Friday, December 27, 2013

A Swerve from Healthful Eating -- Cheesecake!


A BIG, BIG swerve, but, oh! so good!
I love cheesecake, but am too lazy to make a full-size one.  I found this recipe by Paula Deen in her cookbook Christmas with Paula Deen & couldn't resist making them.  A new favorite for me!

Cheesecake Cupcakes
24 cupcakes

3 - 8 oz cream cheese, softened
1 cup sugar
4 eggs
1-1/2 teaspoon vanilla

TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
Kiwi/Strawberry slices, fruit topping or jam

Line muffin cups with paper liners.  In a large mixing bowl, beat cream cheese until very smooth.  Add the sugar & mix well.  Add eggs & vanilla.  Mix well.  Fill cups about 1/2 full.  Bake 25 minutes until set & golden brown.

Make topping: Combine sour cream, sugar & vanilla.  Stir well with rubber spatula.  Spoon about 2 teaspoon on top of each cupcake & return to oven for 5 minutes to glaze.  Remove & cool completely.  Store in a container with lid in the refrigerator until ready to serve.  Before serving, decorate with fruit.  Serve at room temperature.

Friday, December 20, 2013

Beets are In Season!


Photo Credit: Honey Beets

Beets are in season -- in Florida -- and we are loving them again!  I loved the serving idea of placing the beets on top of the green butterhead leaves in the photo above.  The colors are vibrant & so appealing.

Here's the link to a previous posted recipe of ours.  Roasted Beets 

Don't forget to eat the beet greens!  Rinse & dry them & toss them in with other salad greens.  We combined them with butterhead & red oakleaf.  The greens have a stronger flavor (very good for you), but like arugula & watercress, when combined with other greens, the flavor mellows out.

Saturday, December 14, 2013

Homemade Beef Stew


This really isn't an advertisement for Staub Cookware! (But, I would highly recommend this Dutch Oven!!) I love it.  It was one of our fabulous wedding presents.

We are still enjoying "cozy" foods, so here's a definite one.  It requires about 2 hours of simmering so plan accordingly.  However, you can do this ahead, if preferred.  This is just a simple recipe, but a keeper.  It's adapted from my friend, Betty, again!  I made cornbread in an iron skillet to go with the stew & supper was a hit.
(Haha -- I see that my ladle didn't grab any beef for the picture!  Sorry about that -- no retake -- stew is gone!)

Homemade Beef Stew

1 lb lean beef stew meat
1 Tablespoon vegetable oil
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1" pieces
1 large potato, cut into bite-size chunks
2 medium stalks of celery, cut into 1/2" pieces
1 small onion, chopped (or sliced)
1 teaspoon salt
2 dried bay leaves **
1/2 cup cold water
2 tablespoons all-purpose flour

Cut & discard most of the fat from the beef.  Cut any bigger pieces into 1-inch cubes.  Heat the oil in a large Dutch Oven (or stock pot) over medium-high heat 1 to 2 minutes.  Cook the beef in the oil about 15 minutes, stirring  occasionally.  The goal is to get good browning, which promotes flavor.  Any little brown crisps are welcome!

Remove from heat & add water, 1/2 teaspoon salt & the pepper.  Heat to boiling over high heat.  Once mixture is boiling, reduce heat just enough so mixture bubbles gently.  Cover & cook 2 to 2-1/2 hours or until beef is almost tender.

Prepare the vegetables, peeling & cutting.  (TIP FOR DOING AHEAD: If you like, you can place all the vegetables in a bowl & cover with water. After finishing softening the beef, take the Dutch Oven off the heat, still covered.  I have actually left the house for up to two hours, returned home, and continued on with recipe from here.  I almost feel like the beef is more tender having set like this.)

Add the vegetables (if you covered the vegetables with water in the do-ahead part, drain off the water), 1 teaspoon salt & bay leaves into the beef mixture.  If you are in the mood, add a splash of dry red wine.  Cover & cook about 30 minutes or until the vegetables are tender.  Remove the bay leaves.  Shake the cold water & flour in a jar.  Gradually stir into the mixture.  Heat to boiling over high heat, stirring constantly.  Continue boiling 1 minute, stirring constantly, until thickened.  Serve bowls, allowing some cooling.

** If you ever can snag a Laurel Bay plant, do it!  When I lived up north, I kept one in the house.  Here in Florida, I keep one in my herb garden.  The flavor is wonderful.  I use the leaves fresh.  I also enjoy drying them & giving them in jars as small gifts. 

Saturday, December 7, 2013

A Simple, Pineapple Gift


I was gifted this one Christmas season & I fell in love with the idea. 
So simple, so fresh, so good!