ground turkey kebabs (or meatballs)

 

Hall of Fame!  I haven't declared a Hall of Fame in a while and this one deserves it.  The flavors are fantastic.  I didn't have the right skewers for kebabs so I formed mine into meatballs.  Get ready for some soft, uber-flavorful meatballs.

ground turkey kebabs (or meatballs) (Costco Connection Magazine, December 2022)

2 pounds ground turkey

1 cup fresh breadcrumbs

3/4 cup parsley, chopped

10 ounces frozen cut spinach, thawed and squeezed dry

1/2 cup feta cheese crumbled (I couldn't believe I didn't have any on hand!)

1 egg, whisked

1 shallot, chopped (I used 2 green onions)

1 tablespoon dried oregano

2 cloves garlic, finely chopped

1 tablespoon fresh dill weed, chopped

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

10 thick 8-inch wooden skewers, soaked in water for 20 minutes

Preheat oven to 425 degrees (unless you prefer to pan fry).

Combine all ingredients except olive oil in a large mixing bowl.  Mix until well combined.  With damp hands, mold meat firmly around skewer into a sausage shape, about 5 inches long and 2 inches wide.  You should have enough meat for about 10 skewers.

Brush kebabs with oil and bake on a foil lined baking sheet for 25-33 minutes or until meat registers an internal temperature of 165 degrees.

Serve with tzatziki sauce and hummus.

creamy cheesecake pumpkin brownies

 

My oldest daughter brought these over for us and they are amazing!  My kids were saying that they tasted a lot like a really good cheesecake.  They are so soft and a great consistency.  Will definitely satisfy a sweet tooth.

creamy cheesecake pumpkin brownies (mom timeout)

1 box brownie mix

1 cup semi sweet chocolate chips

cheesecake layer

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 egg, room temperature

1/2 teaspoon vanilla extract

2/3 cup pumpkin

2 teaspoons pumpkin pie spice

Preheat your oven to indicated temperature on box mix.

Lightly spray a 9-inch square baking pan with cooking spray.  Line with parchment paper leaving an overhang for easy removal.  Alternatively, line a 9-inch square pan with foil and spray lightly with cooking spray.  Set aside.

Prepare the brownie mix as directed using ingredients indicated on the box.  Stir in chocolate chips and set aside.

Cheesecake Layer

Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.

Add the sugar and beat until combined.  Beat in the egg and vanilla extract until smooth.

Add in pumpkin and pumpkin pie spice and mix until smooth and combined.

Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.

Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.

Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.

Bake for 40-45 minutes or until an inserted toothpick comes out with a few moist crumbs.

Let cool completely in pan.  Use the parchment paper or foil overhang to pull the brownies out of the pan and cut into squares.

Store leftovers in an airtight container.

creamy tuscan mushrooms over pasta

 

These mushrooms were delicious!!  I think everyone in my family enjoyed them.  I served them over egg noodle nests (they're at Costco and so great!) and with zucchini on the side.  Great meal.

creamy tuscan mushrooms over pasta (this is a mash-up of two recipes I found)

1 tablespoon olive oil

2 teaspoons garlic, minced

1 tablespoon tomato paste

16 ounces mushrooms, quartered

1 tablespoon cornstarch

1 cup milk (I used almond milk)

1/4 teaspoon red pepper flakes

1 cup fresh spinach

1/4 cup grated Parmesan cheese

hot pasta for serving

Heat the oil in a large skillet over medium heat.

When the skillet is hot, add the garlic and tomato paste and cook for a couple minutes.  Add the mushrooms and cook for 5 minutes.  Add the black pepper.

In a small bowl combine the cornstarch and milk and stir until smooth.

Add the cornstarch and milk mixture and stir heat until the sauce thickens and the mushrooms are soft.  Add the red pepper flakes, spinach and Parmesan.  Cook until the spinach wilts and the cheese melts.  Season with salt and freshly ground black pepper.

Serve over hot pasta.

veggie loaded breakfast casserole

 

We had house guests after the wedding so I wanted something that I could make the morning of the wedding then throw into the oven the next morning before our guests left.  I chose this recipe and I added ham on one half and left the other half vegetarian.  It would out really great!

veggie loaded breakfast casserole (little spice jar)

2 tablespoons oil

8-10 mushrooms, sliced

2 teaspoons minced garlic

1/2 red onion, diced

2 bell peppers, diced

2 cups packed baby spinach, roughly chopped

20 ounces shredded potatoes (I bought the seasoned potatoes in the refrigerated section, not frozen)

10 eggs

1/3 cup half and half or milk or almond milk

1/4 cup hot sauce (or more or less to taste)

salt and pepper

1 cup shredded cheese 

diced meat, optional

In a large skillet over medium heat, heat 1 tablespoon of oil.  Add the mushrooms and saute them for 4 minutes or until they start to brown.  Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes.  Remove to a plate.  Add the second tablespoon of oil, if needed, and saute the peppers for a minute.  Add in the baby spinach and allow it to wilt, remove from heat and set aside.

Generously spray a 9x13 with nonstick cooking spray.  Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly.  Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.

Position a rack in the center of the oven and preheat the oven to 375 if you are baking the casserole immediately.

In a large bowl, whisk together the egg, half and half, hot sauce and a pinch of salt and pepper  Pour the egg mixture over the prepared veggies.  Sprinkle the cheese over the top and another small pinch of salt and pepper.

Bake the casserole uncovered, until the cheese melts and the top gets golden brown 45-50 minutes.  Allow the casserole to cool 10 minute before serving.

To Make Ahead:  Prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required, not to exceed 24 hours.  Allow it to come to room temperature for 20 minutes before baking.

roasted carrot and red pepper soup

 

This soup is SO flavorful.  Unexpectedly so.  I usually end up really liking the recipes I try in the Costco Connection magazine and this one didn't disappoint...at all.  In fact, my oldest had a bowl with some toasted bread the next morning for breakfast.

roasted carrot and red pepper soup (Costco Connection, November 2022)

2 tablespoons olive oil

2 cups fresh carrots, peeled and diced

1 (16 ounce) jar roasted red peppers, drained

1/2 cup tomato pastae

1 teaspoon smoked paprika

freshly ground black pepper, to taste

5 cups vegetable broth

radishes, thinly sliced (as a garnish if desired)

cilantro, chopped

pumpkin seeds

Heat a large soup pot over medium heat and add the olive oil.  Once it's warm add the carrots and cook for 5 minutes.

Add the roasted red peppers, tomato paste, smoked paprika and pepper; mix together thoroughly.  Add vegetable broth and bring to a boil, then reduce heat to low.  Let simmer for 30 minutes or until carrots are tender.

Using a handheld immersion blender, blend the soup until smooth.  Ladle the soup into serving bowls.  Garnish with radish slices, chopped cilantro, pumpkin seeds and pepper to taste.  

slow cooker vegetarian taco soup

 

This was a great taco soup recipe and I know it was because my kids ate the leftovers!  We used veggie crumbles instead of ground beef but I'm sure you could use the real thing and would be great!  Perfect for Halloween night.

slow cooker vegetarian taco soup (adapted from the spruce eats)

1 small bag frozen corn

1 (14 ounce) can kidney beans, drained

1 (14 ounce) can pinto beans, drained

1 (14 ounce) can black beans, drained

1 (7 ounce) can green chiles

1 (14 ounce) can petite diced tomatoes

1 (1 ounce) package taco seasoning mix

1/4 teaspoon cumin

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 bag meatless veggie crumbles

3 cups water

toppings:  crushed tortilla chips, chopped green onions, grated cheese, cilantro, sour cream

Place the corn, beans, green chilies, tomatoes, taco seasoning, cumin, onion powder, salt, garlic powder and veggie crumbles in the slow cooker.  Add the water and stir to combine.

Cook on low for 8 to 10 hours or on high for about 3 hours.

Top with your favorite toppings.

pumpkin cinnamon rolls

 

These were awesome.  It was one of those Sunday mornings when I was in the mood for a little baking.  Actually, I was looking for a dinner recipe and got distracted. :)  My friend Karen's husband isn't a fan of pumpkin but liked these so there you have it!

pumpkin cinnamon rolls (gimme some oven)

1/2 cup milk

1/4 cup butter

2 1/4 teaspoons instant yeast (or 1 packet)

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon pumpkin pie spice

1/2 teaspoon fine sea salt

3/4 cup pumpkin puree

1 egg

cinnamon filling

1/4 cup butter, softened

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

maple cream cheese frosting (I used cinnamon cream cheese icing I had in the fridge)

4 ounces cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

1/4 cup maple syrup

Combine milk and butter in a microwave safe bowl.  Heat on high for 1 minute, then remove and stir to help melt and dissolve the butter.  Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm.

In a separate bowl, whisk together 3 cups of the flour (not all the flour), granulated sugar, pumpkin pie spice, and salt until combined.

Add the pumpkin puree and egg to the yeast mixture and combine.  Add the flour mixture and knead until smooth and the perfect dough-like consistency.  Place the dough ball in a greased bowl, cover with a damp towel and let it rest for 10 minutes.

While the dough rests, make the filling by whisking together the granulated sugar, brown sugar, cinnamon and pumpkin pie spice together in a small mixing bowl until combined.

Once the dough is ready, turn it out onto a floured work surface.  Use a floured rolling pin to roll the dough into a large rectangle about 10x15 inches.  Us a knife to spread 1/4 cup of softened butter out evenly over the entire surface of the dough.  Sprinkle the dough evenly with the cinnamon and sugar mixture, and gently pat it down into the butter.

Beginning at the 15-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals.  Use a knife to slice off the two ends of the roll (just 1/2 inch or so because they typically don't have as much cinnamon and sugar filling) so that the ends are even.  Cut the remaining dough into 12 equal rounds.

Place each of the cut cinnamon rolls into a greased 9x13-inch baking dish.  Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes.  Heat the oven to 350 degrees.

While the dough is rising, whisk the maple cream cheese frosting ingredients together in a mixing bowl until smooth.  If the frosting seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency.

Once the rolls have risen, uncover the dish and place it on the center rack of the oven.  Bake for 15-20 minutes, or until the rolls are golden and cooked through.  Transfer the baking dish to a wire rack and let the rolls cool for at least 5 minutes.

Drizzle or spread with the maple cream cheese frosting, serve warm and enjoy!