Ingredients:
1 cup chopped dried apricots
2 cups sliced jalapeno peppers, leaving some seeds to increase spiciness
1/2 cup sliced jalapeno peppers
2 cups apple cider vinegar
6 cups sugar
3 oz bottle or pouch of pectin
4 oz or 8 oz canning jars and lids
Instructions:
Review safe canning instructions included in pamphlet in pectin box. Sterilize jars and add lids to simmering water. Add 1 1/2 cups jalapenos and all of vinegar to food processor. Puree until peppers are finely ground. Combine all ingredients together in a large stock pot. Bring to a boil over medium-high heat. Boil for 5 full minutes. Remove from heat and add pectin. Fill jars leaving 1/4 to 1/2 inch at top of jar. Add lids after wiping jar top clean with a damp towel or paper towel. Screw lids on tightly to form a good seal. Once all jars are filled, process in a boiling water bath as directed by instructions included in pectin box to ensure that jars seal properly. Remove from boiling water and turn jars upside down on dish towels to cool. Once cooled, checked buttons on each lid to make sure jars sealed. If any jars did not seal, use those within a few weeks.
Monday, October 12, 2009
Southern Pecan Cheese Ring
Ingredients:
1 lb extra sharp cheddar cheese, grated
3 oz cream cheese, softened
3/4 cup mayonnaise
1/4 cup grated or finely chopped onion
1 cup toasted, chopped pecans
1/2 tsp garlic powder
Cayenne pepper to taste
1 - 1 and 1/2 cups preserves or chutney (strawberry or raspberry work well)
Instructions:
Mix all ingredients together in food processor or with mixer. Using wax paper, plastic wrap or disposable gloves, shape mixture into a circle with raised edges like a wreath with a depressed flat center. Alternatively, press mixture into a decorative ring mold lined with plastic wrap. Cover and chill for at least 2 to 3 hours. Before serving, place preserves into center of ring. Let ring sit out to reach room temperature for about an hour prior to serving.
Serve with crackers.
1 lb extra sharp cheddar cheese, grated
3 oz cream cheese, softened
3/4 cup mayonnaise
1/4 cup grated or finely chopped onion
1 cup toasted, chopped pecans
1/2 tsp garlic powder
Cayenne pepper to taste
1 - 1 and 1/2 cups preserves or chutney (strawberry or raspberry work well)
Instructions:
Mix all ingredients together in food processor or with mixer. Using wax paper, plastic wrap or disposable gloves, shape mixture into a circle with raised edges like a wreath with a depressed flat center. Alternatively, press mixture into a decorative ring mold lined with plastic wrap. Cover and chill for at least 2 to 3 hours. Before serving, place preserves into center of ring. Let ring sit out to reach room temperature for about an hour prior to serving.
Serve with crackers.
Pumpkin Spice Cupcakes
Ingredients:
2 cups AP flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp course salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
1 cup light brown sugar, packed
2 sticks butter (1 cup), melted & cooled
4 eggs, room temperature, lightly beaten
15-oz can pumpkin puree
Instructions:
Preheat oven to 350 degrees F. Line muffin tin cups with liners. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice together. In a large bowl, whisk together sugars, butter and eggs until combined. Whisk dry ingredients into wet ingredients. Whisk in pumpkin puree.
Fill cupcake liners two thirds full. Bake for 20-25 minutes, or until toothpick inserted into center a cupcake comes out clean.
Frost with cream cheese icing, if desired. Makes 24-30 cupcakes.
2 cups AP flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp course salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
1 cup light brown sugar, packed
2 sticks butter (1 cup), melted & cooled
4 eggs, room temperature, lightly beaten
15-oz can pumpkin puree
Instructions:
Preheat oven to 350 degrees F. Line muffin tin cups with liners. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice together. In a large bowl, whisk together sugars, butter and eggs until combined. Whisk dry ingredients into wet ingredients. Whisk in pumpkin puree.
Fill cupcake liners two thirds full. Bake for 20-25 minutes, or until toothpick inserted into center a cupcake comes out clean.
Frost with cream cheese icing, if desired. Makes 24-30 cupcakes.
Monday, June 22, 2009
Cream Cheese Squares
oh. my. goodness.
Ingredients:
2 (8 oz) packages refrigerated crescent roll dough (I used Pillsbury light)
2 (8 oz) packages cream cheese, softened (I used light)
1 cup white sugar, divided
1 tsp vanilla
1/4 cup butter, melted (1/2 stick)
Instructions:
Preheat oven to 350 degrees F. Grease a 9x13 inch pan or line pan with tin foil and grease for easy removal (cooking spray is sufficient for greasing pan).
Press one can of the crescent rolls into the bottom of the prepared pan, pinching all seems together. In a medium bowl, mix together the cream cheese, 3/4 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer.
Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down but stretch dough as necessary to meet edges of pan and pinch seems together.
Pour the melted butter over the entire pan. Then sprinkle remaining 1/4 cup of sugar evenly over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is golden brown.
Ingredients:
2 (8 oz) packages refrigerated crescent roll dough (I used Pillsbury light)
2 (8 oz) packages cream cheese, softened (I used light)
1 cup white sugar, divided
1 tsp vanilla
1/4 cup butter, melted (1/2 stick)
Instructions:
Preheat oven to 350 degrees F. Grease a 9x13 inch pan or line pan with tin foil and grease for easy removal (cooking spray is sufficient for greasing pan).
Press one can of the crescent rolls into the bottom of the prepared pan, pinching all seems together. In a medium bowl, mix together the cream cheese, 3/4 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer.
Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down but stretch dough as necessary to meet edges of pan and pinch seems together.
Pour the melted butter over the entire pan. Then sprinkle remaining 1/4 cup of sugar evenly over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is golden brown.
Friday, April 3, 2009
Copper Penny Salad
This is delicious and very colorful side dish. This makes a very large amount, so just half the recipe for a smaller crowd.
Ingredients:
1 cup sugar (I use Splenda)
3/4 cup white vinegar
1 cup vegetable oil
1 tsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 10 3/4 oz can tomato soup
2 lbs carrots, peeled & sliced into discs
1 large onion, sliced into rings
1 green bell pepper, chopped
Instructions:
Cook carrots until tender. I steam them in the microwave, but some people prefer to boil them. Don't overcook them, though. They should still be firm, but not crunchy. If you boil them, drain and rinse under cold water to stop the cooking.
In a large bowl, combine sugar, vinegar, oil, Worc. sauce, salt and pepper, whisking until sugar or sweetener is dissolved. Slowly whisk in tomato soup. Mix for several minutes until smooth. Add carrots, onions, and peppers to dressing, stirring to coat. Cover and refrigerate at least 4 hours - overnight is better. The longer the salad marinates, the better it is.
Ingredients:
1 cup sugar (I use Splenda)
3/4 cup white vinegar
1 cup vegetable oil
1 tsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 10 3/4 oz can tomato soup
2 lbs carrots, peeled & sliced into discs
1 large onion, sliced into rings
1 green bell pepper, chopped
Instructions:
Cook carrots until tender. I steam them in the microwave, but some people prefer to boil them. Don't overcook them, though. They should still be firm, but not crunchy. If you boil them, drain and rinse under cold water to stop the cooking.
In a large bowl, combine sugar, vinegar, oil, Worc. sauce, salt and pepper, whisking until sugar or sweetener is dissolved. Slowly whisk in tomato soup. Mix for several minutes until smooth. Add carrots, onions, and peppers to dressing, stirring to coat. Cover and refrigerate at least 4 hours - overnight is better. The longer the salad marinates, the better it is.
Sunday, March 29, 2009
Baked Spaghettio's Casserole
I got this great idea from here.
What a great, easy, inexpensive comfort food meal! So I made a few changes and here is the concoction I used below. It might seem kind of silly, but it's very tasty.
Ingredients:
4 cans Spaghettio's (I used store brand)
1 lb ground turkey
1 medium onion, chopped
salt, pepper, garlic powder and onion powder to taste
1/2 cup grated Parmesan, divided
2 cups grated cheese, divided (I used Mexican blend that was in the fridge)
Instructions:
In a large skillet, brown turkey and onions. I always add some seasoning while I'm browning meat. Drain if necessary. Pour all four cans of Spaghettio's into skillet. Add 1/4 Parmesan cheese and 1 cup shredded cheese and stir well. Then add seasonings as desired and stir again. Pour into 9 x13 baking dish. Sprinkle remaining 1/4 cup Parmesan and 1 cup shredded cheese over top of casserole. Bake at 350 degrees for 25-30 minutes.
Serve with salad or other veggies and garlic toast if desired.
What a great, easy, inexpensive comfort food meal! So I made a few changes and here is the concoction I used below. It might seem kind of silly, but it's very tasty.
Ingredients:
4 cans Spaghettio's (I used store brand)
1 lb ground turkey
1 medium onion, chopped
salt, pepper, garlic powder and onion powder to taste
1/2 cup grated Parmesan, divided
2 cups grated cheese, divided (I used Mexican blend that was in the fridge)
Instructions:
In a large skillet, brown turkey and onions. I always add some seasoning while I'm browning meat. Drain if necessary. Pour all four cans of Spaghettio's into skillet. Add 1/4 Parmesan cheese and 1 cup shredded cheese and stir well. Then add seasonings as desired and stir again. Pour into 9 x13 baking dish. Sprinkle remaining 1/4 cup Parmesan and 1 cup shredded cheese over top of casserole. Bake at 350 degrees for 25-30 minutes.
Serve with salad or other veggies and garlic toast if desired.
Thursday, March 26, 2009
Chocolate Frosting
Ingredients:
4 ounces Bakers German sweet chocolate, melted and cooled
2 sticks butter, softened
1 - 2 tbs milk or chocolate milk
4 cups powdered sugar
Instructions:
In a large mixing bowl, cream butter on high for several minutes until very light and fluffy. Scrape down sides. With mixer on low, pour in melted chocolate and mix until well combined with butter. Scrape down sides again. Add powered sugar about 1 cup at a time, mixing until combined after each addition. After all powered sugar has been added, scrape down sides again, turn mixer on medium, and slowly add just enough milk to get correct spreading consistency.
Chocolate Hazelnut Frosting:
For chocolate hazelnut frosting, add 3-4 tbs chocolate hazelnut spread (I use Nutella) when adding melted chocolate to butter in the recipe above.
Also note that this recipe can be easily doubled to frost a layer cake. You don't need as much icing with a pound cake so the half recipe suits just fine.
4 ounces Bakers German sweet chocolate, melted and cooled
2 sticks butter, softened
1 - 2 tbs milk or chocolate milk
4 cups powdered sugar
Instructions:
In a large mixing bowl, cream butter on high for several minutes until very light and fluffy. Scrape down sides. With mixer on low, pour in melted chocolate and mix until well combined with butter. Scrape down sides again. Add powered sugar about 1 cup at a time, mixing until combined after each addition. After all powered sugar has been added, scrape down sides again, turn mixer on medium, and slowly add just enough milk to get correct spreading consistency.
Chocolate Hazelnut Frosting:
For chocolate hazelnut frosting, add 3-4 tbs chocolate hazelnut spread (I use Nutella) when adding melted chocolate to butter in the recipe above.
Also note that this recipe can be easily doubled to frost a layer cake. You don't need as much icing with a pound cake so the half recipe suits just fine.
Chocolate Pound Cake
This is an old-fashioned Southern recipe with a few twists. Can be iced or glazed or left plain. I prefer it iced with chocolate frosting or chocolate-hazelnut frosting.
Ingredients:
3 cups name-brand sugar (due to the crystal size, name brands are recommended by Southern Living magazine for the best pound cake texture)
3 sticks butter, softened (I use salted sweet cream butter - others prefer unsalted)
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1/2 cup cocoa, sifted
1/2 tsp salt
1/2 tsp baking POWDER
1 1/4 cups whole milk or whole chocolate milk
1 tsp vanilla
Instructions:
In a large mixing bowl, cream butter on medium to high for 3-5 minutes, until very fluffy and almost white in color. Add sugar one cup at a time and beat on medium to high for several more minutes, stopping to scrape down sides of bowl as needed. Add eggs with mixer off one at a time and mix on low only long enough to incorporate the yolk, scraping down sides of bowl as needed. Continue until all eggs have been added.
In another bowl sift together flour, cocoa, salt and baking powder.
With mixer on low, alternate adding flour mixture and milk to batter until all flour mixture and milk have been added, stopping frequently to scrape down sides of bowl. If you milk is cold, it will cause the batter to look curdled after each addition. This will correct itself when you finish incorporating all the flour. Fold in vanilla.
Pour into a greased & floured 10-12 cup bundt or tube pan.
Bake at 325 degrees for 1 hour 15 minutes or until pick inserted in middle of cake comes out clean. Cool in pan for about 10 minutes. Shake gently to loosen cake from sides of pan then turn out cake onto cooling rack. Cool completely before icing or putting in a covered container.
Ingredients:
3 cups name-brand sugar (due to the crystal size, name brands are recommended by Southern Living magazine for the best pound cake texture)
3 sticks butter, softened (I use salted sweet cream butter - others prefer unsalted)
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1/2 cup cocoa, sifted
1/2 tsp salt
1/2 tsp baking POWDER
1 1/4 cups whole milk or whole chocolate milk
1 tsp vanilla
Instructions:
In a large mixing bowl, cream butter on medium to high for 3-5 minutes, until very fluffy and almost white in color. Add sugar one cup at a time and beat on medium to high for several more minutes, stopping to scrape down sides of bowl as needed. Add eggs with mixer off one at a time and mix on low only long enough to incorporate the yolk, scraping down sides of bowl as needed. Continue until all eggs have been added.
In another bowl sift together flour, cocoa, salt and baking powder.
With mixer on low, alternate adding flour mixture and milk to batter until all flour mixture and milk have been added, stopping frequently to scrape down sides of bowl. If you milk is cold, it will cause the batter to look curdled after each addition. This will correct itself when you finish incorporating all the flour. Fold in vanilla.
Pour into a greased & floured 10-12 cup bundt or tube pan.
Bake at 325 degrees for 1 hour 15 minutes or until pick inserted in middle of cake comes out clean. Cool in pan for about 10 minutes. Shake gently to loosen cake from sides of pan then turn out cake onto cooling rack. Cool completely before icing or putting in a covered container.
Apricot Baked Chicken
Apparently this recipe has been around in various forms for years and years, but I just recently happened upon the idea. Made this last night and it turned out delicious - we liked it so much, we're making more tonight! I served it with seasoned rice and steamed broccoli. This would be a great meal to take someone or to have for company.
Ingredients:
1.5 - 2 lbs raw chicken, rinsed and patted dry (I used breast tenders and boneless thighs cut into quarters)
1 envelope onion soup mix
1 cup French dressing
1 cup apricot preserves
Instructions:
In a 9 x 13 baking dish, lay out your chicken in a single layer. In a medium bowl, mix together soup mix, dressing and preserves. Pour mixture even over chicken and then wiggle chicken pieces into mixture to coat. Bake at 350 degrees for 35-40 minutes for smaller pieces, 45 - 60 minutes if using full-sized breasts, drumsticks, or thighs. To determine if chicken is done, cut one into one of the larger pieces and make sure juices run clear. Serve with or over rice or pasta. Makes a nice amount of "gravy."
To make lower in calories, you can use low-fat or fat-free French dressing and all-natural preserves made with fruit juice. I do not recommend using the sugar-free preserves because of the all the strange, fake ingredients.
Ingredients:
1.5 - 2 lbs raw chicken, rinsed and patted dry (I used breast tenders and boneless thighs cut into quarters)
1 envelope onion soup mix
1 cup French dressing
1 cup apricot preserves
Instructions:
In a 9 x 13 baking dish, lay out your chicken in a single layer. In a medium bowl, mix together soup mix, dressing and preserves. Pour mixture even over chicken and then wiggle chicken pieces into mixture to coat. Bake at 350 degrees for 35-40 minutes for smaller pieces, 45 - 60 minutes if using full-sized breasts, drumsticks, or thighs. To determine if chicken is done, cut one into one of the larger pieces and make sure juices run clear. Serve with or over rice or pasta. Makes a nice amount of "gravy."
To make lower in calories, you can use low-fat or fat-free French dressing and all-natural preserves made with fruit juice. I do not recommend using the sugar-free preserves because of the all the strange, fake ingredients.
Monday, March 23, 2009
Good Cookies
My mom was given this cookie recipe by a friend. This is the only name by which these cookies are known to us. The name suits. They are addictive. I dare you to eat just one.
Ingredients:
1 cup white sugar
1 cup brown sugar
1 cup butter, softened
1 egg
1 cup oil
1 cup quick oats
1 cup Rice Krispies
3 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
1 tsp vanilla
Instructions:
Combine sugars, butter, oil and egg until well mixed.
Then add the remaining ingredients until well combined.
Refrigerate overnight or up to several days.
When ready to bake, roll dough in small balls and press down with a fork on an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes until lightly browned.
Let cool on cookie sheet for one minute and remove to racks to cool completely.
Notes from Mom:
"I sometimes substitute ½ cup of applesauce for half of the oil and they turn out fine. I use a small melon baller instead of a spoon and this makes the cookies uniform in size. This dough can be frozen, thawed and frozen again. This recipe makes lots of cookies!"
Ingredients:
1 cup white sugar
1 cup brown sugar
1 cup butter, softened
1 egg
1 cup oil
1 cup quick oats
1 cup Rice Krispies
3 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
1 tsp vanilla
Instructions:
Combine sugars, butter, oil and egg until well mixed.
Then add the remaining ingredients until well combined.
Refrigerate overnight or up to several days.
When ready to bake, roll dough in small balls and press down with a fork on an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes until lightly browned.
Let cool on cookie sheet for one minute and remove to racks to cool completely.
Notes from Mom:
"I sometimes substitute ½ cup of applesauce for half of the oil and they turn out fine. I use a small melon baller instead of a spoon and this makes the cookies uniform in size. This dough can be frozen, thawed and frozen again. This recipe makes lots of cookies!"
Saturday, March 21, 2009
Chicken Pie
Not to be confused with my other recipe for chicken pot pie. Although many of the filling ingredients are similar, this recipe has a biscuit top rather than a pie crust top and bottom. It is equally as delicious as the chicken pot pie recipe, in our opinions.
Ingredients:
Filling
3-4 cups cooked chicken, chopped (Rotisserie works great)
1 medium onion, chopped
16 oz bag frozen mixed vegetables, thawed
2 cans cream of soups (I used cream of mushroom)
1 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground thyme
2 tbs butter (I used Smart Balance)
Biscuit top
1 1/2 cups whole wheat baking mix or regular baking mix
1 1/4 cups milk
2 - 4 tbs butter, melted (I used 2 tbs Smart Balance)
1 cup shredded cheese, optional
Instructions:
In a medium skillet or saute pan, saute onion in butter for about 5 minutes on medium-high. Then in a large bowl, mix onions and all other filling ingredients together well. Pour into a 9x13 baking dish, spreading evenly.
In a separate bowl, mix together all biscuit ingredients, stirring until any lumps are gone. Pour biscuit mix evenly over filling.
Bake at 350 degrees for 45 to 50 minutes or until center of biscuit is done.
Ingredients:
Filling
3-4 cups cooked chicken, chopped (Rotisserie works great)
1 medium onion, chopped
16 oz bag frozen mixed vegetables, thawed
2 cans cream of soups (I used cream of mushroom)
1 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground thyme
2 tbs butter (I used Smart Balance)
Biscuit top
1 1/2 cups whole wheat baking mix or regular baking mix
1 1/4 cups milk
2 - 4 tbs butter, melted (I used 2 tbs Smart Balance)
1 cup shredded cheese, optional
Instructions:
In a medium skillet or saute pan, saute onion in butter for about 5 minutes on medium-high. Then in a large bowl, mix onions and all other filling ingredients together well. Pour into a 9x13 baking dish, spreading evenly.
In a separate bowl, mix together all biscuit ingredients, stirring until any lumps are gone. Pour biscuit mix evenly over filling.
Bake at 350 degrees for 45 to 50 minutes or until center of biscuit is done.
Tuesday, March 17, 2009
Dad's Chicken Stew
I remember Dad making this stew many times growing up. It's definitely comfort food served with some rice. After Hurricane Hugo, he set up his propane cooker in the back yard and cooked a huge pot then delivered it to many of our neighbors who were without power for a week or more.
Ingredients:
One fryer (2 1/2 - 3 lb)
3 medium potatoes, peeled & diced
Ingredients:
One fryer (2 1/2 - 3 lb)
3 medium potatoes, peeled & diced
3 medium onions, diced
2 tbs sugar
1 1/2 cups ketchup
Salt and pepper to taste
Instructions:
Boil chicken and onions together. When chicken is done, remove meat from bones. Dice meat and place back in broth, along with potatoes. Add ketchup, sugar, salt and pepper.
Simmer for 30 - 60 minutes. Serve over rice if desired.
Chili
I made this chili a few weeks ago and we thoroughly enjoyed it. So I decided to write down what I put in it since I don't ever follow a recipe when making chili. And consequently it turns out different each time I make it. Dave wanted me to write down this combo, though, so he can have this same chili again.
Ingredients:
2.5 - 3 lbs ground meat (I mixed turkey and beef), browned with garlic powder and salt and drained
2 packs chili seasoning mix
2 bell peppers, diced (I chopped them up fine in the food processor)
1 large onion, diced (again, I used the food processor)
1 28 oz can tomato sauce
1 28 oz can petite diced tomatoes
1 regular sized jar Ragu Traditional sauce
1 can chili beans in sauce, not drained
2 cups water
2-3 tbs sugar
2-3 tbs chili powder
2 tsp Worcestershire sauce
1 tbs garlic powder
hot sauce, salt and pepper to taste
Put browned meat, bell peppers and onions in a large pot. Let saute for a few minutes. Add chili seasoning packets and next 8 ingredients, stirring well after each addition. Let simmer on medium-low for 30-60 minutes, stirring often. Season with salt, pepper, and hot sauce as desired after simmering. Garnish with shredded cheese, diced onion, sour cream, etc.
Ingredients:
2.5 - 3 lbs ground meat (I mixed turkey and beef), browned with garlic powder and salt and drained
2 packs chili seasoning mix
2 bell peppers, diced (I chopped them up fine in the food processor)
1 large onion, diced (again, I used the food processor)
1 28 oz can tomato sauce
1 28 oz can petite diced tomatoes
1 regular sized jar Ragu Traditional sauce
1 can chili beans in sauce, not drained
2 cups water
2-3 tbs sugar
2-3 tbs chili powder
2 tsp Worcestershire sauce
1 tbs garlic powder
hot sauce, salt and pepper to taste
Put browned meat, bell peppers and onions in a large pot. Let saute for a few minutes. Add chili seasoning packets and next 8 ingredients, stirring well after each addition. Let simmer on medium-low for 30-60 minutes, stirring often. Season with salt, pepper, and hot sauce as desired after simmering. Garnish with shredded cheese, diced onion, sour cream, etc.
Coconut Custard Pie
My mother-in-law shared this recipe with me. She baked us one of these last week and it lasted less than 24 hours in our house. Delicious!
Ingredients:
2 eggs
1 cup sugar
1/2 stick butter, softened
1 1/4 cups sweetened flaked coconut
1 cup evaporated milk
1 tbs corn starch
1 tsp vanilla
1 pie crust
Instructions:
Cream together butter and sugar. Add eggs and mix well. Stir in coconut. In a separate bowl, mix together milk and corn starch. Then add milk mixture to coconut mixture, stirring well. Stir in vanilla. Pour filling into pie crust and bake at 350 degrees for 45-55 mintues. Shields may be needed to keep crust edges from browning too fast.
Ingredients:
2 eggs
1 cup sugar
1/2 stick butter, softened
1 1/4 cups sweetened flaked coconut
1 cup evaporated milk
1 tbs corn starch
1 tsp vanilla
1 pie crust
Instructions:
Cream together butter and sugar. Add eggs and mix well. Stir in coconut. In a separate bowl, mix together milk and corn starch. Then add milk mixture to coconut mixture, stirring well. Stir in vanilla. Pour filling into pie crust and bake at 350 degrees for 45-55 mintues. Shields may be needed to keep crust edges from browning too fast.
Wednesday, January 14, 2009
Caramel-Chocolate Brownies
a.k.a. A little bit of HEAVEN!
I made this recipe for the first time last night for my brother-in-law's birthday dinner. I was expecting them to turn out fine, but I was PLEASANTLY SURPRISED! They were fantastic!
This is one of those semi-homemade deals.
Ingredients:
1 box chocolate cake mix (I used German chocolate)
1 14-oz can evaporated milk, divided
1/2 cup butter, melted
1 cup chopped nuts, optional
1-2 cups chocolate chips, semisweet or milk chocolate (I did half of each)
50 caramels, unwrapped
Instructions:
In a large bowl, combine cake mix, 2/3 cup evaporated milk and melted butter. If adding nuts, do it now. Stir well until lumps are gone. Batter will be thick. Spread half of batter into bottom a greased 9x13 pan/dish. Bake at 350 degrees for 15 minutes.
Meanwhile, combine remainder of evaporated milk with caramels in a small saucepan. Cook over medium heat, stirring constantly, until all caramels are melted and mixture is smooth. Remove from heat.
After 15 minutes of baking, bring cake/brownie out of oven. Sprinkle chocolate chips evenly over cake/brownie. Then pour caramel mix evenly over cake/brownie. Lastly, drop remaining cake/brownie batter by spoonfuls over top. Bake for another 25-30 minutes at 350 degrees, or until set in middle.
Let cool before cutting/serving.
I served the squares slightly warm with a scoop of vanilla ice cream. I won't go into details about the gluttony that ensued.
I made this recipe for the first time last night for my brother-in-law's birthday dinner. I was expecting them to turn out fine, but I was PLEASANTLY SURPRISED! They were fantastic!
This is one of those semi-homemade deals.
Ingredients:
1 box chocolate cake mix (I used German chocolate)
1 14-oz can evaporated milk, divided
1/2 cup butter, melted
1 cup chopped nuts, optional
1-2 cups chocolate chips, semisweet or milk chocolate (I did half of each)
50 caramels, unwrapped
Instructions:
In a large bowl, combine cake mix, 2/3 cup evaporated milk and melted butter. If adding nuts, do it now. Stir well until lumps are gone. Batter will be thick. Spread half of batter into bottom a greased 9x13 pan/dish. Bake at 350 degrees for 15 minutes.
Meanwhile, combine remainder of evaporated milk with caramels in a small saucepan. Cook over medium heat, stirring constantly, until all caramels are melted and mixture is smooth. Remove from heat.
After 15 minutes of baking, bring cake/brownie out of oven. Sprinkle chocolate chips evenly over cake/brownie. Then pour caramel mix evenly over cake/brownie. Lastly, drop remaining cake/brownie batter by spoonfuls over top. Bake for another 25-30 minutes at 350 degrees, or until set in middle.
Let cool before cutting/serving.
I served the squares slightly warm with a scoop of vanilla ice cream. I won't go into details about the gluttony that ensued.
Saturday, December 13, 2008
Zuppa Toscana
This is my version of the soup made famous by Olive Garden. It's very hearty and absolutely delicious.
Ingredients:
2 lbs ground Italian sausage (I used turkey sausage)
1 large onion, chopped
4-5 small to medium potatoes, diced (I used red potatoes)
2 tsp crushed red pepper flakes
1-2 tbs chicken bullion flakes (adjust to your taste)
garlic powder, salt and pepper to taste
Instructions:
In a large stock pot or dutch oven, brown sausage on medium-high heat until no longer pink. Add onion, potato, star pasta and water. Stir well. Reduce heat to medium. Add red pepper flakes, chicken bullion, garlic, salt and pepper. Simmer on medium +/- 15 minutes. Turn heat down to medium-low. Stir in half and half and kale. Simmer another 10-15 minutes on medium-low heat. If soup is too thick, add water in 1-cup increments until desired consistency is reached. I like my soup fairly thick and chunky (I hate the word chunky!).
Delicious served with garlic toast!
Ingredients:
2 lbs ground Italian sausage (I used turkey sausage)
1 large onion, chopped
4-5 small to medium potatoes, diced (I used red potatoes)
1/2 small star pasta (optional)
5-6 cups water 1-2 tbs chicken bullion flakes (adjust to your taste)
garlic powder, salt and pepper to taste
2-3 cups kale leaves, torn into small pieces (no stems)
2 cups half and half or heavy creamInstructions:
In a large stock pot or dutch oven, brown sausage on medium-high heat until no longer pink. Add onion, potato, star pasta and water. Stir well. Reduce heat to medium. Add red pepper flakes, chicken bullion, garlic, salt and pepper. Simmer on medium +/- 15 minutes. Turn heat down to medium-low. Stir in half and half and kale. Simmer another 10-15 minutes on medium-low heat. If soup is too thick, add water in 1-cup increments until desired consistency is reached. I like my soup fairly thick and chunky (I hate the word chunky!).
Delicious served with garlic toast!
Em's Chicken and Dumplings
Every time I make these, I make them a little bit different. I'm trying to come up with a standard recipe, though because I forget from time to time exactly what I did. The last time I made these which was for Dave's birthday this year, this is what I did to the best of my memory :).
Ingredients:
1 chicken (I bought one that was already cut into pieces by the meat department - 2 breasts, 2 legs, 2 thighs, 2 wings)
Salt, pepper, garlic
Enough water to cover by 2-3 inches (this will be your broth)
1 can cream of mushroom or cream of celery condensed soup
1 can cream of chicken with herbs condensed soup
1 onion, chopped
Chicken bullion flakes, to taste
Dumplings: (I double or triple this recipe)
1 cup all-purpose flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 TBS butter
1/2 cup milk
Optional: 1 TBS dried parsley flakes
Instructions:
In a large stock pot or dutch oven, boil chicken until done in water seasoned with salt, pepper and garlic. Take chicken out of broth and let cool enough to de-bone. Shred/chop chicken and add back to broth. Add chopped onion, cream soups, and chicken bullion to your taste. Season accordingly with salt, pepper and garlic powder. Let soup come up to a simmer.
Mix together dumpling dough. Pinch of bite size pieces and drop in simmering broth. Let cook 5-10 minutes without stirring. Before serving, lightly stir to incorporate dumplings. Stirring too much or too hard will cause dumplings to disintegrate and break up.
Last time I ended up adding more dumplings to the broth later because everybody loves the dumplings.
Ingredients:
1 chicken (I bought one that was already cut into pieces by the meat department - 2 breasts, 2 legs, 2 thighs, 2 wings)
Salt, pepper, garlic
Enough water to cover by 2-3 inches (this will be your broth)
1 can cream of mushroom or cream of celery condensed soup
1 can cream of chicken with herbs condensed soup
1 onion, chopped
Chicken bullion flakes, to taste
Dumplings: (I double or triple this recipe)
1 cup all-purpose flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 TBS butter
1/2 cup milk
Optional: 1 TBS dried parsley flakes
Instructions:
In a large stock pot or dutch oven, boil chicken until done in water seasoned with salt, pepper and garlic. Take chicken out of broth and let cool enough to de-bone. Shred/chop chicken and add back to broth. Add chopped onion, cream soups, and chicken bullion to your taste. Season accordingly with salt, pepper and garlic powder. Let soup come up to a simmer.
Mix together dumpling dough. Pinch of bite size pieces and drop in simmering broth. Let cook 5-10 minutes without stirring. Before serving, lightly stir to incorporate dumplings. Stirring too much or too hard will cause dumplings to disintegrate and break up.
Last time I ended up adding more dumplings to the broth later because everybody loves the dumplings.
Buttery Bread Machine Yeast Rolls***
Oh my! These require some effort, but they are DIVINE! They are the perfect roll for any special holiday meal.
Ingredients:
1 cup warm milk, 70-80 degrees F (I use reconstituted powdered milk)
1/2 cup butter, very soft
1/4 cup sugar
2 eggs, lightly beaten
1 1/2 tsp salt
4 cups bread flour
2 1/4 tsp yeast
Instructions:
Put all ingredients in the pan of your bread machine in the order recommended by the manufacturer. Choose dough setting. Once dough is finished kneading, turn out onto lightly floured surface. Divide into 24-28 equal sized portions. Roll into balls. Place balls in a lightly greased 9X13 baking pan. Cover with plastic wrap. Let rise in a warm place 1 1/2 - 2 hours for maximum size and fluffiness. Bake at 350 for 13-16 minutes or until light golden brown on top. Brush with softened butter after they come out of the oven for extra yumminess.
***I'm sure you could also make these without the bread machine. I haven't tried them this way, but this is what I would do if making them the "normal" way. Convert the bread machine yeast into the equivalent amount of regular yeast, letting it bloom in the warm milk for 3-5 minutes and then use a mixer with a dough hook to mix/knead. Let the dough knead for 7-10 minutes in the mixer or knead by hand for the same amount of time.
Ingredients:
1 cup warm milk, 70-80 degrees F (I use reconstituted powdered milk)
1/2 cup butter, very soft
1/4 cup sugar
2 eggs, lightly beaten
1 1/2 tsp salt
4 cups bread flour
2 1/4 tsp yeast
Instructions:
Put all ingredients in the pan of your bread machine in the order recommended by the manufacturer. Choose dough setting. Once dough is finished kneading, turn out onto lightly floured surface. Divide into 24-28 equal sized portions. Roll into balls. Place balls in a lightly greased 9X13 baking pan. Cover with plastic wrap. Let rise in a warm place 1 1/2 - 2 hours for maximum size and fluffiness. Bake at 350 for 13-16 minutes or until light golden brown on top. Brush with softened butter after they come out of the oven for extra yumminess.
***I'm sure you could also make these without the bread machine. I haven't tried them this way, but this is what I would do if making them the "normal" way. Convert the bread machine yeast into the equivalent amount of regular yeast, letting it bloom in the warm milk for 3-5 minutes and then use a mixer with a dough hook to mix/knead. Let the dough knead for 7-10 minutes in the mixer or knead by hand for the same amount of time.
Easy Pumpkin Cheesecake Pie
We love cheesecake around here. And this time of year pumpkin cheesecake is always appropriate at a gathering. This recipe is a little bit easier than the full-size recipe that calls for a springform pan and water bath.
Regarding the crust:
I started out intending to use the prepared graham cracker crust just as is, but when I opened it, it was all broken from being dropped at the store. No problem. All I did was dump the pieces into a bowl, crush back into fine crumbs and add a few tablespoons of melted butter and a few tablespoons of brown sugar. Then I stirred well, poured the mix back into the pan and remolded into a crust. The result was crunchier and more delicious than even a homemade crust.
Ingredients:
2 8-oz packages cream cheese, softened
2/3 cup sugar
1 tsp cinnamon *
1/4 tsp ground ginger *
1/4 tsp ground cloves *
2 eggs
1 15-oz can pumpkin
1 large ready graham cracker pie crust (not the standard size which is too small)
* If you prefer to use pumpkin pie spice, substitute 2 tsp for the cinnamon, ginger and cloves.
Instructions:
In a large bowl, beat cream cheese until fluffy. Add sugar and spices and beat until well combined. Add eggs one at a time, mixing until just combined after each addition. Fold/stir in pumpkin. Pour mixture into crust (see description at top of post). Bake at 350 degrees for 45-50 minutes or until center is almost set. Cool for 1 hour. Refrigerate for several hours before serving. Garnish as desired. Keep stored in refrigerator.
Regarding the crust:
I started out intending to use the prepared graham cracker crust just as is, but when I opened it, it was all broken from being dropped at the store. No problem. All I did was dump the pieces into a bowl, crush back into fine crumbs and add a few tablespoons of melted butter and a few tablespoons of brown sugar. Then I stirred well, poured the mix back into the pan and remolded into a crust. The result was crunchier and more delicious than even a homemade crust.
Ingredients:
2 8-oz packages cream cheese, softened
2/3 cup sugar
1 tsp cinnamon *
1/4 tsp ground ginger *
1/4 tsp ground cloves *
2 eggs
1 15-oz can pumpkin
1 large ready graham cracker pie crust (not the standard size which is too small)
* If you prefer to use pumpkin pie spice, substitute 2 tsp for the cinnamon, ginger and cloves.
Instructions:
In a large bowl, beat cream cheese until fluffy. Add sugar and spices and beat until well combined. Add eggs one at a time, mixing until just combined after each addition. Fold/stir in pumpkin. Pour mixture into crust (see description at top of post). Bake at 350 degrees for 45-50 minutes or until center is almost set. Cool for 1 hour. Refrigerate for several hours before serving. Garnish as desired. Keep stored in refrigerator.
Sunday, November 30, 2008
Easy Salsa
I was looking back through the posts and realized that I haven't posted my super easy and delicious salsa recipe. I came up with this recipe years ago after eating more than my share of chips and salsa at local Mexican restaurants. I wanted something very similar to what they serve in the little plastic jars minus the cilantro, which I don't like. Of course, you can add cilantro if you so desire.
Ingredients:
1 28-oz can diced or petite diced tomatoes
1 10.5-oz can diced tomatoes with chilis
1/4-1/2 of a medium onion, chopped roughly
1 TBS minced garlic or more to taste (I used the kind in the jar)
Salt to taste
Instructions:
Put all ingredients except salt in the bowl of a food processor or blender. Pulse several times until onion is finely diced. Pour salsa into a large glass or plastic bowl. Add salt as desired and stir well. Try not to eat it all.
Ingredients:
1 28-oz can diced or petite diced tomatoes
1 10.5-oz can diced tomatoes with chilis
1/4-1/2 of a medium onion, chopped roughly
1 TBS minced garlic or more to taste (I used the kind in the jar)
Salt to taste
Instructions:
Put all ingredients except salt in the bowl of a food processor or blender. Pulse several times until onion is finely diced. Pour salsa into a large glass or plastic bowl. Add salt as desired and stir well. Try not to eat it all.
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