Thursday, November 28, 2013

New Salem Corn Casserole

For Thanksgiving, I wanted to try at least one new recipe.  We have a cookbook called Honest to Goodness and I picked this corn recipe to try.  Everyone at Thanksgiving dinner gave it a thumbs up.


1 16 ounce can whole kernel corn
1 16 ounce can cream style corn
2 eggs slightly beaten
1/2 teaspoon salt
1/2 cup butter, melted
1 cup sour cream
1 81/2 ounce box corn muffin mix
1 - 2 cups grated Cheddar cheese (optional)

Mix all ingredients together except cheese.  Add 1 cup Cheddar cheese, if desired.  Pour into a greased 9x13 inch pan.  Bake at 350 degrees for 40 minutes or until set.  If more cheese is desired, add an additional 1/2 to 1 cup cheese on top of the casserole.  Bake an additional a5 minutes or until cheese melts.

Mixed batter ready to bake

Finished dish

Wednesday, November 27, 2013

Pumpkin Pie

In honor of Thanksgiving, I decided to post a Pumpkin pie recipe.  I looked at a few, one on the back of the can of pumpkin, Paula Deen's and a few others.  I mixed them all up and came up with my own.

Happy Thanksgiving to all.  I'm very Thankful for sharing this blog with my daughter for almost a year now!


1 8 ounce package of cream cheese, softened
1 15 ounce can pumpkin
1 15 ounce can evaporated milk
1 cup sugar
1/4 teaspoon salt
2 eggs plus one additional yolk
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh nutmeg
1 pre-made pie dough piece

Place the pie dough piece in a 9 inch pie pan and press down along the bottom and all sides.  Pinch and crimp the edges together to make a pretty pattern.  Put the pie shell in the freezer  for one hour to firm it up.  
Heat oven to 350.  Next fit a piece of foil over the pie dough to cover the inside of the pie pan completely.  Weigh this down with dried beans or pie weights if you have them.  Bake the crust for 10 minutes.  Remove the foil and beans and bake for another 10 minutes or until the crust begins to get some color.

While the pie crust is cooking, beat the cream cheese with a mixer.  Add the pumpkin, sugar, and salt and beat until combined.  Add the eggs, evaporated milk, and melted butter, beat until combined.  Next add the vanilla, cinnamon, cloves and nutmeg and stir until all is blended.  When the pie crust comes out of the oven the second time, pour the pumpkin mixture in and bake for 1 hour or until the center is set.  Allow to cool to room temperature.  Cut into slices and serve with whip cream.

Pie crust put in the pie pan

Pie crust covered and beans added as weight before cooking

Mixing up the cream cheese

Happy husband is taking the pictures

Pie filling mixed

Pie crust cooked before adding filling

Pie filing added

Into the oven goes the pie!

Finished pie...slice and add whip cream!

Monday, November 18, 2013

Clam Chowder

With winter approaching, soups are great comfort food to warm you up inside and out.  I found a clam chowder recipe that hit the mark for us today.


6 strips bacon
3 (6.5 ounce) cans of minced clams
2 cups cubed potatoes
2 cups cubed carrots
1 cup diced celery (optional - our family omitted this)
3/4 cup butter
3/4 cup flour
1 quart half and half cream
2 tablespoons red wine vinegar
salt and pepper to taste

Fry bacon in a large skillet.  Set aside on paper towels to cool.  Add juice from clams, onions, carrots, celery, and potatoes to the skillet.  Add water to cover and cook over medium heat until tender.

While this is cooking, in  a large saucepan, melt the butter over medium heat.  Whisk in flour until smooth.  Whisk in cream and stir constantly until thick and smooth.  Stir in vegetables and clam juice.  Heat through, but do not boil.

Stir in clams just before serving.  They will get tough if cooked too much.  When clams are heated, stir in vinegar and season with salt and pepper.

Makes 8 servings.


Cooking up the bacon

Cooking up the veggies in clam juice and water

Melting the butter 

Whisking the cream after having made the flour/butter roux

Chowder after adding the veggies

Finished chowder!

Sunday, November 17, 2013

Seven Grain Bread - For Bread Machines or By Hand

I wanted to try another whole grain bread recipe.  I think I found the winner for making Thanksgiving day buns!  This recipe was hardy, yet light.  The directions were for a bread machine, but since I do not have one, I made a few changes in the prep to allow me to make this by hand.  The end result was delicious!


1 1/3 cup warm water (110 degrees)
1 tablespoon active dry yeast
3 tablespoons dry milk powder
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons salt
1 egg
1 cup whole wheat flour
2 1/2 all purpose or bread flour
3/4 cup 7 grain cereal  - I used Bob's Red Mill - found in the health food section of the grocery store

If you are using a bread machine, put the ingredients in the bread machine as listed in the recipe.  Select whole wheat bread cycle and press start.

If you are making this recipe by hand.  Mix the warm water with 1 tablespoon of honey and yeast and allow to set for 5 minutes.  Next add the 7 grain cereal.   Mix and allow to set for 10 minutes to soften the cereal.

While this is softening, mix the milk powder, olive oil, the other tablespoon of honey, salt, egg, and whole wheat flour.  Mix well.  Next stir in the yeast/cereal mixture.  Finally add enough whole wheat flour to make a dough that forms a soft dough.  Put on a floured surface and knead for 10 minutes.

Place dough in an oiled bowl and allow to rise for 1 hour.  After an hour, punch the dough down.  I wanted to make buns so I divided the dough into 12 equal parts and placed them on  a backing sheet.  Let rise for a second hour...the additional time adds to the lightness of the finished buns.

Bake at 350 degrees for 18 minutes.  Enjoy!

Chicken and Asparagus Stir-Fry

I saw a recipe that used chicken and asparagus and I thought I'd try to my own. This dish was simple, delicious, and fairly healthy.

Chicken and Asparagus Stir-Fry

  • 3 boneless chicken breasts
  • 1/2 cup orange juice
  • 1 tsp ginger
  • 1 tbsp honey
  • 1/2 cup soy sauce
  • 1 bunch asparagus
  • 3 green onions
  • 4 tbsp of minced garlic
  • 1 tbsp of sweet chili sauce
  • 1 cup of uncooked wild rice (or your choice of rice)
  1. The night before (or an hour before) chop the uncooked boneless chicken breasts into bite-size cubes. Place the cubes in a container with orange juice, ginger, honey, and soy sauce. Let marinate overnight or for an hour or two in the refrigerator. 
  2. Start cooking the rice; bring 2 cups of water and 1 cup of rice to a boil and let simmer for 40-50 minutes. 
  3. While the rice is cooking and is about halfway done (20 minutes left), steam the asparagus. First, chop the asparagus into bite-size pieces. Then steam it by following these instructions: I steamed mine using the microwave but you could use one of these other methods. 
  4. While asparagus is being steamed, begin cooking the chicken. Dump the whole mixture from the marinating bowl into a large skillet and cook on medium-high heat for about 10 minutes (or until chicken is mostly cooked). 
  5. While chicken is cooking, chop the green onions into small pieces. 
  6. Once the chicken is mostly cooked, add the green onions and minced garlic to the skillet and cook for another 3 minutes. 
  7. Then add the steamed asparagus and the sweet chili sauce to the skillet and cook for another 2-4 minutes. 
  8. Serve the mixture over the rice and enjoy!
Cooking the chicken

After adding the green onions and garlic

After adding the asparagus

Tuesday, November 12, 2013

Sweet Potato Soup with Bacon

I just started getting Cooking Light magazine and I LOVE it!! So many great recipes! That is where this one came from. I was looking for a good soup recipe and this one was a winner. Perfect for fall and goes very well with freshly baked bread.

Sweet Potato Soup with Bacon

  • 2-3 large sweet potatoes
  • 1/4 cup water
  • 2 tsp olive oil
  • 1/2 yellow onion (chopped)
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 4 cups chicken broth
  • 6 bacon slices (cooked and crumbled)
  • Sun-dried tomatoes for serving
  • Parmesan cheese (grated) for serving
  • Parsley for serving
  • Croutons for serving
  1. Cut the potatoes in half lengthwise and place cut-side down in a microwave-safe baking dish. Add 1/4 cup of water and cover with plastic wrap. Microwave on high for 15 minutes until potatoes are tender. 
  2. While potatoes are cooking, heat olive oil in a saucepan over medium-high heat; swirl the oil to coat the pan. 
  3. Add the onion and saute for 5 minutes until onion has softened. 
  4. While onion is cooking, in a skillet or in the microwave, cook the bacon until it is crispy and can be easily crumbled (5-10 minutes). 
  5. To the saucepan with the onion, add the cumin and red pepper and cook for a couple more minutes. Then, add the broth to the saucepan and bring to a boil. 
  6. Once sweet potatoes are cooked, cool slightly and separate from potato skin. 
  7. Place half of the sweet potato and half of the broth/onion mixture in a blender. Remove the center piece of the blender lid (to allow heat to escape) but place a towel over the opening in the lid to avoid a mess. Puree in blender until smooth. Pour pureed mix into a large bowl. 
  8. Repeat Step 7 to puree the other half of the sweet potato and broth/onion mixture. When finished, add the remaining pureed mixture to the large bowl. 
  9. For serving, top each bowl with crumbled bacon, sun-dried tomatoes, Parmesan cheese, parsley, and croutons in the desired amount. 

Saturday, November 9, 2013

Baked Artichoke and Spinach Dip

Kelly was home this weekend, so we decided to figure out an appetizer to make together.  We came up with a baked artichoke and spinach dip.


1 (8 ounce) package cream cheese, softened
1 can artichoke hearts 
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 teaspoon garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees.  Mix all ingredients except for the mozzarella cheese together.  Lightly grease a 6x6 or other small baking dish. Pour mixture in the baking dish and sprinkle the mozzarella cheese on top.

Bake at 350 degrees for 25 minutes or until bubbly and light brown.  Serve with tortilla chips or small slices of toast.

This dip was so was half gone before we took the picture :-)

Tuesday, November 5, 2013

Multigrain Buns

My first attempt at multigrain buns were pretty hardy.   I was looking for a recipe that might be a little lighter and found one this past weekend.  It required a few more ingredients, but I was very happy with the results....and there's just nothing like the smell of fresh bread in the kitchen or the taste of fresh bread with melted butter on it...mmmmmm!
Bowl full of goodness  :-)


Heated ingredients

Mixing dry ingredients

Mixing up dough

Kneaded dough

Buns ready to go in the oven

Baked buns


1 cup water
1 cup plain low-fat yogurt
1/4 cup canola oil
1/2 cup oatmeal (old fashioned or quick cooking), uncooked
1/3 cup wheat germ
1/3 cup wheat bran
5 - 5 1/2 cups white flour
1/4 cup packed brown sugar
2 packages fast rising yeast
2 teaspoons salt
2 eggs, divided
wheat germ or oatmeal for topping the buns

Heat water, yogurt, and oil to boiling.  Stir in oatmeal, wheat germ and wheat bran.  Set aside until cooled to 130 degrees (about 30 minutes).  In a large bowl, combine 1 cup flour with sugar, undissolved yeast, and salt.  Stir in cooled bran mixture, 1 egg, and enough remaining flour to make a soft dough.  Knead on a floured surface for about 10 minutes.  Cover and allow to rest for 30 minutes.  

Grease baking sheets. Punch down dough and then roll into 2 inch balls.  Place on baking sheet about 2 inches apart.  Cover and allow to rise for 50 minutes.  

Lightly beat remaining egg and brush on rolls and then sprinkle with wheat germ or oatmeal.

Bake at 375 degrees for 18 minutes.