Pumpkin Pancakes

Stacy got a hankering for pumpkin pancakes so I went looking for a recipe. This one did the trick. Rave reviews from everyone--Mark

Ingredients  

1 ½ cups milk 

1 cup pumpkin puree 

1 large egg 

2 tablespoons vegetable oil 

2 tablespoons vinegar 

2 cups all-purpose flour 

3 tablespoons brown sugar 

2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon ground allspice 

1 teaspoon ground cinnamon 

½ teaspoon ground ginger 

½ teaspoon salt 

cooking spray

Directions

Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.

Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.

Spray a griddle or frying pan with cooking spray; heat over medium-high heat.

Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.

Cook until small bubbles appear, about 2 minutes.

Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.

Notes

Instead of separate spices I used 2 1/2 tsp of pumpkin pie spice. I would recommend adding more for flavor. Also, I sprinkled the batter with walnuts while in the pan. Pecans could also make a nice addition.

https://www.allrecipes.com/recipe/17036/pumpkin-pancakes/

Tuna Noodle Casserole

On a dreary, rainy day we decided to make this recipe. Stacy informs me that it is the best tuna casserole we've ever made. So, this recipe is the one. --Mark

Ingredients

6 oz pasta

1 8-oz package of mushrooms

2 ribs of celery, chopped
1 1/2 C frozen peas, thawed

1 small onion, chopped

1 tsp garlic powder

1 quart vegetable broth
Dash Worcestershire sauce
1 sprig fresh thyme
1 8-oz package cream cheese, softened
3 T flour
2 5-oz cans of tuna, drained and flaked
1 C shredded cheddar cheese
fresh ground black pepper to taste

Topping:
1 C panko bread crums
1 T butter, melted
salt and pepper to taste

Instructions

Combine topping ingredients and set aside.

Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.

Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.

Notes

We omitted the mushrooms, used gluten free pasta, and added a third can of tuna. We also prepared it in a rectangular Pyrex dish, and it was great.

https://www.allrecipes.com/recipe/239901/no-yolks-tuna-noodle-casserole/

Tonkatsu Sauce

This is a tangy Japanese barbecue sauce. That sounds less appetizing than it really is. This sauce is great over tonkatsu, okonomiyaki, and a variety of other foods. --Mark

Ingredients

1/2 cup ketchup

2 1/2 T reduced-sodium soy sauce

2 1/2 T Worcestershire sauce

1 1/2 T dry sherry

1 1/2 T white sugar

1/2 tsp garlic powder

1/2 tsp ground ginger

Instructions

Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.

 Let stand for 1 hour to allow the flavors to incorporate.

http://allrecipes.com/Recipe/Lucys-Quick-Tonkatsu-Sauce/

Brown Sugar Smokies

We don't even like bacon that much, and these are incredible! Pop one after the other at your own risk!  --Mark

Ingredients:

1 pound bacon
1 (16 oz.) package of Li'l Smokies
1 cup brown sugar

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

http://allrecipes.com/recipe/brown-sugar-smokies/

Non-Alcoholic New Year's Eve Punch

This is a great, fresh drink. Perfect to lighten a New Year's feast!  --Mark

Ingredients:

3 1/2 liters ginger ale
2 quarts orange juice
2 oranges, sliced into rounds
20 maraschino cherries

Instructions:

In a large punch bowl mix ginger ale and orange juice. Place sliced oranges on top of punch and arrange the cherries on top of the orange slices.

http://allrecipes.com/Recipe/Non-Alcoholic-New-Years-Eve-Punch/

Jalapeno Popper Wontons

Another New Year's delicacy! Well, maybe not a delicacy, but they were pretty awesome. Have you noticed that we like wonton wrappers?  --Mark

Ingredients:

1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced jalapeno peppers
20 (3.5 inch square) wonton wrappers
1/2 cup sweet chili sauce
oil for deep frying

Instructions:

1. In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.

2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.


Notes:

We actually don't deep fry them. We put wrappers in mini muffin tins and then fill those. Bake them at 350 for 7 to 8 minutes and they are great.

http://allrecipes.com/recipe/jalapeno-popper-wontons/

Spicy Chicken Cilantro Wontons

This was a New Year's triumph! We've found that a lot of appetizers are made even more fantastic by putting them in a wonton wrapper!  --Mark

Ingredients:

2 pounds skinless, boneless chicken thighs, diced
3 stalks lemon grass, cut into 1 inch pieces
1/4 cup chopped fresh ginger root
1/2 bulb garlic, cloves separated and peeled
1 fresh red chile pepper, chopped
2 bunches fresh cilantro
1/4 cup soy sauce
1 tablespoon sesame oil
50 wonton wrappers
vegetable oil for frying

Instructions:

1. In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced.

2. Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.

3. Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.

Notes:

We actually don't deep fry them. We put wrappers in mini muffin tins and then fill those. Bake them at 350 for 7 to 8 minutes and they are great.

http://allrecipes.com/recipe/spicy-chicken-and-cilantro-wontons/

Cream of Pumpkin Soup

Stacy does a great job of whipping up soup on a whim. I came home one morning for lunch and she was in the middle of making this awesome soup. Fall means pumpkin, which means cream of pumpkin soup. The croutons made the meal, though. --Mark

Ingredients:

3 T butter, softened
1 T brown sugar
1/4 tsp ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 T butter, melted
2 (14.5 ounce) cans chicken (or vegetable) broth
1 (15 ounce) can pumpkin puree
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy whipping cream

Instructions:

Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor. Process until smooth.

Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..

Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Notes:

Add brown sugar, cayenne pepper, a smidge of nutmeg and cloves . . . SO good.

http://allrecipes.com/Recipe/Cream-of-Pumpkin-Soup/Detail.aspx

Chocolate Cream Pudding

I like Bill Cosby and all, but in a contest between this pudding and Jell-O pudding, it's not even a fair fight. This pudding is so good and so creamy. It takes a bit of time to make, but the payoff is incredible. --Mark

Ingredients:

1 cup white sugar
2 T cornstarch
1/4 tsp salt
2 cups milk
2 (1 ounce) squares unsweetened chocolate, chopped
2 egg yolks
2 T butter
2 tsp vanilla extract

Instructions:

In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Notes:

Grating the baking chocolate makes it blend very easily.

http://allrecipes.com/Recipe/Chocolate-Cream-Pudding/Detail.aspx

Eggplant Rollatini

At the store I told Maxim to pick out a vegetable to use soon. He chose eggplant. It sat in the refrigerator for a week or so, waiting for us to come up with a good recipe. Stacy found this one and we made it for lunch one day. I was pleasantly surprised. I'd make this again for sure. --Mark

Ingredients:

1 eggplant, peeled and cut lengthwise into 1/4 inch slices

1 egg, beaten
1 cup Italian seasoned bread crumbs
2 T olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package angel hair pasta

Instructions:

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.

Notes:

Add spinach to the ricotta

http://allrecipes.com/Recipe/Eggplant-Rollatini/Detail.aspx

Buffalo Chicken Dip

We ate this at a party and immediately (well, that same day) went looking for the recipe. We've made it for a few gatherings already, and even went out and got a small crock pot to serve it properly. The flavors blend even after cooking, so don't add any extra hot sauce unless you expect some serious heat. Trust me. --Mark

Ingredients:

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Instructions:

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Notes:

We find that Triscuts are the best crackers for this dip, but that's just us.

http://allrecipes.com/Recipe/Buffalo-Chicken-Dip/Detail.aspx

Overnight Cinnamon Rolls

Cinnamon rolls always seem like such work, but every once in a while we get the hankering to put in the time and effort to try making them. This was a reasonable recipe and the results were great. --Mark

Ingredients:

1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 tsp salt
3 eggs

FILLING:
3/4 cup brown sugar
1 T ground cinnamon
1/2 cup raisins

GLAZE:
1 tsp light corn syrup
1/2 tsp vanilla extract
1 1/4 cups sifted confectioners' sugar
2 T half-and-half cream

Instructions:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

http://allrecipes.com/Recipe/Overnight-Cinnamon-Rolls-I/Detail.aspx

Southwestern Roasted Corn Salad

We made this to take to a friend's house for a summer cook-out. This was a HUGE hit. It's fresh, flavorful, and so light you feel like you can eat it forever. It beats plain corn, that's for sure. --Mark

Ingredients:

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
1/2 cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 tsp white sugar
salt and pepper to taste
1 T hot sauce

Instructions:

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

Preheat grill for high heat. Remove silks from corn, but leave the husks.

Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.

Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

http://allrecipes.com/Recipe/Southwestern-Roasted-Corn-Salad/Detail.aspx

Mexican Rice

We have been on a quest to make the perfect Mexican rice, but for some reason ours always came out mushy. It wasn't light like the rice you get in a Mexican restaurant. Say good-bye to mushy Mexican rice. Turns out the trick is to fry the rice first. Who knew? --Mark

Ingredients:

3 T vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Instructions:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

http://allrecipes.com/Recipe/Mexican-Rice-II/Detail.aspx

Baked Potato Soup

Stacy loves a baked potato, and she likes creamy soups, and she is a sucker for a restaurant with creamy baked potato soup. So, why not make it at home. On a whim she looked this up and said, "Let's have baked potato soup for lunch." A short time later we were eating a delicious soup topped with locally raised bacon. Oh, and the skins were great as an appetizer the next day. --Mark

Ingredients:

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 T all-purpose flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 tsp hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

Instructions:

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

http://allrecipes.com/Recipe/Baked-Potato-Soup/Detail.aspx

Marinated Grilled Shrimp

This is a great summer grill recipe. The longer you marinate the shrimp the more flavorful the shrimp get. We served ours over angel hair pasta and it was great. --Mark

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 T red wine vinegar
2 T chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Instructions:

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

http://allrecipes.com/Recipe/Marinated-Grilled-Shrimp/Detail.aspx

Halibut with Rice Wine

Halibut has one of those great fish flavors you hate to mess with too much, and this recipe is perfect. The flavors are strong, but don't overpower the natural flavor of the fish. --Mark

Ingredients:

1 tsp vegetable oil
1 shallots, finely chopped
2 cloves garlic, finely chopped
1 T black bean sauce
1/2 cup mirin (Japanese sweet wine)
1 T soy sauce
1 T rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 tsp sesame oil
1/4 tsp pepper
2 T chopped fresh cilantro

Instructions:

Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.

Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.

Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.

http://allrecipes.com/Recipe/Halibut-with-Rice-Wine/Detail.aspx

Won Ton Tacos

In the spirit of fusion cuisine, we found these and tried them for dinner. They are so good. Plus, ask Stacy how she feels about "fun" food. An instant classic. You can modify them so many ways, too. --Mark

Ingredients:

24 wonton wrappers
1 pound lean ground beef
1 (1.12 ounce) package Pace® Dry Taco Seasoning Mix
2 T Pace® Picante Sauce
1/2 cup Pace® Chunky Salsa
1 cup shredded Mexican blend cheese

Instructions:

Preheat oven to 425 degrees F.

Press wonton wrappers into mini-muffin cups.

Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce.
Spoon beef mixture into wonton cups. Top with salsa and cheese.

Bake about 8 minutes or until wontons are golden brown.

Serve immediately with additional salsa. Garnish with sour cream and sliced ripe olives if desired. Makes 24 appetizers.

Notes:

You can experiment, but we actually bake ours at around 350 degrees and they turn out well. Recently we did them with beans for a vegetarian appetizer. Once for our bookclub I made them with capicola ham and artichoke hearts, topped with mozarella cheese. Also, yum.

http://allrecipes.com/Recipe/Mini-Tacos/Detail.aspx

Chewy Peanut Butter Brownies

Um. Yum. Need I say more. Peanut butter. Brownies. There. I said more. --Mark

Ingredients:

1/2 cup peanut butter
1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 egg
1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt

Instructions:

Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.

In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.

Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

http://allrecipes.com/Recipe/Chewy-Peanut-Butter-Brownies/Detail.aspx

Chimichurri Sauce

I may have filed this under Mexican, but we don't have any other Argentinian dishes so why don't we just consider Mexican and "so delicious" to be the same thing. This sauce is great over the whole roasted chicken recipe we have, and it is also good over other grilled meats. Just short of drinking it straight it should be universally useful. --Mark

Ingredients:

1 cup fresh parsley
3/4 cup extra virgin olive oil
3 T red wine vinegar
2 T dried oregano
2 tsp ground cumin
1 tsp salt
1/2 T minced garlic
1/2 T pepper sauce (such as Frank's Red Hot®)

Instructions:

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

http://allrecipes.com/Recipe/Chimichurri-Sauce/Detail.aspx