Recipes

[momtochloe]

So there I am minding my own business and suddenly it's NOVEMBER.  As in girl you better get those recipes together my friend, yikes! 

I don't know about you but I was more than surprised to have snow today (I live in the suburbs of Chicago).  They threatened it but I didn't believe it . . . ooops.  Sigh, ok now that it's November and the holidays are here so let's start looking through our favorite fall recipes for both sides and mains.  Many thanks to our friend @RespectLife  for sharing her delicious Maple Dijon Vinaigrette recipe (perfect for the fall!) and let's kick off the month of November with an ingredient with the letter E:

Maple Dijon Vinaigrette

Ingredients

2 tablespoons maple syrup

**GOOD QUALITY

1 tablespoon Dijon mustard 

2 tablespoons apple cider vinegar 

1/3 cup extra-virgin olive oil 

Salt and freshly cracked black pepper 

10 cups mixed salad greens 

Directions

1. Whisk together the maple syrup, mustard and cider vinegar in a large bowl.
2. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
3. Toss the mixed greens with the vinaigrette and serve.

NEXT LETTER E

[Irmasdc]

@momtochloe 

I don't have a recipe but I too am in IL outside Chi. I could not believe how much snow we got on Halloween. It didn't stick, but it sure disrupted everything. 

I'm now writing down your recipe 

[Zhills]

I post this every year about this time but if you haven't added it to your Holiday feasts, you are truly missing out!

Escalloped Apples & Cranberries

1 pkg  Stouffer's® Escalloped (Harvest) Apples

1 can  Cranberry Sauce, whole

Preparation Steps

        In a bowl, combine thawed Apples and cranberry sauce. Gently fold until well blended.  I like to chop the apples smaller.

        Pour mixture into a greased baking pan. Spread evenly.

Bake in a 375°F conventional oven for 35-40 minutes.     

 Let sit 10 minutes before serving.  Enjoy!

Next ingredient starts with an F or your choice!

[walker]

@Zhills ... I have saved this before because it sounds so good.  I have the cranberry sauce but need to get the Stouffer's apples.  Thanks for reposting and reminding me to fix it! 

@momtochloe and @Irmasdc ....I live in Chicago North suburbs area ....small world...hello neighbors!

NEXT.....LETTER F....ingredient or your choice.

[momtochloe]

---

@walker wrote:

@Zhills ... I have saved this before because it sounds so good.  I have the cranberry sauce but need to get the Stouffer's apples.  Thanks for reposting and reminding me to fix it! 

@momtochloe and @Irmasdc ....I live in Chicago North suburbs area ....small world...hello neighbors!

NEXT.....LETTER F....ingredient or your choice.

---

@walker 

@Irmasdc 

Oh my gosh, what a lovely surprise neighbors!  On Monday I was like get out of here with that snow . . . until I opened the balcony curtains . . . uh-oh . . . 😲😄

I hope you enjoy @RespectLife  recipe, she always posts delicious things!

NEXT LETTER: F

[walker]

Twice-Baked Sweet Potatoes

6 large sweet potatoes

1/4 cup orange juice

6 tablespoons cold butter, divided

1/4 cup all-purpose FLOUR

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 cup chopped pecans

Pierce potatoes with a fork.  Bake at 375 until tender, 40-60 minutes.  Let potatoes stand until cool enough to handle.  Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4" shell.

Place pulp in large bowl.  Add orange juice.  Melt 3 tablespoons butter; add to pulp and beat until smooth.  Stuff the potato shells; place in an ungreased large baking pan.

Combine FLOUR, brown sugar, cinnamon and ginger.  Cut in the remaining butter until crumbly.  Stir in the nuts.  Sprinkle over potatoes.

Bake at 350 for 20-25 minutes or until golden and heated through.

***Note....You can assemble these twice-baked sweet potatoes and refrigerate them in an airtight container for up to 3 days.  Bake as directed.

NEXT ... INGREDIENT OR RECIPE TITLE USING LETTER
             ...... G

[RespectLife]

I'm sure many of you will remember @adoreqvc 

She use to post such wonderful recipes, many with her Greek influenced cooking.

I copies this from her back in 2018

Greek Orzo Pasta Salad with Greek Dressing BY ADORE

For the pasta salad:
1 cup uncooked Orzo & follow package cooking directions 
2/3 cup sliced red onions
15 cherry tomatoes, halved
1 cup diced cucumbers
3/4 cup sliced Greek Kalamata olives (pits removed)
3/4 cup diced green peppers
1 cup crumbled Greek feta cheese

A few anchovies to taste & crushed until made into a paste

For the Greek dressing:
1/3 cup red wine vinegar
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried Greek oregano

Some minced fresh parsley               Some minced fresh dill         

1/2 cup extra-virgin Greek olive oil     3 anchovies crushed into a fine paste

For Orzo pasta salad:  Bring a large pot of salted water to a boil.

Add the Orzo pasta and cook according to the package directions. 

 Strain the Orzo pasta and transfer it to a large bowl, and add a few teaspoons olive oil mixing well.   

While the Greek Orzo pasta salad cools, make the Greek Salad dressing. 

 Greek Salad Dressing:    by hand, blender stick or vitmix

In a blender add all of the salad dressing ingredients, except for the olive oil. Turn on low and then slowly stream in the olive oil and the anchovies and blend whirling well until everything is incorporated.

Add more olive oil according to preference if needed, and also some salt and pepper. Blend for a few minutes. 

 Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the Orzo pasta.

 Pour the salad dressing over the Orzo pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours, or overnight.

When ready to serve, toss the Orzo pasta salad again, and serve either cold, or at room temperature.

NEXT H

[Zhills]

My favorite!

Homemade "Just the Fruit  I like"  Cake

2 sticks butter
2 c. sugar (brown)
5 eggs
1 lb. crushed graham crackers
1 c. coconut
1 c. crushed pineapple, drained
1 tbsp. baking powder
1 c. nuts

raisins (optional)

Crush the Graham Cracker!

Cream sugar and butter.

Add eggs, one at a time, beating after each.

Add cracker crumbs, pineapple, coconut and baking powder. Mix well and add nuts.(can add cherries!)

Bake in greased angel food or bundt pan.

Bake 1 hour and 10 minutes at 325 degrees.

The flavor of this cake is amazing!

Next ingredient starts with an "I" or your choice!

[sabatini]

BOSTON CREAM PIE

This easy Boston Cream Pie recipe is semi-homemade with a custard filling made with instant pudding but tastes like you spent all day making it. This is the best recipe out there with a homemade chocolate glaze.

INGREDIENTS

FOR THE CAKE:

• 1 yellow cake mix, (and ingredients called for on the package)

FILLING:

• 1 cup cold milk
• 1 (3.4 ounce) package instant vanilla pudding
• 1 1/2 cups Cool Whip or homemade whipped cream

CHOCOLATE GLAZE: (IF YOU WANT A THICKER LAYER YOU COULD DOUBLE THIS)

• 1 (1 ounce square) unsweetened baking chocolate, coarsely chopped
• 1 tablespoon unsalted butter
• 3/4 cup powdered sugar
• 2 tablespoons milk

INSTRUCTIONS

 

• Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
• Beat 1 cup of milk and pudding mix  in a medium bowl with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between the first and second cake layer.
• For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides of the cake. Refrigerate at least one hour before serving.

Next Ingredient starts with a J

[house_cat]

@sabatini 

Oh. My. Gawd.

That cake looks so good.  If I didn't have leftover cheesecake in the fridge I'd be baking that tomorrow.  In any case, I'm copying that recipe.  Thank you.

Next Ingredient starts with a J