Barefoot Bloggers: Herb Roasted Onions

This month's recipe was chosen by Kelly from Baking with the Boys. My husband and I both like onions and I knew that roasting them would bring out the sweetness of the onion. The dressing in which you toss the onions before baking them was so simple to put together, used ingredients you most likely already have at home, and added great flavor. We will be making this recipe again on nice winter evenings as an easy side dish.

Roasted Onions (Barefoot Contessa at Home)
2 red onions
1 yellow onion

2 Tbls lemon juice

1 tsp Dijon mustard

1 tsp minced garlic
1/2 Tbls fresh thyme (I used 1 tsp dried)
3/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 cup olive oil
1/2 Tbls fresh minced parsley

Preheat oven to 400 degrees. Cut onions into wedges. In mixing bowl mix all ingredients minus the parsley and olive oil. Slowly drizzle in olive oil and whisk with mustard mixture. Toss mixture with onions. With slotted spoon, place onions on baking sheet. Bake 30-45 minutes, until tender and golden brown. Toss once during cooking process. Sprinkle with parsley, serve warm. Serves 4.

Using up taco leftovers

Tacos are frequently made in my household because they are quick, easy, and everyone enjoys them. Rather than using the leftovers from this past week for more tacos, I made them in to "Mexican Squares" for tonight's dinner. The only thing I needed to make for tonight's meal was cornbread. Everything else I had already cooked and was able just to reheat the ingredients.

Mexican Squares (adapted from Pampered Chef All the Best)
1 pkg corn bread muffin mix (plus ingredients to prepare bread)
1 can fat-free refried beans
1 garlic clove, pressed
1 Tbls southwest seasoning
1 can pitted ripe olives, drained and chopped
sliced tomatoes (optional)
shredded cheese
sour cream
leftover taco meat


Bake corn bread according to package directions in a 8x8 pan. In mixing bowl combine refried beans, garlic, and southwest seasoning. After removing corn bread from oven, spread the bean mixture over the top. Heat up the leftover taco meat, then spread over the bean mixture. Top with cheese, tomatoes, and black olives (I also topped with leftover black beans). Serve with sour cream or any other taco toppings you prefer.

Baby shower Cake

A friend in my Monday morning Bible study group is getting ready to have her second boy in the middle of December. It was decided that we would surprise her with a diaper and wipe shower during our regularly scheduled time together. I was asked to make a cake for her. I already had a cute cake pan and was able to alter the design slightly by adding a fondant blanket to make it look more baby-ish. Here is the final product....

Honey-Spiced Carrots

Just like a cookbook in which you get irritated, I have no picture of this side dish. I made these for the first time last night and after a little tweaking to the original recipe, my husband and I really enjoyed the flavor. I served these with fried round steak, mashed potatoes and gravy.

Honey-Spiced Carrots
4 cups cold water
1/4 tsp salt
1 1/2 lbs carrots (I used baby carrots)
1 Tbsp unsalted butter or margarine
1 tsp sugar
1/4 tsp ground allspice (original recipe calls for 1/2 tsp)
1/4 tsp black pepper
1/8 tsp cinnamon
1/4 cup honey

In a medium saucepan, bring the water and salt to a boil over high heat. Add the carrots; cook for 3 minutes or until crisp-tender. (I cooked mine for 10 minutes, but I prefer them soft.) Transfer to colander and rinse with cold water. In the same saucepan, melt the butter over moderate heat. Add the honey, sugar, allspice, pepper and cinnamon and stir until bubbly. Add the carrots and heat, tossing, for 3 minutes or until well coated and hot. Makes 4 servings.

Can't get enough Pumpkin!

I love this time of year and all the pumpkin recipes that come out! It must be something about filling your house with the smell of warm spices and sitting down with a comforting treat and hot chocolate (or coffee if you prefer). This is seriously the easiest recipe I have ever made. I have to give credit to my friend, Wanda, for publishing the recipe on her blog and for making them one morning when I was at her house. Wanda made her muffins in shaped muffin tins and the tops were so smooth. I'll have to ask her how she got the tops smooth, as mine turned out lumpy, but the flavor was just as good. Okay, grab your pen and paper to take down this recipe.....actually, you can probably just memorize it, it's that easy!
Pumpkin Muffins

1 box spice cake mix

1 can pure pumpkin

Preheat oven to 350 degrees. Mix both ingredients together (add a Tbls of water if you are having trouble mixing). Fill muffin cups and bake for 15-20 minutes. I tested mine after 15 minutes and they need about three minutes longer. Cool on wire rack, remove from muffin pan after 5 minutes. Enjoy!

TWD: Rugelach

Mmm. Mmm. Good! I have been wanting to try rugelach for several years now. When going through recipes, I always come across a rugelach recipe that I cut out of the newspaper a long time ago...I then promptly skip over it to the next, but always in the back of mind think I'll make it for the "right" occasion. My excuses are up, as I made it for this week's TWD, and I am so thankful I did! Dorie's recipe called for spreading a jam on the dough, topped with cinnamon, sugar, chopped nuts, and chocolate chips, along with currants. I varied mine a bit by substituting dried cranberries for the currants. I loved how my crust was flaky and you could see the layers. I'm looking forward to making this recipe again and playing with the filling. Thanks to Grace for choosing this week's great recipe!

Spinach-Artichoke Dip

I know there are probably a hundred different recipes for this dip floating around and it's almost a staple anywhere you find appetizers, but I just made it for the first time this past week! I needed an appetizer to share at Wine Club and had a craving for this particular dip. The recipe I used comes from Pampered Chef...the only difference being I couldn't find creamed spinach which is what the recipe calls for and instead used chopped spinach. This was so easy to put together, and I didn't have any left to bring home, so I'm assuming it was enjoyed by all. I do think next time I'll look for creamed spinach to see how it changes the texture.Hot Artichoke and Spinach Dip (from Pampered Chef All the Best)

1 jar (16 oz) marinated artichoke hearts, drained and coarsely chopped

1 pkg (10 oz) frozen creamed spinach, thawed

1/4 cup mayonnaise

1/4 cup sour cream

1 small garlic clove, pressed

1/2 cup (2 oz) grated fresh parmesan cheese

Preheat oven to 375 degrees. Coarsely chop artichokes; place in small mixing bowl. Add spinach, mayonnaise and sour cream. Press garlic into mixing bowl. Grate parmesan cheese into bowl; mix well. Spoon into small oven proof dish. Bake 20-25 minutes or until heated through. Serve with pita chips, bread pieces, or veggies. Makes 2 cups.