Friday, October 31, 2008

Pumpkin Roll Cake



1 (8 oz.) cream cheese
1 c. powdered sugar
4 tbsp. butter
1/2 tsp. vanilla

Let cheese and butter soften while cake cools. Beat in sugar and vanilla. Refrigerate until needed to spread on cooled cake.



3 eggs
1 c. canned pumpkin
1 c. sugar
1 tsp. lemon juice
3/4 c. flour (sift once before measuring)
1/2 tsp. salt (optional)
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking powder
1 c. nuts, chopped

Beat eggs, pumpkin, sugar and lemon juice until sugar dissolves. Sift in dry ingredients. Pour into greased and floured sheet cake pan (10 x 15 x 1/2 inch). Sprinkle with nuts. Bake at 370 degrees for exactly 15 minutes. Loosen edges with knife and turn out immediately onto cloth that has been dusted with powdered sugar (place cloth sugar-side down over cake in pan, hold tightly over pan and flip over). Roll as for jellyroll using cloth to ease hot cake into curl (nuts will be on outside of roll). Roll cloth and cake together, then place on rack to cool. When cool, unwrap and unroll cake, spread with filling, and re-roll cake. Wrap in plastic wrap and refrigerate for several hours. Slice thinly after filling is set.

Thursday, October 30, 2008

Maple Chicken


4 single chicken breasts (or cut-up broiler, fryer)
1/4 c. all-purpose flour
Salt and ground black pepper
2 tbsp. butter
1/2 c. maple syrup
1/2 tsp. dried thyme
1/4 tsp. dried sage
1 onion, peeled and sliced


Rinse chicken and pat dry. Dredge in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides over medium high heat. Pour maple syrup over chicken. Sprinkle with thyme, and sage. Arrange onion slices atop chicken. Pour 1/2 cup water into the bottom of casserole. Bake uncovered, in 350-degree oven for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices

Wednesday, October 29, 2008

Mustard & Garlic Loins

1 clove garlic, minced
1 tbsp. chopped onion
1 1/2 lb. pork tenderloin
Salt and pepper
1 tbsp. flour
1 tbsp. butter
1 tbsp. olive oil
3/4 c. chicken stock
1 tbsp. coarse grained Dijon mustard
2 tbsp. honey


Slice pork diagonally and flatten slightly. Sprinkle meat with salt and pepper and coat lightly with flour. Heat butter and oil over medium high heat. Add pork and cook until browned on each side.

Remove pork and keep warm. Add garlic and onion to pan and cook for 1 minute. Stir in remaining ingredients and heat to boiling. Boil rapidly to reduce by one half. Return meat to pan, turning to coat with sauce.

Tuesday, October 28, 2008

Baked Acorn Squash

1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt


Preheat oven to 400°F. Using a strong chef's knifecut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter and some brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned.

Monday, October 27, 2008

Vampire Hunter Soup


4 roma tomatoes (sliced)
1 package cherry tomatoes
1 yellow onion (sliced)
2 cloves garlic
fresh basil (to taste)
Olive Oil (2 T or so)
Salt and Pepper
Crushed Red Pepper
1/2 c heavy cream
4 c chicken broth


Place tomatoes, onion and garlic on a baking sheet and coat with olive oil and salt/pepper. Broil until roasted tomatoes are tender. Combine all other ingredients in a stock pot and bring to a simmer. Blend with a hand blender.

I serve with grilled cheese sandwiches which I cut with a cookie cutter into bats or tombstones.

Sunday, October 26, 2008

Baked Potato Soup


2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper


In a large potover low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted.

Garnish with sour cream or cheese and green onions or bacon if serving formally.

Penny's Cranberry Relish

My Aunt Penny gave me this recipe when I first moved out from living with my parents. Her only request? Make it only at the holidays...that's what keeps it special. So I'll ask that you do do the same.


1 jar rasberry preserves
1 bag whole cranberries
1-2 T freshly grated ginger
1/4 c apple or orange juice
1 T orange or lime rind
2 apples (diced)

Directions: Place cranberries and apples in the food processor. Blend until the consistancy of pickle relish. Stir in ginger, rinds and rasberry preserves. Add apple juice until the consistancy that you like. Store in an air-tight container in the fridge *up to 6 days* or freezer.

Originally this recipe it called for OJ and orange rind...but I'm allergic so I adapted it

If your cranberries are very might need to add a tablespoon or two of sugar.

I make this recipe at least two days before I want it. It gets better with it saves on the amount of things you do on an actual holiday!

Saturday, October 25, 2008


Today marks almost 1 month until Thanksgiving. Do you know what that means? It's time to start sharing my favorite holiday recipes for Turkey Day here at FatGirlEats...that way we can get lots of holiday foods out of the way to make room for the important foods in my life known as Christmas foods.

But Thanksgiving... we'll still be doing it justice...don't you worry.

Things to look forward to this month?

Cajun Turkey
Allie's Famous Sausage & Apple Sourdough Stuffing (it's not like Grandma used to make)
Giblet Gravy (it is like Grandma used to make)
Allie's Garlic Mashed Potatoes
Aunt Penny's Old Fashioned Cranberry Relish
Green Bean Casserole... all the yum... none of the cans
Deviled Eggs with a Twist
Darlene's Damn Good Yeast Rolls
Gerty's Sweet Potatoes
Coconut Cream Pie
Brandy Pecan Pie

But, it gets better... I'm taking requests. If you need a Thanksgiving recipe and you think I might have it... please leave a request in the comments.

Wednesday, October 22, 2008

Cheater AppleCakes (Apple Pancakes)


1 egg
1/4 c milk
1/4 c applesauce- CHUNKY
1 c Bisquick
dash of cinnamon

Directions: Mix ingredients together. Add a dollop of butter to a frying pan and let it melt. Pour pancake batter on top. Wait until bubbles appear and then flip the pancake. Cook until done.

This recipe is rather small it makes about 4 pancakes (enough for Baby and Me). I recommend upgrading the quantities if you are making this for more than 1 adult and 1 baby.

Monday, October 20, 2008

Cheesy Scalloped Potatoes

Ironically, one of my favorite websites for food just did a similar recipe...but I had already scheduled this one to post... so sorry if you read us both LOL.
4 c thinly sliced red potatoes (partially boiled)
Basic Cheese Sauce (see last post)
1/4 c shredded cheese
Salt and pepper to taste
Minced Garlic to taste
Stir minced garlic into basic cheese sauce. Layer potatoes in a 9 x 13 casserole dish. Season potatoes with salt and pepper. Cover with basic cheese sauce. Bake 375 degrees until potatoes are fork tender. Sprinkle top with cheese and put under the broiler until cheese is golden brown.

Sunday, October 19, 2008

Basic Cheese Sauce


1/4 c flour
1/4 c butter
2 c milk/chicken stock
2 c cheese (I used cheddar)
salt/pepper/garlic to taste
Melt butter in a sauce pan over medium heat. Stir in flour and brown until lightly brown and well blended. Slowly add half of the COLD milk or stock stirring, then add cheese and stir until melted. Thin out the remainder of the sauce to your desired thickness using remaining liquids.
This can be used to make awesome scalloped potatoes which will be posted tomorrow!

Friday, October 17, 2008

Potato & Leek Soup

4 slices bacon
2 large leeks, white part only, cleaned, thinly sliced
1 medium onion, diced
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons flour
3 cups chicken broth
2 cups diced potatoes
2 cups half-and-half or whole milk
1 tablespoon fresh chopped parsley
salt and pepper, to taste
fresh chopped parsley or thinly sliced green onion tops

Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off. Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes. Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally. Stir in half-and-half or cream and heat through. Add the chopped parsley and salt and pepper to taste. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.

Wednesday, October 15, 2008

Veggie Goulash


1 teaspoon olive oil
1/2 medium onion, thinly sliced
1 small green bell pepper, thinly sliced
1 clove garlic, chopped
1 teaspoon paprika
1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
1/2 cup red wine
1 teaspoon dried oregano
1 teaspoon tomato puree
1 teaspoon sugar
salt and pepper to taste

Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

Monday, October 13, 2008

Twice Baked Sweet Potatoes

2 sweet potatoes
sea salt
2 ounces cream cheese (cubed)
2 tablespoons milk
1 tablespoon brown sugar
1 dash cinnamon
fresh ground pepper, to taste

Heat oven to 375 degrees. Line baking pan or cookie sheet with foil. Spray foil with cooking spray. Cut potatoes in half. Sprinkle with sea salt and place cut side down on prepared pan. Bake 30 minutes or until potato is tender. Holding potato in a cooking mitten, scoop out center in put into bowl, leaving a 1/4 inch thick shell. Add cheese, cream, sugar, cinnamon and pepper. Mash with a potato masher until will blended. Sprinkle inside of shells very lightly with sea salt, if desired. Spoon potato mixture evenly between 4 shells. Bake 8 to 10 minutes or until potatoes are heated throughout.

Saturday, October 11, 2008

Why no Pics?

I've been a little too busy to cook lately but I want to get recipes up for everyone so I'll go back and add pictures later I promise!!

Butternut Squash Soup

1 butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Saturday, October 4, 2008

Allie's Pumpkin Cheesecake

My friend Lynn requested a pumpkin cheese cake recipe to use the ricotta in the recipe I posted earlier this here it is...


30 oz nonfat ricotta cheese
1 lb canned pumpkin
5 eggs; or 3 eggs & 4 whites
5/8 cup flour
1 1/4 cups dark brown sugar
1/4 cup honey
1/4 cup sugar
1 large pinch cinnamon
1 large pinch allspice
1 large pinch cloves
1 large pinch nutmeg
graham cracker crumbs for optional topping
graham cracker crust of your choice for the bottom


Set oven at 400 degrees. Mix all ingredients with beaters. Bake in lightly greased springform pan (dusted with graham cracker crumbs, optional) for 1 hour and 10 minutes, until knife inserted in the center comes out clean. Let cool on a rack, then chill for at least 3 hours.

Due to the requestful nature of this recipe, I didn't have time to make it. So here it is but without a picture.