Saturday, November 30, 2013

Black Friday Giveaway


Yesterday was Black Friday and you can still get in on this short and sweet giveaway worth $500... you can select one of these gifts and get the difference in an Amazon gift card... Good luck!  Ends Monday!





42 blogs are bringing you an amazing giveaway to get your holiday season underway! We're hoping to make the holiday season easier for one of our lucky readers, $500.00 worth of easier that is! 


The winner will be able to choose from an XBOX 360 Kinect Nike+ Bundle, a Kindle Fire HD 8.9", or a KitchenAid 5 Quart Stand Mixer in the color of your choice! Oh and to top it all off, we're going to give you the difference in an Amazon gift card to make your grand prize total $500.00

For example, if you choose the Kindle Fire HD 8.9" as your prize, it's $229.00. 
$500.00-$229.00=$271 Amazon gift card. 
Amounts based on price at time of shipment.

Sounds like something you'd like to win, right? Well, without further rambling, on to the giveaway! Good luck!


Friday, November 29, 2013

Apple Crisp with Cranberries


Individual Apple Crisp with Cranberries | Cooking on the Front Burner

Happy Day after Thanksgiving and Happy Black Friday!  I'm not a black Friday shopper, I just cherish my sleep more than getting a deal!  Though back in the day - well maybe 15 years ago - black Friday meant the stores opened at 6 a.m. - now that was reasonable and sometimes the stores gave out little trinkets.  Now you barely have time to eat your turkey and the stores are opening.  Geez, let the workers enjoy the holiday with their families...  Ok, enough about what I think!

Today I am contributing on the The Best Blog Recipes.  My normal day was last week but life got busy so here I am today (thanks for letting me switch!)  I recently found this recipe in my newest Cooking Light magazine and of course I wanted to tweak it - so be sure to head over to see Shauna for the complete recipe:


And.... we are still using apples from our tree.  I think their shelve life is about gone so next up I will be making apple sauce.  Our tree produced really well this year!

Individual Apple Crisp with Cranberries | Cooking on the Front Burner #apples

And speaking of Black Friday, I'm participating in a quick giveaway worth $500... you can select one of these gifts and get the difference in an Amazon gift card... Good luck!



42 blogs are bringing you an amazing giveaway to get your holiday season underway! We're hoping to make the holiday season easier for one of our lucky readers, $500.00 worth of easier that is! 

The winner will be able to choose from an XBOX 360 Kinect Nike+ Bundle, a Kindle Fire HD 8.9", or a KitchenAid 5 Quart Stand Mixer in the color of your choice! Oh and to top it all off, we're going to give you the difference in an Amazon gift card to make your grand prize total $500.00

For example, if you choose the Kindle Fire HD 8.9" as your prize, it's $229.00. 
$500.00-$229.00=$271 Amazon gift card. 
Amounts based on price at time of shipment.

Sounds like something you'd like to win, right? Well, without further rambling, on to the giveaway! Good luck!


Wednesday, November 27, 2013

Pumpkin Cheesecakes with Gingersnap Crust



Mini Pumpkin Cheesecake with Gingersnap Crust | Cooking on the Front Burner

 Happy day before Thanksgiving!  Today I'm sharing my latest post from two weeks ago at White Lights on Wednesday.  I really had fun making these mini cheesecakes.  Just the right size and the gingersnap crust was a nice change from graham crackers.

Here's my original post:

Happy November WLOW readers!  Before you know it Thanksgiving will be here and perhaps you are looking for a pumpkin dessert but not necessarily a pie.  Today I have for you Mini Pumpkin Cheesecakes with Gingersnap Crust.  I'm a huge fan of mini desserts because then you can try more than one!   I could not believe how easy these were.

Mini Pumpkin Cheesecakes

by Deb Attinella
Prep Time: 10 minutes
Bake Time: 14 minutes
Makes 12 mini cheesecakes
Ingredients:
    Crust
    • 1 cup gingersnap cookies processed into crumbs
    • 2 tablespoons butter, melted
    • 2 tablespoons brown sugar
    • 1 tablespoon maple syrup
    • 1/4 tsp cinnamon
    • 1/8 teaspoon nutmeg
    Filling
    • 8oz cream cheese, softened
    • 1/4 cup packed brown sugar
    • 1/2 cup canned pumpkin
    • 1 egg plus one egg white
    • 2 tablespoons maple syrup
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/8 tsp ginger
    • pinch of cloves
    • Whipped cream or cool whip for topping
    Instructions

    1. Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms.
    2. In a bowl combine the crust ingredients; mixing well. Divide the mixture among the 12 cups. Firmly press on bottom and 1/3 up on the side.
    3. In a mixer, combine all the filling ingredients and mix well. Divide among the cups.
    4. Bake for 14 minutes then cool on rack for 20 minutes. Remove and refrigerate until well chilled.
    5. Serve with either whipped cream or cool whip and dust with cinnamon.
    Powered by Recipage

    Luckily I had a mini cheesecake pan - it was a gift so I'm not sure where it came from.

    Pumpkin Cheesecake with Gingersnap Crust | Cooking on the Front Burner #pumpkincheesecake

    What will you be serving as a Thanksgiving dessert?  Do you make all the trimmings including a turkey?  I'm craving the whole shebang!  Turkey, gravy, stuffing, mashed potatoes, sweet potatoes and of course dessert!

    Pumpkin Cheesecake | Cooking on the Front Burner #cheesecake

    Have a Happy Thanksgiving!

    Another fall recipe you might enjoy - Pumpkin Spice Cake


    Monday, November 25, 2013

    Beef Barley Winter Soup



    Beef Barley Winter Soup | Cooking on the Front Burner #Beefsoup #wintersoup

    Brrrrr...it's cold outside! This past week we have had some snow and a lot colder temps!  When I get home from work, I don't want to go out of the house again and it's only November.  Even colder temps are ahead of us.... why don't I live in FL?  Well, then I would probably complain about the heat :) 

    But I do have a cure to warm you up.  This is categorized a soup but I always end up putting more ingredients in and it turns out more stew-like.  I love the veggies and barley; it makes for a great combination.

    Beef Barley Winter Soup

    by Deb Attinella
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Serves 8-10
    Ingredients
    • 2 lbs. beef stew meat; 1” cubes
    • 1 Tbl olive oil
    • 6 cups water
    • 2 cups beef broth
    • 2 cups chopped celery
    • 1 cup chopped carrots
    • 1 shallot diced
    • 1 (15 oz.) can diced tomatoes (juice too)
    • 3 Tbl tomato paste
    • 1 cube beef bouillion
    • 2 tsp dried oregano
    • 1 tsp dried thyme
    • 2 tsp dried basil
    • 2 tsp dried parsley
    • ½ tsp salt
    • ¼ tsp pepper
    • 4 ounces red wine
    • 1 cup quick-cooking barley
    Instructions
    1. In dutch oven or soup pot, brown meat in oil and cook until most liquid evaporates on medium-high heat (about 15 minutes); add shallot about 5 minutes before
    2. Add water, broth, celery, carrots, tomatoes, tomato paste, bouillon, seasonings and wine.
    3. Bring to boil, reduce heat, cover and simmer for 35 minutes.
    4. Stir in barley and simmer an additional 15 minutes
    Powered by Recipage

    What's one of your go to warm-me-up meals? Soup, Stew?  Something else?

    Beef Barley Winter Soup | Cookig on the Front Burner #wintersoup #beefbarley

    I know some of you aren't fans of mushrooms so I didn't list them in the recipe, but if you wanted to add, cook along with the shallots - my shroom of choice is the baby bella.  I love how it holds up in soups and stews.


    Well, time to go and hibernate!

    Sunday, November 24, 2013

    Link Party: Marvelous Monday #74



    Tis the last weekend before Thanksgiving.  I've really enjoyed the recipes and crafts we've seen link up.  I can't wait to see what you will be bringing for Christmas.  I hope you have a great holiday and week!
    Stay Connected with Cooking on the Front Burner


    Now onto the feature and favs!

    Have you been over to Julie's this week?  I'm loving this recipe - Coffee Creamer French Toast.  Imagine the possibilities using different flavors - brilliant idea Julie!



    I really think you need to stop by and see Joan at My Cookie Clinic - she makes the most amazing sugar cookies and they just happen to be one of my weaknesses.... While they look too pretty to eat, I would anyway!!


     

    This week's most viewed recipe is from Jellibean Journals.  I'm a huge fan of the biscuits from Red Lobster and now here is a great recipe!




    Be sure to stop by all the hosts to see their favs this week!

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


    Reminder - All of the hosts share on facebook and pinterest (we each have our own board).


    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.

    Holiday Baking Package Giveaway!



    Pin It

    Good news for all you bakers! One month from tomorrow is Christmas.  Do you have a favorite cookie you like or one that is a family tradition?  Well, a few of us are teaming up to bring you some baking essentials.  I have to admit I don't have a silpat mat - I might have to put it on my wish list since I can't win this one.  I hear they are awesome! 
      
    This holiday baking prize package is valued at around $75 & includes the essentials and some other fun things as well.  Enter today!

    The goods include:






    (Because these are very essential. ;) )

    **Items listed above are subject to availability per Amazon.  If any of the above items are sold out or unavailable by the close of this giveaway, another similar item(s) of equivalent value will be substituted instead.


    *This giveaway is open to U.S. residents only.  All entries for the winner will be checked and verified, so please make sure you are doing what you are claiming in the Rafflecopter or all your entries will be voided.  No funny business, folks. ;)By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. One winner will be selected. The winner will be notified via the email they provide, and will have 48 hours to reply to the email.  If the winner does not reply back within the 48 hours, they forfeit the prize and a new winner will be chosen via Rafflecopter.  This is a giveaway sponsored as a group buy, which means the bloggers pooled their money together to purchase these products for you.  Amazon is not a sponsor of this giveaway.  The prize package will be sent directly from Carrie of Frugal Foodie Mama via Amazon. Entries must come from your MAIN social media accounts, not accounts that have been set up separately just for entering giveaways.  Entries from these types of accounts will be disqualified.  Protected tweets do not count as an entry method for tweeting. Tweets must come from a public account. Bloggers in this group giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

    Please see the Rafflecopter widget below for additional Terms & Conditions.  Good luck, all! 

     a Rafflecopter giveaway

    Thursday, November 21, 2013

    Bowtie Pasta with Shrimp and Veggies



    Bowtie Pasta with Shrimp and Veggies | Cooking on the Front Burner #pasta #italian #shrimp

    How is your week going?  I've spent the last couple days working outside my office at a leadership program.  This event was in the works for quite a few months and my main responsibilities were logistics and catering.  I'm a list person - I love making lists, crossing stuff off lists and making more lists.  It's in my DNA!  So this type of work is perfect for me....  and so is deciding and working with a caterer.  We had some amazing food including risotto, tomato basil soup and a squash cake with ginger buttercream frosting - I loved that!  Overall the event was a success....

    And here at home we have been in an Italian mood lately!  Pasta is a staple at our place and there are so many different ways to prepare it.  I tend to make most of my pasta dishes from ingredients I have on hand.  For this dish I had some shrimp in the freezer (always a good bet with the DIY Guy) fresh asparagus, baby bella mushrooms, and a red pepper.  A nice light sauce made out of dry white wine and chicken broth keeps it lower on the calorie side.

    Bowtie Pasta with Shrimp and Veggies

    by Deb Attinella
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Serves 4
    Ingredients
    • 8 oz. bowtie pasta
    • 1 1/2 tablespoon olive oil
    • 1 tablespoon minced shallot
    • 1 cup asparagus tips
    • 1 cup sliced baby bella mushrooms
    • 1/2 red pepper cut into thin strips
    • 1/3 cup dry white wine
    • 1/2 cup chicken broth
    • 1 tsp oregano
    • 1 tsp basil
    • 8 oz. shrimp
    • parmesan cheese if desired
    Instructions
    1. Cook pasta according to directions
    2. Heat olive oil in large skillet until medium hot then add shrimp and cook about 3 minutes on each side until done; remove from pan
    3. Add shallots, mushrooms, asparagus, and red pepper strips and saute about 5 minutes until mushrooms are golden brown.
    4. Add spices, wine and cook until liquid is reduced by half then add chicken broth and cook until it comes to boil; add shrimp back in then pasta.
    5. Remove from stove, serve and top with cheese.
    Powered by Recipage

    Well, I'm not sure about you but I am looking forward to the weekend.  I know we may get some snow tonight and Friday but hoping it isn't too much!

    Shimp and Veggies with Bowtie Pasta | Cooking on the Front Burner #italian

    Enjoy the rest of your week!

    Monday, November 18, 2013

    Spinach Lasagna Roll-ups



    Spinach Lasagna Roll-ups | Cooking on the Front Burner

    Yesterday we had a "let's not go out of the house" day.  The weather was gloomy and I had enough to keep me busy doing the usual Sunday prep before the work week starts - cleaning, laundry, etc.  The one thing I usually do is my menu planning and grocery shopping.  I just was not in the mood to do that.  Luckily I had bought the ingredients for this dish last week... whew!  So I stayed home in my comfy sweat pants and didn't bother putting on make-up either.... yay!

    This recipe came from a cookbook I found at a thrift store called The Lighter Side of Italy.  All the recipe titles are in Italian first - this one is called Rotolo di Lasagna con Spinaci - meaning Lasagna Rolls with Spinach.  The inside first page says "For Bonnie and Bob - Buon Appetito from Nancy"  I have found many tasty recipes to try. 

    Lasagna Rolls with Spinach

    by Deb Attinella
    Prep Time: 15 minutes
    Bake Time: 35 minutes
    Adapted from The Lighter Side of Italy
    Ingredients
    • 6 lasagna (do not use no boil)
    • 1 tablespoon olive oil
    • 2 tablespoons diced shallots
    • 1/2 cup sliced baby bella mushrooms
    • 10 pkg frozen spinach (defrosted and squeezed dry)
    • 1 cup ricotta (whole or skim)
    • S&P
    • 1 tablespoon fresh lemon juice
    • dash of grated nutmeg
    • 2 cups marinara sauce
    • 1/4 cup grated parmesan cheese
    Instructions
    1. Cook the lasagna for 10 minutes then drain and rinse with cold water. Lay on wax paper.
    2. Preheat oven to 375
    3. Saute the shallots and mushrooms in olive oil over medium heat until the liquid has mostly boiled off. Add spinach and continue to saute for 5 minutes stirring frequently. Remove from heat and place mixture in a large bowl and cool for 15 minutes.
    4. Add ricotta cheese, lemon juice, nutmeg and S&P; mixing well.
    5. Divide mixture 6 ways and spread onto each noodle; roll up and place in a 9x13 baking dish that has been sprayed with PAM. (seam side down)
    6. Top with the sauce and then the cheese.
    7. Bake uncovered for 35 minutes or until hot and then serve.
    Powered by Recipage

    This is a great vegetarian dish though in order to please the DIY Guy, I roasted some Italian sausage for him on the side.

    Spinach Lasagna Roll-ups | Cooking on the Front Burner #lasagna

    Grab a glass of vino and you are all set!  Mangia!

    Sunday, November 17, 2013

    Link Party: Marvelous Monday #73


    First I want to wish my sister-in-law Kris a Happy Birthday - she lives in Fl - wish I was there instead of the cold midwest!  Oh and today my grandbaby Miss Emily is 3 months!

    Are you ready for another party?  Did you have a good weekend?  I didn't do much cooking or baking this weekend; in fact, I now that I think of it I didn't do any.  I spent some of the weekend babysitting Miss E then last night the DIY Guy and I went out to one of our favorite restaurants and Jimmy John's delivered lunch today... I do have a plan for dinner though!  Stop back later this week to see it!
    Stay Connected with Cooking on the Front Burner


    Now onto the feature and favs!

    This week was the SPIKED reveal challenge from Carrie at Frugal Foodie - I love how she made a spiced rum sauce that was baked and drizzled over the pie - deelish!!!  Carrie and Julie host the challenge - be sure to stop by to see all the goodies.



    With Thanksgiving around the corner, Nichi from The Mandatory Mooch shared some cute turkey cookies!


     

    And next up is this week's feature... For the 2nd week in a row Julianne from Beyond Frosting was most viewed.  Doesn't this cupcake look wonderful!




    Be sure to stop by all the hosts to see their favs this week!

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


    Reminder - All of the hosts share on facebook and pinterest (we each have our own board).


    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, November 14, 2013

    Chicken Pot Pies



    Chicken Pot Pies | Cooking on the Front Burner

    Recently I went shopping with a couple girlfriends.  One of our friends wanted a day in the cities (aka Minneapolis/St. Paul).  I love bumming around up there - it's about a 75 minute ride from here so I offered to drive and we mapped out our day - besides the stores I really like that we don't have in our town (Crate and Barrel, World Market and a BIG Home Goods store), we added a new place called The General Store.  What a cool place!  We spent a couple hours wandering around - they have holiday stuff, clothing, jewelry, food items, kitchen stuff, decorating items and so much more.  Well, you are probably wondering where I am going with this so I'll tell you  - I found this cool baking pan that I just had to have.  The cover showed fruit pies or chicken pot pie - I really wanted it because I love serving food in individual servings. The company is called Chicago Metallic.

    First up this past weekend I tried this recipe which was on the box.  It was really tasty and one was definitely enough.  The recipe is quite easy and it could be made into one pie by using a 9" pie plate instead.

    Chicken Pot Pie

    by Deb Attinella
    Prep Time: 30 minutes
    Bake Time: 30 minutes
    Serves 4
    Ingredients
      Crust
      • 2 cups sifted flour
      • 1 tsp salt
      • 3/4 cup shortening
      • 4-5 tbls ice water
      Filling
      • 1 lb boneless chicken cubed
      • 1 cup sliced carrots
      • 1 cup frozen peas
      • 1/2 cup sliced celery
      • 1/3 cup butter
      • 1/4 cup chopped onion
      • 1/3 cup flour
      • 1/2 tsp salt
      • 1/4 tsp black pepper
      • 1/4 tsp celery seed
      • 1 3/4 cups chicken broth
      • 2/3 cup milk
      Instructions
      Crust
      1. Sift the flour and salt. Use a pastry cutter to cut shortening into flour until it looks coarse
      2. Add ice water - 1 tbl at a time until it is moist enough to be formed into a ball
      3. Divide dough into 8 pieces
      Filling
      1. Combine chicken, carrots, peas and celery in a saucepan and add water just until mixture is covered. Bring to boil and cook for 15 minutes, drain and set aside.
      2. Preheat to 425
      3. In a separate pan, cook onions in butter until translucent. Add flour and seasonings. Carefully stir in chicken broth and milk. Simmer on med-low heat until thick then remove from heat
      4. Place dough in each individual container, then divide out chicken mixture in each (I felt I had too much mixture so put some aside).
      5. Pour creamy mixture over each (again I had extra - if you made one 9" pie then you would be ok)
      6. Cover each pie with top crust and seal edges well.
      7. You use an egg yolk mixed with 1 T of water to wash the crust
      8. Bake until golden brown about 25-30 minutes - let cool 10 minutes
      Powered by Recipage

      I'll be anxious to try some fruit pies next as we still have apples from our tree.

      Chicken Pot Pie | Cooking on the Front Burner #chickenpotpie


      Chicken Pot Pie | Cooking on the Front Burner #chickenpotpie

      Grab a fork and dig in!  And eat your peas and carrots!


      Tuesday, November 12, 2013

      Butternut Squash Pasta Bake



      Butternut Squash Pasta | Cooking on the Front Burner #butternutsquash #pastabake

      Move over Kraft, today I have a new twist on mac-n-cheese.  This slightly adapted Butternut Squash Pasta Bake recipe from Cooking Light is full of flavor and a bit lighter on the calories.  You also get a good dose of vitamin A!  The the tad bit of bacon is the perfect topping for this comfort style dish.


      Butternut Squash Pasta Bake

      by Deb Attinella
      Prep Time: 20 minutes
      Bake Time: 20 minutes
      Adapted from:  Cooking Light
      Serves 6
      Calories about 335
      Ingredients:
      • 3 cups peeled and cubed butternut squash (I used pre-bagged)
      • 8 oz. medium style pasta (elbows or similar)
      • 1 tablespoon butter
      • 8 oz sliced baby bella mushrooms
      • 2 green onions sliced
      • 2 tablespoons flour
      • 1 cup skim milk
      • 6 oz fontina cheese, shredded
      • 2 slices of bacon cooked and crumbled
      Instructions
      1. Preheat oven to 375 and lightly grease a 2 quart baking dish or 6 individual baking type ramekins
      2. Place squash and 2 T water in a bowl and microwave until it is tender (slightly cover with plastic wrap). Mash and set aside
      3. Make pasta
      4. Heat butter in skillet and saute mushrooms and green onion until mushrooms are tender. Sprinkle with 2 tbls flour and stir and cook for one minute. Add milk with some S&P and heat until thick and bubbly. Add butternut squash and mix well then add cooked pasta gently.
      5. Transfer half to baking dish and sprinkle with half of cheese. Add remaining pasta mixture and top with rest of cheese. Top with crumbled bacon.
      6. Bake uncovered for 20-25 minutes until heated through and bubbly.
      Powered by Recipage

      What's your favorite type of mac-n-cheese?  I have to admit I've eaten my share of the boxed brands...  not trying to date myself but sometimes they were 4 for a dollar - perfect for a college student on a budget!  And if I really wanted to splurge I would add some extra grated cheddar cheese.  Now I'm into the grown-up versions though once in a great while I will buy myself a box!

      Butternut Squash Pasta | Cooking on the Front Burner #pasta


      Butternut Squash Pasta | Cooking on the Front Burner #pasta #butternutsquash

       I also like using individual dishes - I think they look cute and I'm not tempted to eat more.

      Pasta Bake | Cooking on the Front Burner

      Be sure to let me know if you have a favorite recipe to share!