link to "Spiced Pumpkin Bundt Cake with Citrus Glaze" on the Food Network:
Saturday, September 17, 2016
BREAD - Downeast Maine Pumpkin Bread
DOWNEAST MAINE PUMPKIN BREAD
By All Recipes
Ingredients
·
1 (15 ounce) can pumpkin puree
·
4 eggs
·
1 cup vegetable oil
·
2/3 cup water
·
3 cups white sugar
·
3 1/2 cups all-purpose flour
·
2 teaspoons baking soda
·
1 1/2 teaspoons salt
·
1 teaspoon ground cinnamon
·
1 teaspoon ground nutmeg
·
1/2 teaspoon ground cloves
·
1/4 teaspoon ground ginger
Directions
1.
Preheat oven to 350 degrees F. Grease
and flour three 7x3 inch loaf pans.
2.
In a large bowl, mix together pumpkin
puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk
together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir dry ingredients into pumpkin mixture until just blended. Pour into prepared
pans.
3.
Bake for about 50 minutes in oven.
DINNER - Tortellini Soup
Tortellini Soup
1 Medium white onion (chopped)
1 teaspoon garlic
1 to 2 lbs of ground beef (lean)
Salt and pepper to taste
1 large can of tomato sauce
4 cups of chicken broth
Italian seasoning
3 zucchini (diced)
6-8 oz of dried tortellini (with cheese
filling) or (prepackaged (cooked) from the pasta aisle)-You get more for you
money with the dried
1 can red kidney beans
1 can green beans
Parmesan cheese for topping
Sauté the chopped onion in oil until tender.
Add the ground beef and garlic and cook until browned.
Add four cups of chicken broth and the can
of tomato sauce. (Add more broth or sauce to your liking).
Add the zucchini and cook until soft (15-20
minutes).
Add the green beans and kidney beans. Heat
for about 5 minutes or so.
At this point I usually take the soup off
the heat, add the tortellini and cover the soup for about 15 minutes or so.
This prevents the pasta from getting overcooked.
Thursday, September 15, 2016
DESSERT - Caramel Dip
The recipe below makes 2 -12oz mason jars full. It was so easy! Just thought I'd throw it out there. *Needs to be refrigerated. Once ready to use, it will be stiff. Scoop spoonfuls and put them in a bowl to melt for 10-15 seconds until soft and dipable. :)
GINA’s CARAMEL LOVE DIP
Melt & bring to a boil (medium heat):
1c. butter (2sticks)
1 can sweetened condensed milk
1c. brown sugar
1c. white sugar
1c. corn syrup
½ tsp. salt
Heat very gradually! (If you heat it too fast it gets grainy.) Keep stirring…
once it starts to boil, let it keep a gentle boil going for about 10 mins.
Then add:
1 tsp. vanilla (at the end)
*Make it in a BIG pot (OR half the recipe).
DINNER - Chicken Fried Rice
CHICKEN FRIED RICE
By The Recipe
Critic
Serves: 8
Ingredients
·
2-3 chicken breasts, cooked and shredded
·
3 cups cooked rice *
·
2 Tbs sesame oil
·
1 small white onion, chopped
·
1 cup frozen peas and carrots, thawed
·
2-3 Tablespoons soy sauce (more or less
to taste)
·
2 eggs, lightly beaten
·
2 Tbsp chopped green onions (optional)
Instructions
1.
Cook and shred the chicken. Can cook in crock pot with teriyaki sauce below. Or
simply toss cooked chicken in glaze.
2.
Preheat pan to medium heat. Add sesame oil.
Add white onion. Add peas and carrots. Fry until tender.
3.
Slide the onion, peas and carrots to the
side, and pour the beaten eggs onto the other side. Using a spatula, scramble
the eggs. Once cooked, mix the eggs with the vegetable mix.
4.
Add the rice and chicken to the veggie and
egg mixture. Pour the soy sauce on top. Stir and fry the mixture until heated
through. Add green onions if desired.
RESTAURANT TERRIYAKI SAUCE
By Food.Com
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 5 tablespoons packed brown sugar
- 1 -2 tablespoon honey
- 2 tablespoons cornstarch
- 1/4 cup cold water
Directions
- Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
- Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
- Heat until sauce thickens to desired thickness.
- Add water to thin if you over-thick it :).
DINNER - Chili
Crockpot Turkey Chili
By Live Well Bake Often
Ingredients
- 1.25 lbs. lean ground turkey (or lean ground beef)
- 1 small white onion, diced
- 1 bell pepper, chopped
- 1 29oz. can tomato sauce
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 14.5 oz. can diced tomatoes
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- salt & pepper to taste
- Prepare crockpot by spraying well with cooking spray or lining with a crockpot liner.
- Heat a large skillet over medium-high heat. Add diced onion to the skillet and cook for 1-2 minutes. Add the ground turkey to the skillet and cook until it is browned, making sure to break it up as you cook it.
- Add the turkey and onion to the bottom of the crockpot. Add the remaining ingredients on top and stir well to combine.
- Cover with lid and cook on high for 3 hours or low for 6-7 hours.
- Serve and enjoy!
Can serve over rice, with fritos, avocado, cheese. Freezes
well.
DINNER - Bean Burrito Recipe
CRISPY
BEAN AND RICE BURRITOS
Serves: 8
Ingredients
· 1 can of black beans
· ½ can of canned corn
· 1.5 cup mozzarella or Mexican blend shredded cheese
· 1 cup cooked rice (Optional)
· ½ bell pepper, chopped
· ½ onion, chopped
· ¼ cup cilantro, chopped
· 1 tablespoon butter
· 1 teaspoon oil
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1 teaspoons cumin
· juice of half a lime
· 8 medium flour tortillas
Instructions
1.
Heat pan to medium heat, add bell
peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices,
saute for 2-4 minutes on high. Remove from heat and set aside.
2.
To make the wraps, Lay tortilla flat
on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3
tablespoons cheese. Wrap burritos by folding over the edges.
3.
Heat a large skillet or pan, add 1
teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side
until they are golden and crispy.
4.
Serve with
sour cream or salsa.
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