Blessed!!! (Tuscan Chickpea Soup)

I am so very blessed in my life..  I have great kids, an awesome granddaughter,  a job that pays my bills and it makes me smile... great work family and a love for cooking..  some days I just don't want to cook,  but there are days when I can't keep myself out of the kitchen..  the girls and I are slowly heading back into the vegetarian lifestyle..  it won't be pure vegetarian,  I am sure we will still have some meat,  but not as often.. 
Tonight I tried a new recipe..  it is very yummy and very filling..  :)

Tuscan Chickpea Soup

2 tbsp olive oil
2 large onions, chopped
8 cloves garlic, minced
4 c water
1 tsp fresh rosemary
1 tsp salt
1/2 tsp black pepper
3 cans chickpeas, drained and rinsed(or a bag of dried beans cooked in the crockpot with salt and pepper and drained)
1 can diced tomatoes
1 tbsp balsamic vinegar
grated parmesan cheese

In a large stockpot heat the oil over medium heat,  add the onion and cook for 5 minutes,  add the garlic and cook another 5 minutes,  add the water, rosemary, salt, pepper, chickpeas and tomatoes.   Bring to a boil, reduce heat and simmer for 30 minutes..  can put through a food processor,  but I kept mine whole..  I like texture in my soup..  add the balsamic vinegar and stir well...  heat for a couple minutes,  serve in bowls with parmesan cheese, salad and crusty bread.. 

It's Almost Christmas!!! (Almond Joy)

I can't believe how close it is to Christmas again..  been a busy little bee making a ton of cookies and candies...  tonight I made some Almond Joy..  so yummy and easy.. 

Almond Joy

1 can sweetened condensed milk
1 pkg coconut
3 c powdered sugar
whole almonds, toasted
milk or dark chocolate

put all in a mixer and beat until blended.
form into small oval shapes and press 1 almond into the top of each one.
place on a wax paper lined baking sheet and place in fridge until firm
melt chocolate either in the microwave or over a water bath.  dip the candy in the chocolate.  I use two forks to turn and then let the excess chocolate drip off and then place on lined cookie sheet.  continue until all are coated.  refrigerate until chocolate is set. 

Crazy Thursday!!! (Lemon Loaf)

I was driving home from work today and thinking how far I have become in the last 5 years of my life..   I am very proud of my daughters and I..  we set a goal for ourselves and set out to make it happen..  God has truly blessed us because of all our hard work...  I get to spend every other weekend with my precious Granddaughter Samantha,  who is the light and joy of our lives..  it has been a crazy busy week at work..   I seriously needed  to de-stress from this week and I saw a picture and decided that I would try making my own version of Starbucks Lemon Loaf,  since it is yummy and tart and looked amazing.. 

Lemon Loaf

1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
3 eggs
1 c granulated sugar
2 T butter, softened
1 t vanilla extract
1 t lemon extract
1/3 c lemon juice
1/2 c vegetable oil

Lemon Icing
1 c plus 1 T powdered sugar
2 T whole milk
1/2 t lemon extract

Preheat oven to 350°. Combine flour, baking soda, baking powder & salt in a large bowl. Use an electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract & lemon juice in a medium bowl. Pour wet ingredient into dry ingredients & blend until smooth.  Add oil & mix well. Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean. Make the lemon icing by combining ingredients in a small bowl...

When the lemon loaf is cool, remove it from the pan & frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.   My girls didn't let it cool..  I was lucky to get pictures of it before they cut it.. 

Glorious!!!! (Apple Pie, Italian Dinner Casserole)

What an absolutely glorious day..  I love days like today..  slept in with a nice cozy fuzzy blanket,  got up, showered then downstairs to make a wonderful pot of coffee..  then enjoyed it with my homemade Caramel Vanilla Creamer..  Pinterest has piqued my frugal side again..  I forgot how much I adored making so much from scratch..  I think working and being so busy just made me lazy in that dept..  The weather of course inspires me to bake..  and it is perfect Apple Pie weather.. which is what I started out with this morning..  I started with the crust,  then put it in the fridge to chill and then did some cleaning and fall decorating.. still have some stuff in the garage that I need to bring upstairs..  maybe after dinner.. 

Apple Pie

Crust:

2 c all purpose flour
2 Tbsp sugar
1 tsp salt
2 Tbsp lemon zest
12 Tbsp(1 1/2 sticks)butter, cut into cubes, cold
1/2 c ice water
1 Tbsp lemon juice

Pie

6 to 8 apples, cored and slice(can peel if you want)
1/2 lemon, juiced
1/4 to 1/2c granulated sugar
1/4 to 1/2c brown sugar
1/4c flour
1 Tbsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
2 to 3 Tbsp butter

In a food processor put all the dry ingredients in and pulse for a few seconds to mix together,  add the butter cubes and pulse until a cornmeal consistency,  add the water and lemon juice and pulse until a dough forms,  can add more ice water 1 tsp at a time if to dry.   Divide in half and wrap each half in plastic wrap and refrigerate for an hour or longer..  Take out of refrigerator and let sit while you are prepping the apples..
Place the sliced apples in a big bowl and squeeze half a lemon over and toss to coat,  add the sugars, flour and spices.. (I never measure anything.. so these measurements are approximate..)  
after you get the apples in the bowl with the other ingredients you roll out the dough and place in the bottom of 9 inch pie plate,  put apples in crust and then roll out top crust and place over..  seal edges and crimp with either a fork or make a decorative edge..  brush with whipping cream and sprinkle with cinnamon sugar.. bake in a 350 degree oven for 30 to 45 minutes.. 

Italian Dinner Casserole

Olive oil
1 onion, chopped
1 green and red, yellow or orange bell pepper, chopped
8 oz mushrooms, sliced
4 cloves garlic, minced
Chicken Italian Sausage
4 slices wheat bread, cubed
4 eggs, beaten
2/3 c skim milk
1/2 tsp. ground mustard
1/2 tsp. salt
Freshly ground black pepper, to taste
1/2 cup grated reduced-fat swiss cheese
1/2 cup grated reduced-fat extra sharp cheddar cheese
1/2 cup grated reduced-fat jalapeno cheddar cheese

In a large saute pan heat olive oil,  add the onions and bell peppers and cook for 3 to 5 minutes,  add the mushrooms and garlic,  cook another 3 minutes and add the sausage..  while that is cooking place the bread in the bottom of a 9x13 baking pan.  beat the eggs, milk, mustard, salt and pepper and put aside..  when the meat mixture is done layer half of it,  half the egg mixture and half the cheese mixture,  then repeat.  cover with foil and bake in a 350 degree oven for 35 to 45 minutes,  uncover the last 5 minutes of cook time to allow the cheese to brown slightly..  enjoy with a salad and or steamed broccoli...  

I recreated the casserole from a Mexican Breakfast Casserole I found on Pinterest..  I of course added my twist and changed up some of the ingredients..  it is yummy!!!! 

Football, Fall and Pumpkin Spice Latte

Thursday night Football!!!! Going to be a great game.. The Bears and Packers..  Have two good friends at work on opposite sides of this and it has been funny to watch them trash talk each other..  They both crack me up..  Tomorrow is going to be interesting..  
This past week has been fabulous here in GA..  You can feel Fall in the air,  it is crisper,  cooler,  the humidity has lowered tremendously..  makes me want to cook and bake all the time..  :)
This past Saturday I hosted my first Thirty-One Party,  and I am sure it won't be my last..  I love the products so much and for this party I made lots of food,  sort of my thing..  I am going to share one of the recipes I made for the party.. I did of course find this recipe on Pinterest and then added a little extra to it..  It is a Crock Pot recipe and I am right now making it on the stove to see if it a versatile recipe.. 

Crock Pot Pumpkin Spice Latte

8Tbsp Pumpkin puree
8Tbsp vanilla extract
8Tbsp sugar
2tsp Cinnamon
4 c coffee
6 c milk

Mix all the ingredients in Crock Pot, set to low and heat for 2 hours..
Top with Whipped Cream(We bought Caramel Whipped Cream in the Can from the Super T) and serve with a cinnamon stick if desired..  I didn't do that.. 
These are the extras that my daughter Rebekah(aka Boo) the Barista, and I decided on because we didn't think the Cinnamon would be enough.. 
1/4 tsp Cloves
1/4 tsp Nutmeg
1/8 tsp ginger.. 

The Crock Pot version was yummy..  now waiting to try the stove top version..  :)  The stove top adaptation is just as yummy, if not more so..  ahhh..  Pumpkin Spice Latte at home and not having to spend a ton of money on it..  Don't get me wrong..  I LOVE Starbucks...  but I can't afford to enjoy their drinks often..    this is a way to treat myself and only spend on a whole pot to share the same as I would spend on a Grande..  Life is Good..  

Just another Manic Monday!!! (Korean Beef over Rice)

What a day..  I had a plan when I walked into work today and that plan was changed in 2.5 seconds..  oh well..  you just gotta do what ya gotta do..  but my stress level was off the chain all day...  

I got home and decided to make a new recipe I found on Pinterest..  Korean Beef and it sure is yummy..  I basically stayed true to the recipe,  but next time I think I am going to add some vegetables to the pan..

Korean Beef

1 pound lean ground beef
1/2 cup brown sugar
1/4 cup low sodium soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
pepper
1 bunch green onions, diced


Cooked white or brown rice

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, pepper and crushed red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

As you all know I have a rice cooker and I love it..  I always cook my rice in it..  for this recipe I cooked white rice in water with beef bouillon cubes...  it was very good..  I also didn't have green onions..  so chopped half an onion and cooked it first,  then added the beef and the garlic..    I served a salad to round out the dinner.. 

Rain!!!! (Cornbread and Beef Skillet Pie)

What a day..  Our STL came back from his 4 day holiday vacation today and was he on FIRE!!!!   It is a transition period at work,  coming out of back to school/college and going into Fall and Halloween set..  which means there is a lot of clearance throughout all the dept's that I get to play in each day,  which means I get to reset many of those endcaps..  Set 5 yesterday,  4 today..  fun times I tell ya.. though I do love to see the new stuff coming out..  my amazing Sr TL Andy does a little of the work too..  he closes a lot.. he's pretty awesome..  just don't tell him I said that..  we don't want his ego getting any bigger than it already is..  :) 
I also hit it big in the butter world today..  while helping push frozen this morning I saw something out of place,  and me being the OCD person that I am and wanting my fingers to thaw out a minute I walked over to Dairy and picked up this lb of unsalted Organic Butter..  never seen the brand before etc..  so I thought I would find it's true home.. it was marked, are you ready for this??  .76 cents..  I bought 7 of them for $4.56 after my discounts..  I am in heaven..  I couldn't even get 1 organic one for much less than what I paid for 7...   that made my whole day!!!!

So for dinner while going through email and looking at some recipes that are supposed to be an hour or under to prepare I came across a recipe that intrigued me and I used it as a base for what I made tonight..  and it is taking longer than an hour..

Cornbread and Beef Skillet Pie

olive oil
red onion, chopped
green, red, yellow and orange bell peppers, chopped (about 1/4 of each)
2 stalks celery, diced
2 carrots, diced
3 potatoes, diced
8 oz mushrooms, sliced
4 cloves garlic, minced
Worcestershire sauce
1/2 lb to 1 lb ground beef, turkey or chicken
4 tsp flour
1/2 c beef broth
salt, pepper, seasoned salt, garlic powder, paprika, steak seasoning
Sriracha sauce,  a couple tbsp or to taste
1 to 1 1/2c Cornmeal mix
2 tsp sugar
1 egg
1/2 c or more milk

In a large skillet over medium heat olive oil,  add the onions, peppers, celery, carrots and potatoes,  cook about 10 minutes..  add the mushrooms and the garlic, cook another 2 to 3 minutes, add the worcestershire sauce and stir well.. letting absorb into the vegetables,  add salt and pepper and the sriracha sauce..  add the beef and cook until brown all the way through stirring constantly,  add other seasonings, the flour and stir to coat,  then add the broth..  while that is cooking in a medium bowl mix the cormeal, sugar, egg and milk until it forms a nice cornbread dough..  you can either drop by spoonfuls on top of the beef/vege mixture or spread over the top and place in a 350 degree oven for 20 to 30 minutes until the bread is brown on the top..  enjoy with a nice green salad..  

the original recipe had onions, peppers and mushrooms,  also tomato paste and no seasoning besides the salt and pepper..  I like to jazz things up a bit..  hope you enjoy!!!!