Category: Fall

Whipped Hot Chocolate

With Santa about to arrive, and the very cold spell we have coming up next week in west Texas, hot chocolate is definitely on the brain around my house, as I’m sure it’s been on most everybody’s brain right about now! I’m still cooking out of Ina’s Barefoot Contessa Family Style cookbook this week and ran across her whipped hot chocolate recipe. It is soooo delicious! It’s like a Hershey Kiss in liquid form. As far as I know, I can’t think of a piece of chocolate that satisfies me quite as well as a good ol’ Hershey Kiss. Add creamy half and half, vanilla, and some coffee and you’ve really got something! And no worries if you don’t like coffee, it is used primarily just to bring out chocolate’s natural flavor. Let’s get to whipping up some, shall we?

2 1/2 cups whole milk
2 cups half and half
4 ounces semisweet chocolate chips
4 ounces milk chocolate, chopped (I used Hershey’s…hence the kiss part.)
1 T. sugar
1 tsp. pure vanilla extract
1 tsp. decaffeinated instant coffee powder

Garnish: spray whipped cream and mini chocolate chips

Heat the milk and half and half in a large saucepan over medium heat to just below the simmering point. (Just nice and hot.) Remove the pan from the heat and add both chocolates. When the chocolates are melted, stir in the sugar, vanilla, and coffee powder. Reheat gently.

To froth the hot chocolate, whip it in the sauce pan with an immersion blender. You could also carefully pour it into the jar of a blender with a tight seal and blend on high speed for about 30 seconds. (I use my immersion blender, as does Ina….if you don’t have one, I recommend it! They are great for soups as well!) And I don’t know why a simple kitchen whisk wouldn’t work if you wanted to try that instead of the other ideas to add a little froth. But Ina claims that this chocolate takes on a whole new flair when it’s really whipped!

Pour the chocolate into mugs and I like to serve mine with spray whipped cream and mini chocolate chips! Stay warm, friends! …..and by the way, Santa will like this too!

COOKING THE BOOKS, YA’LL!

Frito Pie

Garage sale time with my family was always a festive time in October. I couldn’t always count on making much money, but I knew I could count on my sister Julie’s Frito Pies! This recipe was a tradition that she always treated us with on that chilly fall day. This makes a nice big batch. Invite some friends over!

3 to 4 lbs. ground beef
1 lg. onion, chopped
2 (15-oz.) cans whole kernel corn
1 (26-oz.) can Ranch style beans
1 (18-oz.) can diced tomatoes
2 pkgs. dry ranch style dressing mix
3 pkgs. taco seasoning mix
Fritos
Shredded cheese
Sour cream
Salsa

Julie also adds: guacamole,chopped ripe black olives,chopped onion, pretty green lettuce, and
shredded sweetened coconut

Brown ground beef and onion; drain. Add remaining ingredients, leaving all liquids in vegetables. Heat until warm and serve over Fritos with desired toppings.

Turkey Cheeseburgers with Cranberry Creme Fraiche

Sounds Novemberish, doesn’t it? This is Rachael Ray’s November 2017 burger of the month from her magazine, Everyday with Rachael Ray. The sauce is boss here! The chives with the creme fraiche and cranberries is so delicious. I love turkey burgers. I love Thanksgiving. I love Turkey burgers with Cranberry Creme Fraiche! This recipe only makes 3 burgers, so plan accordingly.

1/2 cup creme fraiche (see note)
1/2 cup whole-berry or homemade cranberry sauce
3 T. finely chopped fresh chives
salt and pepper
1 lb. ground turkey
2 tsp. Worcestershire sauce
1 1/2 tsp. poultry seasoning
1 T. olive or vegetable oil
6 slices deli cheddar cheese
3 split brioche rolls or regular hamburger buns
Burger toppings: sliced bread and butter pickles (Mt. Olive brand is my favorite.), green leaf lettuce, and thinly sliced red onion

In a medium bowl, mix the creme fraiche, cranberry sauce, and chives; season the sauce with salt and pepper to taste.

Grab your grandmother’s cast iron skillet or griddle and heat over medium-high.

In another medium bowl, season the turkey with salt and pepper to your liking. Mix in the Worcestershire and poultry seasoning. Form 3 large patties. (Rach says thinner in the centers for even cooking). Add the oil, one turn of the pan, to the skillet and cook the patties, turning occasionally, until they are cooked through, 10 to 12 minutes. During the last minute of cooking, top each patty with 2 slices of cheese. Tent the skillet loosely with foil to melt the cheese.

Build the burgers by layering the roll bottoms, pickles, lettuce, onion, cheeseburgers, sauce, and roll tops.

Note: Creme Fraiche can be made at home by combining 1 cup whipping cream and 2 T. buttermilk in a glass container. Cover and let stand at room temperature (about 70 degrees) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

Chocolate Sodas

I found this recipe at the check out line in the grocery store from a Pillsbury halloween magazine. So naturally, these turn into Mud Sodas on All Hallow’s Eve! But on regular days, when you need a little something to go with that grilled burger, these come highly recommended!

4 cups chocolate milk, chilled
4 cups rootbeer, chilled
1 pint (2 cups) chocolate ice-cream

In each of 8 tall glasses, place 1/2 cup milk, 1/2 cup root beer and stir gently to mix.

Top each serving with a 1/4 cup of ice cream.


And for the adults, a shot of chocolate vodka never hurt anything either!

White Chocolate Party Mix

This recipe was shared with me by my sweet sister, Julie! It is a favorite of ours! She always makes it for our camping trips to Colorado. Make sure you have a big mixing bowl for this one and match the M & M colors with the holiday or season, if you like!

1 (10-oz.) pkg. mini pretzels
5 cups plain cheerios
5 cups corn Chex or Crispex cereal
2 cups salted peanuts
1 (14-oz.) pkg. M & M’s
2 (12-oz.) pkgs. white chocolate chips
3 T. oil

Combine the pretzels, cereals, peanuts and M & M’s in a large bowl.

In a microwave safe bowl, microwave the white chocolate chips and oil on medium high for two minutes, stirring once. Microwave again for 10 seconds; stir until smooth.

Pour the melted chocolate over the pretzel mixture and gently mix well. Spread onto 3 to 4 wax paper-lined baking sheets.

Let cool and break apart. Store in airtight containers.
Makes 20 cups

Grilled Bratwurst with Special Mustard Sauce

Grilled Bratwurst is one of my favorite meats to just throw in a tortilla and top with plain ol’ yellow mustard! But when the mood strikes, or the World Series rolls around, this recipe is always fun for the “big” game. It makes lots of mustard sauce and veggies, so you might want to grab double the brats and buns. Or throw the leftovers in that tortilla!
I found this recipe in a July 2001 issue of Southern Living.

6 bratwurst links (about 1 1/2 lbs)
2 large onions, thinly sliced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
2 tsp. salt-free seasoning blend (I like Lawry’s brand)
2 T. butter or margarine
2 (12 oz.) bottles light beer
6 hoagie rolls split

Special Mustard Sauce, recipe follows

Grill bratwurst, covered with grill lid, over medium-high heat (350-400 degrees) for 10 to 15 minutes or until thoroughly cooked, turning once. (On days that just don’t lend themselves to grilling, these can be cooked on the stove top according to the package directions. I like Johnsonville brand)

Melt the butter in a large skillet over medium heat; add onion and bell peppers, and cook until tender.

Stir in the light beer and seasoning blend; add sausage, and simmer mixture for 20 minutes.

To serve, place a sausage link in each toasted roll that has been slathered in Special Mustard Sauce and top with the veggies. Enjoy the game!

Special Mustard Sauce

This little sauce is yummy! Serve the leftovers on ham sandwiches or thin it with a little water, add some olive oil, and make a simple dressing for a green salad.

1/2 cup butter or margarine
3 egg yolks, lightly beaten
1/2 cup prepared yellow mustard
1 tsp. salt
2 beef bouillon cubes
1/2 cup sugar
1/4 cup cider vinegar

Combine butter and bouillon cubes in top of a double boiler. Place over simmering water, and cook, whisking constantly, until butter melts and bouillon cubes dissolve. (be sure that your water is simmering gently before adding the egg yolks. They can start cooking too quickly and give some unfriendly lumps to your sauce.) Gradually whisk in beaten egg yolks. Add sugar and remaining ingredients; cook, whisking often, 20 minutes. Cover and chill.
Yield: 1 1/2 cups


Homemade double broiler

Caramel Apple Salad

Mmmmm…..can this really be a salad?
Does it have some green? Yes.
Does it have fruit? Yes
…..ok then, it has to be a salad! I like this method of deciding whether it’s a salad or not, don’t you? This recipe is perfect for a Halloween themed meal or any fall table. I found this in my Recipe Hall of Fame’s Quick and Easy book.

4-6 Snickers candy bars, frozen
4-6 Granny Smith apples, chopped
1 (8 oz.) carton Cool Whip
1 (3 oz.) package dry instant vanilla pudding

Smash the frozen candy bars in wrappers with a hammer. (Or unwrap the candy, place in a ziplock, and hammer away.) Reserve some of the broken Snicker pieces for garnish.

Stir the Cool Whip and the pudding mix together. Add the apples and broken candy bars and combine. Refrigerate until ready to serve. Top with the remaining candy.
Serves 6-8


Cooking the books, ya’ll!

Pumpkin Muffins

This recipe is out of Katie Lee’s first cookbook, The Comfort Table. I have been making these simple muffins for years and they are a definite family favorite especially of my son, Creed. When fall arrives, this is the first recipe that comes out of hiding after the hot Texas summers! As Katie suggests, the leftovers are best enjoyed split (I use a quick spritz of cooking spray here), toasted under the broiler, and spread with cream cheese. Oh wow!

2 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg (a must, I think!)
1/2 tsp. kosher salt
2 cups sugar
1/2 cup vegetable or canola oil
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
1 (15 oz.) can pure pumpkin puree (not pie filling)

Preheat your oven to 350 degrees. Grease a 12- cup muffin pan.

In a small bowl, whisk together the flour, baking soda, cinnamon, fresh nutmeg, and salt.

In a medium bowl, whisk together the sugar, oil, eggs, and vanilla. Add the pumpkin puree and mix well. Add the dry ingredients and stir just until combined.

Pour the batter into the muffin pan. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the Muffin pan cool on a wire rack for 10 minutes, before removing the muffins.

I get about 18 of them with my muffin pan.


What to use for fresh grated nutmeg


Cooking the books, y’all!

Laurel’s Caramel Brownies

I always think of caramel brownies when fall arrives and football season is in full swing. Perfect for parties, tailgating, a cure for ailments, and well, there is just always a good reason to make these beauties! These are best served with an icy, cold glass of milk.

1 (12 oz) bag of caramels
2/3 cup evaporated milk, divided
1 box German chocolate cake mix with pudding
1/2 cup melted butter
6 oz. semisweet chocolate chips
chopped walnuts (optional)

Melt the caramels with 1/3 cup of the evaporated milk in a small saucepan.

Combine the rest of the milk, cake mix, and melted butter in a medium bowl. This can be done with a wooden spoon.

Press half of the cake mixture into a 9 by 13 greased pan. Bake at 350 degrees for 6 minutes.

Sprinkle the walnuts, if using, and the chocolate chips on top. Then pour the melted caramels over it. Looks like this:

These look ready to eat in my book! But the next step is to add the remaining cake mixture as the top layer. Press the remaining cake mix out into pieces and lay on top of the caramel.

Bake for 20 minutes more.