Monday, February 28, 2011

Chili Seasoning Mix

Last week I found I needed a package of chili seasoning for a recipe I was making. I found this one on the internet and it turned out great. This site has a LOT of mix recipes.

1 tablespoon unbleached flour
1/2 teaspoon chili powder
1/2 teaspoon crushed dried red pepper
1/2 teaspoon sugar
2 tablespoons instant minced onion
1 teaspoon seasoned salt
1/2 teaspoon instant minced garlic
1/2 teaspoon ground cumin
Combine dry spices and seal in ziploc or vacuum seal bag (or jar). Measure all into a ziploc bag, seal & shake to combine.

Sunday, February 27, 2011

Cranberry Hootycreek Cookies

Last week I got a text from my husband at lunch time asking if he was in trouble or had been 'naughty'. He didn't have any sweets in his lunch all week long. I took that as a BIG hint to bake something. This recipe is from a friend from Green Bay. I haven't made them in many years, but really like them. I knew I had all the ingredients, so Kathleen and I whipped them up. I didn't have white baking chips, so used white block chocolate and cut up a cups worth into chunks.

Cranberry Hootycreek Cookies
Nelta Pinchard

2/3 c white sugar
2/3 c brown sugar
2 eggs
2 tsp vanilla
1 c soft butter

Mix together; then add:

2 1/4 c flour
1 c quick oats
1 tsp salt
1 tsp soda

Mix well; then add:

1 c dry cranberries
1 c pecans
1 c white chocolate chips

Bake at 350 for 10 minutes

Saturday, February 26, 2011

Spicy Potato Sticks

These were easy to make and tasted great. Make sure to really spray the pan well with cooking spray.

Spicy Potato Sticks
Dawn Purcell--A Taste of Heaven cookbook

2 large baking potatoes, scrubbed and cut like french fries(Beth used 5 medium)
2 egg whites, lightly beaten
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp ground pepper

Preheat oven to 435. Spray a jelly roll pan with nonstick spray. Combine egg whites with the rest of the ingredients. Add potatoes and toss to coat. Arrange in a single layer on the baking sheet. Bake until potatoes are barely tender--about 15 minutes. Increase oven temperature to broil. Broil 5 inches from the heat until crispy--about 5-10 minutes.(Beth stirred once)

Friday, February 25, 2011

Cheese Stuffed Burgers

These are very moist burgers--with all the vegetables in them. My hubby said, "This is very good" so I consider this a keeper! I took the picture before cooking on the George Foreman grill.

Cheese Stuffed Burgers

1- 1 1/2 pounds lean ground beef
1/2 red pepper, diced
1/2 green pepper, diced
1 slice of a large red onion, diced ( I used about 1/4 c chopped)
1 large handful of spinach, de-stemmed and chopped
1 tbsp extra virgin olive oil
garlic powder, salt and pepper to season
6 cubes of sharp cheddar cheese (I used sliced colby)

Chop vegetables. Place in a bowl with ground beef. Add oil and seasonings and, using your hands, mix well to combine. Set aside. Cut six cubes from a block of sharp cheddar cheese.
Form patties with the cheese blocks in the center. Grill to desired doneness.

Thursday, February 24, 2011

Creamy Pesto Shrimp

I made this for our Valentine's dinner. It was very good and Don and I both liked this. I used Fettuccine noodles instead of linguine.

Creamy Pesto Shrimp

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream (Beth used half and half)
1/2 teaspoon ground black pepper

1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined(Beth used cooked cocktail shrimp)

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. (Beth had to thicken this with a half and half and flour mixture)

Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine

Wednesday, February 23, 2011

Carne Guisada

I made this on a Saturday night and reheated it in a crockpot on Sunday while we were at church. This was very tender and tasted great. My meat had a LOT of liquid when I cooked it for the first 20 minutes. Next time, I will drain the meat at this time. I had WAY too much liquid at the end.

Carne Guisada

3½ lbs. top sirloin, fat trimmed and cut into 1" cubes
1 Tbs. + ½ tsp. kosher salt
1½ tsp.. freshly ground black pepper
1 Tbs. cumin
2¼ tsp. garlic powder
1 c. beef broth + more as needed
1 large yellow onion (~1½ c.), cut into ½"dice
1 very large bell pepper (~1½ c.), cut into ½"dice
1 (14.5 oz) can diced tomatoes w/ green chilies

Toss the cubed sirloin with the salt, pepper, cumin, and garlic powder. Place them in a large Dutch oven and cover. Cook on med-high for 15 minutes. Reduce heat to medium and continue cooking for 20 minutes.

Add beef broth, replace lid and cook another 20 minutes. Add the onions and green peppers, stir. Cover and cook another 20 minutes. Pour in the can of tomatoes and chilies with their juices and continue to simmer for another 20 minutes. While the dish shouldn't be soupy, you also don't want it to dry out completely. Add in a bit more broth if it seems to be getting too dry.

It is done when the meat pulls apart should be extremely tender. Garnish with some chopped cilantro, if you will add a hit of freshness to the final dish.

We served this with tortillas and pinto beans.

Tuesday, February 22, 2011

Heavenly Dinner Rolls

These were easy to make and tasted great!

Heavenly Dinner Rolls

1 cup milk
1/2 cup softened butter
2 eggs
1/4 cup sugar
1 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast (bread machine yeast)

Mix room temperature milk - soft butter and 2 eggs in one bowl until blended. Pour this mixture into bread machine. Then mix sugar - salt and bread flour in another bowl. Pour the dry mixture into bread machine.

Now add the yeast to top of flour and just take fork to drag yeast into the flour. Do not get yeast wet at this point. Set machine to dough cycle and let it go.

Remove the dough from the machine when cycle is complete. Knead gently on a
lightly floured surface. Divide and shape into 24 smooth round rolls.

Place the rolls about 3/4 inch apart on a greased sheet pan. Cover the dough with a cloth and allow it to double in a warm place. I use my oven with just the oven light on - works perfectly.

Bake in a preheated 350 degree oven for about 15 - 18 minutes. Brush with butter or a mixture of butter and honey while still warm from the oven.

They freeze very well as they do make a lot.

Monday, February 21, 2011


I don't remember where I got this recipe, but I have made it many times. It is easy to do. I usually put the chops in the crockpot and them add the rest of the ingredients one by one.


4-6 pork chops
1 12-oz bottle Chili Sauce
1/2 cup brown sugar
2 tsp dry mustard

Pour chili sauce into crockpot, refill bottle with ketchup and pour into crockpot. Refill bottle with water and pour into crockpot. Add sugar and mustard. Arrange pork chops in pot. Cook on low for 7-8 hours.

Sunday, February 20, 2011

Summer Dressing

This was very yummy. It comes from our church cookbook. I was afraid that 3 jalapenos would be too much, so only used 3/4 of one. Next time I will use at least 2. This had great flavor, but needed salt.

Summer Dressing
Dorothy Hearin--A Taste of Heaven cookbook

2 c minute rice
1 3/4 c milk
1/2 lb Velveeta cheese, cubed
1 tsp chopped parsley
1 egg
3 jalapeno peppers, chopped
1 medium onion, chopped
1 pinch garlic salt
1/4 c vegetable oil

Combine all ingredients, pour into a 9x 9 or similar baking dish. Bake at 350 for 1 hour.

Saturday, February 19, 2011

Herb Dinner Rolls

These were delicious! They have a light texture. I used dried basil and parsley.

1 cup of water
2 tbsp of butter, softened
1 egg (hold under warm water before breaking it)
3 1/4 cup of bread flour
2 tbsp fresh basil, chopped or 1 T dried
1 tbsp fresh parsley, chopped or 1/2 T dried
1 tsp dried oregano
1/4 cup of sugar
1 tsp salt
3 tsp regular active dry yeast

Place all dough ingredients in the bread machine in the order listed. Select the dough cycle and press start. Once the bread machine stops, grease a cookie sheet and divide dough into 15 pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with butter then cover with a cloth.

Let the dough rise in a warm place 30 to 4o minutes or until doubled in size.

Preheat oven to 375 degrees and bake 8-10 minutes or until golden brown. Enjoy.

Friday, February 18, 2011

Mexican Chicken Corn Chowder

I made this on a cold and icy day last week. It was very good and not too spicy. I think next time I might add half of a chopped jalapeno pepper in with the chicken to add some more spice.

Mexican Chicken Corn Chowder
Woodie taste of home bb

1-1/2 lb. boneless skinless chicken breasts
1/2 Cup chopped onion
1 to 2 garlic cloves minced
3 T butter
1 cup Chicken Broth or 1 cup water and 2 tsp chicken bouillon
1 tsp ground cumin
2 cup half-and-half cream
2 cup (8 oz.) shredded Monterey Jack or Cheddar cheese
1 can (16 oz.) cream-style corn
1 can 16 oz.) regular corn, drained
1 can(4 oz.) chopped green chilies undrained
1 tsp hot pepper sauce (I use more)
2 medium tomatoes chopped--
Fresh cilantro or parsley optional

Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.

Add chicken broth to pan along with cumin; bring to a boil. Reduce heat, add half and half and cover and simmer for 5 minutes.

Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately; garnish with cilantro if desired.

Thursday, February 17, 2011

S'mores Bread Pudding

This was an amazing dessert! We loved it and will be making this again for sure.

8-9 cups stale bread, cubed(we used cinnamon bread)
5 graham crackers, cut into bite size pieces
2 cups large marshmallows, cut in half or mini marshmallows
2 cups milk chocolate chips
3 cups half and half or light heavy cream
3 eggs
2/3 cups sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

1. Grease a 9x13 baking pan. Toss bread, graham crackers and marshmallows together and arrange evenly across bottom. Scatter chips over top.

2. In a large mixing bowl whisk half and half, eggs, sugar, vanilla and cinnamon together.

3. Pour over bread mixture. Refrigerate at least two hours or overnight for dense bread, press down on the bread and make sure it gets soaked by the egg mixture.

4. Preheat oven to 350 degrees F. Allow the pan to come to room temperature before baking. Bake for 45-50 minutes until top is golden and middle is set. Serve warm or cold with whip cream. Store in refrigerator.
*For a more custardy pudding use 2 cups less bread cubes.

Wednesday, February 16, 2011

Jalapeño Poppers in a Blanket

These were quite the hit at the Superbowl party. I did 1 1/2 batches, so had 36 poppers. Our jalapenos here in TX are HUGE, so I cut the puff pastry into 12 and then rolled out each of the 12 pieces to fit around the half pepper.

Jalapeño Poppers in a Blanket
pepperidge farm website

1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 package (8 ounces) light cream cheese, softened
3/4 cup finely shredded Cheddar and Monterey Jack cheese blend
4 cloves roasted garlic, mashed
3 strips bacon, cooked and crumbled
12 medium jalapeño peppers, cut in half lengthwise and seeded

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet.

Stir the cream cheese, shredded cheese, garlic and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture into each pepper half.

Place 1 filled pepper half diagonally, cheese-side down, onto each pastry square. Fold the pastry up over the pepper and press firmly to seal. Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired. Place the pastries onto 2 baking sheets.

Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.

TIP Ingredient Note: You can use store-bought roasted garlic or make your own. To make your own, cut 1/4 inch off the top of a whole garlic bulb. Place the garlic onto a square of aluminum foil and drizzle with olive oil. Wrap tightly and bake at 400°F. for 30 minutes or until the garlic is very soft. Squeeze the garlic cloves out of the peel to use in this recipe.

Tuesday, February 15, 2011

Throw Away the Bread Machine Instructions!.... White Bread

My mom said she made this and baked it in the oven. She said it was the best bread she has made. I made it while we were at church on Sunday, and even put it on the lightest setting. The crust still got too tough. The flavor was good, so I WILL try it on dough setting and bake it in the oven.

Throw Away the Bread Machine Instructions!.... White Bread
By Kittencalskitchen on

1 cup warm water
2 tablespoons white sugar
1 (1/4 ounce) package bread machine yeast ( 2-1/4 teaspoons)
2 tablespoons melted butter
2 tablespoons oil ( can use 4 tablespoons of oil or melted butter)
3 cups white bread flour
1 teaspoon salt

Place the water into the bread pan.
Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes.
Add in the melted butter, oil, flour and salt.
Select the BASIC or WHITE BREAD setting and press start.

Monday, February 14, 2011

Packer Backer Cake

I made this for the Superbowl party. It was light and very good.

Packer Backer Cake
Jayne Lancour

1 small package lime Jello
1 package Lemon Cake Mix with Pudding

Dissolve jello in 3/4 cup boiling water. Add 1/2 cup water. Set aside at room temperature.
Mix and bake cake as directed in 13 x 9 x 2 pan. Cool cake for 20 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick - space holes inch apart.(We used a fork) With a cup slowly pour jello into holes. Refrigerate cake while making topping.

In a chilled deep bowl, blend and whip topping mix, instant lemon pudding and 1-1/2 cups cold milk until still (3 - 8 minutes). Immediately frost the cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.

Sunday, February 13, 2011

Slowed Cooked Sweet Potatoes

These were very good. Everyone had 2nds! I drained some of the juice off the canned sweet potatoes, next time I will drain it all!

Slowed Cooked Sweet Potatoes
2 cans yams (Beth used 44 oz—1 29 oz can and 1 15 oz)
4 T. butter
1/2 c. brown sugar
2 T. apple juice (Beth used apple cider)
2 c. marshmallows (mini)

Put everything in slow cooker and stir.
Cook on high 2 to 3 hours, or low 3 to 4 hours.
Put marshmallows over top just before serving.

Saturday, February 12, 2011

Should Be Illegal Oven BBQ Ribs

I wanted to try a different recipe for ribs and found this one. It is WONDERFUL. After reading many of the reviews, I opted to cook them longer and they were 'falling off the bone tender'. One review said she cooked them in the crockpot---and you know I love my crockpot, so may try that next time. This is a keeper for sure. My family LOVED them.

Should Be Illegal Oven BBQ Ribs
adapted from Beverly Carson on

3 lbs pork back ribs
1 (8 ounce) jars honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onions, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar

Cut ribs apart for easier serving.
Mix together sauce and coat all ribs. Spread ribs out evenly on bottom of a foil covered pan(for easy cleanup). Cover lightly with foil.

Bake at 325 degrees for approximately 3 hours.

Friday, February 11, 2011

Gaudrey’s Cheesy Ranch Potatoes au Gratin

These were easy to make and tasted wonderful. I put them in a square 8 x 8 glass pan to cook them. This was perfect for the three of us and made great leftovers!

Gaudrey’s Cheesy Ranch Potatoes au Gratin
taste of home bb

4 baking potatoes, peeled and cut in 1 inch cubes (Beth used 6 potatoes)
2 tablespoons butter
1 can Cream of Mushroom Soup
½ cup sour cream
1 package dry Ranch Dressing mix
¼ teaspoon black pepper
1 ½ cups grated sharp cheddar cheese, divided
½ cup milk, approximately
2/3 cup bread crumbs
2 tablespoons melted butter (Beth omitted this)

Heat oven to 350°. Cook potatoes in boiling water until just tender but still firm. Drain and place in a sprayed or buttered baking dish.

In the same pot used to cook the potatoes, melt butter and stir in soup, sour cream, Ranch Dressing mix, pepper, and 1 cup of grated cheese. Blend well and add 1/2 cup of milk to make a medium thick sauce, using more if needed. Don’t get it too thin. Pour over potatoes.

Sprinkle remaining 1/2 cup of cheese over the potatoes. Top with the bread crumbs and drizzle with melted butter. Bake until bubbling hot all through and lightly browned on top about 45 minutes to 1 hour. Makes about 6 to 8 servings.

Thursday, February 10, 2011

El Pollo Loco® BBQ Black Beans

Ok, these were the BEST baked beans I have ever had. We loved them--better than the doctored up Bushes baked beans. I told Jenna to try this in the crockpot in her dorm room. I will send her back with some brown sugar, green chilies and a can opener. They smelled wonderful while cooking.

El Pollo Loco® BBQ Black Beans

2 15-ounce cans black beans (with liquid)
1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 tablespoons ketchup
2 pieces of bacon, cut into very small pieces
3 tablespoons bacon fat
2 tablespoons red wine vinegar
2 tablespoons minced canned green chilies
1/4 teaspoon cayenne pepper

Cut bacon across the short side into small pieces and fry. You can also cook bacon pieces, drain and cool, and crumble cooked bacon into very small pieces. Reserve the drippings.

Combine dripping and small cooked pieces of bacon with remaining ingredients in a saucepan. Cook over medium heat until the mixture just begins reach a boil, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture thickens.

Makes 3 cups

Wednesday, February 9, 2011

Outrageously Outstanding Oatmeal Bread

I liked the consistency of this bread. It was light and tasted great. I will make this again. Not sure where the recipe came from, but I put it in my file in 2005.

Outrageously Outstanding Oatmeal Bread

1 1/3 cups warm water
3 tablespoons packed brown sugar
2 tablespoons Canola oil
1 1/2 tablespoons dry skim milk
1/2 cup quick cooking oats -- (uncooked)
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons instant yeast -- (or bread machine yeast)

Place all ingredients, in order listed in bread machine manual, in a 2-pound loaf capacity bread machine pan. Place pan in the machine. Set machine to 2-pound loaf, "white" cycle and "light" crust. Start machine.

If necessary to obtain a light crust, remove pan from the machine 5 minutes before baking is complete. Immediately, remove loaf from pan. Brush top crust lightly with melted butter or margarine; wrap loaf in a clean dish towel to cool.

Tuesday, February 8, 2011

Hasselback Potatoes

I made these to go with the roast wrapped in foil on Sunday. After looking at a bunch of recipes, I combined a few and came up with this. I think they would be great with sour cream over the top, but we were totally out of sour cream. These were very good and looked like a lot of work.

Hasselback Potatoes

Oval-shaped medium size potatoes (scrub them clean since the skin will be kept on)
Olive oil
2-3 garlic cloves, sliced thin
Salt and pepper

Preheat oven to 400 degrees; prepare a baking sheet by placing aluminum foil over it.

Take one potato and, starting at one end, make slits/cuts cut in the potato almost all the way through. If the potatoes tend to roll around, slice a thin layer off the base (prior to cutting the slits) to give the potatoes a flat bottom.

Repeat with remaining potatoes. Add sliced garlic to every other or every 3 slits of the potato.

Brush the potatoes with equal amounts of olive oil and melted butter. Sprinkle with salt and pepper and paprika.

Arrange the potatoes on the baking sheet and place in the oven for 50-60 minutes or until the potatoes turn crispy and the inside is soft. Baste the potatoes with olive oil halfway through the bake time to make them extra crispy.

Monday, February 7, 2011

Honey Garlic Chicken

I am not sure where I got this recipe, but it is KEEPER. Very easy to put together at the last minute and tastes great.

Honey Garlic Chicken

1 cutup fryer laid in 9x13 pan (Beth used 3 large chicken breasts)
Spread in order over chicken and DO NOT MIX

1/2 cup brown sugar
2 tsp dry mustard
4 cloves minced garlic
2 Tbs soy sauce
1/2 cup honey

Bake uncovered 1 hour in 350 degree oven. Delish!

Any type of chicken pieces work great for this.

Sunday, February 6, 2011

Hershey's Chocolate Chip Cookie--Superbowl Sunday

I made this cookie on a 16 in pizza pan, using my favorite chocolate chip cookie recipe, and Don helped to cut it into a football shape. I am taking this to a Superbowl party tonight. Go Packers! I used a mock "better creme" frosting to decorate with(see recipe at the end of the post)

Hershey's Chocolate Chip Cookies

2-1/4 cups all-purpose flour ***I use about 1/4 cup more
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S S Semi-Sweet Chocolate Chips
1 cup chopped nuts (optional)

Heat oven to 375°F.

Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. ******I placed this on a 16 in pizza pan and baked for 15 minutes. I then cut out a football shape and decorated it.

Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

Better Creme Frosting

1 small package pudding--vanilla if you want white frosting to tint, or chocolate
1 package Dream Whip(I buy mine in bulk from an Amish store--use 1/2 cup)
1 1/2 cup milk

Beat until soft peaks form---5-8 minutes. Make sure it is stiff enough to use in piping bags.

Saturday, February 5, 2011

Crock Pot "smoked" Beef Roast or Brisket

My mom tried this recipe a month or so ago and raved over it. My sister, Karen made it last week and I tried it on Sunday. It was very good and my beef roast DID taste like brisket! I looked at all the reviews that were posted on and used much less salt than the recipe called for. My roast was tiny--2#. I was a bit afraid about the foil in the crockpot, but it was excellent!

Crock Pot "smoked" Beef Roast or Brisket
By KellyinNC on

2 -4 lbs beef roast or 2 -4 lbs beef brisket
2 tablespoons liquid smoke
2 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt (use much less....I used 2 tsp)
2 minced fresh garlic cloves

Trim beef of any large extra fat. A little is good for flavor.
Place the roast in the middle of a large piece of aluminum foil. Rub beef all over with all of the spices. Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped. DO NOT ADD ANY LIQUID TO THE CROCKPOT!

Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).

Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.
Beth's notes***added 1 T Worcestershire sauce

Friday, February 4, 2011

Snow in Central TX

Our mini schnauzer, Gracie. She does NOT like to wear her jacket!

Kathleen, our 16 year old, made a snow angel on the driveway

The front view of our house.

Today we had measurable snow here in Round Rock! All the schools are cancelled and kids are out having fun in the snow. We have 2 inches on the driveway and just a bit covering the grass! Very unusual for TX. It started as sleet last night, so there is ice under the snow on the street. So thankful I don't HAVE to go anywhere today.

Blueberry Stuffed French Toast

This is a recipe from Don's cousin Deb Klein. She made this when we went to CA for her 40th b-day 14 years ago, I think. We made this for dinner the other night. A keeper for sure!

Blueberry Stuffed French Toast

6 slices white bread
8 oz cream cheese, cubed
1 c blueberries
10 slices white bread, cubed

Spray a 9 x 13 pan with cooking spray. Put the 6 slices of bread in the bottom of the pan. Place the cream cheese cubes over the bread. Sprinkle the blueberries over the cream cheese and then top with the cubed white bread.

3 c milk
3 eggs
1/3 c maple syrup(we used pancake syrup)
1 tsp vanilla
1/4 c sugar

Pour this over the bread and blueberries. Cover and let sit overnight in the refrigerator.(Beth didn't do this...)

Combine 1/4 tsp nutmeg and 1/4 c sugar. Sprinkle over the casserole. Cover with foil and bake at 350 for 30 minutes. Uncover and bake 30 minutes more, until golden brown.

Blueberry syrup

1 c water
1 c sugar

Over medium heat, cook this for 3 minutes. Add 1 c crushed blueberries and 1 T butter. Cook another 3-5 minutes. Serve over french toast.

Thursday, February 3, 2011

Man Hash Browns

These were simple to make and tastes great!

Man Hash Browns
Recipe courtesy Alton Brown, 2009

1 serving.Ingredients
•4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled
•Pinch kosher salt
•1 tablespoon bacon fat

Place a 10-inch cast iron skillet over medium low heat for 5 minutes.

While the pan is heating, grate the potato on the largest hole of a box grater.***We used the food processor and put the shredded potatoes in cold water until we needed them. Squeeze the grated potatoes in a tea towel to remove excess moisture.

Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately (We kept them warm in the oven while making 3 more batches)

Wednesday, February 2, 2011

Rosemary-Roasted Carrot Fries

These are very good and easy to make. We had these as our 'french fries' with bbq sandwiches.

Rosemary-Roasted Carrot Fries
Cindy Mac taste of home bb

3 or 4 large carrots, peeled and cut into sticks
2-3 teaspoons olive oil
1/2 teaspoon sugar (optional)
coarse salt
2-3 teaspoons fresh chopped rosemary

Toss carrot sticks with olive oil, then add sugar, salt, and rosemary. Place on foil-lined tray and bake at 425 for 20 minutes.

Tuesday, February 1, 2011

Homemade Boursin Cheese

This was very good. Reminds me of a spreadable cheese ball in a bowl!

Homemade Boursin Cheese

NOTE: Must be made 12-24 hours in advance

8 ounces plain whipped cream cheese or soft cream cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon chopped chives
pinch dried marjoram, crushed
1 tablespoon chopped parsley
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground pepper

In large bowl, beat cream cheese. Add other ingredients, and beat until well blended. Refrigerate 12-24 hours. Serve on crackers. (also good on celery, etc!)

Yield: 1 cup