Pumpkin Dip

I am a pumpkin NUT!  Okay, so they say the first step is admitting the problem.  Step one complete!  I love this time of year because I love pumpkin and nothing says autumn like pumpkin.  Okay, apples say autumn too.  And squash.... Ok, I'll stop :)  Anywho, one of my most favorite things to just snack on all day long or have at a party is this Pumpkin Dip.  It's almost exactly like eating the filling of a pumpkin pie.  And you can serve it with thin gingersnaps, sliced apples, baked pieces of pie crust that are sprinkled with cinnamon and sugar, graham crackers, sugar cookies,....etc etc.  Your imagination is the limit!!  Speaking of limits, I have seen MANY versions of this recipe.  I first had it at Cost Plus World Market (LOVE that place!), and I've seen a recipe on the Pampered Chef website, Pinterest...you name it.  You can tweak this recipe any way that you want it.  You can add some sour cream, or Cool Whip, or just use cinnamon, or add vanilla extract, or use yogurt, or Greek yogurt, or add some praline syrup to it...okay now I'm just getting out of control!!  I'm sure my sister can even suggest a gluten-free, preservative-free version to make. ;) Whatever you do to it, I'm sure it will be DIVINE!  But here is a great place for you to start :)  Enjoy!!

Pumpkin Dip

• 1 8-oz. package cream cheese, softened (I used Neufchatel, a reduced-fat version)
• 1 15-oz can pure pumpkin
• 1/3 cup brown sugar
• 3 teaspoons maple syrup
• 1 Tablespoon pumpkin pie spice

In a medium sized bowl, whip the cream cheese.  Add all other ingredients.  Stir well.  Dip apple slices, gingersnaps, baked pieces of pie crust, graham crackers, etc into the dip for a delicious snack or dessert!

Bratwurst and German Fried Potato Hash

I had another moment of genius.  No, seriously...I know it's hard to believe but I honestly actually did.  Four people in the house and only 3 Bratwurst links.  What the heck was I supposed to do?!?  I had originally planned to do some German fried potatoes that I hadn't done in a long time so I had some bacon, and onion, and a bag of red potatoes.  I've become a new fan of hash over the past year and my mind instantly ran to hash!  Take the Bratwursts out of the casing and make a hash out of it!!  GENIUS!!  That's the great thing about hashes...your mind is the limit.  I typically top a hash with a fried egg.  I don't know if that's the norm, but that's what I did here, and with every other hash that I make.  On a side note, the dish went great with a Shiner Wild Hare Pale Ale and everything was reminiscent of a nice Oktoberfest.  Hope it makes the German side of my family proud!  Enjoy!

Bratwurst and German Fried Potato Hash

• 3 links of raw Bratwurst
• 1/2 yellow onion, chopped
• 1/2 pound bacon, uncooked
• 2-3 pounds small red potatoes
• eggs cooked to order

In a large pot of water, boil the potatoes, with skins on, until a fork inserts easily with slight resistance. Drain and allow to cool.  Cut each slice of bacon into four pieces.  In a large skillet over medium heat, fry bacon on one side.  When you flip over the bacon, add the chopped onion.  Meanwhile, in another skillet, slide the bratwursts out of the casings and fry up in a skillet, breaking it into pieces as it cooks. Drain when completely cooked. Cut the cooled potatoes into quarters, then place into the skillet with the onions and bacon.  Toss gently.  Add the cooked bratwurst crumbles and toss gently again.  Allow to cook over medium heat until the potatoes are browned to your desire.  Cook eggs to order and place on top of a pile of the potato mixture.

Baked Spinach Artichoke Pasta with Chicken

I am KNOWN for my hot spinach artichoke dip.  Seriously....I would take it to potlucks at work and would need to make a quadruple recipe and it would still be gone in 15-30 minutes.  I actually got the idea from Pinterest to make it into a baked pasta dish.  WHY have I not thought of this before?? Unbelievable.... Anywho, I had the ingredients to make the dip and didn't make it for something that I had planned so guess what was on the menu this week for dinner?  Yep!  You guessed it!  And if by chance you were wanting the dip recipe, all you need to do is omit the chicken and the pasta from the recipe and make your own bad-ass-perpetually-requested dip.  I do HIGHLY recommend using the frozen artichoke hearts and here's why....the canned version are usually in a brine with an acid of some kind and it affects the flavor of the dish.  Even thoroughly washing it doesn't take everything away. The frozen artichoke hearts might be the most difficult thing to find for this dish but I promise it is WELL worth the hunt.  Enjoy!

Baked Spinach Artichoke Pasta with Chicken

• 1 8-oz. package cream cheese, softened (I used Neufchatel or the reduced fat version)
• 1 cup mayonnaise (NOT Miracle Whip...the real thing)
• 4 garlic cloves, pressed (I always end up adding more)
• 1 small box of frozen artichoke hearts, thawed, drained, and chopped
• 1 box frozen chopped spinach, thawed and thoroughly drained
• 3/4 cup grated fresh Parmesan cheese
• 1/3 cup thinly sliced green onions
• 1/8 teaspoon ground black pepper
• 1/3 cup chopped red bell pepper
• 1 large cooked chicken breast, chopped into bite-size pieces
• 1/2 a box of Penne pasta

Preheat oven to 350F.  Bring a pot of water to a boil and cook the pasta according to directions until al dente. Combine cream cheese and mayonnaise in a bowl.  Mix well.  Press garlic into bowl and add artichokes, spinach, parmesan cheese, green onions, black pepper, and red bell pepper into bowl.  Mix well.  Add chopped cooked chicken breast to mixture.  Once pasta is done, combine spinach artichoke mixture with drained pasta. Gently toss to combine until all pasta is evenly distributed.  Place in a casserole dish that was greased with non-stick spray.  Place, uncovered, in oven for 25-30 minutes or until golden brown around the edges.

Heavenly, Reduced-Fat Banana Pudding

You may be asking yourself HOW can the words "heavenly" and "reduced-fat" be in the same sentence as banana pudding.  Well, I'm telling you...they CAN!  And you won't want to miss this.  It does not, I repeat, DOES NOT taste like it is reduced-fat.  But keep that in mind as you go back for seconds and wrap your lips around this delicious morsel.  You won't be able to help yourself...I promise.  Making this recipe reduced-fat was actually pretty easy.  It's all a matter of switching out the ingredients for a light, fat-free, or even sugar-free version.  And no one will be the wiser...it is that decadent!  Enjoy!

Heavenly Reduced-Fat Banana Pudding

• Reduced fat Nilla Wafers
• 2 bananas, sliced
• 1 small package sugar free, fat free instant vanilla pudding
• 1 can fat free sweetened condensed milk
• 1/2 cup fat free sour cream
• 1 8-oz package Cool Whip Lite

Line a dish with Nilla wafers.  Prepare pudding according to package directions, except use 1/2 cup less milk so it is not too runny. (I typically use 1% milk) Mix remaining ingredients with the prepared pudding.  Fold in the bananas.  Pour over the wafers and chill until ready to serve.

*You can alternately layer the banana slices on top of the wafers and pour the pudding mixture over the top.  Or you can prepare the pudding and present it as a parfait, as I did in the picture above, with alternating layers of the pudding mixture and Nilla wafers.

The BEST Italian Creme Cake

So this isn't the best looking picture in the world, but it's one I took with my iPhone at work before the cake was all gone!  I made this cake as a 13x9 cake for the pure and simple fact that I was taking it to work for a coworker (who is reducing her schedule to one day a week :( ) and I wanted there to be enough to share for a small special team.  Traditionally, I would make this as a 2-layer cake.  It is certainly prettier in presentation when I do that.  I haven't made this cake in years and it was about time to bring it out as a special treat.  Of course, it helped that it's my coworker's favorite cake!  This cake has been compared to other Italian Creme Cakes and always came out on top.  Italians have been creating fabulous rich egg cakes composed of nuts and sweet, sealed with creamy dairy fillings from ancient times forward.  Italian Creme Cake, as we Americans know it today, descends from this culinary tradition. While no one claims to have invented this particular cake, food historians generally agree Italian Creme Cakes are related to Renaissance-era Trifles.  This recipe has been passed down for many generations in my family.  I received it from my grandmother, of French and Italian ancestry, and it was one of her signature desserts.  I learned a lot of my baking from her.  It's interesting to follow how this recipe got to my maternal aunt from my paternal grandmother, especially when they never had any interaction!  Just goes to show how delicious this cake is.  Please take the time to create the frosting by hand-beating.  It really does make a difference, not to mention puts more love into it. :)  My husband had the wonderful task of creating the frosting this time and I must say, I think it's the best I've ever tasted.  You may want to double the frosting recipe, especially if doing a multi-layer cake.  You MUST use cake flour for this recipe.  It really does make a difference.  You can find it in a red box in the baking aisle.  And don't scoff at the buttermilk.  It really makes the cake nice and moist.  I have found it to be the secret behind moist cakes and quick breads.  I otherwise hate buttermilk and will only have it around if I'm baking with it.  For more variety, try this as miniature loaves, or cupcakes, or individual Bundt cakes.  The possibilities are endless with cakes!  Enjoy!

The BEST Italian Creme Cake

• 1 stick unsalted butter, softened
• 1/2 cup Crisco
• 2 cups sugar
• 5 eggs, separated
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups cake flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 7oz can of sweetened coconut (or half of a 14 oz bag)
• 1 cup chopped pecans

Cream butter and Crisco.  Add sugar and egg yolks, beating well.  Add baking soda to buttermilk, and mix alternately with flour and salt to creamed sugar mixture.  Beat slowly.  Add vanilla.  Add coconut and pecans, then fold in beaten egg whites that are whipped to stiff peaks.  Bake at 350F for 40 minutes or until done.

Frosting

• 1 8oz package cream cheese, softened
• 1/2 stick unsalted butter, softened
• 1 box powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Cream butter and cream cheese together by hand, making sure to fully mix the two.  Slowly add the powdered sugar in batches, mixing thoroughly.  Once all the powdered sugar is mixed, add the vanilla and pecans.  Spread on the cake as desired.

Asian Marinated Cucumber Salad

I have recently developed a love affair with cucumbers.  In particular, the non-waxy, thin-skinned, seedless English cucumber.  And turning them into salads.  I owe the salad part to my good friend, Katie.  And local Asian restaurants.  But Katie really turned me onto being creative with them.  English cucumbers can typically be found in the produce section shrink-wrapped in plastic.  I always love the crab and cucumber salad you can get at some Asian restaurants, so that was my inspiration behind this creation.  It has lovely Asian flavors (rice vinegar, sesame oil, sesame seeds, crushed red pepper flakes) that marry into a wonderful dish.  This time when I made them, I used my mandoline and sliced them a bit thicker than I have previously done.  They are traditionally sliced a bit thinner.  Try each thickness and decide what you like best.  It's a perfect side dish for any Asian entree, or any summer barbecue smorgasbord, and not laden with mayonnaise like most summertime favorites. This dish sits wonderfully in the refrigerator for several days....if it lasts that long!  Enjoy!

Asian Marinated Cucumber Salad

• 1 large English (seedless) cucumber, very thinly sliced
• 1/4 of a sweet onion, very thinly sliced
• 1/3 cup seasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 1 Tablespoon toasted sesame seeds
• 1 Tablespoon minced fresh dill or 1/2 teaspoon dried dill weed
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes

Gently toss together all of the ingredients.  Put in a non-reactive (non-metal) container and refrigerate for at least 2 hours to let the flavors meld.  

Peaches & Cream French Toast

Howdy y'all!  I know, I know... It's been a long while since I've shared anything with you guys but the juices are flowing again.  And what better way to signal a homecoming than sharing a delicious breakfast casserole with you!  I don't know about you but I loooooooove breakfast and everything about it.  Big breakfasts on Saturday morning, the smell of bacon and biscuits wafting through the air, breakfast for lunch (aka brunch) partnered with a mimosa, and the ever popular breakfast for dinner which makes it seem like you are breaking all the rules.  This year, I've been trying new things in the kitchen and came across a recipe that fit the bill: prepared ahead, utilizes fruit and one of my favorite breakfast items, and helps me to clean out my pantry of items that have just been sitting there, being neglected.  How perfect!  This recipe was adapted from one that I came across via Pinterest (which I'm fairly certain is the devil and one fellow church-goer mentioned it in church so it has to be true!).  This recipe was originally posted on myrecipes.com but I made a few tweaks and a few improvements that I'm sure you will love.  This French toast was delicious garnished with some fresh fruit, like blackberries, and partnered with bacon as I did here.  This was a perfect dish to put together for Father's Day and served in bed.  Fathers can get the same pampering as mothers do on Mother's Day!  Any day is made into a special occasion when this dish is served.  Enjoy!

Peaches & Cream French Toast

• 1 8-oz loaf French bread, sliced approximately 1 inch thick (I used half of a 1 pound loaf)
• 8 large eggs
• 2 cups milk
• 1/4 cup sugar
• 1 1/2 teaspoon vanilla extract
• 2 15-oz cans sliced peaches packed in juice, drained
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup finely chopped pecans (optional)
• 1/2 cup half-and-half, or heavy cream

Butter a 9x13 inch baking dish or spray with nonstick cooking spray.  Arrange bread in a tight, flat layer in dish. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread, making sure that each piece of bread is bathed in the milk mixture.  Arrange peaches on top.  In a small bowl, mix together the brown sugar, cinnamon, and pecans, if using.  Sprinkle over the peaches.  Cover tightly and refrigerate for at least 8 hours.  Remove baking dish from refrigerator 30 minutes before baking.  Preheat oven to 350F.  While the dish is coming to room temperature, pour the half and half, or cream, into a small pan.  Slowly bring to a boil over medium high heat, then reduce to a simmer.  Cook until reduced by half, about 10 minutes.  Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes.  Let stand for 10 minutes before serving.

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Caprese Quesadilla

I absolutely LOVE quesadillas!  Honestly, who can't resist them?  In case you are from another country or planet, a quesadilla is a flour tortilla filled with a savory mixture, then folded in half and toasted or fried.  The filling traditionally consists of shredded cheese, cooked meat, refried beans, and other typical Mexican or Tex-Mex ingredients.  I typically use a smaller diameter tortilla, so I use a total of two rather than folding it in half.  Then, I heat it in a pan, similar to the method for a grilled cheese sandwich.  Quesadillas are extremely versatile.  You can fill them with whatever your imagination comes up with!  And that is exactly what I did here.  I had some leftover ingredients from the previous night's dinner, Grilled Balsamic Bruschetta Chicken, so I got creative and the results were DELICIOUS!  There isn't a ton of measuring to this, since I had leftovers, but it's the typical Italian way to cook.  Just ask Grandma! This would also be good with some grilled chicken thrown in.  Enjoy!

Caprese Quesadilla

• 2 small, or 1 large, flour tortilla
• Butter
• 1-2 Roma tomatoes, chopped
• 1 garlic clove, minced
• 2 fresh basil leaves
• 1 teaspoon balsamic vinegar
• Salt
• 2 slices fresh mozzarella cheese

Prepare the filling by combining the tomatoes, garlic, and basil in a small bowl.  To cut the basil, take a few leaves, roll them up and then slice thinly.  This is called a chiffonade.  Lightly toss the mixture with some balsamic vinegar.  Add salt to taste.  In a skillet on medium to medium-high heat, place a tablespoon of butter in the pan.  Once it is melted, place one tortilla in the skillet.  Take one slice of fresh mozzarella cheese and break it into pieces, placing the pieces on the tortilla.  Sprinkle the tomato mixture on top of the cheese.  Take the second piece of cheese, break it into pieces like the first slice, and place on top of the tomato mixture.  Place the second tortilla on top.  If using one large tortilla, sprinkle the ingredients on only one half of the tortilla.  After the second piece of cheese is added, fold the tortilla in half.  Allow the tortilla to brown a little, being careful not to burn.  Gently flip the quesadilla over to brown the other side to your liking.  Remove from pan.  Let cool for 1-2 minutes before cutting into fourths.  Serve with warmed spaghetti sauce, marinara, or pesto.

The Moistest Meatloaf EVER!

I love meatloaf.  Absolutely LOVE it.  Meatloaf is one of those comfort foods that people usually have problems with.  They complain that it's dry, heavy... Not this meatloaf.  This meatloaf is perfect.  It's moist, not too heavy, and can quite literally fall apart because it's so moist!  The perfect balance of flavor.... It's a shame that I have to share this with my family because I could sit down with the entire 9x5 pan in my lap, fork in hand, and eat the entire thing.  I promise, I haven't tried.  But I have thought about it. :) You can use any combination of meats here, but I typically stick with the good ol' ground beef.  I usually get an 80/20 mix.  I have been making this meatloaf for as long as I can remember, almost 20  years (for such a youngin' like me that's quite a while), and it has never failed to disappoint and is often requested.  One of these days I will actually make a different version of it with bacon and cheese.  As for the topping, feel free to double the ingredients to make a thicker topping.  And don't forget the mashed potatoes - you can't have meatloaf without them.  Enjoy!!

The Moistest Meatloaf EVER!

• 1/2 cup ketchup
• 1/3 cup tomato sauce (I use an 8 oz can and then use the rest for the topping)
• 1/2 teaspoon each salt and black pepper
• 1/8 teaspoon cayenne pepper
• 2 eggs, beaten
• 3/4 cup bread crumbs (I use the Italian Seasoned breadcrumbs)
• 1/4 cup finely chopped onions (I always use yellow onion and use a little more than 1/4 cup)
• 2 teaspoon prepared mustard
• 1 1/2 lbs ground beef

Topping

• 1/4 cup ketchup or leftover tomato sauce from above
• 1/2 teaspoon prepared mustard
• 2 teaspoons brown sugar

In large bowl, combine ketchup, tomato sauce, salt, black pepper, cayenne pepper, eggs, bread crumbs, onions and mustard.  Mix until thoroughly blended.  Add ground beef.  Mix gently but thoroughly with your hands, being careful to not overwork the meat as it will make the meat tough.  Place in a 9x5 inch loaf pan.  In a separate bowl, combine the topping ingredients, mixing well.  Spread topping over the meat loaf.  Bake at 400F for 40-55 minutes or until done.  The meatloaf will still be soft.  If desired, gently check the middle of the loaf with a knife to make sure there isn't any pink remaining.  Drain off fat.  Rest meatloaf for 5 minutes before serving.

Balsamic Tomato Steak Salad

Quick, yummy, refreshing, and delicious!  After putting in a long day at work, this is what's for dinner - beef.  This was super fast to prepare.  Although technically it's winter, we had an unseasonably warm day here in Texas.  I was sad I could not get out to enjoy the weather but this salad provided enough smiles to make up for it.  I had a plethora of cherry tomatoes that I bought from Costco and I wanted to use them before they went bad.  Although my son uses them frequently for what he calls the Awesome Salad, I came across a recipe that inspired me to create this dish that would be perfect for any night, but even more so in the spring and summer.  Including preparation, this dish probably took 30 minutes to fix.  Beef, goat cheese, cherry tomatoes, garlic, olive oil and balsamic vinegar - ALL on my list of favorites.  Use your favorite cut of steak and for the greens, use your favorite as well or whatever is in season.  This time I used a trip-tip steak and mixed spring greens.  However, this would be great with flank steak and arugula.  For the balsamic vinegar, use a good quality one.  It doesn't need to be pricey, but a good tasting one is important.  The balsamic vinegar is a star in this recipe.  Enjoy!

Balsamic Tomato Steak Salad

• 1 lb steak such as flank steak, ribeye, sirloin, tri-tip
• Salt and pepper to taste
• 1 1/2 teaspoon olive oil
• 2 cloves garlic, sliced or minced
• 2 Tablespoons balsamic vinegar
• 2 cups cherry tomatoes
• Mixed spring greens or baby arugula
• Fresh goat cheese, crumbled

Prepare grill, cast iron pan, or grill pan on medium high heat.  Season steak with salt and pepper.  Add steak to the pan or grill.  Cook steak for 3-4 minutes per side, until it's lightly caramelized and slightly firm to the touch to achieve medium.  Remove to a cutting board to rest.  Meanwhile, lower the heat to medium and add tomatoes and garlic to the pan.  Cook for 1-2 minutes, until garlic is lightly browned, being careful not to burn the garlic.  Add balsamic vinegar and cook for an additional 2 minutes, or until the skins of the tomatoes start to split.  Remove the pan from heat.  Add salt and pepper to taste.  Slice steak thinly against the grain and at an angle to achieve nice sized strips.  Divide the greens between serving plates and top each pile with steak slices.  Spoon tomatoes and some of the pan drippings over the steak.  Top with goat cheese.

Serves 4

Pecan Caramel Sticky Buns

If I had to choose one meal of the day that is my favorite, it is probably breakfast.  There are just so many things you can do with it, and quite frankly, you can have it any time of day!  Breakfast for dinner is always a crowd pleaser.  Always wanting to have some fresh cinnamon rolls or sticky buns can be a challenge, especially when you don't want to make your own dough or just pop open one of those tubes of pre-made cinnamon rolls with the package of icing.  Enter in these beauties....they are a great compromise.  Yes, they start with one of those tubes of dough but it's not what you think.  These rolls start with Pillsbury Crescent Recipe Creations Seamless Dough.  They are the same wonderful thing as the crescent rolls but even better because there aren't any perforations - just one long sheet of dough, which is a perfect medium for creativity.  If you can't find this beautiful creation, I suggest using a regular tube of Pillsbury crescent rolls, or even the reduced fat version, and pinch to seal the perforations.  With that being said, I have an idea to try this recipe with a tube of french bread dough or pizza crust as it will make more yummy sticky buns.  The topping and filling ingredients will probably have to be doubled for that one.  The rest of the recipe is adding glorious ingredients to make a mound of deliciousness.  I assure you, these will be a HIT!  Something else that is different in this recipe is how they are cooked.  I put each individual roll in a cup of a muffin tin.  Doing this helps the rolls rise more in the center as they are not substantial enough to effectively rise tall in the center if put in a pie-pan with the rest of the rolls and as is traditionally done.  I also think it helps the topping stay on the rolls better.  Incidentally, I also found out that the topping ingredients are delicious over vanilla ice cream.  BONUS RECIPE!  Enjoy!

Pecan Caramel Sticky Buns

• 1 tube Pillsbury Crescent Recipe Creations Seamless Dough or regular crescent roll dough
• Filling
• 1 Tablespoon butter
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 2 Tablespoons chopped pecans
• Topping
• 2 Tablespoons butter
• 3 Tablespoons low fat caramel dip
• 2 Tablespoons pancake syrup
• 1 Tablespoon brown sugar, unpacked
• 3 Tablespoons chopped pecans

Preheat oven to 350F.  To make the filling, in a small bowl, combine the butter and brown sugar.  Microwave for 10 seconds to melt the butter slightly.  Mix in the cinnamon and salt and combine well.  Set aside.  Take the seamless dough and lay out in a rectangle with the longest side facing you on a dry countertop or cutting board.  If using the regular crescent roll dough, pinch to seal the perforations.  Sprinkle the countertop with flour, if needed, to prevent sticking.  Spread the topping mixture on the dough, leaving a 1" border on all sides.  Sprinkle on the 2T of chopped pecans.  Roll up the dough, starting on the long side farthest away from you and rolling towards you.  Roll as tightly as possible so it creates a nice looking bun.  Pinch to seal.  Cut into eight equal pieces.  In a regular 12-cup muffin pan, grease 8 of the cups.  Place one roll in each cup.  Bake for 10 minutes.  Meanwhile, make the topping in a small bowl.  Put all the topping ingredients, except pecans, in a small bowl and microwave for approximately 30-45 seconds or until butter has mostly melted.  Add the pecans and mix thoroughly.  After rolls have baked for 10 minutes, evenly distribute topping among the rolls, about 1 Tablespoon each.  Bake for an additional 5 minutes or until golden brown.  Let cool slightly and gently remove from pan while still warm.  

Keurig Coffee Creativeness!

Just a bonus little "recipe" for you guys.  One of the best recent inventions is that of the single cup Keurig coffee brewer and their WIDE selection of K-cups.  They have over 200 varieties of K-cups!  And you have the option of having your own K-cup to fill with whatever coffee grounds you already have at your home.  If you are unfamiliar with a Keurig, it is a machine with a water-filled reservoir with a compartment to put these little cups that have a different kind of coffee, tea, or hot chocolate in it.  You put the K-cup in the compartment and choose whether you want a 6oz, 8oz, 12oz, etc mug filled.  They even have iced varieties available.  Each Keurig system has different features so you can find the one that fits you best.  I happened to get mine for Mother's Day in 2011 along with a Margaritaville machine!  I can actually combine the use of the two in making some delicious copycat Starbucks Frappuccinos...more on that later when the weather warms up :) You can even use the Keurig to dispense hot water in your desired amount for instant oatmeal, packets of instant hot cocoa, etc.

One morning, I got a little creative with my Keurig and thought I would share with you guys what I made.  I basically made my version of a caramel macchiato with supplies I had in my kitchen (minus the frothed foamy milk) but I hope you guys get the idea.  I happened to have a Starbucks Breakfast Blend K-cup that I used for this creation, but you can use what you have.  Any regular brew will do, and a flavored K-cup would give it a little more pizazz! Get creative with your Keurigs, or even your regular coffee, in the mornings when you have the house to yourself or during the weekend when everyone else is still asleep.  Take time to smell your coffee, to actually enjoy and savor each sip.  Enjoy!

Caramel Coffee Deliciousness

• 1 Starbucks Breakfast Blend K-cup
• Half and half
• 2 teaspoons of sugar
• Approximately 1 Tablespoon fat-free caramel dip
• Whipped cream in a can
• Ground cinnamon

Prepare the K-cup on the 8oz setting.  Add sugar and half-and-half to taste.  Add caramel and stir until the caramel is dissolved.  Top with whipped cream and a sprinkling of cinnamon.

Jalapeño Popper Dip

Mmmmm mmmmmm!  That's about all I have to say about that.... I always like trying new things, especially in the kitchen.  I love those cream-cheese-stuffed-jalapeños but most of my family does not.  They can't quite handle the same amount of heat that I like every once in a while.  Enter in this dip.  It provides all of the flavors of a typical jalapeño popper without all the intense heat.  Although you could make it as hot as you want by substituting the type of pepper used or by just using a larger quantity of peppers.  Again, this is another recipe that provides a base for lots of different ideas and uses of creativity. For example, next time, I'm gonna add some bacon =P For dinner tonight, I'm using the leftover dip to crown some cooked chicken breasts for some Jalapeño Popper Chicken!  For the rest of my family, this dip was loved by all.  Not too hot, as the peppers are cooled down by the cream cheese and mayonnaise.  And don't let the cream cheese and mayonnaise scare you if you're on a diet - use low-fat or fat free varieties and it will taste just fine.  The Ritz crackers? I used reduced fat as well and you can't even tell :) This dip was inspired by different versions I found online.  This recipe can be doubled easily for a bigger crowd, or appetite, if so desired.  Enjoy!

Jalapeño Popper Dip

• 1 (8 oz) package, cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped green chilies
• 1/4 cup pickled jalapeño slices, chopped (or more if a hotter dip is desired)
• 2 Tablespoons jalapeño juice (from the jar or can they came in)

     Topping

• 1/2 cup Panko crumbs (Japanese style bread crumbs)
• 1/4 cup grated Parmesan Cheese
• 1/4 stick butter, melted

In a medium bowl, add all the ingredients with the exception of the topping ingredients, and mix with a handheld mixer or in a large stand mixer.  Place in a greased casserole dish that is at least 1 quart in size.  In a small bowl, mix the topping ingredients well.  Sprinkle crumb mixture evenly over the top of the dip. Bake in a preheated 375F oven for about 20 minutes.  You want the top to be golden brown and the dip to be heated through and bubbly on the edges.

Be careful not to overcook this dish as the mayonnaise may separate.  Serve with buttery crackers, such as Ritz, or a sliced baguette.

The BEST Bacon Quiche Ever (aka Quiche Lorraine)

(Picture to come soon.  Had to get this out quick for a friend)


Did I mention that quiche recipe that is the best ever and I couldn't for the life of me find it??  Well, in searching for some other forms (there is a stack that is waiting to be filed - doesn't everyone have those?) I came across it....on the BACK of another piece of paper that had nothing to do with food!  If you're currently shaking your head and chuckling like I am, then you can feel my pain and completely understand.  This incident is exactly why I bought a simple composition notebook about a year ago and it stays in the cabinet with the rest of the cookbooks.  When I'm in a creative mode, I simply pull it out, scribble the rough draft recipe as I'm making it and make notes about any changes that need to be made once it's done and it's gone through a tasting.  I'm usually my worst critic.  Anywho...I digress.  This bacon quiche recipe is DA BOMB!  It actually uses egg substitute, which makes you feel a bit better for eating the bacon and cheese that goes in it.  Again, like the previous quiche recipe, this is an awesome base and a place to start getting creative like you would with an omelette!  Enjoy!

Bacon and Cheese Quiche

• 1 cup bacon, cooked and crumbled (approximately 1/2 lb or use prepackaged crumbles)
• 1 cup cheddar cheese, shredded
• 1/2 cup yellow onion, chopped
• 1/2 teaspoon salt
• 2 cups egg substitute
• 2 cups half and half
• 2 deep dish 9" pie shells, unbaked

Combine all ingredients in a bowl.  For ease of transportation, if using store bought pie shells in aluminum pans, place pans on a baking sheet.  Place in a 375F oven and bake for 25-35 minutes or until the eggs are set, puffy, and lightly browned.

*Substitute - Instead of using egg substitute, you can use 8 large eggs

Sausage & Cheese Quiche

I absolutely love quiche.  I think it is so versatile because you can change the fillings at any time.  Don't want sausage? Swap in some bacon.  Don't want any meat? Add some spinach, or asparagus, or mushrooms.  Switch up the cheese.  Switch up the seasonings.  It's basically an omelette in a pie shell.  For this recipe, I received inspiration from a magazine and then built my own from there.  For this quiche, I used Opa's Jalapeño Smoked Sausage and some shredded Gouda cheese that I had in the fridge.  I like looking at what I have leftover in the fridge and making something yummy out of it :) The leftover sausage will most likely be used in a delicious jambalaya in the next few days.  If you don't have access to Opa's sausage, any link-style sausage or even a bulk sausage will work.  If using a bulk sausage, I suggest using 1/2 pound.  You can substitute leeks, white onion, yellow onion, shallots, or even purple onion for the green onion.  Enjoy!

Sausage & Cheese Quiche

• 1 9-inch pie shell, unbaked (homemade, frozen, store-bought, whatever)
• 2 small links Opa's Jalapeño Smoked Sausage, sliced
• 2 green onions, sliced
• 2/3 cup shredded Gouda cheese
• 2 eggs
• 2 egg yolks
• 1 cup half-and-half
• Salt and pepper to taste

Preheat oven to 375F.  Slice sausage into rounds and lightly brown on both sides in a skillet over medium heat. You can cut the sausage into smaller pieces if you desire.  If using bulk sausage, crumble and brown the sausage thoroughly.  Remove sausage from the skillet, removing all the grease except for approximately 1 Tablespoon.  Add onions to the pan and sauté lightly.  Place sausage, onions, and cheese in the bottom of the pie crust.  In a medium bowl, whisk together the eggs, egg yolks, half-and-half, and salt and pepper until thoroughly combined.  Pour over the sausage-onion-cheese mixture.  Bake for 25-35 minutes or until the eggs are set and the top is lightly browned.

Grandma's Beef Vegetable Soup

Although it was a whopping 72 degrees here today (yes, you read that right), I planned on making my grandmother's homemade beef vegetable soup.  I just couldn't help myself :)  There are people around this nation that aren't quite as lucky as we are to have such nice warm weather.  Regardless, soup I wanted!  I will write the recipe as I have normally done it, with notes at the bottom if you decide to use a slow cooker as I did this time.  I truly believe the meat was more tender by utilizing this method.  It wouldn't be Grandma's soup without saltine crackers and Muenster cheese to accompany it but cornbread will work just fine as well.  Enjoy!

Grandma's Beef Vegetable Soup

• approximately 2 pounds of leftover pot roast (I typically use a package of pot roast mix with the oven bag to cook the roast) OR 2 pounds chuck roast
• 1 package pot roast seasoning mix with an oven bag
• 1 1/2 - 2 quarts of water 
• 2 beef bouillon cubes
• 1 medium yellow onion, chopped
• 2-3 celery stalks, chopped (including leaves)
• 1-2 cloves garlic, minced
• 2 Tbsp parsley flakes
• 2 8-oz cans tomato sauce
• 3-4 carrots, sliced
• 1/4 head cabbage, chopped
• 2 potatoes, peeled and diced
• Italian seasoning
• black pepper
• salt
• 1 can corn, drained
• 1 can green beans, drained 

When preparing roast for a separate dinner and using the leftovers for the soup, follow the directions on the package of the mix to prepare the roast.  When ready to prepare the soup, boil the water in a large stockpot.  Add onion, celery, garlic, parsley flakes, tomato sauce, and beef bouillon.  Put the lid on the pot and decrease the heat to low.  Add carrots, cabbage, and potatoes.  Cut the roast into bite-size pieces and add to the stockpot with the pan drippings.  Sprinkle with a little Italian seasoning, black pepper, and salt, to taste.  Put the lid on and bring to a boil on medium heat.  Cook for 30 minutes, checking and stirring periodically.  When potatoes are tender, add corn and green beans and simmer an additional 15-20 minutes.  May continue to simmer or keep on warm until ready to serve.  Serve with cornbread, or as Grandma typically did, saltine crackers and Muenster cheese.

*As an option, the roast can be cooked directly before, not as a separate dinner.  Frozen corn and green beans can be substituted for the canned variety.

Slow Cooker version

Take the roast and place directly in at least a 4 quart slow cooker.  Sprinkle the seasoning from the packet directly on top of the roast.  Add 1/2 cup of water to the pot, being careful not to wash all the seasonings off the roast.  Cook on high for 3 hours.  Remove the roast from the pot and set aside.  Turn heat to low and add 1 1/2-2 quarts of water.  Throw in the bouillon cubes and remaining ingredients, including the cut-up roast, except the corn and green beans.  Cook on low for 5 hours.  Add the corn and green beans and continue cooking on low for 1 hour. Keep on warm until ready to serve.

Welcome!!

Welcome to The Honey Hole!  This blog was started in response to a crazy idea I had coupled with the support of friends and family who are frequently interested in what I am making next.  As some of you may or may not know, a "honey hole" is typically used as a fishing term to describe an area where a great amount of fish or big fish can be caught.  It is also slang for a location that yields a valued commodity or resource.  In response to that, who doesn't love good food?!  I don't know about you but good food is a valued commodity in my world and it would tickle me pink to share all these wonderful goodies with you!  It is almost a divine moment when I am in the kitchen, cooking or baking to my heart's content, making a tried-and-true dish or experimenting with a new recipe.  I hope you will join me along this journey, ask questions and provide positive feedback :)

I hope you'll be waiting for the first recipe that pops up here.  I have tons of recipes, but no pictures of them, so please be patient as I get those together.  They're coming soon!

Happy Eating!