Charming Hospitality

Fudgey Chocolate Chip Toffee Bars

2011-12-05T12:36:00.000-08:00

1/2 C butter, melted
2 C graham cracker crumbs
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.

Pretzel Hugs

2011-12-05T12:28:00.000-08:00

2 bags of Hershey’s Hugs
1 “Pounder” bag of Pretzel Snaps

Preheat oven to 300

1. Unwrap Hugs
2. Line baking sheet with parchment paper or use a non-stick baking sheet (strongly recommend parchment paper)
3. Lay one pretzel down for every Hug and top each pretzel with a Hug. 4. Pop in the oven for 2 min, just until they are glossy and softish.
5. Remove from oven and let sit for 1 minute, to continue the softening process.
**Don’t leave in the oven too or candy will completely melt. Candy needs to only soften
6. Top each hug with another pretzel pushing down gently, so it sticks together.
7. Allow to cool and enjoy,

Charlotte McCarty's Taco Soup

2011-11-22T07:00:00.000-08:00

This is the best taco soup I have ever eaten!

3 lbs. ground sirloin (90/10)
1 large onion cut into 16ths (half, then half, then slices…not chopped)
2 cans of Trappey's Pinto Beans with Jalapeno peppers (best), or any brand with jalapenos
2 cans whole kernel corn, any brand
1 can Rotel Original Diced Tomatoes & Green Chilies
1 sm 8 oz can Rotel Zesty Tomato & Green Chili Sauce (Original)
1 can beef broth
1 package of Taco Seasoning Mix
½ pint of heavy whipping cream
Salt and Pepper & a little Tony’s Seasoning to taste (if you do use Tony’s, you may not need salt…salt last to taste.)
1 can of water…or more to suit you if too thick

Serve with broken up Taco Chips and shredded cheese on top.

1.In a large 6 quart pot, cook 3 lbs ground sirloin (90/10) with onion until the color has left (not brown)
2.Dump in everything else
3.Season
4.Let simmer 30 to 45 minutes (or ‘til you are ready to serve)

Baked Apples & Pork Chops

2011-11-19T07:35:00.000-08:00

3-4 apples
4 tsp. butter
1/4 c. sugar
1 tsp. cinnamon
4-6 pork chops

Grease a casserole dish. Slice apples into 1/2 to 1 inch round slices. Place sliced apples in baking pan. Melt butter and drizzle over apples. Mix cinnamon and sugar; sprinkle over apples. Place pork chops on top of apples and cover pan with foil. Bake 1 hour in preheated 350 degree oven. Serves 4-6.

Apple Sweet Potato Bake

2011-11-19T07:29:00.000-08:00

3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine

In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.

Fudge Krinkles

2011-11-18T20:49:00.000-08:00

1 Betty Crocker Super Moist Devil's Food cake mix
1/2 cup vegetable oil
2 large eggs
Confectioners' sugar, for rolling

Preheat oven to 350°.

Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute and cool on wire racks.

Sausage & Hash Brown Casserole (eggless)

2011-11-18T20:26:00.000-08:00

2 lbs mild Tennessee Pride Country Sausage
2 cups shredded cheddar cheese
10 ¾ oz can cream of chicken soup
1 cup sour cream
8 oz container French onion dip
Minced Onion to taste
¼ cup each green & red bell pepper, chopped
Salt & Pepper to taste
30 oz pkg frozen hash brown shredded potatoes, thawed

In a skilled cook sausage until browned and crumbled. Drain well. In a large mixing bowl combine cheese, soup, sour cream, dip, onion, peppers, salt and pepper. Fold in potatoes. Mix well. Spread 1.2 of the hash brown mixture into bottom of a 9x13 greased baking dish. Spread ½ of the sausage over potato mixture. Repeat layering potato mixture and then sausage. Bake at 350 degrees for approx 1 hr or until casserole is golden brown.

Texas Brittle

2011-11-18T20:00:00.000-08:00

1 bag Pretzel sticks
2 cups Pecan pieces
1 regular size bag Frito's
1/2 pkg chocolate almond bark

Mix pretzels, pecans, and Frito's. Pour onto waxed paper, spreading thin. Melt almond bark. Drizzle over snack mix. Allow to cool and dry. Separate and store in airtight container.

Best Ever & Easiest Mac & Cheese

2011-11-18T19:53:00.000-08:00

12 oz large elbow macaroni
1 lb Velveeta cheese
salt and pepper to taste
2 tall cans evaporated milk
1 can of water
2 sticks of butter

Bring 4 cups of water to a boil, add salt and stir in macaroni. Return to a boil and cook only until noodles change in size or color (you want them to remain very undercooked). Drain at once and pour over sticks of butter in crock pot. While macaroni is cooking, heat water and milk. Pour water/milk mixture over noodles. Add Velveeta cheese. Cover and cook on low for 2-3 hrs stirring occasionally.

Simple Toffee Brownies

2011-05-11T06:10:00.000-07:00

3 (6-ounce) candy bars with almonds and toffee chips (Symphony brand is best)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Carrot Souffle

2010-12-13T08:32:00.000-08:00

This is a wonderful side dish. It was served at a minister's/wives banquet we attended this year. Everyone raved over it. It tasted more like a very delish sweet potato dish. Try it this year. You will love it :)

3 lbs carrots
2 1/2 c. sugar
1/2 c. plain flour
1 Tbs. baking powder
1 Tbs. vanilla
9 oz. margarine (melted)
4 eggs (separated)

Boil carrots until tender, drain, & mash. Blend carrots, egg yokes, vanilla, and margarine until smooth. (Use a blender to ensure smoothness) In a large bowl, mix carrot mixture, sugar, flour, and baking powder until smooth. Beat egg whites until stiff, then fold into carrots. Pour mixture into a baking dish that has been sprayed with a non-stick spray. Bake @ 350 degrees for 45 - 60 minutes. Baking time depends on the oven & size of baking dish. Souffle is done when a knife comes out clean. This dish can be mixed and frozen to bake later.

Creamy Hash Brown Casserole

2010-11-09T05:55:00.000-08:00

1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Carmel Pretzel Snacks

2010-11-08T11:50:00.001-08:00

15 ounces mini twist pretzels
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt

Preheat oven to 250 degrees F (120 degrees C). In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.

In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together. Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.

Nuts and Bolts

2010-11-08T11:45:00.000-08:00

2 pounds salted nuts and cashews
1 box Wheat Chex
1 box Rice or Corn Chex
1 box Cheerios
1 bag pretzel sticks
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 teaspoon seasoned salt

Heat oven to 250 degrees F.

Mix nuts, cereals and pretzels and divide between 2 large foil roasting pans. Mix oil, sauce and salts together. Pour 1/2 in each pan over the nuts, cereals and pretzels. Bake for 2 hours, stirring every 15 minutes. Cool on paper towels. When cooled, store in airtight containers.

Super Easy Peanut Butter Fudge

2010-11-08T06:01:00.000-08:00

16 oz can vanilla frosting
18 oz jar creamy peanut butter

Empty jar of peanut butter into mixing bowl. Remove lid and foil from frosting. Heat frosting in microwave for 60 seconds or until completely melted. Pour melted frosting over peanut butter. Mix well. Pour into 13x9x2 pan. Allow fudge to set and cut into small squares.

Variation:

Make the above recipe as stated. Then make another batch using chocolate frosting and pour over the first batch.

Snickers Salad

2010-10-11T05:59:00.000-07:00

6 SNICKERS candy bars
6 Granny Smith green apples
1 (8 oz.) container Cool Whip
1/2 can Condensed Milk

Chop candy bars into small squares. Core and chop apples into small bite size pieces. Mix all ingredients and chill. Enjoy!

Gooey Butter Toffee Cake Bars

2010-09-23T11:31:00.001-07:00

1 18.25-ounce box yellow cake mix
1 egg
1 stick butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners’ sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners’ sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Southwest Soup

2010-09-03T11:34:00.000-07:00

2 lbs ground chuck
1 large onion, chopped
1 – 16 oz ranch style beans
2 – 15.25 oz cans corn
1 – 10 oz can Ro-Tel Tomatoes with green chilies
2 – 10 oz cans minestrone soup
1 – 16 oz can beef broth
Shredded cheese
Cornbread

Brown meat with onion, stirring until done & crumbly; drain. Add beans, tomatoes, soup & beef broth; mix well. Simmer for 45 minutes. Serve with shredded cheese and cornbread. Serves 8 – 10.

Creamy Macaroni & Cheese

2010-08-25T09:34:00.000-07:00

2 C Velveeta, cubed
2 C Whole Milk
2 T Flour
2 T Margarine
2 C Dry Macaroni

Cover Macaroni with water and cook until almost done, drain well. In bowl, melt margarine in microwave. Stir in flour. Stir in milk. Salt and Pepper to taste. Pour cubed cheese into milk mixture and microwave at 30 second intervals until melted, stirring often. Stir in cooked macaroni. Place in oven safe dish and bake, uncovered, at 350 for twenty minutes.

Creamy Chicken Enchilada

2010-07-23T12:39:00.000-07:00

1 Tablespoon butter or margarine
1 medium onion, chopped
1 (4-ounce) can chopped green chilies, drained
8 ounces cream cheese, chopped, softened
3-1/2 cups chopped cooked chicken breasts
8 (8-inch) flour tortillas
16 ounces Monterey Jack cheese, shredded
2 cups heavy cream

Melt the butter in a large skillet over medium heat. Add the onion. Saute for 5 minutes. Add the green chilies. Saute for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese melts, stirring constantly. Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack cheese. Drizzle with the heavy cream. Bake at 350 degrees for 45 minutes.

NOTE: To lighten this rich sauce, use picante sauce instead of the heavy cream.

SERVES: 4 or 5

Easy Strawberry Shortcakes

2010-07-19T06:17:00.001-07:00

2 (16-oz.) containers fresh strawberries, quartered
1 cup sugar, divided
1/4 teaspoon almond extract
1 cup whipping cream
2 tablespoons sugar
8 frozen biscuits
Garnish: fresh mint sprigs

Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Mix in almond extract if desired. Cover and chill up to 2 hours.

Roll frozen biscuits in sugar and bake according to package directions.

Split biscuits in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

Strawberry Spinach Salad

2010-05-13T07:05:00.000-07:00

1(10 to 12-ounce) package baby spinach, washed and dried
1/3 cup sliced almonds, toasted
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled, seeded, and finely diced

Dressing:
1/2 lemon, juiced
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.

For the dressing:
In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.

Dress the salad right before serving

Squash Ribbons

2010-04-26T18:22:00.000-07:00

3 Yellow Squash
3 Zucchini
½ stick margarine, melted
4 oz of chive & onion Cream Cheese (spreadable)
Cilantro, grn onions, or parsley
1.5 fresh limes
Kosher Salt
Coarse Ground Pepper

Cut squash & zucchini into thin long ribbons. Melt margarine in skillet over low heat. Add cream cheese & juice of one lime. Add squash and cover. Steam over low heat for 5 - 7 minutes. Do not overcook. Squash should not go limp. Pour into serving dish. Top with cilantro, onions, or parsley. Squeeze ½ fresh lime over top. Sprinkle with kosher salt and pepper.

Spicy Chicken Tenders

2010-04-23T11:01:00.000-07:00

2 cups buttermilk
Tony Chachere’s Seasoning
3 cups self-rising flour Oil

Sprinkle chicken tenders with seasoning. Dredge chicken in flour, dip into buttermilk and back into flour. Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown

Butter Pecan Ice Cream

2010-04-23T10:04:00.001-07:00

4 eggs, beaten
2-1/4 cups sugar
5 cups milk
4 cups whipping cream
4-1/2 teaspoons vanilla
1/2 teaspoon salt
1/4 cup butter
2 cups chopped pecans
1/4 cup brown sugar

In a large mixing bowl gradually add sugar to eggs, beating until stiff. Add milk, cream, vanilla and salt and mix well. Refrigerate. Melt butter add pecans and sauté over low heat. Add brown sugar and stir until melted. Cool well. Add to ice cream mixture and freeze in ice cream freezer as directed on freezer. Yield 1 Gallon

Easy Apple Dumplings

2010-04-19T18:45:00.001-07:00

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 12 oz can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Butterfinger Cake

2010-04-19T18:31:00.001-07:00

1 box marble cake mix
1 (14 oz.) can sweetened condensed milk
1 jar prepared caramel topping
1 bag snack size Butterfinger candies
1 cup prepared chocolate syrup
Whipped Topping (recipe follows)

Pre-heat oven to 350ºF.

Bake cake as directed in a 9x13 pan. Let cool. Poke holes all over cake. In a medium-mixing bowl mix condensed milk and caramel topping. Pour over cake. Break Butterfinger candy and sprinkle half all over cake. Top with whipped topping and sprinkle with remaining candy. Drizzle with chocolate syrup.

Whipped Topping

1 cup heavy cream
¼ cup confectioners sugar

Whip cream until stiff peaks form. Mix in confectioners sugar.

Lemon Poppyseed Mini Cheesecakes

2010-04-19T17:29:00.000-07:00

Yield: 18 mini cheesecakes

Gingersnap Crust Ingredients:
3 teaspoons brown sugar
1 ½ cups crushed gingersnaps
6 tablespoons unsalted butter, melted

Gingersnap Crust Directions:
Preheat oven to 350 F.
Mix all ingredients together in a small bowl until they begin to stick together.
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed. Bake for 10 minutes.

Cheesecake Ingredients:
2 (8-oz.) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
Zest from 4 small lemons (approximately 2 tablespoons)
½ teaspoon ground ginger
2 teaspoons poppy seeds

Cheesecake Directions:
Preheat oven to 325 F.

Mix cream cheese and sugar until integrated. Mix in eggs, one at a time. Mix in sour cream. Add zest, ginger, and poppy seeds. Spoon mixture over pre-baked crusts.Bake for 30 minutes.Remove cheesecakes from oven and allow to come to room temperature. Place in the refrigerator to chill.

Ginger Whipped Cream Frosting Ingredients:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)

Ginger Whipped Cream Frosting Directions:
Whip heavy whipping cream and sugar until light and fluffy. Mix in ginger. Spread or pipe frosting onto the chilled cheesecakes. Optionally, decorate with colored sugar and a gingersnap cookie

Blueberry Cream Cheese Tarts

2010-04-19T17:25:00.000-07:00

12 vanilla wafers
2 eggs
1 teaspoon pure vanilla extract
1 cup sugar
2(8-ounce) packages cream cheese, softened
1(21-ounce) can blueberry filling, or other pie filling

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

Oh Henry Bars

2010-04-13T10:07:00.000-07:00

3/4 cup butter
1 cup brown sugar
1/2 cup dark corn syrup
1/2 cup peanut butter
2 cups quick cooking oatmeal
2 cups regular rolled oats
1 tablespoon vanilla
1 (12-ounce) package semisweet chocolate chips
1 cup milk chocolate chips
1 cup peanut butter

Preheat oven to 350 degrees. Line a 15-1/2 x 10-1/2" jelly roll pan with heavy duty foil and spray with nonstick baking spray using flour; set aside.

In large saucepan, melt butter with brown sugar, corn syrup, and 1/2 cup peanut butter. Cook over low heat until smooth, stirring frequently.

Combine quick cooking oatmeal and rolled oats in large bowl. Stir vanilla into butter mixture and pour over oat mixture. Stir to coat. Spoon into prepared pan and pat down with back of spoon until even.

Bake for 10-12 minutes only; do not over bake. Let cool 10 minutes, then place in freezer for 1 hour.

When base is cold, combine semisweet and milk chocolate chips in microwave-safe bowl. Add 1 cup peanut butter and microwave for 1 minute. Remove from microwave; stir. Continue microwaving for 1 minute intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Pour over bars.

Refrigerate bars until firm, then cut into squares to serve. Store covered in refrigerator. Makes about 48 bar cookies

Baked French Toast Casserole

2010-04-12T09:05:00.000-07:00

dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Corn Casserole

2010-04-06T06:05:00.000-07:00

15 1/4-ounce can whole kernel corn, drained
14 3/4-ounce can cream-style corn
8-ounce package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Gooey Butter Cake

2010-03-04T15:18:00.000-08:00

Cake:
1 yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Simply Delicious Strawberry Cake

2010-03-04T15:11:00.000-08:00

1 white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Cake Balls

2010-02-10T08:28:00.000-08:00

1 cake mix
Ingredients needed for cake mix
3/4 can of frosting
1 pkg of Almond Bark or Wilton Confectionary Wafer Coating

Bake the cake according to package instructions. While warm, crumble the cake into a bowl. Using a hand mixer continue to crumble to a fine texture. Mix in frosting to make a paste.

Using a melon baller, small cookie scoop, or your hands form the mixture into 1 ½ -inch balls. (Walnut size) Place the balls on wax paper; freeze uncovered for 2 hours.
Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden

For Chocolate Dipped Strawberry Cake Balls:

Strawberry Cake Mix
Strawberry Frosting
Chocolate Bark

Cake Balls can be drizzled with red melted wafers or sprinkled with decorating sugars or candies.

Cupcake Frostings

2010-01-25T19:11:00.001-08:00

Butter Cream Frosting

5 oz Butter, softened
8 oz confectioners sugar
1 tsp vanilla
2 tsp hot water

Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy. (Frosts 12 lg cupcakes)

Chocolate Butter Cream Frosting

5 oz Butter, softened
8 oz confectioners sugar
2 tbls cocoa powder
2 tsp very hot water

Beat together the butter and sugar with an electric beater. Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy. (Frosts 12 lg cupcakes)

Lemon Cream Cheese Frosting

1 oz butter, softened
3 oz cream cheese, softened
1½ cups confectioners sugar
1 tsp grated lemon rind

Sift the sugar. Beat all ingredients together in a small bowl, until smooth and combined. (Frosts 12 lg cupcakes)

Potato Cheese

2010-01-09T15:41:00.000-08:00

1 qt. diced potatoes
1 tablespoon minced onions
1/2 teaspoon garlic salt
1/2 cup shredded carrots
1 1b loaf Velveeta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 qt whole milk
Salt and pepper to taste

Barely cover potatoes with water and add minced onions. Cook until potatoes are tender. Dran and add soups, milk, carrots, garlic salt, salt, and pepper. Stirring often to prevent scorching. When potatoes are tender add cheese. Reduce heat and cook till well blended and bubbly.

Lemon Cream Cheese Bars

2010-01-04T16:58:00.000-08:00

1 pkg. lemon cake mix
1/2 c. butter
3 eggs
2 c. canned lemon frosting
1 (8 oz.) pkg. cream cheese, softened

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Combine cake mix, butter and 1egg. Stir until moist. Press into pan. Blend together frosting and cream cheese and reserve 1/2 cup of the mixture. Add 2 eggs to remaining frosting mixture. Beat 3 to 5minutes at high speed. Spread over cake layer in pan. Bake about 30 minutes. Cool slightly and spread with reserved frosting mixture. Cut into bars.

French Apple Cream Cheese Pie

2010-01-02T20:01:00.000-08:00

2 (3 oz. each) pkg. cream cheese
1/4 c. sugar
1 egg
2 tsp. lemon juice
1 frozen Marie Callender’s deep dish pie crust
1 can (21 oz.) apple pie filling
2 c. corn flakes, coarsely crushed
1/2 c. chopped pecans
1/2 c. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. butter

Preheat oven to 375 degrees. Beat together cream cheese, sugar, egg and lemon juice. Spread in pie shell. Spoon pie filling over cream cheese mixture. Combine crushed corn flakes, nuts, sugar and spices. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle streusel mixture over pie. Bake 30 to 40 minutes. Allow to cool slightly before serving.

Chocolate Chip Cheeseball

2009-12-21T21:00:00.000-08:00

1-8oz cream cheese, softened
1/2 c butter (not margarine), softened
1/4 tsp vanilla
3/4 c powdered sugar
2 tbsp brown sugar
3/4 c mini choc chips
3/4 c finely chopped pecans
Graham Cracker Sticks

Beat cream cheese, butter and vanilla until fluffy. Gradually mix in sugars. Beat well. Stir in chocolate chips. Pour out onto plastic wrap. Shape into ball and refrigerate at least one hour. Before serving roll into pecans. Serve with Graham Cracker sticks.

Creamy Chicken Enchilada Soup

2009-12-01T16:38:00.000-08:00

4 cans cream of chicken soup, undiluted
1 lb. mild Mexican Velveeta cheese
1 can Ro-Tel or El Paso brand diced green chilies
4 - 6 chicken breast halves, cooked and shredded
1 pt. Half & Half
2 c. milk

Boil and debone chicken breasts. Combine all ingredients. Heat over low heat stirring frequently to well heated and cheese is melted. Serve with tortilla chips(bite size or strips are best).

Creamy Ghirardelli Fudge

2009-11-29T13:48:00.000-08:00

3/4 cup (1-1/2 sticks) butter or margarine, softened
3 cups sugar
1 can (5 oz.) evaporated milk (2/3 cup)
11 oz pkg Ghirardelli Milk Chocolate Chips
7oz jar Marshmallow Crème
1 tsp. vanilla
1 cup chopped Walnuts or pecans (optional)

Place sugar, butter and milk in heavy 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. Add chocolate; stir until melted. Add marshmallow crème and vanilla; mix well. Stir in nuts. Pour into greased 13x9-inch pan. Cool at room temperature; cut into squares.

Meat Temperatures

2009-11-24T16:00:00.000-08:00

*Note before resting means while meat is cooking*

Beef
Rare
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 115 degrees
Medium-Rare
USDA Guidelines (Before Resting): 145 degrees
Professional Kitchens (Before Resting): 120 degrees to 130 degrees
Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 140 degrees
Medium-Well
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 150 degrees
Well-Done
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 155 degrees to 160 degrees
Ground Beef
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Pork
Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 145 degrees
Well-Done
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 160 degrees

Ground Pork
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Poultry
Whole Bird, Thighs, Legs, Wings, Ground Poultry
USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 165 degrees
Boneless Chicken Breasts
USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 160 degrees

Chocolate Pecan Pie

2009-11-24T15:52:00.001-08:00

4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 9 inch deep dish pie crust (I prefer Marie Callender’s Frozen)
1 cup pecans

Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.

In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into pie crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours before serving.

Herbed Almonds

2009-11-24T15:42:00.000-08:00

3 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme leaves
Coarse salt and freshly ground pepper

Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.

Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.

Great served with cheese or cheese spread!

Baked Brie with Pecans

2009-11-24T15:36:00.000-08:00

1 small wheel of Brie or Camembert (about 9 ounces)
1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving

Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.

While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.

In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

Butter Pecan Sweet Potatoes

2009-11-24T15:27:00.002-08:00

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.

Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.

Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

Green Beans in Lemon Butter

2009-11-24T15:27:00.001-08:00

1 tablespoon coarse salt, plus more for seasoning
1 pint green beans, stem ends trimmed
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon finely grated lemon zest (about 1 lemon)
Freshly ground pepper

Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.

Immediately return beans to saucepan. Add butter and zest. Toss and season with salt and pepper. Transfer to a serving bowl; serve warm.

Pralined Pecans

2009-11-23T19:51:00.000-08:00

2 cups raw pecans
1cup sugar
1/2 cup water
1/2 tsp salt

Boil all ingredients together on medium-low heat until mixture begins to crystalize. This is the tricky part because it's just before it starts to burn. Careful stirring at this point. You have to judge the best time to dump it onto a buttered cookie sheet.(don't let them burn) Spread nuts into a single layer.
Bake in a 250 F oven for 10 minutes. With metal spatula, turn the nuts and bake another 10 minutes. Allow to cool, and package for gift giving or set out as munchies.

Variations:
Add two tablespoons butter midway through the cooking process. It adds a nice flavor.
Add 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon or either of them for a nice holiday flavor and scent.

Delicious Microwave Chocolate Pie

2009-11-23T19:46:00.000-08:00

1 baked pie crust
¼ to ½ cup flour
3 Tbsp cocoa
1 ¼ cup sugar
2 egg yolks
2 cups milk
¼ cup margarine
1 tsp vanilla

Mix together flour, cocoa, sugar, and add enough hot water to mix well. Add egg yolks and milk. Cook in microwave safe bowl for 3 minutes. Stir then cook for 3
more minutes. Add margarine and vanilla. Mix well and pour into prepared crust. Can top with meringue or with cool whip.

Easy Peanut Butter Fudge

2009-11-23T19:44:00.001-08:00

2 cups sugar
3/4 cup milk
4 T peanut butter
1 tsp vanilla
pinch salt

Boil sugar and milk without stirring until soft ball stage. Remove from heat. Let stand undisturbed until cool, then add salt, peanut butter, and vanilla. Beat with wooden spoon until stiff. Turn out into a greased 9 inch pan. Let sit until it hardens.

Mexican Candy Pralines

2009-11-23T19:42:00.000-08:00

1 T butter
2 c brown sugar
1/2 c evaporated milk
1/4 tsp salt
1 c pecans, chopped

Cook butter, sugar, milk, and salt until mixture forms soft-ballstage, stirring constantly. Add nuts; beat until creamy. Drop by spoonfuls onto waxed paper.

Easy Plump Possum Pie

2009-11-18T15:03:00.000-08:00

1 plump possum
2 pie crusts
2 nice taters
3 big carrots
2 cans mushroom soup

Place plump possum feet down and face up in first pie crust. Chop taters n carrots and place them around the plump possum. Pour the mushroom cans over the plump possum. Put second pie crust over the plump possum and squeeze edges down real tight. Bake until plump possum stops grinning and hair is crunchy.

The delightful delicious delectable dish definite defeats duck and all the other birds one other might offer up on Thanksgiving day.

NOTE: My precious husband, Kent, asked that I publish this recipe on his behalf. Beverly Thomas, a life long friend, commented today that for her daughter's wedding many of the recipes were taken from this site. From time to time people tell me they print the recipes gathered here. I think Kent wanted to be a blessing to others, too! :)

Easy Berry Cream Pie

2009-11-05T16:12:00.001-08:00

1 10 oz. package fresh or frozen blackberries or strawberries (thawed if frozen)
*3 tablespoons blackberry or strawberry jam
1 8 oz. tub of Cool Whip whipped topping (or fresh whipped cream, if desired)
1 9 in. store-bought graham cracker piecrust

Place the berries in a bowl and mash until broken up. Add the jam and mix until combined. Spoon the blackberry mixture into the crust. Top with Cool Whip and serve.
Note: use the flavor of jam as the fruit

Three Seed French Bread

2009-11-02T12:54:00.000-08:00

4 tsp fennel seeds
4 tsp poppy seeds
4 tsp sesame seeds
1 (11 oz) can refrigerated French bread dough
1 egg white, beaten
Melted butter

Combine seeds in a shallow dish. Brush dough loaf with egg white. Roll top and sides of dough loaf in seeds. Place, seam side down, on a baking sheet. Cut and bake dough loaf according to package directions. Brush with melted butter after bread is removed from the oven.

NOTE: The initial cost for the seeds to make this brad is money well spent. You can continue to enjoy the seeds in other dishes or make more bread soon!

Creamy Lemon Tartlets

2009-11-02T09:49:00.001-08:00

2 (2.1 oz) pkgs frozen mini phyllo pastry shells
1 cup whipping cream
2/3 c lemon curd
½ tsp almond extract
Garnishes: fresh raspberries, blueberries, mint sprigs, lemon zest or slices

Bake pastry shells according to pkg directions; cool compleely (about 20 min).
Meanwhile, beat whipping cream, lemon curd, and almond extract @ medium speed with an electric mixer until thickened and soft peaks form. Spoon mixture into pastry shells. Chill tartlets 1 hour. Garnish, if desired.

Boiled Shrimp

2009-11-02T09:43:00.000-08:00

2 (3 oz) pkgs Zatarain’s Shrimp & Crab boil in bag
1 large lemon, halved
1 samll onion
3 Tbsp salt
4 lbs unpeeled, large raw shrimp

Bring first 4 ingredients and 4 qt water to a boil in a large Dutch oven over high heat. Cover and boil for 3 to 4 minutes. Add shrimp; remove from heat. Cover and let stand 10 minutes. (Shrimp will turn pink and shells will loosen slightly) Drain, discarding lemon, onion, and seasoning boil bag.

I prefer to serve them hot. You may prefer to peel and chill before serving.

Frogmore Stew

2009-11-02T09:35:00.001-08:00

¼ c Old Bay Seasoning
4 lb small red potatoes
2 lb smoked sausage, cut in to 1 ½ inch pieces
12 ears frozen corn on the cob
5 lb unpeeled large raw shrimp
Old Bay Seasoning
Cocktail Sauce

Bring ¼ cup Old Bay seasoning and 5 qts water to a rolling boil in a large covered stockpot. Add potatoes; return to a boil and cook uncovered for 10 minutes.

Add sausage and corn and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp and cook 3 – 4 minutes or just until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.

Pecan Cheesecake Pie

2009-11-02T06:26:00.001-08:00

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1/4 cups chopped pecans
1 cup light corn syrup

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill.

Karla Holley's Mexican Chicken Spaghetti

2009-10-18T14:40:00.000-07:00

4 boneless, skinless chicken breast
1 stick butter or margarine
1 can RoTel tomatoes
1 small bell pepper, chopped
1 small onion, chopped
10-12 oz. spaghetti
1 lb Velveeta cheese

Boil chicken, remove from broth & cut into bite size pieces.
Melt butter in skillet & saute onion, bell pepper & RoTel. Saute for 20 minutes on low heat.

Cook spaghetti noodles according to package directions in broth from chicken (you will need to add more water). Drain.

Combine chicken, tomato mixture, noodles and Velveeta cheese. Mix well.
Poor into 11x13 casserole dish. Bake at 350 for 20 minutes.

Easy Caramel Dip

2009-10-13T06:42:00.000-07:00

1 bag of Caramel candy squares, unwrapped
8 oz cream cheese
milk

Place caramels and cream cheese in microwave safe bowl. Heat for 2 minutes and then stir briskly for about 1 minute. Heat at 30 second intervals, stirring in between until hot and bubbly. Add milk 1 teaspoon at a time until desired consistency. Serve warm.

Serve as a dip for fruit, top coffee cakes, or serve over ice cream. DELICIOUS if served with apple wedges.

Cereal Coated Chocolate Peanut Butter Balls

2009-10-08T16:21:00.000-07:00

1 cup peanut butter
1 cup honey
2 cup powdered milk
1 cup confectioners’ sugar
1 cup melted chocolate almond bark
1 1/2 cup crushed Sweetened Corn Flakes

Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners’ sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.

No Bake Chocolate Peanut Butter Oatmeal Bars

2009-10-06T19:49:00.001-07:00

3/4 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semi-sweet chocolate chips
1/2 cup peanut butter (smooth or chunky)

Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. Press half of mixture in to the bottom of a buttered 8 x 8 dish.

In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust, reserving a couple of spoonfuls to drizzle over the top.

Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust. Drizzle the remaining chocolate and peanut butter over the top of the bars.
Refrigerate for 3 hours before cutting and serving.

Easy Ooey Gooey Butter Cake

2009-10-05T21:34:00.000-07:00

1 package yellow cake mix
1 stick of butter (melted)
1 egg

Mix all of the ingredients above and pat in a 13 by 9 inch pan

Topping
1 8 oz package of cream cheese (softened)
2 eggs
1 box of powdered sugar

Mix cheese until light and fluffy add eggs and mix well. Add powdered sugar and beat until all of the lumps are completely gone. Pour this mixture over cake in pan and bake a 350 degrees for 30 to 45 minutes or until topping is golden... allow to cool. Garnish sliced cake with lemon curls, powdered sugar and mint leaves.

Ideas Using Pumpkins for Fall

2009-09-28T06:18:00.000-07:00

Pumpkin for Coolers:

Cut and discard the top from a fat pumpkin.
Hallow the pumpkin and wash the strings and seeds.
Add ice and bottles of your favorite soft drinks
If you plan to place your pumpkin on a wood service take precaution and place it on a round platter to prevent moisture from damaging the wood surface.

Pumpkin for Floral Arrangements:

Cut and discard the top from a tall slendor pumpkin.
Hallow the pumpkin and wash the strings and seeds.
Arrange your flowers using the pumpkin as a vase. You can place styrofoam if needed in the bottom of the pumpkin.

Pumpkin for Serving Bowls:

Cut and discard the top from different shapes of pumpkins or squash.
Hallow the pumpkin and was the strings and seeds.
Small pumpkins can be used for serving dips or salsas
Larger pumpkins can be used for serving fruits, soups, etc

Tortilla Turtles

2009-09-18T11:30:00.000-07:00

1 sm pkg flour tortillas
Oil
½ cup sugar
2 – 3 tsp cinnamon
Chocolate sauce, recipe follows

Cut each tortilla into 8 triangle wedges. Heat oil and deep fry tortilla wedges. Remove from oil and place on paper towels. Combine sugar and cinnamon in gallon size Ziploc bag. Place wedges in bag and shake until well coated. Repeat until all wedges have been sugar coated.

Chocolate Sauce

1/3 cup heavy whipping cream
Approx 20 caramels
1 pkg chocolate chips
1 cup chopped pecans, optional

Combine cream, caramels, and chips in saucepan over low heat. Place wedges on platter. Drizzle chocolate sauce over tortilla wedges. Sprinkle with chopped nuts

Quick and Easy Cinnamon Rolls

2009-09-14T20:21:00.001-07:00

1/4 c. sugar
1 tsp. cinnamon
2 tbsp. melted butter
1 pkg. canned biscuits

Mix sugar and cinnamon together. Dip each biscuit into melted butter. Coat with cinnamon mixture.Place in pan. Bake according to biscuit package directions. Remove from oven; loosen rolls immediately and glaze.

Cream Cheese Glaze
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) margarine
1/2 teaspoon vanilla extract

Combine cream cheese, powdered sugar, margarine, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Cinnamon Baked Apples

2009-09-10T21:02:00.000-07:00

4 large baking apples, such as Rome, Golden Delicious, or Jonagold
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans or walnuts
1/4 cup currants or chopped raisins (optional)
1 Tbsp butter

Preheat oven to 375°F.

Wash apples. Using apple corer, core apples.

In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans.

Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with sugar mixture. Top with a dot of butter

Bake 30-40 minutes, until tender, but not mushy.

Makes 4 servings.

Sausage Cornbread

2009-09-05T18:46:00.001-07:00

1 stick of margarine
1 pound pork sausage
1 tablespoon minced onion
2 eggs, lightly beaten
1 1/2 cups buttermilk self-rising cornmeal mix
1 (15 ounce) can cream style corn
1/2 cup sour cream
1/4 cup vegetable oil
2 cups shredded sharp Cheddar cheese
1/2 cup milk

Preheat oven to 425 degrees F (220 degrees C). Place margarine in 10 inch iron skillet. Heat in oven until melted.

In a medium skillet, brown the sausage and onion; crumble and drain well.

In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.

Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

Mexican Fiesta

2009-09-03T05:58:00.000-07:00

1 lb hamburger meat, browned and drained
1 pkg Chili Mix
1 can Rotel tomatoes and chilies
1 sm can tomato sauce
1 5 oz pkg Manhatma yellow rice
1 can cheddar cheese soup
1 cup milk
2 cups grated cheese

Add chili mix, Rotel, and tomato sauce to meat and simmer for 20 minutes

Cook yellow rice according to package directions.

Combine soup and milk and heat over low heat until bubbly, stirring often to avoid scortching.

Spread rice very thin into bottom of 9x13 sheet cake pan or casserole dish. Top with meat mixture. Pour soup mixture over meat. Sprinkle with grated cheese. Allow to sit for 10 minutes prior to serving. Serve with Mexican style chips.

Crunchy Cheddar Chicken Breasts

2009-08-31T08:41:00.000-07:00

½ cup Hidden Valley The Original Ranch® Cheddar & Parmesan Dressing
4 Boneless, skinless chicken breasts
¼ cup each Corn flake crumbs
¼ cup finely shredded white Cheddar cheese
½ tsp. each salt and course ground black pepper

Combine crumbs, cheese, salt and pepper in pie plate. Roll chicken breasts in dressing to coat both sides. Dip, top side only, in crumb mixture and place on baking sheet. Bake at 350°F for 35 to 45 minutes, or until golden brown and crunchy.

Makes 4 servings.

Easy Creamy Tomato Soup

2009-08-27T16:10:00.000-07:00

1 jar Roasted Garlic Ragu Marinara Sauce or your favorite variety
1 pint Half & Half
2 tablespoons butter
2 chicken breasts

Boil or pan grill chicken breasts. Dice when cooked completely. Combine marinara sauce, half and half, and butter over low heat. Add chicken and cook until bubbly. Serve with french bread or grilled cheese sandwiches.

This makes a very creamy tomato sauce to serve over pasta as well. When used as a soup it is the texture of La Madelines Tomato Basil Soup.

Play Dough

2009-08-24T19:43:00.000-07:00

1 c flour
1 c warm water
1/2 c salt
1 T oil
1 tsp cream of tartar
food coloring

Mix all ingredients over medium heat, until mixture pulls away from sides of pan and becomes like play dough consistency. Knead until cool. Must be stored in an air tight container. Do not refrigerate. Will keep for up to 3 months.

Chocolate Pecan Pie

2009-08-21T09:53:00.000-07:00

9-inch pie crust, unbaked
2 squares bitter chocolate
3 Tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup whipped cream (see my preference below)

Melt chocolate and butter over hot water. Combine syrup and sugar in saucepan. Bring to boil over high heat, stirring until sugar is dissolved. Boil 2 minutes. Add chocolate mixture. Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Stir to mix well. Pour into unbaked pie shell. Bake at 375 degrees for 45 to 50 minutes. Cool.

Top with whipped cream. I prefer beating 1 pint of heavy whipping cream until stiff peaks appear. Then had superfine granulated sugar to taste.

Back 2 School Ideas

2009-08-19T09:17:00.000-07:00

While I don't have small children Back 2 School time is a busy time for me. Our church has a large successful school. Additionally, annually CUPC hosts a Back 2 School Bash where we distribute school supplies. Thus, I am very much aware of the time of the year.

I remember buying school supplies and uniforms. I attempted to make the supplies a fun part of our year. Once we returned from shopping we would sit in the floor, open packages, and fill pencil pouches and notebooks. Then we would nicely arrange things in backpacks. This was so much fun. Wow the memories!

Once the children returned to school I would often send lunches and snacks from home. I enjoyed finding cute napkins and including them in the kid's lunchboxes. I remember when Trent was in maybe 2nd grade finding some football shaped napkins. The first time I sent it he came home all excited. He asked that I send extras the next day because some of his buddies wanted one, too. Redonia loved sweet tarts. Occasionally a random pkg sent for a snack made her day. Kent and I would write little notes and put in their lunch boxes, too. I remember even in Junior High or High School Kent writing a note and placing it in Redonia's notebook. Of course the school is on the church campus. She found her dad later in the day and gave him a big hug and soft smile. We began the practice of putting notes in their lunch boxes in pre-k or kindergarten. Hence, Redonia has always been one to leave a note especially for her Dad.

Other lunch box favorites were heart shaped sandwiches for Redonia. I cut bread using cookie cutters. Trent liked footballs and circles. We made rice krispie treats cut them in thick rectangles, inserted popsicle sticks, dipped them in chocolate bark and garnished with sprinkles.

Sometimes we made kolaches (pigs in blankets for you non-Texans) and sent them for the entire class for a quick breakfast. We poured cupcake batter in ice cream cones and baked ice cream cupcakes. The kids helped me decorate these like ice cream cones (frosted thickly and coated with sprinkles or candies) We took those for their classmates, too.

Back 2 School time should be faced with a smile and not a dread. Moms, don't leave creativity to the child's teacher to encourage a love for school. I believe the love for school needs to begin at home. Involve yourself in school functions and parties. From the time my children were in preschool - high school I sent something for each child's class parties. Being busy, working, etc is not an excuse. You may not be able to make the party but you can send for the party.

Once our school administrator was told by a parent I am too busy to participate since I'm a pastor's wife. Since we have had several pastor's children enrolled in our school I'm brave enough to state this! lol Our administrator was appalled that this mom was too busy for her children. Moms, regardless to your calling or schedule your children must know you support them. We've had to be out of town on occasion for events. I would purchase a big bag of candy, paper goods, or something ahead for the party. I used this as a teaching time for my children. Too many people like to show up at a party and give little or no effort to contributing. Many times we made goodie bags for Christmas or Valentines for Redonia and Trent to distribute to their friends. Not only did we make wonderful memories and have fun but I endeavored to teach the children the joy in giving to others.

Moms, don't view back to school as a bad time. Of course some view it as a good time to get rid of the children. How sad is that? This should simply be another time to used to have fun, make memories, and train children.

Oreo Truffles

2009-08-16T22:08:00.000-07:00

1 pkg Oreo cookies
8 oz cream cheese, softened
1 pkg white almond bark
1 pkg chocolate bark

Using a blender crush Oreos. Mix cream cheese and crushed cookies together. Roll into walnut size balls. Chill for 1 hr. Melt chocolate. Dip into either white or brown chocolate. Let chocolate set. Drizzle with opposite color.

Homemade Spa Treatment Recipes

2009-08-11T19:43:00.000-07:00

A few years ago I hosted a Spa party for the ladies of CUPC. Following are some recipes that I made. Some of them I had available for use @ the party. Others were packaged to go for the ladies. Try some of them and enjoy!!!!!!!!!!

Refreshing Peppermint Foot Gel

2 tablespoons Aloe Vera gel
½ tablespoons peppermint oil

Combine ingredients in bowl or large cup. Mix and massage mixture on feet until absorbed.

Lemon Soak for Dry Feet

Juice of 1 Lemon
Warm water in container large enough to soak feet

Soak feet for 15 to 20 minutes. Use a pumice stone to gently slough away dry skin.

Lemon Exfoliant
Do not use on the face. Use on hands, feet, arms, legs, elbows.

1 cup sugar
½ cup lemon juice

Combine ingredients to make a loose paste. Rub the mixture into the top and bottom of hands, working well into cuticles. Pay close attention to callused areas, rubbing for about 5 minutes. Repeat daily until calluses have softened or disappeared.

Strawberry Hand and Foot Exfoliant

8 – 10 Strawberries
2 tablespoons Oil (olive oil, baby oil, or cooking oil)
1 teaspoon of coarse salt such as Kosher Salt or Sea Salt (found at grocery store near seasonings and normal salt)

Mix together all ingredients, massage into hands and feet, rinse, and pat dry. Strawberries contain a natural fruit acid which aids in exfoliation.

Nail Whitener

1 denture tablet
1 cup warm water

Soak fingers (and even toes) in mix for 10 minutes.

Detoxification Bath

½ cup baking soda
½ cup Epsom or Sea Salt

Add mixture to warm bath and soak for 15 to 20 minutes. A detoxification bath should be taken at least once per month. (Optional add 1 teaspoon glycerin to help soften the skin)

Remedy for Itchy/Irritated Skin

Chamomile Tea Bags

Float 2 -4 Chamomile Tea Bags in the bathwater as it is running. Soak and enjoy!

Invigorating and Uplifting Bath

Peppermint Tea Bags

Float 2 – 4 Peppermint Tea Bags in the bathwater as it is running. Swish the water around to infuse the tea into the water.

Moisturizing Bath

Lady Grey or Earl Grey Tea Bags

Float 2 -4 Tea Bags in the bathwater as it is running. Aaahh skin will be so soft!

Skin Restoring Bath

Green Tea Bags

Float 2 -4 Green Tea Bags in the bathwater as it is running. Swish the water around to infuse the tea into the water. Then use the Tea Bag to exfoliate the face.

Lemon Facial Scrub

1 cup honey
½ cup lemon juice

Mix ingredients well. Scrub face. Rinse with water. Pat Dry.

Herbal Mint Facial Toner
(Good for sensitive skin)

1 Chamomile Tea Bag
1 Green Tea Bag
2 large sprigs of fresh mint
3 cups distilled water

Combine tea bags, min and water in saucepan. Bring to boil. Turn off heat and let sit for 5 minutes. Mix equal parts of mix with distilled water in a spray bottle. This keeps well in the refrigerator. Mist on face for a refreshing feel.

Milk Bath

1 cup cornstarch
2 cups powdered mil

Mix ingredients in a large bowl. Store in airtight container or small plastic bags. Add approximately 1 handful of Milk Bath to bath water.

Sore Muscles Bath Soak

½ cup baking soda
½ cup dry milk
1 cup Epsom salt
1 cup seal salt

Mix all ingredients together. Dissolve a handful of soak in warm bath water.

Exfoliating Skin Soak

6 tablespoons Oatmeal
Muslin cloth
String or cord (not thread)

Pile oatmeal in center of a small square of cloth. Gather of edges and tie with string. Hand around the tap water as it is running allowing the warm water to run thru the oatmeal. This releases the beautiful softening agents of oatmeal. Rub the bag of oatmeal over the body for an exfoliator.

Brown Sugar Body Scrub

2 cups brown sugar
1 cup honey
3 tablespoons lemon juice
2 tsp grated ginger (optional)

Mix all ingredients together. Scrub body by handfuls.

Honey Hair Conditioner
Deeply conditions dry and damaged hair leaving it soft and luminous.

½ cup honey
¼ cup olive oil

Mix ingredients together. Using a small amount at a time, work mixture through hair until coated. Cover hair with a shower cap or wrap in a towel and leave on 30 minutes. Shampoo well, rinse and dry as normal.

Paraffin Wax Treatment

Melt 4 bars of paraffin wax in the microwave

Massage in a rich moisturizer onto feet or hands

Wrap each foot in plastic wrap tight enough to make an airtight seal. This will help the moisturizer to penetrate.

Let set for 20 minutes

Remove wrap and peel off the wax.

Quick Hand Treatments

1 tsp honey and 1 tsp oil. With damp hands apply mixture. Place hands in small plastic bags, then in a pr of gloves for 30 minutes.

Warm a cup of milk until warm, but not to hot. Soak your hand for 5 minutes to strengthen nails and hydrate skin.

PLEA for HELP!

2009-07-30T19:04:00.001-07:00

This week I received an email from someone who is going to be speaking to a group of minister's wives on the subject of Hospitality. The writer asked for input from me. I thought I would open this site to help with this endeavor.

First, if you were a participant in this great seminar what would be an area that would be truly beneficial to you in the interest of hospitality? Please don't include what you think others would need to hear rather something you would like discussed. Second, if you were teaching this session what would be your primary point you would endeavor to cover?

Will you be kind enough to leave input in the comment section of the blog? Come on, help a sister! From time to time each of us needs help from others.

Gracias my dear friends!

Dream, Think, Plan

2009-07-28T21:44:00.000-07:00

My wonderful sister-in-law, Courtney, is the inspiration to this post. Courtney and I share ideas often. I enjoy bouncing mine off her and she does likewise. Today she called and asked me my favorite time of the year to decorate. I immediately said Fall. Then I said, "Well". Before I could say more she said, "No you already said Fall so Fall it is!"

Courtney is an amazing floral designer. In fact she won first place at a Houston competition, first place at a regional competition, and I believe honorable mention at the state level. She is totally amazing. She has been asked to decorate a mock dinner table for very upscale elaborate event. She was given a choice of spring, summer, or fall. After our conversation she decided on fall. She will create table settings, an arrangement, place cards, and a party favor.

I immediately realized it is almost that time of the year. Fall and Christmas merchandise is making its grand appearance in many stores. Ladies, it time to start dreaming, thinking, and planning for all of your holiday events.

Many people seem to jump straight to Christmas. I on the other hand LOVE Fall. I have beautiful plates with brown turkeys. Of course I pull out the pumpkins and fall leaves. Girls, your Fall decorations can actually be displayed longer than any other season. Put it out in September and leave it through Thanksgiving.

Plan to share your holiday decor and foods with friends and family. If you prepare ahead of time entertaining is easy! Once you've made your fall plans immediately begin making your Christmas plans.

Sketch your decorating ideas, create sample menus, and put dates on the calendar to entertain those you love.

DREAM...THINK...PLAN....these are just reasons to share your love with others! Hopefully, I can be an inspiration to you. Use the sidebar and scroll thru past posts for recipes. I will do my best to update with many new ones, too.

Blessings from our home to yours.....

13 Basic Table Manners

2009-07-20T20:56:00.000-07:00

1. Electronic devices. Turn off or silence all electronic devices before entering the restaurant. If you forgot to turn off your cell phone, and it rings, immediately turn it off. Do not answer the call. Do not text, and if you have a Blackberry or iphone, do not browse the Internet at the table.

2. Napkin. Place the napkin on your lap after being seated. As needed, use it to gently wipe or dab your mouth. Before drinking from a glass, dab your mouth. During a restroom break, place the napkin to the left of the plate. At the end of the meal, the napkin is placed neatly to the right of the plate (not refolded, but not crumpled either).

3. Wait until everyone is served before eating. If you are a guest, wait for the host to begin.

4. Utensils. If unsure which utensil to use, remember "outside in." The outer most utensil is used first. Once used, the utensil does not go back on the table, but is placed on the plate. When finished, the knife and fork are place side by side (parallel) on the plate with handles at the 3 or 4 o'clock position. Soup spoons are placed on bowl's service plate when finished; teaspoons placed on the saucer.

5. Bread or rolls: Place your bread and some butter on the bread plate. Tear off a bite-size piece of bread before buttering.

6. Sit up straight, do not hunch over your plate.

7. Hands. You can place your wrists or forearms on the table, or hands on your lap.

8. Legs. Keep legs next to your chair. Do not stretch legs out or cross your legs as they may bump others under the table.

9. Chew with your mouth closed. Do not overfill your mouth with food. Wait several seconds before taking the next bite.

10. Removing items from your mouth. If you need to remove gristle, bone, or an olive pit from your mouth, then remove it the way it had entered (i.e. fork or fingers), and place it discreetly on your plate.

11. Avoid uncouth conduct such as talking with mouth full, burping, nose blowing, picking at teeth, grooming or putting on makeup at the table. Instead, excuse yourself from the table and go to the restroom.

12. Courtesy. Always say thank you when served something.

13. Relax, dine slowly, and enjoy the meal and your company

Maple Pecan Ice Cream Topping

2009-07-18T19:20:00.000-07:00

3/4 c Firmly packed light brown sugar
1/4 c Water
3 tablespoons Maple Syrup
2 tablespoons Butter or margarine
1/2 c Chopped Pecans
1/4p c Whipping Cream

Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6-8 minutes or until a candy thermometer registers 234 degrees (soft ball stage). Remove from heat; stir in butter. Cool. Stir in pecans and whipping cream. Store in refrigerator up to three weeks. Serve warm over ice cream.

Joy Stone's Easy Pie Recipes

2009-07-14T18:53:00.000-07:00

Fresh Peach Pie

1 baked pie crust or Graham Cracker Crust
1 can sweetened condensed milk
1/3 cup lemon juice
5 – 6 Peaches, sliced
Cool Whip

Combine lemon juice and sweetened condensed milk. Stir until thickened. Arrange sliced peaches in crust. Pour milk mixture over fruit. Top with Cool Whip. Refrigerate until ready to serve.

Easy Pineapple Pie

1 baked pie crust or Graham Cracker Crust
1 can sweetened condensed milk
1/3 cup lemon juice
1 small canned crushed pineapple, drained
1 cup chopped pecans
1/2 cup coconut
1 small container Cool Whip

Mix condensed milk and lemon juice, stirring well. Then add pineapple, pecans, and coconut. Stir until well blended. Then stir in Cool Whip. Pour into pie crust. Refrigerate until ready to serve.

Strawberry Sherbet

2009-07-04T06:36:00.000-07:00

2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.

Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.

*1 (16-oz.) package frozen strawberries, thawed, may be substituted.

Strawberry Pretzel Salad

2009-07-01T21:39:00.000-07:00

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry jello
2 cups boiling water
2 (10-ounce) packages frozen strawberries
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping

Ice Cream Sundaes

2009-06-18T05:56:00.000-07:00

After being cooped in the house Tuesday I went to the store and bought things for Ice Cream Sundaes. I planned to invite Kristi and her family over after quiz practice. Unfortunately on my way home Redonia called to inform me she was going to Kristi's to spend the night. She was perming Kristi's hair. My Sundae Night was aborted. However, yesterday, they came over for sundaes.

Ingredients for a fun evening:
one or more ice cream varieties (I prefer Blue Bell Homemade Vanilla)
Chocolate Syrup
Carmel Syrup
Strawberry Syrup
Pecans in Syrup (My favorite)
1 can Heavy Whipped Cream
Candies
Nuts
Fruits
Cookies
Brownies

You can choose as many of the ingredients as you like. Sometimes I do Brownie Sundaes for dessert. I simply use Little Debbie Brownies (of course I unwrap and place on serving dish before guests arrive), vanilla ice cream, chocolate syrup, and canned Heavy Whipped Cream.

I have served very few guests who don't enjoy a good ole sundae.

Roasted Corn on the Cob

2009-06-09T16:07:00.000-07:00

Fresh corn on the cob
Seasonings
Butter

Preheat grill.

Remove outer husk from corn. Turn back inner husks; remove silks. Replace inner husks. Place on grill. Turn often. Roast 12 to 15 minutes. Husks will brown but corn will be delicious. Serve corn on cob with butter.

Provide toppings for guests to garnish as their taste desires. Salt, black pepper, sugar, Tony Chacheres', chili pepper, cayenne pepper, steak blend seasoning or popular seasonings. My daughter-in-law enjoys mayo on hers. I'm not that brave!

Pineapple Upside Down Cupcakes

2009-06-08T20:19:00.000-07:00

The following recipe sounds so yummy! It was sent to me by my friend, Susy Roen. These mini pineapple upside down cakes would be great served at a brunch or gathering.

20 oz can Pineapple chunks
2/3 cup packed brown sugar
1/3 cup melted butter
1 cup all purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
¼ cup butter, softened
1 egg

Preheat the oven to 350°. Spray muffin tin (12 count)

Drain 1 20 oz. can of pineapple chunks, reserving 1/2 cup juice for the batter. Place chunks on double layer of paper towels to drain completely.

In a small bowl, mix together brown sugar and melted butter. Divide this mixture evenly between the muffin pan cups. Arrange the pineapple chunks on top of the mixture (3 or 4 chunks per cup works well).

In a large bowl, combine flour, sugar and baking powder. With an electric mixer, mix in softened butter and reserved pineapple juice, beating for 2 minutes to make a smooth batter. Beat in egg.

Spoon the batter over the pineapple and sugar mixture filling each cup about 3/4 full. Bake in oven approximately 20 minutes or until tooth pick comes out clean. The cupcakes will be a golden brown color. Wait for 5 minutes or so to cool and invert onto a sheet of foil. They should come out easily

NOTE: I would probably add a maraschino cherry, drained to the center of the muffin tin when adding the pineapple. I think it would make the cupcakes pretty! Also, I like to dust these type mini-cakes with confectioners sugar when serving. Of course the image I found appears to use coconut and ice cream, not a bad choice either!

I can't wait to try these! If you try them post a comment to let me know how they turn out. I bet they will be scrumptious!

Need a New Way to Peel a Potato?

2009-06-01T13:38:00.001-07:00

I got the following video from my friend Ronda Hurst. I thought it was funny. I'm not sure I'll try it but if some of you do, let me know what you think. Then, maybe I'll give it a try.

Happy potato peeling!!!!

Paula Deen’s Cheese Biscuits

2009-05-29T16:51:00.000-07:00

1 cup buttermilk
¼ stick butter, melted
¾ cup grated sharp Cheddar
1/3 cup shortening
1 teaspoon sugar
½ teaspoon salt
1 teaspoon baking powder
2 cups self-rising flour

Preheat oven to 350 degrees.

In medium bowl mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Yield 16 – 20 biscuits

Stuffed Strawberries

2009-05-27T11:53:00.001-07:00

The picture above is one taken by Karen Prince. Following is her scrumptious recipe. Then following her receipe is another I found. Karen's are BEAUTIFUL!!!

Cream - 1-80z cream cheese, 1 cup powdered sugar, 2 cups Cool Whip
Beat cream cheese and sugar until smooth and creamy, fold in Cool Whip.

1st - Wash the strawberries, leaving the green leaves attached, place them upside down to dry.

2nd - Cut the strawberries, from the small tip almost all the way to the green stuff.

3rd - Stuff with the cream, Karen uses this tool from Pampered Chef.

4th - Melt a little chocolate bark in a ziplock bag, barely snip one corner (the smaller the hole the better) and just start squeezing the chocolate all over. Sometimes she sprinkles with powdered sugar.

5th - ENJOY!

Cream Cheese and Pecan Stuffed Berries

20 whole large strawberries, hulled
8 ounce cream cheese, softened
1/4 cup confectioner’s sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

Southern Dinner Menu

2009-05-25T19:38:00.000-07:00

Good Lord willing and the creek doesn't rise following will be my dinner menu for tomorrow night. It just sounds simply SOUTHERNLY delish! (granted to be totally southern I'd fry the chicken)

Grilled or Baked Chicken

Red Potatoes N Onions

Fresh Cream Style Corn

Purple Hull Peas

Sweet Cornbread

Ice Cold Watermelon

For the chicken remove the skin from chicken breasts. Then season heavily with Italian Seasoning. I'll either grill or bake @ 350 degrees for 45 minutes - 1 hour.

For the Red Potatoes select the smallest (new) red potatoes you can find. Scrub the peelings and then slice rather large. Melt one stick of margarine in a skillet and saute thinly sliced white onion rings. Add the potato slices. Add salt and coarse ground black pepper to taste. Cook until tender over medium low heat.

My recipe for FRESH cream style corn follows in a previous post. Scroll down and enjoy!

Of course I prefer fresh from the garden Purple Hull Peas. When that isn't possible I purchase frozen NEVER canned Purple Hulls. Cover with water, add 3 - 4 slices of raw bacon. Season with lots of salt and black pepper to taste. These peas require lots of salt for some reason. Cook over medium heat until tender (about 1 hour).

I cheat on my cornbread. I purchase 2 Cornkit packages. I prepare according to package direction EXCEPT add 1/3 cup of sugar. While oven is preheating to package temperature melt 1 stick of margarine in an iron skillet. Once melted pour cornbread mixture over melted margarine in skillet. Do not mix the melted & cornbread mixture. Bake until a toothpick inserted into center comes out clean. The cornbread will be crusty and pull away from the edges of skillet. Immediately invert onto dinner plate or platter. Serve with butter....Yummy!!!

During the summer we keep watermelon in the refrigerator. It's just a great refreshing snack for a TEXAS hot Summer day. It's a great Summer dessert, too!

Butter Pecan Ice Cream

2009-05-24T19:37:00.000-07:00

4 eggs, beaten
2-1/4 cups sugar
5 cups milk
4 cups whipping cream
4-1/2 teaspoons vanilla
1/2 teaspoon salt
1/4 cup butter
2 cups chopped pecans
1/4 cup brown sugar

In a large mixing bowl, gradually add sugar to eggs, beating until stiff. Add milk, cream, vanilla and salt and mix well. Refrigerate. Melt butter and sauté pecans. Add brown sugar and stir until melted. Cool well. Add to ice cream mixture and freeze in ice cream freezer.

Frozen Lemon Mousse

2009-05-20T09:08:00.000-07:00

4 eggs, separated
1-1/2 cups sugar
Grated rind of 2 lemons
Juice of 3 lemons
2 (6-ounce) cans evaporated milk, chilled
Box of graham cracker crumbs

Cook egg yolks, sugar, grated lemon rind and lemon juice for three minutes, stirring constantly. Fold in evaporated milk, that has been chilled and whipped, and the stiffly beaten egg whites. Place 1/4-inch of graham cracker crumbs in bottom of 8-inch square dish. Pour in mousse. Place another 1/4-inch layer of crumbs on top. Cover with plastic wrap and place in freezer, preferably overnight. Do not remove until ready to serve.

SERVES: 8

Ronda Hurst's Meat Sauce

2009-05-19T13:45:00.000-07:00

2 Tbsp. olive oil
1 medium onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1 tsp. Italian seasoning
Dash red pepper flakes (more if you want it spicy)
Salt
Pepper
Accent
1 lb. extra lean ground beef
3 fresh basil leaves, chopped (or a 1/2 tsp. dried)
1 28 oz. can whole tomatoes, chopped
1 sm. can tomato paste

Heat olive oil in a large skillet on medium heat. Add chopped onion, garlic, Italian seasoning and red pepper flakes. Cook about 5 min, stirring occasionally, until the onions are softened. Add the ground beef, season with salt, pepper and accent. Cook until brown and done. Add tomatoes with liquid. (Don't forget to chop the tomatoes). Add tomato paste and basil. Stir all ingredients well. Reduce heat and simmer, covered, for about 20 min. If the sauce is a little dry add some tomato sauce or even water.

Note: If the sauce is too acidic for your taste, add 1 tsp. sugar.

Serve over pasta of your choice. Ronda serves over Grilled Chicken Breasts with a side salad and asparagus or other vegetable.

Fresh Creamed Style Corn

2009-05-18T21:50:00.000-07:00

12 ears of corn
1/3 cup of sugar
Salt & Pepper to taste
3 sticks of Margarine
3/4 cup water

Shuck the corn removing all silk. Wash corn. Carefully scrape all corn from the cobs. Then scrape the 'milk' from the cobs. Melt margarine in large dutch skillet. Add creamed corn and remaining ingredients, mixing well. Cook over medium heat stirring often for 1 - 1.5 hours or until tender.

This quantity made enough for 4 adults plus I froze two more servings for four adults.

NOTE: Can season with bacon drippings, that's what Mamaw Ingram would have done!!!

Monday Night Menu

2009-05-18T13:28:00.000-07:00

This may not all "go together" perfectly but it's what I'm craving. Hence, it's what I'm grilling/cooking for dinner. Mom's out of town but Popsie is going to join Kent, Redonia, and me.

Grilled New York Strip Steak
Grilled Pecan Smoked Sausage
Baked Potatoes
Fresh Green Beans
Fresh Cream Style Corn (yes, I'll scrape the cobs!!)
Yeast Rolls with butter
Sweet Tea

I'm sure some sort of dessert will make it's way to the table, too.

Easy Spoon Cornbread

2009-05-14T14:37:00.000-07:00

2 slightly beaten eggs
1 (8 1/2 oz.) corn muffin mix
1 (8 oz.) cream corn
1 (8 oz.) whole kernel corn, drained
1 c. sour cream
1/2 c. butter, melted
1/4 c. sugar
1 c. (4 oz.) shredded cheese

Combine eggs, muffin mix, cream and whole kernel corn, sour cream, sugar and
butter. Spread in baking dish. Bake at 350 degrees for 35 minutes. Sprinkle
cheese on top. Bake 10-15 minutes more.

Heavenly Angel Food Cake with Lemon Cream Cheese Frosting

2009-05-12T06:11:00.000-07:00

Heavenly Angel Food Cake

2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

Lemon Cream Cheese Frosting

1 1/2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16-oz.) package powdered sugar
2 teaspoons lemon zest

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.

Garnish can be a small icing flower, pink rose petals, a strawberry slice with a mint leaf, a lemon curl with a mint leaf or your own creative idea.

Saucy Baked Pork Chops

2009-05-08T16:45:00.000-07:00

6 pork chops
1 onion - sliced in thin rings
2 cans cream of mushroom soup
2 tablespoons catsup
2 teaspoons Worcestershire sauce
Black pepper to taste

Preheat oven to 350 degrees. In large frying pan brown chops on both sides in small amount of oil. Drain and place chops in a baking dish. Place sliced onions on top of each. Combine remaining ingredients in a bowl and mix well. Pour over chops and cover. Simmer for one hour or until done.

This recipe makes a yummy gravy! Make sure to serve with mashed potatoes or rice.

Roffie Ensey's Chicken Enchilada Recipe

2009-05-05T17:41:00.000-07:00

In honor of Cinco de Mayo I post the following recipe. Calah, our daughter-in-law, is 1/4 Mexican. We are going to have Tres Leches Cake after Choir practice tonight, too! Any reason to have cake and celebrate is great for this Southern girl.....

Do enjoy this receipe. Sis. Ensey prepared it for a Minister's Wives Dinner I attended last month. It was delicious! It sounds so easy and I can hardly wait to prepare it for my sweet family.

1 small onion chopped
8 oz. cream cheese
15 oz. boneless, skinless chicken breast cooked and chopped
1 sm. can diced green chilies
1 Tbsp. butter
8 oz. Mozzarella Cheese, grated
1/2 pint of whipping cream or more

Sauté onion in butter. Add green chilies and cream cheese. Simmer until cheese melts and mix well. Add chopped chicken and mix lightly.

Place 1/4 cup of mixture in flour tortilla and roll up. Place in greased baking dish. When dish is full, sprinkle grated cheese on top and then pour cream over cheese.

Bake @ 350˚ for 30-40 minutes or until bubbly and heated through.