Can I get that recipe?

Valentine's Day Dinner Recipes

2012-01-18T15:49:00.000-08:00

This would be a great easy menu for your Valentines Day dinner for your special loved one. Beef Stroganoff (so so easy crock pot), Parmesan Knots, Pomegranate Craisin Apple Pecan Salad and Banana Chocolate Chip Cake for dessert. Yum. Could I come over if you are making this?

Search all of these recipes on my blog in the box to your right. Niki is overhauling my blog for me and it is so much easier to get around now. It will have a new look soon as well. Stay tuned.

Happy Valentine's Day!

Pomegranate Craisins and Apple Pecan Salad

2012-01-18T15:24:00.000-08:00

Pomegranate Craisins and Apple Pecan Salad with Feta.

That pretty much says it all. I found the Pomegranate Craisins at Market Street and made a salad out of romaine, Honey Crisp apples, toasted pecans and feta cheese. The dressing I also found at Market Street. It is Girard's Apple Poppyseed, in the dressing aisle. Went very well with the crock pot Beef Stroganoff.

Parmesan Knots

2012-01-18T15:16:00.000-08:00

These little guys are so fun to make and are really a great unique addition to your Beef Stroganoff meal.
I made them with Pillsbury Wheat Grand Biscuits in the dairy case, but Karen made them with white biscuits and they were really good. I would not use the flaky kind. Use either buttermilk or southern style.

Parmesan Knots
The idea came from Taste of Home August 2009, but I changed it just a little. They are really good warmed up too.

1 tube Pillsbury Grands Wheat (or white) Biscuits (in the dairy case)

Cut each biscuit into thirds. Roll each third into a 3 inch rope with your hands and tie in a knot. Place on a greased cookie sheet. Bake at 400 for 8 to 10 minutes.

Combine 1/2 stick melted butter and 1 tsp. garlic powder, 1 tsp dried oregano and 1 tsp dried parsley flakes. Brush knots with mixture and sprinkle with parmesan cheese.

Beef Stroganoff

2012-01-18T15:00:00.000-08:00

Oh my goodness this was so good and soooo easy. I love beef stroganoff. I am not much of a crock pot gal but my friend Karen found this recipe and made it for us when we were visiting. It was so nice to have it ready to go after a day of shopping.

She found the recipe on The Crock Star. If you like crock potting, check it out.

Beef Stroganoff
Ingredients:
2 lbs cubed beef stew meat (or round steak or arm roast or chuck roast)
2 cans Campbells Golden Mushroom Soup
1 large white or yellow onion, cut into chunks
3 Tbs. Worcestershire (if you have a bottle that has been in your cabinet for over a year, splurge and buy a new one)
1/2 cup water

8 oz. cream cheese
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
couple of dashes of hot sauce (totally optional)
8 oz. sliced fresh mushrooms (also optional, but very good)

Instructions:
Place the onion, meat and soup in a crockpot. Add the Worcestershire, salt, pepper and garlic. Cook on low for 6 to 8 hours. Add the mushrooms with one hour left to cook.

Just before serving, place the cream cheese in a microwave safe bowl. Microwave for 1 minute and stir until smooth, might need a little longer if just out of the refrigerator. Add a spoonful of the hot stroganoff to the cream cheese. Stir then repeat a couple of times to bring the cream cheese to the temperature of the stroganoff. Then add the cream cheese to the crock pot. (otherwise the cream cheese separates and is hard to get it to blend in)

I like sour cream in my beef stroganoff so I served it on the side and everyone added their own.

Serve over noodles. Boil the noodles, add a little olive oil to keep them from sticking. Add a little butter and a few poppy seeds if you want to get really fancy. Serve with Parmesan Knots found under Breads and salad and Banana Chocolate Chip Cake for dessert (under Sweets).

Serves 4 generously with enough left for leftovers.

New Year's Eve Appetizers

2011-12-29T08:17:00.000-08:00

If you are looking for appetizers for New Year's Eve, here are my top picks.

Raspberry Chipotle Dip is a cream cheese and sour cream base with purchased raspberry Chipotle sauce on top and then garnished with green onions, pecans and fresh raspberries. Make 3 and put it in martini glasses on a plate with crackers around the bottom and set them in different locations around the room.

The second one is Green Chile Artichoke Dip. Creamy and delicious with a little something extra. The Chiles make this recipe just enough different that people will say "Can I get that recipe?"

The third is our families' all time favorite and that is Sausage Stars. If you are going to the same party I am, don't make these because I am :) They are ALWAYS the biggest hit. You cannot make enough of them, they are always all gone. Sorry I was not taking pictures back then. I will take them when I make them on Saturday but that doesn't help you much. The wonton skins are in the produce section and they are the smaller ones. The big ones are for egg rolls. You press them down in a muffin tin and bake for a few minutes then turn them over on a cookie sheet and brown just another couple of minutes. Sounds like aclot of trouble but it really isn't. Just takes a few minutes. Then you fill them with this wonderful sausage mixture with black olives and ranch dressing and Monterrey jack cheese. Oh yum, I can't wait.

Hope you have a wonderful New Year. Check back in January for my blogs new look. I had 3,000 views last month!!!! Thank you!!! Would love to hear some comments on how to make it better since I will be working on revising it.

Ham Biscuits and Corn Chowder

2011-12-22T09:17:00.000-08:00

These are great recipes for early lunch or a late dinner when you have had too much to eat!!!! You can use leftover ham or buy shaved ham for the biscuits. Make them a day ahead if you are having company and pour the butter mixture over just before you pop them in the oven. The chowder is good made a day ahead also. Add a winter fruit salad (fresh pineapple, canned mandarin oranges, apples and grapes) and you are good to go.

Winter Corn Chowder
2 medium russet potatoes, peeled and diced
OR 1 lb. (about 10 to 12) gourmet creamy baby Gold or Red potatoes (if using these little guys, boil whole with skins on, then drain and cute into fourths, skins stay on.)

In a pan, cover potatoes with water and add 1 tsp salt. Cover and boil until tender.

2 Tbsp Butter (Land O Lakes is good)
2 Tbsp Olive Oil
1 onion, yellow or white, diced

In a dutch oven, Saute onion in Butter and Oil for 10 minutes until onion is clear.

Add 3 Tbsp flour. Stir and cook for 3 minutes until thick.

5 cups chicken broth or vegetable broth

Whisk broth into flour mixture.

Bring to a boil until thickened. Stir in remaining ingredients.

1 can whole kernel corn, drained
1 can shoe peg corn, drained
1 can cream style corn
1 red bell pepper chopped
1 green bell pepper chopped
1 tsp. salt
1/4 tsp. white pepper
3 to 5 dashes tabasco
1 cup half and half (if you want to cut the fat use less half and half and a little more broth. Don't substitute skim, 1% or 2% milk, because it tends to curdle easily.)

Garnish:
2 plum tomatoes, seeded and chopped
You can either garnish with these or put them in the soup.
Thinly sliced fresh basil leaves.
Bacon crumbled (optional but GOOD)

Hawaiian Ham Biscuits

2 - 12 count packages Hawaiian rolls

Cut rolls in half while they are all together. Then make a sandwich out of each and place in a 9X13 pan.

1/2 lb. shaved ham
1/2 lb. shredded swiss or deli slices

1 stick Land O Lakes butter, melted
3 Tbsp. poppy seeds
1 onion grated or 2 Tbsp. dried onion flakes
1 Tbsp. Worcestershire
2 Tbsp. Dijon mustard

Mix butter and following ingredients together. Drizzle over biscuits. Cover with foil and bake for 10 minutes at 325. Then remove foil and bake 10 more minutes until brown. (sorry no finished product picture.....I ate them :)

Remove from pan and place on a serving plate. Yum, these are soooooo good and they make the house smell wonderful. Make about 3 per person.

Have a great Christmas!

Blueberry French Toast Cobbler

2011-12-14T11:12:00.000-08:00

This would be a great addition to any holiday brunch. Serve with bacon or sausage. Or maybe some scrambled eggs with ham and green onions and Gruyere cheese. We had this over Thanksgiving at a friends house and I told her I wanted the recipe. She said it was from one of my church cookbooks that I use all the time! We are having this on Saturday when the kids come over to open presents and celebrate the birth of Jesus.

Blueberry French Toast Cobbler
Ingredients:
1 loaf French bread
4 eggs
1/2 cup milk, 2% or half and half
1 tsp. vanilla extract
4 1/2 cups blueberries, fresh or frozen
1/2 cup sugar
1 tsp. cinnamon
1 tsp. cornstarch
2 Tbsp. melted Land O Lakes butter

Instructions:
Slice bread into 10 - 12 slices, about 3/4 inch thick. Arrange in a 9X13 pan. In a bowl, whisk together eggs, milk, and vanilla. Slowly pour over bread. Turn bread over to coat completely. Cover and refrigerate over night.

Next morning:
Preheat oven to 450. Remove bread from pan. In a small bowl mix together sugar, cinnamon and cornstarch. Place berries in bottom of the 9X13 pan. Sprinkle sugar mixture over berries. Stir to coat. Place bread on top of berries. Brush tops with butter. Bake 20 - 25 minutes. Remove from oven and sift powdered sugar over the top. Serve warm.

Merry Christmas!
So the Word became human and made His home among us. He was full of unfailing love and faithfulness. And we have seen His glory, the glory of the Father's one and only Son.
John 1:14

Ho Ho Cupcakes

2011-12-05T12:50:00.000-08:00

This is just a mini version of my Cream Filled Chocolate Cupcakes.

Duncan Hines Devils food cake mix. Each box will make 48 cupcakes. Make marshmallow filling and pipe in the top. I baked the cupcakes without the liners so the liners will keep their color and not be all greasy. Grease the pan with crisco. And take them out of the pan after just a few minutes cooling and place them in the liners.

The Chocolate frosting was previously posted here. It has to be refrigerated over night. So start the day before. Pipe on with a pastry bag.

Don't miss my other posts from today.

Enjoy!!!!!

Let me know if you like the recipes. Love to have comments.

Apple Crisp with Salted Caramel Cream

2011-12-05T12:40:00.000-08:00

Just kidding, this is 6 of 7 posts, so don't miss any.

Oops! How did that get in here?

There is an easy version of this and one that is a little more involved. The cream can be made from Jello instant vanilla pudding or you can make it from scratch. I am over zealous. I made it from scratch. It is actually the filling for the coconut cream pie I make without the coconut. Just takes a few extra minutes to cook it on the stove. I will give you the recipe and you over achievers can try it. These little glass cups are from Hobby Lobby. They look like little flower pots.

Apple Crisp with Salted Caramel Cream
Custard Ingredients:
1 cup sugar
1/2 cup flour
1/4 tsp. salt
3 cups milk, at least 2% or whole
4 eggs
4 Tbsp. butter
1 1/2 tsp. vanilla

Custard Instructions:
In saucepan combine sugar, flour and salt. Gradually stir in milk with a whisk. Cook and stir constantly over medium heat till thickened and bubbly. Reduce heat, set the timer for 2 minutes and continue cooking and stirring. Remove from heat.

In a bowl, separate egg yolks, beat yolks slightly. Gradually whisk in 1 cup of the hot mixture. Don't dump it all in at once or the egg will cook. One Tbsp at a time, whisking quickly so as not to let it set and cook the egg. Whisk the egg mixture into the pan with the hot cream in it. Gradually......whisking, whisking. Return to med high heat and cook for 2 more minutes. Remove from heat and stir in margarine and vanilla.

Cover with plastic wrap. Let the plastic sit directly on the custard touching it. This keeps a thick skim from forming. Chill for a couple of hours until completely cool. With a small scoop or a bag with a tip, fill cups with about 1/4 cup custard. Drizzle with purchased ice cream caramel sauce. Sprinkle a few crystals of Kosher salt. Top with Apple Crisp. Recipe follows.

Apple Crisp
For this recipe I used my regular apple crisp recipe that I have previously posted but chopped the apples a little bit and made a shallow single layer of apples in a big pan so there would be more "crisp".
The cream will make about 24 cups. Your apple crisp will be in a 9X13 pan.

Peel, core, and dice 5 Granny Smith Apples. Place in a bowl. Toss with 1/4 cup sugar, 1/2 cup brown sugar and 2 Tbs. flour.

Put apples in a 9X13 pan.

Topping:
1 1/2 cups flour
1 cup sugar
1/2 cup brown sugar
1/4 tsp. salt
1 cup oatmeal
2 sticks cold butter

Cut butter into rest of ingredients with 2 knives or a pastry cutter. Until pea size, then use your hands and mush it a little.

Pour over apples. Bake for about 45 minutes or until brown and crunchy on top and apples are juicy and bubbly underneath.

Cool completely and scoop about 1/3 cup on top of custard in cups.

Sprinkle with a few crystals of Kosher salt.

(for coconut cream pie, add 1 1/2 cups coconut to the custard at the end and pour into baked pie crust. Place plastic wrap touching the cream over the pie, refrigerate. When cool top with 2 cups whipping cream, whipped, then 1/2 cup powdered sugar mixed in. Top with toasted coconut.)

Raspberry Mousse Cups

2011-12-05T12:06:00.000-08:00

This is 5 of 5 today, so don't miss the previous ones.

This turned out really cute. Just one bite but an explosion of flavor. I bought the chocolate Cordial cups at World Market. 12 per box. The little striped chocolate garnish squares are also from World Market.

Raspberry Mousse

1 8 oz. cream cheese

1/2 cup sugar

Beat until fluffy.

Fold in 10 oz. frozen raspberries, thawed and drained. Fold into cream cheese.

Whip 1 cup whipping cream until soft peaks form. Gently fold in half the whipped cream, then the second half. Place in a pastry bag with a decorative tip and pipe into the chocolate cordial cups. Garnish with a raspberry or a chocoate garnish. One recipe will fill about 60 cups.

Sopapilla Cheesecake

2011-12-05T11:52:00.000-08:00

This is 4 of 5 today so don't miss the previous ones. I have posted this before but was not posting pictures back then. So I will repost it for your convenience. For Saturday night, I made the recipe in a 9X13 pan, then used a biscuit cutter and cut out circles and placed them in little glass cups that I purchased at IKEA.
This recipe originates from my sister in law, Camilla. Thanks for letting me share it.

Sopapilla Cheesecake

2 tubes Pillsbury Crescent sheets (or rolls)
2 8 oz. cream cheese
2 cups powdered sugar
1 Tbsp. vanilla extract
1 stick butter, melted
1/2 cup sugar, with 2 tsp. cinnamon
(there are no eggs in this recipe)

Preheat oven to 350.

In a 9X13 pan, roll out one tube of Pillsbury crescent sheets. Press toward sides of pans. If using crescent ROLLS, pinch seams together. I doubled the recipe, that is why there are 2 pans in the photo. (confusing)

In the bowl of an electric mixer, beat cream cheese, powdered sugar and vanilla until light and fluffy. About 3 minutes.

Spread cream cheese mixture over crust. Roll second tube of crescent sheet over the cream cheese.

Melt butter and dizzle over top crust. Sprinkle with cinnamon sugar mixture.

Bake at 350 for 30 minutes. If you are not making this for a party, just cut into squares and serve with a little whipped cream and strawberries. For the party, I used a biscuit cutter and put them in the little cups from IKEA. You could use any size, just match your cutter to the size of your little dish. We garnished with a dollop of whipped cream and a strawberry. A 9X13 made about 24 of these little rounds.

So, so, so easy. You can't mess it up. Your family will love it!

PS My friend Jenny suggested using cherry or blueberry pie filling in this. I am going to try it. Would be good for brunch, with some real whipped cream.

Triscuit Cheese Bites

2011-12-05T11:16:00.000-08:00

This is 3 of 4 today, so don't miss the previous ones. I like to keep them separate so you can find them easier later.

This is one of my all time favorite and easiest appetizers.
Prepare them ahead on a cookie sheet and pop them in right when guests arrive. Only takes a couple of minutes under the broiler. There are so few ingredients you won't think they can be that good, but they are!

Triscuit Cheese Bites
Ingredients:
1 cup grated cheddar cheese
1/3 cup grated Parmesan cheese
1/3 cup Hellman's mayonnaise
4 green onions, green part chopped
1/2 box Triscuits crackers

Instructions:
Mix together first 4 ingredients. You can cover and refrigerate the cheese mixture for up to a week. Spread about 2 tsp. on a Triscuit cracker. Place on a cookie sheet. Broil 1 to 3 minutes until golden. Serves 6 to 8. Double recipe for a larger group and use the whole box of crackers. Plan on 4 to 5 per person.

Dudelicious!

Salted Caramels

2011-12-05T11:05:00.000-08:00

Read the previous post before you begin. Use a pan that is big enough to handle the expansion. It starts out as just an inch or 2 in the bottom of the pan and is up to the top when it is boiling. I doubled the recipe and used a 4 quart pot. It is about 5inches across and 8 inches deep. You should use that size even for a single recipe.

Salted Caramels

Prepare an 8X8 pan. If you want to double the recipe then you will use a 9X13. Line with Reynold's NON Stick Aluminum Foil. Let the ends extend over the ends of the pan. Spray with Pam cooking spray.

In a 4 quart pot hang the candy thermometer on the side of the pan with tip not touching the bottom of the pan.
Bring to a boil over med high heat:
1 1/3 cups heavy cream
2 cups granulated sugar
1/2 cup light corn syrup
1/3 cup honey

Stir constantly, dragging the bottom of the pan and around the edges, until the thermometer reaches 257 degrees. No more, no less. Remove from heat immediately. Work quickly.......

Stir in :
6 Tbsp. Butter (Land O Lakes is good!)
1 tsp. vanilla extract
3 tsp. Kosher salt or sea salt (Not table salt)

Pour into prepared pan. Do not lick the spoon or stick your finger in the caramel on the spoon. It will burn you. Even if you think it has cooled. Just trying to help you out.

Let cool. Then cover (bring in foil from ends, to loosely cover, add more foil over top, not touching caramel) and refrigerate for a couple of hours. You can finish them any time in the next few days. If they have been in the frig very long, you will need to set them out for a couple of hours until they come to room temp so you can cut them. They will seem hard as a brick. But they will soften up.

On a hard surface lightly sprayed with Pam and then wipe with a paper towel to remove excess, such as granite, or a cutting board. Lift caramels from pan using the ends of the foil. Peel foil away. Using a large knife, cut into 8 long strips and then cut each strip into 6 pieces. Not too big, they are rich. A single recipe will make about 48.

1- 3 1/2 oz. bar Ghiradelli bittersweet Chocolate (found above the chocolate chips in the baking aisle)

In a glass bowl break up chocolate and microwave for 1 minute. Stir until melted and smooth.
Using a fork, drizzle chocolate over caramels.

3 tsp. Kosher Salt (do not use table salt)

Put some Kosher salt in a little dish and using your fingers sprinkle a little pinch over each. Just a few crystals.
Only takes a few minutes for the chocolate to set and then you can wrap them.

Cut wax paper into 4 X 4 squares

Roll caramel then twists the ends

You can do it!!!!!!

(see previous post for info on boxes and tags)

Have a wonderful Christmas season.......making memories, baking and cooking with your loved ones.

Holiday Party Ideas

2011-12-05T09:57:00.000-08:00

I catered desserts for Erin's Christmas Party on Saturday. I have a few pictures to share. I didn't actually go to the party, so these are just in my kitchen. Bob and I got to babysit Graham so Dani and David could go. Which do you think was more fun? Babysitting of course.

I made Salted Caramels and put them in little boxes that I got at World Market. The striped parchment paper was also from there. Dani made the Noel tags on her Cricket. The Caramels are not hard but are time consuming. You HAVE to have a candy thermometer to make them or you are just wasting your time. And you also HAVE to have the NEW NON STICK REYNOLDS ALUMINUM FOIL. If you use regular foil they will stick and you will spend hours peeling little pieces of foil off the caramel.

The ingredients are simple. But you stand and stir for 31 minutes. So get rid of all distractions and have all your ingredients and tools out before you start.

I will show you the end result first. Then you can decide if you want to tackle them. They are soooooo good. And really worth the effort. Be patient and let the candy thermometer get all the way to 257 degrees. No less, no more. Turn heat off immediately.

Wrap caramels in wax paper cut into 4 X 4 squares.

I only put 2 per box.

A sweet little treat to send home with your guest.

Find Salted Caramels recipe here.

Strawberry Pretzel Salad

2011-11-19T15:21:00.000-08:00

I know this is nothing new, but some of you may have never had this and you are really missing out if you haven't. And it is my girls' favorite so I needed to document the recipe anyway. There are lots of different versions of this out there. Usually the difference lies in the crust. Some use powdered sugar, this one uses brown sugar. It is a little tricky to get the Jello right so follow directions closely. If you don't the Jello will not set up. It can be used as a salad or dessert. We can't usually wait to have it for dessert.

You need to make this at least 4 hours ahead of time. Best made the morning of. But not the day before. The pretzels get soggy. You can make the crust the day before and spread the Cool Whip cream cheese mixture on it. Cover, refrigerate and finish the next morning.

This is from our Powell family cookbook. Susan Kinsey McClanahan is my cousin and is one of the best cooks I know. She writes a weekly recipe column for her local paper.

Strawberry Pretzel Salad (page 23)

2 1/2 cups pretzel twists, crushed. (measured after you crush them. Don't pulverize them. Just break them up) The full size ones are best but you can use the tiny size you have to.

3/4 cups (1 1/2 sticks) butter, melted
Place in a large bowl.
Add 3 Tbsp. brown sugar. Mix.

Add crushed pretzels and stir.

Place in a 9X13 pan. Glass or metal.
Bake at 350 for 5 minutes. Remove from oven and let cool. If necessary, put in the refrigerator. Do not put the Cool Whip mixture on until the bottom is completely cool.

8oz. cream cheese, room temp.
3/4 cup powdered sugar
In a mixing bowl, beat until fluffy.
10 oz. thawed Cool Whip
Fold into cream cheese.
Spread over completely cooled crust. (oops, forgot to take a pic) Refrigerate while making the next layer.

6 oz. Strawberry Jello
Dissolve Jello in 2 cups boiling water. Make sure it is boiling. Not just really hot.
Stir until Jello is dissolved. Be sure and scrape the bottom. This takes a few minutes to be sure it is all dissolved.

1 lb. frozen sliced strawberries with sugar added. Not thawed. Place in a bowl and chop into big chunks. Mix into the Jello. Stir and stir until strawberries are separated. I have started adding a few sliced fresh strawberries, but you do not have to. Refrigerate for about 15 minutes until it starts to thicken just slightly. Gently spoon over cream cheese. Refrigerate. Cover with foil. Plastic wrap will stick to the top and make a mess. Trust me.

Yum, so good. I am eating some as I am writing this.

"Be present at our table Lord. Be here and everywhere adored. These mercies bless and grant that we......may live in paradise with thee. Amen"

Happy Thanksgiving!

Crispy Sausage Cornbread Dressing

2011-11-19T14:44:00.000-08:00

We like crispy dressing with lots of gravy. My mom makes the best. I have made it many times, but it never tastes as good as hers. We had Thanksgiving last night since the kids are going to their in-laws. So I was able to take a few pictures.

Don't mistake this for low fat. It isn't. But it sure is good once a year! Bake it in a 9X13. It will feed 10 to 12 with no leftovers.

Crispy Sausage Cornbread Dressing

1 loaf white bread, tear into pieces and place in a bowl one day before you are going to make the dressing to let the bread dry out. If you forgot to do it, lay the slices of bread on the rack in a 350 degree oven for about 5 minutes. Turn once.

1/2 medium onion chopped
2 stalks celery chopped
Place on top of the bread in the bowl. You do not saute the onions.

1 package Pepperidge Farm Corn Bread Stuffing (not cubes)
Pour entire bag into bowl with bread.

1/2 roll Jimmy Dean pork sausage, browned. Do not drain.

Put sausage in the bowl. Add 2 eggs.

1 tsp salt
1/2 tsp pepper
2 tsp garlic powder (not garlic salt)

Gently toss with a fork until the egg is incorporated.

1 stick melted butter
Pour butter over dressing and continue to toss gently.

2 1/2 cups chicken stock
Pour 2 cups of stock on dressing and continue to toss, then add 1/2 cups more if needed to moisten all the bread. It should not be soggy.

Stir in one cup chopped pecans. (optional)

1/2 stick butter
Generously butter a 9X13 pan. Pour the dressing into the pan. Using the rest of the 1/2 stick, dot the top of the dressing with small amounts of butter.

Bake at 375 degrees for about 40 minutes or until crispy on top and sides. Serve with lots of gravy.

3 Generations Cooking

2011-11-13T17:35:00.000-08:00

Came across these pictures and thought you might like to see who is behind this blog. This is 3 generations of Hodge/Dude girls. (and the reason I am documenting my recipes) We love cooking together for Thanksgiving. It has been a little of a challenge as the girls get older and become good cooks in their own right. We have had a few spats, I'm a little OCD in the kitchen but we always come out smiling.

3 Generations

Mom and Erin

Mom making her wonderful Crispy Sausage Cornbread Dressing.

Mom teaching Dani how to make Grandma Ella's noodles. Grandma would dry them on newspaper and some years the noodles would have newsprint on them! Yum! Grandma lived to be 101! A little newsprint never hurt anybody.

Have a great Thanksgiving! Be thankful for all God has given you. Especially family.

Homemade Donuts

2011-11-13T16:31:00.000-08:00

Homemade Donuts

Ever find yourself saying....."My grandma used to make those for us all the time." Aren't those great memories. Why not make some of those memories with your kids or your grandkids. You have probably had these before and you think you can't make them because they are fried. Well, you only eat a couple and you don't eat them everyday, so a little Canola oil won't kill you and the memories will be be well worth it.

This would be a fun thing to do on Thanksgiving with the kids. Keep them away from the hot oil of course, but they can spoon the sugar over the donuts and eat them just after they cool. They are so easy and so good. Be sure and buy enough. My experience has been about 4 per person. Teenagers love them too.

Buy tubes of the plain, cheap, store brand biscuits. They are usually 10 per tube. They are not the flaky ones with layers. Just old fashioned buttermilk or homestyle. Sometimes they have Pillsbury, 4 blue tubes shrink wrapped together. I found Food Club at Market Street.

Lay the biscuits out on wax or parchment paper. Using an aspirin bottle or a thimble cut holes in the biscuits to make the donuts. Pretty easy huh? Kids love doing it.
Let them come to room temperature for about 15 minutes. This lets them rise just a bit.

While they are rising, mix sugar and cinnamon (add allspice and clove for spiced) on a paper plate. You can figure out the measurements. Or let the kids just do it. You can also use powdered sugar and canned chocolate icing for a variety.

Use any kind of skillet. Pour about an inch and a half of Canola oil in the pan. Heat on high for a few minutes. When it starts bubbling, put one donut hole in. When you can see it start getting brown, you can start adding the donuts. You will only turn them once, so let them get light brown on one side then flip them over. You will need to turn the heat down the longer you work, because if they brown too quickly they do not rise while they are frying. Work with small batches of about 5 or 6 at a time. Don't crowd the pan.

Remove from pan and drain and cool on a paper towel until cool enough to handle. Just a couple of minutes.

Roll them in the cinnamon sugar or sift powdered sugar over them. Eat immediately. No chance of them getting cold. But just in case, you can't make them ahead of time. They are not good cold.

Enjoy making memories!!!!!

May I Suggest?

2011-11-03T19:00:00.000-07:00

If you are new to my blog, here are a couple of recipes you might have missed. Great for this time of year.
Luna de Noche Tortilla Soup is one of my most popular recipes I have posted.

Pork Chili is really different and so good.

Green Chili Artichoke dip will be the hit at any party you go to this holiday season. (be sure and tell them where you got the recipe!)

Plain 'ol Chili

2011-11-03T18:49:00.000-07:00

This one is for dad. He likes my chili better than mom's.

Sometimes you just need a recipe for one of the basics. My chili recipe is super easy. I serve it over elbow macaroni with a little cheese on top.
(sorry no pictures, if you don't know what chili looks like, you are in big trouble.)

Plain 'Ol Chili
Ingredients:
1 lb. ground beef
1/2 medium onion chopped
1 14 oz. can tomato sauce
1 16 oz. can Bush's Chili Beans (I also like Brook's)
1 14oz. can petite diced tomatoes
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. chili powder

Instructions:
In a stock pot, brown the ground beef with onion. Just until all the pick is gone. Drain in a colander then return to the pot. Add tomato sauce, beans and diced tomatoes. Add salt, pepper and chili powder.

You are done. Simmer until time to serve or serve immediately.

Make some this week and have your family sit around the table together.

Caramel Cream Apple Dip

2011-10-22T09:54:00.000-07:00

Cindy's Caramel Cream Apple Dip

This is the best apple dip you will ever serve!!! The cream cheese base is a recipe from a friend back in my Colorado days, and I added the caramel on top with a sprinkle of Heath English Toffee Bits. The combination of flavors is mouth watering. Serve with cold, Honey Crisp apple slices.

Marzettis Caramel Apple Dip

Cream layer:
1 8 oz. pkg. cream cheese, softened
1 tsp. vanilla extract
3/4 cup firmly packed light brown sugar
1/4 c. granulated sugar
1 container Marzetti's Caramel Apple Dip
1 bag Heath English Toffee Bits

Put cream cheese, both sugars and vanilla in a food processor and pulse until smooth. Or using an electric mixer, beat on medium until smooth and creamy.

Spread on a serving plate. Either a dinner size plate or a decorative platter. Top with Marzetti's caramel dip found in the produce section of your grocery store. They have just recently added Marzetti's Sweet and Salty. I think that sounds wonderful. I have not tried it yet, but I bought one to try this weekend. I am going to be big as a barn!!!!

Spread the caramel over the cream cheese to about a 1/2 inch from the edge. About 3/4 cup or so. Then sprinkle with the Heath bits, (not ones with chocolate). About 1/2 cup.
Very easy.

My husband doesn't call me over zealous for nothing. But my motto is "Whatever you are be good one". When my girls were in highschool and they would go on bus trips to sporting events, when it was my turn to send treats I would put this dip in these little 4 oz. Solo cups and cut up apples in a baggy as little individual treats. (toss the apples in a little Sprite or lemon juice to keep them from turning brown) Needless to say they were a big hit. I know it is extra work, but not really anymore than baking cookies or bars and it makes them feel really special when their mom does something different.

So when Dani went to the hospital to have her baby I took these for our snack while we were waiting. Also, if there is a lot of flu going around and you don't want anyone to double dip serve individual dips.
You can find the 4 oz. Solo cups and lids at Party City or in massive amounts at Sams Club.

Dudelicious!!!!

Fall Entertaining........Smore Maker

2011-10-20T17:42:00.000-07:00

This is a really fun thing for fall entertaining. We made one for a friend's wedding and had seen it last summer up in Minnesota where they are experts at making smores! It was such a big hit. Very unique and a nice change from the chocolate fountain.

Would be fun for a World Series Party. Go Cards!

Purchase a galvanized bucket. This one was a planter from Pottery Barn. It was seasonal so you can't get it any more, unless they would have it at the outlet. But they have all shapes and sizes at farm supply stores.

Fill the bottom with empty soda cans. Makes it lighter and much cheaper. Then buy lava rocks that I found at Home Depot in the section of gas grill replacement parts. They are only about $3 a bag. It took 4 bags for this one. Then you just get cans of Sterno and place them in the rocks. Wa-la!!!! Smore Maker.

The sticks are bamboo that you can get at any grocery store or Wal Mart. If you are worried about them burning you can soak them in water. I didn't, and we didn't have any problem.

Just in case you don't know..........Smores are toasted marshmallows, one half of a Hershey Bar and a graham cracker broken in half. Half for bottom and half for the top.

You can use it indoors or outdoors. The sterno is the same that caterers use under their steam tables. We always have a fire extinguisher close by, just in case. Be careful of table cloths etc, that might catch fire if a marshmallow was dropped that was burning. And of course supervise children while using the open flame.

Graham

2011-10-09T20:28:00.000-07:00

Baby Graham......born Friday, October 7. Perfect.

I know this is a RECIPE blog but I have to showoff my new grandson just this once. He is too cute and being a grandma is just beyond words. I think I heard somewhere that you are a better cook after you become a grandma!! So you are in luck.

Hey......the nurses at Baylor Grapevine are awesome. Thanks for taking such great care of my Dani. I hope you enjoyed the Salted Caramels. I will post the recipe for them as soon as I catch my breath.

Pumpkin Mocha Bread

2011-10-04T12:51:00.000-07:00

I am making some Pumpkin Mocha Bread today to take to the hospital when my grandbaby is born. Wow does it smell good. I didn't know that grandparents "nest". But apparently we do. Or maybe we are just killing time until he gets here. We cleaned the garage this week and several closets. Now I am freezing pumpkin bread and making meals for the freezer.

I just happened to have this loaf pan I had picked up at Home Goods. Normally I would use a normal size loaf pan. These are a nice size to share. The pan makes loaves 2 1/2 by 3 1/2. Recipe made 8 of the minis plus 3 of the little ones. The little pans are 3 X6. I will have to add med and large pan dimensions later. Makes 3 medium or 2 large loaves.

Pumpkin Mocha Bread

I had this at a coffee shop one time and I thought, how hard can it be. So for once, I went home and made up my own recipe. Pretty good if I do say so myself. Yes those are chocolate chunks.

4 cups flour

3 cups sugar

2 tsp baking soda

1 tsp baking powder

1 1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp clove

1 tsp nutmeg

1/4 tsp ginger

Mix together all above dry ingredients.

In the bowl of an electric mixer fitted with a paddle, beat

4 large eggs

1 cup oil

1 15 oz. can pumpkin

Dissolve 4 tsp. instant coffee in 2/3 cup warm water. (or used leftover coffee) Add to above then add the dry ingredients, beating on low just until combined.

Fold in 1 12oz. package Nestles Semi Sweet Chocolate Chunks.

Spray 2 Large loaf pans with Pam or 3 med pans. Divide batter evenly among pans. Bake at 350 65-70 minutes for 2 large pans or 40-50 minutes for 3 med pans. 35 minutes for little pans and 27 minutes for mini pans. OR until top feels firm when lightly touched and toothpick comes out clean.

Allow to cool 5 minutes. Remove from pans and continue to cool. Very good with morning coffee or given to neighbors as gifts at Thanksgiving or Christmas.

Freezes well. Microwave a slice for about 5 sec before eating to make the chocolate gooey. Yummo!

Baked Potato Soup

2011-10-02T15:54:00.000-07:00

I am going to be tied up for awhile with my new grand baby, so I will give you one more soup for this wonderful fall weather. Don't miss my 2 other posts from this weekend. Especially the Salted Caramel Apple Crisp.

If you live in Texas you know what a relief this cool weather is. It reminds me of when the girls were growing up. I loved all the excitement with the start of school. Going to football games overlooking the Rockies. Sitting in the swing on the porch waiting for them to get home. Having a pot of soup on the stove. Those were great years. I can't wait to start this new chapter. Grandbaby will be here soon. I can't wait to sit in the swing with him with a pot of soup on the stove. His cousin will be here in March. We will have so much fun in the kitchen.

I helped put together a church cookbook several years ago in Colorado. We didn't have enough entries so I added a bunch of my favorites and used alias names so people wouldn't know that so many of my recipes were in it. The alias for this one was R. U. Hungry. I get a lot of ribbing over those names. Another of my favorites was M. R. Good. Corny, I know. But a lot of people love that cookbook.

Sorry, no pictures again. I am feeling lazy. Pictures of soup are kind of dull. I'm sure you can imagine what it looks like.

Baked Potato Soup
4 baking potatoes
12 strips bacon, cut into 1/2 inch pieces
4 green onions
2/3 cup butter
1/4 cup flour, plus 2 Tbs. flour
2 cup milk
1 tsp. salt
1/2 tsp. pepper
Shredded cheddar cheese
1/3 cup sour cream

Scrub and bake potatoes for 1 hour at 350 degrees. (or until they are tender when you poke with a fork.) Cool and cube leaving skins on . In a dutch oven, brown bacon until crisp. Drain on a paper towel. Using 1 Tbsp. reserved bacon grease, saute green onions, just for a minute. Add margarine and stir in flour. Cook until all butter is absorbed, gradually whisk in milk, salt and pepper. Cool over low heat until thickened. Add more milk to desired consistency. Add potatoes and bacon. Garnish with cheddar cheese and sour cream.

If you use 1% or skim milk, you need to be sure to heat over very low heat after the milk has been added so as not to curdle the milk. If you make the soup early, turn it off. Then warm up just a couple of minutes before serving.