Yum In My Tum

Creamy Cabot Cheese Spread

noreply@blogger.com (Emma) — Sun, 20 Nov 2011 01:19:00 +0000

Cabot Creamery Cooperative, located in Vermont, has been in continuous operation since 1919. Cabot has won numerous awards for the exceptional quality of their cheeses. Commercial cheeses use enzymes to speed up the aging process. Cabot does not and ages its cheeses naturally. With that being said, try this Creamy Cabot Cheese Spread for your next holiday celebration!

Recipe courtesy of Cabot Cheese

Ingredients:

8 ounces Cabot Sharp Cheddar, Seriously Sharp Cheddar or Extra Sharp Cheddar, grated (about 2 cups)

2 tablespoons Cabot Salted Butter

2 teaspoons coarse-grained Dijon mustard

1 small clove garlic, minced

1/4-1/3 cup white wine or beer

Directions:

1. In food processor, combine cheese, butter, mustard and garlic.

2. Process until smooth, about 1 minute, adding enough of wine or beer to make spread of desired consistency. (Spread can be made ahead and refrigerated for up to 1 week).

When ready to serve, allow the spread to soften at room temperature and mound it in a bowl. Surround it with slices of interesting hearty breads like multi-grain, walnut, or rosemary.

Don't forget about the giveaway!

For your entry, email me at yuminmytum747@hotmail.com and you will be automatically entered to win a Chia Gourmet Herb Garden Kit. The deadline is November 22nd, so hurry! You will be notified on November 23rd via email if you are chosen as the winner.

Garlic Red Mashed Potatoes

noreply@blogger.com (Emma) — Sat, 19 Nov 2011 03:24:00 +0000

A Thanksgiving meal just isn't the same without some good ol' mashed potatoes. This year I'm using red potatoes to make these Garlic Red Mashed Potatoes from Food.com.

Ingredients:

2 1/2 lbs unpeeled quartered red potatoes

3 cloves peeled garlic

1 teaspoon salt

1/2 teaspoon white pepper

2 -4 tablespoons butter

1/2 cup sour cream

Directions:

Place potatoes & garlic in water.

Add salt.

Bring to a boil and cook until potatoes are fork tender.

Drain potatoes.

Add pepper and butter.

Add sour cream and mash all together until creamy.

Cherry Chocolate Cake

noreply@blogger.com (Emma) — Fri, 18 Nov 2011 04:53:00 +0000

My brother's birthday was today. I figured I'd put a spin on his favorite treat, chocolate covered cherries, so I baked this Cherry Chocolate Cake from Taste of Home. Best part is, using a cake mix, I was able to prepare this quickly and easily and it was oh soo yummy!

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

3 eggs, lightly beaten

1 teaspoon almond extract

2 cans (20 ounces each) reduced-sugar cherry pie filling, divided

3/4 teaspoon confectioners' sugar

Directions

1. In a large bowl, combine the cake mix, eggs and almond extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.

2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.

Buffalo Chicken Stromboli

noreply@blogger.com (Emma) — Thu, 17 Nov 2011 00:16:00 +0000

Ellie & I made these delicious buffalo chicken filled pastries tonight for dinner. She chose them last week and we finally got around to making them. No hot sauce in Ellie's. I'm a spicy food fanatic, so I added extra to my own. These are also great for on the go, sorta like a hot pocket, only better!

Recipe & Photo from AllRecipes

Ingredients

2 cups cubed or shredded cooked chicken

¼ cup crumbled blue cheese

3 tablespoons Frank's® RedHot® Sauce

½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

1. Heat the oven to 400° F. Stir the chicken, cheese and hot sauce in a medium bowl.

2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.

3. With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.

4. Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.

Top Picks: Thanksgiving Table Centerpieces

noreply@blogger.com (Emma) — Tue, 15 Nov 2011 22:35:00 +0000

Click the store links to find out more about each product.

5. Fitzula’s Gift Shop:

Colorful and ornately detailed, this wood carved turkey decoration is inscribed with “Give Thanks.”

4. Avolie Glass on Etsy:

Blown glass pumpkin decoration-- I thought this was really neat.

3. Amazon:

This Pilgrim couple is ready to be part of your family’s Turkey Day celebration. I just might have to buy a set of these for myself!

2. Linens N Things:

Not only is this an attractive centerpiece, but it’s a puzzle as well.

1. Exceptional Bride:

Found these cute Japanese Maple Leaf floating candles on a bride & wedding site, but I think they would be a lovely addition to any Thanksgiving table!

Thanksgiving Side Dish--Wild Rice with Mushrooms

noreply@blogger.com (Emma) — Tue, 15 Nov 2011 04:02:00 +0000

One of the wonderful side dishes I'll be serving for Thanksgiving this year!

Ingredients
2 (6-oz.) packages long-grain and wild rice mix
3 tablespoons butter
1 large sweet onion, diced
12 ounces assorted fresh mushrooms, trimmed and sliced
1/4 teaspoon salt
1/2 cup Marsala
1/2 cup chopped fresh flat-leaf parsley

Directions
1. Prepare rice mix according to package directions.
2. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.

Recipe & photo courtesy of MyRecipes

How To Carve A Turkey

noreply@blogger.com (Emma) — Mon, 14 Nov 2011 05:11:00 +0000

Gobble, Gobble

noreply@blogger.com (Emma) — Mon, 14 Nov 2011 05:09:00 +0000

Here’s what’ll be on my table this Thanksgiving holiday! I usually just do the traditional turkey stuffed with onions, carrots, and herbs, but it’s time to switch things up a bit. I knew I wanted to incorporate honey into the recipe, so I chose this one from Back to the Cutting Board. Irresistibly juicy turkey coated with a honey Dijon glaze! Mmmm...

Stay tuned for the rest of my Thanksgiving dinner menu and Thanksgiving leftover ideas!

Honey Roasted Turkey

Makes 8-10 servings.

Prep time: 10 min | Cook time: 4 hour 30 min | Total time: 4 hour 50 min

Ingredients:

· 1 whole turkey (10-12 lbs.)

· 1 cup butter, melted

· 1 cup honey

· 1/2 cup dijon mustard

· 2 tsp. salt

Directions:

1. Preheat oven to 325 degrees (F).

2. Rinse turkey, discard the giblets and then place in a roasting pan.

3. Mix together butter, honey, mustard and salt.

4. Pour over turkey.

5. Bake turkey for 1 hour, basting every 15 minutes with butter-honey mixture. Cover with foil and bake for 2 1/2 – 3 1/2 hours, continuing to baste regularly, or until meat thermometer inserted in the thigh reads 180-185 degrees (F). Let sit at least 10 minutes before carving.

Bacon Buns

noreply@blogger.com (Emma) — Sat, 12 Nov 2011 22:57:00 +0000

Here it is--the last recipe of Bacon Week here at Yum In My Tum. Add these bacon & onion filled rolls to your next supper! My brother, who's a bacon-lover, couldn't get enough of these. He requests them often when he comes to dinner at my house. Thank you Taste of Home.

Photo by Taste of Home

Ingredients

10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten
Directions
In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.
Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

Vidalia’s Favorite Onion Dip

noreply@blogger.com (Emma) — Sat, 12 Nov 2011 01:09:00 +0000

This really couldn't be simpler to make. I brought this to my best friend's birthday party and it disappeared quickly! Try it out for yourself.

Photo from RecipeBridge.com

Ingredients:

3 cups chopped Vidalia onions

3 cups shredded Swiss cheese

2 ½ cups mayonnaise

Garlic to taste

Directions:
Mix all ingredients. Pour into greased 1 ½ quart baking dish. Bake in preheated oven at 350°F for 35-40 minutes, until lightly browned. Serve with corn chips.

Grilled Bacon Jalapeno Wraps

noreply@blogger.com (Emma) — Fri, 11 Nov 2011 23:18:00 +0000

This is a simple appetizer you make on the grill. I don’t know about everyone else, but I like to use my grill year round, even in the snowy, winter months. I’m not too worried about grilling in the cold, especially with this recipe. Pop one in your mouth when they’re done & you’ll warm right up.

Ingredients

6 fresh jalapeno peppers, halved lengthwise and seeded

1 (8 ounce) package cream cheese

12 slices bacon

Directions

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Serve as an appetizer for the bacon lovers (or spicy food lovers) at your next get-together.

Pumpkin Pie Biscotti

noreply@blogger.com (Emma) — Fri, 11 Nov 2011 04:31:00 +0000

Ingredients:

3-1/2 cups all-purpose flour

1-1/2 cups firmly packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 cup mashed canned pumpkin

2 large eggs, lightly beaten

1 tablespoon vanilla extract

2 tablespoons butter or margarine

1-1/4 cup macadamia nuts, coarsely chopped

Directions:

Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter n a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.

Bacon-Wrapped Pork Tenderloin

noreply@blogger.com (Emma) — Thu, 10 Nov 2011 23:35:00 +0000

This juicy pork tenderloin is sprinkled with steak seasoning and wrapped in bacon. Usually, my mom shares her wonderful recipes with me. Well, this was one that I HAD to share with her. Found this on MyRecipes. I'm a garlic freak, so I added some fresh garlic to season with in addition to the steak seasoning. Yum!

Photo by Beth Dreiling Hontzas

Ingredients:

1 (1-lb.) pork tenderloin
1 teaspoon steak seasoning
3 bacon slices, cut in half crosswise

Directions:

1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.
3. Enjoy!

Also, if you don't already know, Yum In My Tum is giving away a Chia Gourmet Herb Garden Kit. Hurry up & get your entries!

Ingredient of the Week: Bacon--Roasted Red Potatoes with Bacon, Garlic, and Parmesan

noreply@blogger.com (Emma) — Wed, 09 Nov 2011 23:27:00 +0000

Today's recipe comes from SavoringTheThyme.com. I already had all the ingredients in my kitchen, so I started cookin'! These were great with my Roasted Rosemary Chicken and some long grain & wild rice. Try as a side dish for Thanksgiving!

Ingredients:

3 pounds red skinned gold potatoes (‘baby’ or about 2 inches wide)

4-6 slices Uncured bacon, cooked, halved lengthwise and chopped

2 tablespoons olive oil

3 garlic cloves, roughly chopped

salt and ground black pepper

Fresh grated Parmesan cheese

1/4 cup chopped flat-leaf parsley, minced

Directions:

1. Preheat the oven to 400 degrees. Cut the potatoes into 1 inch chunks and place in a bowl. Toss with the olive oil, salt and pepper and scatter over the baking sheet covered with parchment paper.

2. Place a cooking rack in a baking sheet and evenly space the bacon on the rack.

3. Place the bacon on the lowest rack and the potatoes above it and bake. Being with 3 minutes increments watching the bacon carefully. Remove the bacon when cooked to your liking.

4. After the potatoes have baked for 20 minutes, add the garlic to them, toss and bake another 5 minutes.

5. Remove the potatoes and place them in a large bowl. Grate fresh Parmesan over the potatoes and scatter the parsley and bacon on top.

Bacon-Wrapped Chicken

noreply@blogger.com (Emma) — Tue, 08 Nov 2011 20:59:00 +0000

This take on bacon-wrapped chicken is so juicy! It's simple to prepare and it's kid approved by my daughter, Ellie! Recipe courtesy of my mom.

Photo from KitchenScrapbook.com

Ingredients:

6 boneless, skinless chicken breast halves

1 carton (8 oz) whipped cream cheese with onions & chives

1 tablespoon butter or margarine, cubed

salt to taste

6 bacon strips

Directions:

Flatten the chicken to 1/2 inch thickness. Spread 3 tablespoons cream cheese over each. Dot with the butter & sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam-side down, in a greased 13 in. x 9in. x 2in. baking pan. Bake uncovered at 400 degrees F for 35-40 minutes or until juices run clear. Broil 6 inches from heat for 5 minutes or until bacon is crisp.

Cinnamon Vanilla Honey Butter

noreply@blogger.com (Emma) — Tue, 08 Nov 2011 17:15:00 +0000

This butter recipe sounds melt-in-your-mouth amazing! Just what I need for this fall/winter season!

Recipe from OneLovelyLife.com

Ingredients:

1/2 cup butter, softened

1/2 cup powdered sugar

1/2 cup honey

1 teaspoon cinnamon

1/2 teaspoon vanilla

pinch of salt (optional)

Directions:

In a large bowl, whip butter 1-2 minutes until light and fluffy. Add powdered sugar, honey, cinnamon, vanilla, and salt (if using) and beat until well blended.

Refrigerate until ready to serve (it will still be spreadable when refrigerated, but will be easier to spread if you pull it out a few minutes before serving).

Stay tuned for your daily Ingredient of the Week (Bacon) recipe to come later on today. :)

Mom's Spinach & Bacon Quiche

noreply@blogger.com (Emma) — Tue, 08 Nov 2011 02:50:00 +0000

Here's the daily recipe for Ingredient of the Week(Bacon)--

Mom's Spinach & Bacon Quiche.

(Photo by FreezerMealsRecipes.com)

Ingredients:

1/2 cup chopped onion

6 slices bacon, chopped

8 eggs, beaten

1/2 cup dairy sour cream

1/2 cup half & half or milk

1/4 teaspoon salt

1/8 teaspoon pepper

3 cups lightly packed chopped fresh spinach

2/3 cup shredded mozzarella cheese

1/2 cup shredded cheese

1 frozen deep dish pie shell

Directions:

1. In a large skillet, cook onion until tender and bacon until crisp. Drain

2. In a bowl stir together eggs, sour cream, half & half, salt, and pepper. Stir in onion mixture, spinach, and cheeses.

3. Stir into pie shell and bake at 325 degrees F for 45-50 minutes or until a knife inserted in the center comes out clean.

Bacon Desserts

noreply@blogger.com (Emma) — Mon, 07 Nov 2011 00:00:00 +0000

As I was searching around for which bacon recipes I would try this week, I came across some bacon desserts. Surprisingly enough, they sound quite yummy. I decided I’d like to try the Maple Syrup Pudding with Bacon recipe (below). (Update, Nov. 9, 2011: Made this two nights ago. Amazing! Love the sweet & salty taste!)

I found the recipe on the Time website. Click the "More Bacon Desserts Here" link below the recipe for more. If bacon desserts aren’t your thing, check out the Bacon-Wrapped Sausage Bites!

Maple Syrup Pudding with Bacon
Recipe courtesy of Katrina Markoff, owner of Vosges Haut-Chocolat

Yield: 1 cup

79 g (5½ tbsp.) cream
1 vanilla bean
128 g (4½ oz.) milk chocolate chunks
45 g (3 tbsp.) maple syrup
1 lb bacon strips, cooked

Heat cream with vanilla bean over low heat, infuse for 10 minutes and then discard the bean. Bring cream to a boil.

Pour cream over milk chocolate chunks; stir with spoon.

Add maple syrup.

Fill shot glass halfway with mixture, with one strip of bacon sticking out from top. Serve warm.

More Bacon Desserts Here

Bacon-Wrapped Sausage Bites

noreply@blogger.com (Emma) — Sun, 06 Nov 2011 15:55:00 +0000

Homer Simpson once said, "Is it Bacon Day?" Unfortunately not, (Bacon Day is celebrated on the Saturday before Labor Day) but here's one better--Bacon Week at Yum In My Tum!

And starting it off are these Bacon-Wrapped Sausage Bites! Great as an appetizer! A nice addition to breakfast eggs & toast, too!

Ingredients

1 pound sliced bacon

1 (16 ounce) package miniature smoked sausage links

1 cup packed brown sugar

Directions

Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.

Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400 degrees F for 30-40 minutes or until bacon is crisp and sausage is heated through.

noreply@blogger.com (Emma) — Sun, 06 Nov 2011 01:35:00 +0000

The Ingredient of the Week poll has now ended. Tomorrow begins a whole week of BACON recipes!

Vote for next week's featured

ingredient in the new poll.

Rachael Ray's Mushroom Stuffing

noreply@blogger.com (Emma) — Fri, 04 Nov 2011 16:21:00 +0000

What will your guests be eating on Thanksgiving? It's time to put some thought into that. Last year at my house, we tried Rachael Ray's Mushroom Stuffing Recipe. My family modified this and added some sausage. It was a hit! Even my picky brother had to have seconds. Some of us even had thirds.

Be on the lookout for more Thanksgiving dinner recipe recommendations and ideas. And don't forget about the Chia Gourmet Herb Garden Kit Giveaway. Get your entries now!

Find Rachael's Mushroom Stuffing recipe here:

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/mushroom-stuffing

noreply@blogger.com (Emma) — Fri, 04 Nov 2011 07:27:00 +0000

Don't forget to vote in the Ingredient of the Week poll!

Creamy Slow Cooker Seafood Chowder

noreply@blogger.com (Emma) — Fri, 04 Nov 2011 00:48:00 +0000

You'll have to try this one for yourself! It's very rich and fills ya' up quick, but man, is it good! My mom makes this every year for our town's annual Clam Bake.

Makes 8 to 10 servings

Ingredients:

1 quart (4 cups) half & half

2 cans (14.5 oz. each) whole white potatoes, drained and cubed

2 cans (10.75 oz. each) condensed cream of mushroom soup, undiluted

1 bag (16 oz.) frozen shredded has brown potatoes

1 medium onion, minced

1/2 cup (1 stick) butter, diced

1 teaspoon salt

1 teaspoon black pepper

4 cans (about 6 oz. each) minced clams

2 cans (about 4 oz. each) tiny shrimp, drained & rinsed

Directions:

1. Combine half & half, canned potatoes, mushroom soup, frozen hash brown potatoes, onion, butter, salt & pepper in a 5 or 6 quart slow cooker. Mix well.

2. Add clams and shrimp; stir gently.

3. Cover; cook on LOW for 4 to 5 hours.

I want to hear what people think of this. To me, the frozen hash browns give this chowder a nice texture and consistency. Everyone at the Clam Bake loves it!

First Giveaway at Yum In My Tum!

noreply@blogger.com (Emma) — Thu, 03 Nov 2011 02:06:00 +0000

You could win this:

Chia Gourmet Herb Garden Kit!

All you have to do is join/follow my blog for your entry. For an additional entry, comment on this post. Numerous comments will NOT get you numerous entries. Only one comment per person will be valid. Each person has the chance for 2 entries in this giveaway. Valid for those living in the United States. Can not yet ship internationally. The odds of winning depend on how many people enter. The giveaway ends on November 22nd, 2011 at 11:59pm. A winner will be randomly selected the following day. Make sure you check back because the winner will be posted here on November 23rd. If the winner does not make contact within 48 hours, the prize will go to someone else.

(Remember, Christmas will be here before we know it. This could make a great gift for someone special.)

Have fun & don't forget to vote in the poll for the Ingredient of the Week featuring on November 6th!

noreply@blogger.com (Emma) — Thu, 03 Nov 2011 00:19:00 +0000

The Ingredient of the Week poll is now open!
On November 6, I will feature an entire week
of the most popular choice!