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!!