Pecan Tartlets

My Mom gave me this recipe. They are like eating a miniature pecan pie.  Makes 24 but I  doubled the batch so I could share these with friends.  I did keep a few for my husband as these are one of his favorites. 

INGREDIENTS:
3 ounces cream cheese
1/2 cup butter
1 cup all-purpose flour

Filling:
1/2 cup packed brown sugar
1 tablespoon butter (melted)
1 egg, beaten
1 teaspoon vanilla extract
dash salt
1/2 cup chopped pecans

DIRECTIONS:
1. Preheat oven to 325 degrees

2. To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill. (1 hour is enough)

3. In a medium mixing bowl combine brown sugar and 1 tablespoon butter. Add egg and vanilla, and blend well. Stir in pecans.

4. Shape dough into 24-1 inch balls. Press into bottom and up sides of ungreased nonstick miniature muffin tins. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 20-25 minutes.

Hint: You should use nonstick miniature muffin pans for these to come out perfect.

I have this neat tool that I got from Pampered Chef.  Makes this step a lot easier but you can do this by hand because they are worth the effort.

Fill cups with filling almost to the top.  Not too much so they don't overflow when baked.

Using a  non-stick pan they will pop right out. 

Cookies Across America

In 2011, Allrecipes.com partnered with one of the largest baking brands, Nestlé, to take the Cookies Across America campaign to the next level with it's own Facebook page at www.facebook.com/cookiesacrossamerica and pledge encouraging both brands' massive communities to "Bake a Difference" by sharing cookies throughout the month of December.

Together, the Allrecipes and Nestlé USA community of over 25 million home cooks will bake more than 1 billion cookies this holiday season, and the Cookies Across America program encourages them to share this home baked joy with those in need. 

Community members of Allrecipes and Nestlé USA have pledged to bake more than 5,500 cookies so far this holiday season (as of Dec. 1). Visit the Facebook page to view the current number.

I going to be one of those 25 million home cooks who will bake cookies and share them.  Yesterday I made Big Soft Ginger cookies  from Allrecipe.com and gave them to our local homeless shelter.  In this small way I hope that I will make someone's holiday a little better.

For more information about Cookies Across America, visit http://cookiesacrossamerica.blogspot.com or their Facebook page.

Caramel Corn

It's December so I have to repost my favorite Christmas treat, caramel corn.  I found this perfect caramel corn recipe here - Amateur Gourmet.  It's crispy and once you start eating it, it's hard to stop.   I did make one change that puts this caramel corn over the top,  I use vanilla and maple extract.   Makes a big batch so I have plenty to share.   I love the holidays!

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Melt the butter, stir in the corn syrup,  brown sugar and salt.  Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 10 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing every time.

I use this 2 qt. bowl to measure out popped corn.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

Turkey - The best we've ever had!!!

 

I hosted Thanksgiving this year.  This was only the second turkey I've cooked in my life.  I happened to watch a video on allrecipes.com - Chef John recipe - Cooking Turkey for Chickens.  Well, I was chicken but the video gave me courage!  I followed the method and recipe and it turned out amazing!  The breast meat was so tender,moist and flavorful and the dark meat was cooked to perfection.  I have found a keeper and will never look further for a turkey recipe.  My son Michael said this morning, "I never want turkey again unless you make it just like you did yesterday, it was the best."

 Watch Chef John's Video here

Ingredients:

Turkey (I had a 25 lb - Butter Ball)
1 tbsp black pepper
2 tbsp kosher salt
1 tbsp poultry seasoning (fresh, not from 1997)
2 onions
3 ribs celery
2 carrots
3 rosemary sprigs (I don't care for rosemary so I didn't use)
1/2 bunch sage
1 bay leaf
Flavored butter recipe (below) 

Ingredients Flavored butter:

• 1 stick unsalted butter (1/2 cup), room temperature (I used 3/4 cup butter because I had a large turkey)
• 1 tsp salt
• 1 tbsp fresh ground black pepper
• 2 tbsp fresh thyme, minced
• 1/4 cup fresh sage, minced
• 1 clove garlic, crushed very fine (I used 2 cloves)

Preparation:

1. In a small bowl combine all ingredients and mash with a fork until completely mixed.
   
   
2. Position the turkey so that the cavity is facing you and you are working forward towards the neck. Using a long, thin flexible rubber or silicon spatula, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone.
   
   
3. The skin is fairly tough and won't tear if you go slowly and carefully. You can pretty much separate the skin all the way from the cavity, where you started, to the front of the breast, and down toward the wing joint. Do this on both side of the breast, but leave the skin attached along the center of breastbone itself.
   
   
4. Then simple divide the butter mixture in half and stuff it under the skin on both sides and massage it down toward the front of the bird. Spread as evenly as possible, but don't worry about getting it perfect, as it will melt and spread out as the turkey roasts. Before roasting lay a piece of foil loosely over the breasts.
   
   
5. Roast the bird.  (I roasted the turkey at 350 and truned down to 325 after two hours. Took foil off breast about 30 minutes before it was done. When the meat thermometer read 165 (took 5 hours), took turkey out of the oven and covered the whole turkey with foil and left to rest for 30 minutes.

Bacon, Spinach and Swiss Quiche

During the week both my husband and I are off to work early so come the weekend I love to make breakfast.  One thing we both really enjoy is this quiche.  This quiche always turns out perfect every time.  It's light, fluffy in texture and so flavorful.  I've tried other recipes and I always come back to this one.  This will be the only quiche you will find on my blog because it's a keeper.   Serve with a side of fruit and you have a wonderful breakfast or a light dinner.  Recipe courtesy Paula Deen.  I give a few hints in the recipe so that your quiche will turn out perfect every time too.


Ingredients
6 large eggs, beaten
1 1/2 cups heavy cream (don't use milk as it won't turn out!)
Salt and pepper
1 pound bacon, cooked and crumbled (I only use 1/2 lb bacon)
2 cups fresh baby spinach, chopped (don't use frozen, only fresh baby spinach)
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
 

Directions
Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender (I always just whisk together). Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake (very important-on bottom rack as this helps bottom crust cook) for 35 to 45 minutes until the egg mixture is set.  (I turn off oven, open door a little and leave quiche in over about 15 minutes before cutting) Cut into 6-8 wedges.

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and was asked to to review and share my opinion on Barber Food's Seasoned Select Stuffed Chicken Breast.  I had a dinner party and made three different kinds of Barber's Chicken Breast ( broccoli and cheese, spinach florentine and cordon bleu ).

We started out our dinner with with a butternut squash soup. Then we had a fall salad with apple and bleu cheese with a balsamic vinaigrette (my friend Jenny brought it, and it was delicious). Then came our main course the Barber Stuffed Chicken Breasts and a rice dish. I even made a pumpkin dessert. The dinner party was a success!  We all really like the chicken and our favorite was the broccoli and cheese.  The chicken is tender and very flavorful.   We all agreed we would purchase Barber Food's Seasoned Select Stuffed Chicken Breast to keep in the freezer for a quick delicious meal.

Pumpkin Pancakes

Lately I've made pumpkin bread and pumpkin bars with cream cheese frosting so I had some pumpkin puree leftover in the fridge so I decided to try these pumpkin pancakes.  I'm not a huge pancake lover BUT I loved these.  These pancakes were light, fluffy and full of pumpkin flavor.  I found the recipe here at Martha Stewart Living.  In the mason jar is real maple syrup, my friend (Cate) brought back from a farm in New York.  Thanks Cate, the maple syrup took these pancakes over the top!

Ingredients:

• 1 1/4 cups all-purpose flour (If batter is too thick add a little more milk)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• pinch ground cloves (I used 1/8 teaspoon)
• 1 cup milk
• 6 tablespoons pumpkin puree (I used 1/3 cup)
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Whisk together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt some butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3-4 minutes per side. (These cook longer than regular pancakes)
5. Serve with butter and (real) maple syrup.

Makes 8-10 pancakes

First of all I would like to thank everyone who voted for my original recipe, Caramelized Onion and Peppered Bacon Flatbread during the Pillsbury Bake Off, You be the Judge Contest back in July.  Every vote counted because I am one of 100 finalist in the 45th Pillsbury Bake Off Contest.  I will be competing for a grand prize of $1 Million on March 26, 2012 which is held in Orlando, Florida.  Being part of the Pillsbury Bake Off Contest is a dream come true!  Thanks again for you vote!

                                                                               Dawn Logterman

                        

            

Pumpkin Bread

I love this pumpkin bread, it is spiced with cinnamon, ginger, nutmeg and cloves.  So much flavor and is perfectly moist.  Recipe comes from Allrecipes.com - Downeast Maine Pumpkin Bread.  I make 6 mini loaves, that way I can share the loaves or freeze what we're not going to eat right away.

Ingredients:

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour six 5.75x3 (mini) inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 40-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Crescent Pizza Pockets

I am involved in the Brand Ambassador Program for Allrecipes.com.  We are called Allrecipe Allstars (Midwest Region) .  I like the sound of that!  Allrecipe.com is my favorite recipe website so it's been fun to be involved with them.  It's a voluntary position.  This month our activity is to rate, review and download pictures of the recipes we make from Pillsbury Crescent Rolls.  So far, I've made these Crescent Pizza Pockets.  I always have a can of Pillsbury Crescent Rolls in my fridge so I can make these up for a light lunch or snack. I'm a huge fan of Pillsbury Crescent Rolls, here is another recipe I use crescent rolls for Cherry Cheese Danish. Crescent Pizza Pockets

Ingredients:

1 (8 oz) can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1/4 cup pizza sauce 3/4 cup shredded mozzarella cheese 24 pepperoni, diced 1 teaspoon grated Parmesan cheese

Directions:

1.	Heat oven to 375. Unroll dough on cookie sheet and cut into 4 rectangles; press each into 6x4-inch rectangle.
2.	Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 (slices) diced pepperoni. Fold dough over filling; firmly press edges with fork to seal. Sprinkle each square with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
3.	Bake 13 to 15 minutes or until deep golden brown. Serve warm.

Cafe Beneflux - Third Ward - Milwaukee, WI

Sunday was a beautiful day so we loaded up our bikes and drove to Milwaukee to ride the bike trail along the lake front.  Finding lunch on our bike rides is always an adventure.  We rode to a the Historic Third Ward Warehouse District.  The Third Ward used to be really run down but now it's full of restaurants, unique shops, theaters, galleries and condos.  As we rode our bikes down the streets we saw this restaurant that was packed with people.  That is always a good sign.  There was a 45 minute wait for the roof top seating  but we didn't mind.  Well, it was worth the wait!

I ordered the portobello benedict (roasted portobellos, sauteed spinach, grilled tomatoes, poached eggs, and hollandaise) It was the BEST eggs benedict that I have ever had. 

My husband, Kevin, ordered their specialty “lowland”- style crepe; loaded with toppings this unique item is called Pannenkoeken.  It had  asparagus, fried eggs, pancetta, parmesan, Belgian beer cheese sauce.  Kevin like it very much.  I had a bite and it was delicious but it was huge.  He ended up leaving a lot of the crepe but ate all the topping.

The drinks we had were beer mosas, (fresh squeezed orange juice and beer).  Never thought of mixing OJ and beer but it works.  Great drinks with our brunch!  You might be thinking how do they get on their bikes after eating all that food!  Well, we did ride a little slower but it was so worth it!

If you are ever in Milwaukee, WI check out Cafe Benelux.

Pot Roast

I remember seeing Pioneer Woman (Ree) making  pot roast on Good Morning America and I went out that same day to buy a chuck roast because it looked so good.  Well it was, comfort food at it's best.  I was reminded of this pot roast on Saturday morning when Ree made it again but this time on her very own show on Food Network.  I'm loving the show and again was inspired to make this recipe for pot roast.  Check out her website here.

Prep Time: 20 Minutes

Cook Time: 4 Hours

Difficulty: Easy

Servings: 10

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole (4 To 5 Pounds) Chuck Roast (I used a 3lb Chuck Roast and it served 5)
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead) (I used all Beef Broth)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste (I used dried Thyme 1/4 teaspoon)
• 3 sprigs Fresh Rosemary, or more to taste (I used dried Rosemary 1/2 teaspoon)

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.


Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).


Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.


If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.


With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.


Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


To make the gravy - Mix 2 tablespoons flour with 1/4 cup water.  I put this in a jar with lid and shake until well mixed.  After taking out roast, carrots and onion leave broth in pan and bring to a boil.  Add flour mixture slowly and stir until thickened.  Only use enough flour mixture to thicken to your liking.

PREMIERES MONDAY SEPT 26
WEEKDAYS 11/12 pt/c

I really enjoy TV shows about food, recipes and cooking.  A few of my favorites are Top Chef (Season 9 Premieres November 2 at 10/9c on Bravo) and Pioneer Woman ( Premiered Saturday, August 27 at 11:30AM ET/PT on Food Network) and now I'm looking forward to The Chew on abc and watching these expects do their thing!

Pasta with Pesto Cream Sauce (Pioneer Woman)

This recipe from the Pioneer Woman reminds me of my favorite dish to order from Noodles & Company, Pesto Cavatappi, and this dish is even better.  All I can say is Pioneer Woman ROCKS!  Every recipe I've made of hers has been yummy.  This pasta starts out with fresh pesto and then there is cream and butter in the sauce.  Pour that over Cavatappi pasta topped with fresh tomatoes and you have an amazing pasta dish.  To see step by step instuctions go  here on the Pioneer Woman's website.  I served it with Parmesan Crusted Chicken Breasts ,  the recipe from Ina Garden (food network).  The chicken complimented the pasta perfectly.  We really enjoyed dinner tonight!

Prep Time: 6 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 3/4 cups Fresh Basil Leaves
• 1/2 cup Grated Parmesan Cheese
• 3 Tablespoons Pine Nuts
• 2 cloves Garlic, Peeled
• Salt And Pepper, to taste
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 1/4 cup Grated Parmesan (additional for garnish)
• 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
• 2 whole Tomatoes, Diced

Preparation Instructions

Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Crispy Green Beans with Horseradish Wasabi Dip

I don't like to deep fry.  Mostly because I once had a kitchen fire (long story!)  but when I saw this recipe I had to try it.  The fresh green beans are boiled,  breaded and deep-fried.  The beans are crispy  and served with a zesty buttermilk ranch dressing that gets its kick from wasabi and horseradish.  I got the original recipe from allrecipes.com  and made a few changes.  I'll be making these again!

Ingredients:

Dip:

1/2 cup buttermilk ranch dressing

1/4 cup peeled, seeded, and finely chopped cucumber

1 1/2 teaspoons prepared horseradish

1/2 teaspoon wasabi powder

1/8 teaspoon salt

1 pinch cayenne pepper

Green Beans Ingredients:

4 cups water

1/2 pound fresh green beans, trimmed

1 egg, lightly beaten

1 cup milk

1 cup all-purpose flour

1 cup panko bread crumbs

1/2 tablespoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

vegetable oil for frying

Directions:

	1.  Make the dip by combining the buttermilk ranch dressing, cucumber, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate (can be made ahead). The dip will thicken as it chills.
	2.  Place the water in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
	3.  Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the panko bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
	4.  Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels. Serve with horseradish wasabi dip.

Margherita Pizza

Every once in a while it's so nice when someone cooks for me.  Well, my husband (Kevin) has been doing just that, as he has been making pizzas.  This Margherita pizza has become our favorite.  What makes this pizza so good was the fresh tomatoes, fresh mozzarella and fresh basil.  Using a pre-made Boboli crust makes it easy for him to make pizza whenever he has the urge!

Ingredients:

12 inches thin pizza crust ( I use Boboli)
pizza sauce (small can-use only enough to lightly cover crust)
2 small roma tomatoes, cut thinly (salt and pepper tomatoes, to taste)
4 ounces fresh mozzarella cheese, sliced thin
2-3 tablespoons fresh parmesan cheese
3-4 large basil leaves, cut into strips

Directions
Preheat the oven to 450°F.
Spread pizza sauce lightly over the pizza shell.
Place the thinly sliced tomatoes across the entire pizza.
Place the mozzarella cheese over the top.
Sprinkle on parmesan.
Cook the pizza in the oven for about 8 minutes and then spread basil over hot pizza.
Cook a few more minutes until sufficiently crispy and melted to your liking.

Add a little more Parmesan cheese if you like : )

Hint: It's also good to add some basil pesto to the sauce before spreading on the pizza shell.

Sardine Restaurant (Madison Wisconsin)

Sardine's in Madison, Wisconsin is a favorite brunch place (on Sunday's) for my family.  I haven't been there for dinner yet but knowing how good their brunch is we will be going soon.

I have two favorites - Baked creamed eggs with prosciutto, spinach, gruyere cheese, petite salad and sliced baguette and (pictured below) Crab, bacon and rock shrimp cakes with chipolte beurre blanc, two eggs any style, and a mixed greens salad with sweet corn, green beans, and tomatoes.  I'll have to go back soon and get a picture of the Baked creamed eggs, maybe next Sunday!   

Corn Chowder

It's sweet corn time and this is one soup to make with the sweet, crunchy fresh corn.  This recipe comes from the Barefoot Contessa.  If you like corn, it's the best corn chowder I've had!  The original recipe makes a lot so I cut it in half and it still serves 8-10.

Ingredients:

8 ounces bacon, chopped (you will use half for the soup and half for the garnish)

1 tablespoon olive oil

3 cups chopped yellow onions (2 large onions)

2 Tablespoons unsalted butter (I used salted butter so I cut down on the salt)

1/4 cup all-purpose flour

1/2 teaspoons kosher salt

1/4 -1/2 teaspoon freshly ground black pepper  (add it to taste)

1/4 teaspoon ground turmeric

6 cups chicken stock

3cups medium-diced white boiling potatoes or new red potatoes, unpeeled (dice potatoes in small bite size pieces)

5 cups corn kernels, fresh (6-8 ears)

1 cups half-and-half

10 oz. sharp white Cheddar cheese, shredded (I used Cracker Barrel Vermont Sharp-White)(add 8 oz to soup and 2 oz for garnish)

Method:

In a large stock pot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.  (At this point I drained out most of the bacon grease and left only about a tablespoon)  Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add the corn to the soup, and then add the half-and-half and 8oz (reserve 2oz for garnish) Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper if needed. Serve hot with a garnish of bacon and cheese.

Makes 8 servings

The other day I was cutting corn off the cob onto a cutting board and I had corn all over. I thought there has to be an easier way to do this so I searched-how to cut corn off the cob and this is what I found..
The hole in the middle of the bundt pan holds the corn and all the corn falls neatly into the pan. This is so clever I had to share.

My two weeks are over and I will have to wait until October 1st to find out if I go on to the finals (45th Pillsbury Bake Off).   I'll let everyone know the outcome good or....It will be good!

            

I would love to have your vote!

My original recipe, Caramelized Onion and Peppered Bacon Flatbread, will compete with another recipe for a chance to be a finalist in the 45th Pillsbury Bake Off Contest!  Voting begins July 21st and goes until August 3rd.  I would love your vote! Go to www.bakeoff.com, register and vote. The recipe from each pair receiving the most votes at the end of the two-week period will move forward and become a finalist. The finalists will compete for a grand prize of $1 Million in March 2012 which is held in Orlando, Florida.  Being part of the Pillsbury Bake Off Contest is a dream come true!  Thanks for your vote!    Dawn Logterman