Monday, January 31, 2011

Black Olive and Walnut Dip

This recipe comes from a friend from Racine, WI, Loretta Falaschi. I had forgotten about it and made it for the Packer/Bears game last week.

Black Olive and Walnut Dip

2 8 oz block cream cheese
1/4 c milk
1/2 c chopped walnuts
1 can pitted black olives, sliced(14 0z can)
1/8-1/4 t garlic salt

Mix cream cheese and milk with mixer until creamy. Add other ingredients and stir well. Serve with potato chips or crackers.

Sunday, January 30, 2011

Brownies to Die For

I made these during the Packer/Bears game. These were very yummy. See my notes about using the cake mix in place of the brownie mix. Very good!

Brownies to Die For
adapted from Cookie Recipe.com

1 ( 19.8 oz) brownie mix ***see recipe below
1 c sour cream
1 (16 oz) container coconut pecan frosting
1 c semisweet chocolate chips
1 c chopped pecans

Preheat oven to 350º. Grease one 9 X 9" baking pan. (Beth used 9 x 13 )

Mix brownie mix according to box directions, omitting 1/2 of the oil asked for. Add the sour cream and coconut pecan frosting, mix and spread in the prepared pan.

Bake at 350º for 20 to 30 minutes.(We needed 40 -45 minutes in a 9 x 13 ) Be careful not to over bake or they will harden and be impossible to eat! About 5 minutes before it is done take it from the oven and sprinkle semi sweet chocolate chips all over the top along with the chopped pecans. Place back in the oven for 5 minutes, take out and use a spatula to spread the chocolate chips around to frost the brownies.

Makes 36 brownies

**** I did not have a brownie mix, but had a chocolate cake mix. I found this recipe on Food.com and used it in place of the brownie mix. I only used 1/4 melted butter per the recipe above.

Cake Mix Brownies

1 (18 1/4 ounce) dark chocolate cake mix
1/2 cup butter, room temperature
1/3 cup dark brown sugar (if you like a less sweeter taste use 1/4 cup)
1/4 cup water
2 large eggs
1 teaspoon vanilla

Saturday, January 29, 2011

Citrus Grilled Chicken

We made this before the Packer/Bears game on Sunday. I grilled it on the George Foreman grill. We liked the flavor and the sauce after we cooked and reduced it.

Citrus Grilled Chicken
busycooks.about.com

1/3 cup honey
1/3 cup orange juice
1/4 cup lemon juice
1/2 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
3 Tbsp. oil
6 boneless, skinless chicken breasts

In ziplock plastic food bag or shallow pan combine honey, juices, salt, pepper, garlic and oil. Add chicken, seal bag, and turn to coat chicken. Marinate in refrigerator for 2-3 hours. Remove chicken from marinade. If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan and boil hard for 3-4 minutes until reduced.

Grill chicken on two sided grill(like a George Foreman) for 4-6 minutes until thoroughly cooked. Serve with reduced marinade as sauce if desired. 6 servings

Friday, January 28, 2011

Honey Whipped Butter

Kathleen and I were watching the Food Network on Saturday and saw Claire make this. We immediately had to try it and were so glad we did! It didn't add too much spice, but a great flavor!

Honey Whipped Butter
Recipe courtesy Claire Robinson, 2010 (5 Ingredient Fix)

1 stick butter, room temperature
2 heaping tablespoons honey --up to 1/4 c (It looked like 1/4 c on TV)
Pinch salt
Pinch cayenne pepper

In a small bowl, mix all of the ingredients together until smooth. Cover and refrigerate until ready to use.

Thursday, January 27, 2011

SPICY CORNBREAD

I am not quite sure why this is called Spicy cornbread--unless it is for the sauted onions. Kathleen was helping me put this together and asked where the spice was! I was intrigued by this recipe since at the end, she said it tasted like corn on the cob. It was good cornbread, and excellent with honey butter on it(recipe will come tomorrow)

SPICY CORNBREAD
Taste of home bb

3 T butter, melted
4 T onion, chopped fine
Saute about 3 min, set aside to cool.

1 C. & 2 T. all-purpose flour
2 1/4 C. yellow cornmeal
2 t. salt
1/4 t. pepper (white or black)
1 1/2 T baking powder
3/4 t. baking soda

3 eggs
2 1/4 C. buttermilk*
6 T. butter, melted

Combine dry ingredients. Make a well in center of the dry ingredients, add eggs and buttermilk, mix to combine. Add melted shortening and add the butter/onion mixture. Put in 9 x 13 pan

Bake at 375 for 30-40 minutes until cornbread pulls away from sides of pan. Cool and slice into desired size.

**For the buttermilk, I just use 1 T. vinegar and milk .

This cornbread tastes like you're eating corn-on-the cob! :)

Wednesday, January 26, 2011

Crockpot Korean Beef Ribs

We made this recipe last week. After reading the reviews, we added some things to the recipe. We really liked this and would make this recipe again. The house smelled wonderful, too! The jalapenos did NOT add spice, just a smoky flavor.


Crockpot Korean Beef Short Ribs
Adapted from crockpot365.blogspot.com

1 package of beef short ribs 2-3 #--can use pork
1 cup soy sauce
1 cup brown sugar
5 whole jalapeno peppers (Use what you think is appropriate for your family.)
1/2 cup water
½ t ground ginger* Beth’s addition
2 cloves minced garlic* Beth’s addition
3 green onions sliced* Beth’s addition
1 t sesame seeds* Beth’s addition

Put thawed ribs in crockpot. Mix the rest of the ingredients except for the peppers and pour over top of ribs. Top with peppers. We used 4. They don’t add spice, just a smoky flavor, and since they are whole, no one HAS to eat them.

Cook on low for 8-10 hours. You may want to turn the ribs, so both sides can absorb the juice. If you want, you can put the ribs in frozen and cook on high for 1 hour, turn to low and cook for 8 hours more.

Tuesday, January 25, 2011

Spicy Asian Green Beans

These would have been wonderful IF I would have used REDUCED SODIUM soy sauce like the recipe says. We didn't have any open, so just used the regular. These had a great flavor, just WAY too salty with full sodium. I will try these again and follow the recipe as written. We did use canned green beans, since that was what I had on hand.

Spicy Asian Green Beans
Grainlady at ths.gardenweb.com

1-bag (14-oz.) frozen whole green beans, or one qt canned beans, drained and heated
1/4 c. orange juice
1 t. cornstarch
3 T. reduced-sodium soy sauce
1/8-1/4 t. crushed red pepper flakes
1 small clove garlic, minced

Cook green beans as directed on bag.(or drain and heat canned beans) Drain; place in serving bowl.

Meanwhile, in 1-quart saucepan, mix all sauce ingredients until well blended. Heat to boiling. Reduce heat to low; simmer 1-2 minutes, stirring constantly, until thickened and clear.

Stir sauce into cooked green beans to coat.

Monday, January 24, 2011

Kibbles and Bits

This recipe is one of the first recipes in my file from almost 24 years ago when Don and I got married. It is also known as Puppy Chow. Jenna made this to take back to school with her. I think we used 2 boxes of Chex and that is the reason why not all the cereal is coated.....guess that means you can eat more! :-)

Kibbles and Bits
1 12 oz box crixpix(or rice chex)
1 12 oz pkg chocolate chips
1 stick butter
3/4 c cream peanut butter
2 c powdered sugar
Mix the choc chips, butter and peanut butter together and melt in a double boiler or in the microwave. Pour this over cereal that has been put in a big bowl that can be covered(original recipe says to put in a paper grocery bag) Put about 1/2 c powder over the cereal mix. Put lid on and shake. Continue to add powdered sugar until all cereal is covered.

Sunday, January 23, 2011

Homemade Panera Bread Tomato Soup

Don and I love tomato soup with grilled cheese. I thought about making half this recipe(and should have since it makes ALOT)but made the whole thing. At the end, we thought the soup was a bit thin, so I thickened it--see my notes. We liked this soup.

Homemade Panera Bread Tomato Soup
adapted from Lynnskitchenadventures.com

2 Tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
8 cups of chicken broth or stock
4- 14 ounce cans of tomatoes
¼ cup shredded parmesan cheese,
¼ cup asiago cheese, shredded or use an Italian cheese blend
½ teaspoon salt or to taste
pepper
3 T sugar *Beth's addition
1/2 c flour*Beth's addition
1 cup milk*Beth's addition

1. In a large pot heat olive oil and add onion. Reduce temperature and cook onions, stirring often until lightly browned and caramelized. This takes about 10-15 minutes.

2. Add minced garlic and cook for 1 minute.

3. Add broth, tomatoes, sugar and parmesan cheese and simmer uncovered for 30 minutes, stirring occasionally.

4. Carefully puree the mixture in a blender or use an immersion blender. (I prefer the immersion blender, because hot liquid and blenders do not always mix well.)
5. Return to heat and add asiago cheese and stir until melted.

6. Salt and pepper to taste. Thicken with the milk and flour that has been shaken(like you would make gravy)

7. Serve with bread and enjoy!

Saturday, January 22, 2011

AMISH SWEET BREAD

I don't remember where I found this on the internet, but I am SO glad I found it. This is very good bread and makes great toast and grilled cheese sandwiches!

AMISH SWEET BREAD

2 c warm water (110 degrees F)
2/3 c sugar
1 1/2 Tbsp dry active yeast
1 1/2 tsp salt
¼ c oil
6 c flour

Mix warm water, sugar, and yeast to bowl- allow to "proof" or rest for about 10 minutes (it will be frothy) Add in salt, oil, and 3 c flour and mix well.

Add flour one cup at a time-dough will be a nice ball with a soft velvety touch.
Knead by hand for 8-10 minutes or 1-2 minutes with the Kitchen Aid.

Allow bread to rise covered, free from draft until doubled in size. (about an hour)
Punch down and briefly knead by hand (30-45 seconds).

Divide into 2 equal parts, place in well-greased loaf pans.

Loosely cover and allow to rise for an additional 30 minutes.

Bake in a preheated 350-degree oven for approx 30 minutes (it will be golden on the top-kind of like a loaf of traditional packaged white bread).

Friday, January 21, 2011

Perfect Freezer Biscuits

I was excited to find this recipe since I buy lots of Pillsbury frozen biscuits to use when I make biscuits and gravy. I was able to put 12 biscuits in the freezer to have on hand. These were very good.

Perfect Freezer Biscuits
realmomkitchen.com

4 cups flour
2 Tbsp baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp soda
1/2 cup cold butter, cut into small pieces
1 (16 oz) container or 2 cups reduced fat sour cream 3-5 tsp water, if needed
4 Tbsp melted butter (need when baking the entire batch of biscuits)

In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together. Add butter to the food processor and pulse until butter is cut into pea sized pieces. This will take a few minutes.

Next, add the sour cream and and pulse until a soft dough is formed. If the dough is too dry you can add some water. Remove dough from the food processor and knead a couple of times on a lightly floured surface. ***Beth's notes....my food processor couldn't handle this, so I ended up mixing and kneading by hand.

Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.

If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.

To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter. Makes 16-20 biscuits.

Thursday, January 20, 2011

CHEDDAR CHEESE SOUP

We have been having a cold snap here in Central TX. Soup is a comfort food and tasted especially good when our heat went out last week! Thankfully it was a cheap fix and we had emergency fund money to cover the cost(thanks Dave Ramsey!) I found this recipe and had to try it. We loved the Worcestershire sauce at the end. It added a nice flare to the soup.


1/2 stick butter
2 cups chopped onion
2 celery stalks, chopped
2 minced garlic cloves
1/4 cup flour
1/4 teaspoon paprika
1/4 teaspoon red pepper
4 cups chicken broth
1 1/2 cups half and half (I used 1 cup half and half and 1/2 c 1 % milk)
2 1/2 cups grated cheddar
Worcestershire sauce

Melt butter in large saucepan over medium high heat and add onions, celery and garlic. Saute until tender, about 5 minutes.

Mix in flour and spices and stir. Stir in broth and bring to boil. Reduce heat and simmer 15 minutes. Strain solids out and return liquid to pot.

Add half and half to soup and bring to simmer. Add cheese in handfuls and stir until each addition is melted. Season to take with salt and pepper. Serve with Worcestershire sauce drizzled on top.

Wednesday, January 19, 2011

Strawberry Jello with Dream Whip

My mom made this all the time while I was growing up. I had almost forgotten about it since my kids are not 'into' jello. I had company over and was trying to think of a jello to make. This is very good and very simple to make.

Strawberry Jello with Dream Whip

1 pkg strawberry jello--make with 2 cups boiling water. Instead of adding 2 cups cold water, add 2 cups frozen sweetened strawberries. Stir until mixed well. Let set.

When totally set, mix 1 pkg dream whip according to directions. Add to jello(I used the mixer and mixed the dream whip in with the jello. YUM

Tuesday, January 18, 2011

Vanilla Cinnamon Pancakes

Kathleen first had Jalapeno bacon pancakes at Santa Rita Cantina in Austin, TX. She has been looking for a recipe to make something similar for a long time. She and Jenna made these last Saturday. They added cooked bacon and pickled jalapenos. I think the restaurant uses fresh jalapenos, but we didn't have any. These are good with out the add-ins but are VERY good with the bacon and jalapenos!

Vanilla Cinnamon Pancakes
http://www.lactofree.co.uk/ (they use lactose free milk)
2 cups milk
1 1/2 cups whole wheat flour (we used all all purpose flour)
1/2 cup all-purpose flour
2 tbsp brown sugar
4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla (I am likely to use a bit more…)
3 beaten eggs

In a medium mixing bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Make a well in the center of the dry mixture and set aside.

In another medium mixing bowl, combine the eggs and milk. Add egg mixture all at once to the dry mixture. Stir until just moistened (batter should be lumpy).

For standard-size pancakes, pour about 1/4 cup of batter onto a hot, lightly-greased griddle or nonstick pan. Cook over medium heat about 2 minutes on each side or until pancakes brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Makes 16-18 standard size-pancakes

Add chopped Jalapenos and bacon.

Monday, January 17, 2011

Cheddar Twists

Kathleen helped me make these on the day we had potato cheese soup. They are easy to make and taste wonderful.

Cheddar Twists
thefrugalgirl.com
-makes 18

3-3.5 cups flour
3 tablespoons sugar
2 packages (4 1/2 teaspoons) active dry yeast
1.5 teaspoons salt
1.5 cups milk
1.5 cups shredded sharp Cheddar cheese (6 ounces)
1 egg, lightly beaten


In a mixing bowl, combine 2 cups flour with the sugar, yeast, and salt. Heat milk to 120 degrees, and add to dry mixture. Beat for 3 minutes. Stir in shredded cheese and enough remaining flour to make a soft dough.

Turn out onto a floured surface and knead for 3-5 minutes, or until smooth and elastic. Place dough in bowl, cover with a wet tea towel, and let rise in a warm place 1 hour.

Punch dough down, divide into 18 pieces, and roll each piece into a 8-10 inch rope. Fold each rope in half, and twist 2-3 times. Place twists on a greased baking sheet, cover with a wet tea towel, and let rise 20-30 minutes, or until doubled.

Brush twists with beaten egg, and if desired, sprinkle with shredded Parmesan cheese.
Preheat oven to 350 degrees, and bake twists 12-15 minutes, or until lightly browned. Cool on wire rack.

Sunday, January 16, 2011

Lofthouse Grocery Store Sugar Cookies

I made these the other day and they DO taste like the ones in the grocery store. I made Packer colors for gameday last Sunday. I used a jelly jar to cut out the cookies, since I do not have a round cookie cutter. I got 78 cookies.


Lofthouse Grocery Store Sugar Cookies
http://macaroniandcheesecake.blogspot.com/

1 cup unsalted butter, softened (Beth used salted butter)
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)

In a medium sized bowl, whisk together baking soda, baking powder & 5 cups flour, set aside.
In the bowl of a stand mixer, cream together butter & sugar until light & fluffy. Add in eggs one at a time, mix until incorporated. Mix in sour cream. Place mixer on low speed and add in flour mixture a little at a time, until all is fully incorporated. If dough does not seem the right consistency to roll, add a little more flour a 1/4 cup at a time, adding no more than 1 cup additionally. Dough will still be sticky. Divide dough into two balls and wrap with plastic wrap. Refrigerate overnight.

Preheat oven to 425 degrees. Line baking sheets with parchment paper.
Liberally flour your rolling area. Roll out dough to 1/4 inch thickness, flouring generously. Dough will be very sticky. Using a round cookie cutter, cut out circles & place them on baking sheet. Bake for 8 minutes, until pale golden. Cool on wire rack. Once cool, frost & decorate. Allow frosting to set then store in an air tight container and allow cookies to sit for a few more hours before serving for the flavors to develop further.
Frosting:
4 cups confectioners sugar
1/2 cup shortening
5 tbsp. milk
1 tsp. vanilla extract (use clear vanilla if you are leaving frosting white)
food coloring (optional)
In the bowl of a stand mixer, mix together the confectioner's sugar & shortening. Gradually add in the milk until incorporated. Mix in vanilla. Beat until smooth & creamy, approximately 5 minutes. Add food coloring if desired.

Saturday, January 15, 2011

Smores Bars

The girls made these the other day and they were so very good! You don't need to cut the bars very big since they are rich.

Smores Bars
dfseason.blogspot.com

1/2 cup butter, soft
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars **we covered the dough with chocolate chips
1 small jar marshmallow cream

Directions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluffy stuff. I made balls as if I was making cookies and flattened with a rolling pin and my hands then arranged them on top.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Friday, January 14, 2011

Bourbon Chicken(No Alcohol)

Oh this was so yummy! We doubled the sauce since we always want more sauce of anything we make. We used apple cider, since that was what we had. We did NOT double the cayenne and it still had a little kick. We did thicken the sauce at the end.

Bourbon Chicken

2 large boneless, skinless chicken breasts, cut into bite-size pieces
Olive Oil Cooking Spray (or 1 tbsp. olive oil)
1 garlic clove, minced
1/4 teaspoon dried ground ginger
1/4 tsp. ground cayenne pepper
1/4 cup apple juice **we used apple cider
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/3 cup reduce sodium soy sauce
1 Tablespoon cornstarch/1 Tablespoon water (optional)

Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.
Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
If you prefer a thicker sauce, combine 1 tbsp. water and 1 tbsp. cornstarch in a separate bowl and add a little at a time to reach desired consistency.
Serve over hot rice, if desired.

Thursday, January 13, 2011

Potato Cheddar Soup

I have had this recipe in my files for many years. Not sure where I got it. We made it last week and all liked it. It is a thin soup, even after using a hand blender to puree the potatoes and onions.

Potato Cheddar Soup

1 teaspoon cracked black pepper
2 tablespoons butter
1 large onion -- chopped
4 large Yukon Gold potatoes -- peeled and sliced
1/4 pound sharp Cheddar cheese -- cubed
2 quarts chicken stock
2 bay leaves
ground nutmeg
shredded sharp Cheddar cheese

In 6 quart pot combine the butter and saute the onions with the black
pepper until the onions are tender. Add the potatoes, chicken stock, and
bay leaves and bring to a boil. Simmer for 45 minutes to 1 hour. Remove bay
leaves. Remove from heat and gradually stir in the cheese until melted.
Carefully pour contents into a food blender and process until creamy.(We used an immersion blender right in the pan) Return to stock pot and serve. Garnish each serving with nutmeg and grated Cheddar.

Wednesday, January 12, 2011

Spicy Corn Soup

Kathleen made this recipe up one day when she was looking for something for lunch. It has a bit of a kick to it, but is very good.

Spicy Corn Soup

1 T vegetable oil
1/2 onion, chopped
1/2-1 t red pepper flakes
1 clove garlic, minced

Saute these ingredients together. Add:
3/4 c canned or frozen corn
3 c chicken broth
1/2 t cumin
1 can Rotel (tomatoes with chilies)

Stir well and heat through. Add 4 oz of Mexican velveeta and stir until melted. Can use plain velveeta for less spice.

Tuesday, January 11, 2011

Citrus Basil Viniagrette

Kathleen made this dressing up one night. We had it over a salad with craisins and mandarin oranges on it. YUM!



Citrus Basil Vinaigrette

zest and juice of small orange
1/2 t dried basil
3/4 T honey
2 garlic cloves, minced or grated
1 t sea salt
1/4 c white vinegar
1/2 c extra virgin olive oil
1 T parmesean cheese

Zest and juice the orange. Add all the other ingredients except garlic and salt. Mince or grate(we use a microplane) the garlic. Work the salt into the garlic to form a paste. Add this to the other ingredients and shake or mix well.

Monday, January 10, 2011

Beef Wellington

I saw a recipe for Beef Wellington on the internet and Jenna saw one in her new Rachel Ray cookbook. Most Wellington recipes have mushroom and a pate, which my family won't eat. We combined a few recipes we found and made it to our liking. It was WONDERFUL! A 'must make again' recipe! We made too much, so will enjoy the leftovers!

Beef Wellington

1 beef tenderloin (2 to 2 1/2 pounds)(We used 4 8 oz filets)
pepper
salt
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
2 tbsp. butter
1 T olive oil
1 medium onion, finely chopped
2 crushed garlic cloves
bread crumbs
grated Parmesan cheese

Heat the oven to 425°F.

Heat olive oil and butter in a skillet(I used cast iron). Place the beef into the pan. Season with salt and pepper. Sear the meat on both sides and cook for 10-15 minutes--until meat thermometer reads 130°F(I used 140) I took the meat out of the pan and placed in the freezer for 15 minutes.

Heat 1 T butter in a pan and add onion and garlic. Cook until just caramelized.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a large rectangle. Cut into 4. We put down some breadcrumbs, then the onions and then some Parmesan cheese. Put the meat(pat it dry) on top of the breadcrumb mixture. Fold up the puff pastry around the meat. Brush the pastry with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown and a meat thermometer reads 140°F. We turned the 'bundles' over halfway through baking. Let them sit for 10 minutes before eating.

Sunday, January 9, 2011

Hot cheese and bacon dip

This was a good appetizer. It makes a good amount, so we have been eating it heated up this week! We did cook it in the oven for about 30 minutes on 350.

Hot cheese and bacon dip
taste of home bulletin board

16 slices bacon, diced
2 8 oz. pkgs. of cream cheese cubed and softened
4 cups shredded cheddar cheese
1 cup half and half
2 tsp. Worcestershire sauce
1 tsp minced dried onion
1/2 tsp. dry mustard
1/2 tsp salt
2-3 drops Tabasco sauce

Brown and drain bacon. Set aside. Mix remaining ingredients in slow cooker. Cover and cook on high l hour, stirring occasionally until cheese melts. Stir in bacon.
Serve with variety of flavored bread or crackers

Saturday, January 8, 2011

Caramelized Onion Dip

We made this shortly after we got home from Wisconsin for Christmas. It was good. Next time I will chop the onions since it was hard to eat with them sliced. I have been eating this dip warmed up, with wheat things since they are stronger that then Lay's potato chips I bought.

Caramelized Onion Dip
from Gooseberry Patch Halloween Cookbook

2 tbsp butter
3 onions, thinly sliced ***next time I will chop fine
8 oz cream cheese, softened
8 oz pkg Swiss Cheese, shredded
1 cup grated Parmesan Cheese
1 cup mayonnaise
sweet potato chips ***next time get Ruffles with ridges

Melt butter in a large skillet over medium heat; add sliced onions. Cook, stirring often, 30 to 40 minutes, or until onions are caramel colored.

Combine onions, cream cheese, and next 3 ingredients, stirring well. Spoon dip into a lightly greased 2-quart casserole dish. Bake, uncovered, at 375 for 30 minutes, or until golden and bubbly. Serve with sweet potato chips.

Note: Dip can be prepared a day ahead, but do not bake. Cover and refrigerate overnight. Bake, uncovered at 375 for 45 minutes, or until golden and bubbly.

Friday, January 7, 2011

Black bean hummus

I am not sure where I found this recipe, but knew we would have to try it. It was very good and we all liked it. It makes a LOT, so make sure you have a party to go to when you make it! :-)

Black Bean Hummus

1 (15 ounce) can garbanzo beans, drained
2 (15 ounce) cans black beans, drained
2 tablespoons extra-virgin olive oil
1/4 cup chopped garlic
3 tablespoons tahini paste
1 lemon, juiced
1 1/2 cups water, more or less as needed(we used 1/2 cup)
1 1/2 teaspoons cayenne pepper, more or less to taste (we used 1 tsp)
2 1/2 teaspoons cumin
2 1/4 teaspoons salt, more to taste (We used a bit more)
1 1/2 teaspoons pepper, more to taste

In a food processor or blender, combine the garbanzo beans, black beans, olive oil, garlic, tahini paste and lemon juice. With the motor running, drizzle in the water until the beans are blended and a smooth consistency is achieved. Add the cayenne pepper, cumin, salt and pepper, then blend again.

Taste and adjust seasonings and flavorings if desired. This makes 4 cups hummus; the hummus will keep, covered and refrigerated, for 5 days.

Thursday, January 6, 2011

BIG COUNTRY BREAKFAST CASSEROLE

We made this for breakfast--the last day Don was home from work. I have had this recipe for many years and modified it from a jelly roll pan to a 9 x 13. We all loved it.

BIG COUNTRY BREAKFAST CASSEROLE

1 cup chopped onions
2 Tablespoons margarine or butter
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
1 (16.5 oz.) cans Grands biscuits
6 slices bacon crisply cooked, crumbled
2/3 cup whipping cream or half and half
1/2 cup dairy sour cream
3 eggs
1/2 cup shredded white cheddar or monterey jack cheese
pepper, if desired

Heat oven to 375.

In large skillet, cook onions in margarine until tender but not browned. Stir in salt and 1/4 teaspoon pepper.

Separate dough into 8 biscuits, place in ungreased 9 x 13 pan. Press over bottom and 1/2 inch up sides to form crust. Spoon onions over crust, sprinkle with bacon.

In medium bowl, combine cream, sour cream and eggs until well blended, stir in cheese. Spoon evenly over onions and bacon. Sprinkle with additional pepper.

Bake at 375 for 24 to 30 minutes or until crust is deep golden brown.

Serve hot. Store leftovers in refrigerator

Wednesday, January 5, 2011

Nutty Orange Coffee Cake

We made this for a breakfast while at my parents house. My cousin, Kim tried this earlier this year and I had been wanting to make it. Very yummy!

Nutty Orange Coffee Cake
Paula Deen

1/2 cup (1 stick) melted butter
1 8-ounce package cream cheese
2 12-ounce cans refrigerated buttermilk biscuits (10 count)
2 teaspoon Orange Zest
1/2 cup chopped pecans
3/4 cup granulated sugar
1 cup sifted confectioners’ sugar
2 tablespoon fresh orange juice


Preheat the oven to 350 degrees. In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
Bake for 35-40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners’ sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

Tuesday, January 4, 2011

White Christmas Punch

This was a punch we made on Christmas night. You have to like almond flavoring to like this punch. Next time, I think I would cut back a bit on the almond.

White Christmas Punch
Southern Living

1 1/3 cups sugar
2/3 cup water
1 cup evaporated milk
2 teaspoons almond extract
2 (1/2-gallon) cartons vanilla ice cream, softened
4 (2-liter) bottles lemon-lime carbonated beverage, chilled

Combine sugar and water in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat. Stir in evaporated milk and almond extract; let cool.
Chill until ready to serve.

Combine milk mixture, ice cream, and carbonated beverage in a large container just before serving; stir gently to break ice cream into small pieces.
Transfer mixture to a punch bowl.

Monday, January 3, 2011

Strawberry Pretzel Salad

This is my sister Karen's recipe. We made it for Christmas dinner. It is one of Jenna's favorites.

Strawberry Pretzel Salad
k2cook.blogspot.com/

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar (can use powdered sugar)
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes
.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Sunday, January 2, 2011

New Print Feature

I know that some of you have had issues with the 'Print this page' button not working correctly, so, there is a different button now--thanks to my daughter, Kathleen.

Whenever you see this button:

Print (except in this case, since it is in the middle of a post), you can click on it, and it will take you to that recipe, then bring up a pop up window, with the option to print, save as a PDF or email. You have the option to not print the picture, as well. All you have to do is check the box in the top right corner that says 'Remove Images'. Then, all you have to do it press the 'Print' button and it will bring up your printer menu.

Hope this helps!

Beth

Never Fail Prime Rib

This is what we made for Christmas dinner. It has become a tradition at my parents house. We had a 17# rib roast this year. The next day we put the leftovers in the crockpot with 8 cups of beef broth and heated it on low while we were at church. The meat was very moist and tender!


Never Fail Prime Rib

2-3 #roast- preheat oven 450
4-5 #roast- preheat oven to 500

Let roast sit out at room temperature for 1 hour. Rub with olive oil. Pat a mixture of :

2 T Kosher salt
1/4 c garlic powder
1/8 cup black pepper
1/4 montreal steak seasoning.

Place on rack in open roasting pan. Drop Temperature of oven to 450. Place roast in oven and DO NOT OPEN OVEN DOOR until end of roasting time.

Roast at 450 for 1 hour. Turn off oven for 3 hours.

Set oven temperature for 375 and roast for 3/4-1 hour depending on size of roast and degree of doneness. Let stand 15 minutes before carving.

Roasting in this manner enables you to serve well done, well, medium and medium rare servings. For bigger roasts, add time on to each cooking time. We did a 17# roast for Christmas and cut it in half. We added 15 minutes on to each roasting time.

Saturday, January 1, 2011

Sweet Green Bean Bundles

We made these at my sisters house one night. They are wonderful and easy to put together.

Sweet Green Bean Bundles
Allrecipes

3 (14.5 ounce) cans whole green beans,drained(We used frozen whole beans)
1 pound bacon, cut in half
1/2 cup butter, melted
1 cup brown sugar
1 teaspoon garlic salt

Preheat oven to 350. Grease a 9x13 inch baking dish.

Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.

Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 45 minutes