Friday, September 28, 2012

Weekend Potluck #37

Welcome back to our favorite day of the week, and our favorite party! We can't wait to see what you all bring to the table this week. Once again, last weeks party was incredible with 200 recipes linked up! If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.

Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Hamburger Steaks with Brown Gravy


Recipes that caught our attention ~

Caramel Apple Milky Way Cheesecake Bars
Easy Meatball Bake
Easy Meatball Bake by Confessions of a Semi-Domesticated Mama


And, a personal favorite ~

Pumpkin Pie Muffins
Pumpkin Pie Muffins by Peanut Butter and Peppers


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Wednesday, September 26, 2012

Cream Cheese Pumpkin Bread with Streusel Topping

I opened my first can of pumpkin last week to enjoy my first Pumpkin Spice Latte of this fall. I knew it wouldn't be long until I made my first loaves of pumpkin bread. Last fall I shared my basic Pumpkin Bread recipe that you can make with or without apples, so I thought I'd share this one. My love of cream cheese is no secret and this bread makes a fabulous use of it. I love the creaminess that the cream cheese adds to this bread.
 Cream Cheese Pumpkin Bread with Streusel Topping
For the bread:
2 1/2  cups sugar
1  package (8 ounces) cream cheese, softened
1/2  cup (1 stick) butter, softened
4  eggs
1 can (15 ounce) pumpkin, not pie filling
3 1/2  cups flour
2  teaspoons baking soda
1/2  teaspoon baking powder
1  teaspoon salt
1  teaspoon pumpkin pie spice
1  cup chopped pecans

For the Streusel Topping:
1/4  cup butter, melted
1/2  cup brown sugar, packed
1/4  cup oatmeal
1/4  cup flour
1  teaspoon cinnamon

Preheat oven to 350 degrees and grease two 9 x 5 inch loaf pans. In the bowl of a mixer, cream together the sugar, cream cheese and butter. Add the eggs and pumpkin, mix well. In a medium bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice. Stir and gradually add into your wet ingredients. Stir in the pecans. Pour the batter into the pans.

In a small bowl combine the streusel ingredients and mix. Evenly divide and sprinkle over the two loaves. 

Bake for about 60 minutes until a toothpick inserted in loaf, comes out clean.

Enjoy!

Kim

Linked to the following parties:
Chocolate, Chocolate and More Chocolate Thursdays Treasures
Miz Helen's Country Cottage Full Plate Thursday
Walking on Sunshine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff Saturday Party
Gooseberry Patch Your Pick of the Pumpkins
Lemon Sugar Fall Roundup

Monday, September 24, 2012

Marinara Sauce

Today's recipe is a great basic sauce to have in your collection. It tastes fresher than a jarred or canned Marinara Sauce, and you will be able to whip it up on the fly. I usually double the recipe and then freeze it in 1 cup portions. Use it to whip up a pasta dinner on an evening when you need a quick dinner. It is also great used as a pizza sauce. 
Marinara Sauce
Recipe adapted from Ina Garten
1  tablespoon olive oil
1  cup finely diced onion
3  cloves garlic, (1 1/2 teaspoons)
1/2  cup red wine (Use a wine you would drink, not cooking wine)
1 can (28 ounce) crushed Tomatoes
1  tablespoon minced Fresh Italian Parsley
1 1/2 teaspoons salt
1/2  teaspoon black pepper
1/2  teaspoon sugar (optional) It helps cut the acidity of the tomatoes.

Heat olive oil in a sauce pan over medium heat and add onion. Saute for about 5 minutes until soft. Add the garlic and continue to saute for another 1-2 minutes until fragrant. Add the wine and cook on high, scraping any brown bits from the bottom of the pan, until almost all of the wine has evaporated, about 3 minutes. Stir in the tomatoes, parsley, salt, pepper and sugar. Reduce heat and cover, continue simmering over low heat for about 15 minutes.

Cooks Note: When I double the recipe, I use about 3/4 cup of wine, and you might need to simmer it a bit longer.

Enjoy!

Kim

Friday, September 21, 2012

Weekend Potluck #36

Welcome back to our favorite day of the week, and our favorite party! We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

Now, before we get started, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Easy Apple Cake
Easy Apple Cake by A Little Bit Crunchy

Recipes that caught our attention ~

Beef and Cream-Cheesy Crescents
Beef and Cream-Cheesy Crescents by Full Hands, Full Hearts
Cheeseburger Balls
Cheeseburger Balls by Crafty Home Improvement (Mis)Adventures

And, a personal favorite ~

Hot Fudge Peanut Butter Ice Cream Pie
                              Hot Fudge Peanut Butter Ice Cream Pie by The Fountain Avenue Kitchen

Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Wednesday, September 19, 2012

Ugly Corn Dip

I'm sure you have had a version of this popular dip at one time or another. It is another one of my family's favorite dips. We seem to like a lot of dips...hmmm...I wonder what that means? I think it means we like a good party! I decided to make it over the Labor Day Holiday because I hadn't made it all summer. Which, thinking back, is hard to believe. I don't know where the name of this came from. We have always called it Ugly Dip, but I have also heard it referred to as Crack Corn Dip. It is most addicting! Perfect for a tailgate or for just about anything you might need a dip for. I often use "light" cream cheese, sour cream and mayo with great results. If possible, do let it sit a few hours for the flavors to blend, it really makes a difference. Want to take it over the top? Cook and crumble some bacon and sprinkle it over the top before serving.
Ugly Corn Dip
1 package (8 ounces) cream cheese, softened
1  cup mayo
1/2  cup sour cream
2 cans (11 ounce) Mexi-corn, drained
1 can (11 ounce) Hot Rotel, undrained (use mild if you don't like things too hot!)
1  bunch green onions, chopped
2-3  cups shredded Cheddar Cheese
1  tablespoon sugar
1/2  teaspoon garlic powder

In a medium bowl, combine the cream cheese, mayo and sour cream. Mix until well combined and smooth. Stir in the corn, rotel, green onions, cheese, sugar and garlic powder. Best if you can refrigerate it for a few hours before serving to allow the flavors to blend. Serve with tortilla chips or Fritos.

Enjoy!

Kim 

Linked to the following parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper


Monday, September 17, 2012

Caramel Apple Cake with Salted Caramel Topping

What says to you that fall has arrived? For me, as for a lot of you I'm sure, it is the start of school. Also,  the beginning of football season, the state fair and cooler morning temperatures. I love cooking in the fall and nothing says fall to me like this Caramel Apple Cake. It is quite rich so a small piece is all you need. If you are watching your salt intake or don't care for salt, just leave it out of the topping recipe. It is delicious either way. 
Caramel Apple Cake with Salted Caramel Topping
For the Cake:
2  cups white sugar
1/2  cup packed brown sugar
3  eggs
1 1/2 cups vegetable oil
3  cups flour
1  tablespoon cinnamon
1  teaspoon nutmeg
2  teaspoons vanilla
1  cup pecans, chopped
2 1/2 cups peeled diced apples (about 2 large)

For the Topping:
1  cup packed brown sugar
1/4  cup heavy cream
1  stick butter
1  teaspoon vanilla
1  teaspoon sea salt, I like to use flakes

For the cake:
Preheat oven to 350 degrees. Cream the white sugar, brown sugar, eggs and oil. Add flour, cinnamon, nutmeg and vanilla. Stir in the diced apples and pecans. The batter will be quite stiff. Spread into a greased 9 x 13" pan. Bake for 45-55 minutes until a toothpick inserted in the center of the cake comes out clean. When the cake is done use the end of a knife and poke several slits in the cake and pour the warm Salted Caramel Topping over the cake. 

For the topping:
In a medium saucepan heat the brown sugar, heavy cream, butter and vanilla over medium heat. Bring to a boil and stir constantly until the brown sugar dissolves, about 3 minutes. Remove from heat and stir in the sea salt. Pour over warm cake.

Enjoy!

Kim

Linked to the following parties:
Our very own Weekend Potluck
Mandy's Recipe Box Totally Tasty Tuesdays
White Lights on Wednesdays Wednesday Whatsits
Recipes for My Boys Thursdays Treasures
Walking on Sunshine Foodie Friends Friday
Lemon Sugar Share it Saturday
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
With A Blast It's Fall Y'All Party

Friday, September 14, 2012

Weekend Potluck #35

Welcome back to our favorite day of the week, and our favorite party! We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!


Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Chocolate Wacky Cake with Fudge Frosting
                              Chocolate Wacky Cake with Fudge Frosting by A Kitchen Addiction

Recipes that caught our attention ~

Bacon Avocado Tomato Pasta
                                         Bacon Avocado Tomato Pasta by Newlyweds
Crab Rangoon Dip
                                                 Crab Rangoon Dip by A Lil Country Sugar

And, a personal favorite ~

Italian Muffuletta Sandwich
                                 Italian Muffuletta Sandwich by It’s Not Just About The Recipe


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, September 13, 2012

Hot Sausage and Rotel Dip

We like things HOT HOT HOT around here. This dip is an oldie, but a goodie. It is perfect for your fall tailgating and football watching. I always have these ingredients on hand and this is perfect to whip up for teenagers and hungry football fans. My guys especially love it.  I've even been know to dice up a jalapeno or two and throw them in. Of course if hot is not your thing, just use mild sausage and rotel. 
Hot Sausage and Rotel Dip
1 pound Hot Sausage
2 packages (8 ounces) cream cheese, cut into chunks
1 can (10 ounces) Hot Rotel, drained
1 teaspoon Frank's Hot Sauce
1/4  teaspoon garlic powder
Bag of Fritos or Tortilla Chips for serving

In a large skillet over medium high heat brown the sausage, until cooked through. Reduce the heat to medium low and add the cream cheese, Rotel, hot sauce and garlic powder. Continue heating until the cheese is melted and everything is mixed together. Transfer to a crock pot to serve. You can also throw the cooked sausage with the other ingredients into a crock pot and just warm. Serve with Fritos or chips.

Enjoy!

Kim

Linked to the following great parties:
Our very own Weekend Potluck
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Gooseberry Patch Goodies for Game Day
White Lights on Wednesdays Wednesday Whatsits

Tuesday, September 11, 2012

Chicken and Broccoli Pasta

Now that school is in full swing and fall is here, I thought I'd share this pasta dish. It is a great dish that combines pasta, chicken and veggies in a creamy cheesy sauce. This is one of the ways I can get my kids to eat broccoli. They aren't too hot on the mushrooms so I sometimes leave them out, but I love them. This is great made earlier in the day, just don't put the topping on until right before you bake it. 
Chicken and Broccoli Pasta
6  tablespoons butter, divided
1  medium onion, chopped (1 cup)
2  cloves garlic, minced (1 teaspoon)
1  small red pepper, chopped (1 cup)
1/2  pound sliced mushrooms, roughly chopped
1/3  cup flour
1  1/2 cups chicken broth
2  cups milk
1  teaspoon kosher salt
1/2  teaspoon black pepper
1/4  teaspoon ground nutmeg
2  cups cheese (8 ounces) Mozzarella, Swiss or Cheddar
1  package (10 ounce) frozen chopped broccoli, thawed
10 ounces penne pasta, cooked and drained
3-4  cups cooked chicken breast

For the Topping:
Remaining 2 tablespoons butter, melted
3/4  cup Panko bread crumbs, or fresh if you prefer
1/2  cup Parmesan Cheese

In a large skillet (the largest you have) melt 4 tablespoons butter over medium heat. Add the onion, garlic, red pepper and mushrooms and saute for about 8 to 10 minutes, until the mushrooms release their liquid and it is almost evaporated. Sprinkle with flour and continue cooking for a minute or two. Slowly add the chicken broth, milk, salt and pepper and bring to a boil. Reduce the heat and simmer for a few minutes until thickened. Remove from heat, add the nutmeg and the cheese a handful at a time, stirring until melted. Stir in the thawed broccoli, cooked pasta and cooked chicken. If your skillet is not large enough, mix in a large bowl. Transfer to a lightly greased 9 x 13" casserole dish. 

In a small bowl melt the remaining 2 tablespoons butter in the microwave. Stir in the panko and the Parmesan Cheese. Sprinkle over the top of the casserole.

Bake at 350 degrees for 30-40 minutes until bubbly and the top is browned.

Enjoy!

Kim

Linked to the following great parties:
Our very own Weekend Potluck
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
White Lights on Wednesdays Wednesday Whatsits
Hammock Tracks Savannah's Savory Bites


Friday, September 7, 2012

Weekend Potluck #34

Hello and welcome back to another week of delicious dishes. I'm back from a few days of R & R and it felt terrific. Hope everyone has had a great week. Well, lets get on the the main event. We can't wait to see what you bring. If you don't have a food blog this party is for you as well. Just click on the picture of a dish that interests you, and it will take you to the recipe. 


Now, let's take a quick look back at last week...


The recipe with the most clicks was ~

Tailgating Food
                     Tailgating Food by The Domestically Impaired Guide to the Retro Kitchen Arts


Recipes that caught our attention ~

Smothered Pork Chops
Smothered Pork Chops by My Biscuits Are Burning
Almond Joy Bars
Almond Joy Bars by Flavors By Four


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Tuesday, September 4, 2012

Artichoke Lemon Pesto Stuffed Chicken Breasts

I am off enjoying some time away with my hubby and our great friends, but I didn't forget about you. Today I'm going to share these tasty little chicken bundles. I have spent a lot of money in my lifetime on "gourmet" Artichoke Pesto at the store, little did I know how easy it is to make at home. I love the pesto alone with a good loaf of Italian bread or mixed into some cooked warm pasta. 


Artichoke Lemon Pesto Stuffed Chicken Breasts
For the Pesto:
2 (6 ounce) jars Marinated Artichoke Hearts, drained
1/2  cup freshly grated Parmesan Cheese
1/2  cup pine nuts, toasted
2 small cloves garlic, peeled
Juice of 1 lemon (about 2-3 tablespoons)
1 teaspoon lemon zest
1/4  teaspoon salt
1  tablespoon Olive Oil
1/4  cup fresh Italian Parsley, packed

For the Chicken Breasts:
6  boneless skinless chicken breasts
1 cup (4 ounces) Five Blend Italian Shredded Cheese
3/4 cup butter, melted
2 cups Panko Breadcrumbs

In the bowl of a food processor, combine the drained artichoke hearts, Parmesan cheese, pine nuts, garlic, lemon juice, lemon zest, salt and olive oil. Pulse until rough chopped. Add the Parsley and pulse until combined. Set aside.

Place a chicken breast between 2 sheets of plastic wrap and pound until about 1/2 inch thick. Repeat with remaining breasts. Salt and Pepper the chicken breasts. Combine the Artichoke Lemon Pesto with the cup of Five Blend Italian Cheese. Place about 1/3 cup in the middle of each breast and beginning at the point end, roll up, tucking the sides in and place seam side down on a baking sheet. You can secure them with a toothpick if desired. Place in the fridge for about 1 hour. 

Melt butter in a dish and place the panko breadcrumbs in another dish. Dip the bundled chicken breasts in the melted butter and then roll in the panko. Place the prepared chicken bundles in a 9 x 13 inch dish and pour any remaining melted butter over the tops. I also give it a spray with my olive oil sprayer or you could use cooking spray so the breadcrumbs will brown nicely.

Cook in a 350 degree over for about 35 minutes or until chicken is cooked through. Turn the broiler on for a couple of minutes if the breadcrumbs need to brown a little more. Let them rest about 5 minutes before serving. If the chicken breasts are big, I will often slice them into rounds with a serrated knife and place on a serving tray.

Cooks Note: You'll probably have some pesto left, mix in a couple more tablespoons of olive oil and mix it with hot cooked pasta or use it to spread on crusty Italian bread. It is delicious!

If you don't want to pound the chicken you can also cut a slit in the breast horizontally and stuff the pesto into the slit and secure with a toothpick.

Enjoy!

Kim

Linked to the following parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Lemon Sugar Share It Saturday
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Gooseberry Patch Just for Mom
Buns In My Oven What's Cookin' Wednesday
Katherine Martinelli Mother's Day Link Party

Saturday, September 1, 2012

Labor Day Weekend Potluck Dishes

We're always a little sad when Labor Day Weekend rolls around. The official end of summer is here. Don't feel too sorry for us, at the first snap of cooler weather our thoughts will turn to fall cooking and baking. Football and tailgating has begun and the Kansas State Fair begins next week. While we will miss lounging around the pool and hanging out in the garden, we think we're going to be alright. Here are a few ideas for your end of summer weekend fun!

















Happy Labor Day!

Kim and Julie