tag:blogger.com,1999:blog-9012544701729181242024-03-18T20:14:32.032-07:00Carol's cookingI decided to create a place to share all the things I like to cook-and that my family likes for me to cook-with my kids. I didn't want all that good ol' stuff to be lost along the way. That happens sometimes in families and it's kinda sad. So here I'm gonna post some of our favorites.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-901254470172918124.post-65781466663996417172015-04-05T13:06:00.002-07:002015-04-05T13:06:46.673-07:00Nana's Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgH5gMpEINTdbPoqnLJVE5SMxOm5wbcc2sbfiWcqzlSsPqsqTU2jzpWKyrtR0K6lPPc0FXj_MHxGnXA8iczb4ni8MSaDuM5dJNt4DoBmOr_O8UK4lMl-Y661iT4sshUAytm6zFc7QTkDJ4/s1600/breadpudding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgH5gMpEINTdbPoqnLJVE5SMxOm5wbcc2sbfiWcqzlSsPqsqTU2jzpWKyrtR0K6lPPc0FXj_MHxGnXA8iczb4ni8MSaDuM5dJNt4DoBmOr_O8UK4lMl-Y661iT4sshUAytm6zFc7QTkDJ4/s1600/breadpudding1.jpg" height="284" width="320" /></a></div>
I made this Bread Pudding for my family this Easter and then had to make it again because my son in law didn't get any. Even some that had not had any before liked it. Easy and good. Here's what I do.<br />
<br />
4 cups diced or torn bread. I like to use Cinnamon Twist bread that can be bought in the store. Any bread will do. Put the bread cubes in a buttered casserole dish.<br />
<br />
Sprinkle some cinnamon and nutmeg over the bread. At least 1 tsp.<br />
<br />
Mix together in a mixing bowl 2 eggs and 1 cup milk and 1cup heavy whipping cream. You can use 2 cups of milk. Add 1 cup of sugar and beat until frothy and sugar has dissolved. Pour over bread and dot with butter. Bake 350 degrees 35-40 minutes until knife comes out clean<br />
<br />
<strong>Vanilla Sauce:</strong><br />
1 Stick Butter<br />
1/2 Cup Sugar<br />
1/2 Cup Packed Brown Sugar<br />
1/2 Cup Whipping Cream<br />
1 Tablespoon Vanilla<br />
<br />
Combine all sauce ingredients except vanilla in a small saucepan. Heat
until melted and begins to boil. Once it comes to a rolling boil, remove
from heat and add vanilla. Mixture will bubble up, this is normal. Stir
in vanilla and let cool. Pour over ice cream and bread pudding and
serve. Store in a jar for up to 2 weeks and use as a topping on all your
favorite desserts!<br />
<br />
<br />Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-30986912612291420072014-01-26T10:16:00.001-08:002014-03-02T08:06:37.020-08:00Slow Cooker Pot Roast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBEghEnXd90rhalgxWKl5ZUR0YQlbOZchJb-SFBUQaSCFMa2Lu16-HatCrFuWO3sgrG16qBfFRp2HvRkMFEv9GKE9XxJ6EFJlbhgBUNC3ofVolzQJfV5q8DsjNDGxIh8R65OApK3NkMk2/s1600/roastbeef.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBEghEnXd90rhalgxWKl5ZUR0YQlbOZchJb-SFBUQaSCFMa2Lu16-HatCrFuWO3sgrG16qBfFRp2HvRkMFEv9GKE9XxJ6EFJlbhgBUNC3ofVolzQJfV5q8DsjNDGxIh8R65OApK3NkMk2/s1600/roastbeef.JPG" height="217" width="320" /></a></div>
<br />
<br />
<span style="font-size: small;">My Hubbie found this on All recipes website. Here it is from their website. Below I put the changes we made.</span><br />
<br />
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<td style="padding: 0in; width: 50%;" valign="top" width="50%"><div class="MsoNormal">
<span style="font-size: small;"> </span><span style="font-size: small;"><b>Ingredients:</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;">1 onion, sliced</span></div>
<div class="MsoNormal">
<span style="font-size: small;">1/4 cup all-purpose flour</span></div>
<div class="MsoNormal">
<span style="font-size: small;">1 (2 1/2 pound) boneless beef chuck</span></div>
<div class="MsoNormal">
<span style="font-size: small;">roast</span></div>
<div class="MsoNormal">
<span style="font-size: small;">1 pinch salt and ground black pepper to</span></div>
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<span style="font-size: small;">taste</span></div>
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<span style="font-size: small;">1 (1.2 ounce) package dry beef gravy</span></div>
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<span style="font-size: small;">mix</span></div>
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<span style="font-size: small;">1 (1 ounce) package ranch dressing mix</span></div>
<div class="MsoNormal">
<span style="font-size: small;">1 (.7 ounce) package dry Italian-style</span></div>
<div class="MsoNormal">
<span style="font-size: small;">salad dressing mix</span></div>
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<span style="font-size: small;">1 cup water, or as needed</span></div>
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<span style="font-size: small;">5 whole peeled carrots (optional)</span></div>
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<span style="font-size: small;"><b>Directions:</b></span></div>
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<span style="font-size: small;"><b>1.</b></span></div>
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<span style="font-size: small;">Spray the inside of a slow cooker with cooking spray.
Spread the onion slices out into the bottom of the cooker.</span></div>
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<span style="font-size: small;"><b>2.</b></span></div>
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<span style="font-size: small;">Spread the flour out onto a work surface. Sprinkle the
chuck roast with salt and black pepper, and roll the roast in the flour to
coat all sides. Using the edge of a small, sturdy plate, pound the flour into
the meat. Place the floured roast into the cooker on top of the onions. Whisk
together beef gravy mix, ranch dressing mix, and Italian dressing mix in a
bowl, and whisk the mixes with water until smooth. Pour over the chuck roast.
Distribute carrots around the meat.</span></div>
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<span style="font-size: small;">Cover the cooker, set to Low, and cook until the roast is
tender and the gravy has thickened, about 8 hours.</span></div>
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<div class="MsoNormal">
<span style="font-size: small;">Here are the changes we made. We are not big fans of roast beef so we got a
boneless pork shoulder – about 4 lbs.
Because it was nearly twice the size used in the recipe, we doubled everything
and used pork gravy mix. I did roll the meat
in flour, but did not pound it in. I had
to add about 1 cup of water as the gravy got too thick. I cooked it high about 6 hours and about 3
hours in, I added cut up butter gold potatoes.</span></div>
<span style="font-size: small;"><span style="font-family: "Calibri","sans-serif"; line-height: 107%;">This is a wonderful recipe! The meat fell apart and the gravy was the
best. It was like a holiday meal or special
occasion. I highly recommend this with
pork, beef and even a deer roast. </span></span><br />
<span style="font-size: small;"><br /></span>
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Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com1tag:blogger.com,1999:blog-901254470172918124.post-35272024794296179782014-01-19T08:06:00.000-08:002014-01-26T10:17:52.822-08:00Fried Cabbage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCCuEKIC6hOSMujNct0aDSptIoVZYdukzY57UCJ9IVF-vnxVmLLz5JyFolQi9LubfK0-UJzHRm4eJ83c6sZOxpm2_F8MeWV7BDybE68Rpl800Y3-wSRzoNRbQlcwK20h-ua9a877YGEMk/s1600/cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCCuEKIC6hOSMujNct0aDSptIoVZYdukzY57UCJ9IVF-vnxVmLLz5JyFolQi9LubfK0-UJzHRm4eJ83c6sZOxpm2_F8MeWV7BDybE68Rpl800Y3-wSRzoNRbQlcwK20h-ua9a877YGEMk/s1600/cabbage.jpg" height="320" width="320" /></a></div>
This way of cooking cabbage is so delicious. But beware-it is NOT for the faint of heart! If bacon grease, sausage or butter scares you, this may not be for you. But if you think those ingredients make anything better-read on. You must remember that we Southern Belles can take any perfectly good for you vegetable and make it kill you! Here's what you will need:<br />
<br />
1 large head of cabbage cut up how ever you like it<br />
Bacon-1/2 pack cut into small pieces<br />
link sausage-1/2 lb. cut up<br />
1 large onion diced<br />
1 red, yellow, or orange bell pepper or a combination of these diced<br />
1/4 stick of butter<br />
salt and pepper, Old Bay seasoning, red pepper flakes<br />
<br />
In a large skillet with a lid, cook bacon until crisp, when it is about half way done add sausage, butter, onions and bell peppers. Cook until the fat is rendered out of the meat and the veggies are tender. DO NOT DRAIN. OK. If you feel it's too much-drain some. Start adding cabbage until skillet is full and put the lid on. Let the cabbage cook down some, stir and add more cabbage. Do this until all the cabbage is in the skillet. Add spices to taste. Stir well coating all the cabbage with all that greasy, buttery goodness. Continue cooking until cooked as soft as you like it. You do not want water from the cabbage in the pot. If it gets water in it take the lid off the pot and let it cook away. Best if you can make ahead and sit on the stove for a little while. Stir well before serving. Try not to eat it all yourself. Share!Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-33638171150703451662012-11-25T06:19:00.001-08:002012-11-25T06:19:51.867-08:00Thanksgiving 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxD43TI7F1908qUntFFfCVD18UJMwTE8zx4xfKRVJMDcvs2clP_AGPX7XIIM8UP3JH2g6UsFiYgj3iV2N-tIPazZdkTJ1KqxNbGmZCAQXKaZV-ra0dL7qvPJMaAdv86P584_rLyzM1IE9/s1600/002.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxD43TI7F1908qUntFFfCVD18UJMwTE8zx4xfKRVJMDcvs2clP_AGPX7XIIM8UP3JH2g6UsFiYgj3iV2N-tIPazZdkTJ1KqxNbGmZCAQXKaZV-ra0dL7qvPJMaAdv86P584_rLyzM1IE9/s320/002.JPG" /></a></div>
This has been an enjoyable and restful holiday. We will be having lots of company in December so it was good to be a little lazy for a few days. For Thanksgiving Dinner and for several meals afterward we had:
Ham glazed with honey, ground cloves and cinnamon, and pineapple
Cheesy potatoes with bacon
lima beans
cream corn
deviled eggs
punkin pie
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnH6nZAGxktuGkOqPBZYm4C3e23fyf4F7vRiafQixGUIMQ6z2uipvmPzkMyIBNaYPbYEAC-OJQWFtqgUnqpV7hIgtNnaRSRdhlfg47j6V5fhczHH0oHYsdE2RJR5Z1hqo4W2v0SHcBiac/s1600/005.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnH6nZAGxktuGkOqPBZYm4C3e23fyf4F7vRiafQixGUIMQ6z2uipvmPzkMyIBNaYPbYEAC-OJQWFtqgUnqpV7hIgtNnaRSRdhlfg47j6V5fhczHH0oHYsdE2RJR5Z1hqo4W2v0SHcBiac/s320/005.JPG" /></a></div>
I had snagged this recipe on Pinterest for the corn.
Ingredients:
2 (10 ounce) packages frozen corn
kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black
pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
Directions:
1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
I changed it just a bit. I like to use corn starch for thickening. With flour, you really should make a roux so you don't have a doughy taste and corn starch dissolves easier and doesn't alter the taste. And I added green onions.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jsSnGYB9-VE8kd5KsP5TXgfxD4u6IHOmgvfTlWGUMZhRpHNYtECnuBtHkuLoSrymc7bicXkEBSW0zbMgM_znfPQ-p8JcNHh-jAraEQpevJBFeFpV4xkCSiJzX3PPJYpuG6yeOgGx9iN7/s1600/003.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jsSnGYB9-VE8kd5KsP5TXgfxD4u6IHOmgvfTlWGUMZhRpHNYtECnuBtHkuLoSrymc7bicXkEBSW0zbMgM_znfPQ-p8JcNHh-jAraEQpevJBFeFpV4xkCSiJzX3PPJYpuG6yeOgGx9iN7/s320/003.JPG" /></a></div> It was even better re-heated the next day.
The potatoes were a twist on a recipe my Hubbie had in his collection. It uses Campbell's Cheddar Cheese Soup. It also calls for ham but I didn't want ham in it since I was baking one, so I crumbled cooked bacon in it. Here's what I did:
Boil 7-8 potatoes whole to almost done. I used red potatoes, so when they were done I ran cold water on them and the skins slid off. You could leave them on if you like. Slice the potatoes thin and layer half in a baking dish. I cooked a sliced onion in butter until almost done and spread it over the first layer of potatoes along with some shredded cheddar, and the bacon or ham or no meat if you don't want any. I warmed 2 cans of the soup and added some milk to get it where it will pour. Add some garlic powder and black pepper if you'd like. Pour half over the potatoes. Slice the rest of the potatoes into the dish and then pout the rest of the cheese soup over the top. I added green onions on top. Bake at 350 until bubbly and potatoes are completely done about 30-45 minutes. Let rest 10-15 minutes. This is one you could double for a pot luck and everyone would like it. You can play around with the add ins and cheeses for something a bit different every time.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3mU7ujRkycu9KbKMc7XkSPTGo7nmOYuROuu2jtfFBe0UE6mI70ZCkx0pNZGe24ft-2GeLG0VZ-413hAFuKljE4rv8PG_gTE9pGDiifXkLvRkzAzvu-EGjuHJzKCtSjE1nNqnpY5zLR8u/s1600/004.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3mU7ujRkycu9KbKMc7XkSPTGo7nmOYuROuu2jtfFBe0UE6mI70ZCkx0pNZGe24ft-2GeLG0VZ-413hAFuKljE4rv8PG_gTE9pGDiifXkLvRkzAzvu-EGjuHJzKCtSjE1nNqnpY5zLR8u/s320/004.JPG" /></a></div>
Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-83610902832521211292012-10-28T09:47:00.000-07:002012-10-29T05:13:10.353-07:00Homemade CroutonsI recently became the proud owner of a beautiful Kitchenaid stand mixer. Thanks Hubbie! He asked a few years ago if I wanted one and at that time I said no. But I started thinking a few weeks ago that someone who likes <strike>to eat</strike>, hum cook as much as I do might find one useful. So last weekend I decided to make French bread. The mixer of course worked great but the bread did not want to rise very well. I went ahead and baked it and the loaves were think and dense, but tasted ok. We had some left so I didn't want them to go to waste so I made croutons out of them. Here's what I did. First I cut the bread into small cubes and placed them in a large mixing bowl. Then I melted 3/4 stick of butter. I wanted to coat it but not make them oily or greasy. Then I sprinkled the cubes with garlic powder, black pepper, Italian seasoning and dill. I mixed well, and tasted a few until I got them like I wanted. I then placed them on cookie sheets in a single layer and toasted them in a 400 deg. oven stirring and flipping often for about 20 minutes. The house smells great and they taste very good too. Might just have to snack on some - hope some make to a salad!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSLh1R4cAJrrj9ch1Tfsw9AQHIRu2wxVh8ftbe3TMBve11MKT5W6YR37qzxqJLKdc4lmWG9HLTpPDG5IrmD-jT4bxkHmejLe8MeusBx-Eqd6No3dlxoMA_P1hjPi2C6vNZgA3BeMUfJSq/s1600/croutons+001.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSLh1R4cAJrrj9ch1Tfsw9AQHIRu2wxVh8ftbe3TMBve11MKT5W6YR37qzxqJLKdc4lmWG9HLTpPDG5IrmD-jT4bxkHmejLe8MeusBx-Eqd6No3dlxoMA_P1hjPi2C6vNZgA3BeMUfJSq/s320/croutons+001.JPG" /></a></div>
Linked in with <a href="http://www.stonegableblog.com/2012/10/on-menu-monday-week-of-october-29-2012.html">On the Menu Monday</a>Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-46924148431732270752012-08-12T11:39:00.002-07:002012-08-12T18:05:19.088-07:00Lemon Blueberry Yogart Loaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6Rt6BJC32qp8QionUFCEq8YT0mPSx_WG5kG1R47xAGuLD5fzVIu__UhmcWrqePXY4qVmFzSgZ8xDrhdTC4wYLIzoiD9VVIJoja41w8zZgEYFDJZKXYSbr3LM5SfuyTrTlrNArviw9THD/s1600/lemon+blueberry+002.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6Rt6BJC32qp8QionUFCEq8YT0mPSx_WG5kG1R47xAGuLD5fzVIu__UhmcWrqePXY4qVmFzSgZ8xDrhdTC4wYLIzoiD9VVIJoja41w8zZgEYFDJZKXYSbr3LM5SfuyTrTlrNArviw9THD/s320/lemon+blueberry+002.JPG" /></a></div>Made this today for Bible study class. This got a little more done than I'd have liked it to be. Temp got jacked up and I didn't notice! Borrowed form Sweetpeas Kitchen. Give Christina a visit~lots of goodies over there! Yummy!<br />
<a href="http://sweetpeaskitchen.com/2011/05/15/lemon-blueberry-yogurt-loaf/">http://sweetpeaskitchen.com/2011/05/15/lemon-blueberry-yogurt-loaf/</a><br />
For the Loaf:<br />
1 1/2 cups + 1 tablespoon all-purpose flour, divided<br />
2 teaspoons baking powder<br />
1/2 teaspoon kosher salt<br />
1 cup plain whole-milk yogurt<br />
1 cup sugar<br />
3 large eggs<br />
2 teaspoons grated lemon zest (approximately 2 lemons)<br />
1/2 teaspoon pure vanilla extract<br />
1/2 cup vegetable oil<br />
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed<br />
For the Lemon Syrup:<br />
1/3 cup freshly squeezed lemon juice<br />
1/3 cup sugar<br />
For the Lemon Glaze:<br />
1 cups confectioners’ sugar, sifted<br />
2 to 3 tablespoons fresh lemon juice<br />
Directions:<br />
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.<br />
In a medium bowl, sift together flour, baking powder and salt; set aside.<br />
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.<br />
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.<br />
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.<br />
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.<br />
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.<br />
Yields: 1-9x5 loaf<br />
Note:<br />
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.<br />
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.<br />
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com1tag:blogger.com,1999:blog-901254470172918124.post-45637960932068288442012-06-24T12:14:00.000-07:002012-06-24T12:14:18.172-07:00Dump cake and "on the fly" dipIt's been a bit of a busy weekend, and I needed quick and easy stuff to fix for after Bible Study Class this afternoon. I remembered Dump Cake. It's certainly an oldie and a goodie and easy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggegTR7PeT16rnHUjgizvKdzG0wtG4EqpNPUa_2MpuLRJ5q_AqLf9tlY2Kc4XeSRq0wZCUZlz-fSvO8qxN8EHddFjaVAU46o4Mj1PHu4g4VLDIeoRrw5CG9Hh3846yRRGvKeobsl8P5lht/s1600/001.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggegTR7PeT16rnHUjgizvKdzG0wtG4EqpNPUa_2MpuLRJ5q_AqLf9tlY2Kc4XeSRq0wZCUZlz-fSvO8qxN8EHddFjaVAU46o4Mj1PHu4g4VLDIeoRrw5CG9Hh3846yRRGvKeobsl8P5lht/s320/001.JPG" /></a><br />
Dump 2 cans of any pie filling in a dish that has been sprayed with Pam. I used apple today, but peach and cherry are really good too. Spread a whole box of yellow cake mix, dry over the top. Dot with LOTS of butter, it took over one stick for this one. Bake in 350 degree over about 30 minutes or until golden brown on top. Check it after a few minutes in the oven to be sure the butter has melted and covered the cake mix or it will not make a good "crust". It turns out kinda like a cobbler. Could probably put chopped nuts on the top also. The sky is the limit-use what you love best.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8koJxeRfUwYH9Br2bjd0ZXoUjqpAyPERFOdcCze0fcgAqvUW5wOVKavPZEKjm94WqO6OGFFzVVz7Kk8CRPPZD3xyn39McFzyRfffpn1vv1DzQkfU5St5hPzJtwaCudnTa5RUNp1YXUtCF/s1600/002.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8koJxeRfUwYH9Br2bjd0ZXoUjqpAyPERFOdcCze0fcgAqvUW5wOVKavPZEKjm94WqO6OGFFzVVz7Kk8CRPPZD3xyn39McFzyRfffpn1vv1DzQkfU5St5hPzJtwaCudnTa5RUNp1YXUtCF/s320/002.JPG" /></a><br />
I like to also make a dip, or salty snack to have. I remembered that I really didn't have a plan but had a block of cream cheese and alittle sour cream. I let the cream chesse soften and mixed 1/2 packet of ranch dressing in. It was alittle strong, so I added 2 big blops of sour cream. I made some pico with a homegrown tomato diced and a green onion. I let the cream cheese mixture get firm again in the the fridge and rolled it out on some plastic wrap, made a ball shape and put it on a platter. I drained most of the juice off the pico I made and put it over the top. Wish I had diced up a bit on hot pepper in the pico, but it's very good anyway. Served with crackers.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com1tag:blogger.com,1999:blog-901254470172918124.post-14734846871127100922012-01-08T16:35:00.000-08:002012-01-08T16:37:15.678-08:00Cheese ball<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FvZjExle8Zj95YIK3xec1e7Z-CRo05zctoXfxxVgvVrZJJfQhHqle1x2yoHbrHjaFExYbbmBhjmP2N-n12U-K6S4GWBb_El4NLIBUIYdt1stPXDrZAhgbNgkZb7Vu-krMS5FzpAiUi8C/s1600/008.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FvZjExle8Zj95YIK3xec1e7Z-CRo05zctoXfxxVgvVrZJJfQhHqle1x2yoHbrHjaFExYbbmBhjmP2N-n12U-K6S4GWBb_El4NLIBUIYdt1stPXDrZAhgbNgkZb7Vu-krMS5FzpAiUi8C/s200/008.JPG" /></a></div>I found this at Beverely's Back Porch cooking blog. http://beverlysbackporch.blogspot.com/ Go by and see her blog - there's lots of good stuff there! I made it the day before, wrapped it plastic wrap and then rolled it in the pecans and let it get room temp before serving it. That's slices of summer sausage and green olive on the platter around it. I added some black pepper and some Old Bay. I think some liquid smoke may be good in it too.<br />
Cheese Ball<br />
about 2 pounds<br />
1/2 pound sharp Cheddar cheese, shredded<br />
1 (8-ounce) package cream cheese<br />
1/4 pound Roquefort or blue cheese (I used crumbles)<br />
1 clove garlic, crushed<br />
2 teaspoons grated onion ( I used green onion sliced thin)<br />
Cayenne pepper to taste<br />
1 teaspoon Worcestershire sauce<br />
1 cup finely minced parsley<br />
1 cup chopped pecans<br />
<br />
Thoroughly mix all ingredients except parsley and pecans. Combine parsley and pecans and blend half of them into cheese mixture. Spread remaining parsley mixture on sheet of waxed paper. Form cheese into a ball and roll it in parsley mixture until well coated. Chill before serving. Freezes beautifully. Thanks Beverly!Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com1tag:blogger.com,1999:blog-901254470172918124.post-35611576370503219992011-12-11T11:48:00.000-08:002011-12-11T11:54:21.017-08:00Pumpkin Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcMgDTXn0fOQAEC43D1kj-DxhHqf7ZJb0UhHiEQZkjOYIunM9XAetsb9CXnaQp25ZvW830xXYCvFy0aUweCo_-AHT2tzPCyfVAf4id59AtyM4SKki0uZguYKF70V0EDNc956S01UNb9Ue/s1600/Christmas+party+2011+018.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcMgDTXn0fOQAEC43D1kj-DxhHqf7ZJb0UhHiEQZkjOYIunM9XAetsb9CXnaQp25ZvW830xXYCvFy0aUweCo_-AHT2tzPCyfVAf4id59AtyM4SKki0uZguYKF70V0EDNc956S01UNb9Ue/s200/Christmas+party+2011+018.JPG" /></a></div><br />
<br />
Here is a Pumpkin Bread I have made a few times this holiday season. This picture is of one I made today for friends coming up for coffee and dessert. I made a cream cheese frosting and put chopped nuts on top. I like it better than the Streusel topping.<br />
<br />
Ingredients <br />
Stir together until well combined:<br />
3/4 tsp cinnamon<br />
1/3 cup water<br />
1/4 tsp nutmeg <br />
1/3 cup vegetable oil <br />
1/4 tsp ginger <br />
1 cup pumpkin puree <br />
3/4 tsp salt <br />
2 eggs lightly beaten<br />
Streusel topping:<br />
Sift together:<br />
1/3 cup flour <br />
1 1/4 cups sugar <br />
2 tbsp brown sugar <br />
1 2/3 cups flour <br />
1 tsp cinnamon <br />
3/4 tsp baking soda <br />
1 tbsp firm margerine <br />
Preparation<br />
Stir pumpkin mixture and flour mixture together just until mixed. Pour into greased loaf pan. Combine streusel ingredients together with a fork until crumbly and pea-sized. Sprinkle over loaf. Bake at 350f for 45 or 50 minutes.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-26860717011771847732011-11-27T11:19:00.000-08:002011-11-27T11:22:33.664-08:00stuffed jalapenos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XfsHc6QvF3l95tM7azwQ8dEoBi8aH5-LULHv4olUnTLx1mUilM3OXZmbWgkcMq6OxweCH9c5e6LEtrYpyHaub7ZJqPrPu5sc8Due2jTtr4yhdEUj6fpx044sSj09G8G1vR5K2EUC8Pdn/s1600/005.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XfsHc6QvF3l95tM7azwQ8dEoBi8aH5-LULHv4olUnTLx1mUilM3OXZmbWgkcMq6OxweCH9c5e6LEtrYpyHaub7ZJqPrPu5sc8Due2jTtr4yhdEUj6fpx044sSj09G8G1vR5K2EUC8Pdn/s200/005.JPG" /></a></div><br />
<br />
7 whole jalapeno peppers<br />
1 8 oz block cream chesse softened<br />
2 green onions sliced thinly<br />
garlic powder to taste<br />
7 slices bacon cut in half<br />
<br />
WEAR RUBBER GLOVES! Cut peppers in half, scrape out seeds and white skin from the inside of the peppers.<br />
Mixed the creamcheese, onions and garlic powder and stuff each pepper with the mixture. Wrap a half slice of bacon around each one. Bake at 450 until bacon is done. The longer they bake the milder the pepper taste will be. Let cool a few minutes. Dip in ranch dressing if desired.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com2tag:blogger.com,1999:blog-901254470172918124.post-79786778748101871432011-11-25T09:22:00.000-08:002011-11-25T09:22:13.657-08:00Turkey gravyThe gravy I made this year was alittle different that I usually make. I kinda used Tyler Florence's and added a twist of my own to it. It was easy and turned out great. And I did have plenty of it. Here's a link to Tyler's video showing how he did his gravy:<br />
http://www.foodnetwork.com/tylers-ultimate4/video/index.html<br />
Here's what I used:<br />
2 turkey wings<br />
4 ribs of celery<br />
4 carrots<br />
2 onions<br />
1 whole head of garlic<br />
1 bunch of green onions<br />
water<br />
corn starch<br />
bay leaves<br />
pepper, salt, celery seed, sage<br />
<br />
Here's what I did:<br />
I baked the wings until dark golden brown. I rough chopped everything-just cut the head of garlic in half. You will strain the broth so none of the garlic peels will get in. I put all the veggies, seasonings and wings along with the drippings in a large pot and put in about a half gallon of water. I let it simmer until the veggies were tender. Pour through a collander. At this point, you could save and freeze half if it seems too much. I saved the garlic which was like a plaste and added some to the gravy and my dressing. I pulled the meat off the bones of the wings and put it in my dressing too. I put the broth back in a pan and brought it to a boil and added corn starch mixed with a little chicken broth to the pan wisking it in to thicken and make it smooth. The gravy came out great.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-8694594778555544502011-10-22T16:22:00.000-07:002011-10-22T16:29:28.277-07:00How to: Roux or gravyMany folks won't make gumbo because they are afraid of the roux (ru). It's really not hard and once you get the hang of it, you won't think twice about it again. So here's a few pictures that may help:<br />
Start with oil, or bacon grease and flour. I don't measure, sorry but you'll get the hang of it. This was enough oil to be about 1/2" deep in a normal size iron skillet-which I can't live without-and about 1 cup flour:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OWeWRTQQmeZv7228SFMykCaq0-onOKOJgdqW7e_d7HEYeW9b18fwx5WepV-qkSELJjMaXkhqjDnMzMf8IAL_GthP1jihxA8wxs33YdWO_UVtUKcPhnBiSW1rU7mzKbrmky_KgISOTB4G/s1600/001.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OWeWRTQQmeZv7228SFMykCaq0-onOKOJgdqW7e_d7HEYeW9b18fwx5WepV-qkSELJjMaXkhqjDnMzMf8IAL_GthP1jihxA8wxs33YdWO_UVtUKcPhnBiSW1rU7mzKbrmky_KgISOTB4G/s200/001.JPG" /></a></div>use a whisk so there will be no lumps. Not quite thick enough so I added more flour, about 1 cup:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1WVlvRAbuZ9DWcJe7mX7GRRs7mnHG58hNWKF4sTqZeLMKYfC9nObnybFVdsmtOfe3Y8efOwFkKquzNpdrfZemX1RGZntvqAxp5gfL11uP2QXRdzCHF-3F8FDgc0IjuqvkUwUoff41spu/s1600/002.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1WVlvRAbuZ9DWcJe7mX7GRRs7mnHG58hNWKF4sTqZeLMKYfC9nObnybFVdsmtOfe3Y8efOwFkKquzNpdrfZemX1RGZntvqAxp5gfL11uP2QXRdzCHF-3F8FDgc0IjuqvkUwUoff41spu/s200/002.JPG" /></a></div>and some moreabout 1 cup again:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgxApiKrQHVeSZjETR4qiX3C3qyf-SRLp-SXjoOQXnIH-cQXJyxRWQyt2sXSTPns_rBKqUHqJ4G29zcUnqu9tVQbjDOsnL7vBhA3CldX9Xal6_shiL1cNgvXDDXeUGnRcBIlYEfoAZkN9/s1600/003.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgxApiKrQHVeSZjETR4qiX3C3qyf-SRLp-SXjoOQXnIH-cQXJyxRWQyt2sXSTPns_rBKqUHqJ4G29zcUnqu9tVQbjDOsnL7vBhA3CldX9Xal6_shiL1cNgvXDDXeUGnRcBIlYEfoAZkN9/s200/003.JPG" /></a></div>staring to get brown now-keep stirring:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsneR0TeRs1TA3W-nfWJkG4k8uCX8u8eQs4M8WYly52ykrcIxKww-wG5uqiXOdaSqZzydbAR4zLlV4S3lOKjknXktc7xtIeYMiQjXTd7OUjDgDIOXrx3NsncQN9RnICXP4gPX-rj7Q3hz/s1600/004.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsneR0TeRs1TA3W-nfWJkG4k8uCX8u8eQs4M8WYly52ykrcIxKww-wG5uqiXOdaSqZzydbAR4zLlV4S3lOKjknXktc7xtIeYMiQjXTd7OUjDgDIOXrx3NsncQN9RnICXP4gPX-rj7Q3hz/s200/004.JPG" /></a></div>at this point, you could make gravy by adding water, chicken or beef broth or tomato juice and died tomatoes for tomato gravy:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9ag5thf9bhxHCUztxmezs7zAR8W14Ja4VEijFiz_xWb3yvPxOLXNE0oi4gGZNSRdGa34l25yiegInNakAt2MfyFl8QYjwIZHryr0sfB30DOFCgCssN4hPhhkXDR34AiT5_CMEHbhCBFK/s1600/005.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9ag5thf9bhxHCUztxmezs7zAR8W14Ja4VEijFiz_xWb3yvPxOLXNE0oi4gGZNSRdGa34l25yiegInNakAt2MfyFl8QYjwIZHryr0sfB30DOFCgCssN4hPhhkXDR34AiT5_CMEHbhCBFK/s200/005.JPG" /></a></div>but for roux, we want it darker<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQ5qBFDDfqIk1glEY0IBwlh_sqRmTc1-LY101uAsEPgSYK_OyI8U8vY8102HoxXk9GlXzLBkQv6lqSoJ1s7-98BuHQHkObivjJgC9VeM64ZAFfJ5QDJJQa1xblqBsSk41MCfspl5h-hg7/s1600/006.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQ5qBFDDfqIk1glEY0IBwlh_sqRmTc1-LY101uAsEPgSYK_OyI8U8vY8102HoxXk9GlXzLBkQv6lqSoJ1s7-98BuHQHkObivjJgC9VeM64ZAFfJ5QDJJQa1xblqBsSk41MCfspl5h-hg7/s200/006.JPG" /></a></div>you want it as dark as you can get it without burning it. Do not walk away from it now, no matter what or it will burn! and don't splash any on yourself-it's really hot at this point<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKU5JtKCPuColQ6sctP1LH-0gZVSKSMpMUjgGrbdjWr3OJGqulpmuDLEPxrR7hfq9_fPmaUkbiQRCqvM7kX-EgZwh4xu_4_xJhBXbO21g21eZZw0NgJE5RUmxV9LqlTB1nZscmtydN01c/s1600/007.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKU5JtKCPuColQ6sctP1LH-0gZVSKSMpMUjgGrbdjWr3OJGqulpmuDLEPxrR7hfq9_fPmaUkbiQRCqvM7kX-EgZwh4xu_4_xJhBXbO21g21eZZw0NgJE5RUmxV9LqlTB1nZscmtydN01c/s200/007.JPG" /></a></div>ok finally got it! see how thick it got and how dark? This is perfect. Let it cool some and then start stirring big spoonfuls into your gumbo. Gumbo should be dark and THICK!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVWUHY6k2wkXEnZaBQCQjQhe05mQGVH09iRfejgs920lhWM-XiplkXtV6yvEr5U-RoosLxmqQ1jq0a63dGJ1yBku3DH_z1Ble_VJZ39bN807OFnA_xlBLfMkpY9WjZdLTmYNIgD4mNT5d/s1600/011.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVWUHY6k2wkXEnZaBQCQjQhe05mQGVH09iRfejgs920lhWM-XiplkXtV6yvEr5U-RoosLxmqQ1jq0a63dGJ1yBku3DH_z1Ble_VJZ39bN807OFnA_xlBLfMkpY9WjZdLTmYNIgD4mNT5d/s200/011.JPG" /></a></div>Chicken and sausage Gumbo<br />
If you have a really big pot of gumbo, you may have to make another batch of roux. Let the first batch simmer in for awhile and see how thick it gets. If it ever starts to burn while you're making it, pitch it and start over.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com2tag:blogger.com,1999:blog-901254470172918124.post-64250433160457212412011-10-18T14:18:00.000-07:002011-10-19T17:56:51.641-07:00Fried riceWe love all kinds of rice dishes, but I had never tried making Fried Rice. This is a great dish and one of those that you can use whatever you have on hand. But there are a few ingrediants that you MUST have:<br />
2-4 cups leftover COLD rice. This is important. The cold rice keeps your dish from coming out too starchy.<br />
green onions-that least a whole bunch, chopped<br />
garlic several pods, minced<br />
oil<br />
eggs 2-3, beaten<br />
Then, any vegetables that you choose or have on hand can be added: Celery, bell peppers, peas, carrots, diced<br />
Any meat you may have either already cooked or un-cooked-chicken, pork, shrimp, diced into small pieces. Here's what you do:<br />
<br />
Heat the oil in a wok or large nonstick pan. Cook the veggies for about 5-6 mins. Move to the side of the pan and add the meat, if un-cooked cook until done. Move to the side and put the cold rice in and stir until brown and heated. Mix all together. Make a "well" in the middle of the pan(move everything around the outside of the pan) and pour the beaten eggs in and scramble. Add any spices you like: salt, pepper, ginger, soy sauce, and mix everything throughly together. Serve immediately!Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com1tag:blogger.com,1999:blog-901254470172918124.post-1481707283467728892011-10-09T11:08:00.000-07:002011-10-19T17:57:41.437-07:00Pecan PieI have a new receipe for pecan pie. I found it in this month's Southern Living and they got it from hungry-texan.com. It is easy and so delish:<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRPm7hhitDE65KSqSWrRr5VPGMgNExKrD996zyFLs5T42XcsX9Wz0eMb-M9LUFmDc63iFssOrhOW-s7tvBbOVtyu7eupE0nDM0R9Od1g-ptglYCfoQnNK8MrU-UEeNw61Mbr5oAmxviem/s1600/utterly-deadly-southern-pecan-pie-sl-x.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRPm7hhitDE65KSqSWrRr5VPGMgNExKrD996zyFLs5T42XcsX9Wz0eMb-M9LUFmDc63iFssOrhOW-s7tvBbOVtyu7eupE0nDM0R9Od1g-ptglYCfoQnNK8MrU-UEeNw61Mbr5oAmxviem/s200/utterly-deadly-southern-pecan-pie-sl-x.jpg" /></a></div><br />
<br />
<br />
Ingredients<br />
• 1/2 (14.1-oz.) package refrigerated piecrusts <br />
• 1 tablespoon powdered sugar <br />
• 4 large eggs <br />
• 1 1/2 cups firmly packed light brown sugar <br />
• 1/2 cup butter, melted and cooled to room temperature <br />
• 1/2 cup granulated sugar <br />
• 1/2 cup chopped pecans <br />
• 2 tablespoons all-purpose flour <br />
• 2 tablespoons milk <br />
• 1 1/2 teaspoons bourbon* <br />
• 1 1/2 cups pecan halves <br />
Preparation<br />
• 1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.<br />
• 2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.<br />
• 3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.<br />
• *Vanilla extract may be substituted.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com3tag:blogger.com,1999:blog-901254470172918124.post-27957333588852942752011-08-22T06:19:00.000-07:002011-10-19T17:58:30.061-07:00Shrimp and Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9OjiDOpAZg526HNi3QekpiBEi18vGblxA84_LCf-IpTDDbA3fMGdowK2DLDjwWOi4UtkW21CYdHiVuKMmzd6B4oiRITGcbTbFohF6_2DYVjP9tjoqycwqpm2vUfKrMBbP7pQb3E-5y38/s1600/shrimp+and+rice+002.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9OjiDOpAZg526HNi3QekpiBEi18vGblxA84_LCf-IpTDDbA3fMGdowK2DLDjwWOi4UtkW21CYdHiVuKMmzd6B4oiRITGcbTbFohF6_2DYVjP9tjoqycwqpm2vUfKrMBbP7pQb3E-5y38/s200/shrimp+and+rice+002.JPG" /></a></div>I'm linked to Stonegable's On the Menu Monday! http://stonegable.blogspot.com/<br />
This is a twist on my Mexican Rice and Shrimp Creole. Made in one skillet (cast iron for me), with a salad and garlic bread--you're good to go.<br />
Here's what you need:<br />
1 T olive oil<br />
1 cup rice un-cooked<br />
1 onion chopped<br />
1/2 of each-red, green and yellow bell peppers (you can use just one color pepper but the different colors really make a pretty dish)<br />
2 cloves garlic chopped<br />
1 can chicken broth<br />
1 can diced tomatoes with the juice<br />
1 bay leaf, dash celery seed<br />
2 lbs small shrimp-peeled-fresh or frozen<br />
salt, pepper, cajun seasoning (I like Old Bay), dash cumin, couple dashes hot sauce--all of these to your taste<br />
Here's what you do:<br />
Brown rice in oil, stirring to keep from burning. This really makes nice rice dishes-rice won't be sticky or starchy. When the rice is brown, add the chopped veggies and stir in letting them cook for a few minutes. Add broth and tomatoes with the juice. Throw in the bay leaf and spices, adjusting to how spicey you might like it. Stir, and simmer on low covered until almost all the liquid is gone and the rice is done, about 10 minutes. Add the shrimp and let steam on top of the mixture, with the lid on until pink, then mix well together, taste and adjust any spices if you might like it hotter. Turn the heat off and let it sit with the lid on a few minutes to let the flavors blend. Yummy and easy!Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com1tag:blogger.com,1999:blog-901254470172918124.post-83739695998078912152011-08-13T15:37:00.000-07:002011-10-19T17:59:13.187-07:00Buffalo or Hot wingsI have made buffalo or as we call them hot wings for years. My kids love them and so do the grands. I first had these when my friend Judy made them. She just deep fried the plain wings and rolled them around in a mixture of melted butter and Texas Pete hot sauce. Very yummy! But I have made a few changes over the years. When my kids were little, I would just buy a bag of frozen cut up wings. I would thaw, and sprinkle with salt, pepper, and garlic powder. Then I would spread them out on a sprayed cookie sheet and cook in the oven at about 400 degrees until cooked through and crispy. I would then toss them in a mixture of melted butter and Crystal hot sauce. Pop them back in the oven to crisp up some more. I would serve these with Blue Cheese dressing until Lisa asked why was it called blue? When she got the answer, she quit eating it for awhile even tho she loved it. Ranch is really good too. This is how both my kids make them too.<br />
Hubby and I ate some Buffalo Chicken Bites at a steak house and really loved them. So I came home and had to make some. Here's what I did:<br />
cut up 3-4 boneless, skinless chicken breats in small pieces. I then rolled them in flour-just a light coating and fried them until done. I then tossed them in a store bought Buffalo sauce to which I had added a spoon of sugar and some ketchup to cut the "hot" some. I then spread them in a baking dish at 400 for about 10 minutes. Yummy as can be. I have made wings the same way a couple of times, too.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-84753953289400610792011-05-30T17:28:00.000-07:002011-10-19T18:01:12.220-07:00Pink Lemonade PieThis is so good and easy. I used to have Eric mix it up for me when he was a teenager. Very good on a hot summer's day.<br />
PINK LEMONADE PIE <br />
1 graham cracker pie crust (large one)<br />
1 sm. can (6 oz.) frozen pink lemonade, thawed (can use limeade)<br />
1 sm. container cool whip<br />
1 can condensed milk<br />
Mix together thawed pink lemonade, cool whip, and condensed milk. Beat until smooth and pour into pie shell. Freeze until firm. Garnish with lemon slices.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-62556073539835838622011-05-28T17:00:00.000-07:002011-10-19T18:02:07.455-07:00Memorial Day Weekend 2011Went ahead and cooked my "big" meal on Saturday so we could have leftovers all weekend. Baked ham, green lima beans with ham hocks, and Au Gratin Potatoes. Going to add Angel eggs to the mix tomorrow. Here's the taters I made. Nothing is exact, so just give them a try and add or leave out.<br />
6 med potatoes<br />
1 can cheddar cheese soup<br />
1 cup shredded sharp cheese<br />
1 cup Italian 3 cheese blend<br />
1 onion diced and 2 green onions (more green the next time I make them)<br />
2 T garlic flavor cooking cream (Philly)or add some garlic powder to the cheese soup.<br />
Milk<br />
Peel and boil potatoes until almost done. Cook diced onion in butter. Cool potatoes and carefully slice half of them. Layer in baking dish that has been sprayed with Pam. Spread ½ the onion over and ½ the shredded chedder and 3 cheese blend. Slice and layer remainder of potatoes top with onions, and shredded cheeses. Warm the cheese soup and cooking cream adding some milk until its “pourable”, and pour over. Bake at 350 for 1 hour until potatoes are done completely. Can easily be doubled for a pot luck. Diced ham or fried bacon can be added for a complete meal.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-33936638808567086652011-04-30T15:34:00.000-07:002011-10-19T18:03:04.583-07:00Ham n Cheese QuicheI have a neighbor who is keeping us supplied with green onions this summer. I love to cook with green onions and I had been thinking about what to use them in and I thought of quiche. I haven't had any for years and never have made it so I started looking at reciepes and of course there are many. So here is what I used tonight and it was very easy and really good:<br />
HAM AND CHEESE QUICHE <br />
1 pastry shell <br />
1 c. diced cooked ham (or turkey or sausage)<br />
1 c. Cheddar, grated<br />
1 c. Swiss cheese, grated<br />
4 eggs<br />
1/2 c. half & half<br />
1/2 c. milk<br />
1/2 tsp. salt<br />
3 green onions white and green parts sliced thin <br />
Preheat oven to 375 degrees. Spread diced ham over the bottom of pastry shell. Sprinkle with about half the cheese reserving several tablespoons of each cheese for the top of quiche. <br />
Lightly beat the eggs with a wire whisk. Add the cream and seasonings and onions and blend until smooth. Set the shell on a cookie sheet, carefully pour in the mixture. Sprinkle with reserved cheeses. Bake at 375 degrees in center shelf for 30 minutes or until top is puffed up and browned or a knife inserted in the center of custard comes out clean. <br />
Remove from oven and carefully slide onto a wire rack for 5-10 minutes. Garnish and serve hot.<br />
<br />
This turned out really good and I fixed some roasted brussel sprouts to go with it:<br />
1 bag baby brussel sprouts thawed and cut in half.<br />
4 slices of bacon<br />
fry the bacon until almost crisp. Spread the sprouts in a oven safe pan and drizzle with olive oil, salt and pepper and some old bay and few spoons of the bacon grease. Crunch up the bacon and mix in with the sprouts. Roast in 375 deg. oven about 20 min. or until done. Serve hot.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-17272336113642944392011-04-24T09:56:00.000-07:002011-10-19T18:03:54.277-07:00Easter lunch April 2011Here's what we had for Easter lunch:<br />
grilled ribeyes and chicken breasts<br />
Roasted new potatoes with garlic, rosemary and olive oil<br />
Cauliflower Au Gratin (recipe follows)<br />
Bill's Angel eggs (recipe follows)<br />
Homemade pimento cheese stuffed celery sticks<br />
<br />
Here is the recipe I used for the Cauliflower, but I'm not going to use the flour roux next time. I will just heat the milk and add a spoon full of corn starch stirred in a bit of cold milk and added to thicken the milk. I like to thicken with corn starch better than flour. I think some bleu cheese crumbles on top would be good too.<br />
<br />
Cauliflower Gratin<br />
1 head cauliflower cut into large florets<br />
5 tablespoons butter, divided<br />
3 tablespoons all-purpose flour<br />
2 cups milk<br />
1/2 teaspoon freshly ground black pepper<br />
1/4 teaspoon grated nutmeg<br />
1 c grated Swiss or other white cheese<br />
1/2 cup freshly grated Parmesan<br />
1/2 of a small onion or 1/4 of a large onion, finely chopped<br />
1/4 cup fresh bread crumbs<br />
<br />
Blanch cauliflower florets in boiling salted water for about 2 minutes and then drain and set aside.<br />
<br />
While the cauliflower is cooking melt three tablespoons of butter on low heat. Remove two tablespoons of the melted butter to reserve for your topping. Then stir in flour to the remaining butter in the pan and continue cooking on low heat for 1-2 minutes to get the flour taste out of the roux.<br />
<br />
Add milk and gradually increase the heat stirring constantly and continue cooking until the white sauce is thick enough to coat the back of a wooden spoon.<br />
<br />
Stir in pepper and nutmeg. (Do not add salt. There is enough salt in the Parmesan cheese for the entire recipe).<br />
<br />
Remove from heat and slowly add about ¾ c of the Swiss cheese and about ¼ cup of the Parmesan cheese a little at a time making sure the cheese is all melted before going on to the next step.<br />
<br />
Pour half of the white sauce into the bottom of either a 9X9 baking dish or a 8X13 depending on how many florets you have. Place the cauliflower florets on top of the sauce and sprinkle the onions on top. Pour the remaining half of the sauce on top of the cauliflower.<br />
<br />
Top with the remaining Swiss cheese, the bread crumbs, and the remaining Parmesan cheese, in that order. Drizzle the top with the butter you had set aside.<br />
Bake in a 375 degree oven for about 25 minutes or until the top is nicely browned.<br />
<br />
Bill's Angel eggs<br />
This is one of those "no measure" recipes but it's a great flavor combo.<br />
<br />
Boiled eggs-yolks removed to a mixing bowl<br />
about 5 slices bacon fried and crumbled<br />
shredded pepper jack cheese<br />
chopped jalapenos<br />
mayo<br />
green onion sliced fine<br />
mix all, stuff egg whites, sprinkle with more shredded pepper jackCarolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-39034002901358450512011-04-09T17:29:00.000-07:002011-10-19T18:04:41.592-07:00Ranch Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9hoHiFAIcYeI1LYGQMFDEWD47ci3gkUupXvtqpKSU9Qb-AP5kcx43YsX5oljgpUyHd7D5CcECl3lW6mv6hvhSHro8rEFr_rsBpY0DGJQDhACzAAR5mC0jMNgJGb9HCyjkK-9JZRKEDR3/s1600/april+9+005.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9hoHiFAIcYeI1LYGQMFDEWD47ci3gkUupXvtqpKSU9Qb-AP5kcx43YsX5oljgpUyHd7D5CcECl3lW6mv6hvhSHro8rEFr_rsBpY0DGJQDhACzAAR5mC0jMNgJGb9HCyjkK-9JZRKEDR3/s200/april+9+005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5593747762740032946" /></a><br />
This is an easy one and one of my favorites. I first had these at a funeral. I am pretty good at identifying ingredients, but thought it was sour cream. Come to find out it was bottled ranch.<br />
Dice and boil several potatoes. Drain and put in a casserole dish in a single layer while they are still hot. Drizzle ranch dressing over them generously. Sprinkle with shredded cheese, bacon bits and green onions or chives. Cover for a few minutes to melt the cheese. Serve immediately.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-34046756169508283432011-03-29T16:07:00.000-07:002011-10-19T18:05:33.367-07:00White Chicken ChiliI found this stuff called Philly Cooking Cream in several flavors. I looked at their reciepe for White Chicken Chili. Then I studied a few more and came up with my own. I have made it twice and it is pretty good. Here's what you need:<br />
<br />
3-4 boneless chicken breasts, cubed<br />
1 onion chopped<br />
2 garlic cloves chopped<br />
1 can each drained: Great Northern beans, Chick peas, green chilies, shoepeg corn<br />
1/2 can chicken broth<br />
1 tub Santa Fe cooking cream<br />
1/2 cup sour cream <br />
cumin and chili powder to taste<br />
Saute chicken, onion and garlic add all other stuff. Simmer about 20 minutes.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-24421348586115816592011-02-12T17:45:00.000-08:002011-10-19T18:06:49.216-07:00Shepard's pieI had never made this and saw a reciepe on the internet and realized how easy this is and how good it sounded. Totally comfort food and you probably already have everything to make it or something you can sub with,<br />
<br />
Start with about 3-4 cups mashed potatoes--we like garlic taters or you could add shredded cheddar cheese. You will want enough to cover your casserole dish an inch or 2 thick (at least)<br />
Dice an onion and 2 stalks of celery and cook in a little oil until done.<br />
add 1# to 1 1/2# hamburger meat and brown. You can add some whole kernal corn and/or english peas or diced cooked carrots. Season to taste--salt, pepper, garlic powder. <br />
<br />
To the hamburger mixture add one cup of gravy--jar, mix or leftover beef gravy. Add 2 T ketchup. Simmer until heated through.<br />
<br />
Spray a casserole dish with Pam. Put the hamburger mixture in and top with the mashed taters. Bake at 375 from 30 minutes and let rest 10 minutes.<br />
<br />
If you don't have any gravy you could use mushroom soup. Some people like diced tomatoes also.Carolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-38087042392035580732011-01-23T16:53:00.000-08:002011-10-19T18:07:40.431-07:00Mexican RiceThis is SO easy and very good. Browning the rice first gives it a nice texture and nutty flavor. I added diced chicken one night to make a whole meal.<br />
<br />
Brown 1 cup raw rice in 3 T oil until golden brown<br />
Add ½ cup onions and ½ cup bell pepper-green, and/or red, 1 clove garlic minced<br />
Add ½ can diced tomatoes and ½ the juice or 1 whole fresh tomato diced<br />
Sauté until onions are clear-stirring to keep rice from burning<br />
add 1 can chicken broth, salt and pepper and a dab of chili powder<br />
cover and simmer until rice is done and liquid absorbed—about 20 minCarolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0tag:blogger.com,1999:blog-901254470172918124.post-23452479203680878332011-01-23T06:16:00.000-08:002011-10-19T18:08:41.690-07:00Chicken Tortilla SoupThis receipe called for corn tortilla strips to be added but we liked the flour ones best. They are kind of like a dumpling. Very good and very filling.<br />
<br />
Bill’s Chicken Tortilla Soup #2<br />
Ingredients <br />
4 tbsp olive oil <br />
1 small onion minced <br />
2 cloves garlic minced <br />
2 tbsp cumin <br />
1 tsp smoked paprika <br />
1 salt and pepper <br />
3 cups chicken broth <br />
1 1 8oz. can enchilada sauce <br />
1 1 8oz. can diced tomatoes <br />
8 Flour tortillas cut into strips <br />
1 1 8 oz. can black beans <br />
1 cup frozen corn <br />
8 skinless chicken tenders <br />
1 cup orange juice<br />
Preparation<br />
Mix together orange juice, tsp each of salt and pepper, and tbsp cumin and marinate chicken for 15 minutes. Heat grill pan to medium-high, coat with 1 tbsp olive oil and sear chicken on both sides. Remove from heat and diced into cubes. <br />
In a heavy pan, sweat onions, and garlic on medium-low heat until onions are translucent. Add cumin, paprika, salt and pepper. Stir in chicken broth, and enchilada sauce. Increase heat to medium and simmer for 15 minutes. Then add the tomatoes, black beans and corn. Simmer for another 10 minutes. If soup becomes too thick, add more chicken stock or water. Add strips of tortilla and serveCarolhttp://www.blogger.com/profile/02429049988208830306noreply@blogger.com0