Pumpkin Pie Bars ~ Gluten, Egg & Dairy Free

Yummy Pumpkin Pie Bars.  Cake-like on the top and bottom and chewy creamy in the middle.

 

April is National Soyfoods Month and I was contacted by Soyafoods* and asked to try and use their products in one of my recipes.  We use a number of soy products here in the Cook Lisa Cook house as we all adore edamame and go through a package in nothing flat.  Snacks like Sunrich Honey Nutz are always a favorite, especially for Maisie at school or at the gym where it gives her that extra protein and calories she needs to make it through her long gymnastics practices . I use tofu in a number of recipes and because Maisie’s allergic to milk, I often substitute soy milk for dairy milk when baking.  I was totally onboard with featuring a recipe which includes soy, in this case, Westsoy soy milk.  Today’s recipe is for some absolutely delicious Pumpkin Pie Bars, which are Maisie “safe” as they don’t contain any wheat, egg or dairy…but you’d never know that from the flavor.  These bars are sort of a cross between cake and pie because the top and bottom of the bars have the texture of cake and the middle has a nice moist and somewhat chewy creamy texture, not quite as custardy as pumpkin pie, but close.  The bars are simple to make and of course, totally delicious!!

Maisie’s been cooped up at home for a the past few days, recovering from sinus surgery and avoiding our outrageous pollen counts so she was excited to help Mama cook, especially as the final product was for her!

Licking the spatula is always a delicious treat.

I love using my Slice Solutions Pan as it makes perfect portions.  One note though, when using this pan with the insert, it cooks faster than an undivided pan so you’ll have to adjust your cooking time depending on your oven and which pan you use. 

Pumpkin Pie Bars fresh from the oven, with the insert removed.

 Maisie approved, Pumpkin Pie Bar success!!

Pumpkin Pie Bars ~ Gluten, Egg & Dairy Free

• 1 1/2 cups brown rice flour
• 1 cup tapioca flour 
• 1/2 cup corn starch
• 1 tsp. xanthan gum  
• 1/8 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 6 tsp. cinnamon
• 2 tsp. baking soda
• 4 TBS. ground golden flax seed
• 1 cup brown sugar
• 2 cups granulated sugar
• 3/4 cup Westsoy soy milk
• 1 cup vegetable oil 
• 1/2 cup fresh lemon juice
• 1 – 15 oz. can 100% pumpkin puree (not pumpkin pie mix) 

Preheat oven to 350F.  Spray a 9 x 13-inch Slice Solutions Pan or baking pan with cooking spray and set aside.

In the bowl of a stand mixer combine the rice flour, tapioca flour, corn starch, xanthan gum, cloves, nutmeg, cinnamon, baking soda, flax seed, brown sugar and granulated sugar.  With the mixer on low, slowly add the soy milk, oil and lemon juice.  Once the wet ingredients are fully incorporated, scrape down the sides of the bowl and add the pumpkin puree.  Mix on low until fully incorporated.

Pour the batter into the prepared pan.  Add the Slice Solutions Pan insert and then bake for 50-60 minutes until the tops of the bars are golden brown and a toothpick inserted into the center of the bars comes out clean.  (Note, when I cook with the Slice Solutions Pan my baked goods cook faster so if just using a regular undivided pan, your baking time could be as much as 30 minutes longer so keep checking to make sure that your bars aren’t over or under baked.)

Enjoy!

April is National Soyfoods Month so it’s the perfect time to learn about the place for soy in a healthy diet and easy ways to incorporate it into everyday meals.  Packed with protein and fiber, soyfoods are a tasty way to reduce calories, saturated fat and maintain your weight.  Many soy products like veggie burgers cook and thaw faster than traditional meat sources so that means more time and convenience—who couldn’t use more of both?

The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!  Here are just a few ways that soy can help make your life easier and healthier: Take this mixed berry smoothie up a notch with creamy and delicious WESTSOY Soymilk made from whole organic soybeans: Berry Smoothie WESTSOY Soymilk.  Need a snack on-the-go? Grab some gluten free SOYJOY bars to fuel up with nutrients in seconds, SOYJOY bars. On those busy weeknights, add some Wildwood tofu to the standard stir-fry for more protein or this spinach fettuccini to your favorite pasta sauce, Wildwood Tofu.  Packing lunches with the same snacks can get a little boring, but honey roasted soy nuts are a sweet and crunchy snack packaged in individual sizes, perfect for the lunch box, Honey Roasted Soy Nuts.  Packed with protein and fiber, soyfoods are a great way to reduce calories, cholesterol and saturated fat. They also serve as a great source of iron, calcium, vitamin B-12, magnesium and zinc.  Including soyfoods into your diet is easy and convenient. See the recipes below: Soymilk adds a healthy twist to any smoothie and these scalloped potatoes: Soy Milk Scalloped Potatoes.  Edamame makes a great energy-boosting snack and puts in an interesting twist on this hummus: Edamame Hummus,  Easy recipes to get cooking with soy ingredients: Easy recipes to get cooking with soy

Follow the SoyFoods Association on Twitter at @SocialSANA

Follow SoyFoods Association on Facebook

 

Disclosures:

* This sponsorship is brought to you by Soyfoods Association who we have partnered with for this promotion. I was provided with a box of products to sample.  This is a compensated post but all the views and opinions expressed are my own and based upon my experiences with Soyfoods Association products.

Sweet Potato Cranberry Nut Cookies

Here it is, January 1, 2013 and I hope that everyone had a wonderful New Year’s eve and we wish everyone a wonderful and delicious year.  I’m hoping that in this new year I can be a bit more organized and caught up with things as here I am, still posting recipes from Thanksgiving. 

After Thanksgiving I had some leftover sweet potatoes and I couldn’t decide what to do when them until I saw a recipe for Sweet Potato Cookies on Stephanie’s blog, Eat Your Heart Out and I thought, what a perfect way to use them, and as it worked out,  I had all the other ingredients needed for the recipe already in my pantry.

These cookies were wonderful, almost a cross between a cookie and muffin.  I loved these cookies plain, but even better when they were heated a little in the microwave, split open and topped with a nice pat of butter  My parents too really loved the cookies and my Mom has been asking for weeks now, that I post the recipe, so for her this is my first recipe of the new year. . 

Sweet Potato Cranberry Nut Cookies (adapted from here) 

• 1 cup cooked, mashed sweet potato
• 2 eggs 
• 1 cup packed Whey Low Gold or brown sugar   
• 1/2 cup coconut oil, solid at room temperature 
• 2 tsp. vanilla extract 
• 2 cups all-purpose flour   
• 1 1/2 tsp. baking powder 
• 1 tsp. baking soda 
• 1 tsp. cinnamon 
• 1/4 tsp. ground cloves 
• 1/4 tsp. ground coriander 
• 2 tsp. minced crystallized ginger    
• 1/2 cup dried cranberries 
• 1/2 cup roughly chopped pecans 

Preheat oven to 350 F. Prepare two baking sheets lined with Silpats or parchment paper.

In a large bowl, whisk together the eggs and Whey Low Gold (or brown sugar) until thick and pale.  Whisk in the coconut oil until well combined.  Stir in the sweet potato & vanilla extract.  Add the flour, baking powder, baking soda & spices. Fold together with a spatula until no flour remains. Fold in the crystallized ginger, cranberries and chopped pecans.

Using a large cookie scoop portion out the batter onto the prepared pans.  Bake for 10 to 12 minutes, or until puffed and lightly golden and a toothpick inserted into the center of one of the cookies comes out clean. Allow to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.  Cookies will last, well wrapped, at room temperature for up to 4 days. If storing in layers, separate with parchment or wax paper so they don’t stick together.

Enjoy!

Top 12 for 2012 ~ Cook Lisa Cook’s Favorite Recipes

On my Moments with Maisie blog, each December 31st I do a year in review post of all the things that happened throughout the year.  It struck me that I should do a post of my favorite recipes from 2012, so here is my cooking year in review.

January ~  This was my busiest cooking month and there were many wonderful recipes but the one that I’m most thrilled with is my Pork Dumplings with Rice Wrappers.  My Maisie adores dumplings but when we found out that she was allergic to wheat, egg & dairy, she lost her favorite food.  So, when I finally thought to make dumplings using rice wrappers, and she loved them, well I was just thrilled beyond words.  I now make these in large batches and keep them in my freezer so that anytime she wants dumplings, she can have them.

February ~ There were quite a few recipes that I really loved, including my Baked Egg & Avocado and my Double Chocolate Meyer Lemon Mousse Cake but the recipe that I made over-and-over again the most, so I’m going to call it my favorite, was my Shrimp & Avocado Salad with Carrot Ginger Dressing.

March ~ My Loaded Potato & Buffalo Chicken Casserole has to be my March favorite because it’s simple, it combines two favorites, loaded potatoes and buffalo chicken and I have been making this dish for years and we never tire of it.  This is one casserole that I always try to keep some portions in the freezer for when we get a craving.

April ~ My favorite recipe this month came from my Secret Recipe Club challenge where I made a Fruit, Nut & Poppy Seed Chicken Salad.  I loved the combination of the sweet and tangy fruit and the crunch of the nuts and poppy seeds and and the creamy sweet & tangy dressing.  What I loved even more was that it was a delicious and wonderful way to use some of my “Rotisserie” Chicken.

May ~ I did very little cooking this month but I did make an off the charts, Totally Outrageous Jalapeno Popper Grilled Cheese Sandwich which no one could get enough of, always wanting more and again & again.

June ~ I adore cheese and these one ingredient super simple Lacy Cheese Crackers were a huge hit and I have made them dozens of times since and with all sorts of different cheeses, all so delicious.

July ~ I love pizza but I don’t love all the carbs & calories so I was thrilled to make Cauliflower Crust Pizza which is great tasting, a lot healthier and in my opinion, even better than the high carb & calorie pizza.  This now is my go-to pizza when I have the craving.

August ~ These Mini Cheesecake Bites are a healthier version of the ones my Mom always made when I was growing up and they were always a favorite.  I love that my version are low carb, no added sugar, portion controlled and just as delicious.

September ~ Though I did very little cooking, what I did do all included veggies from our garden.  All the recipes this month were wonderful but I’d have to say that, much to surprise, my favorite was one of my Improv Cooking Challenge recipes, Zucchini with Onion & Brown Sugar.  This was an amazingly delicious dish and a great way to use the bounty of zucchini that arrives each summer.

October ~ As I mentioned in my March favorite, buffalo wings are a favorite in the Cook Lisa Cook home so when I made some fabulous Baked Buffalo Chicken Wings for my Secret Recipe Club assignment, they were a huge hit.  All the heat and flavor of the high fat, fried wings…just a little bit healthier.

November ~ I am not a stuffing lover but I do love stuffed mushrooms and my stand out recipe for November was my Sweet Italian Sausage & Roasted Chestnut Stuffed Mushrooms.  A perfect little appetizer and if you eat enough of them, a nice little meal.

December ~ My favorite recipe this month is actually the final recipe posted for the year, Cranberry Almond Oat Breakfast Cookies.  No added sugar or fat and they’re egg, flour & dairy free, such a delicious, healthy, easy, grab-and-go breakfast or snack.

It’s been a delicious year in the Cook Lisa Cook home, hope that it’s been the same in yours.  Wishing everyone a happy, healthy and delicious 2013.

Cauliflower with Seared Peppers and Caramelized Onions & Garlic

Cauliflower was a recent loss leader at my local market so I’ve been on a cauliflower binge so get ready to see lots of recipes including cauliflower.  Also a recent loss leader were packages of red, yellow and orange bell peppers so they too have been making a showing in a lot of our meals lately.  

I served this cauliflower dish at our Thanksgiving dinner this year along side the Spatchcocked Turkey.  As I said in previous posts, because we were only a small group, the three of us and my parents and that fact that Maisie, my Mom and I were all sick,  I went simple and easy with our meal and used only the ingredients I had in the house.  With this recipe, I knew what flavors and textures I wanted and I just made it up as I went along.  Thankfully it came out exactly as I envisioned and everyone loved the dish.

The dish includes sweet, caramelized onions and garlic, seared sweet peppers and seared and steamed cauliflower.  What really added an additional, phenomenal flavor, was that I used some chicken fat from my Cheaters Chicken soup as the oil/fat for the dish.  While I could have used any cooking oil, butter or even bacon grease, I just adore the flavor that the seasoned chicken fat added to the dish.

Cauliflower with Seared Peppers and Caramelized Onions & Garlic

• 1 head fresh cauliflower, cut into florets
• 1 medium onion, thinly sliced
• 6 large garlic cloves, sliced thinly 
• 1 cup sliced red, yellow & orange peppers
• rendered chicken fat, bacon grease or oil of your choice
• sea salt & fresh ground pepper to taste

Heat a thin layer of fat or oil in a large cast iron skillet over medium-low heat.  Very slowly sauté the onion until it begins to caramelize.  Add the garlic and continue cooking until the onion and garlic is nicely caramelized.  Remove the onion & garlic from the pan, set aside, return the pan to the cook top and turn the heat to high.  Once the pan is really hot add the peppers and sear quickly so that they retain some of their crunch.  Remove the peppers to the dish with the onions & garlic and then add the cauliflower to the hot pan.  Allow the cauliflower to sear a little, stirring when necessary.  When the cauliflower has some toasted bits, add a cup of water to the pan and cover immediately.  Reduce the temperature to medium and allow the cauliflower to steam cook until tender but not mushy.  If there is any water left in the pan once the cauliflower is tender, just pour it off.  Add the cooked onions & peppers back into the pan with the cooked cauliflower and toss gently to mix.  Add salt & pepper to taste.

Enjoy!

Roasted Spatchcocked Turkey

With everyone being sick this year at Thanksgiving, I just didn’t have it in me to make my usual Spiced Rubbed Turkey with Cognac Gravy and decided instead to make a simple Roasted Spatchcocked Turkey.  I’ve seen directions for making spatchcocked turkey all over the internet but I decided to just use one of my go-to easy and favorite poultry seasonings and not have to think about anything new.  Tuesday night before Thanksgiving, I split my turkey along the backbone and removed the bone and I also cracked the bird along the breast bone to make carving the bird later that much easier.  I prepared an aluminum foil lined baking sheet and added a rack on which the bird would sit. I rinsed and dried the turkey and spread it out, skin side down on the rack.  I seasoned the inside of the turkey then turned the turkey skin side up and seasoned the skin side.  I placed the turkey still skin side up, uncovered, into the refrigerator so that the skin could dry out a bit before cooking on Thursday.

Thursday, about an hour before I planned to put the turkey in the oven I removed the ready-to-go bird, already on it’s cooking pan from the fridge and let it warm up a bit on the counter.  The bird cooked perfectly in just shy of 1.5 hours and as you can see, all the skin was golden, crispy and delicious.  Making the bird this way doesn’t make for a beautiful whole bird presentation at the table but it sure makes carving the bird easy-peasy.  Because I had cracked the bird along the breast bone, once the turkey was cooked I easily used my poultry shears and just cut right up that center crease along the breast bone and moved the entire right half of the bird to my carving board.  I quickly cut off the wing and the thigh quarter and then separated the drum stick.  Next I removed the breast meat from the bone, giving me a gorgeous and moist boneless breast which was easily carved with a golden crisp piece of skin on each serving.  Because it was just the three of us and my parents, just half of the bird was all I needed for the serving platter.  All the turkey eaters heartily enjoyed the bird saying it was tender, juicy and delicious.   

Roasted Spatchcocked Turkey

• fresh turkey, mine was 12 pounds 
• sumac
• garlic powder
• sea salt
• fresh ground pepper 

At least one day before cooking prepare the turkey.  Split the turkey along the backbone and removed it.  Save the removed backbone and use it either for making a stock for gravy or in soup.  Crack the bird along the breast bone to make carving the bird later that much easier.  Prepared an aluminum foil lined baking sheet and add a rack on which the bird will sit. Rinse and dry the turkey well and spread it out, skin side down on the rack.  I season the inside of the turkey with the sumac, garlic powder, salt & pepper and then turned the turkey skin side up and seasoned the skin side with the same.  Place the turkey still skin side up, uncovered, into the refrigerator so that the skin can dry out a bit before cooking.  When ready to cook, remove the bird from the refrigerator on it’s ready-to-go baking rack and pan about an hour before putting into the oven.  Preheat the oven to 450F and insert the probe of a programmable meat thermometer into the thickest part of the breast meat.  Roast the bird for 75-90 minutes or until a meat thermometer in the breast meat registers 160F.  Once the bird reaches temperature remove from the oven and allow the bird to sit for 10-15 minutes before carving. 

To carve the bird use cooking shears and cut right up that center crease along the breast bone.  Moved half of the bird to a carving board and remove the wing and thigh quarter and then separate the drum stick.  Next removed the breast meat from the bone.  Carve the now boneless breast so that a golden crisp piece of skin is on each serving

Enjoy!

Sweet Italian Sausage & Roasted Chestnut Stuffed Mushrooms PLUS a Giveaway from Mrs. Cubbison’s **Giveaway CLOSED**

I recently received a sample package from Mrs. Cubbison’s and you have the opportunity to receive an even better gift package!  Check out what I made with their Mrs. Cubbison’s Classic Dressing and then there’s info on the giveaway at the bottom of the post.

I was asked recently to try a Mrs. Cubbison’s product and use it in an original recipe.  They sent a sample package which included a box of Mrs. Cubbison’s Classic Dressing.  Well with Thanksgiving coming up I figured that everyone would have a one track mind thinking and stressing about whether to make stuffing inside their turkey or dressing in a side casserole.  Honestly I don’t need the stress and just wanted something a bit different, so what better than a nice little appetizer which includes that holiday favorite, stuffing. 

What’s nice about this recipe is that it’s really versatile, so if you don’t want to make stuffed mushrooms, just follow the recipe and use it to either stuff your bird or put it in a casserole dish and serve it as dressing.  No matter which way you go, this is one delicious stuffing/dressing.

When I opened the Mrs. Cubbison’s Classic Dressing, it smelled like Thanksgiving with all the herbs and spices already there, I’d bet that this dressing would be delicious on its own but I’m the type of girl who has to always add to a recipe and switch it around, but I found out that there are some who don’t add a thing, other than liquid, to store-bought stuffing mix.  Who knew?    

By the way, do you call it stuffing or dressing?  Well, Mrs. Cubbison's was interested in all these questions, along with some other interesting holiday facts like, do you use store-bought stuffing mix and what do you add to your stuffing?  To find all the answers Mrs. Cubbison’s conducted a Thanksgiving Across America Survey.  Did you know that the number one item handed down from generation to generation is the stuffing/dressing recipe?  It’s a fact that I didn’t know so I guess you learn something new everyday.  I wasn’t part of the survey but I’m going to give you a little insight into the Cook Lisa Cook home as I’m going to answer all the questions here and now.  Click on the Thanksgiving Across America Survey link to see how my answers compared and how your answers compare as well, it’s quite interesting based on gender and where we live.  Our demographics in the Cook Lisa Cook home are, I’m a New Englander, married to a Londoner, our daughter is from China and we live in Georgia. 

Here are my answers to all the survey questions:  

Q:  What is your favorite holiday? 
A:  Thanksgiving as it’s all about family and food.

Q:  To whom or for what will you be giving thanks this year? 
A:  Family and health.

Q:  Who did you spend Thanksgiving with last year? 
A:  Last year it was just me, Eammon, Maisie and my parents.  We had been invited to a friend’s home but I was sick, trying to get over a major case of pneumonia, we just the week prior to Thanksgiving found out that Maisie was allergic to wheat, egg & dairy and I was still trying to find my way with food for her and my Mom wasn’t feeling well so it was just our Intimate group of five.

Q:  Who/where do you go for help with the menu? 
A:  The internet, I love finding new and interesting recipes online but year to year I tend to make our traditional favorites.

Q:  Who were the cook(s) at the Thanksgiving meal you attended last year? 
A:  I did all of the cooking and my Mom helped with a lot of the prep-work. 

Q:  What is the farthest someone has travelled to attend your Thanksgiving dinner? 
A:  My parents travel over 800 miles (round trip) each year to enjoy Thanksgiving with us.

Q:  What are favorite items for the Thanksgiving meal? 
A:  1st: my Spice Rubbed Turkey with Cognac Gravy, 2nd: stuffing,  3rd: my totally awesome Corn Soufflé, all must haves for it to feel, taste & smell like Thanksgiving.

Q:  What are your favorite items for Thanksgiving leftovers?    
A:  A flaky, buttery croissant filled with sliced turkey, stuffing, sweet potato and cranberry sauce and for Eammon, turkey dump soup which includes turkey, all the leftovers including the veggies, stuffing, Corn Soufflé and even the remaining gravy.  Everything goes in his soup but the sweet potatoes and cranberry sauce.

Q:  Which items have been handed down from previous generations at your Thanksgiving?  
A:  Though my Mom is an awesome cook and made fabulous Thanksgiving meals when I was growing up, I don’t use any of her Thanksgiving recipes.  But check out her “Grandma’s Teriyaki Steak” recipe as it’s one of Maisie’s favorite meals.

Q:  Do you make your stuffing from scratch or do you use store-bought stuffing mix? 
A:  I am a store-bought stuffing mix kind of gal.  I guess I get that from my Mom as she’s the same.

Q:  Which term do you use:  stuffing, dressing, both or something else?
A:  I call it stuffing if I stuff it into something but call it dressing if I make it in a casserole dish.

Q:  How do you cook your stuffing?
A:  I cook it on the stovetop and finish it in the oven in a casserole dish.

Q:  What ingredients do you like to add to the stuffing when you cook it? 
A:  Onions top my list and are always included.  Roasted chestnuts, mushrooms and carrots are up there too as favorite add-ins.  Honestly it just depends on my mood, who’s going to be eating it, and the direction I want to go. 

Q:  Did you do anything special last year to prepare the turkey? 
A:  For the second year in a row I made my Spice Rubbed Turkey with Cognac Gravy, totally awesome, just an all around winning recipe. (check it out!)

Q:  Have you ever had to consider special diets at your Thanksgiving meal? 
A:  Oh yes.  With Maisie’s allergies to wheat, egg & dairy, my Mom’s inability to eat dairy, my Dad’s avoidance of offal, mushrooms, asparagus and sugar, Eammon’s dislike of fruit mixed in with anything savory and me trying to not eat too many processed foods, carbs or sugar, preparing the meal is…well interesting.  I try to go simple with my recipes and we don’t all eat every item made and served but we all have our favorites which have to be made or it just doesn’t feel like Thanksgiving.  Other than Maisie because of her allergies, we all cheat a bit with what we should and should not have but hey, it’s a holiday and only once a year so we indulge a little and enjoy!

Q:  What special diets have you had to consider? 
A:  Gluten-free, lactose-free, diabetic, low carb & picky eaters.

Q:  When do you start shopping for the Thanksgiving meal? 
A:  I would say about a week ahead.  Shelf items I pick up before that if I happen to see them on a good deal.

Q:  Where do you shop for the Thanksgiving meal? 
A:  Just like my usual shopping, most items come from the International/Asian Farmer’s Market.

Q:  How much time is spent in the kitchen preparing the Thanksgiving meal? 
A:  I usually start a couple of days ahead, so to spread out the work and have everything prepped and ready to go.

Q:  Did guests bring items to the holiday dinner last year or did the host do the whole meal? 
A:  As it was just five of us, me, Eammon, Maisie and my parents, I did the whole meal with my Mom’s help.

Q:  Have you ever snuck in the kitchen and sampled some of the food when no one was looking? 
A:  Heck yea!!  And I don’t believe those people who say they haven’t…I mean with all the delicious smells, who can resist?  Resistance is futile, resistance is futile…

Q:  What is your biggest worry on Thanksgiving?
A:  I don’t really worry or stress as it’s just close family.  I just do my best to get everything out on the table, hot, juicy and delicious and thus far, no complaints…and if I hear any complaints, they’re going to be doing the dishes!!

Q:  Other than the meal, what are your family’s favorite traditions or activities on Thanksgiving.
A:  We’re a lazy bunch, after eating it’s just a relaxing day, maybe a walk around the neighborhood but most likely, a good nap!

So now you know all about Thanksgiving in the Cook Lisa Cook home, enter the giveaway below and let me know about Thanksgiving in your home.  First though, my delicious Sweet Italian Sausage & Roasted Chestnut Stuffed Mushrooms, Enjoy!

Baby portabella mushrooms stuffed and ready for the oven.  These can be prepared to this point a couple of days ahead then covered and kept in the fridge.  When you’re ready to bake them it’s just a quick 20 minutes in the oven and hot, delicious appetizers are ready to serve.

These mushroom caps were a hit with everyone who tried them and the Mrs. Cubbison’s Classic Dressing had perfect seasonings so no additional herbs, spices, salt or pepper were needed.  I liked that the bread crumbs held up well and didn’t dissolve into mush.  I now look forward to using Mrs. Cubbison’s products again.

 Sweet Italian Sausage & Roasted Chestnut Stuffed Mushrooms

• 1 bag (half the box) Mrs. Cubbison’s Classic Dressing
• 24 oz. fresh baby portabella mushrooms, or white button mushrooms 
• 1 TBS. peanut oil, or oil of your choice
• 1 large sweet onion, minced
• 6 large cloves garlic, minced
• 8 oz. sweet Italian sausage, removed from the casing
• 5 oz. roasted chestnuts, diced
• 1 cup water

Preheat oven to 400F.  Prepare a baking sheet by covering it with aluminum foil and coating lightly with cooking spray.  Wash and dry the mushrooms.  Remove the stems and place the mushroom caps open side up on the prepared baking sheet.  Finely mince the stems and set aside.  In a large cast iron skillet heat the oil.  Add the onions and cook until they just begin to caramelize.  Add the minced mushroom stems and cook until they are soft.  Add the garlic and cook for an additional minute until the garlic is fragrant.  Add the sausage and breaking it up and mixing it in with the onion mixture, cook until lightly browned and cooked through.  Add the diced chestnuts and the Mrs. Cubbison’s Classic Dressing.  Stir well to mix.  Add the water and toss everything well to get all the dressing moist.  Cover the pan tightly and remove from the heat.  Allow the pan to sit covered and undisturbed for 10 minutes so that all the moisture steams through the dressing mix. 

Fluff up the cooked dressing and using a tablespoon, fill the mushroom caps nice and high with the filling.  Place the filled mushrooms on the prepared baking pan.

Bake for 20 minutes until the mushrooms are tender and the top of the filling is golden brown.

Enjoy! 

Giveaway!!  ***CLOSED***

Sometimes being first pays off as comment #1 is the winner, congratulations Kiy!

Now that you’ve been patient and read to this point, here’s the wonderful package that Mrs. Cubbison’s will provide to one lucky winner, follow the directions below for all the ways to enter.  Entries will be accepted up until 12:00 noon EST on Wednesday November 14, 2012 and the winner will be chosen by random draw.  I will contact the winner via email and they will have 48 hours to contact me with their mailing address.  If there is no contact, after the 48 hours a new winner will be drawn.  US residents only please.

Most of the items pictured will be sent to the lucky winner directly from Mrs. Cubbison’s, a couple items like the Sunsweet and Rhodes products will be in the form of a coupon that will cover the monetary value for those items.*  All around a perfect little prize package especially this time of year.

Required entry:

• Leave a comment on this post letting me know a little bit about you and your holidays by answering any one of the survey questions which I answered above.

Additional entries:

You can earn up to seven additional entries:  Each item you do counts as one additional entry so please leave a separate comment for each, letting me know that you are already a member or follower or now have done each items.

• Become a member and follow Cook Lisa Cook.
• Become a follower of Cook Lisa Cook on Twitter.
• Follow me on Pinterest.
• Like Mrs. Cubbison’s Facebook page.
• Follow Mrs. Cubbison's Pinterest page.
• Check out the Thanksgiving tips page and let me know which recipe you’d love to enjoy this holiday season.
• Check out Mrs. Cubbison’s YouTube page and let me know a great cooking tip you learned from watching one of the videos.

Wishing everyone a safe, happy, healthy and delicious holiday season.

Disclosures:

This sponsorship is brought to you by Mrs. Cubbison's who we have partnered with for this promotion.

* The giveaway is provided to you by Mrs. Cubbison’s and the prize package will be shipped directly from Mrs. Cubbison’s to the winner.  The address provided to me for shipment will be shared with Mrs. Cubbison’s.

I was provided with a box of products to sample, coupons and items similar to the giveaway package. This is a compensated post but all the views and opinions expressed are my own and based upon my experiences with the Mrs. Cubbison’s products.

Creamed Corn with Cheese and Cilantro

Over the top, off the charts and outrageously delicious is the only way to describe this creamed corn  Oh my word, to say that we enjoyed this corn would be an understatement because I think I may have licked the bowl clean…okay, I did lick the bowl clean.  When I wrote this months Secret Recipe Club post I stated that I would be making and posting more recipes from Si’s A Bountiful Kitchen and here I am, true to my word.  I made Si’s Cheesy Creamed Corn with Cilantro the same night that I prepared her Texas Grilled Chicken with Lime Butter and what a delicious meal we had.  My poor little Maisie Miao Miao, who can’t eat this anymore, gobbled this corn up and I’m so sad that I can’t make it again for her exactly like before because she loved it.  I’m going to have to make this corn when she’s not around…or maybe not as I could eat the entire bowl, it’s just that good.  Since there are only three of us, I halved the original recipe which was good and bad…good because it created some form of portion control and bad… well because it created some form of portion control.  I honestly could have over-eaten myself sick on this and even now just typing up the post and seeing the pictures, I’m craving this corn.  Run, don’t walk and make this recipe, you won’t be sorry!

Creamed Corn with Cheese and Cilantro (adapted from here)

1 1/2 TBS butter
3/4 cup chopped scallions
1 large garlic clove, finely minced
4 cups frozen corn
2/3 cup heavy cream
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 tsp. cornstarch
3 ounces queso fresco, crumbled, plus a little extra for garnish
1/2 cup grated extra sharp white cheddar, plus a little extra for garnish
1/4 cup grated Parmesan, plus a little extra for garnish
2/3 cup cilantro sprigs, chopped.  plus extra leaves for garnish

Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides.  Cook scallions stirring occasionally until softened, about 2 minutes. Add the garlic and cook until the garlic is softened a bit.  Add the corn, salt and pepper and cook, stirring occasionally, 5-7 minutes.
Stir together the cream and cornstarch in a small bowl until thoroughly combined and then add to the corn and simmer, stirring until slightly thickened, about 3 minutes. Using an immersion blender, place it in the pan and pulse in several places blending about a third of the corn mixture. Stir in the queso fresco, grated white cheddar, Parmesan and chopped cilantro and stir to mix.  Transfer corn to a large shallow serving bowl. Sprinkle on additional cheese and garnish with cilantro.

Enjoy!!

Apple, Cranberry & Rhubarb Crisp

I don’t particularly care for pie crusts but I enjoy the fillings so over the years I’ve realized that what I do really enjoy are crisps and they’re super simple and very forgiving to make.  Back in July I posted a recipe for a Rhubarb Crisp and because I love that crisp so much I decided that for Thanksgiving this year I would change it up a little adding apples and cranberries for a more seasonal taste and serve it for dessert.  In addition to the more seasonal fruit I changed the crisp topping ingredients to make it “safe” for Maisie and her food allergies.  The recipe worked out well, the dessert was delicious and a perfect finish to our Thanksgiving dinner.

In a large oven-safe casserole dish mix together the fruit and syrup.

Top the fruit mixture with the oatmeal and nut crumble mixture.

Bake until the fruit is bubbly and the topping has browned a bit.

Apple, Cranberry & Rhubarb Crisp

4 Granny Smith apples, peeled & large dice
1 pound ruby rhubarb, fresh or frozen, sliced
1/2 cup dried cranberries

Syrup
1 TBS fresh lemon juice
1/2 cup sugar
2 TBS warm water

Crumb Topping
1/2 cup finely chopped walnuts
1/2 cup very roughly chopped walnuts
1/3 cup brown sugar
1/2 cup old fashioned oats 
1/4 cup Earth Balance buttery spread

Preheat oven to 350F.

In a large oven-safe casserole dish combine the lemon juice, sugar and water and stir to dissolve.  Add the apples, rhubarb & cranberries and stir to coat the fruit with the syrup.  In a separate microwave-safe bowl, melt the butter and then add the walnuts, brown sugar and oats and using your fingers, mix to combine into a crumbly mix.  Sprinkle over the fruit.

Bake 40-50 minutes until the fruit is bubbly around the edges and the crisp has started to brown.  Serve warm or room temperature.

Enjoy!!