We have a snow advisory today, with a predicted accumulation of anywhere from 2 to 8 inches! I quickly decided that my daughter and I are staying put. The following is a peek into our day. Fortified with homemade vegetable soup, courtesy of my stepfather, we have been quite busy and very productive!

Christmas card production is in full-swing, despite the annoyingly destructive"help" of my 2 1/2 year old daughter! Some projects just need to wait until her nap! I ordered my custom cards from Jelli + Ink, a Canadian vendor on www.etsy.com . Today, I'm lining envelopes with festive paper and adding glitter to the cards - fun!

Regan has kept busy with puzzles, coloring and watching DVDs on the living room couch; seriously, what a rough life she has!

And, of course, I always have new projects in the planning!

One of my girlfriends has a tradition of making Turkey Tetrazzini with her mother a day or two after Thanksgiving (with leftover turkey, of course), and I decided that I'd like to start that tradition with my daughter too. At 2 1/2 years old, she's only so much help, but she did enjoy the finished product!  The following is my version of the dish; a compilation of many, many recipes.

Turkey Tetrazzini

half of a one-pound  box of fettuccine, linguine or spaghetti, broken in half

1/2 cup sour cream

1 can cream of mushroom soup

1 small can sliced mushrooms

2 cups diced, cooked turkey (I may have actually used more like 3 cups)

1 cup bread crumbs (I actually used crushed Texas Toast croutons, which turned out exceptionally better than boring old seasoned bread crumbs)

1 cup shredded cheddar cheese

In a large saucepan of boiling salted water, cook the pasta until al dente.  Drain and set aside.  In a large bowl, combine sour cream, soup, mushrooms and turkey. Stir. Season with salt and pepper.  Add pasta and stir to combine. Transfer the mixture to a baking dish.  Preheat oven to 350.  In a small bowl, combine the bread crumbs and cheese. Sprinkle the bread crumb mixture over the pasta and bake for 15-20 minutes, until golden.

One recipe I consulted included a 9-ounce box of frozen creamed spinach, which sounded good to me, but then my husband would not have eaten dinner with us. Or, at least, would not have eaten what my daughter and I were having! I compromised by steaming some asparagus; win, win.

 So, hopefully, whipping up some Turkey Tetrazzini will be a new after-Thanksgiving tradition for me (and my daughter). I mean, seriously, what's not to like?

Happy Thanksgiving! My kitchen (especially my dishwasher) has been busy, busy, busy! I volunteered to take desserts to Thanksgiving at my in-law's house, so I decided on Peanut Butter Blossoms (see previous post) and Pumpkin Cheesecake, which I am trying to make into an annual tradition!  It's a bit of work to prepare, but is unbelievably scrumptious! I found this recipe in a magazine a year or so ago, and believe the credit is due to Kraft Foods. For this "project", you will need one of these:

Spiced Pumpkin Cheesecake

38 ginger snaps, finely crushed (I used my food processor)

1/4 cup finely chopped pecans (I opted not to include pecans)

1/4 cup melted butter

4 packages (8 ounces each) cream cheese, softened (I used Neufchatel cheese)

1 cup sugar

1 can (15 ounces) pumpkin

1 Tbl. pumpkin pie spice

1 tsp. vanilla

4 eggs

Heat oven to 325.  Mix crumbs, nuts and butter; press onto bottom and one-inch up side of a 9-inch springform pan.  Beat cream cheese and sugar with a mixer until blended. Add pumpkin, spice and vanilla; mix well.  Add eggs, one at a time, mixing after each, just until blended.  Pour into crust. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim.  Refrigerate 4 hours.  Serve with dollop of whipped cream, if desired. 

It's even better the next day - take my word for it!

As the holiday season approaches, the activity in my kitchen increases - drastically! Last night, I kick-started the kitchen activity by making a double-batch of Chex party mix (which my family has already eaten vast quantities of...). Today it was cookies; specifically Peanut Butter Blossoms.  Every year at this time, my father-in-law requests these cookies. I usually take some to him at Thanksgiving and freeze a dozen or so for Christmas.  This year, I don't think they're going to last that long!  I'd like to thank my little helper this year, who now has enough dexterity in her 2 1/2 year old fingers to help unwrap an entire bag of chocolate kisses! She only ate two or three...

Peanut Butter Blossoms (recipe courtesy of Hershey's Kisses)

48 Hershey's Kisses

1/2 cup shortening

3/4 cup smooth peanut butter

1/3 cup granulated sugar

1/3 cup brown sugar

1 egg

2 Tbl. milk

1 tsp. vanilla extract

1 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

granulated sugar

Heat oven to 375.  Remove foil from Kisses chocolates.  Beat shortening and peanut butter in  large bowl until well blended.  Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls.  Roll in granulated sugar; place on ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Immediately press a chocolate Kiss into center of each cookie; cookie will crack around the edges.  Remove from cookie sheet to wire rack and allow to cool completely.

Tomorrow: pumpkin cheesecake! Stay tuned!

It's "that time of year" again at my house; Chex party mix season! I usually make the FIRST batch around Thanksgiving, and make additional batches as it "disappears"! We graze on the mix until the new year; or when we finally run out! My paternal grandmother did the same thing, for as long as I can remember. I like carrying on her tradition (and making it my own), plus, my family just loves the stuff!  There have been times when my supper has consisted of Chex mix and a glass of wine during the holiday season...not that there's anything wrong with that...

I use the "old school" recipe; no microwave version for me! And, I usually double the recipe each time I make a batch, so it lasts longer.  Just in case, for some bizarre reason you don't have the recipe, here it is from the side of a Chex cereal box:

the original Chex Party Mix

6 Tbl. butter or margarine

2 Tbl. Lea & Perrins Worcestershire sauce

1 1/2 tsp. seasoned salt

3/4 tsp. garlic powder

1/2 tsp. onion powder (I've never actually used onion powder and it still tastes great)

3 cups Corn Chex

3 cups Rice Chex

3 cups Wheat Chex

1 cup mixed nuts

1 cup pretzels

Heat oven to 250.  Melt butter in large roasting pan in oven.  Stir in seasonings.  Gradually stir in remaining ingredients until evenly coated.  Bake one hour, stirring every 15 minutes.  Spread on paper towels to cool (I have never done this part, I just let it cool in the pan, or let my husband have some because he likes it warm).  Store in an airtight container.

So, what are you waiting for? Go make some Chex mix and get into the holiday spirit!

Aah, there's nothing like comfort food...especially homemade French onion soup (at my house, at least). I make it a few times a year, and always when it's chilly outside - never in the summer.  I was given a big bag of onions recently, so it was a sure thing I was going to make French onion soup in the near future! My recipe is a combination of recipes I've tried over the years, and it sometimes varies depending on what I have in my pantry at the time. This is the version I made for supper tonight:

French Onion Soup

3-4 medium-sized onions, thinly sliced

4-5 Tbl. butter

1 Tbl. flour

2 cups beef stock

1 cup water

2 beef bouillon cubes

1 cup red wine

sliced French bread (or any crusty bread)

sliced cheese (Muenster, Monterey Jack or Swiss)

In a soup pot, melt butter and add onions.  Cook slowly, until very soft and golden. Sprinkle with flour and stir.  Add beef stock, water, bouillon and wine and simmer for 30 minutes.  Toast bread slices and butter.  Ladle soup into oven-safe cups or bowls.  Place toasted bread on top and then add sliced cheese on top of the bread. Broil until cheese is melted and lightly browned.  



If you want a "fancy schmancy" version, you could try Martha Stewart's recipe:

French Onion Soup (taken from Favorite Comfort Food by Martha Stewart)

4 Tbl. butter

2 pounds yellow onions, sliced into 1/4-inch half circles

1 tsp. sugar

1 Tbl. flour

1/2 cup dry sherry

6 cups beef broth

2 tsp. chopped fresh thyme or 3/4 tsp. dried thyme

salt and freshly ground pepper

1 small French baguette, sliced crosswise into 1/2-inch pieces

8 ounces Gruyere cheese, grated on the large holes of a box grater

Melt butter in a large Dutch oven or heavy pot on medium-low heat.  Add the onions.  Spread them out in as thin a layer as possible.  Sprinkle with sugar, and cook, stirring just as needed to keep the onions from sticking, until they are melting and soft, golden brown and beginning to caramelize; about one hour. 

     Sprinkle the flour over the onions and stir to coat.  Add the sherry, stock and thyme, and bring to a simmer.  Cook, partially covered, for about 30 minutes, to allow the flavors to combine.  Season with salt and pepper to taste.

     Meanwhile, lightly toast the bread and set aside.  Ladle the hot soup into ovenproof bowls.  Arrange the bowls on a baking sheet.  Place a slice of the toasted bread over each bowl of soup.  Sprinkle 1/2 cup of grated cheese over the bread in each bowl, and place under the broiler until the cheese is melted and crusty-brown around the edges.



Last evening was my turn to host "girls night"; always an opportunity to share new recipes! This recipe is courtesy of my cousin Angie, and I've made it a few times before, but never for my girlfriends. They loved it! There was not a morsel left over! The photo above is actually NOT my casserole - I totally forgot to take some photos, until we'd already eaten most of it! This photo is from southerngirl09 at www.infobarrel.com, and looks pretty darn close to the casserole I made.

Chicken Delicious (thanks to Angela Beckner Grau)

4 boneless, skinless chicken breasts, cut into cubes

1 can cream of mushroom soup

1 cup mayonnaise (not Miracle Whip)

1 can sliced water chestnuts

cornbread stuffing mix

melted butter

Combine all ingredients except stuffing and butter.  Pour into greased baking dish. Combine stuffing mix with melted butter and top casserole.  Bake at 350 for 30 minutes.

Along with the casserole, I served my friends oven-roasted asparagus (see recipe below),  warm crusty bread and cold Sauvignon Blanc. For dessert, we had Snickers ice cream - oh yeah!

Oven-roasted Asparagus

1 lb. fresh asparagus

2 Tbl. olive oil

salt

freshly ground black pepper

grated Parmesan cheese

Preheat oven to 450.  Trim asparagus by snapping off the tough ends.  Drizzle 1 Tbl. olive oil all over the center of a rimmed baking sheet and spread the asparagus evenly in the pan, in a single layer.  Drizzle with the remaining olive oil and sprinkle with salt and pepper.  Roast 5 minutes for crisp-tender asparagus and 8 minutes for softer asparagus.  Transfer to a serving platter and sprinkle with Parmesan cheese; serve immediately!

I know, ANOTHER pasta recipe? My husband was gone for the evening, so it was an opportunity to make something for supper that contained lots of vegetables - what a treat! My daughter, the other vegetable-eater, really likes this dish. It's sooooo simple there's really not a recipe, but I'll list the ingredients I used. It's super quick and you don't need any sauce!

Quick Veggie Pasta

1/2 pound penne pasta

frozen vegetables (I used half a bag of something called Asparagus Stir Fry, which is loaded with an assortment of veggies)

garlic, minced

olive oil

butter

grated Parmesan cheese

freshly ground black pepper

Prepare the pasta according to the instructions on the package. While the pasta is boiling, put some olive oil in a large skillet and throw in the still-frozen vegetables and garlic.  Cook until tender. Drain the pasta and toss into the skillet with the vegetables.  Toss with butter and Parmesan. Season with pepper. There you go!

Ah, Autumn...if it didn't make me so sneezy, I'd love it even more! There is a little chill in the air here lately, but lots of sunshine. Yesterday was a perfect day for driving up into Michigan for a little "leaf peeping" and spending time at my Mom's cabin on the river. We had a "mini Thanksgiving" since she is leaving for Arizona (for the winter) in a week. It was nice enough to grill out and roast marshmallows by the river, and take the dogs on a walk down the "lane".

My Mom and step-father supplied the grilled chicken, homemade macaroni and cheese and baked apples. I took a bottle of red wine and made my "infamous" corn casserole. Actually, it's my Aunt Mary's recipe, and it's absolutely TO DIE FOR! It's a great Thanksgiving side dish; a few of us had "thirds" of the casserole yesterday - mmm!

Corn Casserole (thanks to Mary Ann Alexander Kray)

1 stick butter

1 15-ounce can corn (drained)

1 15-ounce can creamed corn

1 cup sour cream

1 box Jiffy corn bread mix

Melt the butter in a 2-quart cassrole dish and "swirl" to coat sides.  Add corn, sour cream and cornbread mix.  Stir and bake at 350 for one hour.

*For a more pudding-like casserole, use 2 cans of creamed corn and omit the "regular" corn.

If you'd like to make a more off-beat corn casserole, I have a recipe torn from a magazine years ago. I haven't tried it yet, but it sounds great!

Cheese Grits and Corn Pudding (recipe makes 8 individual servings)

1 1/2 cups milk

1 tsp. salt

1/4 cup grits

3/4 cup grated cheddar cheese

2 egg yolks

3/4 cup pureed canned corn

1/4 tsp. fresh-ground pepper

3 egg whites

To make the grits: bring milk to a simmer in a small saucepan over medium heat.  Add 1/2 tsp. salt and, stirring constantly, add grits in a slow, steady stream.  Continue stirring until thick - about 25 minutes.  Transfer to a large bowl and cool slightly.  To make the pudding: stir cheese, yolks and corn into the cooled grits.  Add remaining salt and pepper.  Beat egg whites in a large bowl until stiff peaks form.  Gently fold egg whites, in thirds, into the corn mixture.  Fill 8 one-cup ramekins and place on baking sheet.  Bake at 375 until "puffed" - 40 to 45 minutes. Serve immediately.



There will be more Thanksgiving-style recipes to come; you know I have a whole binder full of great ideas! Can you say pumpkin cheesecake? :)

Today I co-hosted a baby "sprinkle" (it is the couple's second child, so we threw a "sprinkle" instead of a full-blown "shower" - it's all the rage right now...). It was a "girly" lunch of salads, fruit, crackers and dip and, of course, cupcakes with, you guessed it, SPRINKLES! Actually, I incorporated sprinkles in MANY ways - I love a theme!

I made two yummy salads: one with mixed greens, spinach, feta cheese, chicken, strawberries and glazed pecans served with a mixed berry vinaigrette -  oh my! The other salad was a twist on the traditional carry-in dinner taco salad, with iceberg lettuce, black beans, crushed taco-flavored tortilla chips, Mexican-blend shredded cheese and salsa - ole! I believe my friend's fruit dip (pictured above) was a combination of sugar, pineapple juice, whipping cream and egg whites (for fluffiness).

I made the confetti cupcakes from a mix (to save time) and tinted canned frosting pink, and yes, I made the cute cupcake toppers too!

And, in keeping with the whole cupcake/sprinkle theme, I made these felt "softies" for the new baby. My daughter, who's 2 1/2, now wants me to make her some too!