by sherricrandall | Nov 2, 2017 | General, Recipes
Every season has its special beauty and autumn is no exception. Watching the trees turn from a uniform green to all the varieties of gold, yellow, orange and red is always breathtaking. In Colorado the changing of the Aspen trees draws visitors from all around the world. With all this beauty there is a certain sadness in knowing that the changing colors foreshadow the arrival of a long cold winter.
Until then I will enjoy all that fall has to offer. My favorite fall recipe is a Pumpkin Cake that my friend Mary shared with me years ago. I’d like to share it with you.
The aroma of pumpkin and cinnamon baking in your oven is sure to be a crowd pleaser. Enjoy!
Pumpkin Cake
4 eggs
1 1/2 c. sugar
1 C. vegetable oil
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 C. flour
1 15 oz. can of Libby’s pumpkin
Beat eggs with a mixer, add sugar and oil. Stir together flour, salt, baking soda, and cinnamon. Add this dry spice mixture to the pumpkin then mix all ingredients together.
Bake in a well greased and floured bundt pan. Bake at 350 for 45- 50 minutes.
by sherricrandall | Aug 30, 2017 | Recipes
Brunch is my favorite meal to host in our home. The recipes are simple and easy to make. Sitting around the table lingering over a steaming hot cup of fresh brewed coffee sets the tone for elongated conversations and connection.
Here is a sample menu and 2 egg casserole recipes one with meat and one vegetarian that are proven crowd pleasers.
Menu
Veggie Egg Dish
Sausage Egg Dish
Cinnamon Rolls ( I always use Rhodes ) – they rise over night and taste homemade
Vanilla Yogurt
Granola
Fresh Fruit
Bacon
Orange Juice
Coffee
Assorted creamers – frothed
Veggie Egg Dish
1 dozen eggs
1/2 c. Fat Free Half and Half
1 1/2 c. grated sharp cheddar cheese ( save 1/2 c. to top)
1 can original Rotel tomatoes
4 sweet small peppers, diced
1 bunch green onions, diced
salsa to top
Whisk the above ingredients together in a large mixing bowl and pour into a well greased 9X13 pan. Top with 1/2 c. grated sharp cheddar cheese.
Bake at 350 degrees for 45 minutes
Top with your favorite salsa
Sausage Egg Dish
1 pound breakfast link sausage – cooked, drained and chopped into bite size pieces
1/2 c. butter, melted
10 eggs
1/2 c. flour
1 tsp. baking powder
dash of salt and pepper
4 oz. can diced green chiles
1 pound grated Monterey Jack Cheese
1 pint low fat cottage cheese
1/2 pound fresh sliced mushrooms
In a bowl, whisk eggs lightly. Add flour, baking powder,salt and pepper. Whisk again. Then add melted butter, cottage cheese, mushrooms, and sausage.
Cover with saran wrap and let set in refrigerator over night.
Next morning, Preheat oven to 400 degrees and bake for 15 minutes. Lower temperature to 300 degrees and bake an additional 35-40 minutes.
Enjoy great food and time with your family and friends!
by mikeruman | Aug 18, 2017 | Recipes
Grilled Chicken Summer Salad
4 chicken breasts
olive oil
garlic powder
salt and pepper
2 tsp. McCormick Montreal Chicken seasoning
1 head of red romaine lettuce
1 small bag of baby spinach
1 cucumber, peeled and sliced
1 c. cherry tomatoes, halved
5 small sweet bell peppers, sliced
1/2 red onion, diced
1/2 c. radishes, sliced
1 c. shredded carrot
1 can ( 11 oz.) of mandarine oranges, drained
1 can 8 oz. pineapple tidbits, drained
Honey Dijon Dressing
Preheat grill to medium high. Drizzle chicken breasts with olive oil and season with garlic powder, Montreal seasoning, and salt and pepper. Cook chicken until no longer pink in the center.
2. Combine all other ingredients into large salad bowl and toss
3. Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2 inch strips.
4. Divide salad between 4 plates. Top each portion with grilled chicken. Drizzle with your favorite Honey Dijon Dressing.
ENJOY ! My families favorite summer salad.
by sherricrandall | Jun 30, 2017 | Recipes
White Chocolate Berry Pie
YOU WILL NEED:
One Pie Crust – Baked and cooled ( I like to use the Pillsbury crust that you roll out and bake)
5 squares of Baker’s White Chocolate
2 Tablespoons of Milk
4 oz. Cream Cheese, softened
1/3 C. Powdered Sugar
1 Teaspoon Grated Orange Peel
1 C. Whipping Cream, whipped
Fresh Strawberries and Blueberries
DIRECTIONS:
MICROWAVE 4 squares of white chocolate and milk about 2 minutes, stir until completely melted and cool to room temperature
BEAT Cream cheese, powdered sugar and orange peel in small bowl with electric mixer on low speed until smooth. Beat in white chocolate mixture
FOLD whipped cream into white chocolate mixture
SPREAD in bottom of cooled pie shell
ARRANGE berries on top
DRIZZLE with melted white chocolate
COOL at least one hour prior to serving
This pie is my favorite summertime pie. It tastes delicious with any berry on top but I prefer strawberries and blueberries. It makes a gorgeous dessert for the 4th of July.
ENJOY!
