Recipes, Tips & Tricks
Recipes
Pawdoo's Quick and Easy Shrimp Alfredo
Pawdoo's Quick and Easy Shrimp Alfredo
4 pks ramen noodles discard the sauce pack
1 jar Alfredo sauce (I use walmart brand)
1 bag of shrimp (boiled and peeled)
1 pat of butter
dash of pepper
prepare your noodle as the package directs. (boil 3 mins)
put butter in a sauce pan or cooking pan and melt on medium heat
add your shrimp do not over cook just saute'
turn your heat down to low and add your Alfredo sauce and simmer
drain your ramen noodles and place in a serving bowl and pour your sauce with the shrimp over it , Dash with pepper stir and mix up well
serve immediately
4 pks ramen noodles discard the sauce pack
1 jar Alfredo sauce (I use walmart brand)
1 bag of shrimp (boiled and peeled)
1 pat of butter
dash of pepper
prepare your noodle as the package directs. (boil 3 mins)
put butter in a sauce pan or cooking pan and melt on medium heat
add your shrimp do not over cook just saute'
turn your heat down to low and add your Alfredo sauce and simmer
drain your ramen noodles and place in a serving bowl and pour your sauce with the shrimp over it , Dash with pepper stir and mix up well
serve immediately
Potato Pancakes
Potato Pancakes
6 medium potatoes
1 large egg
1/4 cup flour
1/8 teaspoon salt
shortening
1. Peel the potatoes, cut them into thick slices, and add them to the food processor. Process until smooth (no lumps). Pour the potatoes into a large bowl. (If you don’t have a food processor, finely grate the potatoes in a large bowl.)
2. Add the egg, flour, and salt and mix well.
3. Heat a large skillet over medium heat. Add 2 tablespoons of shortening. When the pan is just starting to smoke, add the potato batter (as shown) making 2 pancakes at a time. When the edges are nice and crispy, flip them carefully and brown on the other side. Add more shortening before you make another set of pancakes. This recipes makes about 11 pancakes. Serve immediately or keep them warm in a 200 degree F oven until the rest of the pancakes are cooked.
6 medium potatoes
1 large egg
1/4 cup flour
1/8 teaspoon salt
shortening
1. Peel the potatoes, cut them into thick slices, and add them to the food processor. Process until smooth (no lumps). Pour the potatoes into a large bowl. (If you don’t have a food processor, finely grate the potatoes in a large bowl.)
2. Add the egg, flour, and salt and mix well.
3. Heat a large skillet over medium heat. Add 2 tablespoons of shortening. When the pan is just starting to smoke, add the potato batter (as shown) making 2 pancakes at a time. When the edges are nice and crispy, flip them carefully and brown on the other side. Add more shortening before you make another set of pancakes. This recipes makes about 11 pancakes. Serve immediately or keep them warm in a 200 degree F oven until the rest of the pancakes are cooked.
PEACHY KEEN BARS
PEACHY KEEN BARS
Cook time: 30 Min Difficulty
Prep time: 10 Min Serves: 12
INGREDIENTS
- 1 pkg dry cake mix-white, yellow or french vanilla
- 1/3 c butter, room temperature
- 2 lg eggs, divided
- 29 oz can light peach slices, drained
- 8 oz cream cheese, room temperature
- 1/3 c sugar
- 1 tsp pure vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6. Sprinkle with reserved crumbs; Bake 30 minutes.
7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.
from just a pinch recipes
Cook time: 30 Min Difficulty
Prep time: 10 Min Serves: 12
INGREDIENTS
- 1 pkg dry cake mix-white, yellow or french vanilla
- 1/3 c butter, room temperature
- 2 lg eggs, divided
- 29 oz can light peach slices, drained
- 8 oz cream cheese, room temperature
- 1/3 c sugar
- 1 tsp pure vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6. Sprinkle with reserved crumbs; Bake 30 minutes.
7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.
from just a pinch recipes
Jimmy Carter Cookies
It is getting to be the time to bake so here is a very simple peanut butter cookie recipe for everyone
1 cup peanut butter
1 cup sugar
1 large egg
Preheat oven to 170 or lowest setting oven will allow. Mix all ingredients in a bowl until well blended and creamy. grease or spray a cookie sheet. Drop dough (about a teaspoon full) onto cookie sheet. Place in oven and allow to bake about 17 minutes or until somewhat firm. Allow cookies to cool before removing from baking sheet. Eat and enjoy!!!
submitted by Angela Knuckles McCabe
1 cup peanut butter
1 cup sugar
1 large egg
Preheat oven to 170 or lowest setting oven will allow. Mix all ingredients in a bowl until well blended and creamy. grease or spray a cookie sheet. Drop dough (about a teaspoon full) onto cookie sheet. Place in oven and allow to bake about 17 minutes or until somewhat firm. Allow cookies to cool before removing from baking sheet. Eat and enjoy!!!
submitted by Angela Knuckles McCabe
Nanny's Lamb Stew (Ora Buchanan's)
Nanny's Lamb Stew
shared by: Sandi Buchanan Casey
1 1/2 pounds of lean, boned lamb shoulder- cubed
1/4 C flour
2 Tbsp Veg oil
2 crushed cloves of garlic
3/4 tsp black pepper
2 crushed beef bouillon cubes ( I used low sodium version)
1/4 C burgundy wine
2 C water
5 medium carrots, chopped
3 medium peeled potatoes
2 large chopped onions
2 chopped celery sticks
1 cup peas (frozen peas work best, I think)
1/4 pound sliced fresh mushrooms (small mushroom buttons work great, too)
Cut lamb into 1 inch cubes and coat with flour. Over low heat, add oil to dutch oven
or heavy pot; add lamb until browned. Next, add garlic and cook until garlic is soft for
about 1 minute. Then add carrots, pepper, bouillon, water, wine, potatoes, onion, and celery. Cover and allow to simmer 30-40 minutes until potatoes are soft but still a little firm. After the 30-40 minutes have passed, stir in peas and mushrooms. Bring to a boil. Reduce heat to medium and cover for 10 minutes.
For a richer thicker stew, mix 2 Tbsp of flour with 2 Tbsp of butter into a paste and slowly stir into stew during the last 10 minute simmer time.
I usually put the stew into hollowed out bread bowls.
shared by: Sandi Buchanan Casey
1 1/2 pounds of lean, boned lamb shoulder- cubed
1/4 C flour
2 Tbsp Veg oil
2 crushed cloves of garlic
3/4 tsp black pepper
2 crushed beef bouillon cubes ( I used low sodium version)
1/4 C burgundy wine
2 C water
5 medium carrots, chopped
3 medium peeled potatoes
2 large chopped onions
2 chopped celery sticks
1 cup peas (frozen peas work best, I think)
1/4 pound sliced fresh mushrooms (small mushroom buttons work great, too)
Cut lamb into 1 inch cubes and coat with flour. Over low heat, add oil to dutch oven
or heavy pot; add lamb until browned. Next, add garlic and cook until garlic is soft for
about 1 minute. Then add carrots, pepper, bouillon, water, wine, potatoes, onion, and celery. Cover and allow to simmer 30-40 minutes until potatoes are soft but still a little firm. After the 30-40 minutes have passed, stir in peas and mushrooms. Bring to a boil. Reduce heat to medium and cover for 10 minutes.
For a richer thicker stew, mix 2 Tbsp of flour with 2 Tbsp of butter into a paste and slowly stir into stew during the last 10 minute simmer time.
I usually put the stew into hollowed out bread bowls.
Homemade Krispy Kremes
Donut Recipe:
- 8oz plain flour
- 1 1/2oz castor sugar
- 2 tsp dried yeast (I used the same amount of instant yeast)
- 1 egg, beaten
- 1oz butter
- 1/2 tsp salt
- 3 tbsps milk
- 3 tbsps boiling water
- Oil for frying
1. Measure the milk into a measuring jug and then add the boiling water, a teaspoon of the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the beaten egg and frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.
2. Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. Return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.
3. When it has risen tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 24 equal parts and shape into balls.
4. Once shaped, deep fry in oil until they turn golden brown (about 2 minutes). Do no overcrowd the wok.
5. Drain on kitchen paper before tossing them in a bowl of castor sugar. Or you could use cinnamon or vanilla sugar too. Poke a lolly stick into each ball and out come your Doughnut Pops!
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
- 8oz plain flour
- 1 1/2oz castor sugar
- 2 tsp dried yeast (I used the same amount of instant yeast)
- 1 egg, beaten
- 1oz butter
- 1/2 tsp salt
- 3 tbsps milk
- 3 tbsps boiling water
- Oil for frying
1. Measure the milk into a measuring jug and then add the boiling water, a teaspoon of the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the beaten egg and frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.
2. Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. Return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.
3. When it has risen tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 24 equal parts and shape into balls.
4. Once shaped, deep fry in oil until they turn golden brown (about 2 minutes). Do no overcrowd the wok.
5. Drain on kitchen paper before tossing them in a bowl of castor sugar. Or you could use cinnamon or vanilla sugar too. Poke a lolly stick into each ball and out come your Doughnut Pops!
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
Bouef Bourguignon (Beef Stew) By Julia Childs
Bouef Bourguignon
Serves 8.
Ingredients
Serves 8.
Ingredients
- 6 oz bacon, chopped into 1/4-inch pieces
- 1 Tbsp olive oil
- 3 lbs lean stewing beef , cut into 2-inch cubes
- 1 sliced carrot
- 1 sliced onion
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbsp flour
- 3 cups full-bodied, young red wine like Chianti
- 2 to 3 cups beef stock
- 1 Tbsp tomato paste
- 2 cloves crushed garlic
- 1/2 tsp thyme
- 2 bay leaves
- 18 to 24 frozen pearl onions, thawed and braised (in butter and oil with beef stock, parsley, bay leaf, and thyme)
- 1 lb quartered fresh mushrooms, sautéed in butter and oil
- parsley for garnish
- In an oven-safe French oven, sauté chopped bacon in oil over moderate heat until browned, about 4 minutes. Remove with a slotted spoon and set aside. Heat bacon fat until it is almost smoking.
- Preheat oven to 450°F.
- Dry beef with paper towels; it will not brown if it is damp. Sauté beef, a few pieces at a time, in hot oil and bacon fat until browned on all sides, about 4 minutes. Add to bacon.
- In the same fat, brown sliced carrots and onions, about 4 minutes. Drain vegetables and discard sautéing fat.
- Return beef, bacon, and vegetables to French oven and toss with salt and pepper. Then add the flour and toss again to coat lightly. Set French oven uncovered in middle of preheated oven for 4 minutes. Toss meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove from oven and turn temperature down to 325°F.
- Stir in the wine and enough stock to barely cover the meat. Add tomato paste, garlic, and herbs. Bring to simmer on top of the stove. Then cover and set in lower third of preheated oven. Regulate heat so liquid continues to simmer slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
- While the beef is cooking, prepare the onions and mushrooms. For the onions: Sauté pearl onions in 1 1/2 Tbsp butter and 1 1/2 Tbsp oil for about 5 minutes.. Add 1/2 cup beef stock, salt and pepper, parsley, bay leaf, and thyme, and simmer slowly for about 45 minutes. For the mushrooms: Sauté mushrooms in 2 Tbsp butter and 1 Tbsp oil for about 5 minutes.
- When the meat is done, pour contents into a sieve set over a saucepan. Return beef, bacon, and vegetable mixture to French oven. Add cooked onions and mushrooms.
- Skim fat off the sauce. Simmer 2 minutes, skimming off additional fat as it rises until sauce is thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, add a few tablespoons of stock. Taste carefully for seasoning. Pour sauce over meat and vegetables.
- For immediate serving: Cover French oven and simmer for 2 to 3 minutes, basting meat and vegetables with the sauce. Serve with boiled potatoes, egg noodles, or rice, and decorate with parsley.
- For later serving: After dish has cooled to room temperature, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting meat and vegetables with sauce.
Chicken & Dumpling Casserole
Chicken & Dumpling Casserole
3-4 cups of cooked chicken (I use a rotisserie chicken)
2 cups chicken broth
1/4 cup unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can Campbell's cream of chicken soup
Preheat oven to 400.
Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
3-4 cups of cooked chicken (I use a rotisserie chicken)
2 cups chicken broth
1/4 cup unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can Campbell's cream of chicken soup
Preheat oven to 400.
Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
Cheddar Bacon Dip
Cheddar Bacon Dip
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese
Mix together and refrigerate 24 hours. Serve with chips and/or veggies.
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese
Mix together and refrigerate 24 hours. Serve with chips and/or veggies.
Cream Cheese Sausage Balls
Cream Cheese Sausage Balls
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Oven Baked Meatball Sandwiches
Oven Baked Meatball Sandwiches
Ingredients
Instructions
TIP: If you are serving these during a party, game night, or if these are being packed for meals away from home, it might be helpful to wrap each sandwich individually. I liked to do this with foil, before baking. Here’s how:
Ingredients
- Sandwich rolls (cut with one side intact)
- Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
- Pasta Sauce (homemade or jarred)
- Shredded Mozzarella Cheese
Instructions
- Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
- Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
- Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
- Bake until cheese is melted, hot, and bubbly.
TIP: If you are serving these during a party, game night, or if these are being packed for meals away from home, it might be helpful to wrap each sandwich individually. I liked to do this with foil, before baking. Here’s how:
- Tear off one piece of foil for each sandwich (big enough to wrap the sandwich)
- With one piece of foil, spray the top of the foil with cooking spray.
- Place a sandwich roll in the middle and on top of the cooking sprayed side of the foil.
- Fill with meatballs and pasta sauce. Top with cheese.
- Fold one large corner of the foil completely over the top of the sandwich. Fold the left and right sides of the foil over the sandwich. Roll the sandwich towards the top part of the foil so the entire sandwich is secured in foil.
- Bake in a 400 degree F oven for approximately 10-15 minutes, or until cheese is complete melted.
Beef Stew
Busy Day Beef Stew
Ingredients:
6 large potatoes, pared and cut in pieces
6 large carrots, pared and cut in 1 1/2 inches
1 bag frozen onions (approx. 12 ounces), thawed
3 pounds of stew meat
1/3 cup soy sauce
1 tsp paprika
1/2 tsp. pepper
3 Tablespoons of flour
1 can (approx. 10 1/2 ounces) condensed beef broth
1 (8 oz.) can tomato sauce
1 tsp. salt
Preparation:
Layer potatoes, onions, and carrots in the bottom of the slow cooker; top with the meat then sprinkle with soy sauce, salt, pepper, and flour. Combine the beef broth and tomato sauce; pour over all. Cover and cook on LOW for 7 to 9 hours or 4 hour on HIGH. Serves 8 to 10.
Ingredients:
6 large potatoes, pared and cut in pieces
6 large carrots, pared and cut in 1 1/2 inches
1 bag frozen onions (approx. 12 ounces), thawed
3 pounds of stew meat
1/3 cup soy sauce
1 tsp paprika
1/2 tsp. pepper
3 Tablespoons of flour
1 can (approx. 10 1/2 ounces) condensed beef broth
1 (8 oz.) can tomato sauce
1 tsp. salt
Preparation:
Layer potatoes, onions, and carrots in the bottom of the slow cooker; top with the meat then sprinkle with soy sauce, salt, pepper, and flour. Combine the beef broth and tomato sauce; pour over all. Cover and cook on LOW for 7 to 9 hours or 4 hour on HIGH. Serves 8 to 10.
Deviled Eggs
Easy Deviled Eggs
3 large eggs , hard-cooked
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1 dash pepper
Paprika Optional
Directions:
Cut eggs lengthwise into halves.
Slip out yolks and mash well with a fork.
Mix in remaining ingredients.
Fill whites with yolk mixture, heaping it up lightly.
3 large eggs , hard-cooked
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1 dash pepper
Paprika Optional
Directions:
Cut eggs lengthwise into halves.
Slip out yolks and mash well with a fork.
Mix in remaining ingredients.
Fill whites with yolk mixture, heaping it up lightly.
Lemon Hush
Lemon Hush
For crust:
1 cup flour
1 stick butter, cold and cut into small cubes
1/2 cup walnuts
For layers:
8 oz. cream cheese, softened
12 oz. Cool Whip, divided
1 cup powdered sugar
2 packages instant lemon pudding
3 cups milk
1/2 cup walnuts, chopped
1. Preheat oven to 350 degrees F. Cut together crust ingredients until crumbly. Press into a 13 x 9 pan and bake for 15-20 minutes.
2. Combine cream cheese, 8 ounces Cool Whip and powdered sugar until smooth. Carefully spread over cooled crust.
3. Mix lemon pudding mixes and milk until thickened. Pour on top of cream cheese layer and smooth out. Refrigerate until firm then top with additional Cool Whip and walnuts.
For crust:
1 cup flour
1 stick butter, cold and cut into small cubes
1/2 cup walnuts
For layers:
8 oz. cream cheese, softened
12 oz. Cool Whip, divided
1 cup powdered sugar
2 packages instant lemon pudding
3 cups milk
1/2 cup walnuts, chopped
1. Preheat oven to 350 degrees F. Cut together crust ingredients until crumbly. Press into a 13 x 9 pan and bake for 15-20 minutes.
2. Combine cream cheese, 8 ounces Cool Whip and powdered sugar until smooth. Carefully spread over cooled crust.
3. Mix lemon pudding mixes and milk until thickened. Pour on top of cream cheese layer and smooth out. Refrigerate until firm then top with additional Cool Whip and walnuts.
Sonya M Britt Jones Shrimp Pasta Salad
Shrimp Pasta Salad
1 or 2 box of Kraft Pasta Salad
1 medium tomato dices
1 large cucumber dices
1 bag of cooked small shrimp
1 small bottle of kraft ranch dressing
1.5 cups of mayo
Cook pasta as directed. Dice Tomato and Cucumber place in bowl. Once pasta is cooked drain and mix everything together in a large bowl. Then place in fridge to chill.
1 or 2 box of Kraft Pasta Salad
1 medium tomato dices
1 large cucumber dices
1 bag of cooked small shrimp
1 small bottle of kraft ranch dressing
1.5 cups of mayo
Cook pasta as directed. Dice Tomato and Cucumber place in bowl. Once pasta is cooked drain and mix everything together in a large bowl. Then place in fridge to chill.
Sonya M Britt Jones Pork Tenderloin BBQ
Pork Tenderloin BBQ
1 whole pork loin
1-2 medium banana peppers (de-seeded) and diced
1 medium bell pepper
1 medium onion
1 jar of Sticky Fingers Carolina Sweet BBQ Sauce OR whatever BBQ sauce you like best.
Sonya's House Spice Mix
2 tablespoons McCormicks Grill Mates Chicken Rub
2 tablespoons McCormicks Grill Mates Applewood Rub
2 tablespoons McCormicks Grill Mates Sweet & Smoky Rub
Combine these into a seasoning jar ans shake well.
Slice Porkloin open and place sliced onion, and both peppers. Sprinkle with Spice Mixture close and tie together the loin. Place in a baking dish on tinfoil and seal in tinfoil. Place in oven at 350 and bake for 2.5-3 hours.
Take out of oven untie, remove foil and pull apart. Add Sticky Fingers Carolina Sweet BBQ Sauce and 2 cap fulls of Vinegar. Cover back up with foil and place back in oven on 200 for 10-15 minutes.
1 whole pork loin
1-2 medium banana peppers (de-seeded) and diced
1 medium bell pepper
1 medium onion
1 jar of Sticky Fingers Carolina Sweet BBQ Sauce OR whatever BBQ sauce you like best.
Sonya's House Spice Mix
2 tablespoons McCormicks Grill Mates Chicken Rub
2 tablespoons McCormicks Grill Mates Applewood Rub
2 tablespoons McCormicks Grill Mates Sweet & Smoky Rub
Combine these into a seasoning jar ans shake well.
Slice Porkloin open and place sliced onion, and both peppers. Sprinkle with Spice Mixture close and tie together the loin. Place in a baking dish on tinfoil and seal in tinfoil. Place in oven at 350 and bake for 2.5-3 hours.
Take out of oven untie, remove foil and pull apart. Add Sticky Fingers Carolina Sweet BBQ Sauce and 2 cap fulls of Vinegar. Cover back up with foil and place back in oven on 200 for 10-15 minutes.
Pawdoo Stew
Pawdoo Stew!!
3 cups water
small steak of your choice cut in small pieces (i used a veal steak)
4 to 6 potatoes diced or cube
1 can or small bag of corn (you can use fresh if you have it)
1 can apple sauce
2 cans tomato soup but you can use tomato sauce
1 can of green beans
onion powder
salt to taste
garlic powder
dash of pepper
Chili powder just a dash (optional)
put all ingredients together except for the green beans.. you will add them the last hour of cooking.. place in the crock pot.. turn on high for the first 2 hours and then low for the last 4.. stir every hour.. add the green beans and then simmer til done..
*if cooking on the stove you only cook for a 1/2 hour on high heat and 5 hours on low heat.. Stirring every half hour.. Because of the apple sauce, it will stick and burn if not stirred..
This is a Pawdoo Original 2012
Grilled Pawdoo's Corn
Grilled Pawdoo's Corn
1 stick butter, melted
1/4 tsp. cayenne pepper
Salt to taste (I use 1/2 tsp.)
1 tsp. crushed red pepper flakes
2 tbs. mayo
1/2 tsp. texas pete sauce
12 ears of shucked corn (i prefer sweet white corn)
Combine all in small bowl and set aside.
Shuck 12 ears of corn, wash, and lay out 6 sheets of 12x12 inch heavy duty foil. Place each ear of corn on a piece of foil and baste each with pawdoo's mixture. Roll each ear in foil, folding ends over. Place on top shelf of a medium hot grill and grill for about 10 minutes or until corn makes a crackling sound. Turn over and grill for 10 more minutes. Divinely delicious!! If you wish you can take out of packet or pouch and lay on the grill for one min each side..
you can serve with a slice of lime if you wish..
Kool-Aid Ice Cream
Kool-Aid Ice Cream
1 packet Kool-Aid
3/4 to 1 cup sugar
3 cups milk
Combine all ingredients in freezer safe bowl (I use a pyrex serving dish) and beat well. Freeze 1 hour and beat again. Return to freezer. Freeze another hour or 2 and beat again, returning to freezer when done. Serve when frozen completely. If there is any left after serving, it will freeze harder the next day and becomes like italian ice and you have to scrape it with a spoon.
1 packet Kool-Aid
3/4 to 1 cup sugar
3 cups milk
Combine all ingredients in freezer safe bowl (I use a pyrex serving dish) and beat well. Freeze 1 hour and beat again. Return to freezer. Freeze another hour or 2 and beat again, returning to freezer when done. Serve when frozen completely. If there is any left after serving, it will freeze harder the next day and becomes like italian ice and you have to scrape it with a spoon.
Pickled beet eggs
Pickled beet eggs
Ingredients
one dozen hard boiled eggs, peeled
1 cup white vinegar
1 cup sugar
1 cup beet juice (liquid from two cans of beets)
Directions
Before I start, this recipe is not for use when canning. This is a quick and easy way to get good flavor, but is not designed for preservation and long-term storage. Something very much like it would probably work fine, but don’t use this recipe for canning unless you really know what you’re doing. Okay, then.
In a small sauce pan, combine the vinegar and sugar, Your canned beets should have exactly three ingredients: beets, water and salt, in that order.
You’re relying on the salt in the beet juice for flavor. When canning/preserving, you need to know how much salt you’re adding.
Pour the juice out into your measuring cup, and add to the vinegar and sugar.
Stir over medium heat just until the sugar is dissolved.
Put the eggs in a one-quart Mason jar.
Make sure the one on top is no higher than the bottom of the threads on the jar. You need enough room to completely cover the eggs with the liquid.
Fill the jar with the beet liquid.
You can probably get it all in there without using a canning funnel, but I don’t like taking chances spilling liquids that are hot. That stain. And they’re hot. (Did I mention it’s hot? And stains?)
Put the lid on, give it a good shake to make sure everything settles in well, and put in the fridge for at least a week before eating.
Ingredients
one dozen hard boiled eggs, peeled
1 cup white vinegar
1 cup sugar
1 cup beet juice (liquid from two cans of beets)
Directions
Before I start, this recipe is not for use when canning. This is a quick and easy way to get good flavor, but is not designed for preservation and long-term storage. Something very much like it would probably work fine, but don’t use this recipe for canning unless you really know what you’re doing. Okay, then.
In a small sauce pan, combine the vinegar and sugar, Your canned beets should have exactly three ingredients: beets, water and salt, in that order.
You’re relying on the salt in the beet juice for flavor. When canning/preserving, you need to know how much salt you’re adding.
Pour the juice out into your measuring cup, and add to the vinegar and sugar.
Stir over medium heat just until the sugar is dissolved.
Put the eggs in a one-quart Mason jar.
Make sure the one on top is no higher than the bottom of the threads on the jar. You need enough room to completely cover the eggs with the liquid.
Fill the jar with the beet liquid.
You can probably get it all in there without using a canning funnel, but I don’t like taking chances spilling liquids that are hot. That stain. And they’re hot. (Did I mention it’s hot? And stains?)
Put the lid on, give it a good shake to make sure everything settles in well, and put in the fridge for at least a week before eating.
Rosemary Lamb
Rosemary Lamb Popsicles with Mint Gremolata
1 French Cut Rack of Lamb (about 8 ribs)
1 tsp fresh thyme, chopped
1 1/2 tbsp chopped fresh rosemary
2 large garlic cloves, minced
3 tbsp balsamic vinegar
1/4 cup panko breadcrumbs
freshly ground pepper
1/2 cup fresh mint, finely chopped
3 tbsp garlic, finely minced
2 tbsp fresh lemon peel, finely grated
Directions
Trim excess Fat from Lamb. Combine vinegar, thyme, 2 teaspoons rosemary and minced garlic in a large snap lock plastic bag, add lamb, gently toss and seal. Marinate in refrigerator 2-3 hours, turning occasionally.
Combine, mint, garlic and lemon peel in a small bowl and stir to blend. Set aside.
PReheat oven to 450F. Remove lamb from bag and sprinkle with pepper. Combine breadcrumbs and remaining chopped rosemary. Pat breadcrumb mixture into meaty side of lamb. Place lamb, meat side up, on an oven proof pan coated with a little olive oil or cooking spray.
Bake for 20 mis or until meat thermometre registers 145F (medium rare) or until desired doneness. Slice into ribs. Top with mint gremolata. Serve with couscous or simple green salad.
recipe courtesy of kissmyspatula
1 French Cut Rack of Lamb (about 8 ribs)
1 tsp fresh thyme, chopped
1 1/2 tbsp chopped fresh rosemary
2 large garlic cloves, minced
3 tbsp balsamic vinegar
1/4 cup panko breadcrumbs
freshly ground pepper
1/2 cup fresh mint, finely chopped
3 tbsp garlic, finely minced
2 tbsp fresh lemon peel, finely grated
Directions
Trim excess Fat from Lamb. Combine vinegar, thyme, 2 teaspoons rosemary and minced garlic in a large snap lock plastic bag, add lamb, gently toss and seal. Marinate in refrigerator 2-3 hours, turning occasionally.
Combine, mint, garlic and lemon peel in a small bowl and stir to blend. Set aside.
PReheat oven to 450F. Remove lamb from bag and sprinkle with pepper. Combine breadcrumbs and remaining chopped rosemary. Pat breadcrumb mixture into meaty side of lamb. Place lamb, meat side up, on an oven proof pan coated with a little olive oil or cooking spray.
Bake for 20 mis or until meat thermometre registers 145F (medium rare) or until desired doneness. Slice into ribs. Top with mint gremolata. Serve with couscous or simple green salad.
recipe courtesy of kissmyspatula
Rhubarb Soda
Rhubarb Soda
4 cups chopped rhubarb
1 cup water
3/4 cup sugar
Combine all the ingredients in a small pot. Bring to a boil then reduce the heat and simmer until the rhubarb has broken down, about 15 minutes. Strain then cool. Refrigerate and use within a month. If you’d like the syrup to last longer, freeze it or pour it into clean jam jars then process the jars of syrup in a boiling water bath for 15 minutes. I’d still suggest keeping processed jars in the fridge due to the low sugar content of the syrup. Yields about 1 1/4 cups syrup.
For a rhubarb soda pour a can club soda or seltzer into a large glass. Slowly pour in 1/3 cup of rhubarb syrup.
Don’t throw out the rhubarb pulp! It may not look pretty but is delicious with yogurt.
4 cups chopped rhubarb
1 cup water
3/4 cup sugar
Combine all the ingredients in a small pot. Bring to a boil then reduce the heat and simmer until the rhubarb has broken down, about 15 minutes. Strain then cool. Refrigerate and use within a month. If you’d like the syrup to last longer, freeze it or pour it into clean jam jars then process the jars of syrup in a boiling water bath for 15 minutes. I’d still suggest keeping processed jars in the fridge due to the low sugar content of the syrup. Yields about 1 1/4 cups syrup.
For a rhubarb soda pour a can club soda or seltzer into a large glass. Slowly pour in 1/3 cup of rhubarb syrup.
Don’t throw out the rhubarb pulp! It may not look pretty but is delicious with yogurt.
Brisket & Brie Quesadillas with Mango Barbecue Sauce
Brisket & Brie Quesadillas with Mango Barbecue Sauce
Ingredients
Brisket
3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce
1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
Salt
Pepper
1/4 cup mango chutney
Quesadillas
8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, shredded
olive oil or cooking spray, to brush tortillas
cilantro, for garnish (optional)
Instructions
To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
Place brisket in the crockpot and pour the Dr. Pepper over the top.
Cook on low for 8 hours.
Remove from the crockpot and let rest for 15 minutes.
Slice against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
Saute onions for 5 minutes.
Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high.
Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
Cook until the bottom is crisp and flip over.
Remove from heat and slice into thirds. Serve with extra barbecue sauce.
Notes
Yields: 8 servings
Adapted from The Pastry Queen, 2004
Ingredients
Brisket
3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce
1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
Salt
Pepper
1/4 cup mango chutney
Quesadillas
8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, shredded
olive oil or cooking spray, to brush tortillas
cilantro, for garnish (optional)
Instructions
To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
Place brisket in the crockpot and pour the Dr. Pepper over the top.
Cook on low for 8 hours.
Remove from the crockpot and let rest for 15 minutes.
Slice against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
Saute onions for 5 minutes.
Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high.
Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
Cook until the bottom is crisp and flip over.
Remove from heat and slice into thirds. Serve with extra barbecue sauce.
Notes
Yields: 8 servings
Adapted from The Pastry Queen, 2004
Wet Walnuts
Wet Walnuts (Walnut Syrup)
You'll need:
8 cups of light brown sugar (for no measuring, buy 2 bags of brown sugar 32 oz or 2 pounds each)
2/3 cup corn starch
3 tsp maple extract
16 cups of walnuts
6 cups cold water
You'll also need your canning supplies plus 10 clean pint-size canning jars and lids.
{Makes 10 pints}
Dump your brown sugar in a large pot and add corn starch.
Add the maple extract
Add the 6 cups of cold water and whisk to combine ingredients.
Bring to a boil.
While waiting for the syrup to boil, get your clean jars and fill with walnuts. Divide the 16 cups of walnuts evenly into 10 jars.
I like to tap the jars on the counter to help settle the nuts and then add a few more, pressing firmly to make sure there is at least 1-inch headspace.
When the syrup starts to boil, let it boil at least 10 minutes.
Using the jar funnel, ladle the hot syrup into each jar, until it reaches the top, leaving 1-inch headspace. Wipe rims, cap with lids, then place into canning pot.
10 jars fit nicely here.
Cover and bring to a boil. When boiling starts, can for 10 minutes.
Let sit in canner off the heat for a little bit, then remove and cover with a towel to keep from cooling too fast. When cool, check for sealed lids and store in a cool place.
Once you open a jar, keep in the fridge.
---
Incidentally, this is also the recipe for my pancake syrup, just keep out the walnuts.
When I had the wet walnuts in the canner, I made another batch of syrup.
You'll need:
8 cups of light brown sugar (for no measuring, buy 2 bags of brown sugar 32 oz or 2 pounds each)
2/3 cup corn starch
3 tsp maple extract
16 cups of walnuts
6 cups cold water
You'll also need your canning supplies plus 10 clean pint-size canning jars and lids.
{Makes 10 pints}
Dump your brown sugar in a large pot and add corn starch.
Add the maple extract
Add the 6 cups of cold water and whisk to combine ingredients.
Bring to a boil.
While waiting for the syrup to boil, get your clean jars and fill with walnuts. Divide the 16 cups of walnuts evenly into 10 jars.
I like to tap the jars on the counter to help settle the nuts and then add a few more, pressing firmly to make sure there is at least 1-inch headspace.
When the syrup starts to boil, let it boil at least 10 minutes.
Using the jar funnel, ladle the hot syrup into each jar, until it reaches the top, leaving 1-inch headspace. Wipe rims, cap with lids, then place into canning pot.
10 jars fit nicely here.
Cover and bring to a boil. When boiling starts, can for 10 minutes.
Let sit in canner off the heat for a little bit, then remove and cover with a towel to keep from cooling too fast. When cool, check for sealed lids and store in a cool place.
Once you open a jar, keep in the fridge.
---
Incidentally, this is also the recipe for my pancake syrup, just keep out the walnuts.
When I had the wet walnuts in the canner, I made another batch of syrup.
Aunt Mack Perrou 's Old Time Baked Chicken
Pawdoo's Old Time Baked Chicken Like Aunt Mack's..
6 to 8 peices of boneless skinless chicken breast or thighs
1 cup of milk
1 large bowl of flour for dredging
Country Crock Butter or real butter
Salt and pepper to taste
preheat oven to 400'
Take your milk and pour in the bottom of your backing dish.
Rinse chicken and place one peice at a time in the flour and dredge fully covering the chicken .
Place in the bottom of baking dish in the milk.
Repeat until all the chicken is in the dish.
Place pats of butter all over the chicken try to put enough to coat pretty good.
Lightly salt and pepper to taste. this is optional
Place in oven and bake for one hour and a half.
Turn oven off and leave in for 20 more mins.
Take it out and let cool for 10 more mins.
Serve and enjoy.
this was created by my aunt mack perrou..
Mom Faye's “Kilt” (Killed) Lettuce and Green Onions
Mom Faye's “Kilt” (Killed) Lettuce and Green Onions
mess of lettuce (any type of leaf lettuce will do)
mess of scallions (green onions)
1/4 cup bacon grease
1 tbsp. butter
sea salt
1/2 cup milk
Reserve Bacon Crumbles for topping
This is a traditional Appalachian recipe that is great when you have an abundance of green onions and lettuce in your garden. the best is bib or endive. It will also work for most types of greens (kale, mustard, turnip, etc…) Fill a large iron skillet (12 inch) with lettuce and onions. In a small iron skillet, melt 1/4 cup of bacon grease with a tablespoon of butter and milk. When the grease and butter are melted, pour the hot grease mixture over the lettuce and onions little by little mixing it as you pour. The lettuce will wilt (become “kilt”) and the onions will be soft. Sprinkle sea salt to taste and eat hot. This is good with a pone of cornbread.
Note: This recipe assumes you save the drippings from bacon fixing. I use bacon grease a lot in my cooking and save it every morning. If you don’t save yours, make some bacon for the grease. You can crumble the cooked bacon and sprinkle it over the killed lettuce and onions.
My mother Faye and grandmother Minnie use to fix this alot for us as kids.. alot of people use vinegar in it but i was raised to use milk. It can be made either way but this is the true mountain way..
mess of lettuce (any type of leaf lettuce will do)
mess of scallions (green onions)
1/4 cup bacon grease
1 tbsp. butter
sea salt
1/2 cup milk
Reserve Bacon Crumbles for topping
This is a traditional Appalachian recipe that is great when you have an abundance of green onions and lettuce in your garden. the best is bib or endive. It will also work for most types of greens (kale, mustard, turnip, etc…) Fill a large iron skillet (12 inch) with lettuce and onions. In a small iron skillet, melt 1/4 cup of bacon grease with a tablespoon of butter and milk. When the grease and butter are melted, pour the hot grease mixture over the lettuce and onions little by little mixing it as you pour. The lettuce will wilt (become “kilt”) and the onions will be soft. Sprinkle sea salt to taste and eat hot. This is good with a pone of cornbread.
Note: This recipe assumes you save the drippings from bacon fixing. I use bacon grease a lot in my cooking and save it every morning. If you don’t save yours, make some bacon for the grease. You can crumble the cooked bacon and sprinkle it over the killed lettuce and onions.
My mother Faye and grandmother Minnie use to fix this alot for us as kids.. alot of people use vinegar in it but i was raised to use milk. It can be made either way but this is the true mountain way..
Mammaw Minnies Collards
Southern Collard Greens
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
Directions
Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
Add the vegetable oil and simmer covered for 30 minutes.
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
Directions
Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
Add the vegetable oil and simmer covered for 30 minutes.
Cheesy Bread Recipe
INGREDIENTS
8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
METHOD
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.
8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
METHOD
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.
Momma Faye's Christmas Holly Wreath's
CHRISTMAS HOLLY WREATHS
1 stick butter
30 lg. marshmallows
1/2 tsp. green food coloring
4 1/2 c. cornflakes
1/3 c. red cinnamon candies
Melt butter in saucepan on low heat. As the butter begins to melt, add the marshmallows and green food coloring. Stir until melted. Add cornflakes and stir until they are coated. Drop a portion of candy on waxed paper and press several red cinnamon candies on each cluster. Let dry about one hour.
1 stick butter
30 lg. marshmallows
1/2 tsp. green food coloring
4 1/2 c. cornflakes
1/3 c. red cinnamon candies
Melt butter in saucepan on low heat. As the butter begins to melt, add the marshmallows and green food coloring. Stir until melted. Add cornflakes and stir until they are coated. Drop a portion of candy on waxed paper and press several red cinnamon candies on each cluster. Let dry about one hour.
Ora Buchanan's Coconut Cake (Grandma Billie's)
FRESH COCONUT CAKE
1 c. butter
2 c. sugar
4 eggs
3 c. flour
1/2 tsp salt
3 tsp baking powder
1 c. milk
1 tsp vanilla extract
Blend butter and sugar until light and fluffy; add eggs one at a time, beating after each just until egg-color disappears. Sift flour once; add salt and baking powder and sift twice. Add dry ingredients alternately with milk. Stir in vanilla and pour into 3 layer cake pans and bake at 350 F until light brown about 25 min. Cool in pans for about 10 min. and turn out on rack to finish cooling.
Coconut Glaze
1 1/ 2 c. fresh grated coconut ( or one 12 oz bag frozen)
1/3 c. water
1/4 c. sugar
In small sauce pan, cook about 1/2 c. coconut with water and sugar just long enough to dissolve sugar. Spoon over each of the 3 layers of cake, allowing to soak into each layer. Do this as you stack the layers.
Fresh Coconut Filling
1 1/2 c. fresh grated coconut (or one 12 oz bag frozen)
2 1/2 c. water
2 tsp coconut extract, divided
2 c. sugar
1 tsp good vanilla extract
1 tsp lemon juice
1/4 tsp salt
2 heaping Tbsp. cornstarch
1/4 c. water
Bring coconut, water, coconut extract and sugar to a rapid boil. Boil for 5 to 8 min. Add vanilla, remaining coconut extract, lemon juice and salt. Mix cornstarch in 1/4 c. water; pour into filling, stirring constantly. Let boil for 2 min. Cool in fridge until completely cold and stiff. Spread between layers.
Coconut Frosting
5 egg whites
1 1/4 c. light corn syrup
1 1/4 c. sugar
1 tsp vanilla extract
1 1/2 c. fresh grated coconut
1 tsp vanilla
Put egg whites, corn syrup and sugar in a large double boiler, and beat until mixed; place over boiling water and cook and beat until beaters make deep tracks in icing and icing peaks and turns glossy. This takes about 8 to 10 min. Be sure to cook long enough. Add vanilla and mix. Spread icing thick on the cake layers and on sides of cake and the top. This recipe makes lots of frosting so be generous.
This icing does not form a crust, but stays where you put it.
Once all this is done, take 2 cups freshly grated coconut and press around the outside of the cake and pile it on the top.
1 c. butter
2 c. sugar
4 eggs
3 c. flour
1/2 tsp salt
3 tsp baking powder
1 c. milk
1 tsp vanilla extract
Blend butter and sugar until light and fluffy; add eggs one at a time, beating after each just until egg-color disappears. Sift flour once; add salt and baking powder and sift twice. Add dry ingredients alternately with milk. Stir in vanilla and pour into 3 layer cake pans and bake at 350 F until light brown about 25 min. Cool in pans for about 10 min. and turn out on rack to finish cooling.
Coconut Glaze
1 1/ 2 c. fresh grated coconut ( or one 12 oz bag frozen)
1/3 c. water
1/4 c. sugar
In small sauce pan, cook about 1/2 c. coconut with water and sugar just long enough to dissolve sugar. Spoon over each of the 3 layers of cake, allowing to soak into each layer. Do this as you stack the layers.
Fresh Coconut Filling
1 1/2 c. fresh grated coconut (or one 12 oz bag frozen)
2 1/2 c. water
2 tsp coconut extract, divided
2 c. sugar
1 tsp good vanilla extract
1 tsp lemon juice
1/4 tsp salt
2 heaping Tbsp. cornstarch
1/4 c. water
Bring coconut, water, coconut extract and sugar to a rapid boil. Boil for 5 to 8 min. Add vanilla, remaining coconut extract, lemon juice and salt. Mix cornstarch in 1/4 c. water; pour into filling, stirring constantly. Let boil for 2 min. Cool in fridge until completely cold and stiff. Spread between layers.
Coconut Frosting
5 egg whites
1 1/4 c. light corn syrup
1 1/4 c. sugar
1 tsp vanilla extract
1 1/2 c. fresh grated coconut
1 tsp vanilla
Put egg whites, corn syrup and sugar in a large double boiler, and beat until mixed; place over boiling water and cook and beat until beaters make deep tracks in icing and icing peaks and turns glossy. This takes about 8 to 10 min. Be sure to cook long enough. Add vanilla and mix. Spread icing thick on the cake layers and on sides of cake and the top. This recipe makes lots of frosting so be generous.
This icing does not form a crust, but stays where you put it.
Once all this is done, take 2 cups freshly grated coconut and press around the outside of the cake and pile it on the top.
Peanut Butter Banana Tortilla By Caleb Ervin
Caleb's Peanut Butter Banana Tortilla Recipe
1 banana
1 tbsp. peanut butter
1 tortilla
Spread peanut butter on tortilla. Place banana in the middle and roll the tortilla up. Eat whole or cut into pieces.
1 banana
1 tbsp. peanut butter
1 tortilla
Spread peanut butter on tortilla. Place banana in the middle and roll the tortilla up. Eat whole or cut into pieces.
Aunt Ebb's Chocolate Peanutbutter Balls
peanut butter candies
Ingredients:
2 cups sifted powdered sugar
1 cup creamy peanut butter
6 Tablespoons margarine
semi-sweet chocolate chips
parchment paper
Stir together the powdered sugar, peanut butter, and margarine until it is well mixed.
Shape the mixture into 1 inch balls (you may want to butter up your hands so they don't stick) and place them on a baking sheet lined with parchment paper.
Let balls stand for 20 minutes until dry, or better yet, put the whole tray in the freezer if there is room.
Melt the chocolate you will use for dipping. I tried a make-shift "double boiler" approach:
But it isn't necessary. If you are doing this with your kids, just pop a glass bowl of chocolate chips in the microwave, and call it good. That way they aren't standing over hot steam.
Dip the balls into the chocolate to coat. I used a metal skewer at first, and then gave that up and just dropped them in and fished them out with a spoon. Whatever works for you, go for it.
Let the excess chocolate drip off, and place the chocolate covered ball back on the parchment paper.
Let stand until dry, and then store any extras tightly covered in a cool dry place.
Ingredients:
2 cups sifted powdered sugar
1 cup creamy peanut butter
6 Tablespoons margarine
semi-sweet chocolate chips
parchment paper
Stir together the powdered sugar, peanut butter, and margarine until it is well mixed.
Shape the mixture into 1 inch balls (you may want to butter up your hands so they don't stick) and place them on a baking sheet lined with parchment paper.
Let balls stand for 20 minutes until dry, or better yet, put the whole tray in the freezer if there is room.
Melt the chocolate you will use for dipping. I tried a make-shift "double boiler" approach:
But it isn't necessary. If you are doing this with your kids, just pop a glass bowl of chocolate chips in the microwave, and call it good. That way they aren't standing over hot steam.
Dip the balls into the chocolate to coat. I used a metal skewer at first, and then gave that up and just dropped them in and fished them out with a spoon. Whatever works for you, go for it.
Let the excess chocolate drip off, and place the chocolate covered ball back on the parchment paper.
Let stand until dry, and then store any extras tightly covered in a cool dry place.
Potato Pinwheels
Potato Pinwheels
Yield: about 30 slices
Ingredients:
1 medium potato, cooked and peeled (yield: about 2/3 cup mashed potatoes)
1 tsp vanilla extract
6.5 cups sifted powdered sugar
1 cup shredded coconut
1/2 cup creamy peanut butter
Preparation:
1. Cut the peeled and cooked potato into eights and place in a stand mixer. Beat until mashed, then blend in vanilla extract. (This can be done by hand using a fork or potato masher if you don’t have a mixer.)
2. Mix in the powdered sugar in batches until thick and incorporated. Add coconut last and mix until well-blended.
3. Form candy into two equal balls and wrap in cling wrap. Refrigerate for an hour to firm up.
4. Spread waxed paper on your counter or table and sprinkle with powdered sugar. Roll the candy, one ball at a time, to form an 8-inch square on the waxed paper. Spread each square with peanut butter, covering the entire surface.
5. Roll the candy into a tight spiral like a jelly roll. Wrap each roll in waxed paper and refrigerate for 2 hours, or until firm enough to cut.
6. Slice the logs into ½ inch slices and serve. To keep the slices fairly round, rotate the log as you cut it so the bottom doesn't get too squished. Store Potato Pinwheels in the refrigerator in an airtight container.
Yield: about 30 slices
Ingredients:
1 medium potato, cooked and peeled (yield: about 2/3 cup mashed potatoes)
1 tsp vanilla extract
6.5 cups sifted powdered sugar
1 cup shredded coconut
1/2 cup creamy peanut butter
Preparation:
1. Cut the peeled and cooked potato into eights and place in a stand mixer. Beat until mashed, then blend in vanilla extract. (This can be done by hand using a fork or potato masher if you don’t have a mixer.)
2. Mix in the powdered sugar in batches until thick and incorporated. Add coconut last and mix until well-blended.
3. Form candy into two equal balls and wrap in cling wrap. Refrigerate for an hour to firm up.
4. Spread waxed paper on your counter or table and sprinkle with powdered sugar. Roll the candy, one ball at a time, to form an 8-inch square on the waxed paper. Spread each square with peanut butter, covering the entire surface.
5. Roll the candy into a tight spiral like a jelly roll. Wrap each roll in waxed paper and refrigerate for 2 hours, or until firm enough to cut.
6. Slice the logs into ½ inch slices and serve. To keep the slices fairly round, rotate the log as you cut it so the bottom doesn't get too squished. Store Potato Pinwheels in the refrigerator in an airtight container.
Michelle Barus Weaver Sea Glass Candy
Sea Glass Candy
2 Cups granulated sugar
3/4 Cup light corn syrup
3/4 Cup water
1/4 to 1 tsp.flavoring oil,depeding on
strength of flavor
liquid oil paste food coloring
confectioner’s sugar
1. Lightly grease a cookie sheet and place on wire cooking rack.
2. cook granulated sugar, corn syrup and water in medium saucepan over medium-high heat just until sugar dissolves.
3. Without stirring, boil until candy thermometer reaches 300 - 310 degrees Farenheit. (or test by dropping small
amount into ice water. syrup should separate into hard brittle threads).
4. With wooden spoon, stir in flavoring oil andfood color until blended. Immediately pour onto prepared cookie
sheet. Cool completely. Dust candy on both sides with confectioner’s sugar, brushing off extra. Break into small
pieces.
Store in an airtight container at cool room temperature up to one year.
She use to make this for my family every year for Christmas.. I sure do miss Barus street and the people on it...
2 Cups granulated sugar
3/4 Cup light corn syrup
3/4 Cup water
1/4 to 1 tsp.flavoring oil,depeding on
strength of flavor
liquid oil paste food coloring
confectioner’s sugar
1. Lightly grease a cookie sheet and place on wire cooking rack.
2. cook granulated sugar, corn syrup and water in medium saucepan over medium-high heat just until sugar dissolves.
3. Without stirring, boil until candy thermometer reaches 300 - 310 degrees Farenheit. (or test by dropping small
amount into ice water. syrup should separate into hard brittle threads).
4. With wooden spoon, stir in flavoring oil andfood color until blended. Immediately pour onto prepared cookie
sheet. Cool completely. Dust candy on both sides with confectioner’s sugar, brushing off extra. Break into small
pieces.
Store in an airtight container at cool room temperature up to one year.
She use to make this for my family every year for Christmas.. I sure do miss Barus street and the people on it...
Aunt Mack Perrou 's Easy Butter Mints
Easy Butter Mints
1 8 oz. package cream cheese
2 lb. bag confectioner’s sugar
mint oil or mint extract*
food coloring
granulated sugar
1/2 cup (one stick) softened butter
Set cream cheese out to soften, or microwave in short increments until it is very soft. Place in a large mixing bowl with butter and add entire 2 lb. bag of 10x sugar. Mix by hand until dough is uniform. Add in several drops of mint oil or mint extract to taste. Add in several drops of food coloring, if desired. Mix mint and coloring in well by hand. Form into small balls and roll in granulated sugar. You can either flatten with a fork or use a small push-mold to make shapes. Place on wax paper. Store in an air-tight container in the refrigerator until serving. Enjoy!
**Mint oil is highly concentrated and only takes several drops.
Mint extract is not as concentrated and may take more to ensure minty flavor.
1 8 oz. package cream cheese
2 lb. bag confectioner’s sugar
mint oil or mint extract*
food coloring
granulated sugar
1/2 cup (one stick) softened butter
Set cream cheese out to soften, or microwave in short increments until it is very soft. Place in a large mixing bowl with butter and add entire 2 lb. bag of 10x sugar. Mix by hand until dough is uniform. Add in several drops of mint oil or mint extract to taste. Add in several drops of food coloring, if desired. Mix mint and coloring in well by hand. Form into small balls and roll in granulated sugar. You can either flatten with a fork or use a small push-mold to make shapes. Place on wax paper. Store in an air-tight container in the refrigerator until serving. Enjoy!
**Mint oil is highly concentrated and only takes several drops.
Mint extract is not as concentrated and may take more to ensure minty flavor.
Taco Dip
Taco Dip
taco seasoning
Ingredients
1 tbsp. chili powder
1 tsp. paprika
1 tsp. crushed dried red pepper flakes
1/2 tsp. dried oregano
1/2 tsp group cumin
1/2 tsp garlic powder
1 tsp. salt
pepper to taste
Method
Mix everything together.
Taco Dip
Ingredients
taco seasoning (see above)
1 package light cream cheese
3/4 c low fat sour cream
3/4 c salsa
1 cup lettuce, shredded
3/4 c old cheddar cheese, grated
guacamole
Method
Mix taco seasoning, cream cheese and sour cream thoroughly. Spread on bottom of dish. Spread guacamole on top. Pour over salsa. Sprinkle lettuce and finish with the grated cheese. Ideally this should sit for a few hours before serving to let the spices activate and diffuse.
taco seasoning
Ingredients
1 tbsp. chili powder
1 tsp. paprika
1 tsp. crushed dried red pepper flakes
1/2 tsp. dried oregano
1/2 tsp group cumin
1/2 tsp garlic powder
1 tsp. salt
pepper to taste
Method
Mix everything together.
Taco Dip
Ingredients
taco seasoning (see above)
1 package light cream cheese
3/4 c low fat sour cream
3/4 c salsa
1 cup lettuce, shredded
3/4 c old cheddar cheese, grated
guacamole
Method
Mix taco seasoning, cream cheese and sour cream thoroughly. Spread on bottom of dish. Spread guacamole on top. Pour over salsa. Sprinkle lettuce and finish with the grated cheese. Ideally this should sit for a few hours before serving to let the spices activate and diffuse.
Mama Faye's Lime Sherbet Punch
Lime Sherbet Punch
Ingredients
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries
Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries
Ingredients
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries
Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries
Aunt Trish's French Onion Dip
French Onion Dip From Scratch
2 tablespoons olive oil
1 1/2 cups chopped onion
1/4 teaspoon kosher salt
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
2 tablespoons olive oil
1 1/2 cups chopped onion
1/4 teaspoon kosher salt
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
Sharon Banner Williams Hay Stacks
White Chocolate and Pretzel Haystacks:
12 ounces (340 grams) good quality white chocolate, coarsely chopped
1/2 cup (75 grams) roasted peanuts
1 1/2 cups thin pretzel sticks, broken into 1 1/2 inch pieces
White Chocolate Haystacks: Line a baking sheet with parchment paper.
Melt the white chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth and creamy. (Watch carefully as white chocolate burns easily.)
Remove from heat and add the nuts and pretzels, stirring until well coated. Spoon the mixture onto the prepared baking sheet. (If you find that the white chocolate mixture is too runny to form into haystacks, place in the refrigerator for about 10 minutes.)
Store the haystacks in an airtight container. They can be refrigerated for several weeks.
Preparation time 25 minutes.
12 ounces (340 grams) good quality white chocolate, coarsely chopped
1/2 cup (75 grams) roasted peanuts
1 1/2 cups thin pretzel sticks, broken into 1 1/2 inch pieces
White Chocolate Haystacks: Line a baking sheet with parchment paper.
Melt the white chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth and creamy. (Watch carefully as white chocolate burns easily.)
Remove from heat and add the nuts and pretzels, stirring until well coated. Spoon the mixture onto the prepared baking sheet. (If you find that the white chocolate mixture is too runny to form into haystacks, place in the refrigerator for about 10 minutes.)
Store the haystacks in an airtight container. They can be refrigerated for several weeks.
Preparation time 25 minutes.
K W (Buck) Buchanan Jr. Honey Glazed Pecans
Honey-glazed pecans
1 1/2 - 2 c pecans (slightly toasted)
1/4 c white sugar
1 tablespoon butter
one big squeeze of honey
pinch of salt
Heat butter, sugar and honey over medium heat. Once melted, add in the slightly toasted pecans and stir until coated. Spread out on a baking sheet to cool. These will take longer to firm up because of the honey. If you want them crisp right away - pop them in the freezer for a few minutes.
1 1/2 - 2 c pecans (slightly toasted)
1/4 c white sugar
1 tablespoon butter
one big squeeze of honey
pinch of salt
Heat butter, sugar and honey over medium heat. Once melted, add in the slightly toasted pecans and stir until coated. Spread out on a baking sheet to cool. These will take longer to firm up because of the honey. If you want them crisp right away - pop them in the freezer for a few minutes.
Melissa English Shattucks Yummy Fudge
Easy Fudge Recipe
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Carnation evaporated milk
2 Tbsp. butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Directions:
1. Line an 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
3. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
This is so good .. I sure miss it and her..
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Carnation evaporated milk
2 Tbsp. butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Directions:
1. Line an 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
3. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
This is so good .. I sure miss it and her..
Sweet Sun Tea by The PA Dutch
One of my favorite things to make on these warm spring days is Sun Tea. Have you ever had it? You take a jar, fill it with water and 4-5 tea bags (whatever flavor is your favorite – my husband & I just like plain with sugar). Instead of using your stove to boil water for tea, use the sunlight! Put the jar outside where the sun strikes it and leave it in the sun for 3-5 hours – sometimes you have to move it if you’ve got trees that create shade. Once it’s reached the strength you like, you take it inside and put it in the fridge – you can add sugar while it’s still warm if you’d like.
The slow seeping has brings out a different flavor from the tea, so it might not taste quite like what you are used to from using boiling water – it will be more mellow. It will not keep as well as iced tea made from boiling water, so drink it up in two or three days.
Enjoy this delicious warm spring/hot summer day drink!!
Snow Cream
Snow Cream
Ingredients
1 cup half and half or milk
1/3 to 1/2 cup granulated sugar (adjust to your taste)
1/2 teaspoon vanilla extract
4 to 6 cups clean, freshly fallen snow
Directions
In a large bowl combine half and half, vanilla extract and sugar. Stir until sugar is dissolved, about 3 minutes.
Stir in snow, a cup at a time, until the ice cream magically forms! Freeze for several minutes if desired before serving.
Another method is ....
There's nothing better than making your own snow cream after a fresh snowfall! You will need:
8-10 cups packed snow (fresh & clean of course)
1 cup milk
1 cup sugar
2 tbsp vanilla
bowl
spoon
Measure out your snow. Mix sugar, milk, and vanilla together in a separate bowl.
Pour sugar mixture into snow and stir with spoon.
Continue blending until your snow cream reaches the consistency of homemade icecream.
Spoon into serving dish.
Ingredients
1 cup half and half or milk
1/3 to 1/2 cup granulated sugar (adjust to your taste)
1/2 teaspoon vanilla extract
4 to 6 cups clean, freshly fallen snow
Directions
In a large bowl combine half and half, vanilla extract and sugar. Stir until sugar is dissolved, about 3 minutes.
Stir in snow, a cup at a time, until the ice cream magically forms! Freeze for several minutes if desired before serving.
Another method is ....
There's nothing better than making your own snow cream after a fresh snowfall! You will need:
8-10 cups packed snow (fresh & clean of course)
1 cup milk
1 cup sugar
2 tbsp vanilla
bowl
spoon
Measure out your snow. Mix sugar, milk, and vanilla together in a separate bowl.
Pour sugar mixture into snow and stir with spoon.
Continue blending until your snow cream reaches the consistency of homemade icecream.
Spoon into serving dish.
Chocolate Snow Cream
Chocolate Snow Ice Cream
If you live somewhere where it snows, Chocolate Snow Ice Cream is really simple to make, and lots of fun! All you need is a big bowl of clean snow (you can leave a bowl outside to collect the snow), one can of sweetened condensed milk, and chocolate syrup or cocoa powder (to taste). You could also use strawberry syrup instead. Since the sweetened condensed milk is so thick, it helps hold the melting snow together and adds a lot of sweetness to your ice cream. Once you have all of your ingredients gathered, all you have to do is mix them up in a big bowl and enjoy!
If you live somewhere where it snows, Chocolate Snow Ice Cream is really simple to make, and lots of fun! All you need is a big bowl of clean snow (you can leave a bowl outside to collect the snow), one can of sweetened condensed milk, and chocolate syrup or cocoa powder (to taste). You could also use strawberry syrup instead. Since the sweetened condensed milk is so thick, it helps hold the melting snow together and adds a lot of sweetness to your ice cream. Once you have all of your ingredients gathered, all you have to do is mix them up in a big bowl and enjoy!
7up Biscuits
7up Biscuits
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter
Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter
Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.
Maple Nut Twisted Biscuits
Boreas Bed & Breakfast Inn
Long Beach, Washington
Susie Goldsmith & Bill Verner
Maple Nut Twisted Biscuits
Ingredients
Biscuit Dough
2 cups flour
1 T. sugar
3 tsp. baking powder
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 cup unsalted butter (you can use salted butter, but I always use unsalted)
3/4 cup milk
Filling
¼ cup chopped nuts (I use pecans, have used macs, but any nut will do!)
2 tablespoons maple syrup
2 tablespoons unsalted butter softened
½ teaspoon ground cinnamon
(I make 1.5 the filling ingredients for each batch.)
Maple Glaze
1 cup powdered sugar
1 tablespoon or a little more milk
½ teaspoon maple flavoring
Directions
Heat the oven to 450 degrees and bake for 10-12 minutes.
Spray cookie sheet with cooking spray.
In large bowl, stir flour, sugar, baking powder, cream of tartar and salt with fork.
Cut in 1/2 cup butter, using pastry blender ) until mixture looks like coarse crumbs.
(I put the dry ingredients in the Cuisinart and then pulse in the butter.)
Add 3/4 cup milk and stir with fork (or blend in Cuisinart) just until moistened.
On lightly floured surface, knead dough 10-12 times or until almost smooth.
Pat or roll dough into 15x9 inch rectangle.
In small bowl, stir all filling ingredients until well mixed.
Spread filling gently over dough with a spatula.
Fold the dough lengthwise in half to make a 15x 4 inch rectangle.
Cut rectangle crosswise into 15 1-inch-wide strips.
Holding a strip at each end, twist in opposite directions twice.
Place twisted strips 1 inch apart on the cookie sheet pressing both ends down.
Bake until golden brown.
Cool on cookie sheet a couple of minutes and then carefully remove each strip to a cooling rack.
In small bowl, stir together the glaze ingredients, adding more milk a little at a time, if necessary, until thin enough to drizzle.
Drizzle glaze over warm biscuits. Serve warm or cooled.
Mashed Potato Rolls
Potato Rolls
2/3 cup of granulated sugar
2/3 cup room-temperature butter
1 cup mashed potatoes (not instant; real stuff makes a difference!)
2-1/2 teaspoons salt
2 eggs
2 packages (1/4 oz. each) active dry yeast
1-1/3 cups warm water, divided
6 to 6-1/2 cups all-purpose flour
In a large mixing bowl, cream the sugar and the butter. Add potatoes, salt and eggs. In a small bowl, dissolve the yeast in 2/3 cup of the warm water; add to creamed mixture. At this point, your batter may look strange. Beat in 2 cups of flour and the remaining warm water. Continue to add flour until a soft dough forms. Shape it into a ball; do not knead. Place in a greased bowl, turning once to grease the top. Cover and let dough rise in a warm place until doubled, about 1 hour. Punch dough down; roll scoops of dough into balls and arrange in either 9-inch round baking pans, a greased jelly roll pan, or a glass baking dish. Cover and let rise until doubled, about 30 minutes. Bake the rolls at 375 degrees for 20-25 minutes. Remove from the pans to cool on wire racks. This recipe yields about 45 rolls, depending on the size you make them.
2/3 cup of granulated sugar
2/3 cup room-temperature butter
1 cup mashed potatoes (not instant; real stuff makes a difference!)
2-1/2 teaspoons salt
2 eggs
2 packages (1/4 oz. each) active dry yeast
1-1/3 cups warm water, divided
6 to 6-1/2 cups all-purpose flour
In a large mixing bowl, cream the sugar and the butter. Add potatoes, salt and eggs. In a small bowl, dissolve the yeast in 2/3 cup of the warm water; add to creamed mixture. At this point, your batter may look strange. Beat in 2 cups of flour and the remaining warm water. Continue to add flour until a soft dough forms. Shape it into a ball; do not knead. Place in a greased bowl, turning once to grease the top. Cover and let dough rise in a warm place until doubled, about 1 hour. Punch dough down; roll scoops of dough into balls and arrange in either 9-inch round baking pans, a greased jelly roll pan, or a glass baking dish. Cover and let rise until doubled, about 30 minutes. Bake the rolls at 375 degrees for 20-25 minutes. Remove from the pans to cool on wire racks. This recipe yields about 45 rolls, depending on the size you make them.
Cast Iron Pan Candy
Cast Iron Pan Candy
Ingredients
1 cup of butter
1 cup of brown sugar, packed
1 teaspoon vanilla
Directions
Melt butter in a cast iron pan over medium-low heat. Add brown sugar. Continue to cook, stirring constantly, for 15 minutes, increasing the heat to medium, as sugar gradually blends with the butter. At first it looks as if the butter is separating from the brown sugar. Keep cooking and stirring non-stop–the butter and brown sugar will meld together as the mixture thickens.
Be careful not to overcook and burn it–you should finish with a nice, rich caramelized color. In the last few minutes, stir in the vanilla. You can spoon or pour small amounts onto waxed paper for individual candies, or pour the whole pan out and cut the individual pieces apart later. Butter the waxed paper very lightly to prevent sticking before pouring the candy out. You could even let it set up right in the cast iron pan.
After it’s firm but before it’s competely set, cut it into pieces. Store in an airtight container.
Ingredients
1 cup of butter
1 cup of brown sugar, packed
1 teaspoon vanilla
Directions
Melt butter in a cast iron pan over medium-low heat. Add brown sugar. Continue to cook, stirring constantly, for 15 minutes, increasing the heat to medium, as sugar gradually blends with the butter. At first it looks as if the butter is separating from the brown sugar. Keep cooking and stirring non-stop–the butter and brown sugar will meld together as the mixture thickens.
Be careful not to overcook and burn it–you should finish with a nice, rich caramelized color. In the last few minutes, stir in the vanilla. You can spoon or pour small amounts onto waxed paper for individual candies, or pour the whole pan out and cut the individual pieces apart later. Butter the waxed paper very lightly to prevent sticking before pouring the candy out. You could even let it set up right in the cast iron pan.
After it’s firm but before it’s competely set, cut it into pieces. Store in an airtight container.
Mom Faye's Squash Casserole
Mom Faye's Squash Casserole
2 lbs yellow squash, sliced
1/4 cup butter + extra for topping
1 large onion, chopped
1 egg, beaten
1/2 tsp salt
1/2 tsp black pepper shopping list
1 cup grated sharp chedder cheese
3/4 cup crackers, crushed (regular, not whole weat)
Extra crackers for topping. Ritz works great
Boil squash and onions until tender; drain well
Add butter,cheese, cracker crumbs,egg and salt.
Pour in well-greased baking or caserole dish
Top with Ritz or regular cracker crumbs and dot with butter.
Bake at 375 for about 20-25 minutes, or until crackers start to brown.
2 lbs yellow squash, sliced
1/4 cup butter + extra for topping
1 large onion, chopped
1 egg, beaten
1/2 tsp salt
1/2 tsp black pepper shopping list
1 cup grated sharp chedder cheese
3/4 cup crackers, crushed (regular, not whole weat)
Extra crackers for topping. Ritz works great
Boil squash and onions until tender; drain well
Add butter,cheese, cracker crumbs,egg and salt.
Pour in well-greased baking or caserole dish
Top with Ritz or regular cracker crumbs and dot with butter.
Bake at 375 for about 20-25 minutes, or until crackers start to brown.
Old tyme corn fritters the Buchanan way..
Old tyme corn fritters the Buchanan way..
Ingredients:
2 cups fresh corn* (approximately)
1 can cream corn
1 1/2 cup flour
1/8 cup milk
1/8 cup heavy cream
2 eggs
1 teaspoon baking powder
1 tablespoon oil + additional for frying
syrup for dipping
Mix all ingredients together. I used a small cookie scoop to drop into a little hot oil (you could also make these larger, like pancakes). Fry on one side until golden brown and then flip and do the same to the other side. Put on plate lined with paper towels. Best served warm with syrup!
Ingredients:
2 cups fresh corn* (approximately)
1 can cream corn
1 1/2 cup flour
1/8 cup milk
1/8 cup heavy cream
2 eggs
1 teaspoon baking powder
1 tablespoon oil + additional for frying
syrup for dipping
Mix all ingredients together. I used a small cookie scoop to drop into a little hot oil (you could also make these larger, like pancakes). Fry on one side until golden brown and then flip and do the same to the other side. Put on plate lined with paper towels. Best served warm with syrup!
Grandma Minnie's Squash Casserole
Grandma Minnie's Squash Casserole
1 1/2 lbs yellow squash (sliced)
2 carrots (grated)
1/2 onion (chopped)
10 3/4 ozs cream of chicken soup (reduced-fat)
1 cup fat free sour cream
1 cup cheddar cheese (grated)
30 ritz crackers (crushed)
1/4 cup margarine (melted)
Boil squash, carrots, and onion in salted water until soft. Drain well and mash with a potatoe masher. Stir squash mixture and next 3 ingredients together and pour into a 2 qt casserole dish. In a seperate bowl mix Ritz crackers and margarine and spread over the top of casserole. Bake in 350 oven until golden brown. About 35 minutes.
1 1/2 lbs yellow squash (sliced)
2 carrots (grated)
1/2 onion (chopped)
10 3/4 ozs cream of chicken soup (reduced-fat)
1 cup fat free sour cream
1 cup cheddar cheese (grated)
30 ritz crackers (crushed)
1/4 cup margarine (melted)
Boil squash, carrots, and onion in salted water until soft. Drain well and mash with a potatoe masher. Stir squash mixture and next 3 ingredients together and pour into a 2 qt casserole dish. In a seperate bowl mix Ritz crackers and margarine and spread over the top of casserole. Bake in 350 oven until golden brown. About 35 minutes.
Pepsi Pot Roast
Pepsi Pot Roast
Ingredients:
1 pot roast, chuck, bottom round, rump, etc., about 3 to 4 pounds
1 envelope dry onion soup mix
1 can cream of mushroom soup
12 oz Pepsi
Preparation:
Mix all together, put in slow cooker. Cook 8 to 10 hours on low.
You can throw in 2 chopped carrots, 2 stalks celery, and a chopped onion
Ingredients:
1 pot roast, chuck, bottom round, rump, etc., about 3 to 4 pounds
1 envelope dry onion soup mix
1 can cream of mushroom soup
12 oz Pepsi
Preparation:
Mix all together, put in slow cooker. Cook 8 to 10 hours on low.
You can throw in 2 chopped carrots, 2 stalks celery, and a chopped onion
Mom Faye's Broccoli and Cheese Casserole
Broccoli and Cheese Casserole
1 lb broccoli, chopped
1 can/cup cream of mushroom soup
1 onion, chopped
2 tbsp canola oil
1 cup cheddar cheese, shredded
¼ cup butter, melted
½ tsp black pepper
½ cup bread/cracker crumbs
1 tsp salt to taste
First cook the broccoli for 5-6 minutes in salty water. Saute onions with canola oil over medium heat. Drain cooked broccoli and stir them in. Saute for 4-5 minutes.
Transfer them into a Pyrex dish and add cream of mushroom soup, cheddar cheese and black pepper. Mix them all. Drizzle melted butter over bread/cracker crumbs and strew them all over the casserole.
Bake in the preheated 350 F (180 C) oven for 30 minutes or till the surface gets lightly brown.
ENJOY
1 lb broccoli, chopped
1 can/cup cream of mushroom soup
1 onion, chopped
2 tbsp canola oil
1 cup cheddar cheese, shredded
¼ cup butter, melted
½ tsp black pepper
½ cup bread/cracker crumbs
1 tsp salt to taste
First cook the broccoli for 5-6 minutes in salty water. Saute onions with canola oil over medium heat. Drain cooked broccoli and stir them in. Saute for 4-5 minutes.
Transfer them into a Pyrex dish and add cream of mushroom soup, cheddar cheese and black pepper. Mix them all. Drizzle melted butter over bread/cracker crumbs and strew them all over the casserole.
Bake in the preheated 350 F (180 C) oven for 30 minutes or till the surface gets lightly brown.
ENJOY
Laura Rhyne Fredells Corn Casserole
Corn Casserole
About 6 eggs
About 1 cup of milk
About 2 teaspoons brown sugar
About 4 cups of corn (from the can, home canned, or off the cob)
About 1 cup of Ritz crumbs
About 1/2 of a stick of butter
Pepper
Beat the eggs, and then add everything except the Ritz crumbs and the butter.
Put it in a buttered baking dish, then sprinkle the top with the crumbs, and put hunks of butter on top of that, then pepper it. You can sprinkle Paprika on top for color.
Bake at 350 for about 45 minutes or so. Let set about 10 minutes before you serve it.
About 6 eggs
About 1 cup of milk
About 2 teaspoons brown sugar
About 4 cups of corn (from the can, home canned, or off the cob)
About 1 cup of Ritz crumbs
About 1/2 of a stick of butter
Pepper
Beat the eggs, and then add everything except the Ritz crumbs and the butter.
Put it in a buttered baking dish, then sprinkle the top with the crumbs, and put hunks of butter on top of that, then pepper it. You can sprinkle Paprika on top for color.
Bake at 350 for about 45 minutes or so. Let set about 10 minutes before you serve it.
Laura Rhyne Fredells
Slow Cooker Creamed Corn
Slow Cooker Creamed Corn
Ingredients
1 1/4 (16 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste
Directions
1. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
2. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
Ingredients
1 1/4 (16 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste
Directions
1. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
2. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
Chicken and Dumplings
Recipe Ingredients:
Chicken Broth:
2-1/2 To 3 pounds whole chicken
2 cups chicken broth
1 teaspoon butter
water
Dumplings:
2 cups all purpose flour
1/2 teaspoon salt
5 tablespoons butter
1 large egg
1/2 cup whole milk
Cookware and Utensils:
1 measuring cup
1 heavy bottom pot
1 stand mixer or mixing bowl with hand blender
1 rolling pin
1 stirring Spoon
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.
Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don't have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated. Your dumplings are now ready to serve.
Chicken Broth:
2-1/2 To 3 pounds whole chicken
2 cups chicken broth
1 teaspoon butter
water
Dumplings:
2 cups all purpose flour
1/2 teaspoon salt
5 tablespoons butter
1 large egg
1/2 cup whole milk
Cookware and Utensils:
1 measuring cup
1 heavy bottom pot
1 stand mixer or mixing bowl with hand blender
1 rolling pin
1 stirring Spoon
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.
Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don't have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated. Your dumplings are now ready to serve.
Chicken Pot Pie Without Vegetables
Chicken Pot Pie Without Vegetables
Pastry
1 cup flour
1/4 teaspoon salt
1/3 cup shortening
1 tablespoon butter
1/4 cup shredded cheddar cheese
2 tablespoons cold water
Filling
1 roasting chicken
1 celery rib
1 onion
6 tablespoons butter
1/2 cup flour
12 ounces evaporated milk
pepper
salt
Directions:
1 Mix flour and salt. Cut in shortening, butter and cheese till crumbs form. Add water and toss with a fork just until dough just forms a ball.
2 Turn onto lightly floured board. Press large chunks away with heel of hand. Gather and repeat. Shape into thick circle. Wrap in plastic and chill at least 30 minutes.
3 Stew chicken with enough water to cover it, along with the onion and celery, until done. This usually takes from 60 to 90 minutes.
4 Remove chicken from broth. Debone and skin. Chop meat.
5 Skim off fat from broth. Discard the celery and onion. Reserve 3 cups broth for this recipe. (The more concentrated the broth, the better.).
6 Melt butter. Add flour. Cook and stir until bubbly. Add reserved broth and evaporated milk. Don't just dump all the liquids into the flour mixture--work in about 1/4 cup at a time until it is thinned out, and then you can increase how much liquid you can work in each time. Season with salt and pepper. Mix in chicken. Put chicken filling in a round casserole dish.
7 Roll out dough, a little bigger than your dish so that you can have some dough to crimp. Place dough over chicken filling. Crimp edges.
8 Bake at 425 degrees for about 30-60 minutes or until crust is golden. If you check it and the edges of the pie are looking browned before the rest of it is ready, put foil over the edges -- just make like a long little tent and loosely attach over the edges.
Pastry
1 cup flour
1/4 teaspoon salt
1/3 cup shortening
1 tablespoon butter
1/4 cup shredded cheddar cheese
2 tablespoons cold water
Filling
1 roasting chicken
1 celery rib
1 onion
6 tablespoons butter
1/2 cup flour
12 ounces evaporated milk
pepper
salt
Directions:
1 Mix flour and salt. Cut in shortening, butter and cheese till crumbs form. Add water and toss with a fork just until dough just forms a ball.
2 Turn onto lightly floured board. Press large chunks away with heel of hand. Gather and repeat. Shape into thick circle. Wrap in plastic and chill at least 30 minutes.
3 Stew chicken with enough water to cover it, along with the onion and celery, until done. This usually takes from 60 to 90 minutes.
4 Remove chicken from broth. Debone and skin. Chop meat.
5 Skim off fat from broth. Discard the celery and onion. Reserve 3 cups broth for this recipe. (The more concentrated the broth, the better.).
6 Melt butter. Add flour. Cook and stir until bubbly. Add reserved broth and evaporated milk. Don't just dump all the liquids into the flour mixture--work in about 1/4 cup at a time until it is thinned out, and then you can increase how much liquid you can work in each time. Season with salt and pepper. Mix in chicken. Put chicken filling in a round casserole dish.
7 Roll out dough, a little bigger than your dish so that you can have some dough to crimp. Place dough over chicken filling. Crimp edges.
8 Bake at 425 degrees for about 30-60 minutes or until crust is golden. If you check it and the edges of the pie are looking browned before the rest of it is ready, put foil over the edges -- just make like a long little tent and loosely attach over the edges.
Southern Style Meat Loaf
Southern style Meat Loaf
1-1/2 lbs. of ground beef
1 egg
1 cup bread crumbs
8 oz. tomato paste
1 small onion
1/3 cup milk
1 tsp. salt
1/4 tsp. pepper
Mix beef, 1/2 of tomato sauce, and the remaining ingredients thoroughly. Spread into lighly greased Lodge loaf pan.
Top with remaining tomato sauce (and brown sugar, if desired) and bake at 350º for 75 minutes
1-1/2 lbs. of ground beef
1 egg
1 cup bread crumbs
8 oz. tomato paste
1 small onion
1/3 cup milk
1 tsp. salt
1/4 tsp. pepper
Mix beef, 1/2 of tomato sauce, and the remaining ingredients thoroughly. Spread into lighly greased Lodge loaf pan.
Top with remaining tomato sauce (and brown sugar, if desired) and bake at 350º for 75 minutes
Mom Faye's Perfect Potato Salad
Perfect Potato Salad
5 cups cubed potatoes, about 4-5 large potatoes
1 cup chopped vidalia onion
1/2 cup chopped celery
1 cup sweet pickles, chopped
1 tsp salt
1/2 tsp. celery seed (optional)
fresh cracked pepper
2 tsp. apple cider vinegar
2 tsp sugar
1 1/2 cups mayonnaise (prefer Dukes)
6 hard cooked eggs, chopped
1 jar slices green olives drained
In a large pot, cover potatoes and eggs (in their shells) with water, cover and bring to a simmer. Simmer for about 15 minutes or until potatoes are fork tender but not mushy. While potatoes are cooking measure out the rest of the ingredients in a large bowl. Drain the cooked potatoes, peel and chop eggs. While the potatoes and eggs are hot add to the rest of the ingredients, stirring well. Check seasoning and add more salt if needed. Let cool on counter one hour then transfer to the refrigerator and chill. It is even better the next day.
5 cups cubed potatoes, about 4-5 large potatoes
1 cup chopped vidalia onion
1/2 cup chopped celery
1 cup sweet pickles, chopped
1 tsp salt
1/2 tsp. celery seed (optional)
fresh cracked pepper
2 tsp. apple cider vinegar
2 tsp sugar
1 1/2 cups mayonnaise (prefer Dukes)
6 hard cooked eggs, chopped
1 jar slices green olives drained
In a large pot, cover potatoes and eggs (in their shells) with water, cover and bring to a simmer. Simmer for about 15 minutes or until potatoes are fork tender but not mushy. While potatoes are cooking measure out the rest of the ingredients in a large bowl. Drain the cooked potatoes, peel and chop eggs. While the potatoes and eggs are hot add to the rest of the ingredients, stirring well. Check seasoning and add more salt if needed. Let cool on counter one hour then transfer to the refrigerator and chill. It is even better the next day.
Tomato Corn Pie with Black Pepper-Biscuit Crust
Tomato Corn Pie with Black Pepper-Biscuit Crust
For the Biscuit Crust:
2C AP Flour
1T Baking Powder
¾t Salt, Divided
1t-1T Fresh Cracked Coarse Pepper (to your liking)
6T Unsalted Butter, Very Cold & Cut into ¼inch Cubes
¾C Buttermilk
For the Tomato-Corn Pie:
1 ½C Corn
4 Medium Heirloom Tomatoes, Peeled & Sliced & Deseeded & Patted Dry
Sprinkle of Sugar
5 Strips of Bacon, Cut into Cubes & Fried until Crispy
¼C Sour Cream
4oz Goat Cheese
2T Fresh Chives, Sliced
1 ½C Cheddar Cheese, Shredded
¼t Cayenne
Salt & Pepper, To Taste
1T Butter, Melted
Directions:
1. To Make the Biscuit Crust: Mix flour, baking powder, and salt in a food processor. Add the butter and pulse until it resembles a coarse meal. Add the milk & coarse black pepper, and pulse until it forms dough. Split it in half and roll each out on a well-floured surface. Fit one of the piecrusts into a 9inch pie plate.
2. To Make the Tomato-Corn Pie Filling: Mix the corn, crispy bacon, sour cream, goat cheese, chives, cheddar cheese, cayenne, salt, and pepper. Place the sliced tomatoes on top of the crust and then sprinkle with salt & pepper and a little sugar. Spoon the creamy corn mixture on top of the tomatoes and lightly spread it evenly over the tomatoes. Fit the other piecrust on top, folding it over the edges of the bottom one and crimping to seal in the juices.
3. Brush the top of the pie with butter and cut slits in the top to let out steam.
4. Bake in a preheated 350 degrees for 30-45 minutes or until the top is golden brown and the filling is bubbling & hot.
For the Biscuit Crust:
2C AP Flour
1T Baking Powder
¾t Salt, Divided
1t-1T Fresh Cracked Coarse Pepper (to your liking)
6T Unsalted Butter, Very Cold & Cut into ¼inch Cubes
¾C Buttermilk
For the Tomato-Corn Pie:
1 ½C Corn
4 Medium Heirloom Tomatoes, Peeled & Sliced & Deseeded & Patted Dry
Sprinkle of Sugar
5 Strips of Bacon, Cut into Cubes & Fried until Crispy
¼C Sour Cream
4oz Goat Cheese
2T Fresh Chives, Sliced
1 ½C Cheddar Cheese, Shredded
¼t Cayenne
Salt & Pepper, To Taste
1T Butter, Melted
Directions:
1. To Make the Biscuit Crust: Mix flour, baking powder, and salt in a food processor. Add the butter and pulse until it resembles a coarse meal. Add the milk & coarse black pepper, and pulse until it forms dough. Split it in half and roll each out on a well-floured surface. Fit one of the piecrusts into a 9inch pie plate.
2. To Make the Tomato-Corn Pie Filling: Mix the corn, crispy bacon, sour cream, goat cheese, chives, cheddar cheese, cayenne, salt, and pepper. Place the sliced tomatoes on top of the crust and then sprinkle with salt & pepper and a little sugar. Spoon the creamy corn mixture on top of the tomatoes and lightly spread it evenly over the tomatoes. Fit the other piecrust on top, folding it over the edges of the bottom one and crimping to seal in the juices.
3. Brush the top of the pie with butter and cut slits in the top to let out steam.
4. Bake in a preheated 350 degrees for 30-45 minutes or until the top is golden brown and the filling is bubbling & hot.
Marilyn Monroe's Turkey Dressing Recipe
This recipes in Marilyn Monroe's For Dressing
It is written in her own handwritting.
It is written in her own handwritting.
Tips & Tricks
House hold uses for Vinegar..
Unclog and deodorize drains
The combination of vinegar and baking soda is one of the most effective ways to unclog and deodorize drains. It’s also far gentler on your pipes (and your wallet) than commercial drain cleaners.
To clear clogs in sink and tub drains, use a funnel to pour in 1/2 cup baking soda followed by 1 cup vinegar. When the foaming subsides, flush with hot tap water. Wait five minutes, and then flush again with cold water. Besides clearing blockages, this technique also washes away odor-causing bacteria.
To speed up a slow drain, pour in 1/2 cup salt followed by 2 cups boiling vinegar, then flush with hot and cold tap water.
Get rid of smoke odor
If you’ve recently burned a steak — or if your chain-smoking aunt recently paid you a surprise visit — remove the lingering smoky odor by placing a shallow bowl about three-quarters full of white or cider vinegar in the room where the scent is strongest. Use several bowls if the smell permeates your entire home. The odor should be gone in less than a day. You can also quickly dispense of the smell of fresh cigarette smoke inside a room by moistening a cloth with vinegar and waving it around a bit.
Wipe away mildew
When you want to remove mildew stains, reach for white vinegar first. It can be safely used without additional ventilation and can be applied to almost any surface –bathroom fixtures and tile, clothing, furniture, painted surfaces, plastic curtains, and more. To eliminate heavy mildew accumulations, use it full strength. For light stains, dilute it with an equal amount of water. You can also prevent mildew from forming on the bottoms of rugs and carpeting by misting the backs with full-strength white vinegar from a spray bottle.
Clean chrome and stainless steel
To clean chrome and stainless steel fixtures around your home, apply a light misting of undiluted white vinegar from a recycled spray bottle. Buff with a soft cloth to bring out the brightness.
Unglue stickers, decals, and price tags
To remove a sticker or decal affixed to painted furniture or a painted wall, simply saturate the corners and sides of the sticker with full-strength white vinegar and carefully scrape it off (using an expired credit card or a plastic phone card). Remove any sticky remains by pouring on a bit more vinegar. Let it sit for a minute or two, and then wipe with a clean cloth. This approach is equally effective for removing price tags and other stickers from glass, plastic, and other glossy surfaces.
Burnish your scissors
When your scissor blades get sticky or grimy, don’t use water to wash them off; you’re far more likely to rust the fastener that holds the blades together — or the blades themselves — than get them clean. Instead, wipe down the blades with a cloth dipped in full-strength white vinegar, and then dry it off with a rag or dish towel
Get the salt off your shoes
As if a winter’s worth of ice, slush, and snow wasn’t rough enough on your shoes and boots, the worst thing, by far, is all the rock salt that’s used to melt it. In addition to leaving unsightly white stains, salt can actually cause your footwear to crack and even disintegrate if it’s left on indefinitely. To remove it and prevent long-term damage, wipe fresh stains with a cloth dipped in undiluted white vinegar.
Deodorize lunch boxes, footlockers, and car trunks
Does your old footlocker smell like, well, an old footlocker? Or perhaps your child’s lunch box has taken on the bouquet of week-old tuna? What about that musty old car trunk? Quit holding your breath every time you open it. Instead, soak a slice of white bread in white vinegar and leave it in the malodorous space overnight. The smell should be gone by morning.
Freshen a musty closet
Got a closet that doesn’t smell as fresh as you’d like? First, remove the contents, then wash down the walls, ceiling, and floor with a cloth dampened in a solution of 1 cup each of vinegar and ammonia and 1/4 cup baking soda in 1 gallon (3.7 liters) water. Keep the closet door open and let the interior dry before replacing your clothes and other stuff. If the smell persists, place a small pan of cat litter inside. Replenish every few days until the odor is gone.
Remove candle wax
Candles are great for creating a romantic mood, but the mood can quickly sour if you wind up getting melted candle wax on your fine wood furniture. To remove it, first soften the wax using a blow-dryer on its hottest setting and blot up as much as you can with paper towels. Then remove what’s left by rubbing with a cloth soaked in a solution made of equal parts white vinegar and water. Wipe clean with a soft, absorbent cloth.
Give grease stains the slip
Eliminate grease stains from your kitchen table or counter by wiping them down with a cloth dampened in a solution of equal parts white vinegar and water. In addition to removing the grease, the vinegar will neutralize any odors on the surface (once its own aroma evaporates, that is).
Conceal scratches in wood furniture
Got a scratch on a wooden tabletop that grabs your attention every time you look at it? To make it much less noticeable, mix some distilled or cider vinegar and iodine in a small jar and paint over the scratch with a small artist’s brush. Use more iodine for darker woods; more vinegar for lighter shades.
Get rid of water rings on furniture
To remove white rings left by wet glasses on wood furniture, mix equal parts vinegar and olive oil and apply it with a soft cloth while moving with the wood grain. Use another clean, soft cloth to shine it up. To get white water rings off leather furniture, dab them with a sponge soaked in full-strength white vinegar
The combination of vinegar and baking soda is one of the most effective ways to unclog and deodorize drains. It’s also far gentler on your pipes (and your wallet) than commercial drain cleaners.
To clear clogs in sink and tub drains, use a funnel to pour in 1/2 cup baking soda followed by 1 cup vinegar. When the foaming subsides, flush with hot tap water. Wait five minutes, and then flush again with cold water. Besides clearing blockages, this technique also washes away odor-causing bacteria.
To speed up a slow drain, pour in 1/2 cup salt followed by 2 cups boiling vinegar, then flush with hot and cold tap water.
Get rid of smoke odor
If you’ve recently burned a steak — or if your chain-smoking aunt recently paid you a surprise visit — remove the lingering smoky odor by placing a shallow bowl about three-quarters full of white or cider vinegar in the room where the scent is strongest. Use several bowls if the smell permeates your entire home. The odor should be gone in less than a day. You can also quickly dispense of the smell of fresh cigarette smoke inside a room by moistening a cloth with vinegar and waving it around a bit.
Wipe away mildew
When you want to remove mildew stains, reach for white vinegar first. It can be safely used without additional ventilation and can be applied to almost any surface –bathroom fixtures and tile, clothing, furniture, painted surfaces, plastic curtains, and more. To eliminate heavy mildew accumulations, use it full strength. For light stains, dilute it with an equal amount of water. You can also prevent mildew from forming on the bottoms of rugs and carpeting by misting the backs with full-strength white vinegar from a spray bottle.
Clean chrome and stainless steel
To clean chrome and stainless steel fixtures around your home, apply a light misting of undiluted white vinegar from a recycled spray bottle. Buff with a soft cloth to bring out the brightness.
Unglue stickers, decals, and price tags
To remove a sticker or decal affixed to painted furniture or a painted wall, simply saturate the corners and sides of the sticker with full-strength white vinegar and carefully scrape it off (using an expired credit card or a plastic phone card). Remove any sticky remains by pouring on a bit more vinegar. Let it sit for a minute or two, and then wipe with a clean cloth. This approach is equally effective for removing price tags and other stickers from glass, plastic, and other glossy surfaces.
Burnish your scissors
When your scissor blades get sticky or grimy, don’t use water to wash them off; you’re far more likely to rust the fastener that holds the blades together — or the blades themselves — than get them clean. Instead, wipe down the blades with a cloth dipped in full-strength white vinegar, and then dry it off with a rag or dish towel
Get the salt off your shoes
As if a winter’s worth of ice, slush, and snow wasn’t rough enough on your shoes and boots, the worst thing, by far, is all the rock salt that’s used to melt it. In addition to leaving unsightly white stains, salt can actually cause your footwear to crack and even disintegrate if it’s left on indefinitely. To remove it and prevent long-term damage, wipe fresh stains with a cloth dipped in undiluted white vinegar.
Deodorize lunch boxes, footlockers, and car trunks
Does your old footlocker smell like, well, an old footlocker? Or perhaps your child’s lunch box has taken on the bouquet of week-old tuna? What about that musty old car trunk? Quit holding your breath every time you open it. Instead, soak a slice of white bread in white vinegar and leave it in the malodorous space overnight. The smell should be gone by morning.
Freshen a musty closet
Got a closet that doesn’t smell as fresh as you’d like? First, remove the contents, then wash down the walls, ceiling, and floor with a cloth dampened in a solution of 1 cup each of vinegar and ammonia and 1/4 cup baking soda in 1 gallon (3.7 liters) water. Keep the closet door open and let the interior dry before replacing your clothes and other stuff. If the smell persists, place a small pan of cat litter inside. Replenish every few days until the odor is gone.
Remove candle wax
Candles are great for creating a romantic mood, but the mood can quickly sour if you wind up getting melted candle wax on your fine wood furniture. To remove it, first soften the wax using a blow-dryer on its hottest setting and blot up as much as you can with paper towels. Then remove what’s left by rubbing with a cloth soaked in a solution made of equal parts white vinegar and water. Wipe clean with a soft, absorbent cloth.
Give grease stains the slip
Eliminate grease stains from your kitchen table or counter by wiping them down with a cloth dampened in a solution of equal parts white vinegar and water. In addition to removing the grease, the vinegar will neutralize any odors on the surface (once its own aroma evaporates, that is).
Conceal scratches in wood furniture
Got a scratch on a wooden tabletop that grabs your attention every time you look at it? To make it much less noticeable, mix some distilled or cider vinegar and iodine in a small jar and paint over the scratch with a small artist’s brush. Use more iodine for darker woods; more vinegar for lighter shades.
Get rid of water rings on furniture
To remove white rings left by wet glasses on wood furniture, mix equal parts vinegar and olive oil and apply it with a soft cloth while moving with the wood grain. Use another clean, soft cloth to shine it up. To get white water rings off leather furniture, dab them with a sponge soaked in full-strength white vinegar
Vodka’s 4 Hidden Uses
Clean glass and jewelry
In a pinch, a few drops of vodka will clean any kind of glass or jewelry with crystalline gemstones. So although people might look at you askance, you could dip a napkin into your vodka on the rocks to wipe away the grime on your eyeglasses or dunk your diamond ring for a few minutes to get it sparkling again. But don’t try this with contact lenses! Also avoid getting alcohol on any gemstone that’s not a crystal. Only diamonds, emeralds, and the like will benefit from a vodka bath.
Use as a hygienic soak
Vodka is an alcohol, and like any alcohol, it kills germs. If you don’t have ordinary rubbing alcohol on hand, use vodka instead. You can use it to soak razor blades you plan to reuse, as well as to clean hairbrushes, toothbrushes, and pet brushes, or on anything else that might spread germs from person to person or animal to animal.
Keep cut flowers fresh
The secret to keeping cut flowers looking good as long as possible is to minimize the growth of bacteria in the water and to provide nourishment to replace what the flower would have gotten had it not been cut. Add a few drops of vodka (or any clear spirit) to the vase water for antibacterial action along with 1 teaspoon sugar. Change the water every other day, refreshing the vodka and sugar each time.
Kill weeds in the yard
For a quick and easy weed killer, mix 1 ounce (30 milliliters) vodka, a few drops liquid dish soap, and 2 cups water in a spray bottle. Spray it on the weed leaves until the mixture runs off. Apply it at midday on a sunny day to weeds growing in direct sunlight, because the alcohol breaks down the waxy cuticle covering on leaves, leaving them susceptible to dehydration in sunlight. It won’t work in shade.
Five Pro Secrets for Fast Cleanups
5 Pro Secrets for Fast Cleanups
1. Clean clockwise.
Start at the stove and move clockwise around your kitchen.
2. Clean from top to bottom.
Wipe the exhaust hood over the stove before cleaning the cooking surface; wipe down counters, tabletop, and chair seats before sweeping the floor.
3. Clean dry before cleaning wet.
Collect crumbs with a dishtowel or microfiber cloth before spraying and wiping surfaces, use a dust mop or vacuum on the floor before using a disposable wet floor cloth.
4. Minimize your motion.
That is, develop a cleaning style that keeps you from repeatedly walking back and forth. For example, if lots of pantry items need to be returned to storage, place them on a tray as you clean. Once all have been gathered, carry them to the pantry.
5. Let cleaning products do the dirty work.
Spray cleaners on all surfaces, and let them go to work before you apply elbow grease. Start at the stove and move around the kitchen, spritzing appliances, countertops, and cabinets. Return to the stove and repeat the circuit, simply wiping the surfaces clean.
Recipe Cards
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