Sunday, October 31, 2010
Perfect for a cool Halloween morning. They have the yummy creaminest of pumpkin bread, but nice and fluffy like a waffle should be. This recipe makes a TON of waffles. So if you're not having an army for breakfast, you could probably get away with halfing the recipe. You can also put your leftover canned pumpkin in a ziploc bag, flatten it, and freeze it for later use to avoid waste.
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted
Preheat a waffle iron according to manufacturer's instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
Posted by Jennifer Railsback at 8:38 AM
Tuesday, October 26, 2010
Every year we go to River K Pumpkin Patch. The owners are friends of ours, and they always have a great setup for everyone to experience. They have a corn maze, hay rides, lots of things for the kids to see and play with, and of course a huge area filled with pumpkins to choose. The boys had a great time. They each picked their own pumpkin. And we're planning on carving on Thursday so they'll be fresh and spooky for Halloween.
Posted by Jennifer Railsback at 9:56 AM
Tuesday, October 19, 2010
I'm going to go ahead and blame football for getting so behind this time ;) Okay, well not just football, I've had alot of weddings going on lately and not alot of new recipes being made. It's alot easier to go back to the old mindless standby's when you're exhausted. Well this is one of them. But it's oh so good. I'm not really a fan of red enchiladas. I don't like the sauce. But these white ones are a whole different story. Cream cheese sauce and flour tortillas make a wonderful texture. Feel free to add more spices if you like more kick to your enchiladas. The green chilies in the recipes don't add much at all. They're so good, that I didn't get a chance to take a picture of them while they're warm and gooey, so you'll have to make due with a leftovers pictures
1/4 cup slivered almonds
1/4 cup chopped onion
2 tablespoons butter or margarine
1 4-ounce can diced green chile peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken or turkey
12 7-inch flour tortillas or 6-inch corn tortillas
1 10.75-ounce can reduced-fat condensed cream of chicken or cream of mushroom soup
1 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack or cheddar cheese (3 ounces)
2 tablespoons slivered almonds
1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.
2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.
Posted by Jennifer Railsback at 8:37 AM