Amish Baked Oatmeal

This is a new addition to my breakfast recipes and the whole family loves it!! You can make it so many different ways! It's easy and healthy too! Everyone cleans their bowls when I make it and the house smells amazing!

Basic Ingredients

1/3 cup butter

2 large eggs

3/4 cup brown sugar (I have started using only 1/2 cup and it's just as good)

1 1/2 teaspoons baking powder

1 1/2 teaspoons vanilla

1 teaspoon cinnamon or nutmeg

1/4 teaspoon salt

1 cup milk (I like to use buttermilk)

3 cups regular oatmeal

Directions

1. Preheat oven to 400.

2. Melt butter and set aside to cool a bit.

3. Combine eggs, brown sugar, baking powder, vanilla, cinnamon or nutmeg, and salt until there aren't any        lumps.

4. Add milk, oatmeal, and then butter and stir well.
    If you can, let it sit for 30 minutes or so, but it's NOT essential.

5. Pour into greased baking dish and bake uncovered for 45 minutes or until set in the middle.

6. Serve into bowls with warm milk poured on top.

I really like to add fruit to this recipe and that gives it so much versatility! You can arrange fresh blueberries, peaches, or apples (apples and nutmeg taste just like autumn) on the bottom before you pour the mixture in. I also stir into the mixture more of whatever fruit I'm using. I want to try it with maple extract instead of vanilla too! 

The chickens love leftovers too!

Enjoy!!

Sweet Violet Jelly on Buttermilk Biscuits

From thenerdyfarmwife.com

Did that get your curiosity piqued? And yes, it is just as delicious as it sounds (and looks)!! I made my very first batch of homemade jelly using fresh violets from our very own yard (weeds are our first crops to grow here at the homestead if you didn't know) and it was so good! I have dreams of heading out each spring with the little ones, carrying baskets, as we all pick violets for this springtime tradition, sigh. Of course, this year it did not go that way as I alternately bent down to pick flowers and chased my 15 month old son around as he tried to climb the horse fence and eat rocks, then I knocked my collection of picked flowers over once (but I didn't cry as I tried to retrieve them from the grass!). Nevertheless, it will become a time honored Williams tradition, even if it's not picture perfect! I think it will be so nice to have a jar or two tucked away for those winter days when we have cabin fever and long for the first hints of spring!

Aren't they pretty?

So here's the recipe... found at thenerdyfarmwife.com. She has some amazing things there, so head on over to check it out!

2-3 cups loosely packed violet blooms
juice from one large lemon
2 1/2 cups boiling water
1 package Sure-Jell pectin
3 1/2 cups sugar
*You'll also need mason jars and lids (I used 5 8 oz) and a pot big enough to submerge them under at least an inch of water for the water bath (I didn't know that ahead of time and it resulted in a panicked call to Melissa! I wasn't able to seal the jars so I just kept them in the fridge and gave several away. Next time, next time!!)

DIRECTIONS

1. Pour boiling water over the violet blooms, cover, and let steep for 24 hours.
2. Strain the liquid (which is a beautiful dark blue) and add the lemon juice to it. It will turn a pretty pink color at this point.
3. In a medium saucepan, mix the pectin with the violet/lemon liquid and bring to a boil. Boil for a minute and then add the sugar.
4. Continue to stir until it boils again for one minute.
5. Remove from heat and pour into your clean and tempered mason jars.
6. Place the jars in the water bath and boil for 5 minutes. Let the jelly set for a couple days and then enjoy!!

For the Buttermilk Biscuits...

Combine 2 cups unbleached, all purpose flour with 1 tbsp baking powder and 1 tsp salt. Add in 6 tbsp cold butter cut into small pieces and 1 cup buttermilk. Using a pastry cutter and combine until a dough forms. Knead briefly and then form balls and flatten them a little. Place on a baking sheet into a preheated 400 degree oven. Bake until beginning to brown, 10-15 minutes.
(You can make more work by rolling out the dough and cutting into round biscuit shapes, but I just never have the time. This way works just fine for us!)
I can't wait for the day we have our own sweet Jersey cow (Annabelle will be her name I just know it!) and I can make fresh buttermilk!! This biscuit recipe is from food.com.

Iced Lemon Scones

These scones are delicious!! This breakfast treat is so easy to make and I think it is my (and my family's) new favorite scone recipe!! Enjoy!!

Scone Ingredients

2 cups unbleached all purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
finely grated zest of 1 lemon
3 tbsp cold, unsalted butter cut into small pieces
1 cup heavy cream
1 egg yolk
1/2 tsp vanilla

Icing Ingredients

1 cup powdered sugar
1 tbsp fresh lemon juice
1/2 tsp lemon extract
1 tbsp melted butter
2 tbsp heavy cream

Directions

1. Preheat oven to 400 degrees. Grease a large baking sheet.

2. Combine flour, sugar, baking powder,salt, and lemon zest in a large mixing bowl. Set cold butter pieces on top of the mixture.

3. In a small bowl slightly beat cream, egg yolk, and vanilla. Then add into dry mixture.

4. Using a pastry cutter, combine all the ingredients until a dough forms. Use floured hands to knead the dough a few times and form a ball.

5. Flatten the ball into a disk about 3/4" think and then slice into wedges. Place on sheet evenly spaced and brush the tops with a little more cream. (Note: The second time I made these, the dough was too wet to knead and form, so i just spooned it onto the baking sheet in mounds. It turned out just as tasty! So don't worry too much if the consistency isn't perfect, it's better for them to be too moist than dry!)

6. Bake the scones until they begin to turn golden brown, 15 minutes or so.

7. Combine all the icing ingredients in a small bowl and drizzle or coat the tops of the scones after they've cooled (about 10 minutes).

(Recipe is from familyfun.go.com)

Homemade Maple Syrup

At the Williams Homestead we love our share of pancakes and french toast at breakfast!! Real maple syrup, especially the good stuff, is so expensive though!! And, unfortunately,  most of the syrup on the grocery store shelves is flavored high fructose corn syrup. So, I've started making my own!! Well, not the real thing of course, but an alternative that costs pennies, takes minutes to make and doesn't have any corn syrup!! 

INGREDIENTS

1 cup water
1 cup brown sugar
1/2 cup white sugar
1 tbsp maple extract

DIRECTIONS

Put water and sugar in saucepan and heat on medium heat. Bring to a boil, then reduce to simmer. Add maple extract and simmer 3-5 minutes. Refrigerate leftovers for next time!

Enjoy!!

Really wonderful with homemade pancakes...

INGREDIENTS

11/2 cup flour
3 tsp baking powder
1 tsp salt
1 tsp vanilla
1/2 cup sugar
1 egg
11/3 cup milk

DIRECTIONS

Mix the dry ingredients in a medium bowl. Mix the egg, milk, and vanilla in a small bowl. Pour the liquid mixture into the flour mixture and stir quickly to combine. Let it sit for a few minutes to let the baking powder go to work. Pour into hot, buttered skillet (cast iron is best), flip when they bubble in the center. I found this recipe at coldantlerfarm.blogspot.com and will never buy pancakes-in-a-box again!!

Really tasty if you add fresh blueberries or strawberries to the batter!!

Almond Crusted Chicken Fingers

My son absolutely loves these chicken fingers!  I love that they are healthy for him (and us)!

Ingredients

• 1/2 cup sliced almonds
• 1/4 cup  flour (I use oat flour due to wheat allergy)
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 3 large egg whites (egg sensitivity, use almond milk)
• 1 pound sliced chicken tenders

Preparation

1.   Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and  coat it with olive oil spray.

2.   Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a blender or food processor; process until the almonds are finely chopped and thoroughly mixed, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

3.   Whisk egg whites in another shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

4.   Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Don't forget the homemade ketchup or I also make my own Honey Mustard Dipping Sauce.

Honey Mustard dipping sauce

Ingredients

• 1½ tsp honey
• 1 Tbsp Dijon mustard

Homemade chicken nuggets

My son's favorite food in the world is chicken nuggets.  What kid doesn't love them?  However once we started watching our ingredients and learning more about how our foods are handled before they get to our plate, I just couldn't buy them already made anymore.  Have you ever searched McDonald's chicken nuggets on www.foodfacts.com?   Go here for a look  45+ ingredients, including TBHQ (petroleum based preservative) and hydrogenated oils.  Ever watched the video on how chicken nuggets are made?  Go here to view.  Those two websites will pretty much keep you from ever buying another chicken nugget.  So here is the solution.  Making your own, it is simple and your kids will think you are the most awesome Mom ever!  I even like them.

Ingredients

• 2-3 skinless chicken breasts
• ¼ cup oat bran
• ¼ cup wheat germ **
• 1 Tbsp coarsely ground flax seed
• ¼ cup coarsely ground almonds
• ½ tsp sea salt
• ½ tsp white pepper
• Pinch of garlic powder

• ½ cup water or low-sodium chicken broth
• 1 large egg white, lightly beaten **

**egg sensitivity, use almond milk instead and drop the water.

** Wheat allergy - split oat bran and flax seed to make 1/4 cup to replace

Preparation

1. Preheat oven to 400°F. Prepare baking sheet by lining with parchment paper or coating lightly with extra virgin olive oil.
2. Cut chicken breasts into nugget-sized pieces, about 1½ inches square. Set aside.
3. Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
4. Combine water and egg in a medium bowl (or use almond milk).  Dip each piece in the water-egg white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.
5. Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until chicken is done. Two chicken breasts will yield about 15-18 1-inch pieces.

Honey Mustard dipping sauce

Ingredients

• 1½ tsp honey
• 1 Tbsp Dijon mustard

or homemade ketchup    Homemade ketchup Recipe

Melissa

Chicken Pot Pie

Now that Melissa has walked you through organizing your kitchen, you might really enjoy cooking these days! A clean kitchen is so much more enjoyable to cook in! Here's an easy and delicious pot pie recipe that my family loves on these blustery nights!! 

INGREDIENTS

4 cups chicken broth
1 boullion cube
1/2 cup butter
1/2 onion, chopped
3 large carrots, peeled and chopped
2 celery stalks, chopped
2 cloves minced garlic
3 tbsp fresh chives, or 11/2 tbsp dried
1/2 cup flour
1/4 cup whipping cream
3 tbsp cooking sherry
9 oz frozen peas
6 oz frozen pearl onions
1 rotisserie chicken shredded
2 uncooked refrigerated pie crusts (Whole Foods sells a brand that doesn't use hydrogenated fat)
salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375
2. Melt butter in large pot and add chopped onion, carrots, celery, garlic, and chives. Saute until tender.
3. Meanwhile, in smaller pot, heat up the broth with boullion cube.
4. Add flour and stir until it's smooth and thickened, about a minute or two.
5. Pour in hot broth, cream, sherry, chicken, and frozen veggies. Bring to a boil then reduce to a simmer for 5-10 minutes, stirring often. Salt and Pepper to taste.
6. Pour into ungreased 9x13 pyrex dish. Unroll your pie crusts and place on top (you may have to trim some edges off). Cut a few slits into them.
7. I also do an egg white wash on top using 1 egg white and 1 tbsp of water. After brushing that on I sprinkle course salt on top.
8. Bake 30 minutes or until golden brown. Bon appetit!!

Spinach and Bacon Frittata

I made this recipe Christmas morning and it was a big hit! It would make a great start to the New Year or any morning for that matter!  As always, it's super easy!!

Ingredients

8 eggs
1cup Ricotta cheese
1/2 cup Parmesan cheese
3 Russett potatoes, peeled, quartered and then boiled
1 bunch of fresh spinach (about 10 oz), trimmed and chopped
6 strips of bacon
Salt and pepper


Directions

1. Preheat oven to 350.
2. In a large bowl combine eggs and cheeses. (I also added a splash or two of hot sauce) Set aside.
3. Cook bacon in oven proof skillet, crumble, and set aside.
4. Slice boiled potatoes and add them to the bacon grease (my bacon was very lean, but you may need to take some of the grease out and leave about a tbsp in pan). Saute until warmed and a little brown.
5. Add spinach, tossing often,  and cook until it's just beginning to wilt, 30 seconds to a minute.
6. Sprinkle in bacon and then add egg mixture.
7. Place oven proof skillet in oven until set, about 15 minutes.
8. Voila! Serve immediately!

Cinnamon Scones

This recipe is so easy and uses ingredients that are always stocked in my kitchen. In twenty minutes or so you'll have delicious, hot scones for breakfast! Once you get the basic recipe down, you can experiment with all sorts of flavors!

Ingredients

2 cups all purpose flour (spooned into measuring cup)

1 tbsp baking powder

2/3 cup sugar

2 tsp cinnamon

1 stick butter (1/2 cup)

1 egg

1/2 cup heavy cream (you can use 1/2 and 1/2 or milk...whatever is on hand)

1 tsp vanilla

Directions

1. Preheat oven to 400F

2. Mix together dry ingredients in large mixing bowl.

3. Cut butter into small chunks and set in dry mixture. Put in refrigerator.

4. Mix egg, cream, and vanilla in small bowl and put in refrigerator too.

5. Butter baking sheet.

6. Take out both bowls, add liquid mixture to dry, and use pastry cutter to combine.

Yes it really is that dark in my kitchen...no windows. Someday I'll have my new kitchen with natural light!!

7. Once batter is pretty well combined (there will be some flour mixture at the bottom of bowl still), use your hands to knead for a minute or two until smoother. 

8. You can roll to dough out and use a small cookie cutter (I never have the time for that!) or shape it into balls (makes about 7 or 8).

9. Bake for 15 to 20 minutes, until the tops are beginning to brown and the bottoms are a little crispy.

10. I also like to drizzle a little sweetened condensed milk on top... so good!

This close up makes it look enormous...it's really not that big, haha.

*This morning I used 1/2 tsp maple extract instead of vanilla and it was delicious! I've also used coconut extract and shredded coconut, almond extract with almond pieces, dried cranberries with lemon extract, 4 tsp cocoa instead of cinnamon... the sky's the limit! Enjoy!

Beef Stew

Well it's hard to believe it's still not winter as the nights begin to get colder and colder! Warm up with this stew recipe that is delicious and fail proof!

Ingredients
2 tbsp butter
1 lb stew meat
3-6 cups broth
2-4 cups water
11/2 cup sweet vermouth or cooking red wine
2 cups potatoes, peeled and halved and then quartered
2-3 large carrots, cut into 1-2" rounds
4 cloves garlic, minced
2 tsp tarragon
1 bay leaf
1/2 cup worcestshire sauce
1 tbsp honey
1 tbsp sugar
1/4 tsp each salt and pepper

Directions
1. Melt butter in stockpot and cook meat for 2-3 minutes until browned.
2. Put everything else in (start at the low end with the broth and water, wait to see how you like the flavor and how much extra liquid there is. Add more as needed). Bring to a boil and then reduce heat, cover. Cook for 2-21/2 hours.
3. Remove cover and cook until desired thickness.

funz.eu

Fresh Squeezed Lemonade

A lot of people think of lemonade as a summer time treat.  But it is my drink of choice all year long, besides water.  I used to use processed powder mixes, until I realized they all contained aspartame and we were trying to cut that out of our diet.  Then I discovered how easy fresh squeezed lemonade is to make.  

 1.  Ingredients

1/2 cup sugar

1 1/2 cup water

7-8 lemons

2.   Juice Lemons

Lemons should be room temperature or warmer before the juice is removed making it easier. I use approximately 7 to 8 medium size lemons.  This should yield about 1 ½ cups of juice.  If they are cold, you can warm the lemons by placing in the microwave for about 1 minute. After the lemons have been warmed, roll them on a solid surface using the palm of your hand.

This will help release the juice, you can feel them lemon start to soften.  Cut them in half and juice one half at a time either by hand or using a juicer. 

If using a juicer apply pressure and twist the lemon to remove the juice.  I then pour the juice through a strainer to get out the seeds and pulp.  If pulp is desired, it could be left in. 

3.     Combine

In a saucepan, bring 1/2 cup of water to a boil and then add 1 1/2 cups of sugar.  Continue to cook over medium low heat until sugar has completely dissolved.  Remove from the heat and add 1 1/2 cups of the fresh lemon juice to sugar water mixture.  

4.  Assemble 

Mix thoroughly and then allow the mixture to cool completely.  Put syrup into pitcher and add to it enough water to make 2 quarts. 

**Look for some future posts about things you can do with your left over lemon peels. Thanks!

Homemade Dog Treats

Peanut Butter Treats for Dogs

Last year we cut out food additives and preservatives from the foods we eat.  My son got so good at reading labels that one day when he was giving our dogs a treat he said "Momma, if we won't eat Red # 40 and BHT (and a lot of others), why are we giving it to our dogs."  That got me thinking, he was right.  So I set out to find a recipe for some natural dog treats. 

Ingredients:

2 c whole wheat flour
1 c wheat germ
1 c peanut butter
one egg
1/4 c vegetable oil
1/2 c water
dash of salt

Preheat oven to 350 degrees.  Combine flour, wheat germ and salt, add peanut butter, egg, oil, water.  Roll out the dough on a lightly floured surface (like you would cookie dough) about 1/2 inch thick. 



Cut into biscuits with a cookie cutter and add them to an ungreased cookie sheet.  

Bake about 15 minutes for smaller biscuits and 30 minutes for the larger ones. I store them in the fridge and pick a couple out for the day and keep on the shelf until treat time.  

My dogs love these treats and I feel good about giving them something that is natural.  I had everything in this recipe in my pantry already. 

** pictured Smokey and Bandit
 
These make a nice gift for under the tree for your dogs for Christmas morning or a special gift for the (dog lover) who has everything. 

Homemade ketchup

This year we decided to cut High Fructose Corn Syrup from our diet.  Ketchup is one item that contains HFCS and although you can find some brands that do not contain it, I found a recipe while I was searching and discovered that ketchup is super easy to make.  We love this recipe and we will never go back to store bought ketchup.  There is just something really great about knowing exactly what goes into your food, because you put it there.   Having a nine year old at our house, we use a lot of ketchup.  The first time I tried to make ketchup I slaved for hours stewing and chopping my own tomatoes, only for it to fail.  When I ran across this recipe I thought I didn’t have anything to lose. 

1.       Ingredients:

(2) 6 oz cans of tomato paste

½ cup white vinegar

4 tbsp brown sugar

1 tbsp garlic powder

1 tbsp onion powder

¼ tsp allspice

1 tsp salt

2 tsp agave nectar

2 ½ cups water

  I actually leave out the onion powder because someone in our family has an allergy to onions.

2.       Cook

Put all the ingredients in a saucepan with a lid and simmer over low heat for 2 hours or until it reaches that ketchup consistency.  That is it!  I can’t think of anything any easier than that. 

3.       Bottle

This makes enough to fill up two pint jars.  I usually fill my plastic squeeze bottle and then put the rest in a pint jar.  If your family goes through ketchup fast you could easily store it in the refrigerator in any airtight container.  If not, you could store in mason jars with a simple water bath. (directions below)

Water Bath

It is really easy to do and a canner isn’t necessary.  The jars just need a water bath to seal for storage.  To do this, first wash and heat your jars and rings, either in a dishwasher or by boiling them in a pot on the stove covered completely with water.  Then take them out and set on a towel upside down to dry. Once dry ladle the ketchup into jars, add the rings and new lids and close tightly.  Then set the jars inside a large pot.  Cover them with water.  Bring the water to a boil and let boil for ten minutes.  Remove the jars from the water and sit them on the counter to cool.  Any store that sells canning supplies carries the tools you need to remove your jars and rings out of the boiling water.  You will start to hear the jar lids pop.  Once they have popped, they have sealed.  You can press your finger in the middle of the lid to test the seal.  If they do not seal (which is rare) refrigerate and use over the next few weeks.  If they are sealed store them in a dry, dark place where the temperature stays consistent.  

Pumpkin Cranberry Bread

Another delicious fall bread recipe, this one uses pumpkin and cranberry. It's really easy and delicious!

Ingredients

2 C sugar
21/2 C all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 C canola oil
15 oz pureed pumpkin
14 oz whole cranberry sauce (Whole Foods sells a brand with no high fructose corn syrup)
1/2 C chopped walnuts, optional

Directions

1. Preheat oven to 350
2. Mix dry ingredients in large mixing bowl.
3. Add in oil, pumpkin, cranberries, (and walnuts if you choose to).
4. Lightly oil and flour 2 loaf pans.
5. Divide batter equally into pans and bake for 1 hour-1 hour and 15 minutes.

Cushaw Bread

My husband has always talked about cushaw bread and asked me to make it for him.  The only problem was, we had no idea what a cushaw was!  Every farmers market or roadside market we went to we would look for one, but never could seem to find any, until this year when a friend told me her dad grew them!  I was very excited to solve the mystery and finally make the bread for my husband!  I knew he was going to think I was the best!  The recipe turned out great and it is a wonderful fall treat! The cushaws make a nice decoration in the kitchen, too!

1.       Ingredients:

2/3 c shortening or lard*
2 2/3 c sugar
4 eggs
2 c crushed cushaw
2/3 c water
1/2 tsp baking powder
3 1/3 c flour
1 1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground cloves
1 tsp nutmeg
2 tsp baking soda
2/3 c raisins
2/3 c chopped nuts
      *We have been reading about how lard is surprisingly a healthier option.  We are looking into making our own     lard.  We will keep you posted. 

2.       Prepare Cushaw

 Slice off the outer layer.   

Scoop out the seeds.  

Then cut into large cubes and put into a large pot with some water in the bottom of the pan. 

I cook with a lid on the pot and the burner on low/medium until the pieces are tender.  Then I mash them up with a potato masher. 

I cook the whole thing at once and put away the excess in the freezer in 2 cup increments.    Then I can pull it out when I get ready to make the bread and it is already measured out for me. 

3.       Combine: 

Cream shortening and sugar.  Add eggs, water and pumpkin or cushaw.  Sift in dry ingredients. Stir in nuts and raisins.

4.       Bake

 Divide the batter in half.  I refrigerate the 2nd half and make another loaf the next day.  Bake at 350 degrees for 1 hour in a loaf pan.  (I add wax paper to the loaf pan if I am going to serve it outside of the dish.)

5.       Serve

I think it is even better served after it sits a day or two.  Sadly, it doesn't usually last that long at our house.

Homemade Chocolate Syrup

Goodbye Hershey's and your high fructose corn syrup! Adios Nesquik and your guar gum and carageenan! Hello simple chocolate sauce that contains a significant amount of antioxidant-rich cocoa! 

Ingredients 

1 cup water

½ cup cocoa

2 cups sugar

½ tsp vanilla extract

Dash of salt

Directions

      1. Pour water into saucepan, add cocoa, and stir until blended.

      2. Add sugar. 
     3. Get mixture to boil, then turn down and simmer for 3-4 minutes.

   4. Remove from heat, add vanilla and salt.

    5. Stir, and put in container, then refrigerate! I’d use this within a couple weeks, it never lasts that long in my house though!!

Tip: This makes the BEST chocolate milk ever!!

Pot Roast

My husband loves pot roast! This recipe has never failed me, the meat is always tender and flavorful! Leftovers the next day are even better! It's an inexpensive and healthy meal perfect for a cold autumn night!

You will need:

Chuck roast 2-3 lbs

2 tbsp vegetable oil

4 cloves garlic

2 tbsp tomato paste

2 cup beef stock or broth

1 tsp dried thyme

2 dried bay leaves

½ cup red cooking wine

Salt and pepper

1 onion sliced

3-4 potatoes quartered

2 carrots cut in pieces ~3” long

Directions:

1. Preheat oven to 350.
2. Put oil in pan over med/high heat, salt and pepper the roast and brown on all sides, about 10 minutes.
3. In roasting dish, place sliced onions.
4. Combine broth, tomato paste, garlic, thyme, bay leaves, and cooking wine in a bowl.
5. Put roast on top of onions and then pour broth mixture over it.
6. Cover and bake for 11/2-2 hours.
7. Add potatoes and carrots, and bake for another hour uncovered, basting occasionally.
8. Enjoy!

This roast is great with a side of green peas and homemade rolls.

Jack-O-Lanterns

As you sharpen your carving tools and get ready to make this year's jack-o-lanterns, don't forget all those pumpkin seeds make a delicious AND nutritious snack! Here are a few different ways to season them!

After cleaning and drying your seeds, toss them in melted butter (or olive oil) and one of the following...

Salted with...
Garlic Powder
Cayenne
Black Pepper
Paprika
Italian Seasoning (basil, oregano, thyme, rosemary, marjoram)
Cumin

Or make it a sweet treat with sugar and cinnamon!!!

Arrange in a single layer on baking sheet and roast at 300 for ~45 minutes, until golden brown.

Pumpkin Roll

This is my favorite pumpkin recipe.  My friends are always amazed by it and think it is really hard to make, but it really isn’t once you get the hang of it.  Here is a step by step guide to simplify making it.  They are so popular that I sell them during the holidays.  Thanks to my wonderful Aunt Debbie for getting me started making this lovely dessert years ago. 

 Ingredients:

Cake:                                                                            Filing:

3 eggs                                                                          2 tbsp butter

1 tsp soda                                                                  1 8 oz pkg cream cheese

¼ tsp cinnamon                                                         1 tsp vanilla

¼ tsp nutmeg                                                              1 c powdered sugar

1 c sugar

2/3 c pumpkin

¾ c self-rising flour

1 cup chopped walnuts

1.  Mix eggs, soda, cinnamon, nutmeg, sugar, pumpkin and flour.  Grease a 10x15-inch bar pan and line with wax paper.  Spread cake mixture on wax paper and sprinkle with walnuts.

 

2.  Bake at 350 degrees for 20 minutes or until brown.  Lay a hand towel flat on the counter and sprinkle well with powdered sugar.  Turn onto the towel with wax paper side up.

3.  Roll it from left to right and let is sit until cool. 

4.  Unroll and peel the wax paper off slowly, holding the left corner with your left hand and pulling the wax paper with your right.  (reverse for lefties)

5.  Spread the filling mixture completely across. 

 6.  Re-roll  

7.  Chill in the refrigerator.  It is easier to slice once it is cold.  

 Store in the refrigerator.  Enjoy!