Some Things for Sunday

Cooking healthy. So, I've been making a lot of new healthy recipes. New to me, but something I've heard about for years is spaghetti squash. I had no idea what I was buying, so just took a leap of faith. 

I found a recipe for Spaghetti Squash Lasagna. The first thing you have to do is cut the squash in half and scoop out the insides. I put Butch on it and he cut them very unevenly. To be fair, I put him on it because it was so hard to cut---sort of like sweet potatoes---only bigger. Then I made him try to even them up. We wound up with this!

I went ahead and put the extra sliver on the skinny side. Then they were sprayed with Pam, salt and peppered and placed upside down on parchment paper. They were baked at 375 for 45 minutes. When it was done, it scooped out like spaghetti! It seemed kind of miraculous--and fun to do.

Here's the finished dish. I use an 8" square baking dish. We got 3 meals out of it. It was really good---very good--in fact, delicious. But don't kid yourself, that squash in no way tasted or felt like spaghetti! Still so good. Here's the recipe--I multiplied it by 4 for 4 servings. Like I said, we got 6:

Spaghetti Squash Lasagna

3 ounces Jennie-O Sweet Italian Turkey Sausage--I just used ground turkey

1/4 cup 2% Mozzarella Cheese, shredded

1/4 cup Part-Skim Ricotta Cheese--I substituted no fat cottage cheese because I had that on hand.

1/4 tsp Garlic Powder 

2 tsp grated Parmesan Cheese

1/2 tsp dried Basil 

1 cup Spaghetti Squash, cooked 

1/4 cup Rao's Marinara Sauce 

Preheat oven to 375 degrees.

Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Place spaghetti squash on a baking sheet and spray with olive oil cooking spray. Season lightly with salt and pepper, if desired. Place the spaghetti squash cut side down on the baking sheet. Bake for about 45 minutes or until squash is tender. Remove from oven and let cool.

Preheat oven to 350 degrees.

Using a fork, scrape the flesh to get spaghetti-like strands. Measure out 1 cup of spaghetti squash and place on the bottom of an oven-safe container. Sprinkle garlic powder and dried basil on top of spaghetti squash. Then drop small spoonfuls of the ricotta on top. Remove the Italian sweet sausage from their casings. Place the sausage in a medium sized skillet and cook over medium-high heat until cooked thoroughly. Drain the fat from the sausage. Measure out 3 ounces of cooked sausage using a food scale. Sprinkle the sausage on top of the ricotta cheese. Then add Rao's marinara sauce on top of the sausage. Next, add mozzarella cheese and parmesan cheese. Bake at 350 degrees for about 30 to 35 minutes or until heated thoroughly. Makes 1 Serving (I made 4 servings and swapped out ground turkey for the sausage. I also used non-fat cottage cheese just because I had that on hand.)

Then I made this dish---Shrimp Puttanesca. I had some large shrimp that I wanted to use up. Plus, I got a new "zoodle" maker. Little did I know when I bought it that Mindy had one in her closet along with all the other wedding gifts they don't have room for! She doesn't even know what she has up there. I only noticed it because I have started baby steps to clean it out! 

Butch manned the "zoodle maker"---although it actually took two of us. I held the bowl. 

Shrimp or Chicken Puttanesca 

4 Servings

28 oz cooked shrimp (or 24 oz cooked chicken)

3 medium zucchini, spiralized (we only did two and it made a lot)

2 tsp garlic, minced 

1 tbsp olive oil

1/4 tsp red pepper flakes

1 1/4 C canned crushed tomatoes (I used a can of petite dice tomatoes)

3 Tbsp sliced pitted Kalamata olives

1 Tbsp capers, drained

2 Tbsp chopped fresh basil

¼ C Parmesan cheese

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 2 minutes. Transfer to a strainer, and thoroughly drain any excess liquid.

Remove skillet from heat. Clean, if needed. Re-spray, and bring to medium heat. Add garlic, olive oil, and red pepper flakes. Cook and stir until garlic is fragrant and browned, about 1 minute.

Add crushed tomatoes, olives, and capers to the skillet. Cook and stir until hot, about 2 minutes.

Add basil, drained zucchini, and cooked shrimp. Cook and stir until hot and well mixed, 3-4 minutes. Sprinkle with Parmesan cheese and serve.

This was another really good recipe--even though I forgot about the parmesan cheese at the end! The shrimp I had were jumbo, so I cut them in half. I didn't have quite the amount the recipe called for, but it was enough. I cut the red pepper in half and it gave the dish a slight kick. But I'm thinking the full 1/4 t. wouldn't be too much. I'm going to try it with chicken the next time and put the full amount of the cayenne pepper.

The only recent healthy thing I've made that neither of us cared for was the mashed cauliflower. Somehow you are supposed to equate that with mashed potatoes. Uh, no! Not even close. We like cauliflower so there's no need to mash it and try to fool ourselves. That's just crazy. We can't be fooled. Potatoes are potatoes. You can't fake them.

What I Make Wednesday

So, leading up to Christmas, I was in the mood for soup. I had a new recipe that I wanted to try. At first, it smelled bad--just not that good aroma that certain dishes make when they cook. I was a little worried. The smell ended up dissipating. The soup ended up being delicious!! And so, so easy! That's a win for me! Anything easy.

Crock Pot Ham and Potato Soup*

6 cups chicken broth (I just used 2 of the 32 oz. containers, so that was 8 cups)

2-8 oz. packages of cream cheese

1-32 oz. frozen hash browns (I used the shredded type, but cubed would be good too)

1 1/2 cups diced ham

1/2 t. minced onion flakes

1 t. garlic powder

1 t. Worcestershire sauce

1/4 t. pepper (I added a lot more--maybe 2 t.)

Combine all ingredients and cook on low for 6-8 hours.

 

*Since I loaned Mitchell my crockpot almost a year ago, I just cooked it on top of the stove, slowly for about an hour and a half. Basically the cream cheese needs to melt and flavors blend.

That's it! Couldn't be easier. In fact, it took longer to make the cornbread that I served with it!

Did you try anything new over the holidays?

How About Some New Recipes?

This is not a new recipe, but I have never shared it before. We have a little tea room type restaurant here called The Picnic. They have the BEST chicken salad of all---and there are a lot of good chicken salads around town. I like many of them, but this is by far my favorite! 

I made it last week. I hadn't made it in a long time. It was just as delicious as always. Plus it's so easy. I'm all about easy. I did not have celery seed, so I left it out. My note on the recipe is typical of my recipes. Every time I make something, I'll make a note on it. If I didn't like it, I just get rid of it. I do it mostly because it's a way of knowing if I've ever made it before. I forget easily these days---or pretty much forever.

When we scrapbooked at the farm a few weeks ago, I got the next two new recipes from Pam.

The first one is a recipe for margaritas. I do not like margaritas---I know I'm about the only one. I always thought it was because of the salt. Then I thought it was that I just didn't like tequila. Then, Pam made these. They are sweet. I like sweet drinks. Now don't get me wrong, my favorite "go to" cocktail is an extra dirty martini. And, I like gin & tonics. Neither of those are sweet. But since I've never liked margaritas, turns out I like them sweet!

Pam's Margaritas

1 cup Epsolon Tequila 

1 cup Santa Cruz lime juice 

1 cup simple syrup (boil 2 cups sugar with 2 cups water until dissolved, cool)

Mix it all together and serve. I decided to take it a step further and freeze them to use as pool drinks. I made them the day before and they didn't freeze up very well--I guess because of the alcohol. I filled individual glasses and froze them that way. They froze up that way. 

I had a hard time finding that lime juice. It's from Sprouts. Publix carries it in a smaller bottle, but both places were "out" when I looked. Pam surprised me with a couple bottles. I plan to try a different one to see if that makes a difference. 

When I tried my second batch, I used some tequila we already had. There was this:

I screamed! I forgot that tequila has a worm in it. It kind of grosses me out. The Epsolon did not have a worm. 

Another recipe that I got from Pam was this. It makes a lot!! I'm going to include the original recipe that Pam gave me and then what I changed. I'm all about quick and easy.

Peanut Butter Banana Pudding

Step 1:

1 1/3 cup milk (I used 2%---she used whole--I couldn't tell the difference)

1 (3.4 oz) vanilla instant pudding (I used the big box because I thought it needed a little more pudding)

1 (14 oz.) sweetened condensed milk

Mix together and chill about 5 minutes to thicken.

Step 2: 

2 cups heavy cream

1/4 cup powdered sugar

1 t. vanilla

Beat until stiff peaks form. Fold in to pudding mixture.

I skipped Step 2 and just used Cool Whip---8 oz. light. I couldn't tell the difference in the taste. Plus it was much quicker.

Step 3:

1 box family size Nutter Butters

16 oz. jar peanut butter 

3-4 sliced banans (I used 5)

Build trifle by layering nutter butters, pudding, bananas, melted peanut butter (just put the jar in the microwave). Repeat. Can add more Cool Whip on top and drizzle with peanut butter. I had a couple extra nutter butters, so put those on top too.

Delicious!! Huge hit with the family. Pretty rich too.

I do not have pictures for the next two recipes.

Skillet Corn

3 cups corn cut from cob (I used frozen)

1/2 t. salt

1/4 t. pepper

1 T. sugar

1/4 cup butter

1/2 cup water

Combine all ingredients above, cover and simmer 15 minutes stirring occasionally.

1 T. flour

1/4 cup milk

Whisk together until smooth. Stir in to corn. Cook 5 minutes stirring until it thickens.

This was a huge hit too. Basically, it's creamed corn except not all schmushed up. 

This last recipe was quick and easy. I wouldn't say it's fabulous, but it's pretty good. Butch felt like it needed more meat and could have been a little juicier. Still, it's nice to be able to cook everything in one pan. Easy cleanup.

Taco Pasta

1 lb. ground beef chuck

Brown and drain.

1/2 cup chopped onions

Add and cook until translucent.

1 pkg. taco seasoning

2 cups water

1 (8 oz) can tomato sauce 

3 cups small shell pasta, uncooked

Add all ingredients and stir. Cover and cook on medium for 10 minutes until pasta is cooked and water is absorbed.

Remove from heat and add. 

1 cup cheddar cheese (I used Mexican)

Crushed tortilla chips.

That's it for new recipes this week. Let me know if you have anything awesome to share!!

Some Things We Are Just Not Meant to do Together!

Butch and I have been having a lot of fun with our B & B days. Lately, we haven't done anything unusual. Sometimes, those days just include running errands. But one thing we NEVER do together is grocery shop. And we shouldn't. What were we thinking?

I'm pretty sure the last time we went to the grocery store together was at least 5 years ago. Considering I thought our dishwasher was about 7 years old and it turned out to be 15 years old, that means that it has probably been more like 13 years since we grocery shopped together. (This estimate is based on the math!)

A while back---like years, I recall posting about our "little tiff" in the pickle aisle. I couldn't find it, but you might recall, I wanted to get the petite kosher dills and Butch wanted to get the regular ones because they were cheaper. I said, "I like the tiny ones better." He said, "You could just eat one big one rather than 4 baby ones."  It went back and forth and I finally said, "Come on Butch, I think we can afford the petite baby dills."

Well, that was the last time we shopped together---until---Monday!

We were out running errands together. I needed a few things for a new recipe--sharing that at the end of this post. The recipe is called Spicy Siracha Chicken Ramen Noodles. Now let me preface this by saying that I have bought Siracha sauce two other times in our life and gave it away. I only have one recipe that calls for it and I've only made that recipe twice (Sandy's Bang Bang Shrimp). It's a big bottle and we just don't use it that much---like maybe once every two years.

Anyway, they only sell one size bottle. It was $3.39. (Now right about here, I'm going to depart from how I usually do our conversations just to prove to you that I do actually know how you are supposed to write conversations properly).

Butch said, "That's ridiculous! We'll end up just throwing it away. Let's just borrow some from Stephanie and Nicky."

I said, "No, we're not going to drive all the way over there for that."

He said, "Then let's just leave it out."

I said, "We can't---Siracha is in the name!"

I proceeded to put the bottle in the cart. We moved on to the chicken. I needed a pound and had planned to get two boneless breasts. Then, instead I decided to pick up the frozen tenderloins.

He said, "Well great! I had a digital coupon for that! I didn't download it because you said you were getting the breasts."

I conceded and said, "Okay, let me get the breasts."

Now we're on to checking out. I picked up a couple bags of Easter candy since Evie and Josie are going to be here. I always like to have little treats for kids. Everyone knows that candy is expensive. What I got was actually on sale---2 bags for $7.00. Butch wasn't thrilled.

He said, "There can't be 50 pieces in the two bags!" He's probably right---no argument from me!

After that I said, "You know, we just can't grocery shop together." He agreed.

On the way home, I suggested that we stop at Trader Joe's since I've never been there. He said, "No! We've already spent enough on groceries!"

I said, "Yeah, you're right---$80.00!"

When it was time to cook supper, Butch was helping me (I love that he does that now). I said, "You'll be happy to know that the Siracha Sauce can last in the refrigerator for two years!"

He said, "Okay, good. We can throw it away then!"

Like I said, we are just not meant to grocery shop together! I guess I shouldn't complain about this one little thing. He does most of the grocery shopping anyway.That's another thing I actually love that about him. I hate grocery shopping. I have no illusions as to why he's so willing to do it. He says I'm an impulse shopper. He's right. I freely admit it. But I have doing much better since I've gotten my multiples problem under control.

Stephanie and Nicky came over for dinner on Tuesday night. We put steaks on the grill. I made an innocent little comment about how I was surprised that there wasn't any steak sauce in the refrigerator.

Butch said, "Just pull out one of the 4 bottles you have in the pantry!"

Guilty! But in all fairness to me, Connie gave me a bottle or two.

That's my story and I'm sticking to it!

Now for the recipe. Butch thought it was just okay and said he'd be fine if I never made it again. On the other hand, I sort of loved it! I say that because it was so darn hot (damn that Siracha sauce!), that I couldn't really enjoy it. I'd like to try it again.

Spicy Siracha Chicken Ramen Noodles
1 lb. raw chicken, cut in to bite size pieces
1 T. oil
1/4 cup brown sugar
1/2 cup soy sauce
2-3 T. Siracha (I used 1.5T and that was way too much--especially when you consider there is only 1/2 cup of liquid---next time, I'm going to cut it back to a half tablespoon--you can always add more).
2 pkgs. ramen noodles (any flavor)
1/3 cup cocktail peanuts (I'm increasing this to 1/2 cup---I felt like there needed to be more).
green onions, sliced (I'm going to skip this garnish step---it didn't really matter).

Cook the noodles as directed---discarding the seasoning packets. Drain and set aside. Heat oil and add chicken until lightly browned and cooked. Add remaining ingredients and cook for 5 minutes. Stir in noodles. Garnish with onions.

If you make it, let me know what you think!

This and That Thursday

First off, let me start by thanking those of you who left comments on yesterday's post. I left the part out of the story where I did, indeed, contact HP. I sort of blamed them for my stupidity!!! And then, when my computer guy came yesterday, he cleaned my computer and found nothing at all. So, luckily nothing was infiltrated. We had him do Butch's too while we were at it. He actually had several bits of malware that were cleared up. We have now installed a protector that does exactly what Susanne suggested---it let's you know if you are going to a "bad" website. In fact, there's a little green check mark if the website is okay and red if it's not. It works in the background and lets you know if anything comes up and then fixes it!! It's called BitDefender Shield. I'm feeling a lot more relaxed now. Oh, and that $99 service call? Well let's just say---it wasn't JUST that! He was here for two hours!

Okay, on to more pleasant topics. I'm getting ready to leave on Saturday for my sister's cruise. There are 7 of us. 4 have never been on a cruise. We have all of our excursions booked. We cruise out of Fort Lauderdale. I've been on many cruises, but all of these stops are new to me--Key West, Grand Turk, Amber Cay and one other place. We're on a brand new ship that just started in December on Holland American. We all got the drink package, so we're set!! We're really looking forward it.

While I'm off with my sisters, Butch will be in Peru with his brother. We plan to have these trips every year. I just told him that he can't go to places that I want to go!

Here are a few other things

 Mindy, Stephanie and Morgan finally got to do goat yoga. Steph and Morgan did not post any photos. Mindy said it was fun, but not really much of a workout.

 I've made a couple additions to the senior picture wall. Only one left to go.

 Our little Elizabeth is not so little any more, but it will be about 4 years until she's on the wall.

 I've finished the engine of my Easter train. There are three cars. I'm giving myself a month for each one. That way I will have them finished before the workshop I'm doing in May.

I tried a new recipe that was soooo easy and really good. I loved it.

Sausage and Cabbage Casserole
Polish sausage
6 red potatoes
head of cabbage

I just cut up everything (washed the potatoes and cut them up as if I was going to cook them for mashed potatoes---skins on). I tossed it all with onion salt, pepper, seasoned salt and Paula Dean's house seasoning. You can really use just about anything. Put in a casserole dish, cover with foil and bake at 425 for 40 minutes.

Butch thought it was just so so. He said that he prefers polish sausage and sauerkraut, because after all, that's cabbage! I like that too, but this was just different and really good. I really like simple.

We're going to be trying Martha Stewart's home food delivery when we get home from our trips. I'll have to let you know about that.

That about brings you up-to-date with me. What's going on in your world?

What's Happening

Thinking: About how busy this fall is. Between now and Thanksgiving, I'm only going to be home for 2 weekends---and one of them, I've signed up for a 3 day needlepoint workshop! I leave today to scrapbook at Kentucky Lake with my sisters, Jeanne and Janet. Next week, I'll leave for Sandy's on Wednesday to stay with the girls while Sandy, Greg, Stephanie and Mindy meet in Savannah, Georgia for a long weekend. The next weekend Butch and I go to Baltimore with the EOHSJ. That takes us to November. 1st weekend is my workshop. The second weekend, Sandy, Stephanie, Mindy and I are going to Washington, D.C. to see the debut of Mean Girls before it hits Broadway! We have a pretty full weekend planned, including a Segway tour---the best way to see a city---fun and educational. The upcoming weeks are busy, but fun.

Thankful for: My friends. I had them over for a Halloween luncheon yesterday. I started with "Bloody" Mary's. I served my Grandpa's Soup (a minestrone type) along with Italian cheese bread. For dessert, I made my most favorite cake in all the world. That's quite a statement since I am a cake person. I love cake---not bakery cakes or restaurant cakes. I don't even like wedding cakes unless they are by Dessert Designs. Their cakes are home made with secret recipes. When I say I love cakes, they need to be home made cakes. Haven't really met one I didn't like! Well, unless you put raisins in it.

From the left, then clockwise: Diane, Karolyn, Susan, Pam, Joanie, me, Linda, Nancy, Nancy and Connie. I'm a two hour party person. We started at 11:30. At 1:30, I said, "okay, the party's over. You're getting in to my nap time!" I've been doing that for years. Plus, I take away that problem with people not wanting to be the first to leave and feeling like they broke up the party. My friends are okay with it! 

Cooking: That cake. My. MOST. Favorite. Sharing it here:

Oatmeal Cake

Pour 1 1/4 cups boiling water over 1 cup of oatmeal and 1/2 cup butter. Cover with towel and let stand for 20 minutes, stirring occasionally.

Sift together:

1 1/3 cups flour

1/2 tsp. salt

1 tsp. baking soda

Add to flour:

1 cup white sugar

1 cup brown sugar

oatmeal

2 beaten eggs

1 tsp. vanilla

1/2 tsp. cinnamon

1 tsp. ground nutmeg

Mix and bake in a prepared 9x13 pan at 350 for 35 minutes.

Topping (the best! Use it on other cakes too--German Chocolate, spice or carrot)

1 cup brown sugar

1/2 cup butter

1 beaten egg yolk

3/4 cup heavy cream

Bring to a boil on top of the stove---stirring constantly. Boil for 5 minutes while stirring. Remove from heat and stir in 1 cup coconut and 1/2 cup pecans. Cool. Spread on cooled cake.

The BEST, I tell you! the BEST! I only make it about once a year and only for company. I can't be trusted to have this cake around. It's perfect this time because I'm taking the leftovers with me to Kentucky Lake.

Wearing: Still in my robe this morning, but I'm really enjoying the clothes I'm getting from Stitch Fix. Even the girls remarked on how stylish I am this past weekend. I've always tried to remain stylish, but haven't bought any new clothes for a couple of years now. What I like the very best about Stitch Fix? The pants actually FIT me. Being so short has always posed a problem in the length.

Hoping: To get some Christmas shopping done while I'm at Sandy's. I especially need to buy the gifts that need to stay there anyway. My first stop will be Hobby Lobby for their wonderful wrapping paper. It's thick. There's a lot on the roll. And it's cheap!

Taking: Stock of what needs to be done around here. The painters and carpenters are lined up for the outside. We're getting ready to start on the kitchen in January. Looking forward to getting everything done! 

Planning: My new kitchen! My friends and I had this discussion again yesterday. The thought of moving is daunting. But it will only get harder the longer we wait. I said I never thought I'd be in this position of being so indecisive about it. But the issue remains---where to go? We love our location and nothing quite measures up--unless it's another old house. Rather than that, we'll just deal with our "old house" problems. I'd love a new house, but we haven't been able to find one that meets our specifications. I'm picky. Plus, I don't think we're quite ready to give up the pool.

Working: Well, I've cleaned out my kitchen cabinets and drawers 3 times! Not a fun job. Just when we think we've gotten the two mice causing the problem, I heard mice in the wall. Butch has set traps in the attic. Our exterminator has put the poisonous bait in the garage. Makes me think we might need to get another outside cat. I'm just not ready for that. We travel too much.

Reading: Just started The Identicals. I can't tell yet whether I like it or not.

Loving: That we're on the third generation for this rug!

I had this rug made about 22 years ago. When I was tired of it, Mindy had it in her first condo for about 6 years. It still looks great. Now it's in Jordan's apartment.

It's still in perfect condition. But I'm pretty sure this will be the last go round with it. Besides her dog and cat, there's no pad under it. I'm sure it will finally get worn out.

Needing: To continue cleaning out this house. Who am I kidding? Butch and I were going to start last January and go room by room---cleaning out closets and getting rid of stuff. All we actually did was haul off a few boxes of books. We really do need to get on that.

Watching: Enjoying the new tv shows. So far, I've watched The Good Doctor with one of my favorite actors--Freddie Highmore. He was so incredible playing the young, Norman Bates in Bates Motel. If you haven't seen that, you need to. Catch it on Netflix. Liking the new Will and Grace  and Wisdom of the Crowd. I'm also enjoying Kevin Can Wait since Leah Ramini has been added to the cast. Basically, it's King of Queens  all over again!

Creating: My Halloween tablescapes. I love doing them.

 The "kids" have already laid claim to the needlepoint "candy corn."

Bumming: That a couple of my friends have gone back to work. I can't seem to shake this cloud hanging over me. 

Appreciating: Butch. He does so much around here. I try to be aware and thankful. 

Dreading: That Christmas is soon upon us. Don't get me wrong. I love Christmas, but I don't love the decorating any more. While I'm putting it all up, I'm already dreading the "take down!" Seriously thinking about eliminating the tree in the living room this year.

Well, I guess that's about all that's happening around here.

Easy Appetizer

This recipe is one of my favorites. I'll even go out on a limb and say it could be the best way to make brie I've ever had. I only make it at Christmas time. I had it at a party in the 1970's and recreated it. There is not a "recipe" as such, just what I came up with. You can't mess it up.

Baked Brie
A chunk of brie
1 pkg. crescent rolls
brown sugar
pecans
butter

Start with sheet of Saran Wrap on the counter. Roll out the crescent rolls---I let the tube sit at room temperature for about 30 minutes to make it easy to work with. Press all seams together.

 Now I need to say that I don't really like brie---because of this papery stuff on the outside. To me, it tastes like mold---or dirty feet. No, I've never tasted dirty feet, but it tastes how dirty feet smell.

 I cut it off. Using a cheese slicer is pretty easy without losing too much of the brie.

 It does not have to be perfect. Or you can leave it on if you prefer. Center brie on top of rolls.

 Heap about 3/4-1" of brown sugar on top.

Heap a pile of pecans on top (you can also use almonds). If I were guessing, I'd say it's about a quarter cup.

 Add 3 or 4 pats of butter on top.

 Start rolling the dough up---use the saran wrap to make it easy and it won't stick to you.

 Once it's folded up, cover it with the saran wrap and just smush it in to a ball making sure all seams are sealed.

Now you can bake it or put it in the refrigerator until ready to bake.

I forgot to take the "after" picture! Anyway, if you have refrigerated it, let it sit at room temperature for about a half hour. Or bake immediately at 325 for 20-30 minutes until brown. I baked it too long this time, so the inside leaked out. Not to worry. Just put it on a plate and scoop the stuff left in the pan over the top. Soooo, good!

Originally, this was served with crackers. I decided that with the added dough, we didn't need crackers. I just serve it as is with forks. It's very easy to cut a chunk without a knife. Also, you can heat up the leftovers in the microwave.

Let me know if you try it and how you like it.

Recipe Share

Our Iron Chef Challenge was a success. Butch felt like it was too much pumpkin. He suggested that the next time the secret recipe should be chicken or beef! 

I made this as an appetizer:

There is no pumpkin in this, just the shape. Make a cheese ball with your favorite recipe. Form it in to a ball and wrap in Saran Wrap. Put 3 or 4 rubber bands around it to form the ridges. Refrigerate until firm. I made mine the day before. Remove rubber bands and Saran Wrap. Roll cheese ball in crushed Doritos Nacho Cheese chips. Use the top of a bell pepper for the pumpkin stem. 

I found these at the grocery store. I never heard of them before, but had to try them. They are a little on the sweeter side. I didn't particularly like them with my cheeseball, but others did. 

We had several good dishes: Thai Pumpkin Soup with Rice Noodles, Pumpkin Enchiladas (very good--you couldn't even tell there was pumpkin in them), Cheese Ravioli with a Pumpkin Sauce and Pumpkin Soup with Grilled Cheese Croutons. I do not have all the recipes, but here are mine.

Creamy Pumpkin Soup with Grilled Cheese Croutons

• 3 tbsp. butter
• extra-virgin olive oil
• 2 cloves garlic, minced
• 1 c. chopped onion
• 2 c. pumpkin purée
• 1 1/2 c. vegetable broth
• 1/2 c. heavy cream
• 2 tbsp. honey
• kosher salt
• Freshly ground black pepper
• 3 tbsp. mayonnaise
• 4 slices white bread
• 6–8 slices gruyere cheese
• In a large pot over medium heat melt 1 tablespoon butter and 1 tablespoon olive oil; sauté garlic and onions for 3 to 4 minutes. Stir in pumpkin, broth, heavy cream, honey,1 teaspoon salt, and 1/2 teaspoon black pepper; bring to a boil and simmer for 7 to 10 minutes. Turn off heat and melt remaining butter for a silky consistency. Cover with lid and keep warm.
• Preheat cast iron skillet over medium-high heat. Spread each piece of bread with a thin layer of mayonnaise and place bread in skillet, mayonnaise side down. Top with layers of gruyere and cover with remaining bread. Cook until golden brown, flipping as needed. Cover skillet to melt cheese. Transfer to a cutting board and cut each grilled cheese into 8 pieces.
• Divide soup into bowls, top with grilled cheese croutons. I used a sprinkle of sunflowers seeds to garnish.
• Serve immediately.

I made pumpkin bars for dessert. I've had this recipe since the 1970's.I didn't have the right pan, so just made a cake.

Pumpkin Bars

4 eggs

1 2/3 cup sugar

1 cup oil

1-16 oz. can pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

1 3oz. cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

2 cups sifted powdered sugar

Beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt an soda. Add to pumpkin mixture and mix thoroughly. Spread batter in to ungreased 15x10x1" pan. Bake at 350 for 25 to 30 min. Cool. Frost.

Cream Cheese Frosting

Cream butter and cream cheese. Stir in vanilla and powdered sugar until smooth.

Hello Fresh Update

Well, we've done Hello Fresh for 3 weeks now and LOVE it! The food is fresh, organic, healthy and delicious. We've been exposed to things we've never had before. They use fresh herbs that I haven't always been familiar with. I've learned a lot about types of peppers---usually, unless they are bell peppers, I think "hot"--which is not the case. The dishes are unusual--you definitely have to be open to them.

You have a date by which you need to choose your 3 meals. If you don't, they just send 3 of their choice. The box arrives on Tuesday. It's so much fun to open it. I love everything about it---the box itself is awesome, very sturdy and a keeper. Butch says we can't keep all the boxes, but I plan to use them right away---to clean out this house! The box has cushioning at the bottom in the way of foam, so it would be great to store fragile things. Then, there are these ice packs---some are really big. I am already running out of room in the freezer to store them, but I cannot bear to throw them away. 

The cans and jars that come for each recipe are little miniatures. They are so cute!

Each meal last week called for a red onion. I only needed half for each recipe, so I have that leftover. There are always leftover fresh herbs too.The meals are supposed to be for two people, but there is definitely enough for three. This particular recipe was for Carmelized Pineapple Burgers. That's not anything I would ever order in a restaurant--pineapple and meat---uh, no. They were so good! 

The side dish for the burgers was a Monterey Jack Cheese and Red Cabbage Slaw. The slaw called for using all three of the carrots you see above. I felt like that was way too much. I only used one.

All of the dressings and sauces are homemade and fresh. This is the slaw mixed with just the one carrot. I thought it was just fine. Butch thought it could have used more carrot.

The recipe booklet  is high quality with clear instructions. I'm sorry that Butch threw away the first one as they are totally re-usable.

The amount of time it takes to make each recipe is definitely "off." Start to finish---preparation to eating---is about an hour. There is a lot of chopping involved. And you dirty up a lot of dishes. But by the time the food is ready, I've had time to do all the clean up. It is totally worth it!

This was another of our meals for the week. Once completed, the dishes look exactly like the pictures.

This recipe was a total surprise! It was our favorite meal so far. Butch and I talked about how we would never have ordered something on a restaurant menu called: "Roasted Pork with Balsamic Fig Sauce." It was so good that I purchased some fig jam to make it again. Seriously, this is "company worthy" and so easy! Look at how much pork they consider to be one serving---and all the recipes are calorie conscious---not necessarily 300, but below 6.

There is one downside---well, not really, it's just my problem. Just about every recipe calls for olive oil--a drizzle here and a drizzle there. What exactly is a drizzle?

I certainly cannot get a drizzle out of this bottle. The opening is way too huge. So, Butch figured out how to solve that problem.

He bought this dispenser at Walmart for 96 cents. It works perfect. Just the right drizzle every time!

In our last box, they sent us 3 coupons to extend to our friends for a FREE box. I don't know if you have to buy another to get the free one, but I'm happy to offer up the coupons. If you want one, let me know. There is a redemption code on it, so you don't actually have to physically send the coupon.

You can suspend your membership at any time. I told Butch that we'd probably average two weeks a month with our travel and social schedules. We're going on vacation next week, so we've suspended our delivery for two weeks (when we get back, I turn around and leave again for my "sister's crop."). The only bad thing about that is I wonder what great food I'm missing! Cost $69.00 total for 3 meals.

And now, I'm sharing one of the recipes. It's for Corn Salad. Don't let the name fool you. It's a warm salad and so, so good--again, combining ingredients I would never have thought went together.

Corn Salad

1 can corn, drained

1/4 cup red onion

drizzle of olive oil

1/2 tsp chili powder (can add more if desired)

2 T. sour cream

squeeze of lime

salt and pepper

Drizzle olive oil in skillet. Saute’ onion until soft. Add corn and turn to medium high to brown corn. Add chili powder, salt and pepper. Remove from heat and stir in lime and sour cream. Serve warm.