Puff Pastry Apple Strudel

HAPPY FIRST DAY OF FALL

Capture the flavors of fall baking with an easy bakery-style Puff Pastry Apple Strudel.

Cook's Notes: 

I realize you don't all have the luxury of a sous chef to assist but I assure you it's a manageable baking item all by yourself. LOL even with the help of a sous chef, I managed to overlook several photo ops throughout the making process. At least I got the two most important ones the end product and a slice.   

This recipe is as easy as making an apple pie. It was adapted from Taste of Home September/October 2014 and the recipe serves 6-8
Cooking tip: To avoid a soggy crust place apple mixture in a colander to drain off some of the juices before spreading the mixture on the pastry crust.

The apple mixture needs to be thoroughly cooled before placing on pastry crust.

Ingredients:

• 4 large apples, peeled and chopped (5 cups)
• 3/4 cup apple juice or cider
• 1/4 cup sugar
• 1 tablespoon ground Saigon cinnamon
• 1/2 teaspoon apple pie spice mix
• 1/3 cup raisins
• 1/3 cup finely chopped nuts
• 1 frozen puff pastry sheet, thawed
• 1/4 cup caramel ice cream topping
• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse sugar

Directions:

• Soak raisins in hot water with a tablespoon of rum for 10 minutes, drain. 
• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender but not mushy. Stir occasionally. Cool completely and drain off excess juices. Stir in raisins and nuts. Pour into a bowl to cool.
• Unfold puff pastry onto a large sheet of parchment paper; roll into a 14 x 12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you.  Using a slotted spoon to drain the juices, arrange apple mixture on pastry to within 1-1/2 in. of edges. Drizzle apple mixture with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
• In a small bowl, whisk the egg with water; brush over pastry. Sprinkle with coarse sugar. Freeze strudel on a baking sheet for 10 minutes.
• Preheat oven to 375 degrees. 
• Cut slits on top of puff pastry. I did 6 slits. Bake 30 minutes or until golden brown, top and bottom. 
• Slide paper to a wire cooling rack. Use a serrated knife to cut pieces. 
• Serve with a scoop of ice cream or whip cream. 

Looking for fall favorite photos to post. Please send it to my email.

Another fall favorite

Baked Reuben Hot Dish

 Author Jeanne Cooney is always scouting out fresh story ideas and recipes for her books. Her next book has a spring publication date. There were at least a dozen casseroles donated for the recent lunch. One recipe caught her attention,Baked  Reuben HotDish submitted by a NAC member. Cooney plans to incorporate this recipe in her upcoming new book.  

BAKED REUBEN HOTDISH

Cook's Notes: A creative way to reimagine one of your favorite sandwiches. 

Ingredients:

• 6 slices pumpernickel rye bread, divided
• 1 pound corned beef, thinly sliced
• 1 (14.5 oz.) can sauerkraut, drained but not pressed too dry
• 4 cups shredded Swiss cheese
• 1 cup dill pickles, chopped
• 1 cup milk
• 1/3 cup Thousand Island dressing
• ¼ cup mustard
• 3 large eggs
• 2 teaspoons caraway seeds

Directions:

• Preheat oven to 350 degrees F and lightly grease a 9 x 11-inch baking dish with butter.
• Take 4 pieces of bread and cut or tear them into cubes. Place remaining bread in food processor and pulse until fine breadcrumbs. Set aside.
• Spread cubed bread out along the bottom of the baking dish. Tear ½ of the corned beef into pieces and layer over bread. Layer sauerkraut, pickles, 1 teaspoon caraway seeds and 2 cups cheese over beef.
• Cover with remaining beef, caraway seeds, and cheese.
• Whisk together milk, salad dressing, and mustard; beat in eggs until combined. Pour evenly over the casserole, then top with breadcrumbs.
• Bake for 40-45 minutes, or until mixture is bubbly and center is set.

FALL SNAPSHOTS 

Starting tomorrow (official fall start) please send me one of your favorite fall snapshots to my email box. I will include date and photo location on my blog posting. Your photo does not need to be a Minnesota location. In fact, how fun to see fall unfolding in many places other than Minnesota. I will only include your name if I have prior permission.

Up North Minnesota September 2017

 

Roasted Chicken Noodle Soup

 

Each time I make chicken soup it makes me think of Maurice Sendak's little book "Chicken Soup with Rice". The tiny volume series was first published in 1962. The book has 12 rhymes and illustrations for 12 months of the year all with chicken soup as the universal theme. The rhythmic verses and repetition make the book perfect for ages 4-6. Each page ends...Happy once, happy twice, happy chicken soup with rice.

Taste of Home's magazine Heartwarming Soups was my inspiration for Roasted Chicken Noodle Soup this weekend. Several adaptations were made to the original recipe in the magazine publication. I used noodles instead of rice.

I've been saving this mug as a get-well gift for someone and decided why not and used it as a moment of good cheer for myself. 

A rotisserie chicken is a real-time saver as well as dicing the veggies the day before.  

Today begins my husband's formal training as a sous chef since I am looking at a recovery of 6 weeks dragging around a leg in a brace and being on a variety of meds, He's already aced the grocery shopping run and has had some previous sous chef experience which has included planning and directing food preparation, menu planning, inventory and managing supplies. I picked an easy recipe and one that would last the week. 

Roasted Chicken Noodle Soup

Cooking tips: Use a rotisserie chicken as a time saver and add in egg noodles the last 10 minutes of cooking time.
Ingredients:

• 3 cups cooked chicken, shredded
• 2-1/2 cups wide egg noodles (crush dry noodles)
• 1-1/2 cups each diced carrots, celery, onions
• 2 garlic cloves, minced
• 1 tablespoon olive oil and 1 tablespoon butter 
• 2 cartons each 32. 0z low-fat, low-sodium chicken broth
• 1/2 cup each water and apple cider
• 1/2 teaspoon each dried thyme and rosemary
• 1 tablespoon parsley flakes
• 1 tablespoon Dijon mustard
• 2 bay leaves

Directions:

• In a soup pot saute in olive oil celery, carrots, onions, and minced garlic for 8 minutes on medium-low heat, covered.
• Add in chicken broth, water, cider, spices, and chicken.
• Simmer for an hour on medium-low not covered. Add in wide egg noodles the last  10 minutes of cooking time. 
  
• And don't forget to remove the bay leaves right before serving.
  
  
  

Hot Dish Heaven Part Two Luncheon

 

Meet the Author, Jeanne Cooney Hot Dish Heaven Cozy Mystery Series

Jeanne Cooney, the author of the Hot Dish Cozy Mystery Series, was a featured speaker recently at the Hub in collaboration with Northwoods Arts Council in Hackensack. Jeanne entertained the audience with her Scandanavian humor and up north folksy style.

She had on hand her three books from the series and cookbooks to sell.

Hotdishes and bars were donated and enjoyed by all. The placemats that defined Minnesota by hotdish regions were a hit.

At the end of the luncheon, Sue Larson president of Hackensack Lions, presented Northwoods Arts Council with a check for $1,888.00 proceeds from the July pancake breakfast.

What an exciting day for all.

Hot Dish Heaven Cozy Mystery Series Wrap Up Part One

 A sneak peek at one of the casserole dishes planned for tomorrow's luncheon.
 Hope to see you there. 

Spinach Ravioli with Cheese, M&M Bars and a Roll 

Ingredients:

• 1 package frozen ravioli. thawed (19 oz.) 
• 1/2 package fresh spinach, stems removed 
• 1 large jar of marinara sauce
• 2 cans each 14.5 oz diced tomatoes crushed basil and garlic
• 1 tablespoon of parsley flakes 
• 1/2 teaspoon sugar 

Directions:

• For maximum flavor make the sauce the day before. Cook on low for several hours marinara sauce, diced tomatoes, parsley flakes, sugar, and spinach, 
• In a separate pan bring water to boil and cook ravioli according to the manufacturer's directions.  Drain and add ravioli to the sauce. 

Serve with a bar and a roll. 

Mexican Casserole

Mexican Casserole is packed with bold, cheesy taco flavor and plenty of melty cheese, but that's not even the best part. Not only is it simple to make and it's also ready to put on the table in 30 minutes. The ultimate comfort food-prepare to have no leftovers. Recipe adapted from Pillsbury and serves 6.

Thanks to Cathy for the recipe and for making it.  What a treat!

Ingredients:

• 1 lb ground beef, cooked, drained
• 1/2 onion, chopped
• 1/2 red pepper, chopped
• 1 package (1 oz) taco seasoning mix
• 1 can (11 oz.) whole kernel corn with red and green peppers
• 1/2 can black beans, rinsed and drained
• 1 small can chopped green chilies, drained
• 1- 1/2 cups shredded Cheddar-Jack cheese blend (6 oz) of Pepper Jack cheese,divided
• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

Directions:

• In 10-inch skillet, brown ground beef with onions and red pepper. Add taco seasoning mix, beans, chilies, and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into an ungreased 12x8-inch (2-quart) baking dish; sprinkle with 1 cup of cheese.
• Separate or cut dough into 2 long rectangles (if using crescent rolls, cut to fit but it’s not necessary to seal pieces). Place on top of the meat mixture.
• Bake at 375 degrees for 15 to 20 minutes.
• When the crescent roll top is done, sprinkle with remaining cheese and return to the oven for a few minutes to melt.

Serve with salsa, chips, guacamole, and/or sour cream. Enjoy.

Frozen Margarita Pie

Cook's notes: This refreshing pie is tart and tangy with all the great flavors of a margarita drink. It's the perfect finish for a Mexican casserole. The savory crunchy pretzel crust is a nice contrast to the margarita-flavored creamy filling. Garnish the pie with toasted coconut or lime slice twists. It's the perfect dessert for an outdoor barbecue or midday break out on the deck or porch.

A graham cracker crust can be substituted for a pretzel crust.

Ingredients Filling:

• 1 quart of vanilla ice cream, softened
• 1/3 cup frozen limeade concentrate, thawed (no water)
• 2 tablespoons fresh lime juice
• 2 tablespoons triple sec or orange liqueur
• 2 tablespoons tequila
• 2 drops green food coloring 

Ingredients Pretzel Crust:

• 4 tablespoons melted butter
• 1/4 cup white sugar
• 2 cups crushed pretzels

Directions:

• Preheat oven to 375 degrees.
• Use a food processor to crush pretzels, add in sugar and butter, mix well.
• Press pretzel mixture into a pie pan and bake for 5 minutes, set aside to cool. To harden crust place in a freezer for 10 minutes just before adding ice cream filling.
• In a large bowl add softened ice cream, liqueurs, limeade concentrate, lime juice, and a drop of green food coloring.
• Mix well and spread evenly in prepared cooled crust.
• Cover pie with foil and store in the freezer at least 4 hours before serving.

Another similar recipe Mexican Taco Casserole

https://sockfairies.blogspot.com/2020/11/mexican-style-taco-casserole.html

Cheesy Potato Bake with Scrambled Eggs

 

CHEESY POTATO BAKE WITH SCRAMBLED EGGS

COOK'S NOTES: The ultimate comfort brunch food for a crowd. Love your cheesy potatoes? Love your scrambled eggs?  Toss in some chopped broccoli, onions, tomatoes, and spices for added flavor and you've got a winning combination from BHG Brunch and Breakfast Publication. Skip the bacon and it's a vegetarian dish. 

Ingredients:

• 1 medium onion, finely chopped (1 cup)
• 2 tablespoons butter
• 5 teaspoons all-purpose flour
• 1 ½ cups milk
• 8 ounces sharp cheddar cheese or Mexican 4 Cheese, shredded (2 cups)
• 5 cups shredded hash browns, thawed on a baking sheet and patted dry 
• 2 cups chopped fresh broccoli
• 8 large eggs
• 1/3 cup half and half
• 1 tablespoon parsley flakes
• 3/4 teaspoon dry mustard
• 1-2 large tomatoes diced and drained on a paper towel
• Salt and pepper to taste
• Optional dash hot sauce
• Optional 6 bacon slices, crisp-cooked, drained and crumbled

Directions:

• Preheat oven to 350 degrees. In a large frypan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; whisk cook and until slightly thickened and bubbly. Stir in cheese until melted. Add in hash browns and chopped broccoli to the cheese mixture.
• In a 2-3 quart baking dish, grease and add in cheesy potato mixture. Cover lightly with foil and bake for 20 minutes. Uncover stir and heat 10 minutes more uncovered.
• Remove from oven and recover with foil.
• In a blender place eggs, parsley, dry mustard, and salt and pepper.
• Mix well and return to the same skillet cheesy potato mixture was in. No need to wipe the pan clean, scramble eggs to your personal preference. Add in hot sauce if using. Place scrambled egg mixture over cheesy potato mixture. More chopped tomatoes can be added at this time. Serve immediately, top with bacon if using. 
  
  FYI
  
  
  except when you have to have knee surgery. Unfortunately, Ever Ready may have to put a pause on some activities that include leaf jumping. On Wednesday my tendon detached from my kneecap and I have surgery scheduled for Monday. My biggest frustration is the 5 lb. leg brace that I am wearing now and will wear for 6 weeks! This certainly will slow me down. Keep me in your thoughts as not sure what to expect down the road.