Turkey Noodle Soup

Every Black Friday, while people are pushing and shoving their way through packed stores and slashed prices, getting stepped on, trampled on, and ran over just to get ten extra dollars off that big screen TV or season of Dexter, I'm at home in my snuggly jammies, with a cup of hot coca or chai, cooking. Sure, I had just spent the entire day before slaving away in the kitchen. And sure, I'd love to save a few bucks on Christmas presents and spend the rest of the day tired from being jacked-up on adreneline after waiting in the freezing cold for 7 hours, but I'd much rather put my energy to an even better use and have a wonderful meal to share with my family, instead of nap time. This is why, every year, I take that left over turkey carcass and make a turkey noodle soup. Yes, I save some turkey for sandwiches and such, but a large amount of it goes to this soup. You can freeze it and enjoy it later, or you can eat it up right away, but either way, sitting in a warm house in your slippers, smelling turkey soup simmer on the stove sounds a lot more appealing to me than fighting angry mobs! 

Oh wait... its not the day after Thanksgiving? Dang it. Well, yesterday, I found myself wanting to eat this soup with the same desire I have to win the lottery. But alas, no turkey carcass. I ran to the store and found some turkey drumsticks, fired up my crockpot on HIGH, and hours later I was in Post-Holiday-Heaven.

Kelsey's Crockpot Turkey Noodle Soup

Ingredients:
* Three large turkey legs
* 9 cups chicken broth
* 6 large carrots, sliced
* 4 sticks of celery, sliced
* 1/2 large onion, chopped
* 4 red potatoes, cubbed
* Chicken Bouillon cubes
* Salt and Pepper to season
* 3 Bay leaves
* 2-3 teaspoons Thyme
* Noodles (I used about 1/3 of a box of bow-tie)

To Do:
* If you have all day, throw the turkey legs in with the broth, veggies, and season with salt, pepper, thyme, and bay leaves. (Use a few bouillon cubes if it needs more flavor- I added three extra) Cook on low 8-9 hours. Check on turkey legs and once meat is cooked, remove from crockpot, shred meat off the legs, and put back into crockpot. With about 15 minutes left of cooking, toss in noodles until they are tender. Serve with warm biscuits.

* If you don't have all day, and you aren't able to get your ingredients into the crockpot until after noon, you'll have to make a few adjustments. I had to cook my turkey legs on 375 for about 40 minutes to make sure the meat would be cooked. Then, I shredded the meat and placed all ingredients in the crockpot together. I cooked it on high for 4-5 hours.

Chili & Cornbread

The guests have gone... the routines have once again begun... and it is just the three (ahem, four) of us in the house, once again. Joy! I loved having guests for Alex's bday, but I really enjoy our boring normalcy we have going in our family. This meant that it was back to cooking dinners for two (and a half) and eating whatever we wanted! I vowed to do the cooking if husband picked out the menu for an entire week- something he's never done before. I told him to pick five meals and I would make the grocery list, do the shopping, do the cooking, and the clean-up, if he would just PICK.

Ladies... don't let your husbands pick the menu for an entire week. Seriously. Especially if your husband believes he's the 'all-that-is-man' type and doesn't eat anything healthy like my husband. Gulp. Here is what he picked...

Spaghetti with homemade meat sauce and garlic bread. (no need for salad I guess)
Spicy sausage jumbalaya with cheese (out of a box... sigh....it actually worked since I wasn't feeling well that night and he had to make it after his busy work day and he was really the only one who ate it)
Hearty homemade chili served over fritos and cornbread (no need for salad again I guess)
Calzones with salad (yay- he actually mentioned salad!)
Smokey chicken, cheese, and potato casserole (left over salad maybe?)

Is it any wonder I truly believe husband may kick the bucket by the age of 30? All meat, cheese, starch. No veggies, fruit, or anything remotely healthy. Don't worry mom, I'm eating all my fruits for breakfast, and my veggies at lunch!

I also need to add he requested I make him Puppy Chow, and when I asked him to pick a dessert he wanted a chocolate peanutbutter pie. Yeah... no. Instead, I made him reason with me and pick something with fruit- so he picked peach cobbler... with ice cream....

Anywho, his menu did make me slightly happy because it wasn't our normal five dishes we eat every week- I actually get to try and cook some things I've never made before! I have never made chili from scratch, so I was eager to try, and it was delicious! May I take a minute to stop and toot my own horn? TOOOT... TOOOT!!!!!!!!! Not only was it fast, but it was simple- just the way I like it :)

This chili was amazing. Even Chris, who rarely compliments my dinners-from-scratch, and is a HUGE chili fan, said it hit the spot and was very very good! :) Also, it was nice that I didn't have to make it in my crockpot- just so I didn't have to smell its delicious aromas all day :) Oh, and I had all the ingredients without going to the store- whoop!

Chili
From the Better Homes & Gardens Cookbook

Ingredients:
* 1 1/2 lbs lean ground beef
* 2 cups chopped onion (2 large- I only used one)
* 1 cup chopped green pepper (1 large)
* 4 gloves garlic, minced
* 2 15 oz cans of kidney beans, pinto beans, blackbeans rinsed and drained. I used a half can of black beans and a can of chili beans- Chris isn't a huge bean fan so I decreased the amount to appease him.
* 1 15 oz can tomato sauce
* 2 14.5 oz cans of diced tomatoes (I used one regular, one fire roasted) undrained
* 1 cup water
* 2 tablespoons chili powder
* 1 teaspoon dried basil
* 1/2 teaspoon black pepper
* shredded cheddar cheese to top
* sour cream to top
* fritos for under chili if you are like Chris and enjoy the 'frito pie' thing

To Do:
* Cook ground beef, onion, green pepper, and garlic over medium heat until meat is browned and veggies are tender. Drain fat.
* In dutch oven (or large boiling pot like I have), combine beans, undrained tomatoes, tomato sauce, water, chili powder, basil, black pepper. Add meat and veggie mixture.
* Bring chili to a boil and then reduce heat so a simmer. Cover, and cook for 20 minutes, stirring occassionally. I let ours cook for about half an hour.
* Ours did seem a little more runny than we were used to, so I did thicken ours up a bit with some cornstarch- but didn't add too much.


Cornbread
Recipe from Better Homes & Gardens Cookbook

Ingredients:
* 1 cup all-purpose flour
* 3/4 cup cornmeal
* 2-3 tablespoons sugar (use 3 if you like sweeter stuff)
* 2 1/2 teaspoon baking powder
* 3/4 teaspoon salt
* 1 tablespoon butter
* 2 eggs, beaten
* 1 cup milk
* 1/4 cup cooking oil or melted butter (I used butter)

To Do:
* Preheat oven to 400. In medium bowl, combine flour, cornmeal, sugar, baking powder, and salt. Set aside.
* Add 1 tablespoon to 9 in. round baking dish, and place in oven for 3 minutes, or until butter is melted. Remove pan from heat and coat bottom and sides of pan with melted butter (perfect that swirl motion!)
* Meanwhile, in small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture and stir until just moistened.
* Pour batter into hot buttered skillet and return to oven for 15-20 minutes (mine needed 20). When toothpick comes out of middle clear, its done!
* Cut into wedges and serve warm. Feel free to whip up some tasty honey butter to serve on the side :)

Pumpkin Cheesecake

HALLE-FRICKEN-LUJAH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

The day is finally here! What day you ask? Only the best day in the history of all the days in fall (sorry Thanksgiving, but it may even be greater than you!)

Its National Pumpkin Cheesecake Day !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

'Who decided that?' my husband sarcastically asked. My response was a simple, 'who cares!' I have made a mental note of his poor attitude regarding such a magnificent day, and do not plan on sharing any of the cheesecake with him (if there are leftovers in two days- probably not).

Holy Mother of Cheesecake... here it is...

Bow down... worship the cheesecake....

This recipe comes from Food Network Magazine. It is Emeril Lagasse's Pumpkin Cheesecake with Bourbon-Spike Cream. I passed on the bourbon-spiked cream because of my current state of preggoness, and the fact that we in no way have anything remotely close to resembling bourbon in our house. (Because I didn't use the bourbon cream, I won't include it in this recipe, but if you feel like getting your buzz on, you can find it at foodnetwork.com... but I can tell you... you don't need the bourbon... it'll get you drunk enough on delicious flavor alone!)

Ingredients:

* 1 1/2 cups vanilla wafer crumbs (about 45 wafers)
* 1 cup pecans, ground (I didn't include these)
* 1 stick unsalted butter, melted
* 2 lbs cream cheese, cubed and softened
* 1 cup packed light brown sugar
* 6 large eggs
* 1/2 cup heavy cream
* 1/2 cup all-purpose flour
*  pinch of salt
* 1/2 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 2 cups canned pumpkin

To Do:

* Preheat over to 350.
* Combine the wafer crumbs, pecans, and melted butter in a bowl. Press into a 12-inch springform pan.
* In mixer, mix cream cheese until it is smooth. Add the brown sugar and mix until blended.
* Add eggs one at a time, mixing well after each addition. Blend in heavy cream.
* Add the flour, salt, cinnamon, and vanilla and blend until smooth
* Lastly, add the pumpkin and mix until well incorporated.
* Pour the filling over the crust in the pan. Bake for 1 hr 15 mins or until cheesecake is set.
* Remove from oven and use a knife to loosen the cake from the side of the pans.
* Let cheesecake cool completely before slicing- this may take up to four hours.
* Before serving, top with whipped cream (I just mixed whipping cream with granulated sugar)

Yes, it is heavenly. It is soft, pillowy, spongey, and light. Mindy and I sat tonight in awe of what we had just created. I took a small bite, and melted into it. Mindy on the other hand, took a small bite, said "oh my god, holy crap, oh my god this is good, oh mannnnn'' and devoured half of her piece.

Can I get an 'AMEN' ?!

Pumpkin Seeds

Some people (cough cough Mom cough cough) hate carving pumpkins for one reason- the innards. Oooey, goooey, and squishy are just not some people's forte. Call me gross, whatever, but I LOVE scooping out pumpkins- probably more than I love actually carving them. I have no artistic talent, or enough patience, to sit and carve out a beautiful or truly scary pumpkin. One year I tried to make Chris a Texas Longhorns pumpkin- it just looked like a fat peanut with two bugles coming out to the top of it. He laughed at me. So did all his friends. I digress....

I wasn't really a huge fan of pumpkin seeds until Kristin Lynn made them for me. Every year she makes the most delicious seeds, in so many flavor combos, and she gets me hooked on them to the point where I feel I should enter a rehab center. I wish she could have been here with us today as I was making mine!

Ok, so instead of harassing Kristin for her recipes, I resorted to Food Network Magazine's newest fall issue. They have a whole middle insert on making them.

Basic instructions:

* Clean out pumpkin. Put pumpkin guts into bowl. Sort through the guts and extract as many seeds as you can from the goo. Place seeds in colander and rinse seeds well to clean them. Do not dry with paper towel (FN Mag suggestion).

* Place seeds on oiled cookie sheet and place in 300 oven for 30 minutes to dry the seeds unseasoned.

* Place dried (and slightly oily) seeds in a bowl to season. I made three different varieties today. I have them listed below with the seasonings I used. To start all three, I drizzled a small amount of olive oil over the dried seeds...

Variety #1: Basic Salt

After drizzling with olive oil, sprinkle seeds with salt. I didn't have sea salt (I wish I had) but the basic table kind worked just fine!

Variety #2: Sweet

After drizzling with olive oil, sprinkle with cinnamon and granulated sugar. Do not salt (FN Mag stressed this)

Variety #3: Italian

Drizzle with olive oil. Toss seeds with grated parmesan and dried oregano.



Once you have seasoned your seeds, they will need to go back onto the cookie sheet and into the oven for another 20 minutes. Be sure to have a few right out of the oven- nothing better than a nice and toasty pumpkin seed... its a perfect fall snack!

Crockpot Sunday: Classic Potroast with Garlic-Thyme Gravy

First of all, thank you to my friend Emily for sending me a subscription to Cuisine at Home magazine. I like this for many reasons. I like this because I've known Emily since kindiegarden and we were BFFs throughout our youngin' years and its awesome she still thinks of me from time to time! I also like this because I love me some magazines in the mail (I get that from my mama), food magazines the most! I also especially like this because this months issue came with a 'Back by Popular Demand Slow Cooker' magazine! Jackpot!

I decided to start out my new series of Crockpot Sunday recipes with the cover recipe because it looked Oh-So-Good. I made this last Sunday and not only did it make my entire house smell of delicious beef (because we all know thats one of the best smells on earth- Yankee Candle Co. should make a potroast candle... I'd buy it...), but it was fall-apart tender and reminded me of a middle of winter dinner.

It did steer away a bit from the tradition potroasts I've grown up with in one way: the gravy. The gravy includes tomato paste, which I'll tell you, isn't a bad thing at all. It adds a sweet tangy quality to the dish that you don't get with regular gravy!

P.S. I also apologize for the picture. I was in such a hurry to sit down and eat it, I forgot to make it 'pretty' on my plate for a picture. Instead, I just threw it all on the plate and smothered it with gravy. Sorry. Wait, I'm not sorry. It was delicious, and I refuse to apologize for delicious food, no matter how off-putting it looks.

Truly unappetizing photo,
but truly mouth-wateringly good!

Cuisine Slow Cooker Potroast with Garlic-Thyme Gravy

Ingredients:

* 3 tablespoons vegetable oil
* 3-4 lb. boneless chuck roast, trimmed, seasoned with salt and pepper
* 1/4 cup all-purpose flour
* 2 tablespoons tomato paste
* 1/2 cup dry white wine (I omitted because I was cooking for 2 preggos and you can never be too sure)
* 1 1/2 cup beef broth
* 1 tablespoon Worcestershire sauce (just as hard to spell as it is to say!)
* 2 cups sliced onions
* 6 medium carrots, cut into 2-to-3 in. pieces
* 3 large celery ribs, cut same was as carrots
* 5 cloves garlic
* 3-4 sprigs fresh thyme
* 2 dried bay leaves

To Do:

* Heat oil in saucepan over medium-high heat. Brown roast on all sides, about 10 minutes total (I kept mine on a litttttttle longer to create more browning in the pan to make a richer gravy). Transfer roast to slow cooker.

* Stir flour into pan and cook for one minute. Add tomato paste and cook for one more minute.

* Deglaze saute pan with wine (I just used addition beef broth since I didn't cook with the wine), cooking until liquid evaporates. Stir in beef broth and Worcestershire and bring mixture to a simmer. Be sure to scrape up any browned bits from the roast.

* Transfer broth mixture to the slow cooker. Add the onions, carrots, celery, garlic, thyme, and bay leaves.

* Cover and cook on high setting for 4-5 hours or on low setting (I used this one) for 8-9 hours.

* I pulled the roast onto a serving plate (well, tried, it was so tender it kept falling out), as well as the veggies. I discarded the thyme and bay leaves. To thicken the gravy I added a cornstarch mixture (2 tablespoons cornstarch, two tablespoons water mixed together and then added to the hot liquid in the crockpot), and mixed it with a whisk until it was the right consistency.

My usual potroasts include small red potatoes in the crockpot, but this time I opted to make mashed potatoes for on the side. I mean, come on- I had a crockpot full o' gravy... mashed potatoes are mandatory in situations like that!

Apple Pie Dip

Thank you, Pinterest, for making my life complete. Without you, I never would have found this amazing Apple Pie Dip by thepeachkitchen.com! It was a perfect fall snack/dessert! It was super easy-peasey and if you doubt how good it is, just ask Alex: he ate it up by the fist-full. Ok, so my son eats pretty much anything and everything, but he only says MMMmmmm after the really really good things :) I also loved this recipe because it reminded me so much of my Grandma Ann's applesauce!

In her recipe, she made homemade cinnamon-sugar chips for it, but I was lazy and figured cinnamon graham crackers would do the trick- I was right! They were also a lot easier for Alex to snack on! The recipe can be found by clicking on the link above to the website. I have since checked out a few more recipes on it, and I'm convinced it may be my new favorite cooking blog!

Pumpkin Cookies

Summer is officially over. If you live in Montana, you are preparing for crisp breezes, that 'fall-is-here' chill in the air, leaves falling off the trees, and you're already planning on how to stuff eight layers underneath your child's Halloween costume. If I were still in Montana, I'd be watching all the back-to-schoolers buy their textbooks, be sipping a hot chai latte, and maybe even watching the snow start to cover the mountain peaks.

The other day, the air here felt cool, there were clouds in the sky, and you almost (almost) needed to wear jeans or a light jacket. I felt like I was back home, I felt like it should be fall. Much to my dismay, I was not back at home, nor is fall anywhere close to appearing here in Florida (maybe around January?) My overly-anxious anticipation for fall drove me to run to the store, get all the ingredients for a Thanksgivingy snack, and to bake and indulge in them immediately: Pumpkin Cookies with Cream Cheese Frosting.

Some of you may remember these cookies. They have already made two appearances at CAFB! The recipe can be found in the CAFB Spouses Thanksgiving cookbook that was presented at the fall cookout we did! While this was a show-stopper to say the least, their debut came in the form of a challenge with Mama Sue: who can make the better pumpkin cookies. She was the 'seasoned pro' and I was the 'newb', and although we had many offers from those who wanted to judge the competition, we both just claimed to be the winners. For the record- mine won, sorry mom.

Pumpkin Cookies

Ingredients:
* 1 cup shortening
* 1 cup sugar
* 1 cup brown sugar
* 15 oz can pumpkin
* 2 eggs
* 4 cups flour
* 2 teasp. baking soda
* 2 teasp. baking powder
* 2 teasp. vanilla
* 1 teasp. salt
* 2 teasp. cinnamon
* 1/2 teasp. cloves
* 1 teasp. nutmeg

Directions

* Combine wet ingredients first (shortening, pumpkin, eggs) in mixer. Add sugars (white and brown). Add spices. Add flour last.
* Drop cookies (I use a tblspn to keep them consistent in size), Bake them for 12 minutes at 350.
* Let cookies cool on baking racks

Cream Cheese Frosting

Ingredients:
* 4 oz cream cheese
* 1/2 cup unsalted butter
* 2 teasp. vanilla
* 2 1/2 cups powdered sugar
* 1/2 teasp. lemon juice (and yes, you need this- it MAKES the frosting!)

Frost cooled cookies. Throw them in the fridge- they are just as amazing (if not more) chilled :) Mmm!