My friend Mary made this for a cozy fireside dinner one evening. It was love at first bite! I hope you enjoy it too.
12-18 flour tortillas
4 large cooked chicken breasts, shredded (or deli rotisserie chickens)
1 can cream of chicken soup
1 can cream of celery soup* (you could also use another cream of chicken or cream of mushroom)
2 4-oz cans diced or chopped green chilis
1 pt. sour cream (reserve ¼ cup)
½ lb. grated cheddar cheese
½ lb. grated Monterey jack
Sliced black olives (small can)
1 small grated onion
Salt & pepper to taste
Mix celery soup*, chicken, onion, all sour cream except ¼ cup, half of the cheese and salt & pepper to taste. Roll mixture in tortillas. Top with chicken soup mixed with ¼ cup sour cream, cheese, sliced olives (optional) or green onions (optional).
Note: Best if refrigerated overnight. Can also be frozen before baked.
Bake at 350 for 45 minutes; serves 8.
Wednesday, December 14, 2011
Yummy Slow Cooker Mac n' Cheese
For true Southern comfort, there's not much better than baked macaroni and cheese. My grandmother made the best, as did my Mom. Here's a slow cooker version from my sister that tastes just as good and is super easy!
1 8-oz package macaroni, cooked and drained
16 oz. Sharp cheddar cheese, shredded (I like to use the finely shredded triple cheddar blend)
1 12-oz can evaporated milk
1½ c milk (or half and half)
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c melted butter) (or for richer version, use 1/2 cup
2 eggs, beaten
1 4-5 ounce can chopped green chilis, optional*
Combine macaroni, cheese, evaporated milk, milk, salt, pepper, butter and eggs in slow cooker. Mix well. Cook on low for 4 hours. Do not stir! Do not peep! Serves 10.
Note: Just as good as baked macaroni and cheese!
1 8-oz package macaroni, cooked and drained
16 oz. Sharp cheddar cheese, shredded (I like to use the finely shredded triple cheddar blend)
1 12-oz can evaporated milk
1½ c milk (or half and half)
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c melted butter) (or for richer version, use 1/2 cup
2 eggs, beaten
1 4-5 ounce can chopped green chilis, optional*
Combine macaroni, cheese, evaporated milk, milk, salt, pepper, butter and eggs in slow cooker. Mix well. Cook on low for 4 hours. Do not stir! Do not peep! Serves 10.
Note: Just as good as baked macaroni and cheese!
Tuesday, December 6, 2011
More Sunday Supper Ideas!
I've been mostly away from home so haven't had time or opportunity to try many new things. But hubby bought me a new huge over-the-sink cutting board with beautiful stainless handles (he says that Rachael Ray has one!) and a beautiful 6 1/2 quart red cast iron French oven (could I be the next Julia Child or Jacques Pepin?) Ooh la la! I am inspired! This week's recipes are mostly from my collection, so you'll have to wait for recipes using my French oven!
Holiday (or anytime!) Strawberry Pretzel Salad
This is a yummy & colorful salad (or could even be dessert). It's sweet, salty, and creamy & beautiful! What could be better?
Servings: about 12
This is a three layer salad that has a pretzel crust, cream cheese center, and strawberry topping.
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese (I use lower fat)
1 teaspoon vanilla
1 (8 ounce) container frozen whipped topping, thawed (I use lower fat)
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen sliced strawberries
1. Preheat oven to 350 degrees. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping and vanilla. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Let it "set" just a bit before pouring it over cream cheese mixture in pan. Refrigerate until completely chilled, at least a couple of hours.
Servings: about 12
This is a three layer salad that has a pretzel crust, cream cheese center, and strawberry topping.
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese (I use lower fat)
1 teaspoon vanilla
1 (8 ounce) container frozen whipped topping, thawed (I use lower fat)
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen sliced strawberries
1. Preheat oven to 350 degrees. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping and vanilla. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Let it "set" just a bit before pouring it over cream cheese mixture in pan. Refrigerate until completely chilled, at least a couple of hours.
Patti's Catch Your Man Brunswick Stew
Yields: 16 servings
Brunswick stew is a traditional Southern favorite! An article in the New York Times stated "Mention Brunswick stew to a Southerner and you're likely to hear lyrical accounts of open fires, black iron pots, and a mess of squirrel, rabbit and possum that somebody's daddy brought home. Never mind that hardly anyone now alive has ever taken part in such a ritual -- it's all part of the legend."
So here's my version; enjoy!
INGREDIENTS
2 tablespoons olive oil
1 cup chopped onions
2 stalks celery, chopped
1 pound container chopped bbq pork
(already cooked - I like Lancaster's that is sold at Sam's Club)
1 whole rotisserie chicken, deboned and
shredded or 2 large cans chicken breast, drained
1 28-ounce can crushed tomatoes with liquid
1 (14.5 ounce) can diced tomatoes with green chilis, undrained
1 can chicken broth
(or 1/2 can dark beer such as Guinness and 1/2 can chicken broth)
Hot sauce to taste (optional)
1/4cup ketchup
1/4 cup hickory flavored bbq sauce
salt and pepper to taste
1 teaspoon Oregano
1 16-oz package frozen lima/butter beans
1 16-oz package frozen corn kernels
1. Heat the olive oil in a large skillet, and saute the onions and celery until soft.
2. Transfer this mixture to a large crockpot. Stir in the chopped bbq pork, shredded chicken, tomatoes and their liquid, beer,chicken broth, frozen beans, frozen corn, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Cook, stirring occasionally, on low for 6-8 hours.
Note: If it seems too thick, feel free to add more chicken broth.
Serve with cornbread and a salad! Yummy!
Monday, December 5, 2011
Mama's Chocolate Chess Pie
This was a recipe from my Mom that's a family favorite. It's delicious by itself or served topped with whipped cream.
Preheat oven to 350
1 deep dish pie shell
1 ½ cup sugar
3 Tbs cocoa
2 eggs, beaten
2/3 cup evaporated milk
½ stick butter, melted
1 tsp vanilla
½ cups pecans (optional)
Mix sugar & cocoa together until well blended. Add remaining ingredients and mix well. Put in deep dish pie shell. Bake 45 minutes at 350.
Preheat oven to 350
1 deep dish pie shell
1 ½ cup sugar
3 Tbs cocoa
2 eggs, beaten
2/3 cup evaporated milk
½ stick butter, melted
1 tsp vanilla
½ cups pecans (optional)
Mix sugar & cocoa together until well blended. Add remaining ingredients and mix well. Put in deep dish pie shell. Bake 45 minutes at 350.
Turkey (or chicken) Shepherd's Pie for Slow Cooker
This is a wonderful comfort one pot dish for Sunday Supper and can easily be doubled to feed a crowd, or halved to serve 4 people. My sister made this for the family a couple of weeks ago & we all gave it a "thumbs up".
Makes: 8 servings
Ingredients
• 1 1/2 pounds turkey breast tenderloin or skinless, boneless chicken breast halves
• 2 10 ounce packages frozen mixed vegetables
• 2 12 ounce jars turkey or chicken gravy
• 1 1/2 teaspoons dried thyme
• 2 20 ounce packages refrigerated mashed potatoes (or make your own!)
Salt & pepper to taste
1. Cut turkey or chicken into 1/2-inch strips. Place frozen vegetables in slow cooker. Top with turkey or chicken strips. In a small bowl stir together the gravy and thyme; pour over turkey.
2. Cover and cook on low-heat for 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Using a spoon, spread mashed potatoes on top of turkey mixture. Cover and cook for 30 minutes to one hour more on high heat until potatoes are hot. (If on low heat, turn to high). To serve, in each of 4 shallow bowls spoon some of the turkey mixture, topped with the mashed potatoes.
Makes: 8 servings
Ingredients
• 1 1/2 pounds turkey breast tenderloin or skinless, boneless chicken breast halves
• 2 10 ounce packages frozen mixed vegetables
• 2 12 ounce jars turkey or chicken gravy
• 1 1/2 teaspoons dried thyme
• 2 20 ounce packages refrigerated mashed potatoes (or make your own!)
Salt & pepper to taste
1. Cut turkey or chicken into 1/2-inch strips. Place frozen vegetables in slow cooker. Top with turkey or chicken strips. In a small bowl stir together the gravy and thyme; pour over turkey.
2. Cover and cook on low-heat for 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Using a spoon, spread mashed potatoes on top of turkey mixture. Cover and cook for 30 minutes to one hour more on high heat until potatoes are hot. (If on low heat, turn to high). To serve, in each of 4 shallow bowls spoon some of the turkey mixture, topped with the mashed potatoes.
Monday, November 14, 2011
Jazzy Shrimp and Crab Gumbo
Patti’s Jazzy Shrimp & Crab Gumbo
(yield: 1 ¼ gallons)
Serves 10-12
1 ½ cups vegetable oil
2 cups all-purpose flour
4-5 14 ½-oz cans chicken broth
2 ½ cups chopped onion
1 cup chopped green onions
½ cup chopped celery (optional)
2 garlic cloves chopped
2 (10-oz) cans diced tomatoes with green chilis
1 pkg “Little Smokies” smoked sausages, each cut into thirds
2 pounds medium size shrimp (I used frozen, cooked shelled shrimp)
1 (16 oz) container lump crabmeat
Salt & pepper to taste
½ cup chopped fresh parsley
Hot cooked rice
Heat oil in a large stockpot over medium heat; gradually whisk in flour and cook, whisking constantly, until mixture is a dark mahogany color (it can take 30 minutes, so be patient). This is one of the basics for gumbo & is called roux. Don’t try to rush it by turning up the heat. If the roux burns, throw it out and start again.
NOTE: it usually works for me in about ten minutes, not 30!
Stir in chicken broth and next 6 ingredients (through the little smokies); bring to a boil. Reduce heat and simmer, stirring occasionally for about 3 hours. OR----
NOTE: At this point, you can add the mixture to your crockpot and cook on low for 6-8 hours.
20 minutes before serving, add shrimp and crab to broth mixture; cook, stirring often. Remove from heat. Serve in bowls over hot cooked rice.
Crusty bread and crisp salad or cole slaw make nice accompaniments.
(yield: 1 ¼ gallons)
Serves 10-12
1 ½ cups vegetable oil
2 cups all-purpose flour
4-5 14 ½-oz cans chicken broth
2 ½ cups chopped onion
1 cup chopped green onions
½ cup chopped celery (optional)
2 garlic cloves chopped
2 (10-oz) cans diced tomatoes with green chilis
1 pkg “Little Smokies” smoked sausages, each cut into thirds
2 pounds medium size shrimp (I used frozen, cooked shelled shrimp)
1 (16 oz) container lump crabmeat
Salt & pepper to taste
½ cup chopped fresh parsley
Hot cooked rice
Heat oil in a large stockpot over medium heat; gradually whisk in flour and cook, whisking constantly, until mixture is a dark mahogany color (it can take 30 minutes, so be patient). This is one of the basics for gumbo & is called roux. Don’t try to rush it by turning up the heat. If the roux burns, throw it out and start again.
NOTE: it usually works for me in about ten minutes, not 30!
Stir in chicken broth and next 6 ingredients (through the little smokies); bring to a boil. Reduce heat and simmer, stirring occasionally for about 3 hours. OR----
NOTE: At this point, you can add the mixture to your crockpot and cook on low for 6-8 hours.
20 minutes before serving, add shrimp and crab to broth mixture; cook, stirring often. Remove from heat. Serve in bowls over hot cooked rice.
Crusty bread and crisp salad or cole slaw make nice accompaniments.
Patti's Shrimp Creole
This is a recipe from my Mom's collection. I think that her version comes from a 1950's cook book from Charleston, SC entitled "Charleston Receipts". When in "chef mode", I don't really follow a recipe so here's my version of this classic New Orleans dish. There are hundreds of versions but they all contain the same basic ingredients: tomatoes, the "trinity" (onions, green peppers, celery), herbs, and garlic. Feel free to experiment!
Shrimp Creole a la Patti
Serves 6-8
4 Tablespoons olive oil or butter (or combination of 2 Tablespoons of each))
2 medium onions, chopped
1 bell pepper, chopped
1 cup celery, chopped
1 clove garlic, minced
2 28-oz cans crushed tomatoes
1 6-oz can tomato paste
1 Tablespoon Worcestershire sauce
Pinch of salt
Freshly ground pepper to taste
1 teaspoon sugar (optional)
Basil, oregano, thyme or other herbs (optional)
Hot pepper sauce to taste (optional)
2 pounds medium cooked shrimp, shelled and deveined
4 cups hot cooked rice
Heat the oil & butter in a heavy pan. Add the onions, green pepper, celery and garlic, and sauté until soft & they begin to caramelize. Add crushed tomatoes to the pot along with the tomato paste. Bring to a boil; reduce the heat, and cook, partially covered, over low heat until thick, approximately 30-45 minutes. Taste and season with salt, pepper and optional sugar. A few minutes before serving, add the cooked shrimp just to reheat (do not overcook the shrimp!) Serve over rice.
Note that this sauce is also good on grilled fish or chicken.
Shrimp Creole a la Patti
Serves 6-8
4 Tablespoons olive oil or butter (or combination of 2 Tablespoons of each))
2 medium onions, chopped
1 bell pepper, chopped
1 cup celery, chopped
1 clove garlic, minced
2 28-oz cans crushed tomatoes
1 6-oz can tomato paste
1 Tablespoon Worcestershire sauce
Pinch of salt
Freshly ground pepper to taste
1 teaspoon sugar (optional)
Basil, oregano, thyme or other herbs (optional)
Hot pepper sauce to taste (optional)
2 pounds medium cooked shrimp, shelled and deveined
4 cups hot cooked rice
Heat the oil & butter in a heavy pan. Add the onions, green pepper, celery and garlic, and sauté until soft & they begin to caramelize. Add crushed tomatoes to the pot along with the tomato paste. Bring to a boil; reduce the heat, and cook, partially covered, over low heat until thick, approximately 30-45 minutes. Taste and season with salt, pepper and optional sugar. A few minutes before serving, add the cooked shrimp just to reheat (do not overcook the shrimp!) Serve over rice.
Note that this sauce is also good on grilled fish or chicken.
Wednesday, November 9, 2011
Ken's One Pot Pork Chop Sunday Supper
First of all I must confess that this was the first dinner that Chef Ken ever made for me... and it was love at first bite. Since those days, I have made a couple of changes to his original recipe, as you will see noted... just because I enjoy experimenting with flavor. It's very tasty either way and remains one of our favorite "comfort meals" for Sunday Supper.
The Menu:
Neighborhood Spicy Corn Dip
Felice's Yummy Broccoli Salad
Ken's One Pot Pork Chop Dinner
Cranberry Focaccia Bread with Cinnamon Butter
Warm Brownies with Vanilla Ice Cream or Whipped Cream
The Menu:
Neighborhood Spicy Corn Dip
Felice's Yummy Broccoli Salad
Ken's One Pot Pork Chop Dinner
Cranberry Focaccia Bread with Cinnamon Butter
Warm Brownies with Vanilla Ice Cream or Whipped Cream
Ken's Pork Chops
OK, here it is! I know you've been waiting for this recipe. My changes/additions are noted in parenthesis.
1-2 Tablespoons olive oil
1 to 1 1/2 pound pork chops (4-6 chops; we often use boneless chops)
2 (10.75-ounce) cans condensed tomato soup, undiluted
(Patti often adds 1 can diced tomatoes along with the soup)
(Patti adds 1 medium onion, chopped)
6 potatoes, peeled and cubed
6 carrots, peeled and sliced (or 1/2 package of fresh baby carrots)
1/2 teaspoon caraway seed (in addition, Patti adds 1/2 teaspoon Italian seasoning)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt; 1/2 teaspoon pepper
1. Heat a heavy-bottomed, large skillet over medium-high heat. Add pork chops and brown in olive oil, turning once or twice; drain excess fat.
2. Return skillet to burner and add tomato soup, potatoes, carrots, caraway seed, Worcestershire sauce and salt & pepper. Reduce heat to medium-low, cover and simmer for 45 minutes or until tender.
1-2 Tablespoons olive oil
1 to 1 1/2 pound pork chops (4-6 chops; we often use boneless chops)
2 (10.75-ounce) cans condensed tomato soup, undiluted
(Patti often adds 1 can diced tomatoes along with the soup)
(Patti adds 1 medium onion, chopped)
6 potatoes, peeled and cubed
6 carrots, peeled and sliced (or 1/2 package of fresh baby carrots)
1/2 teaspoon caraway seed (in addition, Patti adds 1/2 teaspoon Italian seasoning)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt; 1/2 teaspoon pepper
1. Heat a heavy-bottomed, large skillet over medium-high heat. Add pork chops and brown in olive oil, turning once or twice; drain excess fat.
2. Return skillet to burner and add tomato soup, potatoes, carrots, caraway seed, Worcestershire sauce and salt & pepper. Reduce heat to medium-low, cover and simmer for 45 minutes or until tender.
Felice's Broccoli & Bacon Salad
This is a recipe from my friend, Phyllis. It's become a favorite and goes well with so many things... even if you don't think you like broccoli, I think you will smile at this one!
(48% calorie reduction from traditional recipe)
1 large head broccoli
1 small red onion, halved and thinly sliced
1/2 cup raisins - golden raisins
1/3 cup chopped pecans or sunflower seeds
3/4 cup light salad dressing or mayo
2 TBSP fat free milk
2 TBSP white vinegar - white wine vinegar
3-4 envelopes of Splenda
Salt and pepper to taste
4 slices bacon, cooked crisp and crumbled.
Clean, trim and chop broccoli into large bowl. You can blanch the broccoli if you wish. Add onions, raisins, and pecans.
Mix together salad dressing, milk, vinegar and Splenda, stirring
until smooth. Pour dressing over salad; add salt and pepper to taste. Cover and refrigerate. Top with bacon bits before serving. Best made a few hours before serving.
Makes 8 servings.
(48% calorie reduction from traditional recipe)
1 large head broccoli
1 small red onion, halved and thinly sliced
1/2 cup raisins - golden raisins
1/3 cup chopped pecans or sunflower seeds
3/4 cup light salad dressing or mayo
2 TBSP fat free milk
2 TBSP white vinegar - white wine vinegar
3-4 envelopes of Splenda
Salt and pepper to taste
4 slices bacon, cooked crisp and crumbled.
Clean, trim and chop broccoli into large bowl. You can blanch the broccoli if you wish. Add onions, raisins, and pecans.
Mix together salad dressing, milk, vinegar and Splenda, stirring
until smooth. Pour dressing over salad; add salt and pepper to taste. Cover and refrigerate. Top with bacon bits before serving. Best made a few hours before serving.
Makes 8 servings.
Neighborhood Spicy Corn DIp
This has been a favorite in our neighborhood for years! There are never any left-overs! Enjoy!
1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
1 (7 ounce) can of chopped green chiles, drained
1 cup shredded Monterey Jack cheese
2/3 cup of grated Parmesan cheese
1/2 cup mayonnaise
Corn chips or scoops, for dipping
Preheat the oven to 350 degrees. Spray a deep dish pie plate or 9 x 9 inch baking dish with non-stick spray.
In a medium bowl, mix together the corn, green chilis, Monterey Jack and Parmesan cheeses and mayonnaise. Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes, or until bubbly around the edges. Serve warm with corn chips. This can also be doubled and made in a slow cooker.
Serves about 6 - 8, unless doubled! If doubled, use a 9 x 13 dish.
1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
1 (7 ounce) can of chopped green chiles, drained
1 cup shredded Monterey Jack cheese
2/3 cup of grated Parmesan cheese
1/2 cup mayonnaise
Corn chips or scoops, for dipping
Preheat the oven to 350 degrees. Spray a deep dish pie plate or 9 x 9 inch baking dish with non-stick spray.
In a medium bowl, mix together the corn, green chilis, Monterey Jack and Parmesan cheeses and mayonnaise. Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes, or until bubbly around the edges. Serve warm with corn chips. This can also be doubled and made in a slow cooker.
Serves about 6 - 8, unless doubled! If doubled, use a 9 x 13 dish.
Tuesday, November 1, 2011
An Italian Sunday Supper from Cucina Patrizia (aka Bubbles)
I just love Italy! I just love Italian food! I just love Italian wine, Spritz con aperol, and prosecco! I just love Italian tenors! It's such fun to spend a Sunday afternoon cooking some of my favorite Italian dishes, sipping prosecco, and listening to Andrea Bocelli! Autumn's chill is in the air and the fireplace is lit. Here's the menu (& remember Sunday Supper, not gourmet dinner party!)
Antipasto
Cucina Chopped Salad
Garlic Bread
Low(er) Fat Spaghetti Carbonara
Lasagna Patrizia
Tiramisu
Are you hungry yet?
Antipasto
Cucina Chopped Salad
Garlic Bread
Low(er) Fat Spaghetti Carbonara
Lasagna Patrizia
Tiramisu
Are you hungry yet?
Cucina Chopped Salad
This recipe is my version of a salad that I first enjoyed at Cucina Cucina restaurant in Seattle... it was a favorite the first time I had it there & it still is, even with my adapted version!
1/2 cup cooked chickpeas, lightly chopped (can used canned garbanzo beans)
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaf, chopped
1 cup coarsely grated mozzarella cheese
8 ounces Genoa salami, diced
8 ounces plum tomatoes, diced
1/2 cup grated provolone cheese
3 thin green onions, thinly sliced
1/2 cup green pimento olives, chopped or sliced
Toss with your favorite Italian vinaigrette. Try Good Seasons Zesty Italian dressing mix.
1/2 cup cooked chickpeas, lightly chopped (can used canned garbanzo beans)
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaf, chopped
1 cup coarsely grated mozzarella cheese
8 ounces Genoa salami, diced
8 ounces plum tomatoes, diced
1/2 cup grated provolone cheese
3 thin green onions, thinly sliced
1/2 cup green pimento olives, chopped or sliced
Toss with your favorite Italian vinaigrette. Try Good Seasons Zesty Italian dressing mix.
Lasagna Patrizia
OK, I must confess my love for lasagna! It's my favorite "comfort food". Here's an easy recipe that's fool proof.
1 box of lasagna noodles (whole wheat)
1-2 T olive oil
1 medium onion, chopped
1 lb lean ground beef
1 lb ground Italian sausage (I use mild or sweet)
1/2 teaspoon ground black pepper
1 Tablespoon Italian seasoning
1 clove garlic, minced
2 (24 ounce) jars favorite spaghetti sauce (I often use Bertolli tomato & basil)
1 can diced tomatoes
1 packaged frozen chopped spinach, thawed & drained
1 medium container small curd cottage cheese
1-2 packages sliced mozzarella cheese
Cook noodles as directed.
Brown the ground beef, Italian sausage, and onions in the olive oil. Next add the spaghetti sauce, diced tomatoes, pepper, garlic, and Italian seasoning and let simmer 20-30 minutes.
Layer in 13x9 baking dish (sprayed with Pam or such):
Thin layer of sauce on very bottom of dish
Noodles
1/2 of the ground beef mixture
1/2 of spinach (just drop over beef randomly)
1/2 of the cottage cheese – drop randomly
Noodles
Sliced mozzarella cheese
Remainder of ground beef mixture
Remainder of spinach
Remainder of cottage cheese
Noodles
End with mozzarella cheese on top
Bake in 350 degree oven until cheese bubbles and starts to turn brown. Let sit about 15 minutes before serving.
(If you have sauce left over, it's great to use in home made soup the next day!)
1 box of lasagna noodles (whole wheat)
1-2 T olive oil
1 medium onion, chopped
1 lb lean ground beef
1 lb ground Italian sausage (I use mild or sweet)
1/2 teaspoon ground black pepper
1 Tablespoon Italian seasoning
1 clove garlic, minced
2 (24 ounce) jars favorite spaghetti sauce (I often use Bertolli tomato & basil)
1 can diced tomatoes
1 packaged frozen chopped spinach, thawed & drained
1 medium container small curd cottage cheese
1-2 packages sliced mozzarella cheese
Cook noodles as directed.
Brown the ground beef, Italian sausage, and onions in the olive oil. Next add the spaghetti sauce, diced tomatoes, pepper, garlic, and Italian seasoning and let simmer 20-30 minutes.
Layer in 13x9 baking dish (sprayed with Pam or such):
Thin layer of sauce on very bottom of dish
Noodles
1/2 of the ground beef mixture
1/2 of spinach (just drop over beef randomly)
1/2 of the cottage cheese – drop randomly
Noodles
Sliced mozzarella cheese
Remainder of ground beef mixture
Remainder of spinach
Remainder of cottage cheese
Noodles
End with mozzarella cheese on top
Bake in 350 degree oven until cheese bubbles and starts to turn brown. Let sit about 15 minutes before serving.
(If you have sauce left over, it's great to use in home made soup the next day!)
Strawberry Tiramisu
This is a delightfully yummy alternative to traditional tiramisu.
1 quart fresh strawberries
1 1/4 cups cold milk (I use 2%)
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese (I use lower fat), softened
4 tablespoons brewed coffee, room temperature,divided
2 cups whipped topping
1 (3 ounce) package ladyfingers, split
6 (1 ounce) squares bittersweet chocolate, grated (or use Toblerone!)
1. Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for at least 4 hours or overnight.
1 quart fresh strawberries
1 1/4 cups cold milk (I use 2%)
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese (I use lower fat), softened
4 tablespoons brewed coffee, room temperature,divided
2 cups whipped topping
1 (3 ounce) package ladyfingers, split
6 (1 ounce) squares bittersweet chocolate, grated (or use Toblerone!)
1. Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for at least 4 hours or overnight.
Wednesday, October 26, 2011
What's the significance of Sunday Suppers, Grits, and Champagne?
All three make me smile! There's nothing better than a cozy Sunday supper. I can relax in the afternoon cooking favorite tried & true recipes or experimenting with new ones. Country music is playing and I am singing along as I pretend to be a chef. The aromas that fill the house are wonderful. Sunday supper is a casual time to share our lives, chat about any & every thing, wear blue jeans & go barefoot, begin new traditions or celebrate old ones...it's a special time for family and friends. Grits - what can I say? Love 'um! BUT, grits must be creamy & cheesy to be top notch. Grits in the morning, grits in the evening, grits at supper time... grits are yummy most any time of day! I will feature several grits recipes in this blog. Champagne? Well, it does go with everything. One of my favorites is champagne & popcorn! But I enjoy champagne with grits and Sunday suppers too. Love the bubbles in champagne, especially Veuve Clicquot! Spanish Cava, a sparkling wine & not a champagne, is also a favorite. So feel free to drink champagne to accompany any of my recipes!
What's For Sunday Dinner? Spiral Sliced Ham!
Again, I'm cooking for a crowd here in Greenville so when I went to Costco a beautifully packaged spiral sliced ham jumped into my cart and begged to go home with me. When cooking for a crowd, I like to get as much done ahead of time as I possibly can and so my slow cooker often comes to my aid. For some silly reason, the menu that popped into my head is sort of Hawaiian, French, and Greek!
Ham Dinner Menu
Cheese ball & crackers
Chips & onion dip
Slow Cooked Spiral Sliced Ham with Hawaiian Sauce
Pineapple Au Gratin
Scalloped Potatoes
Sauteed Cabbage
Greek Salad
Baklava
Recipes are next.
Ham Dinner Menu
Cheese ball & crackers
Chips & onion dip
Slow Cooked Spiral Sliced Ham with Hawaiian Sauce
Pineapple Au Gratin
Scalloped Potatoes
Sauteed Cabbage
Greek Salad
Baklava
Recipes are next.
Demeter Greek Salad
Who doesn't love Greek salad? Simple, crisp, and flavorful... it accompanies anything and everything beautifully!
Having been to Greece a number of times, I learned that a true Greek village salad does not typically include lettuce. It consists simply of cucumbers, green peppers, tomatoes, red onion, olives, and feta cheese topped with a simple vinaigrette. If your preference is to add lettuce, then use about 1 head of Romaine torn into bite sized pieces. This recipe is named for the Greek Goddess of Bountiful Harvest. Enjoy!
3 large ripe tomatoes, chopped (I often use Roma tomatoes)
1 English cucumber (the long thin ones), peeled and chopped
1 small red onion, sliced into thin rings
1 green pepper, chopped
1 cup crumbled feta cheese
3/4 cup Kalamata olives, pitted and sliced
Optional: 1 head of Romaine lettuce, torn into bite sized pieces
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, green pepper, and onion. Sprinkle feta cheese and olives over salad. Serve with Greek Salad Dressing.
Greek Salad Dressing
3/4 cup olive oil
1 cup red wine vinegar
1 teaspoon garlic powder
2 teaspoon dried oregano
2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon Dijon-style mustard
This recipe will fit into one of the Good Seasons salad dressing carafes. Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended.
Having been to Greece a number of times, I learned that a true Greek village salad does not typically include lettuce. It consists simply of cucumbers, green peppers, tomatoes, red onion, olives, and feta cheese topped with a simple vinaigrette. If your preference is to add lettuce, then use about 1 head of Romaine torn into bite sized pieces. This recipe is named for the Greek Goddess of Bountiful Harvest. Enjoy!
3 large ripe tomatoes, chopped (I often use Roma tomatoes)
1 English cucumber (the long thin ones), peeled and chopped
1 small red onion, sliced into thin rings
1 green pepper, chopped
1 cup crumbled feta cheese
3/4 cup Kalamata olives, pitted and sliced
Optional: 1 head of Romaine lettuce, torn into bite sized pieces
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, green pepper, and onion. Sprinkle feta cheese and olives over salad. Serve with Greek Salad Dressing.
Greek Salad Dressing
3/4 cup olive oil
1 cup red wine vinegar
1 teaspoon garlic powder
2 teaspoon dried oregano
2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon Dijon-style mustard
This recipe will fit into one of the Good Seasons salad dressing carafes. Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended.
Mama's Easy Sauteed Cabbage
Sometimes I have a difficult time finding a green vegetable that everyone likes. Cabbage usually fits the bill. Here's an easy and good recipe that will bring smiles to the table.
1 small head cabbage
1/2 to 1 Cup matchstick carrots (optional)
1 Tablespoon olive oil
1-2 Tablespoons butter
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper(or to taste)
Cut the cabbage in half and slice it thinly, as though you were making coleslaw. Discard the core.
Heat olive oil and butter in a large pan over medium-high heat. Add the cabbage, carrots, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.
Optional: you can add a few bacon bits and chopped onions.
1 small head cabbage
1/2 to 1 Cup matchstick carrots (optional)
1 Tablespoon olive oil
1-2 Tablespoons butter
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper(or to taste)
Cut the cabbage in half and slice it thinly, as though you were making coleslaw. Discard the core.
Heat olive oil and butter in a large pan over medium-high heat. Add the cabbage, carrots, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.
Optional: you can add a few bacon bits and chopped onions.
Simply Potatoes Au Gratin
Here's an easy version of scalloped or au gratin potatoes that is also yummy and one of my favorites. It's made using the very convenient Simply Potatoes, found with refrigerated foods in your grocery store.
1 package Simply Potatoes Shredded Hash Browns
1 cup sour cream
1 can cream of celery soup (can use low fat)
1 cup Shredded cheese (cheddar or your favorite blend)
1/2 cup chopped onions (optional)
1 cup seasoned croutons, coarsely crushed
1/4 cup melted butter
1. Heat oven to 350°F. Spray 2 quart casserole dish with nonstick cooking spray. In large bowl stir sour cream and soup until well blended. Add Simply Potatoes, cheese and onion; mix well. Spoon mixture into dish. Cover; bake 45 minutes.
2. In small bowl, combine croutons with butter. Sprinkle over potatoes. Continue baking, uncovered, 20 to 25 minutes or until bubbly and golden brown.
1 package Simply Potatoes Shredded Hash Browns
1 cup sour cream
1 can cream of celery soup (can use low fat)
1 cup Shredded cheese (cheddar or your favorite blend)
1/2 cup chopped onions (optional)
1 cup seasoned croutons, coarsely crushed
1/4 cup melted butter
1. Heat oven to 350°F. Spray 2 quart casserole dish with nonstick cooking spray. In large bowl stir sour cream and soup until well blended. Add Simply Potatoes, cheese and onion; mix well. Spoon mixture into dish. Cover; bake 45 minutes.
2. In small bowl, combine croutons with butter. Sprinkle over potatoes. Continue baking, uncovered, 20 to 25 minutes or until bubbly and golden brown.
Jackie's Crispy Scalloped Potatoes
This is a favorite of friends Ron & Susan and sister Jackie.. and of course one of my favorites as well!
2 Cups thinly sliced raw potatoes
1 Tablespoon flour
1 Tablespoon minced onion
1 teaspoon salt
Dash pepper (or to taste)
1 Cup milk (can use skim or whole)
1 Tablespoon butter
Preheat oven to 350 degrees. Lightly coat a 1-quart casserole with vegetable oil spray. Layer 1/2 potatoes in bottom of dish. Sprinkle with 1/2 of flour, onion, salt and pepper. Repeat layers. Pour milk over potatoes. Dot with butter. Cover. Bake 30 minutes. Uncover and bake an additional 35-40 minutes or until potatoes are tender.
2 Cups thinly sliced raw potatoes
1 Tablespoon flour
1 Tablespoon minced onion
1 teaspoon salt
Dash pepper (or to taste)
1 Cup milk (can use skim or whole)
1 Tablespoon butter
Preheat oven to 350 degrees. Lightly coat a 1-quart casserole with vegetable oil spray. Layer 1/2 potatoes in bottom of dish. Sprinkle with 1/2 of flour, onion, salt and pepper. Repeat layers. Pour milk over potatoes. Dot with butter. Cover. Bake 30 minutes. Uncover and bake an additional 35-40 minutes or until potatoes are tender.
Nancy's Pineapple Au Gratin
This is one of the recipes that has been in the family collection for ages! I had completely forgotten about it until I began to browse through Mama's cook books. As it's a perfect complement to ham, it made the menu!
4 (20 oz. cans) pineapple chunks with juice
1 cup of sugar (or 1/2 cup Splenda)
3 cups shredded cheddar cheese (or whatever blend you like)
1 cup and 2 Tablespoons self-rising flour
Combine flour and sugar together in mixing bowl. Blend in pineapple and juice. Put half of the mixture in a 13x9 baking dish. Sprinkle with half the cheese. Then add the remaining mixture of pineapple and the other half of the cheese. It may seem like there is too much liquid, but it will be just right when done!
Topping: 1 roll crushed Ritz crackers
1 stick melted butter
Mix together and sprinkle on top of the pineapple. Bake at 350 degrees for 45 minutes to one hour.
Note: You can use low fat cheese and less butter/cracker mix to make a lower fat version!
4 (20 oz. cans) pineapple chunks with juice
1 cup of sugar (or 1/2 cup Splenda)
3 cups shredded cheddar cheese (or whatever blend you like)
1 cup and 2 Tablespoons self-rising flour
Combine flour and sugar together in mixing bowl. Blend in pineapple and juice. Put half of the mixture in a 13x9 baking dish. Sprinkle with half the cheese. Then add the remaining mixture of pineapple and the other half of the cheese. It may seem like there is too much liquid, but it will be just right when done!
Topping: 1 roll crushed Ritz crackers
1 stick melted butter
Mix together and sprinkle on top of the pineapple. Bake at 350 degrees for 45 minutes to one hour.
Note: You can use low fat cheese and less butter/cracker mix to make a lower fat version!
Tuesday, October 25, 2011
Hawaiian Slow Cooker Spiral Sliced Ham
7-8 pound bone-in spiral-cut ham
1 cup Splenda brown sugar (or dark brown sugar)
1/2 cup all natural maple syrup
2 cups pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place ham into your stoneware, flat-side down. Rub brown sugar on all sides. Mix together maple syrup and pineapple juice and pour over the ham. Cover and cook on low for 5-7 hours. Baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for about 10 minutes before carving.
This is my new "to go to" recipe for ham! It was incredibly moist and delicious.
(Adapted from a Year of Slow Cooking recipe).
1 cup Splenda brown sugar (or dark brown sugar)
1/2 cup all natural maple syrup
2 cups pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place ham into your stoneware, flat-side down. Rub brown sugar on all sides. Mix together maple syrup and pineapple juice and pour over the ham. Cover and cook on low for 5-7 hours. Baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for about 10 minutes before carving.
This is my new "to go to" recipe for ham! It was incredibly moist and delicious.
(Adapted from a Year of Slow Cooking recipe).
Football Saturday Hot Dogs!
Though not Sunday supper, college football Saturday tailgating is special! I am at my parents' home now where we are a divided family: Clemson Tigers fans and UNC Tar Heels fans. Tigers & Heels played Saturday... the orange family contingent are happy and the blue contingent is, well, blue! Heels got blown out.
But delicious hotdogs came to the rescue! For a crowd, there's nothing easier & better than cooking them in the slow cooker.
Game Day Slow Cooker Hot Dogs
Spray slow cooker with cooking spray (Pam or such)
Place hotdogs in cooker. If you like sauerkraut, spread sauerkraut first and then top with hotdogs. Cook on high for 1-2 hours or low for 3-4 hours until lightly browned.
Southern Hot Dog Chili
1-2 Tablespoons olive oil
1 pound lean ground beef
1/4 chopped onion (optional)
3/4 cup ketchup
2 Tablespoons prepared mustard
1/2 teaspoon Worcestershire sauce
Salt & Pepper to taste
Brown beef and cook onion in olive oil until beef is well browned. Mash with potato masher to make small crumbles. Add ketchup, mustard, Worcestershire sauce and salt & pepper. You may add more ketchup or Worcestershire sauce (or even a tiny bit of water) if you desire a thinner consistency. Simmer for 15 to 20 minutes.
Patti's Bonanza Baked Beans
1-2 Tablespoons olive oil
1/4 cup bacon bits/pieces or about 6 slices cooked and crumbled
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar (I use Splenda brown sugar)
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
Directions:
1. Preheat oven to 350 degrees F
2. Cook the onion and garlic in olive oil until onion is carmelized; drain excess grease and transfer to a large mixing bowl with the bacon.
3. Add all the beans to the bacon. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a lightly greased 9x12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
NOTE: If you want more spicy baked beans, you can add tabasco or chili powder to taste.
But delicious hotdogs came to the rescue! For a crowd, there's nothing easier & better than cooking them in the slow cooker.
Game Day Slow Cooker Hot Dogs
Spray slow cooker with cooking spray (Pam or such)
Place hotdogs in cooker. If you like sauerkraut, spread sauerkraut first and then top with hotdogs. Cook on high for 1-2 hours or low for 3-4 hours until lightly browned.
Southern Hot Dog Chili
1-2 Tablespoons olive oil
1 pound lean ground beef
1/4 chopped onion (optional)
3/4 cup ketchup
2 Tablespoons prepared mustard
1/2 teaspoon Worcestershire sauce
Salt & Pepper to taste
Brown beef and cook onion in olive oil until beef is well browned. Mash with potato masher to make small crumbles. Add ketchup, mustard, Worcestershire sauce and salt & pepper. You may add more ketchup or Worcestershire sauce (or even a tiny bit of water) if you desire a thinner consistency. Simmer for 15 to 20 minutes.
Patti's Bonanza Baked Beans
1-2 Tablespoons olive oil
1/4 cup bacon bits/pieces or about 6 slices cooked and crumbled
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar (I use Splenda brown sugar)
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
Directions:
1. Preheat oven to 350 degrees F
2. Cook the onion and garlic in olive oil until onion is carmelized; drain excess grease and transfer to a large mixing bowl with the bacon.
3. Add all the beans to the bacon. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a lightly greased 9x12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
NOTE: If you want more spicy baked beans, you can add tabasco or chili powder to taste.
Monday, October 17, 2011
What's on the menu for this October Sunday? Chili of course!
Though not at all a chef, I like to pretend that I am one! One of my favorite things has always been Sunday suppers with family & friends. I grew up with Sunday suppers of Southern fried chicken, green beans with new potatoes, macaroni & cheese, rice & gravy and biscuits with honey! This is my first Sunday supper blog entry and I hope you will enjoy it!
The menu:
appetizers: white cheddar cheese spread with assorted crackers
Nathan's little smokies, slow cooked & glazed
salad: Italian Trattoria Salad with creamy Italian dressing
bread: Cornbread (of course) and
My Mom's sour cream muffins
entree: White and green chicken chili
Smokin' Steakhouse Chili
dessert: Old fashioned oatmeal cake with praline topping
Next up, the recipes!
The menu:
appetizers: white cheddar cheese spread with assorted crackers
Nathan's little smokies, slow cooked & glazed
salad: Italian Trattoria Salad with creamy Italian dressing
bread: Cornbread (of course) and
My Mom's sour cream muffins
entree: White and green chicken chili
Smokin' Steakhouse Chili
dessert: Old fashioned oatmeal cake with praline topping
Next up, the recipes!
Glazed Little Smokies (or meatballs)
Very easy appetizer that almost everyone loves!
1 lb. Little Smokies (I used Nathan's)
or you can substitute frozen meatballs
1 jar Heinz Chili Sauce
1 jar Grape jelly
Put Smokies in 4-5 quart slow cooker. Mix together chili sauce and grape jelly. Pour over Smokies and cook on low for about 3-4 hours. Drain some of the sauce and serve with toothpicks as skewers.
1 lb. Little Smokies (I used Nathan's)
or you can substitute frozen meatballs
1 jar Heinz Chili Sauce
1 jar Grape jelly
Put Smokies in 4-5 quart slow cooker. Mix together chili sauce and grape jelly. Pour over Smokies and cook on low for about 3-4 hours. Drain some of the sauce and serve with toothpicks as skewers.
My Mama's Sour Cream Muffins
I can eat these morsels "til the cows come home"! My mama made these often to accompany our Sunday suppers.
Preheat oven to 350 degrees.
1 stick butter, melted
1 8-0z carton sour cream (I used the low fat sour cream)
2 cups Bisquick
Stir sour cream and butter into Bisquick. Spoon into greased miniature muffin tins and bake at 350 degrees for 15 minutes. Makes about 24.
note: very yummy served with cinnamon sugar butter!
Preheat oven to 350 degrees.
1 stick butter, melted
1 8-0z carton sour cream (I used the low fat sour cream)
2 cups Bisquick
Stir sour cream and butter into Bisquick. Spoon into greased miniature muffin tins and bake at 350 degrees for 15 minutes. Makes about 24.
note: very yummy served with cinnamon sugar butter!
Old Fashioned Oatmeal Cake
Old fashioned goodness... I think it MUST be healthy because it's made with oatmeal! It looks good, smells good, and tastes oh so yummy! One of my favorites for sure is this cake!
This is a yummy Fall dessert!
1 1/4 cups boiling water
1 cup quick cooking oats
1/2 cup butter
1 cup white sugar (or 1/2 cup Splenda sugar baking blend)
1 cup packed brown sugar (or 1/2 cup Splenda brown sugar)
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/3 cups all-purpose flour
TOPPING:
1/2 cup butter
1 cup packed brown sugar (or 1/2 cup Splenda brown sugar)
4 Tablespoons evaporated milk
1 cup chopped pecans
Preheat oven to 350 degrees. Grease 9/13 pan. Pour boiling water over the oats & set aside.
Sift together flour, salt, soda & cinnamon. Set Aside.
Cream 1/2 cup butter, sugar, 1 cup brown sugar & eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into 9x13 pan.
Bake at 350 degrees for 35-40 minutes. Remove from oven. Set oven temperature to broil.
In a saucepan, combine milk, 1/2 cup butter & 1 cup brown sugar. Heat until melted, then add chopped pecans. Spread on warm cake. Place cake under broiler for 2-3 minutes.
Yummy!
This is a yummy Fall dessert!
1 1/4 cups boiling water
1 cup quick cooking oats
1/2 cup butter
1 cup white sugar (or 1/2 cup Splenda sugar baking blend)
1 cup packed brown sugar (or 1/2 cup Splenda brown sugar)
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/3 cups all-purpose flour
TOPPING:
1/2 cup butter
1 cup packed brown sugar (or 1/2 cup Splenda brown sugar)
4 Tablespoons evaporated milk
1 cup chopped pecans
Preheat oven to 350 degrees. Grease 9/13 pan. Pour boiling water over the oats & set aside.
Sift together flour, salt, soda & cinnamon. Set Aside.
Cream 1/2 cup butter, sugar, 1 cup brown sugar & eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into 9x13 pan.
Bake at 350 degrees for 35-40 minutes. Remove from oven. Set oven temperature to broil.
In a saucepan, combine milk, 1/2 cup butter & 1 cup brown sugar. Heat until melted, then add chopped pecans. Spread on warm cake. Place cake under broiler for 2-3 minutes.
Yummy!
White Christmas Chicken Chili
What's not to like about chili? I love chili... beef chili, steakhouse chili, bean chili, hotdog chili, and yes white chicken chili!
1 Rotisserie chicken from the Deli
1 medium onion, chopped
2 cloves garlic, crushed
1 4-oz can chopped green chilis
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon black pepper
1/2 teaspoon ground cayenne pepper (or to taste)
2 14/5 oz. cans chicken broth
3 (15 oz) cans white beans, drained
(I use a combination of Great Northern beans,
Navy beans, garbanzo beans, etc.)
1 can whole kernel corn, drained
1 Tablespoon butter
Debone and shred the rotisserie chicken. Add all remaining ingredients to slow cooker and cook on low for 6 - 8 hours. Serve with condiments: sour cream, chips, shredded Mexican cheese. Also lovely served over rice and with a nice cornbread!
1 Rotisserie chicken from the Deli
1 medium onion, chopped
2 cloves garlic, crushed
1 4-oz can chopped green chilis
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon black pepper
1/2 teaspoon ground cayenne pepper (or to taste)
2 14/5 oz. cans chicken broth
3 (15 oz) cans white beans, drained
(I use a combination of Great Northern beans,
Navy beans, garbanzo beans, etc.)
1 can whole kernel corn, drained
1 Tablespoon butter
Debone and shred the rotisserie chicken. Add all remaining ingredients to slow cooker and cook on low for 6 - 8 hours. Serve with condiments: sour cream, chips, shredded Mexican cheese. Also lovely served over rice and with a nice cornbread!
Patti's Smokin' Steakhouse Chili
Ingredients:
1 lb boneless beef chuck roast, cut into 1-inch cubes
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon minced garlic or garlic powder, or to taste
1 Tablespoon oregano
1 teaspoon ground cumin
1 teaspoon black pepper, or to taste
1 can tomato paste
1 medium jar chunky salsa (mild or hot.. to your taste)
1 can diced tomatoes with green chilis
1 large can Bush's chili beans, undrained
1 can black beans, drained
1/3 bottle Guinness beer
3-4 Tablespoons olive oil
Heat olive oil in large skillet. Add beef and onions. Cook until the meat is browned. Drain & pour into slow cooker.
Add the remaining ingredients to slow cooker and stir to combine.
Cook on low for 6-8 hours.
Serve with condiments: sour cream, guacamole, green onions, hot sauce, shredded cheese, Fritos chips! (I often serve this over rice... along with a nice cornbread)
1 lb boneless beef chuck roast, cut into 1-inch cubes
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon minced garlic or garlic powder, or to taste
1 Tablespoon oregano
1 teaspoon ground cumin
1 teaspoon black pepper, or to taste
1 can tomato paste
1 medium jar chunky salsa (mild or hot.. to your taste)
1 can diced tomatoes with green chilis
1 large can Bush's chili beans, undrained
1 can black beans, drained
1/3 bottle Guinness beer
3-4 Tablespoons olive oil
Heat olive oil in large skillet. Add beef and onions. Cook until the meat is browned. Drain & pour into slow cooker.
Add the remaining ingredients to slow cooker and stir to combine.
Cook on low for 6-8 hours.
Serve with condiments: sour cream, guacamole, green onions, hot sauce, shredded cheese, Fritos chips! (I often serve this over rice... along with a nice cornbread)
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