Apple Cheddar Biscuits...

Pumpkin Cookies

Suzy Bee’s Kitchen

Pumpkin Cookies

Preheat oven @ 350.

Prepare a baking sheet with parchment paper and set aside.

Ingredients:

1/2 Cup Butter, softened

1 1/2 Cups Pumpkin, puree

1 Cup Brown Sugar

1 Lg. Egg, room temp

1 tsp. Vanilla

2 tsp. Pumpkin Seasonings

2 Cups Self Rising Flour, sifted

Combined butter, pumpkin & sugar mix light and fluffy, add egg & vanilla mix until well mixed, next add flour and seasonings mix until well incorporated.

Make 1 ½” balls. Place on baking sheet, bake @ 350 degrees for 10~12 minutes until golden brown. Place on cooling rack until ready to glaze.

Glaze:

3 TBSP. Butter

1/2 Cup Dark Brown Sugar

1/4 Cup Cream Cheese

1 Cup Powder Sugar, sifted

In a small saucepan heat butter and sugar on low until bubbly, stir constantly for 1 minute or until slightly thickens. Beat in cream cheese; blend in sifted powder sugar to mixture. Lower temp on stove I keep saucepan on the stove. The glaze tends to harden fairly quickly.

Enjoy!

Pumpkin is my all time favorite, so I’m always looking at ways to use it and enjoy it! This is a wonderful cookie to serve at the Holidays or just because. I serve them with glaze or just by themselves.

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Stuffed Puffed Pastry with Salami

Suzy Bee’s Kitchen

Stuffed Puffed Pastry with Salami

Preheat oven to 450 degrees.

Ingredients:

2 Sheets Puffed Pastry, Thawed & Rolled to 10”X10”

2 TBSP Tomato Chutney

12 Slices of Toscano Salami

1 Cup Grated Italian Cheese Mixture

1 Egg + Water for Egg Wash

1 tsp each of Italian Seasonings, Garlic Powder + 1/4 tsp Pepper, Mix together in small bowl, dust pastry  before chilling.

Roll out puff pastry to 10”X10”. Spread tomato chutney within 1/2"of edges, next lay salami on chutney making sure the salami overlaps, add grated cheese evenly over salami, at this time brush egg wash around 1/2" edge, place the other rolled out pastry over mixture crimp edges with fork, brush entire pastry with egg wash, make three slits on top and dust with Italian seasoning mixture. Put in fridge for 15 minutes.

Place in 450 degree oven and bake for 20~25 or until golden brown. Cool for 10 minutes and cut into 9 equal squares. (If not serving for dinner cut into 12 equal squares.)

Serve with a Baby Spring mix Salad and Champagne Dressings and a nice Red Wine or an Infused Rosemary Water. This would be an excellent pairing…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Pumpkin Ice Cream

Suzy Bee’s Kitchen

Pumpkin Ice Cream

Ingredients:

4 Med Bananas, Mashed & frozen

1 Cup Pumpkin Puree

1/3 Cup Pure Maple Pecan Syrup

1 1/2 tsp Pumpkin Pie Spice

Place all ingredients in to food processor. Blend until smooth, transfer mixture to airtight storage container and freeze for 24 hours.

Before serving let stand for 10 minute. It will scoop out easier.

This is ice cream stands alone when serving. I love to eat this in my big comfy armchair next to a fire and listening to some good jazz!

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did. I’m passionate about my cooking and food.

                                   ~ Bon Appetit ~

©SuzyBeeWolf 2015

Nut Butter and Jam Cookies

Suzy Bee’s Kitchen

Nut Butter & Jam Sandwich Cookies

Preheat oven @ 350 degrees. Prepare a baking sheet with parchment paper set aside.

 

Ingredients:

1 Cube of Butter, Softened

1 Cup Nut Butter

1 Cup Brown Sugar

1 Lg. Egg, Room Temp

1 tsp Vanilla

1 1/4 Cups Self Rising Flour, Sifted

1 Cup Jam

Cream together butter, nut butter and sugar until light and fluffy; add egg and vanilla until well combined. Next add sifted flour and mix on low until all ingredients are well incorporated.

Make 1 1/2” balls. Place cookie dough on baking sheet and flatten with your fingers or a fork, Bake cookie until golden brown @ 350 for 8~10 minutes. Yield about 24 cookies.

Turn 1/2 the cookies over, scoop 1 TBSP Jam to center of cookie. Top with other cookie. Press down lightly. Serve right away or place in airtight container.

*Note: I used Almond Butter, Blueberry Lemon Jam and Peach Pepper Jam. My daughter went to Maine this summer and brought me back these wonderful Jams. I love peanut butter cookies and this was the best way I could use such incredible ingredients.

I serve this cookie with ice cold milk and a Brambleberry Tea

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Ravioli Casserole...

 Suzy Bee’s Kitchen

Ravioli Casserole

Preheat oven @ 350 degrees. Prepare a 2~3 quart casserole dish. Set aside

Ingredients:

1LB Ground Meat, Cooked

1/2 Sweet Onion, Sliced

1 TBSP Minced Garlic

2 tsp Italian Seasonings

   Sea Salt and Pepper

3 Cups Marinara Sauce

1 1/2 Cups Each Mozzarella and Jack Cheese, Grated

1 Cup Ricotta Cheese, Dollop (Optional)

1  (25 oz.) Package Ravioli, Cooked and Drained

Shaved Parmesan Cheese

In a large skillet sauté sliced onions until soft, add ground meat, garlic and Italian seasonings cook mixture for about 5 minutes. Last add marinara sauce cook for 5 more minutes.

Place Ravioli into a boiling pot of water and cook as directed on package.

Take the prepared casserole dish and add several spoonfuls of marinara meat sauce to the bottom of the pan, next add ravioli, cheese and repeat. Before placing dish in oven generously add shaved Parmesan Cheese.

Bake uncovered for 35~40 minutes @ 350 degrees.

Let stand for 15 minutes before serving.

I pair this dish with a cucumber salad, garlic bread, Red Wine and Infused Watermelon Water. If I’m feeling adventurous I make a Tiramisu for dessert.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015                      

Lobster Salad

Suzy Bee’s Kitchen

Lobster Salad

Ingredients:

1 1/2 LBS Cooked Lobster, Rough Chop

1/2 TBSP. Fresh Lemon Juice

1/2 Cup Celery, Thinly Sliced

4~6 TBSP. Pepper Mayo

Infused Tomato Sea Salt, to taste

1 Heirloom Tomato, Sliced

1 Avocado, Sliced

Cucumber Slices

Mixed Baby Greens

In a large bowl toss Lobster meat, lemon juice, mayo and seasoning until well coated. Set aside

Sliced Tomato, Avocado, Cucumber arrange around the baby greens on plate, spoon generous amount of Lobster mixture to the center of greens.  

Serve this mouthwatering salad with, Watermelon Salad, Bloody Mary or Infused Cucumber Water.

* If you wish to make Lobster Rolls buy a good quality bun or roll of your choosing. Split or slice roll lightly brush with melted garlic butter. Place rolls on baking sheet and lightly toast in oven.  Oven temp 350 degrees. Watch to make sure you don’t over brown the rolls. Take out of oven place rolls on serving tray, scoop out Lobster mixture into each roll and serve.

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015