Pinto Beans and Cornbread was my Nana’s favorite meal.  It was my mother’s favorite meal, too. Serve it with Cabbage Slaw and fried potatoes and you’ve got a fine southern supper.  Our family certainly enjoys it every few months.

We serve ours with Nana’s Chow Chow in the winter and in the summer would be served with a platter full of onion, tomato, and cucumber slices.  It makes my mouth water just thinking about how satisfying it is.

Nana’s Pinto Beans

Ingredient:

1 bag of dry pinto beans, soaked for an hour in cold water with all the rocks picked out.

1 leftover Ham Bone, ham hock or just pieces of ham is fine

Salt and Pepper to Taste

Directions:

Rinse the beans one time after soaking.

Put beans and ham bone in Dutch oven and cover with cold water.

Bring to a boil then turn to a low simmer, salt and pepper to taste – and I always add about 2 teaspoons of cumin and 2 teaspoons of ground cayenne pepper but that’s just me, you don’t have to do that.

Simmer for a few hours, letting water reduce down but never get below the beans.  Should be ready to eat in 2 hours or so.

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Nana’s Pinto Beans

Ingredients

• 1 bag of dry pinto beans soaked for an hour in cold water with all the rocks picked out.
• 1 leftover Ham Bone or just pieces of ham is fine
• Salt and Pepper to Taste

Instructions

• Rinse the beans one time after soaking.
• Put beans and ham bone in Dutch oven and cover with cold water.
• Bring to a boil then turn to a low simmer, salt and pepper to taste – and I always add about 2 teaspoons of cumin and 2 teaspoons of ground cayenne pepper but that’s just me, you don’t have to do that.
• Simmer for a few hours, letting water reduce down but never get below the beans. Should be ready to eat in 2 hours or so.

The post Nana’s Pinto Beans appeared first on Kelli's Kitchen.

This Cheesy Potato Soup feels like a cozy blanket on an icy, windy day and will warm up the everyone in the house after a day out in the elements.  With just a few ingredients, you’ll be on your way to cheesy potato goodness.

Cheesy Potato Soup

Ingredients

About 10 Russet Potatoes (peeled and cubed)

2 cups of milk

Salt and Pepper to taste

2 lb block of Velveeta (cubed)

Crumbled Bacon (optional)

Green Onion chopped (optional)

Directions

Put your peeled and cubed in a large stockpot and cover with water. Throw in some salt. Bring the potatoes to a boil and allow it to boil until they begin to soften.

Turn the heat down to medium and pour in 2 cups of milk while stirring. Add salt and pepper to taste. I like mine peppery. Allow to cook a little while longer.

Turn off the burner and stir in the cubed Velveeta. You can also throw in any odds and ends of cheese that you want to get rid of. Allow all of the cheese to completely melt before serving.

Garnish with crisp crumbled bacon and chopped green onion if you like.

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Cheesy Potato Soup

Ingredients

• About 10 Russet Potatoes peeled and cubed
• 2 cups of milk
• Salt and Pepper to taste
• 2 lb block of Velveeta cubed
• Crumbled Bacon optional
• Green Onion chopped optional

Instructions

• Put your peeled and cubed in a large stockpot and cover with water. Throw in some salt. Bring the potatoes to a boil and allow it to boil until they begin to soften.
• Turn the heat down to medium and pour in 2 cups of milk while stirring. Add salt and pepper to taste. I like mine peppery. Allow to cook a little while longer.
• Turn off the burner and stir in the cubed Velveeta. You can also throw in any odds and ends of cheese that you want to get rid of. Allow all of the cheese to completely melt before serving.
• Garnish with crisp crumbled bacon and chopped green onion if you like.

**This recipe originally appeared on top girl’s blog in 2014.

The post Cheesy Potato Soup appeared first on Kelli's Kitchen.

Did you know that you can make Mexican rice in a rice cooker using your favorite salsa? We love tex-mex at our house and when we need a quick and easy side this is our go-to Mexican rice recipe. You can literally set it to cook and just let it sit in the rice cooker until you are ready to serve.

Bonus: you can easily change up this recipe by switching out the salsa. We used our Canned Salsa for this recipe but your favorite store bought will do nicely.

Rice Cooker Mexican Rice

Ingredients

2 Cups of uncooked white rice, rinsed

16 oz. of salsa

1 cup and 3 TBSP water

Salt and Pepper to tase

Instructions

• Place all in ingredients in your rice cooker.
• Stir ingredients and put the lid on.
• Set your rice cooker to Cook.

That’s it! When it’s done my cooker automatically switches to Warm. It will keep until you a ready to serve it or use the rice in a recipe.

Click these links for a few of our favorite Tex-Mex  recipes! I recommend trying these with your Rice Cooker Mexican Rice.

Tamale Pie

Carne Adovada

Copycat Taco Bueno Muchaco

Carnitas with Avocado Corn Salsa

Ranchero Tacos

Flying Burritos

Cheesy Beef Enchiladas

Print

Rice Cooker Mexican Rice

Ingredients

• 2 Cups of uncooked white rice rinsed
• 16 oz. of salsa
• 1 cup and 3 TBSP water
• Salt and Pepper to tase

Instructions

• Place all in ingredients in your rice cooker.
• Stir ingredients and put the lid on.
• Set your rice cooker to Cook.

Notes

When it’s done my cooker automatically switches to Warm. It will keep until you a ready to serve it or use the rice in a recipe.

The post Rice Cooker Mexican Rice appeared first on Kelli's Kitchen.

Have you noticed the price of spaghetti sauce lately?  The excellent kind is nearly $10 a jar.  Wouldn’t you know, it’s the kind we like.  So, I did something I haven’t done in a very long time: I made canned spaghetti sauce. I added photos so you can see what I actually used and how I made it.

First, if you do not have a big roaster like mine (18 quart), you can possibly borrow one from family or friends.  You can also try something that most people do not think of:  Call your local library and see if they have one you can borrow, using your library card.  Don’t have a card?  No worries – it’s easy to get one.  You can also ask if they have an Immersion Blender or regular blender you can check out.  I used the immersion blender but a pitcher style one will also work.  I bought the tomatoes at Aldi around Cinco De Mayo (May 5^th) then roasted, peeled, deseeded and put in the freezer until a more convenient time.  Roma tomatoes were 50 Cent US per pound during that time.  They were great too!  Very meaty and few seeds.

Canning Your Own Spaghetti Sauce

Here’s what you’ll need:

45 pounds of tomatoes, roasted, peeled and deseeded.

6 Cups of chopped onions – which I puree after chopping because the family likes smooth, not chunky

I jar of minced garlic in olive oil

½ Cup Extra Virgin Olive Oil

1 container of fresh Oregano – see photo – chop it up or don’t.  It doesn’t really matter.

6 Fresh Bay Leaves.  Fresh really matters in this

1 full bag of Parsley, chopped.

1 Tablespoon of black pepper

1 ½ Tablespoons sugar (it will NOT make the sauce sweet)

¼ Cup Salt, optional

3 Tablespoons dried basil

2 teaspoons crushed red pepper, also optional

Citric Acid, Lemon Juice Powder, or bottled lemon juice – choose one, you will need it later.

Directions:

Put everything, except the citric acid or lemon juice, in the roaster and stir it around.

Set the temperature to 300 F.

Put the lid on and cook for several hours, stirring occasionally.

After about two hours, use the immersion blender and blend everything up.

Be careful if you use a regular blender because hot liquid in there can make it explode in the blender and go everywhere, including the ceiling!  Red is hard to get out!

Now, this will make 14 pints.  That will be two less than a case.  So, you can just make 12 pints and put the rest in the fridge and use in the next three days.  It’s good as pizza sauce, spaghetti sauce, with about ½ Cup whipping cream added before serving to make pink sauce.

Sterilize your jars and flats.

Put one Tablespoon of Citric Acid, Powdered Lemon Juice, or bottled lemon juice in the bottom of every single jar.

Ladle in the sauce, leaving ½ headspace.  Make sure it’s only ½ inch!

Clean the jar rim, put on the flat and screw the lid on finger tip tight

Heat up the water in your water bath canner –you can ask if the library will loan you one

If you don’t have a water bath canner basket, make sure you put a towel in the bottom of the canner so the jars have less of a chance to break.

Make sure there is 1 full inch of water over the jars and process for 35 minutes.  Take those jars out and put some more in.  Placing the process jars on doubled towel on the counter in a non-drafty place for 12 -24 hours.

Make sure all the lids sealed.  Take off the screw lids and place on the shelf and use whenever you need it.  It makes such a difference!

Print

Canning Your Own Spaghetti Sauce

Equipment

• 14 14 Quart Canning Jars with lids can rings Make sure the jars and lids have been sterilized before using
• 1 18 Quart Roaster Oven
• 1 Water bath Canner
• 1 Immersion Blender

Ingredients

• 45 pounds of tomatoes roasted, peeled and deseeded.
• 6 Cups of chopped onions – which I puree after chopping because the family likes smooth not chunky
• I jar of minced garlic in olive oil
• ½ Cup Extra Virgin Olive Oil
• 1 container of fresh Oregano – see photo – chop it up or don’t. It doesn’t really matter.
• 6 Fresh Bay Leaves. Fresh really matters in this
• 1 full bag of Parsley chopped.
• 1 Tablespoon of black pepper
• 1 ½ Tablespoons sugar it will NOT make the sauce sweet
• ¼ Cup Salt optional
• 3 Tablespoons dried basil
• 2 teaspoons crushed red pepper also optional
• Citric Acid Lemon Juice Powder, or bottled lemon juice – choose one, you will need it later.

Instructions

• Put everything, except the citric acid or lemon juice, in the roaster and stir it around.
• Set the temperature to 300 F.
• Put the lid on and cook for several hours, stirring occasionally.
• After about two hours, use the immersion blender and blend everything up.
• Be careful if you use a regular blender because hot liquid in there can make it explode in the blender and go everywhere, including the ceiling!  Red is hard to get out!
• Now, this will make 14 pints.  That will be two less than a case.  So, you can just make 12 pints and put the rest in the fridge and use in the next three days.  It’s good as pizza sauce, spaghetti sauce, with about ½ Cup whipping cream added before serving to make pink sauce.
• Sterilize your jars and flats.
• Put one Tablespoon of Citric Acid, Powdered Lemon Juice, or bottled lemon juice in the bottom of every single jar.
• Ladle in the sauce, leaving ½ headspace.  Make sure it’s only ½ inch!
• Clean the jar rim, put on the flat and screw the lid on finger tip tight
• Heat up the water in your water bath canner –you can ask if the library will loan you one
• If you don’t have a water bath canner basket, make sure you put a towel in the bottom of the canner so the jars have less of a chance to break.
• Make sure there is 1 full inch of water over the jars and process for 35 minutes.  Take those jars out and put some more in.  Placing the process jars on doubled towel on the counter in a non-drafty place for 12 -24 hours.
• Make sure all the lids sealed.  Take off the screw lids and place on the shelf and use whenever you need it.  It makes such a difference!

The post Canning Your Own Spaghetti Sauce appeared first on Kelli's Kitchen.

How are y’all?  It’s been a while but boy do I have a great recipe for you today!  That sweet grandson that I always posted about is now 13-years-old.  He has hated cabbage all his life, but he will eat this and maybe ever have seconds.  That’s a win in my book.  Everyone in the house like cabbage and loves this dish even more.  Let’s get to it:

Braised Cabbage and Tomatoes

Ingredients:

1 head of cabbage, about 2 ½ pounds

1 14.5 oz can diced tomatoes.  I used fire roasted.

6 slices of thick cut bacon, chopped. I substituted left over pulled pork instead and it was wonderful

1 Cup red bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

½ Cup water

2 teaspoons Creole seasoning like Old Bay or Tony Cachere

1 teaspoon salt

1 teaspoon pepper

6 Tablespoons unsalted butter, cut into slices

Directions:

Preheat the oven to 350 F

Peel head of cabbage and cut into quarters or small, if you like.  Leave part of the core on the cabbage so the quarters will not come apart.

In a 12 inch cast iron skillet, cook the bacon (or pork) until crisp and the fat is released.

Put the bacon in a dish and paper towel.

Leave bacon grease in the pan and cook onion and bell pepper for about 5 minutes.

Take it out and put on top of the bacon.

Place quarters in the skillet in a circle.

Pour water around the cabbage, then the can of diced tomatoes.

Spoon the bacon and vegetables around the cabbage as well.

Sprinkle the salt, pepper, and Creole seasoning all over.

Place butter around the top.

Either put the lid on or cover with foil and cook for 45 minutes.

Pull it out, take the lid off and turn the cabbage over.

Put the lid back on and cook for another 45 minutes.

Take the lid off and increase the temp to 425F and cook for 15 more minutes or until the cabbage browns just a bit.

Take it out of the oven and replace the lid or foil.

Serve a quarter of cabbage with a few of the vegetables.  It is a lovely side dish or even a main dish.  Enjoy!

Print

Braised Cabbage and Tomatoes

Ingredients

• 1 head of cabbage about 2 ½ pounds
• 1 14.5 oz can diced tomatoes. I used fire roasted.
• 6 slices of thick cut bacon chopped. I used left over pulled pork.
• 1 Cup red bell pepper chopped
• 1 medium onion chopped
• 2 cloves garlic minced
• ½ Cup water
• 2 teaspoons Creole seasoning like Old Bay or Tony Cachere
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 Tablespoons unsalted butter cut into slices

Instructions

• Preheat the oven to 350 F
• Peel head of cabbage and cut into quarters or small, if you like.  Leave part of the core on the cabbage so the quarters will not come apart.
• In a 12 inch cast iron skillet, cook the bacon (or pork) until crisp and the fat is released.
• Put the bacon in a dish and paper towel.
• Leave bacon grease in the pan and cook onion and bell pepper for about 5 minutes.
• Take it out and put on top of the bacon.
• Place quarters in the skillet in a circle.
• Pour water around the cabbage, then the can of diced tomatoes.
• Spoon the bacon and vegetables around the cabbage as well.
• Sprinkle the salt, pepper, and Creole seasoning all over.
• Place butter around the top.
• Either put the lid on or cover with foil and cook for 45 minutes.
• Pull it out, take the lid off and turn the cabbage over.
• Put the lid back on and cook for another 45 minutes.
• Take the lid off and increase the temp to 425F and cook for 15 more minutes or until the cabbage browns just a bit.
• Take it out of the oven and replace the lid or foil.
• Serve a quarter of cabbage with a few of the vegetables.

The post Braised Cabbage and Tomatoes appeared first on Kelli's Kitchen.

It’s me, Kelli!  I have not cooked and certainly not canned much in the last few years.  My health was not that good and standing for long periods was absolutely not going to happen.  But things are better now and I am canning a bit with the kids’ help.

It is Mango season right now and one of my grandson’s favorite fruits.  Getting him to eat fruits and vegetables is really hard for his parents to get him to do, so when he asked me to make him some mango jam, I jumped at it.

First, there was the taste testing:  Mango with lime and mango with lemon.  He chose mango with lemon so I got started.  I have never made mango jam, nor worked with it much more than to lament how hard it is to peel and chop.  After several failed attempts to determine ripeness and get those rascals peeled, I went for the bags of chopped fresh mango found at just about any grocery store.  We have many in the freezer anyway for when my grandson and son-in-law make smoothies.  Nothing could be easier.

Mango Jam is approved by the (13 year old) mango lover in our house. “It’s just good!” I’m not sure there is better stamp of approval you can get from a teen.

Mango Jam

Ingredients:

Two 16oz. bags of frozen mango chunks, thawed (or the equivalent amount of peeled fresh mango)

One lemon juiced and zested

Four cups of sugar

Pinch of salt

One box of pectin or 3 Tbsp from a larger bag

Directions:

Put the thawed mango chunks, lemon juice, zest, pinch of salt and pectin in large pot.

Cook for until chunks become soft.

Mash with a potato masher so most, not all, of the chunks are smoother.

Get to a rolling boil, stirring constantly and keep it rolling for one minute.

Add all the sugar at once and stir dissolving all lumps.

Continue to stir to prevent burning on bottom

Bring to another rolling boil, stirring, keep at it for one minute.

Take the pot off the stove and ladle into sterilized jars and put on lids.

Process in a water bath for between five and ten minutes, depending on the size of your jars.

New to canning or ready to get back in?

What canning equipment do I need?

Do I have to pick/buy and put up on the same day?

What is Pectin?

My jam/jelly/marmalade did not set!!!

How do I get rid of the seeds in jam?

The difference between Jam, Jelly, Marmalade, & Conserves

Canning Tips & Tricks

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Mango Jam

Ingredients

• Two 16oz. bags of frozen mango chunks thawed (or the equivalent amount of peeled fresh mango)
• One lemon juiced and zested
• 4 cups sugar
• Pinch of salt
• One box of pectin or 3 Tbsp from a larger bag

Instructions

• Put the thawed mango chunks, lemon juice, zest, pinch of salt and pectin in large pot.
• Cook for until chunks become soft.
• Mash with a potato masher so most, not all, of the chunks are smoother.
• Get to a rolling boil, stirring constantly and keep it rolling for one minute.
• Add all the sugar at once and stir dissolving all lumps.
• Continue to stir to prevent burning on bottom
• Bring to another rolling boil, stirring, keep at it for one minute.
• Take the pot off the stove and ladle into sterilized jars and put on lids.
• Process in a water bath for between five and ten minutes, depending on the size of your jars.

The post Mango Jam appeared first on Kelli's Kitchen.

Not only will this recipe knock your socks off, because it is only 30-minutes from start to finish, but also because it is quick, easy and cleanup is a snap!  All those football games, barn dances, hay rides, community dinners and tail gate parties are in the bag with this recipe. Even a beginner can make this 30 minute Knock Your Socks Off Spaghetti Bake and be the star of the potluck table.

Knock Your Socks Off Spaghetti Bake

Ingredients:

2 – 6.5 ounces jars of Pesto Sauce

1 – 15-ounce jar of Alfredo Sauce

1 – 32-ounce jar of Spaghetti sauce

1 pound of spaghetti or any pasta you have in the pantry

1 – 8-ounce bag of shredded mozzarella (you can get a block and shred yourself)

****Options****

Teaspoon of garlic powder

Teaspoon onion powder

1 small can of mushroom

I deep pan 9×13 aluminum pan for easy clean up (sprayed with non-stick spray)

Directions:

Cook the spaghetti as directed but subtract 2 minutes from the label cooking time.

Drain pasta and return to pot.

Stir in the 2 jars of pesto sauce and 1 jar of alfredo sauce as well as the garlic and onion powder

Pour into aluminum or home pan and spread mushrooms on top if using.

Pour spaghetti sauce over top and spread around, leaving a small edge to crispiness.

Cover with mozzarella cheese,

Place in pre-heated oven to 350F and let cook for 10 – 15 minutes.

Remove and let sit for about 15 minutes.

Use spatula or knife to serve.

Throw away pan when empty – believe me, there won’t be any leftovers.

Print

Knock Your Socks Off Spaghetti Bake

Equipment

• I deep pan 9x13 aluminum pan for easy clean up (sprayed with non-stick spray)

Ingredients

• 2 – 6.5 ounces jars of Pesto Sauce
• 1 – 15-ounce jar of Alfredo Sauce
• 1 – 32-ounce jar of Spaghetti sauce
• 1 pound of spaghetti or any pasta you have in the pantry
• 1 – 8-ounce bag of shredded mozzarella you can get a block and shred yourself
• Optional
• Teaspoon of garlic powder
• Teaspoon onion powder
• 1 small can of mushroom

Instructions

• Cook the spaghetti as directed but subtract 2 minutes from the label cooking time.
• Drain pasta and return to pot.
• Stir in the 2 jars of pesto sauce and 1 jar of alfredo sauce as well as the garlic and onion powder
• Pour into aluminum or home pan and spread mushrooms on top if using.
• Pour spaghetti sauce over top and spread around, leaving a small edge to crispiness.
• Cover with mozzarella cheese,
• Place in pre-heated oven to 350F and let cook for 10 – 15 minutes.
• Remove and let sit for about 15 minutes.

Notes

Use spatula or knife to serve.
Throw away pan when empty – believe me, there won’t be any leftovers.

The post Knock Your Socks Off Spaghetti Bake appeared first on Kelli's Kitchen.

Bread pudding is a favorite at our house but it’s not your typical bread pudding. We make ours with leftover cake or donuts. A variety of cakes or donuts has good flavor, texture and looks festive. While we typically have some leftover donuts at the end of the week, we don’t usually have leftover cake. But Walmart sells a variety cake with 4 flavors of cake that is perfect for this recipe.

The rum sauce makes a lovely addition to any bread pudding. You can use more or less rum. Both of these recipes are very forgiving and allow for a good amount of variation. There is no problem with using a mix of cake an donuts or other sweet bread items that you want to throw in.

I typically make mine in a disposable pan if I’m taking one to a potluck or family gathering. Cake bread pudding is a hit at any weekend brunch. It’s quick, easy and can feed a crowd in a flash.

Cake Bread Pudding

Ingredients

• Enough cubed cake or donuts to layer a 9X13 baking pan or dish. It’s okay if you put more cake or donuts in and variety is a plus. Stale or dry is good, but not totally necessary.
• A good handful (or more) of golden raisins.
• 2 cups of milk
• 4 eggs
• Cinnamon (1 teaspoon or more)
• About 1 tablespoon vanilla
• 1 stick of butter

Instructions

Preheat oven to 350.

Spray 9×13 baking pan with Pam. Layer cubed cake or donut chunks in the pan.

In a bowl beat 4 eggs with a whisk. Then beat in milk, cinnamon and vanilla.

Pour mixture evenly over cake or donuts.

Let the mixture soak in for at least 15 minutes. If your cake or donuts were particularly stale, stir after 15 minutes and let sit for 15 more.

If you are so inclined, weighting a dish on top of the mixture to press it down is an option.

Slice butter in to pats and place on top before baking.

Bake bread pudding for about 30 minutes or until it is set. A little less time for a convection oven.

Serve warm with rum sauce.

Print

Cake Bread Pudding

Ingredients

• Enough cubed cake or donuts to layer a 9X13 baking pan or dish. It’s okay if you put more cake or donuts in and variety is a plus. Stale or dry is good but not totally necessary.
• A good handful or more of golden raisins.
• 2 cups of milk
• 4 eggs
• Cinnamon 1 teaspoon or more
• About 1 tablespoon vanilla
• 1 stick of butter

Instructions

• Preheat oven to 350.
• Spray 9x13 baking pan with Pam. Layer cubed cake or donut chunks in the pan.
• In a bowl beat 4 eggs with a whisk. Then beat in milk, cinnamon and vanilla.
• Pour mixture evenly over cake or donuts.
• Let the mixture soak in for at least 15 minutes. If your cake or donuts were particularly stale, stir after 15 minutes and let sit for 15 more.
• If you are so inclined, weighting a dish on top of the mixture to press it down is an option.
• Slice butter in to pats and place on top before baking.
• Bake bread pudding for about 30 minutes or until it is set. A little less time for a convection oven.

Notes

Serve warm with rum sauce.

Rum sauce

Ingredients

1 stick of butter

1 cup brown sugar

3 tablespoons of milk

1 tablespoon of rum….or more

Instructions

Melt the stick of butter in a small saucepan.

Mix in the brown sugar and the mild with a whisk.

When the sugar is completely dissolved and starts to boil, stir in the rum. This may cause the mixture to bubble and froth. Keep stirring for about a minute before taking off of the heat.

Serve over bread pudding or ice cream….or both.

Print

Rum sauce

Ingredients

• 1 stick of butter
• 1 cup brown sugar
• 3 tablespoons of milk
• 1 tablespoon of rum….or more

Instructions

• Melt the stick of butter in a small saucepan.
• Mix in the brown sugar and the mild with a whisk.
• When the sugar is completely dissolved and starts to boil, stir in the rum. This may cause the mixture to bubble and froth. Keep stirring for about a minute before taking off of the heat.

Notes

Serve over bread pudding or ice cream….or both.

The post Cake Bread Pudding appeared first on Kelli's Kitchen.

Making Crab Rangoon at our house is a family affair. It’s David’s specialty (using his mom’s recipe). Somehow, we always end up with too much filling and not enough wrappers. You can freeze the filling, of course, but it’s more fun to make Crab Rangoon Bombs!

David came up with the idea of making these deep-fried delights with some leftover filling, before a family party. They were so popular they have become a regular addition to his repertoire.

You can, of course, make our Killer Crab Rangoon and then make some crab bombs with the extra filling or you can just go straight to making them as your main event. These Crab Rangoon Bombs are the real deal with plenty of crab and gooey cheese and a crunchy panko crust all the way around.

Crab Rangoon Bombs

Print

Crab Rangoon Bombs

Ingredients

• 1 Pkg Cream Cheese
• 2 cups Shredded Mozzarella cheese
• 2 cans or fresh lump or white meat crab drained.
• 1 cup Imitation crab flaked
• 5 Green onions chopped
• Salt to taste
• Panko Breadcrumbs
• 2 eggs beaten
• Vegetable Oil

Instructions

• In a bowl, mix all ingredients (except the panko Breadcrumbs, Eggs and oil). Cover the bowl with lid and let sit in fridge for half an hour or until you are ready to use.
• When you are ready to cook, put your beaten egg in one bowl and then place the panko breadcrumbs in a separate bowl.
• Using the crab mixture, make about half dollar size balls.
• Dip the balls in the egg and roll around in the panko until completely covered.
• Prepare all bombs before heating oil.
• In a frying pan with oil up to the midpoint, bring oil to 350 F. Fry the bombs until the panko is golden and crispy.
• Place cooked Crab Rangoon Bombs on a paper towel to drain oil.

More Crab Love

Tip-Top Crab Cakes

Mac and Cheese with Crab and a Giveaway

Crab Stuffed Corn Muffins for #MuffinMonday

Crab Stuffed Mushrooms

The post Crab Rangoon Bombs appeared first on Kelli's Kitchen.

It’s birthday month here at Kelli’s Kitchen because Kelli’s birthday is in October! In the leadup to her birthday, I’m making some of her favorite dishes. One is Nana’s Warm Chocolate Pudding. It’s sweet, chocolaty and totally satisfying. Nana always served her chocolate pudding for dessert at everyone’s birthday dinner, usually on a Sunday afternoon.

What was that birthday dinner menu?

• Fried Chicken
• Broccoli and Rice Casserole or Macaroni and Cheese
• Fried Potatoes
• Various garden vegetables (sliced tomatoes, sliced onion, or fried okra)
• Cornbread
• Warm Chocolate Pudding for dessert

Yum! Yum!

Nana’s Warm Chocolate Pudding is made just the way my great grandmother taught me in her kitchen (with a few exceptions).

One, is that this recipe has actual measurements. That is not exactly how she taught me. Her original recipe had heaping tablespoons of this and that. This recipe is not terrible exacting so don’t feel bad if you put a little too much of something in.

Another difference is the double boiler.  My great grandmother didn’t have one. If you don’t have one either, that’s okay. If you have a deep frying pan, fill that half way with water and set a stewer in the water. This is exactly how my great grandmother taught me to make pudding. I didn’t start using a double boiler until I was an adult.

I hope you enjoy this as much as we do. It tastes just like being back at Nana’s on a Sunday afternoon.

Happy birthday Kelli (mom)!

Nana’s Warm Chocolate Pudding

Ingredients

1 ½ Cups Sugar
6 level Tablespoons flour

2 or 3 level Tablespoons of unsweetened Cocoa (depending on taste)
1 Can Evaporated Milk
3 Eggs (well beaten)
1 Stick unsalted butter
1 teaspoon Vanilla

Instructions

In a bowl, mix together the dry ingredients (sugar, flour and cocoa). Using a spoon mash out lumps of dry ingredients.

In a double boiler mix evaporated milk, eggs, and butter. Bring water in double boiler to a simmer, stirring mixture often. When water in the bottom of the double boiler is boiling, begin to pour the dry mixture slowly into the wet and mix with a whisk. Continue until all of the dry mix is incorporated.

Stir often, until the pudding starts to thicken then add vanilla and let it continue to thicken until the back of spoon holds pudding. When the pudding is thickened, remove the double boiler from heat and remove top pot from the bottom pot.

Allow the pudding to cool for about 10 to 20 minutes.

Serve this heavenly chocolate pudding warm with a dollop of whipped cream. If you want to make fresh cream anytime rather than having to make do with that which comes in cans, you can buy whipped cream chargers. It’s also a wonderfully satisfying chocolate pudding treat when served cold.  Make sure to store in a container with a lid, in the refrigerator.

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Nana’s Warm Chocolate Pudding

Ingredients

• 1 ½ Cups Sugar
• 6 level Tablespoons flour
• 3 level Tablespoons of unsweetened Cocoa
• 1 Can Evaporated Milk
• 3 Eggs well beaten
• 1 Stick unsalted butter
• 1 teaspoon Vanilla

Instructions

• In a bowl mix together the dry ingredients (sugar, flour and cocoa). Using a spoon mash out lumps of dry ingredients.
• In a double boiler mix evaporated milk, eggs, and butter. Bring water in double boiler to a simmer, stirring mixture often. When water in the bottom of the double boiler is boiling, begin to pour the dry mixture slowly into the wet and mix with a whisk. Continue until all of the dry mix is incorporated.
• Stir often, until the pudding starts to thicken then add vanilla and let it continue to thicken until the back of spoon holds pudding. When the pudding is thickened, remove the double boiler from heat and remove top pot from the bottom pot.
• Allow the pudding to cool for about 10 to 20 minutes.
• Serve this heavenly chocolate pudding warm with a dollop of whipped cream. It’s also a wonderfully satisfying chocolate pudding treat when served cold. Make sure to store in a container with a lid, in the refrigerator.

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