Let’s give stuff away!

And drum roll please………(thank you, Ryan!)

This beautiful Turkey roaster and rack (and you can cook whatever you want in this pan!) goes to…… # 8….

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Dusty…….I will get this out to you today! Congrats!

And let’s get this Wustof carving set with carving board to # 5…..

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Shawna!   Be careful,  Wustof is sharp! You will love this set!

And I love this bread basket and hope to get one for myself……# 18

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Lynnie!    I will get yours to you also in time for Thanksgiving rolls!  I know you will be making something great to go in those warm, delicious rolls!  Congrats to all!  

Can’t wait for December…..it’s beginning to look a lot like Christmas!    Recipes, more give-a-ways to come!  

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Turkey Talk

Do you have your bird yet?  Or are you even serving Turkey on your table this year/  Some folks may even be changing up things a bit and serving a beautiful crown pork roast, or a gorgeous glazed ham….maybe even a tri-pepper crusted beef tenderloin???  Have I got your hunger pangs started yet?  

Well, to help one lucky winner along in whatever you are serving, this beauty will help….

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Here is what Williams-Sonoma says about it:

Designed to provide years of service, our roaster is made of heavy-duty stainless steel with an aluminum core for superb durability and performance. High sides reduce splattering—and the generously sized upright handles are easy to grasp when you’re lifting the pan in and out of the oven. The nonreactive cooking surface is ideal for deglazing on the stovetop to create savory gravies and pan sauces.

  • Perfect for oven roasting meat, poultry and vegetables or for baking lasagna and casseroles.
  • Three-ply construction sandwiches a heat-responsive aluminum core between an easy-clean, nonreactive stainless-steel interior and exterior.
  • High sides reduce splatter to help keep your oven clean.
  • Upright loop handles are comfortable to grasp, even with bulky oven mitts.
  • Nonreactive cooking surface is great for deglazing on the stovetop.
  • Includes a stainless-steel roasting rack.
  • Ideal for use on any cooktop, including induction.
  • Dishwasher safe

Pretty impressive!  I think it will do the job!  

And to help someone with carving, another lucky winner  may need this Wüsthof® Gourmet Carving Set with Epicurean® Cutting Board from Sur La Table:

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We can’t forget about the rolls!   Everyone serves rolls on Thanksgiving!  You got to have something to slide a piece of that leftover meat in to nibble on!  This warming basket will do the trick for a third lucky winner!

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The neat thing about this basket is no one will know how you are keeping those rolls warm!  The stone warmer is “hidden” in a slide in compartment in the basket – just follow directions to heat the stone, slide in its own pocket, throw in the rolls, and cover with a napkin, (and I am including a cover with it to keep your rolls covered) and your rolls are cozy and staying warm for all to enjoy!

Yep, three winners, three wonderful additions to the Thanksgiving table.  So, if you want a chance to be one of three lucky winners to win either of the three give-a-ways (ultimate roaster, carving set which includes the carving board, or the warming bread basket) just leave me a comment below and tell me what is your favorite Thanksgiving dish you plan on feasting on this Thanksgiving.  

Winners will be selected Friday, November 22.  We want to get these items to the winners in time for Thanksgiving!

Happy cooking!

 

Cookbooks belong to…..

# 4……..

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Brooke Mills!    You are going to love these, the recipes, the stories!  I will get these to you this week and hope you love them as much as I do!  Congratulations, and happy cooking!

And watch for another quick give-a-way coming in the next day or two! Turkey help will be involved!

Jalapeno Cornbread…..actually known by another name

I made soup,  and it needed something to go with it.  So I whipped out an old recipe that I had not made in a while but is oh so good and oh so moist and oh so filled with good things that I had to make it to go with the soup. 

Corn bread.   But not just any corn bread.  Jalapeno Cornbread.  That’s not its actual official original name, I have to admit.  The original name is actually Crawfish Corn Bread……but since I do not eat crawfish, in any shape,form or fashion, I leave out the crawfish and include everything else.  It is just as good without it because it is so moist.  And did I mention good?

Make some next time you are serving a big bowl of chili, or gumbo, or homemade chicken noodle soup, or any kind of soup.  It’s good just by itself!

Crawfish (if you want to include the little scutters) Corn Bread

Otherwise, just call it “Jalapeno Corn Bread

1 medium onion, finely chopped

1/2 cup finely chopped green bell pepper 

1/2 cup vegetable oil, divided (which means you will use a tablespoon of it to sautee some veggies in a minute)

1 to 2 medium jalapeno peppers, finely chopped (leave seeds in or out, depending on how hot you want your cornbread)

2 cups cornmeal

3 teaspoons baking powder

1 teaspoon of salt

1/2 teaspoon baking soda

3 eggs

1 cup of milk

1 can of cream style corn

1 1/2 cups (6 ounces) shredded cheddar cheese (all I had was fiesta blend so that is what I used)

3/4 cups sliced green onions

(and if you are daring, go ahead and include a cup of crawfish tail meat….or not, like me)

In a skillet, saute onion and green pepper in 1 tablespoon of oil until tender.  Remove from heat and stir in jalapenos; set aside.  In a bowl, combine cornmeal, baking powder, salt and baking soda.  In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended.   Stir in the cream corn, cheese, green onions, reserved jalapeno mixture (and crawfish if you are using these creatures!).  Pour into a greased 9×13 inch baking pan.  Bake at 400 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.  Cut into squares and serve warm.  Refrigerate leftovers (I think that is if you have added crawfish).

 

AND, if you have not registered for a chance to win a set of wonderful cookbooks, you can go to the previous post (because I have no idea how to put a way to just click and get to it from here) and make sure you leave a comment!  I am giving these away first thing Monday morning.

Enjoy your Football Saturday!

One more recipe and win the books

Apple Pie….oh my!

I made this last weekend from the “Y’all Come Over” cookbook….we savored every bite.  Even hubby could have it because you use a sugar substitute in it which for a diabetic is a blessing.   This pie is so good and you can’t tell you used a sugar substitute.  I did make a small addition (I’m just that way!) and will list below.   Make the recipe – you will love it and save a few calories…..but don’t stop there… there’s a give-a-way following the recipe!  don’t miss it!

Apple Pie Sweetened with Sugar Substitute

(My choice is Splenda Sugar Substitute)

Piecrust for 2 pies (homemade or 1 {15-oz. package} refrigerated pie crust which contains two crusts)

1 cup sugar substitute  ( I used Splenda Sugar Substitute as my choice and also added 3 Tbsp. of Splenda brown sugar substitute to give another level of flavor to the tart apples – it was a good choice to do so!)

2 Tablespoons all-purpose flour

1 teaspoon cinnamon (if you use a little more, it won’t hurt! – my notes)

5 large Granny Smith apples, peeled, cored, and thinly sliced

1 Tablespoon lemon juice

2 Tablespoons butter

Preheat oven to 350 degrees.  Fit 1 pie crust into a 9-inch pie pan.  In a large bowl mix together the sugar substitute(s), flour, and cinnamon.   Fold in the sliced apples and sprinkle with the lemon juice. (I stirred again after adding the lemon juice).   Pour into the pie crust.  Dot with the 2 tablespoons of butter.  Place the remaining pie crust over the apples and crimp the edges.  Make 4 to 5 slits in the top to allow the steam to escape.  Bake for 50 to 55 minutes or until bubbly and golden brown.

 

GIVE-A-WAY!

Now, for the give-a-way.   As I said in an earlier post, this cookbook “Y’all Come Over” is great.  Also, before each chapter, there is the best little story that you will laugh, enjoy, and will relish reading each one.

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  Her other cookbook, “Bless Your Heart:  Saving the World One Casserole at a Time” is just as good.  Oh, goodness, the recipes!  AND the stories!  Both of these are a must have.

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If you would like a chance at a set of these two cookbooks, just leave me a comment below and just say so!  It’s that easy!  I will give this set of two away Monday morning!  Thanks, y’all!  And Happy Cooking!

Y’all Come Over!

Come on in and set a spell!  We’ll share some tea and stories!   

I have a new cookbook.  And boys howdy am I excited!  And the title is “Y’all Come Over”- I am in love.   This book owns me.  I have looked at each recipe, and fell totally head over heels in love.   The recipes are so “down home” and “so good” and “so easy” to prepare.
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See all the tab paper sticking out of the top?   These are my first choice picks to make first.   In fact, I made three of them this weekend.  And none were disappointing.  In fact, I made two of the same recipe (a veggie casserole) and took one to the church for an after-funeral luncheon.  😦   

Some of my peeps may see these under the tree.  Shhhhh! Don’t tell them!  It’s a secret!!!   

One I made that hubby loves is the Cabbage Casserole.   Now if you don’t like cabbage cooked in any shape, form, or fashion, you really need to try this.  It was amazing!   Once you try this version, there’s no going back!

Cabbage Casserole, from the “Y’all Come Over” cookbook

Casserole –

1 small cabbage, chopped

1 cup finely chopped onion

1/4 cup butter, melted

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup mayonnaise

1 (10.75 ounce) can cream of mushroom soup

topping

1/4 cup butter, melted

1 cup shredded Cheddar cheese

1 1/2 cups crushed Ritz crackers (1 sleeve)

To make the casserole:  Preheat the oven to 350 degrees.  Place the chopped cabbage in a 3-quart baking dish.  Add the chopped onions, melted butter, salt, and black pepper.  In a small bowl mix together the mayonnaise and mushroom soup.  Spread over the cabbage mixture.  

To make the topping:  Stir together the melted butter, cheddar cheese, and crushed crackers in a small bowl.  Sprinkle the mixture over the cabbage.  Bake for 45 50 50 minutes or until the top is browned and the mixture is bubbly.   

Makes 6 to 8 servings.

Kindle fun

New kindle fun will be had by……

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# 28… Jon Andrade!   Jon, I hope you will let a “few” cookbooks find their way to your new Kindle – they are so pretty in color!   Have fun and enjoy!  I will be getting in touch with you to get your new Kindle to you! Thanks to all of you for following!

Thanksgiving, cookbooks and Kindle Fire HDX

Have you planned your Thanksgiving menu?   Nope, me either.  However, with that said, I do have some of what I will be preparing in the back of my head.   Turkey will be involved,   Dressing will have to be on the table if I am allowed to stay in the house.   And of course, somewhere, somehow, a pecan pie or two may creep in to the plan.  There will be other desserts, sides, meats; you see, Thanksgiving is the time to be thankful!  And boys howdy, am I thankful – thankful for my God, my family, friends, thankful I have a job to go to, and thankful there is food on the table for all to enjoy.  

I am pouring over cookbooks, magazines, to see if there is just that something “extra” and new that might want to find its way on to the table, also, during the week of celebrations. Or something I may wish to make and take to a neighbor.  How about you?  Cooking something special?  Going with traditional?   I love that what’s traditional with one isn’t necessarily traditional with others.   Make your own memories, I say.   

So to help you along, to help you keep up with your cookbooks, I am giving away for your Thanksgiving pleasure, a new Kindle Fire HDX 7″ Tablet.  This thing is pretty up there.   Cool new features, and the best part is there is a button you can tap and a live person comes on the screen to answer tech questions!  (I need one of those right now on my computer!!!!)  To see all the features, amazon site can show all of them.  There are just too many to list here!  Its PURTY!

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Want to win it and give it a try?   Just leave a comment below and tell us what your Thanksgiving plans are.   I love to hear about what everyone is doing!  Everyone has until midnight, Thursday, November 7th, to reply.  A winner will be selected by random.org on  Friday morning  November 8th and posted here.   

Good luck, everyone!  Have a very Blessed Week!

Eggplant Parmesan…..the healthy way

I love Italian dishes….especially Eggplant Parmesan.   But when I came across this healthier version, I was a little skeptical.  Would the eggplant get crispy without the frying method?  Would the flavor be lost that you get with the true Italian version?  No to any of the above.  This is a great version of the original recipe.   We love to make it and the flavor is great.  Give it a try, and see what you think!   I haven’t tried it in an Eggplant Parmesan Sandwich but I know it would be great. Or even an Eggplant Parmesan Panini! Oh my!

 

Eggplant Parmesan..the healthy way

Ingredients:

3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided (I try and find the heart healthy version and have from time to time found a “carb smart” version for diabetic hubby)

1 (16 ounce) package mozzarella cheese , shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil

1.  Preheat oven to 350 degrees.

Dip eggplant slices in egg, then in bread crumbs.  Place in a single layer on a baking sheet.  Bake in preheated oven for 5 minutes on each side.

In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce.  Sprinkle with mozzarella and Parmesan cheeses.  Repeat with remaining ingredients, ending with the cheeses.  Sprinkle basil on top.  

Bake in preheated oven for 35 minutes, or until golden brown.  Let sit at least 5 minutes prior to serving.  If you have fresh basil, it is good to chop and sprinkle a small amount on top prior to serving.  Enjoy with a side fresh salad!