Tuesday, September 30, 2008

Perfect Pumkin Waffles

This is a totally delish recipe came from my great Natalie A., this is their families conference Sunday tradition and it is SO yummy it might become our every Sunday tradition.

2 Cup Flour
2 Tbl Baking Powder
1 Tbl Cinnamon
1 Tbl Sugar
1/2 tea Nutmeg
1/4 tea Salt
Combine above ingredients and set aside

4 eggs - separated and reserve the egg whites
1/2 C milk
1 C Pumpkin
3/4 C soft Butter
1 Tbl Vanilla

Blend the egg yokes with milk, butter, pumpkin and vanilla together until creamy. Combine with dry ingredients and blend until creamy. Whip the egg whites until forms peaks and fold into pancake mixture and mix slightly until combined. Bake in preheated waffle iron and serve with buttercream syrup.

Monday, September 29, 2008

Homemade Syrup

This is the homemade syrup recipe that my Mama made for me growing up. I did not know Mrs. Buttersworth until I was grown and believe me, I wasn't missing much. This is simple, yummy and does not taste like preservatives, this is the real stuff.... even though it is imitation flavor it is still great! It may be hard to find but worth the hunt! This recipe is also on the bottle.

2 C Sugar
1 C Water
2 tea Mapleine

Grandma Workmans adapted version - add 2 tsp of Postum (discontinued but another alternative would work... I am on the hunt) to boiling water then add sugar and maple flavoring.

Turkey Vegtable Soup

Not to be confused with Turkey Noodle... no noodles in this one. This is also a Yummy Fun original :) We were in the mood for a creamy and hearty soup and this is what we craved.

2 1/2 Cup Water
2 1/2 Cup Milk
2 Tbl Flour
2 Tbl Masa Corn Flour (regular flour can work as a substitute)
3-4 Bouillon Cubes
2 Cups Turkey - cooked and shredded (or Chicken)
1/2 C Carrots - sliced or whole
1/2 C Potato - Cubed
1/2 C Cauliflower or Broccoli
1 can Cream of Chicken
1/2 of a Medium Onion - finely chopped
1 C cheddar/mozzarella cheese
1/2 tea Pepper
1/2 tea Cumin
1/4 tea Celery Salt
1/4 tea Chili Powder
Pinch of Basil
Pinch of Bay Leaf

GARNISH - parsley and mozzarella cheese

In a stock pot combine vegetables and 2 cups of water, let simmer for about 5 minutes on medium heat. Add remaining ingredients and let simmer until all vegetables are tender and soup is smooth.

GREAT Thanksgiving leftover also!

Friday, September 26, 2008

Chocolate Chip Brownie Bars

Have a hankering for chocolate chip cookies but don't have the time??... make these instead, these are moist, flavorful and a sure winner.

2 1/4 C flour
1 tea baking soda
1 tea salt
1/2 C butter - soft (you can actually use up to 1 cup but not necessary, that will just make them MORE gooey)
3/4 C sugar
3/4 C brown sugar
1 tea vanilla
2 large eggs
Chocolate Chips

Cream eggs, sugar, vanilla and butter together, add remaining ingredients and blend until creamy. Grease 9x13 Pyrex pan and scoop dough into dish. Bake in preheated oven at 375 for 20-25 minutes.

Thursday, September 25, 2008

Creamy Limone Chicken and Pasta

Another Yummy Fun original inspired from a Bucca Di Beppo dish... can you guess which one? I'll invite you over for dinner if you guess right :)

Limone Chicken
3-4 Chicken Breasts thawed and cubed
1/3 C Lemon Juice
1/4 C Butter
1/4 C Onion - sliced or chopped
1 tea Sugar
1/2 tea Garlic minced
Lemon Pepper
Seasoning Salt

Saute on medium heat. Let simmer on low heat for 3-5 minute after chicken is no longer pink and cooked throughout, remove from pan but keep drippings for cream sauce.

Cream Sauce
1/2 C Heavy Cream
1/4 C Sour Cream
3/4 C Milk
1/4 tea Garlic Salt
1/4 tea Pepper
1/8 tea Italian Seasoning
1/8 tea Basil
Pinch of Nutmeg
1/2 C+ Shredded Parmesan Blend Cheese
1/2 C Artichoke - chopped or whole depending on preference
1 Tbl Capers (optional)
1/2 C Pastrami - thinly chopped (ham or prosciutto also works well)
1 C Spinach

Add cream, milk, sour cream, cheese and spices together in warm pan and whisk until creamy. Add chicken, artichokes and capers until cream sauce is bubbly. Stir together and add spinach immediately before serving.

Serve over whole wheat pasta and french bread.

VARIATIONS : I have made this dish a few different ways. I will often play with different kinds of cheeses and the cream can be substituted for 1/2 & 1/2. I also made this dish a year ago for our company Christmas party using ham, peas and mushrooms with tortellini and baked them in individual baking dishes... it turned out wonderfully, maybe one day I will post that one too :)

Apple Spice Muffins

This is a Yummy Fun original :) They turned out fabulous (if I can say so)! They are moist, sweet but not too sweet and totally scrumptious. Note to self: make homemade muffins from scratch. Let me know what you think.

1/2 C Butter - soft
1 Cup White Sugar
1/4 Cup Brown Sugar
1 tea Vanilla
2 eggs
4 Tbl Honey
1/2 tea Salt
2 Cup Flour
1/2 tea Cinnamon
1/4 tea Pumpkin Spice
1/2 tea Baking Soda
2 tea Baking Powder
1/4 C Milk
2 Cups Shredded Apple - or for a chunkier muffin chop apple with or without peal.
1/2 C Oatmeal - Quick Oats
1/4 C Rice Crispy cereal

Crumb Topping
3/4 C Brown Sugar
1/4 C White Sugar
1 tea Cinnamon
2 Tbl Flour

Cream: Sugar, honey, eggs, vanilla and butter until very creamy. Add remaining ingredients. Blend well until creamy and well blended.

Grease muffin tin well or use muffin liners, scoop dough in tins and top with crumb mixture. Preheat oven at 350 and bake 15-20 minutes for mini muffins OR 25-30 minutes for large muffins.

Wednesday, September 24, 2008

Cinnamon Sour Cream Bunt Cake

This came from my super talented sister Diane :) It is a favorite in her house and mine!

Cream Together
1 Cube Butter - soft
1 Cup Sugar
1 tea Almond Flavor

2 Eggs - Blend together until creamy
1 tea Vanilla
1 Cup Sour Cream
2 Cup Flour
2 Tbl Baking Powder
1/2 tea Baking Soda
1/8 tea Salt

Crumb Mixture - mix together in a separate bowl and set aside.
1/2 C Brown Sugar
2 tes Cinnamon

Grease bunt cake pan WELL. Add 1/2 the batter then 1/2 the crumb mixture then the remaining of the batter followed with the rest of the of crumb mixture. Bake 350 30-35 minutes - let cool in pan and bang on counter top to release cake from pan, then flip over and cake should release from pan and sprinkle with powdered sugar for added appeal.

This cake is a great breakfast cake or served with ice cream and my Buttercream Syrup.

Tuesday, September 23, 2008

Black Bean & Avocado Salsa

This is one of our favorite appetizers. I was 1st introduced to this dish a few years ago from my dear friend Natalie A. and thought it was the greatest thing ever and later realized it was a common appetizer but obviously not one I had ever know so here it is. Yummy!

3-4 Avocados - chop into small cubes
5-6 Roma Tomatoes - chop into small cubes
1 Can Shoepeg WHITE corn - drained
1 Can Black Bean - drained
Cilantro - large bunch finely chopped to taste
4-5 Green Onions Springs - finely chopped
1 Pkg Zesty Italian Dressing - make to directions
Dash of Tabasco

Mix all the above ingredients together but reserve the avocado until the end or the stirring will make the avocados mash. Chill well and serve with tortilla chips.

Monday, September 22, 2008

Caramel Crunch Apple Dip

This is a SURE winner! Perfect appetizer for any occasion. It is one of our all time favorites.

8oz Cream Cheese
1 Cup Brown Sugar
1/3+ Cup Chocolate Chips (or to taste)
1 Cup Toffee Chips (or to taste)

On the stove top melt cream cheese and brown sugar until smooth. Remove from heat and add chocolate chips and toffee chips to taste. Serve with sliced apples.

Birthday Bunch Crunch

In a bowl combine
6 Cups Rice Chex Cereal
4 Cups Golden Grahams
optional add ons: fruity cheerios, coconut, nuts, chocolate, M&M's etc.

Melt together on stove on medium heat

1 Stick of butter
1 Cup Karo Syrup
1 Cup Sugar
Dash of Salt
1 tea Vanilla

Once melted let boil for 1-2 minutes then remove from heat and let cool for a few minutes then pour over cereal mixture, stir well occasionally until cooled completely.

Monday, September 15, 2008

Pumpkin Cream Pie

Here is a new spin on Pumpkin Pie.

Pumpkin Cream Pie

1 1/2 C Graham Cracker Crust
1/4 C Brown Sugar
6 Tbl Butter - melted

Mix together thoroughly and press firmly into 9in deep dish pie plate. Bake at 350 for 7-9 minutes, remove from oven and let cool completely.

1 Can Pumpkin Puree (15 oz)
1 jar Marshmallow Cream (7oz)
1/4 Cup Brown Sugar
1/4 Cup Powdered Sugar
1 tea Vanilla
2 tea Pumpkin Pie Spice
2 1/2 C Cool Whip - thawed
6 oz Cream Cheese - creamed

Blend together cream cheese, pumpkin, marshmallow cream, brown & powdered sugar, spice and vanilla. Once blended fold in whipped cream and pour into crust. Freeze at least 2 hours until frozen. Garnish with remaining whipped cream.

Sunday, September 14, 2008

Super Soft Hot Rolls (& Cinnamon Rolls)

This is my favorite dough recipe that can be used for cinnamon rolls and hot rolls, courtesy of my friend Jen Y. AND of course... I have adapted it but I must give credit where credit is due. For those of you that have my "Farkle Recipe Book" this recipe was titled "Super Soft Hot Rolls". Since it has been one of the more popular and successful recipes I am sticking with that title, even though the recipe is interchangeable. I have simplified the directions as follows.

Super Soft Hot Rolls

1/2 Cup Warm Water
1 Tbl Yeast
3/4 Cup Sugar
8 Tbl Butter - melted
2 Cup Milk
tsp Salt
6-6 1/2 Cup Flour

• To "proof" your yeast -stir together the warm water, yeast and 1 tsp of sugar until yeast mixture is bubbly.
• In a saucepan melt together – milk, butter, salt, and remaining sugar. Heat just enough to melt ingredients together, should be very warm, not hot. Do not over heat or it will kill your yeast. You can also do this in the microwave with just your liquids, it works fine if you add your sugar directly to the mixer.
• In your Bosch pour in your liquids, stir together and then add 3-4 cups of flour. Knead for 3 minutes and let sit for 2 then add remaining flour and knead for 5-10 minutes until desired consistency. Not too dry, not too sticky, dough should pull away from sides of Bosch.
• Place in a greased bowl and cover with damp cloth, let rise until double, punch down and if time permitting let it rise a 2nd time otherwise dough is ready to roll our for either hot rolls or cinnamon rolls.
• Roll out dough and form rolls as desired. Once on jelly roll pan brush with melted butter and let rise before baking.
• Bake 350* 20-25 minutes or until lightly golden brown, be careful not to over bake.

I will often double this recipe and make 1/2 rolls and 1/2 cinnamon rolls.

Variation - Cinnamon Rolls

Roll out dough on clean, damp and floured counter top. Dough should roll out in a rectangular shape and approx 1/2 an inch think. Melt 1 stick of butter and pour over dough evenly. Sprinkle brown sugar, white sugar and cinnamon until dough is covered. Roll tightly from length side until you have a rolled rope. Use transparent thread like fishing line or floss to cut from underneath to make rolls. Place on a greased cookie sheet or Pyrex dish and bake 350 20-25 minutes until lightly golden.

Saturday, September 13, 2008

German Pancakes with Buttercream Syrup

6 Eggs
1 Cup Milk
3/4 Cup Flour
1/2 tea Salt
1/4 tea Baking Powder
1/4 tea Sugar
8 TBL Melted Butter

Combine all ingredient above except butter. Once blended thoroughly pour in a well greased 9x13 Pyrex pan. Drizzle melted butter on top and bake 350 for approx 15 minutes until golden and puffy.

Remove from oven and serve immediately with powdered sugar, fresh fruit, whipped cream, and your favorite syrup... ours is Butter Cream Syrup.

Buttercream Syrup

This is one of my most favorite syrups/sauces, I always have it in my fridge ready to go. It is tremendous on any dessert, breakfast or fresh fruit.... oh my!

1 Cup Heavy Cream
1 Cup White Sugar
1/2 C. Brown Sugar
1 Stick Butter

Combine in a small sauce pan until bubbly. Refrigerate remaining and use again next time.

Tuesday, September 9, 2008

Pumkin Muffins with Cream Cheese Frosting

Yummers! Want your kids to sit and talk... make these! They are fantastic after school treats!

Mini Pumpkin Muffins with Cream Cheese Frosting

1/2 C Sugar
1/4 C Brown Sugar
1/4 C Applesauce
2 Eggs
1 1/4 C Pumpkin (
1/4 C Heavy Cream (or milk)
1 1/2 C Flour
3/4 tea Baking Powder
1/2 tea Baking Soda
1/4 tea Ground Cloves
3/4 tea Cinnamon (heaping)
1/4 tea Salt
1/4 tea Nutmeg
Pinch of Ginger

Mix Sugar, Eggs, Applesauce and cream together. Add flour, soda, b.powder, spices and salt. When smooth add pumpkin and blend until creamy.

Preheat oven 400. Grease mini muffin tin, bake 12-15 minutes. Bake 20 min for regular sized muffins.

Cream Cheese Frosting
1/2 Stick barely browned butter - heat in microwave 2 minutes - Let cool and begin to set again
8 Oz Cream Cheese - soft
1 Tlb Cream
Powdered Sugar
1/4 tea Vanilla
Dash of Cinnamon

Blend well and chill if necessary until set. Blend again when ready to ice muffins.

*** Variation
Omit the Cream Cheese Frosting and add Chocolate Chips... or do both, either way they are fantastic.

NOTE: if you are splitting the batch and making 1/2 with frosting and 1/2 with chocolate chips then make 1/2 the frosting. Any remaining frosting can be used for other yummy projects.

Monday, September 8, 2008

Turkey Wrap

This is my new favorite lunch.

1 Tortilla - shown below are my favorite
1 Wedge Smiling Cow Spreadable Swiss Cheese (flavored)
2 Sliced Swiss or Havarti
3 Slices Smoked Turkey
Sliced Cucumbers
Sliced Red Bell Pepper
Handful of Spinach

Roll it up and slice... tastes good in your mouth, feels good in your tummy and looks good to your eyes, can't get better than that!

Best Potato Peeler

These are the best little potato peelers made by William Sonoma. They are cheap and work like a charm, why spend the big buck when these little beauties will do the trick. Sometimes I will add these to a wedding gift and tie it into the ribbon on their gift, looks cute and they will thank you for later. The picture below is the newer upgraded version, still wonderful!

Immersion Blender

This is one of my favorite kitchen gadgets, a hand-held blender that serves to blend, whip, whisk, chop, or slice small food items. The Immersion Blender (the cheaper of the varieties but works well) is a good option for small tasks that do not require the heavy-duty aspects of a food processor. Works well for whipping cream beating egg whites, puréeing small foods or chopping items such as nuts and herbs. I will often use this to smooth spaghetti sauce or salsa that is too chunky for my kiddos.