Pumpkin Spread

I tried this spread this morning..super quick and easy and I actually had all the ingredients for it in my cupboard.  I used more spices than the recipe called for because I wanted a more pumpkin pie taste though..thought it was kind of bland beforehand.  Here's all I did..

PUMPKIN PIE SPREAD:

2 sticks salted butter, softened
1/4 cup, plus 2 Tablespoons pumpkin puree
3 Tablespoons pure maple syrup
1 tsp pumpkin pie spice
1/2 tsp cinnamon
a pinch of salt

put all the ingredients in a mixer bowl..using hand mixer beat just until smooth and fluffy. 

keeps in the fridge for up to two weeks.

Would be good on waffles or pancakes with a dollop of whipped cream and sprinkled with cinnamon sugar, or on a piece of toast or warm biscuits or pumpkin muffins..

CHICKEN AND SAUSAGE JAMBALAYA

I got this recipe when I was in my 20's and working for what used to be called Control Data.  There was a janitor who used to live in the south and also was a cook in the army that gave me the recipe after we had been talking food one day.  Yes, I talked food a lot even back then!  It takes half a day to make it and so you do have to be around, plus it's not a Dave Boudreau thing, but I love it and so does some of my other family members.  It freezes well, so can be packed away for another meal or bring to lunch at work easily.  I like it with just some fruit or applesauce on the side.  It kind of is like a hot dish, has everything you actually need in one dish.  It helps a lot to prep all your ingredients before actually putting it together so you can just dump them all in when ready.  It really is worth the trouble..delicious.

CHICKEN AND SAUSAGE JAMBALAYA:

Bring 2 quarts water and the following ingredients to a boil:
1 large onion, chopped
4 stalks of celery chopped
1 Tablespoon salt
1/4 teaspoon Tabasco
1/2 bunch green onions, chopped

Boil for 10 minutes, then add a medium-large whole chicken that has been washed inside and outside, and cook until done-1-1/2 hours?  (legs will separate from the body a little and the breast will easily accept a fork when poked in it).  Remove the bird, skin and debone.  Strain the stock and RESERVE.

In the same pot, add a little butter and one ring of smoked sausage that has been chopped in bite sized pieces.  brown on lower heat until some of the grease has been cooked out.  Remove sausage and set aside. In the remaining grease and more butter if needed add:

1 cup finely chopped onion
1/4 cup finely chopped bell pepper (I use yellow or red)
1 cup chopped celery
the other half of the green onions chopped
1 garlic clove chopped finely or pressed

once they are cooked down well add:

one 1-pound can of whole tomatoes (I take each tomato and remove any hard core/stem pieces, squash them with my hands and put them in the kettle).
2 cups raw white rice
5 cups of the chicken broth
1 heaping Tablespoon for chicken "Better than Bouillon"
1 Tablespoon sugar
salt to taste
cayenne pepper-go lightly, can always add more if desired
black pepper as desired.

Cook over medium heat, stirring often but gently until rice is thoroughly cooked.

Serve, eat.

Cheesy Chicken and Broccoli Soup

I found this recipe in a magazine years ago.  It was from a restaurant called Stonewings.  I had just started enjoying broccoli cheese soup and so tried it.  The recipe actually had mixed vegetables in it, but I just decided to use straight broccoli.  It also had heavy cream in it and chicken broth but I also changed that up a little to make it a little lighter by using straight milk or 2% milk and adding chicken base to it.  It has been a family favorite, especially by me and my two daughters.  I brought it to work Friday for a fundraiser soup and bread day and a few people asked me for the recipe, so am posting it.  I will have to post a picture of the soup when I make it again.  I thought for sure that I had added it to the blog, but not this one I guess!  oh, should also mention..you can use a little more flour so it's thicker and use it poured over biscuits or toast..it's delicious that way!  Here's how it goes:

CHEESY CHICKEN AND BROCCOLI SOUP:

Prep all your ingredients and have them ready by the stove before starting the soup.  It actually goes fast once you do that.

Melt 1/2 cup butter or margarine (I use butter) in a large stockpot kettle.

Add 1/2 of a yellow onion chopped finely and simmer until clear and tender.

Add 4 chicken breasts (with fat or grizzle removed and diced in small pieces) into the pot, lightly salt and pepper, and simmer until completely cooked through.

then push the ingredients to one side, tip the kettle at an angle so the juices run to one side,  wisk in about 1/4 cup flour and quickly stir to make a thick paste; slowly add 1 quart of milk until blended into paste, turn down burner so it doesn't scorch/soup doesn't curdle,  and add 2 heaping Tablespoons of chicken "Better Than Bouillon" paste,  (in jars by the chicken bouillon)  1 cup shredded cheddar cheese (I use the mild in the bag), 1 bag of broccoli florets that have been chopped up smaller, 2 carrots that have been skinned and shredded and a dash of tabasco if desired.  warm, stirring often so bottom doesn't scorch, until all is warmed through and cheese is melted and broccoli heated through.  eat.  (picture will be posted later)

Little Pumpkins to crochet on a Rainy Fall Day

My back/hip have been killing me all week and the past two days my hip and legs were in pain.  I had to do a ton of walking yesterday because of a fund raiser we were having, so I hit the bed early (like 6:00) and actually didn't get up until 10:00 AM this morning!  My body must have needed it because I feel a lot better, but not good enough to do some heavy cleaning or walking today yet, so I decided to give myself a day off and do a little crochet project I've been wanting to do since I saw them on a crochet blog.  They were super simple, didn't have to concentrate much at all and I had all the materials at home, so it was perfect.  It was rainy out all day, kind of darkish, and cool, so I just took it slow and easy, watched Halloween Wars on Food Network and made these 3.  The tiny one is green still because he got started late in the pumpkin patch I guess.  They are small, but will look cute clustered together somewhere over Halloween and Thanksgiving this year.

Key Lime Poke Cake

We are celebrating Kim's 43rd birthday today.  It's actually tomorrow, but Monday is not the best day when we all work and have school/activities etc, so doing it today.  She got to pick out the menu which will be swiss steak, baked potatoes, salad, garlic bread and hot vegetable.  She sent me this link for Key Lime Poke cake for dessert.  I love key lime anything, so looking forward to trying it out tonight.  It looks good, but the key lime filling was hard to find.  I actually ended up ordering it online from Walmart, so ordered two cans in case we like it, or for a dessert to bring somewhere later on with the other can.  It must not be a popular item up in Minnesota because they had the lemon which probably would be good in this too.

KEY LIME POKE CAKE DESSERT:

1 (16.25 oz) box white cake mix
1 (3 oz) box lime jello.
1 cup boiling water
1/2 cup cold water
1 (22 oz) can Key lime creme pie filling and topping
1 (8 oz) container cool whip
fresh lime zest for decorating

INSTRUCTIONS:
preheat oven to 350 degrees F and spray the bottom of a 9 x 13 cake pan with cooking spray.

Mix cake according to package directions and bake.  cool 5 minutes.

Meanwhile: in a small bowl, mix lime jello with 1 cup boiling water, stirring until dissolved.  Add 1/2 cup cold water and set aside.  Poke multiple holes in the cake with the handle of a wooden spoon.  Pour the jello slowly over cake so it seeps into the holes.  Let the cake completely cool.  Refrigerate 2 hours.

Spread the key lime creme pie topping (I would recommend spreading this thinly over the cake as it's quite tart and not using the whole can, over the cake and then completely cover with the cool whip.  return to fridge and cool one hour before serving.  Decorate with fresh lime zest and lime slices if desired.  (I just used the zest).

White Chocolate Fruit Tart/Pizza

Kim got this delicious fruit tart recipe from her mother-in-law, Barb some years back.  She had made it for a birthday party at their house so Kim asked for the recipe and passed it on to me.  I have only made it a handful of times since then, because it's something you definitely want to share..it's so good, but very rich and too yummy to have laying around tempting me.  Tomorrow is bosses day at work, so I am making it for a treat there, along with some other surprises people are doing for the day.  Once you make this you will be making it again and again.  It's the best fruit "pizza" I have ever had.

WHITE CHOCOLATE FRUIT TART/PIZZA:

CRUST:
3/4 cup (1-1/2 sticks) butter, softened
1/2 cup powdered sugar
1-1/2 cups all purpose flour

FILLING:
1 pkg. (10 ounces) vanilla (white chocolate) baking chips
1/4 cup whipping cream
1 pkg cream cheese softened

TOPPINGS:
1 can pineapple chunks or tidbits, drained-but save the juice)
1 pint fresh strawberries, sliced, or fresh raspberries
1 can mandarin oranges, drained
2 kiwi fruit peeled and sliced in half

GLAZE:
3 Tbsp. sugar
2 tsp. cornstarch
1/2 tsp lemon juice
1/2 cup of the reserved pineapple juice.

In a mixing bowl, cream butter and sugar.  Gradually add flour; mix well.  Press into an ungreased 11-1/2 in tart or 12 inch pizza pan.  Bake at 300 degrees for 25-30 minutes or until lightly browned.  Cool completely.

In a microwave safe bowl, microwave chips until melted.  do in short bursts so they don't scorch.  Beat in whipping cream.  Add softened cream cheese and beat until smooth.  Spread over the crust.  Chill 30 minutes.  Add fruit on top in circles around the center.

Bring glaze ingredients to a boil over medium heat for 2 minutes or until thick.  Brush glaze over fruit.  Chill for one hour.

Making a Jughead Jones hat for Sam

Granddaughter Samantha Rae wanted a Jughead Jones hat because she is in to the show Riverdale and also decided to dress up like him for a "character day" at school this week, so I made her one! It was a free crochet pattern and the yarn was almost nothing, so she got a good deal..they are like $25 and up online. Most of them are knitted, but I think this looks pretty close for crocheted work..I think she'll like it! I worked on it this weekend and tuned in to the show on Netflix while I did so.  It's actually a good series!  Kind of a mystery.  I will have to let her know to keep me updated when the next episodes come out.  Here is her hat, all finished.