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Did somebody say food?

Here’s a favorite that will warm you up during the winter months.

CHILI MACARONI BAKE

Ingredients

• 1 cup (8 ounces) uncooked elbow macaroni
• 1 pound ground beef
• 1 medium onion, chopped
• 1 garlic cloves, minced
• 1 can (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chiles, drained (optional)
• ½ teaspoons salt
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon pepper
• 1-2 cups shredded Monterey Jack cheese  (depending on how much you like cheese.  For me, the cheesier the better.)

Instructions

• Cook macaroni according to package directions.
• Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Scoop out oil and discard if there’s too much from the beef.
• Add garlic; cook 1 minute longer.
• Stir in remaining ingredients. Bring to a boil.
• Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
• Preheat oven to 375°.
• Transfer mixture into greased 2-qt. baking dish.
• Top with cheese.
• Cover and bake at 375° for 30 minutes.
• Remove cover and bake another 10 minutes.

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EASY SLOW COOKER CHICKEN SOUP

Ingredients

• 1 lb. chicken (breast or thighs) cut into pieces
• (4) 15 oz. cans of chicken or vegetable broth
• bunch celery – chopped with leaves
• large carrots, peeled and chopped
• (5) cloves of garlic, smashed (wrap in cheese cloth if you want to remove them after the soup is done)
• small bunch of dill – chopped
• small lemon, sliced
• salt
• Pinch of pepper
• Noodles if desired – after soup is finished

Instructions

• Toss everything into the crock pot and cook for 4-6 hours.
• Remove lemon slices and bagged garlic.
• Do not add noodles unless you are planning to serve all of it at the same time.
• By not adding the noodles it makes it easier to freeze and thaw the soup.

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To add a little sweetness into your life:

CRANBERRY UPSIDE-DOWN CAKE

Ingredients

For the topping

• 2 cups (200 g) fresh cranberries
• ⅓ cup (75 g) unsalted butter
• ¾ cup (165 g) packed light brown sugar

For the cake

• 1 ¼ cups (162 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup (75 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 3 large eggs, separated
• ½ cup (124 ml) orange juice

Instructions

You’ll need a hand mixer for this.

• Preheat the oven to 350ºF.
• Grease and flour a 9-inch round cake pan.
• Line the bottom with parchment paper and lightly spray the paper with cooking spray.

Make the topping

• Arrange the cranberries evenly in the bottom of the pan; set aside.
• In a large nonstick pot, melt the butter over medium heat. Stir in the sugar and cook for 2 minutes.
• Pour evenly over the cranberries; set aside

For the cake

• In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk.
• In a medium bowl, beat the butter and sugar on medium speed until well mixed and fluffy.
• Beat in the orange zest and vanilla extract.
• Beat in the egg yolks, one at a time, until well combined.
• Reduce the speed to low, add half the flour mixture followed by the orange juice.
• Add the remaining flour mixture, mix until just incorporated.
• In a separate bowl: Add egg whites to a separate medium bowl.  Using clean beaters, beat the egg whites on medium-high speed until they hold stiff peaks.
• Fold ⅓ of the egg whites into the batter, then gently fold in the remaining egg whites.
• Pour the batter over the cranberry mixture.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake on a wire rack for 10 minutes.
• Run a knife around the cake to loosen it from the pan and invert it onto a serving plate.
• Gently peel off the parchment paper if it sticks to the top of the cake.
• Serve warm or at room temperature.
• The cake will keep for up to 2 days covered and stored in the refrigerator.

EGGPLANT STACKS

Ingredients:
(2) large eggplants, skinned and sliced ¼ inch thick
(3) cups Italian flavored breadcrumbs
(2) eggs beaten
(1/4) cup milk
(2) cups Parmesan cheese
(4) tablespoons chopped parsley
(2) teaspoons dry oregano
(2) cups Ricotta Cheese
(8 oz.) tomato sauce – Prego or other brand
(2 cups) shredded mozzarella
cup olive oil

1. Mix eggs and milk in a bowl
2. Mix breadcrumbs, and half the Parmesan cheese, parsley, and oregano in a different bowl
3. Heat olive oil to medium
4. Dip eggplant in egg batter and dredge through breadcrumb mixture.
5. Place eggplant in frying pan and brown on both sides.
6. Place on paper towels.
7. Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together
8. Let the eggplant cool.
9. Begin stacking.

• 1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.
• Repeat until you have 3-4 slices of eggplant per stack
• Once assembled, bake in 350-degree oven for 15-20 minutes until cheese melts.

SHRIMP SCAMPI

Ingredients:
(1-2 lbs.) JUMBO shrimp/shelled and deveined (leave tail on or off)
(2) Tbs. Olive Oil
(4) tbs. butter
(4-5) cloves garlic minced
(¼) cup dry white wine or vegetable stock
(2) tbs. lemon juice
(¼) cup chopped parsley
Crushed red pepper if desired

1. Heat olive oil and ½ of the butter. Sauté garlic 2 minutes
2. Add shrimp and sauté on one side for 2 minutes
3. Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes
4. Shrimp should be pink.
5. Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper)
6. Remove pan from heat.
7. Can be served over linguini or rice if desired

STUFFED FLOUNDER WITH OR WITHOUT CRABMEAT

(1)  Piece of founder per person (using 6 pieces for recipe)
(1)  Cup chopped crab meat (optional)
(2)  tablespoons butter
(1/4) cup olive oil
(4) lemons for garnish – cut into equal pieces
Zest and juice of (1) lemon
(2) cups breadcrumbs Italian flavored breadcrumbs
(1/2) cup finely grated Parmesan cheese
(¼) cup finely chopped parsley
(4-5) cloves finely chopped garlic
(¼) teaspoon oregano

1. Rinse flounder and pat dry
2. Heat oven to 325 degrees
3. Heat butter and ½ olive oil in sauce pan, add garlic and sauté for 1-2 minutes
4. Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and sauté until blended and if adding crabmeat until cooked
5. Place 2-3 tablespoons of mixture and spread in middle of flounder. Roll flounder and hold together with toothpick.
6. Mix lemon zest and lemon juice together and pour over flounder
7. Bake 15-20 minutes until fish turns white.
8. Once removed from oven top fish with any remaining stuffing.
9. Squeeze lemons over fish

FRESH APPLE CAKE, courtesy of Deb Yarmula.

Ingredients:
You will need (3) large mixing bowls, Bundt pan, shallow baking pan
(1) cup chopped walnuts
(3) cups all-purpose flour
(1) tsp. baking soda
(1) tsp. vanilla extract
(1) tsp. ground cinnamon
(3 ½) cups chopped Granny Smith apples – cored and peeled
(2) cups granulated sugar
(1) cup vegetable oil
(3) large eggs

1. Preheat oven to 325. Coat 10-inch Bundt pan with non-stick spray and lightly floured.
2. Spread walnuts in a separate pan and toast for about 7 minutes until golden. Cool completely.
3. In large bowl whisk flour, baking soda, and salt.
4. In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.
5. In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.
6. Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula. Beat one minute longer or until well combined.
7. Fold in apple mixture from bowl 2.
8. Once all ingredients are folded together, spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.
9. Bake 1 ½ hours or until inserted toothpick comes out clean.

• Cool on rack. Serve with a big helping of ice cream

SNOWBALLS

Ingredients
(1) Cup butter softened
(½) Cup powdered sugar
(1) tsp vanilla
(2 ¼) Cups flour
(¼) tsp salt
(¼) Cup finely chopped walnuts

1. Mix well butter, powdered sugar, and vanilla.
2. Mix in flour, salt, and walnuts until holds together.
3. Roll into 1” balls.
4. Place on ungreased baking sheet.
5. Bake at 400 degrees for 10 – 12 minutes. Dough should be set, but not brown.
6. While still warm, roll in powdered sugar. Cool. Then roll again in powdered sugar (or gently shake in bag).
7. Makes 4 dozen.

POUND CAKE

Ingredients:
(1) lb butter
(3 1/3) C sugar
(10) eggs
(4) C flour
(½) tsp salt
(1) T vanilla
(1) tsp lemon extract

1. Cream butter and sugar.
2. Add eggs one at a time and beat thoroughly.
3. Add sifted flour and dry ingredients.
4. Add flavorings.
5. Beat 15 minutes.
6. Bake in greased tube pan.
7. Bake 300 degrees for 2 hours or 325 1 ½ hours

NO BAKE RASPBERRY CONFECTIONS (aka RUM BALLS)

5 ½ Cups chocolate graham cracker crumbs
1 Cup finely chopped pecans
1 Cup raspberry preserves
12 oz chocolate mini morsels
2 T dark rum
1 Cup sifted powdered sugar

1. Combine first 5 ingredients in large bowl, stirring well.
2. Shape mixture into 1 ¼” balls.
3. Roll balls in powdered sugar.
4. Refrigerate in tightly covered container for up to a week.
5. Makes 5 dozen

CRANBERRY CRUMBLE PIE BARS

Ingredients
(3) cups all-purpose flour (spooned & leveled)
(1) cup granulated sugar
(1) teaspoon baking powder
(1/4) teaspoon salt
(1) teaspoon ground cinnamon
(1) cup unsalted butter, cold and cubed
(1) large egg
(1/4) cup milk
(2) teaspoons pure vanilla extract
optional: 1/3 cup sliced almonds

CRANBERRY FILLING

(4) cups fresh or frozen cranberries (do not thaw)
(3/4) cup  granulated sugar
(1) Tablespoon cornstarch
(2) teaspoons orange zest
(1) Tablespoon  fresh orange juice

ORANGE ICING (OPTIONAL)

(2) Tablespoons  fresh orange juice
(1) cup  confectioners’ sugar

Instructions

1. Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
2. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and cut in the butter until all the flour is coated and resembles pea-sized crumbles. (This takes at least 5 minutes.)
3. Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand.
4. Set 2 cups of the crumble mixture aside. Pour the remaining 4 cups into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly. Set aside.
5. Cranberry Filling: Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds on top.
6. Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack.
7. Make the icing and cut into squares: Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
8. Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for three months.

Now on to another favorite topic, food.  For those of you who are baking—and from what I hear, it’s a lot of you—I am sharing the fantastic apple pie recipe courtesy of Patricia Dorph:

 Apple Pie

Pastry for two 9-inch pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces, pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in refrigerator for 15-30 mins.
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 5 cups, cored, peeled and thinly sliced apples. Granny Green and Mackintosh
• Mix together and add to apples
• 3/4 cups brown sugar
• 2 tbs. flour
• 1 tsp. cinnamon
• 1/4 tsp allspice
• 1/4 tsp. nutmeg
• 2 tbs. butter
• Place into pie pan
• Roll out top dough for crust and place on top
• Make 4 slashes in top crust

Bake 450 degrees for 15 mins.  Turn heat down to 350 degrees and bake for 20 to 35 mins.  Remove when golden brown.

Serve with whipped cream or ice cream.  Enjoy

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If you’re craving the traditional pumpkin pie, another repeat of one of my favorites:

Pumpkin Pie

Pastry for two 9-inch pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces, pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in refrigerator for 15-30 mins.
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 2 Large eggs, beaten
• ¾ Cup brown sugar (may also use white sugar)
• ½ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon ginger
• ¼ Teaspoon nutmeg
• ¼ Teaspoon clove
• 15 Oz can pumpkin puree
• 1 12oz can evaporated milk
• In a medium bowl combine ingredients in order listed above.
• Pour the mixture into unbaked piecrust. Bake in pre-heated oven at 425 for 15 minutes.
• Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
• Cool 2 hrs. and serve or refrigerate.

P.S.  Halloween is in a few weeks and we surely need a few treats, food or otherwise.  October is also Oktoberfest and I want to share a pretzel recipe with you:

Soft Pretzels

Ingredients
for 8 servings

• 1 ½ cups water, warm
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 packet active dry yeast
• 4 ½ cups flour
• 3 tablespoons oil, divided
• ⅔ cup baking soda
• 2 eggs, beaten
• coarse salt

Instructions:

• In a bowl, mix water, salt, and sugar until combined. Add yeast and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

Now for something sweet:

Pumpkin Bread

Ingredients
for 12 servings

• 2 eggs
• ½ cup oil
• 1 cup pumpkin puree
• ⅔ cup honey
• 2 tablespoons water
• 1 ¾ cups whole wheat flour
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon baking soda
• 1 pinch salt

Instructions:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
• Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
• Pour the batter into a greased loaf pan and smooth the top into an even layer.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes before carefully unmolding.
• Let the loaf sit at room temperature for at least 1 hour before slicing.

I still have a lot of tomatoes, so I’m going to be making a lot of grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.
*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.
Place 2-3 slices of swiss cheese on each slice of bread.  When cheese starts to melt, top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand.
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.
Fresh beefsteak tomato
Fresh Basil
Make ¼ inch slices of the cheese and tomatoes.
Lay them out like a fan alternating cheese, tomato, basil leaves.
You can make a sandwich out of this or serve it with bread on the side.
Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.
Note:  Never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week.  NOTE:  Cheese never lasts that long in my house.