Monday Night Football Quesadilla Bake

The Seahawks are playing on Monday Night Football tonight..so that calls for some football food for dinner.  This is wasy to put together an goes great with some chips and salsa and a margarita.  Go Seahawks!

1# ground beef
1/4 of an onion, chopped
1  8 oz. can Tomato sauce
1 t. oregano
2 t. chili powder
1 c. corn (I used frozen)
1 15 oz. can black beans or 1 can of refired beans (I used refried)
6 tortillas--any kind
2 c. grated cheddar cheese
1/2 c. chopped olives
4 -6 T. sour cream

Brown ground beef in a large saucepan with the onion until meat is well cooked.  Drain if necessary.
Stir in tomato sauce, corn, beans, and spices.
Spray a baking dish with Pam (I used a 11 x 9)
Put 1/3 of the ground beef mixture in the pan and then cover with 3 tortillas.
Put another 1/3 of the ground beef mixture over the tortillas and cover with 1/2 the cheese then 3 more tortillas.  Cover those tortillas with the last 1/3 of the ground beef mixtures and then the remaining cheese.  Sprinkle with olives and dot with sour cream,  Bake at 350 for 20 minutes.

Panera Bread Chicken and Wild Rice Soup

I love Panera Bread's soups.  And as the fall season progresses and weather gets cooler, soup begins to appear more often on our dinner table.  Although this recipe requires several steps, the result is worth it.  This recipe is thick and creamy, flavorful and filling.  Great with a warm roll or slice of fresh bread.

2 chicken breasts
1c. sliced celery
1 c. sliced carrot
1/2 c. chopped onion
1 c. sliced mushrooms
3 c. chicken broth
2 c. half and half
 2 T. margarine
2 T. flour
1/4 c. white wine(optional)
2 c. water
1 c.  wild rice

Put water and rice in a saucepan.  Bring to a boil.  Cover and simmer for 45 minutes.
In a large Dutch oven or soup pot place chicken.  Pour in some water until the chicken is well covered.  Bring to a boil and cook for 45 minutes.  Cool and cut into small pieces.

Empty out the soup pot and place the butter in the pot.  Put in celery, mushroom and onions and saute for about 5 minutes.  Add in the flour and chicken broth.  Stir well.  Add in the half and half, chicken and wild rice.  If desired add in the white wine.  Simmer gently until soup thickens.

Pumpkin Spice Bundt Cake

Today I am baking up a nice spicy pumpkin bundt cake to send to my sweetheart's work potluck tomorrow.  I may just keep a few slices back to enjoy at home.  This recipe originally called for buttermilk but I substituted some pumpkin pecan creamer I had in the refrigerator.  You could use either when you try it.  The nuts are optional.  You could also add in raisins or chocolate chips.
No matter how you try it..the result is delicious!

1 15 oz. can pumpkin
1-1/2 c. sugar
1/2 c. buttermilk or pumpkin pecan creamer
1/3 c. canola oil
1/3 c. water
2 eggs
2 egg whites
1 t. vanilla
Put all these ingredients in a mixer bowl and mix on medium speed until smooth.
Then add in:
2 c. flour
1-1/2 t. cinnamon
1 t. each of baking powder and baking soda
1/2 t. salt
1/2. each of nutmeg, allspice and cloves

Mix on medium until well combined.  Pour into a fluted baking pan (Bundt) that has been coated with cooking spray.  Bake at 350 for 50-60 minutes.  When it has cooled, dust with powdered sugar.

Chicken Smothered in Spinach and Cheese

This is a wonderful dish that requires several steps but is worth the extra effort.  It tastes like something you would order in a restaurant.  This recipe serves 2.

2 chicken breasts
seasoning salt
pepper.

Put the chicken in a 8 x 8 pan.  Sprinkle with seasoning salt and pepper.  Put in a 350 oven and bake for 30 minutes.

In a saucepan melt 2 T. butter.
Add in  1 c. sliced mushrooms.  Saute until browned.

Add 1/4 c. chopped onion and 1 garlic clove, minced.  Saute for 2-3 minutes.
Then stir in
1 c. chopped froaen spinach, drained and defrosted
2 oz. cream cheese
1/2 c. Parmesan cheese
Stir together well.  After the chicken cooks for 30 minutes, spoon the spinach/mushroom mixture on the top of each chicken breast.
Then top with 1/4 c. or one slice mozzarella cheese.  Bake for an additional 20 minutes.

Pumpkin Doughnuts with Cinnamon Sugar

Oh the only joy for me in fall is baking with pumpkin.  There are sooooo many recipes out there to try.  For this recipe I had to find a doughnut pan..easier than it sounds.  Since I was headed to my local mall I thought I could get one there..nope.  Not in Target or Michaels or Macy's or Walmart .  So then I tried the Outlet Mall where a kitchen store is located.  I talked to the sales clerk and explained what I was looking for.  As we headed to the back of the store I noticed a lady following us.  "Excuse me," she said, "did I hear you say you were looking for a doughnut pan?"  I told her yes and that I hadn't been able to find one all day.  "Oh I am looking for one too." she told me.  "I found this great recipe on pinterest."  Hey!  That's where I found the recipe I wanted to try.  "Is it the pumpkin doughnut recipe?"  I asked her.  She said "Yes!"  We laughed and immediately bonded!  But we never did find the pan.  I ended up ordering one on Amazon. 
So here are the doughnuts in the pan hot out of the oven:

And here they are all sugared up:

To make these doughnuts mix all the following ingredients in a mixer bowl on low:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/4 t. cloves


Add 1 3/4 cups + 2 tablespoons d All-Purpose Flour until the batter is smooth.
Spray the doughnut pan with Pam and fill the doughnuts 2/3 full .  Bake at 375 for 15-18 minutes.  Let cool for several minutes and then shake in a mixture of sugar and cinnamon.

Pumpkin Waffles with Apple Walnut Filling

It is breakfast for dinner tonight...mainly because ever since I saw this recipe I have been drooling to try it.
A nice pumpkin spiced waffle topped with a maple/apple walnut concoction then topped with another waffle and maple syrup.  Now doesn't that just sound too yummy to resist?  Serve them up with some maple sausage patties and you have a breakfast or dinner that will be a big hit!

Waffles:
Mix together in a bowl:
1 c. cake flour
1/4 c. wheat germ
1/3 c. sugar
1 T. baking powder
1 t. pumpkin pie spice
1/2 t. nutmeg
1/2 t. salt
In another bowl beat together:
3/4 c. milk
1/2 c. pumpkin puree
1/2 c. melted butter
1 large egg
1 egg white
Make a well in the center of the dry ingredients and pour in the wet ingredients.  Mix to make a batter.

Pour about 1 c. batter into a hot waffle iron.

Topping:
2-3 T. butter
2 apples, peeled and sliced thin
1/4 c. maple syrup
1/2 c. chopped walnuts
Mix all ingredients in saucepan and simmer until apples are soft but not mushy.

Serve topping over a waffle.  Top with another waffle and then maple syrup.

Spiced and Iced Pumpkin Cookies

It is October..and in this house that means all things pumpkin.  If you like pumpkin like I do, the next month will be chock full of yummy pumpkin recipes.  Today I baked these cookies,,,pumpkiny (is that a word?) spicy and covered with a luscious cream cheese and cinnamon frosting.  They are a little crunchy on the edges and soft in the middle..almost cake like.  Perfect with a cup of chai tea!
This recipe only makes 24 cookies, but they are a little on the large size.

1/2 c. butter
1 1/2 c. sugar
1 t. vanilla
1 c. canned pumpkin puree
1 egg
Beat these ingredients until well combined.  Then add in
2 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
Beat again until mixed together.  Drop by tablespoon on a greased cooky sheet.
Bake at 350 for 15-20 minutes.

While they are cooling, make the icing:
 Beat together
1/4 c. butter
1/4 c. (2 Oz.) cream cheese
1/2 t. vanilla
Then beat in
1 1/2 c. powdered sugar

Frost cookies with icing when totally cool.