1 Tablespoon Active Dry Yeast or one pack
1 Tablespoon Sugar
1 Cup Warm Water (105-115 F.)
21/2 Cup Flour, separated
1 Teaspoon Salt
2 Tablespoons Fresh Rosemary and some extra for top
Or you can use 1 Tablespoon Dried Rosemary
Or you can use 1 Tablespoon of Italian Seasoning
2 Tablespoons Butter, melted
Sea Salt
If you do not like rosemary you do not have to use it. But make sure you use the salt. Combine the yeast, sugar and water in a large bowl and allow mixture to become bubbly (5-10 minutes). Add 2 cups of flour,salt and whatever seasonings you are using. Turn out onto a floured surface and knead for around 10 minutes by hand adding additional flour if needed. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, around 1 hour. Punch dough down and divide into 4 sections. Let dough rest for 5 minutes. Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes. Just before baking sprinkle with sea salt. Bake at 400 for 12-16 minutes until golden brown.
Sunday, July 31, 2011
SPICE MIXTURE FOR DIPPING OIL
1 Teaspoon Oregano
1 Teaspoon Red Pepper Flakes
1 Teaspoon Parsley
1 Teaspoon Rosemary
1 Teaspoon Basil
2 Cloves Garlic
1/2 Teaspoon Black Pepper
Salt to Taste
1/4 Cup Extra Virgin Olive Oil
In a shallow bowl mix all the spices together. Pour the olive oil over the spices and let sit. Put in a clean jar. When you need it take out of the ref. and pour in a saucer or small bowl. Pour more olive oil over this and use with dipping bread in. Keep the spice mixture Keep the spice mixture in the ref.
1 Teaspoon Red Pepper Flakes
1 Teaspoon Parsley
1 Teaspoon Rosemary
1 Teaspoon Basil
2 Cloves Garlic
1/2 Teaspoon Black Pepper
Salt to Taste
1/4 Cup Extra Virgin Olive Oil
In a shallow bowl mix all the spices together. Pour the olive oil over the spices and let sit. Put in a clean jar. When you need it take out of the ref. and pour in a saucer or small bowl. Pour more olive oil over this and use with dipping bread in. Keep the spice mixture Keep the spice mixture in the ref.
CUCUMBER SANDWICHES
2 Or 3 Cucumbers
1 Carton Spreadable Cream Cheese
1 Pack Hidden Valley Ranch Dressing Mix
Bread, Rye or Pumpernickel
In a medium bowl combine spreadable cream cheese and dressing pack. May just want to use half of the pack as it is sometimes salty. Mix well. Remove crust from bread and cut into triangles. Spread with cream cheese mixture. Then add the cucumber slices. Add a second piece of bread.
1 Carton Spreadable Cream Cheese
1 Pack Hidden Valley Ranch Dressing Mix
Bread, Rye or Pumpernickel
In a medium bowl combine spreadable cream cheese and dressing pack. May just want to use half of the pack as it is sometimes salty. Mix well. Remove crust from bread and cut into triangles. Spread with cream cheese mixture. Then add the cucumber slices. Add a second piece of bread.
EASY SUMMER SQUASH CASSEROLE
3 Medium Yellow Summer Squash, sliced
3 Medium Zucchini, sliced
1/2 Medium Yellow Onion, chopped
1 Cup Chopped Green Chiles
3/4 Cup Longhorn or Chedder Cheese, shredded
3/4 Cup Monterey Cheese, shredded
1/2 Stick Butter, cut in small pieces
2 Eggs, beaten
Salt and Pepper and a dash of Red Pepper
Blanch the squash and onion together until the onion is clear. Drain. Add 1 cup chopped green chiles, if you like it hot. Then add the cheeses and last the beaten eggs. Then add the salt and pepper. Add the chopped butter or marg. Mix well. Pour into a sprayed casserole dish and bake on 350 for 1 hour or until set.
3 Medium Zucchini, sliced
1/2 Medium Yellow Onion, chopped
1 Cup Chopped Green Chiles
3/4 Cup Longhorn or Chedder Cheese, shredded
3/4 Cup Monterey Cheese, shredded
1/2 Stick Butter, cut in small pieces
2 Eggs, beaten
Salt and Pepper and a dash of Red Pepper
Blanch the squash and onion together until the onion is clear. Drain. Add 1 cup chopped green chiles, if you like it hot. Then add the cheeses and last the beaten eggs. Then add the salt and pepper. Add the chopped butter or marg. Mix well. Pour into a sprayed casserole dish and bake on 350 for 1 hour or until set.
Saturday, July 30, 2011
OLD TIME PICKLE JAR PICKLES
1 Quart Glass Container or Jar
1 Yellow Onion, sliced
3 Cloves Garlic
3 Cups Cucumber Slices
2 Teaspoons Salt
2 Tablespoons Pickling Spice
White Vinegar to cover the onions and cucumbers
Water To Add To Vinegar
In a clean glass jar or container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 clove of garlic. Repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasons. Place in the ref. for 2 weeks before using. As the jar emptys just add more cucumbers and onions and it will stay full all summer. May have to add more vinegar. Use the pickles in potato salad. Make sure you add some of the juice to the potato salad.
1 Yellow Onion, sliced
3 Cloves Garlic
3 Cups Cucumber Slices
2 Teaspoons Salt
2 Tablespoons Pickling Spice
White Vinegar to cover the onions and cucumbers
Water To Add To Vinegar
In a clean glass jar or container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 clove of garlic. Repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasons. Place in the ref. for 2 weeks before using. As the jar emptys just add more cucumbers and onions and it will stay full all summer. May have to add more vinegar. Use the pickles in potato salad. Make sure you add some of the juice to the potato salad.
SUMMER TIME CHINESE CABBAGE SALAD
1/2 Cup Marg.
1 Pack Ramen Noodles, do not use seasoning pack
3/4 Cup Sliced Almonds
2 Teaspoons Toasted Sesame Seeds
1 Chinese Cabbage, sliced
2 to 3 Carrots, grated
1/3 Cup Green Onions, sliced
Dressing:
1/4 Cup Vinegar
1/2 Cup Sugar
2/3 Cup Veg. Oil
2 Teaspoons Lite Soy Sauce
Melt the butter in a large skillet on medium heat. Break up the Ramen noodles into bite-sized pieces and add them to the pan. Add the almonds and stir until browned. Drain the noodles and almonds on a paper towel. Cool, cover and ref. until ready to use. Mix the dressing ings. together, cover and ref. until needed. In a large bowl, combine the cabbage, carrots and green onions. Toss with the noodles, almonds and sesame seeds. Just before serving, stir the dressing and add as much dressing as you like to the salad. Toss and serve. Keep ref.
1 Pack Ramen Noodles, do not use seasoning pack
3/4 Cup Sliced Almonds
2 Teaspoons Toasted Sesame Seeds
1 Chinese Cabbage, sliced
2 to 3 Carrots, grated
1/3 Cup Green Onions, sliced
Dressing:
1/4 Cup Vinegar
1/2 Cup Sugar
2/3 Cup Veg. Oil
2 Teaspoons Lite Soy Sauce
Melt the butter in a large skillet on medium heat. Break up the Ramen noodles into bite-sized pieces and add them to the pan. Add the almonds and stir until browned. Drain the noodles and almonds on a paper towel. Cool, cover and ref. until ready to use. Mix the dressing ings. together, cover and ref. until needed. In a large bowl, combine the cabbage, carrots and green onions. Toss with the noodles, almonds and sesame seeds. Just before serving, stir the dressing and add as much dressing as you like to the salad. Toss and serve. Keep ref.
LOUISIANA DE BASH CAKE WITH FILLING AND ICEING
21/2 Cups Plain Flour, sifted
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla
Cream butter and shortening and sugar until it is creamy. Sift dry ings. together. Add milk, vanilla and egg yolks together. Alternate liquid and dry ings. to mixture. Fold in egg whites. Grease and flour 7, 8 inch round cake pans. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool.
Lemon Filling:
3 Tablespoons Corn Starch
3 Tablespoons Plain Flour
Dash Of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks, beaten
11/4 Cup Sugar
1 Tablespoon Lemon Rind (zest)
2 Tablespoons Butter
Mix cornstarch and sugar together. Mix all other ings. in a saucepan except butter and lemon juice. Cook until thick. Remove from stove. Add butter and lemon juice. Cover with wax paper until cool.
Iceing:
8 oz. Cream Cheese, softened
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla or Lemon Juice
Cream the cheese, butter until it is softened. Add sugar, vanilla and lemon peel. Mix good. Place the filling on top of the first cake layer. Stack cake and then add more filling. Continue doing this until you have all the cakes filled with filling. Then cover with the iceing around the cake and on top. Keep ref.
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla
Cream butter and shortening and sugar until it is creamy. Sift dry ings. together. Add milk, vanilla and egg yolks together. Alternate liquid and dry ings. to mixture. Fold in egg whites. Grease and flour 7, 8 inch round cake pans. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool.
Lemon Filling:
3 Tablespoons Corn Starch
3 Tablespoons Plain Flour
Dash Of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks, beaten
11/4 Cup Sugar
1 Tablespoon Lemon Rind (zest)
2 Tablespoons Butter
Mix cornstarch and sugar together. Mix all other ings. in a saucepan except butter and lemon juice. Cook until thick. Remove from stove. Add butter and lemon juice. Cover with wax paper until cool.
Iceing:
8 oz. Cream Cheese, softened
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla or Lemon Juice
Cream the cheese, butter until it is softened. Add sugar, vanilla and lemon peel. Mix good. Place the filling on top of the first cake layer. Stack cake and then add more filling. Continue doing this until you have all the cakes filled with filling. Then cover with the iceing around the cake and on top. Keep ref.
DIET TOMATO AND CORN SALAD
Fresh Tomatoes, washed good and deseeded
Fresh Corn, washed good
Red Onion or Vidalia Onion, Chopped
Italian Dressing made up according to pack (good seasons brand)
In a medium bowl chop the tomatoes and then add the chopped onion. Cut the corn off of the cob and add to the onion and tomatoes. Add the made up dressing. Stir good. Can also add some herbs if you like. Chill and serve.
Fresh Corn, washed good
Red Onion or Vidalia Onion, Chopped
Italian Dressing made up according to pack (good seasons brand)
In a medium bowl chop the tomatoes and then add the chopped onion. Cut the corn off of the cob and add to the onion and tomatoes. Add the made up dressing. Stir good. Can also add some herbs if you like. Chill and serve.
Wednesday, July 27, 2011
EASY RANCH CHICKEN
1/2 Cup Parmesan Cheese
11/2 Cups Corn Flakes, crushed
1(1oz.) Pack Dry Ranch Salad Dressing Mix
4 Boneless, Skinless Chicken Breasts
1/2 Cup(1 stick) Butter, melted
Preheat the oven to 350F. Combine the parmesan cheese, crushed corn flakes and dry ranch dressing mix in a bowl. Melt the butter in a separate bowl. Take 4 boneless, skinless chicken breast halves and cut in half to make small pieces. Rinse and dry the chicken pieces. Dip each piece of chicken in the melted butter and then dredge in the corn flake mixture. Place on a sprayed baking sheet and bake uncovered for 50 minutes or until it is golden brown and done.
11/2 Cups Corn Flakes, crushed
1(1oz.) Pack Dry Ranch Salad Dressing Mix
4 Boneless, Skinless Chicken Breasts
1/2 Cup(1 stick) Butter, melted
Preheat the oven to 350F. Combine the parmesan cheese, crushed corn flakes and dry ranch dressing mix in a bowl. Melt the butter in a separate bowl. Take 4 boneless, skinless chicken breast halves and cut in half to make small pieces. Rinse and dry the chicken pieces. Dip each piece of chicken in the melted butter and then dredge in the corn flake mixture. Place on a sprayed baking sheet and bake uncovered for 50 minutes or until it is golden brown and done.
RAGU SPAGHETTI TACO'S
2 Cups Ragu Old World Style Pasta Sauce
1 Lb. Ground Chuck, cooked and drained
8 oz.s Spaghetti, cooked and drained
12 Taco Shells, heated
Cook the spaghetti and drain. Put the spaghetti sauce in a medium kettle and heat it up. Add the cooked ground chuck. Toss in the spaghetti. Serve in warm taco shells and can add more heated pasta sauce over spaghett. Then add shredded lettuce, shredded mozzarella cheese and grated parmesan cheese. You do not have to use the ground chuck if you don't want to.
1 Lb. Ground Chuck, cooked and drained
8 oz.s Spaghetti, cooked and drained
12 Taco Shells, heated
Cook the spaghetti and drain. Put the spaghetti sauce in a medium kettle and heat it up. Add the cooked ground chuck. Toss in the spaghetti. Serve in warm taco shells and can add more heated pasta sauce over spaghett. Then add shredded lettuce, shredded mozzarella cheese and grated parmesan cheese. You do not have to use the ground chuck if you don't want to.
RANDELL(NASHVILLE, TN.) SPAGHETTII SAUCE
Have you ever met someone and felt like you have knew them all your life. We met this guy while going to a neighborhood yard sale down in Nashville. He was making BBQ. He had already sold out when we came back out to get a sandwich. Any way my son started talking to him about a homemade spaghetti sauce and he told us his recipe. Boy is it good. He is from New York , he really has some good recipes. I could listen to him all day because you could tell he knows how to cook. So here is his recipe for it. It makes a large pan full and you can freeze it as it is sort of expensive to make.
Randell's Spaghetti Sauce
2 Jars Ragu
2 Cans Delmonte (diced)Tomatoes with oragno and basil
1 Small Pack 92% Lean Ground Beef or use a good ground chuck
1 Roll Tenn. Pride Sage Sausage (use this brand only)
1 Pack Italian Sausage can use turkey
1 Cup Italian Bread Crumbs
1 Box Spaghetti
Cook the spaghetti. Keep warm. Then drain. Or can make sauce frist and the make the spaghett. Do not rinse with cold water tho.Make sure you use a different pan for each cooking each meat. Do not combine them and fix the meat together. In a skillet cook the ground beef and drain. Sit aside. In another skillet cook and crumble the sage sausage. Drain and sit aside. Take the turkey italian sausage and boil it. Let cool and then cut in 1 inch diagional pieces. Set aside. Take the Ragu and put in a kettle and add the tomatoes let get warm then add the meat one at a time and last add the italian sausage. Stir good. Add the bread crumbs. Simmer. Serve this resturant style with the spaghetti on the plate first and the sauce over it. This is so good. We served caesar salad and garlic bread with this. He said to not use Prago or Walmart brand spaghetti sauce when making this. We used the mushroom and onion but I think it would be best just using the traditional one.
Randell's Spaghetti Sauce
2 Jars Ragu
2 Cans Delmonte (diced)Tomatoes with oragno and basil
1 Small Pack 92% Lean Ground Beef or use a good ground chuck
1 Roll Tenn. Pride Sage Sausage (use this brand only)
1 Pack Italian Sausage can use turkey
1 Cup Italian Bread Crumbs
1 Box Spaghetti
Cook the spaghetti. Keep warm. Then drain. Or can make sauce frist and the make the spaghett. Do not rinse with cold water tho.Make sure you use a different pan for each cooking each meat. Do not combine them and fix the meat together. In a skillet cook the ground beef and drain. Sit aside. In another skillet cook and crumble the sage sausage. Drain and sit aside. Take the turkey italian sausage and boil it. Let cool and then cut in 1 inch diagional pieces. Set aside. Take the Ragu and put in a kettle and add the tomatoes let get warm then add the meat one at a time and last add the italian sausage. Stir good. Add the bread crumbs. Simmer. Serve this resturant style with the spaghetti on the plate first and the sauce over it. This is so good. We served caesar salad and garlic bread with this. He said to not use Prago or Walmart brand spaghetti sauce when making this. We used the mushroom and onion but I think it would be best just using the traditional one.
STEFEN B. BAKED POTATO DISH
3 Baking Potatoes, baked
2 Chicken Breasts, baked and deboned
1/2 Cup Bell Peppers, diced or strips
1 Medium Onion, chopped
1 Pack Shredded Cheddar Cheese
1 Jar Salsa
1 Tub Sour Cream
1/4 Stick Butter or Marg.
Bake the potatoes and then cut them up in chunks. Sit aside. In a skillet add the butter and stir fry the onion and pepper until soft. Take the chicken and dice or chunk it up. Add the cooked chicken breasts. Next add the potato and stir. Take this mixture out and put in a 8 x 8 sprayed pan. Put cheddar cheese over top of this and put in oven and bake until cheese is melted. Take out of oven and put in plate then add the salsa and sour cream to it. Can also use steak pieces instead of the chicken.
2 Chicken Breasts, baked and deboned
1/2 Cup Bell Peppers, diced or strips
1 Medium Onion, chopped
1 Pack Shredded Cheddar Cheese
1 Jar Salsa
1 Tub Sour Cream
1/4 Stick Butter or Marg.
Bake the potatoes and then cut them up in chunks. Sit aside. In a skillet add the butter and stir fry the onion and pepper until soft. Take the chicken and dice or chunk it up. Add the cooked chicken breasts. Next add the potato and stir. Take this mixture out and put in a 8 x 8 sprayed pan. Put cheddar cheese over top of this and put in oven and bake until cheese is melted. Take out of oven and put in plate then add the salsa and sour cream to it. Can also use steak pieces instead of the chicken.
CREAMED PEAS AND MY PEA TALE
A few years back we had to go to Florida to pick up my son from a summer collage corase. We stopped in Ga. to stay at a motel and rest and when we were leaving there was a farmers market near it so we went to it to get me some fresh Collard Greens. They had these big long purple things that looked like beans. So being from Ky. I thought I knew all about beans as we have a garden almost ever year. I ask this lady what kind of beans those were. She looked at me like I had lost it and said, honey, those are not beans they are peas. I said peas. I have never seen any peas that look like that. They are purple hull peas and you shell them out and fix them like beans. Boy was I embarrased. But here in Ky. we don't grow those type of peas. We grow salad peas like the canned ones in the store. But trust me fresh creamed peas are so good. So if you happend to be where you can get any get you about 4 lbs. and cook them like pinto beans. They are so good. There is the purple hull pea and the lady peas or black eye peas.
3-4 Cups Fresh Cream Peas or frozen Purple Hull Peas or Dried or Frozen Black Eyed Peas
6 Slices Salt Pork, cut up
Water
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
In a large kettle add the peas. If they are dried peas look them and then wash before putting them in the kettle. Add water to come up over the top of them. Add the salt pork. Cook on medium high for 1 to 2 hous or until tender. Taste when done and add the salt on the last 20 minutes if they are not salty enough then add the pepper. Eat with the hot water cornbread fritters. You can find the frozen peas at Walmart or the dried ones there to. But fresh peas are the best. It takes a lot when you buy them as you have to shell them out.
3-4 Cups Fresh Cream Peas or frozen Purple Hull Peas or Dried or Frozen Black Eyed Peas
6 Slices Salt Pork, cut up
Water
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
In a large kettle add the peas. If they are dried peas look them and then wash before putting them in the kettle. Add water to come up over the top of them. Add the salt pork. Cook on medium high for 1 to 2 hous or until tender. Taste when done and add the salt on the last 20 minutes if they are not salty enough then add the pepper. Eat with the hot water cornbread fritters. You can find the frozen peas at Walmart or the dried ones there to. But fresh peas are the best. It takes a lot when you buy them as you have to shell them out.
HOT WATER CORNMEAL CAKES
2 Cups Plain Yellow Cornmeal
11/2 Teaspoons Salt
2 Cups Boiling Hot Water
1 to 2 Cups Canola Oil
1-2 Tablespoons Bacon Grease
In a medium bowl mix together the cornmeal and salt. Don't add any baking powder to this. Add enough hot water so that is will be like a thick pancake batter. It has to be just right to get it to stick together. Make sure you stir it good as it will have more flavor the more you stir it. It should look like creamy mashed potatoes.Then get a heavy bottomed skillet or a iron skillet and pour the oil in. If you like the flavor of bacon grease you can add it to the oil. Get it good and hot. It needs to be at least half a skillet full. Don't let it get to hot or smoke as it will brown to quick and the cornbread will taste scorched. Take a spoon and spoon about four different spoonfuls in the oil. Do not let them touch each other. Fry them in the oil for around five minutes. Let them get crisp and golden brown. Turn them once. Take out and let drain on a paper towel. These are good with a recipe I will put on of creamed peas. You might be able to handle these with your hands and shape into fritters. But I just use a large tablespoon for them. I don't like them shaped like hushpuppies tho. I like them more like a small fried pie type design. Good to eat with fresh green beans and a big piece of onion and home grown tomato or creamed peas.
11/2 Teaspoons Salt
2 Cups Boiling Hot Water
1 to 2 Cups Canola Oil
1-2 Tablespoons Bacon Grease
In a medium bowl mix together the cornmeal and salt. Don't add any baking powder to this. Add enough hot water so that is will be like a thick pancake batter. It has to be just right to get it to stick together. Make sure you stir it good as it will have more flavor the more you stir it. It should look like creamy mashed potatoes.Then get a heavy bottomed skillet or a iron skillet and pour the oil in. If you like the flavor of bacon grease you can add it to the oil. Get it good and hot. It needs to be at least half a skillet full. Don't let it get to hot or smoke as it will brown to quick and the cornbread will taste scorched. Take a spoon and spoon about four different spoonfuls in the oil. Do not let them touch each other. Fry them in the oil for around five minutes. Let them get crisp and golden brown. Turn them once. Take out and let drain on a paper towel. These are good with a recipe I will put on of creamed peas. You might be able to handle these with your hands and shape into fritters. But I just use a large tablespoon for them. I don't like them shaped like hushpuppies tho. I like them more like a small fried pie type design. Good to eat with fresh green beans and a big piece of onion and home grown tomato or creamed peas.
Sunday, July 24, 2011
POP TART SMORE'S COOKIES
1/2 Cup Butter
1 Cup Sugar
1 Egg
2 Squares Unsweetened Chocolate(2oz.) melted and cooled
3/4 Cup Buttermilk
1 Teaspoon Vanilla
1/34 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Chopped S'mores Pop-Tarts
Mix shortening, sugar, egg and chocolate thouroughly. Stir in buttermilk
and vanilla. In a separate bowl, mix flour with baking soda and salt, mix in with wet mixture. Fold in the pop-tart pieces. Let the dough chill for at least a hour. Heat the oven to 400F. Drop rounded teaspoonfuls of dough about 2 inches apart on a sprayed or parchment-lined baking sheet. Bake for 8-10 minutes or until no imprint remains when lightly touched. Let sit 5 minutes on the cookie sheet before transferring to a wire rack to cool.
1 Cup Sugar
1 Egg
2 Squares Unsweetened Chocolate(2oz.) melted and cooled
3/4 Cup Buttermilk
1 Teaspoon Vanilla
1/34 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Chopped S'mores Pop-Tarts
Mix shortening, sugar, egg and chocolate thouroughly. Stir in buttermilk
and vanilla. In a separate bowl, mix flour with baking soda and salt, mix in with wet mixture. Fold in the pop-tart pieces. Let the dough chill for at least a hour. Heat the oven to 400F. Drop rounded teaspoonfuls of dough about 2 inches apart on a sprayed or parchment-lined baking sheet. Bake for 8-10 minutes or until no imprint remains when lightly touched. Let sit 5 minutes on the cookie sheet before transferring to a wire rack to cool.
JIFFY MIX APPLESCOTCH COOKIES
1 Box Jiffy Apple Cinnamon Muffin MIx
1 Tablespoon Instant Butterscotch Pudding
1/4 Teaspoon Nutmeg
2 Tablespoons Quick Cooking Oats
1 Tablespoon Butter or Marg. softened
1 Egg
1/3 Cup Butterscotch Pieces
Preheat the oven to 375. Spray a Baking Sheet. In a bowl mix together the mffin mix, pudding and nutmeg. Cut in sofened marg or butter until mixture resembles fine crumbs. Next add the oats. Mix in the egg until well blended. Add butterscotch pieces. Roll into 3/4 to 1 inch balls and place on the cookie sheet. Bake for 10-12 minutes or until lightly browned on the edges.
1 Tablespoon Instant Butterscotch Pudding
1/4 Teaspoon Nutmeg
2 Tablespoons Quick Cooking Oats
1 Tablespoon Butter or Marg. softened
1 Egg
1/3 Cup Butterscotch Pieces
Preheat the oven to 375. Spray a Baking Sheet. In a bowl mix together the mffin mix, pudding and nutmeg. Cut in sofened marg or butter until mixture resembles fine crumbs. Next add the oats. Mix in the egg until well blended. Add butterscotch pieces. Roll into 3/4 to 1 inch balls and place on the cookie sheet. Bake for 10-12 minutes or until lightly browned on the edges.
EASY SUMMER GREEK SALAD
1 or 2 Cucumbers, peeled and deseeded and diced
1/2 Cup Cherry or Grape Tomatoes, cut in half
1/2 Cup or more Feta Cheese, crumbled
1/2 Red Onion, diced
1/4 Cup Sliced Pitted Black Olives or more to taste
Vinaigrette:
1Teaspoon Dijon Mustard
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Dried Oregano
1 Small Garlic Clove, finely minced
1/4 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
In a large bowl, mix all of the salad ings. together. Set aside while you make up the vinaigrette. In another medium bowl mix everthing but the olive oil. Wisking constantly, slowly drizzle the olive oil into the other ings. until everything is mixed well. Mix some of the vinaigrette into the vegetables to taste. Seve with a baguette. If you have any left over vinaigrette it can be used over sliced tomatoes and is real good served over round sliced moz. cheese and then a piece of tomato and then the dressing. This salad is good after it has set in the ref. for awhile for the flavors to blend together good.
1/2 Cup Cherry or Grape Tomatoes, cut in half
1/2 Cup or more Feta Cheese, crumbled
1/2 Red Onion, diced
1/4 Cup Sliced Pitted Black Olives or more to taste
Vinaigrette:
1Teaspoon Dijon Mustard
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Dried Oregano
1 Small Garlic Clove, finely minced
1/4 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
In a large bowl, mix all of the salad ings. together. Set aside while you make up the vinaigrette. In another medium bowl mix everthing but the olive oil. Wisking constantly, slowly drizzle the olive oil into the other ings. until everything is mixed well. Mix some of the vinaigrette into the vegetables to taste. Seve with a baguette. If you have any left over vinaigrette it can be used over sliced tomatoes and is real good served over round sliced moz. cheese and then a piece of tomato and then the dressing. This salad is good after it has set in the ref. for awhile for the flavors to blend together good.
NEEDING A BREAK
Have you ever had so much on your plate that you would just like to take a break from everything in life and have some quite time by yourself like a small child has. I think if anyone does it is me. lol. Between help moving my daughter and now my son is needing mom in the fall for the same thing. I just need that break. My mother-in-law broke her foot and is very sick and we have to help take care of her and now all the garden is in to take care of it just seems like you never have time to get everything done that needs to be done on a certain day.
With the heat being so hot in Ky. you about have to stay inside all day and when you are used to getting out working around the yard it makes you say hay the house if for winter not summer to. lol.
Would you like to have a hospital stay at your home and just lay in the bed for two or three days and watch t.v. or read a good book. I sure would. But life had to go on no matter how tired you are. It's babysitting time this week for me and corn to be taken care of so I guess the only time for oneself is in your sleep and then you have so much on your mind that you need to get done that you can't relax and go to sleep until the early morning hours. Oh well it is just summer time blues. Then we get the winter time cabin fever blues and say help when is Spring getting here. Life is just a big rush for everyone now that we just don't have time anymore for one another or go check on the sick folk and visit awhile or even go to church like you should. I guess we all just need to slow down and smell the roses.......
With the heat being so hot in Ky. you about have to stay inside all day and when you are used to getting out working around the yard it makes you say hay the house if for winter not summer to. lol.
Would you like to have a hospital stay at your home and just lay in the bed for two or three days and watch t.v. or read a good book. I sure would. But life had to go on no matter how tired you are. It's babysitting time this week for me and corn to be taken care of so I guess the only time for oneself is in your sleep and then you have so much on your mind that you need to get done that you can't relax and go to sleep until the early morning hours. Oh well it is just summer time blues. Then we get the winter time cabin fever blues and say help when is Spring getting here. Life is just a big rush for everyone now that we just don't have time anymore for one another or go check on the sick folk and visit awhile or even go to church like you should. I guess we all just need to slow down and smell the roses.......
Sunday, July 17, 2011
THE CREAMEST EVER MACARONI AND CHEESE
1Lb. Box Dried Elbow Macaroni
4 Tablespoons Unsalted Butter
4 Tablespoons Flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Dry Mustard
2 Cups Milk
2 Cups Shredded Cheddar Cheese
Put a large pot on the stove and fill half full with water and bring to a boil using high heat. Add the macaroni. Let cook. In another kettle on low heat melt the butter. While the butter is melting, measure out and combine the flour, salt, pepper, paprika and dry mustard in a small dish or bowl. When butter has melted, add the flour mixture to the butter and use a whisk to combine to make your roux. Continue whisking and slowly add the milk, wisking to combine all the ings. Turn up the heat just a little and wisking often, thicken the mixture. It might bubble but don't let it boil just thicken. When thickened, remove from the heat and add the shredded cheese using the wisk to combine and break up the cheese.
Drain the macaroni but do not rinse as the starch helps the cheese stick to the noodles. Place in a large bowl and pour the cheese sauce over the macaroni and stir to coat well. Serve while this is hot. Can use american cheese, cheddar or swiss cheese for the sauce. I like to use the american cheese.ALMOST LIKE KFC COLESLAW
DRESSING:
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
SLAW:
1 head of cabbage
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion
Chop cabbage into chunks and run through your food processor, or chop fine.
Combine all of the dressing ingredients in a large bowl, whisk well.
Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.
Serves 10 to 12.
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
SLAW:
1 head of cabbage
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion
Chop cabbage into chunks and run through your food processor, or chop fine.
Combine all of the dressing ingredients in a large bowl, whisk well.
Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.
Serves 10 to 12.
UPSIDE DOWN BANANA CARMEL MUFFINS
4 Tablespoons Unsalted Butter
1/2 Cup Dark Brown Sugar
4 Ripe Bananas
Cooking Spray
Muffins:
1 Cup All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Grated Nutmeg
Small Pinch of Salt
1/2 Cup Dark Brown Sugar
4 Ripe Bananas
Cooking Spray
Muffins:
1 Cup All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Grated Nutmeg
Small Pinch of Salt
1/2 Cup Dark Brown Sugar, packed
1/3 Cup Canola Oil
2 Large Eggs, room temp.
2 Large Eggs, room temp.
3 Tablespoon Whole Milk
3 Tablespoons Dark Rum1 Teaspoon Vanilla
Put a oven rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray. To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Then bake the mixture in each cup until melted and bubbly, around 10 minutes. Then remove from the oven and cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup, place two banana slices on the bottom and two banana slices along the sides. For the muffin batter, sift together the flour, baking powder, nutmeg and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum and vanilla. Make a well in the center of the dry ings and add the egg mixture and stir just until this is blended. Do not over beat this. Divide evenly among the prepared muffin cups, filling them as full as possible or about 3/4 of the way full.
Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. Serve with whipped cream on top.
Monday, July 4, 2011
ORANGE CRUSH CUPCAKES
1 Cup Butter, softened
11/4 Cup Sugar
5 Eggs
2 Teaspoons Vanilla
2 Oranges, zested
3 Cups Self-rising Flour
1/2 Cup Milk
Preheat oven to 350 degrees. Beat butter and sugar until fluffy. Add eggs, vanilla and zest of 2 oranges.Add flour and milk. Fill cupcake lines 2/3 cup full. Bake on 350 for 20 minutes.
FROSTING:
1 Cup Butter, softened
5 Cups Powdered Sugar
1/2 Cup Orange Crush Soda
1/2 Teaspoon Orange Extract
Beat the butter until fluffy. Add in powdered sugar, orange Crush and orange extract. Beat for about 4-5 minutes. Frost cupcakes when cooled.
11/4 Cup Sugar
5 Eggs
2 Teaspoons Vanilla
2 Oranges, zested
3 Cups Self-rising Flour
1/2 Cup Milk
Preheat oven to 350 degrees. Beat butter and sugar until fluffy. Add eggs, vanilla and zest of 2 oranges.Add flour and milk. Fill cupcake lines 2/3 cup full. Bake on 350 for 20 minutes.
FROSTING:
1 Cup Butter, softened
5 Cups Powdered Sugar
1/2 Cup Orange Crush Soda
1/2 Teaspoon Orange Extract
Beat the butter until fluffy. Add in powdered sugar, orange Crush and orange extract. Beat for about 4-5 minutes. Frost cupcakes when cooled.
WHAT A 4TH OF JULY
This is one 4th of July that will take a time to forget. lol. We had our family reunion and glad that all was there and no one had died this year. But then my motherinlaw struck sick and had to be taken to Sommerset to be put in the ICU. Her kidneys almost shut down to a posion she got from some meds.
We wanted to watch some fireworks Sunday night and was trying to find the place in the dark and wound up out in the boonies and like to never found our way back with no cell phone and the gpx only half way working but we were blessed it was a winding crooked road and we never wreck and came out near a hospital lol. So at least none of us had a heartattact getting out of there but we were near that hospital lol. Then with my daughter moving and loading load after load and none of it looking like it has not even been touched we have really had one bummed up weekend. So here it is the 4th of July day and no watermelon or ice cream. Boo hoo. It has poured the rain and cannot have a grill out but at least some good has came out of that. Our gardens got watered good.
Last of all they had to put my granddog down on Friday. He had a brain tumor, blind and could not eat. He was a little black toy poodle and was 21 years old. Not many poodles live to be that old. But it hurts so bad to know that it had to die. The vet. said he only had just a few days and when he got to where he could not eat they just had him put to sleep. At least he is now in dog heaven. So this has really been a mixed up 2011, 4th of July for us. lol. But the good thing is we are all alive. Just hope my son don't wreck going back to Nashville. He sprung his ankle and cannot walk hardly at all. I just hope he can drive and it is 5 hours to his house.
We wanted to watch some fireworks Sunday night and was trying to find the place in the dark and wound up out in the boonies and like to never found our way back with no cell phone and the gpx only half way working but we were blessed it was a winding crooked road and we never wreck and came out near a hospital lol. So at least none of us had a heartattact getting out of there but we were near that hospital lol. Then with my daughter moving and loading load after load and none of it looking like it has not even been touched we have really had one bummed up weekend. So here it is the 4th of July day and no watermelon or ice cream. Boo hoo. It has poured the rain and cannot have a grill out but at least some good has came out of that. Our gardens got watered good.
Last of all they had to put my granddog down on Friday. He had a brain tumor, blind and could not eat. He was a little black toy poodle and was 21 years old. Not many poodles live to be that old. But it hurts so bad to know that it had to die. The vet. said he only had just a few days and when he got to where he could not eat they just had him put to sleep. At least he is now in dog heaven. So this has really been a mixed up 2011, 4th of July for us. lol. But the good thing is we are all alive. Just hope my son don't wreck going back to Nashville. He sprung his ankle and cannot walk hardly at all. I just hope he can drive and it is 5 hours to his house.
PEST CONTROL FOR GARDEN
We all love Coke, but did you know that it is good to use in the garden for pests. You can spray regular Coke on plants for different types of bugs. I would do this at night tho to make sure it will not burn the plants.
Epson Salts is also good for the garden. Take 2 oz. and mix with 2 gallon of water. Shake good and use on rust, black spots, mildew and wilt.
Also plant some radishes for help with cucumber beetles.
Summer savory is good planted near beans for bean bugs.
The orange anitbac. soap is good for bugs on potatoes. Just add 1 tablespoon to a spray bottle of water and shake well. Or make up in a milk jug about 1/2 gallon water to 1 to 2 tablespoons soap. Spray on plants for tomato beetles and potato and bean bugs.
Epson Salts is also good for the garden. Take 2 oz. and mix with 2 gallon of water. Shake good and use on rust, black spots, mildew and wilt.
Also plant some radishes for help with cucumber beetles.
Summer savory is good planted near beans for bean bugs.
The orange anitbac. soap is good for bugs on potatoes. Just add 1 tablespoon to a spray bottle of water and shake well. Or make up in a milk jug about 1/2 gallon water to 1 to 2 tablespoons soap. Spray on plants for tomato beetles and potato and bean bugs.
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