Cowgirl Part II

In keeping with the cowgirl theme for the year, we decided to just carry it on through Halloween.  For two reasons:  a) so Peanut could get one final (official) use of her cowgirl boots and b) because I just have a hard time finding costumes that I deem appropriate for a three year old little girl.

And yes, of course, Bitty needed a costume too.  You guessed it, Grandma sent it last week. 

 
'Cause I'm a kill joy like that, dontchya know.  

 My mom and I came across the cowgirl costume at Costco (where else?) during our trip last month and thought, hey, why not?  I was a little disappointed that my mom wasn't going to make a darling costume like last year, but like she pointed out, when it's all said and done, it's cheaper just to buy one.

Hmph. 

Once again, we borrowed our landlord's beautiful yard for a backdrop for the pictures.  The only unfortunate thing is that look at the colors of this year compared to last.  One wouldn't even hardly know it's fall...and these were taken in nearly the same spot.  Funny, right?

 


Anyhow, I am still happy with the pictures.  Now it's off to Hubs' restaurant for my night off dinner.

Have a safe and happy night, everyone! 

Chipotle Turkey Chili with Apples and Cheddar

When I came across this recipe in my Rachael Ray magazine, I thought it sounded delish and knew I wanted to try it.  It was great.  And it's a great variation on your standard chili, so if you like to mix it up, this might be a great one to try.

Chipotle Turkey Chili with Apples and Cheddar ~ adapted slightly from Rachael Ray


2 tablespoons extra virgin olive oil (EVOO)
3/4 pound ground turkey
1 Tbsp pureed chipotles (click here for what to do with the rest of the can)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked sweet paprika
1 red onion, chopped
2 large cloves garlic, chopped
2 cans red beans, drained and rinsed
2 apples, divided
Juice of 1/2 lemon
2 bay leaves
3 tablespoon tomato paste (click here for what to do with the rest of the can)
2 cups chicken stock
1 cup apple cider
Shredded extra-sharp white cheddar cheese, pepitas (toasted pumpkin seeds) and tortilla chips, for serving

In a large dutch oven, heat EVOO and brown ground turkey.  Using a potato masher works really well to break up the meat.  Stir in chipotles, coriander, cumin, paprika, onion and garlic.  Cook until onion is softened.  Add in red beans, bay leaves, tomato paste, chicken stock, and apple cider and stir to combine. 

Now this is where it would have been helpful to read the directions thoroughly before charging ahead and making the recipe how I thought it should go together.  Rachael says to peel, core, and dice one of the apples and add it to the chili and reserve the other (just coring and chopping) to dress with lemon juice and serve as a garnish.  Pretty, right?  I didn't do that.  I peeled, cored, and diced both apples and put them in the soup.  Wasn't nearly as nice for presentation, but it still tasted good.  

After apple(s) is added, simmer until flavors meld, stirring occasionally about 20-30 minutes.

Serve with sharp cheddar cheese, pepitas, tortilla chips and chopped apples for serving.  

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Menu Plan Monday

How can we be at the start of November already?  Wasn't it just the beginning of October?  We have two months left of the year, people.  I just can't even hardly believe.  Despite my utter disbelief, the show must go on.  So for this week we will be having:

Sunday-Pork with Gorganzola Cream Sauce (didn't get to this last week!), mashed potatoes, steamed veggies

Monday-Out to dinner at Hub's restaurant in Peanut's cute little costume

Tuesday-Tuna surprise (Rachael's version is entirely homemade, so I excited to try it!), salad with blue cheese dressing

Wednesday-Ham, scalloped potatoes, steamed veggie

Thursday-Cajun Jambalaya Soup, Cheese Puffs? 

Friday-Salisbury Steak, Lemon Parsley Rice, steamed veggie

Saturday-Leftovers


For other great menu ideas, visit the Organizing Junkie. 

Tried It & Loved It: Apple Cider Doughnuts

I know, I know.

Enough with the doughnut addiction, right?

Actually, the inspiration was that I had some apple cider to use up (from another recipe I tried) and I came across this in my blog reading.  And it was a doughnut recipe that used apple cider, so there was really no question if I would make them, only when. 

I made them the next day. 

These are a baked doughnut and Aimee uses a doughnut pan to bake hers.  Although I am not a fan of nonstick pans, I just might have to make an exception for my love of doughnuts.  Anyhow, not having a doughnut pan, I used my mini muffin cups and made doughnut "holes." 

They turned out really good.  They were really light and airy, not like your typical denser cake doughnut.  I suspect that's because these were baked and not fried.  But don't quote me on that!

Apple Cider Doughnuts ~ from Shugary Sweets

2 cup flour (I used soft white wheat)
3/4 cup sugar (I used sucanat)
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1 tsp salt
1/2 cup apple cider
1/4 cup applesauce
2 eggs
1 tsp vanilla extract

 

Pre-heat oven to 325 degrees.

 

Combine flour, sugar, baking soda, baking powder, nutmeg, allspice, cinnamon, and salt.   Add in cider, applesauce, eggs and vanilla extract.  Mix together until smooth and creamy~about two minutes.  

Place filling in zip top bag and snip off corner and "pipe" into doughnut pan (or mini muffin pan!) for easy distribution.  Bake for approximately 10 minutes (mine were about this long too), until doughnut springs back when touched.  

Cool for about 10-15 minutes and dust with powdered sugar or drizzle with apple cider icing.  I didn't do this part, but I am sure it's tasty! 

I Just Couldn't Wait Anymore

Three days prior to Halloween is really good for me.  For reals.  It's normally around August.  

This is practically a world record.  

I busted out the Christmas music playlist today.  

I just couldn't help it.  It's a combination of the early evening darkness, the fact that I've actually needed to wear a scarf this week, and snuggling on the couch with my favorite blanket and yummy food magazine while in my favorite college sweatshirt.

It just begs for Christmas music in the background.  

And it's pure bliss.  

New Fall Tradition

We have our Christmas traditions and Easter traditions.  This year, we also have a new fall tradition.  And it's a "fall" tradition because it can go from the start of the apple season (end of August?) to as-long-as-I-have-apples-in-my-fridge tradition.  So it's really much longer than Halloween or Thanksgiving.  And these babies are stinkin' good, so I'll definitely stretch it out as long as I can.

So good and so easy.  I totally took the lazy way out and bought caramels (but I did have to unwrap them all so I don't know how "lazy" that really was).  You wash and dry the apples, stick "sticks" in them (I used lollipop sticks), melt the caramel, dip the apples, and dip in toppings--we used peanuts on some. 

They are ahhhh-mazing. 

We are so keeping up this tradition. 

 

It's Official

I've been waiting for this.....

I am officially a soccer mom.  

Warm Blue Cheese Bacon Dip

Yes, I have been on a blue cheese kick.

I had some leftover bacon (I know) the other day and decided to make some of this dip.  I haven't had it in awhile and it was so GOOD.   It is so easy to make and such a great mixture of flavors.  It's perfect for entertaining too, as it can be made ahead.  I made this for my parents 30th anniversary party we threw for them several (!) years ago and it was a hit! 

Warm Blue Cheese Bacon Dip

8 oz. cream cheese
1/4 cup cream (you can use whole milk, half and half, whatever you have on hand)
2 cloves garlic, minced
7-8 strips cooked bacon, chopped
1 Tbsp green onions (green parts only, minced--not just sliced)
1/2 cup blue cheese crumbles

2 Tbsp chopped, smoked almonds (mine weren't smoked, just dry roasted)

Beat cream cheese to soften and mix in cream/milk.  Add in garlic, bacon, green onions, and blue cheese.  Mix evenly to combine and place in oven proof dish.  If making ahead, refrigerate.  Pull out of refrigerator 30 minutes prior to baking.  Heat in 350 degree oven until heated through, about 30 minutes.  Top with almonds and serve warm, but not piping hot.  Serve with celery sticks or crackers. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Menu Plan Monday

Fall is definitely here with the cooler temps, but it's sooo funny as most of the trees here are taking their sweet time in changing colors.  I am SO ready for the fall color pallet outside.  Can I hear an amen?  In conjunction with my readiness for fall, for this week we will be having~

Sunday~Pasta with butternut squash pasta sauce (yes, this would be out a jar {gasp!}, but my landlord swears by the stuff--told me about how amazing it was on no less than three different occasions, and Costco only has it in the fall, so I got some.  It's a two jar pack--my landlord?  She bought 6........packs.), green salad 

Monday~Aglio e Olio (I am branching out here, folks!), green salad with bleu cheese dressing

Tuesday~Chipotle Turkey Chili with apples and cheddar (doesn't that sound amazing?), green salad

Wednesday~Pork with Gorganzola sauce, garlic mashed potatoes, broccoli

Thursday~Asian meatballs, sesame rice, steamed broccoli

Friday~Lentil soup, green salad

Saturday~Leftovers


For other great menu ideas, visit the Organizing Junkie.  

Tried It & Loved It: Pumpkin Doughnuts

I am all about the fall flavors.  I mean, this recipe had me at pumpkin, but then combine that with doughnuts?  Well, that's just about over the top for me.  We all know how I love myself a doughnut.

Although, I did make an exception to my previously stated reasons for not frying the doughnuts last time and I fried them this time. And ohmylanta, were they good. 

Amazing, actually.  Of course, as Peanut was inhaling hers (like her mama) I said to Hubs, "Really though, what isn't good when it's full of sugar and deep fried?" 

Ahem. 

Alas, I didn't get a picture.  But please don't let that deter you, because these are SO yum. 

Pumpkin Doughnuts ~ adapted from The Happy Housewife 

2 cups flour (I did half all purpose, half soft white wheat)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup sucanat
2 Tablespoons butter (room temp)
1 egg
1/2 teaspoon vanilla
1/4 cup buttermilk
1/2 cup puree'd pumpkin
Oil for frying (I used coconut)

Powdered sugar for sprinkling

Mix together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and set aside.  In a separate bowl, cream together butter and sugar/sucanat.  Add in egg and mix well.   Add in buttermilk, vanilla, and pumpkin and mix to combine.  Mix wet and dry ingredients together until mixture forms a ball. 

Heat a large amount of oil in a skillet or fry pan to be three inches deep.  (The amount will vary depending on size of skillet.)   Heat oil to 350 degrees or until LOTS of small bubbles quickly roll off a wooden spoon stuck in the oil.  

On a well floured surface, roll dough out (dusting with flour as needed) to a quarter inch thick.  Using either a doughnut cutter or one large, one small circle shape(s), cut out doughnuts.  Separate  holes from rings.  Fry in oil about 1-2 minutes per side, flipping to fry opposite side.  Lay on paper towels to drain and cool slightly.  Sprinkle with powdered sugar just prior to serving.