Thursday, September 22, 2016

PUMPKIN PULL-APART BREAD



This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy dessert or I have it for breakfast!

serves 8
What you need:
3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky or 2 cans smaller biscuits)
1 teaspoon cinnamon

GLAZE:
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk

How to make it:

Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray
Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. That's it ready to bake
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Make sure it's gooey but not raw in the center. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
Store loosely covered for up to 2 days.

Pumpkin Muffins



First day of Fall and I'm in a mood for PUMPKIN, so I decided to make Muffins and Bread today
These are simple basic muffins nothing fancy but simple is sometimes delicious and these are just that.

Makes 12 muffins or 6 large

What you need:
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphured molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk

How to make it:
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan or 6 Giant muffin pan with cooking spray

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 10 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Tuesday, September 20, 2016

Beef Stew



The other day I made a tasty Pot Roast and with the leftovers I turned it into a quick simple but oh so good Beef Stew, with the Pot Roast Recipe you can easily cook enough to have two meals with this recipe for stew. My Pot Roast Recipe can be found here
I am a little old fashion at heart, and I LOVE good ol' home cookin!
If you have the ingredients leftover from my Pot Roast then all you have to do is throw together and make gravy. I have put the complete recipe for those who want to make it fresh or didn't have enough leftover pot Roast ;)



1/3 Cup flour
1 Tsp salt
1/4 Tsp pepper
2 pounds beef stew meat (with bones, if possible)
4 tbl shortening
3 Beef bouillon cubes
1 Tbl Worcestershire sauce
1 large onion, slice
4 cloves garlic minced
2 bay leaves
1/4 tsp allspice
12 small carrots
12 small white onions (one large onion)
8 small new potatoes

Mix the flour, salt and pepper (to taste) and roll the beef cubes in the mixture.  Shake off excess.  Melt the shortening over high heat in a Dutch oven or heavy-bottomed pot with cover.  When the fat is very hot, add the beef.  Add only enough so that it won't be crowded and can brown on all sides. When the last batch of meat is browned, return it all to the pot.  Pour on 6 cups of boiling water
(stand back when you do, since this might splatter a great deal).  Add the bouillon cubes.  Stir.  Add the Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is tender.  Add the carrots, onions, and potatoes and cook until tender  Let sit about 10 minutes before serving as it will be very hot.



Homemade Salsa



There are several kinds of Salsa Recipes and I've tried lots of ways of making it. Here are some of my favorite recipes for Salsa

Fresh Easy Salsa
6 tomatoes
3 jalapenos
1 medium white onion
1/2 a medium red onion
1 cup cilantro
5 cloves garlic
3 or 4 Green Onions slices small and tossed in last

Mince or dice all veggies how you like, then mix, Add salt and pepper to taste
Leave it sit about 30 minutes for best taste
Serve fresh with good chips

Cheesy Garlic and Brown Sugar Pork Chops


Sweet and Cheesy with a hint of Garlic, these are better than plain old Pork Chops
Try these today with your favorite sides


Ingredients:
4 pork chops (I used boneless)
4 garlic cloves, finely minced
1/3 cup brown sugar
4 tablespoons butter, melted
1 teaspoon paprika
1/2 cup shredded colby-jack cheese
salt and pepper to taste

Directions:
Rub both sides of pork chops with garlic and brown sugar. Place in square baking dish and drizzle butter over top. Sprinkle with paprika, salt and pepper.
Bake on 350 for 20-25(30-20 for thicker chops) minutes or till internal temperature is 155 degrees.
Remove from oven and sprinkle with cheese. and bake an extra 5 minutes to melt cheese

How to Store Parsley, Cilantro, and Other Fresh Herbs


This works best for Parsley Cilantro and other herbs really!


I have tried several ways to store and keep herbs different ways work with different herbs
Here is what I find works best

Snip off the bottom of the stems.
Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.
Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.
If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. According to Harold McGee, basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.
Change the water after several days if the water starts to discolor.
Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Another way  to store herbs is to wrap them in a wet paper towel and put
them in a plastic bag in your fridge. My rosemary, thyme, and parsley lasted for a
month and was still fresh. I recommend this method.

Basil however needs to be stored in a glass of water, covered with a plastic bag but
DO NOT PUT IN Fridge as Basil doesn't like to get cold

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for more recipes and crafts

Saturday, September 17, 2016

Chicken Kabobs


I marinate chicken in this slightly spicy dressing then grill it up with veggies you like
I used green peppers, onion chunks, mushrooms this time but you can do others as well.
They are so good for an easy healthy dinner, you could cook them in the oven too.

serves 2
what you need:
1 lemon (juice & zest)
2 cloves garlic (minced)
1/2 teaspoon chili flakes
1 tablespoon fresh oregano (chopped)
1 pound chicken breasts (boneless skinless, cut into 1 inch cubes)
Kosher salt and freshly ground black pepper

Veggies you like cut into chunks
skewers soaked in water about 30 minutes before grill time

How to make it:
In a large bowl, whisk together the lemon juice, zest, garlic, chili flakes, oregano
and ¼ cup olive oil. Add the chicken pieces and toss to coat. Cover and place in the
refrigerator to marinate for 2-3 hours or overnight.
Preheat a grill or grill pan to medium-high heat. Remove the chicken and let sit at
room temperature while the grill preheats. Soak 8-inch bamboo skewers in water for 30
minutes.
Place chicken and veggies on skewers Place skewers on the grill and cook for 4-5 minutes per side, until nicely charred and cooked though. Remove skewers to a serving platter and let rest for 5 minutes before serving.