BISCUIT EGG CASSEROLE

BISCUIT EGG CASSEROLE
It has long been our Christmas morning tradition to put a breakfast casserole in the oven while we open our Christmas stockings.  The smell creates that heavenly Christmas scent of something wonderful baking in the oven.  This is not the usual casserole recipe we have used in the past, but Olivia has tried this and says it is great.  No doubt with busy days ahead, you might be looking for something easy and good for breakfast.  This is great for feeding a hungry family.  We hope you enjoy it!
-Nanette

BISCUIT EGG CASSEROLE

Ingredients

1 can of buttermilk biscuits (8 count)

1 pound of any breakfast sausage roll (browned, drained, and cooled)

1/2 red bell pepper, chopped

2 tablespoons dried onion flakes

1 cup shredded mozzarella cheese

1 cup of shredded cheddar cheese

7 eggs, beaten

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Preheat oven to 425 °F. Crumble and cook sausage in a skillet over medium heat.  Add red bell pepper and onion flake.  Cook until browned. Drain.

Line bottom of greased 12 x 9 inch baking dish with biscuit dough, firmly pressing firmly to seal.

Sprinkle with sausage and cheese.

Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

Cover the dish with foil and bake for 15 minutes.  Remove the foil and continue to bake until set.  Let stand for five minutes before serving while warm.

Butternut Squash Pie

BUTTERNUT SQUASH PIE

Thanksgiving is on the horizon and we are getting ready.  The flavors of fall are all around us. Squash is one of our favorites.  My husband remembers fondly when he was a kid and his mother used to make Bird's Eye frozen squash in a double boiler.  She would heat that frozen block of deliciousness and serve it with a little butter.  Yum!  While reminiscing about that squash recently, he asked me if I could make a butternut squash pie.  I said sure!  I've made pumpkin pies and butternut is very similar so I knew I could do it.  Below is the resulting pie and the recipe.

Olivia and I went over our Thanksgiving lists today to review who is making what.  I can't wait to make the dishes I'm responsible for making.  We will be having turkey, dressing, sweet potatoes, mashed potatoes, mixed vegetable casserole, broccoli casserole, green bean casserole, cheese biscuits, pie, etc.  I know it sounds like a lot of food, but the leftovers are wonderful and last for days.  If we come up with some new variations on our old themes we will share them with you.  If you have a simply wonderful holiday recipe you would like to share, we would love to hear from you.  Half the fun of the holidays is finding new foods, flavors, and ideas to share!
-Nanette

1 chilled unbaked 9 inch pie shell
1 medium to large butternut squash
1 cup brown sugar firmly packed
3 large eggs
3/4 cup evaporated milk
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/1/2 tsp. ground cinnamon
1/4 tsp. salt
2 T. flour
1 T. butter melted
1 1/2 tsp. vanilla

Cook the squash either in the oven the microwave, or peel and steam.  When it is soft, scoop out 1 1/2 cups of squash. Discard peel.   Place squash in large bowl and let it cool slightly.  Add milk, eggs, salt, flour, butter, spices, and vanilla.  Beat until it is smooth.  Pour the filling in the pie shell.  If you have too much filling, but the leftover filling in a ramekin and bake with the pie.  It is yummy even out the pie shell.  Bake for 35 minutes at 350 degrees and then pull it out and check it.  If a knife inserts and comes out clean, it is done.  If not, put some foil around the edges of the crust to keep it from burning and put the pie back in for about 10 minutes until it is done.  Serve warm or cold and with whipped cream if you like.  Enjoy!

Cheesy Bratwurst Stew

Cheesy Bratwurst Stew
This time of year there is always lots of outdoor work to do to get ready for the inevitable cold, winter weather.  It is always nice on a cool, fall day to have a warm and comforting hearty meal in the crock pot so when the day is over you have something good for dinner that requires nothing of you but to eat it.  Cheesy Bratwurst Stew is just such a dish.  Put the ingredients in the crock pot in the morning and about six hours later dinner is ready.  I originally saw this recipe a few years ago in Midwest Living magazine and it has since become a staple at our house.  We hope you enjoy it!
-Nanette

1 pkg. of 5 to 6 bratwursts (use any kind you like or you may even substitute smoked sausage if you prefer)
1 medium onion
4 medium potatoes
one can of green beans with liquid
1 can golden mushroom soup
1 cup shredded cheddar cheese
salt, pepper and garlic salt
Slice meat and place in bottom of the crock pot.  Rough chop a medium onion and place it on top of the meat.  You may or may not peel your potatoes before cutting them into chunks and placing them on top of the onions.  Layer on the can of green beans and then place the condensed soup in dollops on top.  You may sprinkle the top with salt, pepper, and garlic salt if you like. Cook on low for six hours or until the potatoes are tender.  Just before serving, stir in the cheese.  Mix well and serve.  Makes 4-6 servings.

PRALINE PECAN CRUNCH

PRALINE PECAN CRUNCH
November is here!  The holidays are squarely in front of us.  About this time, Olivia and I begin vague discussions about what we plan to make for the holidays.  Each of us has people we usually give plates of holiday goodies to and we begin our calculations on how many plates we plan to make.  The fun part is making the final list of what we plan to make on the day we set aside to get together and make our sweet and savory treats together.  We put our heads together and decide who is providing what ingredients and then gather on that day.  Our husbands often stand by ready to go to the grocery for something we may have forgotten or to provide that necessary task of taste testing in the name of "quality control." It is great fun and a tradition we look forward to each year.

This year may just have to include this tasty treat.  The recipe came from a friend of Olivia's who is always giving her new and yummy recipes.  Those are some of the best friends of all.  We are passing it along to you with the hope you will enjoy it and share it with those you love.
-Nanette

PRALINE PECAN CRUNCH

Ingredients

• 8 cups Quaker Oatmeal Squares Cereal ( 1 whole box)
• 2 cups pecans, coarsely chopped
• 1/2 cup brown sugar, firmly packed
• 1/2 cup light corn syrup
• 4 tablespoons butter ( margarine ok)
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)

Directions

1. Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
2. In large microwaveable bowl, combine sugar, corn syrup and margarine.
3. Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
4. Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
5. Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.

Creamy Chicken Tomato Soup

CREAMY CHICKEN TOMATO SOUP

Sometimes the autumn season brings a little sadness in our neck of the woods.  It is a time when we anticipate coming snow and ice, going to work in the dark and coming home in the dark, and after the holidays it gets harder and harder to face winter with a happy face.  To help put a positive spin on all that, we started "Soup Day" last year at the place where I work.  From October through April we have one day a month that is designated "Soup Day."  Two people volunteer to bring in a crock pot full of soup.  If other people want to bring in something to go with it they can.  The smell permeates the office and the warmth of the delicious soups helps ward off the winter chill.

Olivia and I are always looking for new and yummy soup recipes.  I stumbled upon this one on a web site called "Everyday Paleo." (devoted the to the Paleo diet).  I was looking for a new and different soup recipe for "Soup Day."  This one fit the bill and was popular with my coworkers.  I am giving you the recipe as it was printed, but below that I am telling you what I did that was slightly different.  I hope you like it as much as I did.  

-Nanette

"Creamy” Chicken Tomato Soup

4 frozen skinless boneless chicken breast
Garlic salt to taste
2 tablespoons Italian Seasoning
1 tablespoon dried basil
1 clove garlic
1 14 oz. can of coconut milk (full fat)
1 14 oz. can diced tomatoes and juice
1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Here is what I did that deviated from the web site recipe:  I used three one pint jars of home canned chicken.  I used two tablespoons of fresh basil instead of dried.  I had a very hard time finding coconut milk so I used one can of cream of coconut (which is very very sweet) and I cut the sweetness by using three cups of chicken broth instead of two.  The results were rich and hearty.  

Tomato Jam

YUMMY TOMATO JAM RECIPE
Looking for a delicious way to use those last few tomatoes of the season?  Once you have tried this delicious tomato jam recipe and substituted using it instead of ketchup on everything you eat, you will probably not want to use ketchup again.  This jam has a bright fresh taste with overtones of rich spices and just the tiniest bit of heat to give it a certain zing!  After Olivia made it and gave me some to try, I couldn't resist making a batch myself.  It is super easy and oh so very good.

As the canning and gardening season come to an end, we take to the road to sample our favorite festival foods and enjoy the beautiful fall weather we are currently experiencing.  Below we are sharing a few highlights from one of our recent adventures.
-Nanette

Tomato Jam

Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*

Ingredients

• 5 pounds tomatoes, finely chopped
• 3 1/2 cups sugar
• 10 tablespoons lime juice
• 4 tablespoons balsamic vinegar
• 2 teaspoons freshly grated ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon salt
• 1 tablespoon red chili flakes

Instructions

1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer** the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
2. When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Highlights of Mississinewa 1812

This weekend we attended one of our favorite fall events, the re-enactment of the War of 1812 period.  It is held not too far away and takes place in a wooded area on the Missinewa River.  It is a sight to behold.  There are re-enactors from all over the United States and Canada who attend this wonderful three day long event.  You not only get to see battles played out before you, but you get to see how people, including Indians who sometimes have the scariest of war paint, lived during this historic period.

The whole thing is a feast for the eyes and the food purveyors make sure you don't go away hungry.

This shows one of the "fanciest" kitchen set ups in the 1812 camp.  The "stove" is built on a bed of sod and has handy places to hang your teapot and keep your utensils nearby.

I don't think this beautiful rooster got eaten during the weekend, but he certainly made a striking image with the sunlight shining on his handsome red comb.

This sign advertises just a few of the delectable offerings available to eat.  There were  also sweet potato pies, beignets, pork chops cooked over a fire pit, chicken and noodles, baked potatoes, and more.

The sights, the sounds, the smells, the weather, all made for a wonderful fall experience.  We hope you get an opportunity to enjoy similar events in your area.  The memories will keep you warm throughout the winter.

- Nanette

PUMPKIN DOUGHNUT HOLE MUFFINS

PUMPKIN DOUGHNUT HOLE MUFFINS
Pumpkin pie, apple cider, apple butter, squash, soup, and smoky pork sandwiches have all made it to our tables and palates in recent days.  Fall is here.  Up and down temperatures combined with rainy days, falling leaves, and waning gardens have brought us to the need for comfort food.  The warm rays of the sun have given way to the warmth of our food and the comforts indoors.  Enjoy the best Fall has to offer including these delicious muffins Olivia discovered and made.  Brew a cup of hot tea or pour a nice glass of cider and enjoy these tasty morsels.
-Nanette

PUMPKIN DOUGHNUT HOLE MUFFINS

Pumpkin, cinnamon and sugar make a delicious combo in these cute mini muffins.

(Recipe originally from Glorious Treats)

Yield: 24 mini muffins

INGREDIENTS:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated if possible)
1/2 teaspoon allspice
1/8 teaspoon cloves

1/3 cup oil (vegetable, olive, etc)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup milk

For the coating-
1/2 cup (1 stick) butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

DIRECTIONS:

Preheat oven to 350*F.
Spray a mini muffin pan generously with cooking spray.

Pull out two large bowls.
In one bowl, whisk the flour, baking powder, salt and spices.

In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined.

Add dry ingredients to the wet ingredients, and mix until just combined (do not over mix).

Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop).

Bake 10-12 minutes, or until toothpick comes out clean.

While the muffins bake, prepare the final coating.

Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.

Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. You will likely not use all of the butter, or cinnamon/sugar but this amount makes them easy to dip.