Cousin Beth's Pumpkin Pancakes

Let's me confess. I typically make boxed pancakes. Fiber One to be exact. They are DELICIOUS!

If you havent tried it I urge you to give it a try...after you make these pumpkin pancakes though.

These are Sunday Morning Pancakes. You need more time then the box stuff, but they are worth it. The kids helped me which was fun, which probably caused them to take even more time, but they ate them with such enthusiasm I think they need to help out in the kitchen more often. I think this has started what will now be known as Pancake Sundays. These seemed fitting since the weather has turned chilly in NJ and fall is in the air. I am glad to be rid of the humidity but so sad to see summer go. I can't believe that we swam the last swim and that's that. Least we have these pancakes to put a big smile on our faces :)

Before I go on, I must thank my Sweet Cousin Beth for posting the recipe. She is an amazing wife and mother, who works her behind off, recently completed her Master's Degree and still has time to make home made pancakes. I don't get to see her often enough, as she lives too many miles from me, but since facebook we get to be intertwined into one another's lives and share amazing recipes. I will be forever grateful for this recipe, and her forgiveness for all the horrible things I did to her when we were kids. XOXO!

isnt she the coolest?

onto these beauties!

Cousin Beth's Pumpkin Pancakes

Mix together

1 1/2 cups of milk

1 c. pumpkin puree

1 egg

2 tbsp. veg. oil

2 tbsp. vinegar

In a separate bowl combine

2 cups all-purpose flour

3 tbsp. brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt.

Mix dry mixture into the pumpkin mixture until combined.

Call somebody who is actually good at cooking the pancakes to do that for you. Voila!

Pumpkin Cookies #1

This recipe is marked #1 because I know there is another pumpkin cookie out there and this will be the first of many. My Mother in Law Susan Bramley made the most delicious cookie and cant remember exactly where the recipe came from. This was not it. They were good, but not the ones I really really liked. I did pass these all around town and everyone really enjoyed them so feel free to make them and report back, but a recipe I like even better is out there and I wont stop until I find it. Pumpkin Cookies and Meatballs....aggghhhhhhh!!!!!!!

Chocolate Chip Pumpkin Cookies
from Food Network
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F.
Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth.
Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the batter in thirds.
Stir in the chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes.
Take the cookies off with a spatula and cool them on wire racks.

A helpful hint--buy parchment paper. It makes clean up so much easier. They sell it in the regular grocery aisle now.

Lentil Soup

This is the last post I have to do today and I am caught up. I don't anticipate cooking tonight but I do have some tailgate food for Sunday--GO GIANTS!!!!
So here is

Lentil Soup
from Everyday Foods
1 1/2 tablespoons olive oil
3 carrots, chopped
2 stalks celery, sliced
1 onion, chopped
Salt and pepper
2 cloves garlic, minced
1/4 teaspoon dried thyme
1 dried bay leaf
1 can (28 ounces) whole tomatoes, with their juice
4 cups water
1 cup lentils, picked over and rinsed well
1 tablespoon wine vinegar

In a large pot or Dutch oven, heat oil over medium heat.

Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper.

Cook until onion is translucent, about 5 minutes.

Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
Add tomatoes with their liquid, breaking them up with a large spoon.

Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes.

Just before serving, stir in vinegar.

VERDICT

this soup was really good. I think I over cooked it and now that I see the link to the recipe they added this note

Note: Cooking times for lentils can vary from 20 to 40 minutes depending on how fresh they are. The older the lentils, the longer they take to soften.

Hmm, might have been good to know before. The lentils were kind of mushy so I should have seen this yesterday. But still very good and easy. I always thought Lentil Soup was much harder then it was. I do have the recipe for Carabba's Sauage and Spicy Lentil and I am going to try that one next, because it was one of my absolute favorites. There was also a mention in the online recipe to add some pasta and I might do that next time too. Just a cup of some ditalini would really be good too and make this recipe a dinner by itself. I made it with chicken parm, but with the pasta it would be very filling.

Zippy Turkey Bake

I loved this recipe. You know I LOVE any type of casserole. This one has a lot of flavor….one might say its “spicy”. The pepper jack cheese totally makes it. If you are concerned with the extra spice you could use cheddar but I really like it as is….well without the mushrooms of course---no fungus among us!!! The funny or (or not so funny in my mom world) is that Jackson loved it. I can’t get the kid to eat dinner most night for the past month but this he loved, ate without a fight and said it was delicious. Yep that’s a 2 year old for you. I have an apple crisp in the oven as I type this post so that should be following up this delightful casserole quite nicely.
Zippy Turkey Bake
Borrowed from Cooking This and That

Ingredients
1 1/3 pound package lean ground turkey—I used the package
1 1/2 tablespoons butter
3 medium zucchini or yellow squash, halved vertically and sliced
8 ounces sliced mushrooms—No fungus for me
1/4 cup sliced green onions
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon garlic powder
3 cups rice, cooked –--I used the family sized success boil in the bag brown rice. Not sure how much that measures out to be
2 (4-ounce) cans diced green chilies
1 cup sour cream
2 cups shredded Pepper Jack cheese

Preheat oven to 350 degrees F.
Grease a 13 x 9 or two 8 x 8 baking dishes.
Cook turkey over medium heat in large skillet, drain.
Add butter, zucchini, mushrooms, and green onions; cook and stir until vegetables are tender. Drain if necessary.
Stir in chili powder, salt, and garlic powder.
Remove from heat.
If the skillet is big enough, add rice, green chilies, sour cream, and 1 cup shredded cheese to turkey mixture and stir to combine.
If not, add all ingredients to a large bowl and mix.
Turn mixture into baking dishes.
Sprinkle with remaining shredded cheese.
Bake uncovered for 20-25 minutes, until heated through and slightly bubbly.

Verdict
I guess I ruined the verdict in the 1st line of my post. Yeah I loved it. I wont lie. No need too. I will be making this one again for sure. I wasn’t so sure about it but I cant wait to eat the leftovers for lunch tomorrow. Perfect for a fall/winter night!

Walnut Chicken

I apologize for my lack of blogging. Amelia and I have both been sick so I have had my hands full. I did cook, I just didn't get a chance to catch up on my blogging. So I will be brief tonight because I have 3 meals to post and Grey's is on in less then 45 minutes----
Hope you are all cooking some yummy Fall comfort food in your house. I am putting together some good meals for next week.

Walnut Chicken
borrowed from The Sisters Cafe

2 tsp olive oil
4 (8oz) chicken breast halves, skinned
1/3 c. finely chopped onions
1 clove garlic, minced
½ c. finely chopped walnuts
2 T. flour
½ t. cinnamon
¼ t. ground red pepper
1 (14oz) can chicken broth
¼ c. finely chopped fresh parsley
1 T. white wine vinegar
¼ t. salt
¼ t. pepper
2 c. rice

Heat oil over medium heat.
Cook chicken 3 minutes on each side until browned.
Remove from pan.
Add onion and garlic.
Cook 2 minutes or until tender, stirring constantly.
Add walnuts and cook one minute or until toasted and fragrant, stirring constantly.
Combine flour, cinnamon, and red pepper, and sprinkle over walnuts, stirring to coat.
Add broth, stir with whisk.
Return chicken to pan breast side up.
Cover and simmer 15 min or until chicken is done and sauce is slightly thick.
Stir in parsley, vinegar, salt, and pepper.
Serve over rice.
Makes 4 servings.

VERDICT
I liked the ease of this recipe. Nothing too hard, nothing too fancy, no weird ingredients. It was pretty good. I wouldn't rave about it. I did enjoy it. The chicken was juicy, the sauce was good, and I liked it a lot with the rice. It had good seasoning too. All in all it was a good meal....was it great, hmm, I don't know but its worth a try for sure. Oh and in the picture the rice and the sauce are the same color so it looks a little weird

Paula Deen Meatloaf Bonanza

WHAT THE HELL??? Paula Deen's Magazine doesnt put the recipes on their website!!!!
Which means in order to bring you the entire dinner I cooked tonight I need to type out all 3 recipes. I am not happy. At all. But I will do it. For you. The ones I love....and even the strangers I dont who have somehow found this crazy blog of mine. Not to spoil the verdict at the end but if it wasn't worth I wouldn't take the time to write it up (wink)


Taco Meatloaf
From Cooking with Paula Deen Sept/Oct 2009I would give you a link but there isn't one!!!!!
2 pounds of ground beef
1 medium onion
1/2 cup fresh cilantro
1 taco package seasoning mix
1/4 cup tomato sauce
1 large egg
1 cup crushed tortilla chips

Preheat oven to 350 degrees
Line rimmed baking sheet with foil
In a large bowl combine meat, onion, cilantro, and taco pack.
Add tomato sauce and egg, stirring to combine
Using hands work in the crushed tortilla chips until combined
Shape into a 10 inch load on the baking sheet
bake for 45 minutes to 1 hour or until meat is cooked through
Let stand for 10 minutes before serving

Chipotle Mashed Potatoes
5 large baking potatoes peeled, and cut into 1 inch chunks OR the ore ida bag of steam and mash potatoes
1/4 cup butter
1 16 oz container of sour cream
1 cup shredded sharp cheddar
1 teaspoon minced chipotle pepper in adobo suace
1 teaspoon adobo sauce from the chili pepper
2 1/2 teaspoons of salt

In a large saucepan combine potatoes and water to cover.
Bring to a boil over medium high heat
reduce heat and simmer for 8-10 minutes or until potatoes are tender
Drain Well
Add butter, and let stand until its melted
Add sour cream, cheese, pepper, adobo sauce, and salt
Using potato masher, mash potatoes to desired consistency
Serve immediately
OR
Stick the bag of frozen potatoes in the microwave
Cook for 10 minutes
Put them in the bowl
Add all the other stuff (I do use slightly less ingredients because I don't think there was 5 large potatoes)
Mash em'
Eat


Zucchini and Squash Saute
1 tablespoon of Olive Oil
1 large onion sliced thin
3 garlic cloves, minced
4 medium zucchini cut into 3 in x 1/4 sticks
4 medium yellow squash cut into 3 inch x 1/4 sticks ** I didn't have any of these so I just used more zucchini**
3/4 cup tomato sauce

In a large skillet heat olive oil over medium heat.
Add onion and garlic; cook for 3-4 minutes or until onion is tender
Add zucchini and squash;cook for 4-5 minutes or until veggies are almost tender
Stir in tomato sauce and cook until mixture is heated through
Serve immediately

VERDICT
Phew! I really hated having to type all that. Much nicer to cut and paste--Only for you Paula Deen
Let's take one thing at a time
The Meatloaf--Yummy. I did overcook slightly which made it a little dry for my liking. I usually make my meatloaf with a BBQ glaze on top and I kind of missed having a saucy top. I wonder if you could add a chunky salsa what might happen? It was really good though and couldn't have been easier. Dare I say I only added 1/4 cup cilantro and I think it needed the full dose of 1/2 cup. I think I really like it now. Go figure. Jackson loved it. Again go figure

The Potatoes---HOLY CRAP are these good. If you want it slightly spicy I would follow the directions as is. They had a little kick but it wasn't so overwhelming that you didn't like them. Jackson loved them. The cheese, the potatoes, ahhh they were even great cold. I also really recommend the steam and mash potatoes. It cut down on my work load by so much especially when you are adding so many other fatty, flavorful ingredients they dont taste frozen. And they are so quick its silly not to use them.

The Zucchini-Kind of weird that it was more Italianish then Mexican. It was OK, not my favorite zucchini recipe but it was quick and easy. I did like that you use the other 3/4 cup tomato sauce that was leftover from the 1/4 in the meatloaf which was why I stuck with it instead of making carrots. I just think they needed a bit more flavor. There was no mention of salt or pepper and they needed it. Maybe some chili powder too.

There is my Paula Deen Meatloaf Bonanza. I made all 3 of the recipes featured on the same page from her Bubba which I think is her husband Michael. There is a recipe online for corn and cheese fritters to go with it but come on with all that butter, and cream I couldnt go there!!

Pork with Roasted Lemon-Apple Relish

So not every meal works out 100% and to prove this I will now post a picture of my burnt pan with the caramelized onions and lemons.....oopsie!

Nice right??? I spent a lot of time with a Brillo tonight trying to save my pan....and I spent a good chunk of time trying to make another side to serve with the pork
Pork with Roasted Lemon-Apple Relish--Kind of
from Everyday with Rachael Ray

2 pounds boneless pork loin roast, tied
3 tablespoons extra-virgin olive oil
Salt and pepper
1 lemon, thinly sliced crosswise and seeded
1 red onion, thinly sliced
1/2 teaspoon sugar
1/2 cup apple juice
1/4 cup raisins
1 green apple, cored and cut into 1-inch cubes
1 teaspoon sherry vinegar

Directions:
Preheat the oven to 425°.

Place the pork on one side of a large baking dish, rub with 1 tablespoon olive oil and season with salt and pepper.

On the other side of the dish, combine the lemon, onion, 1 tablespoon olive oil and the sugar; season with salt and pepper and arrange in an even layer.

Roast until the pork registers 150° on an instant-read thermometer and the lemon slices are browned around the edges, about 30 minutes.

Tent the pork with foil and let rest.
Transfer the lemon mixture to a work surface and chop.

In a medium glass bowl, combine the apple juice and raisins; microwave on high power for 1 minute.

Stir in the lemon mixture, apple, vinegar and the remaining 1 tablespoon olive oil and season with salt and pepper.

Thinly slice the pork and serve with the relish.

OR

if you burn the thin slices of lemon and onion because your daughter was being quite demanding and you turned the timer off and never took the actual dinner out of the over. Peel and core 2 green apples. Cut into thin strip. Saute them in a tablespoon of butter for 5 minutes. Take 1/4 cup raisins and a 1/2 cup apple juice and microwave for 1 minute. Add them to the apples reserving about 3 tbsp liquid. Add a tsp of cornstarch and then add to the pan and stir. Try to pick off as much of the lemons and onions that aren't burnt and add them to the apples. Cook until softened.

VERDICT

After my little drama over burning the key parts to this dish I was a little worried. I was to say it was pretty delicious. I really liked my apple version although I don't know what the original was supposed to taste like but I would make it this way again. I have to say the pork was delicious. The best I have ever made. I usually over cook it but this was really juicy and tender. I think I used my mandolin slicer and made the slices too thin and that is why they burned so quickly. Next time I will used a thicker slice and see what I can make out of that! All in all a great fall meal. I even made my own mashed sweet potatoes...aren't you impressed. I was annoyed because they were out of the Ore Ida Steam and Mash this week. Making me work TOO hard for dinner!!!! It was a really quick dinner to put together...well it would have been if I hadnt burned it . Oh and if you want to get a toddler to eat anything put some mushy apples and raisins on it--worked like a charm

AUNT GINGER'S CRANBERRY NUT DIP

SPECIAL SUNDAY EDITION
Now dont get too used to this. I dont often make something blog worthy on a weekend. But it was a special occasion--A Bramley Family dinner + a Few Hornes and I needed a quick appetizer. Since we were in the backyard all day enjoying the sunshine it really had to be quick. This appetizer is kind of fallish and would be perfectly light for a Thanksgiving feast, but I think its great anytime. And Jackson loves it too so how can you ignore that ringing endorsement?
AUNT GINGER'S CRANBERRY NUT DIP
Borrowed from my Aunt Ginger of course

I apologize in advance for the lack of close-up shots. There was a giant smudge on the lens that I didnt notice until the dip had already been long gone. But take my word for it, it is delicious!

1 8 oz cream cheese ** I use light
6 oz dried craisins
2 Tbsp's orange juice
1 Tbsp sugar
dash of cinnamon

Blend with mixer and top with crushed walnuts serve with crackers

It cant really get much simpler and it really is a crowd pleaser. I think it would be great on a bagel also. So try it...you'll like it. Stayed tuned this week for Chinese Chicken Salad, Taco Bake, Saucy Baked Chicken & Chicken Parm