Baked Brie

(original post 10/10/08)

Baked Brie. The ultimate appetizer for any party, get together, or perfect for when you just need some time alone. I can remember when I was in high school (I know, amazing I can remember that far back) and my mother used to make this for the two of us. Through the years I have found many variations on the recipe, but I always go back to the plain and simple, cause I am an easy-baking kind of gal. And, now that I am gluten free, I have even made it without the pastry. I have to say, not as good, but it will do.

Baked Brie- ingredients
1 Pilsbury puff pastry, thawed
1 wheel brie cheese, with the rind left on
1 jar apricot preserves (or raspberry, or whatever you prefer)
crackers of your choice

Heat oven to 350. In a greased pie tin, lay out pastry flat, place wheel of brie right in the middle. Top with 1/2-2/3 jar of preserves. Fold up corners and seal all of the edges tight. This is where you could get fancy. My mother always turned it upside down so you could not see the edges, some people cut out pretty shapes and such. Me...I just fold it and stick it in the oven. Why waist time when you are just going to dig right into it?
Bake for 30 minutes or until the edges are nice and golden brown.
Now, here is the hard part. Wait. Ugh. The worst. But, if you cut into it right away, its way too hot and you will burn the mouth and then you can't taste any food fora good 3 days.
So wait and let it set for about 10 minutes.
Cut into the gooey goodness and spread over crackers and enjoy!
(and to let you know, it is delicious leftover for breakfast)

Pumpkin Oatmeal Cookies with Orange Icing

Another pumpkin recipe. I know.
I pulled out my great cookie cook book from the back of the kitchen and decided we are going to tackle some good cookie recipes. Chloe's choice was first, and she picked these.
This one has a new twist on the boring pumpkin cookies with added oatmeal and an orange icing on top. The  orange flavoring just gives it a little sweet kick. I'd say a good choice, Chloe!
*this recipe could be easily made gluten free by using GF cake mix and GF oatmeal.

Ingredients
1 package yellow cake mix (I used vanilla, but I bet spice would work too)
1/2 cup quick oats
2 tsp pumpkin pie spice
1 egg
1 can pumpkin puree
2 tbsp veg oil
3 cups confectioners sugar
3-4 tbsp orange juice

Preheat oven to 350. In medium bowl, combine cake mix, oats, and spice. In separate bowl, combine egg, pumpkin puree, and veg oil. pour into dry ingredients and stir until well blended. Drop spoonfuls of mix onto a greased cookie sheet. Bake for 15 minutes. Let cool on wire rack.
For icing, mix confectioners sugar and enough orange juice to achieve spreading consistency. Frost the cooled cookies. (I actually just dropped a spoonful in the middle of the cookie and it spread itself).

Pumpkin fro-yo and pumpkin dip

We are getting a little pumpkin crazed over here, and my husband is not loving it as much as the kids and I are. I wish it was socially acceptable to eat pumpkin all year long.
Here are the latest that are being eaten in the Melick kitchen.

Pumpkin Pie Frozen Yogurt
1 can pumpkin
2 cups vanilla yogurt (I used fat-free so I didn't feel terrible about eating it)
2 tsp sugar
2 tsp pumpkin pie spice
Mix all together and if you have an ice cream maker, perfect. Just follow the directions for it. Otherwise, you can just put it in a freezer safe container and freeze, mixing every 5-10 minutes until it is the consistency you like.
We also topped it off with mini chocolate chips and whipped topping.

Pumpkin Dip
1 can pumpkin
1 package vanilla instant pudding
2 cups cool whip
1 tsp pumpkin pie spice
Mix all ingredients together, refrigerate for at least 1 hour. Perfect for apples, Nilla wafers, or graham crackers.

Applesauce (I think)

My wonderfully darling friend, Ms Bright, posted this recipe for applesauce. It looked easy enough so I tried it. Um, it's not applesauce. Its dessert. Hana even tried it and said "this tastes just like apple pie!" Delish. I promise. Thank you, dear Lesley, for sharing.

And so, I am passing it along to you.

You are welcome.

10-12 Rome (or baking) apples
1 cup white sugar
1/2 cup brown sugar
2 1/2 tsp ground cinnamon
1 cup water
Peel the apples and chop into stamp size bites.
Put chopped apples in a crock pot.
Pour the rest of the ingredients on top of the apples.
Put the lid on and cook on high for 3-4 hours (or low for 5-6).
Let cool a bit and enjoy hot or cold!

I added a step and mashed them up a bit with a potato masher, but its not necessary. It is perfectly fine by itself, but honestly, its amazing warm served over vanilla ice cream. 

Fall treats

I decided instead of re-posting all of the great fall treats from previous years, I would just compile them all right here for you. I know. You're welcome.

Pumpkin Spice Bread http://linneaskitchen.blogspot.com/2011/01/pumpkin-spice-bread.html
Pumpkin Cookies with Cream Cheese frosting http://linneaskitchen.blogspot.com/2012/09/pumpkin-cookies-with-cream-cheese.html
Pumpkin Cheesecake Pie http://linneaskitchen.blogspot.com/2011/11/pumpkin-cheesecake.html
Pumpkin Pie Shake http://linneaskitchen.blogspot.com/2011/11/pumpkin-pie-shake.html
Pumpkin Muffins http://linneaskitchen.blogspot.com/2011/01/pumpkin-muffins.html

Rocky Road Cheesecake Pie

This dessert has easily become our go-to pie for dinner guests, parties, or just if we need a sweet treat for the weekend. Again, easy, very few ingredients, and so delicious. The Kraft website gets the recognition for this pie and I couldn't thank them enough!

3

oz.  BAKER'S Semi-Sweet Chocolate, divided

2

pkg.  (8 oz. each) Cream Cheese, softened

1/3

cup  sugar

1/4

cup  milk

2

cups  thawed COOL WHIP Whipped Topping

3/4

cup  Miniature Marshmallows

1/3

cup  chopped Peanuts

1

 OREO Pie Crust (6 oz.)

MICROWAVE 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.

BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust.

REFRIGERATE 4 hours or until firm.

Ham and White Bean Stew

I hate to admit it, but Pinterest strikes again. Thank you plainchicken.com for this amazingly easy and delicious meal. Its a true lazy mom's meal. Or, busy mom. Whatever.

1 lb dry navy beans
1 ham shoulder, hock, steak, or cubed ham
6 cups water
salt and pepper to taste
Rinse beans and place in crock pot with water, ham, salt and pepper. Cook on med/low for 6-8 hours. Shred ham and serve with corn bread.
See? Easy. And just as delicious as ever. Salty, creamy, warm and cozy. Perfect for a fall evening.