Tag Archives: cooking tips

Thursday Favorite Things blog hop 16

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It’s Thursday and that means its time for the Favorite Things Hop! No co host this week- I lost my cohost at the last minute and it was to late to spring it on anyone so I’m on my own today,

Please let me know if you would like to co-host. I love to have a co-host every week.


 

About the Thursdays Favorite Things Hop, this hop is where you can link your favorite post or write a post about your favorite things and share with old and new followers!

Here are the rules, yes there are rules. But just a few:
  • You must follow Katherines Corner ( through GFC, Google + or email) and today’s co-host ___________ If you’re a new follower, please let us know .
  • Please leave a comment so we know that you stopped by.
  • No adult content blogs.
  • Blogs only please.
  • Follow as many other blogs in the list as you can. Just click and go.
  • Please leave a sincere comment or message on each of the blogs you visit.

Now hop on. and lets share our favorites. If you’d like to post this blog hop on your page please just grab the linky code . Or if you would like to be a co-host please contact me

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Please grab the hop button (grab the code from the right sidebar) to share with others. Or you can copy and paste the image with a link to KatherinesCorner.com It’s always nice to have the hop button on the post you link up to, but it IS NOT mandatory. :-)
*participants who link up will be sent weekly reminders of this wonderful hop*
 Please add your blog to my new blog list page too!

 

Meatless Monday Pumpkin Soup

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Pumpkin soup seemed like the perfect Meatless Monday food this week. Welcome to Autumn.it’s time for soup. Do you have a  favorite autumn soup?

 

 

What You Need

1 Can (15 oz.) pumpkin puree

¾ Cup Onion (shredded)

1 Tbsp. olive oil

1 Tbsp. butter (unsalted)

Large can (32 oz.) vegetable broth

1/4 Cup milk  or heavy cream ( your choice)

3 Tbsp. pumpkin spice blend

¼ Cup brown sugar

1 tsp. salt

Medium Saucepan

Whisk

Let’s Make It!

In a saucepan, over medium low heat, sauté shredded onion in oil and butter until translucent, add pumpkin, salt and spice, stir well until blended. Then slowly add vegetable broth whisk as you add broth slowly Add sugar slowly and continue whisking .Bring to a boil then lower heat  to simmer for 10 minutes.

*Katie’s Tid Bits* Sprinkle with cinnamon and add a dollop of whipped heavy cream if desired. Adjust sugar to your taste add more or less.

Giveaway-Forgotten Holiday ♥

 

 

 

Meatless Monday Spider Web Apples

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Call the dentist I made caramel apples for our grandchildren!

I love being a Grandma! I made these fun and very messy apples the other night. Our grandchildren ate them in slices and only a little at a time, so I’m not feeling to bad about it…. I thought I’d share it all with you today for Meatless Monday!

 

What You Need

6 Granny Smith Apples

6 Mini dowels ( popsicle sticks or think pretzel sticks)

100 Caramel squares

1/ ½ Cups chocolate candy melts

Sprinkles

Shallow dish

Piping bag and plain tip

Wax paper

Medium saucepan

Baking sheet

Nonstick cooking spray

Microwave safe bowl

 

 

Before You Start: Remove the stems from the apples, wash and dry. Then unwrap all of the caramel squares, yes this is the toughest part. Line a baking sheet with wax paper and spray with a coat of cooking spray.

Lets Make It! Push sticks, dowels, pretzels into the stem end of the apples. Place unwrapped caramels in a saucepan over medium high heat, and add 2 Tbsp of water, stirring occasionally, cook until melted. When it’s completely melted hold apple by the stick and dip apples into caramel, please be careful it is hot.  Coat the apples thoroughly with caramel. Remove excess with your spoon and place the dipped apple onto the prepared baking sheet. Put the apples/baking sheet into the refrigerator for about 30 minutes. When cooled remove any excess caramel globs, from the base of the apple using a paring knife or silicone kitchen shears.  Melt the candy melts in a microwave safe bowl for about one minute (time may vary depending on your microwave). Dip the bottom of the apple into the melted chocolate and cover warm chocolate with sprinkles. Return to prepared baking sheet. Fill the piping bag with the leftover melted chocolate and pipe spider webs onto each apple. Taa daa. Please note I did not have the right tip or a piping bag when I made my webs. Yours will look much better.

Makes 6

On a side note, it’s my sweet husband’s birthday today. Happy Birthday to the love of my life!

 

 

 

 

Tomatoes and Peppers What To Do

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Before I get started with today’s post.  I wanted to mention the change in the comments section. You all know how much I love your comments.Love them!! I try and reply to them all here at Katherines Corner ( sometimes I fall behind) . But the other day I had over 300 and I was so excited. Until I realized  only 7 were actual comments the rest were spam! So now there is  a little box that you have to mark when you leave a comment. I’m sure you understand.

Okay……As I mentioned in yesterday’s post we have tomatoes..lots and lots of tomatoes.

 

 

 

 

But we also have peppers, yes, lots and lots of peppers.  What to do? Easy Peazy..time to start cooking! I made spaghetti sauce base, marinara, or what I call “spaghetti starter”  It’s the wonderful rich and delicious beginning of my spaghetti or marinara sauce. Before I add more tomato sauce, mushrooms and meat, etc.I start with this.

I start by sautéing onions and  bell peppers in olive oil with a little basil,garlic and oregano. I toss in a bay leaf or two at the end just before adding the tomatoes.

 

 

 

I remove the skin from the tomatoes by cutting out the stems and placing them in boiling water. When they float to the top take them out carefully and remove the skin.

 

 

Then add the tomatoes to the sauteed veggies. Oops,no photo, sorry I forgot, just imagine  those tomatoes in the pot all mixed with the veggies, they look good right? Okay just cook for about 5 minutes.  Let cool, remove bay leaves and spoon into freezer safe containers.

I made a bunch to put in the freezer to use in the cooler months when the sweet taste of garden grown veggies is an absolute treat.

Do you do this? Do you store or can any veggies or fruit for use in the the cooler seasons?

 

have you entered the Welcome Autumn giveaway yet?

Are you enjoying the book club selection?

 

 

 

Meatless Monday Bowtied Spinach

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We love pasta!!! I found this recipe in my recipe box. You can go without the bacon/prosciutto in this dish to make it meatless.Enjoy this yummy and eazy peazy recipe for today’s meatless Monday.

 

 

 

 

What You Need

3/4 Cup cashew nuts ( optional)

3/4 Cup raisins ( any or a mixture)

1/2 Cup olive oil ( not extra virgin)

3 Cloves garlic (minced)

1 Handful of baby spinach ( fresh,washed,dried)

1 Lb. Farfalle pasta (bowtie pasta)

1/4 Lb. Bacon (cooked and broken into pieces) Or Prosciutto (  cut into small pieces)this is optional if you are going meatless!

Salt and pepper

Grated Parmesan cheese ( as much as you want)

Large non stick skillet

Slotted spoon

Paper towel ( or tea towel) lined plate

Before You Start: Bring a pot of water to a boil ( according to pasta directions)

 Lets Make It! Drop the raisins carefully into the boiling water, when they’ve plumped up scoop them out with a slotted spoon. Place on a tea towel ( or paper towel) lined plate to drain.  Heat oil in skillet over medium high heat and add garlic, saute’, until soft (do not brown) add spinach and stir, cooking until wilted. Cook pasta according to package directions. When done, drain and place pasta in a large bowl, add the nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese and stir to combine

Serves 4

*Katies Tid Bits-try craisins in this recipe instead of raisins

The latest giveaway, Welcome Autumn