Tuesday, November 30, 2010
Monday, November 29, 2010
2 cans Grands biscuits
1 lb roll breakfast sausage
Take one can of biscuits and flatten them, pinching all seams together forming a flat 14inch or so rectangle. Spread half a roll of uncooked sausage on top of uncooked biscuit rectangle; Roll up lengthwise - jelly roll style; Wrap in wax paper and freeze. Repeat this with the other can of biscuits and the other half of sausage; When ready to bake, soften slightly for about 15 minutes and slice about 1/4 inch thick and bake at 375 degrees for about 15 min or until lightly brown. Serve with your favorite jam or jelly.
* I know of friends that add cream cheese to the sausage mixture.. or parmesan cheese
Wednesday, November 24, 2010
Pumpkin Gooey Butter Cake
1 18 1/4 oz pkg yellow cake mix
1 stick butter, melted
1 8 oz pkg cream cheese, softened
1 15 oz can pumpkin
1 tsp vanilla
1 stick butter, melted
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350. combine cake mix, egg and butter with an electric mixer. Pat mixture into a greased 9 x 13. In a large bowl, beat cream cheese and pumpkin til smooth; add eggs, vanilla and butter.. beating together; Add powdered sugar, cinnamon and nutmeg and mix well. Spread filling mixture over cake batter and bake for 40-50 minutes. Make sure not to over bake. Serve with whipping cream! I did sprinkle it with a little powdered sugar! Enjoy!
I made this bread - just cause - well just cause I love coconut. I shared some with preschool teacher friends and I did have pineapple cream cheese. I love it! The top was a little extra crunchy and the coconut smell and taste is perfect! If you enjoy coconut - you will love this Luau Bread! It is easy and the recipe makes 2 loaf pans -one to share and one to devour! Visit Val at ValSoCal for the recipe!
Tuesday, November 23, 2010
Iron Skillet Cornbread
1 cup white corn meal
1/2 cup flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp sugar
1 cup buttermilk or enough to make mixture reasonably thin ( I usually need a little more)
* to make buttermilk if don't have any, use 1 tsp vinegar added to a cup of milk
bacon drippings or oil
Preheat oven to 400. Put 2 Tbsp bacon drippings in iron skillet and heat oil in skillet in oven until oil is hot. You can use any oil if you don't have bacon drippings. Mix other ingredients in bowl and when mixed, pour into hot skillet- will sizzle around the side. Bake in your 400 degree oven for 20-25 minutes or until lightly brown on top and around edges. The cornbread should just flip or slide right out of iron skillet. Serve with warm with butter.
My Grandmother's Cornbread Dressing (a tradition for us at Thanksgiving and Christmas)
Recipe for one 9 x 13
1 pan cornbread, crumbled
2 slices white bread, dried and crumbled
small onion, finely chopped\
2 boiled eggs, chopped
2 raw eggs
1/2 cup finely chopped celery
1/8 tsp sage
1 small bag Pepperidge Farm Herbal stuffing mix
3-4 cans chicken broth
1 can milk (or sweet milk as my grandmother would call it)
salt/pepper to taste (check first)
Mix all together in a very large bowl. The consistency should be nice and moist. Use enough chicken broth to make it fairly liquidy. I taste mine to check the seasoning - I grew up tasting my grandmothers. Pour into a greased pan and bake at 350 for about one hour or until golden brown. Enjoy with your turkey, gravy and all the yummy side dishes!
Two 9 x 13 pans
2 pans cornbread, crumbled
3 slices white bread, dried and crumbled
medium onion, finely chopped
3 boiled eggs, chopped
2 raw eggs
3/4-1 cup finely chopped celery
1/4 tsp sage
1 small bag stuffing mix
5-6 can chicken broth
1 can milk
salt annd pepper
Sunday, November 21, 2010
Chocolate Toffee Trifle
1 lg.brownie mix for a 9 x 13 pan
chopped Heath Bar pieces
caramel ice cream topping
1 pkg instant chocolate pudding-3.9 oz
1/2 cup water
1/2 pint whipping cream
3 Tbsp sugar
1 12 oz container of Cool Whip
Prepare brownie mix according to directions in a 9 x 13 pan. Cool. Use hand mixer and mix the whipping cream with sugar until cream forms a peak. Mix pudding with water and fold in cream. Break the brownie into bite size pieces and place 1/2 of the pieces in the bottom of your trifle dish,drizzle with caramel ice cream topping and generously sprinkle with Heath pieces. Top with 1/2 chocolate pudding mixture then 1/2 Cool Whip and Repeat. Top final Cool Whip layer with Heath bar crumbles. Enjoy - I promise your guests will!
* I used the larger box of Instant pudding/3/4 cup water and mixed it with a full pint of whipped whipping cream. I didn't feel like this layer was chocolatey enough either time so I added Hershey's chocolate syrup til I felt it was perfect. (It was amazing!) I also used the larger container of Cool Whip. I did brownie, caramel syrup, heath pieces, chocolate mousse layer, Cool whip then repeat - topped the final Cool Whip layer with a sprinkling of Heath pieces. I liked the thicker layers - so YUM!
Friday, November 19, 2010
1 – 2 medium onions
2 celery ribs
2 garlic cloves
1 (2 – 3 lb.) trimmed brisket
2 tsp. salt
Favorite toppings – shredded cheddar cheese, sour cream, salsa,chopped fresh cilantro
Place first 3 ingredients in your crockpot. If you don’t have a trimmed brisket, trim the fat off now. Cut the brisket into about 3 individual pieces, rub each piece with salt and chipotle powder and place on top of the vegetables. Top with about a cup of chopped cilantro.
Serve with warm flour tortillas and your favorite toppings!
Tuesday, November 16, 2010
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/2 cup grated Asiago cheese
1/4 cup sliced mushrooms (I didn't use)
1/2 cup sundried tomato pieces( I used the ones in oil, drained)
8 oz. sour cream
grated Asiago for top
Preheat oven to 350 and spray a round or square pan with non-stick cooking spray. Mix ingredients and pour into pan. Top with a thin layer of Asiago cheese then bake for 30 minutes or til bubbly and browning around the edges. Serve warm with a baguette or favorite cracker.
Sunday, November 14, 2010
I made her Pepperoni Pizza Puffs and they turned out awesome. I doubled the recipe as I was taking it to our Pitch Card Club. I was very pleased with how easy the recipe was and even better... how tasty these little puffs really are. My hubby suggested using ham and a few different spices and making these for a breakfast treat.
Please visit Lick the Bowl Good - Monica's has the recipe and great pictures of these little puffs!
Saturday, November 13, 2010
Mint Chocolate Bars
1/2 cup butter,softened
1 cup white sugar
1 1/2 cups Hershey's syrup
1 cup all purpose flour
Heat oven to 350. Combine butter and sugar, add eggs then syrup; Add flour slowly to avoid lumps. Pour into a greased 9 x 13 pan and bake for about 25 minutes or until center of cake springs back when lightly touched. Cool completely in pan.
Mint Cream Center
2 cups powdered sugar
1/2 cup butter, softened
1 Tbsp water
1/2 tsp mint extract (not peppermint)
3 drops green food coloring
Combine and beat til smooth. Spread over cooled cake. Chill.
2 cups semi sweet chocolate chips
1 stick butter
Melt the two together in microwave. Allow to cool slightly and thicken, gently spread over mint layer. Cover and chill at least an hour before serving. Best if kept stored in the refrigerator! Enjoy!
Friday, November 12, 2010
Cream Cheese Danish
2 can crescent rolls (I used the new Crescent sheets)
2 8 oz can cream cheese
3/4 cup sugar
2 beaten eggs
1 tsp vanilla
1 -2 tsp lemon juice - ( I used one)
4 Tbsp butter
2 Tbsp milk
2 cups sifted powdered sugar
Spray a 9 x 13 pan with Pam. If using regular crescent rolls, piece seams together and cover the bottom of the pan. Mix rest of ingredients and pour over dough. Pour mixture over the dough and top with the other sheet of crescent rolls.. sealing the edges. Bake at 350 until golden brown - think mine took about 15 minutes. Make frosting and frost while hot. I put my frosting in a quart ziploc bag, snipped the corner and drizzled the top of the danish. Cool completely.
Wednesday, November 10, 2010
Swiss Vegetable Medley
1 large bag of frozen veggies-carrots, cauliflower and broccoli medley, thawed and drained
1 can cream of mushroom soup
1/3 cup sour cream
1 cup ( 4 oz) shredded Swiss cheese (I used half gruyere - that was what I had :)
1/4 tsp black pepper
1 (4 oz) jar diced pimento (optional - I didn't use)
1 (2.8) can Durkee Fried onions
Combine veggies, soup, sour cream, half of the cheese, pepper and half of the Durkee onions; Pour into a greased 1 quart casserole dish. Bake covered at 350 for 30 minutes. Top with remaining cheese and Durkee onions and bake for 5 more minutes. Enjoy!
Tuesday, November 9, 2010
6 sweet potatoes - all about the same size for even cooking
1 stick butter, softened
1/2 cup brown sugar
1/2 cup sugar
1/2 cup milk (can use half/half)
3-4 eggs depending on size of potatoes
little cinnamon - to taste
dash nutmeg-to taste
1 tsp vanilla
Bake sweet potatoes at 350 until you can stick a knife through the potato and it slides right off; If some of your potatoes are larger - make sure all of them are done/soft so not to have lumps in your sweet potatoes; using a mixer - start with potatoes and then add the rest of the ingredients. Pour into a greased baking dish and top with large marshmallows; Bake at 325 until marshmallows are golden on top.
* I have made these ahead of time and frozen - without the marshmallows. Just bring to room temperature before baking. I often just make the day before and refrigerate.
Monday, November 8, 2010
This salad is one of those dessert like salads that is always a hit. We all love it and we love it leftover the next day. We have it every Thanksgiving -and usually Christmas too.
8 cup Fruit Salad
1 large can mandarin oranges, well drained
1 large can pineapple tidbits, well drained
1 cup coconut
1 cup chopped pecans, toasted
1 cup mini marshmallows
1 cup coconut
1 cup sour cream
8 oz container Cool Whip
a little powdered sugar - to taste
Drain oranges and pineapple as much as possible - this will keep the salad from becoming runny-I actually have a silicone strainer that I can twist and get tons of the juice out; toast pecans; Rinse cherries, pat dry and slice in half; Mix this all together and add a little powdered sugar to reach the desired sweetness.
Saturday, November 6, 2010
Tomato Basil Soup
32 oz can chicken broth
46 oz. tomato juice
2 medium cans of petite diced tomatoes
1 small container of basil leaves - 20 leaves or so
1 quart heavy cream
1 stick butter
Puree one of the diced tomatoes with the basil. Sometimes I puree it all - just depends on what texture you like. Combine tomatoes, broth, juice in large pan over medium high heat. Bring to a gentle boil and reduce heat simmering 30 minutes. Add cream, butter, salt and pepper. Continue stirring over low heat until ready to serve.
Thursday, November 4, 2010
My grandmother uses this same cake recipe for her 3 layer coconut cake at Christmas. I was looking at her recipe and it is similar to the German chocolate cake recipe. Enjoy!
1 cup butter
2 cups sugar
4 eggs, separated
1 cup milk
1 tsp vanilla
3 cups flour
1/4 tsp salt
3 tsp baking powder
Sift flour, salt and baking powder in one bowl; separate eggs; Cream butter and sugar then add egg yolks one at a time; Add vanilla; add milk alternating with flour mixture. Beat egg whites to form a peak and gently fold into cake mixture. Line bottom of 3 eight inch round cake pans with wax paper and spray with PAM. Add cake mixture to pans and bake at 350 for about 25 minutes or until slightly brown and toothpick comes out clean. Use a knife to loosen cake from edge of pan - allow to cool 15 minutes and then turn over onto a cooling rack to continue to cool. Frost when cool.
1 large can of crushed pineapple in heavy syrup
1 lb of powdered sugar
1/2 stick softened butter
8 oz softened cream cheese
1 tsp vanilla
Little milk to reach desired consistency
Place first cake layer on a plate. Spoon 1/3 juice and crushed pineapple all over first layer - slightly press down so juice will soak into cake; top with a layer of frosting; add next cake layer - spoon another 1/3 of pineapple and juice over this cake layer and frost this layer with 1/3 frosting; top with last cake layer, then rest of pineapple and juice and then rest of frosting.
* I couldn't find crushed pineapple in heavy syrup - only chunks so I crushed my own
* I like this cake COLD - so we kept in the refrigerator. My hubby doesn't love his cold - likes the cake a little more at room temperature.