2 (10 oz) cans chunk chicken or 2 large cooked chicken breasts - cubed or shredded
2 (8 oz) softened cream cheese
1 cup ranch dressing
3/4 cup hot sauce
1 1/2 cups shredded chedder cheese
Celery and crackers
1. Heat chicken and hot sauce in skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook until well blended and warm. Mix in half of the shredded cheese, and transfer to a slow cooker.
Sprinkle remaining cheese over the top, cover, and cook on low setting until
hot and bubbly.
2. Serve with celery sticks and crackers.
Thursday, September 30, 2010
Tuesday, September 28, 2010
Easy Peach Pie
½ cup butter
1 cup sugar
1 cup all purpose flour
1 tsp baking powder
1 cup milk
1 can peach pie filling
Melt butter in pie pan. Mix other ingredients except pie filling. Pour on top of butter. Spoon pie filling on top. Bake on 350 1 hour.
Recipe given to me by Lizzie Lynch
1 cup sugar
1 cup all purpose flour
1 tsp baking powder
1 cup milk
1 can peach pie filling
Melt butter in pie pan. Mix other ingredients except pie filling. Pour on top of butter. Spoon pie filling on top. Bake on 350 1 hour.
Recipe given to me by Lizzie Lynch
Wednesday, September 22, 2010
Basic Pantry items
Pantry Basics
Oil – both extra virgin olive oil and a mild oil like canola or vegetable
Pasta – white and whole wheat in a variety of shapes
Rice – white, brown, and wild
Couscous – a tiny grain that takes five minutes to cook
Canned beans – black, kidney, garbanzo, and cannellini
Canned tomatoes – diced, crushed
Tomato paste
Soy sauce
Balsamic vinegar
Worcestershire sauce
Flour – white and whole wheat
Bread crumbs – plain and Italian
Taco shells
Canned tuna
Chicken and vegetable stock in cans or boxes
Jarred tomato sauce
Tortilla chips
Potatoes
Onions
Garlic
Lemons
Kosher salt and black pepper
Dried herbs – rosemary, thyme, basil, oregano
Dried spices – cumin, chili powder, garlic powder, cayenne pepper, paprika, sesame seeds, crushed red pepper flake
Refrigerator Basics
Butter
Cream cheese
Milk
Eggs
Plain yogurt (plain does not mean vanilla)
Sour cream
Mayo
Dijon mustard
Salsa
Carrots
Cheese – cheddar, mozzarella, feta
Flour tortillas
Freezer Basics
Spinach
Peas
Corn
Shrimp
Bacon
Nuts – almonds, walnuts
Bread
Puff pastry
Italian sausage
To get you started, this is a fast black bean dip that can be used in a number of ways. It’s great as a snack with veggie sticks. I love to make a quesadilla with shredded cheddar cheese and a few dollops of this dip. Having folks over to watch football this fall? Throw this on the table with some tortilla chips, and watch your friends gobble it up. The best part? It takes two minutes, it’s good for you, it’s inexpensive, and it’s really tasty.
Black Bean Dip
Ingredients from your kitchen:
can of black beans, rinsed and drained
4 tablespoons salsa
a spoonful of sour cream
kosher salt
Ingredients to purchase:
juice of one lime
Oil – both extra virgin olive oil and a mild oil like canola or vegetable
Pasta – white and whole wheat in a variety of shapes
Rice – white, brown, and wild
Couscous – a tiny grain that takes five minutes to cook
Canned beans – black, kidney, garbanzo, and cannellini
Canned tomatoes – diced, crushed
Tomato paste
Soy sauce
Balsamic vinegar
Worcestershire sauce
Flour – white and whole wheat
Bread crumbs – plain and Italian
Taco shells
Canned tuna
Chicken and vegetable stock in cans or boxes
Jarred tomato sauce
Tortilla chips
Potatoes
Onions
Garlic
Lemons
Kosher salt and black pepper
Dried herbs – rosemary, thyme, basil, oregano
Dried spices – cumin, chili powder, garlic powder, cayenne pepper, paprika, sesame seeds, crushed red pepper flake
Refrigerator Basics
Butter
Cream cheese
Milk
Eggs
Plain yogurt (plain does not mean vanilla)
Sour cream
Mayo
Dijon mustard
Salsa
Carrots
Cheese – cheddar, mozzarella, feta
Flour tortillas
Freezer Basics
Spinach
Peas
Corn
Shrimp
Bacon
Nuts – almonds, walnuts
Bread
Puff pastry
Italian sausage
To get you started, this is a fast black bean dip that can be used in a number of ways. It’s great as a snack with veggie sticks. I love to make a quesadilla with shredded cheddar cheese and a few dollops of this dip. Having folks over to watch football this fall? Throw this on the table with some tortilla chips, and watch your friends gobble it up. The best part? It takes two minutes, it’s good for you, it’s inexpensive, and it’s really tasty.
Black Bean Dip
Ingredients from your kitchen:
can of black beans, rinsed and drained
4 tablespoons salsa
a spoonful of sour cream
kosher salt
Ingredients to purchase:
juice of one lime
Baked Garlic Cheese Grits
Ingredients:
4 eggs, beaten
1/2 cup milk
16 ounce cheddar cheese, cubed
1/4 teaspoon garlic powder
2 cup regular grits
1/4 teaspoon pepper
1 teaspoon salt
6 cup chicken broth
1 stick butter
8 ounce grated sharp white cheddar cheese
Directions
Preheat oven to 350. Grease a 4 quart casserole dish. Bring the broth, garlic powder, salt and pepper to a boil in a 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 minutes. Add the cubed cheddar cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.
Ingredients:
4 eggs, beaten
1/2 cup milk
16 ounce cheddar cheese, cubed
1/4 teaspoon garlic powder
2 cup regular grits
1/4 teaspoon pepper
1 teaspoon salt
6 cup chicken broth
1 stick butter
8 ounce grated sharp white cheddar cheese
Directions
Preheat oven to 350. Grease a 4 quart casserole dish. Bring the broth, garlic powder, salt and pepper to a boil in a 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 minutes. Add the cubed cheddar cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.
Hash Brown Caserole
Ingredients:
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
Directions
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.
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
Directions
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.
Pineapple Caserole
Ingredients:
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
Tuesday, September 21, 2010
Mini Corn Muffins
Ingredients
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.
Saturday, September 18, 2010
Pumpkin pie
Prepare moschata squash (butternut types, neck pumpkin or cheese) either by oven roasting in a covered heavy pan with enough liquid to allow the squash to cook until soft without browning or by allowing cubed squash to cook in a pot of water on top of the stove until tender (check with a fork). Allow the cooked squash to completely drain and cool and puree in a food processor. Add pumpkin pie spices. For every 2 cups of pureed squash add 1 1/2 tsp. of cinnamon, 1/2 tsp. of ginger, 1/4 tsp. cloves and 1/2 tsp of salt. Since you're essentially making a custard, add your custard ingredients: 2 eggs, 1 can of evaporated milk (or 1 cup of whole milk or light cream) and 3/4 cup sugar. Everything should be nice and blended to pour into a deep unbaked pie crust. Bake in a preheated 350° F oven for 45 minutes to an hour depending on your oven and the depth of your pie. Check for firmness toward the end of the baking time (you want a firm custard), but don't let the pumpkin filling over cook or scorch.
I bought a "long island cheese" squash at Pepper Place market in Birmingham Sept. 18,2010. It looks like a pumpkin. She said it would last until at least Thanksgiving and that it can be
cooked and then made into very good pies. I found this recipe on the internet and will try it out.
I bought a "long island cheese" squash at Pepper Place market in Birmingham Sept. 18,2010. It looks like a pumpkin. She said it would last until at least Thanksgiving and that it can be
cooked and then made into very good pies. I found this recipe on the internet and will try it out.
Friday, September 17, 2010
Chicken and dressing - my Mother's recipe
1 pan cornbread, crumbled (I process my until fine in food processer)
2 cups bread crumbs (add to cornbread crumbs)
1 medium onion, chopped
2 stalks celery, chopped
Cook onion and celery in microwave safe bowl covered with plastic wrap for 3
3 minutes. I don't know why but this makes a difference rather than just putting them in the dressing raw.
Add cooked onions and celery to cornbread mixture.
1 jar chopped pimentos, add to mixture.
3 Tbsp. sage (or less if you like)
Chicken broth (use broth from chicken if you boil the chicken) If you use a
cooked chicken from the deli, then you will need to use canned chicken broth. I'm guessing that I use about 4 cups minimum of chicken broth.
The consistency should be a bit thicker than pancake batter.
1 can cream of "whatever" soup (chicken, mushroom or celery) mixed with 1
soup can milk. Stir well, add to cornbread mixture.
Salt and pepper to taste.
At this point, taste the uncooked dressing and make adjustments in salt,
pepper and sage.
Now add 3 beaten eggs to mixture.
It is ready to bake. I usually debone my cooked chicken and add to the
dressing before cooking. If you prefer not to have it baked in the dressing
just serve the chicken on a different platter.
Spray oblong baking pan(s) with Pam. Fill pan to within 1/2 inch of top
Bake in preheated 350 degree oven until nice and brown (45 minutes to an
hour)
Serve with your favorite gravy.
Tip: Before bread goes stale, make bread crumbs and put in freezer bags.
Also, leftover cornbread can be frozen for later use. If you have more
dressing made than you need, place pan of uncooked dressing in freezer.
Make sure pan is freezer safe and keep covered. When ready to bake, remove
from freezer, thaw, then bake as normal. You would never know it was not
"made" that day.
I grew up watching my Mother make this dressing during the holidays. I
always loved just watching the entire process. This is truly a labor of
love for your family as it is time consuming, not a hard recipe, just
take time. If you cook the cornbread in advance, make it into crumbs and
freeze you really save time when you are ready to make this.
2 cups bread crumbs (add to cornbread crumbs)
1 medium onion, chopped
2 stalks celery, chopped
Cook onion and celery in microwave safe bowl covered with plastic wrap for 3
3 minutes. I don't know why but this makes a difference rather than just putting them in the dressing raw.
Add cooked onions and celery to cornbread mixture.
1 jar chopped pimentos, add to mixture.
3 Tbsp. sage (or less if you like)
Chicken broth (use broth from chicken if you boil the chicken) If you use a
cooked chicken from the deli, then you will need to use canned chicken broth. I'm guessing that I use about 4 cups minimum of chicken broth.
The consistency should be a bit thicker than pancake batter.
1 can cream of "whatever" soup (chicken, mushroom or celery) mixed with 1
soup can milk. Stir well, add to cornbread mixture.
Salt and pepper to taste.
At this point, taste the uncooked dressing and make adjustments in salt,
pepper and sage.
Now add 3 beaten eggs to mixture.
It is ready to bake. I usually debone my cooked chicken and add to the
dressing before cooking. If you prefer not to have it baked in the dressing
just serve the chicken on a different platter.
Spray oblong baking pan(s) with Pam. Fill pan to within 1/2 inch of top
Bake in preheated 350 degree oven until nice and brown (45 minutes to an
hour)
Serve with your favorite gravy.
Tip: Before bread goes stale, make bread crumbs and put in freezer bags.
Also, leftover cornbread can be frozen for later use. If you have more
dressing made than you need, place pan of uncooked dressing in freezer.
Make sure pan is freezer safe and keep covered. When ready to bake, remove
from freezer, thaw, then bake as normal. You would never know it was not
"made" that day.
I grew up watching my Mother make this dressing during the holidays. I
always loved just watching the entire process. This is truly a labor of
love for your family as it is time consuming, not a hard recipe, just
take time. If you cook the cornbread in advance, make it into crumbs and
freeze you really save time when you are ready to make this.
Shortcake biscuits with fruit
Biscuit dough:
2 cups flour
1 Tbsp. baking powder
1/2 teaspoon salt
Sift above ingredients together.
3 Tbsp. brown sugar (add to flour mixture)
1 stick butter, cut into small pieces. Mix butter into flour mixture until
it resembles coarse cornmeal.
3/4 cup milk. Add to flour mixture and mix by spoon or fork just until
mixture combines into a stiff dough.
You can drop by large spoonfuls onto parchment paper lined pan or roll out and cut biscuits to the size you like. Brush tops of biscuits with milk and sprinkle sugar on top.
Bake in preheated 425 degree oven 20-25 minutes, until brown.
Serve with fresh fruit (peaches, strawberries, etc) topped with whipped
topping. If fresh fruit out of season, use canned or thaw out frozen. Also
would be good with cooked apples.
2 cups flour
1 Tbsp. baking powder
1/2 teaspoon salt
Sift above ingredients together.
3 Tbsp. brown sugar (add to flour mixture)
1 stick butter, cut into small pieces. Mix butter into flour mixture until
it resembles coarse cornmeal.
3/4 cup milk. Add to flour mixture and mix by spoon or fork just until
mixture combines into a stiff dough.
You can drop by large spoonfuls onto parchment paper lined pan or roll out and cut biscuits to the size you like. Brush tops of biscuits with milk and sprinkle sugar on top.
Bake in preheated 425 degree oven 20-25 minutes, until brown.
Serve with fresh fruit (peaches, strawberries, etc) topped with whipped
topping. If fresh fruit out of season, use canned or thaw out frozen. Also
would be good with cooked apples.
Tuesday, September 14, 2010
Cooked candied apples
Ingredients:
1/2 cup water
1 cup cinnamon candies (recommended: Red Hots)
6 small red apples, peeled, and cored
Cream Cheese Topping, recipe follows
Freshly parsley or mint leaves, for garnish
Directions
In a medium non-stick pan dissolve cinnamon candies in water on low heat. Peel, core and cut apples in 1/2 lengthwise. Once candy has dissolved place apples flat side down in pan. Cook on low to medium heat for about 45 minutes or until apples are tender; turning apples often. Apples should be the color of the candy. Once they are cooked place apples on a serving dish. Allow to cool.
Once apples have cooled place 1 teaspoon Cream Cheese Topping on each apple. Garnish with small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving.
Cream Cheese Topping:
2 ounces cream cheese
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon mayonnaise
Place all ingredients in a bowl and thoroughly combine with a hand-held mixer. Topping should be stiff.
1/2 cup water
1 cup cinnamon candies (recommended: Red Hots)
6 small red apples, peeled, and cored
Cream Cheese Topping, recipe follows
Freshly parsley or mint leaves, for garnish
Directions
In a medium non-stick pan dissolve cinnamon candies in water on low heat. Peel, core and cut apples in 1/2 lengthwise. Once candy has dissolved place apples flat side down in pan. Cook on low to medium heat for about 45 minutes or until apples are tender; turning apples often. Apples should be the color of the candy. Once they are cooked place apples on a serving dish. Allow to cool.
Once apples have cooled place 1 teaspoon Cream Cheese Topping on each apple. Garnish with small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving.
Cream Cheese Topping:
2 ounces cream cheese
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon mayonnaise
Place all ingredients in a bowl and thoroughly combine with a hand-held mixer. Topping should be stiff.
Hot Buttered Rum Mugcakes
Hot Buttered Rum Mugcakes
Hot buttered rum (for the uninitiated) is a drink often interchangeably described as a hot toddy. While there are a variety of recipes out there for hot buttered rum, the most common preparation is to freeze a batter of brown sugar, spices (such as nutmeg, cinnamon, and clove), butter, and vanilla ice cream. When you are ready to serve the hot beverage, mix some frozen batter with boiling water and rum.
This hot buttered rum mugcake recipe uses all of the same spices as the beverage - and because the alcohol is cooked off in baking, it’s kid-friendly.
Important note: Before baking in a mug, make certain that your mugs are oven-safe. Not all mugs can be used for baking. If you do not have oven-safe mugs, you can bake these in cupcake tins with cupcake liners – simply cut the baking time down to about twenty minutes. The number of mugcakes that you can make with this recipe will depend on the size of your mugs.
Hot Buttered Rum Mugcakes
Yields: 5 Large Mugs
Cake
Ingredients:
1 cup (2 sticks) butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vanilla ice cream, melted
1/2 cup rum (I prefer to use a dark or spiced rum, but any rum you have on hand would work.)
1/2 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar.
3. Mix in the eggs.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cloves, cinnamon, and nutmeg.
5. Add the dry ingredients to the butter/sugar mixture and mix until just combined.
6. Stir in the vanilla ice cream, rum, and vanilla extract.
7. Fill mugs with batter to about 1/3 full.
8. Baking time will vary depending on the depth and thickness of your mugs. Begin checking on them at around thirty minutes. They should bounce back when touched lightly and a toothpick inserted into them should come out dry.
Spiced Whipped Cream Frosting
Ingredients:
1 cup heavy whipping cream
1/2 cup powdered sugar, sifted
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon vanilla extract
Directions
1. Whip heavy whipping cream until it’s light and fluffy.
2. Mix in all other ingredients until just combined.
Hot buttered rum (for the uninitiated) is a drink often interchangeably described as a hot toddy. While there are a variety of recipes out there for hot buttered rum, the most common preparation is to freeze a batter of brown sugar, spices (such as nutmeg, cinnamon, and clove), butter, and vanilla ice cream. When you are ready to serve the hot beverage, mix some frozen batter with boiling water and rum.
This hot buttered rum mugcake recipe uses all of the same spices as the beverage - and because the alcohol is cooked off in baking, it’s kid-friendly.
Important note: Before baking in a mug, make certain that your mugs are oven-safe. Not all mugs can be used for baking. If you do not have oven-safe mugs, you can bake these in cupcake tins with cupcake liners – simply cut the baking time down to about twenty minutes. The number of mugcakes that you can make with this recipe will depend on the size of your mugs.
Hot Buttered Rum Mugcakes
Yields: 5 Large Mugs
Cake
Ingredients:
1 cup (2 sticks) butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vanilla ice cream, melted
1/2 cup rum (I prefer to use a dark or spiced rum, but any rum you have on hand would work.)
1/2 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar.
3. Mix in the eggs.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cloves, cinnamon, and nutmeg.
5. Add the dry ingredients to the butter/sugar mixture and mix until just combined.
6. Stir in the vanilla ice cream, rum, and vanilla extract.
7. Fill mugs with batter to about 1/3 full.
8. Baking time will vary depending on the depth and thickness of your mugs. Begin checking on them at around thirty minutes. They should bounce back when touched lightly and a toothpick inserted into them should come out dry.
Spiced Whipped Cream Frosting
Ingredients:
1 cup heavy whipping cream
1/2 cup powdered sugar, sifted
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon vanilla extract
Directions
1. Whip heavy whipping cream until it’s light and fluffy.
2. Mix in all other ingredients until just combined.
Lemmon Poppyseed Cheesecake Cupcakes
Lemon Poppyseed Cheesecake Cupcakes
Lemon poppy seed muffins are ubiquitous at Spring brunches. Why not put a twist on things and make decadent mini lemon poppy seed cheesecakes? In addition to the refreshing lemon flavor and the fun texture of poppy seeds, these cheesecakes also feature ginger to give them a little zing! They’ve got a gingersnap crust, ginger whipped cream, and a sprinkle of ginger in the cheesecake itself. Make the cheesecakes picture perfect by topping them with colored sugar and a gingersnap cookie.
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.
Lemon poppy seed muffins are ubiquitous at Spring brunches. Why not put a twist on things and make decadent mini lemon poppy seed cheesecakes? In addition to the refreshing lemon flavor and the fun texture of poppy seeds, these cheesecakes also feature ginger to give them a little zing! They’ve got a gingersnap crust, ginger whipped cream, and a sprinkle of ginger in the cheesecake itself. Make the cheesecakes picture perfect by topping them with colored sugar and a gingersnap cookie.
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.
Monday, September 6, 2010
Mandarin Orange Cake
1 Box Cake Mix (Yellow or White)
1/2 cup vegetable oil
4 eggs
1 can (11 Oz) mandarin oranges with juice
Mix above together in bowl, just stir until well mixed, do not use mixer. Place into 3 cake pans prepared with Pam spray. Bake on 350 17-20 minutes. Cool and then frost with following:
16 ounces crushed pineapple
1 package instant vanilla pudding
Mix together, then add 8 ounces Cool Whip. Frost cake layers. Store in refrigerator.
1/2 cup vegetable oil
4 eggs
1 can (11 Oz) mandarin oranges with juice
Mix above together in bowl, just stir until well mixed, do not use mixer. Place into 3 cake pans prepared with Pam spray. Bake on 350 17-20 minutes. Cool and then frost with following:
16 ounces crushed pineapple
1 package instant vanilla pudding
Mix together, then add 8 ounces Cool Whip. Frost cake layers. Store in refrigerator.
Easy taco pie
1 tube crescent roll dough
1 1/2 pounds cooked ground beef, drained of fat
taco seasoning packet
shredded cheese of your choice
Separate dough into two pices and put in 9 X 13 casserole dish. Spread completely over bottom on pan. Mix taco seasoning into ground beef (you can add onions, green chiles, etc) to your liking.
Add to pan. Cook in 400 degree oven until bottom is light brown on dough. Remove from oven and add 2 cups grated cheese (chedder, or mexcican blend) Return to oven and just let cook until
cheese is melted.
Makes 6 to eight servings. Add favorite mexican food toppings (shredded lettuce, sour cream, black olives, jalapeno peppers)
This is quick and easy, can be served as main course with side of refried beans, chips, salsa.
1 1/2 pounds cooked ground beef, drained of fat
taco seasoning packet
shredded cheese of your choice
Separate dough into two pices and put in 9 X 13 casserole dish. Spread completely over bottom on pan. Mix taco seasoning into ground beef (you can add onions, green chiles, etc) to your liking.
Add to pan. Cook in 400 degree oven until bottom is light brown on dough. Remove from oven and add 2 cups grated cheese (chedder, or mexcican blend) Return to oven and just let cook until
cheese is melted.
Makes 6 to eight servings. Add favorite mexican food toppings (shredded lettuce, sour cream, black olives, jalapeno peppers)
This is quick and easy, can be served as main course with side of refried beans, chips, salsa.
Easy bacon cream cheese appetizers
Club crackers
Cream cheese
Bacon strips
Cut slices of cream cheese the size of the crackers and make a cream cheese sandwich, and then wrap raw bacon slices around the crackers. Place on cookie sheet and bake in 360 degree oven until bacon is done to your likeness. You can make as many as you want.
These are delicious, easy, and can be served hot or at room temperature. You can also sprinkle lemon pepper on top of bacon for a little extra flavor.
Cream cheese
Bacon strips
Cut slices of cream cheese the size of the crackers and make a cream cheese sandwich, and then wrap raw bacon slices around the crackers. Place on cookie sheet and bake in 360 degree oven until bacon is done to your likeness. You can make as many as you want.
These are delicious, easy, and can be served hot or at room temperature. You can also sprinkle lemon pepper on top of bacon for a little extra flavor.
White BBQ sauce
1/2 cup mayonnaise
1/2 cup lemon juice
1/2 cup vinegar
Salt and pepper to taste.
Mix well until all is blended. This sauce is great for grilling chicken. Many years ago a neighbor of mine, Tommy Knight, gave me this recipe. His mother was a home economics teacher.
I have used this recipe for over 30 years and my family never gets tired of the chicken with this as a sauce.
1/2 cup lemon juice
1/2 cup vinegar
Salt and pepper to taste.
Mix well until all is blended. This sauce is great for grilling chicken. Many years ago a neighbor of mine, Tommy Knight, gave me this recipe. His mother was a home economics teacher.
I have used this recipe for over 30 years and my family never gets tired of the chicken with this as a sauce.
Mandarin Orange Cake
1 cake mix (yellow or white)
4 eggs
1/2 cup vegetable oil
1 can (11 oz) mandarin oranges with juice
Mix above ingredients in large bowl with spoon, do not use electric mixer. Divide into 3 prepared cake pans. Bake in 350 degree oven 17-20 minutes. Cool layers.
Frosting:
1 package instant vanilla pudding mix
16 ounces pineapple with juice
1 8 ounce carton Cool Whip.
Mix pudding mix and pineapple, then add Cool Whip. Frost cake, store uneaten portion in refrigerator.
This cake is really easy and very good, also good on reducing calories. I used sugar free pudding mix in the frosting and it was really good.
4 eggs
1/2 cup vegetable oil
1 can (11 oz) mandarin oranges with juice
Mix above ingredients in large bowl with spoon, do not use electric mixer. Divide into 3 prepared cake pans. Bake in 350 degree oven 17-20 minutes. Cool layers.
Frosting:
1 package instant vanilla pudding mix
16 ounces pineapple with juice
1 8 ounce carton Cool Whip.
Mix pudding mix and pineapple, then add Cool Whip. Frost cake, store uneaten portion in refrigerator.
This cake is really easy and very good, also good on reducing calories. I used sugar free pudding mix in the frosting and it was really good.
Sunday, September 5, 2010
BBQ Sauce
1/2 cup vegetable oil
1 cup ketchup
1/3 cup worcestershire sauce
3/4 cup brown sugar
1 tsp each salt and pepper
1/2 cup vinegar
1 tablespoon garlic powder
1 tablespoon Tobasco sauce
Mix and whisk together until all is combined into a nice sauce. This is the best BBQ sauce I've ever tried for grilling chicken, pork, hot dogs, etc.
My friend Renee gave me this recipe.
Store unused BBQ sauce in refrigerator
1 cup ketchup
1/3 cup worcestershire sauce
3/4 cup brown sugar
1 tsp each salt and pepper
1/2 cup vinegar
1 tablespoon garlic powder
1 tablespoon Tobasco sauce
Mix and whisk together until all is combined into a nice sauce. This is the best BBQ sauce I've ever tried for grilling chicken, pork, hot dogs, etc.
My friend Renee gave me this recipe.
Store unused BBQ sauce in refrigerator
Wednesday, September 1, 2010
Best Potato Salad
2-3 pounds fingerling potatoes, cooked until tender with skins on. Cool and cut into bit size chunks. Take 1 bunch of green onions or scalions, salt and pepper them, then sweat them in a skillet with a small amount of olive oil in the bottom..when she onions (greens left on)wilt and start to turn brown, they are ready for chopping into the potatoes. Mix grainy brown mustard, oilive oil and small amount of mayonnaise in bowl until well lblended.Pour over potato and on
misture. Tastes great warm or served cold. This is now my famalies favorite potato salad.
Let me know what you think.
misture. Tastes great warm or served cold. This is now my famalies favorite potato salad.
Let me know what you think.
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