Wednesday, October 29, 2014

Full Plate Thursday 10-30-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Only treats here this week, we are getting ready for all the little spooks and monsters that will be stopping by the cottage. It is such a fun time with the little ones and giving out the treats and watching their little faces. As we begin to look forward to the holidays, I am sharing a new Apple Sausage Breakfast Bake with you today. I sure am glad to see you today and can't wait to see what you are treating us with today.



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Background Story For Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
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Tuesday, October 28, 2014

Spicy Apple Butter

My husband just loves Apple Butter, every year when we pick up the apples from the farmers market, the first thing he say's is when are you making the Apple Butter? We recently made our Apple Butter for the season and will give some of it as holiday gifts. This Apple Butter is very spicy with a little kick that we just love and yet it still has the familiar flavors of the old fashioned Apple Butter. It is best with butter and hot biscuits, but we have it with everything.

Spicy Apple Butter



Spicy Apple Butter
Miz Helen's Kitchen
4 8oz. Jars
8 pounds apples, peeled, cored and cut into quarters.
1 1/2 cup s brown sugar
3/4 cup honey
1/2 cup apple cider vinegar
2 tablespoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1 tablespoon salt
1/8 to taste Cayenne Pepper
2 lemons, juice and zest
Directions
In a large stockpot, place the quartered apples, vinegar and about 2 cups water. Pour enough water to cover the apples. Bring the apples to a boil, reduce the heat to medium and cook the apples until they are soft.
Drain the apples and puree the apples in a food processor until smooth.
Pour the apple mixture into a large pan over low heat.
Add the brown sugar, honey, cinnamon, salt, cloves, nutmeg, allspice cayenne pepper, lemon juice and zest.
Continue to cook the mixture until the liquid is absorbed and the mixture reduces by half, stirring occasionally, this will take about 20 to 30 minutes.
To can the Apple Butter:
Place the jars and lids on a rack in a stockpot, making sure the jars make no contact with the bottom of the pot. Cover the jars with boiling water and cover the pot. Boil the jars and lids for 10 minutes.
Pour the Apple Butter into the jars, leaving about 1/4 inch from the top empty. Be careful not to contaminate the insides of the jars by touching them with your hands. Place the lids on the jars and seal the jars tightly. Return the jars to the boiling water for 1 minute to secure the seal. Let the jars come to room temperature before removing from the water bath.

Starting With Fresh Apples


Enjoy Your Apple Butter

or
Give A Nice Jar Of Spicy Apple Butter As A Gift


This is a great recipe for Spicy Apple Butter that we have had in our family for years and it is a winner every time. Thank you so much for stopping by today it is always great to spend time with you. Hope you have a fantastic week and come back to see us real soon.
Peace and Joy
Miz Helen

Sunday, October 26, 2014

Chicken Enchilada Soup

I was talking to an old friend the other and she said, do you still have that Chicken Enchilada Soup recipe that you used to make for our fellowship group? I told her I hadn't made it in a long time but after I found the recipe and remembered how good it was, guess what I made a big pot of the soup. This Chicken Enchilada Soup is full of flavor and very easy to put together. It is a great recipe for any event or a family dinner. I sent my friend the recipe and thought that my readers might enjoy the recipe as much as we have through the years.

Chicken Enchilada Soup


Chicken Enchilada Soup
Miz Helen's Kitchen
Ingredients
3 cups cooked chicken, chopped
2 cups whole kernel corn
2 cups cooked pinto beans
1 large yellow onion, chopped
3 cloves garlic, minced
2 cups canned diced tomatoes
4 cups chicken broth
2 cups red enchilada sauce
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon oregano
1/8 teaspoon cayenne pepper
salt and pepper to taste
Garnish
sour cream
avocado
baked tortilla strips
Directions
In a heavy stew pot, heat the olive oil and saute the onion until clear, add the corn and cook until the corn begins to brown.
Add 1/2 cup of the chicken broth and mix well.
Add the pinto beans and the tomatoes to the mix and add the chicken stirring the mix.
Add the seasons and garlic, mix well.
Add the remainder of the chicken broth and the enchilada sauce and mix well.
Heat the mixture to very hot, do not boil, reduce the heat to low and cook for 20 to 30 minutes.
Simmer until ready to serve. The longer it simmer's the better it gets.
Garnish with sour cream, chopped avocado's and serve with baked tortilla chips.
Recipe Tip
This soup will freeze for up to 3 months.
Print Recipe

Saute Onion and Corn


Add Beans, Tomatoes, Chicken


Add The Liquid, Seasons and Cook


Ready To Serve


Enjoy!


I had so much fun going through some of my old recipes, so you can look for more oldies in the future. Thanks so much for stopping by today to spend some time with us, I always look forward to your visits. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen
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Saturday, October 25, 2014

Whats For Dinner Next Week 10-24-14

Carving the pumpkins, getting the trick or treat bags ready for all the little callers that we will have this week, the cottage is all a buzz. We had a very successful garage sale last weekend and this week we have put the final touches on our fall cleaning. One of the things I do in the fall is get my pantry ready for the holiday baking season and make sure that I have lots of staples on hand for the bad weather days. Have you been getting ready for the little visitors that will be coming around at the end of the week? Give me some ideas as to what you will be doing for the cute little monsters.


Sunday
Pear Pie Pocket

Monday
From Left Over Meatloaf
Meatloaf Sandwiches
Spicy Oven Baked Potatoes
Left Over
Pear Pocket

Tuesday

Wednesday
Mixed Green Salad

Thursday
Slow Cooker Pork Chop Dinner

Fall Kale Salad with Apples

Left Over
Apple Blueberry Crumb Pie


Friday
Halloween
Slow Cooker Chili Dogs

Treats For
 The Little Spooks and Monsters
From Full Plate Thursday

Saturday
Chili From
Texas Star Chili Cook Off


Thanks so much for stopping by today I always look forward to seeing you. Have a really fun, safe week and come back real soon!
Peace and Joy

Wednesday, October 22, 2014

Full Plate Thursday 10-23-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Hello, it is sure good to see you today, it is a beautiful fall day here and we are looking forward to having our fun event out by the gardens. Have you noticed how good the pumpkins are this year, the meat is so sweet. I have really had fun creating some roasted pumpkin dishes, one of my new pumpkin dishes is Roasted Pumpkin Enchiladas with Pumpkin Sauce which I am sharing with you today. I can't wait to see what you are sharing with all of us, because you really are the GREATEST COOKS ON THE PLANET!



This Was Your Plate Last Week With The Most Views
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and

This Is How I Filled My Plate Last Week
Breakfast
Morning Snack
Lunch
Afternoon Snack
Dinner
Kids Corner

If Your Recipe Was Featured Today Please Take The Red Plate Home
The Code Is On The Side Bar

Background Story For Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".

If You Are Here For The First Time Please Take The Time To Read
The Party Guidelines at This Link

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Thank You So Much For Coming Today and Come Back Soon!

Tuesday, October 21, 2014

Apple Sausage Breakfast Bake

Our friends and family just love to come to the cottage to enjoy the beautiful country side and the lake. When we have house guest I like to have a really nice breakfast casserole or serve a nice simple brunch that allows me to spend time with my guest. Apple Sausage Breakfast Bake is a wonderful combination of sage flavored sausage and the tartest of a granny smith apple, that is paired with a custard soaked french bread, it is delicious. This is a new breakfast bake that I will be serving my guest this holiday season and I think they are gong to really enjoy it and hope you will too.


Apple Sausage Breakfast Bake
Miz Helen's Kitchen
Ingredients
1 pound sage sausage
1 loaf day old french bread
3 Granny Smith Apples, peeled, cored, chopped
6 eggs, beaten
1 1/2 cups half and half or whole milk
1 teaspoon vanilla extract
1/2 cups packed brown sugar
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon all spice
2 cups sharp cheddar cheese, shredded
Directions
In a hot skillet brown the sausage then add the apples and cook until the apples are just tender.
Cut the french bread into small bite size pieces.
In a large mixing bowl beat the eggs and milk, then add the vanilla and mix well.
Add the brown sugar, cinnamon, nutmeg and all spice, mix well.
Add the cooked sausage and apples to the mixture and mix well.
Add the cubed bread and push the bread down in the mixture so that it soaks up the liquid.
Spay a 9X13 baking dish with oil and pour the mixture into the baking dish, cover the dish and refrigerate the dish overnight.
Remove the cover from the breakfast bake and bake at 350 degrees for 45 minutes, remove the bake from the oven and cover with the cheddar cheese. Place the dish back in the oven and continue to cook for 15 more minutes until the cheese is melted and the breakfast bake is set in the center.
Option:
Can add 1 cup dried cranberries and 1 cup chopped walnuts
Serve with warm syrup.
Enjoy!

Starting With Fresh Granny Smith Apples


Brown The Sausage and Apples


Chop The Bread


Mix The Breakfast Bake


Refrigerate Overnight


Bake


Ready To Serve


Enjoy!


We are going to really enjoy this breakfast bake with its sweet and savory flavor. I sure am happy that you could stop by and enjoy some of our brunch with us today, it is always good to spend time with you.  Hope you have a great week and come back to see us real soon!
Peace and Joy


Sunday, October 19, 2014

Roasted Pumpkin Enchiladas with Pumpkin Sauce

The pumpkins have been so pretty this fall and delicious, maybe because we have had cooler weather, the meat of the pumpkin has been very sweet. I developed two new recipes for roasted pumpkin this fall Roasted Southwest Pumpkin Stew and these fabulous Roasted Pumpkin Enchiladas. These Roasted Pumpkin Enchiladas are just full of flavor with a wonderful Pumpkin Sauce to finish them. When I was making them my thought was that maybe we would have some left and freeze some for latter, well that didn't happen, we only had enough left for one lunch the next day, we loved these enchiladas and sure hope you do to!

Roasted Pumpkin Enchiladas with Pumpkin Sauce


Roasted Pumpkin Enchiladas with Pumpkin Sauce
Miz Helen's Kitchen
Ingredients
4 cups Roasted Pumpkin, chopped
1 cup black beans
1 cup whole Kernel Corn
1 yellow onion, chopped
2 cloves garlic, minced
2 tablespoons Olive Oil
1/2 cup green chilies
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
Dash Cayenne Pepper
1 cup Sour Cream
1 Cup Green Enchilada Sauce
3 cups Montrey Jack and Cheddar Cheese Mix
8 tortillas, corn or flour
Directions
To Roast The Pumpkin
Cut the pumpkin in half and remove the seeds, then cut the pumpkin in large pieces.
Separate the seeds and set them aside.
Drizzle the pumpkin pieces with 1 tablespoon olive oil and sprinkle with salt.
Roast in the oven at 450 degrees for 30 minutes. Remove from the oven and let cool.
Peel the skin off the pumpkin and puree the meat in a food processor, or chop the pumpkin and store in the refrigerator for another use. 
For The Enchilada
In a very hot skillet pour 2 tablespoon olive oil, add the onions, beans, corn, green chilies,garlic and seasons.
Stirring constantly heat the mix until the onions are clear.
Stir in 3 cups chopped roasted pumpkin and simmer for 5 minutes, remove from heat and let cool to room temperature.
Warm the tortilla's so they are more flexible to work with.
Place some of the mixture down the center of the tortilla sprinkle cheese on top of the mix and roll the tortilla.
Place the tortilla in a oil spayed 9X13 baking dish with the seam of the roll down.
For The Sauce
Place 1 cup of the chopped pumpkin in a medium size bowl and mash the pumpkin.
Add the Sour Cream and the Green Enchilada Sauce and mix well.
Finish The Enchilada's
Pour the sauce on top of the enchilada's and cover with the remainder of the cheese.
Bake in a 350 degree oven for 30 minutes until the cheese is melted and bubbly.
Let set for 10 minutes before serving.
Enjoy!
Print Recipe
Roast The Pumpkin


Chop The Pumpkin


Prepare The Filling


Add The Pumpkin


Fill The Tortilla and Sprinkle with Cheese


For The Sauce
Mash The Pumpkin


Add The Sour Cream and Green Enchilada Sauce



Roll The Tortilla and Place in Baking Dish
Cover With Sauce


Cover With Cheese and Bake


Let Cool Before Serving


Enjoy Your Enchilada's


Thanks so much for stopping by to spend time with us today, it is always great to see you. Visit a farmers market, get a pumpkin and make some of these great enchiladas, you will be so happy you did. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
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