Thursday, September 30, 2010

Chocolate Mousse Bars


Have you ever seen a moose?  This guy is gorgeous!


I abhor everything about hunting season, but when I spied these guys, I knew my hunt this Fall, was a complete success! Go get 'um everybody...Chocolate Mousse Bars!
 
will be a favorite go-to-treat for the holidays. Cookie exchange anyone?

Chocolate Mousse Bars
  • 1 pkg. (8 squares) Semi-Sweet Chocolate, divided
  • 1/2 cup Sugar
  • 1/4 cup Flour
  • 1 can (14 oz.) sweetened condensed milk, divided
  • 4 eggs
  • 1 pkg. (3.9 oz.) Chocolate Instant Pudding
  • 1-1/2 cups thawed Whipped Topping
HEAT oven to 325 degrees.

MELT 6 chocolate squares as directed on package. Mix with sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into 9-inch square pan sprayed with cooking spray.

BAKE 25 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely.

BEAT dry pudding mix and remaining condensed milk with whisk 2 min. Stir in whipped topping; spread over dessert. Melt remaining chocolate squares; drizzle over pudding layer. Refrigerate until chocolate is firm.

Hooray for hunting season...Serve with love, all.

Wednesday, September 29, 2010

Best Black Bean Soup

I went through this last Spring.

Best Black Bean Soup | singingwithbirds.com

It would be warmer weather the day I was planning our meals. So ready for lighter fare, I'd plan a summer salad. On the day I served it, the wind would howl and the flurries fly! Well, I'm right back at it again. As I planned my meals last week, the furnace was roaring.

Today it was downright balmy, sunny and summery, in the mid 80's, and I had a big pot of  Best Black Bean Soup simmering away!

This soup is both nutritious and delicious. It goes together so quickly, and is a nice change from traditional chili. We really enjoy black beans and all the goodies packed in this soup. It's a favorite from my darling Mom, so it's comforting too, even when it's 85 degrees out!


Garnish with shredded cheddar cheese, sour cream and serve with a fresh tossed salad and a few tortilla chips. As always, serve with love and enjoy!

Best Black Bean Soup
  • 1 lb. ground beef or turkey
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 package taco seasoning mix
  • 1 (28 oz.) can diced tomatoes
  • 1 (16 oz.) can tomato sauce
  • 2 (15 oz.) cans black beans
  • 2 (15 oz.) cans whole kernel corn
  • 1 (4 oz.) can diced green chilies
  • 1 can jumbo pitted olives
  • shredded cheddar cheese
  • sour cream
Brown the meat and drain the fat. Add garlic, onion, and taco mix and cook about 5 minutes. Add the tomato sauce, diced tomatoes, black beans, corn and green chilies, all with their liquid. Drain the olives, slice them and add them to the soup. Simmer on low for 2 hours to blend flavors. Garnish with cheddar cheese and sour cream.

Great to have you here, Fall is coming!

Monday, September 27, 2010

Blueberry Cornmeal Pancakes with Buttermilk Maple Syrup



The blue and orange turf at Boise State University is awesome!
Our spirited Broncos did not disappoint Saturday night.
3rd ranked BSU and 24th ranked OS were well matched.
Both teams have talent and are well coached...but in the end,
the final score,

Boise State 37, Oregon State 24
...making Idaho proud!
"Winning isn't everything, wanting to is!"

So, I Scrambled to Turn Out a Playmaker for my Receiver.

My Pick,

Bronco Blueberry Cornmeal Pancakes


was a Snap to Tackle in a Rush...and yes, I Scored!!!



Kickoff by adding cornmeal, flour, sugar, baking powder, baking soda and kosher salt to a mixing bowl. You'll have a First Down! Whoo-whoo...


Carry
your blueberries to the sink and give 'em a good Sweep under the faucet!



add buttermilk, eggs, oil. Give them a good whisk and then take a 20 minute Time Out.



Heat and oil your Gridiron. Turn Out batter and watch for bubbly Signals.
Add blueberries to the top of each pancake before your Turn Over.



In a Blitz, you'll have a 3-3 Stack!



Upon Completion,
Odds
are you will achieve a Winning Percentage of oohs and ahhs...
Pile On hot pure maple syrup or Buttermilk Maple Syrup...
which in my Territory is the BOMB,


as you serve with love,
to your Cheering Crowd and take a Quick Count of Xs & Os!


For all of you Rookies, plan on serving 4-6 Players. Here's your Cheat Sheet.

Broncos Blueberry-Cornmeal Pancakes
  • 1-1/2 cups medium-grind cornmeal (I used Bob's Red Mill)
  • 3/4 cup flour
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 cup fresh blueberries
Whisk first 6 ingredients in large bowl. Whisk buttermilk, egg and oil in blending well. Let stand for 20 minutes. Preheat griddle or heavy large skillet over medium heat, and oil. Ladle 1/4 cup fulls of batter onto griddle for each pancake. Sprinkle each with fresh blueberries. Cook until golden brown and just cooked through, about 2 minutes per side. Serve with hot syrup.

Buttermilk Maple Syrup
  • 1 stick butter
  • 1 cup buttermilk
  • 2 cups sugar
  • 1 tsp. maple extract
  • 1 tsp. soda
In a large saucepan, bring butter, buttermilk and sugar to a boil. Remove from heat. Add extract and soda, stirring well. It will foam up, so allow for extra room in your pan.

Thanks to all my FANS!  I won't Play-By-Play again...

























Friday, September 24, 2010

Five On Friday

(If you made this week's Top 5 Hits, please grab a button on the right)

#1

A most remarkable quilt isn't it? Titled, "Sunday Best" , Cherri @ Cherry House Quilts created it. Moda Bake Shop has the recipe and you can get it for free. Her tip for turning out triangles is tremendous. I also adored this petite pin cushion shared as an added bonus...kind of the "cherry on top!"


#2

In my travels this week, I landed on this outrageously ingenious idea I just had to pass along to all my gardening family and friends, especially Shane who has a huge garden! I don't have "pumpkin growing" space in mine, but Stacy does. She is a proud wife and mother to three little boys, @ Not Just a Housewife. She shares her secret, a different way to "carve" a pumpkin! You'll want to see it now and make a note in your gardening log for next Spring.

#3

Now here's a trick from smart Jodi @ Pleasant Home one of my very favorite daily fixes! For all of you quilters like me, look at how sassy her Quilt Binding unrolls; clean, off the floor, with no tangles. She has me hitting "High C" for COOL!

#4

I'm all about the "Happy" part of Halloween and this cute Halloween Candy Jar meets my criteria! Thanks to Mrs. Owen @ A Pumpkin and a Princess for a terrific idea.

#5

Classy Marla @ Always Nesting provides us with a real treat this week. Just for fun (and for me), go and find your smile at Two Hours of My Life I Will Never Get Back. I think Marla's provided me with a whole new storage bin to blog about! ;D Love it Marla...

Have an inspired weekend all! 



Thursday, September 23, 2010

Bewitching Bars

Bewitching Bars  @singingwithbirds.com

Hocus-pocus, it's time for another magical bar! Here's a fudgy, oohy-gooey cookie bar with a crunchy, sugar-cookie crust, that just might keep 'um awake at night! I know, it sounds corny but...

Bewitching Bars  @singingwithbirds.com

Bewitching Bars will cast a spell after just one bite!

Bewitching Bars  @singingwithbirds.com

PS...be sure to cast your spell with a little love!

Bewitching Bars
  • 2-3/4 cup flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 cup shortening or butter
  • 1-1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 (14 oz. can) sweetened condensed milk
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 cup almonds, toasted and chopped (optional)
  • 6 oz. candy corn
  • 1/4 cup white vanilla chips
  • 2 tsp. canola oil
Preheat oven to 350 degrees. Cream butter, sugar, egg, and vanilla well. Add flour baking soda and baking powder and mix till crumbly. Pat into a 9x13" pan that has been sprayed with a non-stick spray. Press down till the crust is smooth and uniform. Bake at 350 degrees for 18 to 20 minutes or until light golden brown. Remove from oven and let cool for 10 minutes. While the crust is cooling, mix 1 cup of the chocolate chips with 1/2 of the can of sweetened condensed milk. Over medium-low heat, melt and stir until it's creamy. Remove from heat, stir in remaining cup of chocolate chips, sweetened condensed milk, egg, vanilla, and nuts. Stir till creamy and smooth. Spread over cookie crust and return to 350 degree oven. Bake for 22 to 24 minutes until set. Remove from oven and set on a cooling rack. Gently press candy corn into crust, just lightly. Place vanilla chips and oil in a zip-top bag and microwave for 1 to 1-1/2 minutes on half power. Press mixture together, mixing chips and oil together till smooth. Snip the corner of the bag and drizzle over the pan of bars. After it cools, chill to set the swirly vanilla topping. Makes 36 bars.

You'll cast a magical spell!  Thanks for flying by...

Wednesday, September 22, 2010

Beef Zucchini Party Casserole


Next time you make Lasagna for your family and friends, try making this good enough for a party,
Beef Zucchini Party Casserole, low-carb recipe too. 

You'll find it's hearty without all the pasta, rice, or potatoes and if served with a crisp green salad, it will fill you up and not out!

Beef Zucchini Party Casserole

Beef-Zucchini Party Casserole is an old family favorite that I like and make just for me. 
 Just like my Berry Low Carb Trifle, it's gone by the end of the night! Who knew...



Yeah! Still getting lots of squash... and for this recipe you need about 3 medium.


Brown, season and drain fat from ground beef.


Another little garden guy, you'll need several and / or green bell peppers.


Chop zucchini, onion, and peppers and steam until tender and mash.


Mix eggs, cottage cheese, parsley, and Parmesan cheese.


Layer ground beef and top with zucchini, onion, pepper layer.


Now add a layer of shredded cheddar cheese


Add the cottage cheese layer...


Sprinkle with more Parmesan cheese if you'd like. I do!  Now bake in a 375 degree oven 45 minutes or until set.
Beef Zucchini Party Casserole


Now, for those low-carb life-stylers, let me know if you'd like more variations on this main dish meal! Serve with lots of love and I hope you like it as much a we do.


Beef-Zucchini Party Casserole

Prepare 1st Layer:
  • 2 pounds ground beef
  • 1 tsp. seasoning salt
  • 1/4 tsp. ground pepper
  • 2 cloves garlic, minced
Cook meat and seasonings in skillet until meat is not longer pink. Drain well and spoon into baking dish.

Prepare 2nd Layer:
  • 3 zucchini squash, sliced
  • 1/2 cup green chili peppers, chopped
  • 1/2 cup green pepper, chopped
  • 1 onion, chopped fine
  • 2 Tbsp. butter, (optional)
  • 1-2 cups of shredded cheddar cheese
Steam squash, peppers and onion together. Drain any liquid and mash well. You can use butter if you'd like it creamier. (I don't like to add more fat, and I don't miss the flavor). Spread over meat mixture and sprinkle with cheddar cheese. I leave out the butter, but bring on the cheese!

Prepare 3rd Layer:
  • 2 eggs
  • 2 cups creamed cottage cheese
  • 2 Tbsp. parsley
  • 1/4 cup Parmesan cheese
Beat eggs slightly and stir in cottage cheese, parsley and Parmesan cheese. I like to sprinkle more Parmesan cheese on top. Bake at 375 degrees for 45 minutes or until set. Let it set for 5 minutes before serving. Makes 12 servings.

Enjoy all, thanks for flying by...

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