First you make a roux

Lemon Ice Box Pie

2011-09-11T14:56:00.000-07:00

Lemon Ice Box Pie!

Such and easy Pie...but I was surprised the number of people who asked "What kind of Pie?" I always hated the Meringue in a Lemon Pie.... just the texture of the meringue always was off putting to me! Don't know why! But when I first had a slice of Lemon Ice Box Pie I thought...'Now, this is a PIE!'

So I dug around until I found a recipe that is as close as I could get to my first bite about 47 years ago!

So here goes!

INGREDIENTS:

*1 (one) 9" graham cracker pie crust

*2 (two) cans of Sweetened Condensed Milk

*1/2 cup of Lemon Juice (I really cheat I use Realemon Juice out of a bottle)

*1/8 cup of Countrytime lemonade mix or NOT it's up to YOU

*4 large egg YOLKS! ( I know some people will use the whites to make a meringue - yuck not me!)

*Topping of choice ! I like Whipped Cream out of a CAN!
Some people like Cool Whip - whatever!

DIRECTIONS:
*Preheat oven to 325 F
*Mix yolks, condensed milk, juice, and dry lemonade mix -
*Beat until nice and evenly blended together
*Pour into pie crust
*Place pie pan on cookie sheet for stability

Bake for 25 min.
*Remove from oven let cool for 30 min
*Cover with inverted pie shell plastic top
*Refrigerate ...

Cut into slices.... top with your preference of topping and
ENJOY!

Crock Pot Peanut Butter Fudge!

2011-03-12T13:33:00.000-08:00

I found this recipe in The Advocate this week... and of course I had to try it .... it is the recipe of Ramon Biggio.... this sounded too easy... but guess what???? It is amazingly simple and FAST!

So with all that said....

PEANUT BUTTER FUDGE

1 (18 oz) jar of CRUNCHY Peanut Butter
12 oz of semi sweet chocolate chips
1 (14 oz) can of sweetened condensed milk
1/2 tsp vanilla extract

1. Spoon out peanut butter into slow cooker and add in chocolate chips
2. Cook on HIGH for 10 - 15 minutes or until melted....STIR
3. Pour in condensed milk and vanilla. STIR and continue cooking on HIGH for 10 minutes
4. Pour into a 9X9 inch dish lined with wax paper. Refrigerate until firm and cut into squares

Asian Chicken Noodle Soup

2010-12-13T14:19:00.000-08:00

I needed something new for the shop and found this recipe online... of course I had to turn it into mine.... so here is my version of

Asian Chicken Noodle Soup

creates 8 one cup servings (yeah like anyone just does 1 cup of anything!)

1 T of veggie oil (Sesame Oil if you have it!)
1 T of minced garlic
1 T of bottled grated ginger (found it in an Asian market $2.99)
2 Stalks of Lemongrass, peeled (found it in an Asian market $1.00)
1 Large carrot peeled and cut into matchstick pieces (thin)
1 Rachel Ray Chicken Stock (32 oz)
2 Cups of Water
1 bag of Tyson Fajita Chicken Strips (frozen section at Wal-mart)
1 pkg of uncooked Rice sticks (mai fun)
1/4 C chopped fresh cilantro
1 T lime juice
1/2 Salt
2 Green Onions thinly sliced
1 Red Chili pepper finely chopped

Directions:
take the lemongrass and peel it down to the core... then cut the ends off and cut pieces about 5 inches long - stem part! this is the part you will use

Heat oil in pan add garlic, ginger, lemongrass - saute for 3 minutes
Add stock and water and carrot sticks bringing it to a boil.

Add your chicken (you may want to chop it up a bit)
Cook this for 5 - 10 minutes on low
While this is cooking.... take the Rice Sticks and soak them in HOT water for 10 minutes.... when the time is up drain the water and rough chop it !(easiest way I ever made rice!)

Remove the Chicken concoction from the stove and add the noodles, the lime, salt, green onions, chopped cilantro and chili pepper.

Let stand covered for 5 minutes...fish out the lemongrass and toss in the trash!

Voila' Soups ON!

Murfreesboro Carpool Sangria

2010-12-13T08:16:00.000-08:00

I cant believe you don't have a sangria recipe!

Murfreesboro Carpool Sangria

Ingredients

* 1 lemon
* 1 lime
* 1 orange
* 1 1/2 cups rum
* 1/2 cup white sugar
* 1 (750 milliliter) bottle dry red wine
* 1 cup orange juice

Directions

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Buy CHEAP red wine.
Good rum.

Justin's Corn and Crab Bisque

2010-12-08T13:39:00.000-08:00

2 Cans of Sweet Corn
1 Can of Creamed Corn
1 Half and Half
1 Frozen Container of Crab (or Shrimp)
2 Cans of Cream of Celery Soup
2 Caps of Crab Boil
1 large Onion Minced
3 Ribs of Celery Finely Chopped
1 Small Bell Pepper
5 Tbls Butter
Tony's Cajun Seasonings to taste
-----
Saute' veggies in butter until wilted. Pour this into a large heavy pot.
Add remaining ingredients and adjust for taste... add your half and half
to the desired consistency... Justin says it actually taste even better the
second day!

Thank you Justin!

Fudgy chocolate brownies

2009-04-04T20:25:00.000-07:00


Holly I can't wait to try these!   
Can you believe brownies can be blood sugar-friendly?  
Amazing but true! Moist, blissful bites are made 
healthier with unsweetened, antioxidant-rich cocoa  
powder and omega-3-enriched eggs. It's a well-earned 
reward for your goal to conquer diabetes.    

Serves: 32; Serving = 1 brownie
Prep: 15 min Cook: 30 min Stand: 15 min   Total: 1 hour    

Ingredients: 

1 c butter, softened 
1 1/2 c granulated sugar 
4 large omega-3-enriched eggs
2 tsp vanilla extract 
1 c unsweetened cocoa powder
1 c flour 3/4 tsp baking powder 
1/2 tsp salt 1 c walnuts, chopped     


+++++++

Frosting:
1 c confectioners' sugar 
1/3 c unsweetened cocoa powder 
1/2 Tbsp butter, softened 
2 Tbsp low-fat milk    

++++++
Directions: 

1. Preheat the oven to 350 degrees F. Coat a
    13" x 9" foil-lined baking pan with cooking spray.  

2. Cream the butter and granulated sugar in the   
  bowl of an electric mixer on medium speed until   
  light and fluffy. Beat in the eggs one at a time.   
  Add the vanilla extract and beat until combined.  

3. Sift the cocoa powder, flour, baking powder, and   
  salt in a large bowl. Add to the butter mixture   
  and beat until smooth. Fold in the walnuts.  

4. Spread the batter in the prepared pan and place    
 it on the middle rack of the oven. Bake for 25   
 to 30 minutes, or until a knife inserted near   
 the center comes out clean. Transfer the pan to  
 a rack to cool from hot to slightly warm.   

5. Beat the frosting ingredients in the bowl of an   
 electric mixer until smooth. Spread over the   
 slightly warm brownies. Cut into 32 squares once   
 the frosting is set.     

Nutritional summary: 

Calories: 164 
Carbohydrates (g):19
Calcium(mg): 22 
Fiber(g): 1 
Omega-3 (g): 0.36 
Vitamin D (IU): 0


: )

Apple & cinnamon sundaes

2009-04-04T20:20:00.000-07:00

I found this on a neat site www.iga.net

Serves: 4

Preparation time: 10 mins

Ingredients

3 apples, chopped
2 tablespoons lemon juice
1/3 cup raisins
8 ginger biscuits, crushed
1/3 cup chopped walnuts, toasted
2 cups low-fat thick vanilla yogurt
1/4 teaspoon ground cinnamon
Sliced apple, to decorate

Maple raisin yogurt with toasted walnuts

2009-04-04T20:10:00.000-07:00

Turn your standard yogurt snack into rich,
flavorful dessert. Naturally sweet maple
syrup transforms this dish from ho-hum to
must-have without sending your blood sugar soaring.

Serves: 1; Serving = 1 bowl
Prep: 10 min
Total: 10 min


Ingredients:
2 tsp finely chopped walnuts
1/3 c fat-free plain yogurt
1 1/2 Tbsp nonfat dry milk
1 tsp maple syrup
1 tsp finely chopped raisins





Directions:
1. Place the walnuts in a small skillet.
 Toast over medium-high heat, tossing often,
  until crisp and fragrant, about 1 to 2
  minutes. Transfer to a dish and set aside.

2. In a bowl, combine the yogurt and dry milk.
  Stir to mix well. Drizzle with the syrup.
  Sprinkle on the walnuts and raisins.

3. Serve immediately.


Nutritional summary:
Calories: 114
Carbohydrates (g): 17
Calcium (mg): 196
Fiber (g): 0
Omega-3 (g): 0.04
Vitamin D (IU): 27




:  )

Spinach Artichoke Dip

2009-04-04T20:00:00.000-07:00

YUM !  Thanks Holly!






Serves: 8; Serving = 1/8 recipe
Prep: 20 min
Cook: 20 min

Total: 40 min


Ingredients:
1 package (1 lb) light silken tofu, drained
1 package (8 oz) neufchâtel light cream cheese
1/2 c Parmesan cheese
3 cloves garlic, halved
2 tsp Dijon mustard
1 package (9 oz) frozen artichoke hearts,
 thawed and finely chopped
1 package (10 oz) frozen chopped spinach,
 thawed and squeezed dry


Directions:
1. Preheat the oven to 350 degrees F. Coat a
1 1/2- or 2-quart baking dish with cooking
 spray.

2. Place the tofu, cream cheese, 1/4 c of the
 Parmesan cheese,    garlic, and mustard in a
 blender or food processor. Puree, pushing
 mixture toward blade to start, until smooth.

3. Place the artichoke hearts and spinach in a
  medium bowl.
Add the tofu mixture and toss to coat. Pour
 into the prepared baking dish. Top with the
 remaining  1/4 c Parmesan cheese.

Bake for 20 minutes, or until bubbling hot.

4. Serve with pita wedges and assorted veggies,
  such as celery sticks, carrot sticks, jicama sticks,
  and sliced bell peppers.


Nutritional summary:
Calories: 127
Carbohydrates (g): 7
Calcium (mg): 382
Fiber(g): 2
Omega-3 (g): 0.01
Vitamin D (IU): 0


:  )

Peanut butter chocolate-chip bar

2009-04-04T19:55:00.000-07:00

Peanut butter chocolate-chip bar - This is a winner!  Thanks Holly!

A diet with chocolate chip cookies? You bet.
Omega-3-enriched peanut butter and whole wheat
flour are the secret ingredients that keep this treat
healthy -- but your taste buds will never know the
difference!

Serves: 16; Serving = 1 bar
Prep: 15 min
Cook: 25 min
Total: 40 min


Ingredients:

3/4 c white whole wheat flour (such as King Arthur)
   or whole wheat pastry flour
3/4 tsp baking soda
pinch of salt
1 c omega-3-enriched peanut butter
1/3 c Splenda Brown Sugar Blend
1 omega-3-enriched egg, beaten
1/2 c fat-free milk
1 tsp vanilla extract
1/2 c bittersweet chocolate chips


Directions:
1. Preheat the oven to 350 degrees F.
Coat an 8" x 8" baking dish with
cooking spray.

2. On a large sheet of waxed paper,
combine the flour, baking soda,
and salt. Stir with a fork.

3. In a mixing bowl, combine the peanut
butter, sugar, and egg. Stir vigorously
until creamy. Add the milk and vanilla.
Stir until smooth. Add the flour mixture,
stirring until well combined. Stir in the chips.

4. Dollop the dough into the baking dish and
pat the top to smooth. Bake for about 15 minutes,
or until slightly puffy and very lightly browned at the
edges. Remove and allow to cool for at least 10 minutes
before cutting. Store at room temperature, tightly
covered with foil.


Nutritional summary:
Calories: 137
Carbohydrates (g): 12
Calcium(mg): 10
Fiber(g): 1
Omega-3(g): 0.4
Vitamin D (IU): 4


:)

Orange frappé

2009-04-04T19:44:00.000-07:00

Orange frappé compliments of Holly!

Swap in a new afternoon pick-me-up
that won't skyrocket your blood sugar
- or widen your waistline. Reduced-fat
ricotta cheese  is the secret ingredient
in this creamy, calcium-rich dessert.

Serves: 1; Serving = 1 bowl
Prep: 5 min
Total: 5 min


Ingredients:
1/4 c reduced-fat ricotta cheese
1 tsp nonfat dry milk
1 1/2 tsp honey
1/2 tsp orange zest
1/4 c sliced strawberries, fresh, or frozen
loose-pack, partially thawed


Directions:
1. In a small bowl, combine the cheese,
dry  milk, honey, and zest. Stir briskly
until very smooth.

2. Top with the strawberries.


Nutritional summary:
Calories: 137
Carbohydrates (g): 16
Calcium (mg): 196
Fiber(g): 1
Omega-3 (g): 0.07
Vitamin D (IU): 0



:)

Spiced nut clusters

2009-04-04T19:36:00.000-07:00

Holly sends another chewy HIT!

Find a new favorite combo when you mix
walnuts,pumpkin seeds, and cranberries
with an array of spices. Honey holds the
ingredients together and naturally
sweetens this snack without spiking your
blood sugar.Chewy and delicious!
 
Serves: 8; Serving = 2 clusters
 
Prep: 10 min
Cook: 20 min
Cook: 30 min
 
Total: 1 hr
 
 
Ingredients:
1 large omega-3-enriched egg white
1 Tbsp honey
1 c walnuts
1/2 c raw pumpkin seeds (pepitas)
1/3 c dried cranberries
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamom
 
 
Directions:
1. Preheat the oven to 350 degrees F. Line a baking
   sheet with parchment paper.
 
2. In a medium bowl, whisk the egg white and honey.
Add the walnuts, pumpkin seeds, and cranberries.
Sprinkle with the cinnamon, ginger, and cardamom
and toss to coat well.
 
3. Drop by 1/8-cup measures on the prepared baking
sheet. Bake for 18 to 20 minutes, or until browned.
 
4. Let stand on a rack for about 30 minutes, or until
completely cooled.
 
 
Nutritional summary:
Calories: 91
Carbohydrates (g): 5
Calcium (mg): 11
Fiber(g): 1
Omega-3(g): 0.6
Vitamin D (IU): 0



: )

Strawberry frozen yogurt

2009-04-04T19:28:00.000-07:00

You'll never miss ice cream again. From Holly!

Easy-to-store frozen strawberries burst
with taste and bring a dose of fiber to this
cold and creamy homemade dessert. It's
ready to eat in 5 minutes and tastes as 
delicious as it looks!

Serves: 1; Serving = 1 bowl
Prep: 5 min
Total: 5 min


Ingredients:
3/4 c loose-pack frozen strawberries
1/3 c low-fat plain yogurt
2 tsp honey


Directions:

1. On a work surface, carefully cut the strawberries into chunks with a
serrated knife. Place them in a blender or the bowl of a food processor
fitted with a metal blade. Pulse 10 times to finely chop.

2. Add the yogurt and honey. Process, scraping down the sides of
the bowl as needed, for 1 to 2 minutes, or until smooth.
(Tiny chunks of berry can remain for texture).

3. Serve immediately.


Nutritional summary:
Calories: 151
Carbohydrates (grams): 32
Calcium (milliggrams): 161
Fiber(g): 4
Omega-3 (g): 0.04
Vitamin D (IU): 0





HOPE  :)

Student Teaching

2009-03-15T20:33:00.000-07:00

I know there must be a special place in this universe for people who teach our youth! I have been doing my student teaching since January and it is amazing! I love seeing the excitement and the "ahhha" moment in their eyes!

I originally had High School World History - which I absolutely LOVED! I am now doing Middle School (7th Grade) Social Studies - these students are fabulous! They are still young, but wise beyond your wildest dreams! I know I will have a wonderful few weeks with them and I hope that they teach me as much I hope to teach them.

I will get around to posting some recipes soon, but for now I need to go put together a lesson plan! Later - HOPE

:)

Cocoa Krispies Candy

2009-01-18T21:13:00.000-08:00

Well....I am finally actually putting my favorite recipe in the world into this blog! My MaMa and PaPa Reid introduced us to this wonderful treat back in the early 60's...yes I said 60's!

It was rarely written down ... just word of mouth... and then it seemed to just fade into the sunset! Just another reason we need to put these family favorites down to be passed along.

With that said, I am REALLY going to share this with you... feel very HONORED.

Cocoa Krispies Candy

1/4 Cup granulated sugar
1/2 Cup light brown sugar
1/2 Cup of light Karo
3 Tablespoons of butter (please use butter - it makes it taste so rich)
1/3 - 1/2 Cup of Peanut Butter ( this is a guesstimate as I use a big dollop right out of the jar!)
4 - 4 1/2 Cups of Cocoa Krispies

USE A HEAVY clad pot......
Place the sugars and the Karo in pot and over low heat stir until the mixture bubbles and no longer has any sugar granules. (when spooned it is transparent)
Add the butter stirring until completely melted - this will make the syrup appear cloudy
Remove from heat and add the Peanut Butter stirring until completely incorporated into the syrup - NOTE: too much Peanut Butter and it will setup TOO quickly and seize in the pot.
Add the Cocoa Krispies a cup at a time and stir!
NOW quickly (because it sets up pretty quick) spoon into "haystacks" onto wax paper or aluminum foil.
Let them cool (if you can wait) and enjoy!

Joe's Stars

2009-01-04T18:04:00.000-08:00

This is a great hors d'oeuvre that Joe Thornell introduced us to this past weekend! He says his mom has been making these for him since he was a small boy!

1 (16 ounce) package wonton wrappers
1 pound sausage
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/2 cup chopped black olives, drained
1 cup Ranch dressing

DIRECTIONS

Preheat oven to 350 degrees F. Spray a mini muffin pan with cooking spray.
Brown sausage in a separate pan.
Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch dressing. Fill the baked wonton wrapper cups with the mixture.
Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Eggplant and Seafood Casserole

2009-01-04T17:31:00.000-08:00

Preheat oven to 350

Ingredients:

4- small eggplants
1- onion - chopped fine
5- Tablespoons of butter

1- bell pepper chopped

1- Cup of crabmeat

1- pound of crawfish - or shrimp

1- Cup of Italian breadcrumbs

- Seasonings

1/2 tsp sage

1/2 tsp thyme

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp basil

1/2 tsp cayenne pepper

1 tsp salt

*Or just use 4 T Cajun Seasoning! (my preference!)

Skin eggplants and cut into large cubes
Boil in salted water until tender
Drain WELL .. I would even suggest doing this part the night before and letting them drain in a colander in the fridge
Chop the onion and bell pepper ( be sure to remove the inner membrane and seeds from the bell pepper)
Melt butter in large skillet adding onion and pepper - cooking until onions are clear
Add the cubed, cooked, drained eggplant
Slowly add the breadcrumbs - you will see that the eggplant is still drawing water!
Add the seasonings to this mixture, stirring the concoction to coat and blend all the flavors.
Add the seafood mixing well, distributing the seafood into all parts of the eggplant mix.
Put the mixture into a casserole dish that you have sprayed with vegetable oil.
Sprinkle some breadcrumbs over the top of the mixture, dot with butter and bake 20-30 minutes until hot and bubbly
Sprinkle some breadcrumbs over the top of mixture, dot with butter and bake 20-30 minutes until hot and bubbly.

NOTE:

If you don't have one kind of seafood - but do have another... use it ... in the Cajun Delta... food is never wasted... waste not want not!

Casseroles are just a good way of using leftovers from Saturday night!

: )

PEANUT BUTTER COOKIES

2008-12-29T15:52:00.000-08:00

This recipe is one that will take you back home to your Momma's kitchen for sure! Jessica we appreciate you taking the time to share this with us.

++++++++++++++++++++++++++++++++++++++++
Peanut Butter Cookies
Makes about 2 dozen cookies
Prep time: 5 min
Total time: 35 minutes plus cooling time

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
16 tablespoons (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanutbutter
2 teaspoons vanilla extract
2 large eggs
1 cup dry-roasted salted peanuts, ground fine

DIRECTIONS:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside.

2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the ground peanuts until incorporated.

4. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Make a crosshatch design on the cookies using a fork. (To make a crosshatch design, dip a dinner fork into a small bowl of cold water and then press the fork into the dough ball twice, at perpendicular angles) Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

: )

SNICKERDOODLES

2008-12-29T15:48:00.000-08:00

This is a classic - Thanks Jessica - you know at times I think the old gets shoved aside for the new and sometimes get lost... with great cooks around us and technology at the touch of a button it is our responsibility to try and keep these family favs alive and well!
+++++++++++++++++++++++

Snickerdoodle Cookies

Snickerdoodles
Makes about 2 dozen cookies
Prep time: 5 minutes
Total time: 35 minutes plus cooling time

1 3/4 cups sugar
1 tablespoon cinnamon
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
2 large eggs

DIRECTIONS:

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine 1/4 cup of the sugar and the cinnamon in a shallow dish for coating and set aside. Whisk the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.

2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and the beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.

4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment -lined baking sheets, spaced about 2 1/2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.

5. Let the cookies cool in the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

.

Glazed Carrots

2008-12-29T15:42:00.001-08:00

Jessica emailed me this morning with three great oldies! There is still time within this Old Year to eat your heart out...because a new day will be dawning on the 1st! Diets all around! Yeah right!

I haven't thought about Glazed Carrots in ages... so THANKS Jessica!

++++++++++++++++++++++++++++++++++++++++++++++++++

Glazed Carrots
Serves 4
Start to finish: 20 minutes

1 pound carrots, peeled
1/2 cup low-sodium chicken broth
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons fresh lemon juice
pepper

DIRECTIONS:

1. Slice carrots on the bias (1/4 inch thick ans 2 inches long). Combine the carrots, broth, 1 tablespoon of the sugar, and the salt in a 12-inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally, until the carrots are almost tender, about 5 minutes.
2. Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes.
3. Stir in the butter and remaining 2 tablespoons sugar. Continue to cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden, about 3 minutes. Off the heat, stir in the lemon juice and season with pepper to taste.

: )

Caramel filled Cookies

2008-12-15T18:30:00.000-08:00

While I was thinking and drooling over recipes for cookies and candies (both of which I am not supposed to eat - but that doesn't stop me from thinking about them!) I ran across a couple of recipes that I thought I could improve - at least with speed !

1 - tube of cookie dough ( sugar - brownie - whatever is your fancy)

1/2 cup regular granulated sugar

24 or so chocolate covered caramels (Rolos) or you can use regular caramels (why is it you never see caramels until fall?)

Directions:

Preheat oven to 375

split open the tube of cookie dough

divide it into 24 sections

work each section around a piece of caramel

rolling it completely so that no caramel shows through

drop the ball into the sugar

place on cookie sheet

bake 8 - 10 minutes remove from the oven and allow to cool slightly on the cookie sheet before moving them to a wire rack.

WARNING ! ! ! ! !
COOL COMPLETELY before eating - nothing like molten lava running down your throat!!

Rudolph the Red-nosed Cookie

2008-12-15T17:50:00.000-08:00

I saw this online and decided to put it in the blog - and of course I altered the recipe...


	Sugar cookie dough - just buy the roll in the grocery story either plain or chocolate
	3-inch-long teardrop cardboard pattern (for Rudolph's head)
	Pretzels
	Spray Can of Frosting
	M&M's
	Red hots

1. Roll out the cookie dough to a 1/4-inch thickness. Set the cardboard pattern on the dough. With the point of a sharp knife (parent's only), cut out the reindeer's head. Bake as directed.
2. Let cool. Break apart the pretzels to form antlers and attach them at the top of the reindeer's head with dabs of frosting. Add M&M eyes and don't forget the red hot nose. Makes 40 Rudolph cookies.

Robyn and Isabella are going to bake them up for Santa (and the guys at work)

Caramel Popcorn

2008-12-14T19:18:00.000-08:00

Samie sent this treat for you to enjoy... I can just about taste the popcorn in the air!

6 quarts popcorn
2 sticks butter
2 cups brown sugar
1/2 cup lite karo
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon soda

heat sugar,butter, karo. salt to a boil
remove from heat add teaspoon of baking soda
pour over popped corn....
toss and bake for 1 hour at 250 stirring several times....
cool and eat

Green Bean and Artichoke Casserole

2008-12-14T18:10:00.000-08:00

Samie sent this jewel - try it you like it !
really simple....

3 (15.5 ounce) cans French cut green beans, drained
1 (14 ounce) can artichoke hearts, drained
Italian seasoned bread crumbs
1 cup grated Parmesan cheese
1 small onion chopped fine
1 Tablespoon of garlic minced
salt and pepper to taste
1/2 cup olive oil

DIRECTIONS

Preheat the oven to 400 degrees F .
Saute onion and garlic in olive oil.
Add the green beans, artichoke hearts, bread crumbs, Parmesan cheese.
Season with salt and pepper.
Stir to blend everything thoroughly.
Drizzle olive oil over the top, then cover the dish with aluminum foil.
Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.

Chicken Broccoli Bacon Quiche

2008-12-14T17:28:00.000-08:00

We needed comfort food today ! We attended the local Murfreesboro Christmas Parade and got chilled... so we came home and decided to make a Quiche.

Robyn had just been to the grocery store and had brought home fresh broccoli and heavy cream.

I found a great recipe that I "doctored" and it turned out fantastic.

INGREDIENTS:

1 - 9" pie crust
1 - cup of heavy cream
3 - eggs
1 - Teaspoon minced garlic
2 - Tablespoons of lemon juice
1 - cup of shredded cheese ( I used a "casserole blend" of shredded cheese - just use what you like best !
1 - chicken breast
1 - part of a head of broccoli
1 - cup of Hormel Real Bacon Bits ( great taste )
Seasonings - I used Tony's and onion powder

METHOD:

preheat oven to 350

boil 1 chicken breasts ( or a three frozen tenderloins )
This only takes a few minutes.... chop them up into bite size morsels.and put to the side to cool
DON'T dump the chicken water !
Place a couple handfuls of the broccoli florets into the hot water... bring to boil and boil for a few minutes until slightly tender.

Remove from water and chop

Beat the eggs
Add the cream
Add cheese, garlic, and lemon juice
Beat
Add seasonings (onion powder and Tony Chachere's Cajun Seasonings) to taste
Beat
Add bacon, chicken, and broccoli
Stir
Pour into unbaked pie crust
Place pie on cookie sheet into oven
Set timer for 1 hour
Go take a hot soaking bath

Remove promptly from the oven slice and eat.... YUM

.

"Tomato Bread"

2008-12-13T15:16:00.000-08:00

A Southern Poor Man's Pizza ! So you have left over biscuits from this morning? Not a problem... Laura called to tell me how to recycle, recover, reuse these little morsels of love.

Take your left over biscuits and crumble them up into a baking dish.

Open a large can of stewed tomatoes and pour over the biscuits

Top the whole thing with shredded Parmesan Cheese

Pop it into a preheated oven (350)

Allow the whole dish to become hot and bubbley.

Serve with a smile !

Crabmeat or Crawfish Bisque

2008-12-13T14:46:00.000-08:00

Laura just called to tell me about this super neat and FAST bisque. The reason most of us don't make a bisque is that it is a highly detailed recipe that has so many steps... this makes a mockery of the work...but you can always tell your guest that you did the "whole" thing!

We talked and she told me she used crabmeat but crawfish or shrimp could easily be used instead.

INGREDIENTS: (you will not believe this!)

1 jar of Paul Newman's Original Marinara Sauce

or you could use one with basil in it.

1 small container of Heavy Whipping Cream

1 lb of crabmeat ( or crawfish or shrimp )

METHOD TO THE MADNESS:

Combine the sauce,cream, and seafood.

Gently bring up to just under a boil.

Simmer until completely hot.

Serve in a shallow bowl

You can top it with homemade buttered croutons or a small amount of rice if you just have to

Oatmeal Chocolate Chip Pie

2008-12-10T18:24:00.000-08:00

1 9" Pie Crust

1 cup packed dark brown sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 cup of oats -quick rolled
1 teaspoons vanilla
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup of semi-sweet chocolate chips
2 tablespoons of all purpose flour
1 cup chopped pecans

Directions

Preheat oven to 325°F
Combine brown sugar and eggs, flour, vanilla, syrup, butter, salt, and whisk seriously
Add the nuts, oatmeal, and chocolate chips.
Bake for at least 45 minutes or until the center is set. Cool completely. You may have to cook the pie longer... don't stress! It is a very resilient pie but not more than an hour in total. It should set up nicely. Mine did!

South of the Border Soup or UGLY Soup

2008-10-25T17:34:00.000-07:00

This recipe I got from Mom's friend Lynell - I used it at the Emporium... it may be homely but it's flavor is spot on... of course I expanded on it ... and altered it to be different... but it has great taste...and it taste good!

INGREDIENTS:

1 CHOPPED BELL PEPPER
1 CHOPPED ONION
1 TBLS OLIVE OIL
1 CAN OF ROTEL
1 CAN OF BLACK BEANS
1 CAN OF KIDNEY BEANS
3 CUPS OF COOKED CHOPPED CHICKEN - I LIKE TYSON'S PRECOOKED FAJITA CHICKEN STRIPS
2 CUPS OF CHICKEN STOCK
1 CUP FROZEN CORN
BUNCH OF CILANTRO CHOPPED - PLUS EXTRA FOR TOPPING
2 TBLS LIME JUICE
SALT AND PEPPER TO TASTE
CRUSHED TOSTITOS

DIRECTIONS:

SAUTE ONION AND BELL PEPPER UNTIL DONE
ADD REMAINING INGREDIENTS (BUT NOT THE TOSTITOS!)
SIMMER
LAST 3 MINUTES OF COOKING ADD CORN AND MOST OF CILANTRO
SIMMER , ADJUST SEASONINGS
DISH UP AND ADD MORE CILANTRO AND A HANDFUL OF CRUSHED TOSTITOS

Hummus

2008-10-22T10:41:00.000-07:00

This is one of those recipes that is almost FOOL proof! It is quick, easy, and a great appetizer. This one came from Plantation Country by Lola Broadbent who had traveled the world with her husband Elmer. (Note the photo above as well as the examples are from Wednesdays Cook.

INGREDIENTS:

1 cup of canned cooked chick peas (Garbanzos)
1/3 Cup Tahini (or Taheeni) I found it at Publix and Kroger - but any health food store
1/2 Cup lemon juice
1/2 teaspoon salt ( I like Sea Salt)
2 cloves of garlic
2 teaspoons chopped parsley
Olive Oil
Paprika or Tony's Cajun Seasonings (whatever your taste leads to)

DIRECTIONS:

Drain the chick peas - reserve some of the liquid - JUST IN CASE!
In blender/food processor put lemon juice and slowly add tahini
It is a good idea to crush the garlic with a little salt prior to putting it in the blender
Add the garlic cloves and salt. Blend until it looks like this ...
Now gradually add the chick peas a few at a time until it is blended very smooth
You may need to add a little of the reserved liquid to help it blend - as necessary... but not TOOO thin!
It should look like this...
The only thing I don't agree with Lola is chilling it.... I think that if you don't chill it ... the flavors start to meld together nicely.... OF COURSE if you are making this early in the morning or the night before... of course... refrigerate it.
For plating.... swirl it on a plate, sprinkle Paprika or Tony's, and drizzle it with a great olive oil... or even maybe a flavored oil and parsley.
Of COURSE serve this with toasted pita bread that has been cut apart like a pizza.... or even french bread torn in chunks it not bad.

Just a note here.... I had a professor who is a vegetarian who eats this with every meal... but to change the flavor up... he will sometimes throw in cilantro for another layer of flavor.... however,,,,,,,,, your hummus will look green! ... BUT THEN AGAIN I LOVE Guacamole so green doesn't offend me!

Hmmmm... I wonder if Rotel would be good in it? I bet it would... if you try it ... email me and let me know !

Never Fail Creamy Peanut Butter Fudge

2008-10-18T15:00:00.000-07:00

This Fudge has really never failed me! I have used this recipe I found in Plantation Country Cookbook since the early 80's. I altered Karen Hammer's recipe just slightly... of course I did!!! It is JUST who I am! Anyway, it works perfectly.

I guess because the weather has turned chilly up here in Tennessee I started thinking about all the over-indulgent foods we eat during this time of year.

INGREDIENTS:

2 CUPS of Sugar
4 Tablespoons of good cocoa powder
1/2 Cup of Water
1/2 Cup of Evaporated Milk
1/4 Cup of White Karo
1/2 Stick of Butter ( ok you can use Margarine!)
1 teaspoon of Vanilla Extract
3/4 Cup of Peanut Butter

DIRECTIONS:

In a HEAVY Clad pot mix sugar and cocoa stirring until the sugar and cocoa are combined nicely.
Add the water and milk.
Stir this until everything is moist.
Add the syrup and stir it into the cocoa mixture.
NOW PUT THIS ON THE STOVE - medium heat
Cook until the soft ball stage.
Soft-Ball Stage
235° F–240° F
sugar concentration: 85%

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
I found this on the Accidental Cook - Science of Cooking

Once soft ball stage has been reached remove it from the heat.
Add butter and vanilla.
Beat it - this adds air into the mixture and helps it cool - I can never wait until it loses its gloss - so I usually go ahead and add the peanut butter! (That is also who I am...!)
Add the peanut butter and work FAST- stir, stir, and stir - - just short of it getting stiff.
Pour it into a buttered platter.
When cool cut into squares.

YUM !!!!

The Original Pat O'Brien's Hurricane

2008-10-17T17:16:00.000-07:00

How do you make a Hurricane?

1 1/2 oz. light rum
1 1/2 oz. dark rum
1 oz. fresh orange juice
1 oz. fresh lemon juice (or fresh lime juice)
2 oz. passion fruit juice
1/2 oz. simple syrup
grenadine to taste
1 maraschino cherry, for garnish
1 orange wheel, for garnish

Shake and strain into a ice filled Hurricane glass. Add garnishes and a long straw.

Mix 4 oz of amber or dark rum
And 4 oz of Pat O’Brien’s Hurricane Mix
Fill with crushed ice
Top it off with an orange and a cherry

Watergate Salad

2008-10-17T16:18:00.000-07:00

Ingredients:

1 package (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 ounces) crushed pineapple in juice, (not drained)
1 cup miniature marshmallows
1/2 cup chopped walnuts nuts
2 cups thawed Cool Whip Topping

Instructions:

Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish as desired.

Waterfall Pleat Napkin

2008-10-17T15:37:00.001-07:00

Waterfall Pleat

From: Victoria: The New Napkin Folding © 2006 Hearst Books
By Joanne O'Sullivan and Terry Taylor

photo credit: Keith Wright

Be sure to use a crisp, starched napkin for best results.

Step One

Start with a napkin laid flat.

Bring the bottom long edge of the napkin up to the top edge to fold the napkin in half lengthwise.

Fold the left side over to the right.

Position the napkin in a diamond shape with the open points at the top.

Step Two

Bring the first layer down to the bottom point.

Crease the fold.

Step Three

Accordion-pleat the layer you just folded down to the crease line.

Step Four

Fold the napkin in half to form a triangle.

Turn the napkin so the folded line is at the bottom.

Step Five

Tuck the side points into each other in the back.

Stand the finished napkin on a plate, and fan the pleats outward.

White Chicken Chili

2008-10-17T15:09:00.000-07:00

I first made this in Fall of 2003 at The Emporium, LLC in Hohenwald, TN. It was an instant hit. It is simple and easy to prepare and just hits the spot when it is cold and funky outside. Of Course I made it to serve a huge number of people, but I have trimmed down the amounts to fit a family of four.

This is a great recipe if you can't seem to tolerate Tomato Based Soups! You still get to have chili but no acid reflux!

----------------

INGREDIENTS

* 1/4 Cup olive oil
* 1 medium onion, finely chopped
* 1 can of Rotel
* 1 package of Pioneer Pepper Gravy
* 1 Tablespoon (or more) ground cumin
* 3-4 cans BUSH'S® BEST Great Northern Beans
* 3 Cups of chicken broth
* 3 Cups chopped cooked chicken breast ( or you can use Tyson's Fajita Chicken Strips
* Shredded Cheese (optional)
* Sour cream (optional)

_______________

DIRECTIONS

1. In large skillet, cook onion in oil for 4 minutes or until transparent.

2. While the onions are cooking open the packet of Pepper Gravy and add a cup of Chicken Broth (as stated in previous recipes... I love Chicken Base - the flavor is great and it mixes so much quicker than Bouillon Cubes

3. Add Rotel, cumin, and chicken; cook and stir for 2 minutes.

4. Now move it to a large heavy pot so your "soup" can GROW! Be sure use low heat

5. At this point add your Pepper Gravy mixture and stir out the lumps

6. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.

7. Garnish if desired.

Fancy Napkin Folding - The Diamond Pouch

2008-10-12T10:10:00.000-07:00

Napkin folding for the holidays

The Diamond Pouch

Here we have another variation of the silverware pouch. Also simple to make, this design tends to look nicer when it is pressed down almost flat. You wouldn't want your silverware getting cold, would you?

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half and orient the open end toward you.

3. Fold the napkin into quarters.

4. Orient the napkin so the open end faces away from you.

5. Fold the top-most layer almost all the way forward and press it down flat.

6. Fold the next top-most layer of napkin forward almost as far as the previous one and press it down as well. Make sure the edges are even with the previous fold.

7. Fold the next layer back as you did the two before it.

8. Turn the napkin over.

9. Fold both sides back and over one another (about 1/3 of the way), check for symmetry and press the fold down well.

10. Flip it over and insert your favorite silverware.

This was retrieved from the site : /www.napkinfoldingguide.com

Fancy Napkin Folding - Fleur de Lis

2008-10-12T09:18:00.000-07:00

I found this website www.slashfood.com where the examples are easy to follow! Robyn and I used this Fleur de Lis napkin pattern in The Emporium, LLC for the night service. I have cut and pasted the instructions here.
1. Fold the napkin in half diagonally.

2. Fold the bottom corner up about 2" over the top edge.

3. Fold the napkin accordion style.

4. Stand the napkin upright in a glass or a wide napkin ring and fan out the layers as shown.

Fancy Napkin Folding - Rose or Lotus

2008-10-12T09:01:00.000-07:00

I found this site (: www.napkinfoldingguide.com/11-rose/) that shows a beautiful Lotus, or Rose Napkin Fold

The Rose Napkin Fold

Despite looking fairly elaborate, this fold is an easy one, and it can be done with almost any variety of napkin. Display small bowls or glasses on top of these, or use them as novelty cocktail napkins.

1. Lay the napkin face-down in front of you.

2. Fold the two right corners of the napkin in so the the tips rest at the center.

3. Fold the remaining two corners of the napkin in so the tips meet with the last two in the center.

4. Once again, begin folding the outer corners in so they meet at the center.

5. Once all of the tips are folded you are left with a square about 1/4 the size of the unfolded napkin.

6. Flip it over.

7. Fold the corners in so they meet in the center and then place something sturdy in the center, or hold it with your fingers.

8. While maintaining downward pressure in the center of the napkin, reach underneath each corner and pull out the flaps to create petals.

9. Remove the center weight and your rose should look as pictured here.

10. If you like you can reach underneath the center of each side and pull out a second set of petals to fancy it up some more. Place something in the center and you're done, have a rosy meal!

Ambrosia Fruit Salad

2008-10-12T08:42:00.000-07:00

This is a classic in our family. It can be found at almost every family gathering, especially during the holidays. It is a clean fresh taste that cleans the palate after a heavy meal. It is also great long after your food has settled and everyone is watching Football on the tube.

++++++++++++++++++++++++

1 Large Can of Fruit Cocktail, drained
1 Cup of shredded Coconut
1 Large apple, cored and diced - drizzled with Lemon Juice
2 small cans of mandarin orange sections, drained
1 cup of chopped nuts (Walnuts or Pecans)
2 FIRM bananas sliced thin, drizzled with Lemon Juice
1 small can of pineapple tidbits, drained
couple of hands full of green seedless grapes cut in half (optional due to season)

INSTRUCTIONS

The simple thing about this is you just simply mix the ingredients together (toss them gently...you don't want mushed fruit!) and cover and chill in the fridge. It makes it's own juice as it melds together overnight.

When you are ready to serve, fold all the ingredients from the bottom up to redistribute the juices over the fruits and nuts.

Place on buffet or serve it up in small compote containers.

Southern Ambrosia

2008-10-12T07:30:00.000-07:00

1 (8 ounce) container frozen whipped topping, thawed
1 small container of sour cream
1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
1/2 cup chopped walnuts 1/2 cup chopped walnuts
2 1/2 cups shredded coconut 2 1/2 cups shredded coconut
3 cups miniature marshmallows 3 cups miniature marshmallows
1 Large can fruit cocktail, drained 1 (8 ounce) can fruit cocktail, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can of crushed pineapple , drained
1 teaspoon ground cinnamon

Instructions

1. In a large bowl, combine the whipped topping,sour cream, coconut, chopped nuts make sure it is well incorporated together
2. Then add fruit cocktail, pineapple, mandarin oranges, and marshmallows.
3. Mix together well cover and refrigerate for at least 30 to 45 minutes.
4. It is actually better if you cover it and eat it the next day

Samie's Southern Cornbread Dressing

2008-10-09T11:34:00.000-07:00

It's Turkey time!

Jimmy Deans Sausage....1-2 pounds (regular or sage)
whole chicken, additional celery and onions[ boiled slowly with lots of seasoning]
1 yellow onion
1/2 cup celery
1or 2 large bell peppers
sage seasonings
poultry seasoning
Tony's Chachere's Cajun Seasonings
salt and pepper
green onions { do not over saute or you can just add them last}
4-6 boiled eggs diced finely
1/2 loaf day old white bread
2 large pans cornbread (un sweet)

INSTRUCTIONS:

Use the drippings from your turkey if you have it and you are not using them for gravy
1 chicken....season and boil slowly with onions and celery...the better your stock....the better the final product
debone and save stock
corn bread...the better the bread...the better the final product....NOT sweet CORNBREAD!
and white bread 1 - 2 cups crumbled
brown sausage in large skillet, add veggies and saute until clear...
I love celery so I add more....

In roasting pan crumble bread and cornbread....salt and pepper to taste
mix in sausage mixture, chicken...and stock until mixture is wet but not soupy!
add sage seasoning and any other of your favorites seasonings to taste....there is a poultry seasoning I like as well....taste and adjust....add eggs and green onions
Bake at 350 for 1 hour or until completely hot
If you are baking a turkey....add drippings to bread mixture and stir in...
If you like it wet, cover and add more juice....

Watch the top and sides so it doesn't dry out. Add liquids (stock) to adjust moisture.

There are no exacts in this recipe...adjust according to your likes....wet or dry....
lots of veggies or not so many....chicken or not....eggs or not
You can use boxed chicken stock, rotisserie chicken, even hamburger meat....
I love sage, sausage , celery and bell peppers....and semi wet....
The more flavors you can infuse, meaning if you can get those great turkey drippings, the better. ~ Samie

Holiday Season

2008-10-08T16:38:00.000-07:00

Well, it is about that time of year where we learn to wear elastic waist bands and large overshirts! The Holidays are upon us!

The family as a whole (along with friends) will attempt to bring this blog up to date and present you with Old Family Favs along with tricks and tips for getting that food on the table... Hey guys that means YOU too! EVEN YOU... anonymous reader... submit a recipe and see it published here !

Here's another thought.... how about a section on tablescapes and decorations ? Send them in and lets get them posted ! Someone might benefit from your knowledge...wouldn't that be nice?

Thanks for being patient with me as school is ruling supreme right now!

Yum Yum Yams

2008-10-08T16:32:00.000-07:00

Jessica's mom wanted to share her recipe for Yum Yum Yams with you for your recipe box. Here ya go!

Yum Yum Yams by Caroline Coleman
-----------------------------------------------------
6 cups (4 lbs. sweet potatoes)
1 cup sugar or splenda
3 eggs
1 cup scalded milk
1 tsp cinnamon
1/2 tsp salt
1 stick margarine, softened

Preheat oven to 325 degrees.
Cook sweet potatoes until tender. Mash cooked sweet potatoes with a hand mixer and then mix in all of the above ingredients until a smooth consistency.
Put yam mixture into a large greased baking dish.

For the topping (makes a praline-like topping):
1 1/2 stick of margarine, softened
2 cups brown sugar, packed
2/3 cup flour
2 cups chopped pecans

Mix all ingredients together and sprinkle on top of the yam mixture.
Bake in a 325 degree oven for 30 minutes or until brown on top.

SHRIMP CREOLE

2008-08-22T21:45:00.000-07:00

1 lb of raw shrimp

5 T butter

1 clove garlic minced

½ C chopped celery

½ C fresh parsley chopped

½ C onion chopped

½ C bell pepper chopped

1 large can stewed tomatoes

1 can tomato sauce

1 tsp Worcestershire

1 tsp salt

½ tsp cayenne pepper

Louisiana Hot Sauce

and a LARGE POT OF RICE!

^^^^^^^^^^^^^^^^^^^^
INSTRUCTIONS

Melt butter and sauté onion, parsley, celery and bell pepper until tender.

Add can of tomatoes and tomato sauce, garlic, pepper .

Simmer for a few minutes and add Worcestershire sauce, salt and about 6 dashes of Louisiana Hot Sauce.

Continue to simmer allowing flavors to meld together. 20 – 30 minutes.

While this is simmering cook your white rice; peel out your raw shrimp - I like to leave the tail on - but that is a personal choice.

In the last 5 minutes add the shrimp and gently stir until the shrimp are a bright pink with NO translucent quality.... shrimp should be white and meaty with a lovely pink cast to them.

Serve over a bed of steaming hot rice.

YUM

Chicken Salad Sandwiches

2008-08-07T20:14:00.000-07:00

by Holly

*** GATHER YOUR INGREDIENTS ***

Large Butter Croissants

grilled or baked or store bought chicken (shredded or chopped or pulled)

mayo

walnuts or pecans (toasting really helps the flavor)

apples diced

celery chopped fine

salt & pepper to taste

cranberries (Craisins)

All mixed together

add lettuce, tomatoes, and cucumbers on the sandwich

*************

Now seriously, can you think of a better lunch than that? The heat has been so unforgiving that to heat up the kitchen is almost a sin! This is simple, beautiful, and most important delicious!
Thanks Holly!

Raspberry Pecan Chicken Salad

2008-08-06T20:28:00.000-07:00

by Holly

good lettuce ( bib, romaine, Boston, or spring mix)

pecans or walnuts toasted in butter and brown sugar

feta and blue cheese ( crumbled )

apples ( diced )

cranberries (Ocean Spray Dried Cranberries )

grilled chicken sliced or use Tyson Grilled Chicken Breast Strips

raspberry walnut vinaigrette ( I like Newman's )

**************************

This is a great salad any time or season of the year !
Do you have left over chicken from a Bar-B-Q ? Pull it apart to use on your salad - or grab a bag of Tyson's Ready to Serve Grilled Chicken
Either toast your own nuts or grab a can of Honey Roasted Pecans or Walnuts a good handful or two
Use good lettuce - a large bag of prewashed and packaged lettuce
core and dice an apple
grab a bag of Craisins a good handful or two
small container of feta or blue cheese crumbled - use as much or as little as you like
Good Raspberry Vinaigrette - don't drown your salad!!!! but do coat everything

Toss all the ingredients gently together and top with chicken strips.... This is also good with fried chicken strips purchased from the store .... just slice them up on the diagonal and place on top of the salad.... YUM>....

Vegan Fluffy Buttercream Frosting

2008-08-05T18:59:00.000-07:00

Vegan Fluffy Buttercream Frosting

1/2 cup nonhydrogenated shortening (I use Earth Balance brand)

1/2 cup nonhydrogenated margarine

3 1/2 cups confectioners' sugar, sifted if clumpy

1 1/2 teaspoons vanilla extract

1/4 cup plain soymilk or soy creamer

++++++++++++++++++++++++++++++++++++++++++++++

Directions:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes more. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.
(I don't have a fancy mixer, I just beat by hand and it comes out just great, although tiring, it's worth it!!)

S'Mores Cupcakes

2008-08-05T18:46:00.000-07:00

Another Favorite Vegan Dessert

by Jessica

3/4 cup brown sugar

1/2 cup canola oil

2 tablespoons molasses

1/4 cup soy yogurt

1 1/4 cups soy milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup graham cracker crumbs (see note below)

+++++++++++++++++++++++++++++++

Directions:

1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
2. Mix the brown sugar, oil, molasses, yogurt, soy milk, and vanilla in a large bowl.
3. Sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix. Add the graham cracker crumbs and mix it up.
4. Add the dry ingredients to the wet in three batches, mixing well after each addition.
5. Fill cupcake liners full. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of one comes out clean. Transfer to a cooling rack and let cool completely before decorating.

To assemble:

Spread or pipe a thick layer of Vegan Fluffy Buttercream frosting onto each cupcake.
Sprinkle graham cracker crumbs over the frosting.
Drizzle with melted chocolate or with shaved chocolate and stick a graham cracker into each cupcake.
Either eat immediately for authentic s'mores warm yumminess, or allow to set.
Delicious either way and no one will go home unhappy.

Note: To rapidly make graham cracker crumbs, crumble six whole graham crackers into a food processor and process into crumbs. Measure out the 1/2 cup and save the rest of the crumbs for decorative purposes. If you don't have a food processor and can't find prepackaged vegan graham cracker crumbs (who can?), then place graham crackers in a plastic bag and cover with a dish towel. Use a kitchen mallet or plain ol' hammer to smash the crackers into fine crumbs. You may need to shake the bag a few times to make sure you get 'em all.

Ice Cream on Steroids by Holly

2008-08-05T16:46:00.000-07:00

Box of Ice Cream Sandwiches
Cool Whip
Magic Chocolate Shell
Heath Bars
Caramel Sauce

****************

DIRECTIONS

Unwrap and place ice cream sandwiches in the bottom of a glass dish ... be sure they are close together.... Cut some if you have to so that they are in there tight.
Spread the Cool Whip on top.
Swirl Magic Chocolate Shell (the chocolate sauce that gets hard),
Crush Heath Bars and sprinkle on top
Drizzle Caramel Sauce on top of that
FREEZE
Slice and EAT!

Now talk about a sugar fix!!! YUM!

Martha and Holly's No Bake Cheese Cake

2008-08-04T19:22:00.000-07:00

Filling

1 small carton of heavy whipping cream

2 - 8 oz packages of cream cheese (room temp)

1 cup of sugar

1 lemon juiced ( 1/4 cup)

1 teaspoon of vanilla (about a cap full)

Crust

2 packages of Graham Crackers ( or Holly's says cookies - hmmm let's use Oreo's!)

1 stick of butter

2 Tbls of sugar

************************************************

DIRECTIONS

CRUST

Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Note from Holly: if you don't want to use butter use condensed milk - or use the juice from a can of pineapples - or use the lemon juice - or use chocolate melted.... be creative when it comes to the crust... yum!

Press the crumb mixture into a pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes

FILLING

Combine cream cheese, lemon juice, and sugar in a mixer, and beat until combined. Set aside
Lightly whip the cream to soft peaks, and fold into cream-cheese filling.
Remove crust from freezer, and pour filling evenly into pan.
Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.

Holly says " When ready to serve - top with fresh cut berries or drizzle with chocolate or with crushed cookies. - Ok - so now - this is a Martha Stewart recipe - her instructions are much nicer. A easier but less yummy version is to use cool whip - don't over work."

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Tip of the Day from Samie

2008-08-03T21:31:00.000-07:00

Hey I saw a tip on cutting corn off the cob...not that we do much of that.
but I was looking at Jessica "mock shoe" recipe and thought about it ...
you use a small bowl inverted and placed in a larger bowl...then you cut away.
I liked the idea, I think it would work.

I think Samie is on to something here... sure beats chasing kernels all over the counter!

Remember buying corn from Ed Daniel's boys off the back of their old truck? It was as sweet as candy.... yum!

Remember Mama Reid's skillet fried corn? Sometimes things so simple get looked over... until you have a triggered thought!

Thanks Samie !

Chicken Parmesan

2008-08-01T20:09:00.000-07:00

Well August has arrived here in Tennessee with a vengeance ! The temperature punched in at 95 and it really hasn't dropped much this evening... I did see however that Little Rock hit 108! Sorry Samie, I will keep my sob stories to myself!

I know you would think it is TOO hot to cook... but really, FOOD is my middle name! And of course I chose to cook something that heats up the whole kitchen. So my dear friends, I pass it along to you.... maybe in a couple of months when the weather actually gets cooler it would be a great evening meal... so don't forget about it .. .OK?

Chicken Parmesan

The ingredients are simple and results are very professional
preheat oven to 325

4 boneless chicken breast ( or approximately 6 tenderloins)

1/4 cup olive oil

1 cup of Italian Bread Crumbs

1 egg beaten

Tony Chacheres Creole Seasonings

2 cans of tomato SAUCE

Worcestershire Sauce

teaspoon of sugar

2 tsp of FRESH Basil chopped

1/4 stick of butter

1/2 cup Parmesan Cheese

4-6 slices of Provolone Cheese (you can use Mozzarella in a pinch)

Angel Hair Pasta

+++++++++++++++++++++++

instructions

Preheat oven to 325

Place breast in press and seal or a large ziplock bag

using a mallet ( I use whatever is handy ... even my rolling pin) flatten breasts to 1/2 inch thickness.

Lightly dust the breast with Tony's and dredge them in the egg wash

coat the breast in bread crumbs

In large skillet heat the olive oil

Place the breast in the hot oil and brown the breasts

when both sides are nice an golden brown remove and place in baking dish

set to the side

in sauce pan place the tomato sauce, butter, sugar, a couple of good dollops of Worcestershire Sauce, and basil (reserve a bit for garnish.)

Simmer for about 10 minutes and pour over chicken

Top this with Parmesan Cheese

Cover and bake for about 20 minutes

While the chicken is in the oven - boil the Pasta - Drain toss with a little butter and a little basil if you have any left from the sauce.

Remove the chicken from oven and top each breast with the Provolone (you can run it back in the oven for a minute or two while the cheese melts

Serve over the Pasta

****************************************************

how do you tell when your pasta is ready? If you think it is done... take a strand and toss it against the kitchen backsplash... if it clings ... IT'S DONE ! Of course you could take the fun out of it and just taste it... if it is crunchy... IT'S NOT DONE!

2008-07-31T13:05:00.000-07:00

Shoepeg Corn Salad

by Samie

2 small fresh tomatoes diced

1 small red or purple onion diced

Green Giant White Shoepeg corn 11 oz. (drained)

a few fresh mushrooms sliced

1 cup of Italian dressing

mix together and refrigerate 1 hour
its pretty and girls love it!

Tomato - Avocado Salad

by Samie

Samie says this is the same idea as above but has a different twist... so delicious and cool in this sultry heat!

2 small diced tomatoes

1 small onion diced

1 or 2 small cucumbers diced

1 ripe avocado diced

1 cup of Italian dressing

Now gently fold it all together and cover - pop it into the fridge for an hour ... Delicious !

I think anything could be added or deleted and this concept will work....

____________________________________________

As always thanks for the recipes and keep them coming !

" TRASH " - AKA Party Mix

2008-07-30T21:26:00.000-07:00

* Momma, has been calling this Trash since I was old enough to eat it and … that is about a coons age ! I am sure some call it Party Mix !

________________________________________________

T R A S H

Preheat oven to 250°
______________

3 C Rice Chex® cereal

3 C. Wheat Chex® cereal

3 C Corn Chex® cereal

1 C mixed nuts

1 C. pretzel sticks

¾ tsp garlic powder

¾ tsp onion powder

6 T butter / margarine

4 T Worcestershire

1 tsp. Tabasco

1 ½ tsp seasoned salt

[If you are feeling adventurous add some Cajun Seasonings like
(Tony Chachere's or Slap Ya Mama) ]

+++++++++++++++

You know when it gets to be party season and you see those aluminum Turkey Roasting Pans???? Well that always makes me think of TRASH! It is the most obvious sensory trigger that I have ever seen.... I guess that is why this rarely gets made except during the holidays!

SO buy an extra tray and store it somewhere so when you are feeling blue you can pull it out and make TRASH... and then you can talk TRASH about everyone you know (while you stuff your face!)

If I am going to be truly honest here I will also say... I rarely use the pretzels if I am making it strictly for ME - I just add another cup of Rice Chex ® .. and if I can afford it ... I put in the premium nuts with NO peanuts! AND YES I am very mature figured!

Melt butter in large roasting pan in oven.
Stir in seasonings.
Slowly stir in the cereals, nuts, and pretzels coating them as well as you can.
Bake 1 hour, stirring every 15 minutes.
Remove from oven and allow to cool.
Storing in airtight container. (Yeah ... like that ever happens!)

* Major NOTE: I never put this concoction in the microwave, as the micro makes the whole thing stale.

Samie's Jimmy Dean Baked Beans

2008-07-25T22:19:00.000-07:00

Samie's Jimmy Dean Baked Beans

these baked beans are amazing...

1 roll of Jimmy Dean Pork Sausage

1 large onion chopped

1 large green bell pepper chopped

minced garlic (couple of toes)

2 large cans of Bush's Baked Beans

4 tablespoons or a couple of big squirts of yellow mustard

Worcestershire Sauce ( a few good dollops )

Liquid Smoke (this doesn't take much!) or you can bake it on grill or smoker - if you are that hardcore!

1/4 cup brown sugar

1/4 cup barbecue sauce

a few sliced Jalapeños

++++++++++++++++++++++++++++++++++++++

This recipe is hard to mess up ... which is one reason it is a winner!
Preheat oven 350

brown sausage in large dutch oven on stove top
add onions and green peppers and sauté
add garlic
pour in beans - stir
add the rest! (now how simple is this?)
fresh Jalapeño peppers just a few...

bake for 45 minutes or on the grill ---- or if you don't want to heat up the house ... just simmer on top of the stove

Samie's Mex I Can Cornbread

2008-07-25T21:13:00.000-07:00

Samie's Mexican Cornbread...Mex I Can...

Jimmy Deans Pork Sausage 1 roll

1 large onion

Sliced Jalapeño Peppers (optional)

1 cup cornmeal mix

1cup milk

1 can of whole kernal corn (drained)

2 eggs

1/2 cup cheddar cheese shredded

Jiffy Cornbread Mix

******************************************

preheat oven to 375
You can use any good cornbread recipe.BUT..I just cheat and use Jiffy...its too sweet alone so that's why more meal is added ...

brown sausage in black skillet...Black skillet may be the key!
add onions and sauté ...
pour in drained can of corn
mix cornmeal...or any cornbread recipe...milk and eggs...
pour over meat mixture and
top with cheese and Jalapeño peppers
I cook mine on a low flame, atop stove...until it rises...then finish off in the oven...it makes the bottom crunchy...but what ever works for you...
Really good with purple hull peas...and Rotel
This is a never fail crowd pleaser!

********************************************************************************

This is just making me plain ol hungry! There is nothing like comfort food and I think this hits every tastebud! I told you she was an amazing cook! Thanks Samie!

==================================================================

Cookies 'n' Cream Cupcakes (favorite)Vegan

2008-07-24T18:17:00.000-07:00

by Jessica

1 cup soymilk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract,
chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (about 10 cookies; chop first then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies (like Newman-O's)

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Directions:

1. Preheat oven to 350 degrees and line muffin pan with paper or foil liners.
2. Whisk together the soymilk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soymilk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
3. Mix in chopped cookies.
4. Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
5. Prepare Vegan Fluffy Buttercream Frosting, and stir into frosting 1/2 cup finely mashed sandwich cookie crumbs. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

***************************************************

Vegan Fluffy Buttercream Frosting

++++++++++++++++++++++++++++++++++++++++++++++

Directions:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes more. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.
(I don't have a fancy mixer, I just beat by hand and it comes out just great, although tiring, it's worth it!!)

*****************************************************************

Hope you can use some of these recipes! I do have to give credit for the Vegan cupcake recipes to the awesome book: "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero

These are only 2 of the 75 highly delicious cupcakes in the book. You don't always have to use vegan everything in the cupcake recipes. For example, use Oreos if you can't find Newman O's or regular HoneyMaid graham crackers instead of a vegan brand. No one is going to care or notice a difference, unless you are making them for a vegan friend.

Jessica's Non-Dairy Blueberry Lemon Corn Muffins

2008-07-24T18:12:00.000-07:00

Blueberry Lemon Corn Muffins
(non-dairy)

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1/2 cup cornmeal

3 teaspoons baking powder

1/2 cup dry sweetener (sugar, splenda, etc.)

1/2 teaspoon salt

3/4 cup soymilk mixed with juice of 1 lemon and set aside to curdle

1/4 cup soy yogurt

1/4 cup mild tasting oil (safflower, canola, etc.)

lemon zest from 1 or 2 lemons, to your taste (1 use two)

1 cup blueberries

Preheat oven to 350 degrees
++++++++++++++++++++

Line muffin pan with cupcake liners (easier to do it early so you don't have to fumble with it later on)
Zest the lemon or lemons, set aside
Juice the lemon and stir in the soymilk, set aside
In a large bowl combine the flours, cornmeal, baking powder, sweetner and salt
In a separate bowl, whisk together the soymilk mixture, soy yogurt, oil, and zest
Pour the wet mixture into the dry and mix until just combined
Fold the berries into the mixture
Fill muffin cups 3/4 full of batter and bake for 22-25 minutes, or until a toothpick comes out clean

++++++++++++++++++++

I know Jessica is a fabulous cook and I am going to whip these up this weekend! Who knows maybe I can go non-dairy!

David Augustine Diez

2008-07-24T18:06:00.001-07:00

Mr. "D" has arrived! Mom and Dad are doing well.... I understand he is a gorgeous specimen ! I can't wait to see him.

Jessica's Maque Choux

2008-07-21T18:19:00.000-07:00

My beautiful daughter-in-law, Jessica has graciously shared some of her recipes with me, and now I pass them on to you.

Maque Choux
(pronounced “mock shoe”)

A Cajun smothered corn dish cooked with tomatoes, onion and green pepper. It was more than likely derived from the Indians and the Cajun French trappers of south Louisiana.

8 medium ears of fresh corn ( or 1 lb frozen kernel corn ~4 cups)

1 lb tasso*, andouiille or spicy smoked sausage (use your favorite brand) chopped into bite sized pieces

1 medium onion, chopped (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)

2 tablespoons margarine or butter

1 medium tomato, cut up

1/4 teaspoon salt

1/4 teaspoon ground black pepper (or to taste)

1/4 teaspoon ground red pepper (or to taste)

Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse.

Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob. (picture courtesy of www.dkimages.com/.../Vegetables-062.html)
Scrape the cobs with a dull edge of a knife. (should be about 4 cups)

Brown tasso or sausage in a 3-quart saucepan. Remove and drain on paper towels.

Add margarine or butter to the now empty pan and cook onion and green pepper about 5 minutes or until tender.

Stir in corn, tomato, salt, black pepper, and red pepper.

Cover and cook over low heat about 15 minutes or until corn is tender.

Add tasso/sausage back to pan and cook approximately another 5 minutes.

Season to taste.
Makes about 6 side dish servings.

-----------------------------------------------

* Tasso Ham is a Cajun specialty - a lean piece of cured pork (usually shoulder) richly seasoned with red pepper, garlic, file powder and several other herbs and spices, and then smoked for two days. The result is a firm, smoky and flavorful meat largely used for seasoning.

Try this! You might even become an honorary Cajun!

The Devil you say? Deviled Eggs

2008-07-19T23:12:00.000-07:00

It's weird how you decide to cook things isn't it? It might be a smell that triggers the emotion to eat something in particular, or it might be a thought that pulls you back to an old memory and puts a smile on your face. No matter what the trigger is the need to build something wonderful in the kitchen can not be quenched.

I sat here in the house by myself all day today doing nothing...I had a "feeling sorry for myself" moment and in the past I would have gone and spent money. Well as most of you know I am a poor college student so my "therapy" wouldn't have worked! So I started thinking about things that make me feel good, happy, safe, and yes loved... and of course,...I went to the kitchen to create something ...anything! And I wonder why I am FAT! Anyway, I started thinking about good times and happiness and that usually conjures up food.

Well, I loved my Mama Reid's Deviled Eggs at family gatherings...they were simply works of art! My immediate family hates deviled eggs so I rarely fix them. When I moved to Tennessee in 2001 we had a get together at my sister Laura's house. I knew my mom would be there so I figured at least she and I could eat deviled eggs (she likes them too.) So I made Deviled Eggs like Mama Reid did back in the 50's and 60's with Paprika and Sliced Green Olives... well to my surprise, Laura's husband Gary loved Deviled Eggs...so I then had a reason to make Deviled Eggs whenever we had a small gathering here in Tennessee. Gary was such a joy to be around, if you can imagine a huge blond bear that loved to laugh, tell lies(jokes), and loved to eat you would have a picture of Gary! He could make you smile even if you had the crappiest day in the history of time.... so this recipe is for Gary.

DEVILED EGGS

1 dozen eggs
½ C. mayonnaise
1 tsp mustard
salt and pepper to taste
paprika
sliced olives

Put eggs in the bottom of a large stainless steel or glass pot.
Don’t use aluminum as it will turn the yokes green.
Cover the eggs with cold water and approximately 1 T salt.
Put on medium heat and bring to a boil.
Once the eggs are boiling, let them continue to do so for 10 minutes.
Don’t be concerned if the shells start to crack, they are still good.
When they are finished boiling, remove from heat and pour off hot water and run cold water over them until they start to cool.
Crack and peel them under running water.

After they are all peeled, slice the egg long wise and put the yoke into a small bowl.
When all have been ‘deyoked’ put the egg white bowl on serving platter.
Grate the yokes into a bowl, add mayonnaise, mustard, salt and pepper.
If any of the whites were torn during the ‘deyoking’ you can grate it and put it into the yokes.
Refill the egg white bowl with the mixture and sprinkle with paprika and top with an olive slice. Tasty and pretty.

I am always surprised at the number of people who really don’t know how to boil eggs… my mom used to put a dish towel in the bottom of the pot to keep the eggs from knocking too hard on the bottom of the pan…. Try it !!

---------------------------------

You say you don't have a deviled egg tray? Not an issue, just take a serving platter and fill it with dried split peas - - - place your finished egg in the peas and it will not slip slide away!

Samie's Bread Pudding - Yum

2008-07-17T20:37:00.000-07:00

My sister Samie is one of those unheralded cooks. She makes entertaining look easy. Food just magically appears when you are at her house. I know she is cooking, because I watch her, yet she makes it seem absolutely effortless. She has kindly shared this wonderful recipe with me and now I am sharing it with you.

Samie's Bread Pudding

1/2 loaf day old white bread
6 eggs slightly beaten
3 cups milk
1 can condensed milk
1 cup sugar
1 can apple pie filling
1/2 cup raisins
2 tablespoons pumpkin spice
2 tablespoons vanilla

----------
Preheat oven to 350 and use 9 x 13 baking dish

In a large bowl whisk together eggs and milk...
then add remaining ingredients
lightly mix together and let stand one hour
pour into lightly greased pan and bake one hour or until lightly browned
serve with cool whip and caramel sauce.

----------

Here is a Caramel Sauce Recipe that I use.... it is simple and really fast and soooo much better than the store bought type.

Easy Caramel Sauce

½ c. white sugar

½ c. brown sugar

½ c. heavy cream

¼ c. butter

1 teas vanilla

In a heavy duty saucepan, combine sugars, cream, butter, and bring to a boil. Cook only to softball stage...Do not overcook. Remove from heat and add the vanilla. Stir to whip in some air and allow to cool a bit.... then spoon over your bread pudding. YUM! Just remember this is kind of like eating molten lava.... so be sure and allow it to cool a little before serving it... especially to the kiddies.

----------------------------

And just think... I was about to throw out that bread! Let's crack some eggs!
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Classic Shrimp Mold

2008-07-16T20:36:00.000-07:00

This is an OLD recipe that I started using back in the 70's - it is still a classic and still gets great reviews. I know sometimes recipes like this seem too time consuming and maybe a little daunting... but believe me it really is simple - it just looks like you slaved over it!

SHRIMP MOLD

1 – 8 ounce cream cheese
1 bundle green onions
1 – 10 can tomato soup
1 C mayonnaise
1 pkg Knox gelatin
½ C. chopped celery
1 T liquid crab boil
2 T Worcestershire
1 lb shrimp (small) boiled (reserve a few choice shrimp for garnish)
salt, pepper to taste

--------------

Melt cheese in undiluted tomato soup over low heat until cheese isn’t lumpy. A whisk is handy here!

Dissolve gelatin in ¼ C. water… when completely dissolved pour into the soup mixture.

Chop your celery and green onions finely and put into mix.

Add the shrimp that you have coarsely chopped and have drizzled the crab boil liquid on.

Add mayonnaise and seasonings. (I love Blue Plate Mayo! - It is a New Orleans staple)

Put into a PAM coated mold ( fish shape is always nice ) and refrigerate. You can do this over a two day period - or make it early in the morning and use it that same evening.

To unmold - simply run hot water in sink and push the mold into the hot water just shy of the rim for just a few seconds, remove from water, place your serving platter over your mold and invert the whole thing.

Pop back into the fridge and garnish with parsley or green onions and if you have a few spare shrimp pop them on the platter.

Serve with good club crackers. This is a wonderful dish and sounds harder than it actually is !

This mold makes a wonderful shower food, it is cool and creamy and tastes wonderful ! You will get rave reviews on this one !

Lately I seem to be dreaming about food... that always happens when I start going to the gym...maybe I should just get up and cook instead of just dreaming about it!
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Hope's Shepherd's Pie - Or the One Dish Wonder

2008-07-13T21:27:00.000-07:00

As time goes by I find myself looking back to my comfort foods and the ease in which they are prepared. There is no culinary magic, just solid easy to prepare yummy (don't you love the technical terms?) food.

This simple dish is one that I had as a child and have adapted it more to my liking by changing out a few things.

What you will need:

1 pound of ground round
1/2 "Tube" Jimmy Dean Sausage
6 medium potatoes
1 stick of butter
milk
salt and pepper
1 can of sweet corn (NOT CREAMED CORN)

Preheat oven to 350
========

The neat thing about this dish is it comes together relatively quick.
Peel and coarsely chop the potatoes
Put the potatoes on to boil
While the potatoes boil - get out your trusty cast iron skillet ( once again if you don't have one of these in your collection of pots... GET ONE Lodge makes great ones that are inexpensive.
Mix the ground and the sausage together with your hands... and I mean WELL - you want to make sure that the sausage is evenly distributed throughout the ground beef, so squeeze it and mash it! Place the meat mix in the skillet and press evenly until the whole bottom of the skillet is encompassed so it looks like a GIANT HAMBURGER.

Now pop the meat into the oven and let cook until well done - usually about 20 - 30 minutes... you can generally tell when the shrinkage is obvious. Drain off the grease and pop it back into the oven while you prepare the mashed potatoes.

Simply drain the potatoes, add 3/4 stick of butter, salt, pepper, and mash.... adding a little milk to the potatoes to make them malleable...actually I kind of like mine with a few lumps... lets people know they are "real mashed" not instant ( I know it's stupid... but what can I say?)

Pull the cast iron skillet out of the oven ... and build a ring around the top of the meat - leaving the center clear of potatoes.... ( just a note here... don't put the potatoes on the cast iron... put them on TOP of the meat - looks a bit like a flat volcano)

Now open the can of sweet corn and dump it into the middle of the ring of potatoes dash the whole shebang with a bit of salt and ground pepper and top it off with the remaining butter cut into small chunks.

Place the skillet back into the oven for about 10 minutes.... pull it out and cut into pie wedges and serve.... YUM !

The reason I don't put extra onion or bell pepper or massive seasonings is the sausage gives it a delightful taste... and kids old and young will eat it... even your finicky eaters ! That is also the reason I use corn and not the mixed veggies... kids will eat it!
--------------------------------------

I hope you will try it ... let me know if you like it....

Maybe next time... we just make iced tea.

Creamy Golden Cadillac

2008-07-10T14:13:00.001-07:00

What the HECK! I had forgotten how good this drink was!! When I was young (a long, long, long, time ago) I used to order this drink at a wonderful steakhouse in Baton Rouge, Louisiana, Messina's. Their bartender was from New Orleans and used to work at the Famous Blue Room. He could make drinks that would mellow out a wild cat and this was one of my favorites.

The Creamy Golden Cadillac

1 oz Galliano® herbal liqueur
2 oz white creme de cacao
1/2 cup of vanilla ice cream
1/2 cup of crushed ice

----

Simply place all ingredients into a blender and blend just long enough to incorporate the ice cream into the whole drink.... the ice cubes are just to increase the coldness of the drink.... pour into an old fashion glass...kick back and enjoy.

Maybe next time we chat about shrimp.

Spinach Dip

2008-07-10T13:29:00.000-07:00

This dip is good anytime of the year and for any occasion.

SPINACH DIP

1 – 10 ounce pkg of frozen chopped spinach
1 C. mayonnaise
1 C. sour cream
1 small can chopped water chestnuts
1 pkg Knorr vegetable soup mix

Cajun Seasonings to taste (Tony Chachere's or Slap Ya Mama)

Put your spinach in a colander and run warm water over it, until it is defrosted. Squeeze all the water out of the spinach and I do mean squeeze! Now I know it says chopped on the bag but it isn't really!!! So take that lump of damp spinach and place it on your chopping board and CHOP IT TO PIECES! Set it aside. Just a note.... I can rarely find chopped water chestnuts... they are usually just whole or sliced... so ... drain them and chop them to pieces as well!
Mix remaining ingredients together and stir in the spinach. Mix thoroughly and chill.
Serve with Wheat Thins ! Yum !

Now my wonderful sister-in-law, Virginia takes a bread boule and digs out the soft bread and puts the dip in the bread "bowl" which is can also be eaten. She places the pulled apart bread around the "bowl" on a nice platter and serves.... I never said these recipes would be skinny food!

*Easy and so impressive… people who hate spinach stand at the bowl ! Makes approximately 3 cups.

It has rained off and on here today... makes you want to curl up and read a good book... or maybe just tune into the Food Network!

Next time ... let's make Golden Cadillacs !

Hor d'oeuvres - Artichoke Dip

2008-07-08T21:07:00.000-07:00

Summer is a great time to sit out on the screened porch with the fan whirling softly and relax. With the kids playing within earshot and the mosquitoes held at bay by the screening and rediscovering the art of simple conversation ...especially with the cost of gasoline going up daily. Late afternoon when the sun starts to sink and the afternoon air begins to cool is a great time just to enjoy each other. In this fast paced work-a-day-world take a minute to sit back.... and do NOTHING! It is amazing how much you can extend your life with the simplest things.

Speaking of simple this is a really easy and delicious dip...especially with a good glass of wine... or better yet... a tall glass of iced tea.... I am from the South Cher!

ARTICHOKE DIP

1- 1 pound can of artichokes (not marinated just brine soaked)
1 C. mayonnaise (I personally like Blue Plate Mayonnaise from New Orleans)
1- 8 ounce sour cream
1 pkg of Hidden Valley Salad Dressing Mix
½ tsp Garlic powder

Drain artichokes and chop finely. Combine all ingredients and refrigerate. Dish up when chilled and serve with raw veggies and crackers. Makes 2 cups.

--- As long as men don’t know they are eating artichokes they will gladly eat them… so call this wonderful dip something else… like… hmmmm…… HUNTERS DIP !

I am in the process of writing a Southern Cookbook for new brides or the new cook.... it is harder that you think... especially when you are used to just doing and not really measuring everything down to the 1/8 of a teaspoon.... but it is making me revisit some wonderful old "food friends"...the bad thing is ... I love to eat the results! I would hate to think I will end up a size larger by the time the dang thing is finished!...

Oh well, maybe next time we will talk about paint!

Hor d'oeuvres - Cheese Pecan Ball - Cajun Style

2008-07-07T19:52:00.000-07:00

This is always a dish you can bring to a party and NEVER have to worry presenting it to your hostess...it's always eaten.

HORS D’OEUVRES

CHEESE – PECAN BALL
1- 8 ounce pkg cream cheese softened
1 C. pecans, finely chopped
1 clove of garlic, minced

2 T Worcestershire sauce
5 dashes of Louisiana Hot Sauce (or you can use Tabasco)

1 T minced onion

¼ C chopped parsley

Cajun Seasonings (Slap Ya Mama! or Tony Chachere's )

-------------

Combine cream cheese, sauces, garlic, onions and 1/2 C. of the nuts.

Form into a ball; chill for a couple of hours until firm.

Remove from the fridge and roll in the parsley and remaining nuts and sprinkle a little cajun seasoning on the ball.

Wrap in waxed paper and return to the fridge.

About 15 minutes prior to your guest arrival set the cheese ball out with assorted crackers.

---------------------

 How do you peel and mince garlic???? OK first pull one of the garlic pods off the ‘garlic toe’...it has a white papery shell… to remove that…simply whack the clove with the flat side of your large kitchen knife…presto your garlic is naked !! NOW simply chop the stew out of that thing!!

---------------------

Strange that I am already thinking about the holidays ... and it must be 90 outside or maybe it's because I have the AC set to 60!

Until next time.... maybe we'll cook rice!

Let's Make Soup - Loaded Baked Potato Soup

2008-07-06T08:24:00.000-07:00

This soup is guaranteed to make you "slap your grandma down!" When comfort food is called for this soup will fill the bill.

The ingredients are simple and the results are astounding. So what is on the grocery list?

6 large potatoes chopped into small pieces
3 cups of chicken stock (I like chicken base instead of the boxed or canned or bouillon style)
1 large chopped onion diced fine
1 stick of butter
1 package of Pioneer Peppered Gravy
1/2 pint heavy cream
1 package of Hormel Real Bacon Bits

Shredded Mild Cheddar Cheese Green Onion Tops chopped fine (optional)

--------------
Ok now that you have all of your ingredients out and measured let get started!
You will need a large heavy pot (a dutch oven works really well)

1. Bring a pot of water up to boil and drop the chopped potatoes in and allow them
to boil....BUT don't let them get TOO soft or you will have mashed potatoes! Make sure they are fork tender
2. While the potatoes are boiling melt the butter in a skillet and add the chopped white onions sauté until they are nice and transparent dump it all into the heavy pot.
3. Turn the heat on low and add half of the chicken stock and let it come to a simmer
4. Drain the cubed boiled potatoes BUT reserve a couple of cups of the potato water to use if
necessary!
5. In a bowl put in 1/2 cup of stock and add the Peppered Gravy Mix and WHISK it ...until there are No LUMPS!
6. Gradually stir this gravy mixture into the big pot... stirring gently.
7. Add a good handful of the Real Bacon Bits - - stirring
8. Add the drained potatoes at this point and bring back up to a gentle simmer
9. Pour approximately 1 cup of heavy whipping cream - -- Don't let it boil... just simmer!
10. Add a little salt or seasonings of your preference ( I like to add Cajun Seasonings )
11. This is where you can add a handful of cheese and stir into the pot or you can add it individually to the bowl.
12. You can top it with the green onion tops and additional cheese.
13. SOUPS ON!

Maybe next time we will just make sweet tea!

Let's make a roux

2008-07-05T08:36:00.000-07:00

Let's make a roux

First let's talk about what a roux actually is. A roux is a mixture of flour and oil, usually a one to one ratio. There are three basic stages of roux: light or "blond", medium or "peanut butter" colored, and just plain old dark.

This wonderful photo is from Andrew Huff (farm1.static.flickr.com/142/401048174_86649e9...)
it depicts a medium or as some call it the peanut butter colored roux.

As a Louisiana cook, I tend to prefer a very dark roux, which has a wonderful smoky taste. However, lots of Creole cooks like the medium roux. The dark roux can be tricky, so lots of folks stop before it really gets to this stage, simply because if you burn it .... out it goes and you MUST start all over. That may seem daunting, but once you know the stages, you will quickly become a Honorary Louisiana Cajun Cook.

This great shot of a Dark Roux is from Andrew Huff as well (farm1.static.flickr.com/177/401048298_eb988d3..) it shows the subtle difference between the two different roux stages.

Now as a Louisiana cook cast iron pots and skillets are the main stay of my kitchen armor and they are used and well "seasoned"..The Wisegeek website is a neat place to read about this process, which really doesn't take that long. Once you get used to using cast iron you will wonder how you ever cooked without it! The Lodge Co. is a great place to get good cast iron.

Now a word about the oil that is used in making a roux. You really want an oil that has a high smoke point..in other words one that won't burn before you get your roux made. Peanut oil has a high tolerance for heat but I generally just use vegetable oil. My grandfather simply used bacon grease, but one has to remember that was before we became health conscious ( I still think the flavor is UNIQUE!)

I generally put both of the oil and flour in together and stir, stir, stir... the longer you stir and cook it the nuttier and more "deep" the flavor. Roux is the basis for all of your gravies, sauces, and gumbos. It is a thickening agent as well as a flavor purveyor.

On the one to one issue... you will probably find that 1/4 cup of both is enough to make a nice gravy. There are people who make way too much and freeze what they don't use. Be sure that while stirring you don't splash it on yourself there is a reason we call it Cajun napalm, it is very hot and it sticks to the skin and leaves really bad scars.

After it reaches the color you want quickly add your Cajun Trinity (bell pepper, onions, and celery or you can make the Holy Trinity by adding garlic to the three) and stir well, lowering the heat and allowing the veggies to wilt. As soon as the veggies have wilted add your stock either chicken, fish, shrimp, or beef, whisking and stirring to eliminate the lumps. Continue adding stock or water until you reach the consistency that makes you happy....after all YOU are the COOK! If someone has a gripe tell them to cook next time!

Happy cooking!

The First Step - make a roux

2008-07-04T21:10:00.000-07:00

Any good Louisiana cook knows that "first you make a roux" is the first step not only in cooking....but as a logical beginning. This is no different, only it is with words instead of flour and oil.

Let me begin by saying "Hello" and let you know what my site is all about. I am on a journey through life and have stopped along the way to leave you some crumbs so that you too can find your way. As a nontraditional student I have come full circle and am finally ready to strike out and face the world armed with an education.

If you find yourself at an odd place in your life and are floundering, go back to college, it is amazing to see today's young adults and listen to their thoughts and aspirations. I feel inspired everyday as I sit in class with so many brilliant young minds. Don't listen to the negative, as the Waterboy says "You can do it!"

I found myself back in college at the tender age of 51 and have enjoyed every minute of it. I even got myself a student worker's job at the university making a whopping $5.75 per hour! I will probably be working until they put me in the cold hard ground to pay off my student loans, but you know what?... it doesn't matter. I would be owing someone for something, heck a new car cost more than what my education has cost me...so all in all not a bad trade off... a car for an education.

I am at that weird crossroad in life, two grown children, two grandchildren, no husband, no real ties to hold me down and here I am with my degree within my grasp and find myself a little bit afraid.

My lovely daughter and granddaughter have graciously put up with me these last few years and I know they are ready to move on with their lives. I will really miss them and it is hard to think of not meddling in their lives on a day to day basis.

I am from Louisiana and have been up in Tennessee for the last 7 years. This is beautiful country but I miss the seafood, water, music, and culture of Louisiana. I try and keep it alive up here, but it is really hard when all you get is frozen Chinese Crawfish! I love to cook and have a cookbook stewing on my PC as I type! I hope I can impart some of the recipes of the cuisine that I love on this site.

I had an interior business for many years prior to moving to Tennessee, I was an adoption coordinator in New Orleans, shared a craft and antique business with my sister in St. Francisville, LA., had an online homemade soap business for a while, sold real estate up here in Tennessee, owned a gourmet coffee shop/restaurant/antique/gift shop all before I went back to school. Problem is I still don't know what I want to be when I grow up! Do you ever feel that way?

Next time I will bring a recipe! Now, go make a roux!

Soft-Ball Stage 235° F–240° F sugar concentration: 85%

First you make a roux

Lemon Ice Box Pie

Crock Pot Peanut Butter Fudge!

Asian Chicken Noodle Soup

Murfreesboro Carpool Sangria

Justin's Corn and Crab Bisque

Fudgy chocolate brownies

Apple & cinnamon sundaes

Maple raisin yogurt with toasted walnuts

Spinach Artichoke Dip

Peanut butter chocolate-chip bar

Orange frappé

Spiced nut clusters

Strawberry frozen yogurt

Student Teaching

Cocoa Krispies Candy

Joe's Stars

DIRECTIONS

Eggplant and Seafood Casserole

PEANUT BUTTER COOKIES

SNICKERDOODLES

Glazed Carrots

Caramel filled Cookies

Rudolph the Red-nosed Cookie

Caramel Popcorn

Green Bean and Artichoke Casserole

DIRECTIONS

Chicken Broccoli Bacon Quiche

"Tomato Bread"

Crabmeat or Crawfish Bisque

Oatmeal Chocolate Chip Pie

Directions

South of the Border Soup or UGLY Soup

Hummus

Never Fail Creamy Peanut Butter Fudge

The Original Pat O'Brien's Hurricane

Watergate Salad

Waterfall Pleat Napkin

From: Victoria: The New Napkin Folding © 2006 Hearst BooksBy Joanne O'Sullivan and Terry Taylor

White Chicken Chili

Fancy Napkin Folding - The Diamond Pouch

Napkin folding for the holidays

The Diamond Pouch

Fancy Napkin Folding - Fleur de Lis

Fancy Napkin Folding - Rose or Lotus

The Rose Napkin Fold

Ambrosia Fruit Salad

Southern Ambrosia

Samie's Southern Cornbread Dressing

Holiday Season

Yum Yum Yams

SHRIMP CREOLE

Chicken Salad Sandwiches

Raspberry Pecan Chicken Salad

Vegan Fluffy Buttercream Frosting

S'Mores Cupcakes

Ice Cream on Steroids by Holly

Martha and Holly's No Bake Cheese Cake

Tip of the Day from Samie

Chicken Parmesan

" TRASH " - AKA Party Mix

Samie's Jimmy Dean Baked Beans

Samie's Mex I Can Cornbread

Cookies 'n' Cream Cupcakes (favorite)Vegan

Jessica's Non-Dairy Blueberry Lemon Corn Muffins

David Augustine Diez

Jessica's Maque Choux

The Devil you say? Deviled Eggs

Samie's Bread Pudding - Yum

Classic Shrimp Mold

Hope's Shepherd's Pie - Or the One Dish Wonder

Creamy Golden Cadillac

Spinach Dip

Hor d'oeuvres - Artichoke Dip

Hor d'oeuvres - Cheese Pecan Ball - Cajun Style

Let's Make Soup - Loaded Baked Potato Soup

Let's make a roux

Let's make a roux

The First Step - make a roux

From: Victoria: The New Napkin Folding © 2006 Hearst Books
By Joanne O'Sullivan and Terry Taylor