Cooking With Linda Ashworth

2013-02-26T09:09:00.001-08:00

Coconut Cake Trifle

Ingredients:
Favorite white, yellow or butter yellow cake mixed as directed on box.
6 to 8 oz. coconut (divided) may not use all of it for the trifle.
2-16 oz. cool whipped thawed (and divided)
16 oz. sour cream (can use fat free Vanilla Greek Yogurt for 1/2 of the sour cream)
1/2 cup sugar
1 tsp. vanilla

Filling: can be made a few days ahead except for the cool whip
16 oz. sour cream (can use fat free Vanilla Greek Yogurt for 1/2 of the sour cream)
1-Large cool whip
1/2 cup sugar
1 tsp. vanilla
1 cup of the coconut from 6-8 oz.

Cake: Mix and bake cake mix in 2-9” round cake pans or 11x13 pan, After 10 minutes turn cake out onto cooling rack, when completely cooled using a long serrated knife to split cakes in half horizontally.
Trifle: This will fill a very large bowl, or a Trifle dish and a large cool whip container.

1^st-Layer: 1-1/2 cups of cool whip or enough for ½” deep in dish
2^nd -Layer: sprinkle about 1/4 cup coconut
3^rd- Layer: cake layer, may have to cut pieces to fit,
4^th-Layer: spread 1-1/2 to 2 cups of the filling, you want the cake completely covered with no cake showing through.
Keep going until desired amount of layers are in bowl. Top it off with extra coconut. This is very wet(from cool whip) when first made; it is really better 2-3 days after making. The cake will soak up the cool whip and filling and it has the perfect consistency.

2012-05-06T12:37:00.000-07:00

Sun dried
Tomato
Vinaigrette
Chicken
This is so good, make it next time you have company, they will be impressed......

Ingredients:
4 chicken breast
salt and pepper
12 Tbsp Kraft Sun dried Tomato Vinaigrette Salad Dressing (Divided)
1 large tomato

6 fresh Sweet Basil leafs

Shredded mozzarella cheese

4 Chicken breast flattened -put inside a plastic bag or between 2 sheets of Saran wrap, then hit with a rubber mallet, the side of a hammer or anything to flatten the breast.Some breast are so large after flattening, I cut in half or even thirds.
salt and pepper
8 Tbsp. Kraft Sun dried Tomato Vinaigrette Salad Dressing
After flattening breast, salt and pepper, then put in gallon zip lock bag or a bowl, add dressing, mush everything around to coat chicken well with dressing. Place in refrigerator for at least 30 minutes, or hours if possible.

This is best cooked on the grill. While the grill is heating, prepare in a bowl:

1 large tomato, peeled and cubed small

4 Tbsp. fresh Kraft Sun dried Tomato Vinaigrette Salad Dressing

6 fresh Sweet Basil leafs chifinad (rolled and chopped into small strips)

I take a cookie sheet to carry everything outside to the grill:

the tomato dressing mixture,

Shredded mozzerela cheese

aluminum foil

cooking spray

tongs

spatula

platter

spray the grates with cooking spray, so the chicken doesn't stick

Place the rough side of the breast down on the grate.

Cook half way through, it usually takes about 7 or 8 minutes on medium heat.

When its time to flip the breast over, place a piece of aluminum foil down on the grill, (if you have enough room on the grill, if not put chicken on a platter, to place the foil) the rough side of the chicken should be up, Spoon 1/4 of the tomato mixture over each breast, then sprinkle mozzarella cheese over each. Fold the edges of the foil up, so any juice is saved.

Shut the grill lid, check in about 3 minutes, turn pieces so they are cooking evenly, shut lid until the chicken is cooked through, about 4 more minutes.

With the spatula, remove chicken to serving platter, lift corners of foil gathering them together and lift foil from grill, pour liquid around chicken. mmmmm.........

2012-05-05T11:08:00.000-07:00

Whole Wheat Fruity, Nut Muffins

This is very low fat, and it comes from the nuts and egg in the recipe.
Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each muffin.

Click on the $ below to see savings

1 cup whole wheat flour (about 4 3/4 ounces) I didn't have whole wheat flour, so I crushed some whole wheat cereal to equal a cup.

Click to see savings

· 1/2 cup all-purpose flour (about 2 1/4 ounces)

1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran (I used 1/4 cup)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt (Greek yogurt has the most protein)
1 cup mashed ripe banana (about 2) (use fruit or vegetable puree of choice, pumpkin, figs, apple sauce, carrot, zucchini what ever you have on hand.(If I use the veggies, I will add some cinnamon)

· 1 large egg

Click to1 cup chopped pitted dates 3/4 cup chopped walnuts (Pecans, almonds, pumpkin seed)1/2 cup chopped dried pineapple (Cherries, coconut)

Click to see saving 3 tablespoons ground flax seed (about 2 tablespoons whole)

**** The muffins are very good, but I do love cinnamon, next time I will add at least 1/2 teaspoon cinnamon

Preparation

1. Preheat oven to 350°.

2. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon or scoop batter into prepared muffin cups. Sprinkle evenly with flax seed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

******* I added alot more fruit and nuts, mix it up to your taste...
I added 1/3 cup coconut, and pumpkin seeds, and extra pecans.

Ultimate Chocolate Chip Cookies

2011-11-13T16:59:00.000-08:00

Ultimate Chocolate
Chip Cookies

¾ cup Crisco or (½ cup Crisco and ¼ cup butter)

1 1/4 cup firmly packed brown sugar
2 Tbsp. milk

1 Tbsp. vanilla extract
1 large egg
1 ¾ cup Pillsbury Best All purpose flour
1 tsp salt
¾ tsp. baking soda
1 cup semi-sweet chocolate chips
1 1/2 cup coarsely chopped pecans
1 cup shredded coconut

Heat oven to 350 degrees. Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Scrape edges. Beat in milk, vanilla, and egg. Turn off and let set 3 minutes while you measure and sift dry ingredients. Add flour, salt, and soda. Mix in with a large spoon, as soon as incorporated add chips and nuts. After I dip out 1 cookie sheet of cookies, I add the coconut and stir until incorperated. I put small pieces of pecan on these, so everyone is warned, that they are loaded.
mmmmmm

If you have parchment paper, cut to fit 2 cookie sheets. I use a small or medium scooper to scoop out dough, leaving about 2 inches between cookies. Cook 8-10 minutes for chewy cookies, The edges will just start to brown. 11-13 for crispy. After I take sheet out of the oven I set the whole thing on a cooling rack, let the cookies set and cool for about 10 minutes before removing. I reuse the parchment paper that is on that sheet for the next batch going in the oven. If you don't have paper, just spray sheets with cooking spray.

*If nuts are omitted , add an additional ½ cup chocolate chips.
Makes 3 dozen cookies.

Momma's Cornbread Dressing

2011-11-12T07:37:00.000-08:00

Momma always makes this recipe for Thanksgiving and Christmas
*1 recipe cornbread (no flour)
1/2 of 12 oz. bag of Pepperidge Farms Cubed Herb Seasoned Stuffing (red label)
1 cup celery chopped
1 cup onion chopped
1 stick butter
3 eggs beaten
2 quarts (Hot) broth +1 or 2 cups more
salt and pepper
Campbell's Cream of Chicken Soup

Saute onions and celery in a pan with the butter until celery is tender.
In a large dark roasting pan: add Stuffing Mix to hot broth 2 quarts, crumble cornbread, add raw eggs, celery and onion mixture, salt and pepper to taste, Cream of Chicken Soup and 1 soup can of water or broth to make soupy. This is where the + broth comes in.
You want everything well combined and it will be a some what soupy consistency.
Bake 350 degrees for 60 minutes until light brown, It will swell up then brown. The top will have a little crust on it, especially around the edges where it is more brown.
That's my favorite part.

*Corn Bread (Momma always made the cornbread the day ahead and let set on a plate to dry out)
Before you go to bed cover. Make sure it is cold, if you cover hot bread it will swet.
If you can't do it ahead you will want to crumble it and let set out in the roaster or on a cookie sheet to dry , before putting together.

2 cups self-rising corn meal
1 cup buttermilk
1 egg
2 tablespoons bacon grease or oil
Have grease in black skillet, put in oven and heat to 400 degrease for 15 minutes. The grease will start to smoke slightly. If you wet your fingers with water and splash, or sprinkle the water towards the pan in oven, the water will dance and splatter (stay back so you don't get burned) If its not hot enough to make the water dance, heat the pan for a few more minutes. Carefully with a thick pot holder remove the pan from the oven and pour the cornbread mix into the hot pan. Return to oven, cook 15 minutes, flip bread over with a spatula and return to oven for 5 minutes.
*We only make cornbread like this for dressing.
Normally I put 1 1/2 cup meal and about 3/4 cup self rising flour with the other ingredients, and it may take a little more buttermilk.

Grandma Gibbs always wanted boiled eggs in the dressing, if you put them in make sure they are not on the top, they will turn to rubber.

LUMPIA

2011-05-21T07:07:00.000-07:00

LUMPIA

LUMPIA

LUMPIA

Just hearing that name makes me get excited. I just LOVE good LUMPIA!
This is as close to what I use to eat at Misuko's on Gulf Beech Hwy. They had the best. I was sooooo disappointed when they took it off their menu. They are now closed, cause they took the LUMPIA off the menu. Na, The couple was getting older and retired.

This recipe comes from Dan Dunn At H2O Cajun/ Asian Grill at Pensacola Beech, it was in the paper back in the spring.

1 onion, small dice
2 carrots, small dice or grated
1 pound ground pork*** or sausage
2 Tbsp fresh ginger (I use 1Tbsp.)
1 Tbsp. Chopped Garlic
1 Tbsp. Soy Sauce
1 Tbsp. Fish Sauce
24 spring roll wrappers
1 egg scrambled with 1 Tbsp. water
Wesson oil

Crumble sausage in pan and begin to brown,break meat up well with wooden spoon, add veggies, garlic, ginger and sauces, when the meat is done and veggies are just getting tender, it is ready. let cool, lay out several wrappers on the counter, place heaping serving spoon full across center of wrap, bring one corner over the mixture, fold ends over the mixture, wet outside edges with egg, if you don't have a paint brush, use your fingers. roll over and seal wrap, place seam down on a plate. fix several, or all before starting to fry.
(The wrap package has very good instructions on how to roll and seal the wraps.)
Put enough oil in pan so at least 1/2 of the roll is covered at one time, can deep fry. have oil around 360 degrees, and brown rolls on both sides and drain on paper towels.

These freeze very well, place on platter, freeze, put in a bag and back into freezer until ready to cook.

Dipping sauce: Sweet Chili Sauce, find this with the Asian food.

I had trouble finding spring roll wrappers, I used egg roll.
The fruit stand in Milton off Dogwood Drive has just stocked a lot of Asian items, they have Spring and Lumpia Wrappers.
***When I made this recipe, I couldn't find plain ground pork, so I used fresh ground sausage, it was already salted, so it came out too salty, I sauteed 1/2 a head of chopped cabbage and mixed with the rest of ingredients, and it was very good. I have made it again with the plain pork and Thomas and I both think it was better with the sausage.

I'm going to try it again with the sausage and cut out the fish sauce, maybe the soy also. If not, it was wonderful with the cabbage and it did make more LUMPIA.

MMMMMMMMMMMMM!
If you like this , but don't want to fry, I have another version coming soon.

Ice Cream Bites

2011-05-14T11:40:00.000-07:00

Ice-Cream

Bites

These are small, but they have big flavor, and are a snap to make.

Ingredients:
Take your favorite Ice Cream, Sherbert, Frozen Yogurt or?
A box of frozen Filo Cups

The Filo cups are already baked, with a small scoop, scoop Ice-Cream into each cup, place in freezer until ready to serve.

If you cover and place in the box before they harden back up, it will flatten the tops.

Cheesy Hash Browns

2011-04-23T16:35:00.000-07:00

Cheesy Hash

Browns

A friend told me about this recipe and I had to try it, it is sooooo creamy and delicious.

Ingredients:

26 oz. frozen shredded Hash Browns (Great Value)

3/4 tsp. Salt

1/2 tsp garlic salt

1 tsp onion powder

8 oz. grated sharp cheddar or your favorite cheese.
1 quart heavy whipping cream

In a large casserole dish, spray with cooking spray, evenly arrange hash browns, sprinkle seasonings over top, sprinkle cheese over top, slowly pour whipping cream all over the top.

Bake 350 degrees for 45-60 minutes, until golden brown.

Bar-b-que Chicken

2011-04-16T08:47:00.000-07:00

Bar-b-que
Chicken

We went to a friends house to eat and he was putting chicken on the grill that his wife had just boiled until tender. I didn't say anything about it, but I sure thought, YUCK!
He put Bar-b-que sauce on the top of all the pieces and shut the lid on the grill, several minutes later he turned the chicken and put sauce on that side. After the sauce had set several minutes he took the chicken off the grill to serve with dinner. It was so tender and juicy, and it was all cooked through. It wasn't YUCK at all. It was DELICIOUS, I think I have boiled my chicken, before grilling ever since.

Ingredients:
10 lbs leg and thigh quarters
water to cover
4 chicken bullion cubes
BBQ Sauce
Honey (optional)

In a large pot, place leg quarters, water, bullion,over medium high heat,cover with lid, watching to make sure not to let it boil over. When it comes to a full boil turn down to a lower heat, just high enough to have a low boil. About 20-25 minutes. If I have time I leave in the pot to cool down, they will continue to cook as they set.
I use to cut the legs and thighs apart, I now cook them together, after they cool, I take the skin off, and gently take them apart. This is sooooo much easier, and safer to separate them this way.

arrange in a baking dish, drizzle with BBQ Sauce and a little honey, either put on the grill to get a smokey flavor, or just bake in the oven for 30 minutes, until sauce has cooked into chicken.

I like to cook extra chicken, after its cooled and I skinned and separated the pieces, I put it in a gallon zip lock bag and freeze. This is wonderful to take along on a camping trip, it's so easy to prepare on the grill.

2011-04-10T12:39:00.000-07:00

Freezing Chicken
with Broth

Chicken is on sale this week so I bought several bags of legs and thighs to put in the freezer, I also cooked several bags, and put the meat with broth in the freezer for quick access, to speed up a meal for my family.

Ingredients:
10 lbs leg and thigh quarters
water to cover
4 chicken bullion cubes

In a large pot, place leg quarters, water, bullion,over medium high heat,cover with lid, watching to make sure not to let it boil over. When it comes to a full boil turn down to a lower heat, just high enough to have a low boil. About 20-25 minutes. If I have time I leave in the pot to cool down, they will continue to cook as they set.
I use to cut the legs and thighs apart, I now cook them together, after they cool, I take the skin off, and gently take them apart. This is sooooo much easier, and safer to separate them this way.
I take the meat off the bones making sure not to get any grizzle or small bones from the leg.
I try to get as much fat off the top of broth with a ladle.
I put a gallon bag into a quart container to help keep it up right.
I measure 2 cups chicken, 2 cups broth
try to get as much air from the bag as possible, then freeze.

This is wonderful for chicken pot pie, or any other dish.
If you have a favorite recipe that calls for so many cups of each, prepare it for that amount.
If I have extra broth I bag it, making sure there are not any small bones that went to the bottom of the pot.

Grape Salad

2011-04-09T17:30:00.000-07:00

Grape
Salad

This is a light and refreshing grape salad, I think you could use a mixture of other fresh fruit; strawberries, blueberries, fresh pineapple, or any fruit in season.
My Aunt Marilyn adds flax seeds mixed in the salad, use your imagination and create a new family favorite!

Ingredients:

2 ½ cups red grapes

2 ½ cups green grapes both washed and dried thoroughly.
If the grapes are large cut in half.

Mix: 8oz. cream cheese
8oz. sour cream
½ cup sugar
1 tsp. vanilla

in a mixing bowl until smooth.

Fold in grapes.

I like this in a 9x11oblong dish.

Topping:

Sprinkle 1 ½ cup chopped toasted pecans and

1/3 cup light brown sugar on the top and chill.
After the salad sits in the fridge, the brown sugar melts over the pecans, and they have a candied taste.
This is best when cold.
I only put pecans on one end of the salad, John doesn't like nuts on his, and my mother in law is not suppose to eat nuts.

A lot of people mix the pecans into the salad, I prefer them on top.
The store was out of red grapes, so I doubled the green grapes.

MMMMMM!

Sausage Casserole

2011-04-03T17:51:00.000-07:00

Sausage Casserole

This was the first time I made this casserole

it is really good.

Ingredients:

1 lb. Ground Sausage, regular or hot
1 Small Onion, diced
14 oz. Cheese grated and Divided(Cheddar, American, or Pepper Jack is suggested)
2 can Cream of Mushroom Soup
4 oz. chopped green Chile's (Optional, if you like spicy)
1 1/2 soup cans of Milk
13.25 oz whole Wheat Spaghetti

We like spicy food, so we use Pepper Jack Cheese and the chile's.

Cook spaghetti until not quite done. Drain.

Fry the onion and sausage together, drain oil.

Add 1/3 of cheese, cream of mushroom soup, chiles and the milk.

Stir all together and pour into casserole dish, sprinkle the rest of cheese over the top.

Bake at 350F degrees for about 40 minutes until hot and bubbly.

YUMMMM!

Crawfish Boil Salad

2011-03-27T12:18:00.000-07:00

Crawish Boil

Salad

We had left over crawfish, and I enjoyed the
boil so much that I decided to make a salad
with all the boil ingredients.
I will be making this with other seafood this summer, it would be wonderful with leftover shrimp, lobster, crab, or imitation crab, mmmmmm!

Ingredients:
about 2 cups, or more seasoned seafood
3 lbs. red potatoes cut into equal size pieces(about 1 1/2" pieces)
2 cups frozen whole kernel corn
1 lb. Conecah County Smoked Sausage, cut into 1/2" pieces
Hot Cajun Seasoning (Slap ya momma)
Cajun Seasoning (Gator )
1 stick butter, cut into pats

In a large pot cover potatoes with water, I put 3 tsp. Hot Cajun seasoning, cover and bring to a boil. Set
timer for 6- 7 minutes, with a fork check to see if potatoes are tender, If they are drain out with a slotted spoon, into serving bowl.
In the same hot water, add corn and sausage, bring to a boil for 3 minutes. turn pot off and let set for 3-5 minutes, the sausage and corn cook very quickly.
Sprinkle Cajun Seasoning over the top of potatoes and place cut butter over the top.
drain corn and sausage, and put on top of potatoes, toss, if you like it real spicy add more seasoning.

Top with seafood, and serve.

Livingston Macoroni and Cheese

2011-03-26T15:04:00.000-07:00

Livingston Macaroni

and Cheese

Momma grew up in Sumterville
Alabama, just north of
Livingston, this is a favorite
casserole for pot lucks in
the area.
I don't normally put the
bell peppers in the dish. I have friends that do and love it. Make the dish yours and put your favorite things, such as asparagus,or black olives...

Ingredients:

12 OZ. Macaroni cooked (aladenta') and drained

1 cup mayonnaise

1 10-oz. can cream of mushroom soup

4 oz. jar pimentos, chopped

1 cup sour cream

¼ cup each; bell pepper and onion chopped (optional)

4 oz. canned mushroom caps, chopped (optional)
4oz blue cheese crumbles(optional)

12oz. sharp cheddar cheese, grated

Mix mayo, soup, pimentos, sour cream, and veggies, blue cheese in a bowl

In a 9x11 greased baking dish layer ½ of noodles, ½ soup mixture, ½ cheese, repeat layers, except for last cheese if adding bread cubes, then cheese and Bake 350^o until bubbly about 40 minutes.

(Optional) Can cover with cracker crumbs or cheese nips crushed and dot with butter, I prefer without.

Congealed Strawberry Jell-o Dessert

2011-03-25T07:32:00.000-07:00

Congealed

Strawberry

Jell-o Dessert

Ingredients:
Large Strawberry Jello
4 cups water (divided)
1-2 cups sliced strawberries in juice
8 oz. crushed pineapple in own juice
2-3 bananas sliced
1 cup blueberries (optional)
This was the first time I put blueberries in this dish, they were frozen, and think I like it better without.

In a 2 cup measure, heat 2 cups water to boiling in the microwave, about 3 minutes. Stir hot water with a spoon, it will keep it from boiling over when you add Jell-o. Stir Jell-o mixture until completely dissolved.
pour into serving bowl or Pyrex dish, add 2 more cups cold water, stir, add strawberries, pineapple, bananas and blueberries, making sure all the fruit has a film of jell-o over, it will keep the bananas from browning so fast.
Momma always made this in a 13x15 inch Pyrex dish when we were growing up, she didn't put the blueberries in it, but she did put a cup of sour cream over the top, it made it very pretty, we asked her not to put the sour cream on it, that's when I was about 8 or 9, It might be pretty good now that I'm grown.

Grilled Pork Tenderloin

2011-03-20T08:38:00.000-07:00

Grilled Pork
Tenderloin

One day when I was shopping at Sam's they had a lady serving pork tenderloin marinaded in Weber's Mesquite Marinade Mix. It was soooo good. I made it for the family that weekend, they loved it. Wendell can't decide if he likes it better than steak cooked on the grill, that's saying something.

Ingredients:
2 lbs pork tenderloin (usually 2)
1 package of (Weber) Mesquite Marinade Mix
1/4 cup water
1/4 cup olive oil or corn oil

trim excess fat and silver skin off tenderloins,cut tenderloin into 3 pieces, mix marinade, pour in a resealable bag, add meat, squish meat around making sure all the meat is coated with marinade. Squeeze all air out of bad and place bag in a bowl, making sure it doesn't leak. Let marinate in refrigerator for at least 30 minutes or overnight.
I decided to cut the tenderloin into 1" medallions, it was too much surface area to cover and the meat didn't have as much flavor, cutting each into thirds seems to work the best.
Cook on a medium hot grill, just until the meat doesn't feel squishy, when you squeeze it with tonges.
It should be medium well at this point. Put on platter and cover for at least 5-10 minutes before cutting.
We like it sliced thin.

one of two tenderloins

If you have over 2 pounds add more marinade, I had 2 1/2 lbs. today I didn't have anymore mix, so I added:
2 Tbs. Dales Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
It was wonderful.

Fresh Strawberry Pie

2011-03-19T07:09:00.000-07:00

Fresh

Strawberry Pie

My family loves fresh strawberry pies, everyone likes theirs a little different, I usually make 4, all different, some have more strawberries than others, I like the most berries in mine. When I haven't finished my pie, it seems not to bother whom ever eats my pie, that it has more berries.

This filling is wonderful on the four layer delight.

Ingredients:

2 pie frozen pie shells

1 cup sugar

3Tbsp. corn starch

2 cups water

1 Large Strawberry Jello

4 cups sliced fresh strawberries (Reserve a few whole berries for garnish)

Let pie shell thaw slightly, crimp the edges and prick the bottom with a fork. Bake according to instructions.

While pie shell is cooling make filling for pie.

In a medium pot mix sugar with corn starch with a whisk, add water, bring to a boil over medium high heat,

when its a rolling boil, take off heat and add jello, whisking until completely dissolved.

Let cool, about 20-30 minutes.

Wash strawberries, and place on paper towels to dry. Pat with extra towel, to get extra water off. They will

get soggy if left with water on them.

decap and slice strawberries, placing them in the crust, pour strawberry filling over to cover all the berries. May need to poke berries under the filling with back of a spoon.

Refrigerate for a couple of hours, then cover. I like the non-stick aluminum foil. Saran wrap will stick to jello.

Four Layer Delight

2011-03-13T17:02:00.000-07:00

Four Layer
Delight

My sister Shirley and my Sister in Law Sheila make this for family gatherings.
It is delicious, they usually make it with chocolate, my favorite is Lemon Merang Pie filling. Shirley will split the filling with chocolate and lemon.
(I Love You, Sister!)

Ingredients:
1 cup plain flour
pinch salt
1 cup chopped pecans (reserve 2 Tbsp. for top)
1 stick butter
8 oz. cream cheese
1 cup powdered sugar
1 large cool whip (divided)
1 large chocolate instant pudding mix Or
1 small chocolate and 1 Jello Lemon Pie filling
If just using only instant pudding 3 cups milk

Mix flour, salt, pecans together. Melt butter, and pour into flour mixture. Stir until well blended. Press into botton of pyrex 9x13 greased pan.
Bake at 375 for 12-15minutes. You do not want this to brown. Cool.
In mixing bowl on low speed,Blend cream cheese, powdered sugar, when creamy, slowly add 1/2 cool whip. Spread on baked crust. Set in refrigerator to chill while you prepare the flavored layer.

Mix pudding with milk and stir for 1 minute, as soon as it starts to thicken spoon filling over cream cheese layer and let set a few minutes for the pudding to set up.
spoon cool whip over, and smooth to the edges, sprinkle reserved pecans over.

I have seen this with fresh strawberries, it was wonderful.
Use your imagination and your families favorite fillings and make your own
creation.
Let me know what you come up with!

Split Green Pea and Ham Soup

2011-03-12T07:58:00.000-08:00

Split Green Pea
and Ham Soup

This is Thomas’ favorite Green pea soup.

Look through 1 pound of green peas and take out any brown peas or anything foreign.

Cover with 6 cups cool water.

If you have a ham bone add now. If not add 3-4 chicken bouillon, crumbled.

If you are using ham, only add 2 bouillon cubes.

Bring to a boil. Turn to a low boil for 30-40 minutes, checking to see if peas are tender.

Take straining spoon and reserve about a cup of peas in a bowl.

Mash the rest,I use an emersion blender in the pot, until the mixture is smooth. Return reserved peas back to the mixture.

If meat was cooked, move to cutting board to cool, remove fat, shred or cut into bitesize pieces and return to pot.

When someone takes the time to cut up the meat and remove the fat,

That Says" LOVE!"

If you have a big ham bone, double recipe and freeze extra in individual bags.

If the ham is very salty adjust bouillion.

Pea Picking Cake

2011-03-06T12:50:00.000-08:00

Pea
Picking
Cake

This is my favorite cake that "Nanny" Margaret Ashworth makes.

Ingredients:

1 yellow cake mix,

substitute

1- 8oz. can mandarin oranges for the water in recipe.

3 eggs

½ cup oil

Make,11x15, 3-9" layers or split 2-9" layers.

Spray pan of choice and cook as directed on box.

Frosting:

8 oz. cool whip

1- 14 oz can crushed pineapple

1 small vanilla instant pudding mix

Fold together quickly and chill.

When I make a larger cake, I just frost the top.

When making layer cakes, put frosting between the layers and all over the outside.

This cake gets better as it sits. I keep this in the fridge.

I sometimes make this as a Trifle, It is very pretty and it makes

a trifle bowl full plus the cool whip bowl full.

I make more filling sometimes for the trifle.

Trifle Filling:

16 oz cool whip

20 oz can crushed pineapple in own juice

Large Jello Instant Vanilla Pudding mix.

Potato Chicken Soup

2011-03-04T07:45:00.000-08:00

Potato Chicken Soup

This is a lighter version of
Loaded Baked Potato Soup
I put more chicken broth
and less 1/2&1/2.
Wendell said he liked it more
than the Loaded Soup.
I think the Loaded Soup had
more flavor.

Ingredients:
1 stick butter
small amout of light olive or vegetable oil
1 large onion chopped
2/3 cup flour
6 cups chicken broth, or water with chicken bullion
1 Tbsp + 1 tsp better than bullion or 4 regular bullion cubes
3 cups baked potatoes, cooked, peeled and chopped
3-4 chicken breast, cut into bitesize pieces 31/2-4 cups
1 cup sour cream
1 cup 1/2&1/2

Garnishs: Grated cheddar, or favorite cheese
chopped green onions
bacon pieces

In a large pot, over medium heat saute onion in oil, until transluscent.
add flour, stir, if it is too thick add a small amount of oil until smooth.
Stir and let cook about 3 minutes.
slowly wisk in small amount of broth,2-3 cups, make sure all the flour is scraped from the bottom and sides of the pot, then add rest of broth and boullion, stir well
add potatoes, stir occasionally until starts to boil,
add chicken, stir with a large spoon or paddle, the chicken will cook very fast, it will only take about
3 -4 minutes for the chicken to cooked through. If you cook it too long it will be tough.
add the sour cream and 1/2&1/2, it will stop the cooking process and the soup will still be hot.
Laddle into serving bowls, and add any garnishes, cheese, bacon, and green onion.

Enjoy!

Cold Water Creek

2011-02-20T11:31:00.000-08:00

The Horsestables in

the Blackwater Forest

Recreation Area

On Coldwater Creek,
Berrydale Florida

We don't live far
from "The Horststables"
Occassionally we ride over
and walk around the park,
and sit by the water.
With being a Piecies, I can sit by the water all day and never get tired of it.

You never know who you might run into at the stables, I ran into someone yesterday, that went to Tate High School.

There are alot of people from Northwest Forida that enjoy riding their horses, and some take their wagons with beautiful horses or mules through the trails.

Today we saw tags on duley trucks from all over the US, camping in the park.

Several times last summer we camped in the park, it was wonderful!

I call him "LUCKY", he almost got
stepped on.

We had several families join us, some of us tubed down the creek, some just put their toes in the sand.
Even though it rained every day it was nice.

We will be camping several times, in the coming months, don't have the plans made yet, will be posting soon.

Egg in a Basket

2011-02-20T10:35:00.000-08:00

Egg in a Basket

I saw this on line and wanted to try
the recipe. They were OK, Wendell
gave them **1/2 Stars.
I think, a fried egg on toast with bacon
is easier and better.
The bread only got toasted
at the top edges, Thomas thought his bacon wasn't
cooked enough. To get the white of the
egg done, the yolk was almost hard.
Not the way I like my egg.
This was the first time I made this, I will
include things I would do differently next time
I made this.

Ingredients: For each basket
1 egg
1 piece of loaf bread with edges cut off
melted butter
1 piece of bacon, cooked 1/2 way
2 Tbsp. grated cheddar cheese(divided)
salt and pepper (Optional)

Grease Large muffin tins or oven proof custard cups, apply butter to both sides of the bread with a pastry brush, press bread into cup and arrange a slice of bacon in a circle, this one had the meaty side up, It cooks the bacon better with the fat side up. it crisp the fat better.
I cooked the bacon about 1/3 of the way in the microwave before using, I would cook it 1/2 way next time.
Put 1 Tbsp. cheddar in center, making a nest with it. Crack an egg into the center, sprinkle small amount of salt and pepper if wanted. This bacon was REALLY salty, I won't salt next time.
The eggs that didn't have the pepper, were easier to see the middle while cooking to check for doneness. I could look through the oven window to check the doneness, until the very end, with a potholder wiggle cup to check the white, I sprinkled the rest of cheddar on some after they were done.

I cooked these at 350 degrees and they took FOREVER to get ready, I think they probably took 30 minutes, or more. I think the recipe I saw said 20 minutes, I must of had the temp. wrong, Next time I will cook them on 375.

Hawaiin Chicken

2011-02-18T07:40:00.000-08:00

Hawaiian Marinade

I used this on Chicken Breast Shish-kebabs at the Relay for Life night and they were a big hit.

Ingredients:

½ cup light olive oil or veg. oil

1 cup Dales Seasoning or Soy Sauce

6 Tbsp. Brown Sugar

3 large cloves garlic crushed

8 oz Pineapple of choice with juice

If I am marinating Whole chicken breast I use pineapple slices, and cook them on the grill then place on the breast to serve.

Chicken breast cut up I use crushed pineapple. If I want pineapple on shish- kebab I use chunks.

If the chicken will be soaking over night, add 1 cup water to marinade.

This is wonderful on legs and Thighs overnight and cooked on the grill.
This is the same marinade Steak and Ale used on the Kisington Club Steak. (So I've been told)
I've tried this marinade without the oil, because of the salt in the Dales or Soy Sauce the meat becomes tough without the oil.

Strawberries dipped in Chocolate and ?

2011-02-14T05:24:00.000-08:00

I just LOVE

Strawberries,

I think God must
have made them
on the 7th day.
What a better way to rest,
and indulge our
taste buds.

Ingredients:
1 lb. fresh ripe strawberries,washed,dried on paper towels
2-3 oz. white chocolate
2-3 oz. milk chocolate
coconut, shredded-sweetened
toffee bits
chopped nuts
wax paper
As soon as you wash berries, make sure to pat them dry with more paper towels, they will get mushy any where water is left on the skin.
Melt chocolates separately in small bowls. I broke up the chocolate into small pieces and microwaved 45 seconds, stir or rearrange pieces and continue to microwave 30 more seconds if needed.
Chocolate will burn easily, best to cook in small increments and stir in between times. If it is almost melted stir, and it usually continues to melt.

Half melted

Smooth

First dip strawberry into chocolate, coating how far you would like it to be coated.

If you only want chocolate, lay berry on wax paper to dry and harden.

Have ready any ingredient you would like to cote over the chocolate.The chocolate has to be wet for toppings to stick. Some got left behind in the coconut, remove before dipping next berry.

After one coat has dried you can dip again in the other flavor.

These are very pretty, and special.

BUT, I think we actually like them best with a little powdered sugar!

YUMMMMMM!