Sunday, December 31, 2017

French Quarter Dip


This delicious dip is interesting with a nice contrast of flavors and textures. It is both sweet and savory, creamy and crunchy. A party-perfect dip. We enjoyed it tonight as a part of our New Year's Eve get-together.

This is very easy to prepare. Toasting the pecans is not a must if you're in a hurry.

Give it a try.

YOU WILL NEED:

1 package (8 ounces) cream cheese, softened
1 tablespoon grated onion
1 garlic clove, minced

1/4 cup butter, cubed
1/4 cup packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup finely chopped pecans, toasted


Assorted crackers


Directions 
In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving dish. Set aside. In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans.  Cool slightly. Spoon over cheese mixture. Serve with crackers. 


Makes about 8-10 servings.

Enjoy~Everything in Moderation

Thursday, December 28, 2017

A couple of DELICIOUS Ham Leftovers Recipes


I hope everyone enjoyed their Christmas celebration and I hope you were able to enjoy your family and friends as well as DELICIOUS food, as I did!

Here are links to a couple of my previous posts that are perfect for using your ham leftovers.

Both received rave reviews from my bunch!

The first is Pasta Primavera with Smoky Ham (an old Bon Appetite recipe). This is delicious and not heavy - especially good after all the heavy holiday meals. (It is photographed above.)


The next is a simple throw together, Ham/veggie Casserole.



A simple but tasty recipe for mixing up those ham leftovers.

ENJOY~ Everything in Moderation

Thursday, December 21, 2017

Crissy's Sausage Bread (a re-post)


My friend Crissy shared this delicious recipe after I devoured my portion in the teacher's lounge during the holidays. She was kind enough to give me some extra AND the recipe to share on my blog.

Perfect for breakfast or brunch, and is pretty much a meal in itself, rather than just "bread". This is a perfect holiday breakfast for all to enjoy.

You must give it a try.

SAUSAGE BREAD (makes 2 loaves)





YOU WILL NEED:

Frozen bread dough

6 oz. Shredded/grated Parmesan cheese
2 eggs, beaten
1 green pepper, chopped
1 pkg. sausage, browned and drained (hot or spicy sausage- depending on your taste)


Take bread dough out of the freezer the night before and let rise (cover with wax paper). The next morning, flatten dough and mix filling ingredients. Spread filling down the center. Lift sides and roll down (so no filling comes out of sides) and seal. Bake at 350 degrees for 30 minutes.

When done, remove from oven and butter top.


Wednesday, December 20, 2017

Cranberry Jalapeno Dip




There's an old saying, "We eat with our eyes first."

I agree.  When I first saw this colorful appetizer, my eyes became hungry for it.

I love the festive red and green colors for the holidays. Just imagining the interesting flavor combos from the cranberries, jalapenos and green onions caused me to look up the recipe.



When I read the recipe and saw sugar, lemon juice, cilantro were also in this dip that was served over cream cheese, it piqued my interest even more.

I read many reviews before making it, and nearly every review stated that it was one of the best appetizers they had tried, and many had asked for the recipe when it was taken to parties.

So I decided to give it a try myself. 

I'm so glad I did!

It has a hint of sweetness, but only enough to balance the kick from the jalapenos and onion. The freshness of the cranberries, cilantro, green onions and the jalapenos is a nice contrast to the heavier dips and overly processed seasonal treats.

This is not hard to make, but the cranberries pretty much need to be  hand-chopped because a food processor will cause them to become too liquified. My nut chopper did not do a good job either, so I sat at my kitchen island and hand-chopped them, one by one while having a nice conversation with my husband.

The other point to remember is that after chopping the veggies and adding the seasoning, IT MUST SIT OVERNIGHT IN THE FRIDGE so all the tastes mix and mingle well.

To make this awesome dip, you will need: 
  • 2 tbsp  chopped Cilantro
  • 12 oz bag Cranberries, fresh
  • 1/4 cup Green onion, sliced
  • 1 fresh Jalapeno pepper, sliced 
  • 1 tbsp. Lemon juice
  • 1/8 tsp Salt
  • 1 cup Sugar

  • *16 oz. WHIPPED cream cheese
  • *Crackers for dipping

Mix everything together EXCEPT cream cheese. Cover with plastic wrap and store in fridge overnight.

When ready to serve, drain in a colander. Spread over WHIPPED cream cheese.



Enjoy~ Everything in Moderation






Saturday, December 16, 2017

Devil's Food Cake Mix Cookies (a re-post)


Simple and so good- these are great to add to your cookie sampler platter for Christmas.

It's always good to have a box of cake mix handy for those unexpected times when cookies are needed.

I make them with and without nuts, with and without powdered sugar--and they're always a hit.


1 box devil's food cake mix
2 eggs, slightly beaten
1 tbsp. water
1/2 c. vegetable shortening (I don't ever cook with shortening, except when an old recipe of mine calls for it and I don't want to change a thing.)
1/2 c. chopped nuts *optional
Powdered sugar
Heat oven to 375 degrees. Mix cake mix, eggs, water and shortening until well blended. Stir in nuts. Shape into small balls, then roll in powdered sugar. Place on greased cookie sheet. Bake for 8-10 minutes. You may do a second dusting in powdered sugar after they are baked and cooled for a whiter cookie.

 Makes about 48 cookies.

Friday, December 15, 2017

Italian Pizelle Christmas Cookies. (A repost)


Growing up Italian. It doesn't get any better. In my family, my grandmother would bring us a tray each Christmas filled with her specialties . There was always a nut bread, fruitcake, homemade crescent rolls, and Pizelle cookies.

Pizelles are actually not as fattening as most cookie recipes. They are beautiful, crispy, and on the lighter-tasting side.


Grandma's were always anise-flavored, but vanilla is another popular flavor.

The beautiful design is created from a  Pizelle cookie maker.











You will need:
6 eggs
1 cup butter
1 1/2 cup sugar
5 cups flour
5 tsp. baking powder
1/2 tsp. anise oil (or pure vanilla extract)


Beat eggs and sugar well. Add melted cooled butter. Add anise oil, then dry ingredients. Mix well with a mixer on med. speed. till smooth.With floured hands, roll dough in ball (2-3 heaping teaspoonfuls). Place dough slightly off center - just a tiny bit back- close lid and cook for about one minute.

*It is okay to open the lid to see if they are done- it will not affect the cookie to check a few times.




They should be slightly golden brown.



They lift very easily off the griddle with spatula.



Cool on a flat surface, then begin stacking them.








These are delicious served just as they are.

They are also great sprinkled with powdered sugar (especially at Christmas time- they'll look like a big snowflake cookie!)

You can also shape them to make a waffle cone for ice cream, but you need the proper form for this. You can form it to the bottom of a cup if let it cool in the cup, then it will be a perfect cup to fill with ice cream, drizzled with chocolate...yummmmm.


Enjoy~ Everything in Moderation

Thursday, December 14, 2017

Lisa's Asparagus Rolls (a popular re-post)



I presented a New Year's Eve presentation on our local morning news program in the past and I featured a recipe shared with me by my facebook friend, Lisa Laird.  Lisa told me this was her most requested recipe that she takes often to parties, potlucks, etc.

This is the perfect holiday recipe to take to any party and to serve as a light appetizer at your Christmas or  New Year's Eve celebration.

I prepared it the other night for my man and he gave it two thumbs up. I've taken it to Christmas parties and it also received a lot of compliments and I had many recipes requests.

Here's what you will need:

ASPARAGUS ROLLS

1 bunch of fresh asparagus (thin)
1 block of cream cheese or a small tube of Garlic flavored Cream Cheese
1/2 pound thinly sliced deli salami
sea salt
pepper
Parmesan cheese

1. Take one asparagus and bend it, it will snap where it needs to be cut off. Cut the remaining spears in the same place.

2. In a pot of boiling water plunge the asparagus for 1 min (longer if thinker asparagus is used)

3. Immediately place the asparagus into a bowl of ice water to shock it, which stops the cooking process and keeps it bright green

4. Dry the asparagus with a paper towel and season with salt, pepper and Parmesan cheese

5. Take a slice of the Salami and spread a thin layer of cream cheese over it



6. Take about 3 asparagus spears and wrap the salami/cream cheese around the spear.

Stack on a platter, chill 15-30 min and serve.
You can also sprinkle the Parmesan cheese on top.

Enjoy~ Everything in Moderation

Wednesday, December 13, 2017

Semi-Homemade Cinnamon Rolls (a re-post)



As if you can't tell from the photo, this is one of the MOST DELICIOUS treats I've ever tasted! You will be SHOCKED at the taste, the texture and presentation--it truly tastes like a "from-scratch" recipe...and all it needed was a little help from a friend!

My friend Gail shared this recipe with me years ago at Christmastime. She brought the warm pan, fresh from the oven to my home for me to serve to my family for Christmas Eve breakfast.

It was a special time for us. My middle son had just graduated from boot camp and was home on leave. And Gail herself had just learned she had breast cancer but was still going about her business, doing what she does best...cooking up mouth-watering recipes.

*UPDATE: This was 6 years ago and she is cancer-free! HALLELUJAH!

We share a love of food, and feeding those we love, along with many other interests including writing. Gail and her husband, Michael are the publishers of GOOD LIVING IN SOUTHERN ILLINOIS and GOOD LIVING IN WEST FRANKFORT magazines, and they have published some of my articles in those magazines.

This is good anytime of year but it makes a nice warm gift at Christmastime. It is perfect for a nice brunch or breakfast.

Give it a try!

YOU WILL NEED:

1 frozen Bag of Rhodes cinnamon rolls (12)
3/4 cups nuts-broken
*take out the 2 bags of cream cheese icing that comes with rolls (to use in another recipe later)

Spray a 9x13 pan with Pam.

Melt 1 stick butter and 1 cup to 1 1/4 cup light brown sugar. Melt in saucepan until it bubbles. Then add broken nuts.

Pour over bottom of a 13x9 pan. Take slices of rolls and lay flat in pan.
Let rise (about 3 hours if frozen-till they meet together)

Bake at 350 degrees till golden on top (20-25 min.)

Run knife around sides, flip upside down.

Serve warm.

Take a bow.

THANK YOU, GAIL!

Enjoy~Everything in Moderation

Monday, December 11, 2017

Red Velvet Raspberry Tiramisu Trifle



This impressive dessert is actually a show-stopper!  I made it at Christmas-time for a Christmas party but thought it would also make a great dessert for VALENTINE'S DAY or any special occasion-- especially if you need to stop a show, impress some guests, etc. ;)  Think bridal shower, special parties, anniversary dinner, etc. This is confection perfection-- not syrupy sweet-- a more sophisticated dessert. The tang of the raspberries, the hint of sweetness of the orange juice, and that delicious CREAM and mascarpone against the red cake... you get layers of flavors!

This is not a quickly prepared recipe, it's a little more advanced, but certainly not difficult to prepare. You just need some extra time in the kitchen to pull this one off...and it will be SOOOO worth it! It is also a bit pricey to prepare, so you'll want to save this recipe for something very special.


Now...you can make your own favorite red-velvet cake recipe, let it cool and cut into cubes, or purchase a red velvet cake mix and do the same. I made my own from a Madeleine recipe in this same recipe, but I didn't use the Madeleine  pan--I used a regular 9X13.( I'll share the recipe at the end of this one.)  I found this delicious recipe in my SOUTHERN LIVING December 2012 magazine.

YOU WILL NEED:

1 cup seedless raspberry jam
1/4 cup black raspberry liqueur* optional  (I left this out)
1/4 cup fresh orange juice
2 8 oz. containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 tsp. vanilla extract
3 containers fresh raspberries (preferably organic)
*Red velvet cake, cubed (recipe follows)

Whisk together first three ingredients in small bowl.  Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed till foamy; gradually add sugar and vanilla, beating until soft peaks form.  Stir 1/4 of the whipped cream into the mascarpone using a rubber spatula.; fold in remaining whipped cream.

Arrange 1/3 of the cake cubes in a 3 qt. trifle dish. drizzle with 1/3 of the jam mixture, top with 1 container of raspberries and top with 1/3 of the mascarpone mixture. Repeat layers two more times. Cover and chill 4-24 hours before serving.


Red Velvet Madeleines (or red cake cubes)

3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 tsp. vanilla extract
3/4 cup butter, melted
2 T. red liquid food coloring
1 1/3 cups cake flour
2 T. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Beat first 4 ingredients on med.high w/ electric mixer for 5 minutes or until thick and pale. Add butter and food coloring, beating until well blended.  Sift cake and next 3 ingredients; fold into egg mixture. Spoon batter into a lightly greased pan. or Madeleine pans)  Bake at 400 degrees until done ( 8-10 minutes if using madeleine pans--LONGER  for 9x13--when a toothpick inserted in center comes out clean). Immediately remove from pan to wire rack. Cool completely. Cut into cubes if baked in a 9x13.

This is assembled in a very large bowl or punch bowl. I placed my bowl inside a Christmas wreath for one absolutely beautiful presentation.

ENJOY~ Everything in Moderation

Wednesday, December 6, 2017

Broken Glass Candy

  • I made this candy for my granddaughter's second birthday party which was a "FROZEN" themed party. I thought it turned out beautifully. 
  • Glass candy is easy to make. I made it for the first time when I was in seventh grade. It's delicious and lasts a long time so it is a great choice for gift-giving. You can use any  oil flavor/color combo. I used peppermint oil and you have to be careful not to inhale too much of those "fumes" as you are stirring, or get it into your eyes.
  • Be sure to use flavored OILS, not extracts. The oils are located in the baking section of your favorite supermarket. I found that Wal-Mart had a wide selection of flavors to choose from.
  • Other popular combos are red/cinnamon, green/apple, blue or clear/spearmint, but the choice is yours.
  • This would also be a good traditional candy to make as a family each year.
  • Store them in an air-tight container (a tin or glass jar with lid).
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup corn syrup
  • 1 teaspoon peppermint oil flavoring (or your choice)
  • aqua blue food coloring (or your choice)
  • powdered sugar

  • In a sauce pot over medium heat, add the water, sugar and corn syrup and bring to a boil. Cook, stirring continuously until the mixture has reached 300°F.
  • Remove the pot from the heat and working quickly mixing in the blue food coloring and peppermint oil flavoring, stirring until fully combined. Add the amount of food coloring depending on desired colored.  More food coloring will lead to a darker blue candy.
  • Pour the sugar mixture onto a silicone lined baking sheet OR a foil covered cookie sheer that has been sprayed with a non-stick coating. Once the candy has fully cooled, break up the candy into pieces using a meat mallet.
  • To serve, dust half the pieces of candy with powdered sugar.
Enjoy~ Everything in Moderation

Monday, December 4, 2017

Saucy Wieners (a re-post)



This is one of the fastest going appetizers I have ever brought to a party, and I've been making it for many years. I have also used it with meatballs with the same plate-licking results!

YOU WILL NEED:
2 pkg.s Lil Smokies
1 1/2 c. ketchup
1/2 cup brown sugar
 *The original recipe called for 1/8-1/4 cup bourbon. You won't miss it if you choose to leave it out.

Mix altogether.


Cook the Little Smokies,  until browned and heated through in a skillet.

Place wieners (and fat from skillet ) into a crock pot and pour sauce over and mix well. Keep warm in crockpot.


And here's another one to try with the same sauce:




* You may also add your favorite meatball recipe OR brown 1 bag of frozen in the skillet and serve the same way. Or mix meatballs and wieners together after browning and pour sauce over.  It's always a hit.


Saturday, December 2, 2017

2-Layer Peppermint Bark




Ahhhh... the refreshing taste of peppermint with the  creamy sweetness of milk and white chocolate, against the crunch of candy canes pieces and the ease of NO BAKING makes this a popular treat to add to your Christmas recipe must-make list.

This is not an overly sweet concoction. A mouthful of creamy/crunchy, smooth sweetness awaits you.
It would be considered a beginner level recipe, however, it will taste like something much more advanced. And looks so pretty in a holiday tin that is ready for gift giving.

This recipe is a bit pricey to make, but it does make a large batch. You can also cut the recipe in half to fill a cookie tin to save some money or if you don't need to have so many of these laying around calling your name, because I'm telling you now, they will be calling, and calling and calling it!

I made this recipe using GHIRARDELLI Milk and White chocolate chips and BRACH'S Candy canes. These brands are on the higher quality end which makes for a higher quality taste. I haven't tried them with off or store brands yet to compare. But I will tell you this-- you can get away with off-brands for chocolate chips when you are drizzling, or when the chocolate is not the main player in a recipe. But when the chocolate is basically 99% of what you are putting together, I say make it the best you can afford.

Ghirardelli chocolate chips were on sale at Kroger, so that brought the cost down a bit. I purchased a large Brach's candy cane at the Dollar Tree and crushed it myself in a plastic freezer bag and a mallet.

I also purchased some peppermint extract since I didn't have any on hand, but only a small amount is needed in this recipe so the bottle will last a long while.

For this recipe you will need:

2 (11-12 oz.) pkg. Milk chocolate chips
2 (11-12 oz.) pkg. White chocolate chips
2 tsp. Peppermint extract
8  small candy canes, crushed and divided (I used two large, thick candy canes)

Line a jelly roll pan (or extra large cookie sheet) with non-stick foil or parchment paper. Set aside.
Melt chocolate chips in the microwave (at 30-second intervals, stirring after each) *I prefer to use a double boiler to melt my chocolates.

Stir in the peppermint extract. Spread mixture evenly into bottom of the pan. Chill 3o minutes.

Melt white chocolate chips and stir in 1/4 cup crushed peppermint. Spread mixture on top of milk chocolate mixture. Then sprinkle remaining peppermint pieces, pressing slightly so they will stay in place.

I drizzled a bit of the milk chocolate on top at the end.

Chill 1 hour.

Remove from fridge and break into pieces with your hands.

Store in an air-tight container.

To give as gifts, they can be placed in a nice Christmas tin, or a plastic bag tied with a candy cane.

Enjoy~ Everything in Moderation




Friday, December 1, 2017

Vanilla Coffee Punch (a re-post)





Several years ago, I was asked to make a "nice punch" to serve with gourmet cookies for the guests that would be touring the administrative offices of a new facility in the area. They didn't want a "kiddie punch", but something more sophisticated. This was the recipe that came to mind. I found it at TASTE OF HOME.

It is coffee-flavored with a smooth vanilla touch,  creamy and not too sweet. It has an elegant look. This is DELICIOUS--even if you're not one that loves a cold coffee flavor. Many of the guests were giving it rave reviews! It was being compared to drinks at STARBUCKS, and it also reminds me a bit of my favorite drink at Dairy Queen, a MOO-LATTE (but fancier).

Honestly, I have never received so many compliments on a punch, and so many recipe requests.

You must give it a try.

YOU WILL NEED:

* 4 cups brewed vanilla-flavored coffee, cooled
* 1 can (12 ounces) evaporated milk
* 1/2 cup sugar
* 1/2 gallon vanilla ice cream, softened
* Ground cinnamon

Directions

* In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately. Yield: 2-1/2 quarts.
Serves 13

Enjoy~Everything in Moderation

Wednesday, November 29, 2017

PEPPERMINT PUNCH (a re-post)



The gorgeous photo of delicious punch was found on tasteofhome.com, so I made it for a party I was hosting. LOTS of recipe requests for this refreshing and festive punch.

I've also been known to make individual peppermint floats by putting a couple of scoops of Peppermint Ice Cream in a tall glass and pouring lemon-lime soda over it.  Try it.

This punch is a cool thirst quencher and fits most holiday-themed parties at Christmastime.

YOU WILL NEED:

2 liters of lemon-lime soda
1 10 oz. jar of strawberry jelly
2 quarts peppermint ice cream (I used Kroger brand, but it's seasonal and not always easy to find)
candy canes *Optional

Heat jelly in 2 cups of the soda on stove till jelly is melted. Set aside to cool.
When cooled, add to punch bowl, along with ice cream and soda--stir well.

You can place candy canes on the side of the bowl, and/or on the side of the glass/cup like I did in this photo.

YUM!



Enjoy~ Everything in Moderation

Tuesday, November 28, 2017

O Balls....A 3-ingredient recipe! (a repost)


An ever-so-simple recipe that even the kids can help make.  These are delicious and  this recipe makes 75! Give them as gifts in a pretty Christmas tin.

My co-worker, Sally, served these in the Lounge at school a couple of years ago, and I had forgotten how simple and delicious they were. Now they are back on my Christmas list of fun treats to make. You can also make them with the MINT Oreos, and the Peanut butter flavored or any flavor of your choice.

A great recipe to make and take to parties.

WARNING! These are very rich! And although there are only three ingredients and no cooking is involved, it is a time-consuming recipe, so allow yourself plenty of prep time, and to speed up the process, enlist the help of friends and family.


YOU WILL NEED:

1 package Oreo cookies(1 lb. 4 oz.) Original flavor or your favorite
8 ounces cream cheese, softened
20 ounces almond bark, melted

Directions:

Crush 1 pkg. Oreo cookies. I put mine in a large freezer bag and hit them with a mallet until finely crumbled.

 Mix with softened cream cheese. Roll into balls; chill.

 Dip in 18-20 oz. melted almond bark or  12 oz. bag white chocolate chips to coat.
You can melt chips in the microwave at 30-second intervals till they are smooth, or use a double boiler on the stove.

 *Put a toothpick in the ball and dip in chocolate.

*You can also crush Oreo's in food processor and add in cream cheese cubes to mix.

 * Chill this mixture before rolling into balls.

*You can drizzle top with chocolate after dipping

Store in an airtight container in the fridge before and after serving.

Enjoy~Everything in Moderation

Saturday, November 25, 2017

Leftover Turkey and Wild Rice Soup





This recipe takes only 15 minutes or so to prepare (plus another 45 minutes cooking time) but tastes like you spent much longer working in the kitchen. The flavor is very similar to Panera Bread's Chicken and Wild Rice Soup and it is equally and tasty and filling.
This hearty soup will be perfect for cold winter evenings and a great idea for a new recipe using your leftover Thanksgiving turkey. You can also replace chicken for the turkey.
I found the recipe at kitchme.com
To serve 6, you will need:
1 package (6 oz) quick cooking long grain and wild rice (Like Uncle Ben's)
 12 cup all-purpose flour 
12 tsp black pepper
6 cups chicken broth
1-2 cups leftover turkey, shredded or cubed
1 1/2 sticks butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cup light cream



Directions

Open rice, remove seasoning packet and set aside. In a small bowl, combine flour and black pepper; set aside. In a large pot over medium heat, combine broth and turkey. Bring to a boil, then stir in rice. Cover and remove from heat. In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion and saute for 5 minutes. Stir in the contents of the seasoning packet and continue cooking the vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring to form a roux. Saute roux for 3-4 minutes. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into the broth and rice. *If too thick, add more broth.  Cook over medium heat until heated through and the rice is done about 15-20 minutes. 

 ENJOY~ Everything in Moderation



Friday, November 24, 2017

Leftover Holiday Turkey Sandwich




If you have leftover turkey from Thanksgiving and your belly is full from the richness of the day's heavy meal, here's a refreshing sandwich that I threw together from leftovers and it's is wonderful!

There are no exact measurements, and you can change it up according to what you have on hand to make it your own. But the basic idea is to use some of the leftovers from your meal while giving them a new twist.

YOU WILL NEED:

2 slices of a good bread
Butter (for frying)
Leftover turkey ,sliced or shredded (enough to cover one slice)
2 T. (or more)Cranberry sauce (preferably the recipe with fruits/nuts added, but can also use whole cranberry sauce from the can)
Spinach leaves (or your choice lettuce/greens)
Pepper Jack Cheese, shredded or slice (or your favorite cheese)
1-2 tsp. of a flavored mustard (honey, Dijon,etc.) OR mix 1 tsp. Ranch dressing with 1 tsp. yellow mustard, like I did OR if you prefer mayo over mustard, use it.

*I used a skillet, but you may also use a Panini Press or George Foreman grill for this recipe.

Butter two slices of bread.Spread mustard on top of one slice. Place one slice, buttered side down in skillet over med. heat. Add turkey, cranberry sauce, cheese, spinach and top with other slice. Press down and cook till golden brown on one side. Flip and cook golden brown. Remove from skillet.

Serve with a small salad for a not-so-heavy, but delicious lunch.




Enjoy~ Everything in Moderation

Monday, November 20, 2017

Hot German Potato Salad (a re-post)


I love this sweet, tangy potato salad that goes well with just about anything. It can be eaten cool, however, you'd have to change the name, so why even bother?

I just made it this afternoon to serve with some pork chops. It had been awhile since I made this recipe. The recipe card actually fell out of one of the cookbooks I was getting ready to read, so I took it as a "sign"!

Yummmm...it just hit the spot.S core one for the "signs"!

It looks a bit "soupy" cuz...it is. I only had about 4 cups potatoes but we love the sauce so I didn't adjust the recipe. Yours will not be as soupy if you use the proper amount of potatoes.

So, here ya' go:

YOU WILL NEED:
5 slices bacon
3/4 cup. onion, chopped
2 T. flour
2/3 c. apple cider vinegar
1 1/3 c. water
1/4 c. sugar
1 tsp. salt
1/8 tsp. pepper
6 c/ sliced, cooked potatoes

DIRECTIONS:

Fry bacon till crisp and remove from skillet- drain on paper towels and reserve 2-3 T. drippings. Cook onions in drippings until tender. Stir in flour; blend well. Add vinegar and water; cook, stirring until bubbly and slightly thick. Stir in sugar, salt, and pepper; simmer 10 minutes. Crumble bacon and add to hot mixture, then carefully pour over potatoes. Coat well.

*Can refrigerate leftovers. Use a double boiler to heat through when reheating.

Enjoy~ Everything in Moderation

Saturday, November 18, 2017

CREAM-Y Mashed Potatoes



I feel like Bubba Gump when it comes to potatoes: I like fried potatoes; boiled potatoes; roasted potatoes; grilled potatoes; baked potatoes; crock-pot potatoes; potato casserole; potato soup....you get the idea.

My very favorite way to eat them is mashed, though. But I don't do that often because I try to practice "Everything in Moderation" while eating and this is one recipe that I find it very hard to practice what I preach.

The reason I highlighted the word "CREAM-Y" in the title of this recipe is because of the secret ingredient that will change your mashed potatoes from ho-hum to WOWZA!This would be the addition of heavy CREAM instead of milk. Don't worry about using cream. It's for a THANKSGIVING meal. Just.Be.Thankful. that cream was created and proceed with the enjoyment.

This recipe serves 8 and takes about 30 minutes to prepare, cook and dress.

 You will need:

4 lb.  russet potatoes
1 T. Salt
up to 1 stick BUTTER (no substitution) *Start with 1/2 stick and taste)
1 T. sour cream
1/2 cup heavy cream (may need a little more--add  1/4 cup more at a time till you are satisfied)
Freshly ground pepper, to taste
A little more salt, to taste

Peel potatoes and rinse well and cut them into 1-2 " pieces. Add to a large pot of water making sure water covers them. Add 1 T. salt to water.

Turn heat to high and boil for about 10 minutes, until they break apart easily with a fork. Turn off heat.

Drain potatoes and return to the pot and leave on hot burner  THAT REMAINS TURNED OFF, for 10 minutes, uncovered. THIS IS AN IMPORTANT STEP TO RID  POTATOES OF ANY EXTRA WATER! Drier potatoes will soak up all that butter and cream and you will get the fluffiest, creamiest potatoes.

Add the butter and stir it evenly throughout potatoes. Then mash them to the consistency you desire. (You can use a potato masher or a hand mixer.) Then add the cream and mix well. (Add more cream if desired, like I do).

Add more salt and pepper to taste. Serve immediately, or place in a warm crockpot for up to 2 hours before serving.

Enjoy~ Everything in Moderation









Friday, November 17, 2017

Sweet Potato Casserole (a re-post)



I never was a fan of sweet potatoes, even at Thanksgiving when covered in brown sugar and marshmallows. Then, my friend Pam brought this recipe to a church Thanksgiving dinner and I was won over by the deliciously sweet flavor of this dish. It technically is a side-dish, however, it could easily pass for a dessert. And tastes very similar to pumpkin pie. The crunchy topping texture is a nice contrast to the smooth texture of the potatoes. I've made it for many years now, and it always a hit when I take it to potlucks.

Prepare for rave reviews!


YOU WILL NEED:

2- 16 oz. cans sweet potatoes (drained)
1 1/4 cups sugar
2 eggs
3/4 stick melted butter
1 cup milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon

topping

3/4 cup crushed cornflakes
1/2 cup brown sugar
1/2 cup. chopped pecans
3/4 stick butter, melted

In lg. bowl mash potatoes with mixer. Add remaining ingredients, Excluding topping. Mix well. Pour into 8 x 11 baking dish sprayed with Pam. Bake at 350 degrees for 30 minutes (up to 45 min.) or until a dull sheen forms on top. My oven actually takes much longer than 30 minutes.. Just keep checking. It needs to be somewhat firm. Mix topping ingredients all together. Spread evenly over top. Return to oven for 5- 10 min.

Let set a few minutes before serving.



If you need to prepare a larger quantity, just make another 8x11 dish - as doubling the recipe did not work well for me in a 9X13" pan. It took forever for the center to set up.




People who live the most fulfilling lives are the ones who are always rejoicing at what they have.
-- Richard Carlson

Wednesday, November 15, 2017

Spinach Salad (a re-post)



This is a wonderful salad that tastes exactly like a recipe that a family-style restaurant (PIONEER'S CABIN) once made here in southern Illinois. I was thrilled when I found the recipe.


The recipe came from this book:

It's in pretty bad shape because it's one of those books that everything I've made from its contents is delicious so it just keeps on getting used, and used, and used again. And check out the price... $0.97 ! I've always been a bargain hunter- and this find was one of the best bucks I've ever spent! I've been making this recipe for about 15  years and it always receives lots of compliments. A great year-round salad to serve.


YOU WILL NEED:

2- 3 pkgs. fresh, washed spinach (tear into bite-size pieces if you prefer)
1 lb. cook bacon, chopped
1 can water chestnuts, drained and chopped
1 can bean sprouts
2 hard cooked eggs, chopped

DRESSING:

1 cup oil
1/4 cup ketchup
1/2 cup vinegar
1/2 sugar

Mix together and stir dressing into salad right before serving.

*This is one of those recipes that gets soggy quickly, but normally the salad is devoured in no time flat so leftovers are not a problem.

Enjoy~ Everything in Moderation

Tuesday, November 14, 2017

For the love of QUINOA (a re-post)


*This was originally posted in 2013


I am rather new to the world of Quinoa. I didn't even know for the longest time that it is pronounced "Keen-wah", and I was calling it "Quin-noah"...just like it's spelled. Go figure.

I LOVE this stuff!  First of all, it's  a SUPER FOOD! Meaning, it could almost stand alone as far as nutrition goes...Well, almost.

I don't  eat diet food, but I love healthy food, believe it or not. And this is so much better for our bodies than white rice, which Quinoa can replace in most recipes.

For those of you who haven't tried it, it is similar to rice, but with a nutty flavor. It is bland on its own (like rice) so seasoning is required.  You can fix this sooooooo many delicious ways (just google QUINOA RECIPES and see for yourself.

One of my favorite ways, is to prepare it with savory seasonings to go alongside a chicken or turkey dish. Which is what I did here.



For this recipe, you will need:

1-2 T. butter (I used REAL organic butter--no margarine, PLEASE!)
1 cup UNCOOKED Quinoa (I used the organic, and it needs to be rinsed first.)
2 T. fresh chopped garlic
2 cups broth (I used organic chicken broth, but you can also use vegetable broth)
2 T. FRESH parsley
1/2 tsp. fresh thyme
1/4 tsp. salt
onion ( about a half of a white one- or more)

Melt butter in skillet and add quinoa. Toast it (takes about 5 minutes in the skillet, while stirring around so it doesn't burn). Add garlic and Stir in the broth and bring to a boil. Then reduce to simmer and cover and cook for about 10 minutes. Add the rest of seasonings and cover again and cook for at least 5 minutes more.
Serve warm.

For the chicken, I just placed some butter in my skillet, and sprinkled with Italian seasoning ( a little bit from my spice jar) and cooked till done.  I steamed the broccoli.

To make it even healthier, you could replace the butter in both recipes with olive oil, which I sometimes do...but not tonight. ;)

ENJOY~Everything in Moderation




Creamy Chicken Noodle Soup



Since chicken soup is touted for curing what ails ya, I believe people will be faking illness just to get a bowl. This is THE  best creamy chicken noodle soup recipe I've tasted anywhere! I found this one at Chef in Training and it has become my all-time favorite soup!


This one takes a bit of time in the kitchen (about an hour-- chopping, boiling, stirring, adding, making the white cream sauce, etc.) but it's well worth the effort. It's also NOT a "diet food", but I never eat diet food anyway. I did use organic half and half (instead of heavy cream) this time because that's what I had on hand. Often I will exchange chicken soup base ( a pasty replacement for bouillon) but the rest was prepared as written-- not the healthiest soup on the block, but definitely the tastiest!

The pics really don't it justice. The base is WONDERFUL! This is so smooth and creamy. I like the hint of garlic flavor too. If you are a noodle lover as I am, add more. If not, add less. But don't change much else. This is soup perfection, right here.

Here's the recipe:

BASE RECIPE
2 qt water
3 chicken breasts (buy the organic ones--not the huge ones pumped full of steroids/antibiotics, etc.)
½ medium sweet onion, finely diced almost minced
2 tsp. salt
1 tsp. celery salt
1 tsp. onion powder
2 chicken bullion cubes, ground up into powder (or 2 tsp. soup base)
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 bay leaf
2-3 cups thick homestyle egg noodles

CREAM SAUCE RECIPE
½ cup butter
½ cup flour
2 cups milk
2 cups heavy cream (this time I used half and half)
1 tsp. garlic salt (I used one crushed fresh garlic clove)
½ tsp. salt

1.Fill a large pot with 2 water. Place raw chicken breasts in water. Add finely chopped onion. Add salt, celery salt, onion powder, powdered chicken bullion cubes, sliced carrots, celery and bay leaf. Stir a little bit just to combine flavors evenly. Cover with lid.


2.Cook over medium-high heat and let boil for about an hour.


3.Uncover. Remove bay leaf and discard. Remove Chicken breasts and chop them into bite-size pieces or shred them (I like mine shredded) and set aside.


4.Add noodles and bring back to a boil for 20 minutes. If your water is low, you can add more water if needed (I had to, but if you add much more water, add another bouillon cube.)


5.While noodles are boiling in base, make cream recipe.


6. In a medium bowl, combine milk and cream and stir to combine the two. Set bowl aside.


7.In a large saucepan over medium heat, melt ½ cup butter completely. Once butter is melted add flour and stir constantly to form a roux. Cook roux for about 1-2 minutes.


8.Slowly, about ½-1 cup at a time, add milk to roux stirring constantly and not adding any more until each milk addition is thoroughly mixed in.


9.Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.


10.Once noodles have boiled for about 20 minutes or until done, add chicken back to the base.


11. Then pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.





Serve with breadsticks, or a thick hearty bread and a salad on the side.

Enjoy~Everything in Moderation

Friday, November 10, 2017

FAST AND FURIOUS FRIDAY -Corn Dog Muffins (a repost)



I have seen this recipe EVERYWHERE! On Disney.com, allrecipes.com , and on other food blogs. a I remember making a casserole similar to this when my sons were young, so I thought I'd give it a try.

Guess what? It takes exactly like a corndog. Exactly. So if you (and especially your kids) like corndogs, these little muffins would make a great treat for lunch.

I think they would go well with chili too, as a side dish.


The kids (of all ages) will love these. This would also be a good beginner recipe for kids to help make.
Corn Dog Muffins

You will need:

* 2 (8.5 ounce) packages cornbread mix
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese
* 9 hot dogs, cut in half (*I cut mine in smaller rings)




1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.*I used cupcake liners instead.

2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. *I added the hotdog pieces to the batter and mixed them together before adding to the muffin tin.

3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Serve with mustard and ketchup.

This made about 24 muffins. Sounds like a large amount, but they were gobbled up quickly. None were leftover!


Enjoy~ Everything in Moderation