Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Muffins

What you will need:
2 cup flour
1 1/3 cup sugar
4 tsp Baking powder
4 Tbsp milk
1/2 margarine
2 eggs
1/2 tsp salt
1 cup pumpkin
1/2 tsp cinnamon

Preheat the oven to 350 degrees and spray or line the muffins tins with liners. Cream margarine and sugars until fluffy.  Beat in the eggs. In a small bowl mix the pumpkin and milk.  Add half the pumpkin mixture to the eggs, sugar, and butter.  Mix well; add one cup of flour, 2 tsp of baking powder, salt and cinnamon.  Mix well; add the rest of the pumpkin mixture.  Mix well; add the remaining one cup of flour and 2 tsp of baking powder.  Mix well then pour the batter into muffin tins.  Bake for 20-25 minutes.

Cream Cheese Frosting

What you will need:
One block of cream cheese, 5 Tbsp butter (unsalted), 1 Tbsp sour cream, vanilla 1-2tsp, powdered sugar

Let the butter and cream cheese sit at room temperature until soft. Beat them together with the sour cream and vanilla.  Add one cup of powdered sugar and mix well.  Keep adding powdered sugar until it reaches the consistency you like.  I think I did 2 1/2 cups today.

I piped the frosting onto the muffins by putting the frosting in a Ziploc bag and cutting the corner of the bag.  This makes it real easy to squirt the frosting on in a spiral.  You can of course, use a knife to frost them.  I also sprinkled them with nutmeg to make them look pretty!

This is how Iowa does comfort food!

I'm an Iowan girl and Hot Beef Sandwich just screams "farm girl".  I didn't grow up on a farm, but my parents did and farmers like their meat and potatoes.

What you will need:  3-4lb chuck or arm roast, dry onion soup mix, water, red wine (optional), salt and pepper, flour, potatoes

Place the roast in a roaster or crock pot.  I'm using the crock pot.  Season it with salt and pepper.  Add 3 cups of water and 1/2 cup red wine and soup mix.  Cook on low for 7-9 hours. If you do this in the oven, try 300 degrees for 2-3 hours. When the time is up, take the roast out and set aside.  Pour the juice in a small pan.  Stir some flour, about 4 tbsp with a little water.  Keep adding water until you get a nice paste, like glue.  Bring the liquid to a boil and gradually whisk in the 'glue'.  Simmer until thick.  You may want to add a beef bouillon cube for flavor.  I didn't add one tonight, just a little extra salt.

Cook up some mashed potatoes while the gravy is simmering.  Boil potato chunks in water.  Cook until soft.  Drain and toss them in a mixing bowl.  Add sour cream, butter, milk, salt and pepper.  Mash with a masher or fit the mixer with the paddle attachment.

On your plate place a piece of bread, top with shredded beef and gravy.  You can put the potatoes on the side or right on top of the beef before adding the gravy.  Of course, add some corn to the top!

This is how Iowa does comfort food!

An Italian Meal

My mother in law makes this fabulous artisan bread. I've been meaning to try it for quite awhile now.  On Friday I decided I'd get it started.  I was also in the mood to test a Bolognese sauce so I thought why not go all out and make a big family meal.

On Saturday I spent all day in the kitchen preparing Bolognese sauce, bread, and raspberry-lemon shortbread.

Bolognese Sauce

I used The America's Test Kitchen recipe as a base, but made some changes.  I also doubled my recipe to feed eight people
What you will need: 1 tbsp butter or olive oil, two carrots (diced), 2 celery stalks (diced), 1 onion (diced), salt, 1 lb ground pork, 1 lb ground beef, 3 cups whole milk, 2 cups white wine, 1/2 cup red wine, 2-28 oz cans diced tomatoes, Italian seasoning, bay leaf

Heat the butter or oil and cook vegetables until soft.  Add the pork and beef and cook until no pink shows.  Drain off grease. Add the milk and simmer until it evaporates and only clear fat remains, about 25 minutes.  Add the white wine and simmer for about 20 minutes until the liquid is almost evaporated. 
Place the tomatoes in the food processor and pulse until they are cut into small pieces; don't puree them.  You can also cut them on the cutting board, however you do need the juice so you may want to drain it in the pot before cutting the tomatoes.  Add the tomatoes and their juices to the pot along with the Italian seasoning and bay leaf. I did not measure the spices. I always add to taste.  Reduce heat to a low simmer and simmer for 2 hours.  After about an hour add the red wine, stir, taste, and add any extra seasoning.  I let my sauce simmer for 4 hours.  Serve over spaghetti.

Note: My sauce was still a bit 'soupy' after simmering for four hours. Next time I made add a thickening agent or a little tomato paste.

Raspberry-Lemon Shortbread

What you will need: 1 lb frozen raspberries (thawed and drained), 14 tbsp butter, 1 1/4 cup sugar, 1 3/4 cup flour, 3 eggs, 1/4 cup lemon juice, confectioners' sugar

Preheat the oven to 400.  Cut the butter into cubes and make sure it is chilled.  Place the butter, 1/2 cup sugar and 1 1/2 cup flour in the food processor and pulse until it is combines.  It will look like coarse crumbs.  Press the mixture into the bottom of a 9 inch spring form pan (ungreased) or cake pan.  Bake for 20 minutes.  After removing the shortbread from the oven reduce the heat to 325 degrees.  In a bowl whisk the eggs and sugar together until thick.  Add the lemon juice and 1/4 cup flour.  Spread the raspberries over the shortbread and pour the lemon cream on top.  Bake for 30 minutes or until the lemon cream is set.  Cool completely and dust with confectioners' sugar.

Dutch Oven Bread
This is the best bread in the world and it's so easy to make.  I can't believe I waited this long to make it.  In fact, I think I'll mix up another batch tonight and bake it tomorrow morning.

What you will need: 1/4 tsp dry yeast, 1 5/8 cup warm water, 3 cups flour, 1 3/4 salt

Dissolve the yeast in water in a large bowl. Add the flour and salt, stirring until blended. The dough will be sticky. Cover the bowl with plastic wrap and let sit 8-18 hours at room temperature. 
Lightly sprinkle the counter top with flour and place dough on it. Sprinkle more flour on the dough and fold it over onto itself 2 or 3 times (do not knead).  Cover loosely with plastic wrap and let sit for 15 minutes.  Using a little flour, shape it into a ball. Generously dust a smooth dishtowel with cornmeal.  Place the dough, seam down, on the towel and dust the top with more cornmeal.  Cover with another towel and let rise for 2-3 hours.
20 minutes before the dough is ready, heat the oven to 450 degrees.  Put a heavy 6-8qt Dutch oven with the lid in the oven as it heats.  When the dough is ready, remove the pot and life the lid.  Lift the dough by the towel and turn it carefully into the pot-it should tumble into the pot.  Cover with the lid and bake for 30 minutes.  After 30 minutes, remove the lid and bake for 12-15 minutes more.  Once it's done, take out of the pot and cool for one hour.

Experiment with adding rosemary and other herbs.  Enjoy!

Chicken Piccata with sauteed veggies

I'm  a big fan of Ruby Tuesday's Chicken Piccata.  I love that they put capers in the dish, it really adds a spark of flavor.  In the past year I've enjoyed making restaurant quality food at home.  My husband and I believe that we can make almost anything that is made in a restaurant and it always taste just as good or even better.  It is always less expensive, which is an added bonus.  The only downfall of making your own restaurant meals is that you have to clean up afterwards.

One of my favorite chefs is Ina Garten, also known as the Barefoot Contessa. She is down to earth and boast using fresh and 'good' ingredients.  When I decided to make chicken piccata I wanted to test her recipe first, even though it doesn't call for capers.  I've added the link to the recipe below to save time on typing.

http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe/index.html

I followed the recipe exactly, except I didn't have fresh lemons on hand.  I did have (I'm embarrassed to say) the little plastic lemon that is filled with lemon juice.  The recipe was good; a nice light meal and I served it with sauteed veggies.

What you will need:  your choice of veggies, olive oil, salt and pepper

Prepare your veggies before heating the oil.  I used carrots (julienned), asparagus, red onion (sliced), red pepper (sliced).  I like to use veggies that give a nice mix of color in the pan.  Once I have everything cut the way I want it, I heat my olive oil and the carrots go in first. They are dense so it takes them longer to cook.  Once they start to feel tender I add the rest of the veggies and saute adding salt and pepper to taste.  I like my vegetables to have a little crisp to them so I keep a watchful eye.  I hate it when they are over cooked and get mushy.

Shredded Chicken Sandwich and Guacamole

Tonight we had plans to gather with friends and play games.  I always like to have something in the Crock Pot when guests arrive so I don't have to worry about preparing food.  Shredded chicken sandwiches are always a crowd pleaser, but they do take some prep work.  If you don't like getting your hands dirty you may not like this recipe.

What you will need: 1 whole chicken fryer, salt, pepper, olive oil, celery, onion, chicken broth.

Preheat oven to 375 degrees. The first step is to roast the chicken in the oven.  To prepare the chicken for roasting, take out the neck and innards that are in the cavity of the chicken. Dispose of them.  Rinse the chicken and pat dry.  Put chunks of onion and celery in the cavity.  Place the chicken on v-rack in a roasting pan.  Brush with olive oil and season with salt and pepper.  Place the chicken breast side up and roast for about 2 hours or until the thigh registers 180 degrees.

When the chicken is done roasting, let it cool for a bit.  Take all the meat off the and place in the Crock Pot.  Discard the skin and carcass.  Add chicken broth to the crock, about a cup depending on the size of your chicken.  Add salt, pepper, and sage leaves to taste.  Cook on low until ready to eat.  I  the chicken on rolls with pepper jack cheese. 

Note: If you want to roast a chicken for Sunday dinner, do it this way and serve with mashed potatoes, stuffing, and veggies.

Good Guacamole

Gauc is one of my all time favorite snacks and I think I make a mean guacamole
What you will need: 2 Avocados, 2 small tomatoes, half a red onion, 1 lime, salt and pepper

In a bowl combine avocados (cut in chunks), tomatoes (diced), onion (chopped).  Add a teaspoon of salt and a bit of pepper.  While stirring, the avocado will break down a bit; this is okay.  Roll the lime against your palm and counter top to get the juices flowing.  Cut in half and squirt half of the lime juice in the guacamole. Add a little more salt and stir. The avocado will start breaking down a bit more.  Continue to add lime juice and salt to taste. Serve with tortilla chips.

Note: Make sure you save one of the pits from the avocado. If you have leftovers, store in an airtight container with the pit; this keeps the avocado from browning.
http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/  (How to cut an avocado)

Easy Cheesy Potato Soup

If you claim you can't cook, think again.  Here is a soup recipe that is so quick and easy you can have it on the table in no time.

What you will need: 4 good size potatoes, 2 carrots, 1 stalk celery, 1/4 onion chopped, parsley, salt and pepper, 1 can cream of chicken soup, 1 cup milk, 1/2 lb Velveeta cheese

Peel and dice the potatoes and carrots.  Dice the celery and onion.  Place these items in a pot with 1 1/2 cup water and parsley. Boil until the potatoes are just tender, but not too soft.  Add the soup, milk and Velveeta.  Cook until the Velveeta is melted.  Season with salt and pepper.

Note: Make this a vegetarian soup by replacing the cream of chicken with cream of celery soup.

Tonight I jazzed it up just a bit by adding some bacon I had on hand and by floating goldfish crackers on top.  This soup is always a hit in my house and the little boys eat it up!  Enjoy:)

This one is for the KIDS!!

Homemade Chicken Strips

What you will need: 2 lbs chicken tenders or breast, salt and pepper, flour, 1 or 2 eggs, milk, 2 cups corn flakes, 1 cup bread crumbs, 1 tbsp each or paprika, poultry seasoning, and McCormick's Montreal Steak Seasoning, 1/4 cup veg. oil

Preheat the oven to 400 degrees.

If you're using chicken breast, you'll want to but them into strips.  Season chicken with salt and pepper.  Put about 1 cup of flour in a pie tin or shallow dish. Beat the egg(s) and add a splash of milk in another shallow dish. I usually start with one egg and add more if needed; I just hate to waste eggs. In the food processor (large Ziploc if you don't have a processor), place corn flakes, bread crumbs and seasonings.  Pulse until combined.  Gradually add in the oil until it comes together.  Dump this mixture in another shallow dish.

You'll want an assembly line set up for this.  Dip the chicken in the flour and coat, dredge in egg mixture an then in the breading.  Place on a baking sheet that has been coated with non-stick spray.  Bake all the tenders for 15-20 minutes. 

Serve these with your favorite condiments; my kids prefer ketchup.  I also whipped up some coleslaw, but won't share the recipe because I wasn't happy with how it turned out. 

Note:  Adults love these too!