Addiction

This one I like to call "The Beauty Shot"

I love it when things are true to their name. Like, the Beatles are the "Fab 4" because they were fabulous and there were 4 of them. And Johnny Depp is People Magazine's 2009's "Sexiest Man Alive," because he is (one) of the sexiest men alive. And being true to its name, this snacky mix is Very Addicting. I love to make it when I have company coming so that I don't eat it all by myself. Seriously, not because I think, " Oh, others will enjoy this!" but more, "I can't make this and eat it all by myself . . . again." Without further ado, I give you Addiction.
Thanks to Cyndi for first introducing it to us 5 years ago!

ps- Staci has a version that is slightly different and uses golden grahams, she'll have to post hers too.

2 boxes of Chex (one rice and one corn, or can use 2 corn or 2 rice)
1 lb sliced almonds
4 cups wide coconut (NOT flaked coconut, I buy wide coconut at a local health food store)
1 1/2 cups butter
2 cups sugar
2 cups light Karo syrup

In a ginormous bowl, (or brown paper sack works well too) combine cereal, almonds and coconut.

In a saucepan over medium heat, start melting the butter and then add the sugar and corn syrup. Stirring constantly, bring to a boil. Once bubbly, let it boil for 3 minutes, then remove from heat. Pour over the dry goods and stir to make sure all the sticky goodness spreads over all the cereal. Keep in a resealable container and enjoy!!

Red Onion Spinach Salad

My friend Jen requested this recipe. It is very tasty and a go to for salads. The great thing is that you can put just about anything in the salad and it works!!


Red Onion Spinach Salad

Dressing:
1/4c. sugar
1/3c. oil (not olive)
1/4t. salt
3T. red wine vinegar
1/8th red onion

Mix all in blender

Salad:
Mix together any of the following
Spinach
Red Leaf Lettuce (really any lettuce you have will do)
Granny Smith Apple
Pears
Bacon
Craisins
Toasted Almonds
Parmesan Cheese

Italian Wedding Soup

This is a recipe that came from my cousin Jenny. It is so delicious and hearty. I am a soup lover and this one makes it in to the meal plan about once a month! (I will post a picture next time I make it...I forgot to get one this last time!)

Italian Wedding Soup

Makes about 12 cups

1 (10oz.) package frozen spinach, thawed
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1T. chopped garlic in 1/4 c. olive oil
4 cups chicken broth
1T. dried basil
1t. SPIKE all purpose seasoning (you can find this in the spice aisle)
1/4 pound uncooked orzo pasta
1T. cornstarch dissolved in 1/4 cup cold water
grated romano to taste

Meatballs: (I have used many different recipes for these...you can buy the meatballs if you want too!)
1 pound ground beef
1/4 cup bread crumbs
1 egg
salt and pepper to taste
1T. chopped parsley
1 clove garlic

Heat oven to 350*.

To make meatballs, combine ground beef, breadcrumbs, egg, salt, pepper, parsley and 1 chopped clove garlic. Form into tiny meatballs. Place on a baking sheet and bake for 15 minutes or until done.

Microwave spinach according to package directions. When cool enough to handle, squeeze out all moisture and set aside.

Saute onion, celery, carrot, 1T. chopped garlic in oil, 5 minutes or until onion is transparent.

Add chicken broth, basil and SPIKE and let simmer 5 minutes.

Add orzo. Let cook 8-10 minutes. Add cornstarch mixture, stirring slowly until soup begins to thicken. Add spinach to soup, followed by meatballs. Top with grated romano and serve.

Chocolate Pecan Pie

Douglas loves pecan pies. When I saw this recipe I couldn't pass it up...take a yummy pie and add chocolate to it?? Yes please!

Chocolate Pecan Pie

Everyday Foods Nov. 2009

Serves 10
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe pie crust, rolled and fit into a 9-inch pie plate
1 cup pecans

Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.

In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Green Bean Casserole

Who doesn't love green bean casserole?? I think it is another of those comfort foods that most enjoy. I love this recipe because instead of buying cream of mushroom soup and french fried onions, you do it all yourself!

Green Bean Casserole
Everyday Foods November 2009


Serves 8
3 cups vegetable oil
6 large shallots, cut into very thin rounds, rings separated
1 1/2 cups all-purpose flour
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved
1/4 cup (1/2 stick) unsalted butter
1 pound button mushrooms, trimmed and coarsely chopped
14.5 ounces low-sodium chicken broth
1 cup whole milk



Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)



In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water



In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

Sweet Potato Casserole

I like pretty traditional Thanksgiving fare and I love sweet potatoes so this recipe fits the bill...my mouth is salivating just thinking about it. Hope you enjoy!

Sweet Potato Casserole
Everyday Foods, November 2008

Serves 8
3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/2 cup whole milk
4 tablespoons butter
1/2 teaspoon ground nutmeg
2 cups mini marshmallows or chopped regular marshmallows

Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.

Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)

Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Thanksgiving Corn

So I feel like I'm breaking the biggest food blogging rule EVER . . . I am posting a recipe of something I have not actually made or eaten. But, to be fair, it is a tried and true of my very good friend, Christy Miller and I have it on excellent authority that this dish is foolproof. It is a star at their meal and anytime I hear that about a vegetable (really, what veggie outshines dessert?) I have to try it. I am going to make it this year for Thanksgiving and who knows, maybe you want to too and if I wait till AFTER I make it to share the recipe, well, then Thanksgiving will be over. Hence my rule breaking. :)
I promise to add notes/photos after I make this.

Ingredients:
6 slices bacon, drippings reserved
1/2 cup chopped onion (yellow or white onion)
2 tbsp flour
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
3 1/2 cups whole kernel frozen corn
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives (garnish, optional)

Directions:

In a skillet, fry bacon until crisp, you don't want any wiggly parts. Drain grease and save 2 tbsp drippings. Crumble the bacon and set aside. In your skillet with the reserved drippings, saute onions until tender, add flour, garlic and salt/pepper. Cook and stir until bubbly, then cook and stir one minute more. Remove from heat and stir in sour cream (isn't this sounding yummy?) Add corn, parsley and 1/2 the bacon, mix and pour into a 1 quart baking dish. Sprinkle the top with remaining bacon. Bake uncovered at 350 for 20-25 minutes. Serve with chives as a garnish.

* Christy says she usually doubles this for Thanksgiving and it fits perfectly in a 9x13. She also says to get a really high quality frozen corn, she uses the frozen organic corn from Costco with great results.