Creamy Chowder with Kielbasa, Bacon, Potatoes and Veggies.

A delicious comfort food, creamy chowder soup packed with plenty of vegetables, bacon, and tasty kielbasa sausage! The recipe takes some time, but it's so worth it. Advance preparation helps by chopping all veggies ahead and bagging them separately. This step can be done the night before, even the potatoes. Peel and dice potatoes, and place in a bowl covered with cold water, and refrigerate. Drain potatoes before adding to the recipe. 

The recipe was adapted from closetcooking.com and serves 6  

Creamy Chowder with Kielbasa, Bacon, Potatoes and Veggies

Ingredients:

• 5 slices of bacon, cut in half  
• 2 cups kielbasa sausage, sliced or diced
• 2 tablespoons butter
• 1 cup of each of diced onions, carrots, and celery
• 3/4 cup diced red mini peppers 
• 3 cloves garlic, chopped
• 1 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/4 teaspoon each of ginger and cumin 
• 1/2 teaspoon paprika 
• 1/4 cup flour (gluten-free for gluten-free)
• 6 cups chicken broth
• 2 large yellow (gold) potatoes, peeled and cubed (about 2 cups) 
• 1/2 cup heavy/whipping cream
• 2 cups corn (fresh or frozen)
• 1 cup diced white cheddar cheese
• Salt and pepper to taste

Directions:

• Cook the bacon in a large saucepan over medium heat until cooked and place on a paper towel-lined plate. Reserving the bacon grease in the pan.
• Add the kielbasa sausage and onions, and cook until lightly golden brown. Place the mixture on a paper-towel-lined plate. Wipe the pan clean of grease. 
• Melt the butter in the same pan, add carrots, peppers, and celery, and cook until tender, about 10 minutes.
• Add in the garlic and spices.
• Sprinkle the flour in, mix, and cook for a minute.
• Add the broth and the potatoes, bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15-20 minutes, uncovered.
• Add the cream, corn, bacon, onions, kielbasa, and cheese. Taste before seasoning with salt and pepper. Cook uncovered on low heat for 10 minutes. Do not let the mixture boil.

Book Review Changing Woman's Hair

 

Book Two in the Marin Sinclair Series 

Themes of cultural identity, ancestral power, and political intrigue are at the heart of Jan Payne's newest novel, with Marin Sinclair as the main protagonist. A storyline with many twists and turns, Marin faces multiple external threats as she seeks to understand her heritage and mythical ideology while navigating perilous situations with destructive forces all around. Marin is trying to restore balance and a sense of harmony in her life, but sometimes not successfully. 

Changing Woman is a sacred figure in Dine mythology, a spirit force, and plays a central role in the storyline. Marin has a unique relationship with Lewis George, also known as Raven, a mystical figure. His guidance and presence persist throughout the story, though often not understandable to her. 

Marin is devastated over the loss of her dear friend Vangie to cancer, who appointed Marin as guardian to her teenage son, Garrett. He is rebellious and also blames Marin for his mother's death, as well as his father.  While struggling with a decision to take on this responsibility, Marin finds herself in some precarious situations. She discovers Garrett and his friends are caught up in some dangerous situations involving bootlegging alcohol. The supernatural, featuring wolf witches and their ancient magic, is combined with modern crimes, political schemes, and mysterious bombings, all of which pervade the storyline. Navajo Nation Police Sergeant Justin Blue Eyes and Federal agent Cullen Mac Pherson are characters from book one who become involved in the investigation of bomb threats, corruption at a local casino, and the questionable politics of a Senator's bid to win Arizona votes.

Payne adeptly navigates the reader through plausible subplots that develop throughout the story. Her characters are well-developed, with their personalities and motivations established with some backstory on their goals and conflicts, keeping my interest throughout the story. I found many of the events and situations the characters faced were intriguing and creatively crafted by Payne. I did not sense closure on Marin's story and would guess book three might be ahead.  It was an enjoyable read and should be added to your Fall reading list.  

ALL ABOUT THE AUTHOR JAN PAYNE 

Drawing from her years in the Southwest and the Navajo Nation, Jan Payne writes about courage, regret, hope, and restoration in a world of created kinships.

She lived on the Diné (Navajo) reservation in Sanostee, located on the New Mexico side of the Lukachukai Mountain Range. There, she spent her summers climbing mesas, taking horseback camping trips, exploring ghost towns in the Colorado mountains, or working with her dad to break and train horses. Her two most memorable summer jobs were at a Durango, Colorado, dude ranch, where she worked with pack mule trains, and a brief stint as a camp cook at a uranium mining site.

A graduate of Shiprock High School in Shiprock, New Mexico, Payne also holds university and medical degrees, as well as a graduate degree in Christian Studies from Regent College in Vancouver, British Columbia, where she focused on writing redemptive fiction.

Payne is a member of Western Writers of America and Women Writing the West and lives in the Leech Lake area of northern Minnesota with her husband and three big dogs—Kaibab, Rudi, and Orrin.

 

Apple Walnut Spice Cake

 An autumn walk led me to follow my bliss

.

right back into the kitchen for a slice of Apple Walnut Spice Cake with Caramel Sauce.

And let me tell you, each mouthful was pure bliss. Baking is at its best when filled with the flavors of fall. This recipe was originally posted in 2017 and needed an update. In the original recipe, it was frosted with Penuche Icing, but with this recipe, I skipped the icing this "go around" and paired it with caramel sauce and ice cream. What's not to like. 😊 

Apple Walnut Spice Cake 
Cook's notes: This was easily one of the best fall cakes I have ever had. Everything about this cake was absolute perfection. The spice cake was tender and moist. The apples with chopped walnuts were a combination that brought out such a delicious flavor and texture.  Let this cake be on the top of your list for fall baking. Take note: no mixer is needed for this recipe! The cake can stand alone but adding caramel sauce and ice cream was really the piece de resistance.
Recipe adapted from the recipecritic.com

Ingredients:  

• 4 cups Granny Smith apples, chopped into small pieces (about 4 medium apples) 
• 1 cup brown sugar and 1 cup white sugar
• ½ cup vegetable oil (I used canola oil for a milder flavor) 
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla
• 1 cup white flour and 1 cup whole wheat flour 
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon or 1-1/2 teaspoons Saigon cinnamon
• 1 teaspoon allspice, 1/2 teaspoon ginger, dash nutmeg, or use 1 teaspoon apple pie spice mix and 1/2 teaspoon ginger 
• 1/2 teaspoon salt
• ½ cup buttermilk 
• 1 cup pecans or walnuts, roughly chopped
• Caramel sauce, ice cream  

Directions:

• Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan. Set aside.
• In a large mixing bowl, combine apples, sugars, and cinnamon.
• Whisk oil, eggs, and vanilla together in another bowl. Stir into the apple mixture. 
• In another mixing bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add in chopped pecans or walnuts.
• Pour into prepared 9 x 13 inch pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. If frosting the cake, let it cool completely before adding the icing.  
  

Penuche Frosting (recipe below is enough for a 9 x 9 cake)
Ingredients:

• 3 tablespoons butter
• 1/2 cup brown sugar
• 1/4 cup milk (may need more)
• Dash of salt
• 1 teaspoon vanilla
• 2-1/2 cups powdered sugar 

Directions:

• In a saucepan, melt butter on low heat, stir in brown sugar, milk, salt, and vanilla.
• Use a whisk and stir on low heat until the sugar dissolves and is smooth, about 2 minutes.
• Remove pan from heat and stir in powdered sugar.
• Use a hand mixer to beat the frosting in the saucepan until smooth. May need to add more milk to achieve the desired consistency. 

Oktoberfest

Oktoberfest is the world's largest fair held annually in Munich, Bavaria, Germany. It is a 16-day festival running from late September to the first weekend in October with more than 6 million people from around the world attending the event every year.

Potatoes and beer, two quintessential German favorites, pair perfectly in this traditional soup. It's a soup that's hearty, quite flavorful, and tastes even better on the second day. Use chicken broth to thin the soup if it's too thick. Pair the soup with a slice of cranberry-orange bread or pretzel rolls, and a fruit side. This soup makes for a wonderful lunch or supper to warm you up on those chilly autumn days. Prepare the ingredients ahead of time so the soup preparation process goes smoothly. Recipe serves 6. Rejoice it's a one-pot meal!

Cranberry Orange Nut Bread Recipe  https://sockfairies.blogspot.com/2023/10/cranberry-orange-nut-bread.html

Potato Beer Sausage Soup
Ingredients:

• 2-1/2 cups Kielbasa sausage, diced (fully cooked with no fillers)
• 1 tablespoon olive oil
• (6 medium) yellow or gold potatoes, peeled, chopped (6 cups)
• 2 tablespoons butter
• 3/4 cup onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire
• 2 bay leaves
• 1 teaspoon each thyme and chives
• 3 tablespoons flour
• 2 cans (14.5 oz) low-sodium chicken stock
• 3/4 -1 cup light beer, such as a Pilsner
• 6 oz. (2 cups) sharp cheddar cheese or white cheddar cheese, shredded
• 1/2 cup heavy cream or 2% milk

Directions:

• In a large pot, heat oil over medium heat and stir-fry the meat until warmed. Remove to a paper towel-lined plate.
• In the same pot, wipe it clean and melt butter. Add in carrots, onion, garlic, and celery. Sauté 5-8 minutes. Cover the pot using a "sweat" mode to soften veggies.
• Add in chopped potatoes, chicken stock, mustard, Worcestershire, and spices. Stir to combine. Simmer for 30 minutes, covered or until potatoes are tender.
• Remove bay leaves and put the soup in a blender or a food processor. An immersion blender works well for this step. Process until smooth. Add the soup mixture back to the pot.
• Mix flour with milk or cream and whisk into the soup mixture. Stir in beer and cheese, and whisk to combine.
• Add in cooked sausage and cook the soup on low heat for 20 minutes, uncovered.

Taco Pizza Rolls

TACO PIZZA ROLLS
Taco meat and cheese rolled up in pizza dough and topped with your favorite taco toppings. YUM! YUM! It's a tasty appetizer made with only 4 ingredients.
Recipe adapted from thegirlwhoateeverything.com

Ingredients:

• 3/4 lb.  ground beef
• 1 can Pillsbury refrigerated classic pizza crust
• 1 pouch of taco seasoning mix ( I had this one available and it worked fine with ground beef) 

• 1 cup shredded Mexican blend cheese
• Optional toppings: lettuce, tomato, sour cream, onion, avocado,  guacamole, and maranaria sauce.

Directions:

• Line a large baking sheet with parchment paper or grease a baking sheet. 
• In a medium skillet, cook brown beef until no longer pink. Crumble and wipe the pan free of grease. Add taco seasoning pouch, mix, and cook for 2-3 minutes. Set aside to cool completely before using.
• Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

• Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.
• Starting with the long edge of the pizza dough, roll the dough tightly up into a roll.

• Refrigerate 20 minutes and then use a serrated knife to make about 1-1/2 inch slices along the roll for about 12 rolls.  

• Bake for 10-12 minutes or until the tops are golden brown. Serve immediately and top with desired toppings.
  
  GO VIKINGS GO
  

Pumpkin Applesauce Muffins with Maple Cream Glaze

 

Rejoice, even though it's only September, never too early to start baking "all things pumpkin". 

Pumpkin Applesauce Muffins with Maple Cream Glaze is a sure winner for any time of the day. These muffins are easy, moist, and require no mixer, making them absolutely delicious. They are hearty and healthy enough for breakfast, snacks, or really any time of the day. Consider the option of making healthier choices like leaving off the glaze or replacing some of the all-purpose flour with whole wheat flour. Though I need to go on record, this maple cream glaze is intensely delicious and pairs perfectly with the spiced pumpkin-flavored muffins. The glaze would be a great topping for a spiced apple walnut cake as well. The following recipe makes 16 regular-sized muffins and was adapted from melskitchencafe.com
Ingredients:

• 3 large eggs
• 1-1/3 cups canned pumpkin puree, not pie filling
• 1/2 cup neutral flavored oil (like canola, vegetable, avocado)
• 1/2 cup no-sugar-added applesauce
• 1/2 cup granulated sugar and 1/2 cup brown sugar
• 2- 1/2 cups all-purpose flour (I used 1-3/4 cups white flour and 3/4 cup whole wheat flour)
• 1 teaspoon pumpkin pie spice
• 2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Optional add-ins 1/3 cup chopped walnuts and/or 1/3 cup raisins

Maple Glaze Ingredients:

• 1 cup (4 ounces) powdered sugar
• 2-4 tablespoons heavy cream
• 1/2 teaspoon maple extract or 1 tablespoon pure maple syrup

Directions:

• Preheat the oven to 375 degrees. Line two standard muffin tins with paper liners and set aside.
• In a large bowl, whisk together the eggs, pumpkin, oil, applesauce, and sugar.
• In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and mix until just combined (don’t overmix or the muffins may be dense and kind of heavy).
• Divide the batter evenly among the prepared muffin tins, filling the cups about 3/4 of the way full.
• Bake for 15-16 minutes until the top of the muffins springs back to the touch and/or a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached.
• Remove from the muffin tin to a cooling rack to cool completely.
• For the glaze, whisk together the glaze ingredients, starting with the lesser amount of cream and adding more as needed to achieve a pourable, yet still thick, consistency.
• Drizzle the glaze over the cooled muffins with a spoon or fork and ENJOY!
  
  
  

A Little of This and a Little of That

 Best shot of the week 

Best new grocery discoveries

It's a great alternative if you don't like Feta Cheese crumbles, and it comes in several flavors found in the deli section. 

Cocktail-inspired treats, sorbet bars in three flavors that are alcohol free. 

Most Clever New Chip Flavor

All the layers found in the favorite Tex-Mex dip make it a great game-day food. 

New recipe: Banana Bread

One can never have too many banana bread recipes. I particularly liked this one, with its super-moist and buttery texture and brown sugar flavors. The addition of yogurt makes it a moist bread. This is not an overly sweet quick bread, but could increase sugar content to one cup. Use a fork to mash the bananas. This recipe yields 15 banana bread muffins. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F for 16 more minutes. 

To freeze: Tightly wrap the loaf or slices (individually or grouped) in 2–3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. The recipe is from Sally's Baking Addiction.com

Ingredients:

• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup packed dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup plain Greek yogurt or full-fat sour cream, at room temperature
• 1 and 1/2 cups mashed bananas (about 3large or 4 small ripe bananas)
• 1 teaspoon pure vanilla extract 
• optional: 3/4 cup chopped pecans or walnuts, or 1 cup mini semi-sweet chocolate chips

Directions: 

• Adjust the oven rack to the lower third position and preheat the oven to 350 degrees. Lowering the oven rack prevents the top of your bread from browning too quickly. Grease a 9 x 5 loaf pan with nonstick spray. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
• Add the dry ingredients to the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.
• Pour and spread the batter into the prepared baking pan. Bake for 60 minutes, loosely covering the pan with aluminum foil halfway through to prevent the top from browning too much. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.
• Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week

Troll Hunting

                             A TROLL HUNTNG WE WILL GO🎶🎶🎶🎶🎶

Troll Hunting has been on my bucket list for over a year, and we were not disappointed. My husband and I  picked a splendid early autumn day for our adventure.  

This was our first time visiting Detroit Lakes, despite it being less than two hours from our house. The city's economy is primarily driven by summer tourism and seasonal population increases. It's adorned with scenic lake views and many regional parks. 

Thomas Dambo, a Danish artist, is the creator of the trolls. As of 2024, he has created 138 giant sculptures from recycled materials in 17 countries worldwide. A vast array of volunteers has helped bring his vision to life. The goal of the troll hunt is to get out in nature, build community, and think better about recycling and caring for our world. Each of the trolls requires about a thousand hours to design, plan, and build.  The Trolls in the DL project 412  started small, but as ideas were generated and sponsors grew, it evolved into five trolls, a golden rabbit, and three portals.  There is no admission. Our adventure took 5 hours, including a lunch break

We were ready for the day with snacks, water, comfortable shoes, and a map. 

Due to time constraints, we took a shortcut and entered the addresses of each location into my phone, rather than following their riddle clues. 
We started our “troll adventure” in the DL City Park. Here, we met the first troll, named Alexa’s Elixir. You can't miss her as she is 30 feet tall. A large wooden storybook is in front of her, explaining why she came to the town to prepare an elixir that she hopes will cure those cursed by the Golden Rabbit.  Alexa needs special ingredients for her elixir. The riddles in the story lead to the various ingredients, each represented by one of the 5 trolls. She also needs the songs of birds for her recipe. So while on your hunt, you will encounter many birdhouses, some 800 in total. 

When you find each troll, look at the necklace around its neck. The necklace features a number and a symbol. The symbol corresponds to a letter in the troll alphabet cited in the wooden recipe book on Page 4. The number corresponds to the placement order of the letter in a word.

When you collect all the letters from the troll necklaces and put them in the right order, it will spell a word. That word reveals the name of the symbol on the map on Page 4 of the story in the wooden book.  This symbol indicates the location of the hidden secret Golden Rabbit. Paths are manageable and well-marked. Note that the last path to the Golden Rabbit is more challenging, as it is narrower, features rocky terrain, and has an uphill incline. However, it is worth noting that we passed by a very pregnant woman, another woman carrying an infant, a man trying to navigate a stroller, and many small children.   😊

Alexa

The wise old traveling brewer of potions, always dragging her potions, ingredients, and mighty spoon. She solves problems all over the land for trolls and humans alike. 

Wooden recipe booklet

Barefoot Frida is an outdoorsy type who loves to build small yet fun challenges for her friends in nature. 

Long Leif earned his name due to his impressive height—he stands at a towering 36 feet (Thomas Dambo’s tallest troll)! Leif is a friend of the trees. He enjoys hanging out with them and he has become as tall as them! His features include a long, flowing beard, expressive eyes, and a welcoming demeanor. His arms stretch wide, inviting visitors to engage with his story and the surrounding environment. To find Long Leif, keep an eye out for his unique identifier necklace—a symbol and number that tie into the larger treasure hunt. Can you find me? It was rather comical, as he had painted his toenails with rocks. 

Ronny Funny Face

Always on the lookout for a laugh. Ronny wants to make the whole world laugh. 

Jacob Everear

Jacob loves to listen, that’s why his ears are so big! Make sure to tell him a story when you visit him. Jacob Everear’s name is a whimsical blend of “Jacob” and “evergreen.”, part of his connection to evergreen trees. Jacob’s face reflects wisdom and age, with a long, flowing beard. His eyes hold secrets, inviting you to unravel his story; his arms stretch wide, embracing the magic of the outdoors. As you follow the riddles and clues provided by Alexa’s story to lead you to Jacob Everear, be sure to keep an eye out for his identifier necklace—a symbol and number guiding your troll-hunting ad.

The Golden Rabbit

The vast majority of Thomas Dambo’s creations are made from recycled wood, but the Golden Bunny appeared to be constructed using some kind of plastic.

A parting note: We found this whimsical art exhibit to be imaginative, showcasing creativity at its finest. The use of recycled materials and construction was mindboggling, as well as the sheer size of these trolls. Be sure to put troll hunting on your agenda if in the area. 

An added bonus was discovering a field of zinnias still blooming. 

Puff Pastry Apple Walnut Braid

Puff Pastry Apple Walnut Braid 

Cook's Notes: 

Skip a trip to the bakery and make your own puff pastry braid with cinnamon, apple, and walnut filling. Not only is it delicious, but it also makes quite an impressive presentation. It makes about 6-8 servings, and the recipe was adapted from Cuisine at Home magazine. Use a serrated knife to cut. 

Ingredients:

• 3 tablespoons butter
•  5 cups cubed and peeled Honey-Crisp apples
• 1/2 cup apple cider
• 1 large egg, beaten 
• 2 teaspoons water
• 1 package of puff pastry sheets (2 sheets-whole box)
• 3 tablespoons packed dark brown sugar 
• 2 teaspoons flour 
• 1 teaspoon apple pie spice
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1/2 cup toasted walnuts or pecans
• 1/2 cup confectioners' sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Directions:

• Thaw puff pastry in the box overnight in the refrigerator. Remove from the fridge. 
• Cover a large baking sheet with parchment paper.  
• Whisk together egg and water and set aside.
• Mix in a small bowl brown sugar, flour, and spices. Set aside. 
• Dice the apples and melt the butter in a skillet over medium heat. Add apples and cook until softened, uncovered, about 6-8 minutes. 
• Increase the heat to medium-high and add cider. Stir occasionally until the liquid evaporates, about 3 minutes.
• Cover a plate with a paper towel. Add cooked apples and cool 10 minutes. 
• Preheat oven to 400 degrees. 
• On a large piece of wax paper, press two puff pastry sheets together lengthwise, overlapping by an inch, until you have a 17 x 9-inch rectangle. Flip the rectangle over on a parchment-lined baking sheet.
• Sprinkle the brown mixture down the center. Place the cooked apple in the center and sprinkle nuts on top.

• On the left and right side brush lengthwise about a 1-1/2 inches the beaten egg wash.
• With a pizza cutter, cut 1-inch diagonal strips. 

• Criss-cross each strip all the way down the puff pastry braid.  Bake for 24- 25 minutes.
• In a small bowl, add cream, a dash of salt, and vanilla to confectioners' sugar, whisk until smooth. 
• Let the pastry cool for 10 minutes, and then drizzle the glaze over the braid. 
• Reheat leftovers on a baking sheet at 400 degrees for 3 minutes.

• Pour yourself a cup of coffee or tea and enjoy.