tag:blogger.com,1999:blog-8345401191460646732024-03-13T06:23:22.724+07:00All RecipesAll Recipes Today About Delicious Food and DrinkUnknownnoreply@blogger.comBlogger64125tag:blogger.com,1999:blog-834540119146064673.post-57817607998532188572012-08-01T22:52:00.002+07:002012-08-01T22:52:49.475+07:00CHICKEN BROCCOLI MUSHROOM BRAID<a href="http://4.bp.blogspot.com/_OO1expxyXoE/SajaPK_1O6I/AAAAAAAABPw/XHBhW09sl80/s1600-h/braid.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5307732115041106850" src="http://4.bp.blogspot.com/_OO1expxyXoE/SajaPK_1O6I/AAAAAAAABPw/XHBhW09sl80/s400/braid.jpg" style="cursor: hand; display: block; height: 254px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: justify;"><b><a href="http://all-recipes-today.blogspot.com/2012/08/chicken-broccoli-mushroom-braid.html">CHICKEN BROCCOLI MUSHROOM BRAID</a></b> - This recipe is great for a buffet table or something like a baby shower because it can be sliced into small sections...it tastes good even after it's cooled to room temperature and the braided effect of the dough looks pretty.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 cups cooked chicken shredded (deli rotisserie chicken works well too)</div><div style="text-align: justify;">½ cup red bell pepper diced finely</div><div style="text-align: justify;">1 cup cheddar cheese shredded</div><div style="text-align: justify;">¼ cup onion diced</div><div style="text-align: justify;">2 cups chopped mushrooms</div><div style="text-align: justify;">1 cup fresh broccoli, chopped</div><div style="text-align: justify;">1 glove garlic (crushed)</div><div style="text-align: justify;">¼ cup mayonnaise</div><div style="text-align: justify;">¼ tsp. salt</div><div style="text-align: justify;">(2) 8 oz. refrigerator crescent rolls (** see note)</div><div style="text-align: justify;">1 egg white beaten</div><div style="text-align: justify;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sauté</span> veggies and garlic just until tender. Add the rest of the ingredients (except the rolls) mix well and set aside. THIS NEXT PART SOUNDS COMPLICATED BUT IT IS NOT!!</div><div style="text-align: justify;">Unroll ONE TUBE of crescent roll dough and pinch triangle seams together to make one big triangle (roll dough with roller to flatten and thin it a little). PLACE DOUGH ON BAKING SHEET BEFORE YOU TOP DOUGH WITH FILLING. Spoon HALF of the filling down the center of the dough. Lightly salt and pepper filling. On both sides of the filling, cut the dough in 1” strips (but don’t come too close to the filling. Pull the strips over the filling in a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">criss</span>-cross fashion, pinching together where necessary. Brush dough top with egg white. Bake in preheated oven for 25-28 minutes or until golden brown, sprinkle with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Parmesan</span> cheese.</div><div style="text-align: justify;">Slice & serve. REPEAT WITH SECOND TUBE OF CRESCENT DOUGH.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">*NOTE: When I make this for a larger group, I double the filling and (instead of the crescent roll dough) I use bead dough. Personally, I like the crescent roll variation better (because I like less bread), however the photo I've used here was done with bread dough.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-44150688432361334392012-07-30T15:00:00.000+07:002012-08-01T23:33:05.507+07:00EXCELLENT FRENCH FRIESWe don't eat homemade french fries very often because they don't turn out very well. I've tried many potato varieties; I've tried various oils and temperatures; I've tried double frying them (what a hassle that was!) and I've tried baking them... they all come out of the oil LOOKING great but turn limp and greasy in a matter of minutes.<br /><br />Then, recently, I came across this <strong>very simple recipe. </strong>Assuming this technique was just too easy to produce great results, I didn't even mention the recipe "experiment" before I served them.<br /><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-V9SYygJWVNQ/UBeT1Y7D8yI/AAAAAAAAGBw/FfiMVGjpQ80/s1600/big_mac_clone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="240" src="http://4.bp.blogspot.com/-V9SYygJWVNQ/UBeT1Y7D8yI/AAAAAAAAGBw/FfiMVGjpQ80/s320/big_mac_clone.jpg" width="320" /></a></div></div>After about the third french fry, picky-picky hubby offered this <strong>unsolicited</strong> critique: "these fries are <strong>REALLY </strong>good"... I knew I had a winner. I will definitely be using this super easy method the next time we decide to treat ourselves to some fries.<br /><br />2 pounds of Russet potatoes <strong>(make sure they are Russet's)</strong><br />2 tablespoons corn starch<br />peanut oil<br />kosher salt<br /><br />Slice the potatoes into shoestring size pieces, trying to make them as even as possible. Rinse the cut potatoes <strong>thoroughly</strong> and put them in a big bowl of plain cold water in the fridge until dinner time (at least an hour, but overnight is even better).<br /><br />Take the potatoes out of the cold water and lay them on an absorbent towel, blotting most of the water off. Coat the potatoes <strong>lightly</strong> with the cornstarch and shake off the excess. Let them air dry while the peanut oil heats up to 375 degrees.<br /><br /><strong><span style="color: blue;"><u>A word about the oil:</u></span></strong> You will get the <strong>best</strong> french fries using peanut oil; it has a high scorch level and tastes great. You can also use regular vegetable oil, but avoid canola oil. Canola oil tastes a little "off" if you bring it up to 375 degrees. <strong>I was surprised what a difference peanut oil makes.</strong><br /><br />When the oil reaches 375, put a big handful of the coated potatoes in the oil and stir to separate them. After they've fried for a minute or so, stir them again to make sure they aren't sticking together (don't overcrowd your pan).<br /><br />When the potatoes are light golden brown, take them out of the oil and put them on paper towels to wick away some of the oil. Sprinkle generously with kosher salt (it tastes so much better than regular table salt on the french fries).<br /><br />That's it!! No more limp, greasy french fries (and NO more double frying!!). Who knew that Russet potatoes, a little soak time, a little corn starch and some peanut oil would make such a great french fry?!?!<br /><br /><strong><span style="color: blue;"><u>NOTE ABOUT CUTTING THE POTATOES:</u></span></strong> Peel (or wash) the potatoes and cut the sides of the potatoes off (making sort of a rectangle). This will give your potato flat sides to rest on while you slice through the potato. Stack the potato "slabs" and cut into shoestring size potatoes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EkF8jtPWbus/UBea_p86JII/AAAAAAAAGDA/3m8glHICsyU/s1600/russet+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="225" src="http://3.bp.blogspot.com/-EkF8jtPWbus/UBea_p86JII/AAAAAAAAGDA/3m8glHICsyU/s320/russet+potatoes.jpg" width="320" /></a></div><div style="text-align: center;"><strong><span style="color: blue;">Russet's are those big baking potatoes.</span></strong></div><div align="center"><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-55343510980583575252012-07-28T15:55:00.000+07:002012-08-01T23:33:05.507+07:00SHRIMP FRIED RICE<span style="font-family: inherit;">This recipe is light, flavorful, versatile and most of it can be made ahead and just heated together at meal time. It is one of our favorite's (summer AND winter) and double or tripled, it is great for a crowd!! </span><br /><br /><br /><a href="http://3.bp.blogspot.com/_OO1expxyXoE/Sl2PE79EzFI/AAAAAAAADIo/IHWGGpfOWKs/s1600-h/shrimp+fried+rice.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358596446616865874" src="http://3.bp.blogspot.com/_OO1expxyXoE/Sl2PE79EzFI/AAAAAAAADIo/IHWGGpfOWKs/s400/shrimp+fried+rice.jpg" style="cursor: hand; display: block; height: 299px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><strong><em></em></strong><br /><span style="font-family: inherit;">3 cups of cold COOKED rice (day old rice is best)</span><br /><span style="font-family: inherit;">5 slices of bacon (save 2 tablespoons bacon fat )</span><br /><span style="font-family: inherit;">1/2 cup chopped <strong>sweet</strong> onion</span><br /><span style="font-family: inherit;">1/4 cup sliced green onion tops</span><br /><span style="font-family: inherit;">1 pound of large shrimp</span><br /><span style="font-family: inherit;">2 eggs beaten </span><br /><span style="font-family: inherit;">1/2 teaspoon salt</span><br /><span style="font-family: inherit;">1/4 teaspoon black pepper</span><br /><span style="font-family: inherit;">dry crushed red pepper flakes to taste</span><br /><span style="font-family: inherit;">2 tablespoons soy sauce</span><br /><span style="font-family: inherit;">1/4 teaspoon sesame oil</span><br /><span style="font-family: inherit;">Sliced cherry tomatoes for decoration</span><br />Any veggies you want to add (cooked and chopped)<br /><br /><span style="font-family: inherit;"></span><br /><span style="font-family: inherit;">Spray your largest frying pan with vegetable spray and heat to medium high. </span><span style="font-family: inherit;">Beat 2 eggs and pour them into the pan, tilting the pan so the eggs spread out nice and thin. When the eggs are starting to "set", sprinkle lightly with a few crushed red pepper flakes. Flip the eggs over and remove from heat. If the eggs don't flip over in one piece, that's <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">ok</span></span>, just keep the pieces as large and thin as you can. Remove from pan.</span><br /><br /><span style="font-family: inherit;">When the eggs are cool enough to handle, roll them up and slice thinly (to get thin strips of egg). This sounds like a hassle, but it is an important part of the dish; set aside.</span><br /><br /><span style="font-family: inherit;"></span><br /><span style="font-family: inherit;">Fry 5 slices of bacon until crispy, remove and drain on paper towels set aside (reserve some bacon fat).</span><br /><br /><span style="font-family: inherit;">Put 2 tablespoons of the reserved bacon fat in a wok or large frying pan, add 1/2 cup chopped sweet onion and saute until tender; add 3 cups of <strong>COLD</strong> cooked rice, the crumbled bacon, 1/4 cup sliced green onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper and any other chopped (cooked) vegetables you want to include; gently mix over medium heat.</span><br /><br /><span style="font-family: inherit;">Add 2 tablespoons soy sauce, 1/4 teaspoon sesame oil and one pound of COOKED shrimp <strong>(see note). </strong></span><span style="font-family: inherit;">Gently toss, and heat through; gently stir in egg strips just before serving. Decorate with sliced cherry tomatoes.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Uu5C1NWGSlY/UBOpnzQ562I/AAAAAAAAGAI/g0iRMEVSRoQ/s1600/shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" sda="true" src="http://3.bp.blogspot.com/-Uu5C1NWGSlY/UBOpnzQ562I/AAAAAAAAGAI/g0iRMEVSRoQ/s320/shrimp.jpg" width="320" /></a></div><span style="font-family: inherit;"><br /><br /><span style="font-family: inherit;"><strong><u><span style="color: blue;">NOTE:</span></u></strong> If you are using precooked shrimp, just stir them in at the end of the recipe. </span><br /><br /><span style="font-family: inherit;"><strong><u><span style="color: blue;">NOTE:</span></u></strong> If you are using raw shrimp <strong>(which I highly recommend),</strong> <a href="http://coleensrecipes.blogspot.com/2012/03/tender-shrimp.html" target="_blank">CLICK HERE for my easy cooking method.</a></span><br /><br /><span style="font-family: inherit;"><strong><u><span style="color: blue;">NOTE:</span></u></strong> If you are using frozen <strong>raw </strong>shrimp, make sure they are <strong>completely thawed and drained and patted dry</strong> before you cook them <span style="color: red;">(or they will boil as they defrost and get rubbery).</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0m967-cb91Q/UBOqdzPgVhI/AAAAAAAAGAQ/dYhb-8e4Vac/s1600/shrimp2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" sda="true" src="http://3.bp.blogspot.com/-0m967-cb91Q/UBOqdzPgVhI/AAAAAAAAGAQ/dYhb-8e4Vac/s320/shrimp2.jpg" width="320" /></a></div></span><span style="font-family: inherit;"><strong><u><span style="color: blue;">NOTE:</span></u></strong> It is important that the rice used in this recipe be made ahead of time and chilled in the fridge. It is a great use for leftover rice. You will <strong>not be happy</strong> with the outcome of this recipe if you use freshly made rice.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-37975552290367493752012-07-22T03:16:00.000+07:002012-08-01T23:33:05.507+07:00PAUL PRUDHOMME SEASONING MIX CLONEI've thought about trying commercial dry rubs for a long time, but I have trouble spending several dollars on them since the ingredient list tells me I have those same spices at home!! So...... I've been experimenting with my own spice rack (with picky-picky husband's timid pallet in mind of course). He is (has always been) a meat and potatoes...salt and pepper...mild barbecue sauce kind of guy, so I've had to introduce these dry spice rubs "subtly" (snicker).<br /><br />Today's post was a big hit. I found it during one of my "2 AM can't sleep" Internet sessions and I failed to write down it's source, I apologize. The spice combo is just right for our taste..... not too spicy, but VERY flavorful and it goes well with just about any meat, even seafood.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZtROthAv6oU/UAsPEfLdvhI/AAAAAAAAF_8/5jMi-2zoDqM/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="235" src="http://4.bp.blogspot.com/-ZtROthAv6oU/UAsPEfLdvhI/AAAAAAAAF_8/5jMi-2zoDqM/s320/chicken.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><strong><u><span style="color: blue;">PAUL PRUDHOMME (style) SEASONING MIX</span></u></strong><br /><br />1 tablespoon salt<br />1 tablespoon paprika<br />1½ teaspoons garlic powder<br />1 teaspoon onion powder<br />1 teaspoon white pepper<br />1 teaspoon DRY mustard powder<br />½ teaspoon ground cumin<br />½ teaspoon ground turmeric<br />¼ teaspoon ground nutmeg<br /><br />Mix everything (makes about 1/4 cup) and rub, liberally, onto raw meat about an hour before grilling.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-23032051084806681292012-07-10T15:04:00.000+07:002012-08-01T23:33:05.507+07:00EASY BUTTERSCOTCH CANDY BARSThis delicious recipe (posted by Ellen b. over at <a href="http://www.mennonitegirlscancook.ca/" target="_blank">MGCC</a>) was originally a cookie bar; but you know me, I can't leave a recipe alone, so I doubled the topping ingredients and the end result was almost like a candy bar. I served them at a BBQ, recently, and they were inhaled by kids and adults alike. They are SO easy to make, but a warning here... they are totally addicting!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BfNPQlmwCP4/T_vcyZAwIhI/AAAAAAAAF9o/bhHbdAthMVM/s1600/butterscotch+close+up+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="236" src="http://3.bp.blogspot.com/-BfNPQlmwCP4/T_vcyZAwIhI/AAAAAAAAF9o/bhHbdAthMVM/s320/butterscotch+close+up+2.jpg" width="320" /></a></div><strong>COOKIE BASE (original version)</strong><br />1½ cups all purpose flour<br />¼ teaspoon salt<br />½ cup butter (room temperature)<br />¾ cup brown sugar <br /><br />Mix the flour, salt and brown sugar, then cut the room temperature butter into the mixture. To do this, I used my stand mixer with a wire whisk on medium high and it gave me fine crumbs like this, which is perfect. Put the crumbs into a 9 x 13 baking dish that has been sprayed with vegetable spray.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jjcs0O9prqg/T_vdhfjHZoI/AAAAAAAAF9w/gVFbGdRLtr0/s1600/butterscotch+crumbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="239" src="http://2.bp.blogspot.com/-jjcs0O9prqg/T_vdhfjHZoI/AAAAAAAAF9w/gVFbGdRLtr0/s320/butterscotch+crumbs.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Level the crumbs out with your fingers and then pat them down evenly. I used the bottom of a smooth measuring cup to tamp down the crumbs, which produced a nice flat layer like this:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SaQoohQsuV8/T_veD_2yVMI/AAAAAAAAF94/NusXhsWx0kQ/s1600/butterscotch+base.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="196" src="http://2.bp.blogspot.com/-SaQoohQsuV8/T_veD_2yVMI/AAAAAAAAF94/NusXhsWx0kQ/s320/butterscotch+base.jpg" width="320" /></a></div><div style="text-align: center;"><strong>Bake in a preheated 350F oven for 15 minutes.</strong></div><br />While the cookie base is baking, mix the following ingredients in a microwave safe bowl:<br /><br /><strong>BUTTERSCOTCH TOPPING (my version)</strong><br />12 ounces of butterscotch baking chips<br />½ cup light corn syrup (I use Karo syrup)<br />4 tablespoons butter<br />2 tablespoons water<br />¼ teaspoon salt<br /><br />Melt the above ingredients in the microwave, <strong>stirring every 30 seconds</strong> (my microwave took about 75 seconds). When the mixture is completely smooth, add<strong> two cups of coarsely chopped (and toasted) pecans.</strong><br /><br />After the cookie base has baked for 15 minutes, remove from the oven and spread the butterscotch-pecan mixture over the top and put back in the oven for another 8 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sbD2vzKjqA8/T_vfiH7C49I/AAAAAAAAF-I/8sfHREhEgnM/s1600/butterscotch+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="291" src="http://2.bp.blogspot.com/-sbD2vzKjqA8/T_vfiH7C49I/AAAAAAAAF-I/8sfHREhEgnM/s320/butterscotch+close+up.jpg" width="320" /></a></div><div style="text-align: center;"><strong><span style="color: blue;">Cool completely before slicing. </span></strong></div><div style="text-align: center;"><span style="color: black;">Store in lightly covered cookie jar.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Thank you for sharing the original recipe Ellen b.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-56271778383502746232012-07-08T16:08:00.000+07:002012-08-01T23:33:05.508+07:00EASIEST BREAD STICKS EVER !!If you have a stand mixer, these bread sticks practically make themselves!! Just throw everything in the stand mixer at once, and let it mix for 3 minutes, let it raise for an hour, shape them then let them raise again and bake... that's it!!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TKzFbz65GJY/T_lKz72saFI/AAAAAAAAF9A/UtvyQsRWo1w/s1600/breadsticks3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" sca="true" src="http://3.bp.blogspot.com/-TKzFbz65GJY/T_lKz72saFI/AAAAAAAAF9A/UtvyQsRWo1w/s320/breadsticks3.jpg" width="320" /></a></div><br />In the bowl of a stand mixer, put<br /><br />2/3 cup warm milk<br />2 tablespoons sugar<br />2 teaspoons of yeast<br /><br />Stir it up just a little (with a spoon), then add<br /><br />1 tablespoon + 2 teaspoons butter (room temperature)<br />2 cups flour<br />1 teaspoon salt<br /><br />Put your paddle blade on, and mix for three minutes on medium low speed, it should look like this (the walls of the bowl should be clean)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jNWvzMFP4Ms/T_lLt23oZyI/AAAAAAAAF9I/SkLTsoMhjx8/s1600/breadsticks+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" sca="true" src="http://4.bp.blogspot.com/-jNWvzMFP4Ms/T_lLt23oZyI/AAAAAAAAF9I/SkLTsoMhjx8/s320/breadsticks+1.jpg" width="320" /></a></div>Take the dough out of the bowl and spray the bowl with some vegetable spray and put the dough back in. Cover with plastic wrap and then a dish towel, and let it raise for an hour. It won't get huge because there is only 2 cups of flour, but it should be nice and puffy<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gnKRHVhdwlo/T_lMaZO-NEI/AAAAAAAAF9Q/gCO79odDOEI/s1600/breadsticks2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" sca="true" src="http://4.bp.blogspot.com/-gnKRHVhdwlo/T_lMaZO-NEI/AAAAAAAAF9Q/gCO79odDOEI/s320/breadsticks2.jpg" width="320" /></a></div><br />Divide the dough into 8 pieces and roll them out to (about) the diameter of your thumb. Place them on a parchment lined cookie sheet (or just a lightly greased sheet) a few inches apart and lightly spritz them with vegetable spray. Cover them with plastic wrap and gently lay a THIN kitchen towel over the plastic wrap.<br /><br />Let them raise for about an hour, then remove the plastic wrap and bake them in a pre-heated 375 oven for 10 to 15 minutes or until they are golden brown, then remove them and brush them with butter. Some times I brush them with butter and then roll them in Parmesan....Mmmmmm.<br /><br />Serve hot!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nc1_RZAu0LA/T_lPRhlZtcI/AAAAAAAAF9c/UJO8yUU_ZMQ/s1600/breadsticks+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" sca="true" src="http://2.bp.blogspot.com/-nc1_RZAu0LA/T_lPRhlZtcI/AAAAAAAAF9c/UJO8yUU_ZMQ/s320/breadsticks+4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: blue;">NOTE:</span></strong> I'm sure this recipe would work very well in a bread machine as well.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-59540185341710840062012-07-04T16:59:00.000+07:002012-08-01T23:33:05.508+07:00SALAD DRESSING CLONE RECIPES<div class="separator" style="clear: both; text-align: left;">It is BBQ season, that is for sure and what goes better with grilled "anything", than a fresh green salad?!? I've posted these salad dressings before, however, I've tweaked them again and this time I think they are perfect, well at least that is what picky-picky husband says.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Not only are they delicious, but they certainly save a lot of money and I feel good knowing exactly what is in my salad dressing!!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: blue;">HIDDEN VALLEY RANCH CLONE</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vjf7B0Sf2uM/TpkV_QKnPvI/AAAAAAAAFIQ/PZznq20qC4s/s1600/ranch_salad_dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://3.bp.blogspot.com/-vjf7B0Sf2uM/TpkV_QKnPvI/AAAAAAAAFIQ/PZznq20qC4s/s320/ranch_salad_dressing.jpg" width="320" /></a></div>1 cup mayonnaise (low cal OK)<br />1 cup buttermilk <strong>(don't substitute)</strong><br />2 tablespoons chopped parsley (or 2 tsp. dried)<br />¾ teaspoon black pepper<br />¾ teaspoon salt<br />½ teaspoon garlic powder <strong>(not garlic salt)</strong><br />½ teaspoon onion powder <strong>(not onion salt)</strong><br />2 large pinches dried thyme<br /><br />Whisk together and chill overnight before using.<br /><br /><strong><span style="color: #cc0000;">NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!</span></strong><br /><div style="text-align: center;"><br /></div><div style="text-align: center;">*****</div><span style="color: black;">We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy. The following recipe is VERY close to the original, I hope you like it... picky-picky husband loves it.</span><br /><br /><div align="center"><strong><span style="color: blue;">LIGHT HOUSE THOUSAND ISLAND CLONE</span></strong></div><a href="http://4.bp.blogspot.com/_OO1expxyXoE/SxDLzYjMSJI/AAAAAAAAEBQ/DJQV4zYHOuk/s1600/1000+islands+salad+dressing.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409047236095789202" src="http://4.bp.blogspot.com/_OO1expxyXoE/SxDLzYjMSJI/AAAAAAAAEBQ/DJQV4zYHOuk/s400/1000+islands+salad+dressing.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="color: black;">3/4 cup mayonnaise (low cal is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">OK</span>)</span><br /><span style="color: black;">1/4 cup ketchup</span><br /><span style="color: black;">2 tablespoons <strong>sweet</strong> pickle relish</span><br />2 tablespoons <strong>finely minced</strong> celery<br /><span style="color: black;">1/8 teaspoon salt</span><br /><span style="color: black;">1/8 teaspoon black pepper</span><br />1 teaspoon fresh lemon juice<br /><span style="color: black;">Whisk everything together and <strong>refrigerate at least a couple of hours before using.</strong></span><br /><br /><div style="text-align: center;"><strong>*****</strong></div><strong><span style="color: #006600;"></span></strong><strong><em><span style="color: #006600;"></span></em></strong><br /><div align="center"><br /></div><span style="color: black;">This Catalina salad dressing is delicious, our grand kids love it. I can't believe how easy it is to make.</span><br /><br /><div style="text-align: center;"><strong><em><span style="color: blue;">CATALINA SALAD DRESSING CLONE</span></em></strong></div><div style="text-align: center;"><br /></div><div align="left"><a href="http://2.bp.blogspot.com/_OO1expxyXoE/SxDLgzZI-tI/AAAAAAAAEBA/30Dzmv6prRk/s1600/catalina+salad+dressing.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409046916883872466" src="http://2.bp.blogspot.com/_OO1expxyXoE/SxDLgzZI-tI/AAAAAAAAEBA/30Dzmv6prRk/s400/catalina+salad+dressing.jpg" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="color: black;"> 1 cup vegetable oil (I used canola oil)</span></div><div align="left"><span style="color: black;">2/3 cup ketchup</span></div><div align="left"><span style="color: black;">1/2 cup vinegar (I used red wine vinegar)</span></div><div align="left"><span style="color: black;">½ teaspoon onion powder <strong>(not onion salt)</strong></span></div><div align="left"><span style="color: black;">½ teaspoon dry mustard </span><span style="color: blue;"><strong>powder</strong></span></div><div align="left"><span style="color: black;">½ teaspoon celery seed</span></div><div align="left"><span style="color: black;">½ teaspoon chili powder</span></div><div align="left"><span style="color: black;">big pinch of paprika <strong>(not the spicy kind)</strong></span></div><div align="left"><span style="color: black;">2 teaspoons salt</span></div><div align="left"><span style="color: black;">1/2 cup sugar </span></div><div align="left"><span style="color: black;">Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).</span><br /><br /><strong><span style="color: black;"><span style="color: blue;">NOTE:</span> Catalina needs a good whisk before using (if it has been in the fridge for a few days).</span></strong><br /><br /><span style="color: blue;"><strong>NOTE:</strong></span> All three of these salad dressings last an easy 10 days (or more) in the fridge.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-20547930386452559352012-07-02T15:27:00.000+07:002012-08-01T23:33:05.508+07:00BRIGHT SUMMER SALADIn the heat of summer, this great salad is a nutritious combination of crunch (from the broccoli and sunflower seeds) and sweetness (from the oranges and raisins). It gets its brightness from the lemon juice, green onions and red bell pepper and finally the addition of the black beans give you that wonderful "full feeling" that you do not get with some light meals. This is a GREAT side dish!!<a href="http://4.bp.blogspot.com/_OO1expxyXoE/Sl5R7ukt5LI/AAAAAAAADJI/e7Rn1-iGFQY/s1600-h/BROCCOLI+ORANGE+SALAD.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358810693173634226" src="http://4.bp.blogspot.com/_OO1expxyXoE/Sl5R7ukt5LI/AAAAAAAADJI/e7Rn1-iGFQY/s400/BROCCOLI+ORANGE+SALAD.jpg" style="display: block; height: 299px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> Measurements given here are approximate (except for the dressing). YOU decide how much of each ingredient you would like in your salad. The amounts given here are catered to MY taste buds. <br /><br /><strong><em></em></strong><br />3 small heads of broccoli (broken into small pieces)<br />1 red bell pepper (diced finely)<br />1 cup raisins<br />2 oranges (peeled and sliced thickly)<br />15 ounce can of black beans (rinsed and drained)<br />1/2 cup toasted sunflower seeds<br />1/2 cup sliced green onion tops<br /><br /><strong><span style="color: blue;">Dressing:</span></strong><br />1/2 cup light mayonnaise<br />2 tablespoons fresh lemon juice<br />2 tablespoons sugar<br />1/4 teaspoon black pepper<br /><br /><strong><em></em></strong><br />Wash (and shake dry) the broccoli. Remove as much of the stalk and stems as you can so you can break the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">florets</span> into bite size pieces. Add diced red bell pepper, raisins, oranges, black beans, sunflower seeds and green <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">onions.</span><br /><br />Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately. NOTE: You may not need or want all of the dressing.<br /><br /><strong><em></em></strong><br /><strong><span style="color: blue;">NOTE:</span></strong> Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.<br /><br /><span style="color: blue;"><strong>NOTE:</strong></span><em> </em>Let your imagination go wild with this salad, you can add just about anything that strikes your fancy.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-6276970856590805652012-06-30T15:00:00.000+07:002012-08-01T23:33:05.508+07:00CROCKPOT PICNIC BEANSI love beans of all kinds, baked beans, chili beans, bean soup, refried beans, you name it; so I've tried a lot of bean recipes. As usual, I ended up taking the best part of several recipes and combining them to create this crockpot picnic bean recipe. Every BBQ needs a big pot of beans !!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5e9dxqUdObU/T-6hc8BOUAI/AAAAAAAAF8U/EiTW6RS8-yQ/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="http://2.bp.blogspot.com/-5e9dxqUdObU/T-6hc8BOUAI/AAAAAAAAF8U/EiTW6RS8-yQ/s320/beans.jpg" vca="true" width="320" /></a></div>These beans are slightly sweet and smokey, not to mention VERY flavorful and an inexpensive (and nutritious) way to feed a crowd. The trick is to start them the day ahead, then let them cook in the crockpot all day (or overnight). Your kitchen will smell heavenly.<br /><br />3 cups DRY <strong>navy beans</strong> (soaked overnight)<br />3/4 cup tomato puree<br />3/4 cut ketchup<br />2½ cups (bean) water (see note)<br />1/4 cup molasses<br />1/2 cup brown sugar<br />2 teaspoons DRY mustard powder<br />1 medium onion chopped<br />3 teaspoons salt<br />1/2 pound of bacon (fried and crumbled)<br /><br />Rinse and sort the dry beans (sometimes, there are tiny rocks or pieces of dirt in the bag). Cover them with water (about 3" above the beans) and put them in the fridge for about 8 hours or overnight. Drain and rinse them again.<br /><br />Put the beans in a large kettle and cover with with enough water to measure 3-4 inches above the beans. Gently boil for 1 to 2 hours (all beans cook at different rates, so just test for doneness after an hour ...just don't let them get mushy). <strong>If you want to skip this step, see alternative method below.</strong><br /><br />Drain the beans, but <strong>reserve 2½ cups of the bean water.</strong> Put the drained beans, onion and crumbled bacon in the crockpot. <br /><br />Mix the 2½ cups of bean water with the tomato puree, ketchup, molasses, sugar, dry mustard, and salt until smooth then pour over the beans, stirring very gently to distribute everything.<br /><br />Cover and cook on low setting of your crockpot for about 8 hours. Don't be afraid to add a little water towards the end if it looks like it needs it (it won't effect the taste).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Pwms7Elcagw/T-6k28yuUSI/AAAAAAAAF8g/X7r7oR5Bn10/s1600/beans2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="http://3.bp.blogspot.com/-Pwms7Elcagw/T-6k28yuUSI/AAAAAAAAF8g/X7r7oR5Bn10/s320/beans2.jpg" vca="true" width="320" /></a></div><strong><u><span style="color: blue;">NOTE:</span></u></strong> If you don't want to mess with boiling the beans, you can soak them all day and then before you go to bed, put the beans in the crockpot, cover them with water <strong><span style="color: red;">(water only)</span></strong> and let them cook on low all night. In the morning, drain the beans (saving 2½ cups of the bean water) and then proceed with the rest of the recipe.<br /><br /><strong><u><span style="color: blue;">NOTE:</span></u></strong> Navy beans work the best for this recipe, but northern beans or any small white DRY bean will work, just don't use a dry lima bean...they get mushy too fast.<br /><br /><strong><u><span style="color: blue;">NOTE:</span></u></strong> "Bean water" is simply the water that you boiled the beans in.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-63032612917790366222012-06-28T15:38:00.000+07:002012-08-01T23:33:05.508+07:00SLOW COOKER VEGGIES AU GRATINWhether it's too hot too cook indoors, or I'm just having a lazy day, I'm always on the look out for easy side dishes that I can throw into the slow cooker in the morning and enjoy when we grill in the evening or afternoon. This recipe is one of those versatile ones that you can really put just about any veggies in it your family likes. <br /><br />Today, I went with small cubed potatoes, carrots, corn, broccoli, green beans, peas (and a little bacon). I put the potatoes and carrots into the food processor and chopped them to a small dice so they would cook quicker, but you can slice them too. Do not precook any veggies.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rn2Gc8mb1V4/T-wRxUCWyzI/AAAAAAAAF7g/9_n6aH4TWIo/s1600/potatoes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-rn2Gc8mb1V4/T-wRxUCWyzI/AAAAAAAAF7g/9_n6aH4TWIo/s320/potatoes+3.jpg" vca="true" width="320" /></a></div>5 medium potatoes small diced<br />1-2 large carrots peeled and small diced<br />2 cups of favorite veggies diced if necessary<br />3 tablespoons flour<br />3 tablespoons butter<br />1 teaspoon salt<br />1/4 teaspoon black pepper<br />2 cups milk<br />1½ cups <strong>sharp chedder</strong> cheese grated<br />1/4 pound of bacon fried crisp and crumbled<br /><br />Slice or dice the potatoes and carrots about the same size. Add 2 cups of your favorite veggies. In a pinch I use frozen mixed veggies, but in the summer, I like to use fresh veggies.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-G9dKR37mYk8/T-wS_DWZE9I/AAAAAAAAF7o/1Mj9xtfzPms/s1600/potatoes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-G9dKR37mYk8/T-wS_DWZE9I/AAAAAAAAF7o/1Mj9xtfzPms/s320/potatoes+1.jpg" vca="true" width="320" /></a></div>In a saucepan with a heavy bottom, melt the butter, then whisk in the flour, salt and pepper. Cook this for about a minute to cook out any raw flour taste. <br /><br />Whisk like crazy while you add 2 cups of milk. Once you get the milk in, add the crumbled bacon and bring to a boil (if you add the cooked bacon at this stage, it will flavor ALL of the sauce. Stir while it comes to a full boil (it will get thicker). Remove from heat and stir in the grated cheese.<br /><br />Once the cheese is melted, stir it into the potato-veggie mixture. Grease the bottom <strong>and sides</strong> of your slow cooker and pour the mixture in.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DLp6c0Syxl4/T-wUcuJIAQI/AAAAAAAAF7w/V7VGBiJRzi0/s1600/coverdell+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-DLp6c0Syxl4/T-wUcuJIAQI/AAAAAAAAF7w/V7VGBiJRzi0/s320/coverdell+002.jpg" vca="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Depending on what kind of slow cooker you have and how large you sliced/diced your veggies, it will take about 3-4 hours on low or 2 to 3 hours on high. I apologize for not being more specific, but I have several different kinds of crock pots and they <strong>ALL</strong> cook at different speeds, so it's hard to tell you exactly how long it should be in there. Taste testing is probably your best guide the first time you make this.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IwEA25mE-30/T-wV_kr3_7I/AAAAAAAAF8I/n650UsUNUqI/s1600/potatoes+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-IwEA25mE-30/T-wV_kr3_7I/AAAAAAAAF8I/n650UsUNUqI/s320/potatoes+4.jpg" vca="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: blue;">This is one of those recipes that doesn't look like much in the photos, </span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: blue;">but tastes awesome.</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br /></div><strong><span style="color: blue;">NOTE:</span></strong> Mild or medium cheddar is very bland in this recipe, so I suggest a good sharp cheddar. Half sharp cheddar and half swiss is also good.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-26305688432294371612012-06-27T04:06:00.000+07:002012-08-01T23:33:05.509+07:00CREAM CHEESE POUND CAKEDon't let this unassuming photo deter you from this recipe. This is, by far, one of the best cakes we've had in a very long time. It is everything you want in a pound cake... it is tender, it has a very fine crumb, it is sweet and rich. Whether you are slicing it up for the perfect strawberry shortcake or serving it with a big scoop of ice cream, this is the <strong>perfect cake</strong> ...even for the most picky guests!!<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-2SluFgPDufo/T-ocQYWRrOI/AAAAAAAAF60/uQH3yTK92Ys/s1600/cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rca="true" src="http://1.bp.blogspot.com/-2SluFgPDufo/T-ocQYWRrOI/AAAAAAAAF60/uQH3yTK92Ys/s320/cake+2.jpg" width="306" /></a></div><div style="text-align: center;"><br /></div>1½ cups butter at <strong>room temperature</strong><br />8 ounces cream cheese at <strong>room temperature</strong><br />3 cups granulated sugar<br />6 large eggs<br />3 cups cake flour<br />1/8 teaspoon salt<br />2 teaspoons vanilla extract<br />1 teaspoon almond extract<br /><br />In a LARGE bowl, with electric mixer, beat the room temperture butter for about a minute. Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy).<strong> It is very important that both of these ingredients are at room temperature.</strong><br /><br /><strong>Gradually</strong> sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well. Add the eggs, one at a time, beating well after each egg. Mix in extracts.<br /><br />Measure out 3 cups of <strong>CAKE FLOUR </strong>and 1/8 tsp. salt, then sift it all. Add slowly to butter mixture, on low speed, mixing well after each addition.<br /><br />Generously grease AND FLOUR a 10" bundt pan (I used my angel food pan). Bake in<br />preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iCDXhNHQd08/T-oedv_40jI/AAAAAAAAF68/n8ZNmywdj8I/s1600/cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rca="true" src="http://1.bp.blogspot.com/-iCDXhNHQd08/T-oedv_40jI/AAAAAAAAF68/n8ZNmywdj8I/s320/cake+3.jpg" width="320" /></a></div>Fairly nondescript looking at this stage, don't let that sway you. The genius of this recipe is in the taste. The combination of butter and cream cheese makes this cake to die for.<br /><br />Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap, directly on the surface of the hot cake, until it is completely cool. Frost as desired (we like a light maple frosting).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nfcXRxCnNMY/T-of_Jt5CRI/AAAAAAAAF7M/1Vn6atw1ZvU/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" rca="true" src="http://3.bp.blogspot.com/-nfcXRxCnNMY/T-of_Jt5CRI/AAAAAAAAF7M/1Vn6atw1ZvU/s320/cake.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="color: blue;">NOTE:</span></u></strong> Yes, 300 degree oven is correct.</div><br /><strong><u><span style="color: blue;">NOTE:</span></u></strong> Don't be tempted to grease your pan with vegetable spray. Make sure you grease and flour your pan well (tap out excess flour). This cake tends to want to stick a little, so if you are using an intricate bundt pan, make sure you grease and flour it well.<br /><br /><strong><u><span style="color: blue;">NOTE:</span></u></strong> Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-83564293525301199442012-06-19T15:00:00.000+07:002012-08-01T23:33:05.509+07:00CLASSIC CHERRY PIEIf you follow my blog regularly, you know that I enjoy combining recipes to get an end result that suits us. That's what I did with this cherry pie recipe.<br /><br />The first cherry pie recipe I tried tasted OK, but there was a watery liquid in the bottom of the pie that seperated from the filling...not a good thing.<br /><br />Next, I tried a recipe that used flour as a thickener, but it left a cloudy filling ... not what I wanted.<br /><br />Next I tried tapioca to thicken the filling and it eliminated the cloudy fruit filling problem, but it was hard to guage just how much tapioca was enough and how much was too much; it also produced inconsistent results...not good.<br /><br />So, as usual, I took a little bit of this recipe and added it to that recipe and then threw in a couple of my own ideas and came up with todays recipe. I served it on Father's Day and picky-picky husband actually said <strong>"This is THE best cherry pie I've ever eaten!!" </strong>After I picked myself up off of the floor (not literally, lol) , I knew I had a winner!!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Fu4ZJkeA1ag/T-AcfH5PSHI/AAAAAAAAF6U/XYxoVBxkfMM/s1600/CHERRY+PIE+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rca="true" src="http://4.bp.blogspot.com/-Fu4ZJkeA1ag/T-AcfH5PSHI/AAAAAAAAF6U/XYxoVBxkfMM/s320/CHERRY+PIE+2.jpg" width="320" /></a></div>The filling is sweet and the crust is unbelievably flaky and delicious. Some people freak out with a pie crust that uses shortening, however, not only does shortening produce a flakier crust, but it has <strong>HALF</strong> of the saturated fat of butter!! <u>NOTE: I always us butter flavored Crisco in my crusts.</u><br /><br /><strong><span style="color: blue;"><u>CHERRY PIE FILLING</u></span></strong><br /><br />(2) 14 ounce cans unsweetened tart pie cherries<br />1½ cups granulated sugar <strong>DIVIDED</strong><br />4 tablespoons + 2 teaspoons corn starch<br />pinch of salt<br />1/2 teaspoon almond extract <strong>(do not leave out)</strong><br />2 teaspoons butter, room temperature<br /><br />Drain the cherries but <strong>SAVE THE LIQUID</strong>. Put one cup of the liquid into a heavy saucepan with the corn starch, salt and <strong>HALF OF THE SUGAR</strong>, mix well.<br /><br />Bring this mixture to a boil, while stirring, and cook until it gets VERY THICK (only takes a minute or so once it starts to boil (keep stirring fast).<br /><br />Remove from heat and stir in the butter, almond extract and the OTHER HALF of the sugar, mix well. Gently fold in the drained cherries. Let cool while you make the pie crust.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ORiy8u1blZA/T-AeRTj68XI/AAAAAAAAF6c/lOvW9QlOlVo/s1600/CHERRY+PIE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" rca="true" src="http://1.bp.blogspot.com/-ORiy8u1blZA/T-AeRTj68XI/AAAAAAAAF6c/lOvW9QlOlVo/s320/CHERRY+PIE.jpg" width="320" /></a></div>This is the <strong>all time best</strong> pie crust I have <strong>EVER </strong>made and I've made lots of them. This dough handles beautifully (no need to chill the dough) and makes either 3 single crusts or a large 2 crust pie with some left over. Everyone I've served this crust to is wild about it.<br /><br /><strong><span style="color: blue;"><u>PIE CRUST</u></span></strong><br /><br />4 cups all purpose flour<br />1¾ cups butter flavored Crisco shortening<br />2 tablespoons sugar<br />1 teaspoon salt<br />1 large egg<br />1 teaspoon vanilla<br />1/2 cup ice cold water<br /><br />Cut the shortening into the flour with a pastry cutter (or a couple of forks) until the shortening is about half the size of a green pea. <br /><br />Mix the sugar, salt, egg, vanilla and ice water together, until well mixed, then add it all to the flour-shortening mixture. Work it with your hands until everything comes together in a big ball. Try to do this fairly quickly so that the heat of your hands doesn't melt the shortening. No need to chill this dough.<br /><br />Roll out a bottom crust, on a floured counter, to fit a 9" pie pan. Put the cherry filling into the bottom crust and then brush the edges of the crust with a little egg white that has a few drops of water whisked into it (this will help "glue" the bottom crust to the top crust).<br /><br />Roll out a top crust, on a floured counter, and lay it over the filled bottom crust. Cut off the extra dough that hangs over the rim of the pie plate (see note). Pinch the top and bottom crust edges together (or use a fork). <br /><br /><strong>After you have pinched the two crusts together, brush the top pie crust with more of the egg white wash (that you used to "glue" the edges ) and then sprinkle the whole surface, lightly, with granulated sugar.</strong><br /><br />Cut several small vent holes in the top crust. Bake in 375 preheated oven for 35 to 45 minutes or until the crust is golden brown (I usually leave it in for 45 minutes). COOL PIE COMPLETELY BEFORE CUTTING.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mHc7fs-8pEQ/T-AguLZLIgI/AAAAAAAAF6o/Bq2c0qQwaUI/s1600/CHERRY+PIE+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rca="true" src="http://1.bp.blogspot.com/-mHc7fs-8pEQ/T-AguLZLIgI/AAAAAAAAF6o/Bq2c0qQwaUI/s320/CHERRY+PIE+3.jpg" width="320" /></a></div><strong><span style="color: blue;"><u>NOTE:</u></span></strong> When you are trimming the excess unbaked crust from around the rim of the pie pan, leave it just a little long so that you can tuck under the edge before you pinch the pie edge into a design.<br /><br /><strong><span style="color: blue;"><u>NOTE:</u></span></strong> I bake all of my pies on a cookie sheet just in case they spill over.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-47572486887942089642012-06-15T16:49:00.000+07:002012-08-01T23:33:05.509+07:00MINI CHICKEN POT PIESPicky-picky husband loves chicken pot pies, but they definitely have not been on my "quick fix" list until now. This "recipe" is almost a cheater recipe, because you <strong>can </strong>skip the recipe below and just use your favorite leftover chicken and gravy to make these. They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9LuYTfZ8NbA/T9r2AlmxWsI/AAAAAAAAF5M/FtszAjUSi3I/s1600/pot+pie+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" pca="true" src="http://2.bp.blogspot.com/-9LuYTfZ8NbA/T9r2AlmxWsI/AAAAAAAAF5M/FtszAjUSi3I/s320/pot+pie+4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>2 potatoes cubed small<br />1 cup favorite veggies (I use a frozen pea-corn-green bean mix)<br />1 stalk celery chopped fine<br />1 tablespoon onion chopped fine<br />1 carrot sliced thin<br /><strong>cooked</strong> chicken breast small cubed<br />1 tube of refrigerator rolls <strong>(see note about brand)</strong><br />3 tablespoons butter<br />3 tablespoons flour<br />2½ cups chicken broth (see note)<br />1/2 teaspoon salt<br />pepper to taste<br /><br />In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth and the potatoes, veggies, salt and pepper. Boil about 5-8 minutes or until fork tender.<br /><br />Remove the veggies and<strong><span style="color: red;"> SAVE THE BROTH!!</span></strong> In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste). Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside.<br /><br />Spray a <strong>Texas size muffin pan</strong> lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DEewp0B1vX8/T9r5dv0qTgI/AAAAAAAAF5Y/SwAeikHqHFo/s1600/pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" pca="true" src="http://1.bp.blogspot.com/-DEewp0B1vX8/T9r5dv0qTgI/AAAAAAAAF5Y/SwAeikHqHFo/s320/pan.jpg" width="320" /></a></div>Then use your fingers to press the thinned out biscuit up the sides and to the top of each cup.<br /><br /><strong><span style="color: blue;">NOTE:</span></strong> If you don't have a Texas size muffin pan, see note below.<br /><br /><strong><span style="color: blue;">NOTE:</span></strong> I've tried all brands of refrigerator biscuits, and the very best one (for <strong>this</strong> recipe) is a Kroger brand biscuit called JUMBO butter biscuits (our Fred Meyer sells them).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nKJymih1LIs/T9r6LTCd2lI/AAAAAAAAF5g/38yt1fsc-wc/s1600/pot+pie+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" pca="true" src="http://3.bp.blogspot.com/-nKJymih1LIs/T9r6LTCd2lI/AAAAAAAAF5g/38yt1fsc-wc/s320/pot+pie+3.jpg" width="320" /></a></div>Place cooked chicken in the bottom of each little pot pie and then spoon the veggies and gravy over it (almost to the top).<br /><br />Place the muffin pan on a cookie tray and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4Uu4YKxELnk/T9r6r0tZCgI/AAAAAAAAF5o/Z1QKhOYu0ug/s1600/pot+pie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" pca="true" src="http://1.bp.blogspot.com/-4Uu4YKxELnk/T9r6r0tZCgI/AAAAAAAAF5o/Z1QKhOYu0ug/s320/pot+pie+1.jpg" width="320" /></a></div>Remove from oven and <strong>let sit for 3 or 4 minutes</strong>, this will really help in removing them from the pan. Don't worry, they stay hot forever!! Use a butter knife to assist you in lifting these out of the pan.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bLeRUAocHxU/T9sDvvZ3KbI/AAAAAAAAF58/BHq8B0o7-TA/s1600/pot+pie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" pca="true" src="http://1.bp.blogspot.com/-bLeRUAocHxU/T9sDvvZ3KbI/AAAAAAAAF58/BHq8B0o7-TA/s320/pot+pie+2.jpg" width="320" /></a></div><br /><strong><span style="color: blue;">NOTE:</span></strong> If you use broth made from bullion, leave out the salt.<br /><br /><strong><span style="color: blue;">NOTE:</span></strong> On occasion, I buy Pillsbury Grands refrigerator biscuits, but they don't work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.<br /><br /><strong><span style="color: blue;">NOTE:</span></strong> I don't think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but I've never tried it).<br /><br /><div class="separator" style="clear: both; text-align: left;"><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-20069946267944567992012-06-14T16:11:00.000+07:002012-08-01T23:33:05.509+07:00CHURROSIt has been "churro week" at our house. We love this sweet (stick shaped) donut rolled in cinnamon sugar and served warm!!<br /><br />"Churro week" came about because I was trying to find a new churro recipe for the grandkids. I tried several new ones and they all had promising results, but none of them were exactly what I was looking for. I ended up combining the best parts of each recipe and came up with a churro that was light as air and delicious.<br /><br />I love this recipe for several reasons. First of all they are quick and easy to make. Secondly, you KNOW they are tasty when you have people waiting around in the kitchen for the next ones to come out of the fryer...that is always a good sign. Thirdly, they cost (literally) pennies to make and finally, served with a chocolate dipping sauce or whipped cream, they are great for company.<br /><div style="text-align: center;">Click on this Picture</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5vqaQKYE-Qw/T9mjb2p44zI/AAAAAAAAF4w/Wb6-C0d_IcE/s1600/churros+%60.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" pca="true" src="http://2.bp.blogspot.com/-5vqaQKYE-Qw/T9mjb2p44zI/AAAAAAAAF4w/Wb6-C0d_IcE/s320/churros+%60.jpg" width="320" /></a></div>Set up a frying station, with about 2" of vegetable oil in a frying pan and bring it to 375 degrees. I like to use my electric frying pan because I can just set the temperature and forget it.<br /><br />Next, line a cookie sheet with paper towels to drain the churros on once they are fried. Also, mix 1/2 cup of granulated sugar and 1/2 to 1 teaspoon of cinnamon and put it in a pie plate (you will roll the churros in the cinnamon sugar after they are fried).<br /><br />Now, for the batter:<br /><br />1 cup milk<br />1/4 cup butter<br />2 tablespoons brown sugar<br />pinch of salt<br />4 eggs<br />1 cup all purpose flour<br />1 teaspoon vanilla extract<br /><br />In a saucepan with a heavy bottom, bring the milk, butter, sugar and salt to a boil. Once it reaches a boil, add the flour all at once and STIR until the dough clumps into a ball and comes away from the side of the pan; this will happen almost immediately.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dYGjXLgTd9U/T9mlUJ5CfUI/AAAAAAAAF44/eikxvuFcf4g/s1600/puff_pre_egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" pca="true" src="http://3.bp.blogspot.com/-dYGjXLgTd9U/T9mlUJ5CfUI/AAAAAAAAF44/eikxvuFcf4g/s320/puff_pre_egg.jpg" width="320" /></a></div>Remove the pan from the heat and put the dough in your stand mixer fitted with a paddle blade (not the whisk); let it sit for about 2 minutes (to cool down just a tad).<br /><br />Start up your mixer on medium speed and <strong><u>while the mixer is running,</u></strong> add the vanilla and then the eggs, one at a time, to the dough, beating well after each egg. <strong>The final batter will be very thick and sticky, but smooth.</strong><br /><br /><strong><span style="color: blue;"><u>NOTE</u></span></strong>: When you put the first egg in, it will seem like it doesn't want to mix in, but keep mixing, it WILL. As soon as it mixes, in, add the next egg.<br /><br />Place the batter in a frosting bag fitted with your largest (star) frosting tip. <strong>I use a Wilton 1M.</strong><br /><br />Your oil should be good and hot by now, so squeeze 4" strips of the batter directly into the hot oil. I use the tip of my finger to "pinch off" the dough. Fry a few at a time and don't over crowd; they will puff up as they cook.<br /><br />Fry for about a minute on each side or until they turn golden. Drain on paper towels and <strong>roll in cinnamon sugar while they are still hot.</strong> Serve warm.<br /><br />Picky-picky husband loves smaller churros, so I make some little 2" churros for him:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ewv0t9bSG2g/T9mnGY5G4lI/AAAAAAAAF5A/3p8Q4BBZ86k/s1600/churros2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" pca="true" src="http://3.bp.blogspot.com/-ewv0t9bSG2g/T9mnGY5G4lI/AAAAAAAAF5A/3p8Q4BBZ86k/s320/churros2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">These churros are the real deal!!</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-69836939079598922472012-06-13T01:05:00.000+07:002012-08-01T23:33:05.509+07:00EASY BUTTERSCOTCH ICE CREAM TOPPINGIt is finally grilling season in Alaska and that means food, friends and family. Our crowd loves ice cream and I've been playing around with a variety of ice cream toppings. This quick and easy one is a big favorite right now, but I'm working on a pineapple topping as well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Se8kfp_mGzM/T9eDIif3ePI/AAAAAAAAF4U/h0H0exOtTk8/s1600/caramel+topping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="239" src="http://4.bp.blogspot.com/-Se8kfp_mGzM/T9eDIif3ePI/AAAAAAAAF4U/h0H0exOtTk8/s320/caramel+topping.jpg" width="320" /></a></div><br /><strong><u>EASY BUTTERSCOTCH ICE CREAM TOPPING</u></strong><br />¼ cup butter<br />1¼ cups light brown sugar (packed)<br />16 large marshmallows<br />2 tablespoons light corn syrup<br />dash of salt<br />1 cup of evaporated (canned) milk<br />1 teaspoon vanilla extract<br />1/2 teaspoon rum extract<br /><br />Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, corn syrup and salt.<br /><br />Stirring constantly, keep your heat very low until everything is melted and smooth then raise the heat to a <strong>medium low</strong> setting. Bring to a gentle boil (keep stirring) and boil for 1 minute.<br /><br />Remove from heat and <strong>cool for five minutes</strong>. Stir in evaporated milk and extracts, mix until everything is very smooth.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iHCd6y6nBJY/T9eE1_zJYII/AAAAAAAAF4k/ddg8FG0lb9k/s1600/apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="239" src="http://2.bp.blogspot.com/-iHCd6y6nBJY/T9eE1_zJYII/AAAAAAAAF4k/ddg8FG0lb9k/s320/apples.jpg" width="320" /></a></div><br />Store in fridge (keeps for a couple weeks if it lasts that long). Tastes great cold or warm.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_BrgCU9XPTU/T9eEvhv0VfI/AAAAAAAAF4c/fVTqKhGazAM/s1600/jar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="320" src="http://4.bp.blogspot.com/-_BrgCU9XPTU/T9eEvhv0VfI/AAAAAAAAF4c/fVTqKhGazAM/s320/jar.jpg" width="239" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-48031090972548178862012-06-04T15:00:00.000+07:002012-08-01T23:33:05.509+07:00BISQUICK CLONE RECIPEI found a recipe, recently, that I really wanted to try, however, it called for 1 cup of commercial Bisquick, an item I don't usually stock in my pantry. I wasn't too keen on buying a whole box of Bisquick (when I only needed a cup of it) so I went Internet surfing for a Bisquick clone recipe.<br /><br />I found several but they all called for shortening (not exactly what I was looking for). Then I found the following recipe, which uses Canola oil (on <a href="http://www.food.com/">http://www.food.com/</a> ) I used it to make biscuits for dinner tonight and we were VERY pleased with the light, flaky results. They were very similar to commercial Bisquick biscuits (picky-picky husband said the were much better than Bisquick) and you can NOT beat the convenience!! I intend to keep a canister of this mix in my pantry from now on.<br /><br />This recipe can easily be doubled or tripled and I love that the ingredients are always on hand.<br /><br /><strong><u><span style="color: blue;">BISQUICK CLONE MIX</span></u></strong><br /><br />4½ cups all purpose flour<br />4 tablespoons baking powder<br />2 tablespoons sugar<br />1 teaspoon salt<br />10 tablespoons Canola oil<br /><br />Whisk everything together (I used my stand mixer with the whisk attachment) but a hand whisk would work just as well, it will look like this.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nlAFGMpCc1k/T8h2KXZ-2lI/AAAAAAAAF4A/Zqh8Jji4wV8/s1600/bisquick+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" rba="true" src="http://4.bp.blogspot.com/-nlAFGMpCc1k/T8h2KXZ-2lI/AAAAAAAAF4A/Zqh8Jji4wV8/s320/bisquick+bowl.jpg" width="320" /></a></div>Store this mixture in a container with a tight fitting lid (at room temperature) for up to 6 weeks. Use it exactly like you would for <strong>ANY</strong> recipe that calls for Bisquick (biscuits, muffins, pancakes, pot pie crusts, etc.). It not only saves a lot of money, but it tastes great too!!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TTVXor2j1Io/T8h2gxR1mfI/AAAAAAAAF4I/K-zynl5wm-o/s1600/bisquick+cannister.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" rba="true" src="http://3.bp.blogspot.com/-TTVXor2j1Io/T8h2gxR1mfI/AAAAAAAAF4I/K-zynl5wm-o/s320/bisquick+cannister.jpg" width="320" /></a></div><strong><u><span style="color: blue;">BISCUITS (makes 6)</span></u></strong><br /><br />2¼ cups Bisquick Clone Mix<br />2/3 cup milk<br /><br />Mix with a spoon until it comes together, then turn out onto your counter that has been dusted with a little more of the dry mix (don't use flour). Knead lightly 10 times, then pat to 1/2" thick. Cut with 2½" biscuit cutter. Place on greased cookie sheet (I use parchment) and brush with melted butter. The melted butter is optional, but we like them that way.<br /><br />Bake at 450 for 10-12 minutes (my electric oven took 12 minutes).<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-saqX3bZDgUI/T8hzbbRxzBI/AAAAAAAAF30/NkjzGHZY1d0/s1600/bisquick+biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rba="true" src="http://2.bp.blogspot.com/-saqX3bZDgUI/T8hzbbRxzBI/AAAAAAAAF30/NkjzGHZY1d0/s320/bisquick+biscuits.jpg" width="320" /></a></div><div style="text-align: center;">I found a neat Bisquick recipe site that has lots of interesting recipes: <a href="http://www.bettycrocker.com/menus-holidays-parties/everyday-meals/dinner-made-easy/impossibly-easy-mini-pies" target="_blank">CLICK HERE</a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-19672744444287767432012-06-01T02:52:00.000+07:002012-08-01T23:33:05.510+07:00MANWICH CLONE RECIPESomeone recently told me that a variety of convenience foods (that we all take for granted) are not readily available to cooks living outside of the USA; simple things like good old hot dogs, graham crackers, ranch mix, canned pumpkin, Crisco and Manwich ( plus MANY others).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Qid9WTkj1dg/T8LDWDy15YI/AAAAAAAAF3M/VP6C_MWLnJI/s1600/sloppy_joes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" qba="true" src="http://1.bp.blogspot.com/-Qid9WTkj1dg/T8LDWDy15YI/AAAAAAAAF3M/VP6C_MWLnJI/s320/sloppy_joes.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">I don't buy many convenience foods, but every once in a while, I find something like Manwich comes to the <strong>"</strong>quick snack for the grandkids<strong>"</strong> rescue. The down side is that it can be expensive when feeding a crowd, so I was very happy to find this great "clone" recipe. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="color: blue;">TIP:</span></u></strong> When feeding a crowd, I usually serve these sandwiches, "slider style", on small dinner rolls.</div><div class="separator" style="clear: both; text-align: left;"><br /></div>8 ounces tomato sauce<br />1 cup ketchup<br />1 tablespoon dried onion flakes<br />1 tablespoon finely diced green pepper<br />1 teaspoon salt<br />1 teaspoon sugar<br />1 teaspoon prepared mustard<br />1 teaspoon chili powder<br />1/2 teaspoon <strong>dried</strong> minced garlic<br />1/4 teaspoon celery seed<br /><br /><div style="text-align: left;">Mix everything together and add to one pound of (browned and well drained) ground beef. Simmer for 10 minutes then spoon onto buns and serve.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-77292822427999883952012-05-30T13:18:00.000+07:002012-08-01T23:33:05.510+07:00MANGO CAKEThis cake brings rave reviews and is a nice change from the predictable pineapple upside-down cake. The cake is sweet, very light and tender and the fruit keeps it deliciously moist. We ate it warm, with ice cream after dinner tonight.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-U-YeIyZkA40/T8W2U66C9UI/AAAAAAAAF3Y/UjYodizRUsA/s1600/mango+cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rba="true" src="http://3.bp.blogspot.com/-U-YeIyZkA40/T8W2U66C9UI/AAAAAAAAF3Y/UjYodizRUsA/s320/mango+cake+1.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div>Preheat your oven to 350F and spray a round 9" x 2" cake pan with vegetable spray. Line the bottom of the pan with parchment paper and then spray it again.<br /><br /><u><span style="color: #274e13;"><strong>BOILED SYRUP LAYER (goes under the batter)</strong></span></u><br />1 cup white sugar<br />¼ teaspoon lemon juice<br />¼ cup cold water<br />~~~~~~~~~~~~~~~~~~~~~~~~<br />Arrange one pound of small diced mango in the bottom of the parchment lined cake pan, and sprinkle <strong>VERY LIGHTLY</strong> with some cinnamon sugar. Note: I threw in a few maraschino cherry pieces for color.<br /><br />In a heavy bottomed sauce pan, stir 1 cup sugar + lemon juice and cold water together. Bring to boil on medium heat, stirring once in a while, until it starts to turn amber. <strong>Watch carefully, because once it starts to turn color, because it will darken quickly. </strong>After it turns<strong><span style="color: red;"> light amber,</span></strong> pour evenly over the mango and set aside while you make the batter. <br /><br /><strong><u><span style="color: #274e13;">CAKE LAYER</span></u></strong><br />1½ cups all purpose flour<br />1¾ teaspoons baking powder<br />½ teaspoon ground ginger<br />½ teaspoon ground cinnamon<br />½ cup whole milk<br />2 teaspoons vanilla extract<br />½ cup butter (room temperature)<br />1 cup packed brown sugar<br />2 large eggs<br />.<br />In a small bowl, mix flour, baking powder, ginger and cinnamon together, set aside. In another small bowl, mix milk and vanilla extract, set aside.<br />. <br />With electric mixer, beat the room temperature butter for one minute, or until it is light and fluffy; add brown sugar and beat on high for 3 minutes. Reduce speed and add eggs, one at a time, beating well after each. Make sure you scrape down the sides of the bowl once in a while.<br /><br />Now you need to mix in the milk mixture and the flour mixture, but make sure you alternate (dry...milk...dry...milk etc.). Scrape down the bowl and give it one <strong>final mix</strong> but don't mix too long. Pour the batter over the mango and syrup layer.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IGeY0-k4Bsk/T8W3wIFR0uI/AAAAAAAAF3g/hA2xA4wEpoc/s1600/mango+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" rba="true" src="http://4.bp.blogspot.com/-IGeY0-k4Bsk/T8W3wIFR0uI/AAAAAAAAF3g/hA2xA4wEpoc/s320/mango+cake2.jpg" width="320" /></a></div>Bake at 350F for 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean (it takes 45 minutes in my electric oven). Remove from oven and <strong>let the cake cool in the pan for 15 minutes. </strong>Run a thin knife around the edge to loosen, then invert on a serving plate and peel off the parchment paper; serve warm. This cake is excellent with whipped cream or ice cream.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hEDXBsfT3S4/T8W4E7_ryyI/AAAAAAAAF3o/7-4o5ePKE54/s1600/mango+cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rba="true" src="http://4.bp.blogspot.com/-hEDXBsfT3S4/T8W4E7_ryyI/AAAAAAAAF3o/7-4o5ePKE54/s320/mango+cake+3.jpg" width="320" /></a></div><span style="color: blue;"><strong><u>NOTE</u></strong>:</span> Do <strong><span style="color: blue;">not</span></strong> make this in a spring form pan because the sauce might leak out.<br /><br /><strong><span style="color: blue;"><u>NOTE:</u></span></strong> You can make this with almost any kind of fruit, blueberries work nicely too. <br /><br /><strong><u><span style="color: blue;">NOTE:</span></u></strong> The fruit might appear quite wet when you first invert the cake, but as it cools off, the sauce thickens considerably.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-8932455383079511812012-05-27T07:17:00.000+07:002012-08-01T23:33:05.510+07:00COOKIE BOWLSLooking for a fun and inexpensive way to jazz up your next family gathering? Try these cookie bowls. Not only are they easy to do, but you can fill them with anything from pudding, to ice cream, to cheesecake. You can make the cookie bowls ahead of time and freeze them (unfilled); there are tons of possibilities.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-h0N21iCUVxw/T8Ftj6mQZcI/AAAAAAAAF2s/HdNvlyF8vk4/s1600/cups2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" qba="true" src="http://4.bp.blogspot.com/-h0N21iCUVxw/T8Ftj6mQZcI/AAAAAAAAF2s/HdNvlyF8vk4/s320/cups2.jpg" width="320" /></a></div>The instructions for these cookie bowls called for forming them over an inverted cupcake pan, however, I wanted bigger (and thicker) ones because they were for a specific purpose and had to be strong enough to travel well, so I formed them over an inverted Texas size muffin pan.<br /><br />1/4 cup butter flavored shortening<br />1/4 cup butter (room temperature)<br />1/3 cup white sugar<br />1/3 cup brown sugar<br />1 egg<br />1 teaspoon vanilla extract<br />1/2 teaspoon salt<br />1/4 teaspoon baking powder<br />1½ cups all purpose flour<br />1/4 cup miniature semisweet chocolate chips<br /><br />Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed.<br /><br />Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips.<br /><br />Put batter into a large plastic bag and flatten into a disk; chill for at least an hour. Preheat your oven to 375. Turn your cupcake (or muffin) pan upside down and cover every other one with foil. <br /><br /><strong><u><span style="color: blue;">NOTE:</span></u></strong> standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil. Spray the foil with vegetable spray.<br /><br /><strong><u><span style="color: blue;">NOTE:</span></u></strong> I used the new no stick foil and didn't have to spray it at all.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lOODAsNyoy8/T8FwY61iEnI/AAAAAAAAF24/5gvafAwd_PU/s1600/cups+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qba="true" src="http://4.bp.blogspot.com/-lOODAsNyoy8/T8FwY61iEnI/AAAAAAAAF24/5gvafAwd_PU/s320/cups+001.jpg" width="320" /></a></div>Roll the chilled cookie dough (between two pieces of waxed paper) out to about 1/8th inch or about the same as pie dough. Cut circles and drape over foil, smoothing cracks together and trimming to fit. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JW1kvOcymXo/T8FxID57PjI/AAAAAAAAF3A/e0lBO7aGwew/s1600/cups+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qba="true" src="http://1.bp.blogspot.com/-JW1kvOcymXo/T8FxID57PjI/AAAAAAAAF3A/e0lBO7aGwew/s320/cups+002.jpg" width="320" /></a></div>Bake 10-12 minutes or until light brown. Remove from oven and let them <strong><span style="color: #cc0000;">cool on the pan</span></strong> for about 10 minutes. After 10 minutes, gently lift them off of the pan (use the tip of a butter knife to lift one corner first) but <strong>don't remove the foil until the cookie bowl is completely cool</strong>. Fill just before serving.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-90241405458496953722012-05-21T15:20:00.000+07:002012-08-01T23:33:05.510+07:00MARINATED PORK LOINAfter grilling the same country style pork ribs for the past umpteen years, I wanted a change. I wanted to find some cut of pork that didn't need pre-cooking (in order to get it nice and tender). So recently, we started grilling pork loin (<strong><span style="color: blue;">not</span></strong> tenderloin). The whole loin is very tender, flavorful and unlike the country style pork ribs that have lots of ... what picky-picky husband calls "waste" (fat, gristle, bone), the loins have ZERO "waste". I usually buy a 2 pound loin and that is perfect for three big eaters (or 2 of us plus lunch tomorrow).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4pwVoE6yL9g/T7iLz6eVJpI/AAAAAAAAF0Y/odZMlFQuVdM/s1600/marinade+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kba="true" src="http://1.bp.blogspot.com/-4pwVoE6yL9g/T7iLz6eVJpI/AAAAAAAAF0Y/odZMlFQuVdM/s320/marinade+002.jpg" width="320" /></a></div>1/2 cup soy sauce<br />1/2 cup brown sugar<br />4 tablespoons pineapple juice<br />1 tablespoon dehydrated onion flakes<br />4 tablespoons canola oil<br />1/2 teaspoon ground ginger<br />1/2 teaspoon black pepper<br /><br />Put everything in a large zip lock plastic bag and squeeze it around to mix well.<br /><br />Slice your 2 pound pork loin into 3/4" thick slices and put them into the bag with the marinade, making sure the liquid reaches all of the meat surfaces. Put the bag in the fridge for 6-12 hours (I did it for 6 hours and it was perfect).<br /><br />When you are ready to grill, remove the meat from the marinade (but save the marinade). Bring the marinade to a <span style="color: blue;"><strong>very gentle boil</strong> <strong>and cook it for 15 minutes.</strong></span> This cooking time will make the marinade safe to eat AND it will thicken the marinade so you can use it to baste the pork loin on the grill.<br /><br />Grill your pork outdoors, basting the meat each time you flip it over.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-79529995291453371182012-05-18T15:00:00.000+07:002012-08-01T23:33:05.510+07:00LEMON MERINGUE PIE FOR TWOWhether you are empty nesters, like us, or you only have a couple of people to cook for; "recipes for two" are great!! Not only do they eliminate the temptation for <strike>2nd </strike>third helpings, but they are excellent for those times when you don't feel like eating the same full size dessert all week!! This recipe makes two perfect (single serving size) lemon meringue pies, one of picky-picky husbands favorites. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IMz2S3e0Emg/T7X1XdbkZeI/AAAAAAAAF0M/YkniOD6BBDc/s1600/lemon+pie+for+two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" kba="true" src="http://3.bp.blogspot.com/-IMz2S3e0Emg/T7X1XdbkZeI/AAAAAAAAF0M/YkniOD6BBDc/s320/lemon+pie+for+two.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><strong><span style="color: blue;">CRUST</span></strong><br />1/3 cup all purpose flour<br />1/8 teaspoon salt<br />1 tablespoon cold shortening (I use butter flavored)<br />1 tablespoon cold butter<br />1/2 teaspoon white sugar<br />1 tablespoon cold water<br /><br />Mix all of the dry ingredients in a small bowl; cut the cold shortening and butter into the dry ingredients until it is about "half of a pea" size. Stir in the cold water and mix into a ball (don't over work). Divide dough in half.<br /><br />Any small oven proof dish will work for these little pies; I used my 10 ounce Pyrex custard cups. Press the dough into the bottom <strong>and about half way up the sides</strong> of the custard cup. You can roll out the dough if you like, but I find it easier to just press the dough into place. Bake in preheated 425 oven for about 10 minutes or until light golden. Remove from oven and set aside.<br /><br /><strong><span style="color: blue;">LEMON FILLING</span></strong><br />1/3 cup granulated sugar<br />1 tablespoon corn starch<br />1/8 teaspoon salt<br />1/2 cup cold water<br />1 egg yolk, lightly beaten with fork (save the egg white)<br />2 tablespoons FRESH lemon juice<br />1 tablespoon butter<br /><br />In a small, heavy bottom, saucepan, mix the sugar, cornstarch and salt; whisk in the cold water, until it is smooth. Cook (stirring) on medium heat until thick and bubbly, then reduce heat and cook (and stir) for 2 minutes.<br /><br />Slowly drizzle about <strong>half of the hot mixture</strong> into the beaten egg yolk (whisking like crazy as you drizzle, so you don't get scrambled eggs). Once well whisked, put it all back into the saucepan and cook 2 more minutes at a gentle boil.<br /><br />Remove from heat and add butter and lemon juice; mix thoroughly and pour into baked pie shells.<br /><br /><strong><span style="color: blue;">MERINGUE</span></strong><br />1 egg white<br />1/8 teaspoon cream of tartar<br />2 tablespoons sugar<br />1/2 teaspoon vanilla extract<br /><br />Using a GLASS bowl (never use plastic when whipping egg whites) and beaters that are totally free from any grease or oil; beat egg white and cream of tartar until you get soft peaks. Sprinkle in the vanilla and sugar (while the mixer is still running) and continue beating until you get stiff peaks.<br /><br />Spread meringue onto hot filling. Put back into a preheated 350 oven for about 10-15 minutes or until the peaks of the meringue are golden.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M_bHkszq6As/T7XyDq9_TKI/AAAAAAAAF0A/Oa09X7o_RQg/s1600/lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" kba="true" src="http://1.bp.blogspot.com/-M_bHkszq6As/T7XyDq9_TKI/AAAAAAAAF0A/Oa09X7o_RQg/s320/lemon.jpg" width="320" /></a></div>After the meringue is cooked, let these little pies sit at room temperature for about an hour then chill them for at least 2 hours before serving. Once they are chilled, you can lift the pies out of their baking dish for a prettier presentation.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-28956188487135795642012-05-16T16:47:00.000+07:002012-08-01T23:33:05.511+07:00MACARONI SALAD and DRY RUB BLENDEveryone seems to have their own tried and true family macaroni or potato salad recipe. Some have lots of vinegar, some have lots of mustard, some have no eggs (yee gads!!) I even had some that had small cubes of sharp Cheddar cheese which was surprisingly tasty.<br /><br />I remember when I was little, my folks took us back to visit our VERY German relatives in the Dakota's and one of my Aunts gave me some German potato salad. I was a huge fan of potato salad, but let me tell you that hers was not like any other potato salad I had ever tasted. It was not only FULL of vinegar and bacon grease, but it was HOT!! It's been over 50 years but I still can remember my shock!! lol<br /><br /><div style="text-align: center;"><strong><span style="color: blue;">What do you put in YOUR macaroni (potato) salad?</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7oTOW4WGUJI/T7Nzi6VDLwI/AAAAAAAAFzc/aiHta_93zZA/s1600/macaroni_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kba="true" src="http://2.bp.blogspot.com/-7oTOW4WGUJI/T7Nzi6VDLwI/AAAAAAAAFzc/aiHta_93zZA/s320/macaroni_salad.jpg" width="320" /></a></div><br />2 cups dry small seashell macaroni<br />½ cup chopped onion chopped (fairly fine)<br />3 stalks of celery with leaves chopped (fairly fine)<br />½ cup red bell pepper chopped (optional)<br />1 cup grated carrot<br />3 large pickles chopped (favorite flavor)<br />4 hard-boiled eggs chopped<br />½ teaspoon black pepper<br />1 cup lite mayonnaise<br />3 tablespoons yellow prepared mustard<br />3 tablespoons pickle juice<br /><br />Boil macaroni for 8 minutes (or as recommended on box), then rinse under cold water, and drain very well. <br /><br /><span style="color: blue;"><strong><u><span style="color: blue;">NOTE:</span></u></strong> Many recipes warn you not to rinse cooked macaroni, however, I find that macaroni salad stays creamier if you rinse the starch off of the cooked macaroni before you add the mayonnaise to the salad.</span><br /><br />Add chopped veggies, eggs and pickles to the cooked and rinsed macaroni. Whisk the mayonnaise, mustard, pepper and pickle juice together and gently stir into the macaroni-veggies.<br /><br /><span style="color: blue;"><strong><u>IMPORTANT:</u></strong> This salad really needs to sit in the refrigerator overnight so the flavors can blend together…it makes a huge difference.</span><br /><br /><span style="color: blue;"><strong><u>NOTE:</u></strong></span> I do not add salt to this salad because there is already a lot of salt in the pickles, pickle juice and mustard.<br /><br /><strong><span style="color: blue;"><u>NOTE</u></span></strong>: Just before I put this salad into the fridge, for the first time, I put a piece of wax paper (or plastic wrap) on the surface of the salad and then I lay 2 paper towels (folded) on top of the wax paper and snap the Tupperware lid on. The paper towel will attract any condensation in the bowl and the waxed paper (or plastic wrap) will keep the moisture from running down into the salad. Once the salad is in the fridge overnight, discard the wax paper and paper towel.<br /><br /><strong><u><span style="color: blue;">NOTE:</span></u></strong> The amount of mayonnaise you use is up to you. Start with 1 cup and add more if you like your salad creamier.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-e07FmQSbcS0/T7N7-IxtYUI/AAAAAAAAFzo/iWR5h0IUcuw/s1600/pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kba="true" src="http://2.bp.blogspot.com/-e07FmQSbcS0/T7N7-IxtYUI/AAAAAAAAFzo/iWR5h0IUcuw/s320/pork.jpg" width="320" /></a></div>If you are looking for a new dry rub recipe, I hope you will try this one. At first glance it may look like it is too sweet, but the final taste is just excellent.<br /><br />It's great for pork and chicken, just mix it up and rub it onto your raw meat about 20 minutes before grilling...Yummmm!!!<br /><br />3/4 cup white sugar<br />3/4 cup brown sugar<br />1/4 cup salt<br />1 teaspoon onion powder (not onion salt)<br />2 Tablespoons coarse ground pepper (I used 1 tablespoon)<br />pinch of cayenne pepper (or to taste)<br />2 tablespoons paprika<br /><br />Mix well and keep in jar with a tight lid.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-41095484357310762982012-05-09T15:00:00.000+07:002012-08-01T23:33:05.511+07:00INDIVIDUAL YORKSHIRE PUDDINGSOn <strong>VERY</strong> special occasions, my British mother used to make roast beef with Yorkshire pudding. She baked the pudding in a 9" x 9" pan and I can still picture the huge golden "puff" coming out of the oven. Of course, it always collapsed by the time she brought it to the table, but we all thought it was SUPPOSED to look like that and we eagerly dunked chunks of the tasty treat into mom's deliciously perfect beef gravy; Mmmmmm, I can still taste it.<br /><br />Recently, I decided to make a couple of changes to my Yorkshire pudding recipe. First, I made them into individual puddings and secondly, I decided to serve them with roast chicken and gravy, so I added a little poultry seasoning and onion powder into the batter; what a nostalgic treat!!<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-9RBxzYrHC24/T6oVVw1k4EI/AAAAAAAAFzE/vg_Vu13FvVM/s1600/popovers+for+two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="239" src="http://3.bp.blogspot.com/-9RBxzYrHC24/T6oVVw1k4EI/AAAAAAAAFzE/vg_Vu13FvVM/s320/popovers+for+two.jpg" width="320" /></a></div><div style="text-align: center;"><span style="color: blue;"><strong> This recipe is fool proof as long as you follow it closely. </strong></span></div><br />The cooking times for these individual Yorkshire puddings work well if you bake them in one of those over-sized cupcake pans, I believe they are called Texas size muffin pans; a popover pan will work well also. If you use a standard cupcake pan, you'll have to reduce the cooking time.<br /><br />Put your <strong>UNGREASED</strong> pan in a <strong><span style="color: blue;">COLD </span></strong>oven and then preheat the oven <strong>and</strong> pan to 425.<br /><br />While your oven/pan is preheating, whisk together: <br /><br />3 eggs<br />¼ teaspoon salt<br />¼ teaspoon onion powder (not onion salt)<br />½ teaspoon poultry seasoning (if you use chicken gravy)<br />1 cup of milk <span style="color: blue;">(see note)</span><br />1 tablespoon melted butter<br /><br /><strong><span style="color: blue;">NOTE:</span></strong> If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk.<br /><br />After the above ingredients are whisked together well, add <u>one cup of all purpose flour</u> (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together until it looks very smooth and creamy. Let batter sit at room temperature while your oven preheats.<br /><br />Working quickly (so your pan doesn't cool off) take your pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of <span style="color: #cc0000;"><strong><span style="color: blue;">COLD</span></strong> </span>butter (roughly ½ teaspoon but the exact size is not crucial) <strong><span style="color: blue;">(see note below)</span></strong> into the bottom of each hot cup (don't wait for it to melt). Fill each cup half way full.<br /><br />Bake at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 (don't open the oven door) and bake for another 15 minutes. Remove puddings from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EVfyJE1iWXo/T6oZBtG8ODI/AAAAAAAAFzQ/gO9AWXLd57w/s1600/popover+inside+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="320" src="http://1.bp.blogspot.com/-EVfyJE1iWXo/T6oZBtG8ODI/AAAAAAAAFzQ/gO9AWXLd57w/s320/popover+inside+1.jpg" width="276" /></a></div>The inside of the Yorkshire pudding is full of light batter with holes, which is perfect for holding butter and gravy.<br /><br /><strong><span style="color: blue;">NOTE:</span></strong> Traditionally, you are supposed to pour the batter over hot beef fat in the bottom of each muffin cup, however, I couldn't bring myself to do that (and besides I was serving them with chicken), so I used butter and it works great.<br /><br /><strong><span style="color: blue;">NOTE:</span></strong> If you are serving these with roast beef, omit the poultry seasoning and add whatever seasoning you like.<br /><br /><strong><span style="color: blue;">NOTE:</span></strong> This recipe makes six generous Yorkshire puddings.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-22657702770213925852012-05-02T15:00:00.000+07:002012-08-01T23:33:05.511+07:00BAJA SAUCE (Taco Bell Clone)Everyone is posting spicy and delicious recipes for Cinco de Mayo, so I thought I would post one of my favorite "go withs". This cold, creamy and spicy condiment can be used on anything that you would use sour cream on<strong>;</strong> it is delicious on beef tacos, enchiladas, fish tacos, veggies and much more. Just make sure you let it sit in the fridge overnight before serving it. We call it Baja Sauce at our house.<br /><br /><a href="http://2.bp.blogspot.com/_OO1expxyXoE/TKwVxVMuA5I/AAAAAAAAEqg/ZCtnVv9U7Wc/s1600/baja+1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5524814780125021074" src="http://2.bp.blogspot.com/_OO1expxyXoE/TKwVxVMuA5I/AAAAAAAAEqg/ZCtnVv9U7Wc/s400/baja+1.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> ¼ of a red bell pepper <br />1 jalapeno sliced <span style="color: #000099;">(see note below)</span><span style="color: #000099;"><br /></span>2 tablespoons diced onion<br />Put the above ingredients in a food processor, and chop until very fine. <br /><br />Mix 6 teaspoons of the above chopped mixture with:<br />½ cup mayonnaise<br />½ cup sour cream<br />1 tablespoon vinegar<br />¼ teaspoon black pepper<br />¼ teaspoon garlic powder<br />¼ teaspoon ground cumin<br /><br />Mix well and cover. Chill overnight.<br /><a href="http://3.bp.blogspot.com/_OO1expxyXoE/TKwVhze5fBI/AAAAAAAAEqY/JbG8oe97vqM/s1600/baja+2.jpg"><em><strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5524814513376427026" src="http://3.bp.blogspot.com/_OO1expxyXoE/TKwVhze5fBI/AAAAAAAAEqY/JbG8oe97vqM/s400/baja+2.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></strong></em></a><span style="color: #000099;"><strong> NOTE: </strong></span>I use a very small jalapeno and remove the seeds and ribs to lessen the heat factor for picky-picky husband, but if you like more "heat", use a larger pepper or leave some of the seeds in.<br /><br /><span style="color: #000099;"><strong>NOTE:</strong></span> I've never tried Miracle Whip in this recipe, so I can't comment on that. I used light mayonnaise and light sour cream and it worked very well.<br /><br /><span style="color: #000099;"><strong>NOTE:</strong></span> This keeps in the fridge for several days.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-834540119146064673.post-37730538821456257602012-04-28T16:00:00.000+07:002012-08-01T23:33:05.511+07:00SUNDAY MORNING FLUFFY BISCUITSI have been biscuit "challenged" for many years, so when I'm in a hurry, I usually resort to a tube of commercial rolls and try to jazz them up, but they are pretty unmistakable (and getting expensive!!). <br /><br />The last few years, I've tried out a lot of biscuit recipes, in hopes of finding the perfect one; one that is flavorful, light, fluffy and EASY............here is my latest success...YUM!!!<br /><br /><div style="text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5325221268938860578" src="http://4.bp.blogspot.com/_OO1expxyXoE/Seb8h6V0qCI/AAAAAAAACBw/fQFEMpmmc5s/s400/biscuits.jpg" style="cursor: hand; display: block; height: 299px; margin: 0px auto 10px; text-align: center; width: 400px;" /><strong>Made with baking powder, baking soda, buttermilk AND yeast, these biscuits are light and fluffy. Hot out of the oven with butter and honey, they are a winner!!!</strong><br /><br /></div>In a small bowl, mix 1 packet of dry active yeast, a pinch of sugar and ¼ cup of warm water (set aside). After a few minutes, it should be foamy like this:<br /><div><a href="http://1.bp.blogspot.com/_OO1expxyXoE/Seb8cswubkI/AAAAAAAACBo/Y6Vw70CQv-U/s1600-h/yeast.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5325221179394256450" src="http://1.bp.blogspot.com/_OO1expxyXoE/Seb8cswubkI/AAAAAAAACBo/Y6Vw70CQv-U/s400/yeast.jpg" style="cursor: hand; display: block; height: 299px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> 2½ cups of all purpose flour<br />½ teaspoon baking soda<br />1½ teaspoon baking powder<br />½ teaspoon salt<br />1 tablespoon of white sugar<br />6 tablespoons Crisco flavored shortening<br />1 cup buttermilk (see note)</div><div><br />Stir dry ingredients together and then cut in the shortening until it is <strong>about the size of small peas.</strong> Stir in the dissolved yeast and buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to ¾” thick. Cut with a 3” biscuit cutter. Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!</div><div><br /><strong><u>NOTE:</u></strong> No kneading needed.<br /><br /><strong><u>NOTE:</u></strong> This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.<br /><br /><strong><u>NOTE:</u></strong> Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.</div><div><strong><u>NOTE:</u></strong> Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.<br /><br /><strong><u>NOTE</u></strong>: If you don’t have parchment paper, spray your pan with vegetable spray.<br /><br /><strong><u>NOTE:</u></strong> Don’t use a twisting motion when you are cutting your biscuits. It seals off<br />the edges and they won’t raise very high.<br /><br /></div><div></div>Unknownnoreply@blogger.com