dough into a rectangle and cut dough into long, thin strips. Transfer to cookie sheets, and bake for 8min, or until lightly brownish.
5. In a sauce pan melt chocolate, and shortening on low heat. In a shallow bowl combine red hots and decorating sugar.
6. Once cookies have cooled, dip cookie into chocolate then in candy mixture. Place on wax paper to set. Then enjoy!!!!!

Peppermint Dessert

• 1 package Oreo sandwich cookies, crushed (about 3 cups)
• 1/2 cup butter, melted
• 1/2 gallon peppermint stick ice cream, softened
• 2 cups of frozen whipped topping, thawed

Mix crushed Oreo cookies and melted butter.  Press into the bottom of an ungreased 9x13 pan.  Stir together slightly softened ice cream and 2 cups of whipped topping.  Spoon mixture evenly onto cookie crust.  Freeze about 3 hours until firm.

• 1/2 cup butter
• 4 ounces unsweetened baking chocolate, chopped
• 2 cups sugar
• 1 can (12 ounce) evaporated milk
• 1 tsp vanilla

Melt butter and chocolate over medium heat, stirring constantly.  Stir in sugar.  Gradually stir in milk.  Heat to boiling over medium heat, stirring constantly.  Cook and stir 5 minutes or until slightly thickened.  Then stir in vanilla.  Cool completely, about 2 hours.  pour cooled chocolate sauce over ice cream.  Freeze at least 8 hours, but no longer than 2 weeks.

When ready to serve, drizzle each piece with chocolate sauce, drop a dollop of whip cream in the center of piece and sprinkle with crushed peppermint pieces.  Yummy, YUMMY!

Nakole's Russian Creams...

Nakole brought these last month & they would be so perfect for your holiday party.  they are great individual servings & i love the creaminess of the "cream", with the tartness of the berries.  thanks Nakole for such a lovely treat!

{nakole's russian creams}

Heat 3 cups heavy whipping cream

1/2 cup brown sugar till dissolved

Empty 1 package 1 oz. gelatine in 1 cup boiling water. 

Cool until warm 

When warm mix with cream mixture

Cool until warm

Fold in 1/3 cup Sour Cream

3 tsp. vanilla

Blend well

Refrigerate up to 6 hours or over night. 

Serve with raspberries or chocolate sauce or whatever fruit your heart desires. 

Great for the Holidays!

Makes about ten 9 oz. cups

and the winner is...

comment #5... Jami.  thanks to everyone who played along this time.  Jami email me your address & i will get this sent off to you.  britfullmer@mac.com.  

Also about the recipe cards.  if you click on the image of the card, it will enlarge the card so you can actually read it.  i don't think you have bionic vision, but that would be awesome if you did!  if you have any other questions always let me know!  that's what i'm here for:) 

last of the Christmas giveaways...

this is the last of the giveaways before Christmas.  perfect for you holiday parties, this cute chip & dip bowl with my very favorite Anne Made Jelly & some pita chips.  just leave me a comment of what you want for Christmas.  the giveaway will end Wednesday at 12 noon.  just in time to get it to you for Christmas.  Happy Cooking & Merry Wishes!

non-traditional linzer cookies...

this is a recipe from Ina Garten that i love!!!  i have making them for about 8 years or so & they are a total must during the holidays.  they are crisp & buttery as well as tart & berr-i-licious!  the trick is chilling them on the cookie sheet between cutting them out & baking.   i will post my cookie gift box idea for these tomorrow or the next day.  but here is the recipe card. 

{click image to enlarge}

**to save to your computer... right click & "save as"  print from there.

cookie gift boxes part 1...

no secret that i LOVE food.  i think it is great gift especially this time of year!  here is the first of my 3 different cookie gift boxes with recipe cards.  again, get creative- use neat containers that you already have or nice plates that they would love to keep.  baskets work great!  wrapped in cellophane or just open with tissue.  cute family keepsake ornaments are always pretty on the ribbon too.  have fun with it, they don't have to all be the same.  Click HERE for this recipe card.

{peanut butter s'mores gift box}

{peanut butter cookies: 2 per sandwich}

{marshmallows:  make sure you have enough}

{Hershey's chocolate bars:  i say 1/2 a bar per sandwich}

{add the recipe card in the box or whatever container you choose:)}

Merry Gifting!!

pretty pistachio bundt...

i love this bundt cake, especially for this time of year!  it is the most beautiful color & is so moist & delicious!  not to mention super easy!!!!  it would be a great neighbor gift on a pretty plate, wrapped in a little cellophane & tied with a nice ribbon.  if you wanted to add a little something extra, you could add some pine cones, ornaments or some glittered pine bowes.  get creative with it!

{pistachio bundt cake}

1 yellow cake mix

3 boxes pistachio pudding

1 cup water

4 eggs

1 cup oil

In a large bowl, mix together all ingredients until smooth.  Pour into a greased bundt cake pan.  Bake at 350 degrees for 45 minutes or until toothpick comes out clean.  Cool completely & top with glaze.

{Glaze Recipe}

1 cup powdered sugar

1 TBSP butter, melted

3 TBSP milk

Whisk ingredients together until smooth.  Drizzle over cooled cake.

& the winner is...

Comment # 11.  Natalie!!!!  Thanks to everyone who entered.  I loved reading your traditions.  & i am so grateful for random.org for picking the winner for me, i could not have picked one on my own!!!  Natalie- send me your address so i can send you this:)

& yet another giveaway...

when i was growing up my dad worked for the airlines.  he traveled a lot & always brought us back "treats".  he took a trip to New Orleans & from then on we were hooked.  on these... beignets.  they are a little french doughnut, kind of like a scone, but not.  wow!-  i am so crappy at this descriptive stuff!  anyway, they became a Sunday tradition at our house & i think that they would be a perfect Christmas morning treat.  they are super easy!  all you do is add water to the mix made by Cafe Du Monde.  roll them out, cut & fry them up.  cover them in powder sugar & enjoy.  okay, okay... the giveaway.  you get 2 boxes of Beignet mix, a cute little aluminium sugar shaker & this darling rectangular milk glass platter.  perfect for serving these little babies.

just leave a comment with one of your Christmas traditions.  we will end it Tuesday at 10 am.  This whole midnight thing is way too late for me!  Good luck & happy cooking! 

a gift that keeps giving...

everyone loves the gifts of food!  i love making treats for all of my neighbors & friends & they usually ask me for the recipes.  that is exactly how i came to this theme for the Christmas season.  each of the treat items that i post until Christmas will have a printable recipe card in a 5 x 7 inch format that you can attach to your treat gifts for you lovies!  i will also be posting packaging ideas & other gift giving ideas throughout the month.  if there are any specific recipes i have already posted that you would like made into cards leave me a comment letting me know.  hope your holidays are happy & delicious!

{click image to enlarge}

**to print this card- right click on the image.  click on "save as..."  save to your files (pay attention to where you are saving it!)  print on your printer, or at any photo lab.  i use costco, but you will have to have it printed at 98% to account for their 2% crop.  let me know if you have any questions.

and the winner is...

comment # 26,  Marleepatts.  Yay Marlee!!!  email me your address @ britfullmer@mac.com & i will get this out to you.  Thanks to everyone who entered, it was so fun reading all of your favorite cookies & traditions!  keep checking back for fun new Christmas ideas and recipes-- oh yeah, & more giveaways!!!!  

1st Christmas give-away...

{polka dot cake plate}

One of my favorite Christmas traditions is cookies.  Lots & lots of cookies!  i love cookies on Christmas eve for santa.  & i love cookies on cake pedestals!  so our first christmas giveaway is for a cute new cake pedestal for you to set out with your cookies & milk for santa.  just leave a comment telling with your favorite kind of cookie.  the contest will end tomorrow at midnight.  happy cookies!!!

countdown to thanksgiving # 13- brined turkey...

sorry that i didn't post a new recipe for you yesterday!  i own a flower shop & people want there centerpieces!!!  back to the tip...  

last year we brined our turkey for the first time.  it was so easy & soooo delicious.  it was moist & juice & very flavorful.  we used the brining salts from williams-sonoma.  i know that there are lots of brands & recipes out there, but we will be sticking with this one.  you do have to plan ahead though, because you need to start the brining process 24 hours before you are going to cook it... so today!  if you don't do it for T-day, there's always Christmas.  

i hope you all have a very happy & delicious Thanksgiving.  it is my daughters birthday this year on Thanksgiving, so i'll be taking the weekend off, but i will be back Monday & we will dive right in to Christmas!!!!!!  check back Monday for our first christmas give-away!

countdown to thanksgiving # 12- Thanksgiving take-home boxes...

don't you hate it when you go to families houses for the holidays & they ask you if you would like to take some leftovers home with you, just to say... "oh, i don't really have anything to put them in."  or they wait until after dessert & they wash out a Cool Whip container.  not at my house!!! (i only use real whipped cream:)  i featured these little beauties on my personal blog, but because they were about food & i promised thanksgiving tips... here is my #1 favorite holiday tip for packing leftovers!!!  for the full instructions go HERE.  but here is a brief summery... i think you'll get the idea!

{thanksgiving take-home boxes with vintage clipart cards}

{i got the images from a holiday vintage clipart book}

{the leftover cast... stuffing, turkey, rolls, pumpkin cookies, cranberry sauce, gravy, ect.}

{packed in a 6 x 6 kraft colored box from heaviest to lightest}

{i tied with one with turkey twine... how appropriate!}

countdown to thanksgiving # 11- brussels sprouts with bacon & hazelnuts...

i know that a lot of people aren't crazy about brussels sprouts, i personally do like them, but i promise that even people that DO NOT like them like this recipe!  let's be honest... what's not to love about anything with bacon!  i got this recipe from my darling neighbor & it is a great & different was to prepare a not so favorite veggie.  another thing that makes this recipe different is that the brussels sprouts are cut in a chiffonade, so they aren't chunky, they are lighter & the texture is a little nicer.  if you have a veggie this holiday season give this one a try!

{brussels sprouts with bacon & hazelnuts}

2 lbs. brussels spouts, chiffonaded

1/2 sweet onion, thinly sliced

1/2 lbs. bacon, chopped

1/2 cup toasted hazelnuts, chopped

1 tsp. salt

1/4 tsp. pepper

Trim the ends of the brussels spouts & remove any spotted or discolored leaves.  Slice in 1/16th of an inch slices by hand or run through a food processor fitted with a slicing blade.  Use your fingers to separate the slices.  Allow about 10-15 minutes for this process.

In a large skillet, cook bacon until crisp.  Remove from pan with a slotted spoon & drain on a paper towel.  Reserve bacon grease.

Add brussels sprouts & onions to skillet with bacon grease.  Cook on high until sprouts are tender & bright green & onions are caramelized.  Add bacon, salt & pepper to vegetables, stir gently.  Spoon out onto a plater & top with toasted hazelnuts.  Enjoy.

and the winner is...

Lori, comment # 10!  congratulations Lori, e-mail me (britfullmer@mac.com) your address & i will ship your jellies out tomorrow.  sorry everybody else!  i picked the winner using random.org.  it really is a cool site.  check back, we will be having more giveaways through the holidays.  we'll be giving away dishes, more food & other fun cooking things.  & don't forget- countdown to thanksgiving will start back up later today.  Thanks for playing! 

yeah for 100! & a anne made giveaway...

our last post was # 100.  it is crazy how time flies!  to celebrate we will be having a fun giveaway.  these jellies are my favorite & i think they are perfect for Thanksgiving, Christmas & just everyday.  

{anne made jellies}

there are so many BEAUTIFUL flavors!  i will send you all 9 flavors & the recipe for the cream cheese spread i love to serve with it. 

 Spicy Kiwi, Spicy Mango, Strawberry Basil, Cranberry Habanero, Raspberry Habanero, Orange Rosemary, Blushing Peach, Apricot Habanero & Lemon Zinger.  

Just leave a comment with your favorite recipe that you have used from our blog.  You can enter until Saturday at Midnight.  I'll post the winner monday.   Unfortunately i won't post the count down to Thanksgiving during this time.  You can check my other blog for some other Thanksgiving ideas, HERE.  

Good Luck & thanks for following in our culinary journey...

count down to Thanksgiving #10- pumpkin patch muffins...

since our family usually eats at like 2ish on Thanksgiving Day, i don't like to eat a big breakfast.  but i can't completely wait til then to eat.  So these are an easy fun & light little breakfast.  my mom made them all the time when we were growing up & it brings back fun memories!  Maybe they can become a tradition at your house.

{pumpkin patch muffins}

{super yummy with honey butter}

3 cups flour

1 cup sugar

4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

1/2 tsp. nutmeg

1 cup milk

1/2 cup butter, melted

1 tsp. vanilla

1 1/4 cups canned pumpkin

Sift together flour, baking powder, salt, cinnamon, pumpkin spice & nutmeg.  Add sugar & mix.  Stir in milk, butter & vanilla.  Mix just until moistened.  Fold in canned pumpkin.  

Fill greased muffin tins 2/3 full.  Bake at 400 degrees for 20 minutes.  

count down to Thanksgiving #9- Jennifer's layered cornucopia salad...

this is a Recipe Club blast from the past!  i can't even tell you who brought this salad originally, but it was at the very beginning of recipe club; about 3 years ago.  it is so super yummy & different.  The cottage cheese gives it the cream texture while still using a vinaigrette dressing.  If your food assignment this year is green salad... this recipe is for YOU!!!  ** this recipe was originally brought by Jennifer.  Thanks Summer for the help.  it is a favorite of mine too!

{Jennifer's Layered Cornucopia Salad}

1 head red leaf lettuce, chopped

1 head romaine lettuce, chopped

1 package baby spinach

1 container cottage cheese

1 lb. bacon, cooked & crumbled

2 cups grated swiss cheese

1 small purple onion, sliced & broken into rings

1/2 lb. sliced mushrooms

Arrange all ingredients, except mushrooms,  in order on a large platter.  

Dressing-

3/4 cup cider vinegar

1 1/3 cup vegetable oil

1/2 cup sugar

1 TBSP grated onion

1 1/2 tsp. poppy seeds

mix all ingredients together.  Add mushrooms & marinate for at least 8 hours but not more than 24 hours.  

Pour mushrooms & dressing over salad just before serving.

count down to Thanksgiving #8- spinach dip appitizer...

thanksgiving wouldn't be complete without a few yummy dishes to munch on as your guests are waiting for the turkey timer to pop.  this is my little sisters favorite dip EVER!  if you haven't ever made it, it is really good with cubed french bread, crackers or veggies.  also another great one to make the day or 2 before.

{Creamy Leek & Spinach Dip}

• 1 cup mayonnaise
• 1 (16 ounce) container sour cream
• 1 (1.8 ounce) package dry leek soup mix
• 1 (4 ounce) can water chestnuts, drained and chopped
• 1/2 (10 ounce) package frozen chopped spinach, thawed and drained

1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
2. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

count down to Thanksgiving #7- hot cranberry cider...

this is a pretty & easy make ahead drink for any cold day!  the clove studded oranges are really nice & festive.  it is nice also to be able to throw everything in the crock pot in the morning & not have to think about it again until you're ready to serve it.  

{hot cranberry cider}

4 cups cranberry juice cocktail

4 quarts apple cider

1 cup sugar

2 oranges, studded with whole cloves*

4 whole cinnamon sticks

Combine all ingredients in a large pot or crock pot.  Simmer on very low for several hours.

** clove studded oranges are very easy to make.  you can do any pattern.

count down to Thanksgiving #6- robyn's classic pumpkin roll...

this is such a yummy & fun dessert to make.  it is a little confusing if you haven't done it before, so i am going to include some extra pictures with the instructions.  if you have any questions or if the instructions aren't clear just leave me a comment & i will try to help out!
 

{Robyn's Classic Pumpkin Rolls}

3 eggs, well beaten

1 cup sugar

2/3 cup pumpkin

1 TBSP lemon juice

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. ground nutmeg

1 tsp. ground ginger

1/2 tsp. salt

In a large bowl mix together eggs, sugar, pumpkin & lemon juice.  Beat well.  Sift together all remaining dry ingredients & add to pumpkin mixture.  Mix well.  Pour into a well greased & floured 11 x 17 baking sheet.  Bake at 370 degrees for 12 minutes.

Remove from oven & liberally sprinkle with powder sugar.  Flip out onto a clean towel & roll up like a jelly roll.  Cool completely rolled up.  Unroll & spread with cream cheese frosting* then roll back up.  This time without the towel.  Wrap in parchment or saran wrap & chill in the refrigerator for 2-4 hours.  Slice & serve.

** {cream cheese frosting}

8 oz. cream cheese, softened

1/4 cup butter, softened

1 cup powder sugar

1 tsp. vanilla

pinch of salt

Beat together until light & fluffy.

Picture instructions...

{turn out cake onto a towel-- if you want you can dust it with powder sugar too}

{roll up in the towel... & NO, those are NOT my hands!}

{unroll & spread with frosting}

{re-roll with out the towel}

{slice & serve}

count down to Thanksgiving #5- Creamy Asparagus Bake...

this is such a nice alternative to the green bean casserole. it is creamy, with a crunchy topping. a little different, but super delicious!

{creamy asparagus bake}

1 lb. fresh asparagus spears, trimmed

1/4 cup peppercorn ranch dressing

2 TBSP shredded parmesan cheese

1/2 cup coarsely crushed Ritz crackers, about 12 crackers

Preheat oven to 350 degrees.  Cook asparagus in simmering water in a large skillet for 2-3 minutes or until bright green, but still crisp.  Drain.

Toss asparagus in dressing.  Place in a 2 qt. baking dish.  Sprinkle with cheese & cracker crumbs.

Bake 10-15 minutes or cheese is lightly browned & heated through.

count down to Thanksgiving #4- Scrumptious Sweet Potatoes

This dish is a must for a Thanksgiving Feast! I haven't met someone who hasn't like it yet...even all those people who are not sweet potatoes fans enjoy it. Give it a try- I promise you will be Thankful! Happy Eating!

{scrumptious sweet potatoes}

Combine:
3+ cups sweet potatoes-mashed
2 eggs (beaten)
1/2 c canned milk
1 T vanilla
1 c sugar
1/2 T salt
1/2 stick butter melted
coconut flakes- (optional-but really yummy)
Topping:
1 c brown sugar
1 c chopped sugar coated pecans*
1/2 c flour
1/2 c soft butter (I always use the other 1/2 stick and it's plenty!)
crumble on the top

bake at 350 for 30 minutes.

*to make sugar coated pecans, mix 1 cup chopped pecans with 1/4 cup sugar in a sauce pan over medium-low heat. stir constantly until all the sugar is melted & all nuts are coated. transfer to waxed or parchment paper. cool completely.

count down to thanksgiving #3- katie's cranberry wassail slush...

this is one of the yummiest drinks that i have ever made!!!!  it is so different & delicious.  it has all of the flavors of the holidays & yet is cool & refreshing!  give it a try & i know you will and your family will not be disappointed!!!!

{katie's cranberry wassail slush}

3 cans cranberry jelly

2- 12 oz. cans frozen lemonade

1- 12 oz. can frozen apple cranberry juice

4 cups water

1 tsp. cinnamon

1/2 tsp. ground allspice

Put all ingredients in a large bowl & mix with a hand mixer until combined.  The mixture maybe a little lumpy.  Freeze overnight.  Place frozen mixture in a large punch bowl & add 2- 2 liter bottles of cold gingerale.  Stir & drink up!

count down to thanksgiving #2- creamed corn...

this is such a lovely side dish!  it is easy & delicious as well.  the perfect complement to your turkey this year.

{tiff's creamed corn}

3 TBSP butter 

3 TBSP flour

22 oz. super sweet frozen corn

1/2 cup whole milk

2 TSBP sugar

1/2 tsp. white pepper

1 cup whipping cream

1 tsp. salt

In a small pan melt butter, stir in flour cook on medium for just a couple minutes stirring constantly.  Set aside.  In a large pot combine corn, milk, sugar, pepper, whipping cream & salt.  Bring to a boil & boil for 5 minutes.  Add flour & butter mixture to pot & stir until thickened.  If it ends up too thick, just add a little extra milk or cream until you are at your desired texture.

count down to thanksgiving #1-pumpkin pie bars...

tiff brought these a year or 2 ago to recipe club & i loved them so much!  i have made them many times since then.  they are creamy & crumbly & delicious!  but you do have to make sure that they are completely cooled or even cold or they don't set up the same.   

 

{Pumpkin Pie Bars}

1 1/3 cup flour

1/2 cup firmly packed brown sugar

3/4 cup granulated sugar, divided

3/4 cup cold butter

1 cup old quick cook oats, uncooked

1/2 cup chopped pecans or walnuts

1- 8 oz. package cream cheese

3 eggs

1- 15 oz. can pumpkin puree

1 TBSP pumpkin pie spice

Pre-heat oven to 350 degrees.  Line a 9x13 inch baking dish with foil; grease foil lining.  

In a medium bowl mix: flour, brown sugar, 1/4 cup granulated sugar.  Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.  Stir in oats & pecans.  Reserve 1 cup of mixture & press remaining mixture into the bottom of the prepared pan.  

In a medium bowl beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin & spices.  Beat with an electric mixer on medium speed until well blended.  Pour over crust.  Sprinkle with reserved oatmeal mixture.

Bake for 30-40 minutes.  Lift from pan using foil handles; cool completely.  Cut into bars.  Store left overs in the refrigerator.  

giving thanks for great food....

{think thanksgiving}

starting tomorrow, i will be posting a new recipe everyday until Thanksgiving.  there will be great side dishes, unique salads, delicious desserts & great tips for leftovers!  be sure to tune-in so you don't miss out.  i might even through in a couple of give-a-ways... check back tomorrow!!!!  my mouth is actually watering just thinking about it!  see you tomorrow:)

Tiff's creamy apple tart...

Tiff wasn't able to come to recipe club last month but sent this DELICIOUS tart.  It is the prefect combination on tart, sweet, creamy & crisp.  & it being quite simple it just an added bonus!  Give this one a try for Thanksgiving this year...

{tiff's creamy apple tart}

1 pie crust

4 oz. cream cheese, softened

1 fuji apple, peeled & sliced

1 granny smith apple, peeled & sliced

1 johnagold apple, peeled & sliced

1/4 cup sugar

2 TBSP flour

1 tsp. cinnamon

2  TBSP sugar

Whipped Cream for topping

Preheat oven to 450 degrees.  Carefully spread softened cream cheese into the bottom of the pie crust.  Toss apples with 1/4 cup of sugar & flour.  Evenly place over the cream cheese layer.  Mix together cinnamon & the other 2 TBSP sugar.  Sprinkle onto the top of the apples.  Bake for 25 minutes uncovered.  Loosely cover with foil & cook another 5 minutes.  Serve with fresh whipped cream.  Enjoy! 

the perfect pair-- mom's chili & summer's corn casserole...

with the weather getting colder it is so fun to start making more soups & stews again!  i love my mom's chili recipe & it goes so well with the recipe from one of our first Recipe Club get togethers.  Summer brought it & it has been a favorite of mine ever since.  it has great texture & is a great pair with any soup!

{mom's homemade chili}

1 lb. lean ground beef

1 medium onion, chopped

1 stalk celery, chopped

2 tsp. chili powder

1 tsp. salt

dash of pepper

1- 16 oz. can stewed tomatoes

1- 8 oz. can tomato sauce

2 cups tomato juice

1- 10 oz. can kidney beans, undrained

In a large skillet, brown ground beef with onion & celery.  Drain off excess fat.  Stir in remaining ingredients except beans.  Simmer covered for 30-45 minutes until flavors are blended.  Stir in beans & heat through.

{summer's corn casserole}

1 stick butter, melted

1 can cream style corn

1 can sweet whole kernel corn, drained

2 boxes jiffy corn bread muffin mix

1- 16 oz. container sour cream

Preheat oven to 350 degrees.  Melt butter in a 2 quart casserole dish.  Add remaining ingredients & mix well.  Bake 45-60 minutes or until knife stuck in center comes out clean.

i am totally in love with this...

i love these so much i can't even express it to you.  i found them HERE & they are so much fun!  i just used my regular sugar cookie recipe- found HERE, added the edible wafer paper prints & embellished them with sanding sugars & decorative crystals.  i can promise you that i will be making these again for Christmas...  & maybe even Thanksgiving.  we'll see!?!

{love them in cello with a little black sparkle tulle}

{they come with 20 different images}

{CuTe & SpOoKY}