Oyster Stew

My father makes an amazing oyster stew that is rich, creamy and unbelievably delicious. We always serve it at family functions and holidays. We had a small Thanksgiving this year with just my husband, my children and me. It was nice to spend time at home watching movies by the fire and making a delicious feast. I had to make my Dad's oyster stew - it's tradition. I used lower fat milk and less butter than he does but it still turned out amazing. I am not a fan of eating the oysters in the stew (I save them for my husband) but the broth is amazing with oyster crackers. My children tried it for the first time this year, my daughter just liked the broth and crackers but my son gobbled up the oysters.

Oyster Stew:

• 2 tbsp of butter (my dad uses much more)
• 1 shallot, diced finely
• 2 green onions, diced (divided)
• 1 jar of medium size oysters, chopped into pieces (reserving the liquid)
• Dash of Tabasco (optional)
• 1/2 gallon of 2% milk (my dad uses whole milk)
• Sea salt and pepper to taste

Melt the butter over medium heat in a large Dutch oven. Add the shallots and half of the green onions and sauté for 2-3 minutes. Add the chopped oysters and sauté for an additional 3-4 minutes. Add the milk, oyster liquid (for a stronger oyster flavor), Tabasco, salt and pepper. Let simmer on low heat for 1-2 hours - don't let it boil. Garnish with the remainder of the green onions and serve with oyster crackers. Enjoy.

Click here for a printable version of this recipe

Award:

I was given the "Your Blog is Fabulous" award from Priscilla's Baking Adventures. Priscilla is a talented baker who happens to be 16 years old. Make sure to check out her blog for some very tasty treats. Thanks for the award Priscilla.

I'll be passing this award on to:

Kimmie from KimDeC. I have recently found Kimmie's blog and absolutely love it! She makes incredible food and takes fantastic photos. Make sure to check out her site.

Baked Penne Pasta with Mushroom Marinara and Chicken

I saw a recipe on Smoky Mountain Cafe that reminded me of a dish my dear friend Joy made for me a few summers ago. It's really easy to make and tastes fantastic. It's a great way to use leftover chicken or turkey. I made a quick roasted tomato, onion and garlic marinara sauce with mushrooms. It turned out to be a delicious dinner. I loved the tangy sauce and the gooey cheese. If you don't have the time to make your own sauce, just use your favorite jar of spaghetti sauce instead. I served this baked penne with my house salad and fresh baked bread.

Sauce:

• 28 oz can of whole tomatoes
• 1/4 sweet yellow onion, diced
• 4-5 cloves of garlic, sliced in half
• 2 tbsp olive oil (divided)
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• Sea salt and fresh cracked pepper, to taste
• 1/4 tsp sugar
• Fresh parsley, chopped
• 8 oz button or cremini mushrooms, sliced

Preheat oven to 400 degrees. Line a baking sheet with tin foil (for easy clean up) and spray with olive oil cooking spray. Place the whole tomatoes on the baking sheet, reserving the juice. Insert the garlic pieces into the tomatoes. This will infuse garlic into the tomatoes and will prevent the garlic from burning. Sprinkle the diced onion on top of the tomatoes along with the dried basil, oregano, sea salt and pepper. Drizzle with olive oil and roast for 20 minutes or until the tomatoes are roasted. Don't over cook or the tomatoes will be dry.

While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tbsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and add the reserved tomato sauce and sugar. Blend thoroughly using an immersion blender. Make sure you blend the sauce BEFORE you add the sauteed mushrooms into the mixture. Once you have blended the sauce, add the mushrooms and fresh parsley then taste and re-season with salt, pepper, basil, oregano or sugar if need. Simmer the mushroom marinara for a few hours.

Other Ingredients:

• 1/2 lb of whole wheat penne pasta, cooked per instructions
• 1 1/2 cups of diced cooked chicken breast (turkey would work great too)
• 1/2 cup of mozzarella, shredded (divided)
• 3 tbsp Parmesan cheese, shredded
• 1/4 tsp dried basil

Once the marinara has simmered, cook the pasta per instructions. In a large bowl, combine the pasta, chicken breast, half of the mozzarella and as much sauce as you like then mix thoroughly. Place mixture into a baking dish that has been sprayed with olive oil cooking spray. Spread a bit more sauce on top of the pasta followed by the remainder of the mozzarella cheese, the Parmesan cheese and then sprinkle with dried basil.

Bake covered for 20 minutes. Remove cover and bake for additional 5 minutes. If you want the top golden brown, broil for a minute - watch it carefully or it will burn. Enjoy.

Click here for a printable version of this recipe

Happy Thanksgiving!

(Picture courtesy of BlogGreen)

I hope everyone has a wonderful day. I plan on enjoying great food, relaxing by the fire and watching movies with my family. I'll be back to posting tomorrow. Cheers!

Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette

I had some asparagus to use up but I wanted to do something different with it. I usually roast it with Parmesan cheese but thought a balsamic vinaigrette with roasted asparagus and cherry tomatoes would be light and delicious - I was right. I really liked the crisp vegetables with the sweet and tangy dressing. It paired very well with the roasted chicken I served for dinner.

Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste
• Pinch of sugar, to taste

Combine all ingredients and mix thoroughly.

Ingredients:

• 15 stalks of asparagus, cleaned and ends removed, cut into thirds
• Cherry tomatoes, cleaned and cut in half
• 1/2 tbsp olive oil
• Sea salt and fresh cracked pepper to taste

Preheat the oven to 400 degrees. Remove the ends of the asparagus spears and cut into thirds at an angle. Cut the cherry tomatoes in half. Spray cooking spray in a baking dish; add asparagus, tomatoes, salt and pepper to taste and olive oil.

Roast in the oven for 5-7 minutes or until the asparagus are just fork tender. Remove from oven then pour the (well mixed) dressing over the asparagus and tomatoes - mix gently and serve. Enjoy.

Click here for a printable version of this recipe

Chocolate Peanut Butter Fudge

Our friends were going to watch our kids so my husband and I could go on a date. I like to make them treats as a thank you so I decided to make them some fudge. My 3 year old son wanted to help and this was the perfect recipe because it was so easy. I saw a lot of recipes for fudge using candy thermometers but since I don't have one, I looked for alternative recipes. I found one on the Chow website and adapted it to my liking. This fudge turned out really rich, creamy and tasty. It had just the right amount of peanut butter so it didn't overpower the chocolate flavor. I had to cut it early (so I could take it to their house) and it was still a bit soft - note pictures. By the time I got home from our date, it was perfectly set (yes, I saved some for my husband and kids). I didn't bother to take another picture because I was tired. Our friends really liked it as did my husband and children. My son was very proud that he made such a tasty treat.

Ingredients:

• 1 14 oz can sweetened condensed milk
• 1 11.5 oz package semi sweet chocolate chips
• 1 cup miniature marshmallows
• 3/4 cup smooth peanut butter
• 1 tsp vanilla extract

Coat an 8-by-8-inch baking dish with butter and set aside. Combine milk, chocolate chips, and marshmallows in a saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes. Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.

Pour mixture into the baking dish, spread out evenly, and let cool at room temperature for about 10 minutes.

Cover with plastic wrap and place in the refrigerator until firm, at least 1 hour. Enjoy!

Click here for a printable version of this recipe

Parmesan Roasted Potatoes

I wanted a simple side dish for a roasted chicken. I had some baby Dutch yellow potatoes and Parmesan cheese so I decided to roast them together. Not only was this extremely easy to make it tasted great. The Parmesan was salty and crisp and made these little potatoes taste wonderful. My kids both really liked them and my husband and I loved them. I can't believe I haven't made these before.

• 9-10 small baby Dutch yellow potatoes
• 3-4 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• Fresh chopped parsley, for garnish

Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice into quarters and combine with olive oil, garlic powder, sea salt and black pepper as well as the Parmesan. Mix thoroughly and place in a baking dish that has been sprayed with olive oil cooking spray.

Place into the oven and roast for 20-25 minutes. Remove from the oven and taste, re season with sea salt, cracked pepper, or garlic powder if needed. Garnish with fresh chopped parsley. Enjoy.

Click here for a printable version of this recipe

I received a couple of awards and tags...

Thank you to Jennifer from Jennifer's Cooking and to Emily from The Open Pantry for tagging me to to say 6 random things about myself. Here goes.

• I could eat potatoes every day of my life.
• I am originally from Idaho (probably why I love potatoes so much).
• I would pick a cinnamon, coconut or lemon dessert over chocolate.
• Cat Stevens is my all time favorite singer.
• I want to backpack through Europe with my husband and children.
• I love tent camping - can't get enough of it.

I also received the Superior Scribbler Award from Shelby at The Life and Loves of Grumpy's Honeybunch. Thank you so much Shelby - you know how much I love your blog. I really appreciate you passing this on to me.

And the Uber Amazing Blog Award from The Blonde Duck at A Duck in Her Pond. Thank you Duckie - you always put a smile on my face with your writing. I really appreciate this award.

I will pass these awards on soon, but I must head to bed. My terrible cold returned this weekend and I am exhausted.

Chicken Parmesan

I wanted to serve a hearty meal for friends who were coming for dinner. I decided to make Chicken Parmesan and fresh steamed broccoli. My girlfriend brought a salad and fresh garlic bread to complete the meal. The chicken was perfectly cooked - moist and tender with a crunchy outside. The sauce was tangy and filled with mushrooms and the oozing cheese was delicious. If you don't feel like making the sauce or if you don't have a lot of time, use your favorite store bought spaghetti sauce - it works great too. The chicken was a huge hit with our friends and my family. A fantastic dinner!

Sauce:

• Roasted Tomato and Onion Marinara
• 1 tsp olive oil
• 8 oz button or cremini mushrooms, sliced

Click on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.

• 4 chicken breasts
• 2 eggs - beaten
• 1/2 cup Italian style bread crumbs
• 3 tbsp grated Parmesan cheese
• Salt and pepper to taste
• Dried basil, to taste
• 1 tbsp olive oil
• Cooking spray
• 1 cup shredded mozzarella cheese (I use lower fat)
• 3 tbsp Parmesan cheese, shredded
• Fresh Basil, chopped for garnish

Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add salt and pepper to the beaten egg and mix. Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly. Dip chicken into eggs and then into bread crumbs. Add to pan and cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over.

In large baking dish add some spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with more sauce. Sprinkle the mozzarella evenly over the chicken then top with Parmesan cheese.

Bake uncovered for 25 minutes. Remove from oven and let rest a few minutes before serving. Enjoy.

Click here for printable recipe

Flank Steak, Caramelized Onion and Extra Sharp Cheddar Quesadillas

I wanted a tasty meal that would be easy to make. I marinated some flank steak using my carne asada marinade, caramelized some onions, shredded some cheese and made fresh guacamole and salsa. I can't tell you how easy and delicious these quesadillas were. We loved the sharp cheddar with the tangy steak and creamy onions - the flavor combination was amazing. I served these quesadillas with black beans, tortilla chips, fresh guacamole and salsa. It was a fantastic meal that satisfied all of us.

Flank Steak Marinade:

• 1 - 1 1/2 lbs of flank steak
• 1/3 cup vinegar
• 1/2 cup soy sauce
• 1/2 cup olive oil
• 1 tsp cumin
• 1-2 tsp black pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1 1/2 tsp oregano
• 2 limes, juiced
• 4-5 cloves garlic minced

In a gallon size Ziploc bag, combine all ingredients with flank steak and mix really well. Let marinate for at least 6 hours - overnight if you can.

Caramelized Onions:

• 1 tsp olive oil
• 1/2 sweet yellow onion
• Salt to taste

Heat olive oil in a skillet over medium heat; add onions, cook for about 30 minutes or until caramelized. Season with salt and set aside.

Other Ingredients:

• Flour tortillas
• Extra sharp cheddar cheese, shredded
• Guacamole
• Salsa

Grill your flank steak to your liking. Let the meat rest before slicing in thin slices AGAINST the grain.

To prepare the quesadillas, take a little shredded cheese and sprinkle evenly over a flour tortilla. Place a few slices of flank steak over the cheese, add some caramelized onions and a little additional cheese. Place one more tortilla over the top to finish. Carefully place the quesadilla in a skillet over medium heat. Cook for 2-3 minutes on each side or until golden brown. Remove from heat and let cool for a minute. Slice with a pizza cutter into wedges. Serve with guacamole and salsa. Enjoy.

Click here for a printable version of this recipe

Mixed Berry Galette

I wanted to make a nice dessert to serve to our friends who were coming for dinner. My daughter suggested a peach pie since we had fresh peaches. I've always wanted to make a galette so I thought this would be the perfect opportunity. I used a wonderful pastry recipe from Ina Garten and it was very quick and easy to make. After peeling the peaches, I realized they were no good - dry and rubbery...UGH. I found a package of Trader Joe's frozen mixed berries and cherries in the freezer so decided we would have a mixed berry galette. I made the mistake of letting the pastry dough sit on the counter for a few minutes before I rolled it out. It was warm and difficult to work with. I didn't give up and finally formed my galette. It wasn't the prettiest I've seen but it worked. It collapsed a bit in the oven while baking so it wasn't a perfectly formed galette but it was unbelievably tasty. I served it with fresh whipped cream and we all (seven of us) gobbled it up. It was sweet and tart with an incredibly flaky crust. This is now my very favorite dessert.

Pastry Dough:

• 1 cup of flour
• 2 tbsp white sugar
• 1/2 tsp salt
• 1 stick of butter
• 3 tbsp of ice cold water

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball. Wrap the disks in plastic and refrigerate for at least 1 hour.

Filling:

• 2 1/2 cups of frozen mixed berries and cherries (or whatever fruit you want)
• 1/2 cup white sugar (more if the fruit is extra tart)
• 1 tbsp flour
• Water
• Raw sugar crystals
• 2 tbsp butter

Mix the berries with the sugar and flour then cover and set aside for a couple of hours so they thaw.

Preheat the oven to 425 degrees. Remove the pastry dough from the refrigerator and roll into an 11 inch circle on a floured surface. Place on baking sheet. Spoon the berries into the center of the pastry, leaving a 1 1/2 inch border. Carefully fold the border of the pastry over the fruit, pleating it to make an edge. Brush water on the exposed pastry and add a bit of raw sugar crystals. Top the fruit with a couple of pats of butter.

Bake the galette for 25 minutes or until golden brown. Remove from the oven and let rest for a few minutes.

Whipped Cream:

• 1 pint of whipping cream
• 3-4 tbsp white sugar
• 1 tsp vanilla

Mix all ingredients with a hand blender for 5-7 minutes until fluffy. Once the galette has cooled a bit, slice and serve, topping it with homemade whipped cream. Enjoy.

Click here for a printable version of this recipe

Greek Salad with a Lemon Garlic Dressing

I wanted a fresh salad to go with the Greek Style Minestrone with Turkey and Feta Meatballs I made for dinner. I just grabbed whatever ingredients I had on hand. The salad was simple, crisp, salty, garlicky and a bit tart. I really, really loved the flavors - my husband and kids liked it as much as I did. Simple ingredients sometimes make the tastiest dishes.

Salad:

• Romaine lettuce, chopped
• Kalamata olives
• Grape tomatoes
• Cucumber, seeded and chopped
• Feta cheese
• Sea salt and fresh cracked pepper, to taste

Lemon Garlic Dressing:

• 6 tablespoons olive oil
• Juice of 1/2 of a lemon
• 1-2 garlic cloves, minced
• 2 tsp red wine vinegar
• Sea salt and fresh cracked black pepper, to taste
• 1/4 tsp dried oregano

Whisk all ingredients together until thoroughly combined. Taste and re-season if needed. Toss the salad with the dressing and serve. Enjoy.

Click here for a printable version of this recipe

Another meme tag from The Blonde Duck and Marjie. I am to say something about the last 10 people who commented on my blog. I am really tired and must get to bed, so I am only going to do the last 5...sorry.

1. Jan from Range Warfare is an Englishwoman living in Oklahoma. She is a terrific writer and cook and has wonderful recipes and stories to share. I always look forward to new posts. She was also one of the first people to ever comment on my blog.

2. Cathy from Noble Pig has an incredible food blog that I love to read. She always has great posts that I look forward to reading. She's not only a great cook and photographer, she also is very knowledgeable about wine (she is starting a vineyard in Oregon after all). Can't wait to wine taste Cathy!

3. Marjie from Modern Day Ozzie and Harriet is one amazing woman. I totally look up to her, not only does she sew beautiful clothing, costumes and curtains, she has 9 children and she home schools. She also is one of the best bakers around - she always has tempting treats or meals on her blog. She also is the owner of Thor, the big beautiful dog I would love to have.

4. Aggie from Aggie's Kitchen always has recipes that I want to try. Her blog is fun to read and her recipes are tasty, tempting and never too complicated (I love that). She's a great mom to two kids and lives in Florida.

5. Dawn from Vanilla Sugar is an amazing baker. She always has great recipes but her baking is unbelievable! I truly leave her blog drooling every time. She's also feisty and funny which I love.

That's all I can do - I am so tired. I appreciate everyone who visits my site and especially those that keep coming back. Thank you all!!!

Greek Style Minestrone with Turkey and Feta Meatballs

I got this soup recipe from my friend Heather a long time ago. My husband, children and I have been fighting a nasty cold so I thought this soup would be great because it's filled with a lot of veggies. It's a vegetarian soup but the recipe notes that it's great with Italian sausage too. I went to two different grocery stores looking for linked turkey Italian sausage and they were out. I decided to make turkey meatballs with feta so I grabbed some ground turkey. The recipe called for eggplant, but I forgot to get one at the store, so I used a yellow squash instead. The soup was delicious with a hint of dill, full of garlic and veggies. The meatballs were amazing! I really loved how moist and flavorful they were. I cooked my meatballs in the skillet before I threw them in the soup. I realized after doing this that most meatballs (for soup) are cooked in the broth, I will try it that way next time. Either way, the meatballs were great and added a wonderful flavor and texture. We all, kids included, loved this soup. I served it with a Greek salad and fresh hot bread. I had leftovers for lunch the next day and it's flavor was even better.

Turkey Meatballs:

• 1 lb of ground turkey meat with Italian seasonings
• 2 tbsp sweet yellow onion, diced finely
• 2 tbsp feta cheese (I used reduced fat)
• 2 tbsp fresh parsley, chopped
• 1 egg
• 1/4 cup of garlic and herb bread crumbs
• 2-3 cloves of garlic, minced
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper
• Sea salt and fresh cracked pepper
• 1 tsp olive oil (for cooking meatballs)

Mix all ingredients in a bowl and gently combine with fingers until thoroughly mixed. Roll into very small meatballs.

Add the olive oil to a skillet over medium heat, once the pan is hot add the meatballs and cook for 4-5 minutes or until golden brown. Set aside.

Soup:

• 1/2 cup sweet yellow onion, chopped
• 2 carrots, coarsely chopped
• 2 stalks of celery, coarsely chopped
• 4-5 cloves of garlic, minced
• 6 cups of chicken stock
• 1/3 cup of long grain brown (or white) rice
• 1 15 oz can of diced tomatoes
• 1-2 tsp fresh dill, chopped
• 1 tsp of oregano
• Salt and fresh cracked pepper, to taste
• 1 zucchini, chopped into bite size pieces
• 1 yellow squash, chopped into bite size pieces
• 1 can small white beans, drained and rinsed
• 3 cups sliced fresh spinach (about 3 ounces)
• Turkey meatballs
• 1/2 cup of feta cheese for topping

Add onion, carrots, celery, garlic, stock, rice and tomatoes in a large Dutch oven, over medium heat. Bring to a boil then reduce heat to medium low and simmer, covered, until the vegetables and rice are tender, about 25-30 minutes.

Increase the heat to medium and add beans, meatballs, zucchini and squash. Taste and re-season if needed. Simmer, covered, for 10 minutes, stirring once. Stir in spinach and simmer, uncovered, until spinach is wilted and all vegetables are tender, about 2 minutes longer. Ladle into bowls and sprinkle with feta cheese. Enjoy.

Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.

Click here for a printable version of this recipe

Award and a meme:

I've been tagged to do a meme from Annie at Yes, I want to see the dessert menu. Thanks for passing it on to me Annie.

I am to write 6 random things about myself:

1. I used to do a cooking show while doing dishes when I was a kid. I only did it when no one else was home.

2. I have a lot of freckles.

3. I met my husband at one of my best friend's wedding. He was a groomsman and I was a bridesmaid.

4. I have two very small tattoos. I got my first one when I was 21 - it's a Chinese symbol that means "to dream". I got the second one when I was 36, with 6 of my girlfriends. We all got the Chinese symbol that means "friendship".

5. I have two cats that don't get along. Sophie, our younger cat, would love to be our older cat's friend, but Casey just yowls, hisses and growls at her. Poor little Sophie.

6. I have two really great kids. They are funny, sweet, kind, silly and smart. I feel like the luckiest mom in the world.

Here are the rules:

• Link to the person who tagged you
• Post the rules on the blog
• Write 6 random things about yourself
• Tag 6 people at the end of your post
• Let each person know they have been tagged by leaving a comment on their blog
• Let the tagger know when your entry is up

So let's play tag!

I am tagging:

• Lisa at Jersey Girl Cooks
• Paula at It's all Gouda
• Michele at Life, Lightly Salted
• Stacey at Stacey Snacks
• Heather from Diary of a Fanatic Foodie
• Cheryl at Cooking, Dunkin Style

I also got The Superior Scribbler award awhile ago from Soulchocolate at My Gourmet Kitchen. Thank you so much for passing the award on to me. Be sure to check out her website for beautiful photos that will leave you drooling.

I will pass this award on to the most talented writer I know... Miss Blonde Duck from A Duck in Her Pond. I know you already have this award but you are such a talented girl, I wanted to give you another one. ;-)

Pumpkin Pancakes with Cinnamon Syrup

I recently saw this recipe on Maria's food blog, Two Peas and Their Pod and I had to try it. It's a tradition that I make pancakes every Saturday morning for my kids. I made these last Saturday and they turned out wonderful. I wanted to make Maria's pancakes but I didn't have buttermilk so I decided to be lazy and use Bisquick, it's easy and quick - perfect for a sleepy mom. The pancakes were great, not sweet but with a definite pumpkin and cinnamon flavor. The cinnamon syrup was sweet and spicy and paired perfectly with the pancakes. I used a little extra cinnamon in my syrup and really enjoyed the flavor. My daughter LOVED these pancakes and the rest of us liked them too. Thanks for a great recipe Maria.

Cinnamon Syrup:

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 Tablespoons all purpose flour
• 1tsp ground cinnamon
• 1 tsp. vanilla extract
• 1 cup water

Stir all the dry ingredients together in a small saucepan. Add the water and vanilla and stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

Pancakes:

• 2 cups of Bisquick pancake mix
• 2 eggs
• 1 cup of milk
• 1/2 cup of pumpkin puree
• 1 tbsp brown sugar
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp clove

Combine all dry ingredients until well blended. Add the milk and eggs into dry ingredients, mixing thoroughly (there should be some lumps). Heat a bit of butter in a skillet or griddle, over medium heat. Once hot, add a ladle full of pancake batter to the pan and cook for a few minutes; once you see bubbles forming on top of the pancakes, flip.

Cook for another 1-2 minutes until done. Serve with fresh hot cinnamon syrup. Enjoy!

Click here for a printable version of this recipe

Spaghetti with Two Sauces

I adapted this recipe from The Best of Cooking Light cookbook. It looked creamy, tangy and delicious. I changed the red sauce a bit by roasting the tomatoes and adding extra garlic and seasonings. I also used spaghetti instead of linguine. I loved this meal...it was perfect for a cold rainy day. I served it with a fresh garden salad and hot bread from the oven. It was a big hit with my entire family.

Red Sauce:

• 2 tsp olive oil
• 1 28 oz can of whole tomatoes
• 1/2 sweet yellow onion, chopped
• 1/2 tsp of dried oregano (divided)
• 1 tsp of dried basil (divided)
• 3 cloves of garlic
• Sea salt and fresh cracked pepper, to taste
• 1/2 tsp sugar
• 2-3 fresh basil leaves, chopped
• 1/2 tbsp fresh parsley, chopped

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat it with olive oil cooking spray. Place the onion and whole tomatoes on the center of sheet, reserving the juice. Slide the garlic cloves inside the tomatoes - this protects the garlic from burning and infuses the tomato with the roasted garlic flavor (YUM). Sprinkle 1/4 teaspoon of oregano and 1/2 teaspoon of dried basil all over the tomatoes along with the sea salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Be careful not to over cook them because the tomatoes will dry up.

Once they are roasted, remove from the oven and place in a Dutch oven. Over medium low heat combine the roasted tomatoes and onions, the reserved tomato sauce, sugar and remaining dried oregano and dried basil. Puree the mixture with an immersion blender. Simmer for at least two hours. Add the fresh basil and parsley; taste and re-season with salt or pepper if needed.

White Sauce:

• 2 tsp olive oil
• 4 cups of cremini or button mushrooms, sliced (about 12 ounces)
• 2 cloves of garlic, minced
• 1/2 cup flour
• 2 cups 1% low fat milk
• 1 cup shredded reduced fat Swiss cheese (such as Alpine Lace) (4 ounces)
• 1/2 cup of dry white wine
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 cups of cooked linguine (I used spaghetti), cooked per instructions
• 1/4 cup Parmesan cheese (1 ounce)

Preheat the oven to 350 degrees. Heat the oil in a skillet over medium heat. Add the mushrooms and sauté until golden brown. Add the minced garlic and sauté, stirring constantly, for 30 seconds then remove from the pan and set aside. Lightly spoon the flour into a dry measuring cup, and level with a knife. Add flour to saucepan. Gradually add milk, stirring with a whisk until blended. Place the flour mixture over medium heat, and cook until mixture is thick (about 3 minutes), stirring constantly. Stir in the Swiss cheese, wine, salt and pepper. Cook mixture until the cheese melts (about 1 minute), stirring constantly. Remove mixture from heat, and stir in the cooked mushrooms and garlic. Taste and re-season if needed.

Combine the spaghetti (or linguine) and mushroom sauce in a large bowl. Spoon mixture into a large 13 x 9 baking dish that is coated with cooking spray. Spread tomato sauce evenly over spaghetti mixture; then sprinkle with Parmesan cheese.

Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with fresh parsley and extra Parmesan, if desired. Enjoy.

Click here for a printable version of this recipe