Pages

12 July 2011

Chocolate Cherry Cordial Muffins

Chocolate Cherry Cordial Muffins
2 cups all purpose flour
¼ cup sugar
¼ cup packed brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups chocolate morsels, divided
½ cup candied cherries, chopped
¾ cup milk
1/3 cup oil
1 egg
Preheat oven to 375F. Grease 12 muffin cups or line with cupcake liners. In a large bowl, combine flour, white and brown sugars, baking powder, baking soda, and salt. Stir in 1 ¾ cups chocolate morsels and cherries; set aside. In a small bowl, combine milk, oil and egg. Stir into flour mixture just until moistened. Spoon into prepared muffin cups. Sprinkle with remaining chocolate tidbits. Bake 18 to 21 minutes or until golden.

Pineapple ↑→↓ Cake

Pineapple ↑→↓ Cake

-1 box cake mix, white or yellow
-1 can pineapple slices
-1 jar of cherries
-1/2 cup butter
-1 cup brown sugar

Melt butter and add to brown sugar, mixing well. Divide and add to bottom of 2 cake pans. Arrange pineapple and cherries on top of sugar on the bottom of pan (dizzy yet?). Prepare cake mix according to directions and pour into pans. Bake as directed. Invert onto to serving plate. What a pretty sight!


 

Zucchini (or Pumpkin) Bread

Zucchini (or Pumpkin) Bread
-3 eggs
-1 cup oil
2 cups sugar
-1 tsp vanilla extract
-2 cups raw zucchini, peeled, grated and drained (or 2 cups pumpkin from a can)
-3 cups all purpose flour, sifted
-1 tsp salt
-1 tsp baking soda
-3 ½ tsp cinnamon
-1/4 tsp baking powder
-1/2 cup chopped nuts

Beat eggs until foamy. Add oil, sugar, and vanilla and mix. Stir in zucchini (or pumpkin). Sift flour with salt, baking soda, baking powder, and cinnamon. Add to egg mixture and blend well. Fold in nuts. Pour into 2 – 9"x5"x3" loaf pans. Bake at 325F or 1 hour. It's best warm with a slab of butter or margarine.
.

Baklava

This recipe is another family favorite.  I only make it once a year at Christmas time, or for VERY special occasions.

Baklava
- 1 package of phyllo dough...thawed
- 1 pound of chopped pecans or walnuts or both
- 1 cup of granulated white sugar
- 1 tablespoon of ground cinnamon (up to 2 tablespoons if you like more flavor)
- 1 cup of melted butter
- 1 cup of honey or a honey syrup
- whole cloves

 In a small bowl, mix the pecans, sugar, and cinnamon.  In a 13 x 9 baking pan, butter the bottom and sides and apply one layer of the phyllo dough (even up on the sides). Apply some more butter on the dough and put another layer of phyllo dough. Repeat 2-3 more times.  Sprinkle some of the sugar mixture, enough to just cover the butter and dough.  Repeat the layer of dough and butter, working up to 4-5 layers.  Repeat the sugar mixture. Continue this patter til you run out of dough (making it the top layer). Poke some whole cloves in the top, spacing them about 2-3 inches apart. Cut into appropriate sized pieces, but cut only half way through. Bake at 350 for 30-45mins, but check often til golden brown. As soon at you taking it out of the oven, pour the honey on the top making sure it oozes into the precuts.  Wait until cooled then finish cutting and serve!

Easy and Quick Decadent Fudge

Easy and Quick Decadent Fudge.
- 1 can sweetened condensed milk
- 1 and a half bags semi-sweet chocolate chips

In a medium saucepan, over low heat, melt chocolate chips. After chips are thoroughly melted, mix in sweetened condensed mix. As soon as it’s mixed, remove from heat and pour into a wax paper lined baking sheet or pan. Cool in the fridge for about two hours, take out cut up and enjoy :-)

Piggies in a Blanket

Piggies in a Blanket
1 pkg hot dogs
1 can crescent rolls

Wrap each hot dog with one crescent roil. Bake as per directions on package of the crescent rolls. Kids love them.

Kerri’s Gobble Sandwich

Kerri’s Gobble Sandwich

¼ lb sliced or shaved smoked Turkey
Shredded Edam or Gouda cheese
Dash of red wine vinegar
Garlic salt to taste
Chop up turkey and combine all ingredients in a skillet and heat until cheese is melted. Also super quick by using the microwave with less clean up. Serve over your favorite bread.

Nicaraguan Bean Soup

Nicaraguan Bean Soup

2cans Frijoles Negros (Black beans)
8oz sour cream
1 bunch scallions (or medium onion chopped), sauted
Adobo Seasoning or Mojo Marinade to taste
cooked white rice
(optional) ground pork cooked in mojo
(optional) shredded cheddar cheese, for topping

Mix all ingredients (it will be a gray color, dont let that discourage you) and simmer for about 10-15mins. Serve over cooked white rice. Top with shredded cheese.

Great Uses for Leftover Nicaraguan Bean Soup
(From the Queen of Easy Cooking – Kerri)

-Combine with velveeta for a queso sauce.

-Combine with cooked hamburger meat and velveeta for Nacho topping

-Use in burritos

-Serve over macaroni

Bread Dipping Spice

Bread Dipping Spice (Kerri "borrowed" this recipe from Carrabba’s)

Fresh spices work the best for this recipe

1Tbs minced basil
1Tbs chopped parsley (Italian Parsley is best)
1Tbs mince garlic
1tsp dried thyme
1 tsp dried oregano
1 tsp black pepper
½ tsp kosher salt or grounded sea salt
½ tsp chopped rosemary
¼ tsp crushed red pepper flakes
½ tsp olive oil
1/8 tsp fresh lemon juice

Combine all of the ingredients, except oil and lemon juice. Using food processor or small food chopper, chop until all ingredients are about the same size. Stir in oil and lemon juice.

To serve: Combine about 1 ½ tsp spice blend to 3 or 4 Tbs Olive Oil on a small dish. Dip with you favorite bread or try a new kind.

Quick cornbread without the corn meal

Quick cornbread without the corn meal:
Combine 1 can of creamed corn with 1 can of whole kernel corn. Fold in 1 cup (8 oz.) sour cream and 1/2 stick of melted butter. Combine all and place in small casserole style dish. Bake for 30 mins at 350 degrees. Last 5 minutes of baking add 1/2 cup to 1 cup (per your taste) of shredded mild cheddar cheese on the top. It bakes just like a cornbread without the bread! Note: the cream corn and sour cream keep it moist and you will be able to cut it similar to corn bread - like in squares. Enjoy!

Mississippi Mud Cake

Mississippi Mud Cake
Cake:
½ lb butter
2 cup sugar
4 eggs
1 ½ cup self-rising flour
1/3 cup unsweetened cocoa (remember the powder kind in a tin can)
1 cup coarsely chopped pecans
1 tsp pure vanilla extract
3 cup miniature marshmallows (or large ones cut up small)

Icing:
½ lb butter
1 ½ cup Confectioners’ sugar
1/3 cup unsweetened cocoa
1 cup coarsely chopped pecans
½ cup evaporated milk

Preheat oven to 350F. To make cake: put sugar and butter in mixing bowl and using mixer beat well until creamy. Add the eggs, 1 at a time, beating thoroughly after each addition. Sift together the flour and cocoa. Fold this into the butter mixture. Add chopped nuts and vanilla, mix well by hand to prevent breaking your nuts. Butter the bottom and sides of a 9 x 13 baking pan. Add a little flour and shake it around to coat the pan. Shake out excess. Spoon the cake batter into the pan and bake for 25 to 30 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about 10 minutes, until the marshmallow are melted and starting to brown remove from the oven and let cool in he pan about 30 minutes. Meanwhile, prepare the icing: melt the butter in a saucepan. Sift together the confectioners’ sugar and cocoa. Stir this into the butter and add the nuts and milk. Spread over the cake and let stand until thoroughly cooled. Cut into slices. And if you want some for yourself – DON’T let Kelli Rhiannon know you made it.

Magic Cookie Bars

Magic Cookie Bars
½ cup margarine
1 ½ cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 6 oz pkg semi-sweet chocolate morsels
1 3 ½ oz can flaked coconut

Preheat oven to 350F. In 13x9 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; mix together and press into pan. Pour sweetened condensed milk evenly over the crumbs. Top evenly with the remaining ingredients, press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool thoroughly before cutting.

Fruit Chocolate Drops

These are a family favorite! They're also always a big hit at BBQs/parties.

Fruit Chocolate Drops
1 bag white chocolate chips
1 bag dried berries ( or fruit)
1 cup Rice Krispies (or Chex Mix)

Melt chocolate in double boiler. (Helpful hint: use a metal mixing bowl that sits on top of a pan – don’t let bottom of bowl touch the water or even Easier, use a glass bowl and the microwave) Remove from heat, mix in berries and cereal. Drop onto wax paper. Let cool. Enjoy!

Leftover Rice Dessert

Leftover Rice Dessert
Leftover rice
Butter
Cinnamon
Sugar

Just warm rice and butter together in microwave and add sugar and cinnamon. Makes a yummy, almost guilt free, dessert or even a good breakfast dish.

Banana Nut Bread

Banana Nut Bread
¼ cup shortening
¼ cup sugar
2 eggs
2 cups Jiffy Baking Mix
1 cup mashed RIPE bananas
1/3 cup chopped nuts ( I like lots more)

Preheat oven to 350F and grease 1 9x5 loaf pan. Cream shortening and sugar (that just means with a mixer, beat the sugar and shortening together until it is creamy). Add the remaining ingredients and mix until well blended. Pour into loaf pan. Bake about 55 minutes. Cool on rack before serving,

Nana’s Spice/Carrot Cake

Nana’s Spice/Carrot Cake
Spice or Carrot Cake Mix
1 to 1 ½ cup chopped apples
1 cup raisins plumped (soaked in hot water then drained)
1 cup chopped walnuts or pecans
Cream Cheese Frosting (see recipe below)

Mix cake according to box directions. Add apples, raisins, and nuts. Bake until done – center of cake springs back when touched. Cool. Frost with cream cheese frosting.

Easy Cream Cheese Frosting
1 can prepared cream cheese frosting
1 8 oz cream cheese (softened)

Whip together with mixer. Do not try to mix when cream cheese is cold.

Keep refrigerated.

Nana’s Angel’s Dream

Nana’s Angel’s Dream
Angel Food Cake Mix
1 to 1 ½ cup Maraschino Cherries (drained, cut in halves or quarters)
½ cup pecans (chopped )
12 oz ( or 16 if you like it a lot) whipped cream

Bake cake as directed. When cooled, slice horizontally in half – you know top half and bottom half. While caking is baking, mix the next three ingredients together and refrigerate. Just before ready to serve, put spoonfuls of whipped cream mixture on bottom half. Place top on cake and spoon remaining mixture on top and allow to run down the sides.



Decadent Angel
All the steps from above except –

Melt chocolate candy (or chips) in microwave. DO NOT OVER COOK. Drizzle over bottom layer of cake before adding 1/3 of the whipped cream mixture, place top on cake, lightly drizzle more chocolate then top with the rest of the whipped cream.

Christmas Cookies

Christmas Cookies
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
1 tbsp. lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle tequila

Sample the tequila to check quality.

Take a large bowl, and check the tequila again, to be sure it is of the

highest quality. Pour one level cup and drink.

Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar. Beat again.

At this point, it’s best to make sure the tequila is still OK, so, try

another cup ... just in case.

Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick the frigging fruit off the floor.

Mix on the turner. If the fried druit gets stuck in the beaterers, just pry

it loose with a drewscriver.

Sample the tequila to check for tonsisticity.

Next, sift two cups of salt, or something. Check the tequila.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don’t forget to beat off the turner.

Finally, throw the bowl through the window, finish off the booze and make

sure to put the stove in the dishwasher.

CHERRY MISTMAS TO ALL!

Blackened Chicken Salad

Blackened Chicken Salad
Chicken tenderloins or breasts
Blackened seasoning or Buffalo sauce (if you like it better)
Lettuce
Blue Cheese Crumbles
French’s Fried onions
Tomatoes, green onion or your favorite veggies

Fry up chicken in blackened or buffalo sauce. Combine all ingredients. Tastes great with
Blue cheese or Ranch dressing. Enjoy!

Ker’s Quickie Salsbury Steak

Ker’s Quickie Salsbury Steak
4-6 Burger patties (frozen pre made are easiest)
1 -2 cans beef gravy

Fry up burger patties as usual, but don’t cook completely. Add gravy to skillet and cook until beef is done and gravy has thickened. Serve over rice or mashed taters. You can also make your own gravy but then it isn’t a quickie.

Nana’s Pepper Steak and Rice

Nana’s Pepper Steak and Rice
1 – 1 ½ lb Beef (lean) – cut into 1" cubes
1¼ cup vegetable oil
1 green pepper – cut into strips or cubes
1 small to medium onion – cut into strips or cubes
1 small can slice water chestnuts ( if desired)
Soy Sauce

Heat oil in skillet. Coat beef cubes with flour then fry until brown. Place meat in baking dish and a small amount of water. Cover and bake at least 1 hour at 325F. Reheat the skillet , quickly braise peppers, onions, and water chestnuts. Add to meat. Stir in soy sauce, cover and bake ½ hr. Serve over rice. Papa likes less soy and he adds worstershire sauce to his.

Dawn’s Delicious Tuna Casserole

Dawn’s Delicious Tuna Casserole
Crushed chips
2 small cans tuna (the kind packed in water but drained)
1 can peas
1 can Cream of Mushroom soup (mixed with water or milk)

In a casserole dish layer chips, tuna, peas, repeat twice. Top with soup and bake at 350F for 45 minutes.

A Lazy Southern Gal’s Hopping John

A Lazy Southern Gal’s Hopping John
2 cups cooked rice
1 can black-eyed peas
1 lb smoked sausage, chopped
Cajun seasoning to taste

Fry sausage. Add to cooked rice, peas, and Cajun seasoning. Heat thoroughly. Serve with cornbread. Ye-haw! But You know that a True Southern Gal would have plowed the field, grown the peas and then canned them; all while taking care of the kids, animals and husband. WOW glad those days are over.

Nana’s Cashew Chicken

Nana’s Cashew Chicken
1 lb boneless, skinless chicken, cut into 1" cubes
1cup broken cashews
16 oz can crushed or chunked pineapple, drained
2 T Soy sauce
1 T Peanut oil

Marinate chicken in soy sauce. Heat wok on high with peanut oil. Cook chicken. Add pineapple, cashews and rest of marinade. Cook until well heated. Serve over rice.

Chicken Bake Good Enough for Lil Miss

Chicken Bake Good Enough for Lil Miss
2 -3 fresh or frozen chicken breast (skinless and boneless)
1 pk dry ranch dressing
6 oz sour cream

Combine sour cream and ranch. Set aside. Put chicken into baking dish. If using frozen, throw the chicken in the oven for 20 minutes at 350F. Turn chicken and coat with ranch mixture every 20 minutes or until done. If using fresh/thawed chicken...coat one side with ranch mixture. Bake at 350F for 15 mins, turn and coat again. Bake another 15-20mins until no longer pink.

Nana’s Cha Cha Chili Bake

Nana’s Cha Cha Chili Bake
1 lg can of Hormel Chili
Fritos
6 oz grated cheddar

Put chili in shallow casserole dish and sprinkle with half of the cheese. Layer on crushed Fritos and the rest of the cheese. Bake at 350F for 30 to 45 minutes or until the cheese is nice and bubbly. You can use this idea when you have leftover chili.

Papa’s Chili

Papa’s Chili
1 to 1 ½ lb ground beef, browned
2 small cans Hormel chili
2 cans chili beans
2 cans kidney beans
1 medium onion, chopped
1 pkg chili seasoning
1 lg can crushed tomatoes

Now this gets really technical. Are you ready? Mix everything in a huge pot and simmer for 1 to 2 hours. Rachel Ray has nothing on that.

Joie de Vivre French Onion Soup

Joie de Vivre French Onion Soup
3 T butter
1 T vegetable oil
5 large halved and thinly sliced onions
1 tsp sugar
1 tsp salt
2 T all purpose flour
6 cups low-sodium broth (veggie, beef, chicken, goat, whatever you want)
1/3 c dry sherry
½ tsp dried thyme
¼ tsp black pepper
1 loaf French bread, cut into ½" slices
10 to 12 oz Jarlsberg or other hard Swiss-like cheese

In a large heavy pot, melt 2 T butter with olive oil over medium heat. Stir in onions, sugar, and salt. Cook, stirring constantly, 1 minute. Reduce heat, cover and cook 10 minutes. Remove lid and cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized and very soft, about 15 minutes. Make sure you cook the hell out of them. That’s what makes this soup awesome.

Ker-Bear’s Broccoli and Cheese Soup

Ker-Bear’s Broccoli and Cheese Soup
1 lb velveeta, cubed
1 bunch broccoli, steamed & cut into bite size pieces
1 cube chicken bouillon
1 can chicken stock

Combine all ingredients in a big pot. Simmer until creamy. How easy was that?!

Mexi-Chicken Soup

Mexi-Chicken Soup
1 whole cut up chicken
stock or bouillon and water
1 can tomato sauce
1 pkg taco seasoning
veggies (mexicorn, carrots, celery, onions, diced tomatoes)
tortillas

Remove excess fat and skin from chicken. Place chicken in a big stock pot and cover liberally with stock or bouillon and water and cook on medium heat for about 30 -45 minutes. Add veggies, tomato sauce and seasonings and cook another 30 minutes or until veggies are done and the chicken falls off the bone. Remove bones from chicken and return meat to soup. Using a pizza cutter, slice tortillas into strips and bake until slightly crispy. Crispy tortilla strips and cheese make great toppings. Any leftovers can easily be revamped by adding pasta or rice or dumplings.

Grilled Potato Salad

Grilled Potato Salad
3 lbs red potatoes, cut in quarters or eighths
1c thin fresh green beans, cut into 3in pieces and blanched
¼ c chopped fresh dill
½ c chunked Jarlsberg cheese

Dressing:
1/3 c apple cider vinegar
1T Dijon mustard
¼ c finely chopped shallots
2/3 c olive oil
1T finely chopped parsley

Place potatoes in steamer basket that has been set in a large saucepan. Steam over boiling water until just tender, about 10 minutes. Remove basket from water.

Prepare charcoal grill or preheat gas grill to medium-high heat. Brush potatoes with a little olive oil and grill, turning often, until tender and tinged with brown .

Meanwhile, make dressing by whisking all the dressing ingredients together in a small bowl.

Transfer potatoes to a shallow serving bowl. Add green beans, dill and cheese. Pour dressing over salad and toss to coat. Great warm or at room temperature.

Fried Shrooms

Fried Shrooms
2qts button or baby bella mushrooms, washed and trimmed
1qt buttermilk
1 cup corn meal
1 cup flour
Greek seasoning
1qt veg oil

Mushrooms should be well-dried. Soak in buttermilk for at least an hour. In a separate bowl, mix corn meal, flour and seasoning. Begin heating oil in a 2-3 qt saucepan. In a quart or gallon-size zipper bag, add about a cup of batter mix and about 6 shrooms at a time, adding more dry batter mix when necessary. Toss to coat. Fry in oil until golden brown. Enjoy immediately with any dipping sauce you desire. Horseradish is always a winner.

Vivacious Veggies via Kelli

Vivacious Veggies via Kelli
any veggies you like (potatoes, broccoli, mushrooms, and onions are my faves)
olive oil
malt vinegar
cloves of garlic, diced
your favorite seasoning mix (I like using an Italian Dressing mix.)

Wash and rough cut the veggies (and yes, I realize mushrooms aren’t technically vegetables). In an appropriately sized casserole dish, adequately coat the veggies, shrooms and garlic with olive oil, malt vinegar, and seasonings. Cover with foil and bake at 375F for 30-45 minutes until done. Remove foil and lightly broil 5-10 minutes, if you so choose. Yum-my!

Michael’s Bodacious Black Beans and Rice

Michael’s Bodacious Black Beans and Rice

1 ½ c rice (to make 3 cups cooked)
2 cans red or black beans, drained
1 onion, chopped
½ green, red or yellow bell pepper, chopped
2 cloves garlic, minced
8oz tomato sauce
3 celery stalks, diced
2 T butter

Cook rice according to the directions. Add 1T butter and set aside. Sauté celery, onion, bell pepper, and garlic. Add the rest of the ingredients and simmer for 15 to 20 minutes. Add to rice. Enjoy it just like that or top with shredded cheese or chopped scallions. ¡Qué delicioso!

Dawn’s Famous Potato Casserole

Dawn’s Famous Potato Casserole

1 lb pkg frozen hash browns
1 can cream of something (whatever tickles your fancy) soup
8oz sour cream
6oz shredded cheddar

Mix all ingredients and place in a casserole dish. Bake at 350F for about 1 ½ hours until brown on top. You might want to make an extra one and hide it because there is no way there will be leftovers.

Apple Cheesecake

Apple Cheesecake
Crust:
1c graham cracker crumbs
¾ c finely chopped nuts (and I don’t mean family members)
3 T sugar
½ tsp cinnamon
2 T unsalted butter
Filling:
16 oz cream cheese (room temp, or you’ll be cursing up a storm like we were)
½ c sugar (ask your sweetie)
1 tsp vanilla extract
2 eggs

Topping:
4 c peeled and thinly sliced Granny Smith apples (~2-3 apples)
½ tsp cinnamon
1/3 c sugar
½ c chopped nuts
Preheat oven to 325F. Spray 8in spring form pan with cooking spray.

To make crust:
Mix all ingredients and press onto bottom of pan. Bake 10 min, remove from oven and let cool.

Filling:
Beat cream cheese, sugar, and vanilla until well blended. Add in eggs one at a time.
Pour mixture over cooled crust.

Topping:
Put sliced apples in bowl and toss with cinnamon and sugar. Spoon apple mixture over
filling and sprinkle with nuts.

Bake 1 ¼ hours or until set. Let cool before removing from pan.

Now that was easy, wasn’t it?

Broccoli and Potato Chowder

Broccoli and Potato Chowder

6-7 potatoes
½ bunch broccoli
1 small onion
2 tsp minced garlic
2 bouillon cubes
½ tsp Spike (If you don’t know what Spike is, we need to talk.)
1 tsp corm starch

Dice potatoes, place in a large pot, cover with water, and boil for about 5 minutes.
Add chopped broccoli and boil until tender. Meanwhile sauté chopped onion and garlic.
Add bouillon cubes, Spike, corn starch and onion mixture to the pot. Remove 1 cup of
soup, puree and add back to the pot. Serve with Bacos and shredded cheese as toppings.

Cheese Stuffed Mushrooms

Cheese Stuffed Mushrooms

2 lbs medium mushrooms
6 tbsp margarine/butter
8 oz whipped cream cheese
½ cup crumbled bleu cheese
2 tbsp minced onion

Remove mushroom stems. Chop a ½ cup and discard the remaining. Lightly fry mushroom
caps in margarine/butter over medium heat for about 5 minutes. Drain. Combine last
four ingredients and stuff into first ingredient. Broil until golden. Then enjoy!

For the lazy (or efficient) of you, you can just use the same stuffing for the tomatoes
and mushrooms. Just a little tip.

Cheese Stuffed Cherry Tomatoes

I finally got digital copies from my mom of our family cookbooks. I thought I would be nice and share all the recipes in it :-)  Hope you enjoy them as much as the family does.

Cheese Stuffed Cherry Tomatoes

30 cherry tomatoes, tops removed, cored
1 cup whipped cream cheese
¼ cup crumbled bleu cheese
1 tsp celery salt
1 tsp dry mustard
¼ tsp onion powder
Combine bottom five ingredients and stuff into first ingredient. Enjoy!