I first started making this baked oatmeal after I had my daughter because I was breastfeeding. I learned that certain foods would help promote the production of breast milk and oats was on that list. I didn’t want to submit myself to having instant oatmeal and I didn’t really have time to make (let alone eat) instant oatmeal.  I would make this once a week and typically would be rushing out the door and would be eating this in the car (of course minus the berries).

I pulled this recipe out of archive recently because we all want to be healthier and also because my beautiful cousin just recently had a baby.  If there is a way that food can work its magic in health (i.e. lower cholesterol,  boost breast milk production, etc), I am there!

Michigan Ingredients: Oats, Cinnamon, Nutmeg, Homemade Applesauce

Mix your flour, dark brown sugar, oats, baking powder, salt, cinnamon, nutmeg

I know you are probably wondering… why dark brown sugar. It’s one of those things that just makes this taste better. It takes good with light brown sugar, don’t get me wrong. BUT! It takes more homelike. More… just trust me and get a package of dark brown sugar

Combine your eggs, milk,  applesauce, vanilla. Now the original recipe calls for a lot of butter. I cut that in half and replaced the other half with the applesauce. There is a slight apple taste, but not enough to overpower it; which means that you can top it with anything.

Seriously… this is the most amazing applesauce. It was difficult not eating the whole jar.

Pour half a stick of melted butter (1/4 cup) over the oats. Like I said earlier, I made this recipe probably over a thousand times as I breastfed my daughter for two years. I learned very early to pour the butter in the “dry” mixture. By doing this, you take the risk of scrambling the eggs out of the equation. I did that twice and would get frustrated and figured this was the next best step. I know some might say… temper this and temper that… but when you can take the shortcut and it still tastes amazing, do it.

Pour the liquid mixture into the dry mixture and…

Combine! Now it may look a little runny, but think about when you make instant oatmeal. It seems like there is too much liquid and poof! After being in the microwave for a couple of minutes, the oats soak up the liquid and is delicious. This is the same thing. Those beautiful oats will soak up the liquid.

Pour the mixture into your favorite  9×13 glass pan and bake for 20-25 minutes until done. For me it is always 25 minutes, but I still check it at 20 just in case my oven decides to be crazy. You will know it is done when it doesn’t jiggle (technical term). Top with whatever fruit you have or yogurt.

Baked Oatmeal

 

Author:

Michigan from Scratch

Recipe type: Breakfast

Serves: 8

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

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Baked Oatmeal is a hearty breakfast favorite that you will want to have year round.

Ingredients

• 3 cups Old Fashioned Oats
• 1 cup Brown Sugar (dark or light)
• 2 teaspoons Cinnamon
• ½ teaspoon Nutmeg
• 2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup Milk
• ¼ cup Butter (melted0
• ¼ cup Applesauce
• 2 large egg
• Couple of splashes of vanilla extract

Instructions

1. Combine your oats, brown sugar, cinnamon, nutmeg, baking powder, and salt in a large bowl.
2. Combine milk, eggs, apples sauce, and vanilla in a separate bowl.
3. After you have melted your butter, pour the butter into the dry mixture. This will help prevent the dread scrambling of the eggs due to the butter being warm.
4. Add the milk and egg mixture and combine.
5. Pour the mixture into a 9x11 glass baking dish that has been sprayed with non-stick cooking spray. You do not want to forget that.
6. Bake at 350 degrees for 20-25 minutes until it reaches the firmness that you desire.
7. Top with fruits, yogurt, etc.

Notes

Recipe adapted from allrecipes.com

3.5.3226

Cinnamon popcorn! Everyone has their own little spin on it. This recipe is a healthier version! NO GUILT ladies and gentlemen! This is the perfect snack to have for any gathering of friends and family or when you watch your favorite Halloween movie, or dare I say Christmas movie. Hallmark is already advertising it’s upcoming movies… good grief.  But in our house, the rule is that Halloween has to be over before Christmas movies are played (unless it’s Nightmare Before Christmas).

Michigan Ingredients: Cinnamon, Sugar, Eggs

Let’s get this thing started! If you don’t have a hot air poppper, I suggest getting one. It is something that can save you money and “calories.” I have one because it makes me think of my childhood. Nothing like the smell of freshly popped popcorn and hearing the sound of it pop.

We eat a lot of popcorn at our house in a variety of different ways, so we always buy a white kernel bag and a yellow kernel bag and mix. You don’t have to do this, this is just our preference.

But look at this below, it’s great to see the contrast. I can’t really tell you the difference in flavor… but I am sure there is someone out there who can.

Obviously though, if you want to use microwave popcorn, you are able to. I would suggest using the light butter flavored popcorn.  Either way, you will need 14-16 cups of popped popcorn. I used  1/2 cup of popcorn  kernels.

You will need to go through and try to get all of the un-popped kernels (caution, kernels will be hot). That way you can prevent your guests and yourself from chipping/breaking off a tooth. Trust me, that would bring a happy Halloween party to an ultimate halt.

Add 3 teaspoons of cinnamon and a cup of sugar to bowl and mix.

Be sure to have an adorable creature (i.e. your child) help you mix. It’s more fun that way.

Take your two eggs and separate the yolk from the egg white. I usually do this in a separate bowl in case I fail horribly accidentally get some of the yolk in there. Sometimes you can get the yolk out with a spoon, sometimes you have to start over completely.

Add the egg whites to the cinnamon and sugar mixture. You will want to mix in the egg whites  thoroughly with a fork. This is the mixture that will be the yummy, delicious coating of the popcorn.

Be sure to use a large bowl when mixing the popcorn (i.e. a bowl that has some room to mix comfortably). I have  made that mistake one too many times where my bowl is not big enough to mix the popcorn. Therefore I always use  a large, clear Tupperware container. ANYWHO….  pour your cinnamon mixture over the popcorn and use a rubber spatula to combine. It takes a bit of time to evenly coat (well as much as possible) the popcorn with the cinnamon mixture because you want to be ever so gentle. What fun is popcorn if it is in pieces?

Once the popcorn is evenly coated, spread the popcorn out evenly onto a large cake pan (18×26). If you need to use a cookie sheet,  you will need more than one because it is very important to make sure there is an even layer as it makes it so there are no “soggy” spots because it didn’t cook properly. You could always turn the popcorn more than the once time if you would like to help prevent the soggy and to avoid using more propane than needed. I think after you make this, you will probably go out and buy a large cake pan because this stuff is addicting.

Bake at 300 for 30 minutes, turning the popcorn once halfway through.

Look at that delicious coating. The look may make you think of the cinnamon almonds; however, it does not taste exactly like that.

Cinnamon Popcorn

 

Author:

Michigan from Scratch

Recipe type: Snacks

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

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A delicious low fat recipe that is sure to be a hit for the cooler months.

Ingredients

• ½ cups un-popped kernels or 14-16 cups of popped)
• 3 teaspoons Cinnamon
• 1 cup Sugar
• 2 Egg Whites
• Heavy pinch of salt (1/4 teaspoon)

Instructions

1. If you are using a hot air popper, place the un-popped kernels in the machine and plug in. Be sure to use a LARGE bowl.
2. After all the popcorn is popped, remove any kernels that did not pop.
3. Take the sugar and the cinnamon and mix.
4. In a separate bowl, separate your egg whites and then add to the cinnamon and sugar mixture.
5. Use a fork to thoroughly combine.
6. Pour over the mixture over the popcorn and mix using a rubber spatula gently.
7. Pour popcorn on a tin foil lined pan. Spread evenly into a single layer.*
8. Preheat oven to 300 and bake for 30 minutes, turning once.

Notes

*You might have to use two separate cookie sheets if you do not have a 18x26 size pan. If you are using the two cookie sheets, be sure to rotate your pans if you cook them at the same time.

3.5.3226

With the summer comes lots of yard work and let me tell you that it feels like we are starting with a blank canvas and have spent a huge chunk of our days outdoors. Thankfully, Doll loves the outdoors.

Now that we are almost at a “maintain” point as opposed to planning stuff here, fixing stuff there… etc. I can spend my “nap time” time doing this.

BUT these cookies… I love them. I was trying to figure out something to make with rhubarb. Something a bit more unique, as everyone has done  Rhubarb Bread, Rhubarb and strawberry pie, jam, you name it; it’s been done/seen. HOWEVER! I have never heard of rhubarb cookies before. I googled and had a good starting point for a cookie that needed just a bit of tweaks. It reminded me of  Zucchini Cookies.

Michigan Ingredients: Rhubarb (from my favorite orchard), Eggs, Butter, Sugar, Brown Sugar (and not pictured because I am silly… Cinnamon)

Now when it comes to Rhubarb, please make sure you get the most red stalks. For one they are more pretty, and for another, the redder the better. The red stalks are also more tart, which is the characteristic we are going for.

First things first, grab all the Rhubarb and start to chopping. It was a bit hard to gauge how much Rhubarb would be needed for 4 cups in total.  I happened to grab 6 stalks and hoped I would have enough. I had about one and a half stalks left over, which you could use for Rhubarb Bread.

When I started chopping the Rhubarb, I wanted to make sure it would be something that my family would eat, because as I have stated before, Rhubarb is an acquired taste/tart. I grew up with my grandmother making Rhubarb pies, so I was already use to/in love with Rhubarb.  I figured chopping the Rhubarb into small, tiny pieces would be a good start.

This is the same reason why I shredded 2 cup in the food processor. It helps ease you in, but still gives you that tart flavor! Trust me when I say that when you eat these cookies, it is not just one tart bite; the sugar in the cookies help balance everything out. Set your 4 cups of Rhubarb off to the side.

Start creaming your 2 sticks of softened butter and 1 cup of each sugar together until fluffy. Of course, you know how I always start, start the mixer with just the butter to give it a head start, then add the sugars.

Add your 2 eggs and 2 teaspoons of vanilla. I know it may look like I am using a special type of vanilla in the picture, but I can assure you that it is your basic pure vanilla extract. It is not the type you have to order from exotic places/spend a small fortune. I am thinking about how fun it would be to make vanilla extract from scratch. I’ve seen other people do it, and it doesn’t seem hard…. it just takes time.

Look at that! Fluffy and delicious.. I mean… just fluffy lol.

DRY INGREDIENTS!! Sorry for shouting. You know that warm and inviting smell that makes you think of  the holidays/going to grandma’s house? These spices put in the same vicinity do that. Trust me… I started getting them out and placing them in the bowl and realized that the dough part of this cookie was going to be amazing. The line up: 3 cups of flour, 1 cup of oats (old fashioned, because… come on, it’s better for baking), 2 teaspoons of baking soda, 2 teaspoons of baking powder, 2 teaspoons of cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1 teaspoon of salt. Combine all these in a separate bowl. Stir and make them friends.

Now I always chop my walnuts myself with a giant knife, but you can always  buy your walnuts pre-chopped.  As I have mentioned in previous posts, I buy my walnuts in the giant bag. I am always using walnuts in baking, salads, etc. so it makes more sense for us.

Add your Rhubarb and walnuts to the creamed mixture. Mix until evenly combined.

Add the dry ingredients and combine.

Look at that red color! Drop the cookies onto a cookie sheet and bake for 13-15 minutes. You want to make sure that these cookies are baked all the way as these have that “muffin-like” texture, and if they are not baked all the way… it does not taste the greatest. Trust me… make sure these are baked all the way.

Since these are pretty much muffins…. eat these for breakfast! Perfect for on the go and for when you want to feel like you are overindulging.  

One thing that I noticed, is that it is hard to store these in a Ziploc bag.  Try to store these bad boys in a plastic container. They store fine in a Ziploc, but they start to stick together, which is a good/bad thing. Good because if you grab a cookie and it’s actually 2 cookies, it counts as 1. The bad thing is if people are around and do not under stand the “counts as 1” rule.

Rhubarb Breakfast Cookies

 

Author:

Michigan from Scratch

Recipe type: Breakfast

Serves: 3.5 dozen

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

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A wonderfully semi-tart cookie that is hard to eat just one in the morning

Ingredients

Dry Ingredients

• 3 cups Flour
• 1 cup Old Fashioned Oats
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 2 teaspoons Cinnamon
• ½ teaspoon Ground Cloves
• ½ teaspoon Ground Allspice
• 1 teaspoon Salt

Wet Ingredients

• 2 sticks ( 1 cup) Unsalted Butter
• 1 cup Sugar
• 1 cup Brown Sugar
• 2 Eggs
• 2 teaspoons Pure Vanilla Extract

Add-ins

• 1 cup chopped Walnuts
• 2 cups chopped Rhubarb*
• 2 cups shredded Rhubarb*
• (at least 6 stalks give or take 2)

Instructions

1. Combine and stir the dry ingredients into a medium size bowl.
2. Cream the butter with the sugars until light and fluffy.
3. Add your eggs and vanilla to your creamed mixture until completely combined.
4. Add both the chopped and shredded * rhubarb and stir.
5. After the rhubarb is well incorporated, add dry ingredients until just combined.
6. Fold in the chopped walnuts.
7. Preheat the oven to 375 degrees.
8. Drop cookies onto a cookie sheet, and bake for 13-15 minutes.
9. Make sure the cookies are completely done, as this is the type of cookie that should not be "raw" as it will not store or taste properly.

Notes

*Note: When you chop your rhubarb, if you are not use to the tart taste, chopped the rhubarb into tiny pieces as shown. If you want, you can shred all the rhubarb in the food processor like the other 2 cups; whichever suits your family's taste buds.

Recipe adapts from Allrecipes.

3.5.3226

I know it’s been awhile since I have been on here; but there has been a major change and excitement in my personal life.  WE BOUGHT A HOUSE… with LAND!

Moving is hard. Especially when you don’t label your boxes as clearly as you wish you would have done as you are looking for a specific baking dish. Purple glass 9×11… I WILL FIND YOU. We also wanted to do a few improvements before bringing everything up from the basement.  So we’ve been busy doing that, unpacking, and trying to get everything in the right place.

Trust me when I say that moving in the winter is a bad idea. But if you find the right house (with land), you do what you must.  We were lucky to have some good days without snow, but when that wind hits… by golly.

With the new house, comes new beginnings. Good things come to those who wait. Having this little break has given me a chance think of multiple ideas and research of all things MICHIGAN.  I even have tried a…. wait for it…  pasty… and will be trying to create an amazing from scratch version that you can make in your home and stock your freezer. But I have heard the debate of rutabagas and have been going back and forth in my head if I will include them or not.

Gardening….

We are going to be planting some blueberry bushes, raspberry plants and possibly a vegetable garden. It’s all a matter of finding the right spot in the yard that doesn’t get flooded out and/or where future construction may be. More on that when Michigan decides what season it is going to be for awhile.

So in the next couple of weeks, I will be firing this bad boy back up and will be helping you feed your family with meals from scratch… Michigan style! <3

Granted, this is not a “Halloween” recipe, but this is a perfect Fall recipe to use all those wonderful apples.

My family went on a little apple picking/wagon ride at one of our favorite orchards recently and let me tell you – ain’t nothing like picking your own apples. My sweet little doll had a blast and now wants to apple pick on a daily basis. This is why I tell my husband we need to have lots of apple trees So to keep track, I need to have  tart cherry trees, peach trees, and apple trees. They are beautiful in the spring and produce in the late Summer/Fall. We would save so much money (ha ha ha).

Michigan Ingredient (part 1): Variety of Michigan Apples!!

I like to use tart apples such as Granny Smith, Pink Lady, etc. They hold their same and the taste is just amazing. If you use a softer apple, such as Golden Delicious, keep in mind that the apple will not hold it’s shape as well.

Michigan Ingredients (part 2): Apple Cider, Cinnamon, and Meijer Brown Sugar

If you have an apple peeler and corer, please use it as it will make your job sooooo much easier. I have one, but it all depends on the size of the apple, and if the apple is on the “softer” side, etc.

Peel your apples.

Core the apples and chop. Seriously, this is the easiest recipe. It’s borderline embarrassing.

My family likes applesauce on the chunky side. So if you want your applesauce to be chunky, it is even easier as the chunks need to be larger as the apples will break down.

Look at how pretty. This is only half of the apples. I did not have a bowl big enough. I have a 5/6 quart slow cooker and it was filled to the top.

Sprinkle the apples heavily with cinnamon. If you are not a fan of cinnamon (which I don’t know anyone who is not a fan….), you do not have to have cinnamon to make this recipe. You can make it au naturel.

Give it a stir (take a fuzzy picture….). This was kind of hard to do in the slow cooker… but you can do it in the bowl if you want. I just didn’t have a bowl big enough…

Since it is quite a bit of apples, I decided to use 1 cup of apple cider.  Pour over the apples and cook on low for 6 hours.

If you cut the recipe in half, just cut the amount of liquid in half.  It all depends on how much liquid you want in your applesauce. It’s something that you can adjust to your own individual taste/preference as the apples (when they break down) will produce their own juice. AANNNNDDD of course, if you do not have apple cider, you can use water.

This is only have of the scraps of the apples. Why I took a picture, I don’t know… but it’s there. Let’s get real people!

Now I started this applesauce a little later in the day than I wanted; so I didn’t get to take a picture of taking the potato masher and mashing the apples in the slow cooker. It was about 9:30  in the evening and I was starting to get tired… yada yada yada.. 

When I add sugar, I usually sprinkle some in, give a little stir, and taste. Sometimes I add more, sometimes it’s just perfect. The amount of sweetness is a personal preference and a lot can depend on what apples you use.

Look at that. Chunky, homemade applesauce. So worth it.

When my daughter was a baby, I would make applesauce and puree it. I also didn’t add as much cinnamon. I eased her into my crazy world of cinnamon. This recipe makes quite a bit of apple sauce.

This applesauce is great to add to pancakes (inside the batter or even on top of the pancakes), oatmeal, warmed up and over ice cream, or just by itself.

Applesauce in Slow Cooker

 

Author:

Michigan from Scratch

Recipe type: Side dish

Serves: 3.5 qts

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A perfect applesauce that can be added to pancakes, oatmeal, or just by itself!

Ingredients

• 1 peck of Michigan Apples (20 large)
• 1 cup Apple Cider
• Cinnamon
• Brown Sugar

Instructions

1. Peel and core your apples.
2. Chop your apples into large chunks. This will help assure you to have chunky applesauce.
3. Place chopped apples into your slow cooker and sprinkle with cinnamon. Use as much or as little of cinnamon for your family's taste. Stir to evenly coat the apples.
4. Pour 1 cup of apple cider over the apples. Cover and cook on low for 6 hours.
5. When your applesauce is done, you can either mash your apples with a potato masher or puree it. Sprinkle with brown sugar to taste. Store in glass jars.

#version#

I seriously love these cookies! This recipe is a crazy modification of my White Chocolate Chip Macadamia Nut Cookies. It was something that I just whipped up one day and my husband was quite pleased. It has oats, apples, and walnuts. This makes it a health food. True story.

This cookie hits all the Fall points: apples, warm cinnamon, walnuts…. YUM!

Michigan Ingredients: sugar, cinnamon, Meijer egg, Meijer butter, and Granny Smith Apple.

Apples are in full swing right now. Everywhere you turn, apples are on sale. Stores are advertising “local produce” left and right and who is in the spot light right now? APPLES!

Apples are the perfect snack and can be used in virtually any meal. You want to make a apple gravy, apple cheddar muffins, or put some apples in a crock pot with a pork loin.

Michigan Ingredients (part 2): Meijer walnuts, Meijer brown sugar

I love it when this happens…. too many Michigan ingredients to put in one picture

Combine your flour, baking soda, and baking powder. I don’t measure the cinnamon. I just sprinkle a little here, a little there. If you have to measure it, use at least 1/2 teaspoon. But this way you can have a little bit of freedom in how cinnamon-y your cookies will be.

Take a cup of walnuts and chop away to desired size. I don’t like too big of pieces due to having a little one… BUT if you want giant pieces, you can try that…. but trust me when I say, it is better to try to make the nut that you are using in your cookies match the size of the chips.

Like so. Look at how beautiful of friends these two ingredients are.

Let’s take a side trip… the cinnamon chips are a Hersey product. It is kind of hard to find, but so worth stocking up on. If need be, you can always order them online from Amazon or the Hersey website.

Whip up your softened butter and then add your sugars.

With it being October, I got to bust out my Halloween utensils. Scrap the bowl to help assist in your creamed mixture to be extra creamy.

Add your egg and vanilla and beat the mixture until fluffy-ish.

Add your dry mixture and beat until well combined. Forget to take a picture…

What you didn’t see me do here is combine the walnuts, cinnamon chips and oats into a bowl. BUT you can see them being added to the dough.

Peel your apple and start dicing.

You will want to have your apple pieces be on the smaller side so as to not overcome/sogg-ify your cookie.  Depending on how big your apple is ( I usually use a medium sized apple), cut the quarters in half, then cut into thin strips.

Look at how small these pieces are; yet, big enough that you will taste them in the cookie. Whenever we make apple pancakes, we always cut the apples this size.

Sprinkle some more cinnamon. Apparently in my mind, there wasn’t enough. BUT adding a coating around your fruit is always a good idea. Why, I don’t exactly know; however, it is something that my family always does in recipes with fruit. Think of the blueberry muffins for example.

Fold your apples into (or on low…)  the dough.  Take a little nibble… such a warm and inviting cookie dough. And it only gets better when it’s baked.

Drop “whatever size you want” of dough onto a baking sheet and bake these beauties at 350 degrees for 10-12 minutes.

Soft, pillow-y cookies that I am sure will be your go-to Fall cookie. Hurry and make a batch today and share with loved ones. I promise they (and you) will be thankful.

Apple Cinnamon Walnut Cookies

 

Author:

Michigan from Scratch

Recipe type: Cookies

Serves: 24 cookies

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The perfect Fall cookie

Ingredients

• 1½ cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 stick or ½ cup Butter (softened)
• ½ cup Brown Sugar
• ½ cup Sugar
• 1 egg
• 1 teaspoon Vanilla
• 1 cup Cinnamon Chips
• 1 Cup Walnuts, chopped small
• 1½ cups Old Fashioned Oats
• 1 medium sized Granny Smith Apple
• Lots of Sprinkling of Cinnamon

Instructions

1. Combine your flour, baking powder, and baking soda in a bowl. Sprinkle some cinnamon. You can add as little or as much cinnamon as you like. Set aside.
2. In the bowl of your mixture (or separate bowl), whip up your softened butter. Add your sugars and beat until combined. I would recommend scraping the bowl at least once before the next step.
3. Add your egg and vanilla to your creamed mixture and beat until fluffy.
4. Add your dry ingredients that you set aside and mix until combined.
5. Combine your chopped walnuts (which you can do by hand or buy them pre-chopped/small), cinnamon chips, and oats in a bowl. Add to the dough mixture.
6. Peel and dice your apple into tiny pieces. Sprinkle cinnamon over the apples and give a little stir. Fold (or on the lowest setting) the apples into the cookie dough until just combined.
7. Bake at 350 degrees for 10-12 minutes

#version#

This Michigan weather… LOVE IT!! I am on cloud 9, over the moon, etc. over this weather. Isn’t it the greatest to bundle up when you go outside? This is THE perfect weather. Side note: The only thing that is a downer….. (well now is..) is when I go running, I need to be mindful of my little running buddy and the cool crisp air. Which… don’t get me wrong, is just fine. I just push those runs a bit later in the day; but I know that those days are numbered…

BUUUUUTTTT! Casseroles, comfort foods, desserts, cookies…. it’s the baking season! It’s the, “let’s turn on the oven and heat up that kitchen.”

Whenever I tell someone that we’re having Zamazetti, they always say they same thing…what is that. Well my friends, this is one  of THE best quick, weeknight family meals. It is something that you can make the cream of mushroom soup from scratch (just an added 10 minutes to prep) or do it mega quick with canned.

This recipe comes from my dad’s mother. I believe she may have gotten it from either her camping group or… maybe another family member? Either or, this is a family favorite.

I don’t know how many times we have made this casserole… too many to count/keep track of apparently (Ha!!). But if you want to have a quick and somewhat cheap meal, this is it.

Michigan Ingredients: Meijer Cheese, Meijer Butter, Spartan Tomato Soup, local ground beef

Please, use a block of cheese and shred it. It’s what dreams are made of.  Plus, there is no weird powder that prevents clumping. I actually got rid of a bag of cheese because I thought it was mold. Brand new, only a week old… That’s when I made the switch…

Chop your onion and garlic and set aside.

Let’s start the cream of mushroom soup from scratch. If you want, you can simply use a can of cream of mushroom soup. For the full recipe and amounts, please visit Simply Scratch.  She is amazing and I love love love her site.  Chop another small onion and about 3-4 portabella mushrooms.

Melt some butter in a skillet and saute your onion for a couple minutes, then add your mushrooms. Saute for a few more minutes.

Add some flour. The flour and the butter are going to become friends and act like the thickening agent to the “cream of mushroom soup.”

Whisk in some veggie broth and bring to a bubble.  Salt and pepper to taste.  Try not to eat the entire pan because oh my goodness!!! So good!

Now the start of the Zamazetti (you know… in case you wanted to just use a can of cream of mushroom soup). Start some water in a large pot for your egg noddles. You know, multi-task.

Brown your beef, drain, rinse and set aside and forget to take a picture… lol

Saute your onion and garlic in some olive oil (you know the onion and garlic we chopped earlier and set aside?) until translucent.

Add your meat back to the onions and garlic. Salt and pepper “to taste.”

You know how casseroles have a “sauce” slash….. cream mixture that makes it so the casserole doesn’t dry out… this is that sauce. Combine your cream of mushroom soup, tomato soup, and shredded cheese. Sometimes I’ll hold some cheese to put on top before baking, but…. I apparently wasn’t feeling it, and wanted to show that it is still just as beautiful of a dish without a cheese top.

By now, your water has boiled, and your noodles are done. 

Add your noodles and beef mixture to the sauce mixture. Go ahead and take a little nibble…

Place your casserole into a 9×13 pan and bake at 350 for 20-25 minutes until bubbly.

Serve this casserole with garlic bread and love.  This is a casserole that even your pickiest of picky eaters will eat. My daughter eats this like crazy. Mind you she didn’t eat the meat, but that’s a different story for a different time.

Zamazetti

 

Author:

Michigan from Scratch

Recipe type: Dinner

Serves: 5-6

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

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A casserole dish that is comforting and perfect for any weeknight dinner!

Ingredients

• 1 pound Ground Beef
• 1 Onion
• 2-3 cloves of Garlic
• Olive Oil
• 1 can Tomato Soup
• 1 can Cream of Mushroom Soup (or from scratch*)
• 1 Block of Sharp Cheddar Cheese (2 cups), shredded
• 1 package of No Yolk Egg Noddles

Instructions

1. Start some water for your noodles.
2. While your beef is browning, chop your onion and mince the garlic and set aside. Once the beef is browned, drain and rinse.
3. Saute your onions and garlic in olive oil until translucent. Add your beef back to the pan. Salt and pepper to taste.
4. In a large bowl, combine your tomato soup, cream of mushroom soup, and shredded cheese.
5. By now, your noodles are either just being added to the water or are done. Add your noodles and beef to the "sauce" mixture.
6. Bake at 350 degrees for 20-25 minutes until bubbly. Serve with garlic bread.

Notes

Note: You can make your cream of mushroom from scratch like in the blog post. Please go to Simply Scratch for said recipe

3.5.3208

I couldn’t just make Homemade Fresh Pumpkin without giving you a fancy recipe to use said pumpkin.

This is a simple bread that takes no effort to make (especially if you already have made your pumpkin ahead of time).

Michigan Ingredients: Cinnamon,Nutmeg, Meijer Butter, farm fresh eggs, fresh Michigan Pumpkin

Combine your dry ingredients: cinnamon, nutmeg, baking powder, salt, flour.

In a separate bowl, combine your sugar, butter(of which is melted and cooled – not pictured, don’t be like me), eggs, milk, fresh pumpkin.

Beat the “wet” ingredients until well combined. I would recommend using the hand mixture so that you don’t have to get your stand mixture out or move it to the plug in the kitchen (however, you can beef up your arms by doing so).

Add you dry ingredients to the “wet ingredients.”  Be thankful that your bread is tough and not afraid of the dark…. haha.

Stir until just combined. You don’t want to over mix, as you will be adding……

Cinnamon chips!!! Please note that they are usually a solid color; however, when they melt and such and have been stored for a month or two, the chips can start to look funky. Trust me when I say, I tried multiple chips a chip or two, and they taste just wonderful!

Fold the chips in until evenly distributed. Pour the batter into a prepared loaf pan (9×5) and bake at 350 degrees for 50 minutes to 1 hour or until the bread passes the toothpick test. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.

Looks like your standard homemade bread (quick bread if you will). It’s what’s on the inside….

…that matters.  This is such a perfect fall bread to eat. It has all the elements: pumpkin, cinnamon, nutmeg, cinnamon chips, and warm cozy feels.

Pumpkin Bread with Cinnamon Chips

 

Author:

Michigan from Scratch

Recipe type: Breads

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Ingredients

• 2 cups Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• 2 Eggs
• 1 cup Fresh Pumpkin puree
• 1 cup Sugar
• ½ cup Brown Sugar (packed)
• ¼ cup Butter (half a stick), melted
• 1 cup Cinnamon Chips

Instructions

1. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Set aside.
2. Beat eggs, pumpkin puree, both sugars, and melted butter until well combined.
3. Add dry ingredients to the wet ingredients until just moistened.
4. Gently fold in the cinnamon chips until evenly distributed.
5. Pour batter into a prepared 9x5 loaf pan.
6. Bake at 350 for 50-60 minutes until bread passes the toothpick test.
7. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.

Notes

Recipe adapted from Spartan recipes

#version#

Seriously…. FALL

This is my jam… the reason for the season… I wait all year for fall and when it gets here, it comes and goes too quickly. Let’s just slow down… take a brisk walk in the Michigan crisp air.

Lately, my daughter and I have been talking walks and looking for the “crunchy” leaves. It’s such a great sound to hear under your feet. Music to my ears. The sound, the smell of leaves is seriously the best.

Back in the day, I use to buy canned pumpkin until I learned how EASY it is to make your own pumpkin puree. You have to use the smaller pumpkins because… obviously, small and sweet.

Michigan Ingredient: Pumpkin

Seriously look at that beauty. The color… it just.. pops! There was a sticker that said Michigan on it, but my sweet little girl took it and was running around with it on her chest like a name tag.

I would recommend using a saw to cut your pumpkin in half. This is one of the many knifes that we use when we carve pumpkins.  You can use a normal knife if you would like, but it will not be as fun as using a saw (and obviously more difficult).

Cut the top off, but cut off as little as possible so that you have as much pumpkin to “roast” as possible.

Cut the pumpkin in half and look at the glory of …. the guts.. there’s no other words I can think of then “guts” so… start to scoop those out and try to make it so there is not many strings left. If you want, you can save the seeds and give yourself a preview of carving big pumpkins with the kiddies (or you know when you carve pumpkins).

I like to sprinkle cinnamon on my pumpkin. You can make it all natur’elle. But come on, you’re just going to add cinnamon to whatever recipe you are going to use the pumpkin in… well maybe not soup… I’ve never made soup. Maybe something to try?

Place the pumpkin flesh side down on a tin foil lined pan (sprayed with non-stick of course).

I used my toaster oven to roast the pumpkin. I had the heat set to 350 degrees.  I love using my toaster oven if I am able to when it takes more than a half hour to cook something. Save that propane people! And when you have an Indian summer, you still have the mentality of  not heating up your kitchen!

Obviously, sizes of pumpkins vary, so times will vary. I would recommend starting at 45 minutes. To test if the pumpkin is done, take a fork and see if you can pierce the flesh; if it pierces easy, it’s done. If not, try again in 10 minutes.

Let the pumpkin cool a little bit so you don’t completely burn your fingers. Use a spoon and scoop the flesh of the pumpkin out. Scrap every little bit you can so that you can get as much flesh to puree.

You can either mash the pumpkin by hand in a bowl, or you can use your food processor to make it extra smooth; you know, lady’s (or dude’s) choice.  Either way, there is no need to add liquid. Why water down a good thing?

Oh my yum!! Use the puree in your favorite pumpkin recipe (which one will be here tomorrow).

Once you start making your pumpkin from scratch, you will never want to use canned pumpkin again. So simple… ANNNNND you know it’s actual pumpkin. I just read that canned pumpkin isn’t even really pumpkin…. HEELLLLOOOO!! Really!? They use squash, which is a great substitute. But why call it pumpkin, when it is either butternut squash, acorn squash, etc. False advertisement and lies ladies and gentleman.

Which brings me to the best point… making things from scratch, you know what is in the food you are making. Love and (in this case) pumpkin!

Homemade Fresh Pumpkin

 

Author:

Michigan from Scratch

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

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Easy homemade fresh pumpkin

Ingredients

• Small Pie Pumpkin
• Cinnamon (optional)

Instructions

1. Cut the top of the pumpkin, making sure to cut as little off the top as possible.
2. Cut the pumpkin in half and scoop the "guts" out until there are no strings.
3. If you want, you can sprinkle a little bit of cinnamon on your pumpkin.
4. Place the pumpkin flesh side down on a tin foil lined pan (sprayed with non-stick spray) and roast in a 350 degree oven for 45 minutes.
5. To test if the pumpkin is done, take a fork a try to pierce the flesh. If it pierces easily, it's done. If not, check on the pumpkin again in 10 minutes.
6. Let the pumpkin cool so you don't burn your fingers. Once it's cooled enough to handle, use a spoon to scoop out the flesh.
7. You can either mash the pumpkin by hand or place the pumpkin in a food processor to get a smoother consistency.
8. Use the pumpkin puree in your favorite pumpkin recipe in place of "canned pumpkin". Store any unused pumpkin until ready to use.

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Football season is in full swing, which means that fall is here. Fall is seriously the best season for eating soups. Nothing is more comforting than eating soup and a sandwich (or soup and some homemade bread) and watching an early afternoon game. GO BLUE!!

Tomato soup is a great soup to have when you go on a bender of have grilled cheese.  It is also a great soup to make when you have tired yourself out of making salsas, spaghetti sauce, etc. with your wonderful harvest. I, unfortunately, did not have a garden this year, thus no fresh tomatoes to can, etc. And once you see how easy this soup is, you’ll be amazed.

Michigan Ingredients: Spartan Products galore!! tomato soup, stewed tomatoes, Meijer half and half.

Now I know… I could have used fresh tomatoes and made stewed tomatoes myself or have someone give me stewed tomatoes… HOWEVER, this soup is super quick to make. And I know… tomato soup to make tomato soup. FAIL. So this is one of those Semi-from-scratch recipes.

This recipe comes from someone who I use to work with. She told me that it is called “Beach Bar Soup,”  and everyone in Jackson, Michigan loves it.

First things first, let’s get to dicing up your onions.

Start melting a stick of butter and saute  your onions. I know it may seem like it is quite a bit of butter, but this makes a HUGE amount of soup. Please trust me.

Once your onions are translucent, add the remaining ingredients (stewed tomatoes, tomato soup, half and half, cream cheese, and your seasonings: basil and garlic).

Bring the soup to a small boil. Once it starts to bubble, I would recommend removing it from the heat so that you can start the “lengthy” process of pureeing the soup. If you have one of those cool immersion blenders, by all means use that. BUT if you are like me and not super duper fancy, you can use either a food processor or blender.

It usually takes a few batches to process it all, but in the end it is worth it.

Return it back to the pan and bring the soup back to a slow bubble. Keep in mind that this soup has dairy in it, so keep a close watch.

You can serve your soup this way… or……

Serve with ooey gooey grilled cheese. Enjoy.

Homemade Creamy Tomato Soup

 

Author:

Michigan from Scratch

Recipe type: Soup

Serves: 8-10

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

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A delicious soup to use up your tomato harvest!

Ingredients

• 1 quart of Stewed Tomatoes (32 ounces)
• 3 cans of Tomato Soup
• 12 oz of Cream Cheese
• 1 quart of Half and Half
• 1 small onion, diced
• 1 stick of Butter
• 1 tablespoon Garlic Powder
• 2 tablespoons Basil

Instructions

1. Saute your diced onions in the melted butter until translucent.
2. Add the remaining ingredients to the pot and bring to a small bubble on low heat. Remove from heat.
3. Puree the soup using either a blender, an immersion blender or food processor. Return to back to the pot.
4. Bring soup to a small boil on low heat. Be sure to watch the soup to make sure it does not scorch. Serve with grilled cheese or shredded cheese and croutons.

Notes

Note: I would recommend eating or freezing this soup within a matter of 3-4 days.

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