Printable Recipes from Mommy's Kitchen

Worlds Easiest Crusty Bread

2009-09-04T13:13:00.000-07:00

3 cups all purpose flour
(you will need more to work the bread)
1/4 tsp instant active yeast
1 1/4 tsp salt
corn meal to dust top of loaf
1 1/2 cups water
(pour it a little at a time you might not need all of it)

Mix all the ingredients together except the cornmeal, the dough will be sticky put saran wrap over the mixing bowl tightly and let it set for 12-18 hours in about 70 degree's, I set mine in the microwave for safe keeping. The dough will be ready when the dough is dotted with holes. Take dough out onto a floured surface and work it 2-3 times gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Broccoli Beef Stir Fry

2009-08-19T07:06:00.000-07:00

8 oz top sirloin, cut into 1/4-inch-thick strips
6 - Tbsp soy sauce
2 - Tbsp brown sugar
2 - Tbsp sesame oil
5 - cloves, minced (I used about 3)
1 - Tbsp minced ginger
2 - cups broccoli florets
1 Tbsp vegetable oil
3 - Tbsp hoison sauce
1 - cup Chinese pea pods, trimmed (I did not use)
1 - small can water chestnuts
6 green onions, cut into 1-inch-long pieces
2 -tsp cornstarch

Combine first 6 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold ice water to stop the cooking process. Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes. Remove beef from pan. Add broccoli, pea pods and green onions. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. At this point I added some hoison sauce then beef and cook until liquid boils and thickens, 2-3 minutes.

Serve over white or fried rice.

Southern Rice Pudding

2009-08-19T07:03:00.001-07:00

1 - cup cooked medium or long grain rice
3/4 - cup sugar
1/3 - cup flour
1/4 - tsp salt
2 - cups whole milk (lowfat is fine)
3 - egg yolks (beaten)
3/4 - 1 tsp vanilla extract

Place sugar, flour, salt, and milk in a medium size saucepan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2-3 minutes. remove from heat and place 1/2 cup of hot mixture into egg yolks and mix (tempering the eggs). Pour egg yolks and rice into hot pudding mixture and place back on the stove. Continue to cook for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan. Remove from heat and add the vanilla extract, blend well. Chill before serving. Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so as soon as I remove from the heat and add vanilla. I place my rice pudding into a serving bowl and sprinkle with cinnamon sugar.

Beef and Broccoli Stir-Fry

2009-08-16T07:30:00.001-07:00

Homemade Cracker Jack Popcorn

2009-08-12T20:13:00.000-07:00

8 cups popped popcorn
1 cup peanuts (optional)
3/4 cup brown sugar
1/4 cup margarine
3 tablespoons corn syrup
1/4 teaspoon each salt & baking soda
1/2 teaspoon vanilla

Arrange the popcorn (and peanuts, if you are using them) in a well oiled 9″ by 13″ pan. Get out a 2 quart sauce pan and combine the brown sugar, margarine, corn syrup and salt over low heat. After the margarine melts, cook without stirring for 3 minutes. It should be bubbling gently during the 3 minutes. Stir in the baking soda and vanilla. Quickly pour this over the pan of popcorn. Mix gently to coat the popcorn evenly. Bake the pan at 300 degrees for about 15 minutes. Break it up into pieces and serve. This stuff is so good and wont last long , but if you do end up with leftovers, store them in a sealed container, or bag. It is good tucked into lunch boxes too.

Strawberry Yogurt Popsicles

2009-08-08T18:47:00.000-07:00

1 - 4 serving size package strawberry flavored gelatin (jell-o)
1 - cup water
1/2 - cup sugar
3 - cups dannon plain yogurt
popsicle molds, small cups & popsicle sticks

In a medium sized pot heat bring water to a boil. Stir in the flavored gelatin. Stir until dissovled then add sugar. Keep stirring until all the gelatin and sugar is dissolved. This may take about 3-5 minutes. Add yogurt a cup at a time and using a wire whilk mix until smooth adding the additional 2 cups of plain yogurt. Pour into popsicle mold or cups and freeze for a minimum of 6 hours or overnight.

I did both molds and cups. I put all the little cups in a 9x13 inch glass plan so it was easier to place in the freezer. You can add foil over the whole dish then poke holes to add the sticks into the cups. Or it is easier to get the sticks to stand up in the cups if you let the yogurt pops freeze for about 30 minutes. Then insert the sticks, that way the yogurt has time to freeze and thicken up a bit. Then continur to freeze 6 hours or overnight.

*If you are concerned about the sugar in the recipe and want a sugar free version. You can use sugar free jello and omit the sugar. You might have to switch to flavored yogurt instead of plain to make up for the sweetness. Or you can just use the plain yogurt, regular jello and pureed fresh strawberries. This recipe can be adapted for any flavor peach jello with fresh peaches would be great.

Homemade Root Beer for Root Beer Floats

2009-08-06T09:17:00.001-07:00

1 1/2 - cups water
3/4 - cup sugar
1 1/2 - teaspoons root beer concentrate
1 - bottle (1 liter size) cold soda water, seltzer or club soda

Bring water to a boil in a medium saucepan. Stir in sugar until dissolved. Add concentrate; stir until well mixed. Refrigerate until ready to serve. Slowly pour soda into rootbeer mixture until well blended. I used seltzer. Makes 6 cups.

To make Root Beer Floats, place scoops of ice cream in tall glasses. Slowly pour the homemade root beer over homemade or store bought ice cream and serve.

Chicken Pot Pie or Pies

2009-08-05T07:14:00.001-07:00

Shell crust:
1-2/3 c. flour
2 t. celery seed (optional)
1- 8 oz. cream cheese, cold
1/3 c. butter, cold
1/4 t. salt

Filling:
1 whole chicken, pulled from bone and chunked
(You may not need the whole chicken, just use as much of the chicken as you want)
1/3 cup - real butter
1/3 cup - flour
2 t. minced garlic
1/2 t. salt
dash of pepper
1-1/2 cup - warm water
2/3 cup- milk
3 chicken bouillon cubes
1 cup- frozen mixed veggies
3 - individual sized tin pie bowls
(Found @ Kroger, Could not find them at Walmart)

For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough: On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe. roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Or you will get one large pot pie like mine.

Ok lets makde the filling for our pies or pie. In a saucepan, melt the butter. Stir in the flour, garlic, and spices till blended. Slowly stir in the warm water, bouillon cubes, and milk. Slowly bring a soft boil and stir constantly for about 2 minutes or until thickened. Remove from heat and add the frozen vegetables (peas, carrots, celery, whichever you prefer!) and the chicken. Fill the shells: Put the tops of the crusts over this and seal the edges. You can use a fork to make a fluted edge. Make a criss cross slit in the center: Bake at 425 degrees for about 20 minutes, or until the crust is golden brown. Serve over mashed potatoes or right out of the bowl. If making one large pot pie bake about 30-40 minutes. Watch it carefully so it doesn't get to brown on top.

**NOTE: If not serving these over mashed potatoes, add cooked cubed potatoes to the filling. (about 1 cup)

*If freezing, wrap the uncooked pot pies with foil and then place in freezer bags. To bake just remove from the freezer thaw a bit and bake. Or to save cooked individual pot pies let cool and cover with each individual cover the tins came with. Store in the refrigerator and then just pop them in the oven to warm up for a quick meal.

Southern Hummingbird Cake

2009-08-03T08:15:00.000-07:00

3 - cups all purpose flour
2 - cups granulated sugar
1 - tsp baking soda
1/2 - tsp salt
3/4 Cup vegetable oil
1/2 cup chopped pecans (optional)
2 -3 very ripe bananas – mashed (about 1 3/4 cups)
1 can (8oz) crushed pineapple, with juice
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
3 large eggs, beaten

Frosting Recipe:

1 pound box confectioners’ sugar
8oz package cream cheese- room temp
1 - stick butter, softened (1/2 cup)
1 tsp vanilla extract
1 tbs milk, more if needed
1/2 cup finely chopped pecans

Preheat oven to 325*

Grease and flour three 8 or 9 inch round cake pans. In a large bowl, combine flour, sugar, salt, baking soda, oil, 1/2 cup pecans, bananas, pineapple with juice, vanilla, cinnamon and beaten eggs. Stir well until smooth. Pour batter into the 3 pans and bake for 26-28 min, or until tops spring back. Let cool in pans for 10 min. Then cool on racks completely. Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer. Mix until smooth. If needed add more milk, 1 tsp at a time for proper spreading consistency. Ice between each layer and on the top and sides. Sprinkle the top with pecans. Keep refrigerated.

*Note if using self-rising flour omit the baking soda and salt*

Pig Candy aka Brown Sugar Bacon

2009-07-29T05:45:00.000-07:00

1/4 cup light brown sugar
1/4 teaspoon fresh ground black pepper
1/2 teaspoon cayenne (optional)
1/2 pound thick-cut bacon, 8 slices

Preheat the oven to 375 degrees F. Mix brown sugar, cayenne, and black pepper together in a medium bowl. Add bacon and toss. Line a baking sheet with a wire rack and lay bacon on the rack. Pat any remanding spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes. Remove from the oven to a serving dish and let cool slightly before serving.

If using thick cut peppered bacon, omit the pepper in this recipe.

Perfect Pancakes

2009-07-28T08:33:00.000-07:00

3 - cups plus 2 tablespoons cake flour
1/2 - teaspoon salt
3 - tablespoons baking powder
2 - tablespoons sugar
2 - cups milk or buttermilk
2 - large eggs
3 - teaspoons vanilla
4 - tablespoons butter (melted)
Lots of butter and syrup

Mix together dry ingredients in a large bowl. In a separate bowl mix together milk, eggs, and vanilla. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter in the microwave and add it to the batter, stirring gently to combine. Cook on a greased skillet over medium-low heat until golden brown. Serve with butter and syrup.

Iced Coffee "Make It Yourself"

2009-07-24T14:48:00.000-07:00

1 Cup ground coffee
32 ounce container (1 quart)
Water
Strainer
Large basket type coffee filters (about 2)
Gourmet Flavored Syrup (optional but so good)

Place ground coffee in container, fill with cold water. Cover and let sit for twelve to fifteen hours. Place strainer over large bowl and put coffee filter inside. Slowly pour over about half of the coffee and let sit until strained. Replace filter and repeat. To make regular coffee: place equal parts coffee concentrate and water in cup and heat.

To make iced coffee:
Place equal parts concentrate and milk in glass. Add ice, sweetened as desired. You may find my preference for iced coffee a bit strong for you so leave room to add some water to weaken it if need be. Add sugar or sugar substitute and any flavored syrup of your choice.

This concentrate will easily keep a month or more in your fridge with no change in flavor .

Creamy Kool - Aid Pie

2009-07-21T09:08:00.001-07:00

1 - 8 ounce tub of Cool Whip Whipped Topping
1 - 14 ounce can of Sweetened Condensed Milk
1 - pack of Kool -Aid (unsweetened)
1 - 9 inch Graham Cracker Pie Crust

Add all the ingredients together and pour into a prepared graham cracker crust. Chill about 2 hours then serve.

The flavor possibilities are endless my favorites are
Lemon, Strawberry, Tropical Fruit, Orange & Pink Lemonade.

* You can also use a bit of food coloring for pies like lemon. Fruit can be added if you want. Maybe some strawberries for Strawberry pie or sliced bananas on the bottom of the crust and then pour strawberry flavor on top. You can experiment all you want.*

Gorilla Bread

2009-07-20T08:17:00.001-07:00

1/2 - cup granulated sugar
3 - teaspoon cinnamon
1/2 - cup (1 stick) butter
1 - cup packed brown sugar
1 - 8-ounce package cream cheese
2 - 12-ounce cans refrigerated biscuits (10 count)
1 1/2 - cup coarsely chopped walnuts or pecans

Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert

* To make the powdered sugar glaze I just mixed powdered sugar, butter, vanilla extract and milk together. Mix until it is really smooth but still able to drizzle on top. Drizzle on top of the gorilla bread when slightly cooled.

Green Tomato Relish aka Chow Chow

2009-07-18T10:51:00.001-07:00

12 large green Tomatoes (cored)
(I used about 20 small to med size)
4 - green bell peppers, seeded
4 - medium yellow onions (I used one very large one)
1 - red bell pepper, seeded
1 - tablespoon + 2 teaspoons yellow mustard seed
1 - tablespoon celery seed
2 - cups cider vinegar
2 - cups granulated sugar
1 tablespoon + 2 teaspoons kosher salt

Chop the tomatoes and peppers very finely. Either by hand or in small batches in a food processor. I diced up all my veggies only because I like a chunkier relish. Put the chopped vegetables in a large pot (heavy bottom non reactive pot) add the mustard seed, celery seed, vinegar, kosher salt and sugar. Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. ( I did not have to skim off anything) Simmer until the relish/chow chow cooks down and thickens into a relish, about 2 hours. Turn into hot sterilized jars and process in a hot water bath.

Not My Mama's Meatloaf

2009-07-16T07:56:00.000-07:00

2 - lbs ground beef
1 box - cornbread or chicken flavored Stove top stuffing
(I prefer cornbread flavored)
1 - 8 oz can of tomato sauce
3 - tablespoons Worcestershire sauce
2 - beaten eggs
1 - small minced onion
few dashes of Lawry's seasoning salt

In a food processor (or by hand) grind the stuffing mix until it's a fine crumb mixture. I don't like big chunks in my meatloaf. In a large mixing bowl, combine all of the ingredients, including the ground stuffing mix. For best results, do this by using your hands to mix the ingredients. However, don't over mix or you will get a tough meatloaf!

Instead, mix until just combined and then press into a greased bread pan. Bake at 375 degrees for 40 -50 minutes, or until juice runs clear and it's cooked through. Make sure to drain the loaf half-way through the baking. If you use a really lean burger, you won't have much to drain. You can also use this recipe for meatballs or cook individual mini-loaves in greased muffin tins. Cool for 5 minutes and slice to serve.

Glaze (Optional)
Mix some ketchup, brown sugar and Worcestershire sauce together. Taste until it is sweet enough and the right combination of flavors for you. Brush on top of meat loaf and bake. I save a bit of the glaze to brush more on top the last 5 minutes of baking.

Homemade Jell - O Pudding Pops

2009-07-15T09:52:00.001-07:00

1 large box (5.1 oz) Jell-O Chocolate Cook & Serve Pudding
3 - cups cold milk
1/2 - 3/4 cup thawed Cool Whip Whipped Topping
Popsicle Sticks
small Dixie or paper cups

Follow package directions on the back of the pudding box. When pudding is cooked, cool slightly and add whipped topping. Let pudding cool down some and then pour into small paper cups. Using a little helper have them insert a Popsicle stick into each cup in the middle for a handle. I placed the cups on a 9x13 in glass pan so it was easier to place in the freezer. Freeze pops for 5 hours or until firm. Peel off paper and enjoy.

There are a lot of different flavor so you can experiment. Our favorites are banana, vanilla and chocolate. You can also add crushed up Oreo's for cookies and cream jell-o pops.

White or Wheat French Bread Rolls

2009-07-12T11:11:00.000-07:00

1 1/2 cups warm water
(110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
2 cups bread flour
2 cups whole wheat or all purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Freezer Rolls:

after forming the rolls they could quickly be flash frozen to use another day. That way you do not have to bake up all of them if you do not plan on eating them all. This is done by placing the formed rolls that you are not going to bake on a baking sheet lined with waxed paper. Place in the freezer for about 30 minutes. Remove and place each roll into a large freezer bag. Label and date. To use rolls remove from freezer let thaw, place on a greased baking sheet and let rise until double in size. Bake as directed above.

Southern Pecan Pie

2009-07-09T07:42:00.001-07:00

1/2 - cup sugar
1/4 - up butter (softened)
1 - cup corn syrup
(or replace with moonshine or cane syrup)
1/4 - tsp salt
1 1/2 - tsp vanilla
3 - eggs
1 to 1 1/2 - cups pecans
1 - 9- inch deep dish pie shell (unbaked)

Preheat oven to 350 degrees. Cream (mix) the sugar and butter well in a medium sized mixing bowl. Add syrup, salt, and vanilla. Mix again. Add eggs one at a time and mix after each. Stir in pecans. Pour mixture into unbaked pie crust. Bake in preheated oven until top is brown and pie set (about 45 minutes). If the crust begins to brown to quickly cover just the crust with foil and continue baking. Test pie by inserting a toothpick into the center of pie. It should come out almost dry.

*Tip Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec)

4th of July Treats

2009-07-06T11:08:00.000-07:00

Tequila Soaked Watermelon Wedges

1 small seedless watermelon,
(quartered and cut into 1-inch-thick wedges)
1 cup sugar
3/4 cup water
1 - cup tequila
3/4 - cup Triple Sec
2 limes, halved or cut into wedges
Margarita salt or coarse salt

Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes. Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

* I did make a change in the recipe by increasing the amount of Tequila and Triple Sec but that is the only change I made. The original recipe called for 1/2 tequila and 1/4 cup triple sec.

Layered Margarita Bites

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Margarita Flavor Gelatin
1/2 cup tequila
Zest and juice from 1 lime
2 cups thawed COOL WHIP Whipped Topping

ADD boiling water to gelatin mixes in large bowl; stir with whisk 2 min. until completely dissolved. Stir in tequila and 2 Tbsp. lime juice. Add COOL WHIP and 1 tsp. lime zest; stir until COOL WHIP is completely melted and mixture is well blended. POUR into 8-inch square pan. REFRIGERATE 3 hours or until firm. Cut into 36 pieces to serve.

Slow Cooked Swiss Steak

2009-07-06T11:05:00.001-07:00

2 lbs round steak or chuck eye
1 medium Onion, sliced
1 green pepper, sliced
1 - 26 oz jar ragu spaghetti sauce
(mushroom & green pepper or garden combination)
1/2 - jar water
½ - 1 tsp chili powder
salt & pepper to taste
1 - bay leaf (optional)
flour for dredging

Cut meat into steak size pieces. Add salt and pepper to flour and toss meat lightly in flour mixture. Brown meat in 2 T. of oil. Place meat into Dutch oven or crock pot. Add sliced onions and peppers. Add the jar of spaghetti sauce and a 1/2 of jar of water and chili powder, cover and cook until meat in tender. Cook on high for about 3-4 hours or low for 6-8.

Serve over pasta, mashed potatoes or rice.

Skillet Buttermilk Biscuits

2009-07-03T06:27:00.000-07:00

2 1/2 - cups self rising flour
1 1/4 - cups buttermilk
1/2 - cup shortening or lard
Cast Iron Skillet

Measure 2 cups of flour into a large bowl, add shortening and cut into flour. I find using my hand helps to thoroughly mix the shortening better. You can use a pastry blender which works just as well. Add the buttermilk and lightly mix dough just until it starts to come together. Turn biscuit dough onto a floured surface and lightly knead. Make sure not to overwork the dough or it will result in tough biscuits. Pat into a circle about 1/2 thick. If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits. Gently press the floured glass or biscuit cutter into the biscuit dough and push down (NEVER TWIST) the cutter or glass this will end up sealing the sides of the biscuits preventing from rising. So always remember just push the glass straight down. Cut all of the biscuits out and place each biscuit in a large cast iron skillet, touching each other. Make a fist and using your knuckles push down on each biscuit making an indention. Why do I do this you ask????? Because that's what Paula Deen does. Then brush melted BUTTER all over the biscuits. You can see where you pressed down all that melted butter just pools together. Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done remove from oven and brush with more melted butter (real butter) not margarine. Cool, split each biscuit with a fork and serve

Paula's 5 Layer Bars aka Magic Cookie Bars

2009-07-01T08:10:00.000-07:00

1/2 cup chopped pecans
1 1/2 cup butterscotch morsels
1 cup sweetened, flaked coconut
1 1/2 cups semi-sweet chocolate morsels
1 1/2 cups graham cracker crumbs
1 stick butter, melted
1 (14-ounce) can sweetened condensed milk

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

Piggies in a Blanket

2009-06-28T17:11:00.000-07:00

1 package (1/4 ounce) active dry yeast
1/3 cup plus 1 teaspoon Domino® or C&H® Granulated Pure Cane Sugar, divided
2/3 cup warm milk (110° to 115°)
1/3 cup warm water (110° to 115°)
1 egg, beaten
2 tablespoons plus 2 teaspoons shortening, melted
1 teaspoon salt
3-2/3 cups all-purpose flour
10 hot dogs (I would recommend using jumbo dogs)
2 slices process American cheese (Or more if you'd like)

In a bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog. Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. (I then rolled these on my counter with the hot dog in the dough to even out the dough) Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown. Yield: 10 servings

Homemade Soft Pretzels

2009-06-23T07:58:00.001-07:00

Dough:
1 1/4 cup warm water
1 TB plus 1/4 teaspoon yeast
3 3/4 cups all-purpose flour
3/4 cup plus 2TB powdered sugar
1 1/2 tsp salt
2 teaspoons vegetable oil

Bath:
2 cups water
1/4 cup baking soda

Toppings:
1/4 cup butter, melted
Salted: Kosher or pretzel salt
Cinnamon Topping: 1/2 cup granulated sugar, 2 teaspoons cinnamon

Dissolve the yeast in the warm water in bread machine loaf pan. Let sit for a few minutes. Combine flour, powdered sugar and salt in a large mixing bowl. Add to water with yeast. Add vegetable oil. Set bread machine to dough setting and do something else. 20 minutes before dough cycle is complete, preheat oven to 425 degrees. Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved. Remove the dough from bread pan and let set 15 minutes. Divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 3 minutes and then spin the pan around and bake for another 3-4 minutes or until the pretzels are golden brown. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.

If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.
Makes 8 pretzels. Pretzels taste best if eaten the same day.

Paula Deens Baked Spaghetti

2009-06-22T08:18:00.001-07:00

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterrey Jack

Preheat the oven to 350 degrees In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.

Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

Steak with Ginger Plum Barbecue Sauce

2009-06-14T19:29:00.001-07:00

1 beef top round steak, cut 3/4 inch thick
(about 1 lb) or use your favorite cut of meat
1 Tbsp. vegetable oil
2 cups thinly sliced carrots
3 cups fresh pea pods, strings removed
1 clove garlic, minced
salt and black pepper
3 cups hot cooked jasmine rice, prepared without butter or salt
chopped fresh cilantro

Marinade
1/2 cup prepared plum sauce
2 Tbsp. minced fresh ginger
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
2 Tbsp. ketchup
1 Tbsp. minced garlic
1 Tbsp. brown sugar
1/4 tsp. ground red pepper

Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long or overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. Remove; keep warm. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes. Carve steak into thin slices. Season with salt and black pepper, as desired. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.

To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. To easily remove pea pod strings, slightly cut corner of pod with pairing knife and peel back string.

Chocolate Cobbler

2009-06-12T07:44:00.000-07:00

1 - cup self rising flour
6 - Tablespoons butter
3/4 - cup white sugar
1 - tsp coffee granules (optional)
2 - T unsweetened cocoa powder
1/2 - cup Milk
1 - tsp Vanilla

Topping:
1/2 - 3/4 cup Brown Sugar
1/4 - cup white sugar
1/4 - cup Cocoa
1 1/2 - cup hot tap water
1 cup - chopped pecans (optional)

Pre-heat oven to 350 degrees. In a 8×8 baking dish and add 6 tablespoons of butter to the pan. You do not have to cut it up. Just add it directly to the dish. Place the dish into your pre-heated 350 degree oven. This will let the butter melt while we mix up the rest of the ingredients. In a separate bowl add the self rising flour, 3/4 cup of white sugar, 2 tbsp. of cocoa powder and about 1 tsp. of instant coffee granules (optional). Stir the dry ingredients together. Next add to the dry ingredients, add 1/2 cup of milk and 1 tsp. of vanilla extract. Stir together really well. Remove your butter pan from the oven and add the chocolate mixture right into that dish of melted butter. The chocolate batter tends to be a bit thick and pretty difficult to spread out evenly, but spread it around as best as you can. In a small bowl, add in 1/2 cup of brown sugar, 1/4 cup of white sugar and 1/4 cup of cocoa powder. Mix well. Sprinkle the topping evenly all over the top of your chocolate mixture. Get 1 1/2 cups of very hot water. I just poured tap water into my measuring cup and then microwaved it for a couple minutes. You don’t need boiling water, but you do need the water to be really hot. Then, slowly, slowly, pour the hot water over the top of the cobbler. place the dish in the oven for about 30-35 minutes. You want it to still be a bit jiggly when you pull it out of the oven. Let cool and serve warm with vanilla ice cream.

Pioneer Woman's Buttermilk Chicken Strips

2009-06-09T15:49:00.000-07:00

1 - 1 1/2 pkg Chicken Breast Tenderloins or Strips
(about a dozen)
1 1/2 - 2 cups Buttermilk
1 1/2 - cups Flour
2-3 teaspoons Lawry's Seasoning Salt or spices of your choice.

Start by rinsing and drying the chicken strips. Next in a bowl submerge the chicken strips in buttermilk for 15-20 or longer. In another bowl combine 1 1/2 cups flour and Lawry's seasoning salt. Mix together, then add 1/4 - 1/2 cup buttermilk into the flour mixture and stir lightly as you add it. Heat about 1 - inch oil in a skillet or cast iron skillet on medium low to medium heat. Then remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat. Then place them on a plate. The flour, with the tiny drizzle of buttermilk, formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This will l result in nice and crunchy chicken strips. Continue coating chicken until all is ready to cook. When the oil is sufficiently heated (flour should bubble when sprinkled in), begin cooking the strips a few at a time. Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden. Then turn them over and finish cooking the other side—another minute and a half or so. When they’re done, remove them to a baking sheet lined with a cooling rack. This way the grease can drain onto the baking sheet. Place in the oven on warm while you cook the remaining chicken strips.
Serve with Ketchup, Honey, Honey Mustard or sweet and sour sauce.

Homemade Bread & Butter Pickles

2009-06-07T13:48:00.000-07:00

2-1/2 cups granulated sugar
2 cups cider vinegar (5% acidity)
1 cup water
1 tsp salt
1 tsp celery seed
1 Tbsp mustard seed
1-1/2 Tbsp mixed pickling spice
(cinnamon stick, ginger, mustard seeds, cloves, peppercorns, chilies, etc.)
3-1/2 pounds cucumbers, cut into 1/4″ slices

In a 5-quart pot (non-aluminum), combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar. Add cucumber slices. Return to a boil, stirring gently and trying to submerge slices as they cook. When the pot returns to a boil, boil for 90 seconds, then remove from heat. The slices should have changed from a bright cucumber green to a darker pickle green. Using tongs or a slotted spoon, fill hot jars with pickles slices, then fill each with pickling liquid, leaving 1/8″ head space. (You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.) Wipe rims clean with a damp paper cloth and add lids and rings. Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars.

The Neelys Strawberry Shortcut Cake

2009-06-04T15:26:00.001-07:00

1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

Preheat oven to 350 degrees F. Follow cake directions as written on cake mix box. Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter. Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip. Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency. Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake. Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

Iron Skillet Apple Crisp ~ My Girl Paula Challenge ~

2009-05-31T19:28:00.000-07:00

6 - large apples (2 - 1/2 lbs)
peeled, cored & sliced thinly
1/4 cup water
juice from 1 lemon
2 - cups rolled oats
2 - cups all purpose flour
2 - cups packed brown sugar
2 - tablespoons cinnamon
1 1/4 cups melted butter (2 1/2 sticks)
Large Iron Skillet

Preheat ove to 350 degrees. combine the apples, water, and lemon juice in a large iron skillet. In a bowl, combine the oats, flour, sugar, and cinnamon. pour in the butter and stir to make a crumbly mixture. Spread the topping in an even layer over the apples and bake for 45 - 55 minutes, or until the topping is crisp and brown. It may take longer than 55 min so watch it closely.

Pizza Hut Style Bread Sticks

2009-05-28T09:40:00.000-07:00

1 ½ cup hot water
2 Tb sugar
½ tsp salt
½ cup non fat dry milk
1 Tb yeast
3 cup flour (bread flour or all purpose)
1/3 cup melted butter
(I used have of the butter, just softened and spread it in the pan. The other half I melted and poured it on top)

Dissolve sugar, salt and dry milk in hot water. Add enough flour (1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the bread sticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. (I sprinkled garlic salt and Parmesan cheese) Cut the dough into bread sticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min.

Peanut Butter Cupcakes W/ Peanut Butter Frosting

2009-05-26T07:32:00.000-07:00

Cupcake Ingredients:
2/3 - cup shortening
1 1/2 - cups granulated sugar
3 - eggs
1 cup creamy peanut butter
3/4 - cup milk
1 tsp - vanilla extract
2 tsp - baking powder
1 3/4 - cups all purpose flour

Cream shortening and sugar together. Add eggs and beat well. Add peanut butter and beat well. Add milk and vanilla extract alternately with the baking powder and flour. Using a ice cream scooper fill the muffing liners about 3/4 full with batter. Bake at 350 degrees for 20 -25 minutes or until golden brown and a toothpick inserted comes out clean. Cool cupcakes completely on a wire rack and frost with peanut butter frosting .

Peanut Butter Frosting

1 - 16oz box (1lb) powdered sugar
1 - stick margarine, softened (1/2 cup)
1/2 cup creamy peanut butter
1 - tsp vanilla extract
milk (about 3 - 4 tablespoons)

Cream powdered sugar and margarine together, add peanut butter. Mix well, add vanilla extract and enough milk to make it easy enough to spread. Beat mixture together until you have the consistency you want. Frost cupcakes when completely cooled.

Grilled Corn on the Cob

2009-05-22T14:32:00.000-07:00

Fresh corn on the cob
Butter
Seasonings:
(salt and pepper or Lawry's Season Salt)
Heavy duty aluminum foil

Preheat your grill. Carefully peel back corn husks to within 1 in. of bottoms; remove all the silks. Spread butter mixture over corn. I use a pastry brush. Sprinkle with whatever seasoning you want, Lawry's seasoning salt or regular salt and pepper. Re wrap corn in husks and place each corn cob in a separate piece of heavy duty aluminum foil and roll up. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Peel back husks and remove corn add more butter and seasoning salt and serve.

*You can also soak the corn in pot of cold water for 20 minutes before grilling. This will add moisture so the corn wont dry out. It isn't necessary mine has never been dry.

Terri's Potato Salad

2009-05-22T14:30:00.001-07:00

Boil potatoes whole and let cool about 6-8 potatoes. When cool enough to handle peel off the skin and chop into bite size pieces. Add chopped onion, salt, pepper and sweet Relish. (I have never measured anything) After mixing the above add 1 capful of white vinegar over the mixture. You can add 1 or 2 cut up boiled eggs but that’s optional. For dressing us 2 parts Miracle Whip and 1 part Mustard? Taste until you have the right combination. Chill in the refrigerator until ready to serve. It always turns out good.

*I boil the potatoes whole with the skin still on. I do this so the potatoes do not absorb a lot of water, which can happen if you peel and cut up the potatoes before boiling. This can make the potatoes mushy.

Fresas Con Crema ~ Strawberries with Cream ~

2009-05-20T10:01:00.000-07:00

2 Cups Fresh Sliced Strawberries
1 - 7.6 oz can Media Crema (Nestle Table Cream)
3/4 - 1 Cup Milk
1/3 cup powdered sugar
Whipping Cream for garnish
granulated sugar for strawberries

Slice up how ever many strawberries you would like. Sprinkle a little sugar on them and set aside. In a medium size bowl add the media table cream, regular milk and powdered sugar mix together using a wire whisk. Add sliced strawberries to a tall glass, about 1 cup per person. Pour the cream over the strawberries making sure to cover them. Add whipping cream and top with one strawberries. Enjoy

Recipe yields about 3 cups. Store leftover cream in refrigerator.

I also saw a recipe using 1 cup of whipping cream and 1 tablespoon of sour cream. This can be easily doubled. I have not tried this particular recipe yet.

Iron Skillet Pizza

2009-05-19T18:06:00.000-07:00

1 - 14 oz Jar Pizza Sauce
8 - 12 0z Bag Shredded Mozzarella Cheese
Pizza Toppings of your choice
1 - Recipe Pizza Dough
Large Iron Skillet

Dough Recipe:

1 1/2 Cups Warm Water
1 - pkg Dry Yeast
1 - tsp Salt
3 - Cups Flour
3 Tablespoons Melted Shortening
1 - tsp Sugar

Dissolve yeast in warm water with salt and sugar. Add 2 cups of flour.. beat well. Add melted Crisco. Mix well add another cup of flour and knead on a well floured surface. Place the dough in a oiled bowl and let rest for 30 minutes. Divide dough and place in two well greased iron skillets. Add sauce and any pizza toppings of your choice and top with cheese. Put in hot oven (450 degrees) and bake until brown.

* If you only want to make one skillet pizza, divide the dough equally in half. Wrap one half in plastic wrap and then place in a large zip lock bag. Place in the freezer to use at another time. Place remaining half in a well oiled skillet.

Old Fashioned Cinnamon Rolls

2009-05-15T06:37:00.000-07:00

1 cup milk
1/4 cup butter (4 tablespoons, half stick)
1/4 cup sugar
2 teaspoons yeast (one package)
1/4 cup warm water (105°-115°)
1 egg
1 teaspoon salt
3-1/2 cups bread flour

Filling
1/4 cup butter (4 tablespoons, half stick)
4 tablespoons brown sugar
1-1/2 teaspoons cinnamon
(optional) raisins

Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Start by scalding the milk. Scalding breaks down a protein in the whey that can keep the dough from rising as much. In a heavy-bottomed pan over medium heat, bring the milk nearly to a boil. When a film starts to form on the top, turn off the heat and skim it off with a spoon.

Add the sugar, salt, and the first half-stick of butter and stir until the sugar and butter are both melted. Set the milk/butter mixture aside to cool to room temperature.In a separate bowl, combine the yeast and warm water and stir quickly. Stir in the egg. Add the milk/butter mixture. (Make sure it's cooled down to room temperature or you'll kill the yeast.)

Add the flour and stir until the flour is all incorporated and the dough comes together in a soft, loose ball. Add a couple of tablespoons of oil (I always use extra virgin olive) to a clean bowl. Roll the dough around until it is oiled all over, then cover the bowl with plastic wrap or a wet dish towel. This will keep the dough from drying out and forming a skin, which would keep it from rising.

Put the bowl someplace warm, not hot -- inside the stove, turned off but with the light turned on is about perfect -- until the dough has doubled in volume, about an hour-and-a-half. Once the dough has risen, punch it down to deflate it.Turn the dough out onto a floured surface and knead for a few minutes, until the dough is smooth and satiny.

Roll the dough out into a rectangle about an eighth-inch thick. Soften the butter, but don't melt it. Spread it evenly onto the dough. Combine the brown sugar and cinnamon. Spread the cinnamon mixture evenly over the dough and roll it up. cut into rolls and oil a baking sheet and arrange the rolls with room in between.

Place the baking sheet in the oven -- turned off but with the light on again -- until the dough warms up and the rolls double in size. Turn the oven to 400° degrees and bake for 10-15 minutes, until they are golden brown on top. Arrange the rolls on your serving dish, and prepare the glaze. Pour it over the rolls.

Night Before Option:

Wrap the roll in plastic wrap, to keep it from drying out, and aluminum foil, to help keep the shape. Put the wrapped roll in the fridge overnight. The next morning, the cold dough will be firmer and much easier to cut. Use a knife or Dental Floss, once they're all cut, oil a baking sheet and arrange the rolls with room in between.

Place the baking sheet in the oven -- turned off but with the light on again -- until the dough warms up and the rolls double in size. (This could take 2-3 hours so plan accordingly) Then bake at 400° for 10-15 minutes, until they are golden brown on top. Arrange the rolls on your serving dish, and prepare the glaze. Pour it over the rolls.

Sesame Chicken Copy Cat Version

2009-05-13T14:46:00.000-07:00

1 1/2 to 2 pounds of frozen popcorn chicken
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons ketchup
1 - 2 tablespoon white distilled vinegar
a sprinkle of ground black pepper
diced green onion, optional
sesame seeds, optional

Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with green onions and sesame seeds.

*For some people the sauce might not be enough so you can easily double the recipe. That is what I usually do.

German Chocolate Cheesecake

2009-05-11T12:01:00.000-07:00

CAKE:
1 package (18-1/4 ounces) German Chocolate cake mix

CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 eggs, lightly beaten

FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans

Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings

Baked Ham Rigatoni

2009-05-07T19:59:00.000-07:00

1 pkg (16 oz) rigatoni pasta
1 cube butter (1 oz or two tablespoons)
1/2 cup flour
1 qt milk (4 cups)
2 cups grated mozzarella cheese (separated)
about 1/2 lb thinly sliced ham
seasonings
(onion salt, pepper, cayenne pepper is optional)
small pads of butter for top

Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the Al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and one cup cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9x13 pan, smooth the top and sprinkle with remaining cup of cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

Southern Chocolate Gravy

2009-05-02T09:58:00.000-07:00

3/4 to 1 cup - granulated sugar (if you want it less sweet use 3/4 cup)
2 - 3 tablespoons flour
1 - heaping tablespoon unsweetened cocoa powder
1 1/4 - cups milk
1 - tablespoon butter or margarine
1/2 - teaspoon vanilla extract

Add all the dry ingredients to a medium sized pot. Add the milk, using a whisk combine the dry ingredients with the milk. Bring to a boil, then reduce heat and stir constantly to prevent the mixture from scorching.

The mixture will start thicken up. When it thickens remove from heat and add the butter and the vanilla extract. Pour over biscuits, I tear my biscuit up in a bowl first and then pour the gravy all over it .If you want to be really evil, butter your biscuits first and then pour on the gravy. Oh Lord that is so sinful but good.

* If by chance your gravy is not at the consistency that you want. You can mix a bit of flour and milk together and add it to the boiling chocolate to thicken as much as you like. Some people like their chocolate gravy a bit thin and some a bit thicker. I think it will be just right if you use the about 3 tablespoons flour.

The Best Buttermilk Biscuits ~Southern Living~

2009-05-02T09:04:00.000-07:00

1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional Self-rising flour
(for counter surface to knead dough)
2 tablespoons melted butter

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Make you own Self Rising Flour:
If you do not have self rising flour, you can make your own using all purpose flour. To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH Cup of all purpose flour.

Make your own Buttermilk:
If you do not have buttermilk, you can make your own using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.

Chocolate Chip Pie

2009-04-28T20:36:00.001-07:00

2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
2 cups semisweet mini chocolate chips
2 cups chopped walnuts or pecans, optional

Whipped cream:

1 - 2 pints (3 - 4-cups) heavy whipping cream
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips

Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In a seperate bowl using an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 2 cups chocolate chips and nuts if you are using them. Divide the dough between two prepared pie plates and smooth the tops with a spatula. Bake about 30 minutes or until pies are golden brown and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack. While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

IHops French Toast

2009-04-27T14:38:00.001-07:00

2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.

Coconut Syrup:

As you must know by now (since I include this syrup recipe with every breakfast post I make!) this is my all time favorite syrup, and we ALWAYS serve it with hot breakfasts, whether it be waffles, pancakes, crepes or french toast. It’s unbeatable!

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

*If using a whole loaf of French Bread, double the batter recipe*

Bama Steak & Cheese Sandwiches

2009-04-22T17:08:00.001-07:00

1 lb Deli Roast Beef
1-2 Cups Mozarella Cheese (or cheese of your choice)
1/2 stick margarine or butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Dale’s Sauce (can use Moore’s Marinade, Soy Sauce, Worcestershire sauce, etc) Soft Deli Rolls (such as Sara Lee)

Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.

Freezer Crescent Rolls

2009-04-20T07:07:00.000-07:00

3 tsp. active dry yeast
2 cups warm water (110 to 115 degrees)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 tsp salt
6 to 6 1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough (for this I used my mom's heavy duty Kitchen aid mixer. I love that mixer).Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-inch circle; cut each circle into 16 wedges (pizza cutter works great for this). Roll up wedges from the wide end and place point side down 2 inches apart on waxed paper-lined baking sheets. Curve ends to form crescent shape.

To use Frozen Freezer Rolls:

Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight.Let rise in a warm place for 1 hour or until doubled. Bake at 350 for 15-17 minutes or until golden brown.

Paula Deens Orange Coffee Cake

2009-04-17T17:09:00.001-07:00

2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits
(recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts or pecans
1/3 cup granulated sugar
2 teaspoons orange zest

Glaze:
1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown. Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Cheesy BBQ Chicken Aka Chili's Monterey Chicken

2009-04-15T07:51:00.000-07:00

4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or homemade)
Shredded Cheese
(Cheddar or Colby jack shredded cheese blend)

Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge from about 30 minutes. Preheat oven to broil HI, with rack 4 inches from heat In a large oven proof skillet( I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about 4 minutes per side. Pour some BBQ sauce over chicken. Place desired amount of onions on the chicken. Cover with cheese (how ever much you want) Place bacon on top. I added a toothpick or two to each piece of chicken to keep the bacon from curling while cooking. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes. Or until the chicken reads 165 on a instant read thermometer. If after you have broiled th chicken it still isnt cooked through, lower the temp to 450 and cook till juices run clear.

How to Caramelize Onions

Preheat oven to 425 Thinly slice your desired amount of onions. Coat lightly with vegetable oil
Season with salt and pepper. In a dutch oven or casserole dish fitted with a lid, bake for around 1 hour, or until desired color is reached Make sure you stir them every 15 minutes so they don't burn.

Semi Homemade Peach Cobbler

2009-04-13T15:06:00.000-07:00

1 – 29 oz can Sliced Peaches in syrup
2/3 – 1 Cup Sugar
2 T. Corn Starch
2 T. Butter
½ tsp Cinnamon
cinnamon sugar
Ready Made Pie Crust (Double Crust)

Preheat oven to 450* Grease baking pan and line with one single pie crust. Drain peaches and reserve liquid. In a medium size pan mix sugar, cinnamon and cornstarch. Stir in reserved peach juice/syrup. Gradually bring to a boil. Boil 1 minute stirring constantly. Add peaches and pour into a 1 ½ qt or 8x8 pasty lined baking dish. Dot with butter sprinkle with cinnamon. Top with second crust, brush with melted butter and sprinkle a little cinnamon sugar on top. Cut a few slits in the top crust to vent the crust. Bake 25-30 minutes.

Easter Tea Cakes

2009-04-09T07:04:00.000-07:00

Tea Cake Dough

1 C butter or margarine
1 C sugar
3 eggs
3 1/2 C self rising flour
1 tsp vanilla

Cream butter and sugar. Add eggs and mix again. Add vanilla and flour and mix well. Roll thin on floured board, cut with cookie or biscuit cutter. Bake at 350 for 8 - 10 minutes. Sprinkle with sugar while warm or ice with simple icing when cooled.

Simple Icing

(I made a double batch of icing)
2 T softened butter or margarine
1/2 C Confectioner's sugar
2 Tablespoons milk (can add more if needed)
1 tsp vanilla extract
Few drops food coloring

Cut butter into confectioner's sugar. Add milk and stir until lumps are gone. Add one teaspoon of vanilla and a few drops of food coloring, stir until combined. Spoon onto cookies or tea cakes and spread with back of spoon. Top with sprinkles while still wet, if desired. Let dry before stacking or placing in goodies bags with a pretty ribbon tied around the top. I made these cookies a couple days in advance. Once the frosting is completely dried, I placed the cookies in a large zip lock bag and put them in the freezer until the night before i want to serve them.

* Watch these cookies closely they only need to bake about 8-10 minutes. Very light in color on top and golden brown on the bottom*

Janet's Chocolate Chip Coffee Cake

2009-04-07T04:10:00.001-07:00

2 - cups all purpose flour
1 1/2 - tsp baking powder
1 - tsp baking soda
1/2 - tsp salt
1 1/4 - cups sugar, separated
1 - tsp cinnamon
1 - stick unsalted butter, room temperature
2 - large eggs, room temperature
1 - cup sour cream
1 - tsp vanilla extract
1 - cup chocolate chips

Preheat oven to 350. Grease a 9 x8 inch or 9 x 13 inch baking pan. In a medium bowl mix together the flour, baking powder, soda and salt. In a small bowl combine 1/4 cup sugar and 1 tsp cinnamon set aside. Using a electric mix beat together the remaining 1 cup sugar and butter until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Fold in the flour mixture in two parts until just combined.

Pour half the batter into the cake pan and sprinkle with half of the cinnamon sugar mixture and half of the chocolate chips. Spoon the remaining batter as evenly as possible over the filling. Spread gently and evenly. Sprinkle with the remaining cinnamon mixture and chocolate chips. Bake until golden brown and a toothpick inserted comes out clean 30 - 35 minutes.

Recipe source: www.mommyskitchen.net

Stuffed Bell Peppers

2009-04-05T06:33:00.000-07:00

4-5 large Green Bell Peppers
2 - Cans Condensed Tomato Soup
1 - lb Ground Beef
2 - 3 - Cups Long Grain Rice, cooked
(I used 1 1/2 c. rice to 3 cups water)
1/2 onion
1 clove garlic
salt/pepper
onion powder
garlic powder
1 - tsp Worcestershire sauce
shredded cheddar cheese, optional

Cut off the tops of the bell peppers and remove all the membrane and seeds. Rinse peppers under cold water and place on a paper towel. You will need to steam the peppers a bit before stuffing and baking. To steam, fill a large pot with water about half way. Add some water to the inside of the peppers. Cover and bring to a boil and then reduce the heat to about low/medium. You want them on a low simmer. This will steam the peppers. Steam for about 20 - 30 minutes. While the peppers are steaming start browning the ground beef with the onion and garlic. When the ground beef if completely cooked, drain off any grease. Prepare and cook the rice. I used 1 1/2 cups long grain rice to 3 cups of water. Add the cooked rice to the meat mixture, season with pepper and a little garlic and onion powder. (not pictured), mix well. When the time is up using tongs, remove each of the pepper from the pot. Add one can tomato soup. (do not add any water) gently mix together with the meat mixture. Start stuffing the meat mixture into each bell pepper. Place the tops back on the peppers and place them in a 9 x 13 on baking dish. I add a little bit of water to the bottom of the pan. I don't know why but that is what my mom used to do. Cover with foil and bake in a 350 degree oven until the peppers are tender and heated through. I added a bit of shredded cheese to a few of the peppers before baking. I think it adds a great flavor.

Tomato Sauce Gravy

With the second can of soup I just add it to a small pot. Add the 1 tsp Worcestershire sauce and mix. Cook until heated through. Pour over the cooked peppers when you are ready to serve. If you don't like a lot of sauce on top of the peppers just add about a can and a half to the rice and meat mixture. Then just save a half of can for the sauce to top the peppers when served make sure to only use 1/2 tsp Worcestershire sauce if you only use half of the can.

Baby Teething Biscuits/Cookies

2009-03-27T14:35:00.000-07:00

2 tablespoon shortening
1/2 cup sugar
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon water or juice (I used water)
2 cups dry baby cereal

Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking powder, salt, vanilla and water. Gradually stir in baby cereal. Knead until smooth. Pat into a rectangle. Cut into 1 inch bars. Smooth edges so they will not be sharp. Or roll dough in a little flour and cut with cookie cutters. (circle and basic shapes are best) Bake for about 20 min. or until dry. Store in uncovered container overnight.

Paula Deens Beer in the Rear Chicken

2009-03-25T18:20:00.000-07:00

1 (12-ounce) can beer (we used bud lite)
Paula Deen’s House Seasoning
Paula Deen’s Seasoned Salt or Lawry's seasoning salt
1 (3-pound) chicken
1 - sprig rosemary

Wash and drain the chicken and pat dry. Season the chicken inside and out with the Seasoning Salt and House Seasoning. Refrigerate until ready to cook. Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Try and open the can as much as possible or completely using a can opener or knife (be careful). Insert the sprig of rosemary to the can, add some more of Paula's house seasoning into the can then place the beer can, keeping it upright, into the rear cavity of the chicken. ( I used a beer can chicken holder) Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork. Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Paula's House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Note: 1 chicken serves 2 to 4, depending on appetites.

Fudge Puddles Aka Puddles of Yum

2009-03-25T06:32:00.000-07:00

Cookie Crust recipe:
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 /2 t. vanilla extract
1 - egg
1-1/4 c. all-purpose flour
3/4 t. baking soda1/2 t. salt

In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix. to the creamy mixture. Chill in the fridge for at least one hour (or if you're impatient, chill the dough in the freezer for about 15 minutes). Remove from fridge and form into 1" balls. I use a small melon baller scoop to make mine a uniform size. Grease a mini-muffin pan and add 1 ball to each muffin cup: Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball. Let them cool in the pan for at least 5 minutes and then move to a cooling rack.

Once all of the cookies are done baking, it's time to make the fudge filling. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so. That is if you can wait that long, the wait is definitely worth it.

Filling recipe:
1 c. semi-sweet chocolate chips
1 c. butterscotch chips
(if you don't like butterscotch, just use milk chocolate chips)
1-14 oz. can sweetened condensed milk
1 t. vanilla
chopped nuts or sprinkles (optional, I omitted this part)

In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth:

Homemade Corn Dogs

2009-03-23T10:55:00.000-07:00

1 cup buttermilk
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
(flour for dusting about 1/2 cup)
Oil for Frying
Popsicle sticks, Chop Sticks or Wooden Meat Skewers

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter. Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove Popsicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it’s a good idea to get your oil heated up. You want the temperature to be about 375°. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs. Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long.

Fill the jar or cup about 3/4 of the way full.Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time.

Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently. If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.This recipe makes about 12 to 14 corn dogs.

Oatmeal Scotchies

2009-03-22T13:58:00.000-07:00

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) Nestle Butterscotch Flavored Chips

Preaheat oven to 375° F. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Irish Cream Pound Cake with Irish Cream Glaze

2009-03-17T07:38:00.000-07:00

1 1/2 - cups butter
2 - cups firmly packed brown sugar
1 - cup granulated sugar
5 - large eggs
3 - cups all purpose flour
1 - tsp baking powder
1/2 - tsp salt
3/4 - cup whole milk
1/4 - cup Irish cream liqueur or Irish cream syrup

Preheat oven to 325. Spray a 12 cup fluted pan with not stick spray with flour. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs one at time, beating after each addition. In a medium bowl, combine flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk., beginning and ending with flour mixture beating after each addition. Stir in Irish cream. Spoon batter into prepared pan, and bake for 1 hour and 15 - 20 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Drizzle Irish Cream Glaze over cake. Garnish with mint leaves and strawberries if desired.

Irish Cream Glaze

2 cups confectioners sugar
3 tablespoons Irish cream liqueur

Combine sugar and Irish cream whisking until creamy. Drizzle over cooled cake. It took a little more than 3 T. of the Irish cream to get a good consistency. Just keep adding until you get it the consistency you want. You can also use a little milk instead of adding more irish cream liquer or flavoring.

Chocolate Chip Pie

2009-03-15T11:06:00.001-07:00

2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional

Whipped cream:

2 pints (4-cups) heavy cream
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips

Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. (I did not use nuts my kids so not like them. Divide the dough between two prepared pie plates and smooth the tops with a spatula.Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

*This recipe yields two pies. If you just want one cut the recipe ingredients in half *

Italian Beef Sandwiches

2009-03-13T11:02:00.000-07:00

3 - 4lb roast
1/2 cup water
1 T. Butter
1 - clove garlic, minced
1/2 1 t. fresh rosemary, chopped
1/2 - 1 tsp dried oregano
1 - green pepper, sliced
1 - onion, sliced
1 - 10.5 oz can beef broth
12 sandwich buns or hoagie buns
sliced provolone cheese

Rinse roast and pat dry with a paper towel. Place beef in slow cooker, add water, butter and garlic. Cover and cook overnight on low for 8 hours. Stir in rosemary, oregano, green pepper, onion and broth; continue to cook on low for 8 more hours. When ready to serve, shred and serve over warm buns with provolone cheese. Melt just a bit and serve.

* I started mine early in the morning the day I wanted to serve this meal. About 7:00 am, I let the roast cook for about 6 hours then added the rosemary, oregano, green pepper, onion and broth. Covered and cooked for another 4 hours so we could have it for dinner around 6:00pm. The meat was really tender so I dont think it needs to cook as long as it is stated.

Chocolate Butterscotch Cake

2009-03-11T17:49:00.000-07:00

3/4 - cup butter
1 1/2 - cups sugar
2 - eggs
1 - tsp vanilla extract
2 - cups all purpose flour
3/4 - cup unsweetened cocoa powder
1 - tsp baking soda
1/4 - tsp salt
1 1/2 - cups milk
1 - 12.5 oz jar butterscotch ice cream topping
1 - 12 oz container non dairy whipped topping (cool whip), thawed
1 - 3.5 oz box cook and serve butterscotch pudding mix

Preheat oven to 350. Grease and flour a 13 x 9 inch baking pan. In a large bowl beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. In medium bowl combine flour, cocoa, baking soda and salt. Gradually add to the butter mixture alternately with milk, beginning and ending with flour mixture. Spoon into prepared pan. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. With the handle of a wooden spoon poke holes halfway through the cake in half inch intervals. Pour ice cream topping evenly over cake. Let cool completely. In a large bowl combine whipped topping and butterscotch pudding mix. Spread evenly over cooled cake. Cover and refrigerate. Cut into squares.

Easy Fruit Salad

2009-03-10T07:47:00.001-07:00

1 -16oz container fresh strawberries
2 - cups green grapes (seedless)
2 - small cans or 1 large can mandarin oranges, drained
1 - 16-24 oz pineapple chunks, drained
4 - 5 bananas, chunked
1 - can peach (21 oz) or apricot pie filling (I prefer peach)

Gently mix all the ingredients together and chill until ready to serve.
(Make sure to drain the pineapple and the mandarin oranges)

(If using frozen strawberries use on large 24oz container do not drain)

No Fail Beef Pot Roast {Makes it's own Gravy}

2009-03-09T10:08:00.000-07:00

1 - 2 or 3lb beef pot roast of your choice (I prefer chuck roast)
1 - 10.5 oz can Cream of Mushroom Soup
1 -packet Lipton Onion or Beefy Onion Soup Mix (dry)
2 - tablespoons olive or vegetable oil (to sear the meat)
pepper (to taste)
Carrots & Potatoes

Rinse the roast with water and pat dry with paper towels. To start off I like to sear my meat before adding it to the crock pot. To me this makes the gravy so much more beefy and rich in color and flavor. Add 2 tablespoons olive or vegetable oil to a large skillet. Bring the heat up and really get that pan hot.

Add the roast and let it sear for about 5- 7 minutes per side. Add the seared roast to the crock pot. Sprinkle dry onion soup mix over the roast and add cream of mushroom soup. Cover and set slow cooker on low and cook for 6 - 7 hours. Turn pot roast over about half way through cooking time.

About 2 hours before the roast is done start to prepare the carrots and potatoes. Peel carrots and potatoes and cut into pieces. I like to par-boil my veggies for about 8 - 10 minutes in a pot of water before adding to my crock pot. That way the veggies cook all the way through and they are not mushy when the roast is done. + sometimes the veggies don't cook through all the way so this is just the best way for me.

Drain the water off the potatoes and carrots and add to the crock pot the last hour of cooking. Season with a bit of pepper and cover and cook the last hour. The meat just falls apart and this recipes makes it own gravy. Ü This is so wonderful the next day for roast beef sandwiches, or in flour tortillas or just warmed up and served with some rice.

If you do not want to par boil the potatoes and carrots before adding. Then just add them the last 3-4 hours of cooking.

Super Easy Spaghetti O's Casserole

2009-03-09T07:18:00.000-07:00

3 cans regular spaghetti o's
(or 1 large can + 1 small)
1 - lb ground beef
1/4 cup onion, chopped
Paula Deens house seasoning, Emeriles essence or just salt/pepper
(to your taste)
2 cups mozzarella cheese
1/4 cup Parmesan or Romano cheese

Cook ground beef with onion until browned. drain off grease add seasoning. Add the ground beef to the bottom a 9x13 in size casserole dish. Add Parmesan cheese on top of the meat. Then add all three cans of spaghetti o's and top with mozzarella cheese. Bake uncovered at 350 for about 30 minutes until casserole is nice and bubbly. Serve with french bread, Texas garlic toast and a salad.

Crock Pot Apple Butter

2009-03-03T11:01:00.000-08:00

1- 45 or 48 oz jar unsweetened apple sauce or cinnamon applesauce
3 - lbs granny smith apples (diced into chips)
4 - cups sugar
1 - cup apple juice or cider
2 - tsp cinnamon
1 - tsp cloves
1 - tsp allspice

Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). In the morning remove the lid and turn the crock pot to high. Cook apple butter uncovered for about 3-4 more hours until until some of the liquid has cooked off and the apple butter has cooked down . Pour into jars and refrigerate or can properely and process in a hot water bath. Serve over hot biscuits, toast, scones.

If home canning the apple butter. Pour mixture into hot sterilized jars and process in a hot water bath. 10-15 for pints and 5-10 minutes for half pints.

Crock Pot Apple Butter

2009-03-03T08:46:00.000-08:00

1- 50 oz jar unsweetened apple sauce
3 lbs granny smith apples (diced into chips)
4 cups sugar
1 1/2 cups apple juice or cider
2 tsp cinnamon
1 tsp cloves
1 tsp allspice

Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). Remove cover, stir and taste. Add more spices or sugar if desired. Continue cooking for a few more hours, uncovered, until some of the liquid has gone and butter has cooked down a bit. Pour into jars and refrigerate (unless canned properly). Serve over hot biscuits, toast, scones.

Bobby Deen's Favorite Goulash

2009-03-01T07:46:00.000-08:00

1/2 - tablespoon Paula Deen’s House Seasoning
3 - tablespoon soy sauce
3 - bay leaves
2 - tablespoon Italian seasoning
2 - (15-ounce) cans diced tomatoes
2 - (15-ounce) cans tomato sauce
3 - cups water
3 - cloves garlic, chopped
2 - large onion, chopped
2 - lb lean ground beef
1 - teaspoon Paula Deen’s Seasoned Salt
2 - cup elbow macaroni, uncooked
1 - cup frozen corn or mixed vegetables
(if using canned, drain first)

In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt.

Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.

* This recipe makes quite a bit. If you have a smaller family I suggest cutting the recipe in half.

Paula's House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight
container for up to 6 months.

Dulce de Leche Cheesecake

2009-03-01T07:42:00.000-08:00

1 - 8oz package cream cheese (softened)
1 - egg
1 - 12 oz can evaporated milk
1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
1 1 /2 - tsp Mexican vanilla or pure vanilla extract
1 - 14 oz can Nestle La Lechera dulce de leche (seperated)

Crust:
2 Cups Graham cracker crumbs
1/4 cup sugar (you can use half brown sugar but that's optional)
5 Tablespoons butter (melted)

Preheat oven to 325 degrees. Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into a 8 or 9 inch spring form pan set aside. Make filling ingredients. Blend the first 5 ingredients in a blender and blend until creamy. Add 2 Tablespoons Dulce de leche and blend again. Pour into prepared graham cracker crust. Bake for 45- 55 minutes or until golden brown. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, remove the spring form pan and drizzle melted dulce de leche over the top of the cheesecake. Chill overnight before it is served

I melted the dulce de leche for just a couple seconds in the microwave in a Tupperware bowl. Then added it to a sandwich size zip lock bag and cut off a tiny piece of the end. Then drizzled all over the top of the cheesecake in a criss cross design.

Mom's Chicken Noodle Soup

2009-02-25T06:44:00.000-08:00

1 whole chicken,water
3-4 celery stalks
1 onions
5-6 garlic cloves
1 -2 cartons of chicken stock
salt and pepper to taste
Paula Deens house seasoning (to your taste) (optional)
carrots
1 can evaporated milk
1 1/2 packages fresh fettuccine (Buitoni) noodles or
1 - 12 oz package dry fettuccine noodles

First start by cooking the chicken and making the chicken brothcut the chicken into pieces and heat the pan to scorching hot, add the chicken to brown slightly.Roughly chop the celery, onions and garlic Add to pot along with a handful of salt and pepper Then add 1 box of chicken stock and then water till chicken is slightly covered Cook for 20-30 minutes boiling till meat is cooked and tender, then remove all vegetables bits and throw away. De bone chicken, and set the stock aside.finely chop celery, onions, garlic, and carrots Add veggies to stock (the chicken was cooked in) along with 1 box chicken stock- the box of chicken stock is optional, you could add more water if you want more liquid. Chop noodles and add to soup Add cooked chicken and can of evaporated milk Cook another 15-20 minutes on medium heat until noodles and veggies are soft Serve with warm crusty bread Enjoy!

Marshmallow Brownies

2009-02-23T09:52:00.000-08:00

Brownie Recipe

1 - (9 x13) boxed brownie mix
Miniature marshmallows
Frosting (recipe below)

Make the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with frosting recipe below.

Frosting Recipe

1/2 cup butter
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
3 tablespoons water
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool before cutting.

Quick & Easy Nacho Pie

2009-02-18T14:56:00.000-08:00

1 lb Ground Beef
1/2 Cup Chopped Onion
1 - 8oz Can Tomato Sauce
¾ Cup Water
1 - Packet Taco Seasoning Mix
1 - Tube Regular Crescent Rolls
1 1/2 Cup Crushed Doritos or Any Brand Tortilla Chips
1 - 8oz Container Sour Cream
1 - Cup Kraft Mexican Cheese Blend

Preheat oven to 350 in large skillet brown beef and onion over medium heat till done. Drain. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 -10 minutes if it is to thick add a little more water. Separate Crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed Doritos over crust. Top with meat. Spread sour cream over meat. Sprinkle with Cheese and remaining 1/2 cup crushed Doritos. Bake 25 - 30 minutes or until cheese melts. And crust is golden brown. Cool 10 minutes before

Donut Muffins

2009-02-18T04:20:00.000-08:00

3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1/2 tsp vanilla extract
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

* If using Self Rising Flour omit the following (baking powder and salt) *

Cheesy Salloped Potatoes & Ham

2009-02-16T16:55:00.000-08:00

5 cups peeled russet potatoes, sliced thinly
1/2 - 1 cup chopped onion
1 can cream of mushroom soup
3/4 cup. sour cream
1-1/2 cup shredded cheddar cheese
1 lb. chopped ham

Peel and wash the potatoes. Slice them as thin as you can get them. If you slice them thick, they will take much longer to bake and nothing is worse than a crunchy potato. Next, mix together the soup, cheese, and sour cream. Chop the onion finely. Mix together well. Add in the potatoes and mix. Pour into a well-greased casserole dish. Bake, covered, in a 350 preheated oven for one hour. In the meantime, chop your ham.Remove dish from oven and add the ham, mixing well. Potatoes will start to really stick, so make sure to scrape them from the sides at this time as well. Cover and put back in the oven for 30-60 more minutes, or until potatoes are soft. Remove from the oven.

Vanilla Dipped Sugar Cookie Hearts

2009-02-14T06:25:00.000-08:00

2 - Pouches Betty Crocker Sugar Cookie Mix (prepared)
or use your own homemade sugar cookie recipe
1/2 Block Vanilla Candy Coating(I used Vanilla Almond Bark)
Valentine Sprinkles of your choice
Icing Paste for color tinting (pink or red)

Prepare sugar cookie mix according to package directions. Use directions for sugar cut out's. Cut cookies using a heart shaped cookie cutter. Place on baking sheet sprayed with cooking spray and bake as directed, let cool completely. Melt the vanilla coating for about 5 minutes using the defrost setting on your microwave. I melt mine in 2 minutes intervals then stir and put back in the microwave until fully melted and creamy. Dip one end of the cookie in candy coating, add sprinkles and place on waxed paper until dry. It is as easy as that.

Recipe yields about 2 1/2 dozen cookies

Valentine Cake Balls (Strawberry)

2009-02-11T15:13:00.000-08:00

1 (18.25 ounce) package strawberry cake mix + cake mix ingredients
1/2 - 1 (16 ounce) container prepared cream cheese frosting
1 - 24 oz block vanilla flavored almond bark and 1 - 24 oz block milk chocolate flavored almond bark. (I use Plymouth Pantrys almond bark from Walmart)
Icing paste or candy coating paste
sprinkles (optional)

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt vanilla coating in a glass bowl in the microwave on the DEFROST selection or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the cake mixture. Dip the balls in melted candy coating using a toothpick or fork to hold them. Place on waxed paper to set. Roll in sprinkles or leave plain.

Cheesecake Cake Balls:
I tinted the vanilla coating light pink and dipped the cake balls in. Then I made a swirl design in dark pink on top.

Chocolate Covered Strawberry Cake Balls:
For the chocolate covered strawberry cake balls, I dipped the cake balls in milk chocolate and made a swirl design on top with dark pink.

So really I melted the vanilla and chocolate almond bark in two separate bowls for the dipping of the cake balls. Then melted some additional vanilla bark to add to (2) small zip lock bags with the end slightly cut off for decoration. Tinted one light pink and the other dark pink. ( for the swirls)

M & M Oatmeal Bars

2009-02-08T17:20:00.000-08:00

1/2 cup rolled oats
1 cup M & M candies
1 cup brown sugar, packed
(light or dark, whatever you have on hand)
2 cup Pioneer or Bisquick Baking Mix
(any biscuit baking mix works)
1 egg
1 stick margarine, melted
1 tsp vanilla extract

Combine everything in a mixing bowl except candies. Mix until well blended. Stir in candies, reserving some to place on top. Pat into greased 8×8 pan. Press some more m&m's on top and bake at 350 for about twenty minutes. Allow to cool and cut into bars.

*You can also use Reeses Pieces to substiture for M&M's.

Homemade Plain Yogurt

2009-02-02T16:07:00.000-08:00

5 cups whole, low-fat, or skim milk
(I used whole milk)
1/4 cup plain yogurt with active cultures

In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently over medium heat, to 185 degrees. Remove from heat, and let cool to 110 degrees. Place yogurt in a medium bowl. Using a whisk, gradually stir in cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover the bowl with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90 degrees) . Let sit until milk begins to thicken around the edges and the yogurt is set, about 4 - 6 hours. I place mine in the oven and leave the oven light on or I place it in the microwave oven. Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 12 (on the counter at room temperature) depending on how tart you like it and how much beneficial bacteria you wish it to have. Place in a covered bowl in the refrigerator until completely set and chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate for up to 2 weeks in an airtight container.

Suggestions for flavoring plain yogurt:
Use fresh strawberries, blueberries or peaches, granola, peach or cherry pie filling, or stir in plain vanilla, freezer jam , regular jam or fruit preserves or even applesauce. You can even take about 1 - tsp of flavored jell-0 (I like strawberry) and mix it in with about a cup of yogurt.There is no rule here so just experiment.

*If you want your yogurt thicker (like Greek Yogurt), line a fine strainer with a coffee filter. Scoop the yogurt into the filter. and the excess water will come out of the bottom. When it is as thick as you want add the yogurt back to the container.

Blueberry Sour Cream Scones

2009-01-29T14:42:00.000-08:00

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
1/2 - 1 cup fresh blueberries
half & half (to brush on top before baking)

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add the blueberries, I toss mine in a bit of flour before adding. Mix gently and use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Brush on a bit of half and half and then sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Chocolate Chip Scones
Follow recipe for blueberry scones. Substitute chocolate chips for blueberries.

Cranberry-Orange Scones
Follow the recipe for Blueberry Scones omitting blueberries and adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the blueberries.

Texas Jalapeno Poppers

2009-01-25T07:46:00.000-08:00

8 - oz. cream cheese, softened
1 - 8 oz. package shredded sharp cheddar cheese or
half cheddar & half monterey jack cheese
1 -2 tablespoons bacon bits (optional)
12 oz - fresh jalapeno peppers, seeded and halved
(we used about 15 jalapenos to yield 30 poppers)
1 - cup milk or buttermilk
1 - cup all-purpose flour
1 - cup dry bread crumbs
2 - quarts oil for frying

In a medium bowl, mix the cream cheese, cheddar cheese and bacon bits. Wash and clean peppers cut in half and remove seeds. Make sure to wash you hands again after handling the peppers and before stuffing. Blanch the peppers in boiling water for a few minutes, then remove and place in ice water. This recipe does not state to blanch the peppers first, but I highly recommend doing that before stuffing the peppers. Spoon the cheese mixture into the jalapeno pepper halves. Put the milk, flour and breadcrumbs into three separate bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet or home fryer, heat the oil to 375° F.. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel. Serve with ranch dressing or eat them all by themselves.

Definition of Blanching: To plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.

California Sushi Rolls

2009-01-24T18:47:00.000-08:00

Equipment Needed:

Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
Wooden spoon or wood or plastic rice paddle for spreading rice
Plastic wrap (optional)

Ingredients:

1 - 10 Count Package Sushi Nori (seaweed sheets)
2 - cups Sushi Rice
(I use watermaid medium grain rice $1.12 for a 16 oz bag at Walmart)
2 - cups water
Cucumbers - sliced thinly
1 - 8oz package Crab Classics Imitation Crab (leg style), sliced
2 - Avacados - sliced
Carrots - sliced thinly (optional)

Sushi Su- Sushi Rice Seasoning
4 1/2 Tablespoons rice vinegar
4 - teaspoons sugar
2 - teaspoons salt

Garnish : Soy sauce, Wasabi (optional), pickled ginger

Sushi Rice takes a little over an hour to prepare, so plan accordingly. Use a minimum of 2 cups of rice to equal parts of water. Place the rice in a bowl and wash the rice with water, rubbing the grains gently between the hands to remove excess starch. Drain and repeat until the water comes out clear. It takes about 3-4 times of rinsing. If you have starchy deposits on the rice it will result in a gummy rice and you will have a improper absorption of the vinegar seasoning. Soak the rice in water until the rice looks milky white in color about 15-20 minutes. Drain the rice in a colander and set aside to dry for about 15 minutes. Choose a heavy saucepan with a snug fitting lid. (4 cup capacity) Place the 2 cups rice in the pot and add 2 cups water. Cover and cook on medium heat until boiling. Stir gently with rice paddle removing any excess rice grains that stick to the the sides of the pot. Once it comes to a boil turn the heat down to med/low cover and simmer until almost all the water is absorbed about 5-8 minutes. Then turn the heat to low, do not remove the lid and steam the rice for about 15-20 minutes. Until all the water is absorbed and the rice is cooked. Turn off the heat and allow the rice to set, this takes about 10 minutes. (this will yield about 3 3/4 cups cooked sushi rice).

While the sushi rice is setting you can prepare the sushi - su (the rice seasoning). This is what gives sushi rice its delicate, tart-sweet flavor. To make the rice seasoning add 4 1/2 tablespoons rice vinegar, 4 teaspoons sugar, 2 teaspoons salt in a non reactive bowl, mix the above ingredients together until dissolved and set aside. You will need to prepare a separate bowl of solution for you hands and tools. A solution of 1 part rice vinegar to 3 parts of water this is used to moisten hands and to moisten the knife to cut the sushi. (abut 1/2 cup rice vinegar to 1 1/2 cups water). OK now you want to mix the rice solution into the rice. This is an important step to have successful sushi. For proper absorption the rice seasoning needs to be mixed into hot rice. This should be done gently so you do not mush the grains of rice. Then the rice must be quickly cooled down to room temperature to acquire the beautiful glossy sheen and chewy texture made by sushi rice. Start by loosening the cooked rice from the pot into a large bowl. Pry the rice away from the sides using the rice paddle dumping the rice into the bowl. Moisten the rice paddle with the vinegar solution you made for the utensils not the rice seasoning. Do not add any rice that has stuck to the bottom of the pan, you don't want burned or hard rice. Gently run the paddle through the rice while adding the sushi - su (rice seasoning) at the same time. Gently Fold the rice seasoning into the rice using the rice paddle. Keep folding and mixing the rice gently to incorporate the seasoning and to start to cool down the rice. This usually takes a helper to fan a magazine as you mix the rice. I don't usually have a helper since everyone in my house except me hates sushi LOL so i end up doing this part by myself at times. I just blow on the rice or use one hand to gently fold and one hand to fan the rice with a magazine. Cooling the rice gives it the nice glossy sheen. It will take about 10 minutes to cool the rice to room temperature. If the rice it to warm it is to hard to handle.

(DO NOT PUT THE RICE IN THE REFRIGERATOR THIS WILL GIVE YOU HARD RICE, REMEMBER IT NEEDS TO COOL TO ROOM TEMPERATURE, JUST BE PATIENT)

Now you are ready to start rolling the sushi. Have ready your rolling mat, rice paddle, vinegar solution for your knife to cut the sushi and for your hand. And lastly your filling for you sushi. ( I use Imitations Crab Style Leg Meat, Cucumbers and Avocados). Make sure they are all sliced and ready to go before you start to roll your sushi. Lets start, place one sheet of Nori on the counter (shiny side down) with the widest side closest to yo at the edge of your mat. You can lay a piece of plastic wrap down first before you lay down your Nori wrapper. Me I can never get that part right it slides around to much for me and i cannot properly roll the sushi, so I chose not to use plastic wrap. It's your preference. Take about 1/2 cup of seasoned rice and with your moistened hands, place the rice on the Nori wrapper and with your fingers or the rice paddle moistened with seasoning water spread out the rice evenly onto the sheet of Nori to about 1/4 inch thickness. Cover the Nori sheet leaving about 1/2 inch to 1 inch uncovered. I went a bit far on mine in the above picture, so if you went to close to the edge just take some rice off. You need room to seal you sushi roll.
Now it is time to add your filling. Place the filling end to end in the middle of the Nori wrapper. Travis took the picture to fast, so the placement of my filling needs to be up in the middle more. You will be rolling the sushi Away From You. Now holding the core ingredients firmly in place roll part of the Nori over the ingredients. Now using your thumbs slowly turn up the edges of the mat closest to you to enclose the sushi roll and filling. then raise the end of the mat slightly so you don't roll the mat into the sushi roll, and continue to roll. Make sure to hold back the filling as you roll your sushi keep rolling until all the Nori wrapper is rolled up. I dab a bit of the seasoning water from the tools we prepared earlier on the open end of the Nori wrapper to seal the sushi roll. Before unrolling squeeze the roll gently while the rolling mat is still on the sushi roll. Unroll your mat and Tada!!!!!!!!!!!! you have a sushi roll. This is my favorite part I am usually beside myself waiting to get the first bite. Place your sushi roll on a separate plate or on the counter to the side to let set for a couple minutes.

Lightly moisten the knife blade with the separate vinegar solution we make earlier for your hands and the knife. This will keep the sushi rice from sticking to the knife while you slice it. Slice the roll into 6 even pieces. Use straight firm cuts. I find that the ends are not as pretty for presentation so I just cut the ends and eat them as i go along LOL I do this cause i can hardly wait to dive in and eat them. Place the sushi slices on a pretty platter with the core ingredients visible. Serve with pickled ginger, Wasabi and soy sauce for dipping. I do not like the Wasabi.

Frozen Burrito Casserole

2009-01-22T04:29:00.000-08:00

7 - 8 Frozen Burritos, I used beef & bean (completely thawed)
1 - 14.5 oz Can Re fried Beans
1 - 15 oz Can Wolf Brand Chili, no beans
1 - 10.5 oz Can red enchilada sauce
2 - cups shredded cheddar cheese or Monterrey jack cheese blend
Sour cream (garnish)
black olives (garnish)
salsa, optional (garnish)
chopped onion and tomatoes (garnish)

Spread the re fried beans on the bottom of a 9 x 13 inch casserole dish. Lay completely thawed burritos on top of re fried beans. In a separate bowl mix enchilada red sauce and the wolf brand chili together, blending well. Pour the enchilada sauce mixture on top of the burritos. Top with shredded cheese. Bake at 375 degrees for 30 minutes or until casserole is bubbly and burritos are cooked through.

* If you want you can pre bake the burritos in the oven on a baking sheet for just a bit before adding to the casserole. It is really up to you. I think i might do that next time so the burritos are a little more firm and a bit crispy.

Amish White Bread

2009-01-19T15:55:00.000-08:00

2 - cups warm water (110 degrees F/45 degrees C)
1/3 - 2/3 - cup white sugar
1 1/2 - tablespoons active dry yeast
1 1/2 - teaspoons salt
1/4 - cup vegetable oil
6 - cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans.

Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Cinnamon Swirl Bread: Roll out bread and spread on some softened butter. Sprinkle on a mixture of brown sugar and cinnmon sugar. Roll up and continue with rising and baking. There is not rule on how much of the sugar mixture to add it's all up to you on how much you want.

Recipe Yields: 2 Loaves

Strawberry Soda Pop Cake

2009-01-17T06:23:00.000-08:00

1 - package Strawberry Cake mix (Duncan Hines)
1 1/3 cups Strawberry Soda
(substitute the amount of strawberry soda for the amount of water stated on the cake mix)
2 - 3 Eggs (if you want it lighter and fluffier use three eggs)
1/3 cup vegetable oil
2 - 8 oz tubs Plain or Strawberry Flavored Cool Whip
1 – 2 lbs Fresh Strawberries (Sliced)
Strawberry Frosting, see note below (optional)

Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour into two round cake pans that have been greased and floured. Bake as directed on cake mix or until toothpick inserted comes out clean. When cake is done remove from oven and cool in pans for 15 minutes. Then remove to a wire rack and completely cool. Frost first layer with cool whip and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more cool whip and top with more sliced strawberries. Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake.

Note- If you want you can make a strawberry cool whip frosting in place of regular or strawberry cool whip. Follow the directions below; this is optional if you are watching your weight just frost the cake with Light Cool Whip.

Strawberry Cool Whip Frosting

1 - 4 ounce box instant strawberry pudding mix, dry
1/4 cup powdered sugar, sifted
1 cup milk
8 ounces Regular Cool Whip

Add pudding mix, powdered sugar and milk to a mixing bowl. Mix on low speed until blended. Let mixture stand 3 minutes. Fold in defrosted Cool Whip and frost cake. Refrigerate frosted cake.

* Ingredient measurements depends on what brand of cake mix you purchase. Follow the directions on the cake mix you buy. Substitute strawberry soda for the amount of water listed on the cake mix. Same with the oil and the eggs do as the boxed directions state not all cake mixes are the same.

Crock Pot Pinto Beans & Ham

2009-01-15T17:45:00.000-08:00

Sort your beans and remove and broken pieces or pebbles. Place in a large bowl or pot, covering with water. Let soak overnight. I add some baking soda to the water when i soak my beans it helps with gas that comes along with bean territory. In the morning drain the water. Add the beans to your crock pot and cover with new water. Add the following according to taste: 1 tablespoon each of salt, sugar, and 2 - 3 Tablespoons of vegetable oil and 1/2 tablespoon of pepper. I also added a little bit of Emerils Essence Seasoning. I just used a couple shakes.

Taste the beans after several hours of cooking and add more seasonings if you think it needs it. I used a total of about 2 tablespoons pepper. Add one of the following for additional seasoning : Ham hock, ham bone, or slice of country ham cut into pieces. Place lid on crock pot and cook on high for about 6-8 hours. Do not open the lid to check or stir for at least 3 hours and if you do, cover them back up. If you need more water, then add it. The beans should have a soup consistency. In 6 hours, test beans and if they are cooked, you are done. Still hard? Add some more time. Serve with a wedge of cornbread.

Recipe Courtesy of: Southern Plate

Gooey Butter Cookies

2009-01-14T09:47:00.000-08:00

1 - 8oz. pkg. cream cheese
1/2 - cup butter, softened
1 - egg
1/4 tsp. vanilla
1 - 10 oz yellow or butter cake mix
1/2 - cup powdered sugar

Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in egg and vanilla. Add cake mix & stir until well blended. Powder sugar your hands well. Roll balls into 1" or 2" and roll balls thoroughly in powdered sugar. Place 1" apart on un greased cookie sheets press down cookie slightly. Bake for 8 - 10 minutes. Leave on cookie sheet for 3 minutes or more before removing to cool on wire racks.

* When baking these cookies you really need to keep and eye on them or you can burn them very easily. These cookies are done when they start to crack on top and are golden brown on the bottom. I have really good luck when I use parchment paper to bake all my cookies on.

Recipe yields: two dozen cookies

Mexican Cheesecake

2009-01-11T16:37:00.000-08:00

1 - 8oz package cream cheese (softened)
1 - egg
1 - 12 oz can evaporated milk
1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
1 - tsp Mexican vanilla or pure vanilla extract
2 - prepared graham cracker crusts

Preheat oven to 350 degrees. Blend the first 5 ingredients in a blender and blend until creamy. Pour into prepared graham cracker crust. Bake for about 30 minutes or until golden brown. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, refrigerate and serve. This cheesecake is best served cold.

* To prevent the graham cracker crust from burning on the edges, I use a handy idea that i got from Ma maw Eaves. She takes a disposable pie plate and cuts out the middle. Invert over a baking pie to prevent crust from getting to brown. With the middle being cut out the pie can still bake without having to cover the whole pie.

Overnight Crock Pot Oatmeal

2009-01-09T12:20:00.000-08:00

1 cup steel cut oats
4 cups water
(if using a slow cooker liner decrease the water to 3 1/2 cups)
1/2 cup half and half or milk
1 cup dried fruit of choice
(apples, raisins, cranberries, apricots etc)
or 1 - fresh apple (chopped)
1/4 cup brown sugar
1 - tbsp butter
1/2 - tsp vanilla extract
2-3 Tablespoons cinnamon sugar

First off find a bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of Steele cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple the add it as well. Fill the crock with water to about halfway. Set the inner bowl in the crock and see how high the water rises. Add more water in the crock if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.

Toppings to add before serving:

Butter, sugar, honey, splenda,
cinnamon, nuts, raisins,
chocolate chips, pancake syrup or anything else you like!

Grandma Mack's Breakfast Delight

2009-01-04T07:54:00.000-08:00

1 tube (8 oz.) Pillsbury refrigerated crescent rolls
2 cups breakfast sausage, cooked and crumbled or
(2 cups cubed fully cooked ham)
6 Eggs
1/2 cup milk
Dash of salt and pepper
2 cups frozen hash brown potatoes, thawed
1-1/2 cups (6 oz.) Cheddar or Monetary Jack Cheese, Shredded

Arrange the crescent rolls on the bottom of a 13 x 9 x 2-inch baking pan. Place the ham on top of the crescent rolls. Beat the eggs and milk together; set aside. Layer the hash browns over the ham, season with salt & pepper then pour the egg mixture over the hash browns. Top with cheese. Bake at 375° for 30 minutes. Makes eight servings.* Make sure to press the rolls together at the seams after unrolling the dough

If cutting the recipe in half use a 8 x 8 inch pan. you will have two crescent triangles left over. Use 3 eggs cut the milk to 1/4 cup. Use the same amount of sausage, hash browns and cheese.

Courtesy of Grandma Mary Mack, Elkhorn, Wisconsin

New Years Day Black Eyed Peas & Fried Cabbage

2009-01-01T17:11:00.000-08:00

Stove Top Method

1 pound dry black-eyed peas
4 Cups Water
1 tablespoon vegetable oil
2 cups chopped cooked ham or one ham hock
salt and pepper to taste
1 pinch garlic powder
1/2 - 1 onion, diced
1 (14.5 ounce) can whole or stewed tomatoes (pureed)

Sort through your beans for any pebbles or stones. Cover the beans with water you want to make sure there is enough water so they don't dry up. They will need to soak overnight. In the morning drain off the water and discard. Place black-eyed peas in 8 quart pot. Add the 4 cups water to the pot . Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot add oil. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender. If using a ham hock remove and add the meat from the ham hock to the pot of beans.

Crock Pot Version:
You can also prepare the beans in you crock pot. Pre soak peas overnight. Drain the water from the peas and place peas in a crock pot. Add the 4 cups water, onions, seasoning, tomatoes, oil and ham. Stir well to mix. Cover and cook on high for 5 hours then turn to low for about 2 hours or until the peas are tender.

Southern Fried Cabbage

3 - 4 slices bacon, cut into thirds
1/4 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
1 head cabbage, cored and sliced or cubed
1 small onion, chopped
1/2 cup water
1 - pinch white sugar
2 - beef bouillon cubes crushed or granules

Place the bacon and vegetable oil into a large pot over medium heat. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, sugar, salt, pepper, water and crushed bouillon cubes to the pot; cook and stir the cabbage as it cooks. Cook until tender but still crisp. I cooked mine about 10 - 15 minutes on medium heat.

Copy Cat Starbucks White Chocolate Mocha

2008-12-30T08:12:00.000-08:00

2/3 cup whole milk
6 tablespoons white chocolate chips
Freshly brewed coffee (strong) to fill mugs or shot of espresso
Whipped cream
Desired garnishes:
cinnamon or white chocolate shavings

Add milk and chocolate chips to saucepan or double boiler and heat until chips are melted and milk is hot. Meanwhile make coffee or espresso. Pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream. If desired, garnish with a sprinkle of cinnamon, or chocolate shavings. Makes enough for 2 small mugs. This recipe can easily be doubled or tripled.

* I doubled the recipe to make 2 - 3 large mugs *

I think you could prepare the milk mixture in the double boiler and then place it in a covered crock pot on the warm setting. Make a pot of strong coffee and place it next to the crock pot along with the whipping cream, cinnamon or white chocolate shavings. Then your guests can make their own White Chocolate Mocha's. Or if you plan early enough you can just prepare the whole recipe in the crockpot.

Ma maw's Country Cornbread Dressing

2008-12-27T20:59:00.000-08:00

2 - packets Martha White Yellow Corn Bread Mix,
prepared & baked according to package directions
or use your favorite cornbread recipe.
1 - cup chopped celery
1 - cup chopped onion
2 or 3 - 14 oz cans chicken broth
1 - 10.5 oz can cream of chicken soup
3 - eggs, beaten
2 - 3 biscuits, crumbled
1 - granny smith apple (chopped)
1 - 2 tsp sage
1 - 2 tsp poultry seasoning
1 - stick margarine
1 -boiled egg (chopped), optional

A day before making the dressing prepare and bake the cornbread, let cool and cut into cubes. Cut up the biscuit as well. Place on a larger baking sheet and let the cornbread & biscuits sit out to dry a bit on the counter (about 24 hours). Add the cornbread and 1 - 2 biscuits in a large bowl and set aside. Sauté’ the chopped apple, onions and celery in one stick of margarine until they are translucent and shiny. By now the margarine will have cooked down.

Add the vegetable mixture to the cornbread. Add one can of cream of chicken soup, the beaten eggs and begin adding the chicken broth start with one can and go from there. Usually it takes no more than 2 cans. If adding a boiled egg to your dressing chops and adds that at this point. Add all your spices and mix everything really well. The mixture should be the consistency of cornbread batter, don't break up the cornbread to much you want some cornbread & biscuit chunks. Pour into a greased 9 x 13 inch baking dish.

Bake uncovered at 400 degrees for about 45- 1 hour until the dressing is cooked through and no longer jiggles. Insert a knife and it should come out clean. Make sure not to overcook the dressing or it will be dry. The dressing should be brown around the edges and very light golden brown on top.

Southern Plates Apple Pie Recipe

2008-12-27T20:34:00.000-08:00

1 - Package Pillsbury Pie Crusts
9-10 apples, two different kinds, one Granny Smith Apple
(I used golden Delicious + 1 Granny Smith)
1/4 C Apple Juice
2 T Lemon Juice
3/4 C Sugar
1/4 C Corn Starch
dash of salt
1 tsp Vanilla
1 tsp Cinnamon
1/4 -1/2 tsp allspice

Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well. Spoon apples into prepared crust. Wet your fingers and wipe around the edge of the crust before unrolling your other crust on top. Press to seal around edges. After you have sealed them together, fold the edges over and crimp them with your fingers. Cut a few slits on the top with a knife. Melt some butter and brush it over the crust then sprinkle a bit of sugar on top. Place in oven and bake at 425 degrees for 15 minutes. Remove from oven and cover entire pie with foil (leaving center open, see above picture). You just want the outer edge covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden brown.

Homemade Gingerbread Latte

2008-12-26T18:43:00.000-08:00

4 cups milk (2% or lower is best to not worry about curdling)
1/2 cup white sugar
2 tsp ground ginger
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup strong black coffee, or a freshly-brewed shot of espresso
cinnamon stick & canned whipped cream for garnish (optional)

This could serve 4, especially if you are adding the milk on top of coffee. Otherwise it serves 2 with a bit of milk left for kid cups. (minus the coffee) I used a 4 quart crock pot, you could get away with going as small as a 1.5 to 2 quart. Put the milk into your crock pot, and whisk in the dried spices. Don't add the coffee. Cover and cook on low for 3 hours, or high for 1-2. The milk should be quite hot, but if your crock pot tends to get hot enough to boil, keep an eye on it. Don't let the milk boil. Pour over hot strong coffee or espresso. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

~ Stove Top Version ~
Add all the spices and the milk to a meium sized pot and steam the mixture for about 15 minutes on med low. After that I proceeded with Stephanie's recipe pouring the gingerbread mixture over hot strong coffee, garnished with whipped cream a sprinkle of nutmeg and a cinnamon stick.

Holiday Cranberry Salad

2008-12-25T10:11:00.000-08:00

1 - 12 package Fresh Cranberries
½ - cup pecan pieces
3 1/2 - cups Mini Marshmallows
1 – 8 oz can Crushed Pineapple (drained)
1 – Cup Sugar
1 - pint fresh whipped cream, whipped

Chop cranberries in food processor or blender. Chop while frozen to prevent splattering. Mix together cranberries, sugar, pineapple, marshmallows and nuts. In a separate bowl whip whipping cream until stiff peaks form. Fold into cranberry mixture and chill overnight.

Peppermint Bark Hearts

2008-12-22T07:01:00.000-08:00

2 - boxes/bags miniature candy canes
(you will need 2 candy canes to make one heart)
my one box of 32 mini candy canes yield 16 hearts.
1 - 24 oz package Vanilla Almond Bark or Vanilla Candy Coating
1 - 24 oz package Milk Chocolate Candy Coating or Almond Bark
(if making swirled bark)

Line a cookie sheet with waxed paper. Or line your counter top with waxed paper that's the easiest for me. Arrange candy canes on waxed paper in groups of two form into a heart shape. Melt vanilla flavored coating or almond bark. (Melt on the defrost setting of you microwave in 3 minute intervals). It usually takes about 5-6 minutes to melt a full block of candy coating. Spoon or pipe candy coating into centers of hearts to fill spaces. I used my pastry tool set pipe the coating in the hearts. You can use a pasty bag with a tip or a small zip lock bag and just cut off the end. Crush some candy canes in a bag and sprinkle on top of the coating in the middle of the hearts. Let harden and store in airtight container, gift bags or a tissue lined tin. I added some additional bark and then placed the peppermint hearts on top of the bark it really does look so pretty.

*If you have any of the candy coating left, just place it in a plastic bowl and store in the freezer or in the pantry to use for another recipe. You can make more peppermint bark or toss in some almond and pretzels and let harden that's always great as well.

Old Fashioned Beer Bread

2008-12-20T14:02:00.000-08:00

3 - Cups Self Rising Flour (measured then sifted)
1/4 – 1/3 Cup Sugar
1 - 12 oz can of Beer
(don’t use corona or any dark beer I use miller or Budweiser)

Preheat oven to 350 degrees. Mix all the ingredients together. Grease and flour a loaf pan. ( I use crisco baking spray with flour) Spread mixture into the pan, using a brush or your fingers smooth out the top of the loaf with melted butter. Bake for 30-40 minutes or until golden brown. When the forty minutes are up remove bread from oven, make a slight slit down the top of bread and brush ¼ - ½ stick of melted butter on top and bake an additional 10 minutes. Remove from oven and cool in loaf pan for 10 minutes, then remove to wire rack or plate and cool completely and slice.

If your recipe calls for self-rising flour and you only have all-purpose, here's how you can adapt.

Using a dry measure, measure the desired amount of flour into a separate container.
For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Mix to combine.

You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt.If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.

Crock Pot Vegetable Beef Soup

2008-12-20T14:00:00.000-08:00

1 1/2 to 2 lbs stew meat, chuck eye, or hamburger
(add spices to your taste)
salt
pepper
oregano
basil
1 Bay Leaf
1 tsp Paula Deens house seasoning
1/8 t seasoning salt/Lawry's
1 pkg dry onion soup mix
4 - 5 Cups hot water
1 - 14 oz can beef broth
1 8 oz can tomato sauce
1 Tablespoon Worcestershire Sauce , Country Bobs sauce or Kitchen Boutique
2-3 celery sticks chopped
1 cup carrots, sliced
1 - 16oz Bag Frozen Mixed Vegetables or 2 cans of mixed vegetables
1 - 15 oz can diced tomatoes
4-5 Potatoes Diced

If you are using hamburger just brown, drain the meat and add everything to the crock pot. If you are using beef brown the meat in a bit of oil, drain then add to the crock pot. Add water, tomatoes, broth, spices, onion soup and sauces. I let the meat cook for about 2 hours (if using beef) then add all the vegetables and cook on low for about 6 hours. Remove bay leaf and serve. Garnish with Parmesan cheese if you wish.

Cody's Chili Cornbread Casserole

2008-12-19T08:36:00.000-08:00

1 lb. hamburger, browned, (drained)
½ Cup chopped onion
1 can diced tomatoes (do not drain)
2 can chili beans, I use Bush's Chili Beans (do not drain)
½ tsp. onion powder
3 tsp. chili powder
½ tsp. garlic salt
salt & pepper
1 cup shredded cheddar cheese
1/2 cup additonal cheddar cheese for batter (optional)
(2) packages Jiffy Corn Muffin Mix

Brown hamburger with onion and drain. Add Tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions. (I add some cheese to the corn muffin mix before pouring it on top) Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 20 minutes or until golden brown.* I use a packet of chili seasoning mix and omit all the spices. Add about a 1/4 cup of additional water to the meat mixture.