Monday, November 30, 2009

Cracked Corn and Cheese Squares

We are always trying new cornbread recipes. Kathleen found this on the internet and we made it with chili last week. Very good and a bit different.

Cracked Corn and Cheese Squares

1 package corn muffin mix (8 1/2-ounces), mixed to package directions
Softened butter, to grease baking dish
1/3 pound Monterey Jack or pepper Jack, shredded
1/2 cup frozen corn kernels
2 scallions, thinly sliced

Pre-heat oven to 400°F.
Grease an 8-inch square baking dish with butter. Stir cheese, corn and scallions into packaged mixed corn muffin batter.
Pour batter into baking dish and bake at 400°F until golden, 15-18 minutes.

Sunday, November 29, 2009

Snack Mix Bars

I found these on Inn Cuisine blog. We made them last weekend and they are EXCELLENT. Very easy snack for anytime.

Snack Mix Bars

(featured on Inn Cuisine, adapted from Taste of Home Annual Recipes, 1999)

3 cups pretzel sticks (snapped into thirds)
2 & 1/3 cups Wheat Chex
2 cups plain M&M’s
1/2 cup unsalted butter
1/2 cup creamy peanut butter
5 & 1/2 cups miniature marshmallows

In a large mixing bowl, combine pretzels, Wheat Chex and M&M’s. In a large saucepan over medium heat, melt butter and peanut butter; add mini marshmallows, cooking and stirring until the marshmallows are melted and the mixture is smooth. Pour over pretzel mixture; stirring and tossing gently to coat. Press mixture into a greased 13″x9″x2″ baking dish. Cool until firm,cut into squares and serve.

Yield: approximately 2 dozen (more or less depending on the size squares you cut)

Saturday, November 28, 2009

S'More Muffins

These, too, come from my sister's blog. We made 2 batches of these to take to church last week. The first batch stuck to the muffin tin papers, so we sprayed the papers the second time and it worked better. We made these into mini muffins and cooked for 10-12 minutes.

S'More Muffins

1 cup all-purpose flour
1 cup graham cracker crumbs
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup sour cream
3/4 cup milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
2/3 cup semi-sweet chocolate chips
3/4 cup mini marshmallows

In a bowl, whisk the flour and next 5 ingredients together until well blended; set aside. In a big bowl, whisk the egg until lightly beaten; then whisk in the sour cream until smooth. Whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix).

Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.

Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes. Cool muffins completely before storing in an air-tight container or freezing them in freezer bags

Friday, November 27, 2009

Lemon Pound Cake Muffins

This recipe is from my sister's blog....she has made them for a while. They are very good and originally came from Taste of Home. We made 2 batches of these as mini muffins to take to church last week.

Lemon Pound Cake Muffins

1/2 cup butter, soft
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup low-fat sour cream

Glaze
2 cups confectioners' sugar
3 tablespoons lemon juice

In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes. Cool for 5 minutes and move to a wire rack to cool. Combine glaze ingredients; drizzle over muffins. Serve warm.
I have also done mini-muffins and bake for about 10-12 minutes.

Thursday, November 26, 2009

Frito Lay Bean Dip

We were tired of paying the high price for this and found this recipe online. This tastes better than the real thing. We use our leftover refried beans to make this.

Frito Lay Bean Dip

1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Combine refried beans with the other ingredients in a food processor.
Puree ingredients on high speed until smooth.
Cover and chill for at least an hour before serving.

Wednesday, November 25, 2009

Round Steak wrapped in Bacon

This is THE easiest recipe to make and tastes great!



Round Steak wrapped in Bacon
1-2 lb round steak
bacon
1 can french onion soup
Cut round steak into strips the width of a piece of bacon. Roll the round steak up in the bacon(bacon side out) Put in crock pot. Pour onion soup over top. Cook on low all day.
****I made this for Jenna's birthday lunch last Sunday. I did 3 lbs of round steak and used 2 cans of soup. I cooked it while we were at church on high for 4 hours.

Tuesday, November 24, 2009

Corn Soufflé

This recipe is from my roommate in college, Donna. We love this. Very easy to make.

Corn Soufflé

1 can regular corn
1 can creamed corn
1 c sour cream
1 pkg jiffy cornbread mix
2 eggs beaten
small onion, chopped
1 stick butter or margarine, melted

Mix all together and bake for 1 hour at 350 uncovered---I do in a 2 qt casserole. Could double for a 9 x13 pan

Monday, November 23, 2009

BBQ Chicken Kabobs

This comes from a Krafts Food magazine from summer 2 years ago. They are so easy to make and very good. My parents were here the first time we tried them and we made this again this past week.

BBQ Chicken Kabobs
1 lb boneless, skinless chicken breasts cut int 1 1/2 in pieces
2 cups fresh pineapple chunks
1 each red and green pepper, cut into chunks
1/2 c bbq sauce
3 T frozen orange juice concentrate, thawed.

Put chicken, pineapple, pepper(and we add onion chunks) on skewers. Mix bbq sauce and oj. Brush over kabobs. Grill 8-10 minutes or until chicken is cooked through.

Sunday, November 22, 2009

Authentic Mexican Rice

My sister, Karen found this on the internet a few years ago and now we make this whenever we have mexican food. We add about 1/2 cup of frozen corn to the water/rice mixture as it boils.

Authentic Mexican Rice

1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
olive oil
hot pepper of your choice, sliced lengthwise (I use jalapeno)
tomato sauce (I'd say a little less that 1/4 cup) - I used enchilada sauce or smooth taco sauce
1 teaspoon cumin, ground
1 tablespoon chicken bouillon
salt, to taste

Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. you do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn BROWN....it's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (cooking time and temp varies with your stove....check after 20 min to make sure you don't burn!)

The essential part of this recipe is DO NOT PEEK while the rice is cooking
When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

Saturday, November 21, 2009

Pinto beans in the crockpot

I found this recipe on a Weight Watcher site, I think. It has great flavor and is so easy to make. I made these to go with fajitas and rice on Wed night. We added an extra garlic clove and always need to add more salt.

Pinto beans in the crockpot

1 lb bag pintos washed and picked through
1 onion cut up
1 clove garlic crushed and chopped
1 tsp salt or more if needed
black pepper to taste.
7-8 cups water or more if needed

put in crock pot..

I put mine on high for 6-8 hours.. or you can put on low for 10-12 hours or overnight... Now you don't have to presoak.. it cooks down and makes good juice. If your crock pot cooks too hot, you may have to add more water. We use a hand blender to blend into refried beans.

Friday, November 20, 2009

Habanero Gold Jelly

I found this recipe on thathomesite.com under the harvest forum some years back. This is sweet and spicy. Great over cream cheese served with crackers as an appetizer.

Habanero Gold Jelly

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.
Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.
Repeat as necessary during the cooling/setting time, until solids are nicely suspended.

Thursday, November 19, 2009

Corn Fritters

These came from my sister Karen. They are good with honey, powdered sugar or maple syrup.

Corn Fritters

2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
2 large eggs
1/4 cup whole milk
1/4 cup all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoon sugar
1/2 teaspoon salt, or to taste
2 1/2 teaspoons baking powder
oil for frying

Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. With the back of the knife, scrap the milky juice from the cob into the bowl. Whisk the eggs and milk into the corn until thoroughly combined. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter. Pour oil about 3/4-inch deep into a heavy-duty skillet. Over med-high heat bring oil to 375°F. When oil is hot, drop rounded tablespoons of batter carefully into the oil. Don’t crowd, the fritters should not touch each other. Best done in two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown. Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately.

Wednesday, November 18, 2009

Potato Pancakes

These are easy to make and very good!

Potato Pancakes

2 cups leftover mashed potatoes
1/4 cup flour
1-2 tsp parsley
2 TBSP chopped onions
salt and pepper to taste

Mix all together. Put a skillet over high heat with a pat of butter. Drop by spoonfuls onto the pan. When bubbles start to form, flip. Cook 2 minutes on second side.

Tuesday, November 17, 2009

Onion Patties

We found this on the internet. They do taste like onion rings. We have lightened up the recipe a bit by making them on a non stick pan, and eliminating the need to fry them in oil.

Onion Patties
Superron

¾ cup flour
1-tablespoon sugar
1-tablespoon corn meal
2 teaspoons baking powder
1-teaspoon salt
2/3-cup milk
2-½ cups finely chopped onion

Mix dry ingredients together, and then add milk. Batter should be fairly thick. Add onions. Mix thoroughly. Drop by spoonfuls into hot oil. Flatten and brown on both sides.
Tastes just like fried onion rings and makes a great side dish with grilled steak.

Beth’s notes: made 1/31/07 very good. Add a bit more salt to batter

Monday, November 16, 2009

Aunt Sissy's Fudge

So easy and SO good! I think we made 4 batches at the 4th of July reunion that year at her house! Kathleen was almost 2, so that was 13 years ago!

Aunt Sissy's Fudge

1 jar (18 oz) peanut butter(I use smooth)
1 can frosting(any type will work depending on what flavor you want.)
1 cup powdered sugar

Mix all together well and put in an 8x8 or 9x9 square pan. Chill.

Sunday, November 15, 2009

Sirloin Tip Roast

This a wonderful recipe from a friend in Racine, WI. Don's dad wanted hot beef and gravy for his b-day dinner, so this is what I made.

Sirloin Tip Roast
Mariann Schulz

One roast
one package dry onion soup mix
three to four onions
flour and milk to thicken gravy

Cook roast in covered roasting pan for one hour at 350. After 1 hour
add soup mix on top of roast and add sliced onions to top of roast and
around the roast.(you can use more onions.) Cover and cook for 3-3 1/2
hours or until tender at 300. Take out of oven, let cool, and place in
fridge overnight.

The next day, take roast out of fridge and skim the fat off. Remove
the roast from the juice and slice thin. Put pan on stove and heat-add
milk and flour (Mix milk first in gravy shaker, add flour) to thicken (not
too thick) Add sliced roast back in pan with gray and cook 1 to 2 hours at
275. (I just did for an hour)

Saturday, November 14, 2009

Taffy Apple Salad

This is one of Don's favorite salads. I made this for Don's dad's birthday dinner.

Taffy Apple Salad

2 c marshmallows
1 large can pineapple tidbits or chunks,drained--save the juice.
8 oz cool whip
1 egg
1 T white vinegar
1/2 c sugar
1 T flour
4 cups unpeeled apples
2 cups cocktail peanuts

Mix marshmallows and pineapple together. Cover and
refrigerate overnight. In a saucepan, mix pineapple
juice, egg, sugar, flour and vinegar. Boil until
thick, stirring occasionally. Cool. Cover and
refrigerate overnight. Next day, combine all and
serve.

I have made this all the same day and it is as good.

Friday, November 13, 2009

Danish Layer Cake

This comes from Community Church of the Nazarene cookbook, Racine, WI. Don's mom and dad wanted this as their 'birthday' cake, so I made this for Friday night. The recipe looks like it would be hard to make, but it isn't. I doubled the topping. It tastes like the real thing!

Danish Layer Cake

1 yellow cake mix
almond filling(see recipe below)
raspberry filling (see recipe below)
whipped cream or Cool Whip

Almond Filling
1 1/2 c powdered sugar
1/2 c soft butter
3 1/2 tsp milk
1 egg yolk
1 tsp almond flavoring
Cream well.

Raspberry Filling
1/4 c sugar
1 10-12 oz pkg frozen raspberries
2 Tbsp cornstarch

Combine sugar and corn starch in a small pan. Add berries and juice. Cook over medium heat until thick and clear. Stir constantly. Cool completely.

Cream Topping
1/2 pt whipping cream
2 Tbsp sugar

Beat cream and sugar together.

Mix cake mix according to directions and bake in 2 8 or 9 in round pans. Cool thoroughly. Cut each cake in half horizontally. Place bottom of cake on serving plate. Spread with almond filling and then raspberry filling. Repeat for layers 2 and 3 and then frost with whipped cream.

Thursday, November 12, 2009

Bacon Bit Burgers with Smothered Onions

This is a Rachel Ray recipe. Jenna made it for dinner Tuesday night. Very good. We used the George Foreman to 'grill' these. We used swiss cheese instead of the Gouda.

Bacon Bit Burgers with Smothered Onions

6 slices of smoked bacon, cut into ½-inch pieces
3 tablespoons extra-virgin olive oil
2 yellow onions, ¼ finely chopped and 1¾ thinly sliced
1½ pounds ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon grill seasoning,
4 crusty poppy seed or plain kaiser rolls, split
4 slices smoked Gouda cheese
¼ cup steak sauce,

Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of EVOO and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.

In a medium nonstick skillet, heat 2 tablespoons of the EVOO, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.

While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of EVOO, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.

Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.

Wednesday, November 11, 2009

Garlic Dill Pickles or Beans

I took a favorite pickle recipe and tried to pickle beans. The result was better than we could have imagined. The pickles turn soggy after a while, but the beans are crisp even after 3 years!

Garlic Dill Pickles or Beans

3 c sugar
2 c water
1 1/2 c vinegar
2 T salt(canning salt)

Boil this together until sugar is dissolved. Slice
pickles --don't peel. Soak pickles in salty water for
1 hour.(I don't soak the beans).

Put 1 head of dill and 1 garlic clove in the bottom of
a qt jar or pint jar. Add pickles or whole beans(with
both ends snapped off). Fill with hot brine mixture.
Put hot lids and rings on jars. Put in water bath and
bring just to a boil. Take jars out and enjoy!

***Beth's notes. I find using pint jars is easiest
with the beans. They seem to fit just right in there.
My notes say that I doubled the brine recipe and got
9 pints.

Tuesday, November 10, 2009

Caramel Apple Jam

This jam is yummy on toast or great warmed up and poured over ice cream!

Caramel Apple Jam
Marilynn (chief_cook)

6 C. peeled and diced Granny Smith or Gala apples
1/2 C. water
1/2 tsp. butter
1 pkg. powdered fruit pectin
3 C. granulated sugar
2 C. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Mix apples, water and butter together in a large pot.
Cook over low heat, stirring, until apples are soft (but not mushy).
Stir in pectin.
Bring to a full boil, stirring constantly.
Add sugars, cinnamon and nutmeg.
Return to rolling boil and continue to boil, stirring constantly for 1 minute.
Remove from heat; skim foam.
Pour into hot jars leaving 1/4-inch headspace.
Process in boiling water bath for 10 minutes.
Yields 7 1/2 pints

Monday, November 9, 2009

Strawberry Jalapeno Jam

This is a great jelly to make and use as an appetizer with cream cheese.

Strawberry Jalapeno Jam

3 3/4 cups of crushed strawberries
1 cup of finely chopped jalapeno peppers
1/4 cup of bottled lemon juice
7 cups of sugar
1 package of pectin powder

Wash, hull and crush strawberries, one layer at a time measuring 3 3/4 cups. Place in a deep saucepan. Add lemon juice and pectin. Stir to combine thoroughly. Bring to a boil and add the sugar. Stir well to dissolve. Bring back up to a boil and boil hard for one minute.
Remove from heat and ladle into hot sterilized jars, apply lid and bands and process in a hot water bath for 10 minutes.

Remove from canner and allow cooling and setting for 24 hours.
Beth’s notes: This is the recipe I first tried 10/2/08 using frozen strawberries. Note to self.....buy rubber gloves when using jalapenos.... We liked it. I got 9 jelly jars and enough for the 3 of us to taste. It is a little spicy.

Sunday, November 8, 2009

Grandma Lily’s Grape Jam

This is my mom's mom's recipe. Very easy and tastes great. I have a food strainer that I use when making this to get the seeds and skins out.

Grandma Lily’s Grape Jam

4 cups grapes(I use concord)
3 1/2 cups sugar

Bring to boil and boil 20 minutes. Run through colander and pour in jars. Water bath for 15 minutes.

Saturday, November 7, 2009

Apple Pie Filling

My parents have an apple orchard, so I am always looking for apple recipes. This is from an Amish cookbook. I have made the whole recipe, but have also cut it in half. I use this pie filling in apple crisp....just need to add a crumb topping and bake!

Apple Pie Filling

7 c sugar
6 t cinnamon
2 c clear jel
4 T lemon juice
3 t salt vanilla (opt)

Heat 7 qt water in an 8 qt pot. Mix all above ingredients together, except clear jel. Stir into boiling water. Bring back to a boil and add clear jell that you have mixed with water(like for gravy) and cook until thickened. Pour this mixture over 16-18 qts of peeled apples.

Put in jars and process 20 minutes in hot water bath. 18 qts

Friday, November 6, 2009

Honey-Lime Basil Dressing

We wanted to try a new dressing recipe and Jenna found this one on line. It was different but very good.

Honey-Lime Basil Dressing

In a blender/food processor add:
1 (3/4 oz.) pkg. basil leaves, torn (we used about 1 cup)
1 cup pure honey (we used 3/4 cup)
1 small clove garlic, minced
1/4 cup apple cider vinegar (no substitutes)
1/8 tsp. salt
juice from 1 fresh lime

Mix or liquefy all ingredients for the Honey-Lime basil dressing in the blender; adjust the flavor.
Serve dressing on the side or over your choice of salad ingredients

Thursday, November 5, 2009

Rosetto Baked Ravioli

I got this recipe from Verda Vaness in Green Bay, WI. It is easy to make and tastes great. I would make this for Wed. night church dinners feeding 100-150. We add onions and garlic when we brown the hamburger. Verda's notes are at the end.

Rosetto Baked Ravioli

1 pkg. Rosetto Frozen Ravioli (we use and cheese ravioli)
1 lb. ground beef
1 jar (26-28 oz.) Ragu Pasta Sauce
1 1/2 c. shredded Mozzarella Cheese

Brown ground beef. In 11x7x2-in. pan, layer 1 cup pasta sauce, half the
frozen ravioli, half of ground beef & half of cheese. Repeat the
layering with 1 cup sauce & remaining pasta & ground beef. Top with remaining
pasta sauce. Bake uncovered in 425 degree oven for 30-35 minutes or
microwave for 20 minutes. Top with remaining cheese. Cook until cheese is
melted. ENJOY!!

Verda's notes: This recipe fits perfectly in 13.5x8.5x2-in. Pyrex dish.
I added an additional 14 oz. jar of pasta sauce. Italian sausage may be
substituted for the ground beef.

Wednesday, November 4, 2009

Kathleen's Garlic Bread

My daughter, Kathleen is our 'herb grower' and likes to make our garlic butter. I had her write down how she made this for us last night. We had this with baked ravioli.


Kathleen's Garlic Bread

3/4 stick butter, softened
1 1/2 tsp oregano
1 1/2 tsp basil
1 1/2 tsp dried onion flakes
1/2 tsp pepper
2 garlic cloves minced
2-3 Tbsp parm cheese

Mix all ingredients together....can melt butter if desired. Put 8 slices of bread under the broiler and broil one side. Flip the bread, spread the garlic butter on the bread and broil until done.

We like this butter over steaks, too!

Tuesday, November 3, 2009

Saucepan Brownies

These are my most favorite brownies to eat and to make! They come from a cookbook called Sunday Dinner by Lora Lee Parrott. I first made them in Jan. of 1990. Quick and delicious!

Saucepan Brownies

1 stick butter or margarine
3 heaping tablespoons cocoa powder
2 cups sugar
pinch of salt
1 teaspoon vanilla
3 eggs
1 1/2 cup flour
1 cup chopped nuts(opt)

Melt butter in saucepan. Remove from heat. Add cocoa, sugar, salt, and vanilla and mix. Add eggs and mix well. Add flour and nuts and mix. Pour batter into greased and floured 9 x 13 pan. Bake at 375 for 17-20 minutes. Cool and cut in squares. May frost, if preferred.
***Sometimes I add a bag of chocolate chips to the batter.

Monday, November 2, 2009

Karen's Chick-filet

Karen made this on Friday night while she was here. We love this!


Karen's Chick-filet


3 cups peanut oil or veg oil
1 egg
1 cup milk
1 cup flour
2-1/2 teaspoons powdered sugar
1/2 teaspoon pepper
2 tablespoons salt
2 skinless, boneless chicken breasts,

Mix together the egg and milk. Place the chicken in this mixture, and let sit for at least an hour. While the breasts are sitting, mix together the flour, sugar, pepper, and salt. Once the sitting is done, dredge in the flour. After the first dredging, I would put them back in the milk bath for a few seconds, and re-dredge. Place the oil in a deep fat fryer skillet, and bring up to a high heat. Once up to 375 F., gently drop into the oil, and let cook until golden brown. Serve on buttered buns with a slice of pickle.

Karen's notes: I like to cut into strips. I usually do this in a dutch oven on the stove in small batches. I lightly salt the finished chicken and keep warm in a low oven while the rest of the chicken is frying.

Sunday, November 1, 2009

Mango Salsa

We went to Whole Foods on Sat. in Austin and bought some mangoes after tasting them! We put together this salsa. It is a keeper....we are off to buy more mangoes!

Mango Salsa

2 small mangoes, diced
2 plum tomatoes, seeded and diced
1/2 cup sweet onion
1/2 jalapeno pepper minced fine
1/3 cup chopped cilantro
Juice of 1 lime
1 garlic clove minced

Combine chopped mangoes, tomatoes, onion, jalapeno, garlic and cilantro in a medium bowl. Squeeze two halves of a small lime over the bowl. Toss and allow to stand until ready to serve.