Eggplant

Ray C. has been growing some delicious veggies in our garden this summer.  So, we have been eating a lot of eggplant in the last few weeks!  I can't seem to give it to anyone because no one knows how to cook it.  So, I thought I'd share the recipe I've been using that we have really enjoyed!

Directions:
Slice eggplant (skin and all)
Sprinkle salt on both sides and let sit 10 minutes
Beat two eggs in one bowl and set aside.
Combine 1/2 cup bread crumbs & 1/4 cup parmesan cheese.  (I also season with cajun seasoning.)

After 10 minutes, blot both sides of eggplant to remove the moisture that has accumulated.  Place each slice of eggplant in the eggs and allow eggs to drip off before placing in bread crumb mixture.

At this point, you can pan fry or bake the eggplant.  They are both delicious, but I like the baked a little better and it is much better for you.  To bake, place each slice on a pan and bake at 350 for 10-15 minutes, or until lightly browned.

Once cooked, you can top with spaghetti sauce and mozzarella cheese for Eggplant Parmesan.  I have also cooked it with a slice of tomato and feta cheese on top (as seen in the picture).

It definitely has a different taste, but it is really delicious!!

Mini Cinnamon Rolls

My family loves these cinnamon rolls, and they're fun to make!

Ingredients:

2 pkgs. crescent rolls (8 each)

softened butter

Cinnamon/sugar mixture

2 cups powdered sugar

1/2 tsp. vanilla

2 tbsp. milk

Directions:

Unroll the crescent rolls, but keep them in the rectangles (2 together).  Roll out the 8 rectangles, and pinch the seam between the 2 rolls.  Smooth out the rolls with a rolling pin.  Spread plenty of butter over the rectangle and then sprinkle generously with the cinnamon sugar mixture.

Roll the rectangle and then cut into 5 sections.  Place the mini rolls into a deep dish baker.  They may seem crowded, but they will cook well.  Bake in 400 degree oven for about 20 minutes or until golden.

  

For icing:

While cinnamon rolls are baking, mix together the powdered sugar, vanilla, and milk.  You may need to add a little more milk to get the right consistency.  Spread the icing over the baked cinnamon rolls and serve warm!!!  

Yummy!

Homemade Ice Cream

Mary Frances has been begging to make ice cream. So, we decided we'd make it yesterday and invite the kids in the neighborhood as a "farewell to summer". Because it is still summer, we started our day at the pool...enjoying the outrageously HOT sun for a little while. We met a new family who just moved to Houston 2 weeks ago, and one of the girls is Mary Frances' age. So, at Mary Frances' suggestion, we invited them to our ice cream party.

About 10 neighborhood kids showed up along with the two new girls and their mother! We were so excited they were able to come, and they were so excited to play with some other kids!

We made my great-grandmother's vanilla ice cream in the electric churn and CHOWED down. All of the kids loved it! But before serving it, I asked everyone if I could pray for our new school year. So, we all bowed our heads and thanked God for a safe and fun summer and asked Him to bless our year in school. It was a great experience! I am so thankful that God has sent us to this place to be His light! (AND, I'm thankful for Mama Taylor's Recipe!!)

Here it is if you'd like to try it. I have adjusted the amounts to fit in a modern churn!

Mama Taylor's Homemade Vanilla Ice Cream
1/2 gallon whole milk
1/2 can Borden's Sweetened Condensed Milk
1 teaspoon vanilla extract
6 eggs, beaten
1 cup sugar

Just mix it all together and follow the directions on your churn! Be sure to have a bag of ice and Ice Cream Salt, as well!

Turkey Cupcakes

That sounds gross, doesn't it!?! Anyway...I saw these on the Today Show this morning and thought it would be a fun after-school project! So, I got everything together and baked the cupcakes. Once all the kids came home, I set up a table outside and we invited the neighborhood kids to come over and decorate them with us! They had so much fun! Aren't they cute? We did the best we could!

Yummm....

Pumpkin Bisque Recipe

This recipe is one I got from my mother-in-law. She made a delicious Squash Bisque for us, and then I realized I could use pumpkin instead and have loved it even more! I love to make a bunch and freeze it in small portions for later!

Ingredients:
1/2 cup butter
1 large onion, chopped
2 medium potatoes, chopped
2 carrots, sliced
4 cups pumpkin
1 quart chicken broth
2 teaspoons salt
1 cup half and half (milk is fine)

Melt butter, saute onions. Add onion, potatoes, carrots, chicken broth, and salt. Cook until tender, then puree in blender. Add freshly cooked pumpkin or canned pumpkin. Return puree to pot, add cream and seasonings as desired. Sprinkle each bowl with cayenne pepper, if desired. (This step is to much for me. I just skip the pepper.) This make enough for 6-8 people depending on serving sizes!

Remember to let me know if you try it. I want to know how it turns out!

How To Cook a Pumpkin

Cut a small pie pumpkin in half, horizontally. Scoop out the seeds and set aside for baking later. Scrape out as much of the stringy stuff as you can. Place each half, open side down on a baking sheet. (I use 3 pumpkins to make 1 deep dish pie and 1 full recipe of the bisque.)

Bake at 350 degrees for 45 minutes or more until the pumpkin is "fork tender". Remove the peel, and puree what is left in the food processor. Now you are ready to add the pumpkin to your recipe. It should look very similar to what is in the Libby's can!

How to Cook Pumpkin Seeds

Remove the large orange clumps from the seeds. Don't bother washing the seeds because the pumpkin flavors them!

Toss the seeds with 2-3 teaspoons of olive oil and 1 teaspoon of Worstershire Sauce.

Bake for 1 hour at 250 degrees - tossing every fifteen minutes. Add salt after 15-30 minutes to season!

Be sure to let them cool completely before storing them in an air-tight container!

Cooking Pumpkins

I started a tradition a few years ago that I am loving - and apparently Mary Frances is too! As soon as the pumpkins came out this year she started asking when we were going to make pumpkin pie again! I've made Pumpkin Pie every year, but three years ago I started cooking the pumpkins myself and making pies and even Pumpkin Bisque - yum........! I really look forward to it!

So, Friday, we cut open the little pumpkins and cooked away!! The bisque is fantastic and the pumpkin pie is too! So, I thought you all might like to have a new recipe for the season! Now, the pumpkin pie is the recipe right off the Libby's Pumpkin Can - except I substituted 15 oz. of freshly cooked pumpkin instead of the 15 oz. canned!

But, before I give you the recipe, I thought some of you might need to know how exactly you cook a pumpkin. So the next few posts will be your directions! Let me know if you try it and how it comes out!