When Pioneer Woman announced last year she was going to release a cookbook this year, I was beyond excited. I have been visiting www.thepioneerwoman.com regularly for about 3 years now and Pioneer Woman is one of the inspirations for this food blog. Later, when I found out Pioneer Woman would be on book tour, I kept my fingers crossed that Nashville would make the list of cities for her book signing. Meeting Pioneer Woman, aka Ree Drummond, has been on my “Bucket List” for a while, and I am happy to report that, as of tonight, I have another goal checked OFF my Bucket List. From now on there’s just cooking new recipes, and eating!

I was faced with a moral dilemma a few weeks ago when I realized that my sweet daughter, who had a solo, a duet, and 2 parts in the Christmas Pageant, would be performing on the same night as PW’s Nashville book signing – both events beginning at the same hour. I decided to attend the play, exit right after sweet daughter was finished, and speed 35+ miles to Nashville. I also called the book store ahead of time to be sure I could still get in line if I arrived 90 minutes after the signing began. The gentleman on the phone sounded puzzled at my question and said the whole event would be over in about an hour. I thought to myself, “Fella, you have NO idea WHO you have signing books tonight!” When my friend and I arrived at 8:30pm, Ree was just getting her autograph pen hot signing books, and there were at least 400 people ahead of us! Since we had a ticket for our place in line, and since we had a LONG wait ahead, we decided to dine in the bookstore’s cafe. We split a Chicken Avocado wrap (excellent), chatted for an hour, then perused the kid’s book section. Finally we realized the store clerk was no longer calling numbers to get in line. We then took the last place in line for meeting Ree and getting the books autographed.

A dear friend is one who endures just about anything for you.

I got a little nervous as it was almost my turn, but was very excited to be meeting what seems like a friend I’ve known all my life.

Here’s a basket of goodies – all recipes from TaraCooks.com of course – that I put together to give Ree.  Blackberry jelly, peach and cherry preserves, home made granola, and cheese dreams all filled the basket. I had some cowgirl fabric and used some red bandannas instead of bows to pretty up the old basket. I think it turned out very “western” and was glad to hand it off to Ree – so I didn’t have to lug it around the book store any more.

Here’s Ree signing my book. I was actually very surprised that she was familiar with Taracooks.com. Ree commented that she has visited our blog before since I comment often on her blog.

Ree is simply beautiful and took so much time with every loyal fan. I know she had to be drained from signing, talking, and meeting people for nearly 5 hours. But she never let it show.

Here is Hyacinth, Ree’s good friend and Ree’s sister Betsy. Hyacinth home schools too and has a very handsome son named Matthew. Matthew works on the Drummond ranch during the summer. I think a lot of chicks would like to meet Matthew. Besty looks a lot like her sister and has the CUTEST toddler. Betsy I am so sorry about the nuts in the gift basket I gave your sister. If I’d known you were coming – I would have baked you a blueberry pie!

Here’s proof I met Pioneer Woman and it was definately worth the wait. It was nearing the midnight hour when we left. I only regret that Ree isn’t taking me to New York for her next book signing. Ya’ll come back to Nashville soon ladies! Next time, dinner’s on me

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Making Granola is so easy and economical.  Granola also makes a terrific gift.  The recipe needs 2 or 2 ½ cups of nuts. You can vary the type of nuts to suit your own taste buds.  I have used sunflower seeds, pumpkin seeds, sesame seeds, and pecans in various combinations.

• 3 cups rolled oats (not quick cooking)
• 1 cup slivered almonds
• 1 ½ cups large pecan pieces
• ¾ cup shredded sweet coconut
• 1/3 cup brown sugar
• 1/3 cup maple syrup
• 1/3 cup vegetable oil (I used olive oil)
• ¾ teaspoon salt (if all seeds and nuts are unsalted)
• 1 cup raisins or Craisins (optional)

Preheat oven to 250 degrees.

In a large bowl, combine oats, nuts and seeds, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt.  Combine both mixtures and pour onto 2 sheet pans, lined with foil.  Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl.  Add raisins and mix until evenly distributed.  Store in airtight container after mixture cools.

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Home Made Granola

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I’ve been to many a church pot luck dinner in my life here in the South. There would always be an assortment of Mac-N-Cheese from the instant packaged Mac to someone’s Granny’s made-from-scratch Mac. Kraft Instant Macaroni and Cheese couldn’t hold a candle to the home made goods. Here’s a recipe that will rival your Granny’s and is sure to please all the Mac-N-Cheese lovers out there. Serve it up as a side dish or let it stand alone as a complete meal. Either way – it’s a winner!

• 16 oz elbow macaroni
• ½ stick real butter
• 4 Tablespoons plain white flour
• 2 ½ cups whole milk
• 2 teaspoons dried mustard
• 1 pound grated cheddar cheese (or 8 oz cheddar, 8 oz Velveeta cubes)
• ½ teaspoon salt
• ½ teaspoon Lowry’s seasoning salt
• ½ teaspoon black pepper
• Crushed Cheese-Its (optional)

Cook 1 16oz package of elbow macaroni noodles until AL DENTE. Since the noodles will get another cooking in the oven, they need to be somewhat firm after the boiling. 5 minutes of boiling should do the trick. Then rinse and drain noodles.

In a large skillet prepare the sauce. Add ½ stick real butter, melt over medium heat, then add and 4 Tablespoons plain flour. Whisk flour and butter constantly for a couple of minutes until flour and butter are well combined, being careful not to burn the mixture. Then add 2 ½ cups whole milk and 2 teaspoons dry mustard. Continue to whisk constantly for a few minutes, until mixture starts to thicken. Then add a pound of grated cheddar cheese – minus ½ cup for garnish – to the thickened milk mixture. Whisk another minute or two until cheese is melted. Add ½ teaspoon salt, ½ teaspoon seasoning salt, and black pepper to suit your taste. Place noodles in a large greased 2 quart casserole dish, or a greased 9×13 dish. Pour cheese mixture over cooked noodles. Garnish with cheddar cheese and/or some crushed Cheese-Its. Bake Mac-N-Cheese at 425 degrees for 15-20 minutes, or until cheese is golden brown. YUM!

I don’t always cook this in the oven if I am in a hurry. I just make sure the noodles are perfectly done, and pour the cheese sauce over them.

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MacNCheese

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Chocolate Peanut Butter Ritz

Here’s another quick, fun, and tasty Christmas concoction. They are amazing!

You will need:

• 3 Tubes of Ritz crackers
• 1 jar smooth Peanut Butter
• 1 pound chocolate almond bark

Generously spread a cracker with peanut butter and add another cracker for a top. Repeat making peanut butter crackers using all 3 tubes of crackers

Lay out a couple of long pieces of wax paper on counter top.

Place all the almond bark cubes in a large microwave safe bowl. Microwave a minute at a time, stirring after each minute. Continue nuking and stirring until chocolate is smooth. Don’t over cook though.

Using tongs, or a large metal spoon, drop peanut butter crackers into melted chocolate, flipping once or twice to well coat each cracker. Remove cracker with spoon or tongs and place on wax paper. Repeat dipping and coating until you’ve reached your limit, or until the chocolate is all gone.

These are ready to eat as soon as the chocolate hardens. These may be stored in air tight containers for several days. However, they’ve never lasted more than 48 hours at our house. These are great to put in cellophane baggies, tie with ribbon, and give as a gift.

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The Turkey:

One of our favorite ways to prepare our Thanksgiving bird is to slow roast her in the oven after brining.  For best results you need a roasting pan that elevates the bird on a rack, allowing the drippings to drain below and away from the bird as it cooks.  I got mine at Walmart for under 10$ last year.  Also, check the weight of the turkey and determine the cook time according to the chart below.  I try to allow an hour between the time the turkey will be done and when I plan to serve the feast.  This gives enough time to bake the dressing with my casseroles, and prepare the gravy.  The bird also needs to cool before carving.

Prepare turkey in brine (click here for recipe) for 8-24 hours. 

Remove turkey from brine and rinse well.  Pat turkey dry with paper towels.  Place turkey on roasting pan breast side up.  Brush turkey with olive oil, melted butter, or vegetable oil. 

Place bird in 325 degree preheated oven.  I like to use my convection bake setting to roast my turkey. Cook times will vary according to the size of the turkey. (See chart below). 

Internal temperature should reach 170 degrees when bird is thoroughly cooked.  Visit www.butterball.com for more tips on baking a turkey too.

The Corn Bread:

• 2 cups self rising corn meal
• 2 eggs
• 1 ½ cups buttermilk
• ½ cup oil

Preheat oven to 425 degrees.  Generously grease a 12” iron skillet, or a 9×13 pan.

In large bowl combine the meal, eggs, buttermilk, and oil.  Pour into greased pan or skillet.  Bake until crust is golden brown, about 30 minutes.  Remove bread from oven and let it cool. 

The Dressing:

• 2-3 celery stalks, finely chopped
• 1 medium sweet onion finely chopped
• 2 Tablespoons oil
• 1 pan cooked Southern Corn Bread
• 2-3 slices dry white bread
• 3 14 oz cans chicken broth – heated
• 1 cup drippings from baked turkey or hen
• 2 Tablespoons poultry seasoning
• 1 Tablespoon celery seeds
• Salt and Pepper to taste

In a medium size skillet, sauté chopped celery and onion in 2 Tablespoons oil. Set aside to cool.  Crumble corn bread into fine pieces.  Tear white bread into fine pieces.  Combine corn bread crumbs, bread crumbs, sautéed onion and celery, poultry seasoning, celery seeds, salt and pepper in a large bowl.  Then add the heated chicken broth and the turkey or hen drippings. Stir slightly and pour mixture into a greased 12” iron skillet or a greased 9×13 dish. Bake dressing at 425 degrees for about 30 minutes, or until dressing turns golden brown on top. Serve immediately.

The Gravy:

In a pint jar add 2 Tablespoons plain flour and 2 cups water. Place lid on jar and shake well to dissolve the flour in water. 

In a large skillet add 1 cup of the turkey dripping and heat drippings over medium heat. Then add the flour/water mixture.  Increase heat and whisk constantly for a couple of minutes until gravy starts to thicken.  Remove from heat and serve right away.  Salt and pepper only after tasting.  The drippings will provide some saltiness to the gravy.

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Turkey and Southern Corn Bread Dressing and Gravy

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If you are looking for a breakfast or brunch recipe that is a little different, try these simple Breakfast Quesadillas.  The basic ingredients are sausage, Ore Ida hash brown potatoes with peppers and onions, and cheddar cheese of course!  Cook the sausage the night before and reheat with the nearly done hash browns. Omit the sausage for a vegetarian variation. Whip up a batch of burritos after your marathon shopping spree on Black Friday, Christmas morning, or any lazy Saturday morning. This recipe can easily be halved too.

• 1 pound sausage (turkey or pork)
• 1 bag Ore Ida hash browns with onions and peppers
• 4-6 scrambled eggs (optional)
• 1 pound shredded sharp cheddar cheese or pepper jack cheese
• Soft flour tortillas (zap in microwave to warm them right before serving)
• Sour Cream
• Salsa

Break apart the tube of sausage and place it in a large iron skillet or griddle over medium heat (350 degrees).  Cook and scramble the sausage until it is brown and well done.  Remove sausage from skillet or griddle; drain all but 2 Tablespoons of the drippings.  Add hash browns to drippings and cook over medium heat until potatoes are mostly browned and thoroughly heated.  Olive oil can be used in place of the pork drippings too When hash browns are golden brown, add the cooked crumbled sausage to the hash browns, heat a minute or two, and mix well.  Remove from heat and have all remaining ingredients ready to serve.

I serve this buffet style at our kitchen island using our favorite taco toppings.  We prefer sharp cheddar cheese, sour cream, and salsa.  Scrambled eggs add another dimension too.

Finally, our kids like to assemble their quesadillas with the meat, hash browns, and cheese.  Then they spread a little butter on both sides of the quesadilla, and return them to the skillet or griddle for a little pan grilling on both sides.  This melts the cheese and gives the tortilla some crunch.  Then they top theirs with sour cream and salsa.

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Breakfast Quesadillas

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Best Broccoli Casserole Ever

Spray a 9×9” baking dish with oil, or grease with butter.

Preheat oven to 325.

Empty 1 16oz package frozen broccoli cuts into 9×9 baking dish.

In large bowl add:

• 1 cup mayonnaise
• 1 can cream of chicken soup
• 1 cup grated cheddar cheese
• 2 beaten eggs
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons chopped onion (or use dried flakes)
• 1 teaspoon salt
• 1 teaspoon pepper (if desired)

Pour liquid mixture over frozen broccoli. Add topping. Bake for 30 minutes. Serves 8-10.

Topping:

• 1 cup Ritz Cracker crumbs
• ½ stick melted butter

Melt butter in medium size bowl. Add cracker crumbs and toss to coat. Sprinkle evenly on top of casserole.

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Richard’s Cousin Renee adapted this soup recipe from the Food Network. I also made my sister-in-law’s Mexican cornbread (coming soon to www.taracooks.com)to go with the soup. I intended to have leftovers but this soup disappeared! Make it soon. I promise it will be a crowd pleaser.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium rib celery, chopped
• 3 medium carrots, chopped
• 3 to 4 garlic cloves, minced
• 1 to 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups chicken broth, low-sodium canned (I used 8 cups)
• 1/4 cup canned green chiles
• 14 oz. frozen corn kernels ( I used a can of shoe peg corn)
• 14 oz. can diced tomatoes
• 1 teaspoon dried oregano
• (I also added 2 NO CHICK’N bullion cubes)
• 4 skinless chicken breasts, cooked and shredded ( I simmered 4 breasts with skins in water, and used the broth in this soup)
• 1/4 cup chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, carrots, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the garlic for 30 seconds. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 15 minutes. Add the green chiles, corn, tomatoes, and oregano and cook for another 5 minutes.

Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

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South of the Border Sopa

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These chess squares made with pumpkin are incredible.  They are a simple variation of the traditional chess square.  These will be on our Thanksgiving menu for sure!

Crust:

• 1 box butter recipe yellow cake mix
• 1 egg
• 1 stick real butter softened

Filling:

• 1 package cream cheese, softened
• 1 15 oz can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 1 stick butter softened
• 1 box powdered sugar
• 2 teaspoons cinnamon
• ½ teaspoon cloves
• 1 teaspoon nutmeg

Preheat oven to 350 degrees,
Combine cake mix, egg and butter, mix well with electric mixer.  Press mixture into a lightly greased 13×9 pan.

In a large bowl, cream the cheese and pumpkin together until smooth and fluffy.  Add the eggs, vanilla, and butter.  Beat well.  Next add powdered sugar, cinnamon, nutmeg, and cloves.  Spread pumpkin mixture over crust mixture.  Bake 40-50 minutes.  Center should not be overcooked and remain a little gooey.

Serve with fresh whipped cream.

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Pumpkin Chess Squares

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