My Thanksgiving potluck contributions

My first mac&cheese thanks to www.soulcooking.com and bean pies

Cranberry cake

I found it at Simplyrecipes.com

Cranberry upside down cake

I was up all night thinking what to do with the cranberries I have and came across this picture and said, "WOW!!!...I gotta try this" thanks to Simply Recipes www.simplyrecipes.com I was able to sleep.

Do's & Don't

Oooh I know that's right

Do you see what I see?

Look closely....we are being watched?

After a hard day's work...

Eat this... you deserve it!!!

Spinach mushroom omelet

Dinner is now served! The best part of this meal is the combination of olive oil pepper flakes snd honey drizzled on the 9 grain toast yummo

Green beans & onions

Stir fry the onions and garlic til brown set aside, steam fry green bean til tender add onion and finish with Yoshida sauce

Pumpkin spice cake

I had to try making this late lastnight. Thanks www.allrecipes.com 

Potstickers

Tuna & egg salad w/ strawberries

It's all in the layering....

All stirred up

Everything except the crisper drawer...quick stir fried veggies

Shrimp & pasta

Equal playing in field

Pumpkin smoothie

I added all to my taste buds snd this came out delish...7oz pumpkin puree, 6oz almond milk, 6oz OJ, 1 small frozen banana,  1TBSP brown sugar, 3 ice cubes, 1 tsp cinnamon,  1 tsp pumpkin spice blend and top with whipped cream

You can't 'beet' this

After w/o goodness: 1med steamed beet, 1/2fugi or pink lady apple, 1carrot, 1/2orange, 1TSBP lemon, 1tsp mined of fresh ginger, 4oz fresh brewed greentea cooled, blend well stir in egg whites last and enjoy

'Baby got back'...

These beef rib backs took 5hours to cook @275º after I marinated them in curry powder, garlic powder, black pepper,  and olive oil.  After being cooked on a rack for that long....OMG

Marilyn

AllPosters

Pumpkin ginger tunnel cake

Hi G+ and those that like pumpkin, I know you will enjoy this cake its really good yawl...it's not too sweet and the spices are just right plus the ginger crystals makes it even better when its time to Eat This!  

Fine Cooking

For the filling

12 oz. cream cheese, softened● 1/2 cup sour cream● 1/4 cup plus 2 Tbs. granulated sugar ●1/2 tsp. ground ginger ● 1/4 tsp. kosher salt ● 2 large eggs ● 1/2 tsp. pure vanilla extract ●1/2 cup very finely chopped crystallized ginger

Make the filling

In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined. Add the eggs, one at a time, beating after each addition just until incorporated. Mix in the vanilla and then the crystallized ginger. Transfer to a 1-quart liquid measure and set aside

For the cake

Softened unsalted butter, for the pan

10 oz. (2-1/4 cups) all-purpose flour; more for the pan ● 2 tsp. kosher salt ● 2 tsp. baking powder ●1 tsp. baking soda ●1 Tbs. ground ginger ● 2 tsp. ground cinnamon ●1/2 tsp. ground nutmeg ●1/4 tsp. ground cloves ●1 15-oz. can pure pumpkin purée ● 1-1/2 cups granulated sugar● 3/4 cup vegetable oil ● 4 large eggs ● 1 tsp. pure vanilla extract ● Confectioners’ sugar, for dusting

What I did next

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. Whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl.

Whisk the pumpkin, sugar, oil, eggs, and vanilla in a large bowl until smooth. In 3 or 4 additions, add the dry ingredients, whisking well between each addition.

Fill the prepared Bundt pan with about half of the batter. Stir the filling to redistribute the chopped ginger. While dragging a large serving spoon through the center of the batter to create a trough, pour all of the filling into the trough; it may overflow the trough a bit, which is OK. Carefully spoon the remaining batter on top and spread to cover.

Bake until a skewer inserted all the way to the bottom comes out clean, 40 to 50 minutes. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan. Cool completely. (If not serving the cake within a couple of hours, wrap it in plastic and refrigerate for up to 2 days; serve cold or at room temperature.) Dust the cake with confectioners’ sugar just before serving.

Pumpkin Ginger tunnel cake

Hi G+ and all those thst like pumpkin. Seeing that I like most of all things pumpkin I had to try my hand at this cake I spotted while looking for a simple pumpkin recipe.  I found this one at www.finecooking.com my family couldn't wait to Eat This!

Be quiet!!!

Chicken pot pie

CHICKEN POT PIE

BETTY CROCKER’S version……                      My version from SCRAPS

http://www.bettycrocker.com/recipes/chicken-pot-pie

 

Ingredients

1/3 cup butter ●1/3 cup all-purpose flour ●1/3 cup chopped onion ●1/2 teaspoon salt●1/4 teaspoon pepper ●1 & 3/4 cups chicken broth ●2/3 cup milk ●2 1/2 to 3 cups cut-up cooked chicken or turkey●1 box (10 oz) frozen peas and carrots* ●1 package (15 ounces) refrigerated pie crusts

***FOR THIS RECIPE I USED LEFTOVER ROTISSERIE CHICKEN, I WATCHED OUT FOR THE SALT CONTENT SO I USED A CHICKEN BOULLION AND FLAVORED TO MY TASTE BECAUSE THE LEFTOVER CHICKEN HAD AN AWESOME TASTE ALREADY

WHAT DID I DO NEXT

I FOLLOWED THESE DIRECTION STEP BY STEP!!! 

1 In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

2 Heat oven to 425°F. Roll two-thirds of pastry into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into pastry-lined dish.

3 Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute. Bake about 35 minutes or until golden brown.

****THIS IS A GREAT QUICK MEAL…TA-DA!!

My first chicken pot pie ftom 'Scraps'

Thank you Betty Crocker for allowing me to try this recipe at www.bettycrocker.com/recipes/chicken-pot-pie. It turned out great but I need to work on crust

French toast

I love this dish but I would normally use potato bread because it would thicken with the egg batter. This time for a change I used old French bread. In my usual recipe I’d eyeball the ingredients but I prepared this dish this morning just to get the right measurement in order to share with you? This morning I used:

●6 eggs,
●1 heavy whipping cream, ●½ cup 2% milk (or regular milk)
●1/8 teaspoon nutmeg or to your taste
●1/2 teaspoon cinnamon
●1/4 teaspoon ground ginger
●2 tablespoons pure vanilla extract
● ½ tablespoon brown sugar
● Grand Martier to your taste my taste was 1 capful of the small bottle (this gives it a orangey citrus taste)
●6 (1’ thick) slices of day old French bread

What to do next:

● Heat a lightly oiled griddle to 375° (if using butter adjust heat as needed)
●In a bowl whisk together the eggs thoroughly, whisk in the sugar, milk and cream, vanilla, spices, then the Grand Martier
●Dunk each slice of bread in egg mixture, soaking both sides. Place on griddle once it heated, and cook on both sides until golden. Serve hot with butter and maple syrup

Yoshida baked chicken with honey glazed sweet potatoes

I love Yoshida sauce I add it  the last ten minutes of the bake then broiled it then done ...yummy

Mother nature at her best

allposters.com

I think is a awesome picture it really makes me appreciate the wonders of mother nature.
Phares dans la Tempete, La Jument
By: Jean Guichard

Either...or

White Cheese and Chicken Lasagna

This is one I made

My version of white chicken lasagna

This dish is AWESOME. So far I tested the sauce and it great I'm waiting to decide what wine to pair it with any ideas.  Thanks you Marie-Piet Rochon, eHow Contributor for sharing your recipe.

 

Ingredients

●9 whole Lasagna Noodles (not Oven-ready) ●½ cups Butter ●1 whole Onion, Chopped ●1 clove Garlic, Minced●½ cups All-purpose Flour●1 teaspoon Salt ●2 cups Chicken Broth ●1-½ cup Milk ●4 cups Shredded Mozzarella Cheese, Divided ●½ teaspoons Ground Pepper●1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional) ●1 teaspoon Each, Dried Basil And Oregano ● 2 cups Ricotta Cheese ●2 cups Cooked, Cubed Chicken ( I USED A STORE BOUGHT ROTISSERIE CHICKEN) ●1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed and    Drained ●1 Tablespoon Chopped Fresh Parsley

 

 Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

●Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

●Mix in the broth and milk, and boil, stirring constantly, for 1 minute. ***Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

●Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

●Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
●Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving

BEEF & BROCCOLI

I saw this on my Facebook page and tried try it this morning...dinner is now served

Crock Pot Beef and Broccoli Recipe from Metabolic Cookbook: http://tiny.cc/FatBurnCookbook

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme...
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Beans & Rice

I used to HATE cooking rice until I brought a rice cooker now I'm proud to say, "I'm serving rice". My family love Jasmine rice, I normally add dried basil and olive oil to it in the beginning to add flavor.

Steak & eggs

Quick breakfast to go.

Shakin in my boots

I started with an idea to make this cake for my son's birthday but once it was done and the icing was on it I badly wanted to see the inside so at 3oclock this morning I got up and cut it man I was surprised. So, more ideas came for the piping so I did it and boy was I shaking in my boots trying to stay straight,  I think I did good for the first time.

Oxtails with garlic mashed potatoes

These are my family's favorite just ask them and they'll say "OXTAILS"!!!. Today was my son's birthday (23 years old) I ask him if he had a choice of what I could cook for him...my kid said, "OXTAILS"!!!!

Continental breakfast

One of thee most important meal of the day should be good for you and filling. I like my a shredded wheat with vanilla almond milk and cinnamon and then heat it up in the microwave til warm,  some of my friends think I'm a little weird for eatting them warn all I have to say to that is..."umm, umm, good"!

' Shhhhhhhh'!!!

I was always told that, "if you don't have anything nice to say don't say anything at all". But people tend to suffer from the dreaded 'foot in mouth disease' and in some cases there's no cure.

Tuna salad

I was tired of just having my tuna on a sandwich with lettuce so i spooned it ontop of my salad and threw in a few extras and got this....tuna salad

A tall glass of water

Grilled chicken and greek salad the glass of water topped this meal off.

Gobble, gobble...turkey loaf

I love this loaf, I roll spinach and cheese in the middle

First one

Spinach & sausage quiche

This is my first quiche and I was worried about it's outcome because I didn't have all the ingredients that was called for the recipe but I had what was needed for another recipe so I had to mix and match and it came out fine. The next time imma try and make it with a fresh crust not frozen (although using frozen turned out good) so I could make it MORE buttery!!!!

'Pork'...the other white meat

Some people have their personal reason for not eating pork even though it contain a good deal of protein. Me myself I like it but, was afraid to cook the thick boneless cuts.  A friend of mine shared their 'how to's' on the subject and now I enjoy it moderately.

jacked up on Swiss and Turkey

'Stacked up'...brownies

The next time I'm gonna try using a smaller pan

The end

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Flat top cupcakes

These guys didn't rise to thee occasion so I had to place them on their own pedestal. ..at least they tried