Dinner in a Pumpkin

Ingredients:
     2, 7ounce boxes Zataran's wild rice 
Cook according to package instructions
     3 garlic cloves, chopped
     1 Tbsp. olive oil
In a large skillet, saute garlic in oil until golden brown
     1 pound ground beef
     1 pound ground mild sausage
     1 green bell pepper, chopped
     1 medium onion, chopped
     6-8 mushroom, chopped
Add above ingredients to garlic and cook until meats are browned and veggies are tender
     1 can cream of mushroom soup
     1 can french cut green beans
     1 tsp. Worcestershire Sauce
     Tex Joy steak seasoning 
     salt & pepper
Add above ingredients and season to taste

Enjoy this Fall Season!                        

Team Tolman               

Summer Tomato Pasta

Craving something light, full of flavorful, and absolutely divine?! You just found it. 

I used 100% fresh ingredients that make being healthy, easy and delicious.

 Pasta Ingredients:
      8 ripe tomatoes, diced
      1/3 c. basil, chopped
      3 T. parsley, chopped
      4 garlic cloves, minced
      1/3 c. extra virgin olive oil
      Kosher salt & pepper to taste
Combine all ingredients and pulse in a food processor to blend flavors. Serve cold over whole wheat pasta.
      

Garlic Bread Ingredients:
     Ciabatta Bread, cut in half lengthwise
     3 T butter, softened (can substitute olive oil)
     Garlic Salt (I prefer Lawry's)
     3 T parsley, chopped
     Cheeses: Parmesan, Asiago, Cheddar
Spread softened butter on bread, sprinkle with garlic salt and parsley, then top with cheese. Broil in oven for 3-5 minutes until golden brown.
           

I served this pasta with the ciabatta bread, roasted corn-on-the-cob, and 100% triple berry juice. Everyone loved it and I hope you enjoy. Bon Appetit!   

    

BBQ Chicken Pizza

One of my favorite summer pizzas is good ole' BBQ Chicken. This garlic-seasoned crust and rich BBQ flavor, with just a bite of red onion, give this pizza a lot of flavor!

Pizza Crust:

          2 cups warm water 

          2 T olive oil

          5 tsp. yeast

          1 T sugar

     -Combine above ingredients, then allow to rest until mixture bubbles.

          2 tsp. salt

          4 1/2 - 5 cups all-purpose flour

     -Add remaining ingredients until dough is not too sticky.

     -Bake at 375 degrees for 4 minutes before adding pizza toppings.

Garlic Seasoning for Crust:

          2 T butter, melted

          2 tsp. garlic salt with parsley (personal favorite is Lawry's)

          3 T Parmesan cheese, grated

      -Combine and spread on outside edge of pizza crust (about 1")

 

BBQ Chicken & Assembly:

           2-3 boneless, skinless chicken breasts

           BBQ sauce (one of my favorites is Sweet Baby Ray's)

      -Grill chicken and sauce in skillet until cooked through.

      -Spread a thin layer of spaghetti sauce and some additional bbq sauce on pizza crust.

      -Sprinkle a generous portion of Italian Cheeses (Parmesan, Mozzarella, Asiago), then add cooked chicken.

      -Top with sliced red onions and I usually add cilantro for a unique flavor (delish!)   

Bake assembled pizza at 375 degrees for 15-20 minutes, or until cheese is melted and bubbly!


*BBQ CUPS: Click for Recipe!

Enjoy!                

Team Tolman

           

Chinese Orange Chicken

Delicious!

I have tried making Orange Chicken in the past with little success. This recipe has just the right amount of a citrus taste along with an authentic Chinese flavor. I hope you enjoy the recipe and thank you to Heidi, who showed us how to tweak this recipe to our taste!

Orange Chicken:

2lbs of skinless, boneless chicken breast (thaw, tenderize & cut into bite-sized pieces)

Flour Mixture: (covers 4-6 chicken breasts)

1 1/2 c. of flour

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. chili powder

            Dip chicken bites in egg (1 egg), & then bread chicken with flour mixture
            Allow breaded chicken to rest in fridge 20-30 min before frying

Frying Chicken:

Peanut Oil

-fry in small batches to avoid lowering the temperature

-remove to a cooling rack over a baking sheet to catch drips, dab with paper towels

            Fry at 350° until golden brown (on my stove that's just above medium heat)

Sauce: (covers ~4 chicken breasts)

1 whole ripe orange, zest & squeeze the juice out (4-5 Tbsp. fresh orange juice)  

1/4 c. fresh lemon juice (you can buy it or squeeze it yourself)

1/3 c. rice vinegar

2 Tbsp. soy sauce (can be low sodium)

1 c. dark brown sugar

1 tsp. fresh minced ginger

1/2 tsp. fresh minced garlic (smaller chopped next time)

1/4 tsp. red pepper flakes

4 Tbsp. cornstarch

2 tsp. sriracha (add more or less depending on how spicy you want it)

            Combine ingredients above to make sauce, heat on stove until thickened 

            (stir constantly to avoid scorching the bottom layer of sauce)

Serve over white rice cooked with minced garlic

2 T fresh chopped green onion (garnish)

Enjoy!                           

Team Tolman        

Cream Cheese Sugar Cookies

What's the ingredient that makes any recipe more moist, 

flavorful, and all-around more delicious? .....cream cheese!

This recipe has that delectable ingredient in the dough.

So, enjoy this fabulous sugar cookie recipe everyone will rave over.

Cream Cheese Sugar Cookie w/ Almond Butter icing

Sugar Cookies:

       8 oz. cream cheese, softened

       1 1/2 c. white sugar

       1 c. unsalted butter, softened

       1 egg

       1 tsp. vanilla

       1/2 tsp. almond extract

       1/2 tsp. salt

       1 tsp. baking powder

       3 1/2 c. all-purpose flour 

*Dough must chill for 8 hours or overnight- essential step! 

*I doubled this recipe for Valentine's Day and it made ~ 40 large cookies

Almond Butter Icing:

       4 Tbsp. butter, softened       

       1 1/2 c. powdered sugar

       1 tsp. almond extract

       1-2 Tbsp. milk

       3 drops of food coloring

*Combine ingredients until smooth (add additional milk for desired spreading consistency)

Directions

Step 1: Beat cream cheese and butter until smooth

Step 2: Add egg, sugar, vanilla, and almond extract- beat until smooth  

Step 3: Add salt, baking powder, and flour (1 cup at a time)- beat until smooth 

STEP 4: Chill dough for 8 hours or overnight!

Step 5: Roll-out dough on parchment paper and cut-out desired shapes 1/2 in. apart

*Keep dough you're not working with in the fridge

 *It will be very sticky and hard to work with once softened

Step 6: Before baking, brush dough with egg white and sprinkle with colored sugar (optional)

Step 7: Bake at 375 degrees for 8-10 minutes or until sides are slightly golden brown

Step 8: Cool completely and top with Almond Butter Icing 

Recipe adapted from Allrecipes

 Enjoy!                            

The Tolman Baker    

 

Chicken & Sausage Gumbo

Travis and I have tried over 15 different bowls of gumbo
from various country restaurants to true southerner's secret recipes.

But THIS RECIPE tops 'em all with its bold flavor from homemade Roux and Cajun spices! 

Ingredients:

       1 1/3 c. all-purpose flour

       4 c. onion, chopped 

       2 c. celery, chopped

       1 c. green bell pepper, chopped

       8 cloves of garlic, finely chopped

       4 Tbsp. oil (use more if needed)

       6-8 Sausage links, thinly sliced (Cajun andouille, spicy, smoked, or hot sausage)

       4-6 chicken breasts, shredded

       8 c. water

       6 c. chicken broth

       4 tsp. salt

       1 tsp. pepper

       1 tsp. cayenne pepper

       Top with: Tony Chachere's Creole Seasoning

Directions:

Step 1: In a deep saucepan, brown the flour until its the color of chocolate milk

(stir constantly to avoid scorching... burning will ruin the entire flavor!)

(Brown on low-medium heat and be patient, this step can take awhile)

Step 2: Saute onion, celery, bell pepper, and garlic in oil until tender

Step 3 & 4: Brown sausage and shred chicken

(Add the sausage drippings to the pot; it helps create the Roux)

Step 5: Combine browned flour, tender vegetables, sausage, and chicken in a gumbo pot

Step 6: Add all remaining ingredients: water, chicken broth, and seasonings

Step 7: Allow mixture to simmer for at least 1 hour

Step 8: Serve over steamed rice w/ a dash of Tony's... Enjoy!

 

Tip: Double this recipe and freeze up to 5 gallon-sized Ziploc for quick & easy meals 

       (the gumbo is more flavorful after 3 months in the freezer... tip from a Louisiana Cajun!)

Sincerely,                                      

Team Tolman in the Kitchen

 

      

Mexican Chicken

This yummy dish was a staple in the Crossley home growing up.

It's quick, easy, and so delicious!

Ingredients:

      1/4 bag of tortilla chips, crushed (my personal favorite is Doritos!) 

      3 chicken breasts, shredded

      1 can black beans, rinsed and drained

      1 can corn, drained

      1 can cream of mushroom

      1 can cream of chicken

      1 can Rotel (diced tomatoes and green chiles)

      2 cups cheese, shredded

      Toppings: sour cream, salsa, avocado (optional)

Directions:

Step 1: Crush enough chips to cover the bottom of a 9 x 13 baking dish

(about 1/4 of the bag)

Step 2: Layer shredded chicken over chips

Step 3: Evenly layer black beans and corn over shredded chicken

Step 4: In a separate bowl, combine cream of mushroom, cream of chicken, and Rotel

Pour mixture over black beans and corn

Step 5: Cover casserole dish with foil and bake at 350 degrees for 30 minutes

Step 6: Remove foil, sprinkle cheese, and bake an additional 30 minutes uncovered

Sincerely,                                     

Team Tolman in the Kitchen

  

Quinoa Stuffed Bell Peppers

We are ringing in the year 2012 with a healthy new grain we absolutely love. The texture, taste, and health benefits make Quinoa (kin-wah) the perfect grain to replace rice with. 

Nutritional Value:
   -Protein content of 12-18%
   -Contains nine essential amino acids making it a complete protein source
   -Good source of dietary fiber
   -Gluten-Free
   -Good quantities of calcium, phosphorus, and iron

 How to Cook:
        -Soak the uncooked grain for a minimum of 15 min to 1 hour.
        -Rinse for 2-3 min in a fine colander. 
        -Use less water than you would to cook rice, 1:1.75 ratio.
        -Bring to a simmer on the stove, cover, and cook for 25-35 min.
        -Remove from heat and let sit covered for an additional 5 min.
        -Fluff & serve. (Can be added to stir fry, chicken n' rice, etc.)
(Cooking on low heat, for longer, and using less liquid makes fluffy, not gummy, quinoa.)

Quinoa Stuffed Bell Peppers

Quinoa Recipe Ingredients:

     -5 bell peppers, cleaned & halved 

     -Course salt

     -1 pound ground beef

     -1 medium onion, chopped

     -2 tsp. minced garlic

     -1 pkg. taco seasoning

     -1 can black beans, rinsed & drained

     -1 can whole kernel corn, drained

     -1 can Rotel (diced tomatoes and green chiles), drained

     -1 1/2- 2 cups quinoa, cooked (amount based on preference)

     -Cheese, shredded 

    
Instructions:

    -Place halved bell peppers face down on a baking sheet & sprinkle with course salt.

    -Roast bell peppers at 450 degrees for 10-15 min until browned & bubbled (rotating once).

    -Cook ground beef, onion, and garlic in a large skillet til' browned.

    -Add taco seasoning to browned beef according to package directions.

    -Add black beans, corn, Rotel, and quinoa to skillet.

    -Fill each bell pepper with meat mixture and bake at 350 degrees for 15 min.

    -Top with cheese and cook for an additional 5-10 min or until cheese is melted.

Let me know what you think of Quinoa?!

Enjoy,                         

Team Tolman        

Pecan Butterscotch Cookies

Pecan Butterscotch Cookies 

("Baking to Share" Cookbook)

Ingredients:

       1 c. butter, softened

       1 1/2 c. packed brown sugar

       2 eggs

       1 tsp. vanilla

       2 1/2 c. all-purpose flour

       2 c. quick oats

       1 tsp baking soda

       1 tsp. salt

       1 (11 oz. bag) butterscotch chips

       1 c. pecans, chopped

Directions:

       1. Preheat oven to 350 degrees. Line baking sheets with parchment paper

       2. Beat butter & sugar until fluffy

       3. Add eggs & vanilla- beat until fluffy

       4. In a separate bowl combine flour, oats, soda, & salt- gradually add 

           dry ingredients to wet mixture

       5. Stir in butterscotch chips and chopped pecans. 

       6. Place cookie ball 2 in. apart on baking sheet and bake for 9-11 min. Allow to 

           cook on pans for 2 min. then move to wire wracks.

Enjoy!                                

Tolman Baker's         

 

Pumpkin Zucchini Bread w/ Maple Icing

Oh the joys of fall baking. 

This bread brings a burst of flavor with its bold spices & maple topping. 

My husband says I am anxious all year for an excuse to bake with pumpkin, so...

 ENJOY! 

 

 Pumpkin Bread Ingredients:

               3 eggs, lightly beaten

               1 c. white sugar

               1 c. brown sugar

               1 c. canned pumpkin

               1 c. butter, melted

               1 Tbsp. pure vanilla extract

               3 c. all-purpose flour

               1 tsp. baking soda

               1/2 tsp. baking powder

               1/2 tsp. salt

               1 tsp. ground cinnamon

               1 tsp. pumpkin pie spice

               1/2 tsp. ground nutmeg

               1/2 tsp. ground cloves

               1 3/4 c. shredded zucchini

1. Combine eggs and sugar in a mixing bowl. 

2. Add pumpkin, butter, and vanilla. 

3. Combine dry ingredients: all-purpose flour, baking soda, baking powder, salt, & spices-- 

    gradually add to pumpkin mixture and mix well. 

4. Stir in zucchini. 

5. Pour batter into two greased and floured 9-in. x 5-in. x 3-in. loaf pans or make cupcakes!

6. Bake at 350 degrees.

    -Loaf pans bake for 45-50 minutes or until cake-tester comes out done. Cool in pans 10 

     minutes, then remove to wire rack.

    -Cupcakes bake for 14-16 minutes. Cool in pans for 2 minutes, then remove to wire rack.  

Maple Icing Ingredients:

               4 oz. cream cheese, softened

               1/4 c. butter, softened

               1/8 tsp. salt

               3 1/2 Tbsp. pure maple syrup  

               1 1/2 c. powdered sugar   

1. Beat cream cheese & butter.

2. Add salt, maple syrup, then gradually add powdered sugar.

3. Mix well. Refrigerate for about 30-45 minutes before icing cupcakes/loaf. 

 Sincerely,                                  

Team Tolman Bakers       

Buttermilk Biscuits

Scrumptious, Perfectly fluffy, Absolutely Divine!

You will love these homemade buttermilk biscuits hot out-the-oven, or toasted days after:)

Ingredients:

        2 cups flour

        2 1/2 tsp. baking powder

        1/8 tsp. salt

        1/4 tsp. baking soda 

        1/3 c. butter, very cold

        3/4 c. buttermilk

1. Combine flour, baking powder, salt, and baking soda in medium bowl.

2. Cut butter into small cubes & add to flour mixture.

3. Slowly add buttermilk just until dough is moist.

4. On a floured surface, roll dough to 1/2 in. thick & place on greased baking sheet.

5. Bake at 425 degrees for 9-11 minutes. 

You can also make these biscuits the night before. Simply cover the baking sheet with Press n' Seal, and then just pop 'em in the oven for a quick, homemade breakfast!

Sincerely,                                

Team Tolman Bakers    

  

Spicy Jalapeno Chili

 

Ingredients:

     1 lb. ground beef

     1 medium onion, chopped

     1 green bell pepper, chopped

                         Brown ground beef with onion and bell pepper in large skillet. Drain fat.

     1 can of:

             Ranch Style Beans

             Black Beans (rinsed)

             Dark Red Kidney Beans (rinsed)

             Jalapeno Refried Beans

             Chili Ready Tomatoes, diced

             Tex Mex Tomatoes, diced

             Hot/ Jalapeno Chili (yes, I cheated just a bit and added a ready-made can!)

             Tomato Sauce

             Mild or Hot Rotel, diced tomatoes & green chilies

             1/2 can of Tomato Paste

        1 Chili seasoning packet

        Crushed Red Pepper (season to taste)

Now, simply throw everything (including cooked ground beef), into a crock pot and cook on high for 4-6 hours or low 6-8. Serve warm with shredded cheese, green onions, sour cream, and cornbread!

Sincerely,                                      

The Tolman Bakers            

            

Hearty Chicken Noodle Soup

There's nothing better than a warm bowl of homemade soup on a cold fall day:) This tastes just the way

"Grandma used to make it!"

 

Ingredients:

3-5 chicken breasts, thawed

1 TBS butter

1 1/2 bags of carrots

1 1/2 onion

1 celery stalk

Chicken bouillon cubes

basil

oregano

garlic salt (just a dash)

poultry seasoning

thyme

sale & pepper

whole wheat egg noodles

Directions:

Boil thawed chicken breasts for 10-15 minutes just until done. Remove from water and let cool.

While the chicken is cooking:

           Chop onion, carrots, and celery

           Saute vegetables in a large skillet with butter, just before tender

Measure out the fresh chicken broth (after you remove the cooked chicken) into a large gumbo pot (or just the biggest pot you have). I don't cook the soup in the same pot simply because I want to remove all the extra fat floating throughout the broth.

Add hot water to fresh chicken broth to total about 12 cups of liquid. Add 1 bouillon cube to 1 cup of water or to flavor. (I usually add a couple extra cubes for a bolder flavor!) 

Shred chicken (or you can cube the chicken... it's simply personal preference!)

Add sauteed vegetables and shredded chicken to the chicken broth. Season to taste with basil, oregano, garlic salt, poultry seasoning, thyme, salt, and pepper. Bring to a boil, reduce heat and simmer for 15-20 minutes until vegetables are tender.

Cook whole wheat egg noodles separately, then add cooked noodles to gumbo pot

Enjoy:)

 

Suggestion: This is a large recipe, and since it's Just the three of Us I like to freeze bags of this soup for quick dinners. Omit the noodles (they get mushy when frozen), fill freezer Ziploc bags with soup, and freeze flat. Then, when your craving this hearty meal again, simply remove from the freezer, thaw in the fridge overnight, heat on the stove, add cooked noodles, and enjoy once again:) 

Sincerely,                                

The Tolman Baker's       

 

 

Strawberry-Banana Buttermilk Bread

You have your typical banana bread and your average strawberry bread. Why not combine the two and make a delicious combo... 
Strawberry-Banana Buttermilk Bread!

Recipe:

 2 cups rolled oats

 2 cups buttermilk

            -Combine & let stand 5 minutes

 2 eggs

 1/2 cup vegetable oil

 2 tsp vanilla

 1 1/2 cups brown sugar

             -Beat together and add to oat mixture

 2 cups flour

 2 tsp baking powder

 1 tsp baking soda

 2 tsp salt

             -Combine dry ingredients and slowly add to wet ingredients 

              until moist

 1 1/2 cups browned banana

 1 cup fresh or frozen strawberries, chopped 

              -Fold fruit into batter

              -Grease muffin or bread pans & fill 3/4 full

              -Bake at 375 degrees for 15-25 minutes until cake-tester 

               comes out clean 

              -Enjoy warm with a spread of butter or strawberry jam:) 

Tip:

 Sometimes day-old baked bread isn't quite as good as "just out the oven". Simply slice the loaf, broil until golden-brown, add a bit of butter (Smart Balance is our favorite), and devour once again! 

                                                                   Sincerely,

                                                                           The Tolman Bakers

 

100 Cupcakes & a Wedding Tower:)

 Saturday night was the Utah reception for my brother-in-law Dustin and his fabulous new wife, Jana. I wanted to design the cupcake display as part of their wedding gift, which I thought turned out fabulous! It was a lot of fun and I was re-considering my little girl dream of being a wedding planner:)

 Three Flavors: Orange Dreamsicle, Root Beer Float, and Travis' new favorite, Mexican Hot Chocolate!

 Orange Dreamsicle was a fabulous cupcake to test! I made a basic yellow cake. Once they cooled, I filled the center with a mixture of homemade whipped cream and orange concentrate... so good! 

Final Product! Once filled, I topped the cupcake with a swirl of orange & vanilla buttercream icing and a clementine just for fun:)

 Travis aboslutely LOVES anything and everything from Mexico! So... a Mexican Hot Chocolate Cupcake was a must. Choose your favorite chocolate cake recipe (My momma's) and add 1 cup of dark chocolate chips, cinnamon, and extra vanilla. The smell of these baking was mouth-watering!

 I topped the cake with chocolate buttercream icing, a dollop of homemade whipped cream, a dash of cinnamon, and some Ghirardelli chocolate shavings! These were a big hit:)

 Root Beer Float is just a fun cupcake to make. The batter is a plain white cake but in place of the liquid I added actual A&W Root Beer! The icing is a basic buttercream with root beer flavoring.

I love inventing new recipes for cupcakes! Caroline King & I decided a cupcake shop was our calling in life. We met a few times this past winter to experiment with recipes. It was a blast and when Team Tolman finally settles down (hopefully San Antonio) maybe we will open "The Sugar Shack," filled with all our creations:) 

Wedding Cupcake Tower

 

 I got the tower idea from Janene: my amazingly creative, beautiful sister-in-law! She did something similar for my baby shower and I aboslutely LOVED it:) I changed the idea to fit more of a wedding style and thought the tower turned out pretty-darn fabulous!

I started with some random, unattractive boxes and covered them with a simple, elegant wrapping paper with "love" written all over. I then wrapped the two bottom tiers with teal ribbon. (Sadly I didn't get a picture of the front where the ribbons were tied in a bow.) The ribbon is held on with glue dots to keep it in place. Add the delicious cupcakes and... Viola! A beautiful centerpiece.

                                                                               Sincerely,

                                                                                                   Just Me