10/21/14

Spaghetti With Carbonara Sauce

This delicious, comforting, yet quick meal is  perfect on those busy winter nights when you just want something to just warm the soul.

It is one of my husbands favorite recipes, although I don't make it for him as often as he'd like, it is perfect on a chilly, yet busy evening


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 Printable Copy
Carbonara Sauce:

Ingredients:
4 strips of bacon
4 shallots or small onion minced
1 tsp. pepper
1 c. heavy cream
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried rosemary
Optional: Strips of leftover ham

Directions:
Cook Bacon over med-low heat till fried crisp.
Remove bacon from skillet, and set aside.
Saute the shallots/onion in the skillet with the leftover bacon drippings
Add in the cream and pepper, whisking to blend, cook approx. 5 minutes to thicken slightly.
In small bowl, whisk together eggs and parmesan cheese.
Add a few tablespoons of the cream from the skillet into the egg mixture and blend. (This will help warm up the eggs, so they don't cook into scrambled eggs when you pour them into the skillet).
Slowly pour the egg mixture into the skillet, whisking constantly as you pour.
Add in the rosemary, bacon crumbles, and ham strips.
Serve over cooked spaghetti noodles.

10/19/14

Old Fashioned Creamed Corn

This month I am focusing on old, sometimes forgotten recipes that our grandma's used to make. This week I am making Old fashioned Creamed Corn. 

I have to confess, I have always hated "Cream Style Corn". Hated it.  blech.... BUT I have always only tasted the store bought canned variety. I came across this from scratch recipe from an older lady in my church congregation, and knew that I had not given Creamed Corn a fair shake until I've tried it from scratch.

So, now I know. the real creamed corn is amazing! Not even CLOSE to the icky canned version!  I mean we are talking real cream, real butter here, so this will make it to my Thanksgiving table this year. It also would make a wonderful base to any cornbread, corn pudding, or other recipe calling for creamed corn.

Jan's Confession: The real recipe calls for 1 doz. ears of corn, with the kernels cut off, and the ears scraped to get all the juices from the cob.  I used a pint of home canned corn rather than the ears of corn (But essentially I had the same thing, right?) Frozen corn will give you a fresh tasting substitute, or a store bought can of regular corn in a pinch.

Old Fashioned Creamed Corn

Ingredients:1 pint canned corn or 2 cups thawed frozen corn
1/2 cup butter (Use real butter if you can)
3/4 Tablespoon salt
1 teaspoon pepper
1 Tablespoon sugar
2 Tablespoons flour
1 cup cream

Directions:

In a heavy saucepan or skillet over low heat, cook the corn, butter, salt, pepper and sugar for 15 minutes, stirring frequently.


In a bowl, whisk together cream and flour.

Stir the cream mixture into the corn, let simmer for about 2 minutes until desired thickness and remove from heat.

If it ends up a little too thick, you can whisk in some additional cream or milk to thin it out.

Serve Warm.

10/15/14

Blue Ribbon Awards: October Country Fair Blog Party

It is the middle of October already! and with the middle of the month, it is time to announce my favorite posts so far from Octobers Country Fair Blog Party.

I have felt such love and support from both my group of cohosts as well as my blogger friends who all came out to link up and support me too! I feel blessed!

And now I am learning the hard part of cohosting: choosing some favorites. No one warns you about this part!

 I couldn't choose just one so I chose three Blue Ribbon Winners!  I really had like 35 favorites but well that would be a loooong list of awards! So thought I better cut that back down to a reasonable number!    Please go visit these great Blogs and let them know you think they are award winners too!







Blue ribbon for overall Yumminess: 

         mini-cornbread-puddings
                                      by Home to 4 Kiddos








Blue Ribbon for Saving our Planet


By  Taylor Made Ranch







Blue Ribbon for Warming our Hearts


By Apron Strings and Other Things



We still have 2 weeks to link up fabulous fall ideas!  Please keep linking up!

SNEAK PEAK:  Want a sneak peak into what our new theme will be starting November 1st?
"A Time for Giving", so finish up those Thanksgiving day posts and your gift giving ideas as well, and we will look forward to them in 2 weeks! Oh, did I mention I have some new cohosts to introduce you too?  Can't wait till you meet them!

10/14/14

Pretzel Pumpkins

Who doesn't love chocolate covered pretzels? These cute Pumpkin pretzels are a perfect fun treat to whip together at the last minute for a party of just to munch on yourself!  They only have 3 ingredients and are fun to make with your kiddos or grandkiddos too.

Jan's Tip: I have seen those bags of "all green" M & M's but didnt' want to go all over town looking so I just bought a regular bag and picked out the green ones to use.

Ingredients:
Small mini pretzels
Orange candy melts
Green M & M's

Directions:
Lay wax paper (or cereal bag liner opened up) onto a cookie sheet.
Melt candy melts according to package instructions.
Dip a pretzel in candy melt to coat, and place on wax paper.
Immediately place a green M & M's on its side, nestled right at the top of the pretzel (where there is that slight V or dip in the pretzel). Hold in place momentarily till it is staying in place.
continue dipping pretzels and placing M & M's till either you run out of candy melts or M&M's
PLace cookie sheet in refrigerator for 5 min. to help chocolate harden/set.
Eat one to test it out!(OK THIS IS NOT ACTUALLY NECESSARY, BUT IT IS... YOU KNOW?)
Store in airtight containers or treat bags.



10/12/14

Butternut Squash with Apple and Bacon

Butternut Squash is the star in this wonderful Autumn dish. Paired with sweet apples, and smoky bacon it is sure to be a hit on your holiday table!

If you are assigned a side dish this Thanksgiving, consider bringing this one. It is easy to make and so delicious! An old classic recipe with a few of my tweaks to just put it over the top. I added in the crumbled bacon and the chopped pecans to the recipe, and I can not imagine making it without them.

Besides a holiday meal, I also like to add in some sliced kielbasa once in a while to make it a one dish autumn dinner that my husband loves!

Printable Copy
Butternut Squash with Apple & Bacon

Ingredients:

2 lb. butternut squash
2 apples cored and cut into 1/2 slices
3 -4 slices thick bacon, cooked and crumbled.
1/2 c packed brown sugar
1/4 cup softened butter or margarine
1 Tablespoon Flour.
Optional: 2 Tablespoons chopped pecans

Directions:
Preheat over to 350°
Cut squash in half. Removed seeds and fibers.
Cut squash into 1 inch cubes, cutting off the rind from each cube as you work.

Pour squash cubes into ungreased baking dish.
Top with apple slices and bacon crumbles.

In small bowl mix together, brown sugar, butter, and flour.
Sprinkle sugar mixture on top of squash dish.
Sprinkle chopped pecans on top of sugar mixture.
Bake 350° for 50- 60 minutes, till squash is tender.

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