New Blog

In an effort to simplify my life, I am consolidating my blogging to one single blog. Please follow me on kelseydollar.blogspot.com, as I will be frequently adding to that blog. See you there!

Since I just sent my last cookbook off to the publisher, I find myself needing a new project :) I'm taking suggestions for the title/topic to start researching and working on for my next one...I'm offering a free cookbook to whoever gives me the best title/topic! So, tell me, what cookbook would you love to see from me next?

Pumpkin Pie Cake

This is my mom's recipe-its a family favorite and popular whenever I serve it! I have been getting lots of requests for this recipe so here it is.

Ingredients:

1-29 oz. pumpkin
1 can evaporated milk
2-3 tsp. pumpkin pie spice
3 eggs
1 C sugar (I only use about 2/3 C)

1 Dry Yellow Cake Mix

1/2-1/3 Cup Butter-frozen

Combine pumpkin, milk, spice, eggs and sugar, mix well then pour into well greased 9X13 pan. Sprinkle cake mix over pumpkin mixture. Grate butter over top. Bake uncovered at 350 about 1 hour or until cake pulls away from pan. Don't over cook. Serve with whipped cream or ice cream.

Linda's Clam Chowder (or Potato Soup)

4- 6 1/2 oz cans of Clams, drained*

2 Cup diced Celery

2 Cups Chopped Onions

4 Cups Diced Potatoes

1 1/2 Cup Butter

1 1/2 Cup Flour

2 Quarts Half and Half+

Salt and Pepper

In a large pot, combine clams, celery, onions and potatoes. Add enough water to cover the veggies, bring to a boil, reduce heat and simmer until potatoes are tender.

In a separate large saucepan, melt butter and whisk in flour. Boil for 1 minute, stirring constantly, then slowly whisk in half and half. Continue cooking and stirring until mixture is smooth and thick then pour into veggies and clams. Mix soup to combine then add salt and pepper to taste.

I have been known to add extra veggies to this soup; I am famous for sneaking veggies in wherever I can :) Some of my favorites are carrots and corn, but use your imagination.

*We prefer to omit the clams and make Potato Soup, instead of Clam Chowder, either way, this soup is delicious!

+If you prefer not to use half and half, us can use any kind of milk you prefer, half and half just makes the soup creamier. When I don't have half and half on hand, I use whatever kind of milk is in the refrigerator and it always turns out fine, just a little thinner.

Basil and Walnut Pesto

I've had some requests for my favorite pesto recipe. I grow sweet basil and purple basil, this time of year it is growing out of control, so I'm thinking of every way possible to use it all up. Pesto is the perfect thing to make when you find yourself with excess amounts of fresh basil. Some of my favorite uses for pesto are: tossed with pasta and fresh tomatoes and as a spread on my turkey and tomato sandwich, but there are a million uses for it! Traditionally pesto is made with pine nuts, however, I never have pine nuts on hand, I keep walnuts around for their exceptional health properties (walnuts have 5.5 g of Omega 3's and 28 grams of Omega 6's per 100 grams).

Pesto:
2 Cups Packed Basil Leaves
1/3 Cup Extra Virgin Olive Oil
1/2 Cup Walnuts
3+ cloves Garlic
1/2 Cup Parmesan Cheese
1/2 tsp Salt
3 Tbsp Boiling Water (optional)

I put all the ingredients in my food processor and blend away. If I have pasta on the stove, I use a few spoonfuls of the hot water from the pot to add to my pesto, if not, I microwave a dish of water and add it in. Adding boiling water to your pesto thins it out (which I like) and also releases more of the flavorful oils from the basil leaves and garlic. mmmmm!

Garlic Cheddar Chicken

This chicken is super moist and very yummy! It is sure to be a crowd pleaser.

Garlic Cheddar Chicken:
1/2 cup softened butter
2-3 Tbsp minced Garlic
2 tsp garlic powder
1/2 tsp seasoned salt
3/4 Cup Dry Breadcrumbs
1/2 Cup grated Cheddar Cheese
1/4 Cup Grated Parmesan Cheese
1/2 tsp Black Pepper
2 lbs boneless, skinless chicken breasts (I use the tenders because they're smaller, then my kids don't have to whine about splitting their chicken)
1/2-2/3 Cup Cheddar Cheese

Preheat oven to 350. Use about 2 tbsp butter to spread all over the inside of a shallow baking dish. In a bowl, melt butter, then add minced garlic, garlic powder and seasoned salt then mix to combine. In a separate bowl, combine bread crumbs, 1/2 cup cheddar cheese, Parmesan cheese and black pepper. Dip chicken in butter mixture then dredge in bread crumb mixture, repeat with each piece of chicken. Place chicken in a single layer in the bottom of the baking dish. Bake for 25 to 50 minutes (depending on the size of your chicken pieces). Sprinkle remaining cheddar cheese on top and cook for an additional 10 minutes.

Artichoke Tossed Salad

I went to my In-Law's for dinner on Sunday and they served this salad. Ever since I have been craving it! I'm sharing it here in hopes that you'll love it as much as I do! Thanks Laura and Jess for sharing!

Salad:
1 bunch Romaine lettuce (about 1 lb)
1/2 lb Cooked Bacon, crumbled
4.5 ounces Marinated Artichoke Hearts- drained and sliced
1/2 Cup Blue Cheese-crumbled
1/2 Cup Celery-sliced
1/2 Cup Sweet Red Peppers-chopped
1/2 Cup Sweet Yellow Peppers-chopped
1/2 Cup Craisins

Reserve Blue Cheese, but combine and toss all other ingredients in a large salad bowl, cover and refrigerate until ready to serve.

Dressing:
3 Tbsp Cider Vinegar
2 Tbsp Chopped Onion
2 tsp Brown Sugar
2 tsp Spicy Brown Mustard
1/2 tsp Salt
1/4 tsp Black Pepper
2 Tbsp Oil

In a blender or food processor, combine all ingredients except the oil and blend until smooth. Slowly drizzle in the oil as the dressing is processing and mix until the oil is well incorporated.

Toss Salad mixture, blue cheese and dressing and serve.


*We did not add the yellow or red peppers because I forgot to pick them up at the grocery, but it was still amazing!