Thursday, August 17, 2017
SLOW COOKER CAJUN HAM AND BEANS 1 package Hurst's Cajun 15 Bean Soup 8 ounces carrots 1 sweet onion 4 stalks celery 2 cloves garlic 8 cups chicken broth 15 ounce can diced tomatoes 2 cups diced cooked ham Rinse and sort the beans, removing any debris. Add beans and seasoning packet to a 6 quart slow cooker set to high. Dice the carrots, onions, celery, and garlic and add to the slow cooker along with the chicken broth. Cover and cook on high for 5 hours or until beans are tender. Add canned tomatoes (undrained) and ham to the slow cooker. Stir and continue cooking for 1 more hour. Serve with a dollop of sour cream.
Wednesday, August 16, 2017
CHOCOLATE PEANUT BUTTER PUDDING CAKE 1 box chocolate cake mix 1 small box instant chocolate pudding mix 1 1/2 cups milk 1 cup chopped peanut butter cups Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. Add cake mix, pudding mix, and milk to a medium bowl and whisk together until combined. Spread into the prepared pan and sprinkle the top with the chopped peanut butter cups. Bake 25 minutes or until the edges are pulling away from the pan and a tester comes out mostly clean.
CHEDDAR BACON EGG SALAD 6 eggs 4 slices bacon 1/2 cup mayonnaise 1 tablespoon mustard 1 teaspoon vinegar 1 teaspoon dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup grated cheddar cheese Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes. Run the eggs under cold water or place them in an ice bath until cold. While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar. Serve as a dip with crackers or between bread as a sandwich
Tuesday, August 15, 2017
Donkey Balls 2 packages crescent rolls pref buttery flavored 1 16 oz cream cheese, don’t use fat free… they r horrible 1 packages jimmy dean sausage (standard size) 1/4 tsp garlic powder 1 small fresh onion… minced cook sausage, garlic powder and onion until brown and lightly crispy. drain sausage. does not hafta be rinsed take room temp cream cheese and sausage mixture. I do not add salt and pepper because of butter flavoring in rolls. unroll crescent rolls and cut crescent in half to make a triangle. take a teaspoon of the mixture and spoon into each crescent roll. then wrap mixture up into little ball making sure the mixture is sealed inside. place balls on the cookie sheets and bake for 8 minutes. DON’T BURN BOTTOMS. cool for 3 minutes should make about 40-48 balls. a reviewer suggested that she had to cook them longer (14 minutes) … so it may take longer depending on size..
Beer, Bacon and Cheddar Cornbread 6 slices thick cut bacon chopped and fried Dry Ingredients 1 1/2 cup corn meal 1 1/2 cup All purpose flour 2 tbsp . sugar 1 1/2 tbsp . baking powder 3/4 tsp . salt 1/2 cup sharp cheddar cheese shredded Wet Ingredients 3 large eggs 1/2 cup milk 1/3 cup sour cream 1 cup beer 1/2 cup melted butter For the topping 1 cup shredded sharp cheddar cheese In a mixer combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. Add the wet ingredients to the dry in the mixer until just combined, then add the bacon. Pour into a greased baking tray and spread the batter evenly. ( 9 x 13 inch cake pan) Add the 1 cup of cheese to the top, spreading evenly. Bake at 375 F for 30 – 35 minutes.
Dunkaroo Dip 1 box funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake – you need just the mix) 2 cups plain yogurt 1/2 container of cool whip. Mix together all ingredients Serve with animal crackers or graham crackers.
CROCKPOT PINEAPPLE MOONSHINE 56 ounces canned pineapple juice 2 cups granulated sugar 3/4 liter everclear grain Add pineapple juice and sugar to crock-pot. Cook on LOW for 2 hours with lid slightly ajar. Allow mixture to cool completely before adding in Alcohol. Add in alcohol and mix well. Pour mixture into 4 Quart Canning Jars. Add lids and rings to jars. Store in a cool dry place
Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag) 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
Taco Spaghetti 8 ounces spaghetti 1-1/4 pounds lean ground beef or ground turkey 1 (1-oz) package taco seasoning 2/3 cup water 1 can (10.75-oz) cream of chicken soup 1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained 1 (8-oz) package Velveeta cheese, cubed 1-1/2 cups shredded cheddar cheese Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside. Cook pasta according to package directions. Drain. Set aside. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese. Bake for 30 minutes or until heated through.
ROASTED GARLIC MUSHROOMS 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
Texas Trash Dip (2) 16 oz. cans refried beans 8 oz. cream cheese, softened 1 cup sour cream 3 tbsp. taco seasoning or 1 packet 2 cups Monterey Jack cheese, shredded 1 cup Cheddar cheese, shredded Preheat oven to 350. In a medium bowl, use an electric handheld mixer to combine the refried beans, cream cheese, sour cream, and taco seasoning. Spread mixture evenly on bottom of 9 x 13 baking pan. Sprinkle both cheeses on top of bean mixture and place pan in oven for about 25-30 minutes. Remove from oven and serve with tortilla chips or crackers!
Louisiana Crawfish Casserole 1 lb crawfish tail 1 (10 3/4 ounce) cans French onion soup 1 (10 3/4 ounce) cans cream of mushroom soup 1 (10 ounce) cans Rotel tomatoes & chilies 1 1/2 cups rice, cooked 1/3 cup butter, melted 1/4 cup chopped bell pepper 1/2 cup chopped green onion 1/3 cup chopped fresh parsley 1 cup chopped celery salt and pepper 1/2 cup grated monterey jack cheese 1 cup grated cheddar cheese Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.
Shrimp De Jonghe 2.5 to 3 lbs of raw peeled and deveined shrimp. 3 sticks of butter. 1 head of garlic peeled and sliced really thin. ½ tsp of crushed red pepper. 1 cup of plain bread crumb. 1 cup of parmesan cheese. In a bowl, mix together che breadcrumbs and cheese and set aside. In a large saute pan, melt the butter, stir in the chopped garlic and crushed red pepper and cook on low for 10 to 15 minutes. Sprinkle the breadcrumb mixture over the pan a couple handfuls at a time mixing each time to check the consistency. I used about 1 ¾ cups of cheese and breadcrumbs. Add in the shrimp and stir for 1 minute then pour into a casserole dish and bake in a preheated oven to 325° for 30 minutes.
Southern Style Dirty Rice 1 lb. ground meat 3 cups uncooked long grain white rice 4 tbsp. Creole Seasoning 1 1/2 tbsp. of Sweet Bell Peppers 1 tbsp. minced Onion 1 tbsp. minced garlic 1 tbsp. soy sauce 6 1/2 cups water 2 tbsp. of butter *dash of paprika on top for taste Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika
Cream Cheese Dumplings with Blueberry Sauce 1 (8 ounce) box cream cheese softened 5 tablespoons sugar 1 teaspoon orange extract 20 pot sticker wraps 1 1/2 cups blueberries Canola oil for frying Powdered sugar Beat cream cheese, 2 tablespoons sugar and orange extract until smooth. When working with the wraps cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out. Holding the wrapper in one hand, dip your index finger on your free hand in cold water. Moisten 1/2 of the wrap with that finger making a 180 degree circle around the edge of the wrap that is furthest from you. Now place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other; pressing the wrap together to close tightly. Repeat until cream cheese mixture is gone; placing them on a cutting board and covering with moistened paper towels. Combine blueberries and 3 tablespoons of sugar in small saucepan. Cover and place on low heat. Simmer for 10-15 minutes and remove from heat. Heat oil in heavy pot to 375 degrees. Working in batches cook stuffed dumplings for about 45-60 seconds turning halfway through. Drain on paper towels. Sprinkle with powdered sugar and serve with blueberry sauce on the side or drizzle over the top.
Sour Cream Lasagna 1 (8 ounce) package lasagna noodles 1/2 pound ground pork sausage 1/2 pound ground beef 1 clove garlic, minced 1 (28 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 1 tablespoon dried parsley 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 pinch white sugar 1 (16 ounce) container sour cream 3 eggs, lightly beaten 3/4 cup grated Parmesan cheese 1/2 cup chopped pitted green olives 2 teaspoons salt 1/4 teaspoon ground black pepper 2 (12 ounce) packages shredded mozzarella cheese, divided Preheat oven to 375 degrees F (190 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes. Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl. To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9×13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Pumpkin Cream Cheese Spread 8 ounces cream cheese ½ cup canned pumpkin puree (not pumpkin pie filing) 1 teaspoon cinnamon 1 teaspoon pumpkin spice 1 teaspoon vanilla extract 4 tablespoons brown sugar Add all ingredients to a mixing bowl. Beat until well combined. Refrigerate covered for at least an hour. Serve with your favorite fruit dippers, on top of bagels or cinnamon graham crackers
PRALINE CRUNCH 10 cups 8 cups Crispix cereal 2 cup pecan halves 1/2 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup butter 1 tsp vanilla extract 1/2 tsp baking soda Preheat oven to 250ºF. In a large bowl, combine cereal and pecans. In a medium saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces.
Carrot Cake Oatmeal Cookies 1½ cups all-purpose flour 1 cup white whole wheat flour 1 tsp. baking soda ¼ tsp. salt ½ tsp. baking powder ½ tsp. ground cloves 2 tsp. ground cinnamon 1 cup quick oats (not instant) ¾ cup brown sugar ¼ cup granulated sugar 1 cup coconut oil (or 2 sticks butter, softened) 2 large eggs 2 tsp. vanilla extract 2 cups grated carrot (3-4 carrots) ½ cup flaked coconut ¾ cup chopped walnuts powdered sugar milk Preheat oven to 350º F. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside. With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add carrots, coconut and walnuts; blend until combined. Batter will be a lumpy. Add flour mixture and blend at a low speed until just combined. Do not overmix. Drop by tablespoons onto ungreased cookie sheets and bake for 13-15 minutes. Watch them so they don’t brown too much! Immediately transfer cookies to a cooling rack. If you want your cookies a little sweeter, blend a small amount of powdered sugar with a small amount of milk in a bowl. Add milk or powdered sugar until to the perfect consistency you like. Drizzle it over the cookies and serve.
CHICKEN AVOCADO STUFFED GARLIC BREAD 1 French bread 4 oz. cream cheese-softened 3 tablespoons sour cream 1 ½ cups cooked chicken- chopped in small pieces 1 cup shredded mozzarella cheese 1 small avocado- diced 1 green onion-sliced Salt and pepper to taste 1/3 cup melted butter 2 teaspoons minced garlic (3 cloves) 2 tablespoons parsley-chopped 2 ½ tablespoons grated Parmesan Preheat the oven to 375 F. Place a large sheet of aluminum foil onto large baking sheet. In a medium bowl place softened cream cheese and sour cream, stir with a fork just to combine. Add chopped chicken, avocado, shredded cheese and sliced green onion. Stir until evenly combine. Slice the French bread into thirds and using a sharp knife shallow out each piece of bread. Stuff the inside of bread with chicken-avocado mixture. Press it as much as you can so the bread will be filled generously. But do this carefully or the bread might fall apart. Slice each piece of stuffed bread into 1 inch slices, then place them on a baking sheet lined with foil. Arrange them tightly side-by-side. In a small bowl stir together melted butter, grated Parmesan, minced garlic and chopped parsley. Brush the top and sides of bread. Drizzle remaining mixture on top. Wrap the foil over the French bread. Bake for 15–18 minutes, until the cheese has melted and the bread starting to brown.
TEXAS SHEET CAKE COOKIES For the Cookies: 1/2 cup unsalted butter (softened at room temperature) 1/3 cup granulated sugar 1 egg 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon salt 1 1/3 cup flour 1/2 cup semi-sweet chocolate chips (or 3.01 oz semi sweet baking chocolate) -melted For the Icing: 1/2 cup unsalted butter 2 Tablespoon cocoa powder 3 Tablespoon milk 1 teaspoon vanilla 2 1/2 cups powdered sugar Cookies Preheat oven to 350°F Line baking sheet with parchment paper and set aside. Beat butter and sugar until light and fluffy. Add in egg and vanilla and mix until well combined, mix in salt and baking powder. Gradually add in flour while mixing on low speed (dough should be thick) Mix in melted chocolate. Drop about Tablespoon size mound of a dough onto baking sheet. Bake about 8 minutes ( do not overbake them, the cookies should just appear set, but to stay soft on the inside). Transfer to a wire rack to cool. Icing Combine butter, cocoa powder, milk and vanilla in a medium sauce pan over medium heat, whisk until melted and combine, take from the heat and whisk in powdered sugar, pour over the cookies and cool completely.
CHOCOLATE NUTELLA FROSTING 2 cup powdered sugar 1 cup unsalted butter 1/2 cup cream cheese 2/3 cup Nutella 8 oz semisweet baking chocolate 1/3 cup cocoa pinch of salt 1 tespoon vanilla Melt 8 oz chocolate and let it cool to a room temperature. Beat the butter and sugar until it’s light and fluffy, then add cream cheese and mix well. Add vanilla, salt, cocoa, Nutella and melted chocolate and mix it well to combine evenly. Set the frosting in the fridge for 15 minutes to set, then frost the cake or cupcakes.
STUFFED FRENCH BREAD 1 loaf french bread 1 Tablespoon olive oil 1 Lb. lean ground beef 1 small onion -chopped 1 teaspoon minced garlic 1/2 cup chopped leek (you can use other chopped vegetables: carrots, celery, green bell pepper…) 1 can cream of mushroom soup (or cream of celery or chicken soup) 1 Tablespoons milk ( or more if needed ) 1 Tablespoon mustard salt and pepper, to taste 1 1/2-2 cups shredded cheese chopped parsley (optional) Preheat the oven to 350 F. Slice French bread in half (lengthwise), scoop the center of each half and crumble it in a large bowl. Place the halves of bread onto a baking sheet and set aside. In a large skillet place 1 Tablespoon of olive oil and ground beef and cook over medium-high heat until the beef is browned, stirring occasionally. Add chopped onion, chopped leek (or other vegetables) and minced garlic and cook a few minutes until the vegetable is tender. Add soup, mustard, salt and pepper to taste and cook for at least 5 minutes. If the mixture is too thick add a little milk. Add cooked beef mixture to the bread and stir to combine. Spread the mixture in the center of one half of the french bread. Spread shredded cheese in the center of other half of the french bread. and place the bread carefuly back on top of first half. Bake 10-15 minutes (until the cheese is melted). If you don’t want to brown the bread too much or to become too crispy, cover with aluminium foil. Let it cool 5-10 minutes before slicing. Garnish with chopped parsley if you like.
JALAPENO PIMENTO CHEESE BALLS YIELDS 30 1 cup extra-sharp cheddar cheese-freshly shredded from a block 1 cup freshly shredded sharp cheddar cheese 8 oz cream cheese, softened 1/3 cup mayonnaise 1/4 tsp garlic powder 1/4 tsp ground cayenne pepper 1/4 tsp onion powder 1-2 jalapenos-seeded and minced (optional) 1 (4 oz) jar diced pimento-drained well salt and pepper to taste 1/3 lb bacon-cooked to crispy texture,cooled and chopped 1 cup toasted pecans-chopped Combine cheese, mayonnaise, garlic and onion powder, cayenne pepper, pimento and jalapenos in the bowl of an electric mixer and blend at medium speed until well combined. Season with salt and pepper, cover and refrigerate for 1 hour to firm up. in a shallow bowl combine chopped pecans and cooked bacon. Roll pimento cheese into tablespoon-size balls and roll into bacon-pecan mixture. Store in the fridge. Just before serving place a pretzel stick inside each ball
CARROT POKE CAKE For Carrot Cake: 2 cups all-purpose flour 1 ¾ teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ¼ teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 cup vegetable oil ½ cup sugar 1 ¼ cup light brown sugar 4 eggs 1 teaspoon vanilla 3 cups freshly grated carrots 1 cup chopped pecans or walnuts For Filling: 2 x 3.4 oz. box white chocolate instant pudding mix 4 cups milk For Cream Cheese Frosting: 6 oz. cream cheese- softened 1/3 cup unsalted butter-softened 1 teaspoon vanilla 2 cups powdered sugar (plus 2-3 tablespoons more if needed) Dash of salt To make the cake preheat the oven to 350 F and grease 9 x 13 glass dish. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves, set aside. In a large bowl combine oil, eggs, vanilla, sugar and brown sugar. Mix just to combine. Add flour mixture and mix just to combine. Fold in grated carrots and pecans or walnuts. Spread the cake batter into prepared dish and bake 40-50 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 10 minutes and using the handle of a wooden spoon poke the holes all over the cake less than 1 inch apart. Meanwhile whisk together instant pudding mix and 4 cups of milk until no lumps remain. Pour the pudding over the cake trying to get as much you can to get the pudding down into the holes. Smooth the top and place the cake in the fridge until the pudding has set and the cake is cooled completely. To make the frosting beat the butter, cream cheese, vanilla and dash of salt until smooth and creamy. Gradually add powdered sugar and beat on high speed for 2-3 minutes. Spread the frosting over the cooled cake and set back in the fridge for 30-45 minutes before serving. Store the cake in the fridge up to 5 days.
STRAWBERRY CUSTARD CAKE For strawberry puree: 10 oz. fresh strawberries 2 Tablespoons granulated sugar 1 Tablespoon fresh lemon juice For the cake: 4 egg whites Dash of salt 4 egg yolks 1 ½ cups powdered sugar ½ cup unsalted butter-melted and slightly cooled 1 ¼ cup milk-lukewarm 1 ¼ cup strawberry puree 1 teaspoon vanilla ¾ cup all-purpose flour A few drops of red food coloring-if desired powdered sugar-for dusting the cake Preheat the oven to 325 F. Coat 8 x 8 (2 inch deep) square baking dish with cooking spray and line with parchment paper leaving an overhang on two sides. Lay the second piece of parchment paper on top, across the first one, leaving an overhang on the other two sides so you can take the cake out of the pan easier. Place strawberries, lemon juice and 2 tablespoons sugar in a blender or food processor and pulse until smooth. Beat egg whites until soft peaks form, add a dash of salt and continue beating until stiff peaks form, set aside. In another bowl beat egg yolks. Gradually add powdered sugar and continue beating until light and fluffy and the mixture is pale yellow. Add melted butter in egg yolks and mix until combine. Add strawberry puree, milk and vanilla and mix on low speed until combine. Mix in flour until combine. The batter is really thin and that’s OK. Mix in a few drops of red food coloring if desired. Add beaten egg whites into the mixture and using a rubber spatula or a whisk gently incorporate them. A distinct layer of fluffy lumps and clumps of egg whites should remain at the top. Do not overstir or overmix it, egg whites should float on top when you pour the batter in baking dish. Bake for 50-70 minutes or until the cake is just barely jiggly in the center but feels firm to touch. Baking time might vary depending on your oven or baking dish you use (glass, ceramic, metal…) but start checking after 50 minutes. If the top browns too quickly before the minimum of 50 minutes, you can tent the top with aluminum foil. Cool the cake completely, dust with powdered sugar and serve. Garnish with fresh strawberry if desired.
EASY BANANA MAGIC CAKE 1/2 cup unsalted butter-melted and slightly cooled 2 cups milk-lukewarm 4 eggs-separated ¾ cup sugar 2 tablespoons light brown sugar ½ cup mashed banana (1 medium banana) 1 cup flour 1 teaspoon vanilla extract powdered sugar for dusting Preheat the oven to 325°F. Lightly grease 8x8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, you can lift the cake and transfer plate). Whip the egg whites until STIFF peaks form, set aside. Beat the egg yolks and sugars until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in mashed banana just to combine. Mix in flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). NOTES: The batter is very, very thin!!! Pour the batter into the pan and bake for 45-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 45 minutes. If the top browns quickly before the minimum of 45 minutes, you can cover the cake with aluminum foil. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center!
Chicken Noodle Casserole 16 ounces Egg Noodles 1/2 Onion 1 clove Garlic 2 tablespoons Butter 2 cups Cooked Chicken, Diced 1 10.75 ounce can Cream of Celery Soup 1 cup Sour Cream 12 ounces Frozen Peas and Carrots, Thawed 2 teaspoons Spicy Brown Mustard 2 teaspoons Salt 1 teaspoon Ground Black Pepper Preheat oven to 350°F. Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and set aside. While the noodles are cooking, dice the onion and garlic. Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and cook an additional minute. Add the onion and garlic to a large bowl with the chicken, soup, sour cream, peas and carrots, mustard, salt, and pepper. Stir to combine. Stir the cooked egg noodles into the creamed mixture and stir to coat. Spoon into a 9x13 baking dish. Bake for 15 minutes or until heated through
OVEN FRIED BUTTERY CHICKEN LEGS 4 tablespoons butter 2 pounds drumsticks 1/3 cup mayonnaise 2 tablespoons milk 1 1/2 cups ground butter crackers 1 teaspoon garlic powder 1/4 teaspoon salt Preheat the oven to 425 degrees. Place the butter in a cast iron skillet or cookie sheet and place in the oven to melt. Meanwhile, stir together the mayonnaise and milk in a shallow dish. Add the cracker crumbs, garlic powder, and salt to a large zip bag and shake to combine. Coat the chicken in the mayonnaise mixture and place in the bag. Seal the bag and shake to coat the chicken in the cracker crumbs. Remove the pan from the oven and place the chicken in the melted butter. Bake for 20 minutes and then flip the chicken over. Continue baking for 15-20 more minutes or until the chicken reaches 160 degrees
HONEY MUSTARD DRESSING 1/2 cup mayonnaise 3 tablespoons yellow mustard 2 tablespoons honey (plus more, as desired) 1 tablespoon vinegar 1/4 teaspoon ground black pepper Add all of the ingredients to a small bowl and stir well to combine. Taste and add more honey, if you prefer a sweeter dressing. Store in the fridge in a covered container for up to 1 week.
Banana Bread Cookies 1/2 cup white sugar 1/2 cup brown sugar 1 cup butter, softened 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 3 ripe bananas, mashed 2 cups rolled oats 1 cup semisweet chocolate chips In the bowl of your mixer cream together the butter and sugars until creamy. Beat in the eggs and vanilla. In a separate bowl stir together the flour, baking soda, cloves, and cinnamon. Add to the creamed mixture and mix well. Mix in the mashed bananas, oats, and chocolate chips until well incorporated. Drop by rounded spoonful (I used my cookie scoop) onto a greased or parchment lined cookie sheet and bake in a pre-heated 375 degree oven for 10 to 12 minutes. Cool on a wire rack.
Cheesy Green Beans with Bacon 4 cups Fresh green beans washed and ends trimmed off 5-6 slices thick bacon sliced 6 medium scallions chopped coarsely 1 1/2 cups shredded cheddar cheese though this will be good with any choice of cheese! 1/3 cup Mayonnaise 1/3 cup sour cream 1 tsp Salt and pepper to taste Pre heat oven to 325° Place green beans in a pot of Boiling water and boil for a minute or two..(Do not over cook) When done add green beans to a greased baking dish and set aside. Cook Bacon slices till just about crispy and remove from pan and crumble when cool. Add Scallions to fry pan and toss for a minute or two in bacon grease and remove from heat. Add to Green beans with crumbled Bacon. In a medium bowl mix together Mayonnaise, Sour Cream and 1/2 cup of Cheddar (reserve 1 cup for topping) Mix together Green beans with Mayonnaise mixture and top with remaining cup of Cheddar. Bake for 40 minutes or until green beans are tender.
Double Chocolate Bread with Peanut Butter Spread For the bread: 3/4 cup firmly packed brown sugar 1 cup dark unsweetened cocoa powder 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1 teaspoon salt 2 large eggs 1 large egg yolk 3/4 cup buttermilk 1 teaspoon vanilla 1/2 cup vegetable oil 8 ounces good quality dark chocolate chunks (I used half dark, half semi-sweet) For the peanut butter spread: 3 ounces cream cheese, softened 3 tablespoons peanut butter 1/3 cup powdered sugar For the bread: Preheat the oven to 350 degrees. Butter and flour a 9x5 inch loaf pan. Place the brown sugar in the bowl of a mixer fitted with the paddle atttachment. Press out any lumps with the back of a spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt and mix until combined. In a seperate bowl, whisk the eggs and egg yoolk until blended, then add the buttermilk, oil, and vanilla. Whisk until combined. Turn the mixer to low and slowly stream the wet ingredients into the dry, mixing until just combined. Stir in the dark chocolate chunks by hand. Do not over mix! Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn out onto a cooling rack. For the peanut butter spread: In the bowl of a stand mixer, beat together all ingredients until well combined and fluffy. Use immediately or store tightly wrapped in the refrigerator for up to 3 days.
BACON JALAPENO CHEESE SPREAD 4 ounces cheddar, grated 4 ounces pepper jack, grated 2 ounces cream cheese, room temperature 3 tablespoons mayonnaise 2 strips bacon, cooked and crumbled 3 tablespoons diced pickled jalapenos 1/2 teaspoon juice from jar of jalapenos Add all ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve with crackers.
Monday, August 14, 2017
Festive Dip 1 red pepper, seeded & diced 2 jalapenos- seeded & diced 2 cups frozen corn, or 1 can of corn (drained) 1/2 can diced olives,drained 1 (16 oz) pkg cream cheese (softened) 1 packet Hidden Valley Ranch dip seasoning mix. Mix the ranch dip mix with the cream cheese and then fold in the remaining ingredients. You can use low fat or non fat cream cheese or neufchatel cheese in place of the cream cheese. Serve with Wheat thin crackers or raw veggies, chips, etc.
SLOW COOKER CAJUN SAUSAGE AND BEAN SOUP 1 package Hurst's Beans Cajun 15 BEAN SOUP (I love these beans) 1 green bell pepper, diced 1 sweet onion, diced 6 cups chicken broth 2 cups water 1 pound Andouille sausage 15 ounces canned diced tomatoes Rinse the beans and sort through to remove any debris. Set aside the seasoning packet. Place rinsed beans in a slow cooker with the bell pepper, onion, chicken broth, and water. Cook on high for 5 hours. Slice the sausage into thin coins and cook in a large skillet over medium high heat until browned on both sides, about 5 minutes. Add the sausage and tomatoes to the slow cooker, along with the packet of Cajun seasoning. Stir well. Cook for 1 more hour or until ready to serve. Serve with rice or corn bread, as desired.
STRAWBERRY YOGURT PIE For the crust: 3 cups Honey Nut Cheerios 6 tablespoons butter For the filling: 8 ounces cream cheese, room temperature 4 cups strawberry flavored Greek yogurt 1/4 cup powdered sugar For topping: 1 cup sliced strawberries 1/4 cup Honey Nut Cheerios To prepare the crust, preheat oven to 350 degrees. Place the cereal in a blender or food processor and process to fine crumbs. Add crumbs to a bowl. Melt the butter and pour over the crumbs. Stir to combine. Press crumbs into bottom and up edges of a 9 inch pie plate and bake for 10 minutes. Cool completely. To make the filling, beat the cream cheese with an electric mixer until smooth. Beat in the yogurt and powdered sugar. Spoon mixture into the prepared crust and smooth the top. Place in freezer for 4 hours or overnight. Once frozen, top with sliced strawberries and a sprinkle of Honey Nut Cheerios. Slice and serve!
CHOCOLATE PEANUT BUTTER COOKIES 8 tablespoons butter, melted 1/2 cup brown sugar 1/4 cup white sugar 2 teaspoons vanilla 1 egg 1 1/2 cups flour 1/3 cup cocoa powder 1 teaspoon espresso powder, optional but recommended 1 teaspoon baking soda 1/2 teaspoon salt 1 cup peanut butter chips Preheat oven to 350 degrees. Beat together the butter and sugars until well combined. Beat in the egg and vanilla until just combined. Add the flour, cocoa powder, espresso powder, baking soda, and salt and beat until a soft dough forms. Stir in the peanut butter chips. Portion the dough into 9 equal pieces and roll into balls. Place dough balls on ungreased cookie sheet and bake for 11 minutes exactly. Cookies will look slightly underdone, but will firm up as they cool. Cool for 5 minutes on the pan before removing to a cooling rack.
Brookies For the brownies: (Use a box mix if you're not up for making homemade.) 1 cup (2 sticks) butter 2 1/4 cups sugar 4 large eggs 1 1/4 cups cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder, optional 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 2 cups semi-sweet chocolate chips For the cookies: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) semi-sweet chocolate chip cookies. For the brownies: Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Stir in the flour and chocolate chips until well combined. Set aside. For the cookies: Preheat the oven to 350 degrees. Combine flour, baking soda, and salt in a small bowl and set aside. In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Line a 9x13 baking dish with parchment paper. Pour brownie batter into the prepared baking dish. Drop small spoonfuls of the cookie dough on top of the brownie batter. Bake for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean
NUTELLA SWIRLED PEANUT BUTTER COOKIES 1/2 cup butter, softened 3/4 cup smooth peanut butter 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups all-purpose flour 1/4 cup Nutella Preheat oven to 350 degrees. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined. Combine flour, baking soda and salt in a large measuring cup or bowl. Slowly stir in to the peanut butter mixture. Drop spoonfuls of Nutella on top of the dough and swirl it through the dough with a butter knife. Chill the dough for 15 minutes in the refrigerator. Roll into balls by hand. Place the balls of dough on a parchment lined cookie sheet. Use a fork to lightly press the balls down and make a criss-cross pattern. Bake until the edges are very lightly browned, about 7 to 10 minutes. Allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.
S’mores Bark 12 ounces milk chocolate chips 2-3 graham crackers (or more, depending on how crunchy you want it), broke into small pieces handful of mini marshmallows (or more depending on how marshmallow-y you want it) Melt the chocolate in a microwave safe bowl on low heat for thirty seconds. Stir and return to microwave in 15 second intervals, stirring and checking to be sure you don't burn the chocolate. Spread the melted chocolate on a parchment paper lined baking sheet. You can spread it as thick or thin as you like. I prefer about 1/4 inch thick. Press the graham crackers and marshmallows all over the top of the chocolate. Place in the refrigerator to harden, about 1 hour. When hard, break into small pieces. Store at room temperature or in the refrigerator, depending on your preference.
CHOCOLATE CHIP GRAHAM CRACKER COOKIES 1/2 cup (1 stick) butter, room temperature 1 cup brown sugar 2 teaspoons vanilla 1 egg 1 1/2 cups graham cracker crumbs 3/4 cup all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup chocolate chips Preheat oven to 350 degres. In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in the vanilla and egg until well combined. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined. Stir in the chocolate chips. Using a medium cookie scoop, drop balls of dough onto a parchment lined baking sheet. Bake for 7 minutes. Cookies will look slightly underdone, but should set up nicely as they cool.
PUPPY CHOW POPCORN 1 bag Salted Microwave Popcorn 1/2 cup milk chocolate chips 1/2 cup creamy peanut butter 2 cups powdered sugar Prepare the popcorn according to package directions. Set aside. In a microwave safe bowl, add the milk chocolate chips and peanut butter. Melt in the microwave on low heat for 30 seconds or until melted, stirring every 20 seconds. Pour half of the popped popcorn into a large bowl. Drizzle with half of the melted chocolate and peanut butter. Gently stir to coat. Add the remaining popcorn and chocolate mixture to the bowl and stir again to coat. Add the coated popcorn to a large paper bag (or a large bowl with a lid), dump in the powdered sugar, close the bag and shake to coat the popcorn. Serve immediately.
CINNAMON SUGAR SHORTBREAD COOKIE BARS 2 cups butter, room temperature 1 cup powdered sugar 3 1/2 cups flour 1/2 cup cornstarch 1/4 cup sugar 2 teaspoons ground cinnamon Preheat oven to 325 degrees. In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Mix in the flour and cornstarch until well combined. Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough. Bake for 40 minutes or until the edges are lightly golden and the cookie is set. Cut into bars while still warm.
PEANUT BUTTER MARSHMALLOW CHRISTMAS POPCORN 1 bag microwave butter popcorn, popped 2 cups mini marshmallows 1/3 cup brown sugar 1/4 cup butter 2 tablespoons peanut butter 1 cup M&M's sprinkles, as desired Add the popcorn to a large bowl. Set aside. Add the marshmallows, brown sugar, butter, and peanut butter to a medium bowl and microwave until melted, stirring every 30 seconds. Pour the marshmallow mixture over the popcorn and quickly toss to coat. Pour in the M&M's and sprinkles and continue stirring. Let sit for 15 minutes before serving to firm up.
PUMPKIN SPICE CARAMEL CORN 1 bag microwaveable Butter Popcorn 1/2 cup brown sugar 1/4 cup butter 2 tablespoons light corn syrup 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1/4 teaspoon baking soda 1/3 cup white chocolate chips Pop the popcorn according to the directions on the bag. Set aside. Add the brown sugar, butter, and corn syrup to a microwave safe bowl and microwave for 2 minutes, stirring halfway through. Stir until mixture is combined, about 30 seconds. Add the pumpkin pie spice, vanilla extract, and baking soda to the bowl and stir vigorously until well combined and smooth. Add the popcorn to a large mixing bowl and pour the caramel over the top. Stir to coat. Microwave in the bowl for 30 seconds to firm up the caramel. Spread coated popcorn onto a parchment lined baking sheet. Melt the white chocolate chips in the microwave in 20 second bursts, stirring each time, until melted. Drizzle over the popcorn and let sit until hardened, about 30 minutes.
Fluffernutter Bars 1 roll (16.5 oz) refrigerated peanut butter cookies 1/4 cup all-purpose flour 1/2 cup milk chocolate Reese's™ minis peanut butter cups (from 8-oz package) (25 mini cups) 1/2 cup marshmallow creme Heat oven to 350°F. In medium bowl, mix cookie dough, flour and peanut butter cups until well blended. Reserve 1 cup cookie dough. Press remaining dough evenly in bottom of ungreased 8-inch square pan. Bake 15 minutes. Drop tablespoonfuls marshmallow cream on bar base. Crumble reserved cookie dough onto marshmallow and bar base. Bake 14 to 18 minutes or until golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
JALAPENO CORNBREAD CHEDDAR BITES (aka,Pegs hushpuppies) 1 cup flour, divided 2 tablespoons cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 jalapeno, seeded and finely diced (add more or less to your taste) 1/2 cup milk 8 ounces sharp cheddar cheese Vegetable or canola oil, for frying Heat the oil in a deep skillet to 350 degrees over medium heat. Add 1/2 cup of the flour to a shallow baking dish or pie plate for dredging the cheese. Add the remaining flour, corn meal, sugar, baking powder, salt, garlic powder, onion powder, jalapeno, and milk to a mixing bowl and mix until well combined. Slice 1/4 inch thick strips off the block of cheese. You should end up with around 8-12 slices of cheese. Dredge each cheese slice in the flour and then dip into the cornbread batter and coat. Drop into the hot oil and fry 1 minute per side or until golden brown. If the cheese bursts through the crust, reduce the frying time.
SOUR CREAM RICE BAKE 1 pound ground beef 15 ounces canned tomato sauce 1 1/2 cups long grain, white rice 3 cups water (or beef broth) 1 cup cottage cheese 1/2 cup sour cream 1 cup cheddar cheese, shredded salt and pepper, to taste Add the rice and water to a medium sauce pan over medium heat, stirring occasionally. Bring to a boil, reduce heat to low, and cover the pan. Cook for 15-18 minutes, stirring occasionally, until the water is absorbed. Allow to sit, covered, for 5 minutes. While the rice is cooking, brown the ground beef in a skillet until cooked through. Remove from the heat, drain the grease, and add the tomato sauce to the pan. Add the rice to a large mixing bowl and dump in the sour cream and cottage cheese. Stir to combine. Salt and pepper, to taste. In a 2 quart baking dish place half of the rice on the bottom of the dish. Top with half of the meat and tomato sauce mixture. Sprinkle on half of the cheese. Repeat the layers. Bake at 350 degrees for 10 to 15 minutes or until the cheese is melted.
CHEESY JALAPENO BACON BOMBS 1 package crescent roll sheet 4 ounces cream cheese, room temperature 4 slices bacon, fried crispy and diced 3 tablespoons diced jalapenos (I used the "tame" kind from a jar, adjust for your preference) 1/4 cup grated cheddar cheese Preheat oven to 375 degrees. Place the crescent roll sheet on a clean work surface. (Pinch the seams together if you have the regular dough for making rolls instead of the single sheet.) Slice the dough in half lengthwise and then cut each half into fourths to make 8 even pieces of dough. In a medium bowl, combine the cream cheese, bacon, jalapenos, and cheddar cheese. Stir to combine. Place a heaping spoonful of the cheese mixture in the center of each square of dough. Fold up the corners of the dough and press the seams together to seal. Place on a baking sheet and bake for 8 minutes or until the crescent dough is lightly golden. Remove from the oven and serve immediately.
PIZZA BREAD SANDWICH 2 sub rolls 1/2 cup pizza sauce 1 1/2 cups grated mozzarella 1/2 cup grated Parmesan cheese pepperoni, sausage, olives, mushrooms, etc. 1/4 cup butter, melted 1 garlic clove, minced 1/2 teaspoon onion powder 1 teaspoon dried parsley Preheat oven to 350 degrees. Split the sub rolls down the middle and spread pizza sauce evenly between each piece. Top the bottom pieces of the sub rolls with mozzarella. Sprinkle on your preferred pizza toppings. Top with Parmesan. Place the top halves of the sub rolls over the sandwich. Stir together the butter, garlic, onion powder, and parsley and spoon over the tops of the sandwiches. Bake for 15 minutes or until the bread is toasty and the cheese has melted. Serve immediately.
CHEESY RANCH POTATOES 2 pounds yellow potatoes 3/4 cup sour cream 1/4 cup butermilk 3 tablespoons ranch seasoning (1 packet) 1 cup grated cheddar cheese 2 cups crushed potato chips Dice potatoes into bite-sized chunks and add to a large pot. Fill with just enough water to cover. Bring to a boil and cook for 15 minutes or until potatoes are fork tender. Drain potatoes and set aside. Preheat oven to 350 degrees. Grease a 9x13 baking dish. In a large bowl, whisk together the sour cream, buttermilk, and ranch seasoning until well combined. Add potatoes to the ranch mixture and stir to coat. Pour potatoes into the prepared baking dish and sprinkle with the cheese. Top with the crushed potato chips. Cover and bake for 45 minutes. Remove cover and bake for 5 minutes more. Serve immediately.
Chinese Lemon Chicken 4 chicken breast (cut into bite size pieces) 1/2 c cornstarch 2/4 tsp salt 1/4 tsp pepper 1/4 c water 4 egg yolks,beaten 2 c cooking oil green onion,sliced *** lemon sauce*** 1 1/2 c water 1/2 c lemon juice 3 tbsp br sugar 3 tbsp cornstarch 3 tbsp honey 2 tsp chicken bouillion powder 1/4 tsp ginger,more if desired Combine cornstarch,salt and pepper. Blend in water and egg yolks. Dip chicken pieces into mixture and fry in hot oil till golden. Drain. Sprinkle with green onions. pour sauce over chicken. For the sauce..Combine all ingred in a sauce pan. Cook over med heat,stirring until sauce boils.
BACON CHEDDAR SMASHED POTATOES 3 lbs. Russet baking potatoes, scrubbed and coarsely chopped 3/4 c. milk 1/2 c. shredded extra-sharp cheddar cheese 1/2 c. sour cream 1 tsp. freshly ground black pepper 1/2 tsp. garlic salt 1/4 tsp. kosher salt 1/3 c. cooked and crumbled bacon (about 2 smoked bacon slices) Place potatoes in a large saucepan; cover with cold water. Bring potatoes to a boil. Reduce heat; simmer 15 minutes, or until potatoes are tender. Drain potatoes, and return them to pan over medium-low heat. Add milk, and mash potato mixture with a potato masher to desired consistency. Cook 2 minutes, or until thoroughly heated, stirring constantly. Remove potatoes from heat. Add cheese, sour cream, pepper, and salts; stir until cheese melts. Sprinkle bacon over potatoes.
Crab Salad 14 ounces crab meat 1/2 cup mayonnaise 12 stalks celery (amount per preference), finely chopped 1/2 teaspoon Old Bay seasoning 1/2 teaspoon dill salt & pepper to taste Separate crab into individual pieces (only if compressed in package – if not, disregard) and chop into 1/2 inch pieces; add to a medium bowl. Add remaining ingredients and gently stir until well combined. Serve immediately or cover and refrigerate to store. If you don’t have any Old Bay, use a combination of celery salt and paprika.
BACON STUFFING 1 pound bacon, diced 1 sweet onion, chopped 2 stalks celery, chopped 14 ounces herb seasoned stuffing mix 10 ounce can cream of chicken (or my cream of chicken soup substitute) 10 ounces chicken stock Preheat oven to 350 degrees. Add the diced bacon to a large skillet over medium heat and cook, stirring often, until crisp. Add the onion and celery to the pan with the bacon and the drippings. Continue cooking, stirring often, until the vegetables have softened, about 5 minutes. Add the dry stuffing mix to a large bowl Pour in the bacon, vegetables, and any drippings from the pan. Add the cream of chicken soup and the chicken stock. Stir to combine well. Pour the mixture into a 9x13 pan and spread evenly. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for 10 minutes. Serve hot.
MEXICAN POTATO SALAD 2 pounds Yukon Gold potatoes 3 Roma tomatoes /4 sweet onion 1/4 cup chopped cilantro 1 jalapeno, diced (more or less, to taste) 2 tablespoons lime juice 2 teaspoons salt Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot. Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat. Cook the potatoes for 10 to 15 minutes or until fork tender. Drain and place in the refrigerator to cool completely. Dice the tomatoes and onion. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine. Add the tomato mixture to the cooled potatoes and toss to coat. Taste and add more salt or lime juice if needed. Serve cold or at room temperature.
Cheesy Bacon Ranch Pull Apart Bread 1 3/4 cups all-purpose flour 1 cup whole wheat flour 1 tablespoon sugar 2 1/4 teaspoons instant yeast 1 teaspoon salt 1 packet dry ranch dressing or dip mix 4 slices bacon, cooked and crumbled 1/4 cup chopped chives 1/3 cup milk (whole or 2%) 1/4 cup butter 1/4 cup water 2 eggs 12 ounces freshly grated sharp cheddar cheese In the bowl of your stand mixer fitted with a dough hook mix together 1 cup of the all-purpose flour and all of the whole wheat flour with the sugar, yeast, salt, chives, bacon, and ranch dressing. In a small saucepan over low heat, heat the milk and butter until the butter is melted. Set aside for 1 minute and then add the water to the milk/butter mixture. Add the milk mixture to the flour and stir to combine. Add eggs one at a time, mixing until each is well combined. This will take a few minutes. Add in the grated cheddar cheese and mix well. Add the remaining flour and knead until the flour is well incorporated. The dough will be quite sticky, but resist adding more flour. Transfer dough to an oiled bowl and let rise, covered, for one hour. Punch down the dough. Lightly flour your workspace and roll the dough out into a large rectangle about 12 x 15 inches. Use a pizza cutter to slice the dough from top to bottom in 6 strips. Stack the strips on top of each other and then cut them all again into 6 squares. Butter and flour a 9x5 loaf pan. Layer the squares into the pan cut side down - the squares should be standing up, not laying down flat. It will appear as though your dough is too small for your pan, but when it rises it will fill it up. Cover the dough with a towel and let rise for one hour. Preheat the oven to 350 degrees. Bake for 30-35 minutes or until the top is golden brown. Try not to burn your fingers while ripping pieces of bread off right out of the oven.
PEANUT BUTTER APPLE S'MORES 1 Granny Smith apple 3 giant marshmallows 3 tablespoons creamy peanut butter 3 tablespoons milk chocolate chips lemon juice, optional Use an apple corer to remove the core from the apple. Slice the apple into 1/4 inch thick rounds, discarding the top and bottom. You should get about 6 slices per apple, depending on the apple size. If you're not making s'mores right away, brush both sides of the apple slices with lemon juice to prevent them from browning. Spread half of the apple slices with peanut butter and sprinkle the chocolate chips on top. Roast the marshmallows over an open fire until melty and golden brown. Place the marshmallows over the peanut butter and chocolate chips. Top with the remaining apple slices.
DILL PICKLE SLAW 3 cups shredded coleslaw mix 1/2 cup diced dill pickles 2 tablespoons mayonnaise 1 teaspoon dill pickle juice 1/2 teaspoon fresh dill 1/4 teaspoon salt 1/4 teaspoon pepper Add all of the ingredients to a medium sized bowl and toss to coat. Chill for 15 minutes before serving.
BACON CHEESEBURGER MEATLOAF 1 1/2 pounds ground beef, 85% lean 8 slices bacon 1 1/2 cups grated cheddar cheese 1 cup rolled oats 1 cup dry Stove Top Stuffing or panko bread crumbs 1/2 cup mayonnaise 1 egg 1 teaspoon salt 1 tablespoon brown sugar 1 cup ketchup 1/2 cup prepared yellow mustard Preheat oven to 350 degrees. Chop the bacon into bite sized pieces and place in a hot skillet over medium heat. Fry until just about crisp. Drain and add bacon to a large bowl. Add the beef, cheese, oats, stuffing mix or panko, mayonnaise, egg, and salt to the bowl with the bacon. In a small bowl combine the ketchup and mustard. Add half of the mixture to the meatloaf mixture. Add the tablespoon of brown sugar to the remaining ketchup and mustard and set aside. Use your hands to combine the meatloaf mixture until well mixed. Dump into a large baking dish and shape into a loaf about 8 inches long and 2-3 inches thick. Spread the ketchup and mustard mixture over the meatloaf. Bake for 45 minutes or until a thermometer inserted in the center reads 160 degrees.
RASPBERRY VODKA LEMONADE 4 ounces sweet and sour mix 2 ounces vodka 2 ounces club soda 1/4 cup raspberries, plus more for garnish lemon slices Add all ingredients to a cocktail shaker with ice and shake vigorously. Strain into a glass with ice and garnish with extra raspberries and lemon slices.
SLOPPY JOE POT PIE 2 pounds ground beef 2 bell peppers, diced 1 sweet onion, diced 2 15-ounce cans sloppy joe sauce 1 15-ounce can sweet corn 1 cup grated cheddar 1 package large refrigerated biscuits (8 biscuits) 2 green onions, chopped Preheat oven to 375 degrees. Add the beef to a large skillet over medium heat and cook until browned, breaking the meat up as it cooks. When meat is just barely still pink, add the peppers and onion and continue cooking until meat is cooked through. Drain the grease and return to the skillet. Stir in the sloppy joe sauce and corn. Pour mixture into a greased 9x13 baking dish and top with the cheddar cheese and biscuits. Bake for 18 minutes or until biscuits are cooked through and golden on top. Sprinkle with green onions before serving.
PEANUT BUTTER SHEET CAKE For the cake: 1 1/2 cups granulated sugar 1/2 cup brown sugar 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups milk, divided 1 cup creamy peanut butter 1 cup butter 2 teaspoons vanilla 2 eggs For the frosting: 1 cup granulated sugar 1/3 cup butter 1/3 cup milk 1/2 cup creamy peanut butter 1/2 cup semi-sweet chocolate chips Preheat oven to 400 degrees. Grease a rimmed half sheet pan. Add the sugars, flour, and salt to the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup of milk, peanut butter, and butter to a small sauce pan and bring to a boil, stirring often. Remove from heat and let set for 5 minutes to cool. Add to the bowl with the flour and sugar. Add the remaining 1/2 cup of milk, vanilla, and eggs to the mixer and turn to low speed. Mix until just combined. Spread cake batter into prepared baking sheet and bake for 15 minutes. Cool completely. To make the frosting, add the sugar, butter, and milk to a small sauce pan and stir well. Bring to a boil and boil for exactly 60 seconds. Remove from the heat and stir in the peanut butter and chocolate chips until smooth and melted. Pour warm frosting over the cooled cake and spread with a spatula. Frosting will harden as it cools. Cut and serve once frosting has cooled and set.
Cinnamon Biscuit Balls 2 1/3 cup Bisquick 1/2 cup milk 3 tablespoons melted butter 4 tablespoons sugar, divided 1 teaspoon cinnamon Caramel ice cream topping, for dipping, optional Preheat the oven to 425 degrees. Mix half of the sugar with the cinnamon in a small bowl. Mix remaining ingredients in a stand mixer until a soft dough forms. Scoop out tablespoonfuls of dough and roll into a ball. Roll each ball in the cinnamon-sugar mixture and place on a parchment lined baking sheet. Bake for 8-10 minutes. Serve warm, with or without caramel dipping sauce.
Sunday, August 13, 2017
HOOTENANNY a cross between french toast and a pancake 1/2 cup butter (1 stick) 6 eggs 1 cup milk 1/4 teaspoon salt 1 cup flour 1 teaspoon cinnamon 1/2 teaspoon vanilla 1/4 teaspoon nutmeg Preheat the oven to 425 degrees. Place the stick of butter in a 9x13 baking dish and put it in the oven to melt while you prepare the batter. Beat the eggs, milk, salt, cinnamon, vanilla, and nutmeg until frothy. Whisk in the flour until well combined. Pour over the melted butter in the baking dish. Do not stir. Bake for 25 minutes or until the center is set and the edges are browned. Serve with maple syrup or powdered sugar.
RASPBERRY COCONUT ORANGE QUICKBREAD For the bread: 1/2 cup butter, room temperature 3/4 cup sugar 2 eggs 1 tablespoon orange zest 1 teaspoon vanilla extract 1/2 cup Chilled Orange Juice 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup fresh raspberries For the streusel: 1/4 cup flour 1/3 cup sweetened flaked coconut 1/3 cup brown sugar 1/4 cup cold butter, cubed Preheat oven to 350 degrees. Beat the butter and sugar together in a large bowl until creamy. Stir in the eggs, one at a time. Stir in the orange zest, vanilla, and juice until well combined. In a small bowl, mix together the flour, baking powder, and salt. Stir into the wet mixture until just combined. Batter will be very thick. Fold the raspberries into the batter. The berries will break as you stir them in. Spoon batter into a greased 9x5 loaf pan. To make the streusel, combine all of the ingredients in a small bowl and use your hands to rub the butter into the dry ingredients. When chunky and well mixed, sprinkle over the bread. Bake for 60 minutes or until a tester comes out clean. Let cool in the pan for 20 minutes before removing from the loaf pan. Cool completely before cutting.
HONEY WHOLE WHEAT BREAD 1 cup warm water (around 110 degrees faFahrenheit 2 teaspoons active dry yeast 3 tablespoons honey 3 tablespoons vegetable oil 1 1/2 cups whole wheat flour 1/2 tsp salt 2 cups all purpose flour Dissolve yeast in warm water and add honey. Using the dough hook on your stand mixer (or do this the old fashioned way) stir in the whole wheat flour, vegetable oil and salt. Slowly add in half of the all purpose flour. Knead the dough for a few minutes adding more flour as needed until it all comes together. You may not need to use the entire two cups of all purpose flour (or you may need to use more, depending on The Bread Baking Gods, also known as The Weather.) The dough should form a ball and be slightly sticky to the touch. Place in a greased bowl and allow to rise until doubled, about 60 minutes. Punch down dough and shape into a loaf. Place in well greased 9x5 loaf pan and allow to rise until the dough is about 1 inch above the pan, about 60 minutes. Bake at 375 degrees for 25-30 minutes. A few notes: I used too large of a pan and mine didn't rise above the edges. It still tasted fine, but didn't look as pretty. I also baked this on a rainy day, which is, apparently, a big no-no in bread baking. Something about the humidity, blah blah science blah. My bread still turned out. Also, when dough needs to rise, I turn my oven on low for a minute or two and then turn it off and stick the dough in the oven to rise. It seems to rise a bit better that way.
MAPLE CINNAMON QUICK BREAD For the bread: 2 1/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1 cup pure maple syrup 1 cup buttermilk 2 large eggs 1 teaspoons vanilla extract 1/4 cup browned butter 1/4 cup cold butter cubed 1 tablespoon cinnamon For the icing: 1 cup powdered sugar 1/4 cup heavy cream 1 teaspoon vanilla 1/4 teaspoon salt Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. In a medium bowl, whisk together the maple syrup, buttermilk, eggs, and vanilla. Slowly whisk in the browned butter. Combine the wet and dry ingredients and mix until just combined. In a small bowl, cut the butter and cinnamon together until you have small pea sized chunks. Fold into the batter. Pour into a greased 9x5 loaf pan. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before icing. To make the icing, whisk together all ingredients. Add more sugar or cream to reach the desired consistency. Drizzle over the top of the bread or spread on individual slices.
BLUEBERRY MUFFIN BREAD 1/2 cup butter, room temperature 3/4 cup sugar 1 egg 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 cup buttermilk 2 cups fresh or frozen blueberries 1/2 cup powdered sugar 1 tablespoon milk, more as needed Preheat the oven to 350 degrees. Grease a 9x5 loaf pan. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined. Combine the flour, baking powder, and salt in a small bowl. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk. Fold in the blueberries. Bake for 50-60 minutes or until a butter knife inserted in the center comes out mostly clean. Cool before glazing. To make the glaze, whisk together the powdered sugar and milk. Add more milk if you'd like the glaze thinner. Drizzle over the bread before cutting.
STRAWBERRY JALAPENO GRILLED CHEESE 2 slices sandwich bread 1 tablespoon butter 4 slices white cheddar cheese 1 tablespoon Smucker's Fruit and Honey Strawberry Jalapeno, divided 3 slices cooked bacon Heat a skillet over medium heat. Spread the butter evenly over one side of each slice of bread. Place the bread butter side down and lay 2 slices of cheese on top. Spread with half of the fruit spread. Top with the bacon slices. Place 2 more slices of cheese on the bacon and spread with the fruit spread. Top with the remaining piece of bread, butter side up. Cook for 2 minutes on each side or until the bread is browned and the cheese has melted.
SLOW COOKER HONEY MUSTARD CHICKEN SANDWICHES 1 1/2 pounds boneless skinless chicken breasts 1/2 cup mayonnaise 3 tablespoons yellow mustard 2 tablespoons honey (plus more, as desired) 1 tablespoon vinegar 1 teaspoon ground black pepper 6 slices bacon, fried crisp 6 slices Swiss cheese 6 sandwich rolls, toasted if desired Add the chicken to the Crock-Pot® slow cooker. In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, and pepper. Pour mixture over chicken and spread to cover the chicken. Cover and cook on low for 4 hours. Shred chicken with forks when cooked through. Spoon chicken into sandwich rolls, top with cheese and bacon. Serve hot
COWBOY BRUNCH CASSEROLE 6 eggs, beaten 2 cups milk 1 pound breakfast sausage, cooked and crumbled 1 pound bacon, fried and diced 6 slices French bread, cubed 1 cup cheddar cheese 1 large potato, peeled and diced 1 sweet onion, diced 1 bell pepper, diced 1 teaspoon salt 1 teaspoon pepper 1 teaspoon red pepper flakes Add the eggs and milk to a large mixing bowl and whisk until well combined. Add the remaining ingredients to the bowl and stir to combine. Pour mixture into a greased 9x13 baking dish and cover tightly with foil. Place in the refrigerator overnight or for at least 4 hours. Bake uncovered in a 350 degree oven for 45 minutes or until the top is golden brown and the eggs are set. Let stand 10 minutes before cutting and serving.
Doritos Taco Salad 1 lb lean ground beef 1 (1.25 ounce) package taco seasoning mix 1 (16 ounce) can chili beans 1 (16 ounce) bottle French dressing 1 head iceberg lettuce 1 (14.5 ounce) package Doritos (or tortilla chips) 2 cups shredded Colby-Jack cheese 1 cup chopped tomatoes 1 (2.25 ounce) can sliced black olives (drained) 4 tablespoons sour cream ½ cup prepared salsa In a large skillet over medium-high heat, brown the ground beef. Drain of any excess liquid. Stir in taco seasoning, chili beans, and French dressing. Fill the dressing bottle 2/3 full with water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes. Crush the Doritos and set aside. In a large bowl combine the meat mixture with lettuce, cheese, black olives, and tomatoes. Add sour cream and salsa. Stir in the crushed Doritos just before serving. (Makes 8 Servings)
Spicy Shrimp With Green Beans & Red Pepper 1 lb large shrimp, peeled 2 tablespoons dry white wine 3/4 lb fresh young green beans 1/4 cup peanuts or 1/4 cup canola oil 2 shallots, finely minced 2 garlic cloves, minced fine 1 red bell pepper, cored, seeded and cut into 1/4-inch julienne strips fresh cilantro stem GLAZE 1/4 cup chicken broth 1 tablespoon oyster sauce 1 tablespoon Southeast Asian fish sauce 1 teaspoon sugar pepper 2 teaspoons Indonesian chili sauce ( sambal luek) 1 teaspoon cornstarch Rinse the shrimp with cold water and pat dry with paper towels. Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours. Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes. Drain, rinse with cold water and throughly dry on paper towels. Cut the beans diagonally in 1 1/2 inch lengths and set aside. In a small bowl, stir together the glaze ingredients and set aside. Drain the shrimp well. Heat a wok or medium skillet over high heat. Add half the oil and when it is very hot, add the shrimp. Stir-fry until the shrimp are firm and opaque, 1-2 minutes. Take from heat and set shrimp aside. Reheat the wok over medium-high heat and add the remaining oil. Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes. Add the green beans and stir-fry until just hot, about 30 seconds. Reduce heat, stir the glaze and pour into the wok. Stir until thickened. Add the shrimp with any juices and stir to combine.
Saturday, August 12, 2017
Bacon, Tomato & Jalapeno Guacamole 3 avocado’s Kosher salt to taste 1 tsp fresh lime juice 1 jalapeno, chopped 5 pieces of crispy bacon 1/2 pint of grape tomatoes, chopped 3 scallions (green onions) sliced thin Optional: Chopped Cilantro to taste, red pepper for added heat or a minced or mashed garlic clove. Lightly mash your avocado’s in a bowl, add in your salt and lime juice and mash a bit more. Add in your jalapeno (I throw seeds and stems in as well for extra heat), bacon, tomatoes and scallions and mix until incorporated. Serve with tortilla chips
Spicy Watermelon Salsa 2 cups of chopped watermelon 1/4 cup chopped Cilantro 1-2 TBS minced jalapeno (depending on your heat preference) 1/4 cup chopped red onion 2 TBS fresh lime juice Gently toss the above ingredients and serve with tortilla chips or pita chips. Or just eat it with a fork
Honey Roasted Pepita & Sunflower Seeds 1/2 cup pepita’s (the inside of the pumpkin seed) 1/2 cup sunflower seeds (the inside seed) 2 TBS sugar 1/2 -1 tsp Kosher salt 2 TBS honey 1 TBS corn syrup 1 tsp olive oil Preheat your oven to 325 degrees. Place your seeds on a baking sheet, spread them out and roast them for 5-7 minutes in the oven. Checking on them and shaking them about halfway through. Be careful they don’t burn. You want them to take on a golden hue. It is almost like the puff up a tiny bit and become more crunchy. Test one to see what I mean. remove from the oven, pour them from the baking sheet into a bowl, line the baking sheet with a piece of parchment paper then return the seeds to the parchment paper lined baking sheet. Set aside. Combine the remaining ingredients in a small pot, bring to a boil. Stirring it for another 3-4 minutes. Drizzle the mixture over the seeds, tossing them about to coat. Sprinkle a couple pinches of sugar over top (and a pinch or two of salt if you want it salty) and allow it to cool completely. Break it apart and enjoy!
Bloody Mary Shrimp & Avocado Dip 2 pounds of large cooked shrimp, cut into chunks 2 avocado’s cut into chunks 3/4 cup of thinly sliced scallions 3/4 cup diced tomatoes (I like grape tomatoes for this) 3/4 cup ketchup 1/2 cup ice cold vodka 1/4 cup lemon juice 2-3 TBS horseradish, to your taste ( Find the spiciest you can.) 1 tsp Worcestershire sauce 5-6 dashes Tabasco Combine shrimp chunks, avocado, tomatoes and scallions in a medium bowl. Set aside. In another bowl combine all sauce ingredients, whisk until fully incorporated. Pour over shrimp mixture. Mix well and serve. Notes: If making this ahead of time, prepare sauce, cover and refrigerate. Prep shrimp, tomatoes and scallions, cover and refrigerate. Just before combining, peel and dice avocado, you want to save that till the last minute.
Grilled Jalapeno Honey Lime Shrimp 1 pound of peeled shrimp (21/25 or larger), 4 TBS grapeseed or olive oil 4 TBS honey 2 TBS lime juice 1 large jalapeno or 2 smaller ones 1 TBS minced garlic 1 TBS chopped cilantro Pinch of Kosher salt A couple shakes of red pepper (Cayenne) In a small bowl, combine olive oil, honey and lime juice and mix vigorously until combined. Mince your jalapeno (decide if you want to add some of the stem and seeds for extra heat) and add it the mixture. add in your garlic, cilantro, salt and red pepper as well, mix until combined. Take 3 TBS of the mixture out of the bowl, cover and set aside. Add your shrimp to the main bowl of the mixture and allow it to sit for 15-20 minutes. Tossing it occasionally. Skewer your shrimp on oiled skewers, the cook a preheated grill over med-high heat 3-4 minutes per side or until done to your liking. Remove from grill, brush with reserve marinade (whisk it just pioor to brushing) and serve.
Shrimp Cakes 1 pound uncooked shrimp, peeled, deveined and tails removed 1 large egg 1/2 cup mayonnaise 2 green onions, sliced thin both the white and the greens 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon minced fresh cilantro (optional) 1 teaspoon hot pepper sauce (Tabasco) A few dashes of red pepper (optional for a bit more heat) 1/4 cup chopped pecans (optional but they add a surprisingly delicious flavor) 1 cup Panko (Japanese breadcrumbs) 2 TBS (or more)light olive oil Chop shrimp, into about 5 pieces per shrimp. Mix egg, green onion, lemon juice, mustard, mayonnaise, cilantro, hot pepper sauce, red pepper and pecans. Add the shrimp. Add 1 cup Panko and blend all the ingredients together. Form your cakes, pressing hard while you do. This recipe will make 4-6 shrimp cakes depending on the size of cake you want. Place your cakes onto a plate and allow them to “set” for an hour in the refrigerator. Optional if you want a crunchier texture on the outside of your cake – I chose to not add the additional breadcrumbs…I am all about the shrimp!!Roll cakes in remaining 1 cup Panko; transfer to waxed-paper-lined plate. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
LEMON DIJON PORK CHOPS 4 boneless pork chops Lemon pepper seasoning 2 TBS butter, Plus 1 additional for finishing the sauce 1 TBS grainy Dijon mustard 1 TBS Worcestershire sauce Dust both sides of your pork chops with lemon pepper seasoning. Heat a nonstick skillet (with sides) to med-high and melt the butter. Add in the chops and cook until almost done (flipping once). Cook time will depend on size and thickness of your chops. Remove pan from heat, remove chops and place on a plate tented with foil. Add the additional 1 TBS butter, mustard and Worcestershire. Whisk until combines, return chops to pan and to the heat for 1 minute more. If like me you want extra sauce, double everything above (except the meat).
Hot Caramel 2 cups of milk (I use 2%) 5.5 ounce bag of chewy caramels Unwrap the caramels and throw them into your pot. Pour in the milk. Cook over medium high heat, stirring often. As you near then end, reduce heat to medium low, do not bring to a boil. Depending on the type of caramels used this should take about 4-5 minutes. Variations: If you love vanilla, you could also add in a few drops. You could also add a dollop of whipped cream…but you really don’t need it. I just like the smooth, creamy caramel taste
Raspberry Butter 1 stick butter, softened 2 1/2 tablespoons powdered sugar 1/2 cup fresh raspberries (about 18) Let the kids smash the berries in a bowl, add in the softened butter and cream together. Add in the powdered sugar and mix until fully incorporated. Scrape butter into a small crock or bowl and cover tightly with wrap. You could also form it into a log or a heart – your call. Place into the freezer for 1 hour then store in the refrigerator until ready to gift or use. Let the butter soften a bit prior to using.
HOMEMADE PINEAPPLE WATER ICE 2 Pineapples 4 cups water ½ cup (or more) of sugar Skin your pineapple, then cut it up into bite sized chunks. Place it in your Ninja, food processor or Vitamix and blend until smooth. Set aside. In a small pot, combine water and sugar and heat just until the sugar melts. Allow mixture to cool. Add sugar water to your pineapple and blend until smooth. Taste mixture for sweetness. Depending on how sweet your pineapples were, you may either think the taste is spot on or you may want to add more sugar. If you want to add more sugar, combine equal parts water and sugar ( ½ cup water and ½ cup sugar) and heat just until the sugar melts. Cool and add to mixture until you get the flavor you desire. For ice cream machine method: Place mixture in your refrigerator for 1 hour. Make sure that your ice cream maker bowl is frozen, then process as much as it will hold for 30 minutes or until nice and slushy. Serve immediately. Freeze leftover in a separate sealed container (never the ice cream maker bowl). When ready to enjoy it again. Allow it to thaw until you can begin scooping the sides and moving it around. You want it to be sort of slushy. For freezer method: Pour your mixture into a container and place it into the freezer. Every hour give it a good stirring until it is nice and slushy. Serve. You can also freeze it overnight, take it out and allow it to thaw. It will take about an hour to get to the stage where you can break it up and stir it all around to where it is nice and slushy. You can also help it along by popping it in the microwave for 30 second bursts, just keep breaking it up and stirring until you get the right consistency.
APPLE PIE MOONSHINE 64 oz / 8 cups of apple cider 64 oz / 8 cups apple juice 1 3/4 cups brown sugar 1 cup white sugar A few dashes of nutmeg A few dashes of cinnamon 8 whole cinnamon sticks, snapped in half 1 750 ml bottle Everclear (80 to 151 proof…just depends on how strong you like it) or grain alcohol Combine the cider, juice and sugars and bring to a vigorous boil, sprinkle in the spices and continue to boil for 10 more minutes, reducing it a bit Remove the mixture from the heat and cool completely. Once the mixture is at room temperature, pour in the Everclear, stir. Place a fine mesh strainer or cheesecloth over quart sized mason jars, seal and refrigerate until drinking or gifting. This will yield 4-5 quart sized mason jars full. Store the moonshine in a cold garage or refrigerator. Give it a quick shake before pouring. Notes: Adding in the spice is not necessary, especially if you buy a well flavored apple cider. I like the added kick from the spices. Your call. Keeps well in the fridge 4 weeks or more (depends on how fresh your cider was). I like to place it in the freezer about an hour before drinking. It will freeze up a bit, but I love the icy bits,
Aloha Paradise Cake 1 box yellow cake mix 1 can (21 oz) of crushed pineapple, with juice drained and reserved 1 (8 oz) pkg cream cheese 1 pkg instant vanilla pudding 1 cup milk 1 container of Cool Whip shredded coconut chopped pecans Mix cake mix according to directions on the box, replacing the liquid with reserved pineapple juice and water. Bake at 350F for 35 minutes in 9x13 pan. Set aside to cool when done. In large bowl mix vanilla pudding, milk, and cream cheese. Beat until smooth. Add in crushed pineapple, Pour mixture over cooled cake. Top with thawed Cool Whip. Sprinkle coconut and pecans on top, and allow to chill further until ready to serve.
Corn and Broccoli Casserole 6 oz. frozen chopped broccoli, partially thawed 6 oz. frozen whole kernel corn, partially thawed 10.5 oz. can cream of mushroom soup 14 ritz crackers, crushed 3/4 C. shredded cheddar cheese 1/4 C. diced green bell pepper 3 strips bacon, cooked and crumbled 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) pinch of salt 1/2 C. french fried onions Mix everything but the french fried onions together in a bowl. Pour into a lightly greased 8x8 baking pan. Bake in a 375 degree oven for 25 minutes or until nice and bubbly. Remove and top with the french fried onions and pop back in the oven for 5 minutes or so to brown them up
Cottage Cheese Biscuits 1 C. cottage cheese (I used small curd) 1 large egg 1 C. self rising flour 1/2 C. shredded cheddar cheese In a bowl, whisk together the cottage cheese and egg until well combined. Stir in the flour and the cheese. Using floured hands pull the dough together and pinch off into 6 pieces. Roll them in your hands lightly and place in a greased iron skilled, slightly pressing them into the pan. Bake in a 350 degree oven for 25-28 minutes, brush with a little melted butter after they come out of the oven.
Loaded Mashed Potato 6 cups prepared mashed potatoes 1/2 cup milk 1 (8 ounce) package cream cheese 1 cup sour cream 2 teaspoons parsley flakes 1 teaspoon garlic salt 1 cup shredded cheddar cheese 1/2 lb bacon, cooked and crumbled Heat oven to 350°. Mix first six ingredients in mixer on medium speed until smooth and creamy. Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon. Cover with foil and bake for 30 minutes.
Friday, August 11, 2017
Enchilada Chili 1 lb. ground chuck 1 med. onion, chopped 1 tsp. minced garlic 1 T. chili powder 14.5 oz. can petite diced tomatoes, undrained 10 oz. can red enchilada sauce 4 oz. chopped green chilies 15 oz. can chili beans, undrained 1 C. frozen whole kernel corn 1/4 tsp. salt, or to taste In a large pot (mine was 3 quarts) brown the ground beef, breaking it up with the back of a wooden spoon. Drain the grease off and add the onion and garlic to the pot. Cook for 2 minutes over med. high heat. Stir in the chili powder then add in all remaining ingredients. Bring up to a boil then reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. Serve with corn chips. Approx. 4-6 servings
Vanilla Coffee Creamer 2 cups heavy cream, half-and-half, or milk* 1 14 ounce can sweetened condensed milk 2 teaspoons vanilla In a 1-quart canning jar combine all of the ingredients; seal. Store in the refrigerator up to 2 weeks. Shake before serving. CHOCOLATE COFFEE CREAMER: Prepare as directed, except add 3 tablespoons chocolate-flavor syrup. Reduce vanilla to 1 teaspoon. Makes about 3 1/2 cups. AMARETTO COFFEE CREAMER: Prepare as directed, except add 1 teaspoon almond extract and 1/2 teaspoon ground cinnamon. Omit Vanilla. Makes 3 1/4 cups. CARAMEL COFFEE CREAMER: Prepare as directed, except add 1/4 cup Homemade Caramel Sauce (recipe, page xxx) or caramel-flavor ice cream topping. Reduce vanilla to 1 teaspoon. Makes 3 1/2 cups. SPICED PUMPKIN COFFEE CREAMER: Prepare as directed, except add 3 tablespoons canned pumpkin and 1 teaspoon pumpkin pie spice. Reduce vanilla to 1 teaspoon. Makes about 3 1/2 cups. HAZELNUT COFFEE CREAMER: Prepare as directed, except substitute 2 teaspoons hazelnut extract for the vanilla. Makes 3 1/4 cups. EGGNOG COFFEE CREAMER: Prepare as directed, except add 2 teaspoons rum extract and 1/2 teaspoon ground nutmeg. Reduce vanilla to 1 teaspoon. Makes 3 1/4 cups. FRENCH VANILLA COFFEE CREAMER: Prepare as directed, except substitute 2 teaspoons vanilla bean paste for the vanilla. Makes 3 1/4 cups. *TIP: If you prefer, you may use nondairy milk, such as soy, coconut, or almond milk.
Thursday, August 10, 2017
NUTELLA S'MORES PRETZEL BARK 10 graham crackers, divided 1 1/4 cups chocolate chips 1/2 cup nutella 2 1/2 cups mini marshmallows, divided 2 T butter 1/4 cup pretzels, broken into pieces Line a quarter sheet pan with parchment paper. Arrange 9 of the graham crackers (it may be more like 8.5) in a single layer. Add the chocolate chips and nutella to a microwave-safe bowl. Microwave for 1 minute, then stir. An additional 30 seconds can be added if needed. Microwave the butter and 1½ cups marshmallows together in another bowl for one minute. Stir until smooth. Pour the chocolate over the graham crackers, spreading evenly all the way to the sides. Drizzle the melted marshmallow over. Crush the remaining graham cracker. Sprinkle the graham cracker, remaining marshmallows and pretzel sticks over the park. Place in the freezer for 10-15 minutes to set the chocolate. Remove and break apart into pieces.
PINA COLADA BREAD 1 20 oz can crushed pineapple, drained well 1/2 cup creme de coconut 2 eggs 2 T vegetable oil 1/2 cup sugar 1 tsp coconut extract (optional, but recommended) 1 1/2 tsp baking soda pinch salt 1 3/4 cup flour 1/2 cup shredded coconut FOR TOPPING 3/4 cup powdered sugar 1 T pineapple juice 1/4 cup shredded coconut Preheat oven to 350F. Spray a loaf pan with nonstick cooking spray. In a mixing bowl, combine the crushed pineapple, coconut cream, eggs, oil, extract and sugar. Stir until well combined. Sprinkle the salt and baking soda over the top of the wet mixture, stir in. Mix in the flour until no lumps remain, then add in shredded coconut. Bake for 50-55 minutes, until an inserted toothpick comes out clean and the top is golden brown. Remove from oven and let cool completely. Stir together the powdered sugar and pineapple juice and pour over the top of the cooled bread. Sprinkle with shredded coconut.
NO BAKE SMORES PIE Two packages of 10 graham crackers 8 Tablespoons butter, melted 1 package Hershey’s chocolate pudding 2 cups milk 2 1/2 cups heavy cream, divided 1 1/2 cups bittersweet chocolate chips 3 egg whites 1 jar marshmallow fluff In the bowl of a food processor, pulverize graham crackers until fine crumbs form. Drizzle in the melted butter with the machine running and pulse until the crumbs are evenly covered in butter. Press into the bottom and 2 inches up the sides of a 9″ springform pan. In a medium bowl, whisk together the pudding mix and 2 cups milk for approximately 90 seconds. In a separate bowl, whip 1 cup of the cream using a hand mixer or immersion blender until soft peaks form. Fold into the prepared pudding, ⅓ at a time. Pour into the prepared crust. Microwave the remaining cream for 90 seconds or until hot. Carefully pour in the chocolate chips and allow to sit for 30 seconds, then stir until chocolate chips are fully melted. Carefully pour over the mousse and smooth to the edges with an offset spatula. Place in fridge to set for one hour. Beat the egg whites with a hand-held mixer (and clean beaters) until soft peaks form. Spoon in the marshmallow fluff, then beat on high until stiff peaks form. Remove the pie from the fridge and top with the marshmallow meringue, swirling decoratively. Using a kitchen torch, brulé the meringue to a golden brown. Serve.
HOT CHOCOLATE RICE KRISPIES TREATS 3 cups Cocoa Krispies cereal 3 cups Rice Krispies cereal 1 10-oz bag mini marshmallows 4 tablespoons butter 1/2 cup hot chocolate mix 1 cup semi sweet chocolate chips 1 1/2 tablespoons cream 3/4 cup mini marshmallow bits In a large bowl, combine the Cocoa Krispies® and Rice Krispies®. In a separate bowl, add the marshmallows and butter. Microwave in 30 second intervals, stirring after each interval, until fully melted. Stir or whisk in the cocoa mix. Microwave for a final 30 seconds. Immediately pour the marshmallow mixture over the cereal and gently mix until evenly coated. Line a 9x9 baking dish with parchment paper and press the cereal mixture into the pan. Allow to cool for 15 minutes. While the bars are cooling, add the chocolate chips and cream to a microwave safe measuring cup. Microwave in 30 second intervals until the chocolate is fully melted. Lift the bars out of the baking dish and cut into 16 squares. Pour approximately 2 tablespoons melted chocolate over the bars and spread to the edges. Immediately sprinkle with marshmallow bits. Repeat with remaining bars.
S’mores Popcorn Munch 8 cups popped butter popcorn (microwave) 2 cups miniature marshmallows 1 1/2 cups chocolate candy bar chunks (16 snack size Hershey bars) 2 cups Golden Grahams cereal 1 - 10 ounce bag white chocolate melts 2 Tablespoons chocolate melts colored sprinkles In a large bowl, combine the popcorn, marshmallows, candy bar chunks, and cereal. In a microwave safe bowl, place the white melting chocolate. Heat and stir every 30 seconds until melted. Pour it over the popcorn. Toss until everything is coated. Pour out onto a wax paper lined baking sheet. Refrigerate about 5 minutes. Break into chunks. Place the chocolate melts in a microwave safe bowl. Heat for 15 seconds. Stir until melted and creamy. Heat again for 15 seconds if needed. Drizzle over the popcorn and top with colored sprinkles. Store in a tightly sealed container.
Simple Crock Pot Chicken 3 large skinless chicken breasts ( bone in) 1 (14 1/2 ounce) cans chicken broth 2 (7/8 ounce) packages chicken gravy mix or 2 (7/8 ounce) packages mushroom gravy mix or 2 (7/8 ounce) packages brown gravy mix Place chicken breasts(you may remove bones if you like) in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones. In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth. Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first.
Fruit and Yogurt Cone Vanilla Yogurt Some Blueberries. Some Strawberries. 3-4 Waffle Ice cream Cones. Wash the strawberries and then slice it in triangular pieces. Wash the blueberries. Take a waffle cone. First add some vanilla yogurt, around a spoonful. Then add some fruit, and another dollop of yogurt. Finally put a top layer of fruit. For best taste, it's recommended to have two layers of fruit and yogurt. Now it's time to put the cones in freezer. Keep them in the freezer for about 1 hour. It will ensure that they are well chilled but not frozen.
Grilled Meatloaf Patties 1 lb. ground sirloin 1/4 C. diced onion 1 large egg, beaten 1 T. worcestershire sauce 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1/2 tsp. smoked paprika 12 buttery round crackers, crushed 3/4 C. shredded cheddar cheese 3 T. ketchup Combine all ingredients, by hand, in a bowl. Form the mixture into 4-5 patties and place on a baking sheet. Cover and place them in the fridge for 1 hour. Remove them, 15 minutes before you plan to grill. Heat your grill to med. high heat and grill the patties for 6-7 minutes per side (adjust your grill if they begin to char a little too quickly). Brush with the topping during the last couple of minutes of grilling. Topping: 1/4 C. ketchup 1 tsp. stone ground mustard 1/8 tsp. pepper 1/8 tsp. smoked paprika Combine well and brush over patties.
Citrus Broccoli Salad 1/2 cup mayonnaise or salad dressing 1/4 cup orange juice 1 teaspoon sugar 1/2 teaspoon salt Dash of pepper 3 cups coarsely chopped broccoli florets (about 8 oz) 1 cup orange, peeled, cut into bite-size chunks 3/4 sweetened dried cranberries 1/3 cup roasted salted sunflower nuts 2 tablespoons sliced red onion In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper. Add remaining ingredients; toss until well coated. Store covered in refrigerator.
Balsamic Marinated Tomato and Mozzarella Salad 1⁄4 cup olive oil 1⁄4 cup balsamic vinegar 1⁄2 teaspoon salt black pepper 1 clove minced garlic 3 tablespoons chopped fresh basil 1⁄4 cup onion, chopped 1 1⁄2 cups mozzarella cheese, cubes 1 pint grape tomatoes or 1 pint cherry tomatoes, halved Mix together first five ingredients for dressing and toss in cheese and tomatoes. Chill until ready to serve
Cajun Chicken Pasta Serves 6 1/2 lb thin spaghetti 2 small chicken breasts, cubed 2 tsp Cajun seasoning, divided 1/4 tsp paprika 1/2 tsp pepper 1 tbsp. olive oil 1 1/4 cup chicken stock, divided 1 tbsp. butter 1 tbsp. flour 1/2 cup half & half 1/2 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese Fill a pasta pot, or stock pot, with water and bring to a boil Cook spaghetti according to package directions, drain and set aside In a large bowl combine chicken, 1 tsp Cajun seasoning, paprika & pepper until chicken is evenly coated Heat olive oil in a large skillet Add in chicken and sauté chicken while slowing adding in 1/4 cup of chicken stock, cooking until chicken is no longer pink, then set aside In the same skillet melt butter Stir in flour, making a roux, making sure to cook for 2-3 minutes Slowly whisk in remaining 1 cup chicken stock and half & half Bring to a boil and remove from heat Whisk in cheeses, whisking until melted Add in spaghetti and chicken, tossing until pasta is completely coated Serve with crusty bread
ORIENTAL NOODLE SALAD 1/2 - 1 Chinese Cabbage or Savoy Cabbage, shredded 1 Carrot, grated 4 sticks Celery, sliced 6 Green Onions, chopped 1/2 Red Onion, chopped 1/2 c Roasted Slivered Almonds 1/2 c packet Fried Noodles Dressing: 1/4 cup white vinegar 1/4 cup castor sugar 1 tblspn Soy Sauce 2 tspns Sesame Oil 1/2 cup Olive Oil Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Allow to cool. Toss the cabbage, onions, celery and almonds into a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.
Veggie Cream Cheese Stuffed Celery 8 stalks celery, cut into 3-inch pieces washed and dried well (very important) 2 (8 ounce) packages cream cheese, room temperature 1 -2 tablespoon milk... 1 (1 1/4 ounce) packet dry vegetable soup mix, I used Knorr's Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT). Cut into 3" pieces, and set aside. Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft. Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture. Add Vegetable Soup dip mix, and mix well. Stuff celery with cream cheese mixture. Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours. Serve
FRENCH VANILLA & CHOCOLATE CHIP COOKIES 1 Box French Vanilla Cake Mix 2 Eggs 1/2 Cup Vegetable Oil. 1 1/2 Cups Chocolate Chips Bowl Of Cinnamon Sugar Mixture : Mix cake mix, eggs and oil in large bowl. Fold in chocolate chips. Make small teaspoon size balls and roll until coated in the cinnamon sugar mixture. Place on baking sheet and back at 350 degrees for 10-12 minutes.
Buttery Drop Biscuits 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 3/4 teaspoon table salt 1 cup buttermilk (cold) 8 tablespoons unsalted butter , melted and cooled slightly (5 minutes), plus 2 tablespoons melted butter for brushing biscuits Container: Baking sheet Adjust oven rack to middle position and heat oven to 425 degrees. Grease the baking sheet. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto the greased baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 14 to 16 minutes. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
Easiest Pineapple Cake 2 c all purpose flour 2 c sugar 2 eggs 1 tsp baking soda 1 tsp vanilla pinch salt 1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup 1 c chopped nuts, optional CREAM CHEESE FROSTING 1/2 c butter or 1 stick 1 - 8 oz cream cheese, softened 1 tsp vanilla 1 1/2 c confectioners' sugar coconut for garnish - optional Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown). Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.
The Ultimate Peanut Butter Cookies Serves 48 1 cup butter, room temperature 1 cup brown sugar 1 cup white sugar 1 cup creamy peanut butter (or crunchy if you like) 2 eggs 1 tbsp vanilla extract 1 tsp salt 2 3/4 cups all-purpose flour 2 1/2 tsp baking soda 2 1/2 tsp cornstarch 1/2 cup chocolate chips 1/2 cup peanut butter chips 1 1/2 cups M&M's (divided) In the bowl of a stand mixer (or large mixing bowl) cream together butter, both sugars & peanut butter for 4-5 minutes Add in 1 egg at a time, mixing until just mixed in Add in vanilla and salt, mixing until just combined In a bowl whisk together flour, baking soda and cornstarch Add flour mixture into butter mixture in 2 batches, mixing until just combined Stir in chocolate chips, peanut butter chips and 3/4 cup M&M's until evenly distributed Cover bowl and chill in the refrigerator for at least 1 hour up to 24 hours To bake Preheat oven to 350 Line baking sheets with parchment paper Using a small cookie scoop place mounds on cookie sheets Bake for 12-13 minutes, or until edges are browned Remove from oven and place 3-4 additional candies on each cookie (to make them pretty) Let cool on baking sheet for 5 minutes and then move to a cooling rack Once completely cooled store in an airtight container
CHEESEBURGER STUFFED MUSHROOMS 8 medium Portobella or Gourmet Stuffing Mushrooms 1/2 pounds ground beef ,turkey can be used 1/2 medium avocado ripened 1 tsp worcestershire sauce 2 tbs Parmesan cheese 1 tsp salt 1 tsp pepper 8 slices cheese I used American 2 small tomatoes sliced 8 leaves basil Clean out mushroom from stems and gills and wash and dry Pre heat oven to 350 ° In a medium bowl mash avocado with beef,Worcestershire sauce, Parmesan Cheese , salt and pepper and a dash or two of Cayenne Pepper. Mix well together. Stuff each mushroom with mixture. Bake for 15 minutes ..remove from oven add cheese. Return to oven for an additional 15 minutes.. When done add Basil leaf to each and a sliced tomato!
CROCK POT FIESTA CHICKEN 4 chicken breasts 1 packet Fiesta Ranch mix 1 can black beans 1 can Rotel 1 can corn not drained 1 block cream cheese Put all ingredients in Slow Cooker. Cook on High for 4 hours or 6 on low. Eat over cauli-rice or mashed cauliflower for low carb. Serve over rice or tortillas
PUMPKIN SNICKERDOODLES 1 cup shortening 1 cup white sugar 1/2 cup light brown sugar 3/4 cup pumpkin puree 1 large egg 2 teaspoons vanilla extract 3 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon cream of tartar 1 teaspoon salt 1/4 teaspoon ground nutmeg Topping: 1/2 cup white sugar 1 teaspoon ground cinnamon 1/4 teaspoon allspice Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract. Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass. Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
Coconut Pistachio Pie 2-1/2 cups flaked coconut, lightly toasted 1/3 cup butter, melted 2 cups cold 2% milk 2 packages (3.4 ounces each) instant pistachio pudding mix 1 cup whipped topping 2 tablespoons chopped pistachios, optional In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours. Yield: 8 servings.
Bayou Beans & Rice 1 tablespoon oil 3⁄4 cup diced andouille sausages or 3⁄4 cup kielbasa 1 cup chopped onion 1 cup diced red pepper 1⁄2 cup diced celery 1⁄4 teaspoon dried cajun seasoning 1 (14 1/2 ounce) can chicken broth 1⁄2 cup water 1 cup uncooked long-grain rice 1 (15 1/4 ounce) can dark red kidney beans, drained and rinsed Heal oil in a medium-sized pot over medium-high heat. Add sausage, onion, red pepper, celery and seasoning; cook, stirring occasionally, until browned, about 5 minutes. Add broth and 1/2 cup water. Bring to a boil and stir in rice. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. Stir in beans; cook, uncovered, until heated through, about 2-3 minutes.
Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.