Monday, September 29, 2008

Barefoot - Apple Turnover

Barefoot Blogger Bonus!

Now go ahead and say that three times, as fast as you can!! Apple Turnovers were the bonus for September. You don't have to twist my arm! I hope I won't be kicked out of the Barefoot Bloggers for this....but I do have a personal favorite recipe...and so I used mine, but staying within the same idea. Hope that is okay... These are the most incredible little turnovers I have ever tasted. You will LOVE them...I promise!

Apple Dumplings

(Pioneer Woman Style)

1 Granny Smith apple, peeled and cut into 8 slices

1 can cresent rolls

1 stick of butter

3/4 c. sugar

1 t. vanilla


1 sm. can Mountain Dew soda

Separate cresent rolls and roll a slice of apple into each roll. Place in a 8 x 8, greased, baking dish.

Melt butter and sugar together, bring to a boil and turn heat off. Add vanilla.

Pour sugar mixture over apple filled rolls. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Top with a scoop of ice cream and dust with nutmeg.

Thursday, September 25, 2008

Amazing Chunky Applesauce

I was anxious to try a new, chunky, applesauce this year. The Darlings haven't been too fond of applesauce. This one they love! Not only is it perfectly beautiful, it is perfectly yummy too!

A new use for applesauce! Carmel Apple Pie Sunday. A little ice cream, with a little applesauce, then a little carmel topping and sprinkled with pumpkin pie spice. Wow! was that ever good!!
Amazing Chunky Applesauce
3-4 pounds of apples, peeled, cored and quartered
(I love Golden Delecious apples for this)
4 strips of lemon peel
juice of 1 lemon
1 cinnamon stick
1/4 c. brown sugar
1/4 c. white sugar
1 c. water
1/2 t. salt
Place all ingredients in a large (heavy) pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes. Remove from heat, remove cinnamon sticks and lemon peels. Mash with a potato masher until desired consistency. Pour into clean jars, add lids and rings then process for 25 minutes in water bath.

Wednesday, September 24, 2008

Barefoot Bloggers - Wild Mushroom Soup

I love mushrooms, and I love I thought this would be perfection and with a few adjustments, it was for me. Remember I live "on the farm" and so I cannot get all the gourmet mushrooms that the recipes called for. I substituted pure cremini instead of a mixture of different types. Also, when i was making the stock, I just couldn't bare to remove the vegetables so I just left them in and that was a great decicion!! I also added one clove of garlic. It did take a little time to make, The Darlings wouldn't eat it, and it is quite rich. I topped it off with some parmesan cheese, also a great addition.
I would make it again, but for adults only!!!
*I post is late....sorry!

Wednesday, September 17, 2008

Broccoil Chowder and Paula's Cornbread

I love broccoil! I am always looking for new ways to use it! This is a perfect use for this yummy vegetable. It has cooled off a little in our area and so soups sound really good. I made this today and it is a keeper!
Broccoli Corn Chowder
adapted from Everyday Food
4 silces of bacon, cut into 1 in. pieces
1 med. onion, chopped
3 stalkes of celery, diced
1 clove garlic, minced
1/4 c. flour
2 cans chicken broth
1 large baking potato, peeled and diced
1 head of broccoli, cut into bite size pieces
1 can corn, or forzen will work too
1/2 t. dried thyme
1 c. whole milk
salt and pepper to taste
In a large pot, cook bacon until crispy and remove from pot. In bacon grease cook, onion, garlic and celery until soft. Add flour and cook, stirring constantly. Add broth, then stir in potatoes. Cook until potatoes are tender. Add broccoil, corn, thyme, milk, salt and pepper. Cook until broccoil is tender. Serve with freshly grated parmesan cheese and top with bacon.

The perfect side to the chowder...Paula Deen's Mexican Stuffed Cornbread

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or vegetable oil
1 small onion, finely chopped or green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)
Set oven to 350 degrees.
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
Add in onion and creamed corn and thawed corn; mix to combine.
Pour half the batter into prepared baking dish.
Sprinkle the layer with grated cheese and jalapeno peppers.
Pour the remaining batter on top of the cheese and jalapeno peppers.
Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
Allow to cool slightly before slicing.
You will not be disappointed! Enjoy!

Wednesday, September 10, 2008

I'm A Barefoot Blogger!

I recently joined Barefoot Bloggers...because..yes..I am obsessed with Ina Garten! I love her! Especially her deep laugh and sheer pleasure of food and Jeffery! So I am pleased that my first entry with the Bloggers is none other than "GROWN UP MAC AND CHEESE." Another favorite of mine. I did make a few changes because I did not have the same cheeses on hand, but it is amazing none the less. I look forward to all Ina recipes, fun cooking ahead!
Grown Up Mac and Cheese
1 lb. elbow pasta
6 T. butter
1 med. clove of garlic, pressed
1 t. dry mustard
1/4 t. cayanne pepper
6 T. flour
1 3/4 c. chicken broth
3 1/2 c. whole milk
16 oz. colby cheese
8 oz. extra sharp cheddar cheese
fresh ground pepper
4 slices of white bread
2 T. butter
Preheat oven to 400 degrees. Prepare pasta as directed on box adding 1 T. of salt to water. Drain pasta. In another pot melt butter over medium heat. Add garlic, mustard and cayanne pepper, cook until fragrant. Add flour, cook, stiring constantly for about 1 minute. Slowly wisk in chicken broth and milk, bring to a simmer. Stir until slightly thickened. Add cheeses and pepper. Season with salt to taste. Pour over cooked pasta and mix well. Pour into a 9x13 pan. Make topping by crumbing the bread and butter in food procesor. Top pasta with bread crumbs and bake to 25 to 30 minutes. Let cool for 10 minutes before serving.
*I chose not to add bacon, it seemed like it would be too greasy. It was awesome without it!

Saturday, September 6, 2008

A Farm Breakfast

I have this thing about The Darlings or The Farmer, being hungry. Why?...I don't know. So each morning I try to make a breakfast, that my Mother would say, "sticks to their ribs!" Now if you know The Farmer, you will know that one of his most favorite breakfasts in the entire world is....Biscuits and Gravy. So I really put some time into finding the perfect recipe. It is a combination of several, and it is a keeper! It has become a favorite in our home, especially on Saturday mornings, when we are all together for breakfast.
Biscuits and Gravy - Farm Style
Drop Biscuits
2 c. flour
1 T. baking powder
1/2 t. salt
2 T. sugar
1/3 c. shortening
1 c. milk
Mix dry ingredients together in a bowl, cut in shortening and then add milk. Drop by heaping teaspoons onto a lightly greased cookie sheet or onto parchment (my favorite) Bake at 425 degrees for 12 minutes.
1 pound of breakfast sausage
2 T. onion, diced
6 T. flour
2 cans of evaporated milk
1 c. water
1/4 t. ground black pepper
1/4 salt
Cook sausage in a large skillet until no longer pink. Add diced onion and cook until soft. Add flour, stir in well and allow to brown slightly. Add milk, water, salt and pepper. Cook until it comes to a boil and then turn off heat. Add a little more flour to thicken if needed.