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Friday, October 16, 2009

I Like To Be Different!

Were you ever one to be the odd ball? You know, the Lone Ranger...the outcast...the one that always fit in, but never fit in at all...the eccentric one?? That's me! I was never one to follow until Twitter came along. Nor, was I the one with loads of friends until I joined Facebook http://facebook.com/ or Group Recipes http://grouprecipes.com/ a while back. Anyway, when I noticed Tie Dyed Tortilla Chips at http://blisstree.com/, I thought of how I love things that are a wee bit edgy.

I have had an ongoing love affair with Mexican food and especially corn tortillas in any way, shape, or form for most all my life. So, when I spotted this quirky fried tortilla chip recipe...I decided to have a Mexican feast this weekend. That certainly includes huevos, salsas, queso, and ablondigas soup to name a few Mexican dishes that I do so love! So come along and see how wacky I can be...let's do a Mexican brunch the Ozark way. Print this page and use for your shopping list. And please shop green...locally, seasonally, and organically! Let's be eccentric together for a fun loving meal at Brunch in the Ozarks! Oh, and don't forget your Lagniappe!

Mexican Eggs with Cheese
4 corn tortillas
4 eggs
2 green onions, minced
3/4 to 1 cup canola oil
1/4 cup diced green Chiles
1 cup cheese, shredded, cheddar, Monterey jack, or any other you like
Heat the canola oil in a frying pan over medium high heat. Slice the tortillas into strips (1/2 inch by 2 inches) and place in the hot oil to fry. Cook the tortillas until they become crispy and slightly browned.
Drain the oil from the pan. Scramble the eggs and pour into the frying pan on top of the tortillas. Add the rest of the ingredients by sprinkling them over the eggs.
Cook over medium heat, turning the eggs until they are cooked through.
Mexican Corn Relish
by HungryBear at http://grouprecipes.com/
1 pound corn kernels (freshly roasted tastes best)
2/3 cup small diced white onion
1/4 each, small diced red and green bell peppers
1/4 small diced chipotle peppers (smoked jalapenos)
1/2 cup olive oil
1/4 cup apple cider or rice vinegar
1/4 minced cilantro leaves
1 tablespoon salt
Combine all ingredients, cover and allow to sit under refrigeration for at least 12 hours
____________________________________________________________________ Ablondigas Soup
by ShepherdRescue at http://grouprecipes.com/
1 1/2 pounds lean ground beef or ground turkey
1/4 cup dry breadcrumbs
2 large whole eggs
2 medium onions, chopped pretty small or fine
1 teaspoon chopped fresh oregano, about half that if dry (Try to use Mexican oregano)
6 carrots thinly sliced in rounds
10 cups low sodium chicken broth
1 large dry whole ancho or pasilla chile seeded and crumbled or 1 small, dry whole hot red chile seeded
1/4 cup rice or 1 large russet potato peeled and diced
1/3 cup chopped fresh cilantro
2 or 3 medium zucchini sliced medium to large (Optional)
3/4 pound fresh spinach, trimmed of stems, washed, and cut into thin shreds aka chiffonade
3 limes cut into wedges
In a large ( 8 quarts or more) stockpot, combine the broth, oregano, onions and chile and bring to a boil; reduce heat to low and simmer.
Add carrots, rice or potatoes, cilantro and zucchini if using. Simmer, uncovered 10 to 15 minutes until tender.
While that is simmering, combine the beef, breadcrumbs and eggs and shape mixture into small balls no larger than 1 1/2 inches in diameter.
Drop meatballs into soup. Simmer uncovered about 5 minutes.
Spoon off any fat and/or foam from surface of soup.
Add the chiffonaded spinach to the soup and cook 5 another five minutes.
Ladle the soup into bowls and pass with the lime wedges to squeeze over soup or float on top.
Tie Dyed Tortilla Chips
by http://blisstree.com/
12 white corn tortillas
Paste food colors
Vegetable oil for fryer
Sea salt or table salt
Make the Dye:
1.Mix 1/4 tsp of paste food color with 1/8 cup of water. You can adjust the color intensity by adding more water to make it lighter or less water to make it intense. Choose at least four colors for dyes.
2. Lay the tortilla flat on a work surface that has been protected with wax paper or other protective layer. Using the food color and brush begin to paint the dye onto the tortilla, mixing colors any way you like.
Fry the Tortilla Chips:
Fill fryer with oil and preheat according to manufacturer’s instructions.
Cut tortillas into eighths with sharp knife.
When the oil reaches 375 degrees (185 C ) place the triangles into the fryer basket. Do not crowd them too much.. Fry until crispy. This will take about 1 to 3 minutes.
Pull basket out of oil and hold over the fryer so that the extra oil can run off for a minute or two. Tip basket carefully on towel, or paper towel.
Let the oil heat back up to 375F (185C) before you add any more tortillas. Repeat process until all the chips are cooked.
Sprinkle with salt, if desired, and serve hot.
Red Hot Salsa
by Theresa! at http://grouprecipes.com/
1 (16 oz.) can tomatoes diced
1/2 sm. onion, diced
2 Fresh jalapeno peppers, chopped
2 garlic cloves, minced
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt (more or less)
1/2 tsp. black pepper
1 tbsp. cilantro
2 tbsp. apple cider vinegar
Combine all ingredients in food processor or blender and mix for 10-
15 seconds or until all ingredients are of desired consistency.
Queso Blanco
by Linebb956 at http://grouprecipes.com/
1 cup cheese (Monterey jack, Asadero or
Chihuahua), shredded fine
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
Take the time to make some home made chips out of corn tortillas...
I also like to add some fresh chopped tomato at the very end.. You want the fresh of the veggies.. that is why you don't saute first..
Give it a try, and enjoy!____________________________________________________________________
Coffee, Tea, or Beverage of Choice
Easy Mexican Hot Cocoa
by Sheldyn at http://allrecpies.com/
1/2 cup and 1 tablespoon instant hot chocolate mix
3 tablespoons chocolate syrup
1-1/2 teaspoons ground cinnamon
3 pinches chili powder
3/4 cup milk
2-1/4 cups boiling water
In a large pitcher, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir. Pour into individual mugs and serve.
Whoops, almost forgot dessert, as if we need any more good food to eat on this Mexican Feast, but this treasured authentic recipe cannot be left behind! Adios, Amigos.
by Vicschick at http://grouprecipes.com/I
5 eggs
1 can evaporated milk
1 can sweetened condensed milk
1/2 tsp vanilla extract
1/2 tsp almond extract
pinch of salt
1 cup sugar
Beat eggs in a bowl
Addevaporated milk and keep beating
Strain the mixture through a strainer
Add can of condensed milk, vanilla and almond extracts and mix
Preheat oven 350 degrees
Heat cup of sugar over medium-high heat until melted/ caramelized ***do not burn sugar...continue to stir until it turns brown and all sugar is melted
Immediately pour caramel into heat proof mold and tilt to coat bottom evenly
Slowly pour egg and milk mixture over caramel
Cover mold with aluminum foil or with lid if it has one..just make sure it is also heat proof
Place covered mold into a large baking dish
Fill large baking dish with hot water until it reaches halfway up the sides of the smaller mold
Bake for about 50 minutes...knife inserted in center should come out clean...otherwise bake a bit longer
Once done cool flan completely ***if using glass mold carefully place on a wire rack or towel but avoid by all means anything cold because glass mold will crack into pieces***
Once cooled place large plate over mold and carefully flip over to invert the flan ***make sure plate is also large enough to hold extra caramel that drips down the sides of the flan
Refrigerate at least 2 hours or until cooled completely

Friday, October 9, 2009

Pumpkin Pie Mini Cupcakes

Love this time of year, don't you? It is autumn in the Ozarks and I am ready for some good ole pumpkin pie mini cupcakes or Pumpkin Pie Bites as found on this great site, http://bakerella.com/ . I can't wait to make these scrumptious looking mini morsels! They would be excellent for brunch or tasting/cocktail parties or Thanksgiving when you are just too full for anything else, but always have room for one more tiny, little bite! Make sure you have a mini muffin tin before you get started and remember...life is way too short, so eat dessert first!

Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust.
You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray.
(Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust.
Place the muffin tray in the freezer to cool it quickly for re-use.
Optional: Decorate with black icing for Halloween faces!
Makes 24 pies. Keep refrigerated.

Alison and Larry Gilmore's Corn Tortilla Chicken Lasagna Recipe - ABC News

Alison and Larry Gilmore's Corn Tortilla Chicken Lasagna Recipe - ABC News

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Thursday, October 8, 2009

Oktoberfest in the Ozarks

Hi, Everyone! Hope your brunch, lunch, munch, meal, snack, treat or whatever you ate last week end was a well planned and exciting event! How about that Savory Pumpkin Soup? So creamy and easy, 1-2-3! In fact, everything was super simple last week end. Love those kind of menus because it gives me and #3 time to do other things that we really do enjoy. For instance, have you seen the foliage in the Ozarks this year? Wow, and double wow! The trees have been turning all the traditional colors of reds, golds, yellows, bronzes, and oranges around our beloved Ozark Mountains. Forget the east coast! Come to Arkansas and experience fall color and small town charm as seen on our beautiful scenic routes all over the state! Catch Scenic Arkansas 7 for viewing Arkansas's colorful showcases as this familiar roadway winds through the Ozark Mountains, along the Arkansas River Valley and into the Ouachita Mountains and timberland. Check out http://forbestraveler.com/ as they have named this route one of their top picks for fall excursions. If you really want to see what Arkansas has to offer, just order an
Arkansas Vacation Planning Kit at 1-800-NATURAL or online at http://arkansas.com/.

Back to our menu for this coming weekend. Let's keep up the Oktoberfest Theme and stick with colorful and abundant choices as we celebrate the harvest of our traditional fall surplus! Invite some special friends over and have a grand ole time, as we will do at Brunch in the Ozarks! Copy this menu and use for your grocery list. Shop locally, seasonally, and green if you are able!

Acorn Squash with Sugar Coated Cranberries
from Spinach1948 at http://grouprecipes.com/
Ingredients for Sugar-coated Cranberries:
2 cups fresh or frozen Cranberries
Granulated sugar
1 cup water
Acorn Squash:
3 medium-sized acorn squash
Hot water
2 Tbs .Margarine or butter
½ tsp. Salt
¼ tsp. Ground cinnamon
¼ tsp. Ground ginger
¼ cup light corn syrup
1)Prepare cranberries: Wash cranberries; remove any stems. ( If frozen, do not thaw.) Prick each berry two times with a pin. In a saucepan bring 1 cup sugar and water to boiling. Cook until syrup spins a thread when dropped from a spoon.
2)Add cranberries; simmer 20 minutes or until syrup jells when dropped from tip of spoon. Remove berries one at a time to waved paper, keeping them separate. Let stand at room temperature for several hours or until dry. Roll berries in granulated sugar and set aside.
3)Preheat oven to 375. Prepare acorn squash: Scrub squash and cut each in half lengthwise; remove and discard seeds and stringy fibers. Arrange cut side down in a shallow baking pan. Pour hot water into pan around squash to ½ -inch depth. Bake 30 minutes.
4)In a small bowl, place margarine, salt, cinnamon, ginger and corn syrup; stir to combine thoroughly. Set aside. Remove squash from squash from oven; pour off any liquid remaining around squash in pan and discard. Turn squash cut side up and leave in baking pan.
5)Spoon the margarine-spice mixture into the cavity of each squash half. Return squash to oven and bake 15 minutes, basting frequently with sauce until squash is tender when pierced with a fork.
6)Remove pan from oven and arrange squash on a large serving platter. Fill cavities of squash with the reserved cranberries. ( By this time, the cranberries should have a crunchy sugar coating.) Serve immediately.
Serving Size is one half of squash.
Eggs with Lox and Scallions
from Valinkenmor at http://grouprecipes.com/
1 teaspoon butter or olive oil
1 dozen eggs
1 teas. fresh dill, chopped
Salt and freshly cracked pepper, to taste
4 ounces smoked salmon, sliced into thin strips
1 large yellow onion, sautéed (prepared ahead of time)
1 bunch scallions
Preheat oven to 300°F. Grease a large oven-ready dish with butter or olive oil and place in the oven to warm.
In a large bowl, whip eggs with salt and pepper until frothy, add salmon, onions and scallions. Whip again. Remove cooking dish from oven and add egg mixture. Bake until eggs are to your liking, keeping in mind that they will continue to cook for several minutes after they are removed from the oven.
Pumpkin Muffins
from Henrie at http://grouprecipes.com/
3 1/2 c. sifted flour
3 c. sugar
2 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. salt
4 eggs (beaten)
1 c. oil
2/3 c. water
2 c. mashed pumpkin
nuts (optional)
Sift together dry ingredients. In separate bowl, combine eggs, oil, water, pumpkin and mix well. Add to dry ingredients. Bake at 350 degrees for 20 minutes in greased muffin pan.
Something Fishy Dip
from Cuzpat at http://grouprecipes.com/
2 cups grilled, smoked fish (shredded)
1/2 tsp Old Bay seasoning
1/2 tsp cajan seasoning
1/4 tsp celery salt
1 8oz pk Philadelphia cream cheese
1/2 red onion (chopped)
Grilled smoked fish is great with this, but any kind of fish will do. Mix cream cheese and seasonings, then add sheredded fish and onions, mix well. Serve with assorted crackers like Ritz or Club or fresh veggies, too!
Coffee, Tea, or Beverage of Choice

Thursday, October 1, 2009

Carving Out a Pumpkin Lid: Creative Pumpkin Carving Ideas | eHow.com

Carving Out a Pumpkin Lid: Creative Pumpkin Carving Ideas | eHow.com

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Top of the morning to you! Hope you were brave and tried the Oxtail Soup recipe last weekend...yummy! Oh, oxtails have such a different flavor that I have not experienced before. Usually, I'm a bit afraid to try something new, but this savory soup was a huge hit with me and #3 as we brunched in the Ozarks last week.
Well, on to even newer and possibly scarier horizons. I am going to be really, really brave during the next few weeks because you know what's coming up! Yes, Halloween, my most favorite holiday of the year! And I'm starting early, so we don't miss out on all this goblin fun! Let's plan scary, kooky, spooky, and ghostly things into our menu. I know it's a wee bit early, but I just can't wait...because it's my most favorite month of the year and besides, it's never too early to have Halloween shenanigan fun! "Be afraid, be very afraid" and please, do come along to see what I have planned for this exciting and bountiful time of year! Shop green and copy this page to use for a convenient shopping list. Remember to get your pumpkin early at your local, neighborhood pumpkin patch. Happy Early Halloween!
Savory Pumpkin Soup taken from Jones2888 at http://grouprecipes.com/
2 cans (15 ounces each) pure pumpkin
2 cans (14 1/2 ounces each) canned chicken or vegetable broth
1 cup whipping cream
2 garlic cloves, smashed
1 bay leaf
1/4 cup pure maple syrup
1/4 teaspoon ground ginger
Salt and pepper to taste
Whisk pumpkin, broth, cream, garlic and bay leaf in a heavy large saucepan over medium-high heat
Bring to a simmer, whisking often
Add syrup and ginger
Simmer 10 minutes
Remove garlic and bay leaf
Season to taste with salt and pepper
Halloween Pizza Treats taken from annieamie at http://grouprecipes.com/
4 English muffins
Pizza sauce
Mozzarella cheese
Green onion, peppers, mushrooms, etc. to decorate
*You can use a pre-made pizza dough like Boboli or use the canned pizza dough. You can even use hamburger buns!
Cut English muffins in half
Spread pizza sauce over the muffins and sprinkle on cheese
Cut pepperoni to create pumpkin faces or monsters
Use peppers, mushrooms, green onions, zucchini, carrots, raisins, olives, etc for other details
Frankenstein Salad taken from mountainmama at http://grouprecipes.com/
2 packages (6 ounces each) lime gelatin
2-1/2 cups boiling water
3/4 cup bean sprouts
12 orange jelly beans
6 red jelly beans
3 tablespoons sour cream
12 miniature marshmallows
Purple kale, optional
In a bowl, dissolve gelatin in water
Pour into an 8-in. square pan that has been coated with cooking spray
Refrigerate for 4 hours or until firm
Cut into six rectangles; place each on a plate
Decorate with bean sprouts for hair, orange jelly beans for eyes an a red jelly bean for nose
Fill a small plastic bag with sour cream; cut a small hole in the corner of the bag. Pipe a jagged smile on face
Place marshmallows on side of head for bolts
Garnish plates with kale if desired
Orange Witches Brew Punch taken from mountainmama at http://grouprecipes.com/
1 package (6 ounces) orange gelatin
1/2 to 1 cup sugar
2 cups boiling water
1 can (46 ounces) apricot nectar
1 can (46 ounces) pineapple juice
3/4 cup lemon juice
4 liters ginger ale, chilled
In a large bowl, dissolve gelatin and sugar in water
Stir in the apricot nectar, pineapple juice and lemon juice
Freeze in two 2-qt. freezer containers
Remove from the freezer 2-3 hours before serving
Place contents of one container in a punch bowl; mash with potato masher
Stir in ginger ale just before serving. Repeat.
Yield: about 8 quarts
Easy Halloween Cookies taken from mamajune at http://grouprecipes.com/
1 (12-ounce) bag white chocolate chips
1 tablespoon vegetable shortening
Ritz crackers
Creamy or crunchy peanut butter
Orange candy sprinkles
In small, heavy saucepan melt chocolate and shortening together over
low heat, stirring until smooth
Make sandwich cookies out of the Ritz crackers using peanut butter for
the filling
Dip each cookie into the melted chocolate mixture and place on waxed
paper. Sprinkle with the orange candy sprinkles. Allow to dry at room
Store in an air tight container at room temperature
Carved Halloween Pumpkin for your door http://pumpkincarving101.com______________________________________________________________
Coffee, Tea, or stick to the Witches Brew!