Jan CAN Cook

The BEST ever Teriyaki Marinade

2012-02-03T14:26:00.000-08:00

This stuff is nectar of the gods! I used this marinade for chicken, and pork, you are looking at the pork chops in the picture, I used my FoodSaver to pull a vacuum on this, so that I didn’t have to marinade for hours.

I tweak the recipe a bit, using Splenda instead of sugar, and I increase the garlic powder and add onion powder. Sometimes I substitute pineapple juice for water, it’s a very forgiving recipe.

Ingredients

1 cup soy sauce

1 cup water (can substitute pineapple juice)

3/4 cup white sugar (I use 3/4 cup granular Splenda

1/4 cup Worcestershire sauce

3 tablespoons distilled white vinegar

3 tablespoons vegetable oil

1/3 cup dried onion flakes (I use 2 teaspoons onion powder)

2 teaspoons garlic powder (I increase this to a tablespoon)

1 teaspoon grated fresh ginger (I omit the ginger, I’m not a fan.

Mix all together, stores well in the fridge. So simple, and so good.

The World's Best Beef Stew

2012-01-30T14:40:00.000-08:00

This stew is so good and so hearty, it’s simple comfort food at it’s best. I’ve made this same recipe for more years than I care to remember, and it always turns out perfectly.

2 lbs. stew meat

1 large onion, diced

1 large can crushed tomatoes

1 box beef broth

16 oz. bag of baby carrots, cut in half on the diagonal

4-5 large cubed potatoes, preferably yukon gold

1 bag frozen peas

salt and pepper

optional: a bottle of red wine instead of the beef broth (cabernet sauvignon works well)

Put the stew meat, onion, crushed tomatoes, and beef broth in a large oven proof casserole, salt and pepper to taste. You can brown the beef if you like, I usually don’t. Bake, covered, in a preheated 350° oven for two and a half hours.

Put on top of stove, add carrots and simmer fifteen minutes. Then add cubed potatoes and simmer an additional 20-30 minutes, checking for doneness so they don’t get mushy. At the end of cooking time, pour in the bag of peas, turn off the heat, taste to correct seasonings and sit aside. So easy to make and better the next day.

Optional: We like stew made with red wine, so I sometimes substitute the wine for the beef broth.

Note: When you take the stew out of the oven, if you need more liquid, add another cup or so of beef broth before you add the carrots. Mine is usually thick enough that I don’t need to add a thickening agent, but if you want your liquid thicker, after the veggies are cooked, mix up a slurry of 1/4 cup cornstarch in 1/2 cup water, and add it until you get the consistency you like.

Pillsbury Bake Off Winners Chili Dog Boats Appetizers

2012-01-25T06:53:00.000-08:00

It’s that time of year again, and we’re all looking for Super Bowl Party appetizers. This winning recipe for Chili Dogs is easy to make and extremely guy friendly.

INGREDIENTS:

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

10 cocktail-size hot dogs

1/3 cup chili without beans

1/4 cup finely chopped onion (1/2 medium)

1/4 cup shredded Cheddar cheese (1 oz)

1 egg

1 tablespoon prepared yellow mustard

DIRECTIONS:

Heat oven to 400°F. Separate dough into 10 biscuits; press or roll each into 4-inch round. Place hot dog in center of each biscuit round. Top each with about 1 teaspoon each of chili, onion and cheese.
Bring sides of dough up to center, forming half circles that stand up. Brush edges of dough with water; pinch edges tightly to seal (as dough bakes, edges will open forming a boat shape). Place on ungreased cookie sheet.
In small bowl with fork, beat egg; stir in mustard. Brush mixture over top and sides of each filled biscuit.
Bake 9 to 13 minutes or until light golden brown. Remove from cookie sheet; serve warm or cool.

Picture and Recipe Source: Pillsbury

Chicken and Waffles, don't forget the Tabasco!

2012-01-24T15:54:00.000-08:00

We had chicken and waffles for Christmas brunch this year and they were amazing. My youngest son and his wife, Ryan and Lindsay, are huge fans, and they thought it would be great to have a southern Christmas meal.

He used Ina Garten’s recipe for Oven Fried Chicken which was so good and so easy. You just brown your chicken, and finish cooking it in the oven on a rack, it was so crispy, you would never have known it was cooked in the oven.

The waffle recipe was from King Arthur Flour,Classic Buttermilk Waffles, light, fluffy, the batter was extremely stiff, I thought it wasn’t going to work, but oh was I ever wrong, they ware the best waffles I’ve ever had. We made them at home this past month, and stored the leftovers in the fridge between sheets of waxed paper in a gallon sized baggie to reheat in the toaster. Super recipe.

To serve the chicken and waffles, you put them on the plate, pour on the maple syrup and then you top the syrup with a few shakes of Tabasco. I was really hesitant, as I’m a hot sauce lover, but not on syrup, and Tabasco would never be my hot sauce of choice, but the combination of salty/sweet/vinegar/hot was perfect.

If you’re looking for something different for brunch, give this a try. You will be talking about it for weeks afterward, it’s that good.

Alton Brown’s Cocoa Brownies Video

2012-01-23T16:39:00.001-08:00

Ingredients

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Directions

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

Source: Foodnetwork.com

Slow Cooker Red Beans and Rice

2012-01-23T09:06:00.001-08:00

I’m such a fan of red beans and rice and have posted multiple recipes for it over the years. This slow cooker version is perfect for a busy weekday.

Ingredients

Fresh cracked pepper
1 pound dried red beans
3/4 pound smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
Hot cooked long-grain rice
Hot sauce (optional)
Garnish: finely chopped green onions, finely chopped red onion

Preparation

1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
Try These Twists!
Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg
Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.
Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg

Tweak: If it’s too soupy at end of cooking time, uncover and continue cooking in slow cooker for an hour and it will thicken.

Source: Southern Living

The Best Jiffy Cornbread

2012-01-22T15:59:00.001-08:00

I added just a few ingredients and made a fantastic cornbread. This picture was taken with my cellphone in a dining room with bad lighting, so the quality isn't good, but I wanted you to see what it looked like...

2 boxes Jiffy Cornbread mix
1 onion, diced finely
1/2 red pepper, diced finely
1 cup sour cream
1 cup shredded cheddar cheese

Preheat oven to 400 degrees, and spray a 9” square pan with Pam. Mix cornbread ingredients as directed on the box of Jiffy Mix, but take the butter, melt it in a skillet, and saute the onions and peppers until tender, then stir it all into the cornbread batter.

Pour half of the batter into the pan, top with the cup of sour cream, spreading all the way to the edges, sprinkle the cup or so of grated cheddar cheese on top of the sour cream, then pour the rest of the batter on top.

Bake 25 minutes, or until top is golden brown. The middle with be soft, with the cheese and the sour ream, the rest will be cornbread consistency.

This is REALLY good and REALLY easy. I would have also added a can of drained green chiles, but I didn’t have any. Next time…

World’s BEST Corn Chowder

2012-01-22T14:37:00.001-08:00

I make the most amazing corn chowder, it’s adapted from an old Betty Crocker Cookbook from the 70’s. It’s a big recipe, I never cut it down, leftovers are great, and you can give it to family and friends, it reheats beautifully, too.

5 large potatoes, cubed and cooked in salted water (do not overcook, this will only take about 10-15 minutes for them to cook).
8 cups milk (part half and half is awesome, whole milk is good, 2% milk is acceptable, but skim milk is not rich enough)
1 large onion,diced
1 lb. bacon
3/4 cup flour
2 cans cream style corn
1 bag frozen corn
shredded cheese, chopped scallions and crumbled bacon for garnish

While potatoes are cooking, saute bacon in large skillet. Remove when crisp, drain on paper towels and crumble.

Put onions in bacon drippings and cook until tender. Remove onions with slotted spoon and put 3/4 cup flour into drippings, stirring constantly. I usually take this off the burner, as it thickens really quickly. Then I stir in 2-3 cups of the milk, and put it back on the burner for a minute or so, whisking constantly. Meanwhile put the remaining milk in the microwave and nuke it until it’s warm. If you put cold milk into warm drippings, it can curdle, so always warm everything. I warm the bag of frozen corn as well.

Put the 2 cans of cream style corn, the bag of warmed frozen corn in a large stockpot, add the onions, drain the cooked potatoes, add them, and I use a strainer to add the flour mixture to the ingredients in the crockpot, as you don’t want any lumps from the flour. Add salt and pepper to taste, I usually add 1-2 teaspoons of salt and a teaspoon of pepper. Heat until thick, but not boiling.

I served it with this great cornbread, quick and easy and delicious.

Note: The drippings from a pound of bacon is not too much, don’t decrease the amount of bacon grease, this is a really big recipe, and you need that much to flavor it. I sometimes add 2-3 tablespoons of butter as well, if I’m making it with 2% milk to give it a richer flavor.

Cooking with oil in an iron skillet, a blast from the past…

2012-01-21T07:01:00.001-08:00

I remember back in the day when fried food was the norm in our house. When the boys were young, I bought oil in gallon containers, and dumped several inches in a skillet to cook with. Fried chicken, pork chops, potatoes, you name it, I fried it. But today, I’m more enlightened, and would never do that. We’ve all learned tricks to compensate for frying, my favorite being to pat dry chicken breasts or pork chops, then Pam a skillet, I use one with grill marks, brown it on top of the stove, flip it over, and immediately put it in a preheated 375 degree oven for 20-25 minutes, uncovered. When you take it out of the oven it looks and tastes like fried, but without the grease.

But back to my story. In all those years of frying food, I always had a mess when I finished, my cooktop was greasy, and that was before smooth cooktops so it was a pain in the patootie to clean. On the occasion that I do fry something these days, an egg, bacon, etc., I’ve learned to never use a small skillet. Even if I have just one egg, I fry it in a 14” skillet, that way it never spatters on the cooktop. It’s a great tip, and no, I don’t put oil in the skillet, of course I fry that egg with Pam. This morning I’m making corn chowder, and I needed bacon drippings, so I pulled out the big skillet, fried the bacon, with no mess. It’s a beautiful thing, frying in an oversized skillet, took me years to figure it out, but better late than never.

Tweaking that 3-2-1 cake

2012-01-19T12:19:00.001-08:00

Yesterday when I made the cake and gave hubby a bite, he wasn’t a fan, but I haven’t been married to the man for forty years not to know a thing or two about his food preferences. He’ll eat pretty much anything that has a sauce on it, so I decided to try making him a mini pineaple upside down cake, his favorite. BUT, I didn’t have pineapple, so I tried it with peaches.

I put some peaches in the bottom of my mug, added some brown sugar, a dab of butter, a few sliced almonds and a dash of almond flavoring. And whlie I was making a double batch of the cake, substituting peach juice for the water, I nuked the peach concoction for one minute. I took it out, gave it a stir, put in the cake mixture that I had whisked on top of it and nuked it for an additional 1:35 minutes.

This time he loved it. He said it was a 7-8. I don’t know if I would give it that high of marks, but it’s fast, easy and a no brainer. Just thought you would all like to know…

And yes, I know there are blue sprinkles in the cake. That white confetti cake was the only one I had in the pantry. Sometimes you just gotta roll with what you’ve got. Know what I mean, Vern?

World’s Best Famous Chili Cheese Queso Dip

2012-01-18T16:56:00.001-08:00

Picture Source: FoodNetwork

This could be award winning dip, it’s so good. And so simple to make, this is a winner! My family made this at Christmas with the new Velveeta White Cheese, and it was devoured within minutes.

1 2 lb. block of Velveeta White Cheese, cut into chunks
1 lb. Jimmy Dean Hot Sausage
1 can Rotel Tomatoes
1 can green chiles

Brown sausage, drain, and put in saucepan with remaining ingredients. Cook, stirring constantly until cheese melts and ingredients are hot. Put in mini crockpot to keep warm and serve with tortilla chips, raw veggies, crostini, or our favorite, Fritos Scoops.

Your family will love this!

Chocolate-Peanut Blowout Cookies

2012-01-18T16:44:00.001-08:00

Ingredients

1/2 cup unsalted butter or regular butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup milk
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup semisweet chocolate pieces
3/4 cup honey-roasted peanuts
3/4 cup coarsely chopped bite-size chocolate-covered peanut butter cups (about 15)*

Directions

1. In a large mixing bowl, beat the butter and peanut butter with an electric mixer for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.

2. Beat in egg, milk and vanilla. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in the chocolate pieces, peanuts and peanut butter cups.

3. Drop by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake the cookies in a 350 degree oven for about 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Makes about 30 cookies.

If you like, for easier chopping, freeze miniature chocolate-covered peanut butter cups in their wrappers for 1 hour. Remove frozen candies from wrappers before chopping.

Source: Midwest Living

3-2-1 Cake

2012-01-18T11:37:00.001-08:00

Two ingredients, angel food cake mix and any kind of cake mix. Put them in a bag together, shake well, scoop out 3 tablespoons of the mix, add 2 tablespoons of water, then put it in a ramekin and nuke it for 1 minute. The recipe didn’t say whether or not to spray with Pam, but I did because I didn’t want a mess.

Ha, you can see how well that worked for me. But, if I wasn’t Miz Piggy it would have been fine. I made it, nuked it, and it was just this itty bitty amount of cake in the bottom of the ramekin. So I doubled the recipe, at least I think I did, I was talking to my friend, Nisha on the phone while I was making this and since yours truly can’t chew bubble gum and walk at the same time, who knows what I did. All I know is that it started to run over in the microwave so I quickly put a saucer under it and finished cooking it. It took about a minute and a half for the larger batch, but remember, I have the microwave from hell, so my timing is never accurate.

And how did it taste, curious minds want to know? Well, all I had was a confetti cake mix to mix with my angel food cake mix, so it’s kinda vanilla tasting. But it’s not bad, but I’m also desperate. I don’t have anything in the house that isn’t healthy, and this is the only thing I could come up with fast that didn’t involve actual work.

Would I do it again. Sure, I would. If this was topped with a sliced banana, a drizzle of chocolate sauce, or some fresh fruit, or my dilly’s favorite, lemon sauce, it would be pretty good for a quickie. A bit of almond flavoring would be nice, too.

But I think I would like it better using a chocolate cake mix. Or I could just stir some chocolate chips or cocoa into this. It’s not knock-your-socks off people, but it’s not too bad considering that it only takes 1-2 minutes start to finish. Except for the mess…. Ughhh!!

Tweaks: I made this again, doubled the recipe, put it in a mug, did NOT Pam it, nuked it for 1:30 and it came out perfect.

Amazing Black Eyed Peas for New Years

2011-12-31T15:16:00.001-08:00

If you’re one of those people who makes black-eyed peas on New Years Day, I have a wonderful recipe for you. My neighbor, the one with the fantastic German Potato Salad recipe, makes these every year, and it’s a fabulous dish!

2 cans black-eyed peas, I drain and rinse for a more subtle flavor
2 cans italian stewed tomatoes
1 lb. sweet italian sausage, with casing removed
1 large onion
2 tablespoons of italian seasoning
1 teaspoon of oregano, if desired

Brown onion and sausage, drain, crumble and dump all in a crockpot, simmer on high for 3-4 hours, meanwhile cook a cup or so of pasta, any small pasta will work and stir it in at the end.
This is so good, and so easy….

Enjoy and Happy New Year

~ jan

Grandma's Molasses Cookies

2011-11-29T16:57:00.001-08:00

My son, John, made molasses cookies Thanksgiving recipe from the recipe on the back of this bottle of Grandma's Molasses.

For years we have made Silver Palate Molasses Cookies, it's our family favorite, and the recipe is in the Tried 'n True archives on this site, but after tasting these, we have a new favorite.

They are moist, fat, plump chewy cookies, the tops are dusted with sugar, they crackle when they bake and the taste is amazing. My Silver Palate recipe is a flatter, oilier cookie, these are just better.

I never thought I would say this, we have used our Silver Palate recipe since the 80's, but this one is just far superior.

Hope you all enjoy these as much as we do. Oh my, they are so good!

~ jan

These cookies should be soft, so watch them carefully when baking. They will look very moist and underdone, but I promise you they're fine and will set up completely while cooling. I found one recipe in my research that called for sliding the parchment paper onto the counter top to cool the cookies rather than transferring them to a cooling rack. Supposedly, this would keep them optimally soft. For cookie baking, I prefer insulated cookie sheets to prevent undersides from over browning. I used a SiloPat baking liner when I baked these.

Grandma's Molasses Cookies

Makes 3 1/2 to 4 dozen

2 1/4 cup all-purpose flour
2 tsp. baking soda
1/4 tsp. (generous) salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
3/4 cup shortening, at room temperature (Crisco)
1 cup (packed) light brown sugar
1 large egg, at room temperature
1/4 cup molasses, preferably Grandma's (not blackstrap)
1/4 cup granulated sugar

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.

In the bowl of an electric mixer, beat the shortening, brown sugar, egg and molasses on medium high speed until combined. Add the flour mixture and beat on lowest speed to moisten. Increase speed to medium and beat until combined, scraping down bowl as needed. Chill dough in freezer for about an hour or in the refrigerator for at least 2 hours.

Preheat oven to 375 and line baking sheets with parchment paper or place on SiloPat. Place 1/4 cup sugar in a shallow bowl. Scoop dough by rounded tablespoons and roll between your palms into 1 1/4 to 1 1/2-inch balls. Dip tops of balls in sugar and place on baking sheet about 2 1/2 inches apart.

Fill a glass with cold water. Dip your fingertips in the water and sprinkle each ball of dough with a few drops (this makes the crinkles). Bake one sheet at a time in the center of the oven for 8 to 9 minutes, or until cookies have spread, but still appear quite moist (they will not look "set" or done, but they are). Slide parchment onto counter top and cool completely.

NOTE: I think these cookies are so moist and soft because you use shortening (Crisco) instead of butter. We used to use shortening a lot years ago, but now so many cookies are made with butter instead...

Hot Buttered Rum

2011-11-20T11:40:00.001-08:00

Much better than a hot toddy, my friend Carlene swears by this recipe...

1-2 teaspoons of brown sugar

1 Tablespoon of vanilla ice cream

Mix together and put in a mug of hot water, add a jigger or more of rum, a pat of butter on top and a cinnamon stick to stir with.

Enjoy and feel better soon ;o)

Corn on the cob without silking it.

2011-11-14T10:20:00.001-08:00

Okay, so the poor ole feller has a bit of trouble with one of his ears turning loose, but this is so cool!

Barb’s Amazing Creole Burgers

2011-11-13T09:26:00.001-08:00

My friend, Barb was telling me earlier this week about Creole Burgers. When she was a little girl there was a local drive-in called the Sani-Cream and they served these burgers. When they closed, the owner gave her dad the recipe, and her family has made them ever since.

You all know about how crazy we are about my Sloppy Joes, and the Creole Burgers are, for me, a new twist on an old favorite. I thought they were amazing, and I’ll make them again and again. She couldn’t remember exactly how much ketchup and mustard to use, she just tastes it and knows when it’s right. Since I had nothing to gauge them by, I found a recipe online, altered it a bit, and think it’s really close to what she makes. Hope you all enjoy these as much as we do.

~ jan

1 lb. ground beef
1 onion, chopped
1 can of Campbell’s Chicken Gumbo Soup
4-5 tablespoons Heinz Ketchup
3 tablespoons mustard, I use Plochmann’s because it’s my favorite
2-3 tablespoons Worcestershire sauce
1/2 teaspoon of pepper
salt to taste

Brown hamburger and onions breaking it up and crumble as it cooks, drain, add soup and condiments and simmer 15-20 minutes. It thickens as it cooks.

So easy, and SO good!

Note: I added salt very sparingly as the soup gives you a salty base to begin with, next time I think I will sprinkle the hamburger with Tony Chachere’s Creole Seasoning when I brown it.

Salad in a Jar–this is absolutely FANTASTIC!!!!!

2011-11-12T09:00:00.001-08:00

Last week on Jan’s Daily Dish I told you about my FoodSaver not working and my eBay purchase of another one. It arrived yesterday, brand new with tape and cardboard still intact, so of course I fired it up immediately and it worked perfectly.

So this morning I got up, assembled my ingredients and I was off to the races.

I used two heads of iceberg lettuce that I washed, chopped and spun dry in the salad spinner. They don’t recommend you use baby bibb or spring greens, they’re too tender and don’t last as well, romaine and iceberg work best. Then I used the slicing blade of the salad shooter to quickly shred all of the other veggies.

Then I gave it all a quick toss to combine all the ingredients in the mixing bowl, which by the way is the greatest, cheapest thing ever. This huge stainless bowl came from a local restaurant supply house, cost less than $10 and I use it so much, it’s awesome!

I started using a funnel to fill the jars, quickly realized that it was a pain, it was easier to just position the jar over the salad bowl and scoop the greens with a measuring cup. Hubby doesn’t like green peppers, so I only added them to some of the jars and I didn’t add soft ingredients like cucumbers, tomatoes, or mushrooms as I’ve read that they don’t hold well. I also used a regular stainless knife to chop my lettuce, even though I have a plastic lettuce knife, there is “supposedly” no need to use it as the lettuce doesn’t turn brown and I’m not a fan of tearing it because I like a finer texture and it’s hard to achieve when tearing it.

Then I wiped off the tops of the jars to make sure they were dry so that the seal would hold and I was ready to vacuum seal them. It was really fast, really easy, it only took twenty seconds per jar to seal. And no, there is nothing running down the front of the FoodSaver, it’s just shadows from the jars ;o)

And how long did this take? From the time I started assembling my ingredients until I put them in the fridge, thirty-five minutes start to finish and I have enough salad to last me for seven days. And this was the first try, I’m thinking next time it won’t take as long as today because I’ll know what I’m doing. One mess per week and enough salad to last for days, works for me…

Sharing the good stuff..

2011-11-05T13:34:00.001-07:00

These little plastic tulip sundae dishes are a great find. They are usually in stock at Walgreens, and at holiday time they have them in red and green.

You’re probably wondering why I’m showing you these, what’s so special about plastic bowls? Well, first of all they are like $.49 apiece, and they are the best thing ever when I’m in the kitchen baking. I guess I’ve watched too much FoodTV, but I always measure my different ingredients into little containers before stirring whatever I’m baking together.

Okay, I confess, it’s not entirely FoodTV, it’s mainly so that I don’t forget to add something. I have glass ramekins, and FiestaWare ramekins, but they’re bulky and heavy, these are lightweight, stack easily, grab one and you’re good to go. I have a ton of them, and I use them for all kinds of things. They’re the perfect size for little hands when you are fixing a snack for little people, I use them for coleslaw, potato salad and baked beans, and they’re perfect for a scoop of ice cream, or a serving of pudding or Jello. They’re unbreakable, dishwasher safe, you’ll find a boatload of uses for them. You won’t want to trot them out when Aunt Martha comes to visit, save the cut glass for when she comes, but for everyday use, you can’t beat these!

You might want to check the seasonal aisle next time you are in Walgreens, I think I’ve seem them at Wally World, too. I know, they’re plastic, but they’re goodies, pinky swear they are…

~ jan

Paula Deen's Double-Chocolate Gooey Butter Cake

2011-10-25T08:44:00.001-07:00

Prep time: 20 minutes

Total time: 1 hour 20 minutes

Ingredients
1 cup (2 sticks) butter, melted, plus additional for pan
1 package (18.25 ounces) chocolate cake mix
3 large eggs
1 package (8 ounces) cream cheese, softened
3 to 4 tablespoons cocoa powder
1 box (1 pound) confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Directions
1. Heat oven to 350 degrees F. and place rack in center. Lightly butter a 13-by-9-inch baking pan.
2. In a large bowl, stir together cake mix, 1 egg, and 1/2 cup butter until combined well; evenly pat into prepared pan and set aside.
3. In a large mixer bowl, beat cream cheese on medium speed until smooth. Beat in remaining 2 eggs and the cocoa powder until combined well. Reduce speed to low and add sugar; beat until combined well. Gradually beat in remaining 1/2 cup butter and the extract; beat until smooth. Fold in nuts with a rubber spatula and spread over cake mixture in pan.
4. Bake until set around edges but center is a little gooey, 40 to 50 minutes (do not overbake).
5. Transfer cake in pan to a wire rack and let cool slightly before cutting.

Nutrition facts per serving (based on 20 servings):
Calories: 365
Total fat: 20g
Saturated fat: 9.5g
Sodium: 342mg
Carbohydrate: 45g
Calcium: 56mg
Cholesterol: 69mg
Protein: 4g
Fiber: 2g

Source: Ladies Home Journal

Paula Deen's Deep Fried Turkey

2011-10-25T08:22:00.001-07:00

The Deen's List
Use a candy thermometer to keep oil temperature between 325 and 350 degrees F. (see Where to Find It).

Cool, filter, and reuse the peanut oil up to three times. For folks with peanut allergies, use corn oil instead.

Paula says: "Remember whenever you're fryin' a turkey you have to exercise all the cautions, 'cause you don't want the fire department for lunch."

Makes 12 to 15 servings
Prep time: 30 minutes
Total time: 1 hour 20 minutes

Ingredients
1 10-pound turkey (neck and giblets removed), thawed if frozen
2 tablespoons favorite dry rub
3 to 5 gallons peanut oil
Rosemary, thyme, and oregano sprigs, for garnish
Apple slices, for garnish

Directions
1. Rinse turkey inside and out; pat dry. Coat with dry rub. Let stand at room temperature 1 hour.
2. Heat oil in a turkey fryer (see Where to Find It), following manufacturer's safety instructions, to 350 degrees F., checking temperature with a candy thermometer. Slowly lower turkey into oil, making sure it is fully submerged.
3. Fry until an instant-read thermometer inserted 2 inches into the inner thigh of turkey (without touching bone) registers 165 degrees F., carefully removing turkey from oil to check temperature, about 35 minutes.
4. Carefully remove turkey from oil and drain on paper towels; let stand 10 to 15 minutes before carving. Transfer to a platter and garnish with herb sprigs and apple slices, if desired.

Nutrition facts per serving (based on 15 servings):
Calories: 370
Total fat: 20g
Saturated fat: 4g
Sodium: 260mg
Carbohydrate: 0
Calcium: 28mg
Cholesterol: 132mg
Protein: 44g
Fiber: 0

Source: FoodTV

Red Beans and Rice

2011-10-25T07:58:00.001-07:00

Ingredients

1 pound dried red beans
3/4 pound smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
Hot cooked long-grain rice
Hot sauce (optional)
Garnish: finely chopped green onions, finely chopped red onion

Preparation

1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.

2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
Try These Twists!

Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.

Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg
Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.
Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg

Source: Southern Living

Pugsplace Carbless Pizza

2011-10-05T07:58:00.001-07:00

Lori at Pugsplace posted this recipe for carbless pizza, just had to share. This is AWESOME, Lori!

You can find the recipe on Lori’s Blog…

Amish Apple Dumplings

2011-10-05T07:45:00.001-07:00

Ingredients

    3 cups all-purpose flour
    1 teaspoon salt
    1-1/4 cups shortening
    1    egg, lightly beaten
    1/4 cup cold water
    1 tablespoon vinegar
    8 small cooking apples (about 2 pounds)
    3/4 cup packed brown sugar
    2/3 cup whipping cream
    1/2 cup butter, cut up
    2 tablespoons light-colored corn syrup
    1 teaspoon vanilla
    1/3 cup whipping cream

Directions

1. For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes. (Dough will be slightly sticky.)

2. Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12x12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.

3. Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.

4. Bake in a 350 degree F oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.

5. Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly. Makes 8 servings.

6. To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.
Amish Apple Dumplings

Source: Midwest Living

Miss Daisy’s Frozen Cherry Salad

2011-09-04T12:05:00.001-07:00

Miss Daisy’s Tea Room was a famous Franklin Tennessee institution in the 80’s. Hubby took me, it was so much fun, and the food was wonderful. I bought her cookbooks, used them a few times, put them away and went on to other things.

John and Deanna also live in Franklin and last week they ate at Marcia’s Patisserie in historic downtown Franklin. Deanna had frozen cherry salad and loved it.

When she told me about it, I remembered my Miss Daisy Cookbooks and since I’m a cherry lover as well, I vaguely remembered that she had a recipe in her cookbook for Frozen Cherry Salad. They’re here for the weekend, and this afternoon I got out her cookbooks, and sure enough, there was the recipe and it’s exactly the same thing as Deanna got at Marcia’s.

So here it is for all of you, and it’s wonderful. Enjoy!!! ~ jan

Miss Daisy’s Frozen Cherry Salad

1-l6. oz can cherry pie filling

1-14 oz. can crushed pineapple

1-14 oz. can Eagle Brand condensed milk

1-13 oz. can Cool Whip

Chopped Pecans, optional

Mix all ingredients and freeze in either a loaf pan or a 9 x 13 pan. Cut in squares and garnish with Party Salad Topping and a strawberry.

This is the original recipe that calls for the party salad topping so I’ll include it, even though she didn’t have it on hers.

Party Salad Topping

4-1/2 oz. Cool Whip
1/4 cup salad dressing (I assume this is Miracle Whip, not mayo)
1/4 cup instant breakfast drink (Tang maybe)

Mix well and refrigerate until serving time.

Pioneer Woman is coming to FoodTV

2011-08-22T15:03:00.001-07:00

August 27th, mark your calendars ladies!

Church Social Coleslaw

2011-08-07T10:10:00.001-07:00

Ingredients

1 large head cabbage, shredded
1 green bell pepper, diced
1 onion, finely diced
1 1/2 large carrots, shredded
1 cup white wine vinegar
1 cup vegetable oil
1 cup white sugar

Directions

Combine the cabbage, bell pepper, onion and carrot.
Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
Drain any excess liquid, toss and serve cold.

Note: Sunflowers are a great addition to this coleslaw

Lemon Cookies from a Cake Mix–Absolutely YUMMY!!!!!!

2011-08-04T19:10:00.001-07:00

This great little cookie couldn’t be easier. It tastes just like lemon bars, I’m sure it could be baked in a 9 x 13 pan if you don’t want to bother with making cookies. It’s a keeper recipe, you can stir these up in five minutes.

~ jan

Ingredients

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
zest and juice from one lemon
1/3 cup confectioners' sugar for decoration

Directions

Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, zest, juice and lemon extract until well blended. Drop small cookie scopps of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

While they are cooling, put additional powdered sugar in a small colander or sifter and dust the tops again…

Marshall Fields Salad

2011-07-15T12:38:00.001-07:00

Ingredients

2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives
Directions

Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.

Paul Deen's Southern Cornbread Salad

2011-07-09T09:44:00.001-07:00

Ingredients

1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish

Directions

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread:

1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional

Preheat oven to 375 degrees F.

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.

Yield: 8 servings

Source: FoodTV

Salted Caramel Ice Cream

2011-06-16T11:07:00.001-07:00

Salted Caramel Ice Cream

3/4 cup plus ½ cup sugar
2 cups cream
2 cups whole milk
4 egg yolks and one whole egg
½ teaspoon fleur de sel, plus more for serving.

Place 3/4 cup sugar in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

In a large bowl, whisk together the remaining sugar, yolks and a few grains of the fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix, then simmer to bring to a custard . Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. While it's freezing, sprinkle in the rest of the fleur de sel.

After freezing the churned ice cream, serve, sprinkled with the rest of the fleur de sel.

Adapted from a recipe from New York Times

Tony Packo's Stuffed Cabbage

2011-06-11T09:39:00.001-07:00

This recipe for stuffed cabbage is from Tony Packo's Cafe in Toledo, which Jamie Farr made famous on the television series M*A*S*H.

1 cup uncooked rice
1 head cabbage, about 3 pounds
2 pounds ground beef or 1 pound ground pork and 1 pound ground beef
2 eggs
2 medium onions, chopped, divided
1 clove garlic, minced
2 teaspoons salt
Pepper and paprika to taste
1 pound sauerkraut, canned or bulk
1 can (1 pound) whole tomatoes with juice, mashed
1 can (10 3/4 ounces) condensed tomato soup
2 tablespoons sugar
1 teaspoon salt

Sour Cream Sauce--

1 tablespoon butter
2 small onions, chopped
3 ounces sour cream
1 can (1 pound) whole tomatoes with juice, mashed

In a small bowl, soak the rice in cold water for 15 minutes. Meanwhile, remove the core from the cabbage and immerse the head in boiling water long enough to wilt the leaves, about 10 minutes. Remove from the water and drain. Remove the large leaves and cut out the large vein from the center of each with a triangular cut. In a large bowl, combine the meat, eggs, 1 chopped onion, the garlic, 2 teaspoons salt, the pepper and paprika.

Rinse the soaked rice well with cold water; drain and add it to the meat mixture. Using your hands, mix the ingredients until well combined. Place about 1/2-cup meat mixture onto each cabbage leaf and roll it up, tucking the sides in like an egg roll. Secure the rolls with a toothpick. Repeat until all the meat mixture is used. Set the rolls aside.

Removing any remaining core, chop the remaining cabbage. Place it in a large bowl with the sauerkraut, mashed tomatoes and juice, tomato soup, remaining chopped onion, the sugar, 1 teaspoon salt and additional pepper and paprika to taste. Put some of the sauerkraut mixture on the bottom of a large heavy kettle or Dutch oven. Place the cabbage rolls upright around the edge and center of the kettle. Put the remaining sauerkraut mixture on top. Fill the kettle with enough water to cover the tops of the rolls.

Cover and cook over low heat about 2 hours, adding water as needed to keep the rolls completely covered.

Meanwhile, prepare the Sour Cream Sauce. In a medium saucepan, melt the butter; add the onions and cook until soft. Stir in the sour cream, tomatoes and juice. Mix well and keep warm until serving time.

Yields about 8 servings

Williams-Sonoma watermelon knife

2011-05-29T14:21:00.001-07:00

I'm such a sucker for kitchen gadgets, and this watermelon knife from WS looks pretty sweet, pricey though at $24.99.

Here's the link if you like it, too. ;o)

The World’s Best German Potato Salad

2011-05-27T07:52:00.001-07:00

My neighbor, a German lady who is ninety-three years young, and the most wonderful cook, gave me, with a twinkle in her eye, I might add, her recipe for German Potato Salad. She’s made it for the past seventy years, always to rave reviews, and is very different in others I’ve tried in the past, as she uses equal proportions of sugar, water, and vinegar. Most recipes just use a few tablespoons of sugar at the most, she uses a whole cup, but trust me, it isn’t too much. I also made this using Splenda instead of sugar with great results, but I would suggest the first time, you make it fully leaded.

I know, we all tweak our recipes, but please, don’t change a thing, make this exactly like the recipe and your family will love you forever! It’s good warm, but better if you make it ahead and let it set at room temperature for a couple of hours. It’s also great cold. Oh, what an amazing recipe this is.

~ jan

LeeAnn’s Amazing Potato Salad

4-6 red skinned potatoes, leave the peeling on
1 large onion, diced
1/2 red or orange pepper diced
1/2 green pepper diced
4 hardboiled eggs
6 slices of bacon, diced (cut into small dice, then cut in half vertically so that you have really small pieces)
salt and pepper to taste
1 heaping tablespoon flour
1 cup apple cider vinegar
1 cup water
1 cup sugar

Steam potatoes until tender. Cook hardboiled eggs.

Saute diced bacon until crisp and remove with slotted spoon. Saute onion, red and green pepper in bacon drippings until limp and tender. Add heaping tablespoon of flour and stir until incorporated into the drippings. Add water, sugar and vinegar and cook for several minutes until it thickens slightly. (Mixture won’t be thick, it will be slightly runny). Taste and correct with salt and pepper to taste, I use probably an additional 1/2 teaspoon of salt and a teaspoon of freshly ground pepper.

Slice potatoes thinly, then cut in half so they are smaller bites (I don’t remove the skin) and chop eggs.

In 9x13 panor large casserole dish, spread out potatoes, then sprinkle eggs on top of the potatoes, then sprinkle the reserved bacon on top and pour the bacon drippings, peppers, onions, water sugar and vinegar over the potato mixture. Let it sit for a bit for the flavors to marry. This is great warm, at room temperature, or cold.

VERY Cherry Stuffed French Toast

2011-05-04T08:01:00.001-07:00

8 eggs

1/4 cup evaporated milk

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

6 thick slices of french bread, slit in the center to make a pocket

1 8-ounce package cream cheese, softened

1 21-ounce can cherry pie filling

2 tablespoons butter, margarine or cooking oil

Granulated or powdered sugar (optional)

Maple-flavored syrup (optional)

Directions

1. In a large mixing bowl, beat together eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Set aside.

2. Spread each slice of the bread with some cream cheese. Top six of the slices with cherry pie filling, spreading almost to the edges.

3. Cover each with the remaining bread slices, cream cheese side down. Dip in the egg mixture.

4. In a skillet or on a griddle, cook the sandwiches in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown.

5. Cut filled French toast into halves or quarters and dip in or sprinkle with sugar, if you like. Serve with hot maple syrup, if you like. Makes 6 servings.

Source: Adapted from a recipe from Midwest Living

Lime Angel Food Cake with Lime Glaze and Pistachios

2011-05-04T07:48:00.001-07:00

ingredients

Cake:

1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 teaspoon salt
10 large egg whites, room temperature
2 teaspoons finely grated lime peel
1 teaspoon vanilla extract
1 teaspoon cream of tartar

Lime syrup and lime glaze:

1/2 cup sugar
4 tablespoons fresh lime juice, divided
1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
1/2 cup powdered sugar

Special equipment: 10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)

preparation

For cake:

Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.

Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.

Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.

For lime syrup and lime glaze:

Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.

Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.

Transfer cake to platter; cut into wedges and serve.

Test-kitchen tip:Be sure not to use a nonstick pan or to grease or butter the cake pan for this cake. Because this cake is cooled upside down, you want it to stick to the sides a bit. If your angel food cake pan doesn’t have feet, have a metal funnel or a bottle with a slim neck nearby. You'll invert the tube of the pan onto the funnel or bottle as soon as the cake comes out of the oven.

Source: Epicurious

Stuffed Burgers with Pepper Jack Cheese

2011-04-18T18:48:00.001-07:00

These beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.

Ingredients:

2 large avocados, preferably Haas, peeled and pitted
1 Tbs. fresh lime juice
Kosher salt, to taste
1 1/2 Tbs. chopped fresh cilantro
1 1/2 lb. ground beef
2 oz. pepper jack cheese, grated
Freshly ground pepper, to taste
4 hamburger buns
8 bacon slices, cooked until crispy

Directions:

Prepare a medium-hot fire in a grill. Place a cast-iron griddle on the grill to preheat.   In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside.   Divide the ground beef into eight 3-oz. portions and shape each into a ball.   Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper.   Place the burgers on the griddle and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices.

Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

William- Sonoma Mac And Cheese Frittita

2011-04-18T18:32:00.001-07:00

Ingredients:

8 eggs
Salt and freshly ground pepper, to taste
1 1/2 tsp. unsalted butter
2 1/2 tsp. vegetable oil
3 cups cooked macaroni, chilled
6 oz. ham, cut into 1/4-inch cubes
3/4 cup fresh or frozen peas, blanched if frozen
8 oz. cheddar cheese, cut into 1/2-inch cubes

Directions:

In a bowl, whisk together the eggs, salt and pepper. Set aside.

In the deep half of a frittata pan over medium heat, melt the butter with 1 1/2 tsp. of the oil. Add the macaroni, ham and peas and cook, stirring occasionally, until heated through, about 2 minutes. Using a spatula, flatten the mixture and spread it evenly across the pan. Cook, without stirring, until a golden crust forms underneath, 5 to 6 minutes. Sprinkle the cheese on top and let melt for 1 minute.

Meanwhile, in the shallow half of the frittata pan over medium-low heat, warm the remaining 1 tsp. oil. Pour the eggs over the macaroni in the deep pan. Place the shallow pan upside down on top of the deep pan and cook until the edges of the frittata are set and the center is beginning to set, about 4 minutes. Uncover the pan and gently run the spatula around the edge of the frittata to loosen the sides. Re-cover with the shallow pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 2 to 4 minutes.

Carefully slide the frittata onto a serving plate and let rest for 3 to 5 minutes before slicing. Serves 8.

Williams-Sonoma Kitchen.

Clementine Bakery Butterscotch Brownies

2011-04-17T19:30:00.001-07:00

Note: Adapted from Clementine Bakery in Los Angeles

3/4 cup plus 2 tablespoons (3.5 ounces) flour

11/4 teaspoons baking powder

1 teaspoon salt

1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar

5 tablespoons butter, melted

1 extra-large egg

1/2 plus 1/8 teaspoon vanilla extract

1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

Source: Culinary S.O.S. L. A. Food Times

Louie’s Italian Beef Seasoning…

2011-04-12T12:27:00.001-07:00

My friend, Barb, is a huge fan of Louie’s Seasoning. You can buy it at your local grocery or it’s available on their website.

Ina Garten, Barefoot Contessa, Tequila Lime Chicken

2011-04-01T12:00:00.001-07:00

Ingredients

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Source: Food Network

Magnolia Bakery Peanut Butter Pie

2011-03-16T16:12:00.001-07:00

Ingredients

Crust
1 cup butter (melted)
4 cups vanilla wafer crumbs
Filling
2 cups heavy cream
3 cups cream cheese
1 1/2 cups peanut butter
1/2 cup confectioner’s sugar,10x
1 tbls + 1tsp pure vanilla extract
Caramel Topping
2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
1/2 cup peanuts, finely chopped

Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

Source: The Today Show

Barefoot Contessa - Shrimp and Sausage Jambalaya

2011-03-14T14:47:00.001-07:00

Ina and her guest cook, Amelia Durand whipped this up. I'm such an Ina fan, and this looks amazing. What would the world be without the Barefoot Contessa, the woman is a wonder. ~ jan

Ingredients

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

Source: FoodTV - The Barefoot Contessa
Episode: Cooking with Rice

Barefoot Contessa Salted Caramels ~ Fleur de Sel Caramels

2011-03-14T14:43:00.001-07:00

Ingredients

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Directions

Prep the pan.

Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

Boil the sugar.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.

Heat the cream.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

Finish the caramel.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Fill the pan.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.

Roll it up.

Starting with a long side, roll the caramel up tightly into an 8-inch-long log.

Cut into pieces.

Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Wrap the candies.

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Source: Ina Garten for Food Network Magazine

Seana's Salsa Deviled Eggs

2011-03-13T14:58:00.001-07:00

My friend, Seana, from Napa Valley, sent me her much loved recipe for Salsa Deviled Eggs. Can't wait to try it, has to be a winner, Seana is a world class cook. ~ jan

SALSA DEVILED EGGS

Makes 20

10 hard boiled, extra large eggs, peeled, halved

1/3 cup mayonnaise

1 tsp Dijon mustard

1/4 cup finely chopped, drained, oil packed sun-dried tomatoes

1 Tbsp finely chopped pickled jalapeno peppers

6 green onions, thinly sliced

6 Kalamata olives, pitted and chopped

Remove yolks from eggs and place in medium bowl. Blend in mayonnaise and mustard. Stir in all remaining ingredients. Spoon mixture into pastry bag fitted with large plain or star tip. Pipe mixture into egg white halves. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Triple Threat Coconut Cream Pie

2011-03-08T12:53:00.001-08:00

1 Pillsbury® refrigerated pie crust, softened as directed on box

1 can (13 1/2 oz) coconut milk, shaken well

1/2/ cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted

1 cup whole milk

1/2 vanilla bean, split (or 1 teaspoon vanilla)

2/3 cup sugar

1/4 teaspoon salt

5 large egg yolks

1/4 cup cornstarch

1/2 teaspoon coconut extract

2 tablespoons unsalted butter, cut into four pieces

Topping

1-1/2 cups heavy whipping cream, well chilled

1-1/2 tablespoons sugar

2 teaspoons dark rum (or 1 teaspoon vanilla)

1/4 cup sweetened shredded or flaked coconut, toasted

1 oz white chocolate, shave

Heat oven to 450°F.
Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

Makes 8 servings

Source: You sweet talker, Betty Crocker...

Ooey Gooey Choco Peanut Butter Cups

2011-03-08T12:29:00.001-08:00

INGREDIENTS

roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

cup Hershey's® premier white baking chips (6 oz)

1 1/2

cups JIF® Creamy Peanut Butter

cup Hershey's® semi-sweet baking chips (6 oz)

Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Muffulettas

2011-03-07T10:20:00.001-08:00

Ingredients

2 cups olive salad
1 (16-ounce) French bread loaf, split horizontally
1/2 pound sliced hard salami
1/2 pound sliced cooked ham
6 Swiss cheese slices
6 thin provolone cheese slices

Preparation

Spread 1 cup Olive Salad evenly on bottom half of bread; layer as desired with salami, ham, and cheeses, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches.

Southern Living, JULY 1998

Olive Salad

Ingredients

1 (1-quart) jar mixed pickled vegetables
1 purple onion, quartered (optional)
1 (16-ounce) jar pitted green olives, drained
2 (2 1/4-ounce) cans chopped ripe olives, drained
1/4 cup chopped pepperoncini peppers
2 tablespoons capers
1 tablespoon minced garlic
1/2 cup olive oil
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

Preparation

Drain pickled vegetables, reserving 1/4 cup liquid.

Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.

Salzburger Nockerl

2011-03-01T16:20:00.000-08:00

FOR BATTER:

6 egg white

4 egg yolks

3 tablespoon sugar

1 1/2 tablespoons flour, sifted

1 whole lemon zest

1 teaspoon vanilla extract

FOR 10 INCH OVAL SKILLET:

1 oz. butter

2 tablespoons heavy cream

2 tablespoons raspberry marmalade

powdered sugar, before service

Heat oven to 475 degrees.

PREPARATION OF SKILLET:

Heat an oval skillet and add butter, cream and

raspberry marmalade .

Stir and mix well until skillet and mixture are hot.

PREPARATION OF BATTER:

Beat the egg whites until stiff,

and bring in slowly 3 tablespoons of sugar,

while the mixer is running.

Last bring in the vanilla extract.

Remove mixing bowl with the egg whites

and fold in by hand with a wire whisk the egg yolks, flour and lemon zest.

Mix as little as possible.

With spatula form four individual nockerl, one at the time,

and place into the hot skillet on top of the hot raspberry mixture.

BAKING:

Bake in hot oven for 9 to 10 minutes.

Nockerl should still be soft in the center.

Remove from oven and top with powdered sugar and serve at once,

(otherwise the nockerl will collapse)

on hot two plates (two per person).

Recipe Source: Rudy Lechner's Restaurant and Bar

Thanks Carlene for telling me about this unusual recipe..

Alton Brown's Baked Macaroni & Cheese

2011-02-21T16:12:00.000-08:00

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:

3 tablespoons butter
1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quartcasserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Old Fashioned Raisin Pie

2011-02-07T10:38:00.001-08:00

This is the recipe Mother always used, on the back of the Sun-Maid raisin box, and yes, it was as good as it looks. ~ jan

A country fair winning recipe from years ago.

Ingredients

2 cups Sun-Maid Natural Raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter

1 double unbaked pie crust

Directions:

COMBINE raisins and water and boil for 5 minutes.
BLEND sugar, cornstarch, cinnamon and salt.
ADD to raisin liquid and cook, stirring until clear.
REMOVE from heat.
STIR in vinegar and butter. Cool slightly. Turn into pastry-lined pan.
COVER with top pastry or lattice strips.
BAKE at 425 F about 30 minutes or until crust is golden brown.

Makes 1 pie (8 servings).

Here are my tweaks:

Raisin pie tends to be runny, especially when it’s warm, and we all know it’s best when it’s warm, so I increased the cornstarch to 3 tablespoons.

I had a bag of assorted raisins, some were really large golden raisins, and it also contained regular dark raisins and regular size golden raisins. This was fantastic! The combination of raisins really enhanced the flavor.

This pie was so good, seriously the best raisin pie I’ve ever eaten. It was so good that I tagged it and it’s going in the Tried ‘n True Hall of Fame in the sidebar.

~jan

Hacienda Salsa

2011-02-02T13:37:00.001-08:00

We have a local mexican restaurant, Hacienda, who has the most amazing salsa. It's definitely for the midwestern palate, not at all authentic as salsas go, but the locals, including yours truly, absolutely adore it. I found this recipe posted on Group Recipe site for Hacienda Salsa, it looks very similar to what I'm used to. I'm also posting her recipe for Ranch Dip.

I hope you all enjoy these recipes as much as my friends and I do, we think they're just wonderful.

~ jan

Hacienda Salsa, an adapted recipe from Group Recipe Site

1 large (28oz) can whole tomatoes

1 small can (7 oz) jalapenos (with onions and carrots that's how they come if you can find that size can if not you'll have to guess)
1 large (28oz) can crushed tomatoes
garlic salt to taste (about 2tsp)
salt to taste (about 2tsp)
Optional: If you want this chunky, add a drained 15 oz. can of petite diced tomatoes
In blender combine large can of whole tomatoes (drained) and jalapenos puree.
- Pour entire contents of crushed tomatoes in large bowl. Slowly add tomato/jalapeno puree. Add garlic salt and salt. Mix until will blended.
- Hint: If you're using larger can of jalapenos and have to guess, it's always easier to puree a bit more and add than it is to take away!
- Note: When I'll make this recipe, I'll drain the jalapenos with onions and carrots, and I may also drain the whole tomatoes, because I don't want the salsa to be soupy or be too vinegary. Then after I puree, I will adjust and add back liquid if I need to. ~ Jan
- -------------------------------------------------------------------------------------------------------------
- Hacienda Ranch Dip, an adapted recipe from Group Recipe Site
- 1 package dry original Hidden Valley Ranch Dressing
- - Follow directions on packet, but double the mayo (make sure it's mayo, not Miracle Whip)
  - Mix slowly with spatula until creamy
  - Optional: Top with sliced scallions and/or parsley, stir in hot pepper flakes if you want it spicy

Paula Deen's Shepherd's Pie made from Leftover Roast Beef

2011-01-25T18:43:00.002-08:00

Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Ingredients

1 small onion, peeled and chopped
14 tablespoons butter, divided (1 stick plus 3/4 stick)
1 1/2 pounds leftover pot roast, cubed
Salt and black pepper
8 to 10 medium red new potatoes
2 cups milk
1/2 cup sour cream
2 cups instant biscuit mix
1 1/2 cups niblet corn or mixed vegetables, prepared according to package dire

Directions

Preheat oven to 350 degrees F.

Pot Roast Layer:

In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.

Potato Layer:

Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer:

Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.

Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

Source: Food Network

S'mores Filled Pancakes from Williams-Sonoma

2011-01-25T18:43:00.001-08:00

Like their namesake, these filled pancakes are made with marshmallows, chocolate and graham crackers, creating a delectable breakfast treat.

Ingredients:

4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
1 1/2 cups miniature marshmallows
1 1/4 cups ebelskiver pancake mix
2 eggs, separated
1 cup milk
40 semisweet chocolate disks (about 2 1/4 oz. total)
1/4 cup coarsely crushed graham cracker crumbs
Optional: Sprinkle with a few chopped pecans

Directions:

Fill the bottom pan of a double boiler with water and bring to a simmer over medium-high heat. In the top pan of the double boiler, combine 2 Tbs. of the butter and the marshmallows, and stir until they are melted and incorporated into the butter, 3 to 5 minutes. Reduce the heat to low and keep the marshmallow cream warm until ready to use.

Using the ebelskiver pancake mix, eggs, milk and the remaining 2 Tbs. butter, prepare the pancake batter according to the package instructions.

Brush the wells of a filled-pancake pan with melted butter and heat over medium heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 2 chocolate disks in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 ebelskiver turning tools or wooden skewers, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a large serving plate. Repeat with the remaining batter and chocolate.

Drizzle the tops of the pancakes with the warm marshmallow cream and sprinkle the graham cracker crumbs on top. Makes about 20 filled pancakes.

Adapted from a recipe from Williams-Sonoma Kitchen

Trefoils Girl Scout Cookies Recipe

2011-01-23T13:29:00.000-08:00

2 sticks unsalted butter at room temperature

1/2 cup sugar
3/4 teaspoon salt
tiny pinch ground ginger
1/2 teaspoon lemon zest (optional)
2 cups all-purpose flour

1. Preheat oven to 325 degrees. Cream butter and sugar together until light and fluffy. Add in salt, ginger, and lemon zest. Mix to combine. Slowly add in flour, and mix until well combined, but do not overmix. Wrap in plastic wrap and refrigerate for 20 minutes.

2. Roll out dough 1/4 inch thick and cut into shapes. Place on a cookie sheet, at least an inch apart and bake for 10-12 minutes, or until almost starting to brown on the edges.

This copycat recipe adapted from Yahoo Foods

Do-Si-Dos Girl Scout Cookie Recipe

2011-01-23T07:59:00.000-08:00

OCookies

2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, at room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 2/3 cups quick-cooking oats

Filling

1 1/2 cups creamy peanut butter, at room temperature
1/2 cup butter, room temperature
1/2 cup confectioners’ sugar
Optional: 1/2 cup crushed peanuts

Method

1. Preheat oven to 350 degrees. Combine peanut butter and butter in a large mixing bowl. Mix with an electric mixer until well combined. Add brown and white sugars. Beat until light and fluffy. Add eggs, one at a time, until completely mixed in the batter. Add vanilla extract and mix again.

2. Sift together flour, baking powder, baking soda and salt. Add to batter and mix on low just until combined. Add quick cooking oats and mix until just combined. Drop cookie dough by the tablespoon on a cookie sheet, spread about 2 inches apart. Bake for 10 – 12 minutes at 350 degrees and then let cool for 5 minutes on the cookies sheet. While they are cooling, take a tooth-pick and prick the top of the cookies. Transfer to a cooling rack and continue to cook all cookies.

3. For filling, combine all ingredients in a large bowl and mix well. Make little sandwiches with the filling.

Makes about 48 sandwich cookies.

This copycat recipe is adapted from The Family Kitchen

Girl Scouts Thin Mints Recipe

2011-01-23T07:54:00.000-08:00

Cocoa Wafer Cookies
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
*
Peppermint Buttercream Layer
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Optional: Crushed peppermint candy

Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies.

This copycat recipe adaption is from The Family Kitchen

Girl Scout Tagalongs Recipe

2011-01-23T07:48:00.000-08:00

2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 cups all-purpose flour
1/2 cup smooth peanut butter
1/2 cup confectioner’s sugar
2 cups semi-sweet chocolate chips
Optional: 1/2 cup chopped peanuts

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.

3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.

Source: This copycat recipe is Adapted from a recipe from The Family Kitchen

Girl Scout Samoas Recipe

2011-01-23T07:40:00.000-08:00

2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips
Optional: 1 cup chopped pecans

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.

3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.

4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel

1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract

1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.

2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

This copycat recipe is adapted from a recipe from The Family Kitchen

Betty Crocker's Bisquick Sausage Balls, The Original Recipe

2011-01-17T14:12:00.000-08:00

Sausage Balls have been around for more years than I care to remember. Often overlooked these days, they're not exactly nouevelle cuisine and people are serving trendier appetizers, but this old recipe has stood the test of time and they are definitely worth revisiting. I've made them a badzillion times over the years, people always love them.

~ jan

3	cups Original Bisquick® mix
1	pound bulk pork sausage
4	cups shredded Cheddar cheese (16 ounces)
1/2	cup grated Parmesan cheese
1/2	cup milk
1/2	teaspoon dried rosemary leaves, crushed
1 1/2	teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
	Barbecue sauce or chili sauce, if desired

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping

Source: You sweet talker, Betty Crocker ;o)

Bobby's Goulash, a Paula Deen favorite...

2011-01-17T13:32:00.000-08:00

I've always loved goulash. Mother made the best, hers always had corn in it, home canned tomatoes, onions and green peppers. But nobody likes goulash like my buddy Ang. It's her favorite comfort food, she makes it similar to the way mother made it without the corn. Here's Paula Deen's version, I'm going to add a few tweaks to it, it looks like a winner, too. ~ jan

Ingredients

1 tablespoon Paula Deen House Seasoning

3 tablespoons soy sauce
3 bay leaves
2 tablespoons Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cup water
3 cloves garlic, chopped
2 large onion, chopped
2 lbs lean ground beef
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked
Options: corn and chopped green peppers

Directions

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

An adapted version from Paula Deen

Paula Deen's Hoe Cakes

2011-01-17T13:19:00.000-08:00

When I was a little girl, my mother made hoe cakes. Sometimes we would eat them with dinner, with butter, sometimes we would have them hot for breakfast with syrup or honey. Hoe cakes are an old favorite that you seldom see anymore. It's a shame, too, they are wonderful. ~ jan

Ingredients

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
Options: If you're making them to serve with syrup, add bananas, pecans, chocolate chips or blueberries, They're also good for dinner with crumbled bacon and/or green chiles added. A half a cup of frozen corn kernels is good, too.
Directions

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop thebatter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.

Source: Adapted from a recipe by Paula Deen

Cristina Ferrare's Big Bowl of Love...

2011-01-06T15:41:00.001-08:00

Paula Deen's Butter Bean Soup

2011-01-06T14:09:00.000-08:00

Ingredients

2 (16 oz.) bag frozen butter beans
1 cup carrots (slices)
1 large onion, chopped
1 stalk celery s sliced
5 cups chicken stock
1 cup milk (warmed)
Salt and pepper to taste
1 pound smoked ham, diced

Directions

In a large soup pot sauté onion, carrots, celery salt and pepper until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered. While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside. After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.

Source: Paula Deen

Gigi’s Chocolate Salted Caramel Cupcakes

2011-01-04T16:12:00.001-08:00

When we were in Nashville for Christmas, we stopped by Gigi’s Cupcake Shop. The family tried different flavors, Wedding Cake, Italian Crème, Kentucky Bourbon, but I decided on this Chocolate Salted Caramel one. Ladies, I kid you not, this was hands down, the best cupcake I’ve ever put in my mouth.

I’ve searched the net looking for a similar recipe, and put a few together to come up with my own very similar version. I simplified it a bit by using a dark chocolate cake mix, after all, it’s not about the cake anyway, it’s all about the toppings, and Betty Crocker happens to be a great cook. This recipe is labor intensive enough, make it easy on yourself and just use a mix for the cupcakes.

~ jan

Betty Crocker Dark Chocolate Cake mix, made as per directions on box in lined cupcake pans.

Caramel Filling for Cupcakes:

2-1.2 cups sugar
2.3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2.5 teaspoons sea salt

Directions:

Heat sugar, water and corn syrup in heavy saucepan over medium high heat, stirring occasionally until syrup is clear. Then clip a candy thermometer to the side of the pan.

Now cook without stirring until it comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is carmelized and reaches 360 degrees.

Remove from heat, slowly pour in cream, stirring with a wooden spoon until smooth. Stir in sea salt.

Take a knife, cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and discard the cut out piece. Spoon 1-2 teaspoons of warm Salted Caramel Filling into each hollowed-out cupcake. The caramel will sink into the cupcake, go back and fill with a bit more. Sprinkle a pinch of sea salt over filling.

Caramel Buttercream Frosting:

1/4 cup sugar
2 Tbsp. water
1/4 cup heavy cream
1 1/2 tsp. vanilla
3/4 cup (1.5 sticks) salted butter, room temperature
2 1/2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat and continue to cook without stirring until mixture turns dark amber, this should take six or seven minutes.

Remove from heat and slowly add in cream and vanilla. Beat with a wooden spoon until completely smooth and let cool.

Beat the butter on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed and add powdered sugar. Mix until well combined. Turn off the mixer, and slowly add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.

These cupcakes look best when piped through a bag. Use a swirl (1M tip). If you pipe the cupcakes, it takes a lot more frosting, but that’s what makes them special, so double your recipe and pile them really high with the frosting.

For the finish -

Chocolate Ganache

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

Directions

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Frost the top of the buttercream topped cupcakes with the Ganache, as shown in photograph, and top with a smattering of sea salt.

And there you have it, absolute, total perfection. Not hard to make, just time consuming, and always more fun if made with a girlfriend.

Totally different, totally decadent, completely addictive cupcakes, what more could you ask for…

Olde Spaghetti Factory Spaghetti with Browned Butter & Mizithra Cheese

2011-01-02T18:20:00.000-08:00

We were at The Olde Spaghetti Factory in Nashville over the Christmas Holidays. I had this dish and it's just incredible. It's so simple, but it's one of the best pasta dishes I've ever eaten. The recipe is readilly available on the internet, so simple to make, and absolutely DIVINE!

~ jan

Spaghetti with Browned Butter and Mizithra Cheese

1 lb. spaghetti or your pasta of choice
1 cup browned butter
1 cup mizithra cheese

Brown butter by bringing butter to a boil in a saucepan, stirring constantly and watching so that it doesn't foam over the edge of the pan. Once the foam starts to subside, continue boiling until it turns an amber color - 1 or 2 minutes should be long enough. There will be sediment at the bottom of the pan, don't disturb the sediment, you don't want this in your finished browned butter. Let the butter cool for a couple of minutes in the pan and strain, leaving sediment residue in the pan.

At this point it can be refrigerated to use later.

To make the dish, boil the pasta, divide into four serving bowls, top each serving with 1/4 cup of the cheese and spoon over 1/4 cup hot browned butter.

You can purchase mizithra cheese at The Olde Spaghetti Factory, or at local cheese shops. If you don't have either in your town, you can purchase the cheese online.

The Olde Spaghetti Factory is now offering a new version of this dish with bacon, garlic and mushrooms. But I'm a purist, I love this original recipe.

Starbucks Cranberry Bliss Bars–a 4 Star Recipe

2010-12-20T15:34:00.001-08:00

If you’re knee deep in holiday baking and looking for something really special, this recipe for Cranberry Bliss Bars tastes just like Starbucks.

Lindsay’s favorite has now become a family tradition. If you make them, cut them into squares and then each square into a diamond, makes them soooooo special.

~ jan

Here’s the recipe>>>

Pear and Apple Salad With Cranberry Vinaigrette

2010-12-14T05:17:00.000-08:00

1/2 cup rice vinegar

1/2 cup cranberry juice

1/4 cup minced dried cranberries

1 tablespoon minced shallot

2 teaspoons sugar

1/2 teaspoon chopped fresh rosemary

2 teaspoons olive oil

Salt

Cracked pepper

1 pear

1 apple

1 lemon, cut in half

1 endive, sliced crosswise

5 cups mixed salad greens

1/4 cup toasted walnuts, coarsely chopped

1. Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.

2. Meanwhile, cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.

3. Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.

Each serving: 250 calories; 1,143 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 46 grams carbohydrates; 2 grams protein; 5.99 grams fiber.

Serves 4

Source: LA Food Times

Holiday Eggnog Quick Bread

2010-12-07T13:00:00.000-08:00

Lisa, over at Mommy's Kitchen shared her recipe for her holiday favorite, Eggnog Quick Bread.

Doesn't it look divine? Here's the link>>>

Sandra Lee’s Apple Crisp Cocktail

2010-11-14T14:30:00.001-08:00

Apple Crisp Cocktail
Recipe courtesy Sandra Lee

Prep Time:3 minInactive Prep Time:--Cook Time:--
Level:
Easy
Serves:
1 serving
Ingredients
1 part brandy
2 parts apple cider, chilled
2 parts Champagne
1 apple, sliced into thin slices, for garnish
Directions
In a champagne flute, combine the brandy and cider and stir. Top with Champagne. Garnish with a couple of slices of apple.

Sandra Lee’s Pumpkin Pie Spice Martini

2010-11-14T14:26:00.001-08:00

Pumpkin Pie Spice Martini
Recipe courtesy Sandra Lee

Prep Time:10 minInactive Prep Time:1 hr 0 minCook Time:5 min
Level:
Easy
Serves:
8 servings
Ingredients
1 cup sugar
1 teaspoon pumpkin pie spice
3 cups vanilla vodka (recommended: Smirnoff's)
Cranberry-flavored seltzer, chilled
8 maple leaf hard candies for garnish, optional
Directions
In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.

To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more sugar syrup, to taste, if necessary. Garnish with maple candies, if desired.

Williams Sonoma, a Perfectly Simple Thanksgiving…

2010-11-14T06:37:00.001-08:00

Williams-Sonoma always has the best ideas. Click here for their recipes, videos, menu’s and tips for your traditional holiday meal.

Just in time for the holidays, a Cherpumple pie cake….

2010-11-07T07:44:00.001-08:00

Yes, dear hearts, it’s a Cherpumple, it’s the dessert version of a turdurken (chicken stuffed into a duck, stuffed into a turkey) which we tried, at Ryan’s insisence, a few Thanksgivings ago. I was not a fan.

The Cherpumple consists of a cherry, pumpkin and apple pie, all stacked on top of each other, baked into a three layer cake batter and frosted. Sounds just horrid, doesn’t it, but it’s for real. Here’s the video…

Williams-Sonoma Fall Forest Piecrust Cutters, Set of 4

2010-11-05T10:02:00.001-07:00

Don’t you just love this set of piecrust cutters for Thanksgiving. My mother always used a leaf from the yard and cut her own leaves for the top of pumpkin pies. It’s such a nice memory. These are just a bit more refined…

If you’re interested – here’s the link>>>

Sunny Breakfast Skillet

2010-10-26T05:09:00.000-07:00

Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.

Prep Time: 15 minutes
Cook Time: 30 minutes
Stand: 5 minutes
Yield: Makes 6 servings

Ingredients

3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
3/4 teaspoon salt, divided
6 large eggs
1/4 teaspoon pepper

Preparation

1. Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.

2. Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.

3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.

4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.

*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.

Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.

Source: Southern Living, SEPTEMBER 2008

Yoplait Delights Parfait, SERIOUSLY delicious…

2010-10-19T17:09:00.001-07:00

Okay ladies, I never steer you wrong, do I? Nope, I never do. Law-dee, let me tell you, these things are pure heaven, nectar of the gods, bone tingling delicious. The kind of thing you take a bite, roll your eyes and go, OMG, OMG, this is delicious! For real they are.

I picked up a pack of Caramel Creme. One taste and and you won’t miss dessert, pinkie swear. The taste is unbelievably good. Reminiscent of a tart, tangy creme brulee.

Next I’m trying the Lemon Torte, then the Chocolate Raspberry. The Triple Berry Creme doesn’t do it for me as much, but I’ll eventually get around to those as well.

Check them out here, all are 100 calories of pure decadence. Trust me on this one, they are to-die-for.

~ jan

Chili in a bread bowl….

2010-10-10T17:42:00.001-07:00

Slice tops from 16 (1-oz.) hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them.

Total: 27 minutes
Yield: Makes 8 servings

Ingredients

2 pounds lean ground beef
2 tablespoons chili powder
1 tablespoon Creole seasoning
1 teaspoon ground cumin
2 (16-oz.) cans diced tomatoes with green pepper and onion
2 (16-oz.) cans small red beans
2 (8-oz.) cans tomato sauce
Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes

Preparation

1. Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.

2. Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.

Southern Living, FEBRUARY 2010

Pumpkin Bread Pudding

2010-10-03T16:28:00.001-07:00

Pumpkin Bread Pudding

Here is the original recipe:

3 cups French bread, cubed
⅔ cup 1% low fat milk
¼ cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDA® No Calorie Sweetener with Fiber
¼ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans

DIRECTIONS

   1. Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.
   2. Cut bread into one-inch cubes. Set aside.
   3. Mix milk, pumpkin, egg, egg white SPLENDA® No Calorie Sweetener with Fiber, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
   4. Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.

Serving Size: 1 ramekin (about 4 oz)

************************************************

And here are my changes to make it even lower in calories

I used 4 slices of cubed 100% Whole Wheat Nature’s Own bread instead of the french bread the recipe calls for.

I didn’t have Splenda with Fiber, I just used 8 packets of regular Splenda

I doubled the pumpkin pie spice to a heaping 1/2 teaspoon and 1/2 teaspoon of cinnamon

If you have almond milk, this will pull the calories down even further, but I didn’t have it so I used skim milk.

Weight Watcher Calculations for the entire recipe –

Wheat bread – 2 points for 4 slices
Pumpkin – 0 points
1 egg and 1 egg white – 2 points
Skim milk – 1 point

That’s 5 points for the entire recipe. So that comes to 1.25 points per serving, if you add a few pecans and Cool Whip, you will still have less than 2 Weight Watcher points per ramekin.

If you are one of those people who doesn’t care for Splenda, you can substitute sugar or brown sugar, but of course your calories are going to increase.

This would be great with a sauce on it, I personally didn’t think it needed it, and I didn’t want to add the calories.

I served this with just a dollop of Cool Whip Lite…

The original recipe came from the Splenda web site, check out the original recipe and other great ideas using Splenda here>>>

Silver Palate Molasses Cookies

2010-10-03T08:40:00.001-07:00

When John and Ryan were little boys, I baked these cookies a lot. They were one of our favorites, and I sometimes substituted sorghum if I didn’t have molasses. If you like a moist, chewy, spicy cookie, this one is awesome. So good that they’re going in the Tried ‘n True Hall of Fame, as well as the cookie category.

I didn’t have a photo of these cookies, but the ladies at Jellypress allowed me to use theirs. They are using a different recipe, but the cookies look very similar to mine.

Try a batch, your family will love them, pinkie swear!

~ jan

Silver Palate Molasses Cookies

Ingredients:

12 tablespoons unsalted butter
1 cup granulated sugar
1/4 cup molasses
1 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Directions:

Preheat your oven to 350 degrees.

Melt butter; add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture, blend well. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during baking. Bake at 350 degrees until cookies start to darken, about 8-10 minutes. Remove from oven while still soft. Let cookies cool on foil, but remove foil from cookie sheet. Makes 24 very large flat cookies. These soft, chewy, spicy cookies will stay moist, in an airtight tin, for at least a week.

Note - It is easy to overbake these cookies. Remove them from the oven earlier than you think.

We didn’t have non-stick foil when this recipe was printed, but it would work great.

Source: Silver Palate Cookbook

Check out Jellypress – Old Recipes Modern Life, it’s a bookmarker, ladies. Very visual and arty, these ladies did a great job!

Spiced Warm Cider

2010-10-02T10:15:00.001-07:00

Ingredients

1/2 gallon(s) apple cider
1/3 cup(s) dark brown sugar
2 stick(s) cinnamon
5 whole allspice berries
1 (1/2 inch by 1/2 inch) chunk fresh ginger, peeled
3 whole cloves
8 slice(s) orange

Directions
In a 3-quart saucepan, combine cider, sugar, cinnamon sticks, allspice berries, ginger, and cloves. Heat to a simmer and allow to cook 20 minutes. Strain into a punch bowl and garnish with orange slices. Serve warm.

Source: Country Living

Paula Deen–The Lady’s Cheesy Mac

2010-10-01T16:50:00.001-07:00

This is on my “must try” list. My family are huge fans of Mac and Cheese, and we’re always searching for the perfect recipe. This one, adapted from Paula Deen sounds great, nobody does this kind of dish better than Paula.

~ jan

Ingredients
4 cups cooked elbow macaroni, drained (we’re a fan of shells, I would substitute Creamettes large shells for the elbow macaroni
2 cups grated cheddar cheese, or half Velveeta, half cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

A butter/crumb topping on this would be excellent

Directions

Preheat oven to 350°F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

Top with additional cheese if desired. Makes 6 to 8 servings

Source: Paula Deen

Bill Nicholson’s Krispy Kreme Bread Pudding from Paula Deen

2010-10-01T16:42:00.001-07:00

This recipe got fantastic reviews. I would adapt it a bit by adding roasted pecan pieces to the top, and omitting the rum in the glaze. Orange juice would be a nice substitue.

~ jan

Ingredients:
1   pinch salt
1   9 ounce box raisins
2   Eggs, beaten
2   4.5-oz cans fruit cocktail (undrained)
1   14-oz can Sweetened Condensed Milk (not evaporated)
2 dozen Krispy Kreme Donuts
1 or 2 teaspoon cinnamon

Butter Rum Sauce:
1 stick butter
1 pound box confectioner’s sugar
Rum to taste

Directions
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake at 350 degrees for about an hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:

Melt butter and slowly stir in confectioner’s sugar. Add Rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

Recipe courtesy Paula Deen

Paula Deen’s Southern Fried Chicken

2010-10-01T16:37:00.001-07:00

Adapted from a recipe by Paula Deen

Ingredients:

2 lbs cut-up chicken or whole bone-in chicken breasts

Sauce mixture:

4 eggs
1/3 cup water
1 cup hot sauce ( I use Louisiana Hot Sauce, Tabasco might be hotter)

Seasoning blend:

1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder

Dredging mixture:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

I will add 1/2 cup of cornstarch to the dredge mix. Cornstarch makes crust extra crispy.

Never cover chicken when it’s frying if you want that deep, crispy crust.

Directions:

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).

For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.

Source: Food Network

Apple Slice Cookies

2010-09-26T09:51:00.001-07:00

INGREDIENTS

2 tablespoons red decorator sugar

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 tablespoons miniature semisweet chocolate chips

Black string licorice, cut into 1-inch pieces

Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.
Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.
Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.

Source: Pillsbury

King Arthur’s Apple Skillet Cake

2010-09-22T12:12:00.001-07:00

Doesn’t this look amazing? Learn how to make it here>>>

Hickory Nut Cake with Cream Cheese Frosting

2010-09-22T07:47:00.001-07:00

When I was a little girl, mother picked up hickory nuts every fall, cracked them into a Ball fruit jar and saved them to make Hickory Nut Cake.

She made it at Thanksgiving and Christmas,and it was the best cake you ever tasted.

I never had her recipe, but was thrilled to find this one from Midwest Living.

This one’s for you, mom…

Ingredients

5 eggs
1 cup butter
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
1 cup flaked coconut
1 cup chopped hickory nuts or pecans, toasted
Cream Cheese Frosting (recipe follows)
Directions

1. Separate eggs. Allow egg yolks, egg whites and butter to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of three 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans; set pans aside. In a medium bowl, combine flour, baking soda, and salt.

2. In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and nuts.

3. Thoroughly wash beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

4. Bake in a 350 degree F oven about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Remove waxed paper and discard. Cool cake layers thoroughly on wire racks.

5. Place one cake layer on a serving plate. Spread with about 1/2 cup Cream Cheese Frosting. Top with second cake layer. Spread with 1/2 cup frosting. Place the remaining cake layer on top; spread top and sides of cake with remaining frosting. Store cake in the refrigerator for up to 2 days. Let stand at room temperature 30 minutes to 1 hour before serving. Makes 16 servings.

Cream Cheese Frosting: In a large mixing bowl, beat one 8-ounce package cream cheese, softened, 1/4 cup softened butter and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in one 1-pound package powdered sugar (about 4 cups) and 1 to 3 tablespoons milk to reach spreading consistency. Makes 2-1/2 cups frosting.

Source: Midwest Living

The Chewy, Alton Brown’s Amazing Chocolate Chip Cookies!

2010-09-21T07:27:00.001-07:00

This is it, the chocolate chip cookie that I’ve been searching forever for. They are so good, thick and chewy, not flat and thin like most chocolate chip cookies.

I’ve tried so many recipes, tried to fiddle with The Original Toll House Cookie recipe, too, by adding more flour, and could never get it right. These are hands down, the best chocolate chip cookies I’ve ever made. I’ll never try another recipe, I’ve found perfection!

I made these because of 750 positive comments on the Food Network site, and I was thrilled with the results. It’s the bread flour, I believe, that makes them puffy not flat. If you never make anything from my site, and you’re a chocolate chip cookie lover, than make these. You will not be disappointed, pinkie swear you won’t!

The only adaptation I made was not using parchment paper. I baked them on a cushioned, air cookie sheet, it worked perfectly.

I chilled them for a half an hour, then scooped them into big balls with an ice cream scoop, the rest I baked off the next day after being in the refrigerator all night.

~ jan

Ingredients

    * 2 sticks unsalted butter
    * 2 1/4 cups bread flour
    * 1 teaspoon kosher salt
    * 1 teaspoon baking soda
    * 1/4 cup sugar
    * 1 1/4 cups brown sugar
    * 1 egg
    * 1 egg yolk
    * 2 tablespoons milk
    * 1 1/2 teaspoons vanilla extract
    * 2 cups semisweet chocolate chips

Hardware:

    * Ice cream scooper (#20 disher, to be exact)
    * Parchment paper
    * Baking sheets
    * Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Source: Food Network

My take on Ina Garten, The Barefoot Contessa’s Oven-Fried Chicken

2010-08-04T11:06:00.001-07:00

Ina’s recipe has over 200 rave reviews. It’s the traditional way of making fried chicken, browning in oil, but she then puts it in the oven on a baking rack to fry. So much easier than standing over a stove, turning and frying chicken for 30-40 minutes. I’ve soaked chicken in buttermilk for years, it gives it an awesome flavor.

This recipe is a must try in our house, I bet some of you will like it also. ~ jan

I modified Ina’s recipe a bit, I would never fry two chickens at once…

1 chicken or four chicken breasts with the skin and bone.
Enough buttermilk to cover the chicken
1 cup of all-purpose flour
1-2 teaspoons of kosher salt
1-2 teaspoons of freshly ground black pepper
Vegetable oil or shortening

Put the chicken pieces in a large bowl, pour buttermilk to cover, cover and refrigerate overnight.

Preheat the oven to 350 degrees.

Combine flour, salt and pepper in a large plastic bag. Shake chicken pieces in the flour mixture.

Pour the oil into a large heavy-bottomed skillet to a depth of 1-inch and heat to 350 degree’s on a thermometer.

Working in batches, place several pieces of the chicken in the skillet, being careful not to crowd it. Brown on both sides for about 3-4 minutes each side until it’s golden brown. Remove the chicken from the oil and place on a metal baking rack (a cookie cooling rack works great for this) set on a sheet pan.

Check oil to make sure it’s at 350, fry the next batch of chicken. When all is fried, bake 30-40 minutes until chicken is no longer pink inside.

Cook’s Illustrated Vodka Pie Crust

2010-07-29T09:05:00.001-07:00

My friend, Veronica, was telling me last week about vodka pie crust. A friend of hers made it and said it was the best pie crust ever. So I did a search for it, the recipe came right up on Serious Eats. Here’s the link if you want to check it out. Read the comments, others seem to love this as well…

Cook’s Illustrated Foolproof Pie Dough>>>