Smorgasbord Sunday... It's What's for Dinner

2006-07-28T10:48:00.000-07:00

Since none of us really used this site anymore I went ahead and just started to add recipes to my own site.

I just started it this week so I don't have much up yet but I thought I'd let y'all know.

Kgrams... I miss ya girl. Come visit k?

Chocolate Zucchini Bread

2006-07-23T17:06:00.000-07:00

Chocolate Zucchini Bread

1 3/4 c sugar
3 eggs
1 c vegetable oil
2 c shredded zucchini
1 T vanilla
3 c flour
1/2 c cocoa
1 1/4 t salt
1 t baking soda
1 t cinnamon
dash baking powder
1/2 c mini chocolate chips

Preheat oven to 350. Lightly grease 2 loaf pans and line with parchment paper on the bottom (optional). In a bowl mix together the sugar, eggs and oil until blended. Stir in zucchini and vanilla. In another bowl whisk together the flour, cocoa, salt, soda, cinnamon and baking powder. Add the dry ingredients to the wet and stir just until blended. Add the mini chocolate chips. Pour into pan and bake 1 hour until done. Cool completely befroe cutting. Best for cutting the next day after wrapping in plastic wrap and refrigerating.

If you don't currently have zucchini... don't buy it. I can almost guarantee you can get free zucchini just by putting out the word! Either your neighborhood or workplace... someone within "2 degrees of separation" from you has zucchini coming out of their ears from their garden and would love to share a couple with you for free! Just put the word out.

On A Whim Soup........

2006-07-14T04:49:00.000-07:00

The other night I was in the mood for soup and homemade bread. I admit that I don't (ever) truly follow recipes, but use them more as a 'guide' of sorts, and I rarely measure. Still, I'm going to attempt to share this soup recipe with you because it was so yummy and perfect for a cold rainy evening.

I added things 'on a whim' and ended up with a wonderful Spicy Vegetable Cheese Soup... so that is what I'll call it.

Spicy Vegetable Cheese Soup

7-8 cups water with
4-5 chicken bouillon cubes and 3 beef bouillion cubes (or just use chicken broth)

add;

1 chopped onion
3/4 cup grated or finely chopped carrots
2 stalks of diced celery

When tender add;

1/2 c flour mixed smooth with 3/4 c water

Whisk into the liquid and stir until thick over medium high heat. Reduce to medium and add 1 c milk.

Add;
1 3/4 c assorted shredded cheese, I used monterey jack with jalapeno, and cheddar.

When heated through and cheese is melted... serve.

Recipe's of a Different Sort

2006-05-18T15:57:00.000-07:00

Some day you are going to find me (hopefully) on a couple acres of land, barefoot, in a long white skirt with my hair braided down my back. I'm going to be gathering eggs from the chickens and then I'm walking into the house to continue whipping up some homemade lotions, bath scrubs and bath fizzies. I'll do this inbetween making my homemade soap and baking the bread. When I need a break I'll wander out to the garden and check my peppers and tomatoes, possibly stop by my flower garden to say hello to fuzzy yellow and black bumble bee's and then come back inside home where I'll sip some ice cold freshly squeezed lemonade.

Peppermint Body Lotion

1/4 t borax
1 t white beeswax
1 t lanolin
2 T petroleum jelly
5 t apricot kernel oil
4 t cold-pressed sunflower oil
10 drops peppermint oil

Disolve borax in 2 T boiled water. Melt the beeswax, lanolin and petroleum jelly with the apricot kernel and sunflower oil in a double broiler. Remove from heat and stir well. Add the borax solution, whisking until cool. Stir in the peppermint oil. Pour into a large glass jar and store in a cool dark place.

A Favorite Oil

3 T almond oil
1 t wheat germ oil
10 drops chamomile oil

Pour into a pretty glass bottle and store in a cool place.

Moisurizing Cream
(fragrance free for guys and girls)

2 T carnauba wax
1 T white beeswax
1/2 c almond oil

Melt the waxes and oil in a double broiler over low heat. Remove from heat and pour into a pot. Let cool to set up. Use as any moisurizing cream, especially before going out into the cold outdoors.

Accidental Artichoke Salad

2006-05-02T15:43:00.000-07:00

We returned home late last Saturday night from being gone on a lengthy vacation. My plans of grocery shopping Sunday afternoon flew out the window when we had out of town guests that overstayed. Monday immediately following work was off to a different kind of store, picking up a child, making May baskets, delivering baskets, home to make dinner, drop off another child, home to finish making dinner and then off to pick up another child after a track meet. It was then almost 8:30 pm and all I wanted to do was take off my 'work clothes' and relax.

Now it's Tuesday and dinner time. I've not yet been to the grocery store since mid-April. What do I make? The freezer and refrigerator is almost bare. Let's see.........

Shrimp Scampi
Hash Brown casserole
Puff Pastry with Creme for dessert and......
Accidental Artichoke Salad

The salad is so yummy I can't stop 'snitching' it and I fear I am in no mood to eat the rest of the food made for dinner! I don't have a recipe and I just 'threw it together' but wanted to come online and write it down from memory for safe keeping and future reference.

Accidental Artichoke Salad

1 can artichoke bottoms, diced
6 oz. whole wheat spaghetti, broken into pieces and cooked as directed
2 garlic cloves, fresh minced
1/4 red pepper, julienned
balsamic dressing to taste
Italian dressing to taste
diced smoked provolone
4 oz. sliced black olives
1/4 c pesto

mix everything but the pasta and then toss in the drained, cooked pasta.

(I have homemade pesto in my freezer at all times. I had the provolone and red pepper also in the freezer, as I didn't want it to go bad while on vacation). YUM!

Lemon Cheesecake

2006-04-17T17:08:00.000-07:00

For Easter brunch I brought this Lemon Cheesecake. It received rave reviews and many recipe requests.
Note: I used all natural gingersnap cookies - so tasty!

Crust:
18 gingersnap cookies - I used the whole box
3 TBS. butter, melted

Cheesecake:
4 bricks (8 oz. each) 1/3 less-fat cream cheese, softened
1 1/2 cup sugar
2 TBS. cornstarch
4 lg. eggs, at room temperature
2 TBS. grated lemon zest
1/2 cup lemon juice

Topping:
16 oz. reduced fat sour cream
1/2 cup sugar

1. Heat oven to 325 degrees. Coat a 9-inch springform pan with nonstick spray.
2. Crust: Break cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan; freeze until ready to fill.
3. Filling: Beat cream cheese, sugar, and cornstarch in a lg. bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Beat in lemon zest and juice. Pour over crust.
4. Place on a sheet of foil in oven. Bake for 1 1/4 hours, or until puffed around the edges and center still jiggles slightly when shaken. Cool 5 minutes, or until filling sinks slightly.
5. Topping: Stir sour cream and sugar in a sm. bowl until sugar dissolves. Pour over filling; spread to edges. Bake 5 minutes to set. Remove to a wire rack to cool completely.
6. Carefully run a thin knife around edge of pan to release cake (leave pan sides on). Cover loosely; refrigerate at least 4 hours (best to chill overnight before enjoying).
7. Up to 4 hours before serving: Remove pan sides; place cake on a serving plate. Garnish with whipped cream and lemon slices.

Playdough from Mary's House

2006-03-29T09:01:00.000-08:00

Because we've given up cooking for Lent or something.... I just poached this recipe right off Mary P's website and didn't even tell her I was taking it. But we made this at our house recently and I've never seen a little boy have so much fun with a garlic press, 3 plastic Easter eggs, a toy baby deer, a Hot Wheels car & a plastic fork.

Mix together in a bowl

2 cups flour
2 tablespoons alum

In a pot, heat to boiling:

2 cups water (cookbook says 1.5 cups)
1/2 cup salt
1 tablespoon oil
food colouring

Stir liquids into dry ingredients. Knead until smooth. Store in airtight container.

Meritt's Unbaked Penne

2006-03-02T14:18:00.000-08:00

I had cheeseburgers and buns on the counter planned for dinner (again) last night as I was in no mood to cook. My oldest daughter raised her eyebrow at me and said; "Cheeseburgers. Again?" Yeah... that was all it took. I put it all away and looked (once again) in the refrigerator for something to 'jump out at me'.

I saw a 1 pound package of italian sausage. I had no idea what I would use it for when I bought it, but I bought it anyway knowing I'd use it on pizza or in a speghetti sauce, etc. So I took it out and started to brown it, still not knowing what I was going to do with it.

The result? This yummy amazing dish! It was going to be a 'Baked Ziti' type meal, but I was running the oldest child to dance class and the other two were hungry and there was no time to wait for a 30 minute bake time. It's my own version as I never (never!) follow recipes and usually take 2-4 versions of the same dish and make my own from all four. That is how this was born.

Meritt's Unbaked Penne

2 T olive oil
1 lb. Italian sausage
1/2 onion, diced
3-4 cloves fresh garlic, minced
12 tomatoes, peeled and diced into the pan with the juice**
2 t dried thyme
2 t dried basil
salt and fresh ground black pepper
1 pound dried penne pasta
3/4 c fresh shredded parmesan/asiago/romano cheese mix (or just parmesan if that's all you have)

(*After last summers garden harvest I froze whole tomatoes in 1 gallon bags. This is what I used to make my sauce. There were approximately 10-12 medium sized tomatoes, peeled and frozen in the bag. I dumped them into the pan frozen and mashed them as they thawed. I think you could use fresh instead, or if you must, choose a large 24-30 oz. sized can of whole peeled canned tomatoes.)

To peel fresh tomatoes you drop them into boiling water for approximately 10-60 seconds until the skin splits. Place the tomato on a paper towel or clean dish towel, or in a colander, and when cool enough to touch, slip the skins right off!

Directions:

Bring a large pot of water to a boil and add the pasta. Cook until mostly tender. Meanwhile make the sauce;

Heat the oil in a very large pan. Brown the sausage for about 4-5 minutes, mashing into small bite sized chunks. Add the onion and garlic, stiring constantly. Cook about 4-5 minutes more until the meat is cooked through.

If you are using whole frozen tomatoes, remove the sausage from the pan and place the tomatoes into the pan to thaw and smash as soon as they are warmed through and reduced to a sauce, add the sausage mixture back to the pan with it. If you are using fresh or canned, add the tomatoes to the sausage mixture all at once. Add the spices.

Bring to a boil and then lower to a simmer. Simmer for at least 10 minutes, and up to 30 if you have time. Pour the mixture and the pasta into an oven/broiler safe container. My sauce pans are metal with no plastic on the handles so I used the pan it was cooking in.

Cover the top of the pasta and sausage with the cheese. Preheat your oven and place under the broiler for about 3-4 minutes until the top is a beautiful golden brown on the tippy top of the edges.

Let it set for 5-10 minutes while you set the table... this helps it 'set up' and the pasta will absorb the tomato sauce. Serve with a crusty bread and salad.

Valentines for My Sweeties

2006-02-09T12:28:00.000-08:00

Just finished making about 60 of these little heart cookies for my daughters Valentine's Day Goodie Bags. Thought I would share with everyone in time for Valentines just in case you wanted to make some too!

Frosting

4 c confectioners' sugar
3 large egg whites
1/2 t cream of tartar
1/2 t vanilla
1 T water

Beat 6 minutes on high
(add more or less water depending on stiff it is and how stiff you want it).

Cookies:

3/4 c sugar
6 T butter
1/3 c shortening
1 large egg
1 T milk
1 t vanilla
2 c flour
1 1/2 t baking powder
Dash of salt

Cream the sugar, butter and shortening. Add the egg, milk and vanilla. Add the flour, baking powder and salt then mix just to blend. Chill dough for at least 2 hours. Roll and cut into shapes. Bake on parchment lined cookie sheets for approximately 8 minutes at 370 degrees.

Cool.
Decorate

Rich Chocolate Pie with Pecan Crust

2006-02-05T06:35:00.000-08:00

Crust:

2 cups finely chopped pecans
1/3 c firm packed brown sugar
1/4 c butter, melted
2 t Kahlua
Pam Spray

Combine the 4 ingredients. Firmly press into a sprayed, 9 inch pie plate. Bake 350 for 12 minutes. Press the crust back down with a spoon if it puffs during cooking. Cool completely.

Pie:

6 - 1 oz. squares of semi-sweet chocolate
1/2 t instant coffee granules
2 large eggs, beaten
3 T Kahua or coffee flavored liqueur
1/4 c powdered sugar
3/4 c whipping cream
1 t vanilla extract

Crust

3/4 c whipping cream
1 T Kahlua
grated chocolate

Place chocolate squares and coffee granules in a pan over boiling water (or a double boiler). Gradeually stir until the chocolate is melted. Stir a quarter of the mix into the beaten eggs and then return the egg mixture to the rest of the chocolate mixture in the pan. Stir in Kahlua and powdered sugar. Remove from heat, cool to room temperature.

Beat 3/4 c whipping cream to soft peaks. Fold into the Chocolate mixture. Stir in vanilla. Spoon into the pecan crust. Cover and freeze. Transfer the pie to the refrigerator about an hour before serving.

Beat the remaining 3/4 cup whipping cream and add the Kahlua. Beat to soft peaks and use to make stars or dollops around the edge of the pie. Finish off with sprinkled grated chocolate shavings.

*Note*
My chocolate siezed up a bit so when I mixed in the whipped cream it was thick enough I did not have to freeze it. I simply refrigerated my pie and it turned out perfect.

Operatic recipe - Tenor à l'orange

2006-01-22T07:29:00.000-08:00

OK, its a joke, but its a good one!!
:)
Recipe: Tenor à l'orange

INGREDIENTS:

At least 2 good-sized tenors
20 gallons of High-C Orange drink
Olive Oil
Garlic
6 boxes of Portamento (a tagliatelli-like noodle)

PREPARATION: If you announce you're going to serve
tenor, you'll attract a
big crowd, so prepare at least two! It used to be
difficult to catch more
than one tenor at a time, because they are by nature
nocturnal animals who
avoid others of their species. Lately, however, they
have changed their
habits, and they can usually be found in groups of
three.

They are easiest to capture in the summer, when they
can be found
frequenting outdoor stadiums. Less well-known examples
can be captured by
using vocal students or fans as bait. (Females are
usually best, but there
are cases where males work better).

Once the tenor has been caught, carefully rinse off
all sweat from the last
aria. Remove the stomach, which is full of
ill-digested phrases and
swallowed consonants and would make the casserole lid
impossible to shut
anyway. Pull the recording contract out of his
clenched fist (you may have
to cut the hand off). In rare cases, the recording
contract may be tattooed
on his chest. If the tenor is German, remove the
throat, which is so tied up
in knots as to be indigestible.

The major danger in cooking tenor is that the head,
which is empty, will
collapse. Stuff it with a mixture of parsley and paper
money. American
dollars work best, but Euros and English Pounds are
acceptable too.

Marinate overnight in olive oil and garlic. (Only in
the case of the
American or Northern European variety; with the
Mediterranean variety, this
step can be skipped.)

In a big casserole put a layer of portamento, a kind
of thin spaghetti, with
little balls referred to as "nodes" on either end. Lay
the tenor on top of
portamenti. Be careful - there is a new variety of
tenor, often French,
which turns sour in contact with portamento. Cover
with High C Orange drink,
and bake at highest heat in the oven.

When the High-C boils, it fills up the lung capacity
of the tenor, who then
lets out a strangled cry which sounds somewhat like
"All'armi!" This means
the tenor is done to perfection, and can be served.

Buon appetito.

Seafood Bisque....

2006-01-13T05:28:00.000-08:00

Otherwise known to my kids as "Octopus Soup". (Inside joke to those who haven't read the story at Just The Coffee Talking).

Seafood Bisque

3 T butter
1/4 c diced onion
3 T flour
1 T parsley
1/2 t salt
pepper
2 c milk
2 c chicken broth (or water with chicken bouillion)
1 1/4 c fresh mixed seafood (octopus, cuddlefish, crab, shrimp, squid and mussels)

In a saucepan cook the seafood mixture in about 1-2 cups of water. Boil about 5 minutes and drain part of the water. In 2-3 batches briefly process the seafood in a processor to chop the pieces smaller. (I pulse it about 3-4 times. The pieces should be about 1/2" big... do not process longer or you'll have seafood paste).

Melt butter in a large pot. Cook diced onion until tender. Stir in flour all at once. Add parsley, salt and pepper. Take off the heat, briefly. Cook 1-2 minutes while whisking or stirring. Put the pot back on the burner and add the broth, whisking smooth. Add the milk, heat to boil, boil 1 minute. Reduce heat and add the seafood. Simmer until needed.

*Note*
I like my bisque nice and thick so if your soup isn't thick enough, raise the heat to medium high and in a cup or small bowl place about 1/2 cup of flour. Add about a cup of water or more while whisking smooth. If it's too thick add a little more water. With your whisk going continually, pour about 1/5 of the flour/water mixture into the soup pot and blend quickly. Add another 1/5 and again blend. Giving the flour mixture about 1-2 minutes between additions, stop when the bisque is as thick as you desire. If you get it too thick, add more milk by the 1/2 cup until your desired consistancy. If you do add more milk/water or flour before to add more salt and pepper to adjust the flavor accordingly.

Turkey Burgers!

2006-01-05T18:45:00.000-08:00

I know this seems too easy to be good. Believe me, it's both. You may be tempted to leave out the garlic or the tabasco sauce... don't. Both are small amounts and both add just the right touch to the overall flavor.

Meritt's Turkey Burgers

1 1/2 lb. good quality ground turkey
1/4 c bread crumbs
2 cloves garlic, minced
1 t hot sauce (Tabasco)
Black pepper

Make into patties and cook over medium heat in oil for 5 minute per side till done. Serve on buns with lettuce and ketchup.

Shrimp and Red Bell Pepper Bisque

2006-01-05T17:58:00.000-08:00

4 red bell peppers
3 - 4 cups chicken stock or broth
1 t paprika
1 t sugar
3/4 c heavy cream
1/2 c fresh grated romano cheese
hot pepper sauce
1 T olive oil
1 lb. raw, peeled, deveined and coarsely chopped shrimp (easy to chop if partially frozen!)
3 T chopped fresh basil

Char the peppers under a broiler or on a grill until black. Put into a paper bag and let cool about 10-15 minutes. Peel off the black skin and seed the peppers. Julienne one of the peppers, coarsely chop the rest. Set aside the matchstick pieces and put the coarsely chopped peppers into a large pot with the chicken broth. Bring to boil. Reduce heat and simmer until the peppers are tender (5 minutes). Work in batches to puree the pepper mixture in a blender or processor until smooth. Return the puree to the saucepan or pot.

Mix in the paprika and sugar. Simmer 5 minutes. At this point you can refrigerate it for use the next day or continue on by whisking in the cream and romano cheese. Season to taste with a dash or few or hot pepper sauce, salt and pepper.

Heat the olive oil in a skillet over medium high heat. Add the reserved julienned pepper and the shrimp. Saute until the shrimp is cooked through (3 minutes) being careful not to let the shrimp clump. Dive the shrimp into 4 serving bowls. Ladle warm soup over each and sprinkle with the basil. Serve.

Pesto Pasta Salad

2006-01-05T17:42:00.000-08:00

Much thanks to my anonymous BIL for the original version of this one.

Meritt's Pesto Pasta Salad
(too easy!)

1 package 4 cheese torillini (dry, fresh or frozen... your choice, just cook it normally)
1 small jar pesto sauce (I use homemade - and no, I don't measure)
1/2 c black olives (if you use the canned, chopped or sliced it so easy!)
1 T fresh basil leaves, chopped
1 can artichoke hearts, quartered

Mix. Serve warm or cold. Both are delicious.

Seasoning for Grilled Burgers

2006-01-05T17:29:00.000-08:00

This one originally started out as a copy cat style recipe. I have to admit that if you do this right, your burgers will taste like the popular golden arches!

Meritt's Burger Seasoning for Grilling

In an empty spice container or other shakeable container mix;

4 T salt
2 T MSG
1 1/2 t pepper
1/4 t onion powder

When you make your hamburgers make them incredibly thin, try for less than 1/2 inch thick if you can. While grilling sprinkle on the seasoning liberally. Flip. Toast the buns briefly over the grill as well and then add dots of mustard, ketchup, reconsituted dried minced onion and 2 pickles to each burger. If you are liberal with the seasoning you'll end up with a pretty good match to mcdonalds.

Hot Fudge Sauce

2006-01-05T17:20:00.000-08:00

Looking over the recipes I don't see that I've offered my hot fudge sauce... gasp! OK, but keep this one under your hat k? Cause it's amazing. So amazing that I (a person who does not care for chocolate, doesn't crave chocolate and can walk by a bowl of candybars, m&m's or anything chocolate without blinking an eye... will eat this with a spoon!)

Meritt's Hot Fudge Sauce
(it's for ice cream but I won't tell anyone if you eat it up with a spoon!)

3 squares unsweetened chocolate
1 stick butter (not margarine! ewwww)
1/2 c cocoa
1 1/2 c sugar
1/3 c milk or coffee (leftover from breakfast is a great way to use it up!)
1/3 c cream (I've used half and half when I didn't have any cream on hand)
1 t vanilla

Melt butter and chocolate in a pan over low to medium heat. Stir smooth, do not scorch. Add sugar, cocoa, milk or cream, coffee and vanilla. Let it simmer about 2-3 minutes to thicken. Cool. Stores well in a canning jar.

Bleu Cheese Dressing

2006-01-05T17:12:00.000-08:00

As I'm munching on this right now, I decided I'd pop online and share the recipe. If you like bleu cheese you'll love this.

Meritt's Bleu Cheese Dressing

1/2 cup mayonnaise (Kraft is best)
1 c sour cream
1 clove minced fresh garlic
1 T white wine vinegar
1 T lemon juice
1/2 c bleu cheese, crumbled
fresh cracked black pepper
*optional: 1 teaspoon Hidden Valley Ranch dry dressing mix

Mix all together with a wire whisk. I sometimes add the ranch dressing mix just for something different.

Blackened Shrimp and Scallops

2006-01-05T05:33:00.000-08:00

This appeared on Blurbomat, and was too good to not post!! All commentary comes from DJ Blurb, not Opera-gal.

Recipe: Shrimp and Scallops

Due to many many email requests, here is the recipe I spoke of recently. Unfortunately, I'm not certain where I found this, so I don't know who to credit. The internet is a big place place, apparently. If you invented this recipe, I salute you.

Yield: 4 Servings

* 1 ts Olive oil
* 2 tb Slivered garlic
* 1/2 ts Crushed red pepper flakes
* 1/2 lb Lg shrimp, peeled, deveined
* 1/2 lb Bay scallops
* 1/2 ts Paprika
* 4 tb Chicken broth
* 1 ts Fresh lime juice
* 1/2 c Finely chopped fresh italian parsley
* Salt and pepper

In a large heavy skillet, heat the oil over medium heat.

Add the garlic and saute until it begins to brown.

Remove the garlic with a slotted spoon and set aside.

Add the pepper flakes to the skillet and increase the heat to medium high.

Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly.

Add the chicken broth and cook for 1 minute.

Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.

Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.

Pour the sauce over the shrimp and scallops and serve immediately.

To blacken the shrimp and scallops, put the paprika in first and increase the heat. Let the paprika sit for a bit at the higher temp and then add the shrimp and scallops. You'll need to move fast at this point or else the shrimp will turn to rubber. I have no idea if this is proper blackening, that's just what happened when I was doing it. I forgot to cut the parsley and let the paprika get very hot. The first time I made this, the shrimp was overcooked and it made a huge difference to cook the shrimp just right. If you want a bit more sauce for dipping bread or to cover noodles or rice, add more chicken broth and up the seasonings a pinch or two.

Meritt's Traditional Stuffing

2005-11-21T12:58:00.000-08:00

I have a collection of perhaps a million or two (literally) recipes, and although I have a thousand for stuffings, I'm not sure why anyone would want to mess around with an already perfect food like traditional stuffing. "Sweet Potato with Persimmons and Plum Stuffing" or "Farro and Sausage Stuffing" or "Potato Stuffing" (which is basically a 'side dish' with WHOLE white potatoes - which completely ruins the whole 'stuffing' idea in the first place)... It's bad enough that I have memories of picking 'yucky raisins' out of my Grandmothers stuffing (even some of the adults had tiny little poop piles on the side of THEIR plates) but to add oddities just because you want to be 'different' is silly. Give me a good old fashioned stuffing and I'm in heaven. It's my favorite part of the meal!

OLD FASHIONED STUFFING

1/2 c onion, chopped
3/4 c celery, chopped
1/4 c butter
4 c bread crumbs and cubed
3/4 t salt
1/8 t pepper
1/4-1/2 t poultry seasoning
1/4-1/2 t sage
1/2 - 1 c water
1 egg, beaten

Cook celery and onion in butter. Add this to the bread cubes in a large pan. Sprinkle with seasonings and add water and egg. Toss with a fork and stuff the bird.

*I sometimes add a bouillion cube to the water or use homemade chicken broth if I have it on hand. I also tend to double the onion, as I love it. The amount of water used depends on how dry your bread cubes are. I start saving 'bread scraps' about 2 months before Thanksgiving. The heals and last couple pieces of each loaf are laid out on the counter for 1-2 days until completely dried out. Then I break them into bite sized pieces and place them inside the bread bag. I add to this regularly until I have enough for stuffing. Sometimes I double this recipe, if we have a large turkey that year.

Crock Pot Cream Cheese Chicken

2005-11-08T06:32:00.000-08:00

As I was looking at this I realized I almost never follow the directions so feel free to adapt this recipe to your personal style. I usually add a lot of veggies & serve it over rice.... sometimes I make it with beef or elk meat too. Go figure. The applicable Redneck Rule of Cooking that applies here is: Can you ever go wrong with cream cheese & ranch dressing mix?

Cream Cheese Chicken

:4-6 boneless, skinless chicken breasts
1/4 cup melted butter
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a Crock Pot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from Crock Pot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes! Add in broccoli or other veggies for variety.

Comfort foods -mashed potatoes

2005-11-08T06:25:00.000-08:00

Ok, I know I already posted a goofy comfort food but I have one more to add. My boss makes this creamy, cheesy potato dish that I really wanted to post but I can't find the recipe. So instead I will just give you my cheater version of mashed potatoes.... make the potatoes however you usually do (I usually do them in the pressure cooker) and then add a tub of fancy herbed cheese.... Rondele or some other brand. Everyone will be calling you Martha... just remember to bury the tub in the trash so no one knows your secret.

If you have a choice, I prefer Crispin potatoes... they are like Yukon Golds but firmer. (Remember, my brother is a potato expert so I know these things....)

Comfort food: Meatloaf Subs

2005-11-08T06:15:00.000-08:00

My mom gave me this recipe (I think it came out of the rural electric co-op magazine... seriously) and I laughed when I read it. Then she made it. It tastes much better than the recipe would indicate. My people are all about packing a good cooler lunch. (Sometimes you open your lunch box and find a can of pork-n-beans and a boy scout can opener...) So, to me, good comfort food is something that tastes good sitting in a dirt field in the middle of BFE....

Meatloaf Sub

2 lbs hamburger
¾ c Huckleberry BBQ sauce
2 eggs
1 tbsp fresh garlic
1 bunch green onions, minced
1 ½ c breadcrumbs
1 c crushed potato chips
Momma’s creamy coleslaw

Mix all ingredients to make meatloaf. Place meat mixture into lightly greased bread pan. Bake at 375 for 1 ½ hours. Let cool. Store in the refrigerator overnight. To make the sub: Slice meatloaf on sub bread of your choice. Lightly spread with wild huckleberry BBQ sauce. Top the meatloaf with creamy coleslaw.

Momma’s Creamy Coleslaw

1 ½ heaping tbsp Miracle Whip
1 ½ heaping tbsp mayonnaise
3 heaping tbsp sour cream
3 heaping tbsp milk
1 TSB mustard
1/3 c sugar
2 tsp apple cider vinegar
¼ tsp salt
dash of pepper
1 small head cabbage, shredded

Mix all ingredients, except cabbage, together to make coleslaw dressing. Add to shredded cabbage stirring until well mixed. Refrigerate overnight for creamier consistency.

Oops... Spooktacular

2005-10-31T15:21:00.000-08:00

I very rarely get very far beyond Reese's Peanutbutter cups around Halloween but I made these cookie's from Susie's site for my best friend's two little girls (ages 6 & almost-4). Well, they made them... I ate the broken cookies and helped with the frosting. They took them to school and they were a HUGE HIT.

Witch Hats

Turn Keebler Fudge Stripe Cookies striped-side down, put a circle of orange squirt frosting around the hole, drop on a Hershey's kiss (take the wrapper off first) and make a little bow with the squirty frosting. Ta-da. You were just nominated for cool-party-cookie-maker of the year and you will definitely be invited back next year.

Comfort Foods: Chili

2005-10-30T05:13:00.000-08:00

Brown: 1 lb. ground beef or turkey with
1 T minced fresh garlic
1/2 green pepper, diced
1 large onion, diced
Add; 1-2 T chili powder
1 t cumin

Add; 2 cans hot chili beans
1 large can crushed tomatoes
8 oz. can tomato sauce
salt and pepper to taste

Simmer all day if you can. Best if you can make it 1-2 days before, refrigerate and then reheat on serving day. Serve with sour cream, cheddar cheese sprinkled on top and with garlic bread.

Comfort Foods: Cowboy Potatoes

2005-10-30T05:08:00.000-08:00

This can never be posted too many times... nor in too many different versions. I make different versions all the time based on what I have on hand, what I want to add, or not add due to who I'll be serving it to - (onions). They are all good!

1 - 2 lb. package frozen has brown potatoes
1 onion, chopped
1 can cream of mushroom soup
1 pint sour cream
2 c grated cheese
1/2 c melted butter
1 1/2 c crushed cornflakes

Preheat oven to 350. Butter a 9X13" pan. Break up the potatoes and spread them on the bottom of the pan. Top the potatoes with the onion. Mix the soup, sour cream and cheese together. Pour over the top of the onions and potatoes. Mix the melted butter and cornflakes. Spread over top of the mixture. Cover with foil and bake 50 minutes. Remove the foil and allow to bake and brown 10 minutes. Serve.

Playing Catch - Up

2005-10-24T09:25:00.000-07:00

I'm sooooo bad! I owe the site a months worth of posts!!! Well, here are 3 of them:

Spook-Tacular treats: Dirt Cups

Yields 6 cups

1 large box of instant chocolate pudding (prepare as directed)
6 Oreo or other chocolate sandwich cookie (with chocolate filling)
12 gummy worms
1 cup of coconut
green liquid food coloring
6 clear throw away plastic cups (approx. 8oz)

Color your coconut green with the food coloring, set aside.
Place cookies in a zip lock bag and beat with a skillet, to crush them into small pieces, and set aside.
Fill cups ¾ of the way with chocolate pudding (mud). Bury 2 worms into the mud. Sprinkle cookie crumbles (dirt) on top, then sprinkle with a small amount of green coconut (grass).

**************************************************************
Pumpkin: Gooey Butter Pumpkin Bars

1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted
Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with whip cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

********************************************************************
A rice Dish: Rice Pudding

3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear 4 cups milk 1 teaspoon vanilla 1/2 teaspoon freshly grated lemon zest 1/2 cup sugar 4 egg yolks
Cinnamon & raisins if desired

Preheat the oven to 300 degrees F.

In a covered heavy saucepan, bring the rice, milk, vanilla, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve. Sprinkle with cinnamon and raisins before serving.

Baked Punky Seeds

2005-10-22T20:42:00.000-07:00

Baked Pumpkin Seeds

Separate the seeds from the stringy pulp (don't rinse or remove every last bit of the pulp -- the pulp adds flavor). Place the seeds on a cookie sheet, stir in about 1/4 cup of melted butter or margarine, sprinkle with a small amount of salt and then bake in a 350 degree oven for 10 minutes until lightly browned.

HOT SPICED CIDER

Big jug apple cider in a large pot or the crockpot.
Heat and add:

one cup (or so) of frozen orange juice concentrate
approximately two teaspoons (more or less) of EACH of the following:
Cinnamon, Nutmeg, Ginger, Cloves (whole or ground)

Let it all simmer and serve in a mug with a cinnamon stick.

(See aren’t you all amazed I know a drink recipe that doesn’t have alcohol?)

Pumpkin Roll

2005-10-18T16:34:00.000-07:00

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. baking powder
1/2 tsp. salt
1 cup walnuts (optional)

Filling:
6 oz. cream cheese
4 tbsp. butter
1 cup confectioners sugar
1/2 tsp. vanilla

Beat 3 eggs for five minutes. Then gradually beat in sugar. Next add pumpkin and lemon juice.

Mix together flour, add other dry ingredients, then stir in with batter.

Pour into greased sheet cake pan (cookie sheet with sides), sprinkle with walnuts, and bake at 350 degrees F for 15 minutes.

Take out of oven and roll in a tea towel with 10x sugar until cool. Then unroll slowly and spread filling evenly. Roll back (without towel) and refrigerate. (Also freezes well.)

What to do with those left-over pumpkins

2005-10-14T06:27:00.000-07:00

Right now there are about 75 pumpkins in my courtyard, as we just finished up a big Fall Festival to raise money for animal rescue. Please come get 2 or 3, thanks!

PUMPKIN PIE (Makes 2 large pies)

Crust:

2 Cups flour
2/3 Cups Crisco
small dash of salt

Mix and rub together with your hands until broken into small crumb-like
particles, then add (very SLOWLY while stirring with a fork) cold water
until it has a doughy consistancy. (this takes very little water)
Roll out and put in pie pan.

Pumpkin filling:

Clean out the pumpkin guts (if you haven't already). Slice the pumpkin
into approx. 1 inch blocks and slice or peel off the hard orange skin.
Place the cut pumpkin in a pot, add about 1/4 Cup water. Set your oven
on Bake at 250 deg. Place the lid on the pot and put it in the oven
until the pumpkin becomes soft, then remove the pot, drain the excess
water and mash up the pumpkin until mushy (shouldn't take long). You
now have pumpkin compairable to what you buy at the store.

The pie:

4 eggs
4 Cups pumpkin (or 1 can from the store)
1 1/2 Cups sugar
a dash of salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. clove
2 cans evaporated milk

mix it all together in a bowl (do the milk last -- makes less mess).
preheat oven to 450 deg. cook for 15 minutes, reduce heat to 350 deg.
cook for 45 minutes or until pie is done. (no longer liquid in the
middle), and eat!

Something with Rice - Fried Rice

2005-10-09T17:59:00.000-07:00

FRIED RICE

INGREDIENTS:
6 Cups Cold Cooked White Rice
1 Bunch Scallions, Chopped
1 Lb Bacon, Cooked and Crumbled
1 Cup Frozen Peas
6-8 Eggs, Whipped
Soy Sauce (to taste)
3 TBL Oil

DIRECTIONS:

Heat wok or large frying pan on medium-high heat. Add oil to pan. Add eggs to pan and cook to scrambled texture. Add all other ingredients and stir until heated through.

Something of my choice & Something Lite

2005-10-08T21:06:00.000-07:00

As I missed the something lite week, I thought my item for the pick what I want week would be something lite, so I could ease my conscience a little.

CHICKEN TERIYAKI

INGREDIENTS:
3 TBL Sesame Seeds
2 TBL Reduced-Sodium Soy Sauce
2 TBL Honey
1 tsp Oriental Sesame Oil (Optional)
1 tsp Ginger
1 Clove Garlic - Minced
1/4 tsp Black Pepper
4 Skinless, Boneless Chicken Breasts

DIRECTIONS:
In a medium bowl, combine sesame seeds, soy sauce, honey, sesame oil, ginger, garlic and pepper. Mix well. Set aside 2 TBL of marinade. Cut the chicken into 1 inch cubes and add to bowl, stirring to coat. Cover bowl with plastic wrap and refrigerate for 30 minutes, stirring occasionally.

Preheat broiler. Remove chicken from marinade and place on broiler pan. Discard marinade in bowl. broil 5 inches from heat,k basting with the 2 TBL of reserved marinade, turning once. Cook until no longer pink in center, about 1o to 12 minutes.

Calories 183 (20% from fat) Fat 4g Sodium 300 mg

Broccoli & Tortellini Salad

2005-09-29T21:22:00.000-07:00

I combined 2 of my favorite recipes to make this yummy salad. This is great for family gatherings. It does not last long.

1 pkg. of frozen cheese tortellini
1-2 heads of broccoli, chopped
small red onion, chopped
1/2 cup raisins
1/2 cup sunflower seeds
1/4 cup bacon bits

Dressing:
1 cup mayonnaise
2 TBS. sugar
3 TBS. vinegar

Cook tortellini as directed. Drain and rinse in cold water until cool. In a large bowl, mix cooked and cooled tortellini, chopped broccoli, red onion, sunflower seeds, raisins, and bacon bits. In a small bowl, mix all the dressing ingredients. Pour dressing over salad and mix well. Cover and refrigerate for 4 hours or until cold.

Turnin' on the Lite - mrtl style

2005-09-25T11:28:00.000-07:00

I've been totally slacking here. The beef recipe (mom's crab soup) never got posted. I think she made off with it, because I can't find it anywhere. Sorry!

Let me make it up to you. Make something lite for dinner, then balance it out with this:

Bailey's Irish Cream Fudge

Ingredients:
4½ cups sugar
1 can (12 oz.) evaporated milk
½ lb. butter
2 pkgs. (12 oz. each) milk chocolate chips
1 pkg. (12 oz.) semi-sweet chocolate chips
2 jars (7 oz. each) marshmallow cream
2 tsp. vanilla
2/3 cup Bailey’s Irish Cream
2 cups chopped nuts (optional)

Method:

In a large bowl, add chocolate chips, marshmallow cream, vanilla, Bailey's Irish Cream and nuts. Set aside.

Heat butter, sugar and milk to a boil, reduce heat and cook slowly for 11 minutes, stirring constantly.

Pour milk mixture over the ingredients in bowl and stir slowly to blend. DO NOT USE A MIXER.

Pour fudge into a buttered 9x13-inch pan and chill. When fudge is cold, cut into uniform pieces. (Fudge will stay soft, and not completely harden.) (I've put them in those little cake/bread tins sprayed with Pam, and it's come out fine. Also, lining the 9x13 with foil and spraying works fine, too.)

Makes approximately 5 pounds.

Hamburger Steak with Onions & Gravy

2005-09-23T09:05:00.000-07:00

Looking over my files I see I made this on in December 1997 and I noted; "Ok, but not great. Ended up adding some mushroom soup to the gravy to give it flavor"

So here it is: Looks good but obviously didn't turn out for me, as I've never made this particular recipe since then!

Hamburger Steak with Onions and Gravy

1 1/3 lb. ground chuck
3/4 c fine chopped onion
1 egg
1 T worchestershire sauce
1 1/2 t seasoned salt
3/4 t pepper
1/2 t garlic powder
1/3 c plus 1/4 c self-rising flour
3 T oil
2 medium onions, thin sliced
2 c water
1/2 t salt

Combine the first 4 ingredients with 1 t seasoned salt, 1/2 t pepper and the garlic powder. Mix. Shape into 4 patties. Dredge well in 1/3 c flour. Heat oil and add patties and cook until browned on both sides. Remove and add sliced onion to the skillet. Reduce the heat to medium and saute' the onion.
Combine water, 1/4 c flour, 1/2 t seasoned salt and the pepper. Stir and add to skillet. When thick, add the steaks. Turn to coat. Cover and simmer 15 minutes.

4 Servings

Cherry Nut Bread

2005-09-23T08:58:00.000-07:00

I tried this recipe as wrote - and didn't like it. It was dry and didn't have much flavor. Still, by looking at the recipe it doesn't 'look' like a bad recipe. So maybe it's ok but it didn't work for me!

Cherry Nut Bread

2 1/2 c flour
1 c chopped nuts
1/2 c sugar
1/2 c brown sugar
1/4 c shortening
1 c buttermilk
1/4 c maraschino cherry juice
3 t baking powder
1 t salt
1/2 t baking soda
2 eggs
1/2 c maraschino cherries, chopped

Preheat oven to 350. Grease the bottom only of a loaf pan. Beat all ingredients except cherries together on low for 15 seconds and medium for 30 seconds. Stir in cherries. Pour into pan. Bake 70-75 minutes. Loosen sides. Remove from pan to cool. Wrap and refrigerate over night before slicing.

*My thoughts; even with the buttermilk, I think it probably needs a higher amount of fat, so I think the 1/4 shortening is probably not enough. I also think another 1/2 c sugar should be in order. But... I've never 're' attempted this recipe so I'll just never know will I? LOL.

Chicken & Cashew Stir-fry

2005-09-18T07:11:00.000-07:00

TODAYS THEME: September 18th - Great Recipe, but yours didn't turn out

This is an actual recipe out of my favorite chicken cookbook. I don't know what I did, but I totally screwed it up! The chicken turned into a gooey lump.My best guess would be that my pan wasn't hot enough and I had too much batter on the chicken. One of these days I will get up enough nerve to try it again! :) It's a very easy recipe to follow. My sil made it and it turned out just fine. Apparently it was only me. Hey, so what else is new??????

Oil for cooking
1 1/2 lbs chicken - cut into strips
2 egg whites -lightly beaten
1/2 C. cornflour
2 onions - thinly sliced
1 red bell pepper - sliced thin strips
1/2 lb broccoli - chopped into bite sized pieces
4 tbsp. soy sauce
1 tbsp. oyster sauce
1/3 C. cashews
4 green onions - diagonally sliced

Heat skillet until very hot, add 1 tbsp of oil & coat pan. Dip a quarter of the chicken strips into the egg white and then into the cornflour. Add to skillet cooking for 3-5 minutes or till goldenbrown. Drain on papertowles and repeat with the remaining chicken reheating the skillet and adding more oil each time.

Reheat skillet, add 1 tbsp of oil. Stirfry the bell pepper, broccoli & onion over medium heat for 4-5 minutes or until vegies have slightly softened. Increase heat to high and add soy sauce & oyster sauce. Toss vegetables well in sauces. Bring to boil.

Return chicken to skillet and toss over high heat for 1-2 minutes to heat the chicken and make sure it's entirely cooked through. Season well with salt & pepper. Toss in cashews andd spring onion. Serve immediately.

Blueberry Pie

2005-09-13T15:11:00.000-07:00

It's occuring to me that I'm posting *as* I'm making things this week. LOL. Oh well. At least I'm posting!

Tonights dessert: BLUEBERRY PIE

3 pints blueberries - cleaned and stems removed or frozen
2 T fresh squeezed lemon juice
1/4 c all purpose flour
1/2 c sugar (I use a mixture of brown and white)
1/4 t cinnamon
2 T butter, cut up

A double pie crust (I don't have time to post the recipe - so use your recipe or just buy the canned or frozen version).

Mix the ingredients together in a bowl and then place in the bottom crust. Top with the cut up butter and then carefully place the top crust over and crimp or use a fork to seal the edges. Slice a pretty star shape on the top with a knife or fork to let steam escape. Bake at 425 for 20 minutes and then lower the temperature to 350 for another 30-40 minutes.

Let cool and serve with vanilla ice cream or fresh whipped cream.

Meritt's Iced Almonds

2005-09-13T11:55:00.000-07:00

I'm not sure if this weeks topic (What you are Making This Week) includes 'goodies' or just entree's but again; this is what I just made and they are addictive! :) YUM!

Iced Almonds

1 1/2 c whole raw almonds
1/2 c sugar
2 T butter
1/2 t vanilla

Have a piece of foil ready on a cooling rack or laying on a kitchen towel. Place all the ingredients in a skillet and cook over medium high heat for 9 minutes. Spread on the prepared foil and let cool. Break apart. Mmm Toffee Almonds!

Meritt's Enchiladas

2005-09-11T16:35:00.000-07:00

Since these are in the oven right now and I have about 20 minutes to waste I'll go ahead and type it up! *All amounts can be adjusted! More or less of any or all works just fine depending on what you have on hand and what your tastes are.

Meritt's Enchiladas

8 flour tortillas
1/2 - 1 lb. ground beef ground with onion, or leftover cooked chicken or leftover steak
1 can cream of chicken soup
1/2 c sour cream
1 t minced onion
1/4 chopped green pepper
1/2 t chili powder
1/2 t cumin
1 c mozzarella cheese
3-4 oz. cream cheese

Use about 1-2 cups of whatever chicken or cooked leftover meat you have. A mixture of 2 works great. Mix all but the mozzarella and microwave it for 3-4 minutes until the cream cheese is soft and you can mix it all easily.

Place about 1/4 of the mixture into a flour tortilla and roll up. Place seam side down into a 9X13 pan. Cover with any leftover sauce and sprinkle with cheese. Bake at 350 for 35 minutes or until heated through.

Easy cream of brocc. chicken

2005-09-10T22:52:00.000-07:00

I make this at least every other week. It's a main staple in my house. It easy if I had a hard day at work, tastes really great, and as a bonus, it's not that bad for you. Well, unless you're doin the low carb thing.

2 tbsp. oil
1 lb. of boneless, skinless chicken (cut into cubes)
salt - to taste
pepper - to taste
garlic powder - to taste
red pepper flakes - to taste (OPTIONAL)
2 cans cream of broccoli soup ( I usually use the fat free by Campbells)
1 (soup) can of milk
2 c. frozen broc. pieces (or to your taste)

Heat oil in skillet. Season chicken and brown in skillet.
In a bowl, mix soup and milk well.
Drain chicken. Add soup mixture and chicken back into pot.
Add frozen broccoli.
Simmer till broccoli is done.

Our family eats this over white rice. You can adjust the seasonings and milk to make it to your own liking.

Somthin' from the past: Coke Cake

2005-09-10T05:57:00.000-07:00

No, not that kind!! It's just soda pop! hehehe
When Kgrams & I were young, our mom always made coke cakes. Yes, it's from scratch, but don't worry, it's WAAAAAAAAAY easy!

2C. flour
2 c. sugar
2 sticks of butter
1c. coke (pepsi doesn't work as well due to carbonation) ~ (don't drink the rest, you're gonna need more)
2tbsp. coco powder
1 tsp. vanilla
1 tsp. baking soda
2 well beaten eggs
1/2 C butter milk (you can use sour milk if you want ~ 1tsp. white vinigar to 1/2 c. of milk)

Melt butter. Add coco & coke to butter, mix well. Add remaining ingredients, mix well.

Bake - @350 for approx. 40 minutes or till done.

Okay, not that your cake is made, lets make the icing! (my favorite part!)

ICING:
1 stick of butter
1 tbsp. coco
6 tbsp. Coke
1 box powder sugar

Melt butter. Stir in coco and Coke. Stir in powder sugar

Spread on a completely cooled cake. If the cake is warm, the icing will melt.

This cake is real rich, but oh so worth it!!!!!!

Something from my childhood ~ Chicken & Dumplings

2005-09-08T12:51:00.000-07:00

Chicken & Dumplings

1 Chicken
2 Cups Flour
Pinch Salt
1 Egg
1/4 Cup Shortening
1 Cup Juice Broth
3 tsp Baking Powder

Boil Chicken for approximately 2 hours. Remove chicken and set aside.

Cut shortening into flour. Add baking powder and salt. Beat egg and add. Take 1 cup of juice/broth from boiling chicken and add.

Roll out dough and cut into squares. Drop into pot of remaining juice/broth being careful to move around and not pile on top of one another.

Turn on low and cook for 10 to 15 minutes.

Remove chicken from bones and add to dumplings. Cook for an additional 5 to 10 minutes until chicken is heated through.

Two Things from my Childhood

2005-09-06T05:46:00.000-07:00

These hardly warrant a 'recipe' but they were a huge part of my childhood and so... I post them.

Chocolate Drops

Melt 1 cup of chocolate chips with 1/4 cup of chunky peanut butter and 2 T butter. When smooth, drop by teaspoons onto foil. Place into the refrigerator and let harden.

I remember eating these when I was about 3 years old. We had to ask permission and we would be promised a chocolate drop "after nap time" or some such nonsense.

Vanilla Wafer Sandwiches

Place a tablespoon of Cool Whip or mixed up Dream Whip inbetween 2 vanilla wafers. Place them on a large cookie and sheet and put them in the refrigerator for at least 6 hours until they are 'soft'. Enjoy.

(My Mom was quite the cook... no?)

Did someone say caramel?

2005-09-05T20:47:00.000-07:00

Caramel Apple Bread
1 loaf

1 cup plain yogurt
3/4 cup sugar
2 eggs
2 tsp. vanilla extract
1 cup all-purpose flour
1 cup spelt flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped, peeled tart apples
3/4 cup chopped walnuts
1/4 cup brown sugar
2 TBS. butter
1 TBS. milk

In a large mixing bowl, beat the yogurt, sugar, eggs, and vanilla. Combine flours, baking powder, baking soda, cinnamon, and salt; add to yogurt mixture and beat until just combined. Fold in apples and walnuts.

Pour in a 9x5x3 inch loaf pan coated with nonstick cooking spray. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a sm. saucepan, bring the brown sugar, butter, and milk to a boil, stirring constantly. Cover and cook for 1 minute. Cool slightly. Spread over cooled bread. Let stand for 15 minutes.

Enjoy!

Here's the Beef ~ Beef Brisket

2005-08-28T06:39:00.000-07:00

BEEF BRISKET

INGREDIENTS:
4-5 LB Beef Brisket
Meat Tenderizer
1 Can Brown Gravy
1 Can Sliced Mushrooms (Optional)
1/2 Cup Italian Salad Dressing
1 Pkg Dry Onion Soup Mix
Garlic Powder

DIRECTIONS:
Trim excess fat from brisket. Make punctures to both sides of meat with a fork and then sprinkle with meat tenderizer on both sides. Place meat on heavy duty foil.

Mix rest of ingredients and pour over meat, sprinkle with garlic powder.

Wrap tightly and cook for 1 hour per pound in oven at 300F.

After meat has cooked 1 1/2 hours, remove and slice meat against the grain. (It is very important to slice against the grain, if the grain is running diagonal, make sure to slice on the opposite diagonal, otherwise the meat will not turn out fork tender.) Return meat to pan, wrap back up and continue cooking.

NOTE: The gravy can be served separate after meat is done. You can also increase the quantity of gravy ingredients if you like lots of gravy or are serving with mashed potatoes as I do for my guys.

Stacked Enchilada Bake

2005-08-27T20:20:00.000-07:00

Hello all!

I am so excited to be a part of this blog. I love sharing recipes and finding new ones.

Here is what I made for dinner last night.

Stacked Enchilada Bake
6 servings

12 corn tortillas (5-6 inches in diameter), torn into bit size pieces
2 cans (15-16 oz. each) Amy's vegetarian chili
1 can (10 oz.) enchilada sauce
1 1/2 cups shredded Jack cheese
3 med. green onions
1 small can of sliced black olives

Heat oven to 400 degrees. Grease 2 quart casserole.
Place half of the tortillas pieces in casserole; top with one can of chili. Repeat layers. Pour enchilada sauce over chili and tortilla pieces. Sprinkle with cheese. Top with green onions and olives. Bake uncovered about 20 minutes, or until bubbly around edges. Serve with sour cream.

This is so great because you can add or subtract any ingredients. I love make this instead of regular enchiladas because it is so easy.

Enjoy.

Crab Soup

2005-08-22T23:52:00.000-07:00

This is a placeholder because I forgot, and I gotta get the recipe from my mother.

Yes, it has beef in it.

Country Fried Steak and Gravy

2005-08-21T17:37:00.000-07:00

I know it's not one of the healthiest of meals out there, but add some mashed potatoes and I'm in dinner heaven.

COUNTRY FRIED STEAK AND GRAVY

INGREDIENTS:
1 Boneless Round Steak
Salt and Pepper
Garlic Powder
Flour
Milk
1/2 Cup Vegetable Oil
1/4 Cup Flour
About 2 Cups Milk or Water

DIRECTIONS:
Pound steak to 1/4 inch thickness and cut into serving size pieces. Sprinkle with seasonings and dredge in flour, dip in milk and then dredge in flour again. In a large skillet, brown steaks in hot oil. Remove, drain on paper towels and set aside.

Pour off all but about 3 tbs of pan drippings, add the 1/4 cup flour and cook over medium heat until bubbly, stirring constantly. Add milk and cook until thickened. Stirring constantly. Salt and Pepper to taste.

Add steak to gravy, cover and reduce heat. Simmer about 30 minutes, remove cover and cook an additional 5 minutes.

Cooks Note: I always double the gravy!

Lemon Cheese Bars

2005-08-21T09:39:00.000-07:00

1 box yellow cake mix (any cake mix works, just leave out lemon juice)
1 egg
1/3 cup oil

Mix until crumbly. Save 1 1/2 cup for topping and put the rest in a greased 9x13 pan. Bake crust 15 minutes at 350 degrees.

1 - 8 oz cream cheese (softened)
1/3 cup sugar
1 egg
1 tsp lemon juice

Beat until smooth. Spoon mixture over baked crust and sprinkle reserved topping over cream cheese mixture. Bake an additional 15 minutes at 350 degrees.

Homemade Salsa (for canning)

2005-08-21T08:13:00.000-07:00

10 Cups of peeled, seeded and chopped tomatoes
5 c chopped onions
3 sweet banana peppers, diced
4 jalapenos, seeded and diced
2 t minced garlic
1 green pepper, chopped
1/2 red pepper, chopped
1 1/4 c vinegar
2 T chili powder
2 1/2 t salt
1 1/2 t cayenne pepper
1 T sugar

Simmer 1-3 hours and can. Use a waterbath for extra protection, 25 minutes for pints.

*Save and can the juice from the tomatoes. Can each quart with 2 t lemon juice and 1 t sugar. Waterbath 45 minutes for quarts.

*PHOTO HELP*

To peel/skin your tomatoes easily just put them in boiling water. Skins will split in 10 seconds - 2 minutes. Remove as soon as the skin splits and lay on a clean towel to cool until you can handle them comfortably. Some tomatoes won't split. If it has been in the water for approximately 1-2 minutes, lift it out and feel it. If it looks tight and ready to burst, yet it feels like a water balloon, then remove it to cool. It's ready.

Food for thought.......

2005-08-21T07:22:00.000-07:00

I had to name this post "food for thought" because I totally taxed my tiny brain trying to think of what to post! How could KGrams do this to me? You can't just tell me to post any old thing and have me running around thinking all willy-nilly! I'm a follower, not a leader, you have to give me something to work with here!

Well, after using up many needed brain cells, I decided to post a couple of easy side dishes. My thoughts were that I always wish I had more side dish recipes, so maybe other people do too. Hope you like them.

Easy Green Beans ~everyone likes green beans. I just doll them up a little so their not so plain.
2 cans of green beans (don't drain)
1 can kidney beans (don't drain)
1 small onion (chopped)
2 Tblsp. "real" bacon bits ( no fair using fake bacon bits ~ I buy the real ones in the jar)
salt & pepper to taste

Okay, here comes the really hard part.........throw everything into a sauce pan and simmer till the onion is cooked through. Whew! Man that was a tough one! ;) My guys love these and sometimes if it's just me eating, I throw in a couple of new potatoes and just make it a meal.

asparagus
1 bunch of asparagus (cut off the woody ends)
1/2 a red bell pepper (finely chopped)
one clove of garlic (finely chopped)
1 Tblsp. olive oil
salt & pepper

Heat skillet & oil, start browning the garlic. Throw in the bell pepper & asparagus. Saute for about 2 minutes. Plate & toss with a little salt & pepper

Wow, this was tough, good thing I have a theme to work with next week, I couldn't do this twice in a row!

Super Duper Egg Salad

2005-08-14T17:26:00.000-07:00

I am an egg salad freak. It has to be my kind of egg salad though, with all the goop, served with lettuce and tomato on wheat.

Ingredients
6 hard boiled eggs
1/3 cup mayo
1/4 cup minced olives (optional)
2 tbsp minced green onions
2 tbsp minced parsley (optional)
1 tbsp dijon mustard
1/4 cup chopped bacon
salt
black pepper

Coarsely chop hard boiled eggs then combine all ingredients.
Refrigerate one hour.

Cheese and Bacon Quiche

2005-08-14T09:58:00.000-07:00

Ok, I think you're onto me. I don't cook. I don't have a lot of recipes up my sleeve, unless you count desserts. And yes, it IS what's for dinner.

I was going to post my quickie scrambled eggs recipe, but then remembered the yummy quiche I found in Fanny Farmer. Scrambled eggs? Add a little water and allspice, mix and cook in margarine. SUPER YUM!

Tart Pastry (if you're so inclined to make it from scratch)
1 c flour
1/4 t salt
1/4 lb cold butter in small pieces
1 egg yolk
2 t ice water

Mix flour and salt in bowl. Cut in butter with fingers or pastry blender until mixture resembles meal or tiny peas (or bunny poo if that helps). Whisk the egg yolk and water together in another bowl; add to flour mixture and blend until pastry is smooth and holds together in a ball. Wrap in foil or plastic and refrigerate for at least 20 minutes. Pull pieces of dough from the ball and press onto bottom and sides of 9-inch pie pan or springform. Cover lined pan snugly with foil and refrigerate. Prick bottom with fork and bake unfilled for 12 minutes in oven preheated to 425 degrees.

Cheese and Bacon Quiche
10 slices bacon, fried crisp and crumbled
1 partially baked Tart Pastry
4 eggs
2 c light cream
1/2 t salt
1/8 t nutmeg
pinch cayenne pepper
1 1/4 c grated cheese (I use gruyere)

Preheat oven to 425. Sprinkle crumbled bacon over bottom of tart shell. Combine eggs, cream, salt, nutmeg and cayenne pepper in bowl and mix thoroughly. Sprinkle cheese over bacon and ladle custard mix over all. Bake for 15 minutes at 425 degrees, then lower heat to 350 degrees and bake for 30 more minutes or until knife inserted in center comes out clean. Serve hot or cold.

Banana French Toast

2005-08-14T07:42:00.000-07:00

Here is my recipe for an something with "Eggs".

BANANA FRENCH TOAST

INGREDIENTS:
6 Eggs
1 Banana
1 tsp Vanilla
Milk
Cinnamon
6 to 8 Slices of Bread (Extra thick bread like Texas Toast is the best.)

DIRECTIONS:
In a blender, place eggs, banana, vanilla and milk. Blend for several seconds.

Add cinnamon to taste and blend again.

Lay bread out in a dish and pour egg mixture over it. Turn bread to coat both sides. Let bread soak in mixture for 5 to 10 minutes.

Cook on hot griddle or skillet.

(My guys love this so much, that I end up using up to a dozen eggs and 12 pieces of bread whenever I make it.)

Eggs Elegance

2005-08-14T07:36:00.000-07:00

This is actually my mother-in-law's recipe, I thought it sounded really good so I am posting it.

INGREDIENTS:
20 Slices of Bread with Crusts Removed
Butter
½ lb Velveeta Cheese
1 Pint Half & Half
10 to 12 Eggs

DIRECTIONS:
Butter both sides of bread and cut into small chunks.

Place in buttered casserole dish. Cut cheese and place on top of bread.

Mix half & half and eggs. Pour over bread.

Refrigerate overnight. Bring to room temperature 1 1/2 hours before baking.

Bake in 350F oven in uncovered casserole dish for 45 minutes or until egg mixture is solid. Crust will form on top of eggs.

Breakfast Pizza

2005-08-14T07:07:00.000-07:00

For the EGGS topic: How about a breakfast pizza? My SIL uses her Pampered Chef stoneware to bake it on after preparing the eggs seperate and adding them already cooked. Either way you'll get a yummy brunch item to serve.

Breakfast Pizza

1 lb. bulk sausage, cook, drain and set aside
1 8 oz. can crescent rolls
1 c frozen hash browns, thawed (I thaw in microwave)
1 c cheddar cheese
5 eggs, beaten
1/4 c milk
Salt and Pepper

Place the points of the crescent rolls (seperated) towards the center of a round 12" pizza pan. Press to seal and make a crust. Sprinkle the crust with the cooked sausage, then top with th hash browns and cheese. Combine the milk, eggs, salt and pepper and pour over the mixture. Bake at 375 for 25 minutes. Sprinkle the top with more cheese if desired (I always desire!) and bake 5 more minutes.

Cheesy Potatoes

2005-08-08T05:25:00.000-07:00

Ok, so I think by now everyone plus their Mother makes this in some way, shape or version. But how can you have a 'side dish' heading and not add it? LOL. It's so incredible that even a die-hard Atkins fan might sneak just one little bite.

1 - 2 lb. bag frozen hash brown potatoes
1 stick melted butter
1 can cream of chicken soup
1/2 c fine chopped onion
2 1/2 c shredded cheese - cheddar or mixed
16 oz. sour cream

Mix and spread in sprayed 9X13 inch pan. Bake about 45 minutes at 350. If you really want to be 'midwestern' you can crush 2 cups of cornflakes, mix with 1/4 c melted butter and sprinkle this over the top before baking. For those from the East, yeah.... we really do eat corn flakes on our casseroles in the midwest.

A Side Dish ~ Sweet Potato Casserole

2005-08-07T11:25:00.000-07:00

I am not a big fan of sweet potatoes, but even I like this dish.

FILLING
3 Cups Cooked Sweet Potatoes (Boiled and Drained)
½ Stick Butter (Melted)
1 tsp Vanilla
2 Eggs
1 Cup White Sugar
¾ Cup Milk
½ tsp Cinnamon

TOPPING
1 Cup Brown Sugar
1 Cup Chopped Nuts (Pecans)
1/2 Stick Butter, Soft

DIRECTIONS:

FILLING
Cream potatoes, add eggs, sugar, melted butter, milk, vanilla and cinnamon.

Put in casserole dish.

TOPPING
Cream sugar and butter together and add nuts.

Sprinkle over top of filing in casserole dish.

Bake at 350F for 35 minutes.

squash casserole

2005-08-07T05:54:00.000-07:00

Lotsa squash this time of year! Here's a recipe my mom recently came upon that has become a quick favorite for us.

2 lb. squash (4-6 cups)
1 onion chopped
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg. (8 oz.) bread stuffing mix (Stove Top Dressing)
1/2 cup margarine (1 stick), melted

Cook squash, onion and carrots in water for 7 minutes. Combine soup and
sour cream. Fold in squash mixture. Combine stuffing mix and butter in a
bowl. Spread 1/2 of this in a baking dish (7x12 inch). Spoon squash
mixture on top and then cover with remaining stuffing mixture. Bake 350
degrees for 20 - 30 minutes until hot.

zucchini casserole

2005-08-07T04:34:00.000-07:00

This weeks theme is side dishes. I so love this one because I'm tired of the same ole' - same ole'! Uncle Ben is a frequent visitor in my house and I wish he'd just go home! I'm sick of all the pre-packaged, high in fat, crap in a bag you get at the store!

This recipe is from my aunt in Springfield MO. I never really liked zucchini, but you don't really taste it. All the flavors meld together. It actually takes on a sweet flavor. It's really good. You have to try it at least once.

2 TBLSP of oil (any kind)
1 TBLSP chopped garlic ~ I use the jared stuff because I'm lazy and use garlic in just about everything ;)
1 med. purple onion - sliced into half rings
1 can regualr corn (drained)
1 can stewed tomatos (do not drain)
1 med zucchini ( sliced)
salt & pepper to taste - I like lots of pepper (sometimes I add a dash of red pepper flakes)
shredded chedder cheese ('bout a handful)

In a skillet, heat oil, brown garlic until fragrent, add onion and cook till soft
add corn, tomatos, zucchini and salt & pepper, bring to a boil and simmer till zuchini is soft

Here's where you can change it up a bit, depending on the time you have. If I'm running short on time, I just serve it like it is, out of the skillet. The family LOVES it. However, to finish it off, you can transfer it to a casserole dish and sprinkle on the cheese. Place it in a 375 oven and bake till heated through and melting the cheese. It's soooo good this way also.

Feel free to play with it and add your own touches. Let me know if you come up with something good! Hope you love it. If by chance you don't, I don't wanna know! hehehe

Mexican Lasagna

2005-08-06T16:00:00.000-07:00

Mexican Lasagna

It's a recipe that my entire family loves and we have it fairly often. I recently posted it on my blog and it got rave reviews. Enjoy!

1 lb. Ground Beef
1 envelope taco seasoning
1 t seasoned salt
1 can diced tomatoes or about 1 cup fresh diced
2 - 8 oz. cans tomato sauce
1 - 4 oz. can green chilies
1 c ricotta or cottage cheese
2 eggs, beaten
10 flour tortillas
2 1/2 cups shredded cheese

Cook the ground beef and drain. Add taco seasoning, seasoned salt, tomatoes, tomato sauce and chilies. Mix and bring to boil. Reduce heat and simmer 10 minutes.

Mix the ricotta cheese and eggs in a bowl. Preheat your oven to 350. Spread half of the meat mixture in a 9X13 pan. Rip your flour tortillas in half and lay about 5 of them down on top of the meat mixture to cover, overlapping if necessary. Spread half of the cheese mixture over the tortillas. Sprinkle with half of the shredded cheese. Repeat layers. Bake uncovered about 20-30 minutes. Let stand 10 minutes to 'set up' before slicing into squares. Serve with salsa and sour cream if desired.

*Note*
Recipes are NEVER mandatory as written. Use a mixture of ground turkey and beef, or tofu in place of the meat if you want. Mix the shredded cheeses or just use monterey jack or just cheddar. Use corn tortillas if you prefer, but the flour tortillas take the place of the lasagna noodles and are more pasta-like. Have fun with it!

South of the Border - Bean Dip

2005-07-31T19:21:00.000-07:00

Bean Dip

1 can (16 oz) Refried Beans
1 can (15 oz) Black Beans
1 can (11 oz) Mexi Corn
1 Cup Salsa
2 Chipolte Peppers in Adobo Sauce (Note: these are very spicy)
1 Cup Shredded Cheese (Mexican, Cheddar or Colby Jack)
Chopped Green Onions

In a crock pot, stir together refried beans, black beans, mexi corn and salsa. Chop chipotle Peppers and add to crock pot. Cook in crock pot stirring occasionally until simmering, then turn on low. Top with cheese and green onion before serving.

South Of The Border ~ Enchiladas

2005-07-31T11:28:00.000-07:00

I don't have too many mexican receipes, which is surprising since I LOVE mexican food. Here's one that I make all the time.

1 lb of browned ground or pulled beef / or chicken
1 pkg. taco seasoning
1 jar enchilada sauce ( I use Pace brand)
5 med. sized tortillas
1 pkg / bag mexican flavored shredded cheese (Kraft brand is good)

add package of seasoning to cooked meat. Follow package directions
pour 1/4 of the sauce in a dish larger than your tortilla
dip tortilla into sauce, covering both sides, let excess drip off
lay flat, and a few spoonfulls of meat (divide meat into 5 equal parts) down one side of the tortilla, then roll it up
repeat the above step until all tortillas are done (you may need to add additional sauce for dipping)
spray a non-stick pan with Pam, then place tortillas seam side down in pan
pour all (jar & dipping pan) remaining enchilada sauce onto the enchiladas
cover with shredded cheese (to your liking)
cover with foil
bake @ 375, till cheese is melted and they are heated thru.

Well, I hope you like them!

South of the Border - Burrito Casserole

2005-07-31T06:41:00.000-07:00

Burrito Casserole

1 lb lean ground beef
1/2 cup chopped onion
1 8-oz can tomato sauce
1/4 cup water
1 tsp chili powder
1 16-oz can dark red kidney beans (drained)
1/4 cup taco sauce
1/2 cup shredded Monterery Jack or Colby Jack cheese
1 cup shredded lettuce
1 small tomato (chopped)
1/2 cup sliced black olives (optional)
tortilla chips

Brown ground beef and onion in a skillet. Turn off heat and add tomato sauce, water and chili powder and set aside.

Mash half of the kidney beans in an microwave* safe casserole dish. Stir in taco sauce and remaining beans. Spread evenly in bottom of casserole dish. Spread meat mixture on top. Place in microwave on high for 6 to 8 minutes, until beans are cooked and all ingredients are heated through.

Sprinkle with cheese, lettuce, tomato, olives. Serve with tortilla chips.

* Please note, this can also be finished in the oven in you prefer.

I had a different recipe I wanted to post today, but I can't locate it. If I find it, I will post it as well.

Chewy No Fail Brownies... from a Cake Mix!

2005-07-25T17:50:00.000-07:00

I made these tonight and posted the recipe on my blog... and remembered that it was DESSERT WEEK at the Smorgasbord. Even though they don't have FRUIT in them I thought perhaps Kgrams would yell at me for posting a recipe on my blog and not here... hee hee. So I'm posting it here too. Enjoy!

Tonights Special: Brownies

1 dry dark chocolate cake mix (18.25 size)
1 c chopped walnuts (omit if you want)
2/3 cup evaporated milk
1 stick butter, melted
1 package of chocolate chips or a mixture of peanut butter chips, caramel chips, chopped up Snickers bars or other candy bars, etc. (Whatever you want!)

Preheat your oven to 350. Combine the dry cake mix and nuts in a large bowl. Add the melted butter and the evaporated milk. Spread 3/4 of the batter into a 9X13 inch pan (ungreased, or if you feel you must, just spray/grease the bottom only). Top the layer of batter with your mixture of chopped candy or chips. Drop the remaining batter by spoonfuls onto the top. Spread a bit but most of the chips will show through.

Bake approximately 30 minutes. Cool. Cut into bars.

(If we want to make it official for this weeks topic by using fruit - lets top this with WHIPPED CREAM AND FRESH RASPBERRIES AND SERVE....). THERE. I used fruit. :)

Dessert with Fruit: Dump Cake

2005-07-24T13:57:00.000-07:00

I couldn't decide which dessert to post today, so I decided what the heck and I'm going to give you two of them.

INGREDIENTS:
1 Can of Pie Filling (Cherry is fantastic)
1 Large Can Crushed Pineapple
1 Box White or Yellow Cake Mix
1 Stick Margarine
1 Cup Crushed Pecans

DIRECTIONS:
SPREAD PIE FILLING IN BOTTOM OF 13”X9” PAN
SPREAD PINEAPPLE WITH JUICE ON TOP OF THE PIE FILLING

SPREAD DRY CAKE MIX ON TOP OF THE FRUIT
CUT MARGARINE INTO SMALL PIECES AND DROP EVENLY OVER CAKE MIX, MAKING SURE TO GET SOME IN EACH OF THE CORNERS.

SPRINKLE TOP WITH PECANS

BAKE IN 350 F OVEN FOR APPROXIMATELY 45 MINUTES

Banana Split Cake

2005-07-24T13:52:00.000-07:00

INGREDIENTS:
2 Cups Graham Cracker Crumbs
1 Stick of Butter or Margarine
2 Cups Powdered Sugar
2 Sticks of Butter or Margarine
2 Eggs
1 Large Can Crushed Pineapple (Drained)
2 Bananas (Sliced)
Cool Whip
Chopped Pecans (optional)
Cherries or Strawberries (optional)

DIRECTIONS:
MELT 1 STICK OF BUTTER AND POUR OVER GRAHAM CRACKER CRUMBS. MIX WELL AND PAT DOWN IN BOTTOM OF 9X13 PAN.

IN A LARGE BOWL, COMBINE SUGAR, 2 STICKS OF BUTTER AND EGGS - MIX FOR 5 MINUTES.

SPREAD ON TOP OF CRUST. TOP WITH DRAINED PINEAPPLE. THEN TOP WITH SLICED BANANAS.

SPREAD WITH 1 CONTAINER OF COOL WHIP. ADD NUTS AND CHERRIES OR STRAWBERRIES IF DESIRED.

Is It Really Better Than Sex.......Cake?????

2005-07-24T06:29:00.000-07:00

I got this one from Paula Dean on food TV. I sooo love that channel!
Can you believe my title??? That's really the name of the cake!! No one ever believes me, but it truly is! I know, I know, you want to know if it is or not! Let me tell ya, even without chocolate, it's pretty close!!

1 yellow pudding in the mix cake mix (prepare as directed)
1 can crushed pineapple (drained ~ drink the juice, you don't need to reserve it)
2 TBLS sugar
1 box instant vanilla pudding (prepare as directed)
1 tub coolwhip
handful of coconut (optional)

bake the cake
while cake is baking, mix sugar & pineapple in a saucepan and heat to a simmer till sugar melts
when cake is done, use a fork and poke holes all over it. Pour and spread pineapple mixture on top.
place into fridge to cool completely
while cake is cooling, make pudding
after cake is COMPLETELY cooled, spread on pudding
spred on coolwhip topping
sprinkle on coconut (you can toast coconut if you want)

(store in fridge)

ENJOY!!!!!! There are never any left overs when I take this to a party. Plus, the name of the cake makes for great conversation !

Fruit Pizza

2005-07-23T08:12:00.000-07:00

1 pkg sugar cookie dough

Rool out on cookie sheet or pizza round. Bake according to directions. Let cool.

8 oz cream softened cream cheese
1/3 cup sugar
1/2 tsp vanilla

Mix thoroughly and spread over baked cookie.

Top with fresh strawberries, kiwi, and blueberries. Refrigerate until ready to serve.

Notes: Canned blueberry topping is easier to work with and still tastes great. If using frozen blueberries, thaw, and then dry off with paper towels or air dry. Don't strain.

Dessert with Fruit: Old-Fashioned Peach Cake

2005-07-23T06:58:00.000-07:00

I'd like to first thank Robyn for helping me make the arduous choice between this and fruit pizza.

This is my mom's recipe. It is EASY and super yummy!

1 pkg yellow cake mix
1 can (1 lb, 5 oz) peach pie filling
3 eggs
1/2 tsp lemon extract
1/2 c chopped nuts

Topping

1/2 c sugar
1/2 c flour
1/4 c butter or margarine
1/2 tsp lemon extract

Preheat oven to 350. Grease and flour 13x9 pan.

In a large bowl, combine dry cake mix, pie filling, eggs, extract and nuts. Blend at low speed until completely moistened. Beat 2 minutes at medium speed. Spread batter in pan.

Crumble topping ingredients in bowl. Sprinkle evently over batter. Bake for 40-45 minutes until center springs back when touched lightly.

Steak Marinade

2005-07-22T11:46:00.000-07:00

This is what I should be making right now instead of typing... hee hee.

STEAK MARINADE

1/3 c soy sauce
2 T vegetable oil
1 T brown sugar (I've used Sugar Twin with success)
3/4 t garlic, minced
1 t ginger
1 t seasoned salt

Mix and marinate your steaks. The longer the marinating time, the stronger the taste. We like ours strong so I refrigerate overnight if I remember to get it made that far in advance.

For the Grill: Basil and Lemon Chicken with Fresh Basil Salsa

2005-07-19T00:18:00.000-07:00

I got this recipe from a teacher I used to work with who had a side catering business. We ate the chicken on rolls with lettuce and tomato, but it's delicious alone as well.

Marinade

1/2 c lemon juice
1/2 c honey
1/4 c olive oil
2 cloves garlic
1/2 c finely chopped basil
1/2 t pepper

Marinates 6-8 chicken breasts.

Cover 6-8 boneless chicken breasts with marinade. Grill over medium-hot coals for 10 minutes.

Fresh Basil Salsa

2 c peeled, seeded and cubed cucumber (use English for no seeds)
1 1/2 c chopped basil
pepper to taste
2 T lemon juice

Makes 2 1/2 c salsa.

Mix cucumber, basil and pepper. 15 minutes before serving, add lemon juice.

Bacon Wrapped Mushroom Kabobs

2005-07-18T19:41:00.000-07:00

Wooden skewers
1 can whole mushrooms
1/2 lb bacon
8 oz barbeque sauce

Makes 8 servings
Prep time: 30 minutes

1. Soak bamboo skewers 30 minutes.
2. Cut bacon strips in half so they will be just long enough to wrap around the mushroom one time.
3. Wrap each mushroom with a bacon strip and thread on skewer.
4. Grill on medium heat until bacon is done, basting with barbecue sauce.
5. This usually takes around 10-15 minutes.
6. Serve immediately.

Somthin' for the grill (wings)

2005-07-18T07:44:00.000-07:00

My DH's family begs for my garlic wings, so I thought that I would share them for this segment of...Smorgasbord Sunday. I hope you enjoy them as much as we do!

One pack of wings - remove tips
1 C of soy sauce
2 heaping tblsp of crushed or chopped garlic (I use the jarred stuff, so go ahead and cheat if you want)
1tblsp of sugar or splenda
1/2 a lime (juice)
2 pinches of hot red pepper flakes or powder (optional)
pepper to taste (no salt unless you use the low sodium soy sauce)

Since I want to make sure all the wings soak up the marinade, I use a 9x12 baking pan. Place wings in pan, add all ingredients and stir up to coat wings. Flatten out wings so that they are all soaking up the yummy marinade for about 15 minutes (turn once in a while).

Place on grill and cook as you usually would (with or without foil). Baste occasionally with the marinade till done...Enjoy!

TIP: I have cooked these in the oven also. You can use any part of the chicken you want. I have found that the thighs really soak up the merinade the best.

Something for the Grill - Campfire Chicken Packets

2005-07-16T22:02:00.000-07:00

This is an easy no-fuss cooking and no-fuss clean up meal. All amounts are approximate and any of the vegetables can be left out or additional veggies can be added according to your taste. The spices can also be modified according your tastes.

6 to 8 Pieces of Chicken (can be any combination of pieces you choose)
2 to 3 Ears of Corn on the Cob
1 Green Pepper
1 Red Pepper
1/2 Small Bag of Baby Carrots
1 to 1 ½ lbs of Small Red Potatoes
1 Medium Onion
Handful of Cherry Tomatoes

Seasoning/Spices:
Salt
Pepper
Garlic Powder
Emeril’s Original Essence

Reynolds Large Hot Bag (You can make your own bag with heavy duty foil doubled and then folded into a bag.)

Rinse and season chicken and place in bag.
Shuck and clean corn, break each ear into 3 pieces, add to bag.
Rinse and chop peppers into chunks and add to bag.
Rinse carrots and add to bag.
Clean and quarter potatoes and add to bag.
Chop onion into large chunks and add to bag.
Rinse tomatoes and add to bag.

Sprinkle all seasoning spices into the bag.

Close bag tightly and place on medium-high grill for 30 to 40 minutes.

To better handle the bag, place on a cookie sheet before filling with food and then simply slide off onto the grill and slide back on sheet when finished.

Note: This can also be cooked in the oven on 450F for 60 minutes.

What it is...

2005-07-16T10:56:00.000-07:00

This is a blog that I have created for us to share our recipes. Each week I will post a different topic and on Sunday, we all post our recipe here to this site. If you would like to join, please let me know and I will add you as a member.

I know everyone is busy and therefore, if you can't post on Sunday, you are welcome to post on another day. Also, if you are looking to make something special in the near future or are having a party, let me know and I will do my best to make your need the topic of the week.

Any thoughts or suggestions on the blog and it's content are always welcome.

Happy reading and cooking... ENJOY!