Frosty Pumpkin Dessert

I brought this to Thanksgiving this year per a reccomendation from one of the mommies in our Playgroup - she didn't dissapoint.  It got rave reviews!  I even came downstairs to a dirty dish this morning - evidence that the hubby enjoyed a piece after I went to bed last night.  For those of you that know him - this is a common occurence after I make any sort of dessert at this house!

32 gingersnap cookies – finely chopped (about 1 1/3 cup)
1/4 cup butter or margarine – melted
1/2 gallon container of vanilla ice cream – divided.
2 1/2 cups thawed, frozen whipped topping – divided.
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1/2 teaspoons pumpkin pie spice

Place 1/2 of vanilla ice cream in the fridge to begin softening.

Begin by chopping cookies with a food processor or by placing in a zip-lock bag (I'd use 2) and rolling/beating with a rolling pin.  Place butter in a micro-wave safe bowl; microwave on HIGH for 30-40 seconds or until melted.  Stir into the cookie crumbs.  Firmly press crumb mixture onto bottom of 9x9 pan.  Place in freezer.

Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.  Spread evenly over crust.  Freeze until firm (about 1 hour).

Place remaining ice cream in the fridge 10 minutes to soften.  Meanwhile mix pumpkin, brown sugar, and spice in batter bowl.  Scoop softened ice cream into pumpkin mixture.  Mix just until blended.  Spread evenly over ice cream layer.  Freeze until firm ( about 8 hours or over night)

When ready to serve – place dessert in fridge for about 20 minutes for easier slicing.  Garnish with more whipped cream and sprinkle with extra pie spice (go lightly!) and extra toffee bits if desired. 

Menu - Week of November 29th

Saturday - Loaded Baked Potato Soup and Garlic Bread
Sunday - Crockpot Spaghetti Sauce and Noodles
Monday - Best Ever Chili
Tuesday - Brown Sugar Chicken and White Rice
Wednesday - Lime Chicken Tacos and Spanish Rice
Thursday - Chili Dogs
Friday - Leftovers

Smokey Bacon Biscuit Dressing

Thanksgiving is here!!  I volunteered to bring the stuffing/dressing and a dessert to my Aunt's for this years big Holiday Feast.  I have been "auditioning" many, many, many stuffing recipes and the husband declared this one the winner!  It is amazing. 

This is a two-part recipe as you have to make the biscuits first and then use those for the dressing.

Cream Biscuits:

2 1/2 cups all purpose flour

1 Tbs. baking powder

1 tsp. salt

2 Tbs. sugar

2 1/2 cups heavy cream

Directions:

Preheat an oven to 425°F.

In a bowl, stir together the flour, baking powder, salt and sugar. Add the cream and stir until no lumps remain.

For each biscuit, drop 1/4 cup batter onto an ungreased baking sheet, spacing the biscuits about 1 inch apart. Bake until the tops of the biscuits are pale golden and the bottoms are golden brown, 15 to 18 minutes. Makes 12 biscuits.

 

Biscuit-Bacon Dressing:

• Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
• 1 lb. sliced smoky bacon, cut into 1-inch pieces
• 2 yellow onions, diced
• 5 celery stalks, diced
• 8 oz. white button mushrooms, brushed clean and sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh sage
• 2 Tbs. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 4 cups chicken stock

Directions:

Position a rack in the lower third of an oven and preheat to 350°F.

Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.

In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.

Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock* and stir to combine.

Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more.  Let sit for 10 minutes prior to serving to allow dressing to absorb additional liquid. Serves 10.

 

*Add the stock 1/2 cup at a time and stir generously after each addition. 

 

Originated from: http://www.williams-sonoma.com/

Banana Bread

I really wanted a Banana Bread recipe that used both Buttermilk and Sour Cream - so I was excited when I actually found one!  The combination of the two make the bread really moist and give it the ability to stay moist even after sitting on the counter for awhile.  Enjoy!

1/4 cup unsalted butter, at room temperature (1/2 stick)
1/2 cup sugar
1/4 cup brown sugar
3 ripe bananas, mashed
2 egg whites, lightly beaten
1/4 cup buttermilk, well shaken
heaping 1/4 cup sour cream
1 teaspoon pure vanilla extract
2 cups white whole-wheat flour (other flours will work, but this is my favorite)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Preheat the oven to 350.  Grease a loaf pan; set aside.
In the bowl of a stand mixer, cream the butter and sugars until light and fluffy (about 2 minutes).

Meanwhile, whisk together the mashed bananas, egg whites, buttermilk, sour cream and vanilla in a medium bowl.   In another medium bowl, whisk together the flour, soda, salt and cinnamon.

Once the butter-sugar mixture is light and fluffy, scrape down the bowl and, with the mixer running on low speed, add the banana mixture; beat until well combined.  With the mixer running on low speed, add the flour mixture; beat until just combined.  Do not overmix.

Pour the batter in the prepared loaf pan.  Bake for 1 hour.  Allow to cool for 5 to 10 minutes in the pan, on a rack.  Turn out onto the rack and allow to cool completely.

Asian Meatball Subs with Hoisin Mayonnaise

• 1 slice white sandwich bread
• 1 1/2 tablespoons milk
• 1 teaspoon soy sauce
• 5 scallions, white and green parts separated
• 1 1/4 pounds ground pork
• 3 large cloves garlic, finely grated
• 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
• 1/3 cup water chestnuts, drained, rinsed and chopped
• 1 large egg, lightly beaten
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons toasted sesame oil
• Kosher salt and freshly ground pepper
• 1/2 cup hoisin sauce
• 1/4 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 3 to 4 teaspoons Asian chili-garlic sauce
• Peanut or vegetable oil, for frying  
• Hoagie Buns

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.


Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.


Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.


Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs.

Adapted from: The Food Network Magazine

Menu - Week of November 22nd

Sunday -
Crockpot Applesauce
Tortilla Soup
Pears (Babyfood)
Monday - Asian Meatball Subs with Hoisin Mayonnaise (didn't eat last week)
Tuesday - Taco Pie
Wednesday - Feta & Tomato Chicken Bake (Thanksgiving Prep Day)
Thursday - Turkey Day
Friday - Out
Saturday - Leftovers

Crockpot French-Dip Sandwiches

I searched and searched the web for the best French Dip recipe - in the end I decided to condense many different recipes into my own.  Slow-cooking the roast makes a big difference as the meat was very tender - something I value in a good warm sandwich.  I decided to add a can of dark (wheat) beer and it made a world of a difference.  Enjoy!

- 4 lb Roast (I used a Rump Roast)
1 packet  - Lipton Onion Soup Mix
1 can - French Onion Soup
1 bottle - Dark Beer
3/4 cup - Beef Broth
2 Tb - Butter
1/2 - Red Onion (sliced)

Pour beef broth and beer in the bottom of the crockpot.  Add sliced butter and onions.  Place roast on top.  Pour French Onion Soup over roast and then sprinkle with Dry Soup Mix.

Cook on low for 7 hours.

Slice roast and use Au Jus for dipping.  Serve on hoagies with sliced cheese (broil on low for 5 minutes prior to serving).

MJ's Chicken Salad

Thank You to The Rookie Chef (http://www.therookiechef.com/) for changing my view on Chicken Salad.  I broiled this on a hoagie with cheese and it was amazing.

4 - chicken breasts
1/2 cup - Chicken Broth
2 packets of Knorr dry vegetable mix
1 cup  - Mayo
1 cup - Sour cream
1 can - Sliced water chestnuts


Directions:
Put chicken breasts in the crockpot with one can of chicken broth (I seasoned mine with Lemon Pepper). Heat on low for 5-6 hours. In the meantime, crush up veggie soup mix in the packet by using a rolling pin over it.  Chop up the water chestnut slices into fairly small pieces Mix sour cream and mayo together, add veggie mix and water chestnuts. Put in the fridge for at least an hour (this helps the veggie mix soften). Once the chicken has cooked, remove from slow cooker and shred with a fork. Lightly salt and pepper the shredded chicken. Once cooled, add to mayo/veggie mix.

I served mine on a hoagie - but could easily be served as a side with crackers.

Menu - Week of November 14th

Sunday - Crockpot French Dip Sandwiches
Monday - MJ's Chicken Salad Sandwiches with Bacon Stuffing
Tuesday - Asian Meatball Subs with Hoisin Mayonnaise and Chicken Fried Rice
Wednesday - BBQ Chicken Pizza
Thursday - Chicken Fajita's with Spanish Rice
Friday - Leftovers

Homeade BBQ Sauce

1 ½ Cups - Ketchup

3 Tbs - Dijon Mustard

4 Tbs - Worstershire sauce

2 Tbs - Apple cider vinegar

1 ½ Tbs - Lemon juice

4 Tbs - Brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt

Combine all in skillet and bring to boil (stirring frequently) - reduce and simmer for 15 minutes - continuously stirring.

BBQ Chicken Ranch Spaghetti

1 lb - Spaghetti noodles
4 Tbs - Olive Oil
1/2 large red onion (peeled and chopped)
2 Tbs - Dry Ranch Dressing
3/4 Cup  - Fresh Cilantro (Chopped)
Shredded BBQ Chicken (separate post)

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until soft and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

Crockpot Apple Butter

This was my 1st attempt at making Apple Butter - and it turned out really, really good!  I modified many other recipes I found on the internet and am satisfied with the result.  If you're also attempting this for the 1st time know that it's a 2 day process, so plan accordingly.


10 -14 Apples (I used Braeburn, Red Delicious and Granny Smith)
2 tsp - Cinnamon
1/3 cup - White sugar
1/3 cup - Brown sugar
1/2 tsp - Cloves
2 T - Honey
1 T - Vanilla


Begin by coreing the apples and cutting into quarters (or smaller if needed).  You do not need to peel the apples.  Put all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla. Cover and cook on low for 8 hours.

When the cooking is done, mash the apples with a fork and stir in the sugars, honey, cinnamon, and cloves.
Cover again and cook on low for 6 hours. If you have prominent skin - blend in an blender for a short time.  Apple Butter will thicken upon standing.

Menu - Week of November 8th

Sunday - Pork Carnitas, Lime Rice and Avocado & Mango Salsa
Monday - Seasame Chicken, Teriyaki Noodles and Chinese Coleslaw
Tuesday - Creamy Baked Ziti and Garlic Bread
Wednesday - Chipotle Chicken Tortellini with Peas and Garlic Bread
Thursday - Moo Shoo Chicken Wraps, Chicken Fried Rice and Chinese Coleslaw
Friday - Leftovers
Saturday - Out (Brandon's Birthday)