Cold Weather Favorites

Since I haven't been trying very many new recipes lately, I thought I'd remind you of a few from the past that would be great this time of year. I've made some of these in the past few weeks.

Follow the link to each recipe.

Last night, we had Chicken and Dumplings.



Five Bean Chili - makes a good size batch for the freezer.

Seven Can Chicken Tortilla Soup - so easy to keep ingredients on hand for last minute needs.

Fiesta Ravioli Bake - much more delicious than you will think based on the ingredients.

And here's a big Soup and Chili Recap.....

Keep warm!

Apple Squares

So, I started my clinicals last week at the Veteran's Affairs Medical Center in Atlanta. What timing! This week, November 7 - 13, is National Radiologic Technology Week. And what a great way for the staff to haze the students! We have been told that we must bring food every day that we are there this week. Not really a problem for me, just an excuse to try a new recipe.

I'm having so much fun anyway. It's a pleasure to take a little gift of food to my new friends.

This is a recipe I found at Sprinkled with Flour.

APPLE SQUARES

3 large eggs

1/4 teaspoon salt

1 3/4 cups sugar

1 cup vegetable oil

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

3 cups chopped apples (I like Granny Smith)

1 teaspoon vanilla extract

Glaze:

1 cup sifted powdered sugar

1 tablespoon butter, softened

2-3 tablespoons milk

1 tablespoon lemon juice

For the Cake:

Coat a 15x10-inch jelly-roll pan with nonstick baking spray with flour; set aside. (I used a 9x13x2 and a 9x9.)

In a medium bowl combine the flour, baking soda, cinnamon and nutmeg. Set aside.

In the bowl of an electric mixer, combine eggs and salt. Beat at medium speed until frothy, about 1 minute. Add the sugar and oil, and beat until blended. Add the flour mixture to the egg mixture, and beat just until combined.

Fold in the apples and vanilla. Pour into the prepared pan, spreading evenly.

Bake at 350 degrees for 30 minutes or until lightly browned and set. Set the pan on a wire rack, let cool.

For the Glaze:

In a medium bowl combine the powdered sugar, butter, lemon juice and enough milk to make a spreadable consistency. Mix until smooth. Drizzle over the mostly cooled cake. Let the frosting set, then cut into bars.

Happy Halloween!

Please indulge me for a moment...

Rest in Peace

Woodrow Wilson Hood

May 1993 - October 23, 2010

He was with me for 17 years... My longest love affair was not with a man, but with the greatest kitty ever! I love you and miss you Woodrow.

Mexican Chicken Ravioli Casserole

School is keeping me very busy, so I haven't had time to try many new recipes. Here's one that we really liked. It's a similar concept to this Mexican Ravioli Bake that I've made before.

MEXICAN CHICKEN RAVIOLI CASSEROLE

1 can condensed cream of chicken soup
1 cup green salsa
1/2 teaspoon ground cumin
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (15 ounce) can petite diced tomatoes, drained
2/3 cup chopped cilantro
2 (9 ounce) packages refrigerated chicken ravioli
1 1/2 cups shredded cheese (Mexican blend or other)

In one bowl, mix soup, salsa and cumin.

In another bowl, mix beans, tomatoes and cilantro.

Layer 1/3 cup of soup mixture in bottom of a lightly greased 9 inch baking dish. Arrange one third of ravioli over soup mixture. Top with one-third of bean mixture, one third of remaining soup mixture and 1/2 cup cheese. Repeat layers of ravioli, bean mixture, soup mixture and cheese twice. (That's the directions from the original recipe. Mine did not come out firm enough to cut in squares and see the layers, so next time, I'll just mix it all in a big bowl first.)

Bake covered with foil at 400 degrees for 30 minutes. Uncover and bake 15 minutes or until bubbly at edges. Let stand 10 minutes before serving.

Recipe from Campbell's.

Pumpkin Bread Pudding

My birthday was last week and this is what Eddie made for me as my birthday cake!

It was delicious!

PUMPKIN BREAD PUDDING

1 baquette, diced
1 cup toasted pecans
2 1/2 cups half-and-half
3/4 cup pumpkin puree
3/4 cup sugar
1/2 cup brown sugar
5 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon crystallized ginger, diced
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice

Line a 10-inch springform pan with aluminum foil. Put the bread cubes and the pecan pieces in the pan and toss.

Whisk together the half-and-half, pumpkin and sugar. Add the rest of the ingredients and whisk until combined. Pour the mixture over the bread. Mix it all together. Let this sit for 20 minutes. Give it one more mix before you put it in the oven.

Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean.

Recipe was found here.

Other pumpkin recipes from the past:

Pumpkin Blondies

Creamy Pumpkin Soup

Pumpkin Coffee Cake

Orzo Beef Stew

I believe this was a recipe from Publix Apron's Simple Meals. It's kind of 'semi-homemade', using several convenience items. That makes its quick and simple. And it feels nice and homey when the weather is cooler.




ORZO BEEF STEW

1 tablespoon olive oil
1/3 cup diced onions
2 cups sliced mushrooms
1 cup matchstick carrots
1/4 cup cooked crumbled bacon (or packaged bacon pieces)
1 (17 ounce) package fully cooked beef roast au jus (Hormel)
1 (14 ounce) can Italian green beans, drained
1 cup beef broth (or 1/2 cup beef broth and 1/2 cup red wine)
1 cup orzo

Cook onions, mushrooms, carrots and bacon in olive oil in a large saucepan. Cook several minutes, stirring occasionally, until onions are tender and begin to brown. Stir in meat, breaking it up with a spoon. Add green beans, broth and orzo. Stir. Cover and bring to a boil. Reduce heat to medium-low; simmer for 10 minutes, stirring occasionally, until orzo is tender.

Yield: 4 to 6 servings