Hamburger Stroganoff - A super quick and easy meal!

Recently I was flipping through the 2009 Cooking Light Cookbook, when I came upon a recipe very similar to one I made waaay back when I was in high school! This was about 1969 or 1970, many years ago when "groovy" was the favorite word, mini skirts and Go-Go Boots were "in" and the Beatles were the most popular singing group! I was taking home Economics in school, with one semester of sewing, and the other semester was cooking. I still have several recipes that we made that year, although I haven't made any of them for ages! Well, I saw this recipe in Cooking Light, so I made it and my husband really liked it, plus, it took less than 30 minutes to make. Even though this dish is made with ground beef, it still has the yummy sour cream sauce and delicious mushrooms that are components of stroganoff. This dish will come in really handy this holiday season when I'm so busy caring for my lovely granddaughter, who is now 4 months old, and trying to keep up with all the extra we do this time of year! Think about it, in less than 30 minutes you can have a delicious and quick meal on the table. Just add a salad or veggie with it and you're good to go! I hope you'll give this delicious Hamburger Stroganoff a try!

HAMBURGER STROGANOFF - slightly adapted from Cooking Light

8 ounces uncooked egg noodles

1 pound lean ground beef

1 cup diced onion

1 tsp. minced, bottled garlic, or 1 clove fresh garlic, minced

1 8 ounce package mushrooms(calls for sliced cremini) I used white mushrooms

2 T. flour

1 cup low fat, low sodium beef broth

1 tsp. salt

1/8 tsp. pepper

3/4 cup low-fat sour cream

Paprika and chopped parsley for garnish

Cook pasta according to package directions. Drain.
In a skillet over medium- high heat add beef and onion; cook for about 4 minutes, until browned. Add mushrooms and cook another 4 minutes, or so, and stir frequently until most of the liquid evaporates. Sprinkle with the flour; stir and cook 1 minute. Stir in the broth and bring to a boil. Reduce heat and simmer until broth is slightly thick. Remove from heat and stir in the sour cream and salt and pepper to taste. Serve over pasta and top with paprika and parsley. Enjoy!

Pumpkin Pancakes- A Delicious Way to Start the Day!

My family loves having breakfast foods for dinner during the cooler months of the year, so earlier this week I decided to try making Pumpkin Pancakes. I had just enough pumpkin left over from making the Pumpkin Bread Pudding a few days earlier. I must say that these wonderful pancakes are delicious! They are not too sweet or too spicy, but flavored just right for a perfect Autumn breakfast, (or dinner!). Son Number 2 LOVED them, so I've made them twice already. This is the son that is reluctant to try new foods, so these pancakes surprisingly won him over! Actually, my whole family loved them, so this recipe is a deffinate keeper, as I'm sure I'll be making them often. The only trouble I had with these pancakes was trying to take a good picture before the butter melted! Here's the recipe.

Pumpkin Pancakes - slightly adapted from Martha Stewart

In a large bowl, add these ingredients:

1 1/4 cups all purpose flour ( I subbed 1/4 cup whole wheat flour for the 1/4 white)

2 T. sugar

2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. ground ginger ( Martha calls for 1/2 tsp.)

1/2 tsp. salt

1/8 tsp. nutmeg

pinch of ground cloves

In a separate bow, mix together:

1 cup milk

6 Tablespoons canned pumpkin

2 T. melted butter

1 egg

Fold these ingredients into the flour mixture.

In a skillet or griddle over medium heat, add oil or butter; pour about 1/4 cup batter for each

pancake. Cook about 3 minutes per side and serve hot with butter and syrup. Yields about 8-10 pancakes. These are awsome Pumkin Pancakes! I hope you try them; your family will love you even more. Have a great weekend, my friends!

Crustless Broccoli and Cheddar Mini Quiches

Can you believe that we have only 2 months left in this year? And there's a whole lot of eating that goes on around here in these next few months, with all the holidays coming up. I've been looking for some new dishes to make for holiday brunches, like these little mini quiches I found this week. I've only made them once, but I really liked them, and so did my daughter-in-law. My daughter said they were just OK, but she's not really a quiche person either. These tasty quiches are made in muffin pans and they can be made days ahead of your brunch or party and frozen! Then they can be reheated beforehand. I have not tried freezing them yet, but it should work fine, according to the directions. The Broccoli and Cheddar Mini Quiches are so easy to make; just mix all ingredients in a bowl and pour into greased and floured tins.

Try not to be as messy as I am, OK? It looks like I don't know how to pour batter into cups! Anyway, bake these cheesy treats for about 30 minutes until done. Stick a knife into one of the quiches. It should come out clean when done. My pans looked messier afterwards than before! I may not fill them as full next time. Yes, I will make them again, for the quiche lovers I know. Let rest for 15 minutes. Carefully run a knife or small spatula around each quiche to loosen and remove it to a platter to cool. They are very tempting, let me tell you.

The broccoli and red bell pepper are tender and delicious in these. I added some cooked, crumbled bacon to half of the recipe and it added another tasty depth of flavor. I'll do that again, for sure. When removing the quiches from the pans be gentle- I tore the side out of a couple because I was in a hurry! I had to eat them to hide the mess! Hope you enjoy!

Crustless Broccoli and Cheddar Mini Quiches ( slightly adapted from here)

1 can (12 ounces) evaporated low fat 2% milk

3 large eggs, beaten

2 T. flour

1/4 tsp. salt

1/4 tsp. black pepper

2 cups chopped, frozen broccoli, thawed and drained

1/2 cup chopped bell pepper

2 cups shredded cheddar cheese( 8 ounces)

4 slices of cooked bacon, crumbled (my addition)

2 tsp. snipped fresh chives (my addition)

In a bowl mix the milk and flour together. Add the eggs, salt and pepper, the cheese, vegetables and bacon, if using. Mix well. Grease and flour muffin tins. Pour about 1/4-1/3 cup of egg mixture into each cup, stirring often to keep it combined. Bake in a preheated oven 25-30 minutes until a knife inserted into a quiche comes out clean. Let quiches rest for 15 minutes. Carefully run a knife around each quiche and gently remove to a plate. Can be served right away, or you may freeze them in freezer containers. When you need them, remove from freezer and heat in the oven or microwave. This saves time on your busy day! Less mess to clean up!

NOTE: To reheat; place quiche on baking sheet in a preheated 325 degree oven for 25-30 minutes. I love the fact that this recipe can be made days in advance and frozen. Let me know if you try these. I'm going to try asparagus in it too sometime. I love recipes that can be prepared ahead of time like this. Then you have more time to visit! And eat!

Bean and Bacon Soup

We have had such a cool Fall here. By that I mean it is cooler than normal for this time of year, plus it has been cloudy and downright dreary. And that type of weather calls for some body and soul warming soup! I wanted to try something new, so I turned to all the recipes I have bookmarked from all the wonderful blogs I read! Let me tell you, there are so many marvelous cooks in blog land and so many mouthwatering recipes to try, that I'll never get through all the dishes I want to make. But, I'm starting now, with this recipe for Bean and Bacon Soup, from Pam at "For the Love of Cooking". Pam has an amazing blog with some wonderful recipes, and this soup really hit the spot on a cold autumn day. I hope that you will try it.

Bean and Bacon Soup- slightly adapted from Pam at "The Love of Cooking"

6 strips of bacon

3 large carrots, diced

2 stalks of celery, diced

1 small onion, diced

1 large clove garlic, minced

sea salt and black pepper, to taste

1 bay leaf, ( I forgot this!)

4 cans of white beans, drained (I used Great Northern beans)

4 cups chicken broth

2 T. fresh parsley, chopped

In a dutch oven fry the bacon until crisp. Remove from pan and drain on paper towels and when cool, crumble.

In the dutch oven over medium heat, add the onion, celery and carrots to the bacon drippings and saute for about 7 minutes. . Then add the garlic and saute for 1 minute, stirring constantly. Season with salt and pepper.

Add 3 cans of drained beans along with the chicken broth; bring to a boil, reduce heat and cover. Simmer for 15-20 minutes, or until the carrots are tender.

Uncover, and remove bay leaf. Use a potato masher to partly mash the bean mixture until it slightly thickens. Stir in the last can of beans, parsley and crumbled bacon. Taste and season with salt and pepper, if needed. Enjoy this hearty and delicious soup! I served it with cornbread for a very satisfying lunch. I will be making this again and again as my husband loved it.

I did add an extra can of broth and a couple extra slices of bacon, just to make a bit more so there would be more leftovers. This Bean and Bacon Soup is so easy to prepare, that it would be perfect even for a weeknight meal. Give it a try and visit Pam's blog for more of her great recipes!

Baked Macaroni and Cheese- Perfect Comfort Food!

Everyone has their own version of Mac and Cheese. I loved my Mother's creamy Mac and Cheese as a kid. She would cook the macaroni and after it was drained, she added milk, butter, salt and pepper and then she would cube Velveeta and mix into the mac. It was then poured into a casserole dish and baked until golden, creamy and bubbly. Mmmmm, my brother and I were in heaven! When my kids were little, they loved this type of cheesy goodness, but not if baked. Nope, we went the stove top method, as they wouldn't eat it any other way. Talk about picky!

Finally, as they got older, I was able to start baking this wonderful comfort food again, only my cheese preference has changed with age. You know that old saying, "I'm not older, just better!" Well, this mac and cheese is better too! Now, Son Number 2, who is 25, and my daughter have proclaimed this recipe, The BOMB! Can't get much better than that! They do eventually grow up. So, here's my version of the old classic; mac and cheese will never go out of style!

Baked Macaroni and Cheese- Perfect Comfort Food!

2 cups of dry elbo macaroni, cooked and drained

2 T. butter

2 T. flour

1 1/2 tsp. dry mustard

2 cups milk (I use 2%)

1/2- 3/4 cup of half and half

4 ounces of Colby cheese, freshly shredded

4 ounces Monterrey jack cheese, freshly shredded

1/2- 1 tsp. salt

pepper to taste

Topping:

3/4 cup coarse bread crumbs, or Panko bread crumbs

1/4 cup shredded Parmesan cheese

1 T. melted butter

Mix topping ingredients together.

In a large, heavy bottomed sauce pan, melt the butter. Stir in the flour and stir, making a roux, and let it cook minute or so. Don't burn! Whisk in the dry mustard and then the milk. Whisk until smooth and cook on low heat until thickened, a couple of minutes. Stir in the cheeses and the half and half. Remove pan from the heat. Do not let the cheese come to a boil, as it tends to ruin the texture. Continue stirring until cheese is melted. Add the cooked, drained macaroni and salt and pepper to the sauce. Stir well and taste to adjust the seasonings. Pour into a 2 quart casserole dish, ( a 8x8 works well). Sprinkle the crumb topping over the top. Place in a preheated 350 degree oven for about 25 minutes, until bubbly and topping is golden. Enjoy! Best served while hot.

Whole milk works great for this recipe, but as we have used 2% for years now, I rarely buy whole. The half and half adds creaminess to this dish. Also, I think freshly shredded cheese melts better than the preshredded. Of course, you can substitute your favorite cheeses in place of mine. What's your favorite cheese to use in Macaroni and Cheese?

Our Favorite Chocolate Chip Cookies

My family loves Chocolate Chip Cookies that are crisp around the edges yet soft in the middle. This recipe fits the bill perfectly. I found this awesome recipe in an old church cookbook that I bought more than 30 years ago from a friend. The poor book is falling apart and I have to be careful that I don't misplace any pages when I'm flipping through it. This wonderful cook book comes from a church in Grandview, Missouri, and it contains many treasured recipes that my family loves. I want to thank Geneva S. for this addictive cookie recipe.I have never met her, but my family has eaten her cookies for years now! When my kids were young, they used to steal

bits of dough from the bowl as I was trying to bake these chewy cookies. My kids always preferred these without nuts, even though my husband and I love them loaded with pecans. So, I used to add nuts to half of the cookie dough, so that we could indulge in them as we preferred. The things a mother has to do when she has picky kids! I am submitting this recipe

for our family's favorite Chocolate Chip Cookies to Laura of "The Spiced Life", and Shelby of "The Life and Loves of Grumpy's Honeybunch", for this months "Family Recipes; Memories of Family, Food and Fun!" Here's the recipe for these super cookies!

Chocolate Chip Cookies- Our family's Favorite!

2/3 butter, softened to room temperature

2/3 shortening

1 cup light brown sugar, packed

1 cup granulated sugar

2 eggs, beaten

2 tsp. vanilla

3 cups flour

1 1/2 tsp. baking soda (originally called for 1 tsp. soda)

1/2 tsp. salt

1 cup chopped nuts; I use pecans

12 ounces semi-sweet chocolate chips or dark chocolate chips

Preheat oven to 375 degrees. In a large bowl, cream the butter, shortening, eggs, sugars and vanilla together until creamy. In another bow, mix the flour, soda and salt together. Add to the butter mixture and mix well. Add the nuts and chocolate chips and stir until well combined. I use a tablespoon to measure the dough so they will be similar in size. Drop dough by tablespoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes, or until light brown around the edges. Remove from oven and let cookies cool slightly before removing from the cookie sheet. Cool completely and store in air tight container. Makes about 5-6 dozen, depending on how big you make them. Best eaten straight out of the oven, of course! Enjoy these addictive cookies!

I know there are plenty of cookies on the Internet, especially chocolate chip, but these are wonderful. I've tried other recipes and I keep coming back to these so, I'm just sharing our favorite, so far. These cookies have made many wonderful memories in our family and we have shared them with friends and neighbors at Christmas time. Try them, you'll like them!

Pumpkin Bread Pudding

It seems that when fall arrives, so does my need for baking! Or rather not my need, but my desire. The air is cool and there's just nothing like turning on your oven and sticking a mouthwatering, sweet smelling dessert inside so that you can have a bit of fall deliciousness! I've been making this luscious Pumpkin Bread Pudding for a couple of years now and let me tell you, it is heavenly! The custard is silky smooth and delicious, with just the right amount of spices to make you savor each bite. It's a perfect marriage of pumpkin pie and bread pudding. Addictive!

Unfortunately, the days have been dark and dreary here lately, so my pictures are not as good as I hoped. But then, I always have trouble photographing brownish looking foods. This is one of our newer favorite desserts. Cubes of crusty bread and spicy pumpkin never tasted so good!

Pumpkin Bread Pudding (slightly adapted from Epicurious)

1 cup heavy cream ( half and half works well too)

3/4 cup canned solid pack pumpkin

1/2 cup whole milk (I use 2%)

1/2 cup sugar

2 large eggs, plus 1 egg yolk

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. allspice

pinch of ground cloves

5 cups cubed day old baguette or crusty bread ( I use 4 cups to get more custard)

3/4 cup melted butter (6 tablespoons)

Preheat the oven to 350 degrees. Place the melted butter butter in a bowl with the cubed bread and toss. In another bow, mix the pumpkin, sugar, milk, cream, eggs and yolk, and spices. Beat well and toss in with the bread. Stir and pour into a 8x8x ungreased baking pan. Bake at 350 for about 25-35 minutes, until custard is set. Enjoy with homemade whipped cream, ice cream or my decadent Caramel Sauce, if desired.

Earlier, I said that I use less bread than called for. That is because I like to have a layer of silky custard, so I never use all the bread called for in bread pudding recipes. So this dessert turns out more scoopable (is that a word?), than one that is cut into squares. But it's delicious whichever way you make it. My husband will get up in the night for this addictive, comforting dessert. This Pumpkin Bread Pudding is perfect for the coming holiday gatherings! Hope you try it!