Hot Reuben Dip

Oh my goodness! My how things have changed since my last post! We have moved, joined a new church, had a cute little baby boy, said goodbye to some amazing people...

Since the holidays are upon us maybe I should share a recipe I found and have made twice; once in the oven and once in the crockpot. Both times there has been nothing left to snack on for later.

INGREDIENTS:
- 1/2 pounds diced corned beef
- 1 package (8 oz) cream cheese softened
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut drained
- 1/2 cup sour cream
- 1 tablespoon ketchup
- 1 tablespoon spicy brown mustard
- cocktail rye bread

DIRECTIONS:
1. In medium bowl combine:
      -corned beef
      -cream cheese
      -Swiss cheese
      -sauerkraut
      -sour cream
      -ketchup
      - mustard
2. Spoon into a greased 1-quart dish
3. Bake 350 degrees for 30 minutes until hot and bubbling
4. Serve warm with rye bread

*The first time I made this I used rye bread. The second time was for a work function so I used caraway rye triscuits instead and I made the dip in the crockpot instead of the oven.


Recipe from: http://noble pig.com

Classic Chicken & Dumplings

Today marks the first day in almost two months that I finally have internet again at home. My husband and I moved September 9th from our city-slicker living to country bumpkin living. We've gone back to our 'country roots' and love it!

I haven't had too much time in my packing up in the old and unpacking in the new to do any new recipes. I have, however, made one soup that my husband loved! Sadly, no pictures, so you'll just have to take my word for it.

I'm all about the dumpling so here it is!

INGREDIENTS:

• 1 Tablespoon Olive Oil
• Bone-in, Skin-on chicken thighs (about 2 pounds)
• Kosher Salt & Black Pepepr
• 4 Stalks Celery, Chopped
• 4 Carrots, Chopped
• 2 Onions, Chopped
• 2 Tablespoons fresh thyme leaves or 2 teaspoons dried thyme
• 2 Cloves garlic, chopped
• 2 Bay Leaves
• 2 1/2 Cups All-Purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 6 Tablespoons (3/4 stick) unsalted butter, melted
• 1/4 Cup Buttermilk
• 2 Tablespoons Chopped Fresh Flat-Leaf Parsley Leaves (Plus more for serving)

DIRECTIONS:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Brown in batches, 4-6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften, 5-7 minutes.
3. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25-30 minutes.
4. Discard the bay leaves and transfer the chicken to a plate; let cool. 
5. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
6. Whisk together 1/2 of the flour, 2 cups of the cooking liquid, and 1/4 teaspoon each sald and pepper in a small bowl.
7. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8-10 minutes.
8. Make the dumplings:
1. Whisk together the remaining 2 cups of flour, baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. 
2. Whisk in the butter, buttermilk, and parsley.
9. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls.
10. Simmer, covered, until the dumplings are firm, 12-15 minutes.

Serve sprinkled with parsley.

Servings: 6


From: Dawn Perry - September 2013

Smoked Mozzaarella Fonduta

SMOKED MOZZARELLA FONDUTA

1 pkg Italian bread, sliced into 1/4 slices

1 cup sour cream

1 teaspoon [fresh thyme], chopped

[1/4 cup fresh basil, chopped]

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon cayenne pepper

3 cups shredded smoked mozzarella or smoked provolone

3 cups shredded mozzarella (NOT smoked and not low-fat)

3 tablespoons grated Parmesan

3 tablespoons grated Romano (I used twice as much Parm, since I didn't have Romano)

1 small tomato, diced

[extra fresh basil, chopped]

**NOTE: this recipe calls for one of the two main cheeses to be smoked and one to be regular.

1. Preheat oven to 450 degrees F.  Arrange sliced Italian bread flat on a baking sheet and cover with foil.  Set aside.

2. Combine sour cream, thyme, basil, red pepper, cayenne pepper and cheeses in a large , bowl and blend thoroughly.  If serving family style, spray an 8x10 inch casserole dish with Pam, then use a spatula to transfer the mixture.  For individual servings, spray eight individual heat-resistant serving bowls, such as ramekins or custard cups with Pam and fill each with 1/2 cup of mixture.  Spread cheese mixture to create an even surface.

3.  Place individual bowls on a baking sheet.  Place in oven at center position.  After five minutes, place baking sheet, still covered, on top rack in oven.  Bake for an additional 7 minutes.  Remove bread and fonduta from oven, and garnish with diced tomatoes and basil.  Arrange bread slices around bowl and serve immediately.

 

Made for a holiday party and LOOOVED IT

 

Baked Chicken Stuffed with Pesto & Cheese

It's been awhile so I thought I should maybe update how 2014 has been going so far. The year 2014 has been a great so far! We've had lots of new and exciting things happen and it's only April!

In March, my husband and I and a group of friends went to Cancun for a week. It was the best - lounge by the pool/or beach vacation I have ever taken!

 

At the beginning of April, a good high school friend of ours got married. We are super excited for this couple and pray for many years of happiness! I was honored to be the brides personal attendant, and my husband a groomsman. She and I have become good friends because of our husbands being high school friends and hunting buddies.

Bride, Kayla & Myself

My Husband & I - We're fun people, right?

Also in April, my hubs went with another high school friend on a Sturgeon fishing trip to northern Minnesota. I was on-call at work so I was fortunate enough to get the play-by-play each day.

I think these fish are disgusting, but love the smile on my husbands face.

Tomorrow is May 1st (Happy May Day)! To celebrate the last day in April, I am cheering on the Minnesota Wild in game 7 against the Colorado Avalanche in the playoffs - GO WILD! 

 

My husband and I had the pleasure of having his mom and brother over for dinner before Easter this year. We were searching high and low for a none-traditional Easter meal we could make. And where else did I go, but to Pinterest! I would definitely make this again!

Baked Chicken Stuffed with Pesto & Cheese

INGREDIENTS:

• 2 Large boneless, skinless chicken breasts
• 2 T Basil Pesto
• 2 T Low-Fat Sour Cream
• 2 T Grated Mozzarella Cheese
• 2 Eggs, beaten
• 3 T Finely Grated Parmesan Cheese
• 3 T Almond Flour (or almond meal, but almond flour is better for this because it's more finely ground)
• Black Pepper (to taste)

DIRECTIONS:

1. Preheat oven to 375. Spray small casserole dish with non-stick spray. Trim any visible fat from chicken breasts. Then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thing as you can get it. Don't worry about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
2. In a small bowl mix together the Basil Pesto, Sour Cream, and Grated Mozzarella Cheese. Use a rubber spatula to spread a thin layer of this mixture over heat chicken breast, stopping about 1/2 inch from the edge of the chicken
3. Roll up the chicken breasts and secure them with a couple of toothpicks.
4. Prepare two bowls, one with beaten egg and the other with the Grated Parmesan, Almond Flour and seasoned with black pepper to taste.
5. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-Almond Flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.
6. Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.
7. Serve hot.

Oreo Cream Cheese Cookies

Merry Christmas & Happy New Year! I hope everyone had a fabulous Thanksgiving, with much to be thankful for. And now, may everyone have a merry and bright holiday season!

This is my mother's favorite holiday. There is something about the family togetherness, serene settings with a warm glow of lights on a Christmas tree and miracle jingles playing in the background. I think the lights and songs of home are my favorite.

Here in Minnesota the weather has been quite chilly. I even ventured out Saturday morning to take some Senior photo's for my parents' foreign exchange student from Australia. She wanted them in the snow... But, Friday night was one of those nights where all I wanted to do was curl up on the couch with a good Christmas movie and watch it in the dark. That, however, was not how my night went. I had this yearning to also do some baking.

Oreo Cream Cheese Cookies

INGREDIENTS:
1 Cup (2 sticks) butter, softened
6 oz. Cream cheese, room temperature
2 Cups granulated sugar
2 tsp Vanilla
2 Cups all purpose flour
1 Cup mini dark or semi-sweet chocolate chips
2 Cups Oreo Crumbles (about 1 1/2 rows)
*I added some chopped Andes Mints to the last pan*

DIRECTIONS:
1. Preheat oven to 375 degrees. Line a cookie sheet with parchment.
2. In mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
3. Add sugar and vanilla, mix well.
4. Add flour one cup at a time and mix on low just until combined. Stir in chocoalte chips with a rubber spatula.
5. Pour Oreo crumbles into a separate bowl. Scoop dough out and roll into roughly 1.5" balls, then roll in cookie crumbles- coating thoroughly.
**Be sure to cover the dough balls really well with crumbs, as this is what holds the cookie together while baking.
6. Space cookies about 1-2" apart on baking sheet.
7. Bake on center rack about 14-15 minutes. Allow to cool on sheet several minutes before removing to wire rack to cool completely.

Mini Pumpkin Pies

My husband's favorite pie is pumpkin. His birthday was last week so I decided to do what my grandma does for her children's birthdays... make them a pie. I had viewed a pin on Pinterest for mini pumpkin pies and decided I would try those instead - easier transporting to work. 

It's super simple so I am only going to post pictures instead of the actual recipe. 

Mini Pumpkin Pies

INGREDIENTS:

1 Can of pumpkin puree (all ingredients listed on can for pumpkin pie)

2 (9) inch pie crusts

Directions:

1. Using a wide enough rimmed glass or circle cookie cutter to fit into muffin pan.

2. Pour pumpkin ingredients into crust lined muffin pan. 

3. Follow baking instructions on pumpkin puree can.

Apple Crumb Pie

Fall is in the air! Which means I can use my oven again! The last month of summer in Minnesota were HOT, and learning one thing from my mother it was avoid using the oven as much as possible during that time.

My hubby did his usual fall trip to Colorado to hunt elk. I am pleased to say that my freezer is now back to full status. That is, unless he gets a deer, then it will be on overload status. In which case, we will be having quite a few dinner parties until we can get the lid of the chest freezer closed. Okay, I shouldn't brag, but honestly he's got some lucky jeans or genes - I'm not sure which.

I awoke this morning to a beautiful sun shining, gun shots in the distance (duck hunting season here) and cold feet. I guess I was feeling over confident that having all the windows open last night wasn't going to be too cold... oops.

I have neglected my baking skills it seems this year. Either that or I have neglected putting them on my blog. I'd like to plead the fifth and go with the second reasoning. I have tried a few new recipes but sadly, it has been so long that I don't quite remember which ones they are. My apologies.

So what has this wife of a hunter been up to since March, you ask? Sadly, it has been mostly work. I don't like to get into the nitty gritty of work publicly, therefore, that is all I will say about that. Other things have been spending time at the family lake cabin, family and friends' weddings, house cleaning, mowing lawn, oh and getting stung by a wasp... twice.

Just last week I was standing on the driveway talking to a neighbor and something was crawling on my leg so first instinct was to swat (silly me). Sadly, I was wearing jeans so I couldn't see what I was exactly swatting at, as it was crawling inside my pant leg. One swat and I hadn't injured it (sting number 1), as it kept crawling I swatted again (sting number two). Here I sit a week later, a visit to the doctor, some prescription drugs, and a swollen leg and foot.

Back to baking... I love fall in Minnesota. I never eat as many apples as I do during the fall season. And yesterday I decided to bake with them. I had found this recipe at Wal-Mart a few years back and it is just so simple it's hard not to love! I have not really altered it, but I don't feel it needs altering - It's that delicious!

Apple Crumb Pie:

Prep Time: 25 minutes
Cook Time: 50 minutes
Serves: 8

Ingredients:
1 (15 oz) package refrigerated piecrusts, divided (all about convenience)
1 Cup and 2 tbsp. flour, divided
1/2 Cup packed light brown sugar
1/2 Cup granulated sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 Cup butter, softened
3/4 Cup chopped almonds, toasted (optional)
3 lbs. Granny Smith apples, cored, peeled, and thinly sliced (6 cups)

Directions:
1. Preheat oven to 450 degrees F. Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp; set aside.
2. Stir together 1 Cup flour, brown sugar, granulated sugar, cinnamon, and salt in a large bowl. Cut in butter with a pastry blender (or fork) until crumbly. Stir in almonds. Toss together 1 Cup of the flour mixture, apples, and remaining 2 tablespoons flour; spoon into piecrust. Top with remaining flour mixture; cover loosely with aluminum foil.
3. Bake on lower rack 15 minutes. Reduce oven temperature to 350 degrees F; bake, uncovered, 35-40 minutes. Cut leaf or any design desired out of remaining piecrust; bake and serve warm on top of pie slices with ice cream, if desired.

**When I made this yesterday I ended up making two 9-inch pies out of this recipe.**