Happy Thanksgiving

This Paula Deen recipe is great because it's just like pumpkin pie, but without the crust (which is my least favorite part)

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. 
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Creamy Tomato and Tortellini Soup

When a recipe is cheap, easy, and gobbled down by adults and kids alike, it achieves a recipe trifecta and definitely blogworthy. Enjoy!

Creamy Tomato and Tortellini Soup (from "Soup's On!" cookbook)
2  14 oz. cans chicken broth
1  9 oz. pkg refrigerated cheese tortellini
1  6 oz. can tomato paste
1  15 oz. can diced tomatoes
1 t. dried basil
1 T dried chopped onion
1 T sugar
1 t. garlic powder
1 C. milk
8 oz. cream cheese (I use less b/c I like it thinner)
salt, pepper
shredded parmesan and croutons

Bring broth to boil. Add tortellini and cook 5 min. Stir in paste, tomatoes, sugar, spices, and milk. Turn heat to medium and simmer 10 min. Cut cream cheese into chunks and add, whisking until mixed. Simmer 5 more min. Season and top with cheese/croutons.

Apple Pie Filling

Fall is here, and the apple tree are almost ready to harvest. If you're wondering, like I am, how to use them all, here is a fabulous recipe to try.(Thanks to Meghan B!)

Apple Pie Filling

4 1/2 c. sugar
1 c. cornstarch
2 t. cinnamon
1/4 t. nutmeg
3 T lemon juice
2-3 drops yellow food coloring
5-6 lb. apples (peeled, cored, sliced)
1 t. salt

Mix first 4 ingredients plus salt in a pan, plus 10 cups of water. Stir until thick and bubbly. Add lemon juice and color. Put sliced apples into jars, leaving 1 in. headspace. Fill with hot syrup, leaving 1/2 in. headspace. 20 min. in processor.

If you have any other GREAT apple recipes, send them this way!

On a Need-to-Know Basis

Last week, I made something for a party that did not come out. At all. As I stood over it 10 minutes before we had to leave, my husband asked if there was anything else I could make. Sigh. I clearly need more recipes for this situation...so I'm throwing it out to you. Do you have any recipes that require 10 minutes or less-that don't look like you threw it together because your original recipe fell through?

Alpine 7th Cookbook

 I am SO excited to have finally gotten ahold of the elusive Alpine 7th cookbook (from Dec. 2007). I know there are some amazing cooks in our neighborhood but here is the proof. I think a newer version should be in the works, too. What do you think?
(And NO, it doesn't cost you anything here, but YES, feel free to make a charitable donation elsewhere with the money you've saved.)

Alpine Cookbook 1

Smoothie or Slushy Recipes

I need some great drink recipes to cool down in this heat. Please share your favorites!

Orange Rolls

I stumbled upon this easy recipe for orange rolls. See, I didn't even wait to take a picture for the blog before eating them. (I wondered, though, if I could skip the first steps and just add the glaze after the rolls are baked? Might try that next time to avoid the sugary texture...)

2 Tbl. butter, melted

6 Tbl. sugar

zest of 1 or 2 oranges

12 Rhodes® frozen dinner rolls

Orange Glaze:

2 Tbl. butter, melted
1 c. powdered sugar
juice of 1 orange juice

Combine melted butter, sugar and orange zest in a small bowl. Dip the tops of the frozen rolls into mixture and place in a greased 9X13 casserole dish, leaving plenty of room between. Spray plastic wrap with cooking spray and cover the rolls. Allow to rise for about four hours or until puffed and touching. Bake at 350 degrees for 13-15 minutes or until lightly golden brown. Combine all glaze ingredients; whisk until smooth. Drizzle over warm rolls. Serve warm or at room temperature. Best eaten the day they are made.

Mint recipes

I realized recently that I have some great mint in the garden to use, but I'm sadly lacking in the recipe department. Does anyone have a recipe that uses fresh mint?
(I made some mint lemonade and that was pretty tasty, but still looking for more...)

Happy Cinco de Mayo

I realized I have THREE tres leches cake recipes in my cookbook...go figure. So, I thought I'd post them here and y'all can vote for your favorite version--or even post yours if it's better!

TRES LECHES #1
    3 eggs                                                         
    1/4 cup milk                                                   
    1 cup sugar                                                    
    1 cup flour                                                    
    1 1/2 teaspoons baking powder                                  
    1 tablespoon vanilla extract                                   
    1 can sweetened condensed milk                                 
    1 can evaporated milk                                          
    1 tablespoon vanilla extract                                   
    1 cup whipping cream, whipped    
                             
350 F. Separate eggs. Beat whites till fluffy. Add sugar slowly. Blend in yolks, one at a time. Alternately blend in milk, flour, and baking powder. Add vanilla and blend. Pour into greased square pan and bake 45 min. Pierce with fork and drizzle sauce. Top with whipped cream.


TRES LECHES #2
 1 cup white sugar
 5 egg yolks
 5 egg whites
 1/3 cup milk
 1 teaspoon vanilla extract
 1 cup all-purpose flour
 1 1/2 teaspoons baking powder
 1 (14 ounce) can sweetened condensed milk
 1 (12 fluid ounce) can evaporated milk
 1 pint heavy whipping cream
 10 maraschino cherries

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
2. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
3. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
5. Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
6. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.

TRES LECHES #3
 1 1/2 cups all-purpose flour
 1 teaspoon baking powder
 1/2 cup unsalted butter
 1 cup white sugar
 5 eggs
 1/2 teaspoon vanilla extract
 2 cups whole milk
 1 (14 ounce) can sweetened condensed milk
 1 (12 fluid ounce) can evaporated milk
 1 1/2 cups heavy whipping cream
 1 cup white sugar
 1 teaspoon vanilla extract

 Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

RS Birthday recipes

Coconut Cupcakes and Frosting: (from Jessica Moffat/Brooke Willits)

And in case you loved the breaded chicken....

Chicken recipe: Costco, Panko crusted (I know!)

Chocolate bites

So, I finally decided this recipe is blogworthy. At first, I was hesitant because I've had some sketchy experiences with vegan cooking, but not only did it pass the husband/kid test, but it has no added flour, fat, or sugar!  Let me know what you think!

• 1 1/2 cups walnuts
• pinch sea salt
• 13-14 large Medjool dates, pitted
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract (you could also use mint extract or cherry extract, or orange...)

Instructions

1. Place walnuts and salt in a food processor.
2. Process until finely ground.
3. Add remaining ingredients and process until all mixed and uniformly crumbly.
4. With the machine running, add a few drops of water at a time, just until the mass starts to stick together in a big ball. (Better to add too little that too much!)
5. Roll mixture into balls or press into a square pan and cut into squares.
6. Balls can then be rolled in dried coconut, chopped nuts, or cocoa powder if you wish.

Cook'n program on Groupon

I LOVE having my recipe organizer (Cook'n) on the computer. I bought mine retail a few years ago but I saw it for on Groupon yesterday for only $20! (sigh) It makes it easy to find recipes, calculate nutrition, create menu plans and shopping lists, email recipes and more. It's actually created by someone who lives in Alpine, too, so I should probably look into getting a kickback for advertising his great product. Just thought you should know...

Favorite Easter recipes?

I am sadly lacking in this area. Please post your favorite Easter recipes, along with any fun memories or related traditions.

Hard boiled eggs

This is my new favorite way to make hard boiled eggs...in the OVEN! (from Pinterest)

 Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!

Happy St Patrick's Day

To celebrate St. Patrick's, I was trying to think of a green recipe I could post. Although this has only a slight green tint, it's AWESOME--especially in the summer.

Brazilian Lemonade (Our Best Bites)
Ingredients:
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Instructions:
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths. Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Chicken Gnocchi Soup

Since the snow keeps falling...and falling...and falling, I think sharing my new favorite soup recipe (from "Soup's On!") is in order. I love that it's SO easy and reminds me of Olive Garden's version. Add crusty bread and you're set.

2 packages Alfredo sauce mix
3 c. milk
14 oz. chicken broth
1/4 c. butter
1-2 t. parsley flakes
2 t. garlic powder
2-3 c. cooked chicken (or shred rotisserie chicken)
16 oz. package gnocchi (in pasta aisle)
1 c. chopped spinach (I add more)
salt, pepper to taste

Stir together sauce mix, milk, broth, butter, parsley, and garlic powder in pot over medium-high heat.
When it gently boils, add chicken and gnocchi and cook 4 minutes or till gnocchi is tender. Simmer and add spinach and seasoning. Can thin with milk or broth if too thick.

Alpine Food Storage

So, this is not exactly a recipe, but in case you don't know about this resource nearby...

http://alpinefoodstorage.com

It's a fun place to find cheap bulk foods, spices, and food storage items. Chirine, the woman who runs this great place out of her garage, is really great at answering any questions about long-term storage. You can also receive free emails about newly arrived stock and sale items.

My favorite hobby

I  LOVE to cook. Here's one of my favorite dinner recipes...what's yours?

Chicken Coconut Kurma

2 yellow onions cut in long shreds
1 large garlic clove, crushed
1 6 oz. can tomato sauce or 1 cup cooked tomatoes
2 (13 oz.)  cans coconut milk
6 oz. or one half can water
1 Tablespoon curry pwd.
2 teaspoons cinnamon
2 teaspoons cardamom
1 Tblsp.  sea salt
1 tsp. fennel seeds
3 Tblsp. shredded coconut
pinch of basil
 2 boneless skinless chicken breasts cut up (optional)
cooked rice
cashews or almonds

Saute onion (there appears to be a lot) and garlic in olive oil till golden.  Add tomato sauce and simmer 5 min.  Remove 2 cups of this mixture and puree it with the rest of the ingredients in a blender.  Pour back into pan with remaining onion mixture and simmer all together for 1 hour.  Add in diced raw chicken just before simmering if you want chicken. Add cashews just before serving over rice.