Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients:
1 1⁄2 cups pumpkin seeds
2 teaspoons melted butter
salt; to taste
garlic powder; to taste
cayenne pepper; to taste
paprika; to taste
Directions:
Preheat oven to 350 degrees F.
Clean off pumpkin seeds.
Put seeds in a hand towel and roll the towel up to dry the seeds.
Put some aluminum foil on a cookie sheet.
Unroll the towel and place the pumpkin seeds on the cookie sheet.
Spread the seeds out in a single layer.
Pour the melted butter over the seeds.
Sprinkle the salt, garlic power,cayenne pepper, and paprika over the top of the seeds.
Toss the seeds around on the cookie sheet coating them with the butter and seasoning.
Spread pumpkin seeds in a single layer on the baking sheet.
Bake for about 30 minutes or until the seeds are a golden brown.

Apple Pie Pancakes

Apple Pie Pancakes
Ingredients:
2 cups Bisquick
1 cup milk
2 eggs
2 can apple pie filling
3 teaspoons cinnamon
1 teaspoon nutmeg
Directions:
In a bowl, mix together the Bisquick, milk, eggs, 1 teaspoon cinnamon, and nutmeg.
fold in one can of the apple pie filling.
In a small sauce pan, mix the other can of pie filling and 1 teaspoon cinnamon.
Warm up the pie filling on low heat stirring every few minutes.
Make the pancakes while the pie filling is warming.
Put pancakes on a plate and put some of the pie filling on top of them.
Enjoy!!

Honey Brown Sugar Chicken

Honey Brown Sugar Chicken

4 chicken leg quarters

 Salt and black pepper; to taste

6 tablespoons butter; divided

2 Tablespoons minced garlic

1/2 cup brown sugar, packed

2 tablespoon honey

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon marjoram

Directions:

Preheat oven to 400 degrees F.

Cut the leg quarters in half seperating the thigh from the leg.

Season thighs and legs with salt and pepper, to taste.

Melt 4 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove from skillet and place in baking dishes. Set aside.

Melt the remaining 2 tablespoon's of butter in the skillet. Add garlic, and saute until fragrant, about 1-2 minutes. Remove from heat.

Stir in brown sugar, honey, oregano, thyme, marjoram, and basil until well combined. Pour over the top of the chicken in the baking dishes and place into the oven and roast until completely cooked through, about 25-30 minutes or until the chicken reaches an internal temperature of 175 degrees F.

Halloween 2016

We will be doing more pumpkins than this. These are 2 that we have done right now.

I have cleaned out 2 pumpkins and already baked the seed's. We have 1 Jack-O-Lantern done and the second one is just about done. I will post pictures when they are both done. We have 3 more to do but that will be another day.

Did you know that all marjoram's are oregano's, since the genus name for both is origanum, but not all oregano's are marjoram's?

Pumpkin carving

Today we are going to start our pumpkin carving. We have decided to carve 5 pumpkins this year. Today we are going to do just 2 of them.

Cool day today

It is a very cool day here today. Nobody is outside due to the coolness. When anyone does go out, they are wearing light jackets or windbreakers. The kids wear all wearing hoodies walking to school. I have decided this is a fine day for a pot of chicken noodle soup. I have chicken on the stove boiling now. Smells nice in here.

Wake Up Your Mouth Beer Batter Fish

My husband said this is the best beer batter he has ever tasted! He said after every bite it was like a party in his mouth. He said it was like his taste buds where dancing and singing in his mouth.It was so refreshing and lively.

Wake Up Your Mouth Beer Batter Fish

Ingredients
2 quarts vegetable oil for frying
Fish fillets
salt and pepper to taste
1 cup all-purpose flour
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons paprika
2 Tablespoons old bay seasoning
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer
Directions
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, then season with salt and pepper.
Combine flour, garlic powder, onion powder, paprika, old bay seasoning, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Homemade Eggnog

Homemade Eggnog

Ingredients

2 eggs, room temperature

4 tablespoons sugar

1 teaspoon vanilla extract

1/4 teaspoon nutmeg, plus more for serving

2 cups milk

2 ounces brandy (optional)

Directions

In a large bowl, whisk together eggs and sugar until light in color and sugar is dissolved.

Whisk in vanilla, nutmeg, milk and brandy, if using.

Strain into a small pitcher and chill.

Pour into glasses and sprinkle with additional nutmeg.

Whole Roasted Chicken with Apples, and Oranges

Whole Roasted Chicken with Apples, and Oranges

Ingredients

 3½ lb whole chicken

2 apples

2 oranges

1 TBS. dried thyme leaves

1/2 TBS. dried rosemary leaf

1/2 TBS. sage

1/8 cup raisins

1/8 cup pecans; chopped

4 TBS. honey

1/2 cup white wine

 1/8 cup olive oil

7 TBS. butter; melted (reserve 5 TBS.)

pepper to taste

Heat oven to 425 degrees.

Instructions

Cut the apples and oranges into large chunks. Combine with thyme, rosemary, sage,raisins, pecans, honey, wine 2 TBS. butter and olive oil in a large bowl. Crush the ingredients together with your hands.

Stuff the chicken with the mixture and truss the chicken with butchers twine.

Season the outside of the chickens with reserved melted butter, and pepper.

Place in the roasting pan, breast facing up.

Place pan into oven and roast for 30 minutes or until lightly browned, basting every few minutes with the melted butter. Turn the oven down to 350 degrees and continue roasting for 1 hour or until a thermometer in the chicken reads 160 degrees Let the chickens rest for 10 minutes, carve and serve.

Another neighbour just came over and asked me to make them a Chocolate Pie. I told them I can do that but it will need to be after I take care of my other neighbour first. She said that was fine. She wants it for Wednesday. Her husband asked my husband and I if we knew who cut their grass. They said whoever did it did a great job. My husband told them it was him who cut their grass. They wanted to pay him and he said that wasn't necessary and refused the money. The neighbour was shocked! My husband and I told him just to do something nice for someone else who help a person in need. That is all the payment that is needed.

I was just told that I am a mistral in my kitchen!! I take this as a very good complement!!!

Helping others

This is how my husband and my day has gone so far today. One of my neighbours from across the street sent a bag of apples over to me by her young daughter, She said my mom was wondering if you could make her some apple crisp or an apple pie. Anything with apples. So I walked across the street and talked to her mother. She said I want you to surprise me. I said that's fine. I can do that. Them my husband was mowing our lawn and when he got done, he decided to cut the next door neighbours lawn that really needed to be cut. After he got that done, another neighbour had a flat tire. My husband went over and took a look at it. He put a can of fix a flat in it and now he is airing the tire up for them. What a wonderful day we are having here today helping others out.

My newest kitchen toys.

My newest kitchen toys. I love these so much!! They are glass cutting boards.

Homemade from scratch bread

Nothing tastes better than homemade from scratch bread!

Ingredients
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Old fashioned Soft Pumpkin Cookies with Icing

Old fashioned Soft Pumpkin Cookies with Icing
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Pumpkin Chocolate Chip Brownies

Pumpkin Chocolate Chip Brownies
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips
Preheat oven to 350˚F. Line an 9″- x 13″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

Cinnamon Rolls

These Cinnamon Rolls are to die for! This recipe is from Ree Drummond's website.

Cinnamon Rolls

Ingredients

For the dough:
1 quart whole milk
1 cup vegetable oil
1 cup granulated sugar
2 packages (4 1/2 teaspoons) active dry yeast
9 cups all-purpose flour, plus more for dusting
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt

For the filling:
2 cups (4 sticks) unsalted butter, melted, plus more as needed
1/4 cup ground cinnamon, for sprinkling
2 cups granulated sugar, plus more as needed

For the maple icing:
2 pounds confectioners' sugar
1/2 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup strongly brewed coffee
Dash of salt
1 tablespoon maple flavoring or maple extract

Directions

For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.
To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar!
Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls will be divine. When you reach the end, pinch the seam together.
Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat. Place the rolls in the pans cut-side up, being careful not to overcrowd.
Repeat the rolling-sugar-butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the counter top for at least 20 minutes before baking. Remove the towels and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown.
While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners' sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable.
While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time...not that they last for more than a few seconds!

I am thinking way outside of the box today with a new recipe! It is a burger that is made out of catfish. What do you all think?

I made the mistake of letting Bella in my kitchen while I was glazing pumpkin cookies. She got up under my cooling table and glaze dripped all over her. Now she needs another bath.

Pumpkin season

This is pumpkin season so to kick it off in my home, I have made 2 batch's of pumpkin brownies. One batch has chocolate chips and the other batch doesn't. I am now getting ready to make up some pumpkin cookies. Some will have a glaze on them and some will be plain.

Homemade Hot Cocoa

Homemade Hot Cocoa

INGREDIENTS

1/4 cup unsweetened cocoa powder

1/2 cup granulated sugar

1/3 cup hot water

1/8 tsp salt

2 cups milk

2 cups heavy cream

1 teaspoon vanilla extract

INSTRUCTIONS

Combine the cocoa, sugar, water, and salt in a medium saucepan.

Over medium heat, stir constantly until the mixture boils. Cook, stirring constantly for 1 minute.

Stir in the milk and cream; heat, but do not boil.

Remove from the heat and add vanilla; stir well.

Serve immediately.

Spinach Alfredo Pasta Bake
Ingredients
1 pound campanelle noodles
1 cup ricotta cheese
1 cup cottage cheese
1/8 cup chopped fresh parsley
Zest of 1 lemon's
1/2 cup butter; divided
One 10-ounce container mushrooms, sliced
Kosher salt and freshly ground black pepper
One bunch fresh spinach; remove stems
4 cloves fresh garlic; chopped
1/2 fresh onion; chopped
1 pound bacon; crumbled
2 cup's white wine
16 fl. ounces half-and-half
1 cup heavy cream
1 1/2 cups grated Parmesan
3/4 cup panko breadcrumbs
Directions
Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
Mix the ricotta, and cottage cheese with the parsley and lemon zest in a small bowl and set aside.
Cook up the bacon; remove from grease and set aside.
Chop up the garlic and onion; Set aside
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are a nice golden brown, 5 to 6 minutes. Add 2 more tablespoons of butter and let it melt. Add the spinach, onion, and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables fron the skillet and set aside, leaving any liquid in the skillet.
Add 2 tablespoons of butter to the skillet. Pour in the wine and let it come to a boil and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little chicken broth. When the sauce is all combined, remove it from the heat and stir in 1 1/4 cups of the Parmesan.
Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
In the buttered baking dish, stir together the pasta, vegetables and sauce. Add spoonfuls of the ricotta mixture, pushing it a bit into the pasta then smooth it out on the top of the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cook until the top is brown and the mixture is bubbling, about 25 minutes.
Remove from oven and let stand for 10 minutes before serving.

Note: Easiest way to crumble bacon is to use the meat scissors and cut the bacon into bite size pieces then cook it. When it is done cooking, you have crumbled bacon.

Dinner is done and it seem's that it is Raven approved.

Fresh is always best.

Wait til you see my newest recipe! Working hard on it in the kitchen right now!

I decided that I wanted to go to Goodwill last night and see what they had and I ended up buying all this wonderful glass cookware as well as a tube pan and a few other things. I bought more than I was expecting but at the wonderful prices that they were I just couldn't resist!! I spent under $20.00 for everything I got!! Plus my husband works there so we got a discount as well.

The neighbour's and I have just been talking and have decided to have a big block party at the end of the month. Lots of food and drinks will be on hand!! Looking forward to the fun times.

Mamma always said NOT to play with your food...........It's a good thing my husband and I didn't listen to mamma!!!!

My husband and myself did this Rose made out of a watermelon. (Above)
White Chocolate Strawberry Roses that I made! (Below)

Tonight's dinner. Roast Chicken, Deep fried deviled eggs, and tater tots.

Roast Chicken

Roast Chicken

Ingredients:
1 gallon cold water
1⁄2 cup kosher salt (reduce to 1/4 cup if using regular table salt.)
2⁄3 cup light brown sugar
3 pound Chicken
black pepper to taste
1/2 cup margarine, divided

Instruction's:
Make a brine by mixing the cold water,salt,and brown sugar together with a wisk.
Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken
Preheat oven to 350 degrees F
Place chicken in a roasting pan, and season generously inside and out with pepper.
Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F .
Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Deep-Fry Deviled Eggs

Deep-Fry Deviled Eggs
12 peeled hard-boiled eggs
1 cup flour
3 eggs
1 cup panko bread crumbs
Oil for frying
4 Tbsp. mayonnaise
2 Tbsp. pickle relish
2 Tbsp. mustard
1 tsp hot sauce
Salt to taste
Pepper to taste
Optional:
* Paprika, or seasoning of choice to top
Directions:
Heat cooking oil for deep-frying in a medium-size pan over medium heat.
Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.
Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white, dust with paprika, and serve!

Garlic Butter Shrimp

Ingredients
2 - 12 ounce medium shrimp; peeled and deveined
8 TBS butter
1 TBS minced garlic
1/4 cup white wine ( I use Lucky Duck)
Salt to taste
Pepper to taste
1/2 tsp Old Bay seasoning
Dried Parsley flakes

Directions
Melt 2 tablespoons butter in a large skillet over medium high heat.
Add shrimp, salt and pepper, to taste. Add the Old bay seasoning. Cook, stirring occasionally, until pink, about 2-3 minutes; remove from pan and set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in shrimp and gently toss to combine.
Serve immediately, garnished with parsley leaves.

Grilled BBQ Chicken 
Ingredients for BBQ sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 Tablespoons light brown sugar
5 Tablespoons sugar
1/2 Tablespoon fresh ground black pepper
1/2 Tablespoon onion powder
1/2 Tablespoon ground mustard
1/2 Tablespoon liquid smoke
1/2 Tablespoon molasses
Ingredients for chicken:
Chicken
salt
Directions
In a medium saucepan, combine all ingredients. Bring mixture to a boil over medium-high heat and cook uncovered, stirring frequently, for 30 minutes. Let cool before using.
While you are waiting for the sauce to cool, Put some charcoal on one side of the grill. Oil the grate and then light the charcoal.
Salt the chicken and then put it on the grill on the charcoal side doing a quick sear. Then place it on the coal free side of the grill. Close the grill and let cook for about 1 hour turning once. Check with a meat thermometer for doneness. If it is 160 degree's, it is done. At this point, paint on the BBQ sauce and put back on top of charcoal and let it get a nice sear on the sauce. Remove from the grill and let cool for about 5 minutes. Then enjoy this wonderful stick yummy BBQ chicken.

Helpful cooking tip of the day:

When cooking chicken, always make a brine to soak your chicken in prior to cooking it. A nice brine will fill your chicken with flavor and keep it nice and moist.

Brine Recipe

Simple Chicken Brine
Ingredients
1 gallon cold water
3/4 cup kosher salt (NOT table salt)
2/3 cup sugar
3/4 cup soy sauce
1/4 cup olive oil
Directions
Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain, rinse and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Helpful cooking tip:
When making mashed potatoes or fried potatoes, cut your potatoes up and soak them in cold water. This will remove some of the starch that is in the potatoes making them healthier for you. The potatoes will still have their wonderful taste.

Helpful cooking tip:
Chocolate absorbs odors from other foods and even none food products. Example; if you buy chocolate at a store and the bag boys puts a bar of soap in the same bag as your chocolate, your chocolate may taste like soap.

My cookbook is going to be so filled with information. I really hope that it helps people out. Working very hard on my book today.

Did you know that LBJ held the first Barbecue at the White House which featured Texas style ribs?