How 'bout Them Apples? TABLESCAPE

 

I had big plans for lots of table settings this summer, but sadly, did very few of them. But, I am beginning to emerge from the heat and humidity, am truly embracing September, and today felt like celebrating fall with this apple table.

I don’t often use my dough bowl — I’m not quite sure why — but it proved the perfect vessel for this beautiful combination of Granny Smith and Honeycrisp apples from Melissa’s Produce. Interspersed among the apples for a little bit of pattern are the Tennessee Dancing gourds that I grew this year. It is on these colors that I based this table.

 The stack of ceramic apple bowls belonged to my mother, as did the wire basket holding Fuji apples, and vibrant red flatware. The smoky stemware belonged to my mother as well.

The tin chargers come from a favorite local shop, The White Rabbit; the glass crescent salad dishes are vintage, and one of the first things I purchased after graduating from college. I had a small table, and reasoned that these would take up less room than the traditional round salad plates, and I was right. I still love them after all these years.

Number two son gave me the bright green appetizer plates and cocottes; I love that color with the red.

Woven placemats, black plaid plates, and green plaid napkins are all from Pier One.

The cups are vintage, and a part of a bigger set of Galloping Gourmet (Remember Graham Kerr?) cookware that was given away, piece by piece, for free with a $10 or more purchase back in grocery stores in the ‘70s.

 I always find a transitional table appropriate for this time of the year. I don’t generally bring out the rusty reds and burnt oranges until October, but look out when I do!

 

Get the look:

Amber Stemware

Tin Chargers

Green Plaid Napkins

Green Cocotte

Red Flatware

Woven Placemats

Faux Apples (red)

Faux Apples (green)

 

 This post is linked to: Tablescape Thursday
As an Amazon Associate I earn from qualifying purchases.

Snickerdoodle Cobbler

 

No matter how hot it is, once August hits, I move into “fall mode.” I guess it’s because, where I live anyway, spring pretty much starts in April. By August, my garden plants are dried out and dying, and I am sick of the very sight of them. I’ve found that the gobs and gobs of cucumber and melon vines that I lovingly nurtured and encouraged all summer produced nothing but male blossoms, resulting in no fruit from either, and I’m ready to just chuck it all and move on. That’s why not an August goes by that I don’t make pumpkin spice something or begin to embrace apple dishes. 

I found this recipe online, and the ease of it intrigued me. The recipe was poorly written, the directions largely wrong, so here’s my version. Warm from the oven, topped with a scoop of vanilla ice cream, this would be a wonderful fall dessert, and certainly company worthy. It also makes a pretty tasty breakfast, or at least that’s what I tell myself. J

Snickerdoodle Cobbler

 

 1 17.5oz. pkg. Snickerdoodle cookie mix

1 stick butter, room temperature

1 large egg, room temperature

1 21-oz. can apple pie filling

3 T. caramel topping

2 t. cinnamon sugar (from enclosed packet)

 

 Preheat oven to 375° F. Spray an 8” x 8” baking dish with PAM; set aside.

 Open the packet of cookie dough mix, remove the cinnamon sugar packet; set aside. In a small bowl beat together cookie mix, butter, and egg until well blended.

Dollop half of the dough by spoonfuls across the bottom of the prepared baking dish. Sprinkle with a teaspoon of cinnamon sugar from the packet. Spread apple pie filling over this bottom layer, and dollop remaining cookie dough in spoonfuls over the top.

Sprinkle with another teaspoon of cinnamon sugar from the enclosed packet, and top with a drizzle of caramel topping.

Bake for 40 to 45 minutes until the top is golden brown, and it is bubbly around the edges.

 Remove from the oven and allow to cool for 10 minutes before scooping heaping spoonfuls into bowls and topping with generous scoops of vanilla ice cream.

 As an Amazon Associate I earn from qualifying purchases.

"Soup to Nuts" Thanksgiving Tablescape

When you have hosted Thanksgiving dinner for 30+ years, eventually, trust me, you run out of table setting ideas. I don’t like to do the same thing year after year, but this year I really struggled to pull something together. I brought absolutely every Thanksgiving/autumn item up from the belly of the beast, spread it out over the countertops and table, and chose from there. I don’t know how my guests will feel, but I am enjoying the change.

I went with a simple, dark checked tablecloth and topped it with round placemats. From there I used tin chargers from a local business (shout out to The White Rabbit), and then used plates edged in plaid that I got a couple of years ago from Pier One.

  The pheasant luncheon plates on top are from Williams-Sonoma, years ago. I love them, but don’t often find the opportunity to use them.

I liked the colors here, but particularly liked the edge that I knew would show around the acorn soup bowls (also Williams-Sonoma years ago). 

This year I absolutely fell in love with the plaid napkins from Pottery Barn as well as the miniature copper mug napkin rings! Aren’t these adorable?! I filled them with mixed nuts (so that we would have everything from soup to nuts for dinner). I will bring them out again at Christmas time and fill them with cranberries. I am over the moon about these.

The pinecone flatware is from Cabela’s. Don’t underestimate Cabela’s when it comes to dinnerware. They have some amazing things.

The crystal is German-made Mikasa gifted to me by a friend who was sick of them. I think they look lovely here.

The turkey and artificial foliage and gourds I’ve had for a number of years, and it never gets old. This year, to mix things up, I wove lighted fall maple leaves throughout so that when the time has come for dining, all I need to do is flip a switch in the power pack (carefully hidden at my place setting) and everything will be a glow.

Whatever you do, however you celebrate, with whomever you celebrate, have a wonderful Thanksgiving Day.

This post is linked to: Tablescape Thursday

As an Amazon Associate I earn from qualifying purchases.

 

Spellbinders

As an Amazon Associate I earn from qualifying purchases.

Years ago my mother made these cookies and we all thought they were delicious. She only made them once, but they were memorable. She never bothered to make them again because she thought they were trouble, owing to the fact that she arduously drizzled her glaze from the tip of a spoon. Had she known about icing bottles, way back when, these cookies may have made an appearance far more often. When I stumbled across the recipe late last week, I had to make them to see if they really were as good as I had recalled. Yep. No doubt, these are yummy.

Spellbinders

1 ½ c. flour
1 ½ t. baking powder
1 t. soda
1 c. firmly packed dark brown sugar
1 c. butter, room temperature
1 large egg, room temperature
1 c. quick cooking oats
1 c. sweetened flaked coconut
1 c. salted Spanish peanuts
½ c. finely crushed cornflakes

Preheat oven to 350° F.

Combine flour, baking powder, and soda; set aside

In the work bowl of a stand mixer cream butter and sugar until light and fluffy, 1-2 minutes. Add egg; beat well. Gradually add dry ingredients, blending well. Stir in oats, coconut, peanuts, and cornflakes. Using a cookie scoop, drop by onto ungreased cookie sheet. Flatten slightly with bottom of glass dipped in additional cornflakes or sugar. Bake for 15 minutes. Drizzle with glaze in a spiral fashion.

Glaze

Mix 2 tablespoons butter in a 2-cup measuring pitcher. Add 1 cup confectioners sugar, 1 tablespoon hot water, and 1 teaspoon vanilla. Beat until consistency of a glaze. If necessary, thin with a few drops of hot water.

 

 

Sauerkraut Chowder

As an Amazon Associate I earn from qualifying purchases.

Buying a 32-ounce jar of sauerkraut seemed like such a good idea at the time. I love hotdogs smothered in sauerkraut, and I was prepared to spend many nights enjoying them while watching my favorite team battle it out in the playoffs. But when the baseball season ended more abruptly than I had anticipated, I ended up with more than I could handle. So, like you do, I did a Google search for recipes that employ the use of sauerkraut. When I stumbled across this one (heavily updated by me), I couldn’t believe it. I was almost appalled at the thought, but at the same time intrigued.

This chowder is excellent! Hearty, chunky, flavorful, with just the right amount of piquancy from the sauerkraut (the potatoes absorb enough of the flavor to avoid it being overtly sour), this is like Oktoberfest in a bowl. It’s the perfect meal for this ever-changing, colorful time of the year.



Sauerkraut Chowder

1 15-oz. can cannellini beans, rinsed and drained
2 medium/large russet potatoes, peeled and diced
2 ribs celery, chopped
2 medium carrots, chopped
1 medium yellow onion, chopped
12 oz. Polish sausage, diced
1 32-oz. jar sauerkraut, undrained
1 8-oz. package cream cheese, cubed 

1 12-oz.can evaporated milk
32 oz. chicken, ham, or vegetable stock
1 T. German mustard
½ t. dried dill
¼ t. freshly ground black pepper

 Place ingredients, in order listed, into a 6-qt. slow cooker. Cook on low for 5-6 hours until the potatoes are tender.

Slow Cooker Potato Soup

This post contains affiliate links.

I awakened to the sound of raindrops hammering the skylights. Flashes of lightning lit up the room, followed moments later by thunder that rattled the windows. It was a perfect morning. Fall is here! There was a cool nip in the air (I have yet to turn on my furnace), so I pulled the quilt up to my chin. I waited for the timer to turn on the coffee, and lie in bed listening to the burst of steam signaling it was ready. While I was enjoying my 1st cup, I assembled ingredients, and, in 15 minutes, had a big pot of potato soup in the crockpot. Four and a half hours later I tasted my first bite. This soup, like most of them, is better the second day, but it was wonderful for the first, and is super simple to put together. If you don’t feel like chopping vegetables, toss in some celery seed, and a tablespoon of instant minced onions. When it comes to potato soup, it’s all about the garnishes, so go heavy on those. A cup with half a sandwich makes a wonderful lunch, a big bowl, garnishes piled high, makes a hearty, seasonal dinner.

Slow Cooker Potato Soup

1 32-oz. pkg. cubed frozen hash browns*
1 rib celery, diced
1 large carrot, diced
2 Melissa's shallots, sliced
1 can cream of chicken soup
2 packets (6 T.) Ranch Dressing mix
1/4 t. freshly ground black pepper
1/4 t. garlic powder
1/2 t. kosher salt
1 T. dried parsley
32-oz. chicken or vegetable stock
1 8-oz. pkg. cream cheese, cubed
2 c. shredded cheddar cheese
3 slices bacon, cooked and crumbled

Spray the inside of a 6-quart slow cooker with Pam. Put potatoes on the bottom, and scatter celery, carrots, and shallots over the top. In a small bowl, whisk together the soup, dressing mix, pepper, garlic powder, salt, and parsley. Pour over potatoes. Pour stock over potatoes. Place cream cheese on top, sprinkle cheddar cheese on top of that, and top everything with bacon. Put the lid on your slow cooker, and cook on low for four hours.

*Because I like peppers, I used a combination of potatoes O’Brien and shredded hash browns. I liked the taste, and I liked the different textures.

Homemade One-Pot Hamburger Helper (with Zucchini!)

This post contains affiliate links.

It is officially the first day of fall and, in this household anyway, the official beginning of comfort food season. I thought I would kick off the season with an adapted version of homemade hamburger helper that I found online. What I particularly liked about this version is that it contains vegetables in the form of shredded zucchini that disappears into the mix, so no one’s the wiser. Whether your kids like or don’t like vegetables, they won’t even know they are there in this comforting and delicious casserole. You will find it hearty and satisfying, the kids will love it.

Homemade One-Pot Hamburger Helper
Adapted from halfbakedharvest.com

2 T. olive oil
1 lb. ground chuck
1 medium onion, chopped
Kosher salt and freshly ground black pepper
½ t. Montreal steak seasoning
1 t. chili powder
1 t. paprika
1 t. garlic powder
10 oz. medium shells
1 zucchini, grated (about 1 c.)
2 c. beef broth
1½ c. whole milk
1½ -2 c. shredded cheddar cheese
1 T. ketchup

Place beef and onion in a large pot (I used this one) set over medium/high heat; season with salt and pepper. Cook until the meat is browned, breaking up as you go, 10 to 12 minutes. Stir in the steak seasoning, chili powder, paprika, and garlic powder, and cook another minute.

Add pasta and zucchini and toss to coat. Pour in broth and milk; add ketchup, stirring to combine. Bring to a gentle boil over medium/high heat, and simmer 8 to 10 minutes until the pasta is al dente, stirring occasionally. Stir in the cheese and cook until melted and creamy.

Serves four.

 

Scalloped Corn

This post contains affiliate links.

 

I mentioned earlier in the week that I tried a new vegetable for Thanksgiving. I was very pleased when I learned that my daughter-in-law absolutely loved corn; I’m always happy to please and surprise people at dinner. It happens to be one of my favorite vegetables as well. I love the versatility of corn, and routinely add it to fresh salads as well as enjoy it hot with melted butter. We all thoroughly enjoyed this easy casserole. It’s a snap to put together, you can make it a day ahead of time, and it is light enough to serve at brunch, yet satisfying enough to serve for dinner. I could eat it as a main course. It’s that good.

 Scalloped Corn
foodnetwork.com

3 T. unsalted butter
3 large eggs
¾ c. whole milk

¾ c. heavy cream
1 T. sugar
2 14.5-oz. cans corn

½ c. grated carrots
1 ½ c. coarsely chopped Ritz crackers
1 c. shredded smoked Gouda cheese
1 t. salt

1/8 t. white pepper 

Preheat oven to 325° F. Spray a 2-quart oval gratin or baking dish with PAM.

In a large mixing bowl, whisk eggs, milk, and cream together until well blended. Add the sugar, corn, carrots, ½ cup of the Ritz, ½ cup of the Gouda, and salt. Pour the mixture into the baking dish, spreading to make an even layer.

Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the butter in a small dish in the microwave. Toss butter with the remaining 1 cup crushed crackers and remaining ½ cup cheese. Pour cracker mixture evenly over the top of the corn, and continue baking until the edges are browned and the top is set and golden, 20 to 25 minutes more. Remove from oven and let stand five minutes before serving.

 

 

Marshmallow Pumpkin Pie

This post contains affiliate links.

 I hosted three people for Thanksgiving dinner, number two son, his wife (who is currently undergoing chemo), and me. I thought this year would be easy. As it turned out, it wasn’t in a very big way. I learned that the turkey breast that I slow cooked in the crockpot was just as much work, in the long run, as roasting an entire turkey in the oven. I decided to try new recipes so I made two vegetables (be sure to check back later in the week for a delicious and easy corn casserole), and I decided to let my daughter-in-law choose the dessert because I felt she needed a perk. Her choice was my Secret Ingredient Carrot Cake. Despite spending a good bit of time on the cake, it still felt wrong not to have pumpkin in some form. None of us particularly care for pumpkin pie, so I thought I would try this recipe for Marshmallow Pumpkin Pie.

It is easy to put together, can be made 1 to 2 days ahead, and we all enjoyed it. The gingerbread crust was flavorful and peppery, nicely enhancing the spicy pumpkin filling. If you’re looking for an easy, light, and flavorful dessert, this is it!

 Marshmallow Pumpkin Pie

Mybakingaddiction.com

 8 oz. (about 25 cookies) gingersnaps, crushed

4 T. unsalted butter, melted

1 10.5-oz. package mini marshmallows

1 c. canned pumpkin puree

1½ t. pumpkin pie spice

1½ t. vanilla extract

1 8-ounce container frozen whipped topping, thawed

 Preheat oven to 350° F. Lightly spray a 9-inch spring form pan with nonstick cooking spray; set aside.

 In a medium bowl, stir together crushed gingersnaps and melted butter until thoroughly combined. Press the crumbs into the bottom and up about 1 inch of the side of the prepared springform pan. Bake the crust for eight minutes. Remove pan from oven and cool completely.

 In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin purée, and pumpkin pie spice. Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature. Stir in vanilla extract and fold in whipped topping until no streaks remain.

Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight. Before serving, top with additional whipped topping and gingersnap cookie halves or crumbs.

 

Thanksgiving 2020-Style

This post contains affiliate links.

There is little dispute that Thanksgiving 2020 is going to be different from any we have celebrated in the past. Whether your gathering this year is going to be big or small, I am certainly not going to judge. My family decided against the big gathering this year, so I will have the smallest crowd ever, there will only be three of us.

Despite the fact that it will be a small group, that does not mean that I won’t be serving the same delicious food, and setting a beautiful table.

 

This year I am opting for rustic charm over casual elegance.  The tablecloth was a local purchase from a shop that has since closed. The table runner I found at Pottery Barn years ago; I love its versatility. I have yet to find a season where I can’t press this into service if need be. Black and cream plaid placemats are topped with round rattan placemats on which I have placed a tin charger from favorite local shop, The White Rabbit.

Plaid dinner plates from the late, great Pier One are on top of that. Beneath one of my favorite patterned soup bowls -- that pattern being David Hardin’s “Autumn” -- I have plain orange salad plates, gifted to me by my cousin. She no longer needed or wanted them, so passed them to me. I was both pleased and surprised at how well they blended with so many of my dishes.

I am a sucker for sentimentality, so always include something of my mother’s at each holiday table. The flatware and stemware both belonged to her. The flatware always garners a lot of comments. It’s pretty to look at, fun to use, and I love the whimsy.

The centerpiece is a pumpkin tureen surrounded by orange berries made specifically for the tureen. It, and the candlesticks (with their own berries), were part of a table display at a local shop, sadly, now long closed. I loved it so much that I bought everything. It’s been around for ages, but I still love it today as much as I did when I first saw it.

 

Lovely leaf salad plates will hold freshly baked croissants and honey butter. Each one represents a different color of the beautiful fall leaves that we have been lucky enough to experience this month.

Whether you’re serving two or ten, or just dining alone. Make the occasion special.

 

 

This post is linked to Tablescape Thursday.