Tried and Approved Recipes

This week we have a mix of recipes. A few soups, a couple roll-ups, muffins and, of course, a dessert item. The majority of this week’s recipes have been tried and approved by The Drummer test kitchen. Hope you enjoy!

The holiday season is almost upon us. If you have a favorite dish that you make for the holidays, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Apple-Oat Muffins with Pecan Streusel

Streusel Topping:

1/2 c. all-purpose flour

1/3 c. finely chopped, toasted, pecans

3 T. brown sugar

3 T. butter, softened

1/4 tsp. salt

Muffins:

1-1/4 c. flour

3/4 c. granulated sugar

1/2 c. rolled oats

2 tsp. baking powder

1/4 tsp. ground cinnamon

1/4 tsp. salt

1 (8 oz.)  bottle of vanilla-flavored nutrition shake

1 large egg

2/3 c. finely chopped apples

Preheat oven to 375°F. Line a 12-cup muffin tin with liners.

Streusel: In a small bowl combine flour, pecans, brown sugar, butter, and salt. Rub together until crumbly. Set aside.

Muffins: In a medium bowl, whisk flour, granulated sugar, oats, baking powder, cinnamon, and salt. In a separate bowl, whisk vanilla-flavored nutrition shake and egg. Stir into dry ingredients just until combined. Fold in apple.

Divide batter evenly among prepared muffin cups. Top with streusel. Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes. Transfer muffins to a wire rack; cool completely. Makes 12.

Chicken Enchilada Roll Ups

Total time: 15 min

2 (8-oz.) pkgs. cream cheese, softened

1-1/2 c. shredded Mexican cheese

2 T. Old El Paso taco seasoning

2 c. shredded chicken (rotisserie chicken works well)

1 (10-oz.) can diced tomatoes with green chilies, well drained

1 tsp. minced garlic

4 green onions sliced

1/2 c. chopped cilantro, opt.

8 burrito sized tortillas

In a large bowl, combine all of the ingredients (except tortillas) until well blended.

Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.

Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.

Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

Chicken, Cranberry, Pecan Salad Wraps

Total time:  10 min

3 c. cooked, shredded chicken

1/2 c. dried, sweetened cranberries

1/2 c. chopped pecans

3/4 c. chopped celery

1/2 c. mayonnaise

Salt, optional

White pepper, optional

1 tsp. fresh parsley, opt.

4 large tortillas or wraps

In a large bowl combine chicken, cranberries, pecans and celery; stir to combine. Add mayonnaise, salt, white pepper and mix well.

Place tortilla on a plate. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley. Roll wrap, cut and enjoy

NOTES: You may want to add more or less mayonnaise, depending on your taste, serve on lettuce or spinach if you desire.

Hearty Homemade Corn Chowder

8 slices bacon, diced

2 T. unsalted butter

1 med. yellow onion, diced

1/4 c. all-purpose flour

2 cloves garlic, minced

5 c. water (chicken broth or vegetable broth may be substituted)

8 ears yellow sweet corn (husks and silks removed)

1 lb. Yukon gold or baby red potatoes, sliced into 1/2” pcs.

1/4 tsp. dried thyme

1/4 tsp. smoked paprika

Salt & black pepper, to taste

1 c. half-and-half or heavy cream

Handful of chopped fresh chives

Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.

Cook bacon pieces in large heavy bottomed pot (like a Dutch oven) over medium heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.

Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.  Add butter and melt over medium heat.

Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.

While whisking, pour in water and increase heat to medium-high. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.  Stir and bring to a low boil, then reduce heat to medium-low and simmer.

Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.

Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth.  Stir the blended soup back into the pot.

Add in half-and-half, reserved corn juice, and about half the chives. Stir in and heat through.

Serve sprinkled with remaining chives and cooked bacon pieces, if desired. 6 servings

Slow cooker directions: Cook bacon in skillet. Add all ingredients (except half-and-half and chives) to a 6 qt or larger slow cooker. Stir well, cover and cook on low for 7-8 hours.

Use immersion blender to blend about half the soup (or add 3 cups of soup to a blender and puree then add back to the slow cooker).

Stir in half-and-half and chives, cover and cook another 10 minutes, or so, to heat through.

Buttercup Squash Soup

1 lg. buttercup squash, halved & seeded

3 T. butter

1 yellow onion, diced

4 c. chicken broth

1 tsp. dried basil

1 tsp. dried marjoram

1 tsp. freshly ground black pepper, or to taste

1/3 tsp. ground cayenne pepper

1 (8 oz.) pkg. cream cheese, softened

Preheat oven to 400 degrees F. Place squash cut-side down in a baking dish; fill with 1/4 inch of water.

Bake squash in the preheated oven until tender, about 45 minutes.

Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.

Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.

Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes. Yields 10 cups

Venison Vegetable Soup 

1 T. vegetable oil

1 lb. venison, cut into cubes

1 c. diced onion

1 (16 oz.) pkg. frozen mixed vegetables

2 (14.5 oz.) cans peeled & diced tomatoes with juice

3 c. potatoes, peeled & cubed

4 c. water

1 T. white sugar

2 tsp. beef bouillon granules

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. garlic powder

1/4 tsp. hot pepper sauce

Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.

Stir in the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender. 8 servings

Coconut Cream Pie Cookie Cups

 Prep Time: 15 minutes

 Cook Time: 12 minutes

 Total Time: 27 minutes

Yield: 3 dozen

2 rolls (16.5 oz.) refrigerated sugar cookie dough

2/3 c. all-purpose flour

13.5 oz. coconut milk (1 can)

1-1/2 c. half & half

2 eggs beaten

1 egg yolk

3/4 c. granulated sugar

1/2 c. corn starch

1/4 tsp. salt

2 c. sweetened flaked coconut

1 tsp. coconut extract

Preheat oven to 350°F. Coat a mini muffin tin with nonstick cooking spray.

In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended. Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.

Bake 10 to 12 minutes or until edges are just starting to turn golden brown. Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.

Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. Stir.

Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes. Stir in 1-1/2 cups coconut and coconut extract.

Spoon coconut custard into cooled cookie cups. Refrigerate for at least 2 hours. Top with whipped topping and toasted coconut.

Quote of the Week:

“Coming together is a beginning. Keeping together is progress. Working together is success.”

~ Henry Ford