Saturday, October 29, 2011

Moist Pumpkin Spice Muffins - Pumpkin Recipe

My mission this week was to make a recipe with canned pumpkin. My hubby is not a big fan of pumpkin bread; he says it's not sweet enough so I began my search for a pumpkin muffin recipe. This yummy-looking recipe was posted by Ree Drummond on These  are moist and scrumptious; perfect for breakfast on a chilly October morning! *smile*

Pumpkin Spice Muffins

Prep time: 15 min   Total time: 35 min

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup (heaping) pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoon vanilla
1/2 cup golden raisins (optional)

2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Grease a muffin pan.
Sift together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix pumpkin puree, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Spoon into muffin pan, filling sections one-half full. Sprinkle the top of each unbaked muffin with the cinnamon-sugar-nutmeg mix. Bake for 20 -25 minutes. Allow muffins to cool in pan for 15 minutes before removing. Enjoy!

Wednesday, October 26, 2011

Grocery Store Tip - Visit the Meat Counter

While at the grocery store today I picked up a family-pack size of hamburger. It's always a little less expensive in family-pack size you know, but I'm not too fond of having to divide it up into one pound portions when I get it home. Messy...ugh!

I stopped by the meat counter and asked the butcher if he would divide it up for me. He was friendly, happy to help, and divided the hamburger into neat, butcher-wrapped portions ready for the freezer. Score! I saved money buying the
family-pack and didn't have to divide it up myself.

Also, I found out they will custom cut a meat selection to my liking, and even custom season any cut with the marinade of my choice, at no extra cost. Check out your local grocery meat department and discover what services they offer! *smile*

Sunday, October 23, 2011

Broccoli Cheese Casserole - Cheez Whiz Recipes

My Mom loves this broccoli casserole. She requested that I bring it to her birthday luncheon this coming weekend. It's also an easy family favorite for holiday gatherings. Broccoli and rice in a flavorful cheese sauce...num num!

Broccoli Cheese Casserole

Prep time: 20 min   Total time: 45 min

2 cups instant rice
1/2 cup milk
1 10 3/4 oz. can golden mushroom soup
2 10 oz. packages frozen broccoli florets (or 20 oz. total)
1 15 oz. jar processed cheese sauce (Cheez Whiz)
2 tablespoons chopped onion

Cook broccoli according to package directions until tender. Drain. In a large bowl, combine instant rice, milk, soup and chopped onion. Stir in broccoli and processed cheese sauce. Mix thoroughly. Pour into a 13" by 9" baking dish. Bake at 350 degrees for 25 to 35 minutes, until bubbly on top.

Tuesday, October 18, 2011

Tartar Sauce Recipe - Two Ingredients

Out of tartar sauce? Mix together 1/4 cup mayo (or Miracle Whip) and 1/4 cup sweet relish. Add a little minced onion if you like. Quick and easy. Your fish will be happy! *smile*

Saturday, October 15, 2011

Rice-A-Roni Recipes - Roast Beef Stroganoff

I had a box of beef Rice-A-Roni on the shelf so I thought I'd give this recipe a try. I went to Rice-A-Roni's website; they have quite a few good-lookin recipes to make with Rice-A-Roni and Pasta-Roni mixes. One thing that caught my eye about this recipe is one of the ingredients is a pre-cooked meat, deli roast beef.
I love it when I can save time by using meat that's already cooked! This dish was very good; creamy, beefy and satisfying. Try it, I think you'll like it! *smile*

Rice-A-Roni Roast Beef Stroganoff

Prep time: 20 min  Total time: 45 min
1 package (6.8 ounces) Rice-A-Roni, Beef Flavor
2 tablespoons margarine or butter
2 1/2 cups water
2 cups mushrooms, sliced
1/2 cup onion, chopped
1/2 cup red or green bell pepper, chopped
1 garlic clove, minced
1/2 pound deli roast beef, cut into thin strips
1/2 cup sour cream
2 tablespoons chopped parsley (optional)

In a large skillet, combine rice-vermicelli mix and 2 tablespoons of margarine. Slowly stir in 2 1/2 cups water and Special Seasonings packet; bring to a boil. Cover and reduce heat. Simmer 12 minutes. Stir in mushrooms, onion, bell pepper and garlic. Return to a simmer. Cover and simmer 5 to 7 minutes or until vegetables are crisp-tender. Add beef; cook and stir until heated through. Remove from heat; stir in sour cream and parsley. Serve.

Tuesday, October 11, 2011

Tomato Paste - Easy removal from the can

Getting tomato paste out of the can be difficult; having to patiently scoop out the thick paste. Here's a solution: Open both ends of the can with the can opener. Carefully push the tomato paste from one end of the can to the other until it comes out whole. Much easier than digging it out with a spoon!

Thursday, October 6, 2011

Cherry Dump Pudding - Pudding Cake Recipe

I've been making this easy cake with pudding recipe since the '70s. The moist vanilla cake combined with red cherries in a sweet cherry sauce is down-home goodness! The kids will have fun "dumping" the ingredients into the pan.

Cherry Dump Pudding
Prep time: 15 mins  Total time: 1 hr, 5 mins
Preheat oven 325 degrees   Serves 9

1/2 cup butter or margarine
1 1/2 cups sugar, divided
1 cup flour
2 teaspoons baking powder
3/4 cup milk
1/4 teaspoon vanilla extract
1 16 oz. can red sour cherries in juice (not pie filling)

Melt butter or margarine. Pour into a 9 in x 9 in baking pan. In a medium size bowl, mix together 1 cup of the sugar, flour, and baking powder. Add the milk and vanilla blending well to make a cake batter. Pour the batter into the pan over the melted butter. Do not stir. Open the canned cherries. Pour juice and all on top of the cake batter. Do not stir. Sprinkle the remaining 1/2 cup of sugar evenly over the top of the cherries. Again, do not stir. Bake at 325 degrees for 50-60 mins. Enjoy!

Wednesday, October 5, 2011

Kitchen Tip - Apples and Carrots Don't Mix

Ethylene gas; hmmm...sounds like a new type of fuel found at the local convenience store doesn't it? Nope, it's a gas emitted by certain fruits and vegetables as they ripen. Produce such as carrots and kiwi fruit are sensitive to this gas and will quickly spoil and decay if exposed.
Let's discover who the evil-doers are:

The Perpetrators- these create ethylene gas: Apples, apricots, avocados, bananas, blueberries, cantaloupe, some citrus fruits, cranberries, figs, guavas, grapes, green onions, honeydew melon, ripe kiwi fruit, mangoes, mushrooms, nectarines, okra, papayas, passion fruit, peaches, pears, peppers, persimmons, pineapple, plantains, plums, prunes, quinces, tomatoes and watermelon.

The Victims- these do not like ethylene gas: Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash, sweet potatoes, watercress and yams.

Storing these two types of produce separately will save you pennies on the produce bill. *smile*

Saturday, October 1, 2011

Amish Breakfast Casserole - Breakfast Recipes

Bacon and cheese are two of my favorite things in life and since bacon was on sale this week, I just had to make something with it.
Wha la! Amish Breakfast Casserole.
This casserole is hearty and satisfying due to the hash browns and 3 kinds of cheese. It smells lovely baking in the oven. The bacon, onion, and eggs give it that "special breakfast" flavor.

Variations: If you’re an egg lover, add an extra egg. This recipe also works great with crumbled breakfast sausage. 

Amish Breakfast Casserole
12 Servings  Prep: 15 min. Total time: 50 min. + standing
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese
1/8 tsp black pepper
In a large skillet cook bacon and onion until bacon is crisp; drain.
In a large bowl, slightly beat the eggs. Mix in the hash browns, 3 cheeses, and pepper; fold in the bacon and onion mixture. Spread in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.