Squash Soup

by Mrs MidAtlantic on November 20, 2012

in Mom,soup,Thanksgiving

So easy, and so yummy!  I can’t wait to share this with my in-laws this Thanksgiving.

Ingredients: 
2-lb butternut squash (medium)
1 T olive oil
1 yellow onion
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 tsp fresh rosemary leaves
2 cups chicken or vegetable stock
3/4 cup cream or milk
1 1/2 tsp kosher salt
1/4 tsp freshly ground pepper 

Directions:
Peel squash and remove seeds.
Cut into 1 1/2 inch chunks and set aside.
Add oil to 4-quart saucepan and place over medium heat.
Add onion, celery, carrot, and rosemary
Cook until onion begins to brown, stirring occasionaly, about 15 minutes.
Add squash, stock and 1 cup water.
Bring to a boil
Reduce to a simmer and cook until squash is tender, about 15 minutes.
Turn off heat and let soup cool slightly, about 8 minutes.

Using a blender or processor, puree soup in batches until smooth.
Transfer to a clean pot or storage container.
**Can be refrigerated up to 2 days or frozen for up to 2 months.

When ready to serve, reheat.
Add milk, salt and pepper; stir well.
Add additional milk or stock  if soup is too thick.
Simmer 5 minutes.
Serve warm.

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Pretzel Hugs

by Mrs MidAtlantic on January 9, 2012

in dessert,Pinterest

My mother saw this tasty treat on Pinterest.  Of course she had to try it.  And of course I taste one… and then make my own!  Super simple, and really yummy.

Ingredients:
2 bags of Hershey’s Hugs
1 “Pounder” bag of Pretzel Snaps
Big baking sheet
Waxed paper – for easy removal

Directions:

Preheat oven to 300*
Unwrap hugs
Line baking sheet with waxed paper (parchment works too)
Lay out pretzels
Top each pretzel with a Hug
 
Heat in oven for 2 minutes (my oven takes 2 minutes and 30 seconds)
**Don’t let Hugs get too melty!  They’ll run through the holes in the pretzel and make a mess!
Sandwich each Hug with a second pretzel, pressing gently so they stick together
Cool in fridge for 20-30 minutes
 
Eat and enjoy!  These bag and ship really well.
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Peppermint Blossom Cookies

by Mrs MidAtlantic on January 9, 2012

in Christmas,Cookies,dessert,Hersheys.com

So this recipe might be a little late, since the holidays are officially OVER.  (sniff!) But maybe you still have some Hershey’s peppermint kisses lying around, and are just aching to reminisce about the holidays one last time.  This recipe (taken directly from the Hershey website) is for you.

Step 1:
Enlist a really cute assistant standing on step stool.

Step 2:
Follow instructions from Hershey website to a T:

Ingredients:

  • 48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • Red or green sugar crystals, granulated sugar or powdered sugar

Directions:

  1. Heat oven to 350°F. Remove wrappers from candies.
  2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes.

Step 5:
Have really cute assistant place kisses in the “centers” of each cookie.

Step 6:
Cool on racks, eat and enjoy!

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Breakfast Souffle

by Mrs MidAtlantic on January 9, 2012

in breakfast,casserole,Epicurious.com,ham

Nate had to run a quick errand first thing Sunday morning.  And since Laura was up, he figured he’d take her with him.  And since they’d be out, he figured they’d pick up some breakfast.

Nate: What do you want?
Me: Oh, whatever. You know what I like.
Nate: No. Do not give me that crap. There is no way I am guessing what a hungry pregnant lady wants. You are crazy.
Me: I WANT CHICK FIL-A ON A SUNDAY!
Nate: Not happening. What about Panera?
Me: Ooh… I forgot about Panera!

So Nate brought me back a ham and cheese breakfast souffle, which was perfection in a muffin cup.  Laura ate an entire one by herself, while giving me the side eye every time I tried to steal a forkful of hers (having devoured my own in mere seconds).

Me: Ohmigahd Nate. These are so freaking good. Om nom nom nom.
Nate: I bet you could figure out how to make them.
Me: YOU ARE SO SMART! Probably Pillsbury crescent rolls and eggs…
[google DIY Panera breakfast souffle]
Me: AH!  Epicurious for the win!  NATE!  My favorite recipe site EVER has a recipe!  And you’ll never guess – the recipe specifically calls for Pillsbury crescent rolls!

OM NOM NOM NOM NOM NOM!!!

Check out the recipe, because these things are so delicious.  And easier?  I think no.

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Orange Cranberry Bread

by Mrs MidAtlantic on November 22, 2011

in bread,Mom,Ocean Spray,Thanksgiving

Me: Mom, I’m at the grocery store. Could you tell me the ingredients for that fabulous cranberry bread you make?
Mom: Oh! I just use the recipe on the back of the bag of cranberries.
Me: Oh. That’s easy.

So here, my friends, is the Ocean Spray Orange Cranberry Bread!

 
Ingredients:
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup orange juice
1 T grated orange peel
2 T vegetable oil
1 egg, well beaten
1 1/2 cup cranberries, coarsely chopped
1/2 cup chopped nuts (optional)

Preheat oven to 350*
Grease 9×5 loaf pan
Mix all the dry ingredients in a medium bowl.
Add orange juice, grated peel, vegetable oil and egg.  Mix well.
Add cranberries and optional nuts.
Spread into loaf pan.
Bake for 55 minutes or until toothpick comes out clean.
Cool for at least 15 minutes before removing from pan.  Slice, serve and enjoy!

As a bonus, I got to use the Cuisinart to chop all those cranberries in record time!  I also got to see the look on Laura’s face as she insisted on eating a raw cranberry.  They are tart!

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Corn Casserole

by Mrs MidAtlantic on November 8, 2011

in casserole,comfort food,from a friend,Thanksgiving,veggies

A friend made this for dinner on a recent visit.  It was absolutely delicious, toddler-friendly and easy to make.  I plan on making this again very soon.  And possibly as part of Thanksgiving dinner!
 
Preheat oven to 400*
2 cans corn (drained) or frozen (thawed)
1 can Campbell’s cream of celery soup
1 onion, chopped
A couple of sticks of celery, chopped up (optional)
1 small jar pimentos (drained)
1 or 2 c. shredded cheddar cheese (depending on how much cheese you want!)
 
Mix all together.
Spray baking dish with cooking spray and then put mixed ingredients into dish.
Crush up Ritz crackers and sprinkle on top.
Pour some melted butter on the crackers.
Bake at 400* degrees for about 45 minutes.
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Rose Sangria

by Mrs MidAtlantic on November 8, 2011

in drinks,recipe exchange

We enjoyed some very tasty sangria at a wine festival recently.  The vineyard giving out the sangria wasn’t that great, but they sure knew how to mask some flawed wines!

Rose Sangria
makes 1 gallon

Mix:
1 bottle rose wine
1 bottle sweet white wine (recipe calls for Traminette)
1 cup sugar

Add:
1 liter lemonade
1 liter gingerale
2 cups strawberries, diced

Mix in your favorite punch bowl and serve!

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Apple Pie

by Mrs MidAtlantic on November 8, 2011

in breakfast,comfort food,dessert,Fannie Farmer,Mom

My mom always made the best apple pie.  When I begged her for the recipe, it turns out I didn’t have too far too look.  Fannie Farmer, once again, coming through with simple and delicious recipes.  Of course, my mom tweaked the recipe here and there.  Here is her verison!

 

Basic dough for 9″ 2 crust pie (Um… I use Pillsbury in the dairy section…)
3/4 cup sugar
dash of salt
2 tsp cinnamon (or even a dash or two more)
1/2 tsp nutmeg
1/4 cup flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter

Preheat over to 425*
Line a pie plate with half the pastry dough
Mix the sugar, salt cinnamon, nutmeg and flour in a large bowl
Peel, core and slice apples and toss them in the sugar mixture, coating them well
Pile them into the lined pan and dot with butter
Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top.
Roll out top crust on cutting board.  Use cookie cutters to cut pretty shapes.  Position shapes over the pie to make a pretty design.  Pretty pies are tasty pies.
Bake 10 minutes at 425*
Lower the heat to 350*, bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Serve warm, cold, a la mode, with a glass of milk, with a glass of dessert wine.  Just enjoy!

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Sloppy Joes

by Mrs MidAtlantic on September 3, 2011

in Uncategorized


Yield: Makes 6 servings

Ingredients
1 pound ground lean beef or turkey
1/2 onion, finely chopped (about 3/4 cup)
1 carrot, chopped
1 1/2 cups summer squash, diced
1 6-ounce can tomato paste
3 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste

3 ounces cheddar cheese, thinly sliced
6 hamburger buns

Tip: I also added a healthy amount of ketchup to help with sweetness and flavor.

Preparation
1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.

2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.

This was delicious and even had my toddler (who eats like a bird) asking for “moh”!

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Braised Short Ribs Provencale

by Mrs MidAtlantic on August 10, 2011

in beef,comfort food,Epicurious.com,stew

A few years ago, I found some really lovely short ribs in the butcher case of my local grocery store.  I had no idea what to do with them, but I just had to have them.  I got them home and searched Epicurious for a recipe.  I found this one, and decided to make it my own.  I’ll let you know throughout where I varied from the directions.
Braised Short Ribs Provencale
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 6 pounds individual short ribs (not cross-cut flanken)
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 12 garlic cloves, peeled
  • 1 tablespoon herbes de Provence
  • 2 tablespoons all-purpose flour
  • 2 cups hearty red wine, such as Zinfandel or Shiraz
  • 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
  • One 14 1/2-ounce can diced tomatoes in juice, drained
  • 1 bay leaf
  • 8 ounces baby-cut carrots
  • 1/2 cup Mediterranean black olives, such as Niçoise, pitted –> I skip the olives and add potatoes for a heartier, more stew-like dinner.
  • 3 tablespoons chopped fresh parsley for garnish –> I usually skip garnishes.

Preparation

1. Position a rack in the center of the oven and preheat to 300°F.
2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. (I add a little water about halfway through to make it a stew, but this isn’t necessary) During the last 15 minutes, add the baby carrots and your potatoes if you go my route!.
5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.  I haven’t done this, preferring to leave it as a stew, but I’ll try the reduction next time!
6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot. A nice loaf of bread is a welcome addition on the side!
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