Archive for Fall/Thanksgiving

Nov”bread”ber

It’s November “Novbreadber” and what goes great with cold weather and homemade bread: SOUP.

Lora’s Krazy Kitchen is featuring

NovemberMinestrone: tomato base made from tomatoes from my garden, spicy sausage, bacon  and a days’ worth of veggies.

Chicken Ring Noodle: Homemade chicken stock, celery, carrots, onions, herbs and a ton of chicken from a whole chicken featuring Ring Noodles.

Habanero: Not for the faint of heart! Cream base soup with onions and herbs with fresh roasted Habanero Peppers.

Choose then from Garlic Cheese Bread or a Pan of my famous Corn Bread.

Great for those cold winter nights after work!

Just as an FYI: I have plenty pans of seasonal Apple Crisp. Also, get your orders in for Holiday Whoopie Pies.

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NESTLE TOLL HOUSE Pumpkin Spice Molasses Cookies with Raisins

Pumpkin SpiceIngredients

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 1/3 cups granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup Pumpkin
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2/3 cups (10-oz. pkg.) Nestle Toll House Pumpkin Spice Morsels
  • 1 cup Raisins Soaked in Rum or Brandy (my addition to the recipe)

 In this recipe

Pumpkin NestlePREHEAT oven to 350° F. Line baking sheets with parchment paper or lightly grease.

COMBINE flour, baking soda, salt, cinnamon and ginger in medium bowl. Beat 1 cup sugar and butter until creamy. Add pumpkin, molasses, egg and vanilla extract; mix until well combined. Gradually beat in flour mixture. Stir in morsels. Refrigerate dough for at least 1 hour.

SHAPE tablespoons of dough into 1 1/2-inch balls and roll in remaining 1/3 cup sugar until coated. Place 2 inches apart on prepared baking sheets.

BAKE for 11 to 13 minutes or until cookies look cracked and are set at edges. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Store tightly covered.

I added the Rum Soaked Raisins because I love “spiced” items and raisins.

Stuffing with Hot Sausage and Cranberries

Ingredients

1-LB Hot Bulk Sausage

1-14 oz. Brownberry Sage & Onion Cubed Stuffing Mix

1-Large Granny Smith Apple, cored and diced

1-Medium Onion, diced

2-Stalks Celery, diced

½ -Bag Fresh Cranberries (buy 2; freeze 1)

1-tsp. dried Sage or 4 Sprigs Fresh Sage, chopped

½-cup White Wine (use a wine you love to drink)

3 to 4-Cups Chicken Stock

Directions

Preheat the oven to 325 degrees F.

Brown hot bulk pork sausage. Drain fat if needed. Place in a large mixing bowl. Add Brownberry Stuffing, apple, onion, celery, cranberries and sage. Mix ingredients. Add wine and 1 cup of chicken stock and mix. Let sit for a few minutes.  Add 1 cup of chicken stock and mix. Let sit for a few minutes. Check how the stock has been absorbed by the stuffing mix. Add chicken stock to the desired consistency of the stuffing mix..not too wet; not too dry.

Bake for 30 minutes; stirring occasionally. I like my stuffing mix with a little brown crust on the top.

Makes about 16 cups.

Note: Store the left over stuffing in a freezer bag to serve with “Leftover Turkey Soup” (recipe to follow after the holiday). Save your turkey carcass in a freezer bag also or ask your hostess for the carcass and watch their face and response. Trust me; it will be well worth the effort.

Best Ever Oven Roasted Pumpkin Seeds

Ingredients

8-Large Pumpkin’s

2-Sticks Unsalted Butter

Your favorite spices

 

Cut open pumpkins and harvest all the seeds-discard the “icky” center goo.

Wash seeds thoroughly under running water-removing all the goo.

Split seeds between 2 large sheet pans-Let dry for 15-30 minutes on pans

Melt butter.

Add favorite spices to melted butter. My favorites include but not limited to:

(garlic salt/powder, onion salt/powder, cayenne pepper, black pepper, lemon pepper)

Bake at 225° for 1-2 hours; stirring every 15-30 minutes.

Bake until golden brown.

Season to Taste

 

 

 

 

Fall Harvest

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It is that time of year again and I must say that this is my favorite time of year. I have a bountiful garden, there are cooler temperatures for cooking and I have that cozy, warm feeling inside.

Tomatoes and Peppers

I have been cooking like “krazy”! So many tomatoes; I have been making sauce, chili base and soup, all which can be found on my website.

Root Veggies like carrots from the garden!

How about a “crock pot” pot roast with assorted, fresh mushrooms, onions, red potatoes and carrots with beef broth and red wine?  Slow cook for 10-12 hours for a yummy supper after a long day at work.

Heat a large pan on high to sear the pot roast. Add a drizzle of olive oil to the pan. Place the salted and peppered roast to the pan. Brown on all sides. Remove from pan and add the mushrooms and onions. Sauté. Move the roast and mushrooms to the crock pot. Add a quart of beef stock and red wine the pan you just browned the meat and mushrooms in and reduce for 5 minutes making sure to scrape all the “brown bits” from the pan. Add to the crock pot. Make sure there is enough stock and wine to cover the roast and mushrooms. Quarter red potatoes and slice up some carrots. Add to crock pot along with your favorite herbs such as sage, thyme and rosemary. Cook all day.  Remember to be creative with this and all recipes; that is why I did not give you specifics! Have some fun.

 So many Green Peppers

Stuff them!

My stuff peppers were made with left overs in my fridge. I had brown rice, pre-cooked chicken, onion, celery, green pepper that I trimmed off the green peppers when I cleaned them, cranberries that I had in the freezer and some chicken gravy. I baked the peppers at 350 degrees for about 15 minutes. I mixed everything together and stuffed the peppers. Bake for an additional 30 minutes. Goes great with some crusty bread.  Channel your creative self on this recipe. Add what you like.

 

Corn and Apples

Corn is in season. It is a great time to make my Harvest Corn. Freeze this for Thanksgiving dinner or when you are hankering for corn on the cob. Make my Apple Crisp with all the apples that are coming into season. Get your family to help and an apple, peeler, corer, slicer really helps speed up the process. This freezes really well. When you reheat this the smell in your kitchen will be amazing! See the picture below. You can get this at Walmart or virtually anywhere.

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REMEMBER…all these recipes can be found on this website

October…Pumpkin Seeds!

My only wish is for you to have fun with cooking!

Fall Harvest Apple Crisp

Fall Harvest Apple Crisp

Applecrisp

Ingredients-Topping

  •    1 cup Flour
  •    1 cup Sugar
  •    1 tsp. Baking Powder
  •    ½ tsp. Salt
  •    1 Egg

Directions

Place the above ingredients in a food processor and pulse until it is a fine crumble.

Put 10 cored, peeled and slice apples in a 9×13 baking pan. Sprinkle with the topping mixture. Sprinkle the top with cinnamon. Pour a stick of melted butter on the top. Bake at °350 for 45 minutes. Serve with vanilla ice cream.

I use whatever apples are in season. I love the Granny Smith Apples with this recipe to add the sweet and sour aspect. A food processor, foil pans and apple peeler/corer/slicer is a must to mass produce this recipe. My son and I, working together can get 6 pans completed in about an hour. Freeze and reheat. Yum!

Harvest Corn-Serves 4 People

Ingredients    

  • 1 Stick melted Butter
  • 1 Large Garlic Clove
  • 12 Ears of Grilled Corn
  • Salt & Pepper to Taste

Directions   

Melt butter in a small sauce pan. Add smashed garlic clove, salt and pepper. Remove from heat.

Soak your corn in water for about 30 minutes in the husks. Remove from water and grill corn in the husks for about 25 minutes. Turn about every 10 minutes. Remove husks.

Reheat butter and serve with grilled corn.

Now…hopefully you have left over corn. Remove the corn from the husks using a sharp knife. Stand the corn up vertically and run your knife down the sides of the corn cutting off all the delicious kernels. Add to the remaining butter mixture. Place corn in the butter mixture into serving size freezer bags. Mark and date the packets.

You will appreciate this on the colder fall nights coming our way. Great to save for Thanksgiving! I do this all during the month of August into September so I have quite a few packets of Harvest Corn.

 

 

Pumpkin Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½  teaspoon salt
  • ½ cup milk
  • 1 egg
  • ½  cup canned pumpkin
  • 1/4 cup butter
  • ½ cup run soaked raisins

Directions

  1. Preheat oven to 400 degrees F. Grease and flour 18 muffin cups, or use paper liners.
  2. In a large bowl, mix all ingredients just until flour is moistened. Batter should be lumpy.
  3. Place pumpkin mixture in muffin cups about 2/3 full. Sprinkle ¼ teaspoon sugar over batter in each cup.
  4. Bake 18-20 minutes

I topped with chocolate instead of the sugar. I found this recipe in my old Betty Crocker cookbook under quick breads. It is so funny how the old cook books have the easiest recipes.

 

Cranberry-Ginger Relish

Ingredients

  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sherry vinegar or red-wine vinegar

Directions

  1. In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
  2. Remove relish from heat. Let cool to room temperature, and serve.

This was given to me by my daughter Rebecca.

Corn Soufflé

Ingredients

2-TBS Butter

1-pkg. (8oz.) Cream Cheese, cubed

1-15 ¼ oz. can Whole Kernel Corn

1-14.75 oz. can Cream Style Corn

1-pkg. (8.5oz.) Corn Muffin Mix

2 –Eggs, lightly beaten

1-cup Shredded Cheddar Cheese

Directions

Preheat the oven to 350 degrees F.

Microwave butter in medium bowl until melted. Add cream cheese; continue microwaving until cream cheese is softened; stir until blended. Add both corns, the muffin mix and eggs; mix well.

Pour into greased 13×9-inch baking pan; sprinkle with cheddar cheese.

Bake 40 minutes or until golden brown. Cool slightly.

Add a few dashes of hot sauce before baking for an extra “krazy” kick.

Serves 16

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