Oreo Turkeys

I saw these made on a couple of other blogs, but much fancier. I've been making these in my kindergarten class for years, and this year I did them with my pre-schoolers. They are a more simple version of an oreo turkey. Not so much for decoration, but lots of fun for kids.

How it is supposed to be made above, Below, made by a 4 year old

above: the 2 year old didn't do much decorating, but still liked the eating. Below, decorated by another 4 year old.

Cereal and cheese pudding

I must admit, the title doesn't sound too appetizing.  Not sure what possessed me to try this out of The Sneaky Chef to the rescue.  Probably the 3 little containers of cottage cheese needing to be used, and the fact that I'm always up for trying something new for breakfast.  I ended up making it today at lunch time because nothing sounded good, but then I didn't want to wait for it to cook, so I ate some left overs.  Then when it came out I got to thinking it sure sounded weird, and it was kind of jiggly  (imagine that - like a pudding)  maybe I didn't want to try it, so it sat on the counter for a while, then I went to put it away and decided to try it first - I felt like the green eggs and ham guy (probably because it is currently my 2 year old's favorite book - along with go dog go.  I've read both many times in the last few day.)  Anyway- Hey, I did like it after all that.  It was actually pretty sweet.  I think I'll serve it for dessert this evening.
I doubt the 2 year old will try it.  Wish he'd learn a lesson from the green eggs and ham book.  Guess I'll just keep reading it and hope something sinks in.  :)

Ingredients

• 2 cups whole grain cereal flakes (I used Total, and actually added a bit more)
• 1 1/2 cups cottage cheese (I love breakstone)
• 1/2 cup egg substitute
• 1/4 cup white bean puree (make by pureeing 1 can white beans like great northern beans - rinsed and drained - with 1 Tablespoon water until smooth. -1 can makes 1 cup)
• 1/4 teaspoon salt
• 1/3 cup sugar
• 2 teaspoons vanilla

Directions

1. Preheat oven to 375.  Spray a 9 X 5 inch loaf pan with cooking spray.  
2. Place cereal in a ziptop bag and crush to coarsely crushed flakes. 
3. In a large mixing bowl, whisk together the cottage cheese, eggs, white bean puree, salt, sugar, and vanilla.
4. Sprinkle a scant 3/4 cup flakes on the bottom of the prepared pan.  Top with all of the cottage cheese mixture.  Sprinkle with remaining flakes (why I crushed more.  I wanted a bit bigger layer.) 
5. Spray the top with cooking spray.  Bake uncovered for 45 minutes.

Pumpkin pie with oat crust

I've been debating even posting this recipe because it just wasn't my favorite, but it has grown on me over the 3 days it has been here, and I finished off the entire last piece for breakfast, so it earned postability with that.  The recipe comes from my King Arthur flour book, and since it is a whole grain book, you can bet it uses some whole grain in the crust.  It has barely any wheat, mostly oats, so I really thought it would be very tasty, but I didn't care for it day 1.  Not sure why.  I wasn't a fan of the oaty or wheaty taste in the crust.  I also wasn't a fan of the pumpkiny flavor of the pie.  I know, I know, it is pumpkin pie for Pete's sake what am I saying it was too pumpkiny.  I think that it tasted more like I was eating a squash and less like I was eating a pie, but I can't say it was because it wasn't sweet enough, because it was actually a bit too sweet that first day.  All I can say is that it improved with age, so I would say if making this again, definitely make it the day before, or 2 days before Thanksgiving.  It was definitely much better day 2, and even better today - lost the oaty or wheaty flavor, and somehow the pumpkin blended better with the other ingredients and didn't stick out as badly day 2 or 3, plus the spices and sweetness were better.   Day 1 I would have rated it about 2 or 2.5, Day 2 3-3.5, and today 4 stars.
Other Warnings - the crust was to be refrigerated overnight - didn't plan for that.  After refrigeration, it needs to come warm up for 15 minutes - didn't plan on that either.  (I ought to learn to read ahead better.)  Also, the recipe called for too much milk in the crust, but I have amended that in my version.  I also think I may try it with less ginger and nutmeg and a bit more cinnamon next time (although that was a dislike of the first day and not so much the second or third day, so if made early, the current spice blend may be just fine.)  Final warning is that this took longer to cook than it said.  DH took it out thinking it was done, but it was a bit too soft for me.  I put it back in for another 10 minutes and covered it with foil.  That did the trick.  It still wasn't super set, that happened as it cooled.

The crust
Ingredients

• 2/3 cup (2 1/4 oz.) rolled oats, ground for 30 seconds in a food processor (I actually did this, this time, last time I just made and used that amount of oat flour by weight.  I would probably use oat flour for a crust in the future.  It is smoother and I think better for a crust.)
• 1/3 cup (1 1/4 oz.) whole wheat flour
• 1/3 cup (1 3/8 oz.) unbleached all purpose flour
• 2 Tablespoons (1 oz.) packed brown sugar
• 3/4 teaspoon cinnamon 
• 1/4 teaspoon salt
• 6 Tablespoons cold unsalted butter
• 1 to 3 Tablespoons cold milk or half and half.  (we started with 3 - minimum recommendation in the book - it was way too much.  I was wiping milk off and adding flour.)

Directions

1. Whisk oats, flours, sugar, cinnamon and salt in a medium bowl.  Cut the butter into cubes and work into dry ingredients using fingers or a pastry blender until evenly crumbly.  Gradually add the milk until the dough is cohesive.  (holds together and doesn't seem dry and crumbly.)
2. Shape dough into a disk 1 inch thick.  Wrap in plastic wrap and refrigerate overnight or for up to 3 days.
3. About 30 minutes before ready to assemble the pie, take the dough out of the refrigerator.  Allow it to warm until flexible (15-30 minutes.)
4. Preheat oven to 425
5. On a floured surface, roll dough into a 12 inch circle.  Transfer to a 9" pie plate that is at least 1 1/4 inch deep (but not deep dish.)  Place crust in fridge while preparing filling.

The filling

Ingredients

• 1 can (15 oz.) canned pumpkin 
• 3 large eggs
• 1 cup half-and half
• 3/4 cup honey (I actually used 1/2 cup honey and 1/4 cup agave but just because I was using some very dark honey.)
• 1 Tablespoon butter, melted 
• 1 teaspoon cinnamin
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Directions.

1. Mix all ingredients in a large bowl until smooth.
2. Pour into prepared crust.  Cover with a crust shield (1st time I got to use mine - loved it.) or foil  Place pie on the bottom rack of oven and bake for 15 minutes (I was lazy and didn't do this - I didn't want to have to move it later - maybe that is why it wasn't ready at the time it was supposed to be.)  
3. After the 15 minutes, reduce oven temperature to 350 and move the pie to the middle rack.  Bake until the temperature at the center is at least 170 (mine was when I thought it was too runny.)  and a knif inserted 1 inch from the edge comes our moist but clean (it didn't pass this test at 170.)  35 minutes.  (I had to leave mine longer, but because it came out and back in, I can't give an accurate time for me.  Just expect it to take a bit longer.)
4. Remove pie and cool to room temperature before serving.

Orzo and Tuna Salad

Wow, I can't believe how much I'm not a fan of Thanksgiving left overs.  Maybe there's just too much of everything.  I think mostly it is that I just don't care for Turkey.  Anyway, not wanting to eat left overs for lunch today, I make Orzo and Tuna Salad for lunch.  It comes from a 2009 Betty Crocker magazine.  I didn't change too much.  Pretty simple, and not bad - seemed a bit liquidy for me, but tasty fine, and the texture wasn't bad even with the extra liquid.  Also a decent dose of veggies, and semi-simple to make.  (Even more simple if you let DH make it and only go help rinse the noodles.  :)

Ingredients

• 1/2 teaspoon salt (not sure if DH put this in the water or not.)
• 1 cup uncooked orzo or rosamarina pasta
• 3 oz. cram cheese, softened (we used neufchatel)
• 1 1/2 cups diced cucumber (about 1 medium)
• 3 Tablespoons cider vinegar
• 1 Tablespoon olive or vegetable oil
• 2 medium stalks celery, thinly sliced (1 cup
• 2 cans (5 oz. each) tuna in water, drained
• 2 Tablespoons chopped fresh dill weed (we used dried and I just sprinkled)
• Salt and pepper to taste

Directions

1. Heat 2 quarts water and 1/2 teaspoon salt in a 3 quart sauce pan.  Add pasta;  cook 7-9 minutes or until tender.  Drain pasta and rinse with cold water.
2. Meanwhile, in a food processor, place cream cheese, 1 cup of the cucumber, vinegar and oil.  Cover and process until smooth.
3. In a large bowl, mix pasta, cream cheese mixture and remaining ingredients until well combined.  Serve.

Apple pie

I spent much time debating pies this thanksgiving and finally ended up going very traditional.  I also debated a lot which pie crust and which apple pie recipe to use.  My debate was between this on which I found on recipe shoebox and another which I found on everyday food storage.  I still want to try the one on everyday foodstorage, but not for a couple of days.  I need a cooking break for a bit.  :)  Not to mention a couple of days to clean up and blog.  And then there is Christmas to decorate for.

Soo, pies.  I was actually a bit disappointed in the pies.  This apple was definitely my favorite of the 2.  It did have a good flavor, and the crust was decent.  It was flaky.  It was also probably one of the prettiest pies I've ever made,  but it was super juicy on the inside to the point of juicy puddles.  I let it cool like the directions said and we ate it the next day.  It was better when I reheated it.  Definitely suggest that (of course, DH never reheated his and liked it just fine.)  The second half of the pie didn't seem to have the juicy puddle problem either, so go figure on that one.  Maybe it was sitting yet another day.  I love this second picture.  Shows the flaky crust, the cinnamon all stuck to the top, and the pool of juice I was talking about.
If making this pie again, I would definitely mix the sugar, spice and apples together then put them all in the pie.  I didn't like tossing all of the cinnamon/spice on top.  It seemed to just stick to the apples on top.  I did forget to add the butter.  I realized it after I had the top on and crimped.  So not worth trying to get it in there.  It was only 1 Tablespoon.  Anyway, I don't think that would have had any difference in the cinnamon and spices dispersing through the pie.

The crust (according the recipe shoebox it is the Maryland State Fair winner from 1979.)
Ingredients

• 1 cup crisco (I used butter flavored)
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 egg + enough ice water to make 1/2 cup liquid

Directions:

1. Cut shortening into flour and salt until pea size.  
2. Put egg in 1/2 cup measuring cup and add ice water to the top.  Make a slight well in the flour/salt/shortening mixture.  Add the egg/ice and stir with a fork until barely clinging together.  Knead with hands for 15-20 seconds just until it sticks together. 
3. Divide dough in 1/2.  Roll out half of the dough on a well floured surface (preferably some type of pie mat or plastic wrap to make it easy to transfer to the pan.  Flip over the pie mat or plastic wrap and center the crust over  the bottom of the pie tin.  Press in place.   Roll out the other 1/2 of the dough and set aside.

Apple pie

Ingredients

• 1 1/2 cups sugar, divided
• 1/4 cup flour
• 1 1/2 teaspoon cinnamon
• salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 6-7 Granny Smith apples, peeled and chopped.  
• 1 Tablespoon butter

Directions

1. Combine 1/2 cup sugar, 1/4 cup flour, and a pinch of salt in a small bowl.  Sprinkle over the bottom of the uncooked pie crust.  
2. Fill crust with 1/2 of the apples.  Sprinkle on another 1/2 cup sugar, then add the rest of the applse so they mound an inch and a half over the edge.  Combine remaining sugar (1/2 cup) with a pinch of salt, cinnamon, nutmeg, and ginger in a small bowl.  Pour evenly over the top of the apples. Cut butter up into small cubes and place evenly over the top of the apples and spices.  (Next time I'd just combine this whole step - mix all of the apples with all the rest of the sugar (1 cup) and spices and pour it all in the pie.  I'd still put the flour mix on the bottom though.)
3. Place the top crust over the apples.  Pinch top and bottom layers together, trim, and crimp or form as desired.  (She did this cute thing where she cut out left overs of the crust and put them on top to be decorative.  I was actually very proud of myself for making a leaf - I had no fall cookie cutters so I took a round metal biscuit cutter and squished it to a leaf shape.  Worked perfectly.)
4. Brush crust lightly with milk.  Sprinkle with 1 Tablespoon of sugar. Poke or cut holes for the steam to escape.  
5. Bake at 425 for 10 minutes then reduce heat to 375 and bake for 45 minutes more.  Watch pie carefully the last 20 minutes and tent with foil if necessary to avoid over browning.  Remove and let cool completely.

Reuben Sandwich

Brandon made this sandwich the other day for dinner.  Nothing sounded good, and I wanted something easy. They were really good and I'm not a sauerkraut fan.  It isn't in my regular format because he typed it up, but I'm not changing it.  :)

1 cup sauerkraut
2 Tbsp cider vinegar
1 tsp brown sugar
mix and cook on stove top until all the liquid is absorbed

8 slices Rye bread
16 oz corned beef
8 oz Swiss Cheese
Spreadable butter

Sandwich
Spread Spicy Thousand Island on inside of each rye
layer, cheese, corned beef, sauerkraut, and cheese
spread butter on the outside and cook in a Panini press

Also a good addition is pickled onions

Spicy Thousand Island

1/4 cup mayonnaise
1/4 cup chopped sweet onions
2 Tbsp cocktail sauce
Mix together