Monday, October 20, 2008
Tuesday, October 14, 2008
A bit late...but here it is! The recipe was Butternut Squash Risotto, I did not have buttenut spuash and so I made a few changes. Pumpkin Risotto is what it turned out to be. It took a bit of time to prepare, did I love it?? It was okay, but not sure I would make it again. I enjoyed trying something new.
Monday, September 29, 2008
Thursday, September 25, 2008
Amazing Chunky Applesauce
3-4 pounds of apples, peeled, cored and quartered
(I love Golden Delecious apples for this)
4 strips of lemon peel
juice of 1 lemon
1 cinnamon stick
1/4 c. brown sugar
1/4 c. white sugar
1 c. water
1/2 t. salt
Place all ingredients in a large (heavy) pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes. Remove from heat, remove cinnamon sticks and lemon peels. Mash with a potato masher until desired consistency. Pour into clean jars, add lids and rings then process for 25 minutes in water bath.
Wednesday, September 24, 2008
Wednesday, September 17, 2008
1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or vegetable oil
1 small onion, finely chopped or green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
Add in onion and creamed corn and thawed corn; mix to combine.
Pour half the batter into prepared baking dish.
Sprinkle the layer with grated cheese and jalapeno peppers.
Pour the remaining batter on top of the cheese and jalapeno peppers.
Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
Allow to cool slightly before slicing.
Wednesday, September 10, 2008
Grown Up Mac and Cheese
Saturday, September 6, 2008
Friday, August 29, 2008
Barefoot Contessa - Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small pieces walnuts
1 cup granola cereal
1 cup sweetened flaked coconut
dried banana pieces (optional) or granola cereal (optional) or shredded coconut (optional)
Preheat oven to 350°F.
Line 18 large muffin cups with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
Add the melted butter and blend.
Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
Scrape the bowl and blend well.
Fold the diced bananas, walnuts, granola and coconut into the batter.
Spoon the batter into the paper liners, filling each one to the top.
Top each muffin with dried banana chips, granola, or coconut, if desired.
Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
A dolop of cream cheese frosting on the top makes them complete! I love chunks of banana as well as the mashed banana and I really love the granola mixed in for a little crunch. These are great and would make a super addition to any breakfast....without the frosting;)
Sunday, August 17, 2008
Saturday, August 16, 2008
Aunt Ruthies' Carrot Cake
1 1/2 c. oil
2 c. sugar
1 small can of crushed pineapple
3 c. flour
2 t. baking soda
1 t. salt
2 t. cinnamon
1 c. coconut
3 c. grated carrots
1 t. vanilla
1 c. chopped pecans
Beat together eggs, oil, and sugar. Add pineapple and mix. Stir in carrots, vanilla, coconut and nuts. Mix well. I like to add 2 T. ground flax seed (I try to sneak it in anywhere I can). Pour into 2 9 inch cake pans that have been oiled and floured. Bake at 350 degrees for 40-60 minutes. When cool, frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 8oz. pkg. of cream cheese
1/2 cube butter, softened
2 t. vanilla
1 box of powdered sugar.
Beat all together until smooth and creamy.
Tuesday, August 12, 2008
Here is the okra sliced and ready to cook. I dust it lightly with flour and place it into a pan with 1 T. of butter and 3-4 T. of oilve oil. Cook, stirring often until browned.
Here is the finished product! Yummy! It is crisp and wonderful. Along with garden fresh tomatoes you have a great lunch that is good for you.
Wednesday, July 23, 2008
Today was SWEET RELISH day at our house. Little Rooster can't eat anything with smothering it in SWEET RELISH. Today we bottled 48 pints, enough to last us awhile. It is a wonderful recipe one that has been passed through our community for many years. A tried and true recipe. Cucumbers are abundant right now, so the time was right.
Little Rooster's Favorite Sweet Relish
Tuesday, July 22, 2008
Here it is! It really was pretty! And here is the very simple recipe!
Thursday, July 17, 2008
2. CILANTRO IS NOT MY FRIEND! - I have tried, oh how I have tried to love Cilantro. Actually I would settle for "like" but no. Living in Mexico, you would think that would be a given, as it is in almost everything you eat. Oh well.
3. I GOT THE CHICKEN FEET IN MY SOUP! - While on my honeymoon in Mexico City, we ate dinner with a very humble family. They gave me the greatest gift they had to give...the chicken foot in my soup. I nearly died. The Farmer, upon seeing my face, quickly pinched me under the table and then congratulated me for getting the foot. Hummmm, it was interesting and I was touched by their generosity toward me. (The picture is pretty disgusting, sorry!)
4. I WAS A PERFUME MODEL - While in college, I stood in department stores and sprayed passers by, in hopes that they would purchase an expensive bottle of perfume. It was fun and the best part was, I always smelled good...for free!
5. I SHARED A BOX WITH BARRY BONDS - The year Michael Jordan retired, (I love him), he went to Sacramento for his final game against the Kings. The owners of the Kings invited The Farmer and I to the game (they were aware of my obsession) so we flew over and had a total blast! Our box was complete with several celebs Barry Bonds and Jerry Rice being a couple. He was such a nice person, and so was Jerry Rice. What a great time we had!
Sunday, July 13, 2008
Grandma Elma's Squash Casserole
3-4 medium zucchini, roughly chopped
2-3 large carrots, roughly chopped
1 med. onion, finely diced
2 T. butter
1-2 cloves of garlic, minced
1 c. water
1 can cream of mushroom soup
1 c. sour cream
2 c. dry stuffing mix, browned in 1 T. butter
1 1/2 c. cheese
1 T. chicken boullion (caldo de pollo in Mexico)
salt and pepper
Preheat oven to 350 degrees. In a stock pot, sautee onion and garlic in butter. Add diced squash, carrots, water and chicken boullion. Bring to a boil and cook for 5-8 minutes, vegetables should be soft but not over cooked. When vegetables are done, drain off liquid and pour into a large bowl. Add soup, sour cream and salt and pepper to taste. Mix well and pour half of mixture into a greased 9 x 13 pan. Top with half of browned stuffing mixture and half of cheese. (Any cheese is good. Sometimes I use mozarella, sometimes cheddar. This particular time I used a combination of parmesan cheese and mozarella cheese). Repeat with remaining squash mixture, stuffing and cheese. Bake for 20-30 minutes, or until it begins to bubble. This is a summer staple in our home, and a great way to link generations through food.
Tuesday, July 8, 2008
Summer Peach Ice Cream, is amazing! It is very simple to make and you can use either fresh or bottled PEACHES. I have made it with both, can't really say which I like better. The Boy says that this is the best ice cream he has ever tasted (in is 15 years).
Friday, July 4, 2008
Thursday, July 3, 2008
The recipe is Chocolate Coconut Filled Perfection! The cake is so good but the filling is what really makes it. Creamy coconutness...(is that a word??) You will love it! Perfect for a Fourth of July party. Thanks Susan...you did not disappoint!
Chocolate Coconut Perfection!
Devils food cake mix - prepared according to directions
add: 1 tsp. vanilla
1 tsp. coconut extract
chocolate pudding powder (I used 1/3c.)
Fill cupcake cups 1/3 full with cake batter and spoon in 3/4 T. filling then
top with cake batter, be very careful not to overfill.
Filling: 2 egg whites
1/3 c. sugar
2 T. flour
2 cups sweetened coconut
Mixture will be sticky. Bake for 20-25 minutes or until cake tests
done, "bounces" to the touch. Cool completely, and then frost.
Frosting: 1 1/3 c. butter, softened
2 c. marshmallow creme (7oz.)
1 T. vanilla
1/2 t. almond extract
1/2 t. coconut extract
1 - 1 1/2 t. milk
2 2/3 c. powdered sugar
Mix well, frost cupcakes, sprinkle with coconut and Enjoy!!
Monday, June 23, 2008
Jalapeno Cheese Stuffed Hamburgers
Saturday, June 21, 2008
Six batches and 32 pints later, we are done with the APRICOT jam. I ended up making a batch of CHERRY jam this morning and it was wonderful! Back to the APRICOTS.....the jam is really yummy. Sweet and tart and beautiful. I just used the recipe on the Sure Jell box and it was perfect.