Peppermint Marshmallows

Peppermint marshmallows are one of our holiday favorites and I made a double batch this year just so we have plenty!

• 4 envelopes of unflavored gelatin
• 1 1/2 c water
• 3 c sugar
• 1 1/4 c light corn syrup
• 1/4 tsp salt
• 1/2 tsp peppermint extract
• red paste food coloring
• powdered sugar
  

Oil a 13X9 baking pan and line with foil and then oil the foil well.

In the bowl of an electric mixer soften the gelatin in 3/4 c water. In a heavy saucepan combine the remaining 3/4 c water, sugar, corn syrup and salt. Bring to boil and stir constantly until it reaches 234 degrees on a candy thermometer.

With the whisk on the mixer at full speed drizzle the sugar syrup slowly into the gelatin and then beat on high for 15 minutes until very stiff. Put in peppermint extract and food coloring paste until you get the desired color. Mix until combined and then pour into the prepared pan. Let set for 24 hours until firm and slightly dried.

Prepare a board covered in powdered sugar and invert the marshmallows and then cover the other side with more powdered sugar. With a sharp knife cut into squares and roll the cut sides in more sugar. Store in a air tight container or plastic bag. Best in the first week or so but will keep for much longer.

I will often dip them in chocolate for a little extra sweetness.

Turkey Enchiladas

Right after Thanksgiving I made this gorgeous turkey and I froze the leftovers and tonight I made my favorite enchiladas. I am very excited for dinner tonight. I have been quite the slacker on the blog front but I am back in business now and will be posting more often for sure.

Turkey Enchiladas

• 
  
  8 flour tortillas


• 
  
  14 oz of your favorite enchilada sauce


• 
  
  2 c chopped, cooked turkey


• 
  
  1 c shredded cheese


• 
  
  1 c sour cream

Preheat oven to 350 degrees and spray non stick spray in the bottom of a casserole dish. In a large skillet warm up the enchilada sauce and make your assembly line of all of your ingredients. You can use beef, pork, chicken whatever you like just make sure it is cooked and cubed into bite sized pieces.

Once the sauce is warm take a tortilla with tongs and dip it in the warm sauce until covered. Let the excess sauce drip off and place on a plate and fill with a handful of meat and top with a sprinkling of cheese. Roll up and place in the pan. Keep doing this until you have all of your tortillas filled and placed in the pan. With the leftover sauce in the pan whisk in the sour cream until it is blended together and a pretty pink color. Pour over the enchiladas and cover loosely with foil. Bake for 30 minutes and then remove the foil and bake for 10 more minutes. Serve with additional sour cream and a salad and you are all set! Enjoy.

Pork Hash

Jake and I went to a fabulous restaurant a while back and had a pork hash that was wonderful! I kind of recreated the essence of it here and I really liked how it turned out. It is a great use for leftover pork roast.

Pork Hash

• 1 Tbs butter and 1 Tbs olive oil
• 1 1/2 -2 cups chopped pork roast
• 1/4 lb brussel sprouts, sliced thinly
• 1 small sweet potato, chopped
• 5 crimini mushrooms, chopped
• 2 drops truffle oil
• 4 eggs, poached
• hollandaise sauce
• dill for garnish

Melt the butter into the oil in a large skillet over medium heat. Saute the brussel sprouts and sweet potato until starting to get tender. Add the mushrooms and cook until lightly browned and tender. Toss in the pork and heat through. Season to taste with salt and pepper and add the truffle oil. Serve topped with the poached eggs and hollandaise sauce and sprinkled with dill. Enjoy!

Hollandaise Sauce

I use this recipe of hollandaise sauce it is all assembled in a blender and goes together really quickly.

• 3 egg yolks
• 1-2 Tablespoons freshly squeezed lemon juice
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 stick butter, melted and hot in a saucepan

In your blender place the egg yolks, lemon juice, salt and pepper and turn on the blender. Slowly drizzle in the butter very slowly until it is all emulsified and thickened. Serve immediately.

Savory Breakfast Bread

So I am back at it with Friday Baking with Not Quite June Cleaver. I took a bit of a hiatus due to being busy but I made the breakfast bread this weekend and I had some this morning with a cup of coffee and it was good. Kind of a different recipe than I have made before but it turned out very savory and filling.

Savory Breakfast Bread

2 cups all-purpose flour
2 1/4 teaspoon baking powder
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped chives
1/3 cup chopped red peppers
9 eggs
1 cup soft butter
3 tablespoons mustard
1 1/2 cups chopped ham
2 cups Gruyere cheese
1/2 teaspoon ground pepper

In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8×4 loaf pans. Bake in a 375F oven for 30 – 35 minutes. Allow to cool for 10 minutes then remove from pans.

I made mine in a 13X9 pan and it took about 35 minutes as well. I would also beat the butter and the mustard and then add the eggs to combine. The butter didn't mix in as well with the eggs in all at once.

No Bake Candy Cookies

I realized it has been a long time since I have posted anything! I looked at my camera and I have a bunch lined up but just have not had a moment lately to put any of them up. Here is one I took on a recent camping trip. My grandmother had it in her recipe box and they are always a stand by for me when I need something sweet or need to take a cookie or something to a party.

No Bake Candy Cookies

• 2 c sugar
• 1/2 c milk
• 1/2 c butter
• 1/4 tsp salt
• 3 c old fashioned oats
• 1 c chocolate chips
• 1 tsp vanilla

In a saucepan, combine sugar, milk, butter and salt. Bring mixture to a boil over medium high heat stirring constantly. Boil one minute then remove from heat. Add oatmeal, chocolate chips and vanilla. Stir until completely combined and chips are melted. Drop by tablespoonful on to wax paper. Let cool and then store in a cool place in a tightly sealed container.

Sausage and Butternut Fettuccini

I have been working on this recipe for a little while and it is so tasty and just speaks of fall. I have made it before with homemade pasta but here I made it with store bought pasta. It is really good and I think it is a current favorite of mine.

Sausage and Butternut Fettuccine

• 1/4 c pecan pieces
  
• 1/4 lb Italian sausage
  
• 2 tsp sage leaves, sliced thinly and divided


• 1/2 of a butternut squash, cooked through and cut into 1 inch cubes
  
• 2 Tbs butter


• 1 lb fresh fettuccine


• 1/2 c pasta water reserved

I start out with a dry skillet over medium heat and toast the pecans lightly until they smell warm and nutty. Be really careful to keep moving the pan so they will not burn. Once they are toasted remove from the pan and set aside.

In the same hot skillet break up the Italian Sausage into small pieces and cook until browned and cooked through. Get the pasta water hot and get the pasta cooking and finish the sauce. Toss the squash and sage leaves into the skillet with the sausage and warm through. Add in the butter and a little pasta water if you need it to make a sauce. Season with salt and pepper to taste and then toss with your drained fettuccine.

Serve topped with the toasted nuts and enjoy! This will definitely warm you up and have it feel like fall.

Corned Beef Hash

My favorite way to use leftovers is to make corned beef hash. It is really great for breakfast or a dinner as well. It is also a fairly simple thing to put together because most of the ingredients are made already if you made the corned beef and cabbage the night before, most of it is just assembly.

Corned Beef Hash

• 1 Tbs olive oil + 1 Tbs butter
• 1 c leftover cooked potatoes, chopped
• 1/4 lb sliced mushrooms
• 1/2 c chopped bell pepper
• 1 1/2 c chopped, corned beef
• 1 1/2 c of the cabbage, chopped
• 1/2 tsp Italian seasoning
• salt and pepper to taste
• 4 eggs, poached

In a large skillet over medium heat melt the butter and oil together. Saute the potato, mushroom, and pepper until golden brown. Add in the corned beef, cabbage and seasoning and heat through. In the mean time poach the eggs and serve over the top of the hash.

Corned Beef and Cabbage

Jake and I love Corned Beef. It is one of our favorite dinners and it leads into one of our second favorite meals with the leftovers..
I will normally stock up on the corned beef when St Patricks Day comes around and they have them on sale. I freeze them and then when we feel like having it I pull them out of the freezer. I have found that they are much harder to come by and more expensive just any time of year. This was one I had in the freezer and decided we were in the mood for some corned beef so I put one together today on my lunch break. It is an easy dinner because you just have to put it on and let it cook, then when I get home I put the cabbage in and it is really easy and hands off for the most part.

Corned Beef and Cabbage

• 1 corned beef, this one was 3 lbs
• spice packet from the corned beef
• 2 12 oz beers of your choice
• 1 smaller head of cabbage, cut into wedges

Preheat your oven to 275 degrees. Rinse your corned beef off and place fat side up in a large lidded soup pot. Sprinkle with the contents of the spice packet and pour the beers over the top. Place lid on the pot and place in the oven. Bake for 4 hours. After the 4 hours have gone by take the pot out and place your cabbage in around the beef. Cover again and place in the oven and turn the heat up to 300 degrees. Bake for another 30 minutes until the cabbage is tender.

If you would rather not have the oven on when you are not home you can definately do this in a crock pot and just cook it all day instead of the 4 hours. I have done it this way and it works equally well.

Slice the meat and serve with the cabbage and a good mustard! We also like to eat this with some buttered boiled potatoes. Very satisfying, stay tuned for the best leftover use in the world in my opinion.

Pumpkin Oatmeal Cookies

This week on Friday Baking with Not Quite June Cleaver I made Pumpkin Oatmeal Cookies. I of course tweaked it a bit and added chocolate chips instead of the raisins because I am not really a raisin in my cookie fan. They turned out good and are a fun twist on the regular oatmeal cookie. A good one to try out for sure.

Pumpkin Oatmeal Cookies

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar
1 /2 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 teaspoons nutmeg

1 teaspoon salt

3/4 cup shortening, or softened butter
1 3/4 cups rolled oats
1 egg(beaten)
1 cup canned pumpkin
1 cup raisins or craisins (I used 1 c chocolate chips instead)

1/2 c pecans (optional)

Preheat oven to 400 degrees.

In a mixing bowl, stir together flour, sugars, baking soda, cinnamon, nutmeg and salt. Add shortening and stir until mixture is crumbly. Stir in egg, pumpkin, oats and raisins or chocolate chips and nuts if you like. Drop teaspoonfuls of dough onto an ungreased cookie sheet. Bake 12-15 minutes or until beginning to brown around the edges and dry in the center.

Beef and Barley Soup

I love beef and barley soup and have always wanted to make it from scratch. So I got it in my head that I needed to come up with a beef and barley soup recipe. I think it turned out really good and I threw it together when I got home and then let it simmer while I mowed the lawn and when I was done so was it. We had some garlic toast with it and it was a satisfying meal on a cool fall evening.

Beef and Barley Soup

• 2 Tbs olive oil
• 2 ribs celery, chopped
• 2 large carrots, peeled and chopped
• 6-8 mushrooms, halved and sliced
• 1 c pearl barley
• 2 c chopped cooked beef, I used leftover roast
• 1-14.5 oz can diced tomatoes
• 5 c beef stock
• 1 tsp herb de provence
• 1/4 tsp garlic powder
• 1 1/2 c green peas

In a soup pot or dutch oven heat the oil over medium heat and saute the celery and carrot about 5 minutes until starting to soften. Stir in the mushrooms and let them cook a few minutes until getting opaque. Stir in the barley until it is coated with the oil and let it toast slightly until you can smell a warm nutty scent (About 2 minutes).

Then stir in the remaining ingredients except for the peas. Bring everything to a simmer and turn heat down to low. Let cook for about 60-90 minutes until the barley has bloomed and it tender. You may need to add some water or beef stock at this point if it has absorbed a lot of the liquid to make it the consistency you like for your soup. Stir in the peas and let them cook for 5 minutes and then serve.

Savory Breakfast Scones

This week on Friday Baking with Not Quite June Cleaver I made Savory Breakfast Scones. They were very good and tasted great warm out of the oven for breakfast. I split up the work and cooked the bacon and shredded the cheese and measured out the dry ingredients the night before and then when I woke up I finished them and we could have them hot and fresh. It is definitely a good one to take on a camping trip or something like that!

Savory Breakfast Scones

3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes (freeze butter for 15 minutes for “chilled” butter)
1 1/2 cups grated Cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1 inch pieces
3/4 to 1 1/2 cups buttermilk
1 large egg
2 tsp water

Preheat oven to 400. use a full tablespoon for a wonderfully peppery background or reduce by 1 tsp for less pepper flavor.
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.
Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.
Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a parchment lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

Dried Pears

Dried Pears

We had some extra pears on our tree this year and I decided to dry them. Jake and I both like dried fruit and I have made them before and we liked them.

First I peeled and cut the pears in 1/8ths. Then I soaked them in acidulated water so they don't get brown. Place them on the racks of a food dryer or on racks in a low oven. I set my dryer at 145 degrees but I have done it in the oven on the lowest setting and it works well. You just do it for less time. They take about 12 hours to dry completely so they are chewy and not too moist.

Store in a air tight container for several weeks.

Pumpkin Rolls

This week on Friday Baking with Not Quite June Cleaver I made Pumpkin Rolls. They were very good warm and then we had them as a breakfast sandwich this morning. Very good!

German Pancakes

This is one of our favorites for breakfast on weekends. On menus they will also be called a Dutch Baby. My mom always made these for us and they are always so good and not too heavy for a breakfast option. You can make them in either a cast iron/oven proof skillet or in pie plates. Jake and I like them a little softer and less crispy on the bottom and edges so I use pie plates. Either way is very good and whatever is more convenient works just as well.

German Pancakes

• 2 Tbs butter
• 3 eggs
• 1 Tbs sugar
• 1/2 tsp salt
• 3/4 c milk
• 3/4 c flour
• Lemon and powdered sugar for garnish

Preheat the oven to 425 degrees. In your 2 pans or pie pates place a tablespoon of butter in each and place in the hot oven until melted and starting to brown. While the pans are in the oven take a medium mixing bowl and beat the eggs, salt and sugar until fluffy. Alternating wet and dry add in the milk and flour to the eggs in 3 additions each. Mix thoroughly until combined. Once the butter is ready take the pans out of the oven and swirl the butter around the pans to coat all surfaces. Pour 1/2 of the batter in each of the pans while still hot and then put directly into the oven. Bake about 15 minutes until browned on the edges and pancake is set. serve with lemon juice and powdered sugar. Mom would sometimes serve them with your favorite jam or fruit dressed with sugar and cinnamon.

Enjoy!

Lemon Sables

I made the Lemon Sables for this week on Friday Baking with Not Quite June Cleaver. They were good and taste yummy with a hot cup of tea. I do like something lemony and these hit the spot!

Caramel Apple Pecan Pie

This is actually a recipe from last week on Friday Baking with Not Quite June Cleaver . I had to try it since I couldn't during the time frame and I had the ingredients and everything. I have kind of been out of my routine the last week or so but I am getting back on track and thought this would start it up for me:) It is really good. Quite sweet and rich but was yummy with vanilla ice cream!

Cranberry Macadamia Cookies

This week for Friday Baking with Not Quite June Cleaver I made the Cranberry Macadamia Cookies.
I sliced them a but too big I think and would probably go half the size in the future but they tasted very good. My coworkers at worked enjoyed them. They were tasty with a nice cup of coffee mid morning.

Lemon Cordial

I make some kind of cordial each year and I have been wanting to make lemon for a while now and I tried it last year and it didn't turn out. This year I tweaked it a little and it worked perfectly and I am very excited! In the past I have made cherry, blackberry, loganberry, you name it but never have ventured out of that kind of category of fruits. They are fun in general to make and don't take a lot of work. You have to put it together and then 6 weeks later you have the finished product. I have heard some fun things with making spice flavored liqueurs and I may do that next. They don't steep near as long due to the strength of the spices so it will be more instant gratification but I thought I would post this to show.

They say you should use wax free lemons if you can. It doesn't meld correctly I guess if they are waxed. I was fortunate to get some lemons from a relative who has a tree for this batch. Thank you Valerie!

Lemon Cordial

You can use this formula for any fruit really the safer ones to try are a little sturdier like berries and cherries etc. Once you have it made it is great in Lemonade, on the rocks, in trifles, over ice cream the list goes on and on.

You need a clean lidded jar, it can be quart jars or larger. I find that it works faster and easier if you use large mouth quart jars.

In the bottom of your clean quart jar pour 1 c white sugar in the bottom.

Fill the jar the rest of the way with the fruit of your choice and leave a 1 inch head space.

Top with Vodka just until all of the fruit is submerged. You don't have to use a really expensive vodka, it will be flavored quite strongly with the fruit but I use a middle of the road brand.

Place the lid on tightly and put it somewhere to steep. I put it in my pantry. Turn the jar back and forth once a week until the sugar is completely dissolved. Normally takes 6-8 weeks. Don't shake the jar vigorously as you will combine too much sugar to the alcohol at once.

Once the sugar is dissolved strain out the fruit in a sieve and put it in clean jars or bottles. You can store it at room temp or in the fridge or freezer. It makes great Christmas gifts!

Fresh Apple Cake

I decided to go ahead and try the other recipe for Friday Baking with Not Quite June Cleaver. It is the Fresh Apple Cake. I modified it a bit by making it into muffins because I am a total muffin freak. It worked out okay, probably turns out better in a cake form but they were tasty and a bit gooey anyways. They taste a lot like the raw apple cake my grandmother used to make.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

My stepmom Mary gave me this recipe years ago and it is one of my favorites. I entered it at the fair one year and it won best cake at the fair so it is proven for sure. It is really moist and fairly light and is a great way to use up the zucchini that is in surplus this time of year. Hope you enjoy it!

• 1/2 c margarine or butter
• 1 3/4 c sugar
• 1/2 c oil
• 2 eggs
• 1 tsp vanilla
• 1/2 c buttermilk
• 2 1/2 c flour
• 4 Tbs cocoa
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 c shredded zucchini
• 1/2 c chocolate chips
• 1/2 c chopped nuts

Preheat oven to 325 degrees. Cream margarine, oil, sugar, eggs, vanilla and buttermilk together until well blended. Sift the dry ingredients together and then mix into the wet ingredients on low speed. Stir in the zucchini until mixed in. Oil a 13X9 inch pan and pour the batter into the pan. Smooth out and sprinkle the nuts and chocolate chips over the top. Bake in the preheated oven for 45 minutes until a toothpick somes out clean.

Pot Roast with Apples

This week on Friday Baking with Not Quite June Cleaver I made the Pot Roast with Apples. I have to say it was a nice change of pace and it turned out very well. I enjoyed the added spice and it went really well with mashed potatoes. Definitely one I will make again.

If you are looking for a good recipe to try that is a little different you should give it a shot.

Havarti Stuffed Chicken

This is like a Chicken Cordon Blue but I changed it a bit to have a different crust and a Dill Havarti that I really enjoy. It really adds something and I love how it turns out. This time I served it with stir fried veggies and some roasted potatoes. Makes a very nice dinner and just takes a bit of prep and you are good to go.

Havarti Stuffed Chicken

2 boneless skinless chicken breasts, pounded out

3 Tbs butter, melted in a shallow dish
3/4 c bread crumbs
1/4 c Parmesan cheese

1/4 tsp salt and pepper
2 slices good quality ham
2 sticks of cheese, preferably Havarti or Swiss

Preheat oven to 400 degrees. Between two pieces of plastic wrap place the chicken breasts and pound them out so that they are a unified thickness and will be better for rolling up. In a shallow dish combine the bread crumbs, Parmesan, salt and pepper. Place the meat and cheese on what would be the non skin side of the chicken and roll it up narrow end first. Secure with a few toothpicks and place in the butter. Once the roll up is coated with butter, turn it in the bread crumb mixture and place in a pie plate. Drizzle the remaining butter over the chicken breast and put in the oven for 30-40 minutes until golden and done through. Remove the toothpicks and serve with your desired sides.

Chow Mein Haystacks

Chow Mein haystacks remind me of my childhood. I remember them well and like them a lot still. I have made it my own with a lot more going on and I like the flavor combination. They do have to be refrigerated until you eat them because they get soft really fast and can be quite messy but nothing wrong with that sometimes!

Chow Mein Haystacks

• 1 1/2 c chocolate chips
• 1/2 c butterscotch chips
• 1/2 c peanut butter
• 3 c chow mein noodles
• 2 c mini marshmallows

In a large bowl pour both kinds of chips in and microwave at 45 second increments until they are pretty well melted. Stir them together until smooth and then stir in the peanut butter. Once that is all combined pour in the chow mein noodles and then marshmallows and stir until thoroughly covered. Prepare a cookie sheet lined with a silicone mat or waxed paper and then spoon out dollops of the mixture with a teaspoon. Space them out a bit but they won't spread so you can put them pretty close together. This should make about 2 dozen depending on the size of the candies. Place them in the refrigerator for about an hour until set and then keep stored in an air tight container in the fridge.