My Little Crafty Corner

Archive for the ‘Baking/Cooking’ Category

I will be cooking all of out turkey day dinner this year. Trent has to work, so we are staying home. I know that everyone is disappointed, but you just have to roll with the punches. Me, I am secretly excited, as I love cooking, and Thanksgiving dinner is my all time favorite. I was dreading going over to the inlaws, as they were going to have spaghetti. You can’t have turkey day dinner without turkey and all of the trimmings!

So I am planning out the menu, and trying to figure out the timing of when to cook what. I will be doing all of the baking on Wednesday, so that will be one less thing to worry about. I will have to do the laundry on this day as well, (Thursday is my normal laundry day) so the guys will have their breeches clean. John says to just wait and do it on Friday, but “Hello” that’s “the” shopping day of the year. I don’t go out early, but still go and get some deals!

I haven’t made this in a while, hope it turns out well!

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup quick-cooking oats
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1 1/4 cups water
3 cups peeled, diced tart apples
1 teaspoon vanilla extract

Directions

Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 degrees F for 40-45 minutes or until crust is golden brown.

Traditional Italian Sausage Stuffing

Ingredients

1 (19.76 ounce) package Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4 cup olive oil, separated
2 (12 ounce) loaves focaccia bread, cut into 1-in. cubes
1 teaspoon coarse ground pepper
1 cup Parmesan cheese, shredded
1 small green bell pepper, diced
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup pimiento-stuffed olives, chopped
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1 1/2 cups water or white wine
1/4 cup butter, cubed

Directions

In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan.
Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

What are your go to comfort foods? For me, its mashed potatoes and gravy. I am craving them so bad right now its not even funny! I think a trip to KFC in is my future today. Last week I had a hot roast beef sandwich, that was oh so yummy! No I want to make that, but I know the guys will bulk as this. I may just have to make it, but not put it together like that for them, just let them eat it all separate, but make it the way I want for myself. Yep, that will be the plan for one day next week, along with meatloaf! Oh I can hear the grumbles now!

I want to do some more baking as well, as a nice juicy apple pie, with crumb topping sounds realy good too! Tis the season I guess! But then again, I think a pumpkin pie with lots of cool whip sounds even better! Oh I can’t wait for Turkey day!!

What are you craving?

I have been craving this for so long, I wish when a restaurant comes out with something yummy, they would keep it for longer that just a season!

I found this recipe online and can’t wait to try it out!

4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.