Monday, September 30, 2013

Pumpkin Waffles


Pumpkin Waffles

Wow - can you believe that today is the last day of September?  I hardly know where the month went.  I don't have kids in school any more but it sure seems like time is going faster!  Does it feel the same way for you?  Next up is October and I hope to be making some fall recipes so let's end this month with a seasonal ingredient breakfast item - pumpkin waffles.

Do you remember last week when a bunch of us bloggers celebrated Julie's birthday from This Gal Cooks?  We all made a dish with pumpkin - mine was a Pumpkin Turkey Chili.  There were many yummy recipes and this one particularly caught my eye from Lisa at Cooking With Curls.  I would have never thought of pumpkin waffles so I'm sure glad Lisa did.  Below is my recipe since I had to tweak it based on what I had in the house but be sure to click on the link above to see the original.

Pumpkin Waffles

by Deb Attinella
Prep Time: 10 minutes
Cook Time: 5 minutes
Recipe Adapted from:  Cooking with Curls
Ingredients (9 waffles)
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup dark brown sugar
  • 1 cup canned pumpkin
  • 1 13.5 oz canned lite coconut milk
  • 1/4 cup canola oil
  • 4 large eggs (separated)
Instructions
1. Combine the dry ingredients and set aside
2. In a large bowl combine the pumpkin, 4 egg yolks and coconut milk.
3. Add the dry ingredients to the pumpkin mixture until just combined.
4. In a separate bowl, whip the eggs whites until stiff peaks form and then gently mix into the pumpkin mixture until it is well incorporated.
5. Follow instructions with your waffle iron for heating and amount of batter to use. Mine made nine 8" waffles
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These were the lightest and fluffiest waffles I have ever had.  And our company this weekend thought so too.  Be sure to put this one on your to-do list!

Pumpkin Waffles | Cooking on the Front Burner #waffles #pumpkin


Sunday, September 29, 2013

Link Party - Marvelous Monday #66




Happy Sunday! I've been a little MIA lately.  I took a few days off from work to do some painting and some fall organizing PLUS needed to get ready for Miss Emily's first visit to our place.  Miss Em is 6 weeks old and we have enjoyed having her this weekend!

Typically I like to post 3 new recipes a week plus Sundays is MM day.  This week there will be some new recipes plus a giveaway I am participating in for a fellow friend blogger's first anniversary.  And speaking of anniversaries - today is the last day to enter Julie's 2nd anniversary giveaway




Stay Connected with Cooking on the Front Burner

Each week, besides the main feature from the previous week, all 4 hosts will be sharing their favorite three.  Here's your hosts and be sure to stop by!!

Hosts:
Julie@ThisGalCooks 
Paula@CallMePMc
Carrie@FrugalFoodieMama 
Deb@CookingontheFrontBurner


Most Viewed


From Blahnik Baker

Some of my favs:

From Life, Love and Sugar

From Melding Magic

From Place of My Taste


All of the hosts share on facebook and pinterest.


A few rules:

  • Please follow your hosts via Twitter, Blog Lovin, Facebook, or email. Please leave me a  comment stating how you followed so I can follow you back. Links can be found in the right hand column.
  • Please visit at least 2 other links. I suggest leaving a comment to let them know that you stopped by.
  • Grab a button. It’s not mandatory but it helps get the word out about the party.
  • Link up your recipes, crafts or DIY projects. Please link something that you made. No giveaways or shops, please.
  • Please note that by linking up your posts and projects you are giving This Gal Cooks, Frugal Foodie Mama, Call Me PMc, and Cooking On the Front Burner permission to use your photos in the featured posts and possibly on our social media outlets. All photos will be linked back to your sites and your posts.

Thursday, September 26, 2013

Raspberry Shooters




Raspberry Shooters

Happy Thursday!  Hope your week is going good.  I'm taking some time off from work to work on some house projects - painting, organizing, etc.  So far so good!  It's my stay-cation!

In case you missed it, today I'm sharing my semi-monthly post that I contribute with Julie at White Lights on Wednesday.  These are a super easy and are the perfect little dessert when you just want a few bites...


My original post:


Hi, Deb again from Cooking on the Front Burner and today I have a dessert that we can still sneak in before fall is here.  Because soon we will be wanting to use apples and pumpkins for seasonal desserts (and I actually can't wait).  But for today we have these really easy and cute desserts.  I'm a fan of mini desserts and have made these for a couple dinner parties we have had  - they are served in small shot glasses.
b


Raspberry Shooters

by Deb Attinella
Prep Time: 5 minutes
Cook Time: NA

Ingredients (10 mini servings)
  • 2 cups coarsely chopped meringue cookies
  • 1 cup cool whip
  • 1 cup halved raspberries
  • Canned whipped topping
  • raspberries for garnish
Instructions
  • combine merignue cookies, cool whip and halved raspberries
  • place in 10 small shot glasses
  • top with whipped cream and a raspberry
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A couple things to note - you can switch out the fruit to your liking (strawberries, blueberries, blackberries) and these can be made ahead of time - just be sure not to put the whipped cream on until they are served


Hope you enjoy!


Another dessert you might like - Peach and Blueberry Tart


Tuesday, September 24, 2013

The Great Pumpkin Chili



Pumpkin Turkey Chili

Today is a special day so let's wish a Happy Birthday to Julie from This Gal Cooks!  A bunch of her blogger friends are helping her celebrate by contributing pumpkin recipes - one of her favorite ingredients (links below).  And who doesn't like pumpkin, right??


Recently the September/October Rochester's Women Magazine came out and I found this recipe that looked intriguing to me - I have never heard of a pumpkin chili so decided to give it a try.  A did tweak it a bit because we like spicy and I wanted to use some of the canned tomatoes I just put up.

Pumpkin Turkey Chili | Cooking on the Front Burner

Pumpkin Turkey Chili

by Deb Attinella
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients (8 servings)
  • 1 Tbl olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 1 chopped yellow pepper
  • 1 4 oz can diced chilies
  • 1 clove minced garlic
  • 16 oz ground turkey
  • 1 cup pumpkin pie filling (not puree)
  • 2 cups crushed or diced tomatoes (undrained)
  • 1 cup chicken broth
  • 2 Tbl chili powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp crushed fennel seeds
  • 15 oz can black beans rinsed and drained
  • Toppings - sour cream
Instructions
1. Heat the oil in dutch oven (or similar pot). Saute the onion, celery, yellow pepper and garlic for 5 minutes. Add turkey and continue to saute until meat is done.
2. Add tomatoes and simmer for 5 minutes.
3. Add pumpkin, broth, seasonings, and beans. Cover and simmer for 20 minutes.
4. Serve with sour cream
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Pumpkin Turkey Chili | Cookin on the Front Burner

So I hope you have a great birthday Julie!!  Glad we are friends and enjoy this recipe!

Sunday, September 22, 2013

Link Party - Marvelous Monday #65



Happy first day of autumn! Fall is my favorite time of year - I love the way the air feels and smells, no more A/C so you can keep those windows open at night, the changing of the leaves and comfort food!  What is your favorite season?

...and welcome back for another party!

Stay Connected with Cooking on the Front Burner

Each week, besides the main feature from the previous week, all 4 hosts will be sharing their favorite three.  If you have been coming to this party for awhile, I'm sure you know the hosts below; but if not, be sure to stop by to see their features.

Hosts:
Julie@ThisGalCooks 
Paula@CallMePMc
Carrie@FrugalFoodieMama 
Deb@CookingontheFrontBurner


Most Viewed
Starbucks Pumpkin Pound Cake by The First Year Blog

Some of my favs (getting in the fall spirit!)


Dreamy Pumpkin Spice Smoothie by DelighfulEMade

Hatch Green Chile Mac and Cheese by Cooking on the Range

Pumpkin Spice Cheesecake Bars by Love Bakes Good Cakes

All of the hosts share on facebook and pinterest.

A few rules:

  • Please follow your hosts via Twitter, Blog Lovin, Facebook, or email. Please leave me a  comment stating how you followed so I can follow you back. Links can be found in the right hand column.
  • Please visit at least 2 other links. I suggest leaving a comment to let them know that you stopped by.
  • Grab a button. It’s not mandatory but it helps get the word out about the party.
  • Link up your recipes, crafts or DIY projects. Please link something that you made. No giveaways or shops, please.
  • Please note that by linking up your posts and projects you are giving This Gal Cooks, Frugal Foodie Mama, Call Me PMc, and Cooking On the Front Burner permission to use your photos in the featured posts and possibly on our social media outlets. All photos will be linked back to your sites and your posts.

Taco Pizza



Taco Pizza | Cooking on the Front Burner

Happy Sunday - how has your weekend been?  Today I'm contributing for my monthly post to The Best Blog Recipes with a new pizza recipe.

Friday night is pizza night and according to the DIY Guy, we have a new keeper for the rotation.  I've always been a bit hesitant to make a taco pizza thinking it would come out soggy or the toppings wouldn't work but happy to say this turned out just right.  While I really prefer to make my own dough, I thought it might be too crispy and the toppings would fall off after one bite.  That wouldn't be good!  So instead I gave the Pillsbury tubed dough a try and it worked out really well.  It still had some crispness to it but the toppings stayed on and the texture was great.

I also got a bit artistic with the sour cream... you could make your own design!

Taco Pizza | Cooking on the Front Burner #pizza

What's your favorite Mexican toppings?  For the complete recipe be sure to head over to Shauna's blog on the link below:

The Best Blog Recipes



Saturday, September 21, 2013

Harvest Pumpkin Ale Bread


Harvest Pumpkin Ale Bread

Happy Saturday!  Today I am entering this recipe in the SPIKED Recipe Challenge - this month's ingredient was a fall beer.  My head was spinning from the different choices but I decided on Blue Moon Pumpkin Ale. The SPIKED challenges are fun and sponsored by Julie@This Gal Cooks and Carrie from Frugal Foodie Mama.  Be sure to stop by one of their places to see all the entries!



Right after I took this picture, the DIY Guy and I had those 2 slices.  The bread was fantastic - really moist and great taste - really couldn't taste the beer  - the pumpkin flavor was just right!

Pumpkin Ale Bread | Cooking on the Front Burner #pumpkin

Harvest Pumpkin Ale Bread

by Deb Attinella
Prep Time: 10 minutes
Cook Time: 60 minutes

Ingredients (1 9-inch loaf)
  • 7 oz. pumpkin puree
  • 1/3 cup sugar
  • 6 oz Blue Moon Pumpkin Ale Beer
  • 1/2 tsp pumpkin pie spice
  • 1 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 cups flour
  • 1 Tbl pumpkin pie spice
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Powered sugar for dusting
Instructions
1. Preheat oven to 350 then lightly grease a 9" loaf pan
2. Combine pumpkin, 1/3 c sugar, beer, and 1 tsp pumpkin pie spice in a medium bowl and set aside
3.Beat together the 1 1/2 cups sugar and oil on medium speed to combine well. Add the eggs one at a time mixing well after each addition.
4. Add one cup of the pumpkin mixture and mix on medium-low speed for 5 minutes until it is light and fluffy. (yes, you will have extra pumpkin)
5. In a medium bowl combine the dry ingredients then add to the liquid mixture - use low speed for about one minute on mixer.
6. Pour in the prepared pan and bake for one hour. Use a toothpick to test - no batter should stick on it.
7. Cool on rack for 10 minutes then remove from pan.
8. When completely cool, dust with powdered sugar.
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Thursday, September 19, 2013

Dill Pasta with Langostinos


Dill Pasta with Langostinos | Cooking on the Front Burner #pasta

It's no secret that I love pasta... I'm sure sauce runs through my Italian veins!  And I'm always on the lookout for new ways to enjoy it.  Recently while at the farmer's market, I came across a local gal selling her homemade pasta from Wink's Herb'n Garden.  She had about 5 different flavors and I decided to give the dill a try.  The pasta itself is simply made of organic durum semolina, eggs and fresh dill.

When I asked her how to to prepare, she suggested some seafood with olive oil and S&P.  Luckily, I just happened to have a bag of langostinos in the freezer from Trader Joe's.

Recipe:
  • 8 oz. dill pasta (or your favorite kind)
  • 10 oz. bag langostinos (defrosted)
  • 1 T olive oil
  • 2 T butter
  • 2 T white wine
  • 1 tsp minced garlic
  • Additional olive oil
  • S&P
Heat the 1 T olive oil and the butter in a medium skillet, add the garlic and saute about 1 minute then add the wine and simmer 3 minutes; add seafood and toss until heated through (my seafood was pre-cooked).  Meanwhile cook the pasta according to the directions, drain and place in a large bowl.  Add langostino mixture and gently toss.  Add additional olive oil as desired and season with S&P.

That's it!  Very simple and very good!

Dill Pasta with Langostinos | Cooking on the Front Burner #pasta

Tuesday, September 17, 2013

French Toast with Applesauce Syrup


French Toast with Applesauce Syrup

It's Get Your Chef On reveal day with the ingredient of applesauce!  I can't wait to see what the others have created - I decided to go the breakfast route.  My applesauce is in the syrup along with apple jelly and some spices served warm over the bake.

Your fun hosts for the challenge are:

Julie from White Lights on Wednesday
Jen from Four Marrs and One Venus




What I really love about this recipe is it can be made up the night before.  They bake in about 30 minutes and are cute served in these 8 oz. ramekins.  AND there is a surprise on the bottom... apples and caramel sauce.  A fun and easy breakfast!  And if you wanted, you could run a knife around the edge and turn upside down so the caramel runs down the sides. (another option for a bigger crowd is to double the ingredients below and make in a 9x13 baking dish)

French Toast with Applesauce Syrup | Cooking on the Front Burner


Overnight Apple French Toast

by Deb Attinella
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients (5 8 oz servings)
    For bake
    • 1/2 cup packed brown sugar
    • 1/4 cup butter
    • 1 T light corn syrup
    • 1 large granny smith apple peeled and sliced 1/4" thick
    • 2 eggs
    • 1/2 cup milk
    • 1/2 tsp vanilla
    • demi loaf of day old french bread (cut in 3/4" cubes)
    For Syrup
    • 1/2 cup applesauce
    • 5 ozs apple jelly
    • 1/4 tsp cinnamon
    • pinch ground cloves
    Instructions
    1. In a small saucepan cook brown sugar, butter and corn syrup until thick - about 5 minutes.
    2. Pour equal amounts into five 8 oz. ramekins.
    3. Cut each apple slice into pieces and evenly distribute over caramel
    4. In a large bowl beat eggs, milk and vanilla.
    5. Take cubed french bread and toss until all liquid is absorbed and divide evenly over apples. Cover and refrigerate overnight.
    6. Remove from the refrigerator 30 minutes before baking while heating oven to 350 degrees.
    7. Bake uncovered for 35 minutes or until crispy on top.
    8. Meanwhile combine apple jelly, applesauce and spices in a medium saucepan - cook and stir until hot. Serve over french toast.
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    The other recipes can be found below... hope you find something you like!  And I have to give a special shout-out to my daughter Danielle - Happy Birthday!!


    Monday, September 16, 2013

    Maple Bacon Upside Down Cake



    Maple Bacon Upside Down Cake

    Today I'm sharing a recipe I contributed a couple weeks ago at White Lights on Wednesday - even though it is not bacon month any more (did I hear a sigh?), I thought I would share again in case you missed it.  Also, speaking of WLOW, it is Julie's 2nd blog anniversary today!  Be sure to scroll to the bottom to enter a giveaway that some of us are helping her to celebrate with.


    >Recipe Link 
        {Recipe from Betty Crocker}

    Hi, Deb again from Cooking on the Front Burner with a recipe dedicated to bacon month!  Did you know that August 31st is international bacon day?  I didn't until I read about it on Julie's post.  So when I was trying to decide on what to make for my semi-monthly dessert post, I thought why not try something with bacon.  Everyone likes bacon, right?? But what to make was the question....

    I wasn't feeling too original in creating something myself... I didn't want to screw this up.  Waste not want not - that's my bacon motto!  So after some searching, this recipe appealed to me on many levels... bacon (duh), pecans and maple.... the combo of these flavors made for a tasty dessert.  I did make one change to the recipe - I made only half and instead of using a 9x9 pan, I used a individual brownie pan that has 12 slots.

    See how cute these look and they make a great single serving (or eat two!).  These are best served warm but I did microwave some of the leftovers and that worked well too...

    So how are you celebrating bacon month?  I'm partial to BLT's - with a fresh fat juicy tomato, 3 slices of super crisp bacon, garden leaf lettuce, toasted white bread and real mayo with fresh pepper and sea salt... my favorite sandwich that I only eat when fresh tomatoes are in season.

    And for dessert... well, I'll have one of these:


    Enjoy!!


     photo WLOW2ndB-dayGiveaway_zpse99bb720.png


    Sponsors:
    Image Map

     

    Sunday, September 15, 2013

    Link Party: Marvelous Monday #64


    Welcome to another Marvelous Monday party.  I was really blown away with the number of you that linked up last week and for the nice welcome you gave me.  Thanks!!

    Stay Connected with Cooking on the Front Burner

    Each week, besides the main feature from the previous week, all 4 hosts will be sharing their favorite three.  If you have been coming to this party for awhile, I'm sure you know the hosts below; but if not, be sure to stop by to see their features.

    Hosts:
    Julie@ThisGalCooks 
    Paula@CallMePMc
    Carrie@FrugalFoodieMama 
    Deb@CookingontheFrontBurner


    Most Viewed

    Chocolate Crumb Cake by Tina's Chic Corner

    Some of my favs

    Garden Fresh Fritatta by Sumptuous Spoonfuls

    Lemon Pound Cake with Vanilla Bean Glaze by Life Made Simple
    Potato Leek Soup by Uni Homemaker

    All of the hosts share on facebook and pinterest.

    A few rules:

    • Please follow your hosts via Twitter, Blog Lovin, Facebook, or email (at the right sidebar top). Please leave a comment stating how you followed so you host can follow you back. Your host's links can be found at the top of the party post.
    • Please visit at least 2 other links. I suggest leaving a comment to let them know that you stopped by.
    • Grab a button. It’s not mandatory but it helps get the word out about the party.
    • Link up your recipes, crafts or DIY projects. Please link something that you made. No giveaways or shops, please.
    • Please note that by linking up your posts and projects you are giving This Gal Cooks, Frugal Foodie Mama, Call Me PMc, and Cooking On the Front Burner permission to use your photos in the featured posts and possibly on our social media outlets. All photos will be linked back to your sites and your posts.

    Saturday, September 14, 2013

    Tri-Color Ribbon Salad




    Ribbon Salad

    I know most of you are breaking into the fall ingredients but I as mentioned in my last post - I'm squeezing out the last bit of summer.  I do love fresh produce and especially the colors of this simple salad.  Summer squashes are still in abundance at the Farmer's Market as well as carrots.

    A nice light dressing of olive oil and lemon juice completes the making of this dish.

    Tri-Color Ribbon Salad

    by Deb Attinella
    Prep Time: 10 minutes

    Ingredients (2-4 servings)
      Veggies
      • one medium yellow summer squash
      • one medium zucchini
      • two carrots
      Dressing
      • 4 T olive oil
      • 2 T fresh lemon juice
      • 1/2 tsp dijon mustard
      • S&P to taste
      Instructions
      Veggies
      1. Using a mandoline on the smallest setting, slice the summer squash and zucchini lengthwise. The carrot didn't do well on a mandoline so I used a vegetable peeler (and if you don't have a mandoline use a peeler for everything)
      Dressing
      1. Combine all dressing ingredients and pour over veggies.
      2. Lightly toss and serve
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      Grab a fork and dig in!

      Ribbon Salad | Cooking on the Front Burner #salad

      Thursday, September 12, 2013

      Grilled Peaches with Honey Mascarpone



       
      Grilled Peaches with Honey Mascarpone | Cooking on the Front Burner

      I'm not ready to give up on summer quite yet! And lucky for me Trader Joe's just got in a new shipment of peaches.  I honestly don't know what I will do without them this winter.  I've kinda become dependent on them - I slice them into cereal, yogurt, or just plain eating!

      Earlier this summer I made a salad with grilled peaches so now it is time for dessert.  This recipe is so easy and goes from prep to table in under 10 minutes. 

      Grilled Peaches with Honey Mascarpone

      by Deb Attinella
      Prep Time: 5 minutes
      Cook Time: 4 minutes

      Ingredients (4 servings (2 halves each))
      • 4 fresh peaches
      • 8 oz mascarpone cheese
      • 1 tsp vanilla
      • 1 T honey (plus extra for drizzling)
      • 2 T confectioners sugar
      • Fresh raspberries
      Instructions
      1. Slice each peach in half
      2. Turn on grill and let heat to medium high
      3. Mix the mascarpone, vanilla, honey and confectioners sugar in a medium bowl
      4. When grill is hot, place cut side down each peach half and grill about 2 minutes then pick up and turn 90 degrees and place back on grill (this will give criss-cross marks)
      5. Remove from grill.
      6. Top each peach with mixture, top with raspberry and drizzle with additional honey if desired.
      Powered by Recipage

      Drizzled with extra honey really hit the spot too.

      Grilled Peaches | Cooking on the Front Burner

      So what do you think?  Are you still holding on to a bit of summer??

      Grilled Peaches with Honey Mascarpone | Cooking on the Front Burner #peaches

      Remember this salad  - Peachy Keen