Brown-Sugar-Glazed Winter Squash

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Brown sugar and butter blazed over winter squash – absolutely delicious.

Every year I look forward to the winter squash varieties with my favorite being the butternut because of its smooth texture. However this recipe will work just as well for almost any winter squash.

Brown-Sugar-Glazed Winter Squash
 
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Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium butternut squash or buttercup squash (about 2½ pounds)
  • 2 ½ tablespoons butter (melted)
  • 3 tablespoons dark brown sugar
Instructions
  1. Lightly spray a cooking sheet with cooking spray. Place oven rack at upper middle position, place empty baking sheet in the oven, and preheat oven to 400F.
  2. Cut squash in half length wise and remove the seeds. Place squash on baking sheet and bake for 40 to 50 minutes or until flesh is tender. ( a fork inserted in the skin should go easily in)
  3. In a small sauce pan melt the butter and mix in the brown sugar.
  4. Flip squash to cut side up and using a pastry brush generously coat with the brown sugar butter mixture.
  5. Switch the oven to broil, and broil until squash starts to brown and a glaze is formed.

brown-sugar-glazed-winter-squash-recipe-picture2

Adapted from Cooks Country Recipe Book

Bite Size Apple Fritters Recipe

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apple-fritters

Turn your extra apples into a bite size delicious treat. This Bite Size Apple Fritters Recipe is simple, and quick to prepare, and are, “I bet you can’t eat just one” delicious.

I made my wife hide these because I was on my way to devouring them all.

“An apple a day keeps the doctor away” well it appears this old saying comes pretty close to reality; Check out this article on all the health benefits of apples – 34 Science-Backed Health Benefits of Apples

 

Give this one a try, it’s well worth the time. Enjoy

Bite Size Apple Fritters Recipe
 
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Author:
Recipe type: Entree
Ingredients
  • 1½ cup cake flour
  • ¼ cup granulated sugar
  • ⅔ cup milk
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • 2 tablespoons butter (melted)
  • 1 teaspoon vanilla
  • 1 large apple (peeled and diced)
  • Convection sugar (optional)
  • Oil for deep frying
Instructions
  1. Preheat deep fryer to 360F. (If you don’t have a deep fryer use a Dutch oven or heavy duty pot)
  2. In a large bowl whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
  3. In another bowl whisk the egg and then mix in the milk, butter, and vanilla; and then fold in the apples.
  4. apple-fritter-flour-mix
  5. apple-fritter-liquid-mix
  6. apple-fritter-batter-mix
  7. Spoon the batter into the oil about 1 tablespoon at a time (cook in batches to keep them from sticking together, and lowering the oil temperature too much); deep fry to a deep golden brown.
  8. deep-frying-qapple-fritters
  9. Place fritters on a platter covered with paper toweling to absorb any excess oil. Sprinkle with the powder sugar – cool and serve.
  10. apple-fritters-picture2

Adapted from Laura in the Kitchen

Slow Cooker Rabbit Stew

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slow-cooker-rabbit-stew-recipe

slow-cooker-rabbit-stew-picture-2

This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.

I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.

If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.

I served the rabbit stew with homemade buttermilk biscuits – recipe here.

Slow Cooker Rabbit Stew
 
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Serves: 4-6
Ingredients
  • 1 rabbit cut into serving size pieces-or cut into stew meat
  • ½ teaspoon pepper
  • 1 can diced tomatoes (15 ounces)
  • ¾ cup red wine
  • 1 cup chicken broth
  • 8 ounces fresh mushrooms (sliced)
  • 7 slices bacon (cut into half inch pieces)
  • 2 medium carrots (sliced crosswise)
  • 2 stalks celery (sliced crosswise)
  • 3 medium potatoes (peeled and cut into bite size cubes)
  • 1 large onion chopped or 2 medium
  • 1 bay leaf
  • 1 teaspoon oregano
  • ¼ cup all-purpose flour
  • ½ cup water
Instructions
  1. Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
  2. Cook on low for 6-8 hours or until meat is fork tender.
  3. minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
  4. Let rest 10-15 minutes before serving.

This recipe was inspired by Food.com

Blackberry Muffins Recipe

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blackberry muffin picture recipe

blackberry muffin picture2

Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.

This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!

Blackberry Muffins Recipe
 
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Author:
Serves: Makes 10
Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons unsalted butter (½ stick melted and cooled)
  • 1 large egg
  • ¾ cup plus 2 teaspoons milk
  • 1 ½ cups fresh blackberries
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl beat the egg, and then mix in the milk, and butter.
  4. Slowly mix the milk mixture into the dry ingredients until just moist, and then gently fold in the blackberries.
  5. Spray a 12 cup muffin tin with cooking spray and divide the muffin batter between 10 of the cups – fill the other 2 cups half way with water.
  6. Bake for 20 – 25 minutes until muffins are nicely browned and a tooth pick inserted comes out clean.
  7. Remove muffins from tin; let cool slightly and serve warm.

Adapted from Rasa Malaysia

Simple and Quick Bean Chili Recipe

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beef and bean chili recipe

With winter setting in, and the Thanksgiving Holiday being history, I thought it would be a great time to post this Simple and Quick Bean Chili Recipe.
This recipe requires very little prep, or cooking time, and displays a delicious combination of flavors. The next time you’re in the mood for chili, but don’t want to spend a couple of hours cooking, give this one a try; it’s really good.

Simple and Quick Bean Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 (16-ounce) cans red kidney beans, drained and rinsed
  • 2 (10-ounce) cans diced tomatoes with green chilies (I used Ro-Tel mild with green chilies but if you want to turn up the heat a little bit use hot)
  • 1½ pounds lean ground beef
  • 1 small onion (chopped fine)
  • 4 garlic cloves (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 1 cup tomato juice (optional)
  • ¼ cup chopped fresh cilantro leaves
  • Salt and pepper
Instructions
  1. Place 1 can of tomatoes and 1 can of beans into a blender; blend into a course paste and set aside.
  2. In a Dutch oven, or kettle, over medium high heat cook burger and onion until burger is no longer pink inside; drain if needed. Mix in the garlic cloves, chili powder, ground cumin, and sugar, continue cooking until fragrant. Mix in the processed tomato bean mixture, and the rest of the beans and tomatoes. Bring the mixture to a boil, reduce heat to simmer and cook until mixture thickens. (If you like a more soupy texture, add the tomato juice, and reduce the cooking time)
  3. Salt and pepper to taste and serve hot.

 

beef and bean chili recipe2

Adapted from Cooks Country

Brown Sugar Glazed Butternut Squash Recipe

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glazed butternut squash recipe

Squash is supposed to be really good for you – and I guess it is, until you add all the good stuff to it like brown sugar and butter; but it’s so good!!
If you want a great recipe for a Thanksgiving Day side dish here it is.

Brown Sugar Glazed Butternut Squash Recipe
 
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Author:
Recipe type: Side Dish
Ingredients
  • 1 butternut squash (2 to 2½ pounds)
  • ¼ cup brown sugar (packed)
  • 3 tablespoons unsalted butter (melted)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon cider vinegar (optional)
Instructions
  1. Preheat oven to 425F.
  2. Peel and remove seeds from squash and cut into 1 inch pieces.
  3. Place the squash pieces in a large bowl. Add the sugar, salt, pepper, and brown sugar. Pour in the melted butter and toss to coat.
  4. Line a rimmed baking sheet with aluminum foil, lightly spray with cooking spray, and arrange the squash pieces in a single layer on the foil.
  5. Bake for 45 minutes. Mixing the pieces about every 15 minutes until squash is glazed and tender. (While mixing them try to flip as many as you can so they brown on both sides)
  6. If using the vinegar, drizzle the vinegar over the pieces, and serve hot. Enjoy

Adapted from cookscountry.com

Simple Deep Fried Apples Recipe

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deep fried apple recipe

Deep Fried Apples are one of my favorite treats in the fall. There are many ways to prepare them, some use cinnamon and sugar, others just cinnamon. I don’t like to hide the taste of the apple slices so I just dip them in batter and deep fry them; lightly salting them when they are done. They make a great side dish or standalone treat.
Give these Deep Fried Apples a try; enjoy
Ingredients
1 egg
½ cup milk
11/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4-5 apples (peeled, cored, and sliced into ½ inch slices)
Oil for deep frying
Directions
Preheat deep fryer to 375F.
1. In a medium bowl whisk together the egg and milk.
2. Add the flour, baking powder, and salt. Mix until smooth. (Batter will be on the thin side)
3. Dip apple slices in batter and deep fry until golden brown. Place on paper toweling to drain, and salt to taste.

Maple Glazed Brussels Sprouts Recipe

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brussels sprouts recipe

Brussels sprouts don’t seem to be one of the most popular vegetables in the world, but they are one of my favorites. The combination of maple syrup, vinegar, and butter turn these Brussels sprouts into a delicious side dish.

If you like Brussels sprouts give this Maple Glazed Brussels Sprouts recipe a try. You’ll love them.

Maple Glazed Brussels Sprouts Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 1 pound Brussels sprouts (trimmed and cut in half through the core)
  • ¼ cup chicken broth
  • 1 tablespoon maple syrup
  • ½ teaspoon fresh thyme (minced)
  • Pinch of cayenne pepper or to taste
  • 2 teaspoons cider vinegar
  • Salt and pepper to taste
Instructions
  1. In a large skillet over medium high heat cook Brussels sprouts in 1 tablespoon of melted butter until browned. Stir in the thyme, cayenne pepper, chicken broth, and ½ tablespoon of maple syrup. Cover and cook over medium low heat until almost tender.
  2. Uncover, increase heat to medium high, and continue cooking until liquid is almost evaporated.
  3. Add the rest of the butter, maple syrup, and vinegar; salt and pepper to taste and serve hot.

Adapted from Cooks Country

 

Apple Cider Doughnuts Recipe with Chocolate Glaze

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apple cider doughnuts recipe

apple cider doughnuts

I don’t make doughnuts very often because I always think of them as being a lot of work. When I saw this Apple Cider Doughnuts Recipe I thought it looked really good. I happen to have some fresh apple cider on hand so I decided to give them a try.

This is a simple recipe that doesn’t even require the use o of a rolling pin – you push the dough flat using your hands, and then cut the doughnuts. This recipe does take a little time because the dough has to refrigerate 1 hour before you can cut the dough and form the doughnuts. I used a deep fryer to fry the doughnuts, but I am sure a Dutch oven with cooking oil would also work out fine.

For the glaze, I used chocolate, which pared very well with this recipe, but you could eliminate the glaze completely if you wanted, or use your favorite glaze recipe.

These Apple Cider Doughnuts are delicious – give them a try this fall with some fresh apple cider; you won’t be disappointed this is almost a fool proof recipe. Enjoy

Apple Cider Doughnuts Recipe with Chocolate Glaze
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Doughnuts Ingredients
  • 2 cups apple cider
  • 3 cups all-purpose flour
  • ½ cup whole wheat flour
  • ⅔ cups dark brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 2 large eggs
  • 6 tablespoons butter (melted)
  • Oil for deep frying
  • Ingredients for Chocolate Glaze
  • ½ cup whipping cream
  • 2 ounces semisweet chocolate (shaved – I used chocolate chips)
  • 2 tablespoons light corn syrup.
  • 2 teaspoons vanilla extract
Instructions
  1. In a small sauce pan over high heat bring the cider to a rolling boing. Boil until reduced to about 1 cup. Let cool.
  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, and all the spices.
  3. In another bowl whisk the eggs, and then mix in the cider, brown sugar, vanilla, and butter. Using a large spoon combine the egg mixture into the dry ingredients until moistened.
  4. Cover with plastic wrap and refrigerate for 1 hour or until dough is firm enough to handle.
  5. Divide the dough in have to make it easy to handle. Place the dough on a floured surface and flatten using your hands down to about ½ inch thickness. Form the doughnuts using a 3 inch doughnut cutter.
  6. Deep fry doughnuts a few at a time at 365F on each side or until golden brown and cooked through. (Check the 1st batch when you take them out to see if they are done. If not adjust the time as needed.)
  7. Drain on paper towels and let cool.
  8. While doughnuts are cooling prepare the glaze.
  9. In a small sauce pan mix together the cream and corn syrup. Bring the mixture to a boil, remove from heat, and mix in the chocolate, stirring until chocolate is melted, and then stir in 2 teaspoons of vanilla.
  10. Dip one side of the doughnuts into the chocolate mixture

 Adapted from Taste of Home Magazine.

Homemade Tomato Salsa Using Fresh Tomatoes Recipe

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Homemade Tomato Salsa Using Fresh Tomatoes Recipe

Like everything else in my garden this year my tomatoes produced really well. I would like to take credit for it and say I have a green thumb, but I don’t believe that is the case. We had a lot of rain at the beginning of the summer, and when I needed the heat it warmed up at just the right time. So anyway I had all these Roma tomatoes and wasn’t really sure what I wanted to do with them. I was talking to my son on the phone, who is away at college, and he reminded me when they were home we use to make and can some really good salsa. So I got the canning jars out of the cabinet and went to work on this;   Homemade Tomato Salsa Using Fresh Tomatoes Recipe.

There’s no getting around it, this is a lot of work. This recipe calls for peeling and removing the seeds from the tomatoes. The best way I have found to do this is to place the tomatoes in almost boiling water for about 1 minute, and then transfer them into cold water to loosen the skin. For removing the seeds cut them in half crosswise and squeeze them until the seeds are removed. Don’t worry if a few seeds get left behind it won’t be enough to adversely affect the recipe.

If you are going to can the salsa don’t change the amount of ingredients the recipe calls for. You can mix and match the peppers and seasoning if you want as long as the total number of peppers and tomatoes match the amount called for in the ingredients list.

I added cayenne pepper to kick the heat up a little bit but I suggest you taste the salsa before you add the cayenne pepper-so you can add it to taste.

If you have some extra tomatoes on hand, and the time to work with them, give this Homemade Tomato Salsa Using Fresh Tomatoes Recipe a try; it’s really good. Adapted in part from PickYourOwn.org.

Homemade Tomato Salsa Using Fresh Tomatoes Recipe
 
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Author:
Recipe type: Canning
Cuisine: Mexican
Serves: 9 pints
Ingredients
  • Tomatoes - about 15 pounds (3 quarts chopped) (I used Roma, but any kind of fresh ripe tomato will work; Roma tomatoes are meatier and have less water and seeds)
  • 3 cups onions (chopped)
  • 3 jalapeno peppers (seeded and finely chopped)
  • 3 green peppers (seeded and chopped)
  • 4 cloves garlic (finely chopped)
  • 2 cans tomato paste (six-ounce cans)
  • 2 cups bottled lemon juice
  • 1 tablespoon salt (optional)
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin (optional)
  • 2 tablespoons oregano
  • 1 teaspoon cayenne pepper (or to taste)
Instructions
  1. Remove the skins, seeds and any excess water from the tomatoes. Chop the tomatoes up into about ½ inch pieces. (I placed a colander in the sink to put the chopped tomatoes in to help them drain) the process of removing the seeds took out most of the excess water.
  2. skinning tomatoes raw salsa mix
  3. In a large stock pot combine all the ingredients. Cook on medium high heat to a temperature of 180F stirring occasionally to keep the mixture from scorching. Reduce the heat to simmer and cook for an additional 30 minutes.
  4. salsa mix canned salsa
  5. While mixture is cooking prepare the jars for processing-process according to canning book directions.
  6. I used my pressure cooker at 10 pounds for 5 minutes. Original recipe calls for using a boiling water bath for 15 minutes.

Homemade Tomato Salsa