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Friday, October 15, 2010

{friday favorites}



The fall is the perfect time for some of my favorite foods, and I thought I would pass them along to you! Soups, breads, cakes, yummy drinks--it's cozy food for the season.

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One of my favorite things throughout the fall and winter is wassail, or hot apple cider. I love to have it simmering on the stove or crockpot all day, so not only can I enjoy the taste, but the fabulous smell as it wafts through my house. When I was trying to find the perfect recipe for me, I really wanted one with pineapple juice in it, so when I found this one on allrecipes, I couldn't wait to try it. It surpassed my expectations, and now it's a staple!

Autumn Punch

12 c. apple juice
4 1/2 c. pineapple juice
6 T. lemon juice
2 cinnamon sticks
1/2 tsp. nutmeg
1/2 c. brown sugar
2 oranges
24 whole cloves

Combine first 6 ingredients in crock pot. Slice oranges into thick slices, and poke 4 cloves into the rind of each slice. Float them on top, then place cover on crock pot. Warm through on medium-low heat, then simmer for as long as you like!!

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I love yummy soups, so when I find one that's actually good for you--low in fat and calories--then it's just the proverbial icing on the cake. This recipe is originally from the Lion House Light cookbook.

Chicken Corn Chowder

2 slices bacon
1/4 c. chopped onions
3 T. water
2 c. low-sodium chicken broth
1 package (10 oz.) frozen corn
2 potatoes, peeled and chopped
1/2 c. chopped celery
1/2 tsp. salt
1/4 tsp. pepper
2 T. flour
2 c. skim milk
2 c. cooked chicken or turkey (light meat), chopped

Cook bacon till crisp in a large heavy saucepan. Drain bacon, wiping drippings from saucepan with a paper towel. Crumble bacon and set aside.
In same saucepan, cook onions in 3 T. water until tender. Add chicken broth, frozen corn, potatoes, celery, salt, and pepper. Bring to a boil. Reduce heat; cover and summer until vegetables are tender, about 15 minutes.

Stir flour into milk until smooth. Pour into vegetable mixture and cook, stirring constantly until thickened. Add chopped chicken or turkey and stir over heat 2-3 minutes more, until heated through. Top with crumbled bacon. Makes 6 servings.

NUTRITION (PER SERVING): 235 calories

Total fat: 3 g (11% of calories)
Protein: 28 g (48% of calories)
Carbohydrates: 24 g (41% of calories)
Cholesterol: 50 mg
Sodium: 515 mg

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Can I tell you how much I love cilantro? I always have some on hand, and I try to use it as often as I can. When a friend shared this recipe with me, it was love at first taste. The homemade tortilla strips (TOTALLY WORTH IT...and they don't really take that long to make) and cilantro are what really make this dish. It is delicious, and easy in the crockpot.


Tortilla Soup with Cilantro

2 boneless, skinless, chicken breasts cubed (I just stick them in frozen and shred them later)
1 onion finely chopped
1 clove garlic, crushed
1 can petite diced tomatoes or 3 medium tomatoes, peeled, seeded chopped
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
1 can black beans, drained and rinsed
2 Tablespoons, vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips (let me be honest, this is NEVER enough you will want at least 8 tortillas)
2 Tablespoons coarsely chopped fresh cilantro
Monetery Jack cheese

Combine chicken, onion, garlic, tomatoes, broth, salt, pepper, green chile, and black beans in a slow cooker. Cover and cook on low 7-8 hours Heat oil in a large skillet and add tortilla strips. Cook, stirring over medium heat until crisp and drain on paper towels. Sprinkle shredded Monterey Jack cheese (I like Pepper Jack) in the bottom of each bowl. Spoon tortilla soup into bowls and top with tortilla strips and sprinkle with cilantro.

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I got this recipe years ago from Miss Char, over at Crap I've Made, and I've loved it ever since. It really is the epitome of fall...

Cinnamon Swirl Cake

3 c. flour
1 c. sugar
4 tsp. baking powder
1/4 tsp. salt
2 eggs
2 tsp. vanilla
1 1/2 c. milk
1 cube melted butter
1 cube melted butter (yes, 2 total!)
2/3 c. brown sugar
1 T. flour
1 T. cinnamon

Mix flour, sugar, baking powder, and salt. Add eggs, vanilla, milk, and melted butter, and mix well. The batter will be on the thick side. Spoon into a sugared (sprayed with cooking spray, and coated with sugar) bundt pan. Melt the second cube of butter, then stir in the brown sugar, cinnamon, and flour. Pour on top of the cake, and with a butter knife, swirl it through the cake. Bake at 375 degrees for 30-35 minutes, or until a toothpick comes out clean. Prepare the buttercream icing, then melt it in the microwave for 30 seconds, or until you can pour it over the cake. **The original recipe calls for using a 9x13 pan--bake at 375 degrees for 25 minutes.

Cinnamon Buttercream Frosting

8 T. butter, room temperature
3 3/4 c. powdered sugar
3-4 T. whole milk
2 tsp. vanilla extract
2 tsp. ground cinnamon

Place the powdered sugar in a large mixing bowl. Add the butter, and 3 T of milk. Blend with the mixer on low speed until the powdered sugar is incorporated, then add the vanilla and cinnamon. Increase the speed to medium, and beat until fluffy. Add more milk if the frosting seems too stiff.

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Just one word. Fabulous.

Overnight French Toast

1 c. firmly packed brown sugar
1/4 c. water
1 c. butter
3 T. light corn syrup
12 slices bread
1/2 c. milk
1/4 tsp. salt
6 eggs, beaten
1 tsp. vanilla

1. Combine sugar, water, butter, and corn syrup in small saucepan, and cook over medium heat until thickened, stirring constantly.
2. Pour syrup mixture into 9x13x2 baking pan.
3. Place 6 slices of bread on top of syrup mixture, and top with remaining 6 slices of bread.
4. Combine eggs, milk, vanilla, and salt, stirring until blended. Pour egg mixture evenly over bread slices.
5. Cover and chill 8 hours (or overnight).
6. Bake uncovered at 350 degress, for 40-50 minutes, or until lightly browned.

*Dutch oven directions: Either line bottom of Dutch oven with aluminum foil, or use a baking dish that will fit on a rack inside Dutch oven. Cover an area underneath the Dutch oven with approx. 12-15 coals, place 10-12 coals on top of the lid. Check for done-ness after about 30 minutes.

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Just for fun, you have to check out these adorable Oreo Pumpkins by Oopsey Daisy. SO cute!


Happy Friday, everyone!

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9 Comments:

Blogger Alison said...

Kierste, thanks SO much for showing off my pumpkin oreos. You just made my day!! Enjoy your weekend and thanks for these yummy recipes!

~Alison

October 15, 2010 at 2:58 PM  
Blogger Sarah said...

Yum! That chicken corn chowder sounds soooo good! Thanks for sharing!

October 15, 2010 at 6:01 PM  
Blogger Yvonne said...

I love new recipes. Although whenever I make those carmel shortbread bars, I can't stop eating them, so maybe I shouldn't write any of these recipes down ; )

That Cinnamon swirl cake looks too good to pass up.

October 15, 2010 at 7:10 PM  
Blogger Christa said...

These ALL sound so yummy! I can't wait to try them!

October 15, 2010 at 7:38 PM  
Blogger Mary said...

I'm excited to try these. Thanks for sharing!

October 15, 2010 at 9:01 PM  
Blogger Sarah Cooley said...

We made the chicken corn chowder tonight--it was SO good! We added some cheddar on top, too. Yum. Thanks! Love all of your wonderful ideas!

October 17, 2010 at 6:59 PM  
Blogger lanni @ dandygiveaway.blogspot.com said...

mmm -- these all look so good! I made the buttercream frosting last night, but used pumpkin spice for a little kick. Thanks for sharing!

October 17, 2010 at 8:19 PM  
Blogger leo said...

Wow! That was a lot! I definitely love this post. Everything in one.
dining tables

October 17, 2010 at 10:52 PM  
Blogger shirley said...

Everything sounds great! I thinking corn chowder & autumn punch this Sunday. :) Thanks

October 21, 2010 at 12:18 PM  

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