End of the summer garden

Butternut squash with autumnal spices and brown sugar.

"There's nothing half so pleasant
as coming home again.”
~Margaret Elizabeth Sangster

Success! Great fixed like this!

This is a newly invented recipe which is not a recipe at all.  One can see everything that is about to be baked inside a spaghetti squash.  (They are so hard to cut in half, but I did it without cutting off a finger.)  After baking, I will let you know how this works.  I usually do it like everyone else with butter, salt, and pepper.  I used those items with the last of the tomatoes, onions, and herbs.


Next is butternut squash. Check back every once in awhile; I feel like cooking today and I have some new products I bought on a shopping spree with Beth last evening; two stores, one hour, many bags of goodies.

Next, I bought two snacks for Andy and/ or for parties.  UTZ toasted sesame pretzels sounded good, although i am not a fan of pretzels.  It's the sesame that brings me in.  I have used pretzel crisps for dips and cheese trays before with good hold-up success.  They don't get limp and stale if they sit out for a few hours during a party.

Another new snack from World Market: Pumpkin Crunch...the bag holds many delights including chocolate, nuts, caramel popcorn and something orange that tastes and looks like pumpkin.

I have to be sad about this: it's the last of the peaches from the outdoor market until next summer.  We always buy from the same person and his peaches are so delicious.  Sigh.

The last gasp:

Mounting my soapbox...again

In reorganizing one of my pantries I discovered 2 cans of apple pie filling that I had bought a long time ago for a recipe that I instantly lost.  So today I did an Internet search for an apple cake using a cake mix and a can of apple pie filling.  Well, you would have thought I was searching for Hillary's lost emails.  You now have to 'sign up' on many of the sites and have an email address (so they can later drive you mad), a password (so no one can steal their on line recipes and actually use them.) Of all things a password!!!  IDEA:  If you don't want your recipes to be used or your homemade (string of )pictures to be used DON'T PUT THEM ON THE INTERNET. What is the big secret?  Well, after encountering this multiple times I dug in and was determined to find what I was searching for (before I forgot what I was searching for.)  If one is not besieged with barriers of entry, then the ads are so obnoxious that I was screaming before I found this one lovely site Allrecipes which I have used many times with pleasure and will go directly to them from now on.  Allrecipes.com

This simple cake is in my oven as I write:

Apple cake III (A really old recipe.)

1 box of yellow cake mix (18.25 ounces)  Oh that's the other thing: Why have the cake mixes lost ounces?  Mine was a bit over 15 ounces and yet this recipe calls for over 18 ounces?)  It's another sneaky way of giving you less for the old price.  They believe we didn't notice. It is another way  'they' are giving us less product for the same or more money!
3 eggs
1 can (21 ounces) can apple pie filling
I also added on my own 2 tablespoons of sour cream
3/4 cup packed brown sugar
1 tabls. all-purpose flour
1 tablespoon butter
1 teaspoon ground cinnamon
1 cup chopped nuts
Preheat oven to 350 and grease and flour a 9x13 inch baking pan.
In a large bowl mix together the cake mix, eggs and apple pie filling (and in my case the sour cream)
  Pour into prepared pan.  Combine the brown sugar, flour, butter, cinnamon and walnuts.  Sprinkle over the top of the batter.
Bake 35-40 minutes until done according to your oven.

One other simple thing I did was spread some of the batter on the bottom of the baking pan, sprinkle some of the topping all over that layer and then complete the batter pour over that bit of topping.  At the end, sprinkle the rest of the topping over the cake and bake.  I'll let you know how it turned out and IF you can use this recipe without filing papers along with a picture of your first born.

(Out of the oven and looks and smells great.)
It is delicious.

September descends like a nap

                                                             

September has rocked us gently into our end of the summer schedules and everything falls into place as it has for as many years as I can remember.  School, games, birthdays (in our case), plans, trips, visitors, parties and a gentle giving into  more indoor activities than outdoor.

We have Nate, Matt, and Andy's birthdays in a few days. I can't believe how old they are! September calls for carrot cake.

Chef In Training with Vanessa Carrusel.

August 13 at 9:35am · 

This CARROT CAKE is the BEST EVER! It is so moist and the flavor is wonderful!

RECIPE HERE: http://www.chef-in-training.com/20…/…/best-ever-carrot-cake/

Ingredients

• 3 cups sugar
• 3 eggs
• 2 cups grated carrots
• 1 (13 ounce) can of pineapple, mostly drained)
• 1¼ cups vegetable oil
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon

FROSTING

• 12 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• ½ cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9x13 inch baking pan with vegetable spray.
3. In a large mixing bowl, combine sugar, eggs, carrots, pineapple and oil. Mix well. Add flour, salt, baking soda and cinnamon. Mix again and pour into a baking pan.
4. Bake at 350 degrees F for 50 to 60 minutes until cake is done. Cool completely.

FROSTING

1. In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and beat until well mixed. Add vanilla and beat again.
2. Frost cooled cake and sprinkle with chopped pecans.

Good ideas:

Andy is going to the outdoor market today and I am trying this tomorrow.

Acadiana's Thrifty Mom

August 26 at 5:30pm · 

Slow cooker spaghetti squash and meatballs. Delicious, healthy, and very filling. Just set it and forget it. Recipe here:
http://www.the11best.com/summer-crock-pot-recipes

I know it is way too early, but I saw this and think it is a great idea.

Make aheads

Today I am starting the make-aheads.  Bean, corn, and couscous salad,  that is first on the list. I have to keep this away from Mike, it's his favorite. Check back, I will be adding to this post most of the day.  Pasta salad is next.

I just remembered I added something new to this couscous salad today; from Trader Joe's: savory sun-dried tomato pesto.  It changed the recipe and it is even better now.  If you want the recipe, just email me or leave a comment.  (I don't get many comments by the way.) WaaaaWaaaa.

In between dishes I am watching REIGN on Netflix.  Alyssa and I are obsessed with this series about Mary Queen of Scots and her royal court of rascals.
                                             

Pasta salad with enhancements. I use cellentani pasta; it stands up  and stays perky for days in a cold salad.

Baking today :cheesecake and coconut zucchini bread

The pool is ready for the week end party.

The place is hopping this week; Andy is back in classes at OSU and company is coming starting Friday.  I have baked a cheesecake with a new rece\ipe from the cream cheese label and coconut zucchini bread from a recipe on carlsbadcravings' Facebook and blog. Pam is bringing pies so there will be a dessert station as usual, but with some different items.  The cheesecake recipe that I have used for forty years has been over taken with the new one, but it has not been tasted.  How can you go wrong with a recipe from the cream cheese box with twice the cream cheese? I've left the pull papers under the bread to show you that those papers help lift the bread from the pan and are quite useful.  I get them on Amazon kitchen and baking supplies.

I am currently mad at Amazon.  We recieved a bill for nearly $150. for membership and late fees.  I have never used my Amazon credit card, never received a bill until the one with $106. membership dues (like that is ever going to happen) and $50. in late fees???????????? Why on earth would I use Amazon's credit card when I use the one I've had for many years and the one I always use for my purchases.  They want $106. to carry their card? NO THANKS. So watch out.  I have been loving Amazon, but now, not so much.

The new cheesecake recipe cracked just as all my cheesecake recipes do.  I don't mind because I always cover them with goodness, however, a guy friend who always brings cheesecakes to my parties told me to cover the pan with foil and set it on a tray of water (bain marie) to bake.  I did that and even left it in the oven with the door open for an hour after it was baked and it split anyway  I never have left over cheesecake, so I think this will be all right too.

By the way, this springform pan is 57 years old.  I bought it for $8. at May & Co. in LA when Andy and I were first married and he was sent to California to work on a rocket project.  $8. for a pan was unheard of back then, but it has made many people happy with what has been baked within its walls. I will pass this pan down to my successor on the kitchen front, hopefully, many years from now...maybe we can both make it to 100; who knows?

                                                                              

Fall is afoot

I couldn't make this special jam without some homemade Hawaiian rolls.

Recipe from carlsbadcravings. Picture too.  You should really take a look at Jen's site.

I don't want to let summer go.  I haven't had enough of it, but there you are, fall is on its way.  Acorns are falling and a few leaves have started to scatter across the lawn.  Two mornings in a row it has been cooler than normal, a sure sign of what is to come.  As the day proceeds, the warmth returns and we are spared for a few more days. It is time to plan for Labor Day week end.  Alyssa and Brooks are coming home and Joe and Glenda are coming a week from Friday ahead of the rest of the Cincy gang so we will have drinks, play cards, and have a nice meal or three.

I had to use the rest of the Saturday peaches before they were lost and I made an amazing peach concoction that would do well on vanilla ice cream or warm toast or home made bread.
                                                                                   

                         

Matt has been doing amazing work around here this summer.  He is now painting an antique bird cage and a Victorian metal gazebo that is back near the secret garden.  He has also cut down four dead fruit trees and worked hard on getting things in order for the party week end. (This is not the bird cage, ours is white metal that matches the gazebo.)  This bird house made me miss summer ahead of its leaving.

French tarragon chicken salad

I find French tarragon does it for me when it comes to chicken salad.  I have made chicken salad many ways as I am sure you have as well.  You look in the frig and you see all of these vegetables begging to be used, then you look outside and see all the fresh herbs and you're inspired to put them together making something delicious and usable in many ways.  Even hot chicken salad is wonderful with cheese.  I had a friend who made this hot chicken casserole and topped it with potato chips and it was so good.  She put the shredded cheese in with everything else except the chips and put it in the oven to bubble and it was a very tasty treat. I was afraid at first.  I had been warned about warm mayo causing trouble in potato salad and now I'm asked to put it in the oven?  I lived to enjoy hot chicken salad for many years. But, today I am serving this dish cold.

Writing about chicken, I saw chef in training's Facebook chicken cordon bleu lasagna and I want to make that next with a rotisserie chicken. It's her picture and recipe found on carlsbadcravings.

Note:  I made this recipe today and it was well received by the family.  It's a keeper.

PRINT

This Chicken Cordon Bleu Lasagna is a creamy and delicious meal that will become an instant family favorite! It is loaded with chicken, ham, bacon and a tasty cream cheese sauce that will blow your mind!

Ingredients

• 9 lasagna noodles, cooked according to package directions
• 4½ cups cooked and chopped chicken chicken, grilled or rotisserie chopped
• 1½ cups cooked and diced ham
• 1½ - 2 cups cooked and chopped bacon
• 3 cups Swiss cheese, grated

SAUCE

• ½ cup butter
• ½ cup flour
• 4 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 16 ounces cream cheese, softened

Instructions

1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, garlic salt, salt and pepper. Stir with a whisk and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.
2. Preheat oven to 350 degrees F.
3. Spray a 9x13 inch baking dish with cooking spray.

TO ASSEMBLE

1. Place 3 lasagna noodles on the bottom of the pan.
2. Layer ⅓ of the chicken over the noodles.
3. Next layer ⅓ of the ham.
4. Pour ⅓ of the sauce over the ham.
5. Next sprinkle ⅓ of the cheese over the sauce
6. Finally sprinkle ⅓ of the bacon over the cheese.
7. Repeat 2 more times.
8. Bake at 350 degrees F for 45 to 60 minutes.

Count on seeing this over the Labor Day holiday.

FRENCH BREAD PIZZA (Count on seeing this over Labor Day week end)

COOK TIME

12 mins

TOTAL TIME

12 mins

Author: Jen@CarlsbadCravings.com (She has so many great ideas and recipes.  Check it out.)

INGREDIENTS

• 1 loaf French bread, sliced in half lengthwise
• 2 medium uncooked chicken breasts, diced
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups THINLY sliced mushrooms (about 4 mushrooms)
• 12 oz. cream cheese
• 3/4 cup Monterey Jack cheese
• 3/4 cup cheddar cheese
• 3/4 cup mozzarella cheese
• Cilantro garnish (optional)
• 
  Honey Dijon Marinade/Sauce
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons yellow mustard
• 1/2 tablespoon soy sauce
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 teaspoon Cajun spice
• 1/4 teaspoon salt

INSTRUCTIONS

1. Whisk Honey Dijon Marinade/Sauce ingredients together in a medium bowl. Add two tablespoons Marinade to a freezer bag along with chicken. Marinate 30 minutes – 8 hours. (optional)* Refrigerate unused Honey Dijon Sauce separately.
2. Preheat oven to 375F degrees.
3. Heat 1 tablespoon olive oil over medium high heat. Add chicken and cook until cooked through. Stir in one tablespoon reserved Honey Dijon Sauce. Set aside.
4. Microwave cream cheese in a microwave safe bowl at 30 second intervals, stirring in between until completely smooth. Whisk in 2 tablespoons Honey Dijon Sauce. Spread this Honey Dijon Cream Cheese evenly over each half of French Bread. Evenly top with mushrooms, followed by chicken, then cheeses and finally top with bacon.
5. Bake at 375F degrees for 12-15 minutes or until cheese is melted and slightly golden.
6. Drizzle each French Bread with any remaining Honey Dijon Sauce. Garnish with cilantro if desired.

If that is not enough, Jen has this one for you. Another French loaf delight.  Thanks, Jen.

INGREDIENTS

• 1 large loaf French bread or 2 smaller loafs
• 8 oz. cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 - 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)
• 1 ½ tablespoons dry ranch dressing seasoning mix
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup blue cheese crumbles (up to 1/2 cup if you LOVE blue cheese)
• 1 cup freshly grated sharp cheddar cheese, separated
• 1 cup mozzarella cheese, separated
• 3 packed cups (about 1 ½ pounds) shredded chicken*

Garnish (optional)

• 6-8 pieces cooked and crumbled bacon
• blue cheese (only if you love it)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
3. Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined.
4. Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.
5. Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.
6. Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.

Jen of carlsbadcravings has quite a story to go along with her wonderful recipes on Facebook and her blog.  Here is her life so far and it is remarkable.

I have been cooking and creating new recipes almost every day of the week for years (and honestly, cooking has gotten me through some tough times), so after being blessed with new-found energy from my kidney transplant in October 2013, I decided I should share my favorite creations with the rest of the world so Carlsbad Cravings was born February 2014.  As I thought about sharing recipes, I decided I also wanted to share more of the blessings and miracles that continue to be part of my life as well –  and being both a lung and kidney transplant recipient (due to cystic fibrosis) – there are many! Jen of carlsbadcravings

                 

Divine chuck

This picture is the base for my pepper bacon fresh corn chowder.  It's a rainy day and I am happily in the kitchen.  

Arrived in time to season the corn chowder. If you haven't tried Crockery Gourmet seasoning you should give it a try. It's available on Amazon and in your local markets. As you can see, I buy it in bulk. On Amazon you order one day and it is nearly always arriving the next day. Love Amazon and its vendors and employees.

 Love beef and today I scored big with this new way of using the crock pot (my now favorite cooking  vessel.)  I read on line one should not put liquid in the slow cooker when cooking meat; simply put in the meat and in my case today chuck roasts (2).  I actually did put in a cup or so of Bordeaux at the bottom not quite trusting what I read, but true to form the meat did do the work and created just enough liquid to compliment the wine and the Crockery Gourmet that I nearly always use in my slow cooker. The chuck was tender and when I put chunks of it in with Amish noodles, the crowd went wild.  (Not really, but they did eat most of the presentation in one meal.) I used the beef packet since I was dealing, today, with chuck. If you have not used the seasoning called Crockery Gourmet, I urge you to give the choices a go.  They have them for pork, chicken, or beef and they are all delicious.  As the day progressed I added more Bordeaux, nearly half a bottle and the sauce turned that delectable deep brown like the gravy in New Orleans kitchens. Perfection. Note: you can find the Crockery Gourmet packets in the markets, but I buy mine in bulk on Amazon and I do have to replenish pretty often.  I am a serious abuser of this seasoning. True to the instructions not to add liquid (or not much) the meat was more tender and that's the point.

It has rained two straight days and that makes me want to bake or cook or both.  I love having the kitchen door open with the dogs resting in the doorway and the plants soaking up the rain's goodness.  Today I made chicken salad and blueberry bread.
                                                                                        

Summer suppers

We have odd suppers now days during this hot muggy August.  Last night we had cantaloupe, corn on the cob, sliced tomatoes, and fresh peach cobbler.  There were no complaints. We are thankful for the plethora from our gardens and the outdoor markets.  Andy has started going on Wednesday afternoons and early Saturday mornings. I have started on today's bounty which is a recipe that I have given before with a few more ingredients that are begging to be used.  Couscous garden salad is delicious and you can let your inner creativeness go for it!  (I added dried cranberries after this picture to brighten things up and that was met with approval.)

At our last party I had cut from the box of multi-grain crackers (that you can buy at Sam's) a recipe for baked hummus.  It was well received and I did not get to taste it, it went that fast.  Beth made it in a jiffy and we will use the recipe again for our Labor Day/OSU day here at Many Branches.

Baked Hummus
  
2 7 oz. containers of plain prepared hummus
1  1/4 cup crumbled feta cheese
2/3 cup chopped Kalamata olives
2/3 cup chopped fresh tomatoes
2 tablespoons olive oil
Spread hummus evenly into an 8x inch square baking dish.  Sprinkle with feta cheese, being sure to evenly cover the surface.  In a separate bowl, gently toss the tomatoes and olives together until blended well.  Layer the olive and tomato mixture on top of the feta cheese.  Drizzle with 2 tbsp. olive oil.  Bake 350 for 15 minutes
Serve warm with Crunchmaster Crackers.

Sam's rotisserie chickens are larger and $2. each less than those at Giant Eagle.  They are delicious and useful in many different dishes.