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Steph Cogen's "Foodie Fun Archive"

Head Chef: You!


Entrée: Addictive Sweet Potato Burritos (Yield = 12)


IngredientQuantity
Vegetable Oil1 tbsp.
Chopped onion1
Garlic, minced4 cloves
Kidney beans, drained6 cups
Water2 cups
Chili Powder3 tbsp.
Ground cumin2 tsp.
Mustard4 tsp.
Cayenne pepperA pinch!
Soy Sauce3 tbsp.
Sweet potatoes, cooked and mashed4 cups
Flour tortillas12
Cheddar cheese, shredded8 oz.

  1. Preheat oven to 350oF.
  2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
  3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
  4. Bake for 12 minutes in the preheated oven, and serve.

Side Dish: Thanksgiving Stuffing!


IngredientQuantity
White bread, sliced 1 loaf
Butter3/4 cup
Onion, chopped1
Celery, chopped4 stalks
Poultry seasoning2 tsp.
Salt & Pepper(varies by taste)
Chicken (or Veggie) broth1 cup

  1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
  2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper.
  3. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
  4. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Side Dish:Pumpkin Soup with Chili Cran-Apple Relish


IngredientQuantity
Extra-virgin olive oil1 tbsp.
Butter2 tbsp.
Bay leaf, fresh1
Celery, finely chopped2 ribs
Yellow onion, finely chopped1
Salt & Pepper(varies with taste)
Flour, all-purpose3 tbsp.
Thyme (or poultry seasoning)2 tsp.
Hot SauceMatt loves hot sauce...
Chicken Stock6 cups
Pumpkin puree, cooked28 oz.
Cream, heavy2 cups
Nutmeg, freshly grated1/2 tsp.
RelishAs much as you want!

  1. Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender.
  2. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth.
  3. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
  4. While soup cooks, assemble the relish: combine 1 apple, 1/4 cup chopped red onion, 2 tbsp. lemon juice, 1/2 cup dried sweetened chopped cranberries, 1 tsp. chili powder, 2 tsp. honey and 1/2 tsp. ground cinnamon. Serve soup with a few small spoonfuls of relish.

Dessert: Apple Butter Pumpkin Pie (from my homegirl Paula Deen)


IngredientQuantity
apple butter1 cup
fresh or canned pumpkin1 cup
packed brown sugar1 cup
salt1/2 teaspoon
ground cinnamon3/4 teaspoon
ground nutmeg3/4 teaspoon
ground ginger1/8 teaspoon
eggs, slightly beaten3
evaporated milk3/4 cup
unbaked 9-inch pie shell1
whipped creamAs much as you want!

  1. Preheat oven to 425oF.
  2. Heat olive oil in large skillet. Add onion and cook for 5 mins on medium to low heat. Add garlic and cook for 1 min.
  3. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.
  4. Pour into pie shell. Bake for about 40 minutes or until set.

Dessert: Pumpkin Bread (or Muffins) (Yes, Steph has gone crazy with pumpkin...)


IngredientQuantity
Vegetable Oil3/4 cup
Flour, all-purpose2 cups
Cinnamon2 tsp.
Baking Soda1 tsp.
Baking Powder1/4 tsp.
Salt1/2 tsp.
Sugar1 1/2 cups
Eggs, large3
Vanilla Extract1 tsp.
Pumpkin, freshly shredded3 cups
Pumpkin seeds, toasted1 cup

  1. Preheat oven to 325oF.
  2. Sift the flour, cinnamon, baking soda, baking powder, and salt together.
  3. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
  4. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Dessert: Microwave Raisin Bread Pudding


IngredientQuantity
thick slices raisin bread, cubed16
white sugar (sprinkle)1/2 cup
ground cinnamon1/8 tsp
milk1/2 cups
butter1/4 cup
eggs, beaten5
white sugar (mix)1/2 cup
vanilla extract1 tsp.

  1. Preheat oven to 425oF.
  2. Line a microwave-safe 2 quart ring mold or baking dish with raisin bread. Sprinkle sugar and cinnamon evenly over bread cubes. Set aside.
  3. Place milk and butter in a 1 quart glass measure and microwave on medium 4 1/2 to 5 1/2 minutes, until butter is melted and milk is scalded. Quickly stir eggs, 1/2 cup sugar and vanilla into hot milk mixture. Pour over bread cubes.
  4. Cover with plastic wrap and microwave at medium heat for 17 to 19 minutes, until pudding is set.

Dessert: Five Layer Bars (another from my home-girl Paula Deen!)


IngredientQuantity
Pecans, chopped1/2 cup
Butterscotch1 cup
Coconut, shredded1 cup
Chocolate, semisweet1 cup
Graham cracker crumbs1 1/2 cups
butter, melted1/2 cup
Condensed milk14 oz.

  1. Preheat oven to 350oF.
  2. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish.
  3. Sprinkle remaining ingredients of over crumb mixture.
  4. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

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