Deda's Country Kitchen

noreply@blogger.com (Juanita) — Mon, 16 Jan 2012 23:16:00 +0000

Deda's Really Good Chilli

and Cornbread

This is one of my families favorites!!! I usually triple the recipe for my crew. You can mix and match to create your own favorite chili mixture :{)

1 lb. ground beef

1 (15oz) can diced tomatos

1 (15oz) can lt. red kidney beans

1 (15oz) can pinto beans

1 (8oz) can Hunt's tomato sauce

1 (4oz) can diced green chili's
1/2 med. white onion
2 tbsp chili powder
2 tbsp celery
1/2 tbsp Cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (or 1 clove of fresh garlic)
1 cup of water

Mix kidney beans and pintos in a strainer and rinse beans well. In a large pot mix together, beans, tomatos, tomato sauce, green chili's, water, chili powder, celery, cumin, salt, pepper, & garlic. Let simmer for at least 30 mins to an hour. Adjust chili powder for your taste.

Ground up your beef in a skillet, chop up your onion in with your cooked meat. And cook till onions is tender. Drain grease from meat and add to chili mixture. Cook for an additional 15 mins.

Garnish with shredded cheese and a dolip of sour cream.

CORNBREAD

This is the best cornbread I have ever made! My family can never get enough of it. Very light and tasty. I will include the different veriations of it.

1 cup all-purpose flour
3/4 cup cornmeal
2 to 3 tbsp sugar (adjust for your taste)
2 1/2 tsp baking powder
3/4 tsp salt
1 tbsp butter
2 beaten eggs
1 cup milk
1/4 cup oil or melted butter

Combine flour, cornmeal, sugar, baking powder, and salt. Mix. Add 1 tbsp butter in iron skillet or dish and place in 400 degree oven until melted. Swirl butter around to coat side and bottom of pan (can use can grease too). Combine eggs, milk, and oil, add this mixture to flour mixture. Stir just until moistened. Pour into skillet. Bake for 15 to 20 min. I ussally bake it 25-30 minutes, but I am in a higher elevation. You can double this recipe and use a 9 x 13 baking dish or stone.

DOUBLE CORN BREAD

Prepare as directed above, except fold in 1/2 cup of frozen whole kernel corn, thawed, into batter.
GREEN CHILI CORN BREAD

Prepare as directed above, except fold in 1 cup shredded cheese, and one 4 oz. can diced green chili's, drained, into batter.

Homemade Apple Pie Filler

noreply@blogger.com (Juanita) — Thu, 06 Oct 2011 20:13:00 +0000

Though I have posted several recipes using apple pie filler, it did not dawn on me that I never posted the recipe itself until now...;)

This is the recipe I like to use for all recipes calling for apple pie filler...You can also can or freeze this filler too.

6lbs of apples (peeled, cored, and cut up)

4 1/2 c. sugar
1 c. cornstarch
1 tsp. & 1 Tbs. ground cinnamon
1/4 tsp. all-spice
1/2 tsp. ground nutmeg
1/4 tsp. cloves
2 tsp. salt
10 c. water
3 Tbs. lemon juice

2 drops yellow food color

(you can add or subtract spices depending on your person taste)

In a large pot, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and cloves. Add in salt and water, mix well! Bring to a boil and then turn down heat and let simmer until thick and bubbly. When you add the apples in depends on the tenderness of the apple that you want. If you want your apples to be tender, add the apples in when you turn it down to simmer. If you like them more crispy, add them in last. Then add lemon juice and food coloring (if you'd like).

For canning, pack apples into hot jars, then fill jars with hot syrup. Process 30 mins, 15lbs.

To make pies, in a 8 or 9 inch pie plate, line with pastry, fill almost to top of pie plate, cook for 25-30 minutes at 400 degrees.

Apple Enchilada Dessert

noreply@blogger.com (Juanita) — Thu, 06 Oct 2011 19:59:00 +0000

*I found and fixed this recipe for a Ladies Meeting tonight....will post what everyone thought of it ={)*

1 (21 ounce) can apple pie filling (or homemade apple pie filler)
~Can also use blueberrys, cherries or any other kind of pie filler you like.

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/3 cup margarine

1/2 cup white sugar

1/2 cup packed brown sugar

1/2 cup water

1.Preheat oven to 350 degrees F (175 degrees C).

2.Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.

3.Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.

4.Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.

5.Makes 6 large tortillas; may be cut in half to serve 12.

Really Good Spinach Dip

noreply@blogger.com (Juanita) — Sat, 02 Apr 2011 16:28:00 +0000

It seems this time of year there's more "finger food" events than any other time of year...so I am posting my favorite Spinach dip recipe. It's also quick and easy (and those are the kind I like the best!!!)

1 pkg. (10oz) frozen choped spinach, thawed and drained
1 cup of mayo
1 cup of grated parmesan cheese
1 clove of garlic, minced

HEAT oven to 350.

MIX all your ingredients together in a bowl. Put all the dip in a pie plate or quiche dish.

BAKE 20 to 30 min. untiled heated through. Top with fresh chopped up red bell pepper.

Serve with Wheat Thins...or any kind of cracker that you like =)

Ravioli & Cheese Bake

noreply@blogger.com (Juanita) — Sat, 08 Jan 2011 15:55:00 +0000

I havn't posted anything in awhile...I've been so busy...with 4 kids it seems I just don't have much time. But speaking of time, this recipe is a sure time saver. It only takes about 5 minutes to prep and in the oven it goes!

I have had MANY rave reviews for this recipe...so here it is...

1 jar of spaghetti sauce of your choice (16 oz)

1 can petite diced tomato's (14.5 oz)
1 can reduced sodium beef broth (10 oz)
1/4 cup of Zesty Italian Dressing
13-16 oz pkg of fresh or frozen cheese-filled ravioli
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes with liquid, broth and dressing in a 13 x 9 dish. Add ravioli; mix lightly, then cover with foil.

Cook in the oven for 50 to an hour until ravioli are tender.

Remove foil then stir, cover with mozzarella cheese and let stand for put back in oven till cheese is melted. Then garnish w/ some parsley.

And walla!!! You have a excellent and easy meal.

To complete the meal, add a salad, bread sticks or garlic bread! ENJOY ={)

Great Family Night Snack

noreply@blogger.com (Juanita) — Sat, 05 Dec 2009 17:40:00 +0000

Yesterday was "Family Night". And we always like to have something we can munch on. I haven't made it in awhile, but thought I would try it again, it's a cheese, bean, and salsa dip. Not sure exactly what to call it. But this is how you put it together.....

1 - 8 oz. package of cream cheese
1 - can of refried beans
1 - jar of your favorite salsa
1 - bag of 2 cup shredded cheese

Just layer these items in a 8 x 8 dish. I like to soften the cream cheese by putting it in the microwave for 1 min. After this, smooth the cream cheese level on the bottom, then add the refried beans, smooth it out, then pour in the salsa and top with the entire bag of cheese. Microwave about 6-8 mins (depends on the strength of you microwave), and presto!!!! you have a quick and easy snack for you family night.

Apple Dumplings & Pumkin Swirl Cheesecake

noreply@blogger.com (Juanita) — Wed, 02 Dec 2009 04:27:00 +0000

This past week, we went out of town to visit all of our family. My moms and dads, his mother's and grandmother's homes. I fixed several different desserts for the dinners. And two of the one's I fixed, I will be adding here. The first one is Apple Dumplings. So easy, yet soooo good.

APPLE DUMPLINGS

1 can of large flaky biscuits

1 large can of apple pie filler (or home made)

1 cup of sugar

1 stick of butter (1/2 cup)

flour

You'll want to pre-heat your oven to 425 degrees.

In a 10 x 13 baking dish (or similar), spray with some cooking spray or lightly coat with crisco.

Put apple pie filler in a strainer with a bowl underneath to catch the "filler", and the apples will be left in the strainer.

Open your can of biscuits, cut each one in half. On a floured surface, roll each half in a small flat circle (large enough to put a couple of apple pieces).

On your rolled out biscuit place 2-4 apple pieces in the center of the circle (it depends on the size of the apples). You do not want to put to many, just enough for the dough to wrap around the apples completely. I fold them one side at a time. After I have all for side brought together, I start to fold over the any other gaps left. I place the the "dumpling" with the gathered side down in the baking dish. After all dumplings are completed, I mix the apple "filling", 1 cup of sugar, and the stick of butter (melted) together, then pour it on top of the dumplings.

I cook it for 20-30 mins, or until the tops are golden brown. And wala, you have your Apple Dumplings. They go great with a scoop of ice cream too.

The next item on the menu is a Pumpkin Swirl Cheesecake. I got the recipe from the Kraft Foods and Family magazine. It is a really good cheesecake, and looks nice too.

PUMPKIN SWIRL CHEESECAKE

2 cups finely crushed ginger snaps cookies
1/2 cup finely chopped pecans
6 Tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided use
1 teaspoon vanilla
3 large eggs at room temperature
1 cup canned pumpkin (not pumpkin pie mix) OR 1 cup cooked mashed pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Preheat oven to 325 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.

For crust, mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside.

To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinniman, nutmeg, and cloves. Continue to mix at low speed.

Pour pumpkin batter into springform pan. Spoon plain batter in drops on top of pumpkin batter. It will look like the cheesecake has chicken pox, but don't worry, take a butter knife, and gently swirl through cheesecake to give it the "marbled" look.

Bake for 55 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.

ENJOY!!!!!

White Chili w/ Cornbread

noreply@blogger.com (Juanita) — Fri, 06 Nov 2009 01:17:00 +0000

This past weekend, my mother-in-law came to visit for the weekend. She brought her cousin along with her (we live in a tourist are of the NC mountains, so we have more guest than most). And she loves my white chili, so being the GREAT daughter-in-law that I am (LOL), I fixed some. Her cousin told me he had never tasted anything so good. And talked about my soup on there 3 hour drive home. So, since I have had rave reviews about this soup, I thought I would pass along my recipe.

Deda's White Chili and Cornbread

1 1/2 pds chicken
4 cups chicken broth
6 cups great northern beans
(Insert: I perfer to cook dried beans in the chicken broth and add 2 cups more chicken broth to the soup)
1 tbsp olive oil
2 cups finely chopped onion
2 tbsp minced garlic
1 tsp cumin
2 tsp oregano
Salt and Pepper to taste

Heat broth and beans together (after beans are tender), Saute' onion and garlic in oil. Add to beans. Boil chicken and cut up (large or small chunks depending on your taste). Add chicken and spices to broth and beans. Simmer. If you would like thicker chili, add more beans that has been blended. Serve soup with sour cream (optional).

I double the recipe for my herd. :D

~CORNBREAD~

This is the best cornbread I have ever made! My family can never get enough of it. Very light and tasty. I will include the different veriations of it.

1 cup all-purpose flour
3/4 cup cornmeal
2 to 3 tbsp sugar (adjust for your taste)
2 1/2 tsp baking powder
3/4 tsp salt
1 tbsp butter
2 beaten eggs
1 cup milk
1/4 cup oil or melted butter

Combine flour, cornmeal, sugar, baking powder, and salt. Mix. Add 1 tbsp butter in iron skillet or dish and place in 400 degree oven until melted. Swirl butter around to coat side and bottom of pan (can use can grease too). Combine eggs, milk, and oil, add this mixture to flour mixture. Stir just until moistened. Pour into skillet. Bake for 15 to 20 min. I ussally bake it 25-30 minutes, but I am in a higher elevation. You can double this recipe and use a 9 x 13 baking dish or stone.

DOUBLE CORN BREAD

Prepare as directed above, except fold in 1/2 cup of frozen whole kernel corn, thawed, into batter.

GREEN CHILI CORN BREAD

Prepare as directed above, except fold in 1 cup shredded cheese, and one 4 oz. can diced green chili's, drained, into batter.

Cornbread goes great with regular chili too!!!

Baked Potato Soup

noreply@blogger.com (Juanita) — Wed, 28 Oct 2009 03:36:00 +0000

This is one of my most requested recipes. My family loves it, especially this time of year, when the air is getting cooler, and it rains more often. It is also on the menu every year for our soups and stews diner at church during our fall fest. And again this year, I will be making a 6 quart crock pot full (I triple the recipe).

2 medium potatoes (about 2 cups chopped)
3 tbsp butter
1 cup diced white onion
2 tbsp flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half and half

Garnish with
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon (or bacon bits)
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake potatoes for 1 hour or until done. when potatoes have cooked remove them from the oven to cool. You can also nuke your potatoes in the Microwave. Usually it's 8-12 mins per potato depending on how big.

2. As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

5. Add chopped baked potato and half and half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tbsp of shredded cheddar cheese, a half tbsp of bacon, and a tsp or so of chopped green onion.

Repeat for remaining servings. Serves 6 to 8 (according to the recipe, but I double the recipe for my gang)

If you try it, please let me know what you think.