Edna’s Kitchen Presents: Pie v.s. Cake

Welcome to Edna’s Kitchen Presents: Pie v.s Cake. Edna has chosen some special pie and cake recipes to showcase for this battle. So let’s get to it, first up PIE. 

Round 1 

Pie

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No-Bake Triple Berry Pie

Ingredients:

1 cup water

¾ cup sugar

2 Tablespoons cornstarch

½ package (4-serving size) Jell-O™ raspberry-flavored gelatin (3 Tablespoons)

3 cups sliced strawberries

1 cup blueberries 

1 cup raspberries

1 package (6 ounces) ready-to-use shortbread pie crust 

Whipped cream, if desired

Steps:

Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate for about 30 minutes, stirring occasionally, until mixture thickens.

Fold berries into gelatin mixture. Pour into crust. Refrigerate for about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

Cake

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Strawberry Poke Cake

Ingredients:

1 box white cake mix

Water, oil and egg whites called for on cake mix box

1 cup boiling water 

1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

1 container (12 oz) Whipped fluffy white frosting

1 tube (0.68 oz) red decorating gel

12 fresh strawberries, cut in half

Steps:

Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.

Meanwhile, in a medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.

Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

Round 2

Pie

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Mile-High Ice Cream Pie

Ingredients:

Homemade Caramel Sauce

1 ¼ cups sugar 

⅓ cup water 

¾ cup whipping cream

⅓ cup butter, cut into pieces

½ teaspoon vanilla

Pie

2 cups chocolate wafer cookie crumbs (about 40 cookies)

¼ cup butter or margarine, melted, cooled

2 pints (4 cups) dulce de leche ice cream, softened 

1 ½ cups chopped pecans, toasted

1 pint (2 cups) chocolate ice cream, softened

1 can (7 oz) whipped cream topping

Steps:

In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add ⅓ cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.

Heat oven to 325°F. In small bowl, mix cookie crumbs and ¼ cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.

Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle ⅓ cup of the Caramel Sauce over ice cream; sprinkle with ¾ cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another ⅓ cup Caramel Sauce and remaining ¾ cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another ⅓ cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining ¾ cup Caramel Sauce until serving time.

Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In a small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.

Cake

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German Chocolate Sheet Cake

Ingredients:

Cake

1 box German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box 

1 can (14 oz) sweetened condensed milk (not evaporated)

½ cup flaked coconut

½ cup chopped pecans

Frosting

½ cup butter or margarine, softened

1 box (1 lb) powdered sugar (4 cups)

⅓ cup unsweetened baking cocoa

1 teaspoon vanilla

⅓ cup milk

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray.

Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.

Set oven control to broil. In a medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes or until golden. Cool completely in pan on cooling rack, about 1 hour.

In large bowl, beat butter, powdered sugar, cocoa and vanilla with an electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.

Round 3

Pie

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Dutch Apple Pie

Ingredients:

Crust

1 cup all-purpose flour

½ teaspoon salt

⅓ cup plus 1 Tablespoon shortening

2 to 3 Tablespoons cold water

Filling

8 cups sliced cored peeled apples

½ cup granulated sugar

¼ cup all-purpose flour

¼ teaspoon ground cinnamon

1 Tablespoon lemon juice

Topping

½ cup unsalted butter, softened

1 cup all-purpose flour

⅔ cup packed brown sugar

1 Tablespoon granulated sugar

Steps:

In a medium bowl, mix 1 cup flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

In a medium bowl, use a pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Tips: Choose crisp and tart-sweet apples—consider Empire, Granny Smith, Honey Crisp, Braeburn, Cortland—as they hold their shape and aren’t too juicy. What makes a “Dutch” pie? The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking.

Cake

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Lemon Velvet Cream Cake

Ingredients:

1 box lemon cake mix

Water, vegetable oil and eggs called for on cake mix box 

1 package (3 oz) cream cheese, softened

1 Tablespoon milk 

1 Tablespoon grated lemon peel

2 cups whipping cream

⅔ cup powdered sugar

Lemon twist, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).

Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.

Meanwhile, in a large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.

Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.

Round 4

Pie

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Peanut Butter-Banana Slab Pie

Ingredients:

1 pouch (17.5 oz) peanut butter cookie mix

½ cup butter, softened

1 package (8 oz) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 container (12 oz) frozen whipped topping, thawed

3 firm medium bananas, cut into ¼ -inch slices (about 2 ½ cups)

¼ cup creamy peanut butter

1 firm medium banana, cut into ¼ -inch slices (about 1 cup)

Steps:

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.

In large bowl, place cookie mix. Add softened butter; mix with pastry blender or fork until mixture is crumbly and butter is blended (do not overmix). Press in bottom and up sides of pan.

Bake 12 to 15 minutes or until golden brown and set in center. Cool 30 minutes.

In large bowl, beat cream cheese, 1 cup peanut butter and the powdered sugar with an electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping.

Place 2 ½ cups banana slices in single layer over baked crust. Drop cream cheese mixture by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over cream cheese layer; spread evenly. Refrigerate at least 2 hours until set.

When ready to serve, in small microwavable bowl, microwave ¼ cup peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warm peanut butter on pie; top with 1 cup banana slices. Loosely cover and refrigerate any remaining pieces.

Cake

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Applesauce Spice Cake

Ingredients:

Cake

2 ¼ cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ⅓ cups applesauce

⅓ cup oil

2 eggs 

¾ cup chopped peeled apple (1 medium)

½ cup raisins, if desired

Frosting

¼ cup butter (do not substitute margarine)

4 cups powdered sugar

¼ teaspoon ground cinnamon

1 teaspoon vanilla

6 to 8 tablespoons apple juice or milk

Steps:

Heat oven to 350°F. Grease and flour 13×9-inch pan. In large bowl, mix flour, granulated sugar, 2 teaspoons cinnamon, the baking powder, baking soda and salt. Add applesauce, oil and eggs; beat on low speed of electric mixer until moistened. Beat 2 minutes on high speed. With spoon, fold in apple and raisins; pour into pan.

Bake 28 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Heat butter in a medium saucepan over medium heat until light golden brown, stirring frequently. Remove from heat; cool 2 to 3 minutes. Beat in powdered sugar, ¼ teaspoon cinnamon, the vanilla and enough apple juice for desired spreading consistency. Immediately spread over top of cooled cake. (Frosting sets up quickly).

Tips: Be sure to use butter for the frosting. Browning the butter gives the frosting a toasty flavor. Margarine does not brown like butter does.

Once the butter begins to brown, it quickly progresses to burned. As soon as the butter begins to turn a golden color, remove the pan from the heat. The heat of the metal pan will continue to brown the butter.

Round 5

Pie

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Grasshopper Pie

Ingredients:

Chocolate Cookie Crumb Crust

1 ½ cups finely crushed thin chocolate wafer cookies (24 cookies)

¼ cup butter, melted

Filling

½ cup milk 

32 large marshmallows (from 10-oz bag)

¼ cup green or white crème de menthe

3 Tablespoons white crème de cacao

1 ½ cups whipping cream

Few drops green food color, if desired

Garnish

2 Tablespoons reserved crumbs

Grated semisweet baking chocolate, if desired

Steps:

Heat oven to 350°F. In a medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.

Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate for about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.

In chilled large bowl, beat whipping cream with an electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.

Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate for about 4 hours or until set. Store covered in refrigerator.

Cake

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Peppermint Chiffon Cake

Ingredients:

2 ½ cups cake flour 

1 ½ cups white sugar 

3 teaspoons baking powder 

1 teaspoon salt 

½ cup vegetable oil 

7 eggs

½ cup water 

½ teaspoon cream of tartar 

1 ½ teaspoons peppermint extract 

½ teaspoon vanilla extract 

15 drops red food coloring

Steps:

Preheat oven to 325 degrees F.

Separate the eggs.

Sift the cake flour, sugar, baking powder and salt into a large bowl. 

Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.

Beat egg whites with cream of tartar until stiff peaks form. Gently fold the whites into the yolk mixture. 

Pour ⅓ of the batter into a separate bowl and tint with the food coloring.

Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.

Bake at 325 degrees F for 55 minutes. Increase heat to 350 degrees F and bake for an additional 15 minutes or until done. 

Let cake cool in pan on rack. 

Once cool remove from pan and frost, if desired.

 

We shall call it a tie, Pies and Cakes of every shape, size and flavor should be celebrated and eaten. Also as always get in the kitchen and have fun. -Edna 

 

Welcome to Edna’s Kitchen

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I suppose it’s a good time for a formal introduction: Hello all my name is Megan and I came up with Edna’s Kitchen as a tribute to my Great Grandma Audrey and my Grandma Patricia. I started with a handful of recipes that I remembered from growing up and then expanded into new ones that I came across. The idea of this came from a short story that I wrote called ‘After the Glory’ which is loosely based on my Grandparents life after World War II.

A little something from ‘After the Glory’:

Mrs. Rachel Darling sat in front of her typewriter working on her next column for The Daily Star, the local newspaper for the area. Her column Ask Edna had recipes, gardening advice and household tips and tricks. Rachel also covered the upcoming community event section.
She enjoyed her job as a freelance writer. She still used the Underwood Standard Portable Typewriter her parents had given her when she decided to take up writing as a career.
Now that the war was over and food rationing had laxed a bit she could use some of her favorite recipes. She pulled out a handmade book that had a picture of a girl running through a field of wildflowers. It was a recipe book she had put together with her mom a lifetime ago. Rachel thumbed through it, soups & salads, main dishes and desserts.
This week’s recipes from Edna’s kitchen, Three Bean Salad, Stuffed Green Bell Peppers and Oatmeal Raisin Cookies. Rachel typed away.
Rachel had thought about putting together her own cookbook, she entitled it Recipes from Edna’s Kitchen. She thought it was cute.
With the beginning of fall just around the corner your Victory Garden needs tending to. She typed writing up the gardening advice for this week.
Rachel Darling had been married to Jim Darling for sixteen years until his untimely death three years ago. Jim was a banker a nine to five guy, everyday in a suit and tie, Monday through Friday at the office, he had passed away of a heart attack. Their daughter Susan was away attending nursing school.

Onto the recipes.

Table of Contents:

Appetizers
Spinach Dip
Hot Artichoke Dip
Roasted Garlic
Deviled Eggs

Beverages
Blackberry Mint Juleps
Cranberry-Mint Iced Tea
Lemonade Iced Tea
Sangria
Hot Chocolate
Hot Spiced Cider
Hot Buttered Rum
Cranberry Zombie
Hot Toddies
Christmosas
Candy Cane Kahlua Hot Chocolate
Snuggler Peppermint Hot Cocoa
Traditional Eggnog
Wassail

Salads
Classic Coleslaw
Strawberry Spinach Salad
Bow-Tie Pasta Salad
Cucumber Salad
Grilled Garlic Steak Salad
Gyro Salad
Artichoke-Pepper Pasta Salad
Sour Cream-Honey Fruit Salad
Poppy Seed Fruit Salad
Raspberry-Banana Yogurt Salad
Three Bean Salad
Cucumber Salad
Creamy Cranberry Salad
Waldorf Salad

Soups
Italian Meatball Minestrone Soup with White Beans
Bacon Beer Cheese Soup
Creamy Chicken and Rice Soup
Bean with Bacon Soup
Vegetable Soup
Butternut Squash Soup
French Onion Soup
Split Pea Soup
Chili​

Stews
Chicken Stew
Guinness Beef Stew with Cheddar Herb Dumplings

Quick Breads
Pepper Jack Cheese Quick Bread
Apple-Bacon Mini Loaves
Sweet Potato Spice Bread

Breads
Cranberry Nut Bread
Zucchini Apple Bread
Pumpkin Bread
Banana Bread
Corn Bread
Zucchini Bread

Muffins
Apple-Cheddar Muffins
Streusel-Topped Cranberry Coffee Cake Muffins
Banana-Blueberry Muffins

Breakfast
Easy Bacon Pie
Easy Mini Breakfast Sausage Pies
Easy Breakfast Bake
Hash Brown Breakfast Casserole
Breakfast Skillet
Potato and Bacon Hash with Fried Eggs
Potato, Bacon and Egg Scramble

Quiches
Mini Quiches
Ham and Tomato Quiche
Italian Pepperoni-Vegetable Quiche
Three Cheese-Vegetable Quiche

Side Dishes
Honey Ginger Carrots
Green beans and Bacon
Roasted Root Vegetables
Mediterranean Stuffed Peppers
Roasted Cauliflower with Shallots, Orange and Thyme
Simple Roasted Vegetables
Broccoli with Sweet Red Pepper and Garlic
Sugar Snap Peas and Rice

Casseroles
Sausage, Dried Cranberry and Apple Stuffing
Sweet Potato Casserole
Tomato and Zucchini Casserole
Beef and Bean Taco Casserole
Italian Sausage Lasagna
Green Bean Casserole
Macaroni and Cheese
Frito Pie Casserole
White Bean, Sausage and Spinach Casserole

Main Dishes
Oven Roasted Chicken and Vegetables
Chicken Pot Pie
Sesame-Peanut Chicken Lo Mein
Sheet-Pan Honey-Balsamic Pork Chop Dinner
Chicken-Bacon-Ranch Pasta Bake
Stromboli Squares
Grilled Inside-Out Southwestern Cheeseburgers
Meatloaf
Beef Stroganoff
Stuffed Bell Peppers
Spaghetti and Meatballs

Slow Cooker Meals
Slow Cooker Chicken Tortilla Soup
Slow Cooker Baked Ziti
Slow Cooker Parmesan Honey Pork Roast
Slow Cooker Pulled Pork
Slow Cooker Pot Roast

Sweet Treats
“Berry Good” French Toast Bake
French Toast Roll-Ups
Monkey Bread Minis
Everything Bagel Mini Monkey Bread

Cookies
Old Fashioned Sugar Cookies
Snickerdoodles
White Chocolate Cranberry Cookies
Chocolate Chip Cookies
Oatmeal Raisin Cookies
Russian Tea Cakes/ Snowball cookies
Cinnamon Sugar Cookies
Ginger Crinkle Cookies
Cranberry Honey Walnut Drops
Lemon Glazed Caraway
Candy Cane Kiss Cookies
Chocolate Mint Cookies
Thumbprint jam cookies

Bars
Lemon Bars
Snickerdoodle Blondies
Shortbread Bites
Toffee Bars
Reindeer Bait
Chocolate Peppermint Fudge
Gingerbread Fudge
Seven Layer Bars
Pumpkin Spice Bars

Desserts
Peppermint Chiffon Cake
Strawberry Rhubarb Cobbler
Pumpkin Pie
Summer Citrus Fruit
Yogurt and Banana Frozen Dessert
Fruit-Topped Almond Cake
No-Bake Lemon Icebox Pie
Apple Crisp
Pineapple Upside-down​ Cake
Sour Cream Coffee Cake

Edna’s Kitchen e-book cookbooks available on Amazon:

Also a handful of short stories by me in e-book form on Amazon:

All priced at $.99 cents or free with Kindle Unlimited

 

A Rambling Blog About Books

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I am by no means a constant or avid reader, if a book holds my attention then I will read it. However this doesn’t occur often. That being said, what follows is a brief list of authors and books that I have read recently.    

Richard Chizmar

https://richardchizmar.com

A Long December

Gwendy’s Button Box

I stumbled upon Richard Chizmar’s work because of his collaboration with Stephen King. I am glad that I did he has a raw talent for twisting the narrative of a short story. I devoured A Long December and am looking forward to getting my hands on The Long Way Home.  

 

Cori Lynn Arnold

https://www.goodreads.com/author/show/5807555.Cori_Lynn_Arnold

Northern Deceit

Scalding Deceit

I know Cori Lynn Arnold from college, I know her in passing, one of those friend of a friend acquaintances. It took me awhile to get around to reading her work. But when I finally did I was not disappointed, I started with Northern Deceit and it sucked me in, the environment, characters and the fact that she wrote about where we had grown up was strangely nostalgic for me. I then read Scalding Deceit which was also entertaining and gave more backstory for the characters.          

 

Ken Bruen

https://www.goodreads.com/series/50920-jack-taylor

Jack Taylor Series

Ken Bruen’s Jack Taylor Series is also something that I stumbled upon while hanging out at libraries and thumbing through the mystery/thriller section. There are now fifteen Jack Taylor books the last one set to be released in November of 2019. I have read eight of them, so far, enjoyable, immersive stories that you can get lost in.   

 

Chad A. Clark

https://twitter.com/ChadClarkWrites

Tracing The Trails: A Constant Reader’s Reflections on the Work of Stephen King

Then there is this, I consider myself a ‘Constant Reader’ of Stephen King’s works, so I figured I would check this interesting take on King’s works by Chad A. Clark. I consider it an indepth look at all of King’s works. Personally I don’t dissect fiction on such a level, writing, especially fiction, is a form of artistic expression, in my opinion. Open for interpretation, so what you get out of it, isn’t what I get out of it. All Art is Subjective. That being said, Chad A. Clark’s take on King’s work is interesting enough to read, (honestly one of those things I read when I couldn’t sleep.) I just don’t agree with some of his conclusions.

 

Flight or Fright: 17 Turbulent Tales

Edited by Bev Vincent

http://www.bevvincent.com/

This was an outstanding collection of short stories all with the running theme of  ‘while on a plane’ I enjoyed all seventeen stories. I highly recommend this collection, just may not want to read it while flying.

 

To close this rambling post about books and authors I am going to list some of the other wonderful storytellers I have discovered over the last few years,  I recommend checking them out.

Marc Watson

https://twitter.com/writewatson  

Death Dresses Poorly

Catching Hell

A Land Without Mirrors: A Collection of Fantasy and Surrealism by Fluky Fiction

 

J.M. Sullivan

https://twitter.com/jmsullivanbooks

Alice (The Wanderland Chronicles #1)

Second Star (Neverland Transmissions #1)

 

Scott Thompson

https://twitter.com/sthompsonauthor

Eight Days

The Confederate  

 

Paige Lavoie

https://twitter.com/MrsPaigeLavoie

A Girl Called Monster

Confidence: The Diary of an Invisible Girl

 

Mark Lumby

https://twitter.com/marklumby1

Most of Me

Bag of Buttons

Rats in the Loft

 

Neil Christiansen

https://twitter.com/WriteGavinGayle

http://www.gavingayle.com/

Murder Ballad

Bishop Church

 

Alex K. Logan

https://twitter.com/AlexKLogan

Thor’s War

 

Some of my other blog posts about reading and writing.

https://cch217.wordpress.com/2019/03/01/special-guest-jm-sullivan/

https://cch217.wordpress.com/2018/11/05/question-of-the-hour-why-do-you-write/

https://cch217549678581.wordpress.com/2018/04/24/history-of-a-constant-reader/

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Megan Hinde

 

Edna’s Kitchen Presents: Fun with Food

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A couple simple recipes for your dining pleasure.

Table of Contents:

Grilled Salmon with Honey-Soy Marinade

Watermelon Lemonade

Pepper Steak with Rice

Cappuccino Mousse

Mediterranean Eggs

Bacon, Tomato and Avocado Sandwich with Chipotle Aioli

Easy Sheet-Pan Beef Fajitas

 

Salmon Steak in Fryer

Grilled Salmon with Honey-Soy Marinade

Ingredients

1 Tablespoon packed brown sugar

1 Tablespoon butter, melted

1 Tablespoon olive or vegetable oil

1 Tablespoon honey

1 Tablespoon soy sauce

1 clove garlic, finely chopped

1 large salmon fillet (about 2 lb), cut into 8 pieces

Steps

  1. In small bowl, mix all ingredients except salmon.
  2. In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
  3. Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

 

Watermelon-Lemonade-21-2

Watermelon Lemonade

Ingredients

3 lb watermelon (without rind), seeded and cut into chunks

3 or 4 medium lemons

2 medium limes

4 cups cold water

1 cup sugar

Watermelon or lemon slices, if desired

Steps

  1. In blender, place watermelon. Cover; blend on medium speed about 45 seconds or until smooth. Strain through fine mesh strainer into 2-quart or larger pitcher.
  2. Squeeze juice from lemons and limes; add to watermelon puree. Stir in cold water and sugar. Refrigerate 1 hour.
  3. Stir before serving. Serve over ice. Garnish with watermelon slice.

 

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Pepper Steak with Rice

Ingredients

1 ½ -lb beef top round or sirloin steak, ¾ to 1 inch thick

3 Tablespoons vegetable oil

1 cup water

1 medium onion, cut into ¼ -inch slices

1 clove garlic, finely chopped

½ teaspoon finely chopped ginger root or ¼ teaspoon ground ginger

2 medium green bell peppers, cut into ¾ -inch strips

1 Tablespoon cornstarch

2 teaspoons sugar, if desired

2 Tablespoons soy sauce

2 medium tomatoes

6 cups hot cooked rice

Steps

  1. Remove fat from beef. Cut beef into 2×1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
  2. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
  3. Stir in water, onion, garlic and ginger root. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
  4. In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
  5. Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

 

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Cappuccino Mousse

Ingredients

1 cup milk

¾ cup cold strong coffee

1 package (4-serving size) vanilla instant pudding and pie filling mix

2 Tablespoons sugar

2 cups whipping (heavy) cream

¼ cup sugar

Steps

  1. In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
  2. In chilled large bowl, beat whipping cream and ¼ cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
  3. Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.

 

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Mediterranean Eggs

Ingredients

1 teaspoon olive or vegetable oil

4 medium green onions, chopped (¼ cup)

1 medium tomato, chopped (¾ cup)

1 Tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

4 eggs

Freshly ground pepper

Steps

  1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
  2. Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
  3. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

 

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Bacon, Tomato and Avocado Sandwich with Chipotle Aioli

Ingredients

Chipotle Aioli

6 oz greek plain yogurt (from 2-lb container)

2 Tablespoons mayonnaise

2 cloves garlic, finely chopped

1 chipotle chile in adobo sauce, chopped

Sandwich

1 loaf (14 oz) ciabatta bread (about 12 inches), split horizontally

2 medium tomatoes, sliced

2 medium avocados, pitted, peeled and sliced

½ lb sliced pepper bacon, crisply cooked

Steps

  1. In small bowl, mix Chipotle Aioli ingredients. Cover and refrigerate until ready to serve.
  2. Spread bottom half of loaf with aioli. Top with tomatoes, avocados and bacon. Top with other half of loaf. To serve, cut into slices 2 inches thick.

 

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Easy Sheet-Pan Beef Fajitas

Ingredients

2 cups sliced onion (¼ -inch slices)

1 medium red or yellow bell pepper, cut into ¼ -inch strips

2 Tablespoons vegetable oil

1 package (1 oz) original taco seasoning mix

1 lb boneless sirloin steak

8 (6-inch) flour tortillas for soft tacos & fajitas

Sour cream, thick ‘n chunky salsa, chopped fresh cilantro, if desired

Lime wedges, if desired

Steps

  1. Heat oven to 400°F. Spray 18×13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
  2. Meanwhile, cut steak into ¼ -inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
  3. Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
  4. Spoon steak and veggies onto each tortilla. Serve with remaining ingredients. 

 

Edna has many more recipe collections for you to check out on Amazon.

Special Guest- JM Sullivan

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Today we have a special guest in the house, give a warm welcome to JM Sullivan:

Secrets don’t make friends. At least, that’s how the saying goes. I don’t know how much I agree with this statement, but I will say that I’ve made many more friends with confessions than I ever had secrets.

I can already see some of you tilting your head as you read this, so let me explain.

For those of you who I have never met (Hiiiii!), my name is JM Sullivan, and I am the host of the Twitter game #AuthorConfession, where we post daily prompts and writers from around the world ‘confess’ secrets to their WIP. It is a ton of fun and I have met so many incredible people this way (looking at you, Megan!).

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I love reading the confessions of our players and learning details about the wonderful worlds they are building. So, for my blog post today, I thought I might do the same.

Instead of just asking the questions, today I am also going to sit in the hot seat. I’ll give you completely honest answers to some of the same #AuthorConfession questions I have asked my players. The hardest part- to do it without *spoilers*

So here you have it 5 Top Secret confessions about Second Star- that nobody else has seen!

1. What is your MC’s deadly sin?
1. Wendy’s deadly sin would be wrath. She has a very even temperament and is very patient, but once her limits are pushed, she fights with a vengeance.
2. Peter’s sin is pride. Her is smart, talented, and not afraid to show it. While other character’s struggle with different sin’s Peter’s crowing vanity is what’s sure to get him in trouble.
2. What is your antagonist’s greatest regret?
1. He doesn’t know it yet, but Hooke’s greatest regret is finding the map to immortality. Chasing eternal life has ensnared the Captain, making a once renowned hero something else entirely.
3. Who does your MC love to hate?
1. Aidan Boyce. Although love is still probably a strong word. Honestly, she would just like to avoid him if she could. Unfortunately, her fellow recruit just won’t seem to let her.
4. How would your side character describe your MC?
1. With a glowing letter of recommendation. No, seriously. While Wendy would never approve of such a thing, her best friend Elias Johns makes sure that everyone realizes how qualified and talented Wendy is in a touching letter to the Fleet Admiral, Renee Toussant.
5. If you could only save one character in your book, who would it be?
1. Tootles. He is the smallest of the Lost Boys, and with his angelic face and sweet personality, he must be protected at all costs. The others are great, but Tootles will always hold a special place in my heart.

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There you have it. My confessions. Hopefully this tells you a little bit more about Second Star.

I just have one more question, but this one’s for you: Now that we’ve shared secrets does that make us friends? 😉

*********************************************

Author Bio:
Teacher by day, award-winning author by night, J.M. Sullivan is a fairy tale fanatic who loves taking classic stories and turning them on their head. Although known to dabble in adulting, J.M. is a big kid at heart who still believes in true love, magic, and most of all, the power of coffee. If you would like to connect you can find her on social media at @jmsullivanbooks– she’d love to hear from you.

Buy Links:
Amazon: https://www.amazon.com/gp/product/1948583003

Online Retailers: http://books2read.com/Second-Star

Social Media handles:
Twitter: https://twitter.com/jmsullivanbooks
FB: https://www.facebook.com/jmsullivanbooks/
IG: https://www.instagram.com/jmsullivanbooks/

Favorites from Edna’s Kitchen

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With the Holidays in full swing here are some of Edna’s favorite recipes.

Hot Buttered Rum

Ingredients
Batter
1 cup butter or margarine, softened
1 cup plus 2 Tablespoons packed brown sugar
1 cup whipping (heavy) cream
2 cups powdered sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Have ready at serving time
2 Tablespoons rum
½ cup boiling water
Ground nutmeg

Steps
Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy.
Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
Use immediately, or spoon into 1-quart freezer container.
Cover, label and freeze up to 3 months.
For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug.
Stir in boiling water.
Sprinkle with nutmeg.

Snickerdoodle Blondies

Ingredients
¾ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ teaspoon salt
¾ teaspoon baking powder
1 teaspoon cinnamon
cinnamon-sugar, for sprinkling

Steps
Preheat oven to 350°F. Grease an 9-x-13” pan with cooking spray or butter.
Combine butter and sugars mix until fluffy. Add eggs and vanilla and stir until combined. In a separate bowl, combine flour, salt, cinnamon and baking powder. Add to wet ingredients and beat until combined. Transfer batter to pan. Sprinkle top with cinnamon-sugar.
Bake for 25-30 minutes. Let cool completely before slicing into squares.

Cranberry Nut Bread

Ingredients
2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup orange juice
1 Tablespoon grated orange peel
2 Tablespoons shortening
1 egg, well beaten
1 ½ cups fresh or frozen cranberries, coarsely chopped
½ cup chopped walnuts

Steps
Preheat oven to 350ºF. Grease a 9×5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg.
Mix until well blended. Stir in cranberries and nuts.
Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.
Remove from pan; cool completely.
Wrap and store overnight.
Makes 1 loaf (16 slices).

Peppermint Chiffon Cake

Ingredients
2 ½ cups cake flour
1 ½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
7 eggs
½ cup water
½ teaspoon cream of tartar
1 ½ teaspoons peppermint extract
½ teaspoon vanilla extract
15 drops red food coloring

Steps
Preheat oven to 325 degrees F.
Separate the eggs.

Sift the cake flour, sugar, baking powder and salt into a large bowl.
Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.

Beat egg whites with cream of tartar until stiff peaks form. Gently fold the whites into the yolk mixture.

Pour 1/3 of the batter into a separate bowl and tint with the food coloring.

Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.

Bake at 325 degrees F for 55 minutes. Increase heat to 350 degrees F and bake for an additional 15 minutes or until done.
Let cake cool in pan on rack.
Once cool remove from pan and frost, if desired.

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Sweet Potato Spice Bread

Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon each ground cinnamon, nutmeg and allspice
⅛ teaspoon salt
1 egg
⅓ cup mashed sweet potato
⅓ cup honey
3 tablespoons canola oil
2 tablespoons molasses
⅓ cup chopped walnuts

Steps
In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts.
Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

Bacon Beer Cheese Soup

Ingredients
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
kosher salt
Freshly ground black pepper
Bread, for serving
Steps
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

Sour Cream-Honey Fruit Salad

Ingredients
½ cup sour cream
1 Tablespoon honey
1 Tablespoon orange juice
4 medium oranges, peeled and sectioned
3 medium bananas, sliced
1 cup strawberries, cut in half
1 cup seedless green grapes, cut in half

Steps
In large bowl, mix sour cream, honey and orange juice until smooth.
Add oranges, bananas, strawberries and grapes. Toss gently to mix.

Monkey Bread Minis

Ingredients
½ cup butter or margarine, melted
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) refrigerated biscuits

Steps
Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar. Spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits. Cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350°F for 12 to 15 minutes or until golden brown.
Cool 1 minute; turn upside down. Serve warm.

Tomato-Fennel Soup

Ingredients
1 tablespoon olive or vegetable oil
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (28 oz) whole peeled tomatoes, undrained
1 ¾ cups reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
¼ teaspoon coarse salt (kosher or sea salt)
⅛ teaspoon pepper

Steps
In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.

Tip
Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese.

Zesty Zucchini Corn Cakes

Ingredients
1 cup grated zucchini
½ cup frozen corn (from 12-oz bag), thawed
¼ cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
¾ teaspoon salt
½ teaspoon pepper
Vegetable oil for cooking, if desired
⅓ cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps
In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Tips
Make them cheesy. add ¼ cup shredded sharp Cheddar or Parmesan cheese to the batter. Just make sure your griddle is well greased to keep the cheese from sticking while the corn cakes cook.
These corn cakes freeze well. Cool and place in resealable freezer plastic bag; seal bag and freeze up to 1 month. Reheat in the microwave on High 1 to 2 minutes.

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Mediterranean Stuffed Peppers

Ingredients
4 large red or yellow bell peppers (about ½ lb each)
1 lb lean (at least 93%) ground turkey
1 Tablespoon finely chopped garlic
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon pepper
1 cup organic roasted garlic pasta sauce (from 25.5 oz jar)
¾ cup chickpeas, drained, rinsed (from 15 oz can)
1 jar (6 oz) artichoke hearts, marinated, drained, chopped (about ⅔ cup)
¾ cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (¾ cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
⅓ cup chopped fresh basil leaves

Steps
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact, remove seeds and membranes. In 5 to 6 quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes, drain. Place peppers cut side up in pan.
In 10 inch nonstick skillet, cook turkey, garlic, Italian seasoning, ½ teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink, drain.
Transfer turkey mixture to medium bowl, stir in pasta sauce, chickpeas and artichoke hearts. Stir in mozzarella cheese and ½ cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray, cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining ¼ teaspoon salt. Top cooked bell peppers with tomato mixture and remaining ¼ cup feta cheese before serving.

Sheet-Pan Honey-Balsamic Pork Chop Dinner

Ingredients
3 medium sweet potatoes, peeled, cut into 1 inch pieces (about 4 cups)
2 Tablespoons olive oil
1 ¼ teaspoons salt
½ teaspoon pepper
½ lb fresh broccoli florets (about 4 cups)
4 boneless pork chops (about ¾ inch thick)
3 Tablespoons honey
1 Tablespoon whole grain Dijon mustard
2 teaspoons balsamic vinegar

Steps
Heat oven to 425°F. Spray 18×13-inch rimmed sheet pan with cooking spray.
In large bowl, mix sweet potatoes, 1 Tablespoon of the oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
In same bowl, mix broccoli, remaining 1 Tablespoon oil and ¼ teaspoon of the salt. Remove pan from oven, stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
Meanwhile, season pork chops with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.
In small bowl, mix honey, mustard and vinegar. Reserve 2 Tablespoons of the honey glaze.
Remove pan from oven, add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
Spoon reserved 2 Tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
Make sure to use the red-skinned, orange-fleshed sweet potatoes for this recipe.
Tip:
We suggest using boneless, ¾ inch pork chops, which is what we based our cook time on, but if your chops are thicker or thinner, you’ll need to adjust the cooking time. Using a meat thermometer helps to take the guesswork out of determining when your pork chops are done.

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Creamy Cranberry Salad

Ingredients
2 cups cranberries, ground in blender
1 cup sugar
2-3 cups mini marshmallows
1 pint of whipping cream, whipped
20 oz. can crushed pineapple, drained

Steps
Add sugar to ground cranberries in blender and blend together. Add to the whipped cream and stir until well combined. Fold in the marshmallows and crushed pineapple and serve or refrigerate until ready to serve.

Sour Cream Coffee Cake

Ingredients
Filling
½ cup packed brown sugar
½ cup chopped pecans
1 ½ teaspoons ground cinnamon

Coffee Cake
3 cups all-purpose or whole wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ cups granulated sugar
¾ cup butter or margarine, softened
1 ½ teaspoons vanilla
3 eggs
1 ½ cups sour cream

Light Brown Glaze
¼ cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps
1 Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2 In small bowl, mix all Filling ingredients; set aside.
3 In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, ¾ cup butter, 1 ½ teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4 Spread ⅓ of the batter (about 2 cups) in pan; sprinkle with ⅓ of the Filling (about 6 tablespoons). Repeat twice.
5 Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6 Meanwhile, in 1 ½ quart saucepan, heat ¼ cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

You can find more recipes from Edna’s Kitchen here:

Winter Wonderland of Food -From Edna’s Kitchen

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With cooler days ahead Edna’s Kitchen presents some warm soup, casserole and bread.

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Bacon Beer Cheese Soup
Ingredients
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
kosher salt
Freshly ground black pepper
Bread, for serving
Steps
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

 

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White Bean, Sausage and Spinach Casserole
Ingredients
3 tablespoons olive oil
1 lb bulk mild Italian sausage
1 medium onion chopped
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 tablespoons all-purpose flour
1 bag fresh baby spinach *5 oz.
1 can organic fire roasted diced tomatoes undrained *14.5 oz.
1 can organic fire roasted crushed tomatoes undrained *14.5 oz.
1 can cannellini beans drained and rinsed *19 oz.
¾ cup plain panko crispy bread crumbs
Steps
Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes. Continue to cook 3 to 4 minutes, stirring frequently, until onions have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans. Cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.

 

And something sweet.

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Apple-Bacon Mini Loaves

Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup 2% milk
2 tablespoons butter, melted
1 cup (4 ounces) shredded sharp cheddar cheese
⅓ cup crumbled cooked bacon
¼ cup finely chopped apple

Steps
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

 

You can find more of Edna’s fun, easy recipes here:

Edna’s Kitchen Presents Recipes By Request

Window display of autumn harvest foods

Welcome to a special edition of Edna’s Kitchen Presents, we have gathered our top readers recipe requests. Being Edna’s Kitchen we have made them easy and fun, as always get in the kitchen and have fun.

Table of Contents:

Lemon-Strawberry Punch

Hot Cranberry-Apple Cider

Chicken Tamale Pie

Spooky Spaghetti with Clams

Corn Chowder

Chicken Bog

Grilled Halibut with Tomato-Avocado Salsa

Chicken Tenders with Katsu Sauce

Classic Lemon Bars

Pumpkin Cheesecake Squares

 

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Kicking things off with some drinks. From our Friend Kathy in Santa Monica California Edna’s Kitchen presents:

Lemon-Strawberry Punch

Ingredients

3 cans (6 oz each) frozen lemonade concentrate, thawed

1 box (10 oz) frozen strawberries in light syrup, thawed and undrained*

1 bottle (1 liter) ginger ale

Steps

In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.

Pour lemonade into punch bowl. Stir in strawberries.

Just before serving, add ginger ale and ice; gently stir.

Tip: Floating Island Punch: Just before serving, add lemon sherbet by spoonfuls or in small balls from ice-cream scoop to punch in punch bowl.

 

From our friend Richard in Scottsbluff Nebraska Edna’s Kitchen presents:

Hot Cranberry-Apple Cider

Ingredients

2 quarts apple cider

1 ½ quarts cranberry juice (not cocktail, no sugar added) SAVE $

¼ cup packed brown sugar

4 sticks cinnamon

1 ½ teaspoons whole cloves

Spiced rum or cinnamon schnapps, if desired

1 orange, thinly sliced

Steps

In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

Tip: For a little extra zip, add a shot of spiced rum or cinnamon schnapps to each mug.
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Continuing with some main dishes. From our friend Miguel in Amarillo Texas Edna’s Kitchen presents:

Chicken Tamale Pie

Ingredients

1 package (9 oz) frozen diced cooked chicken, thawed

1 can (4.5 oz) chopped green chiles, drained

2 Teaspoons taco seasoning mix (from 1-oz package)

1 cup shredded Mexican cheese blend (4 oz)

½ cup Original Bisquick mix

½ cup cornmeal

¾ cup milk

1 egg

1 can (11 oz) whole kernel corn with red and green peppers, drained

Shredded lettuce, sour cream and Thick ‘n Chunky salsa, if desired

Steps

Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.

Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.

Tip: For Beef Tamale Pie, use 1 pound of ground beef in place of the chicken. Cook the beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

 

From our friend Sergio in Yonkers New York Edna’s Kitchen presents:

Spooky Spaghetti with Clams

Ingredients

2 ½ lb fresh clams in shells

2 Tablespoons white vinegar

8 oz uncooked spaghetti

3 Tablespoons olive oil

4 cloves garlic, finely chopped

½ teaspoon crushed red pepper flakes

¾ cup dry white wine or nonalcoholic white wine

5 plum (Roma) tomatoes, seeded, chopped (1 ½ cups)

3 Tablespoons chopped fresh Italian (flat-leaf) parsley

French bread, if desired

Steps

Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.

Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.

Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.

Tip: For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.

 

From our friend Noah in Rockport Massachusetts Edna’s Kitchen presents:

Corn Chowder

Ingredients

½ pound bacon, cut up

1 medium onion, chopped (½ cup)

2 medium stalks celery, chopped (1 cup)

2 Tablespoons all-purpose flour

4 cups milk

⅛ teaspoon pepper

1 can (14.75 oz) cream-style corn

1 can (15 oz) tiny whole potatoes, drained and diced

Chopped fresh parsley, if desired

Paprika, if desired

Steps

In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.

Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

 

From our friend Ronald in Lexington South Carolina Edna’s Kitchen presents:

Chicken Bog

Ingredients

2 Tablespoons olive oil

1 cup chopped yellow onion (from 1 onion)

1 cup chopped carrots (from about 3 carrots)

2 teaspoons chopped garlic

1 ½ cups uncooked long-grain white rice

1 teaspoon kosher salt

¾ teaspoon black pepper

4 cups chicken stock

1 (4-inch) piece Parmesan cheese rind

4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)

3 Tablespoons chopped fresh flat-leaf parsley

1 Tablespoon fresh lemon juice

1 ½ ounces Parmesan cheese, shaved (about ⅓ cup)

Steps

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.

Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

 

From our friend Daniel in Hood River Oregon Edna’s Kitchen presents:

Grilled Halibut with Tomato-Avocado Salsa

Ingredients

Tomato-Avocado Salsa

2 medium tomatoes, chopped (1 ½ cups)

2 green onions, thinly sliced (2 Tablespoons)

1 medium avocado, peeled, coarsely chopped

1 small jalapeño chile, seeded, finely chopped

¼ cup chopped fresh cilantro

2 Teaspoons lemon juice

¼ Teaspoon salt

Fish

1 ½ lb halibut or other firm fish steaks, 3/4 to 1 inch thick

2 Tablespoons olive or vegetable oil

1 Tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground cumin

⅛ teaspoon ground red pepper (cayenne)

1 clove garlic, finely chopped

Steps

In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.

If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Tip: Other firm fish steaks that work well in this recipe include both tuna and swordfish.

 

From our friend Rachel in Thornton Colorado Edna’s Kitchen presents:

Chicken Tenders with Katsu Sauce

Ingredients

Chicken Tenders

2 lbs Chicken Tenders uncooked (thawed if using frozen)

2 eggs

2 cups plain panko crispy bread crumbs

3 Tablespoons vegetable oil

Katsu Sauce

½ cup Sugar

½ cup Ketchup

¼ cup Worchestire Sauce

¼ cup Soy Sauce

¼ teaspoon Garlic Powder

¼ teaspoon Paprika

Steps

Break eggs into a bowl lightly beat. In shallow bowl or plate pour panko bread crumbs out.

Put two chicken tenders at a time into eggs, pull out of egg wash and dredge in panko bread crumbs till lightly covered.

Pour three tablespoons of vegetable oil into skillet, over medium high heat, carefully place breaded chicken tenders into hot oil. Cook for 6-8 minutes turning as needed, till lightly browned and the chicken is fully cooked. Set cooked chicken tenders on a paper towel, to let drain and cool.

Katsu Sauce Steps

Combine all ingredients whisk together add a splash of water to thin out sauce if desired. Dip cooked and cooled chicken tenders in to Katsu Sauce.

 

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On to some sweet treats. From our friend Ryan in Tombstone Arizona Edna’s Kitchen presents:

Classic Lemon Bars   

Ingredients

1 cup butter or margarine, softened

2 ¼ cups all-purpose flour

2 cups granulated sugar

4 eggs

2 teaspoons grated lemon peel

½ cup fresh lemon juice

2 Tablespoons powdered sugar

Steps

Heat oven to 350°F.

In medium bowl mix butter, 2 cups of the flour and ½ cup of the granulated sugar. Press into the bottom of ungreased 13×9-inch pan.

Bake 15 to 20 minutes or until center is set and edges just begin to brown.

In medium bowl, mix remaining ¼ cup flour and remaining 1 ½ cups granulated sugar with whisk. Add eggs, lemon peel and lemon juice; stir with whisk until well combined. Pour over partially baked crust.

Bake 18 to 22 minutes longer or until center is set and edges are golden brown. The bars will firm up as they cool. Cool 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows.

Tip: Add some pizzazz to the bars with stencils or strips of parchment paper. Place stencils on bars, sift powdered sugar over the stencil and then carefully lift the stencil from the bars.

 

Of course our kick off of Autumn and the Holiday Season wouldn’t be complete without some Pumpkin. From our friend Sarah in Montpelier Vermont Edna’s Kitchen presents:

Pumpkin Cheesecake Squares

Ingredients

Base

1 cup all-purpose flour

¾ cup packed brown sugar

½ cup butter or margarine

1 cup quick-cooking oats

½ cup finely chopped walnuts

Filling

1 package (8 oz) cream cheese, softened

¾ cup sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

3 eggs

Topping

2 cups sour cream

⅓ cup sugar

½ teaspoon vanilla

Steps

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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Thank you for joining Edna’s Kitchen for recipes by request, feel free to suggest your recipe ideas for future Edna’s Kitchen Presents events.

 

The ABC’s of Vegetables From Edna’s Kitchen

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Edna has gathered together some creative, tasty recipes featuring vegetables. Vegetables are nutritious in any form be it fresh, frozen, or canned. Packed with antioxidants, vitamins, and fiber to keep you feeling healthy and energized. They are low in calories, fat and are cholesterol free. Enjoy trying some new vegetable recipes and as always have fun in the kitchen.

 

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Asparagus Farro Salad

Ingredients

1 cup uncooked farro (semi-pearled or pearled)

1 lb fresh asparagus spears

4 Tablespoons olive oil

1 shallot, finely chopped

1 to 1 ½ teaspoons grated lemon peel (½ medium)

1 ½ Tablespoons lemon juice (½ medium)

1 teaspoon salt

¼ teaspoon pepper

½ cup pecans

⅓ cup feta cheese

Steps

In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.

Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.

Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.

Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss farro with asparagus, pecans and feta cheese. Drizzle sauce over top.

Tips

Substitute spelt, barley or wheat berries for the farro.

The time to properly cook farro ranges from 20 to 40 minutes. Of course, overnight soaking would reduce the cooking time even further, taking only about 10 to 15 minutes of cooking for the chewy texture.

 

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Grilled Eggplant Pizza Sandwiches

Ingredients

8 (¾ -inch-thick) slices eggplant

4 (¼ -inch-thick) slices sweet onion

1 medium zucchini, cut lengthwise into ¼ -inch slices

3 tablespoons olive oil

¼ teaspoon salt

1 (8-oz.) can pizza sauce

8 (½ -inch-thick) slices Italian or sourdough bread, toasted

4 (1 ½ -oz.) slices mozzarella cheese

Steps

Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.

Meanwhile, heat pizza sauce in small saucepan until hot.

Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.

 

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Creamy Leek and Potato Soup

Ingredients

6 medium leeks (2 pounds), thinly sliced

4 medium potatoes (1 ½  pounds), cut into ½ -inch cubes

2 cans (14 ½  ounces each) ready-to-serve chicken or vegetable broth

¼ cup margarine or butter

½ teaspoon salt

¼ teaspoon pepper

1 cup half-and-half

Chopped fresh chives, if desired

Steps

Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.

Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.

Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

Tips

Leeks grow best in sand soil and the broad, flat leaves of a leek wrap around each other, making the perfect place for sand to hide. The easiest way to remove the sand is to cut the leek lengthwise, almost to the root end. Hold the leek under cool running water while fanning the leaves, so the water can wash out the sand.

Leeks are very tasty but do take a few more minutes to clean. To save time, use a chopped large onion instead of the leeks. Or use a chopped medium onion and, for a little color, ½ cup sliced green onions.

For more Vegetable filled recipes check out Edna’s ebook cookbooks on Amazon.