Friday, October 29, 2010

Pumpkin Pound Cake with Cinnamon Glaze

Pumpkin Pound Cake with Cinnamon Glaze

Serves 16.

Yum. Yum. Double yum. Did I mention yum?
Have I redeemed myself even slightly for yesterday's beyond awful photograph? This one's a little easier on the eyes, eh?
Source: Cooking Pleasures magazine

3 c. all-purpose flour
1 T. ground ginger
2 t. ground cinnamon
1 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1-1/2 c. unsalted butter, softened
2 c. sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 t. vanilla extract

2 T. unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 t. vanilla extract
3/4 t. ground cinnamon
1-1/4 c. powdered sugar
2-3 T. heavy whipping cream
1/3 c. coarsely chopped walnuts, if desired

Heat oven to 325 degrees. Grease a 12-cup Bundt pan with butter. Sprinkle with flour; tap pan to remove excess flour.

In a medium bowl, whisk together flour, ginger, 2 t. cinnamon, baking powder, salt, and nutmeg.

In a large bowl, beat 1-1/2 c. butter and sugar at medium speed for 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into prepared pan.

Bake 1 hour and 20 minutes to 1 hour and 30 minutes or until deep golden brown and a wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.

In a large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon at low speed for 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts, if desired.

Cake can be made up to 2 days ahead.

Here's the naked cake, ready to be dressed. Let me tell you that there is some deep satisfaction when a cake makes a clean escape from the Bundt pan. I can also attest to the horrible feeling you get when it won't come out no matter how hard you try.

Thursday, October 28, 2010

Cayenne Toasts with Sun-Dried Tomato & Goat Cheese

Cayenne Toasts with Sun-Dried Tomato & Goat Cheese

Makes 8 toasts.
Serves 2-3 as an appetizer.

These were great, easy, and perfect when you're looking for an appetizer that isn't meant to feed a crowd. The Mr. and I enjoyed these before dinner out on the town last Friday. We both gobbled them down!
Slightly adapted from: Food and Wine magazine

1 t. olive oil
1/4 onion, chopped
1 garlic clove, minced
1/4 c. oil-packed sun-dried tomatoes, drained and finely chopped
2 oz. crumbled goat cheese (about 1/3 c.)
1/2 t. red-wine vinegar
Salt and pepper
2 fresh basil leaves, chopped
8 baguette slices
additional olive oil, for brushing on toasts
Cayenne pepper, for sprinkling

Preheat oven to 375 degrees.

Heat olive oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute.

Transfer to a bowl, and stir in sun-dried tomatoes, basil, and vinegar. Season with salt and pepper.

Prepare baguette slices by brushing with olive oil on one side and placing on a baking sheet. Sprinkle toasts with cayenne pepper and then top with sun-dried tomato mixture, spreading evenly between all baguette slices. Bake for about 10 minutes, or until just starting to bubble and heated through.

Wednesday, October 27, 2010

The Opposite of Me

The Opposite of Me by Sarah Pekkanen

I loved this book! I can't wait for Sarah Pekkanen to publish another one, because I will most definitely be reading it. I love Jennifer Weiner novels, and this is a comparable writer.

Publishers Weekly review from

Veteran journalist Pekkanen debuts with a promising yet pedestrian post–chick lit novel about a successful New York ad exec who's passed over for a promotion then unceremoniously canned. Workaholic Lindsey Rose leaves Manhattan for her family's Maryland home, resuming her role as the smart, capable daughter. Years of jealousy surge into overdrive at her beautiful twin sister Alex's engagement party when she watches her lifelong friend Bradley, possibly the guy that got away, begin to fall under her sister's golden spell. After the obligatory ugly duckling makeover, Lindsey, no longer the plain daughter, continues to hide her new look from her family. Away from them, however, a newly confident and gregarious Lindsey emerges, one able to parlay her advertising skills into a new position at a matchmaking service. It takes a terrifying medical diagnosis and a visit to her parents' musty attic to complete Lindsey's transformation. Though the story is Lindsey's, Alex also plays a large part, though her selfishness is so relentlessly portrayed, it's difficult to determine just who she is. The pace is slow, and the story just adequate.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Tuesday, October 26, 2010

Dracula's Revenge

Dracula's Revenge

Serves 4.

Hmm... that's a pretty awful picture. Yikes. Does it make a difference if I tell you we liked it?
Source: Cooking Light magazine

1 whole garlic head
1/2 lb. sweet Italian turkey sausage
1/2 t. chopped fresh sage (or 1/8 t. dried)
1/2 t. chopped fresh rosemary (or 1/8 t. dried)
1 T. butter
1/6 c. all-purpose flour
3 c. 1% milk
1/2 (2 oz.) grated fresh Parmesan cheese
1/3 c. (about 1-1/4 oz.) shredded Gruyere or Swiss cheese
1/4 t. salt
1/8 t. black pepper
4 c. hot cooked penne (about 1/2 lb. uncooked), or rigatoni or macaroni

Preheat oven to 350 degrees.
Remove white papery skin from garlic head (do not peel or separate cloves). Wrap in foil and bake for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.

Increase oven temperature to 400 degrees.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.

Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to the melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (10 minutes). Stir in roasted garlic, cheeses, salt, and pepper.

Remove mixture from heat. Add 2-1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 8x8 baking dish that has been coated with cooking spray. Top with remaining sauce. Bake for 15 minutes or until thoroughly heated.

If freezing, thaw in refrigerator before baking and increase baking time to 45-60 minutes.

Monday, October 25, 2010

Chicken Chili

Chicken Chili

Serves 4-6.

This chili isn't substituting chicken for beef in an attempt to be healthier. It's just trying to be different... but still just as good. I took a large pot of it on a weekend getaway with friends and everyone gave it two thumbs up. The chicken thighs are hearty and stand their ground against meat chili out there. Don't hesitate to give this a try. It involves more steps but is fairly easy. And the fact that you cook and puree the tomatoes yourself means you're avoiding all the sodium from canned tomatoes.
Slightly adapted from: Martha Stewart Living Magazine

10 plum tomatoes, halved lengthwise
1 jalapeno chile, halved and seeded (leave seeds for extra hot chili)
1 white onion, peeled and halved
4 garlic cloves, peeled
2 T. extra-virgin olive oil
2 lbs. boneless skinless chicken thighs, cut into 1/2-inch cubes
1/4 c. chili powder
1-3/4 c. homemade or store-bought low-sodium chicken stock
1 can (15 oz.) kidney beans, drained

Preheat broiler, with rack 3" from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut sides down, on a rimmed baking sheet. Broil under starting to char, about 5 minutes.

Pulse tomatoes and jalapeno in a blender or food processor until chunky. Chop onion and mince garlic.

Heat a large heavy skillet over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5-6 minutes; transfer to a plate.

Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 t. salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato mixture. Cook, scraping up browned bits, until fully incorporated, 3-5 minutes.

Stir in stock; simmer for 20 minutes. Add beans; simmer 10 minutes. Serve with desired toppings, such as sour cream, shredded cheddar, crumbled bacon, chopped green onion, and cornbread croutons.

A Note From The Little Lady: I increased the size of the recipe and when I did, made my second can of beans black instead of kidney. If you have preferences when it comes to beans, don't hesitate to use what you like!

Friday, October 22, 2010

Apple 'n Onion Chicken

Apple 'n Onion Chicken

Serves 2.

What a great fall recipe! I was hesitate to serve to The Mr. since he doesn't always love entrees involving fruit, but he gave this a thumbs up before I even had a chance to ask!
Slightly adapted from: Taste of Home magazine

1 medium apple, sliced
1/2 large onion, sliced thin
1 t. butter
2 boneless, skinless chicken breast halves (about 5 oz. each)
dash salt and pepper
2 slices swiss or provolone cheese
1/8 c. seasoned bread crumbs
1/8 t. minced fresh thyme

Preheat oven to 350 degrees.

In a large skillet, saute apples and onions in butter for 10 minutes or until tender.

Transfer to a baking dish that has been coated with cooking spray. Top with chicken, then cheese slices; sprinkle with salt and pepper.

Combine bread crumbs and thyme; sprinkle over chicken. Bake for 45-50 minutes, or until juices run clear.

Thursday, October 21, 2010

MyGetTogether: Chex Mix Snacks "Game Day" Get-Together

MyGetTogether: Chex Mix Snacks "Game Day" Get-Together

Through the MyGetTogether program, I was chosen to host a Chex Mix party -- specifically themed "Game Day." The party fell together easily, given that I was going to be with a bunch of friends that day anyway for a friend's wedding. And because there was time to kill in between the ceremony and reception, we appropriately scheduled to "get-together" at my place in the meantime. We munched on Chex Mix and caught the tail end of some football games.

Here's what I received:

In addition, I also got a large stack of Chex Mix coupons to hand out to guests.

The three flavors, ready to be devoured:

The verdict:
While all three snack mixes were enjoyed, there was a definite favorite: Original Chex Mix!

2nd place was divided between the other two. Turtle catered to the chocolate-lovers, while Sweet and Salty had a taste that was interesting and addicting, but got to be too much after a while.

But, it's funny, because the longer it's been since Sweet & Salty, the better my memory of it. Kinda like I want it again.
But you know what I want more? Original! And better yet? Homemade Original!

Wednesday, October 20, 2010

While My Sister Sleeps

While My Sister Sleeps by Barbara Delinsky

The majority of this book takes place while one sister is in a coma. The other sister, along with the rest of the family, make discoveries about each other's lives that greatly impact their initial assumptions and understanding of one another. Secret feelings are exposed and the true lives of each family member becomes clear. This novel is a little predictable. A decent read, but nothing worthy of rave reviews.

Publishers Weekly review from

Delinsky flounders on her latest, a chronicle of how a family deals with a tragedy that befalls its favorite daughter. An Olympic marathon contender, self-centered Robin Snow often rubs her younger sister, Molly, the wrong way. After many years in her sister's shadow, Molly takes out her resentment with petty actions, such as refusing to accompany Robin on a run. Fatefully, Robin has a heart attack while training and falls into a coma. As Robin's condition fails to improve, Delinsky digs tediously into the family's woes: Molly's touchy relationship with Robin's ambitious reporter ex-boyfriend; middle son Chris's dealings with a would-be blackmailer; mother Kathryn's trouble coming to terms with Robin's dire prognosis. Delinsky litters the narrative with momentum-crippling scene-setting minutiae, and the Snow family, while theatrically intense in their interactions, make for flat characters. Delinsky is adept as portraying angst, but her story would have greatly benefited from a tighter telling and more complex characters. (Feb.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Tuesday, October 19, 2010

Apple Cinnamon Streusel Muffins

Apple Cinnamon Streusel Muffins

Makes 14 muffins.

Please excuse my Christmas muffin liners. These are delicious muffins full of autumn flavor. Enjoy one in the morning while sipping hot tea, coffee, or apple cider.
Source: Cooking Thin with cookbook

For the topping:
1/3 c. firmly packed brown sugar
3 T. flour
2 t. cinnamon
2 T. cold butter, cut into tiny cubes

For the muffins:
1-3/4 c. flour
1/3 c. granulated sugar
2 t. baking powder
1/4 t. salt
1 large egg, beaten
3/4 c. apple cider
1 Granny Smith apple, peeled, cored, and diced
1 t. pure vanilla extract
1/4 c. vegetable oil

Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper baking cups; set aside.

Prepare the topping: In a small mixing bowl, stir together the brown sugar, flour, and cinnamon. Cut in butter with a fork. Set aside.

Prepare the batter: In a medium mixing bowl, mix together flour, granulated sugar, baking powder, and salt. In a small mixing bowl, combine egg, apple cider, diced apple, vanilla extract, and oil; add all at once to flour mixture. Stir until just moistened. (Batter should be lumpy.)

Spoon about 1 tablespoon batter into each prepared muffin cup; sprinkle with 1 teaspoon topping. Fill evenly with remaining batter. Sprinkle tops of muffins with remaining topping. Bake 18-20 minutes, or until golden brown. Remove from pan; cool slightly on racks.

Monday, October 18, 2010

Zuppa Toscana

Zuppa Toscana

Serves 6.

This was fantastic! A great recipe, especially for a chilly fall day. Serves well with a simple salad and crusty bread.

1 lb. bulk mild Italian sausage
1-1/4 t. crushed red pepper flakes
4 slices bacon, cut into 1/2" pieces
1 large onion, diced
1 T. minced garlic
5 (13.75 oz.) cans chicken broth
6 potatoes, thinly sliced
1 c. heavy cream
1/4 bunch fresh spinach, stems removed (see note)

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until browned, crumbly, and no longer pink, 10-15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in thebottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and cooked sausage; heat through. Mix the spinach into the soup just before serving, allowing it to wilt/cook slightly.

A Note From The Little Lady: I have no idea what the original recipe-poster meant when he/she wrote "1/4 bunch fresh spinach," as I have never bought spinach in bunches. I would recommend using about 3 c. fresh spinach. If you are familiar with what 1/4 bunch would translate to, please let me know!

Thursday, October 14, 2010

Caramel Dutch Apple Pie

Caramel Dutch Apple Pie

Serves 8.

A deliciously tasty treat for the holidays or any fall gathering. Serve warm with vanilla ice cream.
Source: Taste of Home magazine

5 apples, preferably Granny Smith (about 7 c.)
1 t. lemon juice
1 t. vanilla extract
1/3 c. packed brown sugar
3 T. sugar
4-1/2 t. ground cinnamon
1 T. cornstarch
1/4 c. caramel ice cream topping, room temperature
1 pie crust (9")
3 T. butter, melted

Streusel topping:
3/4 c. all-purpose flour
1/4 c. sugar
6 T. cold butter
1/4 c. caramel ice cream topping, room temperature

Preheat oven to 350 degrees.

In a large bowl, toss apples with lemon juice and vanilla. Combine the sugars, cinnamon, and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be very full). Drizzle with butter.

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping.

Cool on a wire rack.

Wednesday, October 13, 2010

Olive Kitteridge

Olive Kitteridge by Elizabeth Strout

A pretty depressing read for a book that received awards and rave reviews. I had higher expectations for this book. The writing is great and way it's written is definitely interesting, but it just wasn't a book that made me feel good. And I'm not implying that I require that of books. I think there's something to be said for serious books that make you think, or force you to confront issues that you typically wouldn't like to. But this one didn't really do that. It just kinda left me feeling "blah" and like I had insight on someone's life I wouldn't want. Would I discourage you from reading it? No, not necessarily. Just prepare yourself that it's kinda depressing.

Publishers Weekly review from

tarred Review. Thirteen linked tales from Strout (Abide with Me, etc.) present a heart-wrenching, penetrating portrait of ordinary coastal Mainers living lives of quiet grief intermingled with flashes of human connection. The opening Pharmacy focuses on terse, dry junior high-school teacher Olive Kitteridge and her gregarious pharmacist husband, Henry, both of whom have survived the loss of a psychologically damaged parent, and both of whom suffer painful attractions to co-workers. Their son, Christopher, takes center stage in A Little Burst, which describes his wedding in humorous, somewhat disturbing detail, and in Security, where Olive, in her 70s, visits Christopher and his family in New York. Strout's fiction showcases her ability to reveal through familiar details—the mother-of-the-groom's wedding dress, a grandmother's disapproving observations of how her grandchildren are raised—the seeds of tragedy. Themes of suicide, depression, bad communication, aging and love, run through these stories, none more vivid or touching than Incoming Tide, where Olive chats with former student Kevin Coulson as they watch waitress Patty Howe by the seashore, all three struggling with their own misgivings about life. Like this story, the collection is easy to read and impossible to forget. Its literary craft and emotional power will surprise readers unfamiliar with Strout. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Tuesday, October 12, 2010

Old Fashioned

Old Fashioned

Makes 1 drink.

Raise your glass! My baby brother is 23 today! And I'm pretty confident he would enjoy one of these. Happy Birthday, Taylor!
Source: Maran Illustrated Bartending

2 oz. bourbon
1/2 oz. simple syrup
3 dashes bitters
2 maraschino cherries

Fill a rocks glass with ice cubes.
Add bourbon, simple syrup, and bitters to the glass.
Garnish with maraschino cherries.

Monday, October 11, 2010

Chipotle Marinated Chicken

Chipotle Marinated Chicken

Serves 4-6.

Not as spicy as we thought. A perfect kick, but nothing too overwhelming -- the grill does a great job cooking off any unwanted heat. Just be sure to shake off any excess marinade... unless, of course, you want the added spice!

1-2 lbs. boneless, skinless chicken breasts (you could also a 3-lb. whole chicken, cut into pieces)
2 cloves garlic, minced
1/3 c. chopped onion
3 T. chopped canned chipotle chiles, with some of the adobo sauce
1/3 c. apple cider vinegar
1/4 c. water
1/4 c. fresh lime juice
2 T. ground cumin
4 t. paprika
1/2 t. salt
1/2 t. pepper
hot sauce to taste (optional)
1 c. Worcestershire sauce

Place garlic, onion, chipotle peppers, and vinegar in a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, pepper, and hot sauce. Blend until incorporated. Add Worcestershire and mix.

Pour marinade over chicken in a large resealable plastic bag. Toss to coat. Refrigerate 6 hours to overnight.

Preheat an outdoor grill to medium heat and lightly oil grate. Remove chicken from marinade and shake off any excess. Discard remaining marinade.

Grill chicken until juices run clear, flipping halfway through, about 20 minutes.

Friday, October 8, 2010

Pumpkin Cookies

Pumpkin Cookies

Makes 4-5 dozen.

A light and fluffy cookie for your eager fall taste-buds. I love the addition of raisins, something I never combined with pumpkin. These cookies are super soft and oh-so-good.
Source: Ace Cooks, Bakers, and Miracle Makers cookbook

1 c. shortening
2 c. white sugar
1 egg
1 (15-oz.) can pumpkin puree
2 t. vanilla
4 c. flour
2 t. baking soda
2 t. baking powder
1-1/2 t. ground cinnamon
1 c. raisins

Preheat oven to 375 degrees.

Cream shortening and sugar. Add egg; beat. Add pumpkin and vanilla; combine well.
Add in flour, baking soda, baking powder, and cinnamon. Stir in raisins.
Drop onto a greased cookie sheet. Bake for 8-9 minutes.

Thursday, October 7, 2010

Chicken Corn Chowder

Chicken Corn Chowder

Serves 2 as entree; 3 as side

A tasty soup for the end of summer, beginning of fall. Use up the last of the corn crop and snuggle into autumn.
Adapted From: Better Homes and Gardens New Cookbook Limited Edition

3 ears of fresh corn or 1-1/2 cups frozen whole kernel corn
1/4 c. chopped onion (1/2 medium)
1/4 c. chopped green sweet pepper
1-1/2 t. cooking oil
1/2 can (7 oz.) chicken broth
1/2 c. cubed potato
2 t. all-purpose flour
1/8 t. salt
1/8 t. black pepper
3/4 c. milk
2 slices bacon, crisp-cooked, drained, and crumbled
1 chicken breast, cooked and shredded (about 2 c.)
1 T. fresh parlsey (optional)

If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 1-1/2 cups of corn. Set corn aside.

In a large saucepan, cook onion and sweet pepper in hot oil until the onion is tender but not brown. Stir in chicken broth and corn. Cook, covered, about 10 minutes or until corn is tender, stirring occasionally.

In a small bowl, combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in chicken and crumbled bacon. Heat until warmed through.

Wednesday, October 6, 2010

Can You Keep a Secret?

Can You Keep a Secret? by Sophie Kinsella

This was a fun, easy read. The story is about spilling secrets, the embarrassment it can cause, and the excitement and anticipation of new love beginning. This novel doesn't deserve to win awards, but it's great for when you want something to relax and lose yourself in.

Publishers Weekly review from

Things are suddenly starting to look up for the hapless but optimistic Emma Corrigan. She has kept her job at Panther Cola for nearly a year, has the perfect boyfriend and hopes for a promotion to marketing executive should her first opportunity to strut her stuff and land a business deal be successful. Unfortunately, things don't go quite as planned, and on her unusually turbulent return flight from a disappointing client meeting, in a terrified state, she confesses her innermost secrets to the good-looking stranger sitting beside her. When she shows up at work the next morning, she is horrified to discover that her mystery man is none other than the revered and brilliant Jack Harper, American CEO of Panther Cola, on a weeklong visit to the company's U.K. branch. Thus begins a series of chaotic, emotionally exhausting and funny episodes that thrust Emma, with her workaholic best friend, Lissy, and their awful flatmate Jemima, into a world of fairy tales, secrets and deceit. Venturing beyond Saks and Barney's, the bestselling author of Confessions of a Shopaholic and Shopaholic Ties the Knot entertains readers with backstabbing office shenanigans, competition, scandal, love and sex. The plot is gossamer thin (Jack is keeping secrets of his own) and the lopsided romance not entirely believable, but Kinsella's down-to-earth protagonist is sure to have readers sympathizing and doubled over in laughter.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Tuesday, October 5, 2010

Tuna Noodle Supreme

Tuna Noodle Supreme

Serves 2.

Good ole' tuna noodle casserole... a mainstay for years now! I hadn't ever made it since we married, but I figured it was about time. Feel free to substitute canned salmon, if you prefer.
Adapted from:

3/4 c. sour cream
1/4 c. mayo
1/4 c. milk
1/4 c. shredded white cheese (Parmesan, gouda, provolone, etc.)
1/2 t. Dijon mustard
Salt and pepper, to taste
2 c. cooked pasta
1 c. fresh broccoli, cleaned and chopped
5 oz. can tuna (or salmon)
1/8 c. chopped carrots
1/8 c. chopped green onion

Preheat oven to 350 degrees.
Combine sour cream, mayo, milk, cheese, mustard, and salt and pepper. Stir in broccoli, tuna, carrots, and green onion. Finally, fold in cooked pasta.

Bake for 30 minutes. If made ahead of time and refrigerated, bake for 1 hour.

Monday, October 4, 2010

Harvest Muffins

Harvest Muffins

Makes 18.

Happy birthday to my beautiful Mom! In the midst of autumn, there's nothing better than waking up to a homemade muffin full of apples, raisins, and autumn spice.
Slightly adapted from: Keeping Good Company cookbook

2 c. all-purpose flour
1 c. sugar
2 t. baking soda
1 t. cinnamon
1/2 t. allspice
dash of cloves
1/2 t. salt
3 eggs
1/2 c. vegetable oil
1/2 milk
1-1/2 t. vanilla
1 c. chopped apples
1 c. raisins
1/2 c. chopped pecans, if desired

Preheat oven to 375 degrees.

In a large bowl, combine first seven ingredients. In another bowl beat eggs; add oil, milk and vanilla. Mix well and stir into dry ingredients until moistened. Fold in last three ingredients.

Fill paper-lined muffin cups 2/3 full. Bake for 18 minutes or until done.

Friday, October 1, 2010



Makes 1 drink.

A fancy raspberry cocktail with strong flavor and a definite kick.

6 raspberries
1-1/2 oz. whiskey
1/2 oz. Chambord
1/2 oz. lemon juice
1/2 oz. simple syrup
2 oz. cranberry juice
3 raspberries, for garnish

Muddle 6 raspberries in a highball glass. Fill glass with ice and remaining ingredients. Stir. Garnish with 3 raspberries.

A Note From The Little Lady: Not familiar with Chambord? Here's a visual aid: