Pumpkin Waffles

My Sweetie loves waffles. His favorite are Belgian-style, but these Pumpkin Waffles are pretty high on the list, too. I always make a few changes when I make waffles or pancakes from a basic recipe. I use whole-wheat flour in place of most or all of the all-purpose, I reduce the sugar if necessary, I add in chopped pecans (we're obsessed!), I use buttermilk if I have it, and I sometimes add in fruit flavors like shredded apple, mashed banana, or orange zest. Many recipes would adapt well to hiding veggies, too, by adding in a half to a whole cup of pureed carrots, pumpkin, or other squash, or shredded zucchini or carrots.

Waffles are so easy, too. Just mix up the batter, heat the waffle iron, and every three minutes you have two more beautiful waffles! Or one more, depending on your style of waffle iron. You get the point.

Another thing I love about waffles and pancakes is that they freeze beautifully. Layer them with waxed paper and place in a freezer bag -- then you can pull out just what you need to reheat. I usually do that in the oven at 350 for 10-12 minutes, flipping them over halfway through.

Chicken Salad

Chicken salad is one of those dishes that's really a non-recipe. Everyone has a method for chicken salad in their repertoire, and everyone always thinks their own is the best! I've made it lots of ways, but have really hit on this "recipe" that my Sweetie and I love.

1 lemon-pepper rotisserie chicken, deboned and shredded/chopped
1 celery rib, finely chopped
1/2 Granny Smith apple, finely chopped
1/2 cup pecans, chopped
1 green onion, chopped
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 cup olive oil mayonnaise

Combine all ingredients and serve immediately or chill in the fridge until ready to use.

Going Overboard

It seems that every day we're hearing about some new "super-food" that's the latest cure for everything. With the typical American diet leading to alarmingly high rates of diabetes, heart disease, cancer, obesity and more, it's tempting to jump on every bandwagon that comes along. Why not dig in deeper to find out the facts and myths concerning each of these claims before trying the latest fad diet or "super-food"? Recently, I was doing just that when I found an interesting website that invites us to change our point of view on food altogether. It's not a new concept to me, but one I've heard a lot about over the years. This website just pulls together the information in an organized way. I'm not saying I necessarily agree with everything the author says; I simply found it to be interesting and thought-provoking. Certainly worthy of more research and pondering.

Mmm ... Cornbread ...

I have never been able to get a handle on cornbread. I know what I like; I know what I make ... and the two are not compatible! Until now.

If you have not experienced The Pioneer Woman, you really must. She's great. And she has the best cornbread recipe ever.

Herbed Fish Fillets

Several years ago, I learned to love Publix. I was shopping there one day when I encountered the lady at the front cooking. And I learned to love fish. She was cooking flounder using approximately this recipe. I use whatever white fish I can find on sale. I love it, and Little One loves it, but nobody else does. That's okay, though, because the recipe is easily halved, meaning I can make it for the two of us and we're happy. And I like that the herbs are interchangeable -- you could use parsley, rosemary, oregano, cilantro, tarragon, green onions, dill, thyme, whatever! You can even change out the lime juice for lemon or orange.

3 tablespoons fresh herbs, chopped
1 clove garlic, chopped
1 tablespoon lime juice
1/2 cup olive oil mayonnaise
Salt and pepper
4 fillets white fish such as tilapia or flounder

Stir together first 4 ingredients in a small bowl. Lightly salt and pepper fillets. Coat the fillets on one side with half of the mayonnaise mixture. Drizzle a small amount of olive oil into a nonstick skillet and heat to medium-medium high. Place the fillets, coated side down in the skillet and spread the remaining mayo over the fillets. Let the fish cook for 4-5 minutes without disturbing, then flip to the other side. Cook for 2-3 minutes longer until fish flakes easily with a fork.

Buttery Corn Casserole

We love this cheesy corn casserole! It's almost like macaroni and cheese with corn instead of pasta. 

2 eggs, lightly beaten
1 can (5 ounces) evaporated milk
3 tablespoons butter or margarine, melted, divided
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups (8 ounces) shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 24 crackers), divided

In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11-in. x 7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture. Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.

I have just used a 1/2 cup of regular milk before instead of the canned, and it works out just fine.

I got this recipe from the always wonderful Taste of Home.

Hot Cocoa

My family loves having hot cocoa together on movie night. (It was The Glenn Miller Story last night!) Here's our favorite recipe:

1/3 cup sugar
1/3 cup baking cocoa
dash of salt
1/3 cup brewed coffee
4 cups milk
1 teaspoon vanilla extract
1/8 teaspoon cinnamon

Whisk all ingredients together in a medium saucepan and slowly heat through. Serve in mugs over mini marshmallows.

Granola-To-Go Bars

In my latest Taste of Home magazine I found this great recipe for granola bars from Sally Haen. I've tried others in the past and just haven't hit on one that turns out just right. These were perfect! I'll share with you the modifications I made to the recipe.

3 cups quick-cooking oats
1/2 cup old-fashioned oats
1 cup chopped pecans
1 egg, beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
3/4 cup flaked coconut
3/4 cup chopped dried apples
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine oats and pecans on a baking sheet coated with cooking spray. Bake at 350 for 15 minutes, stirring occasionally.

In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, brown sugar and cinnamon. Stir in oat mixture. Press into baking sheet coated with more cooking spray. Bake at 350 for 13-18 minutes until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container.

Now, here's a trick I learned: Baking it for 18 minutes will result in a pretty consistent texture conducive to granola bars. I bake it for the 13-15 minute window. That way I can cut the firmer outside edges off to make about a dozen bars. The middle is soft enough to put in a resealable plastic bag for "snacking granola". We eat it straight or sprinkle it over yogurt.

Of course, staying within the amounts listed you could use any combination of flavors, really. Other dried fruits and nuts or flaxseed would be fine.

Making Every Penny Count -- Leftovers

I know you've seen it here before, but leftovers are your friend! I saw an article on-line yesterday that said the average American family throws away $600 worth of food every year. I don't know how they came to that figure, but I bet it's fairly accurate. And it's very true that one way of "saving" money is not to waste what you've bought with it. Here are a few ways I do it:

1. I buy only what I'll use or can store. For example, I'll stock on meat when it's on sale because I can freeze it. Other things aren't worth stocking up on because we won't use them before they go bad, like potatoes or other fresh veggies that don't freeze well. I take careful stock of what I have in my freezer/fridge/pantry before shopping so I don't overbuy.

2. I save my leftovers. Just last night I made spaghetti using hamburger patties I'd stored raw in the freezer. Leftover meatloaf can be repurposed in the same way. Most meats can be diced and frozen for later use in soups, sauces or casseroles. Leftover corn and mashed potatoes make wonderful fritters or "cakes", as well as corn chowder. Most leftover casseroles freeze well, and you can portion those out for your Sweetie's lunch, or your own.Vegetables can be saved for soups and casseroles, as well as omelets or quiches.

3. Small family? Make the recipe for a 9x13 dish but divide it into two 8 or 9 inch square dishes. Line one of the dishes with foil, then freeze it for later. Once it's frozen, you can remove it from the dish and wrap it well with foil, label it and save it for another day -- for your family or a family in need.

4. Fresh vegetables need not languish in your drawer until you throw them away! Many of them freeze just fine, especially if you cook them first. Check your drawer often and if you won't use it that week for a meal, go ahead and prep it for the freezer.

Cheddar Broccoli Salad

This salad takes raw broccoli to a whole new level! When I make it for get-togethers, people fall into one of three categories -- 1) They ask for the recipe 2) They say, "Oh, I love this salad but I make mine with ______" (fill in the blank with raisins, sunflower kernels, pecans, dried cranberries, etc,) or 3) "Broccoli? Gross!"  Well, you can't win 'em all!

6 cups fresh broccoli florets
1-1/2 cups (6 ounces) shredded cheddar cheese
1/3 cup chopped red onion
1-1/2 cups mayonnaise ( I use Olive Oil Mayo)
1/8 teaspoon black pepper
1/2 cup sugar
3 tablespoons red wine vinegar
12 bacon strips, cooked and crumbled


In a large bowl, combine the broccoli, cheese and onion. In a small bowl, combine the mayonnaise, sugar, pepper and vinegar. Pour over broccoli mixture; toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in the bacon.

Mexican Cornbread

1 pound ground beef

2 eggs
1 can (14 ounces) creamed corn
1 cup milk
½ cup vegetable oil
1 cup cornmeal
3 tablespoons flour
1 ½ teaspoons baking powder
3/4 teaspoon salt

4 cups shredded cheddar cheese
1 medium onion, chopped
4 jalapenos, seeded and diced

Cook and drain beef. In a bowl, beat eggs, corn, milk and oil. Combine cornmeal, flour, baking powder, and salt; add to egg mixture and mix well. Pour half of the batter into a greased 9x13 baking dish. Sprinkle with half of the cheese. Top with beef, onion, and jalapenos. Sprinkle with remaining cheese, top with remaining batter. Bake at 350 for 55-60 minutes.

Want it cooler? Use only 2-3 jalapenos.
Want it hotter? Leave the seeds in -- that's where the peppers' heat is concentrated.

Bisclettes

My Sweetie and I used to teach a Sunday School class for college and career young adults. On Sunday nights after church they would come over to our house and I would cook dinner for everyone. The number fluctuated between 8 and 15 additional mouths to feed, so I had to be pretty creative! Not only watching the cost of the food, but trying to make something that would appeal to most everyone. These little biscuits quickly became a staple! One of the college guys christened them "Bisquilettes", and I simplified the spelling a bit but kept the name. They were requested often.

1 cup butter
1 cup sour cream
2 cups self-rising flour

In a medium saucepan, melt butter over low heat. Remove from heat and stir in flour and sour cream. Spoon by teaspoonfuls into mini muffin cups. Bake at 375 for 15 - 20 minutes or until golden.

Corn Chowder

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup diced onion
1 clove garlic, chopped
2 cups low-sodium chicken broth
2 small potatoes, peeled and diced
1 can creamed corn
1 can whole kernel corn, drained
1 cup milk
salt and pepper to taste

In a small saucepan, cook the potatoes in the chicken broth until tender, 10-15 minutes. Reserve broth and potatoes.

Meanwhile, in a large saucepan, melt the butter and saute the garlic and onion 2-3 minutes. Whisk in flour. Cook for 2-3 minutes longer, whisking continually. Pour the reserved broth over the flour mixture and whisk until smooth. Add the potatoes, corn and milk; heat through. Season to taste.

It's no secret that I love to use toppings in my soups, stews, and pasta dishes. This corn chowder is no exception. Some great additions would be:
Shredded sharp cheddar cheese
Chopped green onions
Diced ham or bacon
Sour cream
Croutons
Parsley/any fresh herbs
Diced green chilies

Chicken Pot Pie

I know, I do a lot of chicken recipes. But chicken is relatively inexpensive and a little goes a long way. My family loves chicken pot pie. I've spent quite a bit of time trying to find a recipe that I like, since there are so many options out there. We've definitely settled on this one as our family favorite.


Filling:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
2 tablespoons fresh herbs (I prefer thyme and parsley) or 1 teaspoon poultry seasoning
1 green onion, chopped
1 garlic clove, minced
salt and pepper, to taste
1 cup shredded cheddar cheese (optional)

In a medium saucepan, saute onion and garlic in butter for 2-3 minutes. Whisk in flour. Cook for 3-4 minutes. Whisk in chicken broth and milk. Bring to a boil, continuing to whisk until the sauce is thickened. Stir in herbs, cheese if using, and salt and pepper.

2 1/2 cups cooked, diced chicken
* 3 cups vegetables, your choice (my favorite combination is simple -- potatoes, peas, and carrots)


Topping:
1 cup butter, melted
1 cup buttermilk
2 cups self-rising flour

Stir together all three ingredients.

In a 9x13 pan, layer chicken and vegetables. Pour sauce over top. Spread topping over all. Bake at 375 for 30-40 minutes, until crust is golden.

*Fresh vegetables can be added raw, just use a small dice. Potatoes should be cooked first. You can also use frozen, no need to thaw if you like a litte crunch. In a pinch you can use canned, but the results won't be as good.

Oriental Edamame Salad

"Edamame" (etta - MA - may) is Japanese for "branched bean" or "beans on branches": literally, "twig bean". Basically, they're young soybeans. Incredibly rich in protein and fiber as well as vitamins A, B, and C, they're also very adaptable. They are sold in the pod or shelled. You can find them shelled in the freezer section of the grocery store. My 8 month old likes them simply steamed and laid out on the tray of her highchair for easy snacking. I prefer them in this amazing salad.

In a large salad bowl, toss together:
1 cup (shelled) edamame, cooked according to package directions
1 6 oz. package fresh baby spinach
1 cup baby carrots, quartered, then cut in half
1 green onion, chopped
1/4 cup fresh cilantro
1/4 cup sunflower kernels

In a jar with a tight-fitting lid, shake together:
2 Tablespoons apple cider vinegar
2 Tablespoons soy sauce
2 Tablespoons olive oil
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon fresh grated ginger
pepper

Toss the dressing with the salad; serve immediately. Makes 4 servings.

Confession: I cut the recipe in half and made it for myself for lunch! Perfect.

You could also add cooked shredded or diced chicken to this, but it's certainly hearty enough on its own! I hope you'll give edamame a try soon.

Spiced Apple Cider

 I learned something new last year that I thought I'd share with y'all. Apple juice, apple cider, and spiced apple cider are all different things! Apple cider is what is produced when the apples are mashed and pressed into a liquid. Juice is produced when cider is filtered. Often sugar is also added. Spiced apple cider is just what it sounds like -- cider that has had spices added to it. It can be served hot or cold. "Hard" cider is the one you want to stay away from, as it's alcoholic!

1 gallon natural unsweetened apple juice (or cider)
1/2 cup orange juice
2 tablespoons lemon juice
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Combine all; heat through and serve. I like to use the slowcooker for mine. It's ready after about 3 hours on low.

Easy-Peasy Pumpkin Muffins

This is the simplest muffin recipe that tastes anything but simple! My friend Chrissy makes these for her family and I love them. It doesn't get much easier than three ingredients.

1 box spice cake mix
1 small can pumpkin
1 cup chocolate chips

Mix all three ingredients -- batter will be stiff. Fill miniature muffin cups three-quarters full. Bake at 350 for 15 minutes, or until tops feel firm to the touch. (The color won't change much.)

I love that the ingredients for this recipe can be kept on hand for unexpected company or a quick treat for the family.

Also, I recently borrowed a great cookbook from my granny that highlights delicious recipes that use cake mixes as the main ingredient. Stay tuned for more about those!

Apple Pull-Apart Bread

This is a fantastic breakfast bread! It's filled with apple-y goodness, which makes my sweetie happy. Everyone always loves it, so it's well worth a little extra trouble to make.  

Dough:
3/4 cup warm milk
1/4 cup butter, melted
1 egg, beaten
3 tablespoons warm water
3 tablespoons sugar
3/4 teaspoon salt
3-1/3 cups bread flour
2 1/4 teaspoons yeast

Combine all ingredients in bread machine according to manufacturer’s directions. Choose “dough” setting.

Filling:
1 medium tart apple, peeled and chopped
½ cup finely chopped pecans
½ teaspoon cinnamon
1/3 cup white sugar
1/3 cup brown sugar

In a small bowl, combine ingredients.

Icing:
1 cup confectioners’ sugar
3 - 4-1/2 teaspoons water (or orange juice or apple juice)
½ teaspoon vanilla extract

You will also need:
6 tablespoons butter, melted

Divide dough into halves. Cut each half into 16 pieces. Using your fingers, form each piece into a circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal. In a greased 10-inch tube pan, place 16 balls seam side down; pour ½ of butter over, and sprinkle with 1/4 cup apple mixture. Layer with remaining balls; sprinkle evenly with remaining butter and apple mixture. (You can also put the bread in the refrigerator overnight at this point. It will rise very slowly through the night. Just cover the pan with plastic wrap lightly sprayed with non-stick cooking spray. Set it out on the counter for 30 - 45 minutes before baking as usual.) Cover and let rise for 30 to 45 minutes. Bake at 350 for 35-40 minutes. Cool for 10 minutes; remove from pan to a serving plate. Combine icing ingredients; drizzle over bread.

Making Every Penny Count -- Analyzing Recipes

Here are a few tips for making the most of your favorite recipes as well as new ones you'd like to try. Note: some of these suggestions definitely mean more work for you. If you're serious about cutting the family grocery budget, though, sacrifices must be made!

1. Does the recipe have elements that can be homemade instead of purchased? Some examples are breads, sauces, and seasoning mixes. If you have a bread machine you can make the bread you need for a small percentage of the cost of bakery breads. Sauces are better tasting and healthier when made from scratch, not to mention cheaper! Seasoning mixes tend to be mostly salt combined with common spices/herbs you already have in your spice cabinet. Try making your own, tailoring it to your family's taste.

2. Can you exchange an expensive ingredient for something cheaper? Can you leave it out altogether? One example is pancetta/proscuitto. Many Italian recipes call for these meats, but bacon/ham are much cheaper. Another alternative is going meat-free on recipes now and then. Meats tend to be expensive, so take a look at the casserole or soup or pasta dish you're making and decide if you can "beef-up" the vegetables and leave out the meat!

3. On the subject of vegetables, be sure to assess your family's favorites to find out if they're cheaper frozen, canned or fresh. In general vegetables are best for you fresh, followed by frozen, then canned. In terms of expense, it's worth it in my opinion to buy fresh even though it may cost more, depending on the vegetable. Frozen veggies are often on sale where I shop. Of course, buy what your family will eat, too! If they love green beans from the can but won't eat them fresh, by all means buy them canned -- in the reduced-sodium variety if you can find it.

I'll have more tips for you another day, but in the meantime I hope these help you to save money when you can!

Chunky Chili

It's official. The thermometer has dipped below 60. I'm ready for summer again! But in the meantime I need some really good soups and stews to help me make it through the winter. Here's my recipe for Chunky Chili.

1-1/2 pounds stew beef
2 cans diced tomatoes
2 tablespoons vegetable or canola oil
1 small onion, diced
2 stalks celery, diced (include leaves)
2 cloves garlic, chopped
1 jalapeno, seeded and diced
1/4 teaspoon crushed red pepper flakes
2-3 teaspoons chili powder
1/4 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 can (14 ounce) beef broth
1 can kidney beans (or black beans or pinto beans – use your favorite!)

In a large saucepan, saute onion, celery, garlic, jalapeno and red pepper flakes in oil over medium heat. After cooking for 3-4 minutes, add stew beef and continue to cook until meat is browned all over. Add in chili powder, salt, cumin, and pepper. Cook for 3-4 minutes. Pour in tomatoes and kidney beans. Add beef broth to reach desired consistency – from ½ cup up to the whole can. Reduce heat to low and simmer for at least an hour, stirring occasionally. The beef will tenderize as the chili cooks slowly.

***
This chili freezes really well.

I’d consider this chili a medium heat, but ...

To reduce the heat in this recipe, substitute chopped green pepper for the jalapeno and/or omit the red pepper flakes. To really get the chili flavor, you have to keep the chili powder to at least 2 teaspoons.

To crank up the heat, add a couple of glugs of Tabasco sauce with the tomatoes, increase the red pepper flakes and chili powder, even add another chopped jalapeno! You can also leave the seeds in the pepper, since that's where the heat is concentrated.

How do you eat YOUR chili? Here are some great toppings:

Sour cream
Saltines
Fritos corn chips
Tortilla chips
Shredded cheddar or Monterey Jack cheese
Diced green onions
Chopped cilantro or parsley

Perfect Pairs

I love the classic snack of peanut butter and celery. I don't usually do the typical stuffing of peanut butter in the celery boat. I like to cut the celery rib lengthwise into sticks a few inches long, then dip them into crunchy peanut butter. It's a great snack because even though the peanut butter does contain quite a bit of fat, the protein helps make you feel full. And you can always use natural, low-sugar, or low-fat peanut butter. The best part is that celery is a negative calorie food. It doesn't get any better than that!

Happy Snacking!

Cream Cheese Banana Pudding

I cobbled this recipe together after I realized I hadn't bought all the ingredients I needed to make my usual banana pudding. That was one of the best mistakes ever! My sweetie has declared this the best banana pudding he's ever eaten.

8 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

In a large mixing bowl, cream the cheese, sugar, and vanilla until smooth. Set aside.

1-3.3 oz. box cheesecake instant pudding mix
1-3.3 oz. box banana cream instant pudding mix
3 cups cold low-fat milk

In another large bowl, whisk the pudding mix and milk until smooth and thickened, about 2 minutes. Add the pudding to the cream cheese mixture and blend well. Fold in half of an:

8 oz container of whipped topping, thawed

In a decorative dish (2 quart), place one-third of the pudding mixture. Top with one layer each:

vanilla wafers
sliced ripe banana

Drizzle with:

caramel ice cream topping

Repeat layers, ending with the final third of pudding. Place a ring of vanilla wafers around outside edge of dish, and fill in the middle with the remaining whipped topping.

Perfect Bacon

Here's the secret to perfect, neat, easy-to-clean-up-after bacon:

Bake it in the oven.

Yep. That's the secret! The first step is to line a baking sheet (with sides) with aluminum foil.

Next, lay your bacon out side-by-side on the pan. You may not be able to fit all 16 slices on there. I just put the rest in the fridge for another day.

Place the pan in the (cold) oven. Set your temperature to 400. Allow the bacon to bake for about 15 minutes. From this point you'll need to watch it carefully. If you like limp bacon, 15 minutes is probably good. Otherwise, check it every 2 minutes until it reaches the crispy level you like best. Keep in mind that it will crisp up slightly after you take it out of the oven, so I usually err on the limp side to allow for that.

Remove the bacon from the pan to paper towels to drain. Blot off the excess grease with another paper towel. Voila! Perfect bacon.

I know -- that's kind of redundant, isn't it?

Now all you have to do is wait for the grease in the pan to cool, then carefully and loosely fold up the foil and throw the whole mess in the trash. It's a beautiful thing.

Sweet Italian Pork Tenderloin

I tend to make my own marinades a lot. The ingredients are always readily available and I can just throw in what I have using flavors I know my family appreciates. As long as you have the basic building blocks of acid, oil and seasonings, you're good to go. And most marinades are interchangeable with nearly any kind of meat you like. The recipe here works best with pork tenderloin in my opinion, but would probably work just as well with steak or chicken if you prefer.

Marinades are perfect for preparing meat ahead of time. When you grocery shop and find that a particular meat is on a sale too good to pass up, go right ahead and get some if you can. When you get home, whip up a marinade -- even something as simple as your favorite salad dressing -- and freeze the meat right in the marinade using a freezer bag . The next time you need a meal with very little prep time, you've got the main dish ready to go. Most meats thaw very quickly in a cool water bath, or at 30% power in the microwave.

1 pork tenderloin
1/4 cup grated Parmesan cheese
1/4 cup honey
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon crushed rosemary
1 clove garlic, chopped
2 tablespoons olive oil
salt and pepper

Whisk together all ingredients except tenderloin. Place tenderloin in a shallow baking dish. Top with marinade. Marinate for at least two hours. Bake in a 400-degree oven for 20-25 minutes.