Whip it up Wednesday-ish

Yes, I know I'm a day late....I'm crazy busy this week...which is why this is also going to be a quick post. So here are some more Thanksgiving recipe picks:

New Age Green Bean Casserole

Seriously...on a scale from one to "Dear God," how amazing does that look?? I would type up the recipe for you, but I'm not going to and let me tell you why. I got this picture from one of my favorite blogs, the Pioneer Woman. This lady can do it all...she took that picture (is an amazing photographer) and creates all these recipes herself (she has her own nationwide cookbook). So instead I'm going to send you over here to get the recipe straight from her because I can't do it justice like she can. If any of you are into photography check out her photography section and you can get Photoshop actions that make editing SOOOO much easier.

Red Lobster Cheddar Bay Biscuits

I feel like everybody should know how to make these, but if you don't it's a DARN SHAME. These are SOOO easy and SOOO good. Guaranteed to win hearts. Enjoy!

Ingredients:
2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup medium or sharp cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley

Method:
Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop approximately 1/4 cup portions onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.While biscuits are baking, mix together in a small bowl; melted butter, garlic powder, and dried parsley; brush generously over warm baked biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

I haven't heard of anyone making any of the recipes yet...has anyone tried any of them? Do these look tantalizing (because they are straight talking dirty to me right now)? What other types of recipes would you like to see before Thanksgiving?

Whip It Up Wednesday

Confession: I don't love Thanksgiving...it just gets in the way of Christmas to me. Why didn't our forefathers space things out a little better? I mean...there are no REAL holidays in the late spring or early summer (except for my birthday, of couse...but who doesn't want to celebrate that?). On the other hand, I am very aware that most people do not share my feelings. So for the next few weeks I will unleash some killer Thanksgiving recipes (since I just can't take most of the caseroles my family serves). Hopefully it will add some flair to the traditional holiday.

Today I wanted to share some appetizers...or as my family calls them: I-need-something-to-eat-while-that-entoxicating-smell-is-in-the-air.....tizers....? Anywho....I have one easy appitizer for you that received 5 star ratings and 1 A-MAZing dessert that's seasonal at Olive Garden.

Savory Party Bread

(sorry the picture is so small)

Ingredients
1 (1 pound) loaf round sourdough bread, unsliced
1 pound Monterey Jack cheese, sliced (honestly, I use shredded cheese)
1/2 cup butter, melted
1/2 cup chopped green onions
2 teaspoons poppy seeds

my personal take: I've had people want to add bacon, not here...I do like to add minced garlic and parsley, though.

Directions
Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees F for 15 minutes. Unwrap; bake 10 minutes longer or until the cheese is melted.

Simple enough, eh? There were no bad things said about this easy appitizer...I bet you could get fun with it for Christmas. Maybe instead of cheese add melted chocolate or icing and instead of poppysead add Christmas sprinkles? Ooohhh and some cinniman!! OK...now that I'm obviously leaning toward dessert...moving on!

Olive Garden Pumpkin Cheescake

Crust
Use an 8-inch spring-form pan

1 1/2 cups graham cracker crumbs

1 cup ginger snap cookies

1/4 cup sugar

1/2 teaspoon cinnimon

8 tablespoons melted butter
Cheesecake Filling
3 8-ounce packages cream cheese

1 15-ounce can pure pumpkin

2/3 cups light brown sugar

3 eggs1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves
Sour Cream Layer
1 cup sour cream

1/4 cup sugar

1 teaspoon vanilla

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg **freshly ground if available
Whipped Cream
2 pints heavy cream

1/4 cup sugar

1/2 teaspoon vanilla
Additional toppings: Caramel sauce, gingersnap crumbs

my personal take: This is a lot....and if you're lazy like me, I'm willing to bet that a frozen pie crust and cool whip would suffice. If you are brave enough to make it all yourself, let me know how that works out!

Crust preparation
In a medium sized bowl combine graham cracker crumbs, ginger snap crumbs, sugar, and butter, mix well. Press crust into a springform pan. Press the crust about halfway up the side of the springform pan. Refrigerate crust while you continue to prepare the cheesecake.
Filling preparation
Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place into a couple of large paper towels. Wrap the pumpkin puree with the paper towels, this will soak the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is having the water removed. With a mixer beat cream cheese until smooth, and add eggs one at a time, and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
Bake cheesecake at 350 for 30 minutes, and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake it should be slightly jiggly in the center, the cheesecake will set up nicely as it cools.
Sour Cream Layer
When you remove the cheesecake from the oven set aside, and begin to prepare the seasoned cream cheese layer. In a small bowl combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes to the sour cream layer will set.
Whipped Cream
Now allow the cheesecake to cool, when the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl combine 2 pints heavy whipping cream, vanilla, and sugar, mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan, and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
When you are ready to serve the Olive Garden Pumpkin Cheesecake cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over gingersnap crumbs before serving.
Additional notes about cheesecake making from the author:I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.Also, I would really urge you to try to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice and smooth filling.

How are these striking your fancy? I want pictures if you plan on making them...and a review! Are there any other recipes you would like to see for Thanksgiving?

Whip it Up Wednesday: Halloween Style

Cliche', cliche'...yes I could go with the normal "dirt cupcakes" or the always classic "turn a ding dong into a spider," but I tried to find some unconventional recipes for this segment of "whip it up Wednesday" (Yes it's staying....I got one vote and that's good enough for me). So without further ado...some fun Halloween recipes:

Spiderweb Nacho Spread

The breakdown:This spread only has 252 calories (but I'm betting that doesn't include the chips) Maybe try multigrain chips instead.

Recipe Ingredients
Bean Layer
2 cans (16 oz each) lowfat refried black or pinto beans
1/4 cup chopped cilantro
2 Tbsp lime juice
1 Tbsp hot Mexican chili powder
1 tsp minced garlic
3 large plum tomatoes, sliced
Middle Layer
1 1/2 cups thick and chunky salsa
1 cup (4 oz) shredded Mexican cheese blend

Guacamole Layer
4 ripe Hass avocados
3 Tbsp lime juice
2 Tbsp minced red onion
2 large jalapeno chiles, seeded and minced
1 tsp salt
Web
1 cup reduced fat sour cream
Decoration: a clean plastic toy spider
Serve with: blue, yellow, red corn tortilla chips
Recipe Preparation
1. Bean Layer:
Combine all ingredients except tomatoes in a medium bowl until well blended. Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.2. Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.3. Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.4. Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.Plan Ahead: You can make 4 hours ahead, cover and refridgerate

Of course, because it's nachos, you can make this dip to your own liking...but how great of a party dip is this???

Witches Brew

2 oz. SKYY Infusions Citrus
½ oz. Fresh lemon juice
¼ oz. Fresh pomegranate juice
1 oz. Simple Syrup
Shake all ingredients well with ice and strain into a chilled highball glass. Garnish with blueberries and enjoy.

**I will tell you that I change this recipe a bit...instead of simple syrup I add Brut or Extra Dry Champagne, and instead of lemon juice I add fresh lime juice or orange juice.

Of course you can always vary recipes, as well. Like putting green food coloring in your mac-n-cheese so it will look like boogers...I just got really excited about making these now! What foods will you enjoy on Halloween?

Whip It Up Wednesday???

I'm experimenting. I love to cook...and now that I'm giving up on fast food (with the exception of some...like Panera bread and Jason's Deli) I've been cooking a LOT more at home. Having a desk job from 8-5 has allowed me to want to cook when I get home...it's my release time...yet it keeps the creative part of my brain going. Anyway...I thought I might dispense some of these recipes every Wednesday for "Whip It Up Wednesday"...I would appreciate your feedback:

On to the post...

I've got two recipes for you today. I don't know the Muffin Man...but I have a severe crush on the Stew Man...whoever he might be. I looovve a warm stew or soup in the winter time..and since you never know exactly when the wintertime might be in Arkansas...I thought I might share 2 of my favorites:

Rustic Italian Tortellini Soup

--this is by FAR one of my favorite soup recipes EVAA! My sister wanted to "try this out" on my one night and I'm not one to turn away a free home cooked meal....WORTH. IT. This is such a beautiful soup, as well, but believe it or not it wasn't visually appealing enough for me to get excited about it...so glad I was wrong, but me and my roommate CRAVE this soup now (and that's saying a lot with she being a retired vegetarian and me growing up eating red meat and potatoes at almost every meal). Anyway...enough, my mouth is watering...on to the recipe!

--3 Italian turkey sausage links (4 ounces each), casings removed (I used the "hot" sausage version)
--1 medium onion, chopped
--6 garlic cloves, minced
--4 cups reduced-sodium chicken broth
--1 can (14-1/2 ounces) diced tomatoes, undrained
--1 package (9 ounces) refrigerated cheese tortellini
--1 package (6 ounces) fresh baby spinach, coarsely chopped
--2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil (or, you can substitute thyme and oregano)
--1/4 teaspoon pepper
--Dash crushed red pepper flakes (optional if not using hot turkey sausage)
--Shredded Parmesan cheese, optional (or if you're me...not optional)

Directions

--Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook and stir 2 minutes longer. Add the broth and tomatoes. Bring to a boil. Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally. Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

This makes about 6 servings and even if that's too much for your household...it's still wonderful as a leftover. It only takes about 30 minutes to make! The best part? Each serving is only about 252 calories...and believe me, it fills you right up.

Pumpkin Stew

--This is a recipe our President/CEO sent to all of us -- SO FREAKING CUTE FOR FALL!! I love it! Serve it in a pumpkin for added fall flair.

--2 lbs. of beef stew meet cut into 1 inch cubes
--3 TBS of vegetable oil, divided
--1 cup of water
--3 large potatoes, peeled and cubed
--4 carrots, sliced
--1 large green bell pepper, chopped
--4 cloves of garlic, minced
--1 onion, chopped
--2 tsp. of salt
--1/2 tsp. of ground black pepper
--1 (14.5) can of whole peeled tomatoes, chopped
--2 TBS. of beef bouillon granules
--1 sugar pumpkin

Directions

--heat oil in large saucepan over medium-high heat. Place beef in saucepan and cook until it's evenly brown. Mix in water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours (yes...I know that is ridiculous..what I prefer to do is do this in the morning, and let in "simmer" in my crock-pot while I'm at work...multitasking is key!). Dissolve the bouillon into the mixture and then stir in the tomatoes. Preheat oven to 325 degrees. Cut out the top of the pumpkin and remove seeds and pulp. Place pumpkin in heavy baking pan. Fill pumpkin with stew mixture and brush the outside of the pumpkin with remaining oil. Bake in preheated oven for 2 hours, or until tender (do NOT over bake!). Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Yes...it takes a ridiculously long time, but how fabulous would this be for Halloween or Thanksgiving?? You could easily make the stew the day before while you're at work, and then pop it in the over the day you're planning to eat it.

Now I want to hear from all of you. Is Whip it Up Wednesday a tradition I should continue? I also want to know if you get a chance to make/try the recipes! Happy Autumn!

Whatcha got cookin?

I had a couple of requests for recipes since I've been blogging. I want you to know that I am adhearing to your request! I am currently trying to build a recipe library. I'll go ahead and throw some teasers at you. As you already know, Zack and I are total opposites that get along like the greatest, oldest friends. One thing we do have in common is our love to cook. Not only can you BOTH enjoy it, but it's an act that takes effort instead of commercial items (I'm pretty freaking shocked at the amount of girls that get their boy toys stuffed animals.......REALLY???). Anyway, I present to you -- Lauren's Romantic Dinner for two!

First, there are a few items I suggest you keep on hand: I got this tablecloth for less than $10 at TJMaxx in the clearance section. It is an elegant, shiny white and spill resistant (trust me--I spilled red wine all over this table cloth and just shook it off, this is the after picture...can you tell??) I also used a few candels I had on hand.

For the food set-up shown above. I have set up basic dinner plates, two forks (salad and dinner) a knife and a spoon. I also have a water glass and a wine glass (I love my vino), and of course, a salad plate.

I start of the course but trimming the edge of a martini glass with coctail shrimp and filled with coctail sauce. That way my boo can be satisfying his taste buds while I'm mixing the salad. Shown here is a simple Caesar salad, but I often like to toss up an Olive garden salad. I also get french bread (I have since switched to multigrain french bread) and sweep it with olive oil and sea salt butter with a bit of garlic powder, parmesean, and parsley. For the "dipping oil" I but various italian spices (basil, oregeno, etc), red pepper flakes, and top it off with olive oil.

The main course can, of course, be created through your specific taste. I will begin to post some more recipes for main courses. Here's a little website to get you started:

http://www.copykat.com/

It is my fav! I've been trying to stop going out to eat as much to save money, and with this website, I can have them at home!

Some of my favs include:

Olive Garden Spinach and Artichoke dip

Olive Garden Chicken and Gnocci soup and their signiture salad. (can you tell I love Olive Garden?)

Anyway, let me know what you think! Leave a comment and let me know your favorite recipes that I might want to look up...Thanks!