Foodie Friday ~ Pumpkin Pancake with Brown Sugar Bacon

Halloween Morning Breakfast:)

Recipes:

Brown Sugar Bacon

1/2 cup brown sugar

1 tablespoon Dijon mustard

1/4 pound sliced bacon

Preheat oven to 350 degrees F.

In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat.

Line a baking sheet with aluminum foil or parchment paper. (I place parchment paper on the top also. Then it does splatter the oven-no mess) Place a cooling rack on the lined baking sheet. Put bacon on rack and roast in oven for 20-25 minutes. Let drain for a few minutes on the rack and serve.

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Pumpkin Pancake

5 tablespoons butter

1 tablespoon brown sugar

1/4 cup pecan halves

2/3 cup all-purpose flour

1 teaspoon pumpkin pie spice

1/3 cup sugar

1/4 teaspoon salt

4 eggs, separated

2/3 cup buttermilk

1-1/4 teaspoons vanilla extract

1 cup pumpkin puree

Confectioners' sugar, for dusting (I didn't)

Maple syrup, for serving (I warmed it)

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

Happy Halloween:)

Foodie Friday is presented by Gollum at

"Designs by Gollum"

visit her site for more fabulous recipes:)

Foodie Friday ~ Savory Chicken Pot Pie

Did you ever see Rodney Henry cook on the Paula Deen show? I happen to watch him a couple of weeks ago. He made this Savory Chicken Pie. It was amazingly good. Hope you enjoy it as much as I did.

Place carrots and potatoes on sheet pan and season with salt and pepper. Roast until caramelized.

Mix chicken juice from roasting pan with heavy cream and flour.

Add frozen corn and peas.

Pull the chicken meat off the bones and cut into 1/2-inch pieces.

Rodney's recipe has instructions for his homemade crust.......I used Pillsbury.

Adding the roasted carrots and potatoes into the filling.

Ready for the oven.

Like I said, it was amazing:)

Savory Chicken Pie

Ingredients:

3 whole carrots, peeler and chopped

2 Vidalia onions, quartered

1 (5-pound) whole chicken

1/4 cup salt

Freshly ground black pepper

1 stick butter, softened

2 springs fresh rosemary

2 sprigs fresh sage

Filling:

1 cup sliced carrots

4 red potatoes, sliced thin

3/4 cup corn

1/2 cup peas

2 1/2 cups heavy cream

1/2 cup all-purpose flour

Crust:

3 cups all-purpose flour, plus more for work surface

2 tablespoons salt

1 tablespoon sugar

1 1/2 cups vegetable shortening

2 cups cold water

1/2 cup butter, melted

Directions

For the chicken:

Preheat oven to 350 degrees F.

Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.

Remove the chicken from the oven. Transfer to a cutting board and allow to cool.

For the filling:

Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.

When chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the chicken meat off the bones and cut into 1/2-inch pieces. Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour. Mix together well. Set aside for crust. *Cook's Note: Filling will be thick.

For the crust:

Knead all ingredients together in a large bowl, slowly adding the water. Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top. Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough. Crimp the edges together with a spoon or a fork. Brush the top crust with melted butter and bake in a 425 degree oven for 50 minutes.

I am thinking I could use this recipe for the left over turkey at Thanksgiving:)

Foodie Friday is presented by Gollum at
"Designs by Gollum"
visit her site for more fabulous recipes:)

Foodie Friday ~ Stuffed Green Pepper Soup and Carmel Corn

This soup is quick and easy. A great fall meal. Saute onion, celery, garlic and green pepper in oil until just tender.

Stir in beef.

Add everything else.

Then enjoy:)

Stuffed Pepper Soup

1 cup chopped onion

1/4 cup chopped celery

1 clove garlic, minced

2 cups chopped green bell pepper

2 tablespoons vegetable oil

1 pound lean ground beef

1 (16 ounce) can Hunts Diced Tomato with Basil, Garlic, Oregano

1/2 cup V-8 tomato juice

1/4 cup uncooked white rice

2 cans chicken broth

2 tablespoons chopped fresh parsley

2 teaspoons white sugar

1 teaspoon brown sugar

1 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon ground cinnamon

Saute onion, celery, garlic and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.

Add tomatoes, juice, water, broth, parsley, sugars, salt and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning.

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Next we have Paula Deen's Carmel Corn.

I popped 3 bags of microwave plain popcorn.

Butter, brown sugar, salt and light corn syrup.

Coat well.

It's ready:)

Carmel Corn

1 cup butter

2 cups packed brown sugar

1 teaspoon salt
1/2 cup light corn syrup

1 teaspoon baking soda

Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan (i used a disposable pan and Pam sprayed it) at 200 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Foodie Friday is presented by Gollum at
"Designs by Gollum"
visit her site for more fabulous recipes:)

Foodie Friday ~ Hot Buttered Rum and Italian Mellocello

Have you ever had Hot Buttered Rum. This is wonderful:)Mix butter, brown sugar, cinnamon, nutmeg, cloves and salt.
Put it in a covered container and keep in the fridge.
Add 2 teaspoons of the mixture, 1 shot of rum and fill with boiling water. Stir well and top with whipped cream and sprinkle with cinnamon.

Recipe:
Ingredients-
Hot Buttered Rum
1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt
Captain Morgan's Spiced Rum (can use dark rum)
Boiling water
Directions-
In a bowl, cream together the butter sugar, cinnamon, nutmeg, cloves and salt. Refrigerate until almost firm. Spoon about 2 teaspoons of the butter mixture into a small mugs. Add 1 shot of rum. Top with boiling water and stir well. Top with whipped cream and sprinkle cinnamon on top.

(makes 12 servings)

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The next drink takes 2 months. It's called Italian Mellocello, (mello because I add vanilla beans). I started it last weekend so I will have it ready for the holidays. Last year I gave it for presents. It was a big hit.

First wash 20 lemons real good.
Next peel them without getting too much of the pith. The pith is the white part and would make the drink bitter. Oh did my house smell good!
Next slit 5 vanilla beans and scrape out the insides.
You will need 2 750 ml bottles of Everclear.

Add all to a glass gallon jug with a lid. Then place in a dark cabinet for 2 months. There's more......I will tell you the rest of the recipe in two months. For now it has to sit.

So what to do with the juice from the 20 lemons.....

Squeeze them.

Place them in freezer bags and save for next years homemade lemonade.

Foodie Friday is presented by Gollum at

"Designs by Gollum"

visit her site for more fabulous recipes:)

Foodie Friday ~ Homemade Italian Plum Pie

Foodie Friday is presented by Gollum at

"Designs by Gollum"

Visit her site for more fabulous recipes:)

I found this recipe a long time ago in the food section of the newspaper and have loved it ever since. Last fall I had bought Italian Plums. I pitted and froze them for a special pie. Last weekend as you know was my birthday, so that was a good time to make that special pie. Making it was easy. I used a Pillsbury rolled refrigerated pie crust and then grabbed my plums from the freezer. Mixed the plums with the added ingrediants, put in the pie crust and into the oven.

Recipe:

4 cups pitted Italian plums

3/4 cup sugar

3 tablespoons flour

1/2 teaspoon grated lemon peel

1/2 teaspoon ground cinnamon

dash of salt

In a bowl mix together above ingredients. Line 9-inch pie plate with pie crust. Pour ingredients into crust. Sprinkle with 1 teaspoon lemon juice; dot with 1 tablespoon butter. Adjust top crust, cutting slits for escape of steam. Seal. Sprinkle top crust with Wilton White Sparkling Sugar. Bake in a 400 degrees oven for 50 minutes.

Bake in a 400 degree oven for 50 minutes.

Cool on top of the oven.

Enjoy:)