Cooking with Recipes

Carrot Cupcakes with Coconut Cream Cheese Frosting

2011-03-15T20:49:00.000-07:00

I am not much of a baker....would much rather cook main dishes & sides. However, I came across this recipe from my Cooking Light magazine from 1999 last week...yes, I save all my old cooking magazines! It went totally against my belief of cooking recipes with 10 items or less, but it looked so good I had to try it. So happy I did because they were amazing!

This recipe is supposed to make 12 cupcakes which will have 220 calories each. I only have a muffin tin that makes six large cupcakes & that is what I came out with. So if you do the same make sure you double your calories. Otherwise cut it in half...they are rich with the cream cheese icing so they should satisfy your sweet tooth.

Cupcakes:
2/3 cup granulated sugar
3 Tbl. vegetable oil
1 tsp vanilla extract
1 large egg
1 cup finely shredded carrot
1 (8oz) can crushed pineapple in juice, well-drained
1 cup all purpose flour
1 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp baking soda
1/8 tsp salt
1/8 tsp ground nutmeg
1/4 cup raisins

Frosting:
1/4 cup (2 oz) 1/3 less fat cream cheese, chilled
1 Tbl. butter softened
1 1/3 cups powdered sugar
3 Tbl. flaked sweetened coconut

Preheat oven to 350 degrees. To prepare the cupcakes, beat first 4 ingredients at medium speed of a mixer until well blended. Add carrot & pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour & next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. (I do not own a whisk so I used a fork.) Add flour mixture to sugar mixture; beat well. Stir in raisins.

Spoon batter into 12 small muffin cups (or 6 large) lined with paper liners. Bake at 350 degrees for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 5 minutes then remove from pan & let them continue to cool.

To prepare the frosting, beat the cream cheese & butter at medium speed of a mixer just until blended. Gradually add powdered sugar (do not over beat). Spread icing on cupcakes & sprinkle with the flaked coconut.

This takes a little work, time wise, but worth it...Enjoy!

Easy Bean & Cheese Enchiladas

2011-02-26T18:14:00.000-08:00

I have found a new favorite recipe...actually it is an old one from Cooking Light magazine in 1999. This is quick, easy, & also a great vegetarian meal for those nights when you have no time to cook. I changed the recipe a little to make it easier for me...here is my version.

1 cup chopped onion (or less if desired)
1 16oz. can fat free refried beans
1 small can of mild green chiles
1 1/2 cups of shredded Mexican cheese (made with 2% milk)
Flour or corn tortillas
1 19oz can of red enchilada sauce
Low-fat sour cream
Chopped black olives

Preheat oven to 400 degrees. Combine the onion, refried beans, & green chiles in a bowl...microwave on high for 3 minutes. Stir in one cup of the cheese until melted. Place bean mixture on tortillas & roll up. Place in 11 x 9 baking dish & pour the enchilada sauce on top. Sprinkle with the remaining cheese & bake in oven for 8 minutes. Remove from oven & top with sour cream & black olives if desired.

Sauted Broccoli

2011-01-17T13:06:00.000-08:00

My family loves broccoli & this recipe is easy, flavorful, & healthy!

1-2 heads of broccoli (depends on the servings you need)
olive oil
1-2 Tlbs. minced garlic
1 cup chicken broth

Cut the broccoli flowerettes off the head (or you can buy broccoli in your produce department already cut). Heat olive oil in a large skillet or pan on med-high heat. Add garlic & saute until brown. Add broccoli & saute for 2 mins. Add broth to pan, reduce heat & simmer until tender.

Tender Pot Roast (Gluten-free)

2011-01-16T12:57:00.000-08:00

An easy main dish to fix when you are expecting company is pot roast. Here is my pot roast recipe that gets rave reviews every time...plus it is gluten free.

3-5 lb. chuck roast
Cooking spray
1-2 cups of beef broth (as needed)
1 14.5 oz can of Italian-style tomatoes
1 Tbls. dried oregano
1 bay leave
2 Tbls. dried parsley
8 black peppercorns

Coat a large pot with cooking spray & heat on top of the stove on medium-high until hot. Once hot sear the roast for 2 minutes on each side. Then add 1 cup of the broth & the remaining ingredients. Reduce heat, cover & simmer for 3 hours. Add additional broth during the cooking time if needed. Add potatoes & carrots during the last hour if desired.

Cast Iron Pans

2011-01-14T20:28:00.000-08:00

Just wanted to give you a cleaning tip for your cast iron pans. Never use soap on them, just water & a wire brush if needed for clean up. Also never pour cold water in them while they are hot...it could cause the cast iron to crack.

I like rubbing mine down with oil as well before I put them away. I use whatever I have on hand...vegetable, canola, etc. The oil will help keep it seasoned & removes any rust that may be forming.

Aunt Margie's Homemade Salsa

2011-01-13T20:45:00.000-08:00

As I was going through my cookbooks today a little piece of folded paper fell out. When I opened it I discovered it was a homemade salsa recipe that my aunt Margie had given to me years ago. So I am sharing it with you today.

3 qts. of chopped tomato
1 pint chopped onions
1 pint chopped bell pepper
8 chopped jalapenos
1/2 cup vinegar

Mix everything together & simmer for 1 hour.

Pork Roast / BBQ Pork Sandwiches (Recipe for 2 meals)

2011-01-11T12:08:00.000-08:00

I am always looking for ways to make my meals stretch. Here is a roast pork recipe that can be turned into a second meal the next day.

4-5 lb. pork loin roast
1 tsp salt
1 tsp pepper
1 tsp paprika
2 cups water

Sprinkle the pork with the dry ingredients. Place in roaster & add water (this will keep it from drying out). Seal the top with foil & bake at 350 degrees for 2 hours or until tender. This will be your first meal.

The next evening cut up the leftover pork into bite size pieces & place in baking dish. Cover with your favorite BBQ sauce & bake uncovered at 300 degrees for 30 minutes. Serve on warmed hamburger buns.

Chili (Serves 8)

2011-01-10T16:51:00.000-08:00

Had a snow storm in Georgia today, so needed some warm comfort food. No matter where you live chili is always a favorite. This recipe includes Worcestershire which adds a nice, rich flavor.

2 lbs. ground chuck

1 large chopped onion

1 tsp garlic powder

1 tsp salt

1/4 tsp pepper

1 (10 1/2 oz.) can of tomato soup

1 (10 1/2 oz.) can of chili style tomatoes
1 Tbls. of Worcestershire sauce
1 3/4 cups canned chili beans
1 Tbls. chili powder

Brown the ground chuck & onion in a large skillet on med-high heat. Add remaining ingredients & mix well. Bring to boil, reduce heat to simmer. Cover & simmer for 10 minutes.

Potato Salad (Serves 12)

2011-01-10T16:33:00.000-08:00

We all need a recipe for potato salad. Here is a great one that makes enough for leftovers...yum!

6 cups potatoes, cubed & cooked
1 Tbsp celery seed
3/4 cup sweet pickle relish
1 Tbsp. onion powder
4 hard boiled eggs, chopped
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1 tsp. vinegar
1/2 cup mayonnaise

1/2 chopped bell pepper

Paprika

In a large mixing bowl mix all the ingredients. Add more salt & pepper to taste. Sprinkle lightly with paprika before serving.

BBQ Chicken

2011-01-07T21:34:00.000-08:00

Here is an easy recipe for BBQ chicken...just add your own BBQ sauce or your favorite bottled variety.

1 1/2 pounds chicken tenderloins
Flour
Butter
BBQ sauce

Flour the chicken & brown in 4 Tbsp. of butter, about 2 mins. per side, or until golden. Pour your favorite BBQ sauce over the chicken & simmer until tender (about 20 mins.). If you want to use chicken pieces still on the bone raise your simmer time to 40 minutes.

Sweet Pepper Relish

2011-01-03T07:28:00.000-08:00

If you are looking for a recipe from the Civil War era you might want to try this one. I picked this up at the Robert Toombs house in Washington, Georgia. It is a Sweet Pepper Relish as made by Mrs. Toombs.

12 red peppers
12 green peppers
12 medium onions
1 1/2 pints vinegar
2 cups sugar
2 Tbls. salt

Slice open red peppers & green peppers. Remove & throw away seeds. Then mince peppers & put in large kettle. Take skin from onions. Now mince onions & toss into kettle with peppers. Add vinegar, sugar, & salt. Blend everything well. Bring to boil & let simmer 10 minutes. Take from stove. Fill pint jars while hot & seal. Makes 4 pints.

Green Bean Casserole (Serves 6)

2010-12-28T22:39:00.000-08:00

Most green bean casseroles have the fried onions on the top. This recipe gives you the onion flavor throughout the dish.

3 (14 1/2 oz) cans French green beans, drained
1 (10 1/2 oz) can cream of mushroom soup
1/2 package dry onion soup mix
1/2 pt. sour cream
1/2 cup bread crumbs
Butter

Combine beans & mushroom soup. Add onion soup mix & sour cream. Place in a 3 quart casserole, cover with the bread crumbs, & dot with butter. Bake at 350 degrees for 30 minutes.

(You can also use a stuffing mix on the top instead of bread crumbs)

Chicken Tetrazzini (Serves 12)

2010-12-28T22:21:00.000-08:00

Anytime I have a recipe that says to "cook & remove chicken from the bone", I head to the deli isle in my grocery store & pick up an already cooked rotiserrie chicken. This saves a lot of time & adds additonal flavor to the dish. I did that with this recipe & it came out great!

2 whole rotiserrie chickens
1 large onion, chopped
1 bell pepper, chopped
1/4 cup butter
1/4 cup olive oil
2 (16 oz. cans) stewed tomatoes (I use Italian style)
2 Tbsp. paprika
1/2 cup ketchup
salt & pepper to taste
1 (8 oz.) package spaghetti, cooked
1 can cream of mushroom soup
8 oz. shredded cheese, ( Italian blend)

Remove all of the meat from the chicken & chop in large pieces. Brown the onions & bell pepper in the butter & olive oil. (You can use all olive oil if you prefer, but the butter adds extra flavor). Add the chicken, tomatoes, paprika, ketchup, salt & pepper to onion/bell pepper mixture & simmer for 15 minutes. Add cooked spaghetti & soup. Mix thoroughly & place in casserole dish. Top with the cheese & heat in oven at 350 degrees until hot & cheese is melted.

Menu idea: Serve with Kim's Easy Salad

(This recipe serves 12 but it is really easy to cut in half if you need to make a smaller portion. )

Macaroni Salad

2010-12-28T21:43:00.000-08:00

Everybody needs a recipe for macaroni salad because sooner or later we all make one...so here you go!

1 lb elbow macaroni, cooked in salted water
3 boiled eggs, sliced
1/2 cup chopped onion
2 fresh tomatoes, chopped
1 Tbsp. prepared mustard
1 cup mayo
Black pepper to taste

Drain macaroni & rinse starch off. Toss with all the ingredients & chill. (Option: You can also add pickle relish to taste.)

Sweet Potato Souffle

2010-12-27T08:10:00.000-08:00

I had my sister & her family at my home for Christmas. For our Christmas dinner I went the easy route on the main entree & opted for a spiral sliced ham. So then the question was "what to serve with it"? Why, sweet potatoes of course...or should I say, souffle! Here is a great, easy recipe for you to try.

4 lbs. sweet potatoes
1 tsp salt
1 cup of sugar
2 eggs
1/2 cup raisins
1 Tbsp. lemon juice
1/2 tsp nutmeg
1/2 cup evaporated milk
1/2 cup chopped pecans
1/2 stick of melted butter
Mini marshmallows

Boil peeled, sliced sweet potatoes in salted water until tender. Mash the sweet potatoes & then whip with mixer until smooth. (I used a little extra evaporated milk to mash my sweet potatoes). Mix with the rest of the ingredients, except marshmallows, & pour into greased casserole dish. Bake at 350 degrees for 30 minutes. Cover with the marshmallows for the last 5 minutes to let them brown.

Kim's Easy Salad

2010-12-27T07:18:00.000-08:00

We eat a lot of salads with our meals & I serve one almost every time we have company. I get a lot of comments about how good it is which is amazing because it is so simple. So here is my quick & easy salad recipe. I use iceberg lettuce because I like the crunch but you can use what you like.

Iceberg lettuce (or choose your favorite)
Tomatoes, chopped (use 2 for every half head of lettuce)
Dried basil
Store brand "Zesty Italian" salad dressing

Chop the lettuce in bite size pieces, add chopped tomatoes. Sprinkle with a generous amount of dried basil, to taste. Add dressing & toss.

Make sure not to leave out the basil...it gives an added burst of fresh flavor.

Pepper Jelly

2010-12-27T07:00:00.000-08:00

One of the moms in my homeschool group recently told us that she had tried pepper jelly & really loved it! She said, "I can't believe I have lived here (in the south) all this time & have never tried it before." Now I was born in the south (Florida...does that count?)...but raised by parents & grandparents from Alabama, & have never tried pepper jelly myself. I did not want to admit that I have never had it so I smiled & shook my head, the whole time thinking "I need to find a recipe for that".

So I found this recipe but decided it was not my cup of tea to make...I need simple. However, I will share it for the ones who would like to give it a try.

2 cups ground bell pepper
1/2 cup ground hot pepper
7 1/2 cups sugar
1 1/2 cups white vinegar
1 bottle liquid pectin
Green food coloring, optional

Bring the peppers, vinegar, & sugar to a boil. Cook for 6 minutes at a rolling boil, then remove from heat & add the pectin. Return to high heat & boil for 4 more minutes. Add the food coloring as desired. Pour into sterilized jars & seal.

(Recipe from Mrs. Wilkes - Savannah, GA)

Pepper Steak

2010-12-27T06:44:00.000-08:00

Really easy & tasty recipe. You can use round steak, london broil, or flank steak (the tougher cuts of meat), because of the simmer time they come out very tender. I used the london broil & it turned out really well.

1 1/2 lbs. of London broil

Salt & pepper, to taste

Flour, for dredging

Olive oil, for browning

1 cup water

1 (11 oz.) can of onion soup

1 medium chopped onion

1 cup ketchup

1 medium bell pepper, chopped

Cut the beef into strips or serving size pieces & sprinkle with salt & pepper. Dip the pieces in flour & saute in hot olive oil until brown. Add water, soup, onion, & ketchup. Simmer on low for 45 minutes or until the beef is tender. Add the bell pepper the last 15 minutes of cooking time.

Serving suggestion: Serve over hot rice

Baked Beans (Serves 4 to 6)

2010-12-26T16:00:00.000-08:00

I have several recipes for baked beans. Some require a lot of sugar & bacon or are time consuming. Here is one that is lower on sugar & bacon plus it is so simple.

1 lb. can of baked beans
1 small chopped onion

1 Tbsp. brown sugar

1 Tbsp. syrup

1/4 cup catsup

1/4 tsp prepared mustard

1 bacon slice

Combine all the ingredients, except bacon, & put into baking dish. Cut the bacon in half & place it on the top. Bake at 350 degrees for 30 to 40 minutes.

(Recipe from Mrs. Wilkes - Savannah, GA)

Chicken Cacciatore ( Serves 6 to 8)

2010-12-18T09:20:00.000-08:00

I love making casserole style dishes because they are easy & you have time to clean up or make side dishes while in cooks in the oven. So here is a great chicken recipe to make.

Rotisserie chicken from the grocery deli
2 chopped onions
1/2 green bell pepper sliced in thin strips
1/2 tsp garlic powder
1 (15 oz) can tomato sauce
2 bay leaves
1/2 tsp celery seed
1 package of pre-sliced mushrooms
Shredded cheese (1 cup)

Saute onions & peppers in a little olive oil with the garlic powder & celery seed, then place in casserole dish. Remove all of the chicken from the bone (both dark & white meat) & combine with onions & peppers. Pour the tomato sauce over the mixture, top with mushrooms, & stick the bay leaves in. Bake at 350 degrees for 1 hour. Put the cheese on for the last 15 minutes of baking. I would recommend an Italian blend or you can use cheddar.

Christmas Wreath Cookies (makes 3 dozen)

2010-12-17T21:46:00.000-08:00

Tis the season to make cookies! With so many choices which ones should you bake? Well, it is Christmas...so my vote would be to make "Christmas Wreath" cookies. Now, I am not much of a baker...especially using shortening, but I thought I would share this recipe for those who like to bake.

1 cup soft shortening
1/2 cup brown sugar
2 eggs, separated
2 cups sifted all-purpose flour
1/4 tsp salt
2 cups chopped nuts or coconut
1/2 cups raspberry or strawberry jam

Preheat oven to 375 degrees. Mix shortening with sugar until very light & fluffy. Mix in egg yolks, flour, salt. Form into 1 inch balls. Dip into unbeaten egg whites, then remove with fork & drop into nuts. Place 1 inch apart, on greased cookie sheet. Make slight depression in center of each cookie. Bake 5 minutes then press center again; bake 10 minutes longer. Cool slightly. Remove from cookie sheet. Fill centers with jam.

(Recipe from Mrs. Wilkes, Sanannah, GA)

Fruitcake (serves 20 to 24)

2010-12-17T03:55:00.000-08:00

Ahhh....Christmas, time for family & all the great food that goes with the season. Even our Christmas carols include food in the lyrics - "Oh, bring me some figgy pudding, Oh, bring me some figgy pudding".....what is figgy pudding? Well, it is a British Christmas dessert that is made every year.

So what do Americans have as their Christmas dessert tradition? The beloved, or hated, fruitcake. Now, living in the south I cannot make fun of our food. Fruitcake is not something I personally like but in case you do, here is a recipe for you to try.

4 cups sifted all-purpose flour
1 & 1/3 cups buttermilk
1/2 tsp soda
4 eggs
2 cups sugar
2 sticks butter
1 lb candied cherries
1 lb candied pineapples
1/2 lb dates (pre-cut, sugared)
2 cups pecans, chopped

Glaze: 2 cups light brown sugar
1 (6 oz) can of frozen orange or lemon juice concentrate

Sift flour over the fruit & nuts. Work the flour through ingredients by using your hands. Cream butter & sugar. Add eggs, one at a time, while beating. Add 1 cup buttermilk. Mix remaining 1/3 cup with soda before adding. Pour liquid mixture over dry mixture & mix. Batter will be very thick. Pour in large tube pan that has been sprayed with cooking spray. Bake at 275 degrees F for 2 & 1/2 hours. Test with straw.

Glaze: Mix ingredients until it is easy to pour. Pour over the cake while it is still hot. Leave cake in pan until cool. Store covered. The longer you keep the cake the better it will taste. Good after freezing for later use.

(Recipe from Mrs. Wilkes, Savannah, Georgia)

Quick Brunswick Stew (makes 2 quarts)

2010-12-16T16:55:00.000-08:00

Last weekend was the time to put up our Christmas tree & decorate the inside of the house. It was too cold to get outside to do the decorations there, so we finished the inside, started a fire in the fireplace, & settled down with a hot bowl of Brunswick stew!

Here is a quick & easy way to make this savory dish....after all who wants to cook all day when there is decorating to do?

2 lbs of shredded BBQ pork or chicken (pre-made such as Lloyds...you can find it in the meat department)
1/2 tsp of black pepper
1 tsp of hot sauce
2 Tbsp of Worcestershire sauce
1/3 cup of beef broth
1 & 1/2 cups of ketchup
2 cups of cooked diced potato
3 (12 oz) cans of cream style corn

Place all ingredients in a large saucepan & heat thoroughly. Serve with hot sauce on the side.
This stew is so thick you can use it for left overs the next day. Just wrap in a warm tortilla with some melted cheese...yum.

Apple Salad (serves 6 to 8)

2010-12-16T16:30:00.000-08:00

I went grocery shopping the other day & they had 5 lb bags of apples on sale. So knowing my husband eats a lot of apples I went ahead & picked one up. When I got home I realized I already had about 3 lbs of apples ( shame on me for not planning better). So I pulled out this recipe for apple salad...& now I can share it with you. Enjoy!

4 cups of cubed apples
1/2 cup raisins
1 cup of crushed pineapple (canned), drained
2 Tbsp of sugar
1/8 cup of mayonnaise (more or less to taste)

Mix all the ingredients & chill.

Squash Au Gratin (serves 6)

2010-12-16T16:09:00.000-08:00

So many times I focus my meal around my main entree & forget about making the side items special as well. So here is an easy side item that is quick & wonderfully delicious.

2 Tbsp butter
4 cups of thinly sliced squash (yellow)
1 sliced onion
1 tsp salt
Dash pepper
1/4 cup water
1/4 cup grated cheese

Melt butter in saucepan. Add everything except the cheese & cook covered for 10 to 15 minutes or until the squash is tender. Sprinkle with cheese & serve.