My Kitchen Addictions

Black Bean Lasagna

2012-06-03T22:39:00.001-05:00

I've become a big fan of Trisha Yearwood's new Food Network show...Trisha's Southern Kitchen. I've owned her two cookbooks for several years and prepared many of her recipes. I love how she incorporates stories about family and friends in her cookbooks and Food Network show. I can relate to her upbringing, where home-cooking was supreme and how meals brought the family together around the table for everyday and on special occasions. On this post, I share an adaptation to Trisha's Black Bean Lasagna she shares in her cookbook, Georgia Cooking in an Oklahoma Kitchen.

Black Bean Lasagna

(Printable Copy)

Ingredients

1 16 oz can of diced tomatoes
1 12 oz can tomato paste
2 tsp salt
1/2 tsp garlic powder
1 tbsp dried oregano leaves
1 small onion, finely chopped
2 cups water
8 oz lasagna noodles
2 15 oz cans black beans, rinsed and drained
1 16 oz container ricotta cheese

1 pound Italian sausage, cooked and drained

16 oz shredded Cheddar

16 oz shredded mozzarella

Bring the first six ingredients to a boil in a large pot, over medium-high heat. Reduce heat and simmer uncovered for 30 min. Prepare lasagna noodles as directed on pkg. lay on a cookie sheet to prevent sticking. Spread 1 cup of sauce on the bottom of a 9x13 x2 baking dish. Add 3 layers each of noodles, sauce, beans, ricotta, cheddar, and mozzarella, ending with the mozzarella. On the last layer, spread Italian sausage before putting top layer of cheeses. Bake for 40 min uncovered. Allow dish to stand 15 min before cutting into 12 squares and serving.

Salad Social

2012-05-19T22:25:00.000-05:00

This Missouri Farm Chick is doing something a little different today. I'm sending you an invite to join "The Salad Social" at TidyMom, sponsored by The International Olive Council's Add Some Life campaign. So join us as we celebrate salads.

I posted one of my favorite salads, Winter Fruit Salad with Lemon Poppy Seed Dressing, about a year ago. Yes, it's Spring, but what could be better than cooling off with a winter salad. You will love it!

Classic Strawberry Freezer Jam

2012-05-19T19:55:00.000-05:00

There are no surprises here! My family, especially my grandchildren, love my Strawberry Jam. I've made jams and jellies for years. My mom taught me how to make the cooked version of strawberry and blackberry jams, but over the years I have changed over to making the freezer jam recipes. Unfortunately, we lost our strawberry patch of three years to frost and deer. We had to rely on getting our strawberries from local Amish and a berry patch down the road this year. We have replanted our berries and put a fence around it to keep the deer out. Now, we pray we don't have a late frost ever again. Wishing that in Missouri is pretty bold!

I make my Strawberry Freezer Jam the CERTO® WAY! Get the recipe here!

Start with fresh strawberries. I can't stress the word FRESH enough. This jam is best when you use ripe, fresh off the vine strawberries. Check your local farmer's market, Amish, neighbors, local farms. I obtained the strawberries for this batch of jam at a local berry patch... Wilsdorf Berry Patch. You can pick your own or have the owner, Debbie pick for you. Check out their website here. I already have my order in for blackberries.

what you need

cups prepared fruit (buy about 1 qt. fully ripe strawberries)

cups sugar, measured into separate bowl

pouch CERTO Fruit Pectin

Tbsp. fresh lemon juice

make it

RINSE clean plastic (I use jars) containers and lids with boiling water. Dry thoroughly.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.

Source: http://www.kraftrecipes.com/recipes/certo-strawberry-freezer-jam-60268.aspx

Grilled Chicken, Corn and Jack Quesadillas

2012-05-15T07:30:00.000-05:00

My husband just got a new, shiny gas grill and hasn't stopped grilling since. That's fine with me, because that means healthier eating and less clean-up in the kitchen. I was tired of the hamburgers and hot dogs so I told Steve I was going to venture outside the box and do something a little different. After looking through several of my cookbooks and putting some ideas I saw together...this is what I came up with! These grilled quesadillas will make a fun and simple lunch or appetizer for a Mexican themed dinner

Grilled Chicken, Corn and Jack Quesadillas

(printable copy)

INGREDIENTS

2 boneless chicken breasts

1 1/2 tablespoons fajita seasoning

3 large ears of corn, husks and silk removed

4 (large) flour tortillas

1 cup shredded pepper jack cheese

1/2 cup mild or medium salsa

2 green onions, thinly sliced

sour cream, optional

DIRECTIONS

1. Prepare outdoor grill at medium-high heat.

2. Season both sides of each chicken breast with a generous amount of fajita seasoning (see note below).

3. Grill chicken on both sides until tender and juicy. Move to plate to cool. Slice in small strips.

4. Place corn on hot grill rack. Cover grill and cook corn, turning frequently, until brown in spots, 10-15 minutes.

5. Transfer corn to plate and set aside until cool enough to handle. When cool, with sharp knife, cut kernels from cobs.

6. Place tortillas on work surface. Evenly divide chicken, pepper jack cheese, salsa, green onions and corn on half of each tortilla. Fold tortilla over filling to make 4 quesadillas.

7. Place quesadillas on hot grill rack. Grill, turning once, until browned on both sides, 1 to 2 minutes. Cut in halves or fourths.

Missouri Farm Chick Notes: You can get fajita seasoning mix in envelopes, where the gravy mixes are found in a grocery store. What I use is a fajita mix I found in a jar at World Market. It's their brand. If you can get your hands on it...you'll love it!

Optional: Top quesadillas with sour cream.

Celebrate Cinco de Mayo With a Cupcake

2012-05-05T08:14:00.000-05:00

My husband and I dined at our favorite, local Mexican restaurant last night....Santa Fe. We enjoyed all the Mexican flavors and visited with one of our favorite waiters about how he celebrates Cinco de Mayo and about our upcoming trip to Mexico. We learned that our waiter lived near Riviera Maya before coming to Missouri. Since this is where we are going, our conversation quickly turned to getting his advice for our upcoming trip. He gave us some pointers about what to see (and not to see) when in Mexico and suggested, like so many, that we bring home some vanilla. I told him that was already on my list. So, I came home after all that wonderful conversation to revisit one of my favorite Margarita's....and it's a cupcake. Happy Cinco de Mayo day!

Click her to revisit ........ MARGARITA CUPCAKES

Chocolate S'mores Cupcakes

2012-05-03T22:45:00.000-05:00

Recently, I was asked to make some cupcakes for a school event and I did what I often do and that is to look at my Pinterest boards, traditional recipes tucked away and then at my old-fashioned bookmarks on my computer for some new ideas. For the first batch, I decided to stick with a successful tried-and-tested cupcake recipe and design. For the second choice, I decided to branch out and try something new. That's pretty typical of me...play it safe and then take a risk. For my 'take a risk and make something new" cupcakes... I made these Glorious Treats's Chocolate S'mores Cupcakes. One change....I had to use my favorite marshmallow creme frosting. Both cupcake recipes were a huge success!

Chocolate S'mores Cupcakes

(Printable Copy)

(makes 24-27 standard sized cupcakes)

INGREDIENTS

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3 whole eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup boiling water

DIRECTIONS

...Heat oven to 350 degrees F.

...Line muffin tins with paper liners.

...In a large mixing bowl, stir together sugar, flour,cocoa, baking powder, baking soda and salt.

...Add milk eggs, oil and vanilla.

...Beat on medium speed for one minute.

...Stir in boiling water.

...The batter will be very thin.

...Fill liners 2/3 full with batter.

...Bake cupcakes for approximately 22-24 minutes.

...Cool completely on a wire rack before frosting.

Marshmallow Frosting

Follow this link to my Pinterest Recipe Board. This is the best frosting I have found to date. Source: Please Pass the Pie

Madam French

2012-04-28T07:33:00.000-05:00

The Pear Tree Restaurant, in the little town of Bevier, Missouri, is a great place to eat. Not only are their onion rings delectable, but their salad is beyond delish! The presentation includes your salad being served on a chilled salad bowl, accompanied by a salad dressing server with three different homemade dressings to choose from. It's hard to decide which salad dressing to choose, so many people do as I do...mix them. Also brought to your table for salads are bowls with blue cheese crumbles in one and the other homemade (amazing) croutons. Oh, and they also bring you a drinking glass, but not with a drink inside...but stuffed full of crispy bread crackers. They are yummy too! Are you full after the salad is served and state you don't think you can eat any of the main entree you just ordered? Yes is the answer! The salad dressings are known by their names around the area. You can buy them by the jar before you leave or purchase them locally. You can also try to figure out the top-secret recipe...which I'm almost absolutely certain is under lock and key. My sister, Debbie, shared this recipe for Madam French with me. The word is that it comes from her mother-in-law, Iva. It is pretty darn close to the Madam French that The Pear Tree Restaurant (and now AJ's) serves to their customers.

Madam French Salad Dressing

(Printable Copy)

INGREDIENTS
1 cup vegetable oil
1/2 cup ketchup
1/2 cup granulated sugar
1/4 cup white vinegar
1 teaspoon Worcestershire
1 small onion, chopped

DIRECTIONS
In a small mixing bowl, combine all ingredients. Emulsify or whisk until combined . Chill and serve.

I love my new Cuisinart Quick Prep Emulsifier! My homemade salad dressings don't separate when stored and I'm getting creamier mixtures.

Steve's Breakfast Skillet

2012-04-19T23:32:00.003-05:00

If you are are regular at My Kitchen Addictions you have probably figured out that my husband, Steve, is the breakfast guy! My husband and I have a pretty regular routine on Saturday mornings and what I love most is that we are both in the kitchen together. Steve is a creator of everything breakfast so you won't normally find him referring to a cookbook or recipe card. If I have one complaint, and I shouldn't since he is treating me to breakfast, it is that he makes a mess and doesn't clean it up. Here is Steve's Breakfast Skillet. I can't promise you I got all the ingredients in the list, but I kept a pretty close eye on him this time by taking pictures so I could include this recipe on my blog.

Peel and cut potatoes into an oven-proof skillet after spraying with cooking oil.

Chop onions.

Chop green peppers.

Add onions and green peppers to pan with potatoes.

Drizzle with olive oil.

Add salt,pepper and pepper flakes.

Cook until vegetables are cooked and slightly brown.

Chop ham and add to pan.

Cook mixture a little longer to warm ham.

Whisk eggs in separate bowl.

Shred cheese.

Pour eggs over mixture in skillet.

Don't stir.

Top with cheese.

Don't stir.

Bake.

Printable Copy

Three Layer Vanilla Cake with Strawberry Filling

2012-04-12T22:10:00.000-05:00

When driving through Amish country this past Saturday, I noticed the strawberry plants are growing and blooming. Unfortunately, we lost our two-year old strawberry garden to a combination of two different intruders, deer and weeds. I'll be counting on the Amish to supply me the strawberries I will need to make my jam and to preserve for the upcoming off-season months. I need jam for my grandchildren (they love it) and for this cake!!

Recently, I made this Vanilla Cake w/Strawberry Frosting for our staff at school. It was the beginning of testing season and our teachers deserved something sweet for all their efforts in preparing their students for the state assessments. This is yet another recipe I've had tucked away on a piece of paper in my recipe box that I'm unaware who to give credit to. If I would have known I would be a food blogger twenty-five years ago, I would have put the source on all my written recipe cards and papers. Well, whoever created or shared this recipe with me...thank you! It's amazing and a favorite of ours during strawberry season!

Vanilla Cake with Strawberry Filling

ingredients
Cake batter...
3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups sugar
1 cup unsalted butter, room temperature
7 large eggs
2 tablespoon vanilla extract
1 cup sour cream
2/3 cup seedless strawberry jam, divided
1 1/2 cups strawberries (hulled, thinly sliced, divided)

Frosting...
2 - 8 oz packages cream cheese, room temperature
1 cup unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup heavy whipping cream, chilled

Topping...
1/2 cup strawberries (hulled, thinly sliced, divided)
1/3 cup seedless strawberry jam
2 oz semi-sweet chocolate, melted

directions
Prepare frosting first by beating cream cheese and butter in a large bowl. Beat in sugar, then jam. Beat whipping cream in a separate bowl, until firm. Add strawberry jam and beat for 30 seconds. Fold whipped cream into cream cheese mixture. Cover and chill in refrigerator for at least one hour.

For cake batter, preheat oven to 325 degrees F. Butter and flour three 8-inch cake pans. In bowl, mix flour, salt, baking powder and baking soda. In another bowl, cream butter and sugar together until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and beat well. Add sour cream and beat for 1 minute. Add flour mixture, in small amounts, blending after each addition. Divide cake batter evenly into prepared pans. Bake each cake layer for 55-60 minutes, until cake tester comes out clean. Remove from oven and cool 15 minutes. Remove cakes from pans and let cool completely.

For assembly, divide strawberry jam into two portions (1/3 cup each) and spoon one portion on top of each of two layers. Spread jam to cover the top of each layer. Then spread a generous amount of frosting over each layer covered with jam. Add sliced strawberries, in a single layer to cover frosting on each cake. Stack the two layers and top with final, untouched cake layer. Frost sides and top of cake.

For topping, arrange sliced strawberries on top of cake. Slightly warm strawberry jam and drizzle on top and sides of frosted cake. End with drizzles of melted chocolate. Refrigerate cake until ready to serve. Let set out at least 30 minutes before serving.

Jackie's Notes:

Remember to prepare the frosting first, as it needs to chill for a least an hour before frosting cake.

I have made this cake with all-purpose flour and cake flour. I prefer cake flour because it creates a more tender texture. Both work fine though.

There are so many steps in making this cake, so I took lots (and I mean lots) of pictures. Here are some of my favorites....

Pineapple Sheet Cake

2012-04-09T22:57:00.000-05:00

Easter has come and gone and what a glorious day it was! The day started with church and breakfast at our favorite local place... The Brick. Then onward home to prepare some dishes for our family gathering at the farm lake for some fun, fellowship, great food by lots of good cooks and fishing. I must not forget to mention the biggest event - The Annual Easter Egg Hunt. One of the dishes I prepared to share was dessert. My grandmother made this cake almost every Easter. I will always remember the jelly beans on the top of her cake, so those were not left off of mine! My daughter and I also made some sugar cookies to take for the kids. They were not very pretty (see pictures at the end of this post.) ...we just were not into decorating on this particular day. That was okay, though, because once I placed the container of cookies on the picnic table...they quickly disappeared.

Pineapple Sheet Cake
(Printable Copy)
INGREDIENTS
2 cups sugar
1 teaspoon baking soda
2 cups flour, sifted 3 times
2 eggs
pinch salt
1/2 cup oil
1 large can crushed pineapple, drained
DIRECTIONS
Spray a large cookie sheet (w/sides) generously with cooking spray. Mix dry ingredients. Add remaining ingredients and mix well. Pour into prepared cookie sheet. Bake at 350 degrees for 25 minutes. Begin preparing icing. Pour icing over hot cake when it comes out of oven.
Coconut Frosting
INGREDIENTS
2/3 cup evaporated milk
1 stick margarine
1 cup sugar
1 cup pecans, chopped
2 cups coconut
jelly beans, optional
DIRECTIONS
Mix evaporated milk, margarine and sugar in medium saucepan. Heat, on low heat, to boiling. Continue to boil, stirring constantly, for 8 minutes. Beat, with an electric mixer, until thickened. Add chopped nuts and 1 cup coconut. Spread onto hot cake. Let cool. Sprinkle remaining 1 cup coconut on top. Optional: add jelly beans to top of cake.

Sifting flour three times ensures that clumps are eliminated and adds air to flour which will make for lighter cakes. A paper plate works great for sifting. They are flexible, which allows you to fold and pour into sifter.

This is an exhausting step, but well worth it! You must stand and stir the entire 8 minutes to avoid scorching.

Stir in nuts and coconut after you finish beating with electric mixer.

Be real careful to spread icing gently to avoid breaking to of hot cake. Spacing out the frosting, like pictured, will help when applying the icing to top of cake.

NOT OUR BEST DECORATED SUGAR COOKIES...but they tasted amazing!

Traditional Easter Eggs and Marbleized

2012-04-07T22:59:00.000-05:00

Today I colored Easter eggs, not once...but twice. My kitchen was a mess, all day, to say the least. First, I colored eggs with my grandchildren and daughter-in-law. This first round of coloring Easter eggs was a traditional event with Paas kits, glitter and stickers. We always try something new each year. Last year it was a crayons project...this year it was a hot glue adventure. The crayon method worked a lot better, but it was so much fun trying a new way. We decided that coloring the eggs and adding stickers is best!
Traditional Eggs...

My daughter and I took on marbleized eggs. I had found a method on Pinterest, but that didn't work so well. After three attempts using three different methods, we created our own way and it worked pretty well.

Marbleized Eggs...

1/2 cup water
3 tablespoons vinegar
food coloring, amount varies

Color eggs first.
Then add 1 teaspoon vegetable oil to cups.

Pour vegetable oil on top of egg.
Move around to put design on egg.

Dip egg, covered with vegetable oil,
back into a contrasting color. Raise egg out
of cup quickly and pat dry with paper towel.

Monday Omelet

2012-04-02T23:08:00.000-05:00

It was a Monday and a day unlike my regular school routine. Time on my hands and the need to be domestic allowed me the chance to make a breakfast of my very own. After all, it was just me and the kitchen, one of my favorite places to be. An egg omelet was on my agenda! Since eating healthier is at the top of my-to list, I decided to prepare a healthier omelet on this particular morning. Did I have have the ingredients I needed though? With what I had on hand, this is what became my Monday Omelet.

Monday Ham and Cheese Omelet
(Printable Copy) Serves 2

Start with a non-stick pan. Spray generously with cooking spray.
In a large bowl, whisk egg whites, eggs, green onions, green onions, sea salt, black pepper and Tabasco.

Coat a large nonstick skillet with cooking spray. On medium heat, pour in egg mixture. Cook mixture until eggs are almost set, occasionally moving pan around to let uncooked egg move to edges of skillet. Continue cooking about 3 to 5 minutes.

Sprinkle cheese and ham over cooked eggs. Using a spatula, ease the edges of omelet and gently left one end to fold in half. Cook until heated about 1 minute.

White Chicken Enchiladas

2012-03-25T22:20:00.002-05:00

Pinterest has provided me with a wealth of recipes to store for later preparation. A rule of thumb for me when I find a recipe pinned on Pinterest is to look at the website link. This process has also allowed me to add to my list of blogs I follow.

Joyful Momma's Kitchen has shared this recipe for White Chicken Enchiladas. When I saw this description... "According to many pinners - THE BEST white chicken enchilada recipe ever!" I knew I had to make these. I have tried other enchilada recipes and had never found one my husband really liked. His verdict on these... "make them again." Here is my version of Joyful Momma's with a couple of revisions of my own. Check out these and several other recipes I've pinned on "My Kitchen Addictions" Pinterest board.

White Chicken Enchiladas
(Printable Copy)
INGREDIENTS

10 Whole Wheat Flour Tortillas

2 cups canned shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

10 soft taco shells

DIRECTIONS

Preheat oven to 350 degrees. Grease a 9x13 inch pan. Mix chicken and 1 cup cheese. Add ¼ cup mixture to center of each tortilla shell and roll into enchilada shape. Place each enchilada in a single layer, side-by-side in 9 x 13 pan. In a saucepan, melt butter, stir in flour and cook 1 minute over medium heat. Add chicken broth and whisk until smooth. Continue to cook until thick and bubbly. Add sour cream and chilies to saucepan. Change heat to low and stir until just mixed. Remove from heat and pour mixture over enchiladas in pan. Top with remaining cheese. Bake 22 minutes and then turn broiler on high and broil for 2 minutes until cheese is slightly brown. Watch carefully. Slice and serve.

If you would have asked me five years ago if I use canned chicken in my chicken recipes, I would have said "Absolutely not!" It was around that time that I discovered Member's Mark Chicken from Sam's Warehouse. This canned chicken has a delicious, home-cooked taste you'll love!

To make this dish a little healthier, I choose 100% whole wheat flour tortillas.

Roll tortillas tightly and lay side-by-side in pan with seam side down.

Pour green chili cheese sauce over enchiladas. Notice that lone enchilada on the right-hand side? I couldn't fit them all in the pan so I squeezed the last one on the side.

Top with remaining cheese. Bake. Broil. Serve.

Cranberry Scones

2012-03-12T23:06:00.002-05:00

Simple Pleasures was a tea room in our little town not so long ago. I think I've mentioned it a time or two before, so please bear with me for a little while. My sister, her daughters, my daughter and myself frequented this quaint little place many times. We always had scones with Devonshire Cream and wonderful tea. Giving credit to the owners, Peg and Jane, for introducing me to my favorite teas, Harney and Sons, is a pleasure. These ladies also made the most amazing scones which were light and buttery. I have found mixes that are similar, but have always wanted to replicate the ones we enjoyed at Simple Pleasures. Attempting to do so many times, but to fail paid off because after many experiments, I believe I have found the recipe I've been looking for and I created it. Hope you will make these or experiment with your own ideas. I am open to trying some new flavors of scones.

Cranberry Scones

Makes 8|Prep Time 15 min|Bake Time 18-20 min

[Printable Copy]

2 cups all-purpose flour

1/2 cup sugar

2 tablespoons baking powder

1/4 teaspoon salt

8 tablespoons cold, unsalted butter, cut in small pieces

1/4 cup buttermilk

1/2 cup water

1/2 cup dried cranberries

1 tablespoon orange peel, grated

3 tablespoons unsalted butter, melted

Preheat oven to 375 degrees. In a bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender, cut in 8 tablespoons cold butter until mixture is crumbly. Add buttermilk and water and stir with a form until completely combined and sticky dough forms. Chop half dried cranberries into small pieces and leave remaining whole. Add cranberries and orange peel to dough and fold gently.

On a lightly floured surface, form dough into a ball.

With lightly floured hands, pat the dough into a 10-12 inch diameter circle.

Score the circle into 8 wedges.

Place each wedge onto baking sheet lined with parchment paper. Bake 18-20 minutes until lightly browned. Immediately, gently brush melted butter on tops of scones.

Serve warm with jam and/or Devonshire Cream.

Square Pudding Pie

2012-03-06T20:45:00.000-06:00

Chocolate, Lemon, Coconut...what's your pleasure? This square pie can be the flavor of your choice and that is not the only choice you have to make. Make it like the original recipe or choose to make the light version. The original recipe comes to you via my late Grandma Franklin. The light version is my own.

Recipe: Square Pudding Pie
(PRINTABLE COPY)

ORIGINAL

1 1/2 sticks butter or margarine, melted

1 1/2 cups flour

1/2 teaspoon salt

1 (8 oz.) package regular cream cheese
1 cup powdered sugar

1-10 package whipped topping

2 packages (2 3/4 oz.) instant chocolate pudding

3 cups whole milk

2/3 cup chopped pecans

LIGHT

1 1/2 sticks unsalted butter, melted

1 1/2 cups flour

1/2 teaspoon salt

1 (8oz.) package 1/3 less fat cream cheese

1 cup powdered sugar

1-10 ounce fat free whipped topping

2 packages (2 3/4 oz.) sugar free instant chocolate pudding

3 cups 2% or skim milk

1/2 cup chopped almonds, finely chopped

DIRECTIONS

Mix butter, flour and salt. Spread in 9x13 pan and bake for 25-30 minutes at 350 degrees. Let cool. Mix dry pudding mix with milk and beat until thickened. In a separate bowl, beat cream cheese until smooth. Add powdered sugar and mix well. Add whipped topping and blend until creamy. Spread pudding mixture over cooled crust and then top with cream cheese/whipped cream topping. Top with finely chopped nuts. Chill well before serving.

I prefer unsalted butter.

Mix in flour until moistened. Don't over mix.

Press crust mixture in ungreased pan.

Beat dry pudding mix and milk until....

THICK

Beat cream cheese until smooth.

Add powdered sugar and whipped topping.

I prefer the Cool Whip brand.

Isn't it pretty? Reminds me of cupcake frosting.

Spread pudding mix on top of cooled crust.

I used Devil's Food Pudding this time.

What pudding flavor is your choice?

It doesn't have to be the same each time!

Smooth topping on using a spatula. This will help to

keep everything thick and smooth without the

possibility of mixing.

One more look at the final Square Pudding Pie.

Surprise Muffins

2012-02-28T21:00:00.000-06:00

Things I learned in food programs during my 4-H years continue to be instilled within me today! Times I spent with my mother in the kitchen preparing food projects for the county fair, visiting neighborhood kitchens to learn about culinary techniques and the many recipes collected from those days are just a few of my favorite memories from my childhood. These Surprise Muffins were almost classified as lost until recently when they were discovered tucked away in an old cookbook. Use any flavor of jam...that makes it a fun surprise. This just happens to be some homemade jam from our strawberry crop from this past summer. Hope you enjoy these muffins as much as we do!

Combine corn flakes and milk.

Let stand 2-3 minutes.

Stir together flour, sugar, baking powder and salt.

Set aside.

Add egg and oil to corn flake mixture.

Add flour mixture, stirring a little.

Choose your cupcake liners.

So true!!

Add a little batter, a little jam and a little batter.

Bake until golden brown.

The muffins rise in the oven.

Yummy with butter, cream cheese or honey...or all three!

Printable Copy of Surprise Muffins

Flaky Buttermilk Biscuits

2012-02-24T21:09:00.000-06:00

PRINTABLE COPY
2 cups self-rising flour
1/4 teaspoon baking soda
1/4 cup unsalted butter, cold
3/4 cup buttermilk

Preheat oven to 425 degrees. Mix flour and baking soda. With a pastry brush, cut butter in flour mixture until it resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Stir until moistened. Turn dough onto a lightly floured surface. Quickly knead dough 10-12 times. Roll dough to about 1/4-inch thickness. Cut with biscuit cutter and place 1-inch apart on baking sheet lined with parchment paper. Bake 10-15 minutes. Brush with melted butter.

I've been making this recipe for Flaky Buttermilk Biscuits for years...and I'm talking years. These go way back to when I was a newlywed in 1978. I honestly cannot tell you where I got the recipe, but I will tell you that the recipe card is stained and written in a handwriting that has evolved over the years. Did I really write like that and get by with it?

These biscuits have failed me only a few times and my children will probably tell you about it. If you don't have self-rising flour on hand, you can make your own by adding 1/2 teaspoon salt and 1 1/2 teaspoon baking powder to each cup of regular flour.

Make sure the butter is the real thing (not margarine) and it's cold.

You can also make your own buttermilk by adding 1 tablespoon white vinegar or fresh lemon juice to 1 cup of whole milk. I prefer the real stuff, but buttermilk is an ingredient I just don't keep on hand. On any given Saturday morning I might decide to whip up these biscuits and I always have milk and lemons. Those two ingredients are staples at my house.

You want the mixture crumbly...but take it easy.

Overworked dough will result in flat biscuits.

Knead, knead, knead...but no more than 12 kneads.

Roll gently until you have approximately 1/4 thickness.

Flat to

Fluffy

Homemade Pasta Sauce

2012-02-18T19:06:00.000-06:00

I have fond memories of staying at my Grandpa and Grandma

Franklin's during summer months. They lived on a farm so a lot of

time was spent outside. My Grandma was an amazing cook!

She always prepared a big meal for my sister, cousins and me

when we stayed over. I will always remember her

homemade spaghetti sauce. She always made this sauce

and served it in a vintage bowl, all by itself. The pasta, spaghetti,

was served in another bowl. We would put our pasta on

on plates and pour however much sauce we wanted

over our pasta. Parmesan cheese was always on the table.

This is Grandma's Homemade Pasta Sauce.

Here is a printable copy...

Homemade Pasta Sauce

INGREDIENTS

1 tablespoon olive oil

1 lb. lean ground beef

1 teaspoon onion salt

1 1/2 teaspoon garlic powder

32 ounces of tomato sauce

3 teaspoons black pepper, coarsely ground

1 teaspoon crushed oregano leaves

2 tablespoons granulated sugar

1 tablespoon parsley

1 8 ounce can mushroom stems and pieces, chopped fine

1 cup grated Parmesan cheese

DIRECTIONS

In a large sauce pan, add olive oil, beef, onion salt and garlic powder. Cook until beef is cooked thoroughly. Add tomato sauce, black pepper, oregano leaves and sugar. Bring mixture to a low boil. Reduce heat to low and simmer 30 minutes. Add remaining ingredients and continue simmering on low heat for 30 minutes. Serve over pasta of choice.

NOTES:

I only use Contadina tomato sauce.
Fresh herbs are my first choice when available.
I have been known to add more black pepper.

Pantry Purging Cookies

2012-02-14T21:35:00.000-06:00

I decided to purge my pantry of "almost expired" items recently. It was much needed and a job I had put off. If you are like me, you shop the grocery adds and buy in bulk when things are on sale. What I can't stand is finding something in my pantry months later that has expired so I have made, what I call, "purging my pantry" a regular event. I keep one shelf empty - okay, almost empty and when I clean my pantry I put all items just expired or almost expired on that bottom shelf to remind me they need to be used now or very soon. Then I go on a quest to find new recipes, or find the recipe, I had originally intended to prepare using these ingredients. This task provides an opportunity for me to look through some of those cookbooks I haven't had my nose in lately or thumb through my recipe box and/or notebooks full of recipes.

The ingredients found that needed to be used soon were a half jar of chunky peanut butter and a can of peanuts. My first thought was...I haven't made Double Treat Cookies for some time. This cookie recipe was shared by my sister, Debbie, many years ago. I remember going to her house one day and she had just baked some. They were cooling on wax paper and I instantly asked her what kind of cookie it was. I had my first Double Treat Cookie that day. I'm suppose to share that these cookies are Casey's favorite (my nephew).
DOUBLE TREAT COOKIES
(Printable Copy)
INGREDIENTS
1/2 cup unsalted butter, softened
1/2 cup regular shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup peanut butter, chunky style
1 cup peanuts, chopped
1 cup semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Line two large baking pans with parchment paper.

Add butter and shortening to bowl.

Cream until smooth.

Add sugars.

Add eggs.

After creaming mixture, add

peanut butter and dry ingredients.

Then add vanilla. Mix well.

Chop peanuts.

Add peanuts and chocolate chips.

Roll dough into one-inch balls.

Place two-inches apart onto

cookie sheets lined with

parchment paper.

Cool cookies.

One more look. Yummy!

It All Started with A Craving

2012-02-09T21:48:00.000-06:00

Sometimes it just amazes me how a simple combination of "on-hand" ingredients can result in such a delicious meal. This is exactly what occurred one recent evening when I found myself not wanting to go to the store, yet I had a craving for a favorite chicken dish I've made many times. My husband was at a business meeting and it was just me! I had been craving one of my favorite dishes for several days so I went home from work, broke the chicken out of the freezer, put my apron on and set out to make Chicken Piccata. I had just found a bottle of capers when organizing my pantry the other day so I knew I had all the needed ingredients. Making a double recipe was also on my agenda so I would have plenty of leftovers. Bow-tie pasta was also discovered in my pantry tucked away behind some other items so making an easy side-dish was not far away. When all was done, I devoured every bite in front of the television watching a prerecorded "girly movie."

Chicken Piccata
(Printable Copy)
INGREDIENTS

3 boneless, skinless chicken breasts
3 Tbsp grated Parmesan cheese
2/3 cup flour
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
4 tablespoon olive oil
4 tablespoon unsalted butter
1 cup chicken broth
2 1/2 tablespoon fresh lemon juice
1/4 cup capers
2 tablespoons fresh chopped parsley

DIRECTIONS

Cut the chicken breast halves horizontally. The thinner the chicken pieces the better.

Mix together the flour, salt, pepper, and grated Parmesan.

Rinse the chicken pieces in water.
Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.

Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side.

Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the chicken stock, lemon juice, and capers to the pan.

Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter.

Plate the chicken and serve with the sauce poured over the chicken.

And for the side-dish...

Cook bow-tie pasta according to directions.

Drain.
Season with salt and pepper.

Add frozen peas.

Add parsley, chicken broth and 1 tablespoon unsalted butter. Warm and serve.

Cooking in my Crockpot

2012-02-03T21:30:00.000-06:00

It's the name of one of my boards on Pinterest ...Cooking in my Crockpot. If someone would have told me three months ago that I would be addicted to something new in a few months and it's name was Pinterest, I don't think I would have believed a word they said. Pinterest came along and it didn't take long to be consumed by all it's wonderfulness! I have to get my Pinterest fix daily. It's usually the last thing I do on my computer each night. The creators behind Pinterest are nothing more than geniuses! Thank you from the bottom of my heart!

I'm sharing with you today...one of my favorite Pinterest pins on my recipe board for Barbecue Chicken coming to you from the blog STICK A FORK IN IT! I love the name of that blog, I love that blog and I love the Barbecue Chicken recipe that I found on Pinterest.

Crockpot Barbecue Chicken
(Printable Copy)
INGREDIENTS...
4-6 pieces boneless, skinless chicken breasts

1 small bottle BBQ sauce

1/4 cup vinegar

1 teaspoon red pepper flakes

1/4 cup brown sugar

1/2 - 1 teaspoon garlic powder

Mix barbecue sauce, vinegar, red pepper flakes,

brown sugar and garlic powder.

Place chicken in crockpot, pour sauce over

chicken and cook on low for 4-6 hours.

I served my Oven Ranch Potatoes and

Southwestern Orzo on the side.

Saturday Morning Omelet

2012-01-26T21:39:00.000-06:00

My husband and I are home most Saturday mornings. After a week of getting up early to hurry off to our work places, we look forward to preparing breakfast together in our kitchen to kick-off the weekend. My husband is the one who usually makes the eggs (usually his famous cheese eggs), but on this particular Saturday I took charge and said it was time for one of my open-faced omelets. My husband didn't complain, because he loves my eggs as much as I love his.

Open-Faced Omelet

(Printable Copy)

INGREDIENTS

1 tablespoon olive oil

2 tablespoon unsalted butter, divided

1 cup diced, potatoes (unpeeled)

4 slices of bacon, cut into small pieces

6 large eggs

2 tablespoons milk

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon fresh parsley, chopped fine

1/2 teaspoon fresh chives, chopped fine

DIRECTIONS

Preheat oven to 350 degrees. In a small saucepan, cover potatoes with water and bring to boil. Cook just until tender. Drain and sit aside. Heat round ovenproof stainless skillet. Add olive oil and bacon. Cook until crisp. Move to plate lined with paper towels to drain. Remove bacon grease from pan and add butter. Melt and then add potatoes to pan. Toss and cook till slightly browned. Remove potatoes from pan to drain on plate lined with paper towels. In a medium bowl, mix eggs, milk, salt and pepper. Whisk mixture until smooth. Melt remaining butter over low heat in same skillet. Pour in eggs. Don't stir. Sprinkle potatoes, bacon and all remaining ingredients evenly over eggs. Do not stir. Move pan to preheated oven and bake for approximately 18 minutes, or until center of omelet is cooked. Slide omelet on plate and cut in half to share.

I prefer Yukon Gold potatoes.

The flat end to this slotted spoon makes removing items from pan a snap.

Savannah Bee Company - Winter White Honey
One of my favorite things!
Great on English muffins!

Classic Cake From the Past

2012-01-24T22:09:00.000-06:00

Pineapple Upside-Down Cake used to be a favorite dessert at church suppers and Sunday dinners. I remember so many church and/or community potluck dinners in my past. While you still hear about them...they are not as common as they used to be. My mom and grandma often took a cake similar to this one. It's rare to find a good recipe for this buttery, moist cake these days so I thought I would share one that I found tucked away in my old recipe box.

Pineapple Upside-Down Cake

(Printable Copy)

Topping

1 fresh pineapple, sliced

1/4 cup (1/2 stick) unsalted butter

1 cup light brown sugar

1 small jar of maraschino cherries

Batter

1 1/4 cups sifted all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup (2/3 stick) salted butter, softened

1/2 cup milk

1 teaspoon vanilla extract

1 egg

Preheat oven to 350 degrees F. Dry pineapple slices well by placing them on layers of paper towels for several

minutes. Spray the sides and bottom of a 9-inch round pan with vegetable spray. Melt the butter in the pan in

the preheated oven. Add brown sugar to the butter and blend. Spread the dried pineapple slices evenly over the

sugar mixture, but do not mix. Add one maraschino cherry in each pineapple hole and extras in the center of pan.

Set aside.

Into a mixer bowl, re-sift the flour, sugar, baking powder and salt. Add the softened butter, milk and vanilla.

Beat on low speed for 1 1/2 minutes, then add the egg and beat 1 1/2 minutes longer. Spread the batter evenly

over the pineapple with a rubber spatula - the batter is quite thick, so be careful when spreading.

Bake for 35-40 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Remove pan from oven, loosen edges with knife and invert immediately onto a platter. Let cool before serving.

Friday Favorites

2012-01-20T22:01:00.000-06:00

Jokari Healthy Step 4-in-1 Citrus Pro Tool
Peel - zest - ream - garnish

I've been consuming a lot of "Cuties" lately! When I found this handy-dandy little tool, I was excited, beyond excited. This tool makes peeling oranges, tangerines and even those easy-to-peel Cuties more fun and less time consuming.

Zyliss Avocado Tool
halve - pit - scoop - slice - mash

My husband has become the creator of the most awesome guacamole. I would never touch that green stuff, until he started making it homemade after we ate at a Cantina Laredo Gourmet Mexican Restaurant. After watching the waiter/waitress prepare this fresh appetizer, at our table, several times, my husband had it down to a fine art.

Tango Tool - Spatula
stir - scrap - dance

I've seen these spicy and colorful spatulas many times, but have resisted the purchase of one until recently when my urge gave to nonresistance. Getting one in another color and shape is my goal.

Kikkerland Cutting Boards

veggies - poultry - fish - meat

Cutting boards, oh cutting boards. These are not boards, but they are flexible, nonslip mats that are odor resistant!

coconut macaroons

2012-01-15T22:32:00.001-06:00

I'm happy to report that I'm experiencing success in my journey of eating lighter and healthier. Having something chocolate, preferably with coconut is a desire I must fulfill in order to keep my momentum going. Really, the need for something sweet, in moderation, is a fix I must prepare for. Over the years, I have collected many recipes for lower calorie and healthier desserts. So, I dusted off my collection and started preparing for my mission of eating lighter and healthier. This is an easy, and I mean EASY, recipe for Coconut Macaroons. You could actually call these cookies a three-ingredient recipe, because besides water...all you need is an Angel Food cake mix, small bag of coconut and vanilla or almond extract. I prefer almond extract, but it's your choice.

Coconut Macaroons
(Printable Copy)

1 box Angel Food cake mix

1 small bag coconut

1/2 cup water

1 teaspoon vanilla or almond extract.

DIRECTIONS

Mix well and drop by rounded teaspoons onto baking pan, lined with parchment paper. Bake for 8 minutes at 350 degrees. Optional...drizzle with melted, semi-sweet chocolate.