Monday, November 30, 2009
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
(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 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
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).
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.
Friday, November 27, 2009
1/2 cup butter, soft
1 cup sugar
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
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
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
Tuesday, November 24, 2009
Monday, November 23, 2009
Sunday, November 22, 2009
1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
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 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
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
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
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.
Repeat as necessary during the cooling/setting time, until solids are nicely suspended.
Thursday, November 19, 2009
These came from my sister Karen. They are good with honey, powdered sugar or maple syrup.
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
Tuesday, November 17, 2009
¾ cup flour
1-tablespoon corn meal
2 teaspoons baking powder
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
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
one package dry onion soup mix
three to four onions
flour and milk to thicken gravy
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
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
2 c marshmallows
1 large can pineapple tidbits or chunks,drained--save the juice.
8 oz cool whip
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
I have made this all the same day and it is as good.
Friday, November 13, 2009
Thursday, November 12, 2009
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
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
Tuesday, November 10, 2009
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
1 cup of finely chopped jalapeno peppers
1/4 cup of bottled lemon juice
7 cups of sugar
1 package of pectin powder
Sunday, November 8, 2009
Saturday, November 7, 2009
7 c sugar
2 c clear jel
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
1 (3/4 oz.) pkg. basil leaves, torn (we used about 1 cup)
1 cup pure honey (we used 3/4 cup)
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
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
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
3/4 stick butter, softened
Tuesday, November 3, 2009
Monday, November 2, 2009
3 cups peanut oil or veg oil
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
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.