Thursday, December 18, 2014

SAUSAGE AND CREAM CHEESE CRESCENTS

16 oz bulk sausage cooked and crumbled (any flavor)
8 oz cream cheese, softened and cut-up
2 can(s) refrigerated crescent rolls
1 c shredded sharp cheddar cheese (or any cheese)


Preheat oven to 375 degrees.

Cook sausage in skillet until browned; drain very well and wipe skillet with a paper towel. Return to skillet and mix with the cream cheese until blended. Stir in the cheddar.

Lay out the crescent rolls and add the mixture to the rolls; roll up and place on a lightly sprayed baking sheet. Bake at 375 degrees until golden brown.

Betty Callis adds this recommendation: Roll 1 can of crescent rolls in a pyrex. Fill with mixture of cooked sausage and cream cheese combined well. Top with the other can of rolls, Bake until brown. You can add other stuff to the sausage. Easier than having individual rolls, and just as good. Cut  into squares.


Wednesday, December 17, 2014

QUICK AND EASY CHOW MEIN

1 lb ground beef
1 1/2 cups water
2 tbsp soy sauce
1/2 tsp ginger
1 tsp beef-flavor instant bouillon
1 1/2 cups sliced celery
1 can (16-oz) bean sprouts, drained
1 can (8-oz) sliced water chestnuts, drained
1 can (4-oz) mushroom stems and pieces, drained
1 tbsp cornstarch
2 tbsp water
4 cups chow mein noodles or hot cooked rice for serving

Brown meat in a large skillet and drain well. Add the water, soy sauce, ginger, bouillon, celery, bean sprouts, water chestnuts, and mushrooms; mix together well. Cover and simmer 15 minutes, stirring occasionally.

In a small bowl, blend the cornstarch and the 2 tablespoons of water together until smooth; stir into the meat mixture and cook until thickened and boils.

Serve the chow mein over the noodles or rice.

Yield: 4 servings


Tuesday, December 16, 2014

TEX-MEX TACO PIE

I have had this recipe since the 1980s.

CORNMEAL CRUST:
1 cup biscuit baking mix (such as Bisquick)
3 tbsp cornmeal
3 tbsp butter, melted
2 tbsp water

In a medium bowl combine all the ingredients; mix well. Press on the bottom and up sides of a 9-inch pie plate. Crimp edges into a pretty edge.

FILLING:
1 lb lean ground beef
1/2 cup chopped onion
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies, drained
2 tsp beef-flavored instant bouillon
1 1/4 tsp chili powder
1/4 tps ground cumin
1 egg, beaten

Preheat oven to 350 degrees.

In a large skillet, brown the ground beef with the chopped onion; drain off all fat.

Add the tomato sauce, chilies, bouillon, chili powder, and cumin; cook, stirring until the bouillon is completely dissolved. Remove from the heat and stir in the egg.

Spoon the filling mixture into the cornmeal crust.

Bake at 350 degrees for 25 minutes or until hot. Let stand 5 minutes.

Before serving, garnish with shredded lettuce, shredded cheese, and diced fresh tomato or as you desire.


STRAWBERRY SOUFFLE SALAD

1 pkg (4-serving size) strawberry gelatin
1 cup boiling water
1 cup mashed strawberries

Combine the gelatin with the boiling water stirring until gelatin is completely dissolved. Add the mashed berries and mix well.

Refrigerate mixture until it begins to thicken.

Whip mixture with an electric mixer to a very stiff froth.

Divide evenly into 4 sherbet or other small dishes.

Note: File Photo

Monday, December 15, 2014

COCONUT CHICKEN

4 (6-oz each) skinned and boned chicken breasts
1/4 cup cornstarch
1 tbsp Caribbean jerk seasoning
2 large egg whites
1 cup sweetened coconut flakes
1 cup panko bread crumbs
3 tbsp canola or olive oil

Preheat oven to 325 degrees.

Place each chicken breast between two sheets of plastic wrap and flatten to 1/2-inch thickness.

In a shallow dish, stir together the cornstarch and jerk seasoning'

Whisk egg whites just until foamy in another shallow dish.

In a third shallow dish, stir together the coconut and panko crumbs.

Dredge the breasts, one at a time, in the cornstarch mixture; dip into the egg whites; dredge in the coconut gently pressing to adhere to the chicken.

Heat the oil to hot in a large nonstick ovenproof skillet over medium heat. Cook 1 to 2 minutes on each side until golden brown.  Transfer the skillet to the oven. Bake at 325 degrees for 15 to 20 minutes or until chicken is cooked through. Season with salt and pepper, if desired.

Note: File Photo

CHILE-LIME TURKEY PATTIES

Note: This recipe was a $500 prize winner in an old Better Homes and Gardens recipe contest.

2 cups cut-up leftover (or otherwise) cooked turkey
1/4 cup fresh parsley
2 tbsp sliced celery
2 tbsp sliced green onion
1 cup panko bread crumbs
1/4 cup mayonnaise
1 egg, lightly beaten
1 tbsp lime juice
1 tsp red chile paste
1/8 tsp Worcestershire sauce
2 tbsp butter
1 recipe Lime Butter Sauce (follows)
Fresh lime wedges

Process turkey just until ground in a food processor; transfer to a mixing bowl.

Process parsley, celery, and green onion until finely chopped; add to the turkey. Add half the panko, the mayonnaise, egg, lime juice, chili paste, and Worcestershire sauce to the mixture.

Form the mixture into 8 equal patties (about 3-inches in diameter) and coat with the remaining panko crumbs.

Heat 1 tablespoon of the butter in a 12-inch skillet over medium heat. Cook half the patties for 10 minutes or until browned and the internal temperature reaches 165 degrees. Turn patties halfway through cooking time. Remove to a platter and keep warm while repeating the process with the remaining butter and patties.

Serve with the fresh lime wedges and this Lime Butter Sauce:
1/3 cup white wine or chicken broth
1 tbsp lime juice
1 minced garlic clove
2 tbsp whipping cream
1/3 cup butter, cut into pieces
1 tbsp Asian sweet chili sauce

In a small saucepan, combine the wine or broth, lime juice, and garlic; bring to boiling and reduce heat to simmer. Cook, uncovered, for 5 minutes. Reduce heat to low and whisk in the whipping cream. Gradually whisk in the butter until melted. Stir in the chili sauce.

Wednesday, December 10, 2014

POTATO SOUP MIX IN A JAR

This came across my desk today from the noble pig. What a great gift idea for teachers, co-workers, the elderly, etc.

Potato Soup Mix

Recipe from: Cathy Pollak | Serves: 1 quart jar

Ingredients

  • 2 cups instant mashed potatoes
  • 1-1/2 cups dry milk powder
  • 1-1/2 Tablespoons chicken bouillon granules
  • 2 teaspoons dried chopped onion
  • 1 teaspoon dried parsley
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon ground turmeric

Directions

  • Combine all ingredients in a large bowl and mix until a homogeneous mixture is achieved. Pour into a one quart jar.
  • Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.
Note: File Photo

Tuesday, December 9, 2014

MEXICAN-STYLE CHICKEN SPAGHETTI

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or Mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.



Monday, December 8, 2014

CHICKEN DORIT0 CASSEROLE

One of my facebook friends, Jane, brought this recipe to my attention. Going to try it as I think my grandchildren will love it. (You know, if you follow my blogs, I do not eat chicken! I will have to make one for me with ground beef.)

3 cooked and shredded chicken breasts
1 can of cream of mushroom (or your choice of cream of xxx soup)
2 cans of Rotel (tomato's with chili's)
1 (8 oz) bag of shredded cheese
1 bag of Dorito's

Preheat oven to 350 degrees.
Combine the shredded chicken, cream of mushroom soup and Rotel.
Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top.
Cook at 350 degrees until heated through and cheese is melted and slightly browned.


Sunday, December 7, 2014

BREAKFAST TATER TOT CASSEROLE

This recipe is on this blog because it goes together quickly. You can get this into the oven and go about your busy morning while it bakes.

1 lb breakfast sausage-browned, drained
2 cups shredded cheddar cheese
4 eggs beaten, add pepper if you like
2 cups milk, mix with eggs
2 lbs Tater Tots

Preheat oven to 350. In a 9x13 pan layer the sausage first, then cheese. Pour egg mixture over meat and cheese. Cover pan with Tater Tot layer.
Bake 45-50 minutes. Let it rest 5-10 minutes before serving. 


Yield: 8 servings

Variation: Add 3 to 6 strips of bacon to the sausage, if desired.


Friday, December 5, 2014

MICROWAVE CARAMEL

1 cup butter
1 cup White Sugar
1 cup Brown Sugar
1 cup Light Karo Syrup
1 can Sweetened Condensed Milk
In a large microwave safe bowl melt the butter for 1 minute. Remove from the microwave and add the rest of the ingredients. Mix well. Place back into the microwave and cook on high for 3 minutes. Take the bowl from the microwave and stir well. Continue cooking on high for an additional 3 minutes, remove and stir. Cook for 3 more minutes ( for a total of 9 mins.) Remove from the microwave, stir and pour into a lightly buttered 9 x 13 cookie sheet. Once caramel has set, wrap in wax paper and store in an air tight container. 


**NOTE** If you want a caramel sauce, shorten the cooking time a couple of minutes...experiment with it. 



Thursday, December 4, 2014

PEACH COBBLER SMOOTHIE

2 cups vanilla yogurt
1 tsp vanilla extract
1 tsp honey
1/2 tsp nutmeg
2 tsp wheat germ
4 tsp rolled oats
2 cups frozen unsweetened peach slices
8 ice cubes

Place all ingredients into blender in the order listed and process until smooth and of the consistency you enjoy.

Yield: 4 1/2 cups


TEXAS ROADHOUSE BUTTER

I don't eat at the Texas Roadhouse but for those of you who do and are addicted to their butter, I hope this is what you are looking for.


Wednesday, December 3, 2014

RAINBOW CASSEROLE

5 potatoes, peeled and sliced thin
1 lb ground beef
1 onion, thinly sliced
salt and pepper to taste
1 can (28-oz) stewed tomatoes, drained but juice reserved
1 cup frozen peas

Preheat oven to 350 degrees.
Spray a 3-quart casserole dish with nonstick cooking spray.

Place the potatoes, with just enough water to cover them, in a saucepan; bring to a boil. Boil, uncovered, 20 to 25 minutes or until the potatoes are almost tender. Drain.

While potatoes cook, brown the ground beef in a large skillet over medium-high heat until no longer pink; drain well.

In the prepared casserole dish layer half the ground beef, half the potatoes, half the onion, salt, pepper, half the tomatoes, and half the peas. Repeat the layers with the remaining halves and pour the reserved juice over all.

Cover and bake about 40 minutes or until almost all the liquid is absorbed and potatoes are tender.

Yield: 4 to 6 servings


Tuesday, December 2, 2014

EASY PECAN FUDGE SHEETCAKE

1 pkg (2-layer size) devils food cake mix
1/2 cup butter
1/4 cup + 2 tbsp milk
1/4 cup unsweetened cocoa powder
1 lb powdered sugar
1 tsp vanilla extract
3/4 cup chopped pecans

Preheat oven to 350 degrees.
Grease a 15 1/2" x 10 1/2" x 1" baking pan; set aside.

Prepare the cake mix according to the package directions and pour into the prepared pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center comes out clean.

To make the frosting: Combine the butter, milk, and cocoa powder a medium saucepan. Cook, stirring, over low heat until the butter is melted. Add the powdered sugar and vanilla extract, stirring until smooth. Stir in the pecans and pour over the warm cake.

Allow to set for approximately 4 hours before cutting to serve.


FRENCH VANILLA COCOA MIX PERFECT FOR GIFTING

10 1/2 cups powdered milk
4 cups powdered sugar
2 (8-oz each) French vanilla-flavored powdered non-dairy creamer
3 1/2 cups hot chocolate mix
2 3/4 cups powdered non-dairy creamer
1/2 tsp salt

In a large bowl, combine all the ingredients and mix well.

Divide mixture evenly into eight wide-mouth one-quart canning jars. Seal tightly.

Attach instructions with a pretty ribbon.

INSTRUCTIONS:
Pour 3 heaping tablespoonfuls of mix into a mug. Add boiling water or hot milk; stir to dissolve.


Monday, December 1, 2014

CHICKEN WILD RICE SOUP

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup grated carrots
1/2 cup finely chopped onion
1 tsp chicken bouillon granules
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan combine the first nine ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes.

In a Dutch oven, melt the butter and stir in the flour; gradually whisk in the broth mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Whisk in the mushroom soup and wine or additional broth. Add the rice and chicken; heat through.

Yield: 3 1/2 quarts.


Note: This recipe is from a 2001 TOH.

Sunday, November 30, 2014

MAYONNAISE DINNER ROLLS

2 cups self-rising flour
1 cup milk
4 tbsp mayonnaise

Preheat oven to 400 degrees.
Lightly spray muffin tins; set aside.

Place the flour in a mixing bowl and make a well in center. Pour the milk and mayonnaise into the well. Stir until mixed.

Pour batter into the prepared muffin tins and bake at 400 degrees approximately 20-22 minutes until lightly browned.

Yield: 6 to 8 servings.

Note: File photo

Saturday, November 29, 2014

HOT DULCE DE LECHE BEVERAGE

2 cups milk
1/2 cup dulce de leche
Ground cinnamon for sprinkling

In a saucepan, heat the milk and dulce de leche while whisking until frothy. Pour into cups and sprinkle with ground cinnamon for serving.


Friday, November 28, 2014

NO-BAKE HAYSTACKS

I used to work with a lady that brought these to share with us every Christmas. We all loved them.

1 cup butterscotch chips
1/2 cup peanut butter chips
1 tbsp shortening
1 1/2 cups broken crispy chow mein noodles

Melt chips and shortening together in a microwave; stir until smooth. Add the noodles and toss to coat.

Line baking sheets with waxed paper and drop candy mixture onto the waxed paper by heaping teaspoonfuls. Refrigerate until set.

Store in airtight container.

Photo from TOH

Wednesday, November 26, 2014

BLACKBERRY SWEET TEA

Note: This tea is on this blog because it is easy and requires very little of your time. It does need to stand at room temperature for an hour and later be refrigerated for an hour for maximum effect.

3 cups fresh or frozen (thawed) blackberries
1 1/4 cups sugar
1 tbsp chopped fresh mint
pinch of baking soda
4 cups boiling water
2 family size tea bags
2 1/2 cups cold water
fresh blackberries for garnish, optional

Combine the blackberries and sugar in a large container and crush with a wooden spoon; stir in the mint and baking soda.

Pour the boiling water over the tea bags; cover and steep for 5 minutes. Discard tea bags.

Pour the tea over the blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding the solids. Add the cold water, stirring until sugar is dissolved.

Cover and refrigerate 1 hour.

Garnish with the fresh berries, if desired.


Note: This is a recipe I got from Southern Living 3 or 4 years ago. As a diabetic, I use an equal amount of Splenda instead of the sugar.

Tuesday, November 25, 2014

LIME GELATIN SALAD

1 pkg (3-oz) lime gelatin
1 cup boiling water
1/2 cup cold water
1 cup cottage cheese
1 can (15-oz) crushed pineapple, drained

Dissolve gelatin in boiling water, stirring until completely dissolved. Stir in the col water and chill until partially set. Stir in pineapple and cottage cheese.

Refrigerate until firm.

Yield: 4 servings


Monday, November 24, 2014

AMISH BROCCOLI SALAD

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese


Combine.

Sunday, November 23, 2014

TACO BAKE

1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips- to taste
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded Mozzarella
Toppings as desired

Brown ground beef and prepare as taco meat according to the seasoning package (using water).
Pour enough fritoes into a 9 x 9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired topics.


Note: Recipe from Goodness Gracious


Friday, November 21, 2014

PERFECT TURKEY GRAVY

If you are like me and need a little help with turkey gravy, here is a recipe from McCormick's that sounds tasty.

Perfect Turkey Gravy

    • Serves: Makes 15 (1/4-cup) servings.
    • Prep Time: 5 minutes.
    • Cook Time: 10 minutes.

Ingredients

  • 2 packages Turkey Gravy Mix 
  • 1/4 cup flour
  • 3 cups water
  • 1 cup turkey pan drippings
  • 1 cup chopped cooked turkey giblets (optional)
  • Directions

    1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
    2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).

Thursday, November 20, 2014

LAYERED TACO DIP

Serve this dip with baked tortilla chips for a tasty treat that won't pack on the pounds.

1 brick (8-oz) low-fat cream cheese
1 carton (16-oz) nonfat sour cream
1 pkg (1.25-oz) taco seasoning mix
1/4 head iceberg lettuce, washed, dried, shredded
1 cup low-fat shredded cheddar cheese
3 tomatoes, chopped
1 green bell pepper, chopped
1 green onion, sliced
1 can (2.25-oz) sliced black olives, drained

Combine the cream cheese, sour cream, and taco seasoning mix in a medium-size mixing bowl. Spread mixture in a 9 or 10-inch round serving dish.

Top the mixture the remaining ingredients in the order they are listed.




Sunday, November 16, 2014

FALL PASTA SALAD

This is a recipe I got from Mr. Food a few years ago.

  • 1 (8-ounce) package elbow macaroni or other small pasta shape*
  • 1 cup chopped cooked rotisserie chicken
  • 1 cup chopped apples
  • 1 cup chopped pears
  • 1/2 cup dried cranberries
  • 1/2 cup chopped celery
  • 1/2 cup chopped candied walnuts
  • 1 cup mayonnaise
  • 3 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt


  • In a medium pot of boiling salted water, cook pasta to desired doneness; drain well and cool. (Rinse with cold water to cool quickly; drain well.)
     
  • In a large bowl, combine cooled pasta, the chicken, apples, pears, cranberries, celery, and candied walnuts; mix well.
     
  • In a small bowl, combine mayonnaise, maple syrup, vinegar, and salt; blend well. Pour mayonnaise mixture over pasta mixture; toss lightly then serve immediately.

  • Saturday, November 8, 2014

    CORN CASSEROLE

    1 can whole kernel corn, drained
    1 can cream-style corn
    1 pkg (8-oz) corn muffin mix
    1 cup sour cream
    1/2 cup butter, melted
    1/2 cup shredded Cheddar cheese

    Preheat oven to 350 degrees.
    Spray a casserole dish with nonstick cooking spray; set aside.

    In a large bowl, stir together the corns, muffin mix, sour cream and butter; pour into the casserole dish.

    Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven and sprinkle the cheese over the top. Return to oven and bake another 5 minutes or until cheese melts.

    Note: File Photo

    Friday, November 7, 2014

    BRUNCH EGGS CASSEROLE

    6 tbsp butter
    6 tbsp white whole-wheat flour
    2 cups milk
    8-oz Velveeta cheese, cubed
    1 carton (8-oz) sour cream
    12 hard cook eggs, sliced
    1 lb bacon, fried, drained, crumbled
    English muffins

    Preheat oven to 325 degrees.
    Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

    Melt the butter in the top of a double boiler over hot water; stir in the flour using a whisk. Gradually add the milk while stirring constantly and cook until it thickens slightly. Add the cheese cubes and blend in the sour cream.

    Layer the eggs in the bottom of the prepared pan. Pour the sauce over the eggs and sprinkle the bacon over the top.

    Bake casserole, uncovered, at 325 degrees for 30 minutes. Cover and bake another 10 minutes.

    Split the English muffins and place cut sides up on a cookie sheet. Toast under the broiler.

    Serve the casserole over the tops of the muffins.

    Note: The casserole can be assembled the night before and refrigerated. Bake the next day.


    LEIGH'S CHICKEN SALAD FROM POINT OF GRACE

    No rhyme, no reason, and barely a recipe, but it sure is yummy.
    10.5 oz canned chicken drained
    1/2 cup cream cheese softened
    1/2 cup mayonnaise (Duke's is my favorite)
    1/2 cup grapes, cut in half
    1 Granny Smith apple, cut in small bites with skin left on
    1/2 wedge of freshly squeezed lemon juice
    1/2 cup of sliced almonds, toasted
    salt and pepper to taste.
    1. Mix ingredients together
    2. Chill overnight (or at least 4 hours)
    It's also delicious with your favorite crackers!
    Serves 4

    Wednesday, November 5, 2014

    SMOKY CAULIFLOWER

    This is a delicious side dish from TOH, 2013.

    1 large head cauliflower broken into 1-inch florets (about 9 cups)
    2 tbsp olive oil
    1 tsp smoked paprika
    3/4 tsp salt
    2 garlic cloves, minced
    2 tbsp minced fresh parsley

    Place cauliflower in a large bowl.

    Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

    Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

    Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

    Sprinkle with the parsley.

    Yield: 8 servings


    Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

    EASY OLD ENGLISH CHEESE BALL

    2 small jars Old English sharp cheese
    2 (3-oz) pkgs cream cheese, softened
    Finely chopped pecans

    In a bowl, combine the jarred cheese and the cream cheese until blended; shape into a ball. Chill 4 to 6 hours.

    Remove ball from refrigerator and roll in the chopped pecans. Wrap in plastic wrap and refrigerate until serving time.

    Serve with an assortment of crackers, preferably whole-grain.




    Tuesday, November 4, 2014

    PUMPKIN CHEDDAR BISCUITS

    • 2 cups flour
    • 2.5 tsp baking powder
    • 1 tsp pumpkin pie spice
    • 1/2 tsp salt
    • 5 tbsp cold butter cut into cubes
    • 1/2 cup canned pumpkin
    • 1/2 cup grated cheddar cheese
    • 1/3 cup buttermilk
    • 3 tbsp honey
    • extra milk for brushing the biscuits
    1. Preheat oven to 400°. Line a baking sheet with parchment paper.
    2. Combine dry ingredients in a bowl; using a pastry cutter, cut in the cubes of butter until mixture resembles a course meal. Set aside, or in the fridge.
    3. Combine buttermilk and honey; whisk together. Add in the canned pumpkin.
    4. Add the wet ingredients into the dry ingredients; do not over mix. Stir in the cheddar.
    5. Roll dough until it’s in a rectangle shape, about 1/2 inch thickness. Fold into thirds, then roll into 9×5 rectangle, 1/2 thick. Fold into thirds again, and roll into a 9×5, 1/2 inch rectangle one last time (this helps with the flakiness).
    6. Using a well floured biscuit cutter (I used a 2 inch wide GLASS), cut biscuits. Makes about 16 biscuits.
    7. Place into the oven for 13-14 minutes, or until golden. Remove and let cool.

    Friday, October 31, 2014

    BACON AND CHEDDAR MINI CORN LOAVES

    Obviously I got this recipe from Krusteaz.

    1 packet Krusteaz Honey Cornbread and Muffin Mix
    1 cup canned, drained corn
    1/2 cup cooked and crumbled bacon
    1/2 cup shredded Cheddar cheese
    1/4 cup chopped green onion

    Preheat oven to 400 degrees.
    Lightly grease three 5 x 3 x2-inch mini loaf pans; set aside.

    Prepare cornbread mix according to the package directions and adding the remaining ingredients. Stir to mix together well. Divide batter evenly between the three prepared pans.

    Bake 23 to 27 minutes until golden brown.

    Variation: To make 12 muffins, follow the above instructions but divide batter evenly between 12 lightly greased on paper-lined muffin tins. Bake only 18 to 20 minutes.





    Thursday, October 30, 2014

    CHEESEBURGER CUPS

    This is a recipe from a 2009 magazine.

    1 lb ground beef
    1/2 cup ketchup
    2 tbsp brown sugar
    1 tbsp prepared mustard
    1 1/2 tsp Worcestershire sauce
    1 tube (12-oz) refrigerated buttermilk biscuits
    1/2 cup cubed processed cheese ie Velveeta

    Crumble and brown beef in a large skillet over medium heat; drain well.

    Stir the ketchup, brown sugar, mustard, and Worcestershire sauce into the meat in the skillet. Remove from heat and set aside.

    Grease 10 muffin cups and press a biscuit on bottom and up sides of each.

    Spoon the meat mixture into the biscuits and top with the cheese.

    Bake at 400 degrees for 14 to 16 minutes until browned.

    Yield: 5 servings of 2 cups each.




    Wednesday, October 29, 2014

    BAKED MACARONI AND CHEESE BY ALTON BROWN

    This is supposedly the #1 recipe currently on the Food Network. I don't like my macaroni and cheese this dry but I'm sure many of you will love this.

    1/2 lb elbow macaroni
    3 tbsp butter
    3 tbsp flour
    1 tbsp powdered mustard
    3 cups milk
    1/2 cup yellow onion, finely diced
    1 bay leaf
    1/2 tsp paprika
    1 large egg
    12-oz sharp cheddar, shredded
    1 tsp kosher salt
    Fresh black pepper

    Topping:
    3 tbsp butter
    1 cup panko bread crumbs

    Preheat oven to 350 degrees.

    In a large pot of boiling, salted water, cook the pasta al dente.

    In a separate pot while the pasta is cooking, melt the 3 tablespoons of butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer ten minutes and remove the bay leaf.

    Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and season with salt and pepper. Transfer to a two-quart casserole dish. Top with the remaining cheese.

    To make the topping, melt the butter in a saucepan and toss the breadcrumbs in the butter. Sprinkle over the top of the cheese.

    Bake at 350 degrees for 30 minutes. Remove from oven and allow to rest five minutes before serving.

    Alton says to be sure and save leftovers for fried macaroni and cheese.

    Yield: 6 to 8 servings.

























    Tuesday, October 28, 2014

    CHOCO-MALLOW FROM KING ARTHUR FLOUR

    • 2 2/3 cups chopped dark chocolate or chocolate chips
    • 1/2 cup heavy or whipping cream
    • 2 tablespoons light corn syrup
    • 1 teaspoon vanilla
    • 1 teaspoon espresso powder
    • 13 marshmallows, halved around the circumference; or 1 cup mini marshmallows
    • 1/2 cup chopped walnuts, toasted if desired
    1) Line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.
    2) Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.
    3) Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) till the cream is hot and the chocolate has softened.
    4) Remove from the heat, and stir until the chocolate has melted and everything is smooth.
    5) Spread about 3/4 cup of the melted chocolate in the bottom of the pan.
    6) Space the marshmallow halves atop the chocolate. Note: feel free to substitute mini marshmallows for the marshmallow halves here. Distribute the walnuts evenly in the spaces between the marshmallows.
    7) Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.
    8) Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.
    9) Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.

    tips from our bakers

    • For those who don't like nuts, use 18 marshmallows, halved, placing the halves right next to one another in an 8" x 8" pan. This will make a candy that's just about equal parts marshmallow and chocolate.
    • This candy is stable at cool room temperature, but it's not something we'd recommend shipping to someone in a warm climate; the chocolate will melt.
    • Dried cranberries are a non-traditional, but wonderful addition to this candy.