I adapted this recipe from one shared at a WW meeting. One serving of this soup (1 cup) has ZERO Weight Watchers points! It is nutritious, delicious and VERY simple to make.
5-ounce package of fresh baby spinach, chopped
10-ounce pkg. grated (matchstick) carrots
2 28-ounce cans diced tomatoes
2 quarts vegetable broth
1 large onion, diced
1 clove garlic, diced
2 stalks celery, diced
1 bell pepper, diced
1 Tablespoon dried basil
1 teaspoon dried oregano
Red pepper flakes (1/4 tsp – 2 tsp depending on how spicy you like it)
Dump all the ingredients in a large soup pot, bring to a boil and simmer until the vegetables are tender. Season to taste with salt and pepper and enjoy. This makes a very large pot of soup. A great vegetarian dish.
Thursday, July 15, 2010
Brown Velvet Cake & Icing
Brown Velvet Cake
I saw this recipe in a 1952 cookbook from the “Ladies of the three Methodist churches on Dunkinsville (Ohio) charge – Dunkinsville, Jacksonville and Cedar Mills” – my father's first pastorate while he was attending college. When I made the cake I made a few changes to make it simpler. There was a butterscotch icing recipe that accompanied this recipe, but I changed it, too. I added a little cocoa, decreased the sugar (hard to believe considering the amount of sugar in this cake & icing), used butter instead of shortening - and changed the name to “Brown Velvet Icing” The cake is very good – but very sweet.
2 cups brown sugar
½ cup sour cream
2 egg yolks
4 Tablespoons hot water
2 ¼ cups cake flour
½ teaspoon vanilla
½ cup shortening
½ cup water
5 teaspoons cocoa
¼ teaspoon salt
1 teaspoon soda
2 egg whites
Cream together the brown sugar and shortening. Add the sour cream and ½ cup water and mix well. Add 2 well beaten egg yolks. Combine cocoa with the hot water to make a paste and add. Mix together flour, salt and soda and combine with the other ingredients. Last, fold in stiffly beaten egg whites to which vanilla has been added. Pour into 2 layer pans and bake 30 minutes at 350 degree oven. Be careful not to overcook.
Brown Velvet Icing
2 cups brown sugar
1 stick butter (1/2 cup)
½ cup milk
2 teaspoons cocoa
½ teaspoon salt
2 ½ cups powdered sugar
Combine brown sugar, cocoa, shortening, butter and salt in pan; bring to a boil; add milk and boil 3 minutes. Cool and add powdered sugar and beat until thick.
Coconut-Lemon Cake
This is a delicious cake - one of my all-time favorites. I am quite proud that I only ate the equivalent of one slice over the Thanksgiving holidays. I had a "sliver" (i.e. half a slice) immediately after Thanksgiving dinner. Then later that evening had another sliver. RT's mother asked about wrapping up some for me to take home today, but I declined. So YEA for my willpower. The lemon filling is what makes this so delicious. Here's the recipe.
Coconut-Lemon Cake
Coconut-Lemon Cake
Coconut-Lemon Cake
Direction for the Cake
1 Duncan Hines Butter Recipe yellow cake mix
1/4 cup sour cream
Mix the cake according to the directions on the box. Add the sour cream to the batter and mix well. Divide the batter evening between three cake pans. Bake according to the box directions.
Lemon Filling
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
3 egg yolks lightly beaten
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons of butter
Combine sugar and cornstarch in double boiler, stir in boiling water stirring until sugar and cornstarch dissolve , then gradually stir in beaten egg yolks stirring constantly, stir in lemon juice and zest and butter and cook til thickened. remove from heat cool stirring occasionally. When cool put between layers and on top of cake.
Coconut Frosting
1 8 oz. tub Cool Whip
1/4 cup powdered sugar
1/4 cup sour cream
2 1/2 cups flaked coconut (divided)
In a mixing bowl, combine the Cool Whip, powdered sugar, sour cream and 1 cup of the coconut.
Cover the cake with the coconut frosting on sides and top of cake leaving small amount of lemon filling showing on top of the cake. Sprinkle the remaining coconut on the sides and top of the cake.
Creamed Chicken on Cornbread
This recipe was given to me by a friend, and I've made some adaptations to it. I leave out the mushrooms and the peas, and it is SCRUMPTIOUS! You can also leave out the sherry - I usually do., This is a fantastic meal - one of those foods that makes you feel good - true comfort food. I've served it to company many times, and it always receives raves. Make a salad to go with it, and you have a complete meal.
Creamed Chicken on Cornbread
1/2 cup butter
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
2 cups light cream (half and half)
2 cups milk
4 cups chicken (cooked and chopped)
8 oz. can mushroom pieces, drained
3 oz. jar diced pimentos, drained
1/4 cup sherry
1 pkg. frozen peas (optional)(or one can of peas)
salt and pepper to taste
Corn meal muffins or sticks
Melt butter. Add flour and salt; cook until bubbly. Add chicken broth. Stir with a wire whisk until smooth. Add cream and milk. Simmer 30 minutes. When ready to serve, add the other ingredients and heat thoroughly.
Serve over corn meal muffins. Yield 6 to 7 servings.
Poppy Seed Chicken
This makes a very large casserole, and it is a crowd pleaser. I've never served it that I didn't get rave reviews, requests for seconds along with requests for the recipe.
Poppy Seed Chicken
2 sticks margarine or butter, melted
3/4 lbs. Ritz crackers, crushed (3 sleeves)
1 50-ounce can cream of chicken soup
2 cups sour cream
5 Tablespoons poppy seeds
8 cups chicken, cooked and cubed
2 cups milk
Mis the margarine/buter, 3 tablespoons poppy seeds and 2 sleeves Ritz crackers together and press into the bottom of a 9x13 pan. Layer chicken on top of crust. Combine soup, milk, sour cream and 2 tablespoons poppy seeds. Mix well. Pour over chicken. Sprinkle remaining crackers over mixture. Bake 45 minutes at 300 degrees until slightly browned on top. Serve over rice.
Pork Tenderloin with Cranberry Relish
This is a recipe that my niece, Naomi, sent to me. I tried it and loved it. The tanginess of the cranberry sauce gives it a unique taste. Delicious!
Pork Tenderloin With Cranberry Relish
1 oven bag - large size
2 Tablespoons flour
1 can jellied or whole cranberry sauce
1/2 cup sweetened dried cranberries
1/3 cup packed light brown sugar
1 Tablespoons white vinegar
1 teaspoon ground ginger
1 3/4 pound pork tenderloins
Preheat oen to 350. Place oven bag in 9 x 13 dish. Add flour to oven bag. Twist end of bag and shake to coat. Add cranberry sauce, cranberries, brownsugar, vinegar and ginger to oven bag. Squeeze bag to blend ingredients. Add the pork tenderloins, turning to coat. Arrange in an even layer. Close the bag with a tie. Cut six 1/2 inch slits in top of bag. Bake at 350 degrees for 40 - 45 minutes.
Ruth's Sweet Potato Casserole
Here is my mother's sweet potato casserole recipe. This is lighter than the Sweet Potato Souffle that I make - but it is still delicious! Give it a try.
SWEET POTATO CASSEROLE
3 cups mashed sweet potatoes
1/4 cup butter
1 tsp. vanilla extract
1/2 cup sugar
2 eggs
Combine the above ingredients and pour into a baking dish. Follow the directions below for the topping:
Topping Ingredients
1 cup coconut
3/4 cup brown sugar
1/2 cup butter
1/4 cuup chopped pecans
1/4 cup flour
Mix topping ingredients well and sprinkle over the potatoes. Bake at 375 degrees for 30 minutes.
Crock Pot Chicken and Dressing
What could be easier for your holiday dinner than Crock Pot Chicken and Dressing. Thanks to Ruthlace for sending me this recipe.
Crock Pot Chicken and Dressing
5 skiness and boneless chicken breast halves
1 9x9 pan of cornbread, baked, cooked and crumbled
9 slices of day old bread, torn into small pieces
4 eggs, beaten,
1 onion, chopped finely
1 teaspoons salt
1 teaspoon pepper
2 14.5 oz. cans chicken broth
1 10.75 oz. can cream of chicken soup
2 Tablespoons margarine
Boil chicken, cook and chop into small pieces. In a crock pot, stir together the chicken, cornbread, bread, eggs, onion, salt, pepper, chicken broth and chicken soup. Stir until well blended. Dot with margarine.
Cover and cook on low for 3 to 4 hours. Remove lid and fluff with fork. Let rest 15 minutes before serving.
Cabbie's Meatloaf
Here's a great recipe for delicious meatloaf - and it's enough to make three meals. One to enjoy now, and two to freeze for later.
This is a great meal to free for make ahead meals. Take one out of the freezer in the morning, place in the refrigerator to defrost while you're at work. Then when you get home, just pop it in the oven at 350 degrees for approximately an hour.
I usually make a tomato sauce to serve over the meatloaf. Here's the recipe for my tomoto sauce:
Cabbie's Meat Loaf
Cabbie's Meatloaf
3 1/2 lbs lean ground beef (I use no more than 4% fat)
1 large onion, finely diced
1/2 cup finely diced peppers (any combination of red, yellow and green peppers)
3 tablespoons finely diced parsley
2 stalks celery, finely diced
4 eggs
1 12-ounce can evaporated milk
bread crumbs (approximately 3 cups - I save hamburger buns, rolls and the heels from loaves of bread in the freezer - and then take them out to use when I make meatloaf. If you use commercially prepared bread crumbs, use less since commercial crumbs are so fine. I prefer larger pieces of bread crumbs in my meatloaf.)
Place all ingredients in a large mixing bowl.
Diced vegetables ready to be mixed with the other ingredients
Mix well - using your hands. (I always put gloves on for this step).
Put those hands to work! Using a spoon just doesn't work as well!
Form the mixture into three meatloaves. To bake, cook for each loaf for approximately 1 hour in a 350 degree oven.
This recipe makes three meatloaves. Each loaf will provide 4 generous servings.
If you're freezing the loaves, wrap them in aluminum foil and mark with the date. I keep a Sharpie in a kitchen drawer for this purpose.
This is a great meal to free for make ahead meals. Take one out of the freezer in the morning, place in the refrigerator to defrost while you're at work. Then when you get home, just pop it in the oven at 350 degrees for approximately an hour.
I usually make a tomato sauce to serve over the meatloaf. Here's the recipe for my tomoto sauce:
Tomato Sauce for Meatloaf
1 large can petite diced tomotoes
1 Tablespoon dried onion flakes
1 Tablespoon dried parsley flakes
salt/pepper to taste
1 small can tomato sauce
Mix all ingredients well. Bring to a boil in a small saucepans. Simmer for 15 minutes. Spoon over meatloaf before serving.
Home-Made Chicken Soup
It cold and rainy here in middle Tennessee. I'm recovering from some type of respiratory ailment, and RT is only a couple weeks away from his battle with a more aggressive respiratory bug. Last weekend I made chili. This weekend is made for a big pot of chicken soup. Following my new resolution, I will photograph as I go. However, as I was chopping the onions, peppers and celery, I figured I might as well make meatloaf at the same time - since I'd bought several packages of lean ground beef yesterday for that specific purpose. Chopping the vegetables is the most labor-intensive part of cooking these dishes. By the time I'm finished, I'll have at least five meals in the freezer for later on, in addition to tonight's soup and tomorrow's mealoaf. The recipe for the meatloaf will follow this post.
Homemade Chicken Soup
Cabbie's Homemade Chicken Soup
1 pkg chicken breasts (boneless, skinless, approx. 1 lb.)
1 pkg. chicken thighs (boneless, skinless, approx. 1 lb.)
salt, pepper, poultlry seasoning - to taste
1 large onion, finely diced
1/2 cup finely diced bell peppers (any comibination of red, yellow, green)
2 stalks celery, finely diced
3 carrots, grated or diced
3 tablespoons diced parsley
3 tablespoons corn starch
a few drops of yellow food coloring
Put two quarts of water in a large stock pot and set on high heat. Add the diced onion, bell peppers, celery, carrots and parsley. Add salt, pepper and poultry seasoning, to taste (approx. 1 Tablespoon each).
Add the chicken. Bring to a boil and simmer until chicken is cooked through.
Add chicken to the pot of boiling veggies
Remove the chicken with tongs and place on a plate to cool. Once the chicken is cool, chop it finely and add it back into the pot.
In a small bowl mix the corn starch with 1/2 cup water. Stir until dissolved and add to the soup mixture. Add the yellow food coloring and stir well. Simmer for about 30 minutes.
Simmer for 30 minutes and ENJOY!
If the soup is too thick, you can add chicken stock. You can include other vegetables, as desired - corn, beans, peas, tomatoes. You can also add some noodles or rice.
Carol's Easy Home-Made Chili
I made this Sunday evening, and we’re still eating leftovers. It’s great! This is my own recipe, but it’s pretty standard. It takes only about 15 minutes to get the dish going with the majority of those fifteen minutes being spent on dicing the onion and pappers. Otherwise, there’s very little work involved, and RT swears it’s the best chili he’s ever tasted. He’s pre-diabetic, too, and his blood sugar doesn’t elevate at all after eating this. It’s a great Weight Watchers meal, too.
Carol’s Easy Homemade Chili
1 pound lean ground beef
1 Tablespoon olive oil
1 large onion, diced
1/2 cup diced bell pepper (any combination of green, yellow, red)
4 can diced tomatoes
3 cans navy beans (or kidney beans - I just prefer the milder navy beans)
salt and pepper to taste
2 T chili powder (more or less, to taste)
Place the olive oil into a large saucepan, add the ground beef and brown it. Add the diced onions and peppers. Cook until onions and peppers are cooked through. Drain the beans and rinse. (You don’t HAVE to drain the beans but I think the chili is better if you do.) Dump the diced tomatoes and beans into the pot and bring to a boil. Add salt, pepper and chili powder. You can add a little water at a time to get the right consistency. Simmer for about and hour, and it’s ready to eat. Leftovers can be refrigerated or frozen for later. I generally put some in small containers to take to work for easy lunches.
By the way, these measurements are not written in stone. I’ve used more or less of each ingredient, and it still works out well. So don’t worry about getting exact amounts. If you really like tomato-y chily, add an extra can of tomatoes. If you don’t like tomatoes, then add tomatoe sauce instead of diced tomatoes. You can use chopped chicken instead of ground beef. You can use black beans, kidney beans - any beans that you particularly enjoy.
Carol’s Easy Homemade Chili
1 pound lean ground beef
1 Tablespoon olive oil
1 large onion, diced
1/2 cup diced bell pepper (any combination of green, yellow, red)
4 can diced tomatoes
3 cans navy beans (or kidney beans - I just prefer the milder navy beans)
salt and pepper to taste
2 T chili powder (more or less, to taste)
Place the olive oil into a large saucepan, add the ground beef and brown it. Add the diced onions and peppers. Cook until onions and peppers are cooked through. Drain the beans and rinse. (You don’t HAVE to drain the beans but I think the chili is better if you do.) Dump the diced tomatoes and beans into the pot and bring to a boil. Add salt, pepper and chili powder. You can add a little water at a time to get the right consistency. Simmer for about and hour, and it’s ready to eat. Leftovers can be refrigerated or frozen for later. I generally put some in small containers to take to work for easy lunches.
By the way, these measurements are not written in stone. I’ve used more or less of each ingredient, and it still works out well. So don’t worry about getting exact amounts. If you really like tomato-y chily, add an extra can of tomatoes. If you don’t like tomatoes, then add tomatoe sauce instead of diced tomatoes. You can use chopped chicken instead of ground beef. You can use black beans, kidney beans - any beans that you particularly enjoy.
Baked Oatmeal
I have just found a new favorite recipe. I found it at The Anchoress, and she found it at Cast Sugar. I made it for breakfast this morning. I cut the recipe in half since it's just RT and me. It was wonderful! And we still half the pan to re-heat for tomorrow morning's breakfast.
Until I read about it at The Anchoress, I'd never even heard of baked oatmeal. However, the idea immediately intrigued me because RT makes oatmeal almost every morning. We have both been very diligent about our "lifestyle change" of healthy eating and exercise.
When I made baked oatmeal this morning, I grated half an apple, and put in a handful of dried cranberries and a handful of chopped walnuts. The resulting dish was warm, healthful - a wonderful breakfast for a chilly morning. Here's the recipe:
It only took a few minutes to mix this up and get it in the oven. I'm already planning the next time the grandgirls spend the night. I'll get up early and get this in the oven. I'll probably leave out the walnuts and cranberries for them - and just concentrate on the apples and cinnamon. They'll love it!
Until I read about it at The Anchoress, I'd never even heard of baked oatmeal. However, the idea immediately intrigued me because RT makes oatmeal almost every morning. We have both been very diligent about our "lifestyle change" of healthy eating and exercise.
When I made baked oatmeal this morning, I grated half an apple, and put in a handful of dried cranberries and a handful of chopped walnuts. The resulting dish was warm, healthful - a wonderful breakfast for a chilly morning. Here's the recipe:
BAKED OATMEAL
2 1/4 c. quick cooking oats (or 2 3/4 c. old-fashioned oats)
2/3 c. firmly packed brown sugar
3/4 c. raisins or other dried fruit (I also grated a fresh apple into the mixture)
1/2 c. chopped walnuts
1 tsp. cinnamon
1/2 tsp. salt
3 1/3 c. skim milk
4 egg whites, lightly beaten
1 tsp. vegetable oil
1 tsp. vanilla extract
Milk, yogurt, sugar, and/or fruit (optional; for topping)
Preheat oven to 350 F. Spray an 8-inch glass baking dish with cooking spray.
In a large bowl, combine oats, sugar, raisins, walnuts, cinnamon and salt. Mix well. In a medium bowl, combine milk, egg whites, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well blended.
Pour into the baking dish. Bake at 350 F for 55-60 minutes or until center is set and firm to the touch. Cool slightly.
Serve topped with milk or sugar or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in the refrigerator.
It only took a few minutes to mix this up and get it in the oven. I'm already planning the next time the grandgirls spend the night. I'll get up early and get this in the oven. I'll probably leave out the walnuts and cranberries for them - and just concentrate on the apples and cinnamon. They'll love it!
Snickers Cake
I baked an absolutely scrumptious cake last weekend for our church's Fall Festival. There was an auction, and the women in the chuch baked items as part of the auction. I entered my Snickers Cake, and it brought a good amount because my husband kept the bidding going and bought it! So this year I was able to taste it myself. Oh. My Goodness! It was wonderful. I had a slice on Sunday after church. Then another slice Sunday evening. The temptation of having that cake in the house was too much. So Monday morning I took the rest of the cake to school and placed it in the teachers' lounge when no one was looking. Then at lunch I listened to the talk without letting on that I was the one who had baked the cake. Everyone was raving - and the cake was entirely gone before lunch was over. One teacher came in and said, "I've got to get a piece of this before it's gone. I've heard it to die for!"
Snickerlicious Cake
1 German chocolate cake mix
1 8 ounce hot fuge ice cream topping
1 8 ounce caramel ice cream topping
16-ounce package of Snickers candy bars (at least! I use more than that)
Follow the directions on the cake mix box to make the cake. Pour into two or three round cake pans and bake until done. Be careful not to overcook. Cool layers and remove from pans.
Chop the Snickers into small pices. The more the merrier.
Place the first layer on a cake plate. Use the hot fudge like frosting and frost the top of the layer. Cover the frosting with a thin layer of Snickers pieces. Place the next layer on top and repeat the hot fudge and Snickers. If you made three layers, repeat the process again. Trickle the remaining hot fudge and the caramel over the top and let it drip down the sides.
You can decorate with bite-size Snickers around the base of the cake. This is a delicious and decidedly rich recipe that will fully satisfy your inner chocoholic.
Chicken Casserole
My sister, Joan, gave me this recipe. Her son always asks for this for his birthday dinner each year.
Chicken Casserole
5 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 package herb-seasoned stuffing mix
1 stick margarine or butter
2 cups chicken broth
Cook chicken and remove from bones (or use boneless chicken breasts to begin with). Chop the chicken.
Place the chopped chicken in a casserole dish
Mix both cans of soup with one cup of chicken broth.
Pour this mixture over the chicken pieces
Mix the stuffing mix with the melted margarine and 1 cup chicken broth.
Spoon this mixture over the chicken/soup in the pan
Bake at 350 degrees for 25-30 minutes
Chicken Casserole
5 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 package herb-seasoned stuffing mix
1 stick margarine or butter
2 cups chicken broth
Cook chicken and remove from bones (or use boneless chicken breasts to begin with). Chop the chicken.
Place the chopped chicken in a casserole dish
Mix both cans of soup with one cup of chicken broth.
Pour this mixture over the chicken pieces
Mix the stuffing mix with the melted margarine and 1 cup chicken broth.
Spoon this mixture over the chicken/soup in the pan
Bake at 350 degrees for 25-30 minutes
Boiled Custard
My sister, Joan, gave me this recipe This boiled custard was traditionally served at Christmas during her husband's childhood, and his mother gave Joan the recipe. Joan reports that this is a little time consuming and, at time, tedious. However, I can testify that it is delicious! Give it a try.
MaMaw Peace's Boiled Custard
6 large eggs
2 1/2 cups sugar
1 gallong ilk
1 tsp. vanilla
dash nutmeg
1 heaping Tablespoon flour (mix with the sugar)
Bring milk to a steam in the top of a double boiler.
Mix the other ingredients thoroughly and add them to the steaming milk.
Stir constantly until thickened.
Fill the sink with ice cubes and set the pan on the ice cubes.
Stir the custard until it is cool. This prevents further cooking and curdling.
Fudge Sauce
I made this last December when we had a Christmas party at our house. I bought a box of frozen cream puffs from Sam's and served this fudge sauce in a dish beside the cream puffs. Oh my goodness! It was WONDERFUL! I could have eaten it all by myself. Just phenomenal! The recipe comes from my oldest sister, Janice.
FUDGE SAUCE
1/2 cup cocoa (or 5 squares chocolate)
2 cups sugar
1 stick butter
dash of salt
Melt the above ingredients together over low heat.
Add: 1 can evaporated milk (13 oz.)
Bring to a boil, but don't boil. Store in refrigerator.
Larisa's Spaghetti Sauce
This is my daughter's recipe. Here's what she says about it: "I like to cook this in a crock pot on low all day while I'm at work, but you can also make it on the stove in a stock pot. The girls love it! We also make lasagna with this. We layer the sauce with lasagna noodles, cottage cheese, and cheddar cheese"
LARISA'S SPAGHETTI SAUCE
2 cans diced tomatoes
2 cans tomato sauce
2 cloves garlic, minced
1 large onion, diced
1 pound lean ground beef
oregano, to taste
basil, to taste
salt and pepper, to taste
Brown and drain the meat, onion and garlic. Add the rest of the ingredients, seasoning to taste. Serve over spaghetti noodles or ravioli.
Easy Homemade Salsa
This is another recipe from my sister, Debi. She and her husband Gregg, make this often for family get-togethers. It's fabulous! Here's a warning from Debi: "I highly suggest that you wear gloves while chopping the fresh jalapenos. For milder salsa, use less jalapeno. This keeps for only 3-4 days."
EASY HOMEMADE SALSA
1 15-ounce can diced tomatoes
1/2 cup lime juice
1 medium onion, chopped
1 or 2 chopped jalapeno peppers
1 10-ounce can diced tomatoes and green chilies
2 Tablespoons sugar
1/4 cup chopped fresh cilantro
Combine ingredients. Serve with tortilla chips. Enjoy!
EASY HOMEMADE SALSA
1 15-ounce can diced tomatoes
1/2 cup lime juice
1 medium onion, chopped
1 or 2 chopped jalapeno peppers
1 10-ounce can diced tomatoes and green chilies
2 Tablespoons sugar
1/4 cup chopped fresh cilantro
Combine ingredients. Serve with tortilla chips. Enjoy!
Chicken Cheese Corn Chowder
This is a delicious cold weather soup. It's comfort food at its finest. My younger sister, Debi, gave me the recipe. It's quick and easy - and delicious!
CHICKEN CHEESE CORN CHOWDER
1 cup chopped oniion
1 Tablespoon butter
1 pound boneless, skinless chicken (chopped into chunks)
3 cups milk
8 ounces Velveeta
8 ounces of Colby/Jack or cheddar cheese
4 cups chicken broth
1 1/2 cups diced potatoes
1 17-ounce can of creamed corn
salt/pepper to taste
Mrs. Dash seasoning to taste
In a large soup pot, cook the oniions in the butter until transparent. Add the chicken broth, chicken, potatoes, salt, pepper and Mrs. Dash seasoning. Simmer until the meat is thoroughly cooked. Add the corn, milk and cheese. Stir until the cheese is melted and mixed in well.
Spoon Rolls
My wonderful cousin, Jane, gave me this recipe. This is a great recipe because the dough will keep for several days in and airtight container in the fridge. You can take out enough to make a few rolls for dinner each night. Just imagine having fresh rolls each evening for a week. Yum!
SPOON ROLLS
1 pkg. dry yeast
2 cups warm water
1 1/2 sticks melted margarine or butter
1 egg, beaten
1/4 cup sugar
4 cups self-rising flour
Place yeast in two cups warm water and mix until yeast dissolves. Melt butter and cream with sugar in a large bowl; add beaten egg. Pour in dissolved years mixture. Add flour and stir until mixed well. The batter will be a little lumpy. Place in an airtight bowl in the refrigerator. To bake, drop by spoonfuls onto into well-greased muffin tins. Bake at 350 degrees about 20 minutes. This dough will keep for a few days in an airtight container in the fridge.
Orange Rolls
My oldest sister, Janice, gave me this recipe. They sound delicious, don't they?
ORANGE ROLLS
1 Tablespoon yeast
1/4 cup warm water
3/4 cup milk
3 eggs
1 Tablespoon salt
4 1/2 cups all purpose flour
Dissolve the yeast in the water. Mix with other ingredients until it forms a ball. Let it rise for two hours. Divide into four parts. Roll each part out to 1/4 inch thick and cut into triangles.
Zest of one orange
3 Tablespoons sugar
1/2 cup butter
Mix the orange zest and sugar. Melt butter. Dip each rectangle into melted butter and then into the orange/sugar mix and roll up from the wide end first. Let rise. Bake at 350 degrees for 8 - 10 minutes.
Breakfast Muffins
This is my mother's recipe, and these are quick and delicious!
BREAKFAST MUFFINS1 egg
2 Tablespoons sugar
1 cup milk
2 Tablespoons melted shortening (or vegetable oil)
2 cups sifted self-rising flour
1/2 cup chopped nuts OR 1 cup blueberries
Beat the egg. Add milk, shortening and sugar. Add the flour. Stir only until moistened. Fold in nuts or blueberries, if desired. Fill greased muffin cups 2/3 cull. Bake in hot oven (400 degrees) until lightly browned.
Best Ever Oatmeal Muffins
This is a recipe from my sister, Joan of Daddy's Roses. I haven't had them in a long time, but I remember them being absolutely delicious. When I make them, however, I always leave out the raisins. I just don't like raisins in cooked dishes. If you also don't care for raisins in muffins, you could substitute chopped dates or dried cranberries for a good option.
BEST EVER OATMEAL MUFFINS
1 cup quick cooking oats (uncooked)
1 egg, beaten
1/2 cup vegetable oil
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1/2 cup firmly packed brown sugar
1 cup all purpose flour
1/2 tsp. baking soda
1/2 cup raisins (optional)
Combine oats and buttermilk. Let stand for one hour. Add egg, sugar and oil, stirring well. Combine other ingredients and add to the oats mixture. Stir just until moistened. Baked in greased muffin pans for 18 minutes at 400 degrees. Contains 120 calories each if you make 12 muffins (80 calories each if you make 18).
Oatmeal Apple Muffins
Yesterday my granddaughter told me about a going-away party her first grade class had for a student who is moving to Thailand (the family serves as missionaries) over spring break. She said that they had oatmeal muffins for treats during the party.
Have you ever heard someone mention a food, and suddenly you just REALLY start craving that food? That's how I felt about oatmeal muffin. Up to that point I hadn't thought about oatmeal muffins, but after she mentioned them, I knew I wanted to make some. I immediately started looking for recipes. Here's one I found that included ingredients I already had on hand. As soon as I got home, the grandgirls and I made a batch. I really liked them. They were moist, lightly sweet with a crunchy outside.
When my daughter came to pick up the girls, she tasted one and commented, "These taste healthy." You can make of that what you want. They ARE healthy. They're sweetened with honey, the flour is whole wheat, they have skim milk, old fashioned oatmeal and two cups of fresh grated apples.
The recipe makes a dozen muffins - and between the six of us (RT, me, daughter, son-in-law, grandgirls) we ate them all yesterday. I plan to make these again and freeze them individually and grab one to eat for breakfast on my way to school on mornings when I'm running late.
Have you ever heard someone mention a food, and suddenly you just REALLY start craving that food? That's how I felt about oatmeal muffin. Up to that point I hadn't thought about oatmeal muffins, but after she mentioned them, I knew I wanted to make some. I immediately started looking for recipes. Here's one I found that included ingredients I already had on hand. As soon as I got home, the grandgirls and I made a batch. I really liked them. They were moist, lightly sweet with a crunchy outside.
When my daughter came to pick up the girls, she tasted one and commented, "These taste healthy." You can make of that what you want. They ARE healthy. They're sweetened with honey, the flour is whole wheat, they have skim milk, old fashioned oatmeal and two cups of fresh grated apples.
The recipe makes a dozen muffins - and between the six of us (RT, me, daughter, son-in-law, grandgirls) we ate them all yesterday. I plan to make these again and freeze them individually and grab one to eat for breakfast on my way to school on mornings when I'm running late.
Oatmeal Apple Muffins
1 1/4 cups whole wheat flour
1 cup old fashioned oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup skim milk
1/4 cup vegetable oil
1/3 cup honey
2 cups shredded apples
Combine the flour, oatmeal, baking powder, soda, salt and cinnamon in a mixing bowl. In a separate bowl mix the milk, oil, honey and shredded apple. Combine the ingredients and mix well. Spoon into muffin tins that have been sprayed with PAM - or you can use cupcake papers. Bake at 350 degrees for 20 minutes or until lightly browned. Yield: one dozen large muffins. Calories: approx. 190 per muffin with 5 grams fat.
Cabbie's Cabbage Soup
This is simmering on the stove as I write this. It smells divine! This is a great diet soup since there is virtually no fat in it (depending on how lean the ground beef is). You can leave out the ground beef if you want a vegetarian soup which would make the soup fat-free. However, I personally like the flavoring and extra oomph that the beef adds. This makes a large pot of soup - enough for freezing some for later. Or better yet, put some in a quart jar and take it to a neighbor or friend. I like to put leftovers in small individual serving plastic containers, and take it to work to heat in the microwave for a quick and delicious lunch.
Cabbie's Cabbage Soup
1 lb. lean ground beef
2 large onions, diced
1 small head cabbage, shredded
2 carrots, shredded
1 green bell pepper, diced (or use a mixture of green, red and yellow bell peppers)
5 stalks celery, diced
3 large cans of diced tomatoes
salt and pepper to taste
enough water to cover (2 - 4 cups)
Brown the ground beef in a large pot. Add all the other ingredients and bring to a boil. Let it simmer until all the veggies are tender. Serve with crackers or cornbread and a salad.
Fruit Smoothie
This recipe is from my sister, Joan.
Fruit Smoothie
8 ounces skim milk (or same amount of orange juice
1/3 cup powdered milk (optional)
1 packet artificial sweetener
Handful of frozen fruit
Place in blender and blend until milkshake consistency. You can use frozen bananas, melon, peaches, strawberries, cherries, blueberries, etc.
Frozen Fruit Slush Punch
This recipe is from my sister, Janice. This makes a punch that is perfect for bridal showers or baby showers or holiday parties.
FROZEN FRUIT SLUSH PUNCH
Bring to boil: 6 cups water and 4 cups sugar
Add: 1-quart pineapple juice
2 C orange juice
Juice of 2 lemons
5 mashed bananas.
Freeze. 1 hour before serving take out of the freezer and place in a punch bowl. Add: 12 to 14 cups ginger ale or 7 UP. You can garnish with frozen raspberries. Serves 40. This can be kept in freezer. Place a couple tablespoons in a glass and then add 7 UP, Sprite or ginger ale for a "company" drink.
Mexican Chocolate Pecan Riches
My brother-in-law, Gilbert, sent me this recipe. I haven't tried it yet, but Gilbert swears this is delicious! He tells me that one of ladies who is a good cook in his department makes this for their monthly birthday celebrations. I wondered where the "Mexican" part of the recipe comes from, and he explained that the blending of cinnamon and chocolate - along with the pecans is a distinctly Mexican combination. If you give the recipe a try, let me know how it turns out.
MEXICAN CHOCOLATE PECAN RICHES
3 squares (1oz each) unsweetened baking chocolate
1/3 c. butter or margarine
4 eggs
1½ c. sugar
1 c. light corn syrup
1 ½ t. vanilla
Dash cinnamon
1 1/3 c. pecan halves (can add more)
In top of double boiler or in heavy saucepan over low heat, melt chocolate and butter; set aside to cool. In large bowl beat eggs to blend, then beat in sugar, corn syrup, chocolate mixture, vanilla & cinnamon. Stir in pecans. Pour into greased 2 qt, 2 inch deep baking dish. Place in pan with ½ inch hot water. Bake in preheated oven at 350 degrees for 40 minutes or until just set. Remove from water, cool thoroughly on rack. Spoon into dessert dishes. Makes 8 generous servings.
Ruth's Fried Salmon Patties
This is my mother's recipe, and it is delicious. She makes these to take to covered dish dinners, and they are always snapped up immediately - not even any crumbs left to take home.
Ruth's Fried Salmon Patties
2 eggs, beaten
salt/pepper to taste
1 Tablespoon dried onion flakes (or 1/2 small onion, chopped finely)
1 handful of cornmeal (1/4 cup)
1 handful of flour ( 1/4 cup)
1 large can of flaked salmon, drained
In a mixing bowl, add all ingredients except salmon. Mix well. Add the drained salmon and mix well. In a large frying pan add 1/4 inch of vegetable oil and heat. Use a large serving spoon to dip out a ball of batter and put it into the hot oil - flattening it into a circle. When it browns on one side turn it over and brown on the other side. Drain and blot on paper towerls.
Thai Style Chicken
My Cotillion sister, Nicki, has a fantastic cooking website, Now We're Cookin', and she just posted a recipe for Thai Style Chicken. Doesn't this sound delicious? I intend to try this ASAP!
Go check out Now We're Cookin' for more delicious recipes!
Thai Style Chicken
Ingredients:
1/3 cup peanut butter (shown with creamy, use chunky if desired)
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon minced garlic
1 teaspoon chili powder
dash cayenne pepper (optional)
2 cups uncooked pasta
2 boneless chicken breasts
Directions:Take two cups of your favorite pasta and cook according to package instructions. I made mine with thin spaghetti. While that’s cooking, chop the chicken breasts into bite size pieces and cook until meat is no longer pink in the middle and the juices run clear.
To mix up the sauce, combine the peanut butter, water, soy sauce, lemon juice, honey, garlic, chili powder, and cayenne pepper (optional) in a medium sized bowl. I found it easiest to mix with a small wire whisk to combine the peanut butter and wet ingredients first, then use a rubber spatula to scrape the sides of the bowl and fold in dry ingredients.
When the chicken is done, toss in with peanut butter mixture until well mixed. Drain pasta, toss in olive oil (if desired).
Serve in a bowl with pasta topped by chicken and peanut butter mixture.
Go check out Now We're Cookin' for more delicious recipes!
Perfect Boiled Eggs (hard-cooked)
It took me a long time to learn to boil an egg! That sounds crazy, but I tended to boil them too long, and they'd end up almost sulfur-y. Finally I discovered the best way to cook them, and now they always turn out perfectly. I always boil a dozen eggs and make deviled eggs each month when we have our church potluck dinner - and there are never any left to take home. I also love to use them for egg salad occasionally, too. Once or twice a year, I crave a good egg salad sandwich.
Perfect Boiled Eggs (Hard-Cooked Eggs)
Place eggs (however many you want) in a saucepan. Add enough cold water for an inch of water above the eggs. Bring to a rolling boil. Cover the pan and remove it from the heat. Let it stand for 10 minutes. Then drain and rinse under cool water. Peel under running water.
Turp's Tailgate Wings
My nephew's family has a blog, and it includes this delicious recipe for wings.
We had some friends over for New Year's Eve and I decided to make hot wings. I tried many, many different recipes for hot wings and I never could get them crisp like I like them. Finally, a good friend of mine gave me this recipe and so I thought I would share it with you.Turp's Tailgate Wings
buy a five pound bag of wings
pre-heat oven to 500 degrees
spray 3 glass casserole dishes with non-stick cooking spray (I use 3 dishes for a 5 pound bag of wings and using glass dishes is the key to crisp wings)
place the wings in the dishes (I have found it better to thaw out the wings even though they would still turn out fine if you forget - you just collect more juice in the dishes when they are not thawed out)
sprinkle the wings with black pepper and garlic salt
turn the wings over and sprinkle again with black pepper and garlic salt
place wings on the top shelf of the oven and cook for one hour
after the first 30 minutes take the wings out and turn them over with a fork and place them back in the oven for the final 30 minutes
To make the wing sauce you need to do the following:
- buy your favorite hot sauce from your local grocery store (I usually use either Franks hot sauce or Texas Pete's wing sauce, but you can use whatever you like)
- pour the entire bottle of hot sauce in a blender
- add butter that has been softened in the microwave to the blender and mix for 5 to 10 seconds or until the butter and hot sauce is mixed well (the more butter you add the milder the sauce will be - also, if you want a thicker sauce then do not melt the butter as much. A good starting point for a medium sauce is 50/50 hot sauce to butter. All of this will be done to taste.)
There are five of us in my family and this recipe feeds us well. I usually deep fry some french fries, cut up some celery and make some good old sweet tea to go with the wings. Well, that's it - I sure hope you enjoy them.
Home-Made Play Dough
My mother (Ruthlace) has had this play dough recipe for as long as I can remember. When my kids were little, we’d make it together. It really produces some good play dough, and it’s something you can make when your kids have a last minute project to do for school or when they are just in the mood to play with play dough - and you don’t want to drive to the store to buy it.
Home Made Play Dough
1 cup salt
1/2 cup corn starch
1/2 cup boiling water
Mix ingredients well and cook over low heat, stirring constantly until dough is too stiff to stir. Let cool and knead until pliable. As you knead the dough, add food coloring to make the desired color.
Chocolate Meringue Pie
This is a recipe I’ve had for almost forty years. It is the quintessential, absolutely perfect combination of chocolately deliciousness. I first got this recipe back in 1969 shortly after RT and I were married. The recipe came from his mother, Lillian, and I asked her for the recipe after tasting the pie for the first time after that Thanksgiving dinner many many years ago. It is my absolute top favorite pie. Give it a try.
Chocolate Meringue Pie
1 cup sugar
2 Tablespoons cornstarch
2 Tablespoons flour
4 Tablespoons cocoa
2 egg yolks (save whites for meringue)
1 1/2 cups milk
1 cooked pie shell
Place dry ingredients, milk and eggs into a small saucepan. Mix well and cook on medium heat until thick, stirring constantly. Pour into a cooked pie shell. Cool.Meringue: Beat the two egg whies until stiff. Fold in 1/4 cup sugar and mix until dissolved. Spread the meringue on top of the cooled pie. Pop into a 350 oven for about ten minutes to brown the meringue.
Heavenly Mashed Potatoes
Most people like mashed potatoes, and I'm no exception. Here is my recipe for ”Heavenly Mashed Potatoes.” They really are divine! 
Heavenly Mashed Potatoes
5-6 medium white potatoes
4 Tablespoons butter
1 can evaporated milk
salt and pepper to taste
Wash and peel the potatoes. Quarter the potatoes and place in a saucepan. Cover with water. Boil gently until a fork inserted in the potatoes goes in easily. Drain the potatoes and place in a mixing bowl. Add the butter and salt and papper. Add approximately 1/4 cup evaporated milk and mix using a potato masher. I previously used an electric hand mixer, but that sometimes made them gluey. So use a little arm strength to mash them. Mash vigorously with the potato masher to make them as fluffy as possible. You can add more or less evaporated milk - depending on the consistency you like best. Enjoy!
Home-Made Chili
One day last fall I wasn't feeling well, and so I took the day off work. Maybe it was the time of year or maybe it was because I was looking out the window and seeing all the autumn colors in the leaves, but I wanted some chili. It took less than fifteen minutes to put it together. Then I let it simmer on the stove. The chili smelled so good simmering on the stove that I didn’t wait for lunch. I went ahead and had a bowl of it around ten o’clock that morning. It was absolutely wonderful! The navy beans (instead of kidney beans) make it easy on the digestive system. What a great recipe - even if I do say so myself! So here is how I made it:
So here is how I made it:Home-made Chili
1 lb. ground beef
2 medium onions, diced
bell peppers (green, red, yellow), diced - about 1 cup altogether
3 stalks celery - including leaves, diced finely
2 tablespoons olive oil (needed only if the ground beef is very lean)
2 cans diced tomatoes
1 can tomato sauce (or 1 small can tomato paste)
2 cans navy beans (or whatever kind of beans you like in chili. I just prefer the mildness of the navy beans)
chili powder (to taste - probably a couple tablespoons)
salt and pepper to taste
Heat the olive oil in a large pot. Add the ground beef, onions, peppers and celery. Saute until the ground beef is browned and the veggies are tender. Add the diced tomatoes (juice and all), tomato sauce/paste, the navy beans, chili powder, salt and pepper. Add enough water to cover everything - make it a good consistency for chili. Stir well and simmer for a couple hours. It’ll be ready after about thirty minutes, but it tastes much better if the flavors simmer together for a long time. And it’ll be even better the second day.
Serve with crackers or corn bread. RT likes to sprinkle diced onions, a dollop of sour cream and some shredded cheese on top before serving.
Southern Cornbread Dressing
My mother, Ruthlace, makes the best dressing I’ve ever eaten. I’ve always loved my mother’s cornbread dressing at Thanksgiving and Christmas. There just isn’t any other dressing that can compare to it. Here’s her recipe.
Cornbread Dressing
2 1/2 cups crumbled cornbread
1 cup dry bread crumbs (use stale rolls or loaf bread)
4 cups chicken stock
1/2 cup drippings (from cooking the turkey) or margarine
1 small onion, chopped fine
2 stalks celery, chopped fine
1 tsp. salt
1 tsp. ground sage
1/4 tsp. pepper
4 eggs, slightly beaten
Combine ingredients. Add a little more broth or water to make a thin mixture. Bake 30 minutes at 400 degrees or until it is set.
Angel Biscuits
Not long after RT and I first got married in 1969, someone gave me a recipe for Angel Biscuits. I used to make them all the time because once you make the dough, you can keep it in the refrigerator for up to two weeks - using some of the dough to make fresh biscuits whenever you’d like. They’re really closer to rolls than biscuits, and they’re delicious. They’re so good that my mother, Ruthlace, included the recipe in her book titled Recipes, Rhymes and Reflections. Here it is:
ANGEL BISCUITS
5 cups self-rising flour
3/4 cup sugar
1 tsp. baking soda
1 cup shortening
3 pkgs. yeast (dissolved in 1/4 cup warm water)
2 cups buttermilk
Combine dry ingredients. Cut in shortening. Stir in yeast and buttermilk. Roll out and cut, as desired. Bake in a hot oven (400 degrees) Dough may be covered tightly and kept in the refrigerator for two weeks.
Wednesday, July 14, 2010
Old Fashioned Tea Cakes
This is another of my mother’s (Ruthlace) recipes. She got it from her mother. And maybe her mother got it from her mother. My earliest memories include making these cookies at Christmas. We’d cut out wreaths, Christmas trees and stars, and then we’d decorate them with frosting and sprinkles. However, they taste best, in my opinion, warm from the oven - with no frosting- and with a glass of cold milk. What I like most about them is that they’re not overly sweet. Here’s the recipe:
Old Fashioned Tea Cakes
1 cup shortening
2 cups sugar
2 eggs
1/2 cup milk
1 tsp. vanilla
3 cups self-rising flour
Mix all ingredients together well. Add enough flour to make a stiff dough. Roll out thin and cut with cookie cutters. Place on a cookie sheet and bake at 400 degrees until lightly browned - about 5-6 minutes.
Christmas Candy (no bake)
I’ve been raiding my mother’s (Ruthlace) recipe book. There are several reasons for this: I love to cook, she has so many wonderful recipes, and people are always looking for good, tried-and-true recipes. I’m not sure where she got this recipe, but I’ve made it and it’s wonderful and delicious. It’s a great recipe to make with children because there’s no cooking involved (except for melting the chocolate/paraffin coating mixture), and it makes such a great presentation. It looks MUCH harder than it is. Here’s the easy (and delicious) recipe for candy. Easy Christmas Candy
Christmas (or anytime) Candy
1/4 cup sweetened condensed milk
1 box confectioners sugar
1 stick margarine or butter
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped pecans (or walnuts)
Mix together well. Roll into balls (marble-size). Place in the refrigerator to harden for an hour. Stick a toothpick in each ball. In a double boiler melt the following:
1 cup chocolate (baking chocolate - semi-sweet is good but you could also use dark chocolate or white chocolate)
1 cup paraffin (equal parts to the chocolate).
Dip each candy ball in the chocolate mixture, hold in the air for a moment to dry and place on wax paper and remove the toothpick. Once you’ve dipped all the candy balls, you can use a small spoon to add a drop of the chocolate mixture to cover the hole made by the toothpick. They’re ready to eat immediately.
Chili Soup
This is the chili that I grew up on. My mother (Ruthlace) made it often. It was a great meal for a large (or small) family. The potatoes make it more like soup than chili. I like the fact that it’s lighter and milder than typical chili. Here’s the recipe.
Chili Soup
2 lbs lean ground beef
1 large can diced tomatoes (if you like tomatoes, you can add more)
4 medium potatoes, diced fine
2 large onions, diced fine
4 tablespoons chili powder
2 or 3 cans beans (great Northern, navy, pinto, pork & beans - whichever you prefer)
salt/pepper to taste
Brown ground beef in large stock pot. Add the onions, tomatoes and potatoes. Simmer for about an hour. Add the beans. Simmer a few minutes longer. Serve with crackers or corn bread.
Ricky and Lyn's Sweet and Sour Chicken (a la Carol)
My niece, Lyn, and her husband, Ricky, have a delicious sweet and sour chicken recipe. After making it a few times, I felt I no longer needed to look at the recipe. I could make it from memory. After I had the sauce mixed, I realized it didn't look like it usually does. I checked the recipe. Oops! For some reason I thought the recipe contained mustard and I had already added some mustard to the sauce, but mustard was definitely not in the recipe. So I accidentally came up with a new recipe - because adding the mustard made it better than ever. So here is the recipe - with my own touch:
Ricky and Lyn’s Sweet and Sour Chicken a la Carol
8 boneless chicken breasts (I use frozen chicken tenderloins)
1 8-ounce jar peach or apricot preserves
1 8-ounce bottle Catalina dressing
2 envelopes onion soup mix
1/4 cup prepared Dijon mustard
Mix all ingredients except chicken breasts. Place chicken in casserole dish. Pour mixture over the chicken breasts. Bake covered for 1 hour at 350 degrees. Remove cover and bake an additional hour.
I serve it over rice.
Quick and Easy, Take Your Pick Fruit Cobbler
I first tasted this fruit cobbler just a few years ago. Since then I've kept the ingredients in my pantry for a quick dessert. It's delicious - the almond extract gives it a yummy kick.
Ingredients:
QUICK ‘N EASY TAKE-YOUR-PICK COBBLER
Ingredients:
2 cans fruit pie filling (take your pick - cherry, apple, peach - your favorite)
1/2 box yellow cake mix
1 stick butter or margarine
1/2 cup chopped nuts (pecans are good with cherry, but walnuts seem to go better with apple)
1 tsp. almond flavoring
Spray a 9 x 13 cake pan with cooking spray. Spread the pie filling in the pan. Sprinkle the powdered cake mix on top of the pie filling. Melt the stick of butter and pour it on top of the powdered cake mix, using a spoon to spread it over all the cake mix. Sprinkle the nuts on top and dot with the almond flavoring. Bake at 350 degrees for about 30 minutes. (The butter and cake mix combine during baking to make a cobbler type crust). Enjoy!
Chicken Noodle Soup
CHICKEN NOODLE SOUP
Put four or five boneless chicken tenderloins in a saucepan. Cover with water, add a chopped onion and some grated carrots. Season with salt, pepper, and poultry seasoning. Bring to a boil. When chicken is cooked, remove it from the pan and cool. Once it is cool, dice the chicken and add it back to the pot. Add a handful of egg noodles and cook until the noodles are done. You can add a little yellow food coloring to make it look nicer, you can also add some chicken stock if you need more volume, and you can add a little flour or corn starch to thicken it. Yum! Simple and quick.
Blueberry-Orange Jam
Last summer I picked blueberries with some other members of my family and froze about 14 pints of them. Throughout the year I’ve used a pint here and there to make blueberry cobbler. But I still had 7 or 8 pints in the freezer. What to do with them? Sunday afternoon I decided to continue with my current canning craze and make jam out of them. Blueberry-orange jam, to be exact. It’s worth the trouble. Here’s the recipe:
P.S. Don’t want to deal with sterilizing jars? Just wash the jars well, fill with the jam mixture, leaving a half inch at the top, seal, and let stand at room temperature for 24 hours to set. Them place in freezer until ready to use.
4 cups mashed blueberries
1 1/2 Tablespoons finely grated orange peel
1/4 cup orange juice
1 package powdered pectin (1.75 oz.)
4 cups sugar
I used a potato masher to mash the blueberries but soon decided that was too slow. I got an electic hand blender (one of those wand-looking things), and that worked real well. I measured 4 cups of coarsely blended blueberries into a large pot. I added the orange peel, orange juice and pectin and brought it to a boil. I then added the sugar, stirred it, brought it back to a rolling boil and boiled it for another three or four minutes. Meanwhile in another very large pot I had boiled the jars and lids. I used 8-ounce and 4-ounce decorative jars. I ladled the jam into the jars, wiped the rims of the jars and put on the lids. It made a LOT - next year I’ll do half that. I then put the jars back into the boiling water and boiled them. The directions call for 10 minutes of boiling. I went overboard so I know for certain that everything is sterilized and well sealed and safe to eat. So I boiled the sealed jars for about 30 minutes. Folks, that jam is delicious. The orange kick added to the blueberries is phenomenal.
P.S. Don’t want to deal with sterilizing jars? Just wash the jars well, fill with the jam mixture, leaving a half inch at the top, seal, and let stand at room temperature for 24 hours to set. Them place in freezer until ready to use.
Corn Salad - Yummy!
My daughter-in-law gave me this recipe. It is one of my son's favorite salads. Now we all love it and make it often. It is scrumptious!
It is just about the easiest thing in the world to make - and it goes great with a summer meal. You can use light mayonaise to cut down on the calories and fat grams.
Easy Corn Salad
1 can white whole kernel corn, drained well
1 can yellow whole kernel corn, drained well
1/2 cup mayonaise
1/2 cup diced green onion
1/2 cup diced tomato (remove the seeds before dicing)
1/2 cup cooked and crumbled bacon (or use Bacon Bits)
Mix all the ingredients together well. Salt/Pepper to taste. Refrigerate.
It is just about the easiest thing in the world to make - and it goes great with a summer meal. You can use light mayonaise to cut down on the calories and fat grams.
Orange-Pineapple Sorbet (no sugar, no fat)
This next recipe is delicious, too - very light and refreshing. I made it for a church ice cream supper last summer. It has no sugar AND no fat. And it is actually GOOD for you - no guilt whatsoever required!
Orange Pineapple Sorbet (no fat and no sugar)
1 cup water
1 cup Splenda
4 cups orange juice
2 Tablespoons lemon juice
2 (20 ounce) cans crushed pineapple (in pineapple juice)
4 teaspoons freshly grated orange zest
Stir the Splenda into the water and stir until it is completely dissolved.
In a blender or food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in the lemon juice, orange juice and orange zest.
Pour into an ice cream maker and follow the directions for freezing. This is a very refreshing dessert.
Peach Ice Cream (no sugar)
I love ice cream. There's just really nothing that tastes better than a delicious ice cream. I've been looking for no-sugar and low-fat ice cream recipes to make for our church’s ice cream get-together. Here's one I tried that turned out REALLY delicious!
Peach Ice Cream (no sugar recipe - however it ISN’T low fat)
2 (12-ounce) cans evaporated milk
2 cups heavy cream
1 1/2 cup whole milk
1 cup instant nonfat dry milk
1 1/2 cup Splenda
1 cup cold water
2 tsp unflavored gelatin
4 Tablespoons cornstach
4 cups crushed peaches (or 4 cups crushed strawberries)
Whisk together the evaporated milk, cream, whole milk, nonfat dry milk, and Splenda in a large mixing bowl. Stir well and set aside.
Stir gelatin and cornstarch together in a microwavable bowl. Pour the cold water into the gelatin and cornstarch mixture. Stir well using a small whisk until the mixture is very well blended and there are no visible lumps.
Microwave the gelatin mixture on high about 2 minutes, stopping and stirring every 30 seconds, or until a thick clear gel forms. Remove cooked mixture from microwave. Slowly add 1 cup of the ice cream base into the gelatin. Stir well, making sure the gelatin and cornstarch are evenly distributed and there are no visible lumps. Pour back into the remaining ice cream base and mix well.
Pour into an electric ice cream maker and follow the directions for freezing.
Lisette's Apple Dumplings (made with Mountain Dew)
Lisette is my niece who currently teaches the children of missionaries in Kenya. She has an easy and delicious recipe for apple dumplings. Here's how she makes them:
Lisette’s Apple Dumplings
2 large apples
2 cans (10-ounce) crescent rolls
1 stick butter
1 cup sugar
1 tsp cinnamon (or to taste)
1 12-ounce can Mountain Dew
Preheat the oven to 350 degrees. Spray a 9×13 inch baking dish with Pam.
Cut each apple into 8 wedges and set aside (cut out the seeds, of course).
Separate the crescent roll dough intotriangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt the butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Then pour the Mountain Dew over them. Bake for 35 to 45 minutes in the oven until golden brown.
Apple Dumplings - Blues City Cafe Syle
I visited Memphis last week (see previous post), and when we had dinner at the Blues City Cafe, people were buying their apple dumplings like crazy. Our table was near the counter, and so I was able to watch the cook/chef put the dish together several times. This is how he did it:
They’d bring the apple dumplings to the table in the skillet with a little potholder fitted on the handle. They had a small wooden tray under the skillet. They were selling like hotcakes.
Two of the teachers in our group of ten ordered the dumplings and passed them around for everyone to taste. I declined - don’t ask me why. Everyone raved on and on about how delicious it was! Even the next day some of them were still talking about it. I was sorry I didn’t taste it myself.
The question now is: How did they make the apple dumplings? I don’t know their recipe, but here’s how I’ve made them in the past:
Once they’re cooked you can add ice cream, caramel sauce - whatever sounds good. I remember once I made apple dumplings with whole apples - coring them, filling the center with brown sugar and nuts, wrapping pastry around them and baking them. They were good - but much too big for a single serving.
Apple Dumplings - Blues City Cafe Style
(1) Take a small cast iron skillet (one-serving size), place it in the oven until it is piping hot.
(2) Toss a scoop of butter in the skillet (probably a tablespoon) - it will sizzle and melt.
(3) Take an apple dumpling (They had them pre-made and packaged individually on a small paper plate covered with plastic wrap) and heat it in the microwave. Then dump the dumpling in the skillet.
(4) Place a scoop of vanilla ice cream on top of the dumpling.
(5) Drizzle caramel syrup all over it.
(6) Enjoy
They’d bring the apple dumplings to the table in the skillet with a little potholder fitted on the handle. They had a small wooden tray under the skillet. They were selling like hotcakes.
Two of the teachers in our group of ten ordered the dumplings and passed them around for everyone to taste. I declined - don’t ask me why. Everyone raved on and on about how delicious it was! Even the next day some of them were still talking about it. I was sorry I didn’t taste it myself.
The question now is: How did they make the apple dumplings? I don’t know their recipe, but here’s how I’ve made them in the past:
Cut up some apples - very thin slices, sprinkle with sugar and cinnamon or apple pie spice. Wrap a pie crust (or a flattened, uncooked canned biscuit) around about 1/4 cup of apple slices. Crimp the edges to seal it. Use a knife to make a couple vents in the top. Dot with butter. Make however many apple dumplings you want. One per serving. Bake at 350 until golden brown.
Once they’re cooked you can add ice cream, caramel sauce - whatever sounds good. I remember once I made apple dumplings with whole apples - coring them, filling the center with brown sugar and nuts, wrapping pastry around them and baking them. They were good - but much too big for a single serving.
Chicken and Black Bean Enchiladas
Okay, I have a new recipe for you. I made this for dinner last night, and it was delicious! It made two pans worth - one for last night (with enough extra for lunch today), and a pan for another evening soon. I love having frozen meals that I can pop from the freezer to the oven for a good dinner on a busy evening.
Besides being delicious, the best thing about this meal is how easy it is. I got home around 5:15 - and by 6:00 we were eating dinner. Just dump the ingredients in the bowl, mix, fill the tortillas and bake for awhile. Couldn’t be easier.
Chicken and Black Bean Enchiladas
2 cups chicken (cooked, deboned, diced. I just bought a package of chicken - already cooked and diced)
1 can black beans (drain and rinse)
1 can whole kernel corn (drain)
1 can mild tomatoes and jalopenos (Rotel)
2 cans enchilada sauce
several cups shredded cheese (I used a Mexican blend)
8 flour tortillas
Prepare a baking pan by spraying it with Pam. Preheat the over to 350.
Mix the chicken, beans, corn, Rotel and 2 cups shredded cheese together in a bowl. Take a tortillas and spoon some of the mixture in the middle and fold in the sides. Place the enchilada folded-side down in the pan. Prepare all the tortillas the same way.
Pour the enchilada sauce on top of the tortillas. Then sprinkle the remaining shredded cheese on top.
Cover with aluminum foil and bake for 35 minutes. Take the foil off the top for the last few minutes.
You can add sour cream or whatever topping you like. We ate them with nothing extra and a tossed salad on the side, and it was an absolutely scrumptious meal.
Besides being delicious, the best thing about this meal is how easy it is. I got home around 5:15 - and by 6:00 we were eating dinner. Just dump the ingredients in the bowl, mix, fill the tortillas and bake for awhile. Couldn’t be easier.
Wraps
Wraps made from turkey, ham and cheese on garden/spinach/herb and sundried tomato/basal and whole wheat tortillas
RT needed something to take to an office party. We were going to buy some wraps at Kroger, but they didn’t have any fresh ones. So, I decided to make some myself. Looking at the ones at Kroger (the ones that had been there since Friday), I figured it couldn’t be too difficult. Here’s the photo of the tray after I finished them. I think it looks very nice. And since we snacked on the “leftovers”, we already know that the wraps taste really good. The wraps are now in the refrigerator - ready for RT to take to work with him tomorrow morning. They were surprisingly easy and quick to make. I don’t know why I haven’t tried making wraps before. I’ll be looking for more wrap recipes now since these turned out so well. Here’s how I made them:WRAPS
3 large tortillas (large, wrap size - whatever “flavor” you prefer. I bought three packages of tortillas: garden spinach herb, sundried tomato basil, and whole grain wheat. I had no idea how many tortillas I’d need, but that ended up being WAY too many tortillas. I used three tortillas total - one of each kind - for the tray in the photograph. RT and I will be eating tortillas a lot in the next couple weeks in order to use them all up).
1 package of thinly sliced or shaved sandwich meat - turkey and ham (you can use roast beef or other cold cuts, too)
1 package of grated sharp cheddar
A few grape tomatoes
A few leaves of romaine lettuce
Mayonaise (I used light mayo)
Take a tortilla and spread mayonaise on it. Sprinkle it with grated cheese. It’s important to put the cheese on top of the mayo in order to hold the cheese in place. Layer the lettuce and then the meat on top. Starting on one side, roll the tortilla as tightly as possible - being careful to keep the fillings inside. Once it is rolled up, place it seam side down on a cutting board. Take a knife and cut off 1-inch slices. Line your serving tray with lettuce, and use the grape tomatoes as a garnish.
Very tasty!
Grape Salad
Last Friday we had the regular monthly meeting of reading specialists in our school district. We had a potluck lunch, and Gail, one of the other RS, brought this Grape Salad. My niece had made it at Thanksgiving, and I wanted to get the recipe. Gail sent it to me this morning. So here it is. It’s quite good, although I have to admit I’d rather have plain grapes myself.
Grape Salad
2 lbs. green seedless grapes
2 lbs. red seedless grapes
1 8-oz. pkg. cream cheese, softened
8 oz. sour cream
½ cup white sugar
1 ½ cups shredded cheddar cheese
1 cup chopped pecans
1 cup brown sugar
Wash and pat dry the grapes - leave them whole. Beat cream cheese until soft. Add sour cream and white sugar, beat until creamy. Gently fold in grapes and cheddar cheese. Pour into large serving dish or bowl. Stir together pecans and brown sugar. Sprinkle over grape mixture; refrigerate overnight.
Moist Pound Cake with Caramel Frosting
I’m writing this from my mother-in-law’s house. I just ate a slice of cake that was out of this world. It’s a moist pound cake with caramel frosting. Lillian, my MIL, agreed to give me the recipe. Here it is:
This cake and frosting are just about the most delicious things I’ve ever put in my mouth.
MOIST POUND CAKE
3 cups plain flour
5 eggs
1 cup milk
2 3/4 cups sugar
2 sticks margarine, whipped
1 cup Crisco
2 tsp. vanilla or desired flavoring
Have ingredients at room temperature. Cream together margarine, Crisco and sugar. Add eggs one at a time, beating well; add flour and milk alternately at low speed. Add flavoring. Grease and flour 3 nine-inch cake pans. You can also cut waxed paper to fit in the bottom of the pans. Pour batter into the pans, and bake at 350 degrees for about 30-35 minutes. Cool and remove from pans.
ÂCaramel Frosting
3 cups sugar
1 T all purpose flour
1/2 tsp salt
1 cup evaporated milk
3/4 cup margarine
1 tsp vanilla
Put 1/2 cup of the sugar in a small pan and heat until it completely melts and caramelizes - stirring constantly. Set aside. Mix the rest of the ingredients in a heavy pan and bring to a boil. Add the caramelized sugar to it. Once it reaches a boil, boil for 5 minutes - stirring constantly. Remove from heat and start mixing it with a mixer - up to 15 minutes until it’s the right consistency for frosting.
This cake and frosting are just about the most delicious things I’ve ever put in my mouth.
Sweet Potato Souffle (the BEST in the world!)
Here is a recipe that’s been in my family for ages. I think it was my mother-in-law’s originally. I’m not sure where she got it. However, it is the most delicious sweet potato dish in the world. It is almost like a dessert. Actually, at times I have had an extra serving of this rather than eating dessert after a meal. It’s PERFECT for Thanksgiving or Christmas dinner. Both my daughter and my daughter-in-law now make it for holiday meals.
SWEET POTATO SOUFFLE’
3 cups mashed sweet potatoes
1 cup sugar
3 eggs
1/2 cup milk
1/2 stick margarine
1 Tablespoon vanilla
1/2 tsp. salt
Topping:
1 cup brown sugar
1/2 stick margarine
1/2 cup self-rising flour
1 cup chopped pecansMix together the first seven ingredients, blending until smooth. Pour into a large casserole dish. Combine the topping ingredients and spread over the top of the potatoes. Bake in 350 degree oven until topping is a light brown. Makes 8-10 servings.
Tantalizing Taco Soup
I’ve been on a recipe kick recently. I just made a pot of taco soup to take to church tomorrow. A group from another church will be there, and so we’re having a pot luck dinner for them (and us) after the church service.
This a recipe I got from one of my nieces about five years ago. I’ve made it many times since then - for family and for company. It is delicious, and it’s ridiculously easy. Here it is:
Don’t get too hung up on exact quantities of everything. Tonight I “kinda” doubled it - I doubled some ingredients and added just a little extra of others, depending on what I had on hand - and it still tasted wonderful. It’s nice to serve with little bowls of grated cheese, salsa, sour cream and corn chips beside it. That way everyone can “doctor it” the way they like it.
This a recipe I got from one of my nieces about five years ago. I’ve made it many times since then - for family and for company. It is delicious, and it’s ridiculously easy. Here it is:
TANTALIZING TACO SOUP
1-pound ground beef
1 chopped onion
2 cans diced tomatoes (not crushed)
1 can corn
1 can tomato soup
Up to 2 tomato soup cans of water (as desired)
1 can kidney beans
1 can tomato sauce
1 package taco seasoning (hot or mild, depending on your taste)Brown the ground beef and onion together. Add the remaining ingredients and simmer. Serve with toppings like corn chips, sour cream, salsa, grated cheese. You can also substitute salsa for one can of diced tomatoes.
Don’t get too hung up on exact quantities of everything. Tonight I “kinda” doubled it - I doubled some ingredients and added just a little extra of others, depending on what I had on hand - and it still tasted wonderful. It’s nice to serve with little bowls of grated cheese, salsa, sour cream and corn chips beside it. That way everyone can “doctor it” the way they like it.
The Best Southern Pecan Pie
I’ve had this pecan pie recipe for probably 35 years. It is so easy but so good. I’ll be making several of these tomorrow to take to my mother’s and to mother-in-law’s for Thanksgiving.
THE BEST SOUTHERN PECAN PIE
1/2 cup sugar
3 eggs
1 cup light corn syrup
1/4 tsp salt
1/2 tsp vanilla extract
1 cup chopped pecans
one unbaked pie crust
Beat the eggs. Add the other ingredients (except pie crust - duh!) Pour into the unbaked pie shell. Bake 45 minutes at 300 degrees. It is done when the center is firm.
You can add a 1/2 cup of chocolate chips or some flaked coconut for a different twist. However, in my opinion, plain pecan pie is the best.
Carol's Famous Apple Pie
I don’t want to brag, but I’m famous for my apple pies. Well, famous within my family circle, anyway. I have a secret that makes my apple pies better than any others I’ve ever tasted. Not bragging - just stating a fact. Here’s the recipe and the secret:
Serve the pie warm with a little vanilla ice cream, and you’ll swear you’ve died and gone to heaven.
Here’s the recipe and the secret:CAROL’S FAMOUS APPLE PIE
2 unbaked pie crusts
About 3-5 pounds of apples (get a variety of red and golden delicious, granny smith, gala - whatever is on sale. Having a variety is important)
1 cup sugar (more or less depending on your taste)
1/4 cup brown sugar
2 Tablespoons plain flour
1 Tablespoon cornstarch
Apple pie spice - the more, the merrier
a few dabs of butter or margarine
Preheat the oven to 350 degrees
Spray a deep dish pie pan with Pam and spread one of the pie crusts on the bottom. Set aside.
Peel the apples and cut them into very thin slices and place in a large microwave safe bowl. It will be a lot - but it will cook down. Add the sugar, flour, cornstarch and spices to the apples and mix thoroughly. Add about 1/2 cup water and stir again.
Place the bowl in the microwave and microwave on high for about 10-15 minutes, pausing occasionally to stir. Pre-cooking the apples is my secret step. It makes an enormous difference!
Pour the mixture into the prepared pie pan. Dot with butter. The apple mixture should reach the top of the pan.
Place the second pie crust over the top, fold the top crust under the bottom one and crimp the edges with your fingers or with a fork to seal the two crusts together Take a knife and cute a few X’s in the crust so that steam can escape. I have a cute apple cookie cutter, and I like to cut an apple shape out of extra pie crust dough to add to the top of the pie. It gives it a pretty touch.
I usually dot the top with butter and sprinkle a little sugar on top to make it look even prettier, but that’s optional
Bake for 30-40 minutes until golden brown. You will probably want to put a cookie sheet or aluminum foil under the pie pan before baking since the pie tends to bubble over during baking.
Serve the pie warm with a little vanilla ice cream, and you’ll swear you’ve died and gone to heaven.
Quick and Easy Chicken and Dumplings
Yesterday, RT and I flew to Georgia to visit my mother for awhile. Out of our seven siblings (of which I’m the median one) - five were there. My sister-in-law, Vicki, made a HUGE pot of chicken and dumplings. I love chicken and dumplings. It’s the ultimate comfort food, and it’s really good for you. Here’s an easy recipe for homemade chicken and dumplings.
You’ll need:
1 can refrigerated biscuit dough (If you really like dumplings, you can use 2 cans. It just depends on how much you’re making. There’s no hard and fast rule here. Vicki made such a huge pot of chicken and dumplings, she probably used five or more cans!)
chicken (a package or two of boneless chicken or a whole chicken. I usually make sure there's some dark meat in the mix because it adds so much more flavor)
chicken stock (one or two cans of chicken broth)
salt, pepper, poultry seasoning
1 onion
2 carrots
2 stalks celery
1 cup plain flour
Place the chicken in a large pot and cover with water. Add the chopped onion, grated carrot and finely chopped celery to the water. (If you happen to have bell peppers - green, yellow, or red - you can chop some of that finely to add color and flavor). Season to taste with salt, pepper and poultry seasoning. Simmer until the chicken is well cooked. Remove the chicken from the pot and let the chicken cool. Leave the vegetables in the pot with the liquid. Once the chicken is cool, remove the meat from the bone and cut or tear into bite size pieces. Set the chicken aside.
Place the flour in a small bowl. Open the can of biscuits and cut/break each biscuit into about 8 pieces. Put the pieces into the flour and coat well. The flour is what thickens the liquid. So use it generously.
Bring the reserved liquid to a boil. Add additional chicken stock, if desired. It depends on how much chicken and dumplings you are making. Sometimes I add a drop or two of yellow food coloring to make it “prettier.”
Once it is at a rolling boil, drop the biscuit pieces into the liquid one at a time. Stir gently to keep them from sticking to the bottom. Make sure each biscuit piece is well coated with flour before dropping it into the liquid. After it has simmered for awhile, add the chicken back to the liquid, and it’s ready to serve. Prepare a salad or vegetable, and you’ve got a perfect meal.
Scrumptious Open-Faced Tuna Melts
RT told me he wanted a tuna melt sandwich for dinner tonight, and his suggestion ended in a really delicious meal. They looked really pretty, too. And such a quick meal - maybe 10 minutes from the opening the can of tuna to eating the sandwich. Here's how I made the tuna melts:
Scrumptious Open-Face Tuna Melts
1 can water-packed tuna
1/4 cup mayonnaise
3 Tablespoons pickle relish
salt and pepper to taste
1/2 cup shredded cheddar cheese (divide in half)
1 tomato, sliced thinly
4 slices bread (whatever type you enjoy - white, wheat, sourdough)
Preheat the oven to broil. Toast the bread in the toaster. Place on a cookie sheet. Drain the tuna and mix with the mayo, pickle relish, salt/pepper and half of the shredded cheese. Spread the tuna salad over the four slices of toast. Top with tomato slices. Sprinkle the remaining shredded cheese on top. Place in the oven and watch carefully until the cheese stopping starts to bubble. Remove from the oven and enjoy!
Fresh Apple Cake with Cream Cheese Frosting
This recipe is one that my mother-in-law has made for years, and it’s my daughter’s AND my son-in-law’s favorite. As my daughter says, “It is OH SO GOOD!” Not too difficult to make - and delicious and moist.
FRESH APPLE CAKE WITH CREAM CHEESE FROSTING
2 cups sugar
1 1/2 cups oil
1 cup nuts, chopped finely
2 1/2 cups plain flour
1 tsp. soda
3 eggs
1 tsp. salt
1 tsp. vanilla extract
2 tsp. baking powder
3 cups apples (peeled, chopped finely)
Preheat over to 350. Grease three 9-inch round cake pans with Crisco and flour. (I always line the pans with waxed paper, too).
Combine sugar, eggs, oil and vanilla. Beat well. In a separate bowl mix the flour, baking powder and salt. Gradually add the flour mixture to the sugar/eggs mixture. Finally add the apples and nuts. Mix well.
Pour into the cake pans and cook for approx. 30 minutes. You can also make this in a bundt pan and cook for an hour. (My daughter’s note: “It is the icing that is so good and you get less icing if you use a bundt pan).Cream Cheese Frosting
8 oz. cream cheese
1 stick butter
1 cup finely chopped nuts
2 tsp. vanilla extract
1 box powdered sugar
Let the cream cheese and butter soften. Add the vanilla. Add the powdered sugar a little at a time until well mixed. Add the nuts.
Once the cake layers have cooled, spread the frosting on them - one layer at time. VOILA! Delicious!
Instant Spiced (Russian) Tea
Here’s a tea recipe from my mother. This recipe has been around for DECADES! I remember drinking it as a kid. It’s wonderful. My daughter gave me a jar of the mix for Christmas. It is SO good.
INSTANT SPICED (RUSSIAN) TEA
1 1/2 cups Tang
1 cup lemon flavored instant tea
1 tsp. ground cinnamon
1 1/2 cups sugar (or Splenda)
1/2 tsp. ground cloves
Mix thoroughly and store in a covered container. Use 1 to 3 tsp. to a cup of hot water. WONDERFUL!
Cappuccino Mix
My sister, Debi, who is in the non-blogging minority in my family, has a recipe for a really delicious Cappuccino mix. This is quite yummy for these cold winter evenings. Here it is:
Okay, let the snow and ice storms come. You’re ready to face them with this recipe.
CAPPUCCINO MIX
1 cup instant coffee (You can use decaf, if you’d like)
2 cups coffee creamer (I use the nonfat type)
1/3 cup sugar (I use Splenda)
1 tsp. cinnamon (I leave this out - I’d rather not have the cinnamon flavor)
Mix together. Use 4 tablespoons per cup of hot water.
Variation: Use different flavored coffee creamers for different flavors of cappuccino.
Okay, let the snow and ice storms come. You’re ready to face them with this recipe.
Chicken Rice Soup (guaranteed to make you feel better)
I made chicken rice soup last night, and it was really good. I didn’t follow a particular recipe. I just added what I had on hand that sounded good. This is virtually fat-free and is just oozing with good health. Here’s what I did:
Chicken-Rice Soup
1 boneless/skinless chicken breast
2 boneless/skinless chicken thighs (I like using some dark meat because it is more flavorful than the white meat and seems to make for tastier soups and stews)
1 can chicken broth
grated carrots (about a cup)
1 large onion, diced
2 stalks celery, diced
1/4 cup each of diced green, yellow and red peppers
parsley (to taste - probably a couple tablespoons)
poultry seasoning (to taste - about a teaspoon)
salt and pepper (to taste)
1/4 cup brown rice, uncooked
In a large pot, cover the chicken with water and cook over medium/high heat. As the chicken is starting to cook, slice/dice/shred the vegetables and add to the pot.
Add all the other ingredients, except the rice.
Once the chicken is well cooked, remove it from the pot. Once it has cooled, either shred or chop it. Then return the chicken to the pot. Bring the chicken and vegetables to a strong boil.
Add the rice, turn the heat to low, cover the pot and cook until the rice is tender. Serve with crackers or cornbread.
You can also add a can of diced tomatoes to the soup for a little flavor. I love tomatoes, and so that’s what I did yesterday, and the soup is REALLY good. However, it would have been just as good without them - just good in a different way.
If you like soup with a thicker broth, you can add a teaspoon or two of EITHER corn starch of all-purpose flour to thicken it. Some people add a couple tablespoons of instant potato flakes to thicken a soup. It’s good whether or not you thicken the broth.
Monkey Bread
Here’s an easy recipe for Monkey Bread
MONKEY BREAD
1/4 cup sugar
1 tsp cinnamon
2 cans refrigerated biscuit dough
1/2 cup light brown sugar
1/4 cup butter, melted
Preheat over to 350. Spray a small bundt pan with Pam. You can use a loaf pan or cake pan instead of the bundt pan, if you prefer.
Mix the sugar and cinnamon in a plastic food bag.
Separate the biscuits, and then cut each one into quarters. Place the biscuit pieces in the bag with the sugar and cinnamon. Shake to coat well. Then place the coated biscuit pieces in the pan.
Mix the brown sugar and melted butter. Pour over the biscuit pieces.
Bake for approx. 30 minutes or until golden brown. Cool in pan for about 10 minutes. Then invert onto a plate. Serve warm. You just pull apart however much you want to eat. Makes 6 servings.
This makes a great dish to take to a morning meeting.
Omelets in a Bag
Great recipe for a no-mess, individualized omelet.
I’ve tried these a couple times, and they’re really good. Serve with some fresh fruit or pastry - and you’ve got a great breakfast. It would be rather cool to do this with guests, too.
Omelets in a Bag
For each omelet: Crack 2 eggs into a quart-size Ziplock bag. Shake to combine. Add other ingredients as desired: shredded cheese, chopped ham, onion, green pepper, tomato, hash browns, salsa. Salt/pepper to taste.
Each person prepares his/her bag with his/her favorite ingredients. If you’re making several, you can write the person’s name on the outside of the bag with a permanent marker.
Shake each bag well. Make sure to get the air out of the bag and zip it up. Place the bags into rapidly boiling water for exactly 13 minutes. If it’s a large pot, you can cook 4-6 omelets at a time.
After 13 minutes, remove the bags carefully from the water, open the bags, and the omelets will roll out easily.
I’ve tried these a couple times, and they’re really good. Serve with some fresh fruit or pastry - and you’ve got a great breakfast. It would be rather cool to do this with guests, too.
Ruth's Cucumber and Cream Cheese Sandwiches
This is my mother’s recipe for cucumber/cream cheese sandwiches. She cuts these into circles or other shapes for special occasions - like a wedding reception, a luncheon, a bridal or baby shower. Everytime I’ve made them, people have asked for the recipe. They’re light-tasting and really REALLY good.
RUTH'S CUCUMBER & CREAM CHEESE SANDWICHES
2 (3 oz.) pkgs. cream cheese
2 Tablespoons grated onion
2 Tablespoons sour cream
2 medium cucumbers (peeled, grated and drained)
salt and white pepper to taste
bread slices
green food coloring (optional - just a drop or two to make the mixture a very pale green)
Combine all ingredients (except the bread slices) to make the filling. Stir until smooth. Cut thin slices of bread into the desired shapes and Spread with the filling and top with another slice of bread. I usually spread the mixture on the bread first and make a sandwich - and then use a cookie cutter or knife to cut it into shapes. Most of the time I cut off the crusts and then slice diagonally to make two triangles. These sandwiches look very pretty, too.
The mix yields about two cups of filling. How many sandwiches that makes depends on how much filling you put in each sandwich.
Easy Homemade Buttermilk Biscuits
I got this recipe from my sister, Joan, and the biscuits are delicious. If I have buttermilk on hand, I use that instead of regular milk. The biscuits are good either way. And they’re so easy. There are just three ingredients, you can mix it with a spoon, and then the oil makes it where you can shape the dough into balls with your hands without it sticking to your fingers. Easy, quick and delicious. Homemade Buttermilk Biscuits
2 cups sifted self-rising flour
1/3 cup vegetable oil
2/3 cup milk (or buttermilk)
Combine the milk and oil. Add the milk/oil mixture to the flour. Stir until the flour is mixed in.
Pinch off and shape biscuits into balls. Flatten each ball of dough with your hand or the bottom of a glass. You could roll out the dough on a floured board and cut the biscuits with a cookie/biscuit cutter, if you prefer.
Bake at 475 degrees for about 10 minutes.
Banana Bread (moist and delicious!)
When I was preparing dinner tonight, I noticed that the bananas I’d bought last week were still in the fruit tray - and decidedly over-ripe. I immediately thought, “Yea! I’ll make some banana bread!” So tomorrow afternoon, I will use the following recipe to make the best banana bread I’ve ever tasted. I got this recipe from my niece, Naomi.Banana Bread
1 1/2 cups sugar
1/2 cup margarine
2 eggs
1/2 cup sour milk (add 1 tsp. white vinegar to fresh milk and let it stand 10 minutes)
1 tsp. baking soda
2 cups flour
4 mashed over ripe bananas
1 tsp. vanilla
1 cup nuts or chocolate chips (optional)Cream sugar and margarine. Then add eggs, milk, soda, flour and vanilla. Mix well. Add bananas and nuts. Pour into 2 greased and floured loaf pans and let stand 20 minutes.
Bake at 325 for 50 minutes. Check doneness by inserting a toothpick in the center. If the toothpick comes out clean, the banana bread is done.
Options: You can use 1 1/2 cups applesauce instead of the bananas. You can also use crushed pineapple, crushed cranberries or almost any soft fruit.
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