Saturday, April 30, 2011

Roasted Edamame

We have been on an edamame kick lately. Even though you take the 'peas out of the pod'. the flavor of the sauce comes through. We liked this.
Roasted Edamame

2 teaspoons olive oil
½ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon ground cumin
⅛ teaspoon paprika
1 pound bag frozen edamame (in pods), thawed
½ teaspoon salt
Fresh ground pepper

1. Preheat oven to 375 degrees
2. In a small bowl, stir together the olive oil, chili powder, onion powder, cumin, and paprika.
3. Spread the thawed edamame on a baking pan. Drizzle the olive oil mixture over the top and toss to coat. Arrange edamame in a single layer on the baking pan.
4. Roast uncovered in oven for about 12 to 15 minutes until they start to brown. Season with more salt and pepper, if desired
5. Serve warm. Roasted Edamame can be prepared a day in advance, refrigerated and warmed before serving.
Makes 6 servings

Friday, April 29, 2011

Banana Pudding Cake

This was a very moist cake. I loved the banana cream pudding in the mix. Very good--will make this again.
Banana Pudding Cake

1 box yellow cake mix
1 (3.5 oz.)package instant banana cream pudding mix
4 eggs
1/4 cup oil
1 cup water
1 cup mashed bananas
Optional: 2 cup mini chocolate chips
2 cups powdered sugar
2 Tablespoons butter, melted
2 Tablespoons milk
1 teaspoon vanilla
dash of salt

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Add cake mix and pudding mix to a large bowl. Add eggs, oil, water and mashed bananas. Beat on low speed until blended. Then beat on medium speed for 4 minutes. (Stir in chocolate chips if desired.) Pour into prepared pan.

Bake for 50-55 minutes or until cake springs back when lightly touched.

Let cool in pan for 10 minutes. Then turn out on to a wire rack and cool completely.

Make the icing:
In a small bowl combine ingredients and whisk until smooth and of a drizzling consistency. If it is too thick add a little more milk. When cake is cooled, drizzle icing over the cake in a zigzag motion

Thursday, April 28, 2011

Caramelized Onion Focaccia ( Bread Machine)

I can't begin to tell you how yummy this was! We all liked it and ate most of it in one sitting!
Caramelized Onion Focaccia ( Bread Machine)

3/4 cup water
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
3/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded

Onion topping
3 tablespoons butter
2 medium onions, sliced
2 garlic cloves, minced

Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting.

When dough is finished, grease cookie sheet. Pat dough into twelve-inch circle on sheet.
Cover and let rise in warm place about 30 minutes or until almost double.

Prepare onion topping. (Beth cooked this on low for 1 hour)
Heat oven to 400º.
Make deep depression in dough at one inch intervals with finger or handle of wooden spoon. Spread topping over dough. Sprinkle with cheeses.

Bake 15 to 20 minutes or until edge is golden brown.
Cut into wedges, serve warm.

Onion topping: melt margarine in skillet over medium-low heat.
Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

Wednesday, April 27, 2011

Poke a Pig in a Pot

This was a different recipe--with the Mountain Dew in it. I liked the flavor it gave the meat and the carrots. It was very good. The name was quite catchy, too!
Poke a Pig in a Pot
Heidi Narr

3-pound pork loin
Salt, Pepper, Spice rub, if desired
1 head elephant (or regular) garlic, sliced
2 tbsp. minced garlic
2 to 3 tbsp. butter or lard
1 liter Mountain Dew (or similar soft drink)
1 cup water
1 large onion, quartered
1 apple, quartered
2 cubes chicken bouillon
1 (1 -pound) bag baby carrots

Season the roast with salt, pepper and spice rub, if desired. Score roast. Place the garlic slices in the slits on the pork. Place the butter or lard in a slow cooker and heat on stove (see note). Sear roast on all sides. Add the Mountain Dew, water, onion, apple, bouillon, minced garlic and carrots. Cover and cook for 5 to 6 hours on high setting.

Note: If your slow cooker cannot be heated on a stove top, brown the roast in a separate Dutch oven or frying pan.

Tuesday, April 26, 2011

Fruit Tea/Punch

This was a refreshing tea. I did add about 4 more cups of water to make a whole gallon. We all liked it.

Fruit Tea/Punch

3 family size tea bags
4 cups of boiling water
3/4 cup sugar
1 1/2 cups orange juice
1 large can pineapple juice
1 small container frozen limeade concentrate

Boil 4 cups of water. Remove from heat and add 3 family size tea bags to the water. Steep for as long as your tea bags say, about 5 minutes. Add to that 3/4 cup of sugar, 1 1/2 cups of orange juice, 1 large can of pineapple juice, and one small container of frozen limeade. Stir until all ingredients are combined. Chill in the fridge until ready to serve.

Monday, April 25, 2011

Cheesy Pesto Chicken

This was very good. It was quite easy to put together for a quick meal.
Cheesy Pesto Chicken

3-4 chicken breasts
Mozzarella cheese
Marinara sauce
salt/pepper/garlic powder

Pound out chicken breasts between plastic wrap until 1/4 of an inch thick. Spread pesto (generously) on half of chicken. Slice or shred some Mozzarella on pesto. Fold over chicken and secure with a toothpick.

Put some marinara sauce in the bottom of a baking dish. Place chicken on top. Season with salt/pepper/garlic powder. Top with more marinara and more cheese. Bake for 35-40 minutes at 350.

Sunday, April 24, 2011

Bacon-Wrapped Potatoes

These were easy to make and tasted very good. I only used 1 piece of bacon for each potato and didn't use toothpicks to hold them together. Very easy to make bigger quantities.
Bacon-Wrapped Potatoes

1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips

Layer onion slices on cut side of two potato halves; top with other potato half.

Wrap each potato with two bacon strips. Secure with toothpicks. Place on a
lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20
minutes or until potato is tender and bacon is crispy. Discard toothpicks.

Yield: 2 servings.

Saturday, April 23, 2011

Peanut Butter and Caramel Cream Cheese Dip

This was easy to put together---I made it before breakfast and put it on mini bagels. Very tasty. It would be great with apples or pretzels, too.
Peanut Butter and Caramel Cream Cheese Dip

8 oz. cream cheese, room temp
1/2 c. peanut butter
2 tbs. brown sugar
1 1/2 tbs. caramel sauce
1 tsp. vanilla extract

Beat cream cheese and brown sugar together until smooth. Add peanut butter, caramel, and vanilla extract and continue beating until combined and creamy.

Chill in the fridge until ready to serve. It will firm up a little in the fridge so I like to set it out a few minutes before serving to soften it up just a little.

Serve with whatever suits your fancy.
It's perfect for dipping apples, bananas, or any other fruit; goes great with pretzels, crackers, and anything salty; and it makes for a delightful breakfast smeared on an English muffin, slice of toast, or a bagel.

Friday, April 22, 2011

Parmesan and Garlic Dipping Oil

I bought some focaccia bread at Sam's on Saturday. On Sunday, Don asked for dipping oil. I found this recipe and it is a winner!  I did add a bit more olive oil to stretch this further.

Parmesan and Garlic Dipping Oil
By Abby Girl on November 20, 2006

1/4 cup parmesan cheese, freshly grated
1/2 teaspoon pepper, freshly ground
1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 garlic, crushed
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
1/4 cup olive oil

1. Whisk together all ingredients except oil until combined.
2. Gradually whisk in oil until blended.

Thursday, April 21, 2011

Can't Resist Cabbage Casserole

This casserole is so very yummy and easy to put together. I will definitely be making this again!
Can't Resist Cabbage Casserole
taste of home bb

1 medium head cabbage, shredded
1 onion, diced
1 tsp. salt
¾ C. butter, melted, divided
1/3 C. sour cream
1 (10.75 oz.) can cream of chicken soup
1 tube Ritz crackers, crushed
1 C. shredded cheddar cheese

Spread cabbage in a 13x9 casserole. Sprinkle with diced onion and salt. Drizzle on ¼ cup of the melted butter. Combine sour cream and cream of chicken soup and spread over the cabbage and onion in the casserole. Set aside. Combine the crushed crackers, remaining melted butter and the cheese. Sprinkle the cracker mixture over the top of the casserole. Bake at 350º for about 45 minutes.

Wednesday, April 20, 2011

Broccoli with bacon

This was a tasty side dish. I would say to add salt to the water while cooking the broccoli.
Broccoli with bacon
"Southern Living Our Best Christmas Recipes"

Serving Size : 8

2 pounds fresh broccoli
6 slices bacon
3/4 cup coarsely chopped walnuts -- (see Note)
1/2 cup chopped green onions

Remove broccoli leaves, and cut off tough ends of stalks; discard. Wash broccoli thoroughly, and cut into spears. Cook broccoli spears in a small amount of boiling water 6 to 8 minutes or just until tender; drain. Set aside, and keep warm.

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 3 tablespoons drippings in skillet. Crumble bacon, and set aside. Cook walnuts and green onions in drippings, stirring constantly, until green onions are tender. Add broccoli, and cook 1 minute, tossing gently. Transfer mixture to a serving dish; sprinkle with bacon.

Tuesday, April 19, 2011

Hawaiian Chicken

This was a tasty chicken recipe and easy to make.
Hawaiian Chicken

1 cup crushed pineapple
1 tbsp. honey
juice of 1/2 lime
1 tbsp. brown sugar
1/3 cup low sodium soy sauce
1 clove minced garlic
1/4 tsp. kosher salt
1/8-1/4 tsp. ground cayenne pepper
1 tbsp. cilantro
2 large chicken breasts, cut in half or 4 smaller chicken breasts

In a medium sized bowl mix together pineapple and all other ingredients except the chicken until combined. Place chicken in the bowl to marinate and refrigerate until ready to use. We marinated for 1 hour, but if you have less time it would be just fine.

After marinating, place chicken and; marinade in a large skillet, sprayed with cooking spray. Cook over medium heat for approximately 20 minutes until chicken is cooked through and marinade has reduced just slightly. Serve chicken topped with cooked marinade & garnish with cilantro.

Monday, April 18, 2011

Garlic Shrimp

I made this last week when Kathleen wasn't going to be home since she doesn't like shrimp. This was easy to make and tasted great. I used cocktail shrimp since that was what I had in the freezer.
Garlic Shrimp
By Diana Rattray, Guide

1/3 cup butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 to 3 tablespoons lemon juice
salt, to taste

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.
Serves 4.

Sunday, April 17, 2011

Jammy Muffins

These were very easy to make and were yummy. I used strawberry jam this time. Next time I will double the recipe and try different jams. I got 12 muffins.
Jammy Muffins
presented by Bartee Meadow Bed & Breakfast

½ cup butter
½ cup sugar
1 egg
1½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
½ cup chopped pecans (optional)
Your favorite jam

Cream together butter and sugar; add egg. Mix dry ingredients. Add to butter mixture alternately with milk. Add nuts if you wish. Line muffin tins with paper baking cups. Spoon about a tablespoon of batter into cups and create a "well" in the center with your spoon. Drop a tablespoon of jam into "well." Cover the jam with the remaining batter.

Bake at 350 for 30-35 minutes. Butter while hot. Try not to eat them all before you get them to the table!

Saturday, April 16, 2011

Mrs Grail Bacon Tomato Pasta

This is a tasty pasta salad I served with hamburgers. I actually liked it better after it sat over night in the refrigerator.
Mrs Grail Bacon Tomato Pasta
BBQ Grail/ taste of home bb

12 ounces Whacky pasta or other pasta of your choice
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
13/4 cups frozen petite green peas, defrosted
3 tablespoon fresh cilantro, chopped
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple vinegar
A pinch of sugar
4 tablespoons green onions, chopped

Cook pasta per package instructions and set aside.

In a large skillet cook the bacon over medium high heat until crisp. Or bake the bacon on a rack in a 400 degree oven until crisp. Drain on paper towels. Reserve 3 tablespoons of the bacon drippings in the pan.

Add tomatoes and garlic to the pan and cook just until warm. Season to taste with salt and pepper. Drain tomatoes and garlic and discard bacon drippings.

Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Add the peas and 2 tablespoons of cilantro.

Combine mayonnaise, sour cream, apple cider vinegar, green onions and sugar together until well mixed. Pour mayonnaise mixture with pasta until evenly combined. Season again with salt and pepper if needed.

Allow to refrigerate for a few hours until cold. Garnish with the reserved bacon and the remaining 1 tablespoon of cilantro.

Friday, April 15, 2011

Creamy Blue Cheese 'n Bacon Topped Burgers

I saw this recipe in the coupon insert in the paper this past week. I love Blue cheese and Don does too! I halved the recipe and had enough for 3 generous servings. This was very tasty, even with raw onions!
Creamy Blue Cheese 'n Bacon Topped Burgers
coupon insert

4 slices bacon, cooked and crumbled
1 c finely chopped onion
1/2 c Mayonnaise
4 oz crumbled blue cheese
2 T finely chopped fresh parsley
1/8 tsp ground black pepper
8 hamburgers grilled or broiled
8 hamburger buns, lightly toasted

Cook onions over medium heat until golden brown, about 8 minutes(Beth didn't do this...didn't read the directions).  Combine mayonnaise with blue cheese, parsley and black pepper in a small bowl.  Add the onion and bacon.  Arrange burgers on buns, top with bacon mixture and enjoy!

Thursday, April 14, 2011

Baked French Toast Sticks

I saw this recipe and knew I needed to make these! They were easy to make and taste wonderful. I put them in the toaster oven on 350 for about 5 minutes.
Baked French Toast Sticks
makes 36 sticks

4 eggs
1 cup powdered sugar
1/2 cup milk
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
2 teaspoon vanilla
12 thick (about 1 inch) sliced bread or Texas toast sliced bread**Beth used the whole loaf
3-4 Tablespoons butter (optional)

Cut each slice of bread into three pieces.
In a shallow bowl, beat together the eggs, sugar, milk , maple syrup, cinnamon and vanilla with a fork or whisk, until well blended. Dip each bread strip into the egg mixture, coating completely, but do not over soak. You don't want the bread to be super soggy.

Place on a greased cookie sheet. If you want you can brush a little melted butter underneath each strip before you place it on the cookie sheet. I found that worked well! Preheat oven to 425 degrees. Let them sit while the oven is preheating.

Bake for 10 minutes. Remove from oven and brush tops with melted butter and turn them over to toast the other side. Return to oven and bake for 5-10 minutes more or until golden brown.

Now you can either eat or flash freeze (put them in the freezer for a bit so they freeze individually.)and place them in a freezer bag. They make for a great quick breakfast.

When ready to serve reheat in the toaster oven for 3-5 minutes.
Eat plain or serve with syrup and garnish with a little powdered sugar.

Wednesday, April 13, 2011

Out Of This World Party Mix

I found this recipe on the taste of home bulletin board. I used my 18 qt Nesco roaster to cook this in. As you can see, it filled it all the way up! This makes a whole lot of mix, so I froze a ziploc bag full--I read somewhere that it stays fresh in the freezer which makes sense since I put bags of potato chips in there, too. This is a tasty snack!
Out Of This World Party Mix
taste of home bb

(1) 12 Ounce Box Crispix Cereal (10 Cups)
(1) 13-15 Ounce Box Honey Graham Or Golden Graham Cereal (8-9 Cups)
(2) 12.25 Ounce Bags Bugles (7-8 Cups)
(1) 12.5 Ounce Bag Pepperidge Farm Goldfish (4-5 Cups)
(1) 14-15 ounce Bag Pretzels (9-10 Cups)
(2) 15-17 Ounce Cans Mixed Nuts (5-6 Cups)
(2) 1 Ounce Packages Hidden Valley Ranch Dressing Mix
(2) Bottles Orville Redenbacher Popcorn Oil (12 Oz ea)

Dump the first six ingredients into a VERY LARGE roaster. Mix the dressing mixes and popping oil in a small bowl. Pour over ingredients. Bake uncovered at 250 degrees for 1 hour, stirring every 15 minutes. This makes a huge amount, so you have to have a large roaster to make it in the first place.....or find something large to mix in and use two pans to bake in!

Tuesday, April 12, 2011

Raspberry Peach Basil Water

This is a very refreshing drink on a hot day.  We had to use frozen peaches(about 3/4 c) and frozen raspberries. ***I added some sweet and low to my glass this afternoon and liked it even better!
Raspberry Peach Basil Water

1 peach, peeled, pitted and diced
1 cup raspberries
5 basil leaves, muddled

In a blender, blend the peach chunks and rasberries until blended. Add to jug. Top with water and ice. Top with the basil leaves. Stir. Keep it in the refrigerator for up to 2 days. You can continue to top with ice and water.

Monday, April 11, 2011

Snickerdoodle Cookie Dough Dip

This is a yummy dip. We took it this past weekend when we went to see Jenna. We ate it with pretzels and Vanilla Wafers. Reminds me of a caramel apple dip.
Snickerdoodle Cookie Dough Dip
recipe from How Sweet Eats/baking

1/2 cup butter
1/3 cup brown sugar
1 8oz block cream cheese, softened
1/2 cup confectioners sugar
1 tsp vanilla
2 tbsp cinnamon

Melt butter in a saucepan over medium heat. Add brown sugar and whisk until the sugar dissolves and the mixture starts to bubble. Remove from heat and whisk in vanilla. Set aside.

Using a stand mixture, beat cream cheese and confectioners sugar until combined. With mixer on low speed, add butter and brown sugar mixture from saucepan and cinnamon. Mix until well-combined and smooth

Sunday, April 10, 2011

Baked Potato Toppers

This is like having a loaded baked potato with all the ingredients mixed together. I am sure it would be even more tasty with bacon in it. This was very good and makes a pretty presentation with a small cookie scoop.
Baked Potato Toppers
1001 Fast Easy Recipes

1 c grated cheddar cheese
1/2 c sour cream
1/4 c (1/2 stick) butter, softened
1/4 c green onion, chopped

Mix all together and serve over baked potatoes.
Serves 4-6

Saturday, April 9, 2011

Best Steak Marinade in Existence

This marinade gave the steaks a wonderful flavor. I put all the ingredients except the hot sauce and minced garlic in the Magic Bullet. The marinade comes out looking like pesto! I marinated it all day.Very tasty.

Best Steak Marinade in Existence

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.(Beth grilled the steaks)

Friday, April 8, 2011

Orange & Onion Salad

Kathleen found this recipe to go along with our steak dinner. It was very good! We served it over lettuce, but you could eat it just plain. Yummy! Orange & Onion Salad
3 large navel oranges, peeled and sliced (we used mandarin oranges in the can)

1/2 red onion, thinly sliced

2 tablespoons cider vinegar

1 tablespoon vegetable oil

1 teaspoon granulated sugar

1/2 teaspoon seasoned salt

1/4 teaspoon chili powder

1/4 teaspoon ground black pepper

Alternate orange slices and onion slices attractively in serving dish. (We just mixed these together, put the dressing over top and put over lettuce)Stir together remaining ingredients well and drizzle over salad. Serve immediately, on a bed of salad greens, if desired. Serves 4.

Thursday, April 7, 2011

Spanish Rice

This recipe got my attention because it had BACON in it. It was a different, but very good spanish rice. It was very easy to make, but does have a kick to it. Next time I will use one can of Rotel tomatoes and one can of diced tomatoes. We liked the flavor the bacon gave....but then again, who doesn't like bacon???
Spanish Rice

4 strips bacon

1 cup long grain white rice

2 (10 ounce) cans Rotel Tomatoes with Green Chilies

1 onion, chopped fine

1 small green pepper, chopped fine

2 cloves garlic, crushed

1 cup chicken broth

1 tablespoon butter

1. Fry bacon in skillet until browned.

2. Remove from skillet, crumble, and set aside.

3. Do not remove bacon grease from skillet!

4. Melt butter in skillet and add onion, pepper and garlic.

5. Sauté until onions are translucent.

6. Add the Rotel Tomatoes with Green Chiles and chicken broth and simmer approximately 5-10 minutes.

7. Add the rice, cover and simmer approximately 20 minutes.

8. Crumble bacon on top and serve.   

Wednesday, April 6, 2011

Enchilada Torte

I made this on Monday and Kathleen told me she really liked it! I used a pie plate and with 7 layers, it ended up taller than the plate. I also used smaller than called for tortillas. We liked it and will make it again.
Enchilada Torte

Taste of home website

1 pound ground beef

7 flour tortillas (10 inches)**Beth used 2 regular sized for each layer

1 jar (8 ounces) taco sauce

1 large onion, chopped

2 cups (8 ounces) shredded cheddar cheese

1 can (16 ounces) refried beans

1 can (2-1/2 ounces) sliced ripe olives, drained

1 can (4 ounces) chopped green chilies

1 cup (8 ounces) sour cream

1 large green pepper, chopped

2 cups (8 ounces) shredded Jack cheese

1 can (8 ounces) enchilada sauce

Shredded Jack and cheddar cheeses, optional

Heat oven to 350. In a skillet, brown ground beef with the onion until no longer pink; drain fat.

Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla. Top with second tortilla and press gently; layer half of the refried beans, olives and chilies.

Top with third tortilla and layer half each of the sour cream, green pepper and Jack cheese. Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese. On the fifth tortilla, layer remaining beans, olives and chilies. On the sixth tortilla, layer remaining sour cream, green pepper and Jack cheese. Top with last tortilla; spread with enchilada sauce.

Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Jack and cheddar cheeses if desired. Yield: 10-12 servings.

Tuesday, April 5, 2011


I first made this in November 1999. They are so very good and rich! Cut the bars small!

Ginger St. Thomas,

1/2 lb butter (2 sticks)

1/3 cup cocoa powder

2 cups sugar

4 eggs

1 1/2 cups flour

1/2 tsp salt 1 tsp vanilla

1 cup crunchy peanut butter


1 stick butter

1/4 cup cocoa powder

1/3 cup milk

8 large marshmallows

1/4 tsp salt

1 tsp vanilla

3 1/2 cups (1 lb) confectioners' sugar

Preheat oven to 350°. Grease a 13x9x2" baking pan. Melt the butter with the cocoa in a double boiler over hot water. Cool. Blend in the sugar, eggs & vanilla. Combine the flour & salt; add to the first mixture.

Bake in the prepared pan for 25-30 minutes. Remove from the oven, spoon the peanut butter over the hot cake & spread as it melts.

For the frosting: Melt together 1/2 cup butter, cocoa, milk, marshmallows, salt & vanilla. Beat in the confectioners' sugar until smooth. Spread over the cooled peanut butter.

Monday, April 4, 2011

Stuffed Italian Bread

My friend, Lori from Green Bay, WI, found my blog and sent me this recipe. Since I haven't been cooking while Don was out of the country, I knew I needed to start and this was perfect. I served this as a main course with salad and we all liked it.
Stuffed Italian Bread

Lori Glodoski

1# Italian sausage

1/2c. onion, chopped

1/2c. green pepper, chopped

4 oz. can mushrooms, sliced & drained

8 oz. cream cheese, cubed

1/4 c. water

1/4 tsp. oregano

1/4 tsp. garlic salt or powder

1 loaf French or Italian bread

8 oz. mozzarella cheese, shredded

Preheat oven to 400 degrees Brown sausage & drain. Add onion, green pepper & mushrooms. Cook until tender. Add cream cheese, water & seasonings. Stir over low heat until cream cheese melts.

Cut bread lengthwise. Scoop out centers. Sprinkle with cheese. Fill with meat mixture & top with remaining cheese. Place on cookie sheet. Bake 10 min.

Sunday, April 3, 2011

Vidalia Onion Salad Dressing

I was hungry for the Vidaila dressing from Sam's Club. We found this on the internet and it is close. It was very good. We did NOT let it sit for 2 hours, and it was very tasty.
Vidalia Onion Salad Dressing

1 medium vidalia onions, minced

1 cup canola oil (Beth used vegetable oil)

1/3 cup cider vinegar

2 teaspoons Dijon mustard

1 teaspoon celery seeds

1/2-3/4 teaspoon salt

1/2 cup sugar

1/4 teaspoon pepper

1/2 teaspoon tarragon

Whisk all ingredients together; chill in a cruet at least 2 hours. Shake well before serving over salad greens.

Saturday, April 2, 2011


I was looking for an easy popover recipe that did NOT require a special pan. I know years ago I made something similar. This was very easy to make and they 'popped up' great in my new muffin pan. Will make these again, for sure. My oven must cook hot, so I had to put the cookie sheet over top(see #8)


King Arthur Flour

4 large eggs, warmed in a cup of hot water for 10 minutes before cracking

1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm

1/2 teaspoon salt

1 1/2 cups King Arthur Unbleached All-Purpose Flour

3 tablespoons melted butter

1) Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.

2) Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.

3) Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

4) Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are OK. OR, if you're using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

5) Stir in the melted butter, combining quickly.

6) Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.

7) Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

8) Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat.

9) If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.

10) If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.

Friday, April 1, 2011

Cracker Candy Bites

Jenna bought a cookbook from Borders a few weeks ago. She had a gift card and since they are going out of business wanted to make sure to use it up. This recipe is similar to this one. I liked it with buttery crackers(I used generic Ritz)
Cracker Candy Bites

1001 Fast Easy Recipes

2 3/4 c round butter crackers, coarsely broken

3/4 c(1 1/2 sticks) butter

2 c brown sugar

1 12 oz package chocolate chips

Preheat oven to 350. Place crackers in a greased 9x13 pan.

In a saucepan, combine butter and brown sugar and bring to a boil. Boil for 3 minutes, stirring constantly. Pour over crackers.

Bake for 5 minute and turn oven off. Sprinkle chocolate chips over top and return to oven for 5 minutes. Remove from oven and spread the chocolate evenly. Let cool and cut into bars, or break into pieces.