Stuffed Pumpkin Soup

by
No comments yet

Cream Drizzled Stuffed Pumpkin Soup

Stuffed Pumpkin Soup

Out of the 80’s and with a few tweaks it works today. I came across some old newspapers just recently … One happened to be the Visalia Times Delta Cookbook ’81. There on page four was my Grandmother’s Portuguese Bean Soup. I’m a bit prejudice but this bean soup is still an award winner today. But the top prize actually went to Jay Glasgow for her Stuffed Pumpkin. I tried to recreate her recipe and found I was a bit lost without ingredient measurements which the recipe didn’t have. But today I’ll be giving a few pointers that help make this a no fail. This recipe is certainly simple in ingredients and prep. Definitely worth trying.

Continue reading

Swiss Chard and Pasta

by
No comments yet

Swiss Chard & Pasta with Cognac

Swiss Chard & PastaLove Swiss Chard! Team it with pasta and it’s perfect. I love the young tender colorful variety of chard I grow in my garden but this year with our current drought I was not as inspired. So, off to my local market! Now, the choices in my market are not many. I’m just excited to see fresh Swiss Chard even if it’s mature with large tough stalks. Just remove the stalk and the spine that travels up the leaf … It works! What remains is a tasty green to add to this pasta dish. Add a little Cognac and this simple dish dazzles. Just ask my guy. Yes, we like to accompany this with a nice wine and prosciutto, and it’s our main dish.

Continue reading

Chicken and Noodle Bake

by
No comments yet

Chicken & Noodle Bake

Chicken Macaroni Cheese Bake

chicken and noodle bake

A hearty recipe for a quick and easy family meal. Only six ingredients, 15 minute prep, bake and it’s done. Add a side salad or vegetable and dinner is served. This will become one of your favorite Comfort Food recipes for the cold months ahead.

Continue reading

Panettone French Toast with Pumpkin

by
No comments yet

Panettone French Toast

with Pumpkin

Breakfast or dessert

Panettone French Toast

While we’re all becoming very familiar with the popular overnight French Toast Breakfast Casserole know this is just a bit different. Pumpkin is added to the egg and milk mixture and poured over a rich Panettone. And why wait overnight!

I’ve baked my Pumpkin Panettone to use in this recipe. But know you can use just about any variation of Panettone.

I don’t know about you but I’m always running out of syrup. As a child I’d concoct these watery versions of maple syrup with maple extract, sugar and water. I was on the right track but just needed to heat the mixture for awhile to reduce and thicken. Enjoy my simple version of maple syrup. No maple extract? No biggie … It works without it too. Really!

Continue reading

Pumpkin Panettone

by
No comments yet

Pumpkin Panettone

Pumpkin Panettone

This is straight from my test kitchen. Ha! This is an amazingly simple recipe. A little time consuming but worth it. The texture is unchanged from the traditional panettone. The question is why. Why mess with the traditional panettone? It’s simple. Not everyone in our family is into candied fruit. And without the candied fruit where do you go? Pumpkin and toasted or candied pecans. You can add raisins or chopped dates if you must. It’s just a great change up for panettone.

I recommend a paper mold for baking. Baking time is a little faster using a paper mold, and clean up is a snap. This 2 pound loaf paper mold needs no greasing nor extra baking pan.

If you have any Panettone left give my next recipe a try, Panettone French Toast.

Continue reading

Pumpkin Pie Spice Caramel Corn

by
No comments yet

Pumpkin Pie Spice Caramel Corn

Pumpkin Pie Spice Caramel CornButtery sweet caramel with just a touch of pumpkin spices … What a great Fall Tradition! Shape the popcorn while hot into balls add a stem for an extra treat. Or simply allow the finished caramel corn to cool then break it apart to serve in a dish. Beware, one bite and you’re hooked. This recipe makes 6 large popcorn balls or approximately 12 cups of caramel corn. You may modify this recipe by adding 10 ounces or so of nuts during the baking period … Or candies can be added after the baking as the caramel corn is cooling. This is just a great recipe to add to your Fall recipe collection!

 

Continue reading

Coconut Pecan Topped Pumpkin Bread

by
No comments yet

Pumpkin Bread

With Coconut Pecan Topping

 

This is the best Pumpkin Bread! Topped with a deliciously rich Coconut Pecan Frosting. Slather the bread with this topping or go it alone. I’m telling you … You won’t be disappointed! I’m just on this pumpkin thing … trying to bring about Fall for some cooler weather.

Both of these recipes, bread and frosting, I’ve had for years for good reason.

Enjoy!

Continue reading

Pumpkin Cheesecake Pie

by
No comments yet

Pumpkin Cheesecake Pie

Pumpkin Cheesecake PieOne of my ideas with pumpkin … combine my Pumpkin Pie recipe with my Cheesecake Bars. Pretty easy. And in fact, bars could be made instead of a pie with the very same recipe. I had these leftover gingersnap cookies and used for the crust … Just seemed perfect for this dessert. I’d like to claim originality of this threesome but if you like me do a search … this is a very popular combination. I do admit I keep it simple though … no prebaking the crust and all can be mixed by hand. It’s a quick mix.

Continue reading

All Things Pumpkin

by
No comments yet

Pumpkin & Spice

All Things PumpkinA favorite time of year, The Fall. The weather begins to cool, a must in this part of the country, a new school year begins, the aroma of pumpkin spices fill my kitchen. Here are a few of my favorite pumpkin and spice recipes. I’m adding many more this year. On the search for all things pumpkin.

Until then….

 

Pumpkin Parmesan Cream Soup
Pumpkin Cookies
No Bake Pumpkin Pie with Italian Meringue
Spicy Pumpkin Cupcakes
Pumpkin Spice Cake
Pumpkin Parmesan Cream Pasta Sauce
Pumpkin Pie

All Things Pumpkin

And this beautiful Pumpkin Torte.

 

 

 

Portuguese Hash

by
No comments yet

Portuguese Hash

 with Chouriço and Linguica

Portuguese HashThe recipe is simple enough. It’s about finding the right ingredients. Chorizo is plentiful around here but chouriço … not so much. So if I’m putting together this recipe I must be prepared to travel to a neighboring town where there is a Portuguese Bakery that happens to have chouriço as well as traditional Portuguese baked goods. Not so bad because it’s an excuse to load up on some goodies. In a pinch look for Spanish chorizo … It’s the closest to Portuguese chouriço. Now that we have that cleared up let’s not forget linguica. Choose your favorite linguica, mild or hot, heavy on paprika or not. Now we’re just about ready to begin. Just a few more ingredients.

Continue reading