Ingredients:
1 pound dry black-eyed peas 3 (10.5 ounce) cans beef broth 1 (1 ounce) package dry onion soup mix 1 pound smoked sausage, sliced 1 cup uncooked long grain white rice 1 (4 ounce) can diced green chilies, drained ground black pepper to taste
Directions:
In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.
Tuesday, December 28, 2010
Tuesday, December 14, 2010
Christmas Breakfast Casserole
Ingredients:
1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild Cheddar cheese, shredded
Directions:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Variations:
Ingredients:
7 slices white bread, crusts removed and cubed 2 cups shredded Cheddar cheese 6 eggs 3 cups milk 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 6 bacon strips, cooked and crumbled
Directions:
In a greased 11-in. x 7-in. x 2-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.
1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild Cheddar cheese, shredded
Directions:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Variations:
Ingredients:
7 slices white bread, crusts removed and cubed 2 cups shredded Cheddar cheese 6 eggs 3 cups milk 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 6 bacon strips, cooked and crumbled
Directions:
In a greased 11-in. x 7-in. x 2-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.
Wednesday, December 1, 2010
Non-Edible Cinnamon Ornaments
Ingredients:
1 cup ground cinnamon 1 tablespoon ground cloves 1 tablespoon ground nutmeg 3/4 cup applesauce 2 tablespoons glue
Directions:
In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.
1 cup ground cinnamon 1 tablespoon ground cloves 1 tablespoon ground nutmeg 3/4 cup applesauce 2 tablespoons glue
Directions:
In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.
Monday, November 8, 2010
Corn Casserole - So Easy and So quick!
Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Friday, November 5, 2010
Roasted Turkey with Maple Cranberry Glaze...My Favorite!
Turkey:
8 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 tablespoons minced garlic cloves
1 (15-pound) turkey Stuffing, if desired
Glaze:
3 tablespoons butter
1 (12-ounce bag) cranberries
1/2 cup maple syrup
3/4 cup cranberry juice
2 teaspoons apple cider vinegar
3/4 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
Turkey:
Directions
Preheat oven to 375 degrees F.
In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.
Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.
Glaze:
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.
Yields 8-10 Servings Cook Time: 2 hours 30 minutes
Top 10 Turkey Tips from Food Network!
Whether you're tackling a Thanksgiving turkey for the first or hundredth time, our top 10 tips will ensure your big bird is the best it can be.
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.
2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.
5. For even roasting, truss your turkey.
6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).
7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.
9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
10. Remember to carve your turkey with a very sharp or electic knife.
http://www.foodnetwork.com/holidays-and-parties/top-10-turkey-tips/index.html
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.
2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.
5. For even roasting, truss your turkey.
6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).
7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.
9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
10. Remember to carve your turkey with a very sharp or electic knife.
http://www.foodnetwork.com/holidays-and-parties/top-10-turkey-tips/index.html
Wednesday, November 3, 2010
Corny Cookies
These candy-topped treats are a blast for kids to help decorate for your feast -- or a Thanksgiving school party. You can use our sugar cookie recipe here or store-bought dough.
Ingredients
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla frosting
Green fruit leather
M&M's or Reese's Pieces candies
Instructions
Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.
Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.
Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.
Monday, November 1, 2010
Turkey Tetrazzini, Great for Leftover Thanksgiving Turkey!
Ingredients:
1 (16 ounce) package uncooked spaghetti 1/2 cup butter 1/2 cup all-purpose flour 3 cups chicken broth 2 cups milk 1 2/3 cups grated Parmesan cheese 4 cups chopped cooked turkey
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
1 (16 ounce) package uncooked spaghetti 1/2 cup butter 1/2 cup all-purpose flour 3 cups chicken broth 2 cups milk 1 2/3 cups grated Parmesan cheese 4 cups chopped cooked turkey
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
Friday, October 1, 2010
Warm Pumpkin Gingerbread
Ingredients:
3 cups sugar 1 cup vegetable oil 4 eggs 2/3 cup water 1 (15 ounce) can pumpkin puree 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1/2 teaspoon baking powder
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
3 cups sugar 1 cup vegetable oil 4 eggs 2/3 cup water 1 (15 ounce) can pumpkin puree 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1/2 teaspoon baking powder
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
Wednesday, September 1, 2010
Food Expiration Dates - What do they really mean?
"Are you one of those people who pour the milk down the drain on the expiration date?"
I recently read this on my Yahoo! homepage and decided to post it. No-one likes to throw away money but based on this article, some of us may be doing just that!
http://green.yahoo.com/blog/care2/54/food-expiration-dates-what-do-they-really-mean.html
I recently read this on my Yahoo! homepage and decided to post it. No-one likes to throw away money but based on this article, some of us may be doing just that!
http://green.yahoo.com/blog/care2/54/food-expiration-dates-what-do-they-really-mean.html
Easy Beef Stew Cooks while your at work!
Ingredients:
1 lb beef stew meat, cut in cubes
1 lb baby carrots
4-5 medium potatoes
1 medium onion
2 pkgs McCormick Brown Gravy
1 pkg McCormick Beef Stew seasoning
Method:
Peel and chop potatoes and onions. Place meat and vegetables in crock pot. Cover with water and stir in seasoning and gravy mix. Cook covered on high heat setting for 4 to 6 hours, or on low for 8 to 12 hours.
Notes:
Number of Servings: 6
1 lb beef stew meat, cut in cubes
1 lb baby carrots
4-5 medium potatoes
1 medium onion
2 pkgs McCormick Brown Gravy
1 pkg McCormick Beef Stew seasoning
Method:
Peel and chop potatoes and onions. Place meat and vegetables in crock pot. Cover with water and stir in seasoning and gravy mix. Cook covered on high heat setting for 4 to 6 hours, or on low for 8 to 12 hours.
Notes:
Number of Servings: 6
Monday, August 23, 2010
5- Minute Southwest Layered Salad - Budget Wise!!!
What You Need
6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup Thick 'N Chunky Salsa
1/2 cup Three Cheese Crumbles
1/2 cup Ranch Dressing
1 cup broken tortilla chips
Make It
COVER platter with lettuce; top with layers of next 4 ingredients.
DRIZZLE with dressing; top with chips.
Mountains and Forest Sandwich
What You Need
1 KRAFT 2% Milk Singles
1 slice OSCAR MAYER Bologna
1 Hot dog bun
1 Tbsp. MIRACLE WHIP Dressing
1 Leaf lettuce leaf
Make It
CUT 2% Milk Singles and bologna in half, using knife to make zig-zag cut.
SPREAD inside of bun with dressing; fill with lettuce, Singles and bologna.
Thanks Kraft for sharing!
Friday, August 20, 2010
Helpful Household Hints with LEMONS!!!
- Packaged whipped cream mixed with a little lemon juice becomes sour cream in a pinch. Let it sit 30 minutes before serving.
- Here's another substitute for sour cream: In a blender or food processor, combine 1 Tbsp. lemon juice, 1 cup cottage cheese, and 1/3 cup buttermilk. Blend 2 minutes
- Alleviate sticky rice by cooking it in water mixed with 2 Tbsp. lemon juice.
- Rub a wedge of lemon over chicken before cooking. You'll have a juicier and more tender entree
- Clean the inside of a teapot by adding 1 lemon peel per 2 cups warm water. Soak overnight.
- Toss a little lemon peel in your fireplace for a lovely fragrance when a fire is lit.
- Add 4 tsp. lemon juice to the water in your humidifier to eliminate stale Oder's
Saturday, August 14, 2010
Back-to-School Cookies!
1 cup butter-flavored shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups crisp rice cereal
1-1/2 cups chopped nuts
1 cup flaked coconut
1 cup quick-cooking oats
Directions
In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 7-8 minutes. Remove to wire racks. Yield: 6-1/2 dozen.
Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
Nutrition Facts: 1 cookie equals 103 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.
Thanks to Back-to-School Cookies published in Taste of Home August/September 2007, p39 for sharing!
Tuesday, August 10, 2010
White Sangria
Ingredients
•Apple juice, for ice cubes
•1 1/4 cups (10 fl. oz) water
•1 small bunch fresh mint
•1/2 cup (3 1/2 oz) sugar
•3 cinnamon sticks
•3 1/4 cups (26 fl. oz) dry white wine
•2 medium peaches, peeled, pitted and sliced
•2 small pears, cut into chunks
•2 medium oranges, sliced crosswise
•2 small lemons, sliced crosswise
•3 cups (24 fl. oz) sparkling apple cider
•Mint leaves, to garnish (optional)
Preparation
To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangrÃa is ready to serve.
Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
Transfer the remaining mixture to a large serving bowl.
Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes.
Garnish with fresh mint leaves, if desired.
Recommended Wines
Martinsancho Rueda 2002
Fragrant and crisp, with a citrusy core of grapefruit and herb. It's a bit like a very lean sauvignon blanc, refreshing and palate-cleansing.
Comments on the 2001 vintage: From the Martinsancho’s brilliant golden, green-tinged robe to the purest, longest, most natural tasting finish, the 2001 Martinsancho Verdejo is indeed unique and nothing short of remarkable. “Aromatic, delicious, succulent, creamy, delicate, rare, and rich” are just some of the many adjectives that have been used to describe the Martinsancho Verdejo, but, perhaps, the following comment by wine critic Robert Parker Jr. says it all:
“This is the best dry white table wine I have tasted from Spain.” Enjoy this one of kind gem cool, moderately chilled or frosty. We love it any way we can get it. Let’s just hope there is enough of the 2001 Martinsancho Verdejo to go around.
Provided by: http://www.spain-recipes.com/white_sangria.html
Tuesday, August 3, 2010
Choco-Caramel Turtles
INGREDIENTS
6 oz (1 1/2 cups) pecan halves (about 120 pieces)
8 caramels, unwrapped
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
3/4 cup chocolate creamy ready-to-spread frosting (from 1-lb container)
DIRECTIONS
1. Heat oven to 350°F. Arrange pecans in groups of 5 on ungreased cookie sheets to resemble head and legs of turtle.
2. Cut each caramel into 3 equal pieces. Wrap 1 tablespoon cookie dough around each piece of caramel. Press dough lightly onto pecans, covering half of each. (Tips of pecans should show after baking.)
3. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Spread about 1 rounded teaspoon frosting on each cooled cookie.
Try this choco-caramel cookie recipe made with Pillsbury® Cookies and Treats from Pillsbury.com
Sunday, August 1, 2010
Wings for a night of Football
Ingredients:
1/3 cup of soy sauce
2 garlic cloves, minced
2 teaspoons of oil
1 tablespoon of honey
1 teaspoon of ginger
18 chicken wings
and 1/3 onion, minced
Add Ingredients to CrockpotIn a crockpot we're going to add the wings the garlic the onions the ginger the honey the soy sauce and two teaspoons of oil. We'll go ahead mix the wings up with the other ingredients to make sure the garlic and onions cover all the wings adequately.
Cook 6-8 Hours
We'll cover the crock pot and turn it on low for six to eight hours. After about six hours the wings are done. And you can see the wings have soaked up all the flavors, they've turned a nice golden brown and they're ready to eat. This is really good and are easy to make ahead of time so your not cooking during the game!
1/3 cup of soy sauce
2 garlic cloves, minced
2 teaspoons of oil
1 tablespoon of honey
1 teaspoon of ginger
18 chicken wings
and 1/3 onion, minced
Add Ingredients to CrockpotIn a crockpot we're going to add the wings the garlic the onions the ginger the honey the soy sauce and two teaspoons of oil. We'll go ahead mix the wings up with the other ingredients to make sure the garlic and onions cover all the wings adequately.
Cook 6-8 Hours
We'll cover the crock pot and turn it on low for six to eight hours. After about six hours the wings are done. And you can see the wings have soaked up all the flavors, they've turned a nice golden brown and they're ready to eat. This is really good and are easy to make ahead of time so your not cooking during the game!
Saturday, July 31, 2010
Tomato Pie
For all of you who find yourselves with tomatoes coming out of your ears...lol... Passing along a recipe given to me by a friend who says it is VERY GOOD even by people who don't like tomatoes.. I can't wait to get enough tomatoes so I can try it....
1 can of Hungry Jack biscuits
Tomatoes, sliced
1 onion, sauteed in butter
Basil, optional
Salt & pepper
Fajita seasoning (found where Taco seasoning is in grocery store)
1/2 c. mayonnaise
2 c. mozzarella cheese
Flatten biscuits out in a 9 x 13 pan. Put in tomatoes, as many as you want on top of biscuits, then put sauteed onions on tomatoes and sprinkle with fajita seasoning. Mix mayonnaise and cheese and spread on top of pie. Bake @ 350 for approx. 35 mins. Enjoy!
Thanks Marissa for this contribution
Tomato Pie
1 can of Hungry Jack biscuits
Tomatoes, sliced
1 onion, sauteed in butter
Basil, optional
Salt & pepper
Fajita seasoning (found where Taco seasoning is in grocery store)
1/2 c. mayonnaise
2 c. mozzarella cheese
Flatten biscuits out in a 9 x 13 pan. Put in tomatoes, as many as you want on top of biscuits, then put sauteed onions on tomatoes and sprinkle with fajita seasoning. Mix mayonnaise and cheese and spread on top of pie. Bake @ 350 for approx. 35 mins. Enjoy!
Thanks Marissa for this contribution
Katie’s Mexican Dip
This wonderful recipe was contributed by my good friend Laura Bruner (Katie is her niece). It is a wonderful dip or side dish or can even be the main course.
Katie’s Mexican Dip
Spanish or Mexican Rice-a-Roni (cooked)-This time I used one of those small bags of McCormick Spanish rice instead (it was cheaper)
Can of black beans
Can of Ro-tel
8 oz. Sour Cream
Package of Cream Cheese
Can of Cream of Mushroom Soup
Pouch of Taco seasoning
2 cups of Shredded Cheddar Cheese
3 boneless, skinless chicken breasts (I didn't use)
Layer rice, Ro-tel, and beans.
Mix together sour cream, cream cheese, soup, taco seasoning, and chicken.
Put that on top of layers.
Top with cheese.
Bake at 350 for 35 minutes.
* I used lite sour cream and cream cheese and it worked out fine. Makes it a little healthier.
Monday, July 26, 2010
Easy Cheesy Beef and Bow-Ties
INGREDIENTS
2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions (8 medium)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup Old El Paso® Thick 'n Chunky salsa
1 1/2 cups shredded Cheddar-American cheese blend (6 oz)
DIRECTIONS
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
3. Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.
4. Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.
by: Pillsbury
Thursday, July 22, 2010
Its-a Meatball! by Carrie Potter
This will take your marinara and pasta to a whole new level AND you can do it too.
Here's my recipe since I know you will want to run right to your kitchen and get started making them for yourself.
1 Lb. lean ground beef
1/2 packet of Lipton dry Onion soup mix
1 cup wheat bread crumbs
1 egg, beaten
1/2 c grated Parmesan cheese
Dash of Basil
salt and pepper to taste
MIX all the above ingredients in a bowl. Go on and use your hands. Its fun to get dirty.
ROLL the mixture into little balls.
PLACE them on a baking pan lined with parchment paper.
BAKE at 350 degrees for about 30 mins.
TAKE them out of the oven and drop them in your marinara sauce (you can make your sauce however you want to. Mine comes out of a jar...we are semi-homemade over here.)
Thanks Carrie for Sharing your recipe!
Wednesday, July 21, 2010
Grilled Chicken 'N' Cheese Sandwiches
Grilled Chicken 'N' Cheese Sandwiches
Nothing screams midweek, go-to meal more than a grilled cheese sandwich. But this recipe takes it up a notch by adding protein and an extra punch of flavor with golden raisins and Monterey jack cheese. Slivered almonds and chopped celery pack in a bold crunch with each bite. If your kids are more particular eaters, you can always leave out any of the add-ons and stick to the good old cheesy chicken sandwich that everyone is sure to love.
Ingredients
2 cups chopped cooked chicken
1/3 cup golden raisins (optional)
1/4 cup slivered almonds, toasted (Optional)
1/4 cup diced celery
1/2 cup mayonnaise
12 (3/4-ounce) Monterey Jack cheese slices
12 whole wheat bread slices
1/4 cup butter or margarine,softened
Preparation
Stir together first 5 ingredients. Place 1 cheese slice on each of 6 bread slices; spread evenly with chicken mixture, and top with remaining cheese and bread slices. Spread half of butter evenly on 1 side of each sandwich.
Cook sandwiches, buttered side down, in a nonstick skillet or griddle over medium heat about 3 minutes or until lightly browned. Spread remaining butter evenly on ungrilled sides; turn and cook 3 minutes or until lightly browned.
Southern Living, OCTOBER 1999
Nothing screams midweek, go-to meal more than a grilled cheese sandwich. But this recipe takes it up a notch by adding protein and an extra punch of flavor with golden raisins and Monterey jack cheese. Slivered almonds and chopped celery pack in a bold crunch with each bite. If your kids are more particular eaters, you can always leave out any of the add-ons and stick to the good old cheesy chicken sandwich that everyone is sure to love.
Ingredients
2 cups chopped cooked chicken
1/3 cup golden raisins (optional)
1/4 cup slivered almonds, toasted (Optional)
1/4 cup diced celery
1/2 cup mayonnaise
12 (3/4-ounce) Monterey Jack cheese slices
12 whole wheat bread slices
1/4 cup butter or margarine,softened
Preparation
Stir together first 5 ingredients. Place 1 cheese slice on each of 6 bread slices; spread evenly with chicken mixture, and top with remaining cheese and bread slices. Spread half of butter evenly on 1 side of each sandwich.
Cook sandwiches, buttered side down, in a nonstick skillet or griddle over medium heat about 3 minutes or until lightly browned. Spread remaining butter evenly on ungrilled sides; turn and cook 3 minutes or until lightly browned.
Southern Living, OCTOBER 1999
Easy Skillet Cordon Bleu - Kids will LOVE This!
Ingredients
1/2 cup Italian-seasoned breadcrumbs
1 teaspoon pepper
1/2 teaspoon salt
8 chicken tenders (about 1 lb.)
1 tablespoon butter
1 tablespoon olive oil
8 Canadian bacon slices, cut into thin strips
4 Swiss cheese slices, halved
Preparation
1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.
2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.
Carly Herbert, Mechanicsville, Virginia, Southern Living, DECEMBER 2007
Sunday, July 18, 2010
Sausage Balls
You wont come to our house at Christmas and not find this yummy treat! But don't hold out till then, try them anytime as show stopping appetizer!
Ingredients:
4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1 1-pound package ground sausage
1/8 tablespoon Pepper
Dip:
1 tablespoon mustard
1 cup mayonnaise
Directions
Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.
Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.
Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
To make the dip, combine mustard and mayonnaise. Serve with sausage balls.
Servings: 5 dozen sausage balls, about 1 cup dip
4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1 1-pound package ground sausage
1/8 tablespoon Pepper
Dip:
1 tablespoon mustard
1 cup mayonnaise
Directions
Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.
Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.
Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
To make the dip, combine mustard and mayonnaise. Serve with sausage balls.
Servings: 5 dozen sausage balls, about 1 cup dip
Cheesy Shrimp on Grits Toast Courtesy of Paula Deen
Ingredients:
3 (14 oz.) cans chicken stock
1 1/3 cups quick-cooking grits
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
2 tablespoons butter, melted
1 (8 oz.) package cream cheese, softened
1 tablespoon half-and-half
1/2 cup Italian cheese blend
1 teaspoon parsley
1/2 lb. shrimp, peeled, deveined, fully cooked and chopped
1/2 cup grated cheddar cheese
Directions
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat. Spoon grits into a greased 9x13-inch baking pan. Cover, and chill at least 2 hours, or until firm.
Preheat Oven to 400ºF.
Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in Italian cheese blend, parsley and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated cheddar cheese. Broil 5 minutes, or until lightly browned and heated through.
Recipe Courtesy Paula Deen
Tuesday, July 13, 2010
Kitchen Tips: Ingredient Tips
Ingredient Tips - Baking
Brown Sugar
Placing a piece of bread in with the brown sugar will prevent it from becoming hard, or sealing the package tight and storing it in the refrigerator will also keep it soft and fresh. To soften brown sugar after it has hardened, try one of the following techniques:
Place a fresh apple wedge in the bag of hardened sugar, seal the bag and leave it for 1 to 2 days until the sugar is soft again. Remove the apple wedge and stir sugar. Store in an airtight plastic bag.
Soften in the microwave by placing brown sugar in a microwavable dish, cover with two dampened paper towels and then cover with the dish cover or plastic wrap. Microwave at 30 second intervals, stirring with a fork after each interval. When it has softened, allow to cool and store in an airtight plastic bag. Do not overcook or sugar will begin to melt.
In a conventional oven, place the brown sugar in an ovenproof dish that has sides. Preheat oven to 225°F and place sugar in the oven for 5 or 10 minutes. Do not overcook, bake only long enough for sugar to soften. Cool and store in an airtight plastic bag.
Place hardened brown sugar in a bowl and cover with a damp cloth. Cover with foil or plastic wrap and allow to stand at room temperature overnight or until the sugar softens. Store softened sugar in an airtight plastic bag.
If you run out of brown sugar unexpectedly, mix a cup of granulated sugar with two tablespoons of molasses to make your own.
Butter / Margarine
When butter or margarine is called for in a recipe, use it in stick form. Do not use it in whipped butter or margarine. The whipped form has air whipped into it to make it softer and more spreadable. When measured tablespoon for tablespoon, the whipped form is actually less in weight than the stick form so it would not be an exact substitute.
When substituting margarine for butter, use only margarine made with 80% fat. Products with less than 80% fat will have a negative affect on the quality and texture of the end product.
To quickly soften a stick of butter with out melting it, cover it with a thoroughly heated bowl.
Eggs
Remove eggs from the refrigerator approximately 15 to 20 minutes before you are going to use them.
Check the shells of eggs to determine freshness. Fresh eggs have shells that are rough and chalky. Old eggs have shells that are smooth and have lost the chalky appearance. Or, place in cold salt water and if it sinks it is fresh. If it rises to the surface, it is old and should be discarded.
To make hard boiled eggs easier to peel, try one of these tips:
As soon as the eggs are finished cooking, crack the shell and place them in cold water.
Before boiling the eggs, poke one end with a needle. Add a teaspoon of salt to the water before boiling.
When storing egg yolks, keep them moist by pouring one tablespoon of water over them.
If raw eggs become mixed with hard-boiled, you can determine which are hard boiled by spinning the eggs. The hard-boiled will spin and the raw will wobble.
Flour
To prevent bugs from getting into the flour, add a bay leaf to your flour container or store it in the freezer.
Make your own cake flour by substituting two tablespoons of cornstarch for two tablespoons of all-purpose flour for every cup of flour called for in the recipe.
Honey
If honey crystallizes, place the honey container in a pan or bowl of hot water and let it stand until the honey has melted. Then stir the melted honey until it is smooth.
To allow honey to slide smoothly from a measuring spoon or cup, coat the measuring device with oil before pouring the honey in it.
Brown Sugar
Placing a piece of bread in with the brown sugar will prevent it from becoming hard, or sealing the package tight and storing it in the refrigerator will also keep it soft and fresh. To soften brown sugar after it has hardened, try one of the following techniques:
Place a fresh apple wedge in the bag of hardened sugar, seal the bag and leave it for 1 to 2 days until the sugar is soft again. Remove the apple wedge and stir sugar. Store in an airtight plastic bag.
Soften in the microwave by placing brown sugar in a microwavable dish, cover with two dampened paper towels and then cover with the dish cover or plastic wrap. Microwave at 30 second intervals, stirring with a fork after each interval. When it has softened, allow to cool and store in an airtight plastic bag. Do not overcook or sugar will begin to melt.
In a conventional oven, place the brown sugar in an ovenproof dish that has sides. Preheat oven to 225°F and place sugar in the oven for 5 or 10 minutes. Do not overcook, bake only long enough for sugar to soften. Cool and store in an airtight plastic bag.
Place hardened brown sugar in a bowl and cover with a damp cloth. Cover with foil or plastic wrap and allow to stand at room temperature overnight or until the sugar softens. Store softened sugar in an airtight plastic bag.
If you run out of brown sugar unexpectedly, mix a cup of granulated sugar with two tablespoons of molasses to make your own.
Butter / Margarine
When butter or margarine is called for in a recipe, use it in stick form. Do not use it in whipped butter or margarine. The whipped form has air whipped into it to make it softer and more spreadable. When measured tablespoon for tablespoon, the whipped form is actually less in weight than the stick form so it would not be an exact substitute.
When substituting margarine for butter, use only margarine made with 80% fat. Products with less than 80% fat will have a negative affect on the quality and texture of the end product.
To quickly soften a stick of butter with out melting it, cover it with a thoroughly heated bowl.
Eggs
Remove eggs from the refrigerator approximately 15 to 20 minutes before you are going to use them.
Check the shells of eggs to determine freshness. Fresh eggs have shells that are rough and chalky. Old eggs have shells that are smooth and have lost the chalky appearance. Or, place in cold salt water and if it sinks it is fresh. If it rises to the surface, it is old and should be discarded.
To make hard boiled eggs easier to peel, try one of these tips:
As soon as the eggs are finished cooking, crack the shell and place them in cold water.
Before boiling the eggs, poke one end with a needle. Add a teaspoon of salt to the water before boiling.
When storing egg yolks, keep them moist by pouring one tablespoon of water over them.
If raw eggs become mixed with hard-boiled, you can determine which are hard boiled by spinning the eggs. The hard-boiled will spin and the raw will wobble.
Flour
To prevent bugs from getting into the flour, add a bay leaf to your flour container or store it in the freezer.
Make your own cake flour by substituting two tablespoons of cornstarch for two tablespoons of all-purpose flour for every cup of flour called for in the recipe.
Honey
If honey crystallizes, place the honey container in a pan or bowl of hot water and let it stand until the honey has melted. Then stir the melted honey until it is smooth.
To allow honey to slide smoothly from a measuring spoon or cup, coat the measuring device with oil before pouring the honey in it.
Meatballs Stroganoff
Ingredients
1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
Directions
1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.
Recipe by BHG.com
Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
1/2 cup peanut butter pieces
3/4 cup tiny marshmallows
2/3 cup peanuts
1/2 cup miniature candy-coated semisweet chocolate pieces
Directions
1. In a bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar, granulated sugar, egg, and vanilla. Beat in the flour on low speed. Spread dough evenly in an ungreased 12- or 13-inch pizza pan.
2. Bake in a 350 degree F oven for 15 to 18 minutes or until golden. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes or until softened. With spatula, spread melted pieces over crust. Top with marshmallows, peanuts, and miniature candy pieces. Bake about 5 minutes more or until marshmallows are golden. Cool pan on wire rack. Makes 12 servings.
Make-Ahead Tip: Store cookie pizza in airtight container at room temperature up to 2 days.
Recipe by BHG.com
Nachos
These beef-and-cheese nachos can be served as an appetizer or main dish.
Ingredients
3/4 pound ground beef
1/3 cup taco sauce
4 cups tortilla chips
2 cups shredded cheddar or Monterey Jack cheese (8 ounces)
Dairy sour cream (optional)
Chopped tomatoes (optional)
Sliced ripe olives (optional)
Directions
1. Preheat the broiler. In a medium skillet brown ground beef. Drain fat and stir in taco sauce.
2. On a pizza pan layer all of the chips, meat mixture, and cheese. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese melts.
3. Serve with sour cream, tomatoes, and olives, if desired. Makes 6 servings.
Recipe by BHG.com
With its flaky crust and juicy cinnamon filling, apple pie is the quintessential dessert. The best part: they are so easy to make. The following recipe will walk you and your child through the process--from dough to filling.
For a finishing touch that will make young chefs proud, look for a crust recipe that will prove sturdy enough for even the biggest scoop of ice cream.
This recipe will teach your kids the basics of mixing up a flaky crust--the first and most important step in baking an apple pie.
Ingredients
2 1/2 cups all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, cut into 1/2-inch pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Directions
Ask your child to measure the flour, sugar and salt into a gallon-size sealable plastic bag. Seal and shake the bag to combine. Add the chilled butter pieces and shortening to the bag, then have your child press down on the bag with their palms. The goal is to flatten the butter and shortening and coat them with flour to produce a flaky, layered crust. Open the bag and add the ice water. Reseal, then press and shake until the dough holds together (add more water, if necessary). For mess-free cooking with kids, mix up pie crust and other doughs in a sealable bag instead of a bowl. Turn the dough onto a lightly floured surface and knead it together, then divide in half. Flatten each half into a disk, wrap in plastic and chill for at least 30 minutes. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Line a 9-inch pie plate with the dough, trimming any extra from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. Makes 1 double crust.
This recipe shows kids how to make a sweet cinnamon pie filling with a creative upper crust.
Ingredients
6 to 8 apples, such as Granny Smith, Cortland, Rome or a local variety of tart apples
Juice of half a lemon
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze)
Flaky pie crust
Directions
Heat the oven to 425 degrees. Meanwhile, show your child how to peel the apples. An adult, or an older child who can handle a paring knife, can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl. Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg and flour. Toss well. Spoon the spiced apples into the lined pie crust and dot with the butter. A pie's top crust is as much art as food. For a lattice-style crust, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart. Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece. Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges. For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges. Next, cut pie dough ornaments. Place these on top of the pie and cut slits in the dough to allow steam to escape. Brush the top with milk for a glaze. Place the pie in the preheated oven and lay a sheet of aluminum foil on the rack below to catch any juices.
Bake for 45 minutes or until the crust is golden brown, and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.
Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of cheddar cheese. Serves 8.
By: Deanna F. Cook and Emily B. Todd - Family Fun Magazine
For a finishing touch that will make young chefs proud, look for a crust recipe that will prove sturdy enough for even the biggest scoop of ice cream.
This recipe will teach your kids the basics of mixing up a flaky crust--the first and most important step in baking an apple pie.
Ingredients
2 1/2 cups all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, cut into 1/2-inch pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Directions
Ask your child to measure the flour, sugar and salt into a gallon-size sealable plastic bag. Seal and shake the bag to combine. Add the chilled butter pieces and shortening to the bag, then have your child press down on the bag with their palms. The goal is to flatten the butter and shortening and coat them with flour to produce a flaky, layered crust. Open the bag and add the ice water. Reseal, then press and shake until the dough holds together (add more water, if necessary). For mess-free cooking with kids, mix up pie crust and other doughs in a sealable bag instead of a bowl. Turn the dough onto a lightly floured surface and knead it together, then divide in half. Flatten each half into a disk, wrap in plastic and chill for at least 30 minutes. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Line a 9-inch pie plate with the dough, trimming any extra from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. Makes 1 double crust.
This recipe shows kids how to make a sweet cinnamon pie filling with a creative upper crust.
Ingredients
6 to 8 apples, such as Granny Smith, Cortland, Rome or a local variety of tart apples
Juice of half a lemon
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze)
Flaky pie crust
Directions
Heat the oven to 425 degrees. Meanwhile, show your child how to peel the apples. An adult, or an older child who can handle a paring knife, can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl. Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg and flour. Toss well. Spoon the spiced apples into the lined pie crust and dot with the butter. A pie's top crust is as much art as food. For a lattice-style crust, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart. Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece. Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges. For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges. Next, cut pie dough ornaments. Place these on top of the pie and cut slits in the dough to allow steam to escape. Brush the top with milk for a glaze. Place the pie in the preheated oven and lay a sheet of aluminum foil on the rack below to catch any juices.
Bake for 45 minutes or until the crust is golden brown, and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.
Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of cheddar cheese. Serves 8.
By: Deanna F. Cook and Emily B. Todd - Family Fun Magazine
Perfect Popovers
With its crusty outside and slightly moist inside, a popover spread with butter and jam -- or, for a special treat, filled with ice cream and sundae sauces -- is hard to resist. Popovers are also the prefect match to corn and potato chowder.
Ingredients
2 large eggs
1 cup milk
1 cup all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons melted butter
Instructions
Lightly grease a 6-cup popover pan (or 6 large-size muffin-pan cups). Be sure to also grease the rims of the cups (or the top of the muffin pan).
Sift the flour and salt into the liquid. Whisk for 30 seconds, until smooth and lump-free. Then whisk in the melted butter. Set the batter aside for 15 minutes.
Let the batter rest for 10 minutes. Meanwhile, heat the oven to 425 degrees and lightly butter 6 popover cups or 8 muffin tins.
While you're waiting, adjust the oven rack to the center position and heat the oven to 425º F.
When you're ready to bake, whisk the batter again until smooth, then pour it into a 2-cup glass measuring cup or pitcher. Pour the batter into the cups, dividing it evenly (the cups should be about two thirds full).
Bake the popovers for 25 minutes, then reduce the heat to 375º F (350º if you're using a dark pan) and bake for an additional 10 minutes; do not open the oven to check on them before the 35 minutes have elapsed. When done, the popovers will be tall, domed, and have a rich golden-brown color.
Remove the pan from the oven and use a sharp knife to poke a small hole in the top of each popover so the steam can escape. Allow them to cool in the pan for a minute or two, then remove them -- they should pop right out. Wait another minute or so. Then carefully tear open the popovers, being sure to avoid any remaining steam. Eat them plain or spread with butter and jam or apple butter. Makes 6 popovers. Serve at once. Makes 6 to 8 popovers.
Brought to you by: Family Fun Magazine
Ingredients
2 large eggs
1 cup milk
1 cup all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons melted butter
Instructions
Lightly grease a 6-cup popover pan (or 6 large-size muffin-pan cups). Be sure to also grease the rims of the cups (or the top of the muffin pan).
Sift the flour and salt into the liquid. Whisk for 30 seconds, until smooth and lump-free. Then whisk in the melted butter. Set the batter aside for 15 minutes.
Let the batter rest for 10 minutes. Meanwhile, heat the oven to 425 degrees and lightly butter 6 popover cups or 8 muffin tins.
While you're waiting, adjust the oven rack to the center position and heat the oven to 425º F.
When you're ready to bake, whisk the batter again until smooth, then pour it into a 2-cup glass measuring cup or pitcher. Pour the batter into the cups, dividing it evenly (the cups should be about two thirds full).
Bake the popovers for 25 minutes, then reduce the heat to 375º F (350º if you're using a dark pan) and bake for an additional 10 minutes; do not open the oven to check on them before the 35 minutes have elapsed. When done, the popovers will be tall, domed, and have a rich golden-brown color.
Remove the pan from the oven and use a sharp knife to poke a small hole in the top of each popover so the steam can escape. Allow them to cool in the pan for a minute or two, then remove them -- they should pop right out. Wait another minute or so. Then carefully tear open the popovers, being sure to avoid any remaining steam. Eat them plain or spread with butter and jam or apple butter. Makes 6 popovers. Serve at once. Makes 6 to 8 popovers.
Brought to you by: Family Fun Magazine
Friday, July 9, 2010
guide to how long you can store a variety of foods in the freezer
Here's our guide to how long you can store a variety of foods in the freezer and maintain quality.
Meats
Bacon, raw = 1 month
Sausage, raw = 1-2 months
Ham, fully cooked = 1-2 months
Luncheon meats, unopened = 1-2 months
Cooked meats, casseroles = 2-3 months
Cooked soups/stews = 2-3 months
Ground beef, veal, lamb, pork = 3-4 months
Chops = 4- 6 months
Roasts = 4-12 months
Steaks = 6-12 months
Poultry
Ground chicken, turkey = 3-4 months
Cooked, plain = 4 months
Cooked poultry, casseroles = 4-6 months
Cooked, covered with broth, gravy = 6 months
Chicken or turkey, pieces = 9 months
Chicken or turkey, whole = 12 months
Fish and Shellfish
Fish, fatty = 2-3 months
Live clams, crab, lobster, mussels, oysters = 2-3 months
Shellfish, cooked = 3 months
Shrimp, scallops, shucked clams, mussels, oysters = 3-6 months
Fish, cooked = 4-6 months
Fish, lean = 6 months
Dairy
Yogurt = 1-2 months
Ice Cream = 2 months
Buttermilk = 3 months
Milk = 3 months
Cream, half-and-half = 4 months
Cheese, hard, unopened = 6 months
Cheese, soft, unopened = 6 months
Butter = 6-9 months
Fruit and Vegetables
Vegetables, purchased frozen = 8 months
Juices, unopened = 8-12 months
Fruit juice concentrates = 12 months
Vegetables, home-frozen = 10 months
Breads and Desserts
Pie, baked =1-2 months
Cake, angel food, chiffon, sponge = 2 months
Cheesecake = 2-3 months
Quick bread, baked = 2-3 months
Yeast bread and rolls = 3-6 months
Cake, yellow or pound = 6 months
Cookies, baked = 8-12 months
Meats
Bacon, raw = 1 month
Sausage, raw = 1-2 months
Ham, fully cooked = 1-2 months
Luncheon meats, unopened = 1-2 months
Cooked meats, casseroles = 2-3 months
Cooked soups/stews = 2-3 months
Ground beef, veal, lamb, pork = 3-4 months
Chops = 4- 6 months
Roasts = 4-12 months
Steaks = 6-12 months
Poultry
Ground chicken, turkey = 3-4 months
Cooked, plain = 4 months
Cooked poultry, casseroles = 4-6 months
Cooked, covered with broth, gravy = 6 months
Chicken or turkey, pieces = 9 months
Chicken or turkey, whole = 12 months
Fish and Shellfish
Fish, fatty = 2-3 months
Live clams, crab, lobster, mussels, oysters = 2-3 months
Shellfish, cooked = 3 months
Shrimp, scallops, shucked clams, mussels, oysters = 3-6 months
Fish, cooked = 4-6 months
Fish, lean = 6 months
Dairy
Yogurt = 1-2 months
Ice Cream = 2 months
Buttermilk = 3 months
Milk = 3 months
Cream, half-and-half = 4 months
Cheese, hard, unopened = 6 months
Cheese, soft, unopened = 6 months
Butter = 6-9 months
Fruit and Vegetables
Vegetables, purchased frozen = 8 months
Juices, unopened = 8-12 months
Fruit juice concentrates = 12 months
Vegetables, home-frozen = 10 months
Breads and Desserts
Pie, baked =1-2 months
Cake, angel food, chiffon, sponge = 2 months
Cheesecake = 2-3 months
Quick bread, baked = 2-3 months
Yeast bread and rolls = 3-6 months
Cake, yellow or pound = 6 months
Cookies, baked = 8-12 months
Thursday, July 8, 2010
Jazzed-Up Tomato Soup - Dinner in a hurry!
4 cups prepared tomato soup (from can or jar)
1/2 cup prepared salsa
12 cup tortilla strips or chips, divided
4 tablespoon sour cream
2 teaspoons sliced scallions
Directions:
In a small saucepan, combine soup and salsa. Set pan over medium heat and bring to a simmer. Remove from heat and ladle soup into 4 bowls. Top with tortilla chips, sour cream, and scallions just before serving.
PB & J Blossom Sandwiches or Fairy Sandwiches
Ingredients
Bread ( I use whole wheat bread)
Peanut butter or cream cheese (I like to use cream cheese)
Jelly or jam
Water bottle cap or mini shaped cookie cutter
Instructions
For each sandwich, cut two slices of bread into flower shapes with a cookie cutter.
Cut a hole in one of the slices by pressing a water bottle cap into the center.
Spread the peanut butter and jelly on the whole piece and place the slice with the hole on top.
A variation of this recipe is here.
30 Ideas for School Lunches: Sandwiches and Munchies
Check this site out for some really cute and healthy lunch ideas for kids.
30 Ideas for School Lunches: Sandwiches and Munchies
Make lunch-planning easy with these 30 easy, healthy ideas for everything from soups and sandwiches to sweets and salads. Plus, check out the top-tested lunch boxes to keep homemade goodies fresh and delicious.
30 Ideas for School Lunches: Sandwiches and Munchies
Make lunch-planning easy with these 30 easy, healthy ideas for everything from soups and sandwiches to sweets and salads. Plus, check out the top-tested lunch boxes to keep homemade goodies fresh and delicious.
Au Gratin Potato Casserole
Yield: Makes 10 to 12 servings
Ingredients
1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Preparation
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.
Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.
Chris Bryant, Johnson City, TN, Southern Living, NOVEMBER 2005
Shrimp Casserole
Ingredients
1 1/2 cups uncooked long-grain rice
1 1/2 pounds medium-size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-colby cheese blend
1/4 cup fine, dry breadcrumbs
Preparation
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
5. Bake at 350° for 25 minutes or until cheese is melted.
*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.
Prep Time: 30 minutes
Cook Time: 17 minutes
Bake: 25 minutes
Yield: Makes 8 servings
Carol Dodd, Arley, Alabama, Southern Living, APRIL 2007
Tuesday, July 6, 2010
Watermelon Smoothies
Ingredients
6 cups coarsely chopped seedless watermelon
1 cup lemon sherbet
12 ice cubes
Directions
Place half of the watermelon in a blender; cover and process until smooth. Add half of the sherbet and ice; cover and process until smooth. Repeat. Pour into chilled glasses; serve immediately. Yield: 6 servings.
Nutrition Facts: 1 cup equals 83 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 15 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.
Watermelon Smoothies published in Quick Cooking July/August 2004, p11
Princess Pretzel Parfaits - Great for Birthday Parties!
Piled high with layers of strawberries and pretzels, this pretty dessert is perfect for a princess!
Ingredients:
1 18-ounce tub light cream cheese, softened
1 tablespoon fat-free milk (whole milk also works)
1 teaspoon vanilla
1 cup coarsely crushed pretzels (about 2 1/4 ounces)
1 1/2 cups sliced fresh strawberries
4 whole pretzels (if you like)
Directions:
Put cream cheese, milk, and vanilla in a small bowl. Stir until smooth. Divide half of the pretzels among the parfait glasses or drinking glasses. Spoon half of cream cheese mixture over pretzels then top with strawberries. Repeat layers until glasses are full or your out of the good stuff! Serve immediately or cover with plastic wrap and chill for up to 4 hours before serving. If you like top each serving with a whole pretzel.
Makes 4 servings!
Ingredients:
1 18-ounce tub light cream cheese, softened
1 tablespoon fat-free milk (whole milk also works)
1 teaspoon vanilla
1 cup coarsely crushed pretzels (about 2 1/4 ounces)
1 1/2 cups sliced fresh strawberries
4 whole pretzels (if you like)
Directions:
Put cream cheese, milk, and vanilla in a small bowl. Stir until smooth. Divide half of the pretzels among the parfait glasses or drinking glasses. Spoon half of cream cheese mixture over pretzels then top with strawberries. Repeat layers until glasses are full or your out of the good stuff! Serve immediately or cover with plastic wrap and chill for up to 4 hours before serving. If you like top each serving with a whole pretzel.
Makes 4 servings!
Breakfast Cookies - No More Begging Kids to Eat Breakfast!
Who wouldn't want a cookie for breakfast!
Ingredients:
Nonstick cooking spray
1/2 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon baking soda
2 eggs
1 3/4 cups white whole wheat flour
3 cups multi grain cereal flakes with blueberries (strawberries work good to)
Directions:
Preheat oven to 350, coat cookie sheet with cooking spray.
Beat butter with electric mixer for 30 seconds, add brown sugar and baking soda and beat until mixed. Add eggs, beat until blended then add flour and beat until the mixture no longer looks dry. Use a wooden spoon to stir in cereal.
Use 1/4 cup mixture for each cookie and place on cookie sheet. Press mound of dough with fingers to flatten it slightly.
Bake cookies for 8-10 minutes or until edges are golden brown. Let cookies stand for one minute.
Makes 12 cookie.
Nutrition facts per cookie: 227 calories, 9 g total fat, 56 mg cholesterol, 229 mg sodium, 14 sugars, 4 g protein, 2 g fiber
Ingredients:
Nonstick cooking spray
1/2 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon baking soda
2 eggs
1 3/4 cups white whole wheat flour
3 cups multi grain cereal flakes with blueberries (strawberries work good to)
Directions:
Preheat oven to 350, coat cookie sheet with cooking spray.
Beat butter with electric mixer for 30 seconds, add brown sugar and baking soda and beat until mixed. Add eggs, beat until blended then add flour and beat until the mixture no longer looks dry. Use a wooden spoon to stir in cereal.
Use 1/4 cup mixture for each cookie and place on cookie sheet. Press mound of dough with fingers to flatten it slightly.
Bake cookies for 8-10 minutes or until edges are golden brown. Let cookies stand for one minute.
Makes 12 cookie.
Nutrition facts per cookie: 227 calories, 9 g total fat, 56 mg cholesterol, 229 mg sodium, 14 sugars, 4 g protein, 2 g fiber
Monday, July 5, 2010
Cheesy Ranch Potato's
Ingredients
4 medium baking potatoes, peeled and cut into chunks
1/3 cup butter, melted
1 envelope herb and garlic soup mix
1 tablespoon hot pepper sauce
1/2 - 3/4 cup (depending on your taste) Buttermilk Ranch salad dressing
1 cup Mexican Blend Cheese
Cooked Crumbled Bacon
Directions
Place the potatoes in a greased 13-in. x 9-in. baking dish. Combine the butter, soup mix and pepper sauce; drizzle over potatoes.
Bake, uncovered, at 450° for 45-50 minutes or until tender, stirring occasionally. Remove from oven and transfer potatos to an oven safe casserole dish and mix in bacon, half of cheese and ranch dressing. Top with remaining cheese and return to oven until cheese is melted. Remove from oven and enjoy!
4 medium baking potatoes, peeled and cut into chunks
1/3 cup butter, melted
1 envelope herb and garlic soup mix
1 tablespoon hot pepper sauce
1/2 - 3/4 cup (depending on your taste) Buttermilk Ranch salad dressing
1 cup Mexican Blend Cheese
Cooked Crumbled Bacon
Directions
Place the potatoes in a greased 13-in. x 9-in. baking dish. Combine the butter, soup mix and pepper sauce; drizzle over potatoes.
Bake, uncovered, at 450° for 45-50 minutes or until tender, stirring occasionally. Remove from oven and transfer potatos to an oven safe casserole dish and mix in bacon, half of cheese and ranch dressing. Top with remaining cheese and return to oven until cheese is melted. Remove from oven and enjoy!
Rasberry Tea
SweeIngredients
4 quarts water, divided
Sugar substitute equivalent to 1 cup sugar
10 individual tea bags
1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained
3 tablespoons lime juice
Directions
In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat.
Add tea bags; steep for 5-8 minutes. Discard tea bags.
In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea.
Transfer to a large pitcher. Refrigerate until chilled. Yield: 15 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Raspberry Sweet Tea published in Light & Tasty April/May 2006, p33
Sweet-and-Sour Skewered Shrimp
Ingredients
1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved
Directions
In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. Yield: 6 servings.
recipe by tasteofhome.com
Potato Casserole
2 cups mashed potatoes
1/2 cup sour cream
House Seasoning
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp
Directions
Preheat oven to 350 degrees F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.
Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.
Recipe by: Paula Deen cause nobody does it better!!!
Sunday, July 4, 2010
Old Fashion Lemonade
Ingredients
2 cups water
1/2 cup sugar
3/4 cup freshly squeezed lemon juice
2 tsp. maraschino cherry juice
Instructions
Stir all the ingredients in a pitcher.
Pour into tall glasses filled with ice cubes or crushed ice. For a sweeter pink lemonade, stir in maraschino cherry juice.
For a sweeter pink lemonade, stir in maraschino cherry juice. This summer classic can also be frozen into ice pops or mixed with other fruit juices, such as orange, pineapple, and white grape.
Makes about 3 cups.
recipe by: familyfun.go.com
2 cups water
1/2 cup sugar
3/4 cup freshly squeezed lemon juice
2 tsp. maraschino cherry juice
Instructions
Stir all the ingredients in a pitcher.
Pour into tall glasses filled with ice cubes or crushed ice. For a sweeter pink lemonade, stir in maraschino cherry juice.
For a sweeter pink lemonade, stir in maraschino cherry juice. This summer classic can also be frozen into ice pops or mixed with other fruit juices, such as orange, pineapple, and white grape.
Makes about 3 cups.
recipe by: familyfun.go.com
Saturday, July 3, 2010
The Lady’s Brunch Burger by: Paula Deen
Ingredients:
2 tablespoon butter
Paula Deen House Seasoning
2 tablespoon grated onion
3 tablespoon freshly chopped parsley leaves
1 1/2 lb ground beef
3 eggs
6 slices bacon, cooked
3 hamburger buns
3 English muffins
6 glazed donuts
Directions
Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties.
Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare.
Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside.
While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove.
Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg.
Servings: 3 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Show: Paula's Home Cooking
Carolina Peach Sangria
Prep Time: 10 minutes
Other: 8 hours
Yield: Makes about 9 cups
Ingredients
1 (750-milliliter) bottle rosé wine
3/4 cup vodka*
1/2 cup peach nectar
6 tablespoons thawed frozen lemonade concentrate
2 tablespoons sugar
1 pound ripe peaches, peeled and sliced
1 (6-oz.) package fresh raspberries**
2 cups club soda, chilled
Preparation
1. Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.
2. Stir in chilled club soda just before serving.
*Peach-flavored vodka may be substituted. Omit peach nectar.
**1 cup frozen raspberries may be substituted.
Southern Living, JUNE 2010
Cava Sangria
Yield: Makes 4 1/4 cups
Ingredients:
8 large mint leaves
1 (750-milliter) bottle Cava sparkling wine, chilled*
3/4 cup white grape juice, chilled
1/2 cup sliced fresh strawberries
1/4 cup orange liqueur
Garnish: fresh sugar cane sticks
Preparation:
1. Press mint leaves against sides of a large pitcher with back of a wooden spoon to release flavors. Stir in sparkling wine and next 3 ingredients. Serve immediately over ice. Garnish, if desired.
*Other sparkling wine or Champagne may be substituted.
Note: We tested with Cointreau and Grand Marnier orange liqueurs.
Marian Cooper Cairns, Southern Living, MAY 2010
Slow Cooker Sweet & Sour Pork
Ingredients:
3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt
Directions
Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.
Roasted Stuffed Portobellos
Ingredients:
Cooking spray
2 cooked chicken breast halves, diced
10-ounce package frozen chopped broccoli, thawed and undrained
1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar
2 tablespoons seasoned dry bread crumbs
4 large portobello mushroom caps, stems removed
Directions:
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.
Recipe by Robin Miller.
Ribs with a kick!
Ingredients
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons butter
1 cup packed brown sugar
1 cup water
1 cup spicy ketchup
3 tablespoons white vinegar
3 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke, optional
2 teaspoons ground mustard
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 to 6 pounds pork baby back ribs
Directions
In a large saucepan, saute onions and garlic in butter until tender. Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce, Liquid Smoke if desired, mustard, chili powder, paprika and cayenne. Bring to a boil. Reduce heat; simmer for 10-12 minutes or until thickened, stirring occasionally. Remove from the heat.
In a small bowl, combine the salt, onion salt, garlic salt and pepper; sprinkle over ribs.
Grill ribs, covered, over indirect medium heat for 1-3/4 hours or until a meat thermometer reaches 160°.
Set aside 1 cup barbecue sauce for serving. Brush some of the remaining sauce over ribs; cook 20 minutes longer, turning ribs occasionally and basting with sauce. Serve with reserved sauce. Yield: 5-6 servings.
Editor's Note: This recipe was tested with Heinz Hot & Spicy Kick'rs ketchup.
Recipe by tasteofhome.com
Friday, July 2, 2010
Skillet Fried Potato Salad
Ingredients:
6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives
Directions
In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste. Remove, and allow to drain on paper towels. Meanwhile, in a large mixing bowl, combine Paula Deen Honey Mustard Sauce with mayo and pickle relish. Place warm potatoes into the bowl and toss with the mustard mayo sauce until potatoes are well coated. Add
Crumbled bacon and chopped egg. Gently toss to combine. Pour into a beautiful bowl and garnish with chopped chives.
A new twist on a classic favorite by Paula deen!
South Carolina-Style Barbecue Sauce
South Carolina-Style Barbecue Sauce
Not all barbecue sauces are a rich red! In fact, if you have ever had barbecue in South Carolina you know it comes with a flavorful bright yellow, mustard-based sweet sauce.
Ingredients:
1 stick butter
1/2 sweet onion, grated
1/2 cup yellow mustard
1/2 cup dark brown sugar
1/2 cup apple cider vinegar
1 tablespoon dry mustard
1 teaspoon cayenne pepper
1 bay leaf
Salt and pepper to taste
Directions:
In a medium saucepan, melt butter. Sauté the onions in the butter until translucent, but not brown. Add remaining ingredients and stir. Simmer over low heat for 30 minutes. Remove bay leaf before serving.
Yields: 2 cups
Not all barbecue sauces are a rich red! In fact, if you have ever had barbecue in South Carolina you know it comes with a flavorful bright yellow, mustard-based sweet sauce.
Ingredients:
1 stick butter
1/2 sweet onion, grated
1/2 cup yellow mustard
1/2 cup dark brown sugar
1/2 cup apple cider vinegar
1 tablespoon dry mustard
1 teaspoon cayenne pepper
1 bay leaf
Salt and pepper to taste
Directions:
In a medium saucepan, melt butter. Sauté the onions in the butter until translucent, but not brown. Add remaining ingredients and stir. Simmer over low heat for 30 minutes. Remove bay leaf before serving.
Yields: 2 cups
Fried Apple Pies
A twist on traditional apple pie. Perfect ala mode. This is another delicious recipe by Paula Deen! Can't do it any better. You can you this recipe or click here to be directed to her site.
Ingredients:
2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced, or 1 can apple pie filling
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough
2 tablespoons water
Powdered sugar
Directions
Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.
When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.
Preheat deep-fryer with oil to 350 degrees F.
Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.
Servings:
Prep Time:
Cook Time: 25 min
Difficulty: Easy
The BEST Grilled Corn on the Cob EVER!
This is the best Grilled corn on the cob ever! Nobody does it better than Paula Deen! You can use this recipe or see the original version here.
Ingredients
1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
Prepare grill.
Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm
This is the best Grilled corn on the cob ever! Nobody does it better than Paula Deen! You can use this recipe or see the original version at the link.
Patriotic Drink for Kids!
With a steady hand and some colorful drinks, you can create a tasty, multilayered concoction. The secret is in selecting liquids with varying amounts of sugar, since those that contain more (such as soda) are denser than those with less (such as diet drinks). And that makes it possible to actually stack one on top of another (for a little while, anyway -- then they'll start to blend). Here's how to serve up a thirst quencher with two, three, or even more layers. Our recipe is for a red, white, and blue version for your Fourth of July celebrations. See how your favorite beverages literally stack up!
Ingredients
Ice cubes
Cranberry juice
Wild Berry flavor Gatorade Fierce
Diet 7-Up
Instructions
Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice.
Very slowly add a beverage that contains less sugar -- in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube -- not directly into the other drink -- to keep them from mixing.
Use the same technique to add a layer of Diet 7-Up.
recipe by: familyfun.go.com
Patriotic Trifle Recipe
Ingredients
1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
Directions
In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings
Recipe by tasteofhome.com
Jennifer's House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
(Optional) 1 teaspoon Spicy Creole Seasoning
Mix ingredients together and store in an airtight container for up to 6 months.
1/4 cup black pepper
1/4 cup garlic powder
(Optional) 1 teaspoon Spicy Creole Seasoning
Mix ingredients together and store in an airtight container for up to 6 months.
Mustard Barbecue Sauce
INGREDIENTS:
4 cups yellow mustard
8 ounces of beer (less for thicker sauce, more for thinner sauce)
½ cup apple cider vinegar
8 tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 tablespoon cayenne
1 tablespoon fresh cracked black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder
PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.
4 cups yellow mustard
8 ounces of beer (less for thicker sauce, more for thinner sauce)
½ cup apple cider vinegar
8 tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 tablespoon cayenne
1 tablespoon fresh cracked black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder
PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.
Independence Day BBQ sauce
Ingredients
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Thursday, July 1, 2010
July 4th Pork Chop on a stick
ingredients:
8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
Peanut oil
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or bottled barbecue sauce
directions:
Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally.
Meanwhile, preheat oil to 350 degrees F. Drain chops, discarding marinade. Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160 degrees F. (To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop.) Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard. Makes 8 chops.
8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
Peanut oil
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or bottled barbecue sauce
directions:
Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally.
Meanwhile, preheat oil to 350 degrees F. Drain chops, discarding marinade. Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160 degrees F. (To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop.) Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard. Makes 8 chops.
Monday, June 28, 2010
Home Run Pie
Ingredients
1-1/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons water
2 eggs, slightly beaten
2/3 cup light-colored corn syrup
1/2 cup sugar
1/4 cup margarine or butter, melted
1 teaspoon vanilla
3/4 cup lightly salted dry-roasted peanuts
1-1/2 to 2 cups caramel-coated popcorn and peanuts
Directions
1. Pastry for Single-Crust Pie: Stir together all-purpose flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.
2. Preheat oven to 350 degree F. Divide pastry into 4 portions. On lightly floured surface roll each portion of pastry into a 6-inch circle. Ease each pastry round into a 5-inch individual pie pan. Trim pastry, if necessary, to within 1/4 inch of the edge of pie pan. Snip star shaped points around edges of crusts with kitchen shears.
3. For filling, in a medium bowl combine eggs, corn syrup, sugar, margarine or butter, and vanilla. Mix well. Stir in dry-roasted peanuts. Place pans on a 15x10x1-inch baking sheet. Divide filling evenly among the pastry shells.
4. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.
5. Remove pans from oven. Divide 1-1/2 to 2 cups of the caramel-coated popcorn and peanuts over the 4 pies. Return to oven and bake 3 minutes more. Cool on a wire rack. Refrigerate within 2 hours of cooling. Cover for longer storage. Makes 4 tart-sized pies (8 servings).
< B>Note: It is essential to make sure the piecrust extends all the way to the lip of the pie pan so that no filling can leak underneath. Leaks cause pie to stick to the pan, making it impossible to remove. If you do not have metal tart pans, foil ones from the supermarket work well.
Taken from BHG.com
Friday, June 25, 2010
Granny's Granola
Nonstick cooking spray
3 cups regular rolled oats
1 cup coarsely shredded unpeeled apple
1/2 cup toasted wheat germ
1/4 cup water
1/4 cup honey
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla or 1/2 teaspoon almond extract
Milk
Fresh raspberries, blueberries, and/or sliced strawberries (optional)
Directions
1. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. In a large bowl combine oats, apple, and wheat germ; mix well. In a small saucepan stir together water, honey, and cinnamon. Bring to boiling; remove from heat. Stir in vanilla. Pour over the oat mixture; toss to coat. Spread oat mixture evenly in prepared baking pan.
2. Bake in a 325 degree F oven about 45 minutes or until golden brown, stirring occasionally. Spread granola onto foil. Cool about 30 minutes before serving. Serve the granola with milk and, if desired, fresh berries. Store remaining granola in a tightly covered container in the refrigerator up to 2 weeks. Makes 8 (1/2-cup) servings
Recipe by bhg.com
Chicken and Peach Wonton
Nonstick cooking spray
8 oz. ground raw chicken or turkey
1/4 cup pineapple juice
3 tablespoons finely chopped green onions
1 tablespoons soy sauce
1 teaspoon ground ginger
1/2 cup finely chopped, peeled fresh or frozen peaches, thawed
1/4 teaspoon crushed red pepper
36 wonton wrappers
Cooking oil for deep-fat frying
Directions
1. For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat. Cook and stir chicken or turkey until no longer pink; drain. Add pineapple juice, green onion, soy sauce, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or until liquid evaporates. Stir in peaches and pepper. Cool mixture slightly.
2. To fill, spoon 1 rounded teaspoon of the chicken mixture into center of each wonton wrapper. Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.
3. Meanwhile, heat 2 inches of oil in a heavy saucepan or deep fryer to 365F. Fry wontons, 4 at a time, for 1-1/2 to 2 minutes or until golden, turning once. Remove wontons from oil; drain on paper towels. Place fried wontons in a single layer on a baking sheet. Keep warm in a 300F oven while frying remaining wontons. Serve warm. Makes 36 wontons.
4. Make Ahead: Fry wontons, drain, and cool. Wrap gently in foil. Freeze for up to 1 month. To serve, place unwrapped frozen wontons on a baking sheet. Bake, uncovered, in a 400F oven for 5 to 7 minutes or until heated through.
Recipe by bhg.com
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