Monday, November 15, 2010

Apple Cinnamon Muffins

3 c. flour
1 1/2 c. white sugar
2 Tbsp brown sugar
1 tsp. salt
1 Tbsp. Baking powder
1 tsp baking soda
2 c. quick cooking oats
1 Tbsp ground cinnamon
2/3 c. oil
3 eggs
2 c. milk
1 tsp. vanilla extract
2 sweet apples, cored, peeled and grated on the large side of a cheese grater

Mix the dry ingredients in a large bowl. Combine the oil, eggs, milk, and vanilla, and mix into the dry ingredients. Fold in the grated apples. Pour into muffin tins and bake at 350 for about 30 minutes.

Makes about 3 dozen.

Saturday, November 13, 2010


I think it was our second or third Christmas together that hubby got me a dutch oven. We havent made it camping yet but it makes an awesome grill for roasting marshmallows and hot dogs in the backyard. And that we get to do often

Lily loves s'mores

Miriam roasting her own marshmallow

We told what Miriam calls "Camp Stories" Everyone around the campfire tell a few sentences of a story and then the next person continues on with the story.

We also got to sing song from my girl scout days. My favorites being

On my honor
Rise up O Flames

and the song that was the most fitting the night before Hubby left


Thursday, November 11, 2010

Chocolate Popcorn

My husband makes this treat for us all the time. Its so simple and very tasty all at once. Todays version was the original plain chocolate.

First take some freshly popped popcorn without anything anything on it

And melt some chocolate.

Then combine the two by tossing it.

Start with less chocolate than you think, you dont want it saturated, just lightly coated. Besides, you can always add more

Then experiment. Its great with mint chips, white chocolate, toffee pieces, peanut butter chips. Create your own flavor combination's. Then stick it in the freezer to let the chocolate and enjoy.

It's fun to give as gifts. Spread it flat on a cookie sheet until it's set, then put it in a cute cellophane bag and tie with a ribbon.

Wednesday, November 10, 2010

Pumpkin Cream Pasta

This is one of the tastiest things I have ever eaten. I love it.

You can make it with 2 sausage links and a can of white beans. I usually buy several packages of Italian sausage and freeze them in packs of two links. I then use them to add flavor to dishes, and then add beans for bulk and variety. This reduces the cost and the fat content of the dish.

I used mild Italian sausage and it had a tiny bit of spice to it. Feel free to use sweet or hot depending on your taste, I would have loved hot but my kids wouldn't like it as much.

Cream sauces tend to be a little dry when eaten as leftover, this was no exception. I just added about 1/2 cup of milk to a large pan and added the cold pasta. Then just stir to combine the milk with the pasta and heat evenly throughout.

Taste for salt too before you serve, I didn't need to add any because I used water and chicken bouillon and bouillon is really salty. If you use real chicken broth or stock you might need to check.

I am going to link to "Once Upon a Feast", the have a "Presto Pasta Night"
Send your links, I'll see you there!

Update 2/11 - I had someone tell me they sauteed mushrooms after the sausage and they loved it. 


Pumpkin Cream Pasta

12 oz. Bow Tie Pasta
1 lb. Italian sausage links, If using links remove casings first

4 - 6 green onions, sliced all the way up the green part
4 garlic cloves, minced
1 c. chicken broth
1 c. canned pumpkin puree
1/4 c. heavy cream, half-an-half, or fat-free evaporated milk
1/2 tsp rubbed sage
dash black pepper
1 Tbsp parsley flakes
1/4 c. Freshly grated Parmesan cheese

Cook the bow ties in lightly salted water until al dente. Drain and reserve some of the cooking liquid.

Meanwhile saute the Italian sausage until browned. If the skillet looks dry add a splash of olive oil and saute the green onions and garlic until fragrant. Add the chicken broth and use to lift the browned bits from the pan. Add the pumpkin, half-an-half, sage, pepper, and parsley and simmer two minutes.

Stir in cooked pasta and simmer. If desired, thin with reserved cooking liquid. Sprinkle in cheese and stir to combine.

Garnish with more Parmesan cheese to taste.

Make the sauce, add the pasta, check consistency and enjoy!

Tuesday, November 9, 2010

Taste of Home - AGAIN

I was in Taste of Home again!

In the December 2010/January 2011 issue of Healthy Cooking,
on page 51 with a recipe from my bean blog,

Skillet Gnocchi with White Beans

Their link is here and you can see it on my blog here.

Sunday, November 7, 2010

Curry Picture

Well mine wasnt as great as the stuff the other night and the recipe isn't worth posting. John loved it anyway.

I did make it look pretty though!!

Saturday, November 6, 2010

Pad Thai

John and I went out to dinner last night at a really awesome Thai restaurant in Savannah called Chiriyas.

The location was easy to park at, the decor was interesting, cool, and romantic, and the food was beyond amazing. I give it as many stars as possible.

John had the fresh pineapple curry and I had the pad thai. Both were amazing. Check out the menu.

I got the stuff to make pineapple curry tomorrow, check back later, if it's good I'll post the recipe.

Monday, November 1, 2010

Pumpkin Cheesecake


One of my favorite dinner. Super fast and easy and yet savory, soft, crunchy, and delicious all in one.

Take a tortilla spread it with your favorite refried beans. Top with a sprinkle of cheese and broil until cheese is melted and starting to brown.

You can also throw of any leftover meat you might have to use up in your fridge

Top with your favorite vegetables and sauces and enjoy. I just fill several bowls with all the veggies and let everyone top their own buffet style.

Mine consisted of
Chopped Spinach
Bell Peppers
Leftover corn with caramelized onions

And then a variety of sauces
Salsa Verde
Sour Cream

Some things should not be combined.... having your Halloween decorations support breast cancer. Cause there is nothing like the sight of a giant tumorish pumpkin in your local commissary to make you want to support the cause. You know, just a reminder of what you could become....