Shaking Up Holiday Traditions

When I saw this cartoon, I had to laugh, because it's exactly how I feel when Halloween is over (and sometimes retailers don't even wait until it's over) and the Christmas decorations appear in the stores. I want to say, "Hey, wait a minute! What happened to Thanksgiving?" Yes, I'm afraid we're seeing Christmas take over Thanksgiving little by little. (And, I'll have to admit that I'm as guilty as the next person, because I love looking at Hobby Lobby's newest JOY ornaments the minute they go on the shelves! --even if it's the middle of July! :-)

Just a few short years ago (I'm NOT that old!), in all the old TV shows and books, Thanksgiving was the one time of year a family gathered together around a dining table, carved their hard earned turkey, and passed around bowls of steaming hot mashed potatoes, cornbread dressing, cranberry sauce, a multitude of other sides, and of course, pumpkin pie. Children used to giggle with their cousins at the kids' table (which was sometimes the living room coffee table), and adults would sit and catch up for hours as they reminisced about old times and speculated about good times to come. However, in today’s busy over-commercialized world, not only do families rarely gather, but the "attitude of gratitude" (giving thanks for the past year's blessings) is thoroughly overwhelmed by Christmas festivities or getting ahead on shopping before all the bargains are gone, and speculation about good times to come has all but disappeared.

Don't get me wrong; I love Christmas--but Christmas is December 25th, and at least a month before that is another very important holiday which gets neglected more and more each year – Thanksgiving!

Do you remember learning about the Pilgrims and the New World ("new" to us, at least)? Indians were in America before us. They were the ones who showed us how to grow our own food, find gold, survive the harsh winters and sickness. To celebrate their new found friends and to thank God for their new lives, the pilgrims started a three day long feast. By definition, Thanksgiving Day was the day that colonists celebrated their successful voyage and harvests. The very first Thanksgiving was in 1621 in Plymouth Plantation, Massachusetts. The Pilgrims gathered around with corn and meat and celebrated this harvest festival. It has been celebrated every year since, for the past 390 years. Thanksgiving is really a holiday that celebrates the origins of America, her spirit of dedication, labor, and equal opportunity that our nation was built upon. (For more detailed information about the holiday, see: http://www.pilgrimhall.org/1stthnks.htm).

Just as the seasonal shopping and decorations have begun to blend together, so have many of the menus of Thanksgiving and Christmas holidays. When you think about Thanksgiving or Christmas meals, you probably think turkey and stuffing. Most families and groups of friends already have their traditions in place, but it can be fun to shake things up a bit. If you regularly eat four Thanksgiving or Christmas dinners each year, then you know the struggle many people face with multiple events to attend (and all that dressing---ugh, after a while, you just can't take any more!). If you want to change it up a little, why not go with a Thanksgiving or Christmas brunch menu? 

There's no better way to spend time with family and friends than over a relaxing and delicious brunch. This is a small meal that fills you up, but not so much that you aren't hungry for turkey and all the goodies at Grandma's later in the day! Plus, if you're serving as a "B & B" for guests and cooking the main holiday meal, too, it gives visitors something to tide them over during the parades, ballgames and all the cooking that's going on in preparation for the big meal later that day. Everyone enJOYs a good breakfast whether it involves their favorite gourmet coffee, breakfast casserole, home baked goodies, fresh fruit, or juices.  Every Christmas morning around ten a.m. for at least the last eight years or so, we have gathered with our children and grandchildren to partake of the best meal of the year (IMHO :-). (We have brunch, then we go crazy opening gifts!) Everyone does something to contribute to the meal with Mom taking care of the main dishes---including country ham, biscuits and gravy. With brunch, it's anything goes... just choose some favorites and run with it.

The most important aspect of a holiday brunch is having relaxed, unhurried moments to enJOY each others' company without the worry of the time schedule for the next event. If your holiday itinerary is too much to handle, try starting a new tradition this year.

Today, we're going to look at a few Holiday Brunch ideas (And, YES, you can use these appropriately on THANKSGIVING or CHRISTMAS morning!). :-)

  BRUNCH IDEAS TO SHAKE UP THE HOLIDAY TRADITIONS

Casseroles are a natural choice for any brunch. They're easy to make ahead of time and put in the oven, leaving precious time for family. An easy breakfast casserole (Kae's Breakfast Casserole) can be found on page 47 of "A Pinch of This... A Smidgen of That" cookbook. I will include a copy of the recipe below for those of you who do not have the cookbook.

Kae's Breakfast Casserole

(My Favorite Brunch Casserole)

INGREDIENTS:

1 lb. hot sausage

1 rounded tsp. dry mustard

7 or 8 slices white sandwich bread, torninto small pieces

1 can (10 ¾ oz.) cream of mushroom soup

6 Eggs ½ can (soup can) milk

1 ½ cup fresh mushrooms, sautéed in 1 T. of butter and drained

¾ cup Ritz crackers crushed

4 T. melted butter

2 cups grated cheddar cheese

2 Cups fresh milk (I used 2%, but I think skimmed would be ok, too.)

DIRECTIONS:

1) Spray non-stick coating inside a 13 X 9 X 2 inch casserole dish. Place cubed or torn bread pieces in the bottom. Evenly distribute a layer of crumbled sausage, mushrooms, and then cheese.

2) In a separate bowl mix eggs, milk, and mustard well. Then pour evenly over casserole; refrigerate overnight (or at least 6 hours).

3) In the morning, preheat oven to 350 F. Mix soup and milk; pour evenly over casserole

4) Top with buttered Ritz crackers and bake for 75 minutes (temp and time may be adjusted). Optional additions: Sautéed onions, green pepper, crumbled bacon.

Excellent warmed over and will keep in the refrigerator several days.

Oven-Roasted Potatoes (These are on page 33 of  "A Pinch of This... A Smidgen of That" cookbook.)



• Oven-roasted potatoes are a fresh way to have your potatoes for holiday breakfast/brunch meals. This recipe is a real winner--so easy and yummy-- and it goes really well with egg dishes. Begin with just a few ingredients: 5 lbs. red potatoes (scrubbed and cut into chunks), Cavender's Greek Seasoning (or substitute sage, black pepper, garlic salt, or whatever combination you enjoy in spices), California Garlic Salt or Garlic Powder (optional), paprika, and olive oil (or vegetable oil). Place diced potatoes in a mixing bowl.  Add seasonings to oil and pour over potatoes. Use a spatula to coat potatoes well. Spray a large baking dish with non-stick coating and spread potatoes evenly in the dish to one layer and bake at 350 degrees for about 35 minutes or until fork tender. Do not stir. Serves 8 to 10 people.

Pat's Oven-Roasted Potatoes

INGREDIENTS:

5 lbs. new or red potatoes

1/2 tsp. Paprika

1 tsp. Cavender's Greek seasoning

1/2 c. olive oil

1 tsp. California Garlic Salt or Garlic Powder

DIRECTIONS: 

Preheat oven to 350 degrees F.

Scrub and cut potatoes into 1/2 to 1-inchcubes. (If potatoes are not "new" and you prefer, you may peel them first, and proceed as follows.) Add seasonings to oil and pour over potatoes in a large mixing bowl. Use a spatula to coat potatoes well. Spray a large Pyrex (glass) baking dish with non-stick coating. Spread potatoes evenly in dish and roast in 350 degree F. oven until golden and fork tender. Do not stir. Refrigerate leftovers and microwave to warm. Serves 8 to 10 adults.

Pumpkin Spiced Pancakes (Not in the cookbook!!)

• A delicious recipe from the Food Network is pumpkin spiced pancakes. Simply add a few ingredients to buttermilk pancake mix to make a wonderful holiday treat for your family and friends. Add 1/3 cup canned pumpkin, ½ teaspoon cinnamon and ¼ teaspoon ground ginger to your pancake batter and mix well. Prepare griddle as you normally would for regular pancakes and cook until golden. These pancakes are light and fluffy and the pumpkin flavor really adds that feeling of nostalgia to your holidays!

Cinnabon Cinnamon Rolls (Not in the cookbook!!)

• This is a fairly new recipe that is actually a combination of two or three recipes I found online for cinnamon rolls plus a recipe a friend gave me that he had tried and found to be successful. Do you ever "tweak" a recipe until you get it just like you want it? Well, that's what happened with this one. So I hope I remember what I tweaked as I go back through the photos. The one thing I like about it is how moist and gooey the cinnamon rolls turn out---especially good when they're fresh out of the oven and just frosted! Oh my goodness! Krispy Kreme wouldn't stand a chance if these ever hit the stores! Let's get started by gathering our ingredients:

In a small bowl mix together warm water, yeast, 1 T. sugar and set aside to activate.

Once yeast has activated, add milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well into yeast mixture.

Whisk in half the flour and mix until smooth. Use a spatula to mix in enough of the remaining flour until dough is slightly stiff (dough will be sticky). (OOPS! I got so carried away whisking in that flour that I completely forgot about taking a photo of what I was doing... you'll have to use your imagination on this step!)

 Use a spatula to mix in enough of the remaining flour until dough is slightly stiff
(dough will be sticky).

Use the next 5-10 minutes to knead in the remainder of the flour. Knead the dough into a large ball, using your hands dusted lightly with flour. Place in well-oiled glass or stone bowl (or leave in the same mixing bowl if it's large enough to allow for rising. Coat the dough and sides of the bowl with a small amount of Crisco oil.), turning the dough to coat it with oil. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours.

 When doubled or to the top of your bowl, punch down dough and let rest 5 minutes.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

Spread dough with melted butter.

Mix together sugars and cinnamon;

(Here are a few hints--"tweaks": 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.)

Spread filling evenly over buttered dough, almost but not quite to the edges. Sprinkle with nuts, if desired. (I left out the nuts.)

Working carefully, from the long edge, roll the dough down to the bottom edge. Roll up jellyroll-fashion and pinch edge together to seal.

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. You can coat the bottom of a 13x9 inch baking pan and a 8 inch square pan with softened butter or plain Crisco solid shortening. Place cinnamon roll slices close together in pans.

Cover with a dish towel and let rise in warm place until dough is doubled in bulk, about 45 min. (I'm not sure WHY, but I made a pix of me lifting up the dish towel for you! :-)

Preheat oven to 375 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. (Tent rolls with foil if tops begin to brown too quickly.) While the rolls are baking combine the icing ingredients.

When the rolls are done, spread generously with icing. Using a teaspoon, dollop portions over each roll and allow to warm and start to melt, then spread evenly covering all areas, including between rolls.

EnJOY! (These melt in your mouth!)

Cinnabon Cinnamon Rolls

Ingredients:

2 (1/4 ounce size) packages dry yeast

1 cup warm water (105-115 degrees F)

2/3 cup granulated sugar, plus 1 Tablespoon sugar (to dissolve yeast)

1 cup warmed milk

2/3 cup butter

2 teaspoons salt

2 eggs, slightly beaten 

6 - 7 cups bread flour or all purpose flour

Filling

1 cup butter, melted

3/4 cup packed brown sugar

3/4 cup granulated sugar

3 tablespoons cinnamon

1 1/2 cups chopped nuts (walnuts or pecans), optional (I didn't add these)

Here are a few hints for the filling: 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.

Creamy Glaze

2/3 cup butter, softened 

4 cups powdered sugar

1 teaspoon vanilla

1/8 teaspoon salt

6 Tablespoons milk, more, as needed (Don't make this too thin, because it will melt into a glaze when you dollop it on top of the HOT cinnamon rolls, then it will crystallize and firm up as it cools.)

DIRECTIONS:

In a large bowl mix together warm water, yeast, 1 T. sugar and set aside to activate. I set mine in a sink filled with hot water from the tap to keep the bowl warm.

Once yeast has activated, add milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well into yeast mixture. Wisk in half the flour and mix until smooth. Use a spatula to mix in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Use the next 5-10 minutes to knead in the remainder of the flour. Knead the dough into a large ball, using your hands dusted lightly with flour. Place in well-oiled glass or stone bowl (or leave in the same mixing bowl if it's large enough to allow for rising. Coat the dough and sides of the bowl with a small amount of Crisco oil.), turning the dough to coat it with oil. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

Filling: Spread dough with melted butter. Mix together sugars and cinnamon; sprinkle over buttered dough. (Here are a few hints--"tweaks": 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.) Sprinkle with nuts, if desired.

Working carefully, from the long edge, roll the dough down to the bottom edge. Roll up jellyroll-fashion and pinch edge together to seal. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. You can coat  the bottom of a 13x9 inch baking pan and a 8 inch square pan with softened butter or plain Crisco solid shortening. Place cinnamon roll slices close together in pans. Cover with a dish towel and let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 375 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. (Tent rolls with foil if tops begin to brown too quickly.) While the rolls are baking combine the icing ingredients. When the rolls are done, spread generously with icing.

Creamy Glaze: Meanwhile, in medium bowl, beat softened butter, powdered sugar and vanilla; add milk one Tablespoon at a time until glaze reaches desired consistency (Should be smooth, but thick---it will thin as it "melts" over hot rolls, then it will crystalize as it cools). Using a teaspoon, dollop portions over each roll and allow to warm and start to melt, then spread evenly covering all areas, including between rolls.

Although none of our families will likely depict the scene in Rockwell's print (above), when the meals are over and all the dishes are done, I hope you and your family will have grown in your love for each other as you've renewed relationships in a JOYful setting around your table (or wherever you can find room to eat! Sometimes we were lucky to just have a place to sit inside and not get bumped outside to the front porch! :-). I also hope that all of us will have taken time during the holidays to pause from our many activities to give thanks to Almighty God for our bountiful harvests and abundant freedoms. Let us call upon Him for continued guidance and assistance in all our endeavors. And let us ever be mindful of the faith and spiritual values that have made our nation great and that alone can keep us great. With JOY and gratitude in our hearts, let us celebrate the holidays remembering the greatest gift of all, Jesus Christ.

Savory and Sweet Fall Treats

From delicious harvest vegetables to gorgeous, colorful leaves, this is definitely a great time to throw a party to celebrate the season. Get in the autumn spirit with browns, yellows and reds, like the ones in today's sweet and savory recipes.

BLACK BEAN SALSA

CANDY CORN - PEANUT MIX

Whether you're planning a Fall-themed party or you just enJOY having snacks available for family and guests to munch on, today's recipes will help you please almost any appetite. These are great any time, but especially during the colorful days of autumn when the daylight hours grow shorter, and we need a little something to nibble on between meals.

Let's get started with the savory Black Bean Salsa. Go get your ingredients!

Drain black beans, corn, Rotel, and tomatoes.

Combine in a large mixing bowl.

Add dressing and toss until mixed. Cover and refrigerate.

Serve with tortilla or corn chips.

Ok, let's make the sweet treat that no one can resist -- Candy Corn-Peanut Mix. Some folks think these taste just like Payday candy bars, and I have to agree that they are very similar. Once you get started munching, you don't want to stop!

Here are your ingredients (very simple!):

and here are your directions (also very simple! :-):

Mix the candy corn and peanuts together. (I just dumped the whole package of candy corn with the whole container of dry roasted peanuts and mixed.)

Serve in a bowl. Store remainder in Ziplock bags or use the Peanut container for storage (see the two in the background of the photo below. I used these empty peanut containers to store the extra mix and shared it with the "grands.")

great for storage or for sharing your "extras"!

Whether you plan a Fall party or just make these to enJOY as a family, I hope you're creating some memories with your loved ones. Fall is the perfect time to get outside. Nature walks are fun and educational. Let your little ones collect leaves and pine cones and other things they find. Answer their many questions about the things they see as they take a nature walk. Take lots of photos to record the event. Go to a local pumpkin patch and pick out some produce for carving or just for decoration. Most of all, just enJOY each other's company as you enJOY this wonderful time of year.

Don't forget to copy and paste the complete recipes below to your computer and print or save them for future reference. (These are NOT in "A Pinch of This... A Smidgen of That" Cookbook.)

For more Fall party planning ideas or just fun games to do at home, check out these Web sites: http://www.reasontoparty.com/harvestparty.htm and http://www.amazingmoms.com/parties/fall-harvest-party-ideas_63135.

BLACK BEAN SALSA

INGREDIENTS:

3 cans Black Beans

2 cans Shoe Peg Corn (or 1 can White Corn)

1 can Mexican Rotel (Cilantro and lime)

1 can Petite Diced Tomatoes

1- 16oz. bottle Zesty Italian Dressing

DIRECTIONS:

Drain black beans, corn, Rotel, and tomatoes. Combine in a large mixing bowl. Add dressing and toss until mixed. Cover and refrigerate. Serve with tortilla or corn chips.

CANDY CORN - PEANUT MIX

INGREDIENTS:

1 cup candy corn

1 cup salted, dry roasted peanuts

DIRECTIONS:

Mix the candy corn and peanuts together. (I just dumped the whole package of candy corn with the whole container of dry roasted peanuts and mixed.) Serve in a bowl.

UNTIL NEXT TIME, Bye-bye from the Punkin' Patch! :-)

By Popular Demand



They say a picture is worth a thousand words, and it must be true. You never know what kind of response a photo will evoke when you post it on the Internet. I posted a picture of a Reese's Peanut Butter Cheesecake that I made for a shower last week, and I've had more email requests for the recipe than I've had time to answer. So, today, I decided to try and remember what I did and "write it down" for those of you who asked for it. Actually, I modified the "My Favorite Cheesecake" recipe (P. 103) in "A Pinch of This... A Smidgen of That" cookbook, so that's where we'll begin... It's basically a "New York" style cheesecake with some optional topping ingredients thrown in, but when I decided to make something "chocolate and peanut butter," I had to figure out a way to work with the recipe. I hope you can make sense out of my "notes" and "optional additions." If you can't, you can always email or call me.

This won't be a "normal" blog with tutorial photos, because I didn't take photos of the process when I was making the cheesecake. I only photographed the finished product at the shower. So, I apologize for not having step-by-step instructions for you. As I said, holler at me, if you have further questions. And, I hope it turns out as YUMMY for you as it did for us. We enJOYed eating the leftovers! I had enough batter to not only fill my sprinform pan and bake the very thick cheesecake, but also to fill 24 cupcake holders! I used Oreo Cookies (whole ones) for the bottom crusts and drizzled melted semi-sweet chocolate over the top of the "mini-cheesecakes." They were just as yummy as the full-sized version.

Ok, here's the recipe... and I warn you, I'm a "detail" person, so it's going to look long and scary at first, but it's really EASY, I promise. I just like to go into lengthy details so you understand what to do! :-)

MY FAVORITE CHEESECAKE

Crust Ingredients: (see options below, if you're making Reese's Peanut Butter Version)

Graham Cracker Crumbs (or a large prepared graham cracker crumb pie crust dumped and pressed into your greased springform pan).

2 Tbsp. sugar
2 Tbsp. butter, melted

In a medium bowl, mix graham cracker crumbs with sugar and melted butter. Press onto bottom and part of the way up the sides of a springform pan.

Cheesecake Ingredients: (see additional ingredients below if making Reese's PB Version, or if you want to make a different topping for the plain cheesecake.)

1 lb. carton small curd cottage cheese, well drained, then blended until smooth
2 - 8 oz. Pkgs. Cream cheese, softened
1 ½ cups granulated sugar
4 eggs
1/3 cup cornstarch
1 T. lemon juice
1 tsp. vanilla
½ cup salted butter, melted
1 – 16 oz. carton sour cream

OPTIONAL: Sour Cream Topping:

1 - 16 oz. carton sour cream
¾ to 1 Cup sugar
1 tsp. clear vanilla

OPTIONAL: Orange Topping:

1/2 cup ground tangerines or oranges
1 cup sugar

OPTIONAL for a REESE'S PEANUT BUTTER CHEESECAKE:

• 2 OREO Cookie Crumb Crusts, dumped into the springform pan and pressed until firm in the bottom and up the side of the pan.
• 1 Cup Creamy Peanut Butter
• 8 oz. Dark Baking Chocolate (8 Squares melted), to coat the inside of the crust
• Sufficient Reese's Peanut Butter Cups (I quartered the small ones... 10-15 before I quartered them) to cover the bottom of the crust and chocolate coating.
• Mini-Reese's or quartered pieces/chunks of Reese's candies to place randomly over the top after the cheesecake is finished baking.
• 1/2 Cup semi-sweet chocolate chips, melted (to drizzle on top for decoration)
• Icing for garnish around the bottom (optional)
• 24 whole OREO COOKIES to make Mini-cheesecakes with leftover filling (optional)

BAKING DIRECTIONS (FOR ALL VERSIONS!):

Preheat oven to 325 degrees. Place a shallow pan of water in the lower rack or bottom of your oven. This will add moisture while baking and keep your cheesecake from cracking on top. Be sure to add enough water to keep it from going dry during baking. I usually use a jellyroll pan (like a large deep cookie sheet) and add it as full as I can with water. PREPARE a graham cracker CRUST in the bottom of a LARGE springform pan. (See back of Nabisco Graham Cracker Crumbs box for recipe. OR, do as I do--- purchase a large pre-made graham cracker crust, or a couple of small crusts, and dump them into the springform pan after you spray the bottom and side really well with nonstick coating. Use your fingers and palm of your hand to press the crust firmly until smooth and well packed in the bottom of the pan. Set aside until you mix the filling. It is NOT necessary to bake this before pouring in the filling.)

NOTE: IF YOU ARE MAKING THE REESE'S PEANUT BUTTER VERSION, YOU WILL NEED TO USE THE OREO COOKIE CRUMB CRUST HERE INSTEAD OF GRAHAM CRACKER CRUMBS. I USE TWO OF THE PREMADE CRUSTS, WHICH ARE SMALL. THEY WILL FILL THE BOTTOM AND PART OF THE WAY UP THE SIDES. DON'T WORRY IF THEY DON'T GO ALL THE WAY TO THE TOP. ONCE LINED, MELT 8 OZ. --or 8 squares-- BAKING CHOCOLATE AND SPREAD OVER THE BOTTOM OF THE CRUST, THEN, REFRIGERATE UNTIL READY FOR FILLING. THIS ALLOWS THE CHOCOLATE TO HARDEN BEFORE YOU ADD THE FILLING.

PREPARE FILLING (for ALL VERSIONS): Blend the drained cottage cheese (don’t worry if it doesn’t all drain out.) in a food processor (blender) until very creamy (looks like sour cream when ready). Beat cream cheese at high speed of mixer until creamy. Add the blended cottage cheese and mix well. (NOTE: IF MAKING REESE'S PEANUT BUTTER VERSION, ADD PEANUT BUTTER WITH THIS CREAM CHEESE MIXTURE AND BLEND WELL.)  Add sugar and beat well. Add eggs, one at a time, beating after each addition. Reduce speed to low. Add cornstarch, lemon juice, and vanilla. Blend well. Add melted butter and sour cream. Mix until all is well blended. Pour into prepared pan. (NOTE: IF MAKING REESE'S PB VERSION, YOU ONLY NEED TO FILL YOUR PAN ABOUT 3/4 FULL. YOU WILL HAVE ENOUGH LEFTOVER FILLING TO MAKE SOME MINI-CHEESECAKES. I USED MEDIUM SIZED CUPCAKE TINS LINED WITH CUPCAKE PAPERS. I HAD JUST ENOUGH TO FILL 24 CUPCAKES. I FILLED THEM ABOUT 2/3 FULL. I BAKED THE CUPCAKES AT 325 DEGREES FOR ABOUT 25-30 MINUTES. AFTER THESE BAKED, I DRIZZLED THE TOPS OF SOME WITH WITH MELTED CHOCOLATE AND GARNISHED OTHERS WITH A SOLID LAYER OF MELTED CHOCOLATE AND A "STAR" OF PIPED ICING.) Bake cheesecake for 70 minutes at 325. Turn off oven and leave cheesecake inside with oven door closed for at least 2 hours (overnight is best). Remove and cool completely before removing sides of pan. (I like to let mine sit on a cookie sheet for a while --until it comes to room temperature---before I remove the side of the pan.)

NOTE: If you choose to top the cheesecake with a sour cream topping instead of the orange topping below, you will need to add the topping as soon as it finishes baking (or within the first 30 minutes if you need time for it to settle a little to give space at the top) and leave it in the 325 degree oven for about 10 minutes before turning the oven off.

FOR SOUR CREAM TOPPING:

Mix well:

1 - 16 oz. carton sour cream blended with ¾ to 1 Cup sugar and 1 tsp. vanilla. Spread evenly from the outside rim (touching rim) to the inside middle. Smooth flat on the surface. Return the cheesecake to the oven for a final 15 minutes to “set” the topping. Turn the oven off and DO NOT OPEN THE DOOR. Allow it to sit for about 2 hours (or overnight) to cool before removing to cool at room temperature. Once cool, slice a sharp knife around the rim of the springform pan and open the spring latch to remove (lift straight up for smoother sides).

FOR ORANGE TOPPING:

(NOTE: I’ve never used this. I always use the sour cream topping. However, a friend--Barbara--makes this, and it is delicious. It’s just too much trouble for me.) Combine ground fruit with sugar and stir over moderate heat until sugar melts. Cook, stirring frequently, until it thickens. Cool and spoon over cheesecake. Don’t overcook or it will be hard. (You might also use orange marmalade for this step.)

FOR REESE'S PEANUT BUTTER CUPS TOPPING:

As soon as the cheesecake is done (about 70 minutes), open the oven briefly and randomly place mini-Reese's cups (or chopped Reese's cups) around over the top of the cheesecake, DO NOT REMOVE THE CHEESECAKE FROM THE OVEN. Do this as quickly as possible and close the door. Turn off the oven and allow the cheesecake to sit in the oven for 1 - 2 hours before removing it to a cookie sheet or countertop to cool to room temperature.  Once cool, slide a sharp knife around the rim of the springform pan and open the spring latch to remove (lift straight up for smoother sides). Melt the semi-sweet chocolate chips in your microwave and drizzle one direction then the opposite direction over the top and down the sides. Refrigerate and enJOY! :-)

Thank you to all who commented on the photo and requested the recipe. Hope you enJOY making sharing your creation with your family.

Blessings!

Pat

Welcome, Fall!

Fall is my favorite time of year for many reasons---not just the beautiful colors God has used to paint His creation, but also, the delicious aromas that drift from our home kitchens this time of year. I'm all ready for Fall even before the leaves change color. This year, I began my Fall decorating as soon as the kids started back to school in August! (Usually, I wait until the day after Labor Day, but this year, I was especially tired of hot, dry weather and just ready for a change of colors inside the house.)

Fall is  a great time of year to make foods that really warm you up from the inside out. It might be getting cooler outside but it's warm inside our kitchens, because summer's over and it's time to celebrate Fall! One of the best ways I can think of to do this is with a warm, hearty beef stew. You can find this recipe in my cookbook (A Pinch of This... A Smidgen of That) on page 50-51, "My Favorite Slow Cooker Stew." (See details below on how to order your copy, if you don't already have the cookbook.)

This stew has a simple list of ingredients, but plenty of great flavor and a delicious fragrance that will fill your whole home while the mixture cooks in your crock pot or slow cooker. (By the way, for those of you who are wondering, "What's the difference in a crock pot and a slow cooker?" see this URL: http://ezinearticles.com/?Crock-Pots-and-Slow-Cookers&id=5630874 )

MY FAVORITE SLOW COOKER STEW

See the NOTE ON INGREDIENTS below at the end of this post...

You can use pre-cut stew meat for this, but I like to use a 2 to 3 lb. chuck roast and cut it into small, bite-sized cubes. (It's much cheaper than the pre-cut version :-). First, I slice it all one direction, then go back and cube it into bite-sized portions.

Mix flour, salt, pepper, garlic powder, and paprika

together in a small to medium mixing bowl.

Add beef (either pre-cut or that you have cut from your roast). It’s okay that the meat is raw. The cubes will cook nice and brown in the crock-pot. You do not have to brown them first. Toss the beef around until all sides are coated. I usually do about half, then do the rest to be sure all gets a good coating.

Place the beef in the bottom of your crock-pot that you have

sprayed with non-stick coating.

Place bay leaves under the water and vegetables, so they are well covered to rehydrate and

season your stew.

Add layers of vegetables as you prepare them.

Add bullion cubes, Worcestershire sauce, and water.

Cover and cook on low for 10-12 hours or on high for 4-6

hours. (This time was given on the original recipe, but my crock pots must

cook really fast, because it never takes anywhere near this long….. maybe 3

or 4 hours on medium or low, but never 10 to 12 hours!)

When done, be sure to remove the bay leaves before serving. You can stir the stew occasionally

(not every hour!) during cooking to mix flavors and thicken the soup. (Remember: Every time you remove the lid on your crock pot, you add an extra 20 minutes to your cooking time, so don't do it too often, or you'll be waiting all day for it to finish cooking!) You will think when you start cooking the mixture that it doesn’t have enough liquid, but trust me, the meat will cook down and liquefy along with the vegetables and make it just perfect!

This stew will make your house smell so yummmmmy!! If you really want to make it smell good, bake some cornbread to go along with it when it’s finished. (For a great cornbread recipe, see page 80 in A Pinch of This... A Smidgen of That cookbook.)

Don't forget to copy and paste the recipe below to your word processor and print or save it in your cooking files.

Hope you enJOY making and eating this yummy Fall recipe. Please leave any questions or comments below. Also, if you have any requests for recipes from the cookbook that you would like for me to demonstrate here on the blog, send me an email or comment below. Thanks!

Happy Fall!

My Favorite Slow Cooker Stew

INGREDIENTS:

¼ cup self-rising flour

1 ½ tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

1 tsp. paprika

2 pounds stew meat, cut in cubes (I usually cut up a 2 or 3 pound roast into cubes.) 

1 bay leaf

4-6 carrots sliced (or 1 small pkg. baby carrots, diced in thirds)

6-8 medium potatoes cut into bite-sized chunks

2 medium, or 1 very large yellow onion, chopped/diced

1 whole stalk celery, diced

4 Beef Bullion cubes

1 teaspoon Worcestershire sauce

3 cups water

NOTE ON INGREDIENTS: When I make this stew, I double the dry

ingredients to ½ cup flour, 3 tsp. salt (or 1 Tbsp.), ½ tsp. black pepper, ½ tsp.

garlic powder, 2 tsp. paprika. AND, I use 3 or 4 dried bay leaves and one

whole Tablespoon of Worcestershire sauce. I want my meat cubes coated

well before I add them to my crock-pot. The extra flour makes a “gravy”-like

consistency in the stew that really tastes good over cornbread or crackers.

DIRECTIONS: Mix flour, salt, pepper, garlic powder, and paprika

together in a small to medium mixing bowl. Add beef cubes that you have cut

from your roast. (It’s okay that these are raw. They will cook nice and brown in

the crock-pot. You do not have to brown them first.) Toss the beef around until

all sides are coated (I usually do about half, then do the rest to be sure all

gets a good coating.) Place in the bottom of your crock-pot that you have

sprayed with non-stick coating.

Add layers of vegetables as you prepare them. Add bullion cubes, Worcestershire sauce, and water. Place bay leaves under the water and vegetables, so they are well covered to rehydrate and

season your stew. Cover and cook on low for 10-12 hours or on high for 4-6

hours. (This time was given on the original recipe, but my crock pots must

cook really fast, because it never takes anywhere near this long….. maybe 3

or 4 hours on medium or low, but never 10 to 12 hours!) When done, be sure

to remove the bay leaves before serving. You can stir the stew occasionally

(not every hour!) during cooking to mix flavors and thicken the soup. You will

think when you start cooking it that it doesn’t have enough liquid, but trust me,

the meat will cook down and liquefy along with the vegetables and make it just

perfect! It will make your house smell so yummmmmy!! If you really want to

make it smell good, bake some cornbread to go along with it when it’s

finished.

Page 50-51, A Pinch of This... A Smidgen of That