The Yummiest Salad Ever

This is a recipe people will ask you for.  How do I know this?  I asked for it the first time I tried it and I have had several people ask me for it after they've tried it.  This wonderful salad begins with nice, fresh greens.  I like to use the organic spring mix in the 5 oz plastic container. The bowl I use has an inside diameter of 11 inches and this pretty much fills the bowl.  This picture makes it look really small.

Then all the other good things are added: mandarin oranges, avocado, celery, green onions and sugared almonds.  

Just before serving, it is tossed with an easy to make homemade dressing and there you have it.  The best salad ever.  I think all my good things fell to the bottom in this picture.  That tends to happen.  You just have to make sure to fluff it up well before serving it.  

I love working with fruits and vegetables because I have a buddy who knows when I'm standing at command central with a cutting board there just has to be good things involved.  Even though he's old and mostly deaf and pretty much lays passed out all day, (no I'm not talking about my Honey) he knows when I need his help to eat the little pieces and parts that I'm cutting away.  He's so cute.  Look at that concentration. 

Enjoy this beautiful, blustery day.

Almond Orange Tossed Salad


Fresh salad greens
1 (11 oz) can mandarin oranges, drained
1 large ripe avocado, peeled and cubed
1/2 c. celery, diced
3 green onions, sliced
2 Tbsp. sugar
1/2 c. sliced almonds


Place greens in bowl, add next four ingredients.  In a small skillet over medium-low heat, cook sugar, without stirring until melted.  Add almonds and stir quickly to coat.  They usually clump, so I find it easiest to place the clump on non-stick tinfoil and put it in the freezer.  In a few minutes the clump is easily broken up into smaller pieces.  Add these to the salad.  Add the homemade dressing, toss and serve.


Dressing


1/4 c. vegetable oil
2 Tbsp. sugar
2 Tbsp. cider vinegar
2 tsp. minced fresh parsley
1/4 tsp. salt
1/4 tsp. pepper

Ugly Duckling Cake

It's back to cake.  Even though I've taken a break on here, from cakes, the girls and I have still been on our cake testing quest.  I am excited because this has spurred the girls on to a cake smack down.  They each have come up with a cake idea and will go head to head to see whose is best.  I will reveal the  recipes (if they actually turn out good) and the winner in a future post.  I already know it will be a tie on my part.  How can a mom pick one daughter's cake over the other?  My honey will have no problem picking so he'll be the determiner.  Both cakes sound like winners to me for sure and I can't wait to try them!  Today's cake has a very interesting name.  I have no idea why the "ugly duckling" part is in there. The only thing I can figure is that when it's done, the coconut frosting looks duck downish, maybe, if you really stretch your imagination.  Here are the main ingredients, minus the cake mix.

It is such an easy cake.  You just add the ingredients to a bowl and blend.  

While the cake is still warm, hot buttered glaze is spooned over the top.  The kids and I agreed, this is definitely the best part of the cake.  I am not sure what the fruit cocktail does.  Maybe it adds a light different flavor to the cake, but the frosting definitely takes the cake.  Or I should say, makes the cake.  Does it look like an ugly duckling?

While the cake cooled, we decided to take advantage of one of the possibly last few days we could do this . . . 

I had to include a picture of myself rollerblading.  Here I am!

Taking this picture was slightly dangerous for me to do since I had already fallen off the path twice trying to get pictures of the kids.  We had a great time!  And, since we got out and exercised, we could come home and enjoy our cake guilt free.

Sending wishes for a lovely day whatever it is you are doing.

Ugly Duckling Pudding Cake


1 yellow cake mix
1 (4 serving size) lemon instant pudding
1 16 oz. fruit cocktail with syrup
1/4 c. oil
1 c. angel flake coconut
4 eggs
1/2 c. brown sugar


Blend all, except brown sugar.  Beat 4 minutes on medium speed.  Pour in 9X13 greased and floured pan.  Sprinkle with brown sugar.  Bake 325 degrees, 45 minutes.  Cool 15 minutes then spoon hot butter glaze over warm cake.


Hot Butter Glaze


1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk
Combine in a pan and boil 2 minutes.  Stir in:
1 1/3 c. coconut

Pasta With Butternut Squash and Sage

It's Monday morning, it's a beautiful fall day and it's time to share another wonderful side dish filled with the flavors and aromas of autumn.  I say that generically, of course, as there are no crunchy leaves or bonfire smoke in this recipe.  But, there is butternut squash, which I have learned something about.  I will digress for a moment.  I made a squash soup that was so good the first time, and just not as good the second time.  The second time I made it I was doubling the batch and here was my mistake and here is what I learned.  When using squash, butternut squash at least, it is best to stay small.  If you are making a recipe that calls for a larger amount, it is better to buy two or more small ones than trying to find the biggest one you can.  It is recommended to stay under 2 1/2 pounds.  Here is a picture of my less than 2 1/2 pounds of squash all cut up and ready to go.

This recipe begins by cooking bacon in a skillet with large fresh sage leaves.  Let me tell you, this smells very good.

Once the bacon is done you remove it along with the sage leaves to a bowl, remove some of the bacon grease and add the squash to the pan.  The squash is cooked until it is a spotty brown, fragrant, pan full of golden goodness.  

When the squash is ready, green onions are added.

Then the spices are added along with broth and cooked until you have this beautiful sauce.

The beautiful sauce is poured over pasta that you have already cooked as you've been preparing the sauce, resulting in this.

I don't like to use quite as much pasta as the recipe calls for.  I cut back and even felt like I wish I had used a little less.  We had this with turkey.  They complemented each other perfectly.  And while I was creating this, my son was busily creating something of his own.  Can you guess what it is going to be?

This is an official rubber band launcher.  We live in the country, so there are many things to launch rubber bands at.  This includes sisters.  See that little bit of a bad boy smirk in his eyes?  Enjoy whatever you are doing on this beautiful day today!


"In Thy presence is fulness of joy; in Thy right hand there are pleasures forever."  Psalm 16:11

Pasta With Butternut Squash and Sage


4 slices bacon, cut into pieces
8 large fresh sage leaves, plus 1 Tbsp. minced
1 butternut squash (about 2 pounds), peeled, seeded, diced 
    into 1/2 inch dice
1 Tbsp. butter
6 green onions sliced, about 1 cup
1/8 tsp. nutmeg (or 1/4 tsp. freshly grated)
1 tsp. sugar
1/2 tsp. salt
3/4 tsp. pepper
2 c. low-sodium chicken broth
1 pound (I like less) penne pasta
2 T. grated Parmesan
4 tsp. juice from 1 lemon (I just use the cheater juice)
1/3 c. sliced, toasted almonds


Cook bacon in 12-inch skillet over medium heat until crisp, adding sage leaves when the bacon is about halfway done.  Remove bacon and sage leaves to a bowl.  Dispose of bacon grease, leaving 2 Tbsp. in the skillet.  Add squash to bacon grease in skillet.  Cook, without stirring, until it begins to caramelize, 4 to 5 minutes.  Continue cooking, stirring occasionally until spotty brown , 3 to 4 minutes longer.  Add butter and allow to melt, about 30 seconds.  Add green onions, nutmeg, sugar, salt, pepper and minced sage; cook, stirring occasionally until onions are softened, about 3 minutes.  Add broth and bring to simmer, continue to cook until squash is tender.  Meanwhile cook pasta in salted water.  Drain, reserving 1/2 cup cooking water.  Combine pasta with sauce in a bowl.  Add 2 Tbsp. parmesan cheese, lemon juice, almonds and the set aside bacon/sage mixture.  Gently combine, adding reserved pasta liquid as desired for desired consistency. 

Pumpkin Cookies

I made these cookies the other day, and every time I eat one I am instantly transported back in time.  I had a best friend when I was in grade school, named Marianna.  She lived across the street and we had many adventures together.  My Honey always laughs because though she and I have long ago lost touch, I always remember her birthday on the first day on spring and announce it to my family.  She and I fought like cats and dogs.  We'd get into a big one and then I'd run home and call her just so I could hang up on her.  We asked the UPS man for gum once and my mom had a fit that we took gum from a stranger.  We also loved visiting an elderly neighbor because he had a really cute dog and good treats in his pantry.  We'd knock on his door and ask him if we could have a snack and play with his dog.  I can't believe I did that.  But, back to the cookies.  There are two things I remember Marianna's mom making.  Peanut butter sandwiches which I couldn't stand because she buttered the bread.  Yuck.  And these amazing cookies.  I think it's funny that a grade schooler would ask for a recipe.  I have never had a child ask me for a recipe.  But I'm sure glad I did so I can enjoy these and enjoy being taken back a few years to laugh at some memories.  The cookies begin with, of course, pumpkin, which I had to take a picture of because I love this color.  This color makes me think of apple cider, leaves, fireplaces and general all around coziness.

Here's the dough, which I also love the color of.

It's a prettier color in person.  It just begs to be tested to make sure all the ingredients were added correctly.

Once you've determined the dough tastes correct you are ready to put them on the trays and are now one step closer to eating them!

These cookies are frosted, which adds a teeny bit more work, but not much.  Here they are all done.

I have tried other pumpkin cookie recipes and these are my favorite.  I know the nostalgia tied in with them might be the reason, but my family loves them also!  You will find the recipe for them at the very bottom and I am also including a bonus recipe for super easy, cheater pumpkin cookies for when you need to make some really good fallish cookies really fast.  But first, the home front news.  This cute girl celebrated her birthday yesterday.  She doesn't like her dimples.  I tell her everyone wants dimples! 

It was a very fun day!  My babies aren't babies anymore.  Except to me, they'll always be babies.  Enjoy this beautiful fall day!

Pumpkin Cookies


3/4 c. shortening
1 1/2 c. sugar
1 beaten egg
1 c. pumpkin
1/4 c. milk
1 c. nuts
3 c. flour
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
1/2 tsp. allspice


Combine all.  Drop onto cookie sheet.  350 degrees.  
12 minutes.


Frosting


1 3/4 c. powdered sugar
1/4 c. butter
1/2 tsp. cinnamon
1/2 tsp. vanilla
2-3 Tbsp. milk

Now for the quick and easy recipe.  This is all you need.  Mix the two together, drop dough balls onto your cookie sheet and bake 375 degrees for 13 minutes.  So easy, so good!

Yummy Carrots

Tonight's side dish was one of my all time favorites.  These carrots are delicious!  But don't take my word for it.  Give them a try.  Even my kids love them.  They are easier to make if you have a - I just about typed word processor.  That won't help you make them.  A food processor would help though.  It isn't necessary but it saves on thinly slicing 16 oz. of carrots by hand.  Which, by the way, is totally worth it according to me because they are just that good.  Here the carrots are all sliced and cooked and ready for the delicious sauce.

Here is a picture of the delicious sauce, which I could just eat with a spoon but it really is even better on the carrots.

They are combined, resulting in a very tasty side dish.

I just realized I should have wiped the clingy food off the sides of the bowl to make this picture look better.  Oh well, I'm learning.  And the news on the homefront is the cat is still taking medicine.  It feels like forever.  I hope she and I are still friends when this is over.

Many wishes for the happiest of fall days to you!  

Yummy Carrots

1 lb. bag carrots

1/2 c. chopped green onions

1/4 c. butter

1 tsp. corn starch

1/2 c. water

1/2 tsp. chicken bouillon

1/2 tsp. dill weed

1/2 tsp. pepper

1/4 c. toasted slivered or sliced almonds

salt if needed to taste

Cook carrots in saucepan until tender, blanched.  Put in serving bowl.  Saute onion in butter until tender.  Mix corn starch in water and pour over onions.  Add bouillon, dill, pepper and almonds and cook until thick.  Pour over carrots and stir.

Time for Something Different

Today's "recipe" (in quotes because it's not an actual recipe per se) comes from last night's dinner.  Chicken was on the menu, but what to make with it?  I'm kind of getting tired of the same old sides.  My family has been sweet and hasn't complained about seeing the same things over and over, but I wanted to change things up a bit and decided it was the perfect night to make something I wouldn't normally make for dinner.  I put potato skins on the menu and they were a hit!   When you make these, you begin with baked potatoes that are cut in half, then cut in half again.  

The insides are scooped out so the skins are ready for these goodies.

But before adding them, the potato skins are drizzled with butter then salted, peppered and sprinkled with Mrs. Dash.  Then the onions and bacon are added resulting in this.

The final addition is shredded cheddar and they are placed in the oven until the cheese becomes melted and bubbly, resulting in this.

One of the cool things about making these is that after mashing up the potato insides which you have scraped out of the skins, you have a side dish ready to be re-heated for dinner tomorrow night.  

I enjoy good food. I find it interesting how almost every time we have people over for dinner, we spend the entire time around the table, never venturing into the living room.  There's just something about the satisfaction of sitting around the table in fellowship that is so refreshing.  It reminds me of the ultimate refreshment.  "He has satisfied the thirsty soul, and the hungry soul He has filled with what is good."  Psalm 107:9  Now that is good food!

A New Roast Recipe

I made this new recipe a few nights ago and it was determined, by my family, to be worthy of sharing here.  I must say that "here" is something I am enjoying very much.  I know there are many people out there who are just like me.   At times, you get tired of trying to figure out what's for dinner.  Or, even, what to make when someone asks you to bring dessert or cookies to an event.   You would love having more options so you can bring something new to the table.  This is why I am so excited to share with you!  It is my hope that the recipes here bless you and your family and friends as you gather around the table.  There are certainly many good ones.  I find myself wanting to just dump them all on you at once, but that would bring "here" to an end rather quickly so I am working on pacing myself.  So, once again, enjoy!  Sorry there's only one picture for this recipe.  I was negligent.  


I love crock pot dinners.  It is a happy, happy feeling to know dinner is taken care of.  In the end, the sauce was more of a cross between au jus and gravy.  This was really good with homemade apple sauce, which I'm trying to decide if I need to share the recipe or not.  Maybe I will.  Since there's only one picture, I'll add a bonus recipe!

Slow Cooked Coffee Pot Roast


2 medium onions, thinly sliced
2 cloves minced garlic
1 can mushrooms
1 chuck roast (3.5-4 lbs) quartered
1 c. brewed coffee
1/4 c. soy sauce
1/4 c. corn starch
6 T. cold water


Place 1/2 of onions in slow cooker.  Top with garlic and 1/2 of beef.  Top with rest of onions, beef and mushrooms.  Combine coffee and soy sauce and pour over.  Cook low 7-9 hours.  Combine corn starch and water.  Stir into juices.  Cover and cook on high 30 minutes.


Apple Sauce


12 medium apples (I like Jonathan) peeled, cored, sliced 
    thin
3/4 cup water
1 1/4 tsp. cinnamon
1 tsp. allspice
Sugar to taste


Place all but sugar in a saucepan. Simmer, covered until apples can be whipped with a fork or smashed with a potato masher.  I like to leave it ever so slightly chunky as this says "homemade!"  Stir in as much sugar as you prefer.  Good served warm or cold!

"What's For Dinner?"

It is time, already, to take a break from our regularly scheduled cakes to bring you dinner.  This past Thursday, each of my kids came up separately and asked, "What's for dinner?"  When I told them "Paprikash" I received a very happy response.  Sadly, I was unable to capture their spontaneous reactions, so I have included, below, a cheesy re-enactment. 

This picture resulted in an all out wrestling match which I was forbidden to post pictures of.  And there were some pretty good pictures.  But, back to dinner.  This recipe is among one of my top four favorite comfort foods of all time and credit for it goes to my friend Michelle and her aunt Elle, who are real cooks, not just wannabes like me.  Now to begin, the first step I take does not have to be your first step.  My Honey is also a real cook, and chicken can never be made in our house without first being brined.  (Soaked in saltwater for all you other wannabes.)  This process makes for an icky picture but here it is.

After brining, the chicken is seasoned and roasted, resulting in a wonderfully delicious looking picture.

While the chicken cools, you saute garlic and onion in a soup pot and then add an amazingly small amount of ingredients.  This is what kept me from trying this recipe for years.  I couldn't believe that something with so few ingredients would be worth trying.  Don't make this mistake.   Now, while I was busy brining, roasting and sauteing, an amazing thing happened.  My daughter agreed to an airsoft battle with my son and I don't think he even had candy stashed in his bedroom to bribe her with.  

At this point, the soup is set on simmer, with the next step being, homemade noodles.  This is not at all intimidating.  These noodles are so easy and so good.  Unfortunately, I neglected taking a picture so below is my re-enactment of noodle dough.

Now, when my friend, Michelle, makes this she just scoops a little dough onto her spoon, places her spoon in the now boiling soup where the dough miraculously slides off her spoon.  Remember, she is a real cook.  This is not how it happens for me.  I use a variety of methods to plop small globs of dough into the soup.  It all comes out the same in the end.  And these babies double in size so experiment with what size you prefer.  

I like way more noodles than this, but the men in my house prefer it more brothy.  So here is our compromise.  Serve this with good crusty bread - which I also have a recipe for and will post at a later date.  Yum!!


Before sharing the actual recipe, I ask that you indulge me as I share some average, everyday news.  First of all, our cat, featured in my cake blog went to the vet yesterday.  She is now on antibiotics.  If you have never given a cat medicine twice a day for two weeks, you have never lived.  And second, which is pretty unbelievable, for the past two days I have remembered to take meat out of the freezer before 4:30 p.m.  My Honey is pretty excited about this.


Chicken Paprikash 


2 - 42 oz. cans chicken broth
6 large bone in chicken breasts
2 large sweet onions, chopped
2 T. minced garlic
6 T. Hungarian sweet paprika
chicken flavored soup base


Season chicken with salt and Mrs. Dash.  Roast and set aside to cool (save the pan drippings).  In soup pot, saute onion and garlic in water (just enough to cover bottom of the pot) until the onions are clear.  Add paprika, chicken broth, pan drippings, shredded chicken and enough chicken soup base to make the soup slightly salty at this point.  Simmer.


Noodles


3 eggs, beaten
1 t. salt
3 cups flour
milk


Mix together and gradually add milk until the mixture is a wettish, sticky ball.  Let sit 15 minutes.  


Turn heat to high, bring soup to a boil, add clumps of noodle dough until you have as many noodles as you like.  Cook until noodles are done.