Archive | November, 2017

Cooking with our newest Cave Tool: Stainless Steel Vegetable Grill Basket

27 Nov

The latest and greatest new Cave Tools product for our collection.

If you’re a long-time reader of The Whole Bag of Chips, you know by now how much we enjoy the cooking tools that Cave Tools sends us to try out. Last week we had the opportunity to give a new one a try and it might just be our very favorite one yet, the Stainless Steel Vegetable Grill Basket.

Cave Tools products can’t be beat when it comes to durability and quality and it’s one of the things we like best about them, especially because we cook at home on a grill and on a campfire when we are camping away from home with our camper. Their products are great for both. We also love that their tools are affordable and budget-friendly for consumers because those things are important to us too.

For our latest product trial, we opted to grill some fresh zucchini, squash, red onion and eggplant to go along with some grilled salmon and pesto that we were having for dinner. Coincidentally, the salmon was being grilled utilizing a Cave Tools product too, the small fish basket, and we were able to fit them side-by-side on our grill, which was so convenient. Even though we were using our vegetable basket to grill vegetables, it could also be used to grill other foods as well, such as shrimp or chicken, as well as other vegetables, fruits and meats. The fact that this tool is truly a basket, vented to let the grilled taste in, made for more flavorful veggies than if we’d tried grilling them in a foil pack. They were easily contained thanks to the depth of the basket, nothing fell out, no ripped foil packet, and no veggies dropping through our grill grates.

We loved being able to grill all of our veggies at the same time, in the same basket and on the same grill as our fish. No need to try to cook indoors and outdoors at the same time.

The Vegetable Grill Basket is a great size, at 13.5 x 11 x 2.5 inches, has great depth and is able to fit a good amount of vegetables in it, more than enough for all of us to eat, and even enough for leftovers too. One of the best things about the basket was the handles on the sides that were angled and a good size for being able to carefully lift the basket off the grill with our pot-holders.

The Vegetable Grill Basket is available for purchase both on Amazon.com and on the Cave Tools website. To purchase on Amazon, visit this link. To purchase it on the Cave Tools website, visit this link and be sure to utilize their special discount code to receive 15% Off: VEGGIE15  while you’re there.

As always, this Cave Tools product has a Lifetime Warranty with 100% of your money back, even if you’re not satisfied with your product at some point down the road. Although we’ve never needed to use this warranty, we love a company that stands behind its products forever.

I’m craving these all over again!

**Thanks to Cave Tools for sharing their product with us.

Although I was given the product in exchange for this review, all thoughts and opinions are my own.**

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Got leftovers? Make a Turkey Pot Pie!

24 Nov

ORIGINALLY POSTED NOVEMBER 26, 2011:

One of the best things about having leftovers from Thanksgiving is being able to enjoy the feast for days to come. Although we do not have Thanksgiving at home, the recipe I am posting today is one of my favorite ways to use leftover turkey, so I thought I’d post it here for you, in case you  get tired of turkey sandwiches.

Turkey Pot Pie

INGREDIENTS

1pkg. (ten oz.) frozen peas and carrots (or whatever veggies you like in your pot pies)

1/4 cup butter or margarine

1/4 cup all purpose flour

1/4 tsp. pepper

1 can College Inn Chicken Broth

2/3 cup milk

2 1/2 to 3 cups cut up cooked turkey (or chicken)

Pastry for two 9″ crust pie

DIRECTIONS

Rinse frozen peas and carrots under running cold water to separate. Drain.

Heat margarine in 2 quart saucepan over low heat until melted.

Stir in flour and pepper.

Cook, stirring constantly, until mixture is bubbly; remove from heat.

Stir in broth and milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in turkey and vegetables.

Pour turkey into pastry lined dish, flute the top crust.

Bake at 425 degrees until golden brown, about 35 minutes.

Pumpkin Palooza…My grand finale: Here’s to friends and pumpkin pie cupcakes

22 Nov

I’m thankful for being able to stay connected to friends from “way back when” who are both near and far.

ORIGINALLY POSTED NOVEMBER 16, 2012

I went to a high school outside of my hometown, with kids from all over my state and a neighboring state. Therefore, I met people there I would not normally have had a chance to meet, had I attended my local high school. Upon graduation we all went our separate ways, but we always tried to keep in touch.

At first we kept in touch by letters and the occasional phone call, but today with technology the way it is, we keep in touch by email and things like Facebook as well.

We’ve attended and/or been in each others weddings, we’ve visited each other when new babies were born, and gotten together when one or another of us were in town, visiting from wherever we had now settled, and even bumped into each other at the occasional swim lesson or scouting events. Each year though, at Thanksgiving, we try to get together to share a meal, whether it’s breakfast or dinner, just to catch up before another year goes by.

The photo here is last year’s picture after our Friday after Thanksgiving breakfast. We have another one scheduled for this year. Pictured here are high school friends Lia, Jenn, Nicole and I. We missed Bethany that year but she’ll be there this year!

A delicious treat!

My friend Nicole is in the fushia sweater, and today’s recipe was posted on Facebook by her, a couple of weeks back. I printed it right away but I only just got the chance to make it this week. She wrote that she’d made these pumpkin cupcakes by Baker Chick for all of the teachers at her school where she is the school librarian. I bet they loved them! I know I did! They got thumbs up from almost everyone here at our house, and I thought they were even better the second day; just like a slice of pumpkin pie in a cupcake wrapper!

The recipe states that these cupcakes puff up when cooked and then shrink back down, which is exactly what they did. Baker Chick also says that the fact that they shrink down is great because it gives you the perfect place to squirt some whipped cream, and she was right about that as well.

This was an easy recipe and didn’t take too long. I found my cook time to be slightly longer than the 20 minutes stated, but I just kept checking them every 2-3 minutes til they were done.

I hope you get a chance to try these out this week! Thanks to Nicole for sharing, I’ll see you soon! Thanks to Baker Chick for a great recipe!

Two bowls, simple ingredients.

PUMPKIN CUPCAKES
INGREDIENTS

2/3 cup all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

1 15-oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup half and half

 

Cupcakes puff up when they’re first cooked….

DIRECTIONS

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, lightly coat them with cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.

Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)

Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)

Chill cupcakes before serving. Top with lightly sweetened whipped cream.

…..and shrink down when cooled.

Makes 12

Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread

21 Nov

Done….

Originally posted on November 14, 2011

The recipe I’m sharing today is one of my favorite Thanksgiving recipes. Each year this is what we have for breakfast on Thanksgiving morning, and we grill it, which is superb! The kids all watch the Macy’s Thanksgiving Parade while they eat their grilled bread. I also usually make mini loaves of this to give the individual teachers as a gift, as well as two loaves to put in the faculty rooms at the kids’ school and my husband’s school as a thank you to everyone. Last year I think I tripled the recipe, if I remember correctly and had to mix it in a huge stock pot. Not sure what my plan of attack will be this year, but I have already stocked up on my cranberries and my pumpkin!

Enjoy!

PUMPKIN CRANBERRY BREAD

INGREDIENTS

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries

DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). You can either use two large loaf pans or 3 mini loaf pans.

Beat together pumpkin, sugar, water, eggs and oil.

Sift in remaining ingredients except cranberries. Mix just until smooth.

Gently fold in cranberries.

Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes for large loaves, less time (40-50 minutes) for smaller loaves or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.(When I make two loaves for us I often save one to eat and keep one to freeze to eat at a later date.)

Pumpkin Palooza Recipe of the Day: Pilgrim Pies

20 Nov

Pumpkin flavored whoopie pies!

ORIGINALLY POSTED ON NOVEMBER 18, 2011

Last year, around Thanksgiving, a friend passed along to me a recipe for Pilgrim Pies, otherwise known as pumpkin flavored whoopie pies. My husband loves whoopie pies and he was laid up in a cast last year at this time, so as a special treat I made these for him and some of his friends who came to visit the night before Thanksgiving. They all gave them a thumbs up, so here is the recipe for you. Thanks to reader Jen B. who told me that this recipe actually originated from “Family Fun,” which is one of my all-time favorite magazines.

Ingredients for the Pumpkin “Cookies”

2 eggs

2 c of light brown sugar

1 c oil

1 tsp vanilla extract

1 (15 oz) can of pumpkin

3 c flour

1 T pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Ingredients for filling:

4 ounces of cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

4 – 5 c of confectioners’ sugar

DIRECTIONS:

Heat overn to 350 degrees.

Beat the eggs, brown sugar, oil and vanilla in a mixing bowl until smooth.

Stir in the pumpkin.

In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda and salt.

Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.Drop a heaping tablespoon (I use my Pampered Chef medium sized scooper for jumbo cookies, small scooper for smaller sized cookies) onto an ungreased baking sheet.

Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.

To make the frosting, beat together the cream cheese, butter and vanilla in a bowl until light and fluffy.

Mix in the confectioners’ cugar a half cup at a time, until the frosting is spreadable.

There is usually extra frosting.

Finally, assemble the pies.

Fun Friday: InstantPot Apple Crisp from CenterCutCook (with a twist)

3 Nov

Ever have a last-minute craving? The Instant Pot is great for those!

Happy November!

It’s been quite a while since I’ve had the time to do a blog post, although I’ve had the best of intentions. I thought today’s recipe would be a good one to share on this nice fall weekend, now that the weather has that fall feel to it, at least in our neck of the woods.

As you know from my previous posts, we had an addition to our appliance family in September, and it got quite a lot of use right out of the gate. We had added an Instant Pot to our family. I initially shared a few recipes the first couple of weeks that we had it, but I did not get to share this one.

This was a last-minute recipe and it worked out great.

Late in the evening one Friday night, my friend Gina texted the group chat that she and I are in along with my friend Marcia. She’d just tried out a recipe from CenterCutCook for Instant Pot Apple Crisp.

Oooohhhhh…..I thought. I *love* apple crisp.

In fact, I love all things apple. I’d even just authored a special feature on a local apple orchard, Pippin Orchard. (You can read about Pippin Orchard here.) It was apple season, and I just happened to have apples on hand. However, I didn’t have a lot of them and there are five of us here.

It was also a little bit  late, and Apple Crisp takes some time, but since it was an Instant Pot recipe, it meant that I would be shaving some cook time off of the recipe and we’d still be able to have it for dessert that same night. The longest part of making apple crisp is peeling and cutting the apples, which I couldn’t avoid, but the Instant Pot would help with the rest.

Underneath the topping was a warm, bubbly apple crisp, just as if it had come out of the oven.

I decided to add a little twist to the recipe over at CenterCutCook and throw in some pears, just a couple of them, along with the apples I had here, doubling the recipe which said it served 3-4 people.

I peeled and chopped my apples and pears, and followed the recipe over at CenterCutCook’s site to a “t”, doubling the ingredients. In hindsight, I would not have doubled the nutmeg and cinnamon, since we thought it was a bit too savory with twice as much of the spices, but other than that, doubling the recipe and adding the pears to the apples made for a delightful fall dessert.

I encourage you to visit CenterCutCook to check out all their thousands of recipes, and if you have an Instant Pot and are looking for something different to make with it, give their apple crisp recipe a try!

Enjoy your weekend!

 

 

Come and get it! Five apple and pear crisps for dessert on a recent Friday night.