Love From A Red Kitchen

Chicken for Eli

2009-07-04T17:34:00.004-06:00

2 slices bread (crusts cut off and diced into small pieces)
1/4 cup canned evaporated milk (regular milk will do in a pinch)
1 1/2 pounds ground chicken breast (found at Wholefoods and King Soopers)
1 egg
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. dried dill (optional but it is such a fresh flavor!)
2 Tbsp. butter at room temperature.
1 1/4 cups fine bread crumbs
olive oil

Pour milk over bread pieces (not the 1 1/4 cups fine bread crumbs) and let milk soak into bread.
Mix in the chicken, egg, spices and dill if using. Carefully blend in the butter. Chill about 20 minutes to make handling easier. Form meat mixture into large but thin patties and carefully dredge each in the fine bread crumbs. Heat oil in skillet and fry chicken patties until golden brown and just done. Thin patties will cook in about 3 minutes or so on each side.

My thoughts: These are named for Eli because when we ate this meal he said, "This isn't just a good supper...it's a supper that makes ya smile!" It did my heart good to hear that. Don't be tempted to leave the butter out...ground chicken breast tends to be dry when cooked and the butter keeps it moist and adds such a mouth feel to it. I think I'll try it without the dill and instead some dried rosemary...just a pinch.

Serve it with: Cooked carrots glazed with butter and honey.

Shared with me by: Scrounged around on the 'net to find recipes for ground chicken and tweaked a couple to come up with this.

Lemonade Gelatin Salad

2009-05-27T14:59:00.002-06:00

2- 3 ounce packages of lemon Jell-O
2 1/4 cups boiling water
6 ounce can of frozen lemonade
1- 9 ounce container of cool whip

In a bowl add Jell-O, boiling water, and lemonade; mix well. Refrigerate until partially set or about 1 1/2 hours. Beat in the cool whip, pour into a 13x9 dish and refrigerate.

Serve it with: Pulled Pork BBQ Sandwiches

Shared with me by: My friend Tami who is a fellow homeschooling mom.

Chicken Cordon Bleu

2009-05-27T11:38:00.003-06:00

6 chicken breasts (boneless & skinless)
6 slices Swiss cheese
6 thin slices ham
1 can cream of chicken soup
1/4 cup milk
1/4 cup chicken stock or white wine
salt & pepper

Pound each breast piece flat to 1/4" thickness. Place one slice cheese and one slice ham on chicken. Roll and secure with tooth pick. Salt and pepper each roll. Place rolls in crock pot. Mix soup, milk, and broth or wine. Pour over chicken and cook on low all day.

Serve it with: Rice Pilaf, Steames Asparugus, Green Salad

Shared with me by: Morgan

Green Chili Tacos

2009-05-27T10:42:00.005-06:00

Shredded Pork Roast Meat
Whole green chilis (I used canned)
Sweet Onion slices
Corn Tortillas
Cooking Oil

Toppings:
Shredded Spinich leaves (julienne sliced?? I know there is a term for this cut)
Shredded Cheese
Chopped Tomatoes
Sour Cream
Hot Sauce of choice

Cut the canned green chilis (probably 5 of them) into large pieces and sliced the sweet onion (I use 1015's from Texas) into very thin pieces. Sautee them in a little bit of the broth from the roast and a dab of butter. Cooked the corn tortillas in hot oil until soft and drained them on paper towels to absorb some of the oil.

Mix shredded pork roast meat with the sauteed chilis and sweet onions and fill corn tortillas. Top with toppings of choice and enjoy!

My thoughts: I improvised one night when I couldn't find the recipe to Southwestern Pulled Pork Tacos and ended up concocting these Green Chili Tacos. My husband loved them!

Serve it with: Corn chips & Salsa, Spanish Rice, Refried Beans

This recipe is an Oney Original

Nikki's Southwestern Pulled Pork Tacos

2009-05-27T10:34:00.004-06:00

1 boneless pork loin roast (2 to 2-1/2 pounds)
2 cans (4 oz. each) chopped green chilies
1 can (8 oz.) tomato sauce
1 cup bbq sauce
1 large onion, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
flour tortillas
Toppings: Sour cream, shredded lettuce and chopped tomatoes, optional

Place pork loin roast in a 3-qt. slow cooker. Combine chilies, tomato sauce, bbq sauce, onion, chili powder, cumin and oregano. Pour over pork. Cover and cook on low for 8-9 hours or until meat is tender. Shred meat with two forks. Serve on tortillas; top with sour cream, lettuce and tomatoes, if desired. 6-8 servings

Serve it with: Spanish Rice

Shared with me by: Nikki- a Kindred Heart

Cottage Bakery Pie Crust

2009-05-27T09:43:00.003-06:00

2 1/2 cups white flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1/2 pound cold butter
ice water (just put some water and ice in a bowl)

Measure flour sugar and salt in large mixing bowl. Mix well. Using cheese grater grate butter into flour and then cut butter into flour with two knives or a hand-held pastry blender. When it resembles a bowl of coarse crumbs begin to add ice water 1 tablespoon at a time until dough begins to hold together. You don't want it too moist but you don't want it dry either!

When it holds together well form into a thick disk and wrap in plastic and chill while preparing the filling.

This is enough dough to make 1 double crust pie.

Pumpkin Cookies

2009-05-16T20:17:00.002-06:00

Makes 3 dozen

1 cup butter-flavored Crisco
2 cups sugar
2 cups cooked pumpkin
1 cup chopped walnuts
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon

Cream shortening, sugar, pumpkin, and vanilla. Add dry ingredients and then stir in walnuts. Drop by spoonfuls or cookie scoop onto greased cookie sheet. Bake 350* for 8 minutes. Don't overbake.

My thoughts: Yummy, soft, moist, autumnal cookie.

Serve it with: Spiced apple cidar or milk.

Shared with me by: My elementary teachers (it was an ungraded primary school) did a unit study on pumpkins in the fall the year I was 7 years old. They took the pumpkins we had cut up to investigate and cooked them! The next day they brought the cooked pumpkin back to class along with the recipe written on the board. We had to copy the recipe before we could mix up the cookies. I will forever remember Mrs. Pierce and Mrs. Polly when I see this recipe or taste these cookies.

Chocolate Chip Cookies

2009-05-16T20:02:00.002-06:00

Makes 3 dozen cookies

1 cup butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. buttermilk (do not omit this)
1 pkg. milk chocolate chips

Cream the butter, sugar, eggs, and vanilla. Mix in 2 cups of the flour, the baking soda, and the salt. Mix well. Add butter milk and mix some more. Add remaining flour. Stir in chocolate chips and drop by spoonfuls or cookie scoop onto cookie sheet. Bake 375* for 10 minutes. Do not overbake!

My thoughts: These are blue-ribbon-winners-at-the-county-fair chocolate chip cookies. The buttermilk keeps them soft. (I don't like crunchy cookies.) If you're tempted to toss in all the flour at once---don't. It doesn't mix right and there is something about putting the buttermilk in between the additions of flour.

Serve it with: Cold milk...what else??!!!

Shared with me by: My Mother-in-Law

Chocolate Chip Pie

2009-05-16T19:54:00.002-06:00

Serves 8-10

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 1/2 sticks butter
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1 unbaked pie pastry in 8" pie plate

Cream butter and sugars. Beat eggs and add. Add flour and stir well. Stir in walnuts and chocoate chips. Pour into pastry. Bake 325* for 55-60 minutes.

My thoughts: This was my cousin Wesley's favorite pie. He passed away at the age of 15 from Ewing's Sarcoma. Everytime I make it or enjoy a piece I think of Wes and his courage.

Serve it with: Love

Shared with me by: Wes' mom, Kristie

Soda Cracker Pie

2009-05-16T19:44:00.002-06:00

Serves: 8

3 egg whites
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. vanilla
12 (2"x2") soda crackers
Fresh fruit of choice

Beat egg whites until very stiff. Gradually add in sugar. Fold in baking powder and vanilla. Crush the crackers into very fine crumbs. The finer the crumbs the more delicate the crust.
Gently fold crumbs into the egg whites. Grease 9" pie plate liberally with butter-flavored Crisco. Bake at 375* for 20-25 minutes. You want it done but not too brown. Let cool completely. Fill with fresh, in-season sliced fruit. My thoughts: Love this pie for Sunday brunch or church pot luck dinners. It's one of Rick's favorite pies. (His other 2 favorites are "hot" and "cold.") Our fresh fruit of choice is strawberries in season or Palisade peaches from Colorado.

Serve it with: Top with with whipped sweetened cream or whipped topping if desired.

Shared with me by: Lindy's at Rosemount (Carriage House Restaurant at the Rosemount Museum in Pueblo, Colorado)

No Bake Cookies

2009-05-16T15:48:00.001-06:00

Serves: Just me and Morgan LOL

2 cups sugar
1/2 cup canned evaporated milk
1/2 cup butter
1 tsp. vanilla
3 cups quick oats
3 Tbsp. cocoa
1/2 cup coconut

Melt butter in saucepan. Add sugar, milk, and vanilla. Bring to boil and cook 5 minutes. Begin timing when entire outside of contents is bubbling. Remove from heat. Stir in coconut, oats, and cocoa. Drop immediately by spoonfuls or cookie scoop (careful! It's HOT) onto waxed paper lined counter. Allow to cool and set up.

My thoughts: Great summer cookie 'cause there is no heating the oven! Very chocolatey.

Serve it with: Cold milk.

Shared with me by: My Mama!

Pumpkin Roll

2009-05-16T15:30:00.002-06:00

Serves: 12-15

3 eggs
1 cup sugar
2/3 cup canned pumpkin (not pumpkin pie filling)
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped nuts

Beat eggs and gradually add sugar. Stir in pumpkin and lemon juice. Combine dry ingredients thoroughly and then add to the pumpkin mixture. Grease and flour a jelly roll pan. Pour mixture into the pan. Top with chopped nuts. Bake at 375* for 15 minutes. Lay a clean tea towel on counter. Spread it out. Sprinkle it liberally with powdered sugar. When cake comes out of the oven, turn it out onto the sugar-sprinkled towel. Beginning at the narrow end roll towel into the cake and let cool completely. Mix filling while cake is cooling. When cool, unroll and remove the towel. Fill with filling and re-roll (this time without the towel).

Filling:
1 cup powdered sugar
8 oz. cream cheese, room temperature
1 tsp. vanilla
1 Tbsp. butter, room temperature

Sift powdered sugar to remove all lumps. Mix cream cheese, vanilla and butter well. Stir powdered sugar into the mixture.

My thoughts: The filling is good on pumpkin bread and pumpkin bars as well. It's not as hard to make as it might seem. The strangest part is rolling the towel up into the roll--this is done so it doesn't stick together, so you can unroll it, fill it and re-roll it.

Serve it with: Thanksgiving Dinner

Shared with me by: My home ec teacher in high school "Mrs. C"

Lemonade Cake

2009-05-16T12:40:00.003-06:00

Serves: 12-15

1 recipe or box mix of your favorite Lemon Cake (one with NO "pudding in the mix")
1 6 oz. can frozen lemonade concentrate
2 cups powdered sugar
8 oz. whipped topping (thawed)

Bake cake according to recipe or box directions. Combine frozen lemonade concentrate with powdered sugar. Poke holes in the hot cake with a fork. Pour lemonade mixture over warm cake. Chill thoroughly. Frost with thawed whipped topping.

My thoughts: Great summery dessert

Serve it with: Lemonade of course!

Shared with me by: I think I found this recipe on the back of a cake mix.

Mom's Meatloaf

2009-05-16T12:02:00.004-06:00

Serves: 4-6

2 pounds ground beef
1/4 cup brown sugar + 1 Tbsp.
1 8-oz. can tomato sauce
2 eggs
1/4 cup minced onion
1 cup crushed buttery crackers (Club or Ritz)
2 tsp. yellow mustard

Mix ground beef and eggs. Add 1/4 cup brown sugar and onion. Stir in the crushed crackers and 1/2 can (1/2 cup) of the tomato sauce. Mix well. Add salt and pepper as desired. Form into loaf and place in loaf pan. Mix the remaining tomato sauce with the mustard and add 1 Tbsp. brown sugar. Set aside. Bake meatloaf at 350* for 1 1/2 hours. During last 15 minutes of baking spread remaining tomato sauce mixture over the top.

My thoughts: I know everyone has a recipe for "Mom's Meatloaf" but this one surpasses them all. It's my Dad's favorite meatloaf and when he is eating the meatloaf he's already thinking about the cold meatloaf sandwich for tomorrow's lunch!

Serve it with: Grandma's Scalloped Potatoes, steamed asparagus, cooked carrots.

Shared with me by: My Mama

Cheeseburger Pie

2009-05-16T11:53:00.004-06:00

Serves 6-8

1 1/2 pounds ground beef
1/2 cup minced onion
1 can corn (drained) or 1 1/2 cups frozen corn
6 slices American cheese
5 potatoes (pared, cooked, mashed) or 2 cups leftover mashed potatoes
1/4 cup shredded cheese

Crumble beef and mix with onion. Pat into 9x13" baking pan. Bake at 350* for 20 minutes. While this is baking you can prepare the mashed potatoes. When it's done baking, carefully drain fat from meat. Top with corn and place slices of cheese over the corn. Top with mashed potatoes and shredded cheese.

My thoughts: This is a good winter-time supper.

Serve it with: Biscuits and jam and cooked carrots.

Shared with me by: My sister-in-law Sandi.

Kevin Semmens Casserole

2009-05-16T11:44:00.002-06:00

Serves 4-6

1 pound ground beef
1 can cut green beans
1 can tomato soup
4 potatoes (pared, cooked, mashed)
1/2 cup shredded cheese

Brown beef in skillet and drain fat. Add drained green beans and soup. Mix well. Pour into a greased 8x8' baking dish. Top with mashed potatoes. Bake at 400* for 15 minutes. Sprinkle top with shredded cheese and return to oven for another 5 minutes.

My thoughts: This is a casserole my brother and I liked when we were kids. I still like it.

Serve it with: Biscuits or toast for an easy meal with little clean up.

Shared with me by: My Mama. She got it from a neighbor and she said it was just a recipe her son Kevin really liked so we've always called it Kevin Semmens' Casserole.

Broccoli and Rice Hot Dish

2009-05-16T11:40:00.002-06:00

The recipe will be posted soon. I need to locate the "hard copy" LOL! I'll probably have to call Mom. I just didn't want to forget to include this one.

Grandma's Scalloped Potatoes

2009-05-16T11:33:00.003-06:00

Serves 6-8

6 large red potatoes
1 can evaporated milk
1/4 cup butter
Salt and pepper

Peel potatoes, rinse, and slice thinly. Butter deep baking dish (I use my small blue speckled roaster). Place potatoes in prepared dish. Pour canned milk over potatoes. Dot with 1/4 cup butter. Sprinkle with salt & pepper. Bake for one our at 350*. If more liquid is needed just add 1/2 milk can of water.

My thoughts: Oh. My. Goodness! These are THE BEST scalloped potatoes I've ever eaten. My cousin Stacy and I can hurt ourselves eating Grandma's scalloped potatoes. Whenever we have a family dinner and we know Grandma is making her scalloped potatoes, Stacy and I always have to ask, "So, what's she making for everyone else?" LOL

Serve it with: Spiral Ham and seasoned green beans.

Shared with my by: My Grandma Jane

Egg Noodles

2009-05-16T11:19:00.002-06:00

Serves 2

(Easily doubled, tripled, quadrupled etc. for larger group.)

1 egg
2 Tbsp. milk
1/2 tsp. salt
1 cup flour

Beat together egg, milk, and salt. Make a well with the flour in the bottom of a mixing bowl. Pour egg mixture into the well. Fold in the flour and mix to form a soft ball of dough. Flour cutting board liberally. Roll out the dough to desired thickness. Flour top side of dough. Using sharp knife or pizza cutter cut strips of dough to desired width and length. Allow to dry out for about 20 minutes. Gently transfer to meat broth (chicken broth for chicken & noodles or beef broth for beef & noodles). To increase amount of noodles: Basically figure 1 recipe per 2 people.

My thoughts: These freeze well. To freeze allow noodles to dry for half and hour or so. Then transfer to a cookie sheet and freeze noodles solid. Then transfer frozen noodles to a freezer bag and use within a month or two. If you use farm-fresh eggs the natural color of these homemade noodles is so appealing...not to mention the taste!

Serve it with: Boiled chicken and broth or left over roast beef and broth and don't forget the mashed potatoes!

Shared with me by: My Mama. Her chicken and noodles are requested for almost every family dinner.

Rice Au Gratin

2009-05-16T11:06:00.002-06:00

Serves 6-8

4 cups cooked rice
1/4 cup minced onion
1/4 cup minced green bell pepper
1 8-oz. can water chestnuts (drained and chopped)
1 can cream of mushroom soup*
1/3 cup salad dressing (Miracle Whip)
2 cups shredded cheddar cheese
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper

Combine cooked rice, onion, bell pepper, and water chestnuts. In another small bowl combine cream soup*, salad dressing, 1 cup shredded cheese, milk, and salt & pepper. Mix well and pour over rice mixture. Stir to combine. Butter a 9x13" baking dish. Pour rice mixture into prepared dish. Bake 350* for 20 minutes. Top with remaining shredded cheese and return to oven for another 5 minutes.

My thougths: I really, really like this casserole. I have used a homemade version of cream soup (recipe found here) with good results. Because commercial cream soups tend to be saltier you might need to add a bit more salt to the recipe if you choose to make your own cream soup. (I also prefer to leave out the green bell pepper and chestnuts. It's not as "pretty" and there isn't any "crunch" to it but I like it better my way.)

Serve it with: Ham steaks and green salad. It also can stand alone with a simple green bean side dish.

Shared with me by: My Grandma Jane.

Beef & Barley Soup

2009-05-16T10:56:00.002-06:00

Serves 15 or so and freezes well

1 pound round steak cubed
1 Tbsp. grapeseed or olive oil (garlic infused is a nice touch)
1/2 cup diced onion
8 oz. can tomato sauce
3 cups diced carrots
2 cups diced celery
1 cup sliced mushrooms
1 can French-style green beans
1/3 cup pearl barley
1 Tbsp. dried parsley
1 1/2 tsp. dried tarragon
salt and pepper to taste

In a very large stock pot heat oil and saute beef cubes and onion for 5-7 minutes. Add 12 cups water. Cover and bring to a boil. Stir in carrots, celery and mushrooms. Reduce heat, cover partially and simmer one hour. Add green beans and herbs. Simmer one hour longer. Add salt and pepper to taste.

My thoughts: Very filling soup using little beef. Very nutritious and fiber-rich. This is one of my favorite soups.

Serve it with: Crusty dinner rolls.

Given to me by: A Weight Watchers leader years ago.

Oatmeal Cake

2009-05-16T10:30:00.003-06:00

Serves 12-15

1/2 cup boiling water
1 cup old fashion oatmeal
1 cup brown sugar
1 cup white sugar
1 1/2 cups flour
1/2 cup butter-flavored Crisco
2 eggs
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Mix boiling water and oatmeal. Let stand 10 minutes. In a large mixing bowl cream sugars and shortening. Add eggs and oatmeal mixture. Mix well. Add dry ingredients. Pour into a greased and floured 9x13" pan. Bake 35 minutes at 350*. Meanwhile, prepare topping.

Topping:
1/2 cup butter
1 cup brown sugar
1/2 cup canned evaporated milk
1 cup chopped walnuts
1 cup coconut
1 tsp. vanilla

Melt butter and add remaining ingredients. Pour over warm cake and return cake to oven and BROIL for 3-4 minutes until coconut is lightly toasted and top is bubbling.

My thoughts: This is scrumptious...especially when enjoyed warm!

Serve it with: An ice cold glass of milk.

Shared with me by: Cousin Melanie H. at a family reunion.

German Chocolate Frosting

2009-05-16T10:23:00.003-06:00

Frosts one 9x13" cake or two 8-inch round layers

3 Tbsp. butter
3 1/2 Tbsp. flour
1 cup canned evaporated milk
1 cup brown sugar
1 tsp. vanilla
1 cup coconut
1 cup chopped pecans (I prefer walnuts)

Melt butter in saucepan and stir in flour. Stir in milk, sugar, and vanilla. Cook over medium heat until thickened. Remove from heat and stir in coconut and nuts. Spread evenly over cooled German Chocolate cake.

My thoughts: This brings back fond memories of my childhood. My favorite cake is German Chocolate with THIS particular frosting. I remember my 8th birthday party vividly. This frosting topped my birthday cake and I can still remember licking the spoon and sauce pan from when Mom made the frosting.

Serve it with: Cold milk, hot tea, or coffee

Shared with me by: My Mama!

Layered Pudding

2009-05-16T09:40:00.003-06:00

Serves 12-15

2 cups flour
1/2 pound butter
1 1/4 cup powdered sugar (sifted)
1 1/2 cups chopped walnuts
1 large box instant vanilla pudding mix
1 large box instant chocolate pudding mix
8 oz. cream cheese
4 1/2 cups milk plus 1 Tbsp. milk
8 oz. whipped topping (thawed)
2 Tbsp. chocolate syrup and/or 2 Tbsp. shaved chocoate candy bar

Crust:
2 cups flour
1/2 pound butter
1/4 cup powdered sugar
1 cup chopped walnuts (I usually add more 'cause I like nuts)

Cut butter into flour and add powdered sugar and nuts. Press into bottom of 9x13" baking dish. Bake 20-25 minutes at 350*. Set aside and let cool completely.

Layer 1:
8 oz. cream cheese at room temperature
1 cup powdered sugar
1 Tbsp. milk
Mix cream cheese and milk until smooth. Sift powdered sugar into mixture and combine well. Spread over cooled crust.

Layer 2:
1 6-serving sized box of vanilla instant pudding
2 1/4 cups cold milk
Mix well and pour over first layer. Chill to set.

Layer 3:
1 6-serving sized box of chocoate instant pudding
2 1/4 cups cold milk
Mix well and pour over vanilla layer. Chill to set.

Layer 4:
"Frost" the chocolate pudding layer with thawed whipped topping. Sprinkle with 1/2 cup chopped nuts and drizzle with chocolate syrup and/or sprinkle with shaved chocolate syrup.
Chill thoroughly before serving.

My thoughts: This is the dessert that Ethan usually wants instead of birthday cake! It's a crowd pleaser and is always the first to go at a potluck or family reunion dinner. It's a tasty dessert for summer. Also, any combination of pudding flavors will work. Butterscotch and chocolate are a nice combination as is pistatio and vanilla or using only lemon pudding. You could try lemon and chocolate if you're really in a creative mood.

Serve it with: Whatever!!!

Shared with me by: Cousin Marth S. at a family reunion. (See, I told you it was a good dessert to take to a family reunion!!)

Sweet & Sour Chicken

2009-05-15T09:07:00.003-06:00

1 can (8 oz.) unsweetened pineapple chunks packed in juice
1 pound skinless, boneless, chicken breasts
1 cup fat-free broth
1/4 cup cider vinegar
1/4 cup brown sugar
2 teaspoons lite soy sauce
1/2 teaspoon chopped garlic
1 cup celery
1 medium bell pepper sliced
1 small onion
3 Tablespoons cornstarch
1/4 cup water

Drain pineapple, reserve juice. Cut chicken into bite size pieces and place in medium pan. Add reserved pineapple juice, broth, vinegar, brown sugar, soy sauce, and garlic. Cover and simmer over low heat for 15 minutes. Add vegetables and pineapple. Cook for 10 minutes, stirring occasionally. Combine cornstarch and water. Gradually stir into hot mixture. Continue to cook until thickened, stir constantly. Serve with rice.

Shared with me by: Marcia from FIAR

Thinking about: Dredging chicken in flour and lightly frying for a crispier chicken bite before adding the sweet & sour elements.

Lemon Bars

2009-05-13T21:30:00.003-06:00

Makes 16 bar cookies

Crust:
2 cups flour
1 cup butter -room temperature
1/2 cup powdered sugar

Combine ingredients and press into the bottom of a 9x13" baking pan and leaving some dough around the edges just a bit higher. Bake at 350* for 20 minutes. Meanwhile, mix the filling.

Filling:
4 eggs
2 cups sugar
1 tsp. baking powder
4 Tbsp. flour
6 Tbsp. real lemon juice

Topping:
3 Tbsp. powdered sugar

Beat eggs. Add remaining ingredients. Pour over warm crust. Bake at 350* for 25 minutes. When cool sprinkle with powdered sugar.

My thoughts: Tangy, sweet, perfect for a summer dessert! Best served chilled.

Serve it with: Iced Tea!

Shared with me by: A distant cousin Janeen.

Magic Bars

2009-05-13T21:13:00.008-06:00

Makes 24 very rich bar cookies

1 1/2 cups graham cracker crumbs (I think this is one cellophane package crushed fine)
1/2 cup butter (this is equal to 1 cube or 1/4 pound of butter)
1 cup butterscotch chips
1 cup semi sweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
1 can Eagle Brand Sweetened Condensed Milk (not evaporated milk!)

Melt butter in the bottom of a 9x13" baking pan in a 35o* oven. This takes just a few minutes so don't leave it unattended or you'll have burnt butter. Pour graham cracker crumbs over melted butter. Mix with a fork to distribute the butter to all crumbs. Spread it over the bottom of the pan and press down lightly to form a crust. Evenly sprinkle butterscotch and chocolate chips over crust. Sprinkle coconut and walnuts over the chips. Pour entire can of sweetened condensed milk over all as evenly as you can. Bake at 350* for 23-25 minutes. DO NOT OVERBAKE!

Cook completely before cutting into desired number of bar cookies.

My thoughts: These are very rich and delicious. They are very simple to make but they tend to be a little on the expensive side to make. They are worth it though.

Serve it with: A cup of strong black coffee!

Shared with me by: My mama. She made these for my brother and me once in a while. My brother doesn't like walnuts so she put the walnuts on my half.

Cappuccino Muffins with Espresso Spread

2009-05-13T21:00:00.003-06:00

Makes 12 muffins

Espresso Spread:
4 oz. cream cheese
1 Tbsp. powdered sugar
1/2 tsp. instant coffee granules
1/2 tsp. real vanilla extract
1/2 cup miniature chocolate chips

Combine all ingredients and mix until well blended. Cover and chill until ready to serve.

Muffins:
2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
1 cup milk
2 Tbsp. instant coffee granules
1/2 cup butter -melted
1 egg -beaten
1 tsp. real vanilla extract
3/4 cup miniature chocolte chips

Combine dry ingredients in a large bowl. In another smaller bowl dissolve instant coffee in milk. Add melted butter and beaten egg to the milk mixture. Stir in vanilla. Pour wet ingredients over the dry ingredients and mix lightly--just until the dry ingredients are moistened. My home ec teacher in school told us to stir just three times when making muffins but I have a very hard time limiting it to just three stirs! Gently fold in the chocolate chips. (Some dry ingredients still may be visible and that's okay.) Line muffin pan with cupcake/muffin papers or grease each tin well very well. (If greasing I like to use Butter-flavored Crisco). Fill paper liners or muffin wells about 2/3 full of muffin batter. Bake at 375* for 17-20 minutes. Cool about 5 minutes or so before removing muffins from wells if not using liners.

My thoughts: Scrumptious! Simply scrumptious!

Serve it with: The espresso spread really completes the muffins. These go well with an egg dish for a brunch. They're pretty tasty as an afternoon snack as well.

Shared with me by: A fellow homeschooling FIAR mom...and I cannot remember who it was.

Pork Chops and Rice

2009-05-13T19:33:00.003-06:00

Serves 6

6 bone-in pork chops 1/2 inch or so thickness
3 Tbsp. vegetable oil
6 Tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
1 tsp. ground thyme
2 cups white rice
2 cans beef consomme
6 slices ripe red tomato
6 slices green bell pepper
6 slices sweet yellow onion
ground time

Heat vegetable oil in large skillet. Mix flour, salt, pepper, and thyme on a paper plate. Dredge each chop in the flour mixture. Brown in hot oil on both sides. Transfer to plate and set aside. Place raw rice in bottom of 9x13" baking dish. Lay browned chops on top of rice. Pour beef consomme over chops and rice. Place a ring of bell pepper, onion, and a slice of tomato on each chop. Sprinkle with a dash of thyme. Cover with foil. Bake for 30 minutes at 350*

My thoughts: This is a recipe that I know is at least three generations old now. My daughter has fixed it for her fiance so I guess that makes it a four-generation recipe now.

Serve it with: Seasoned green beans and biscuits!

Shared with me by: My mama! (Who got it from her mama, who got it from her mama who was Gladys Oney Downing Barnhart.)

Zucchini Bread

2009-05-13T18:27:00.002-06:00

Makes 2 loaves

3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 cups grated zucchini
3 cups flour
1 cup chopped walnuts if desired.

Beat eggs in large bowl. Add sugar, oil, and vanilla. Beat well. Add zucchini and dry ingredients. Stir in nuts if using them. Grease 2 large loaf pans very well. (I like to use Butter-flavored Crisco for greasing my quick bread pans.) Pour half of batter into each pan. Bake at 350* for 1 hour.

My thoughts: Very moist quick bread. The cinnamon adds a nice touch. Great way to get some veggies into your kiddos! My friend Staci adds milk chocolate chips to her batter before baking.

Serve it with: Hot black coffee or ice cold milk.

Shared with me by: My friend Staci.

Strawberry Bread

2009-05-13T18:13:00.003-06:00

Makes 2 loaves

3 eggs
2 cups sugar
1 1/2 cup vegetable oil
10 oz. frozen sweetened strawberries -thawed (do not drain!)
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
2 tsp. cinnamon
1 cup chopped walnuts or pecans if desired

Beat eggs in large bowl. Add sugar and oil. Mix well. Stir in strawberries and dry ingredients. Add nuts if using. Grease 2 large loaf pans well. Pour half of the batter into each pan. Bake at 350* for 1 hour.

Cool in pans on wire rack for 10 minutes and then loosen bread from sides of pan with a table knife. Turn out onto wire racks and let cool completely.

My thoughts: This is an amazing flavor and textured quick bread. I like to serve it for breakfast, brunch, and snacks. This is one of my daughter's favorite quick breads.

Serve it with: Make a cream cheese spread with cream cheese and powdered sugar. Add just a touch of vanilla.

Shared with me by: Years ago I got this recipe from Cheri during a sorority function.

Cookie Salad

2009-05-13T10:10:00.004-06:00

Serves 8-10

1 cup buttermilk
1 small box of instant vanilla pudding mix
1 8-oz. container whipped topping -thawed
1 pkg. "striped shortbread cookies"
1 20-oz. can pineapple tidbits -drained
2 11-oz. cans mandarin oranges -drained
1 cup mini marshmallows -optional

Mix buttermilk and dry pudding mix. Add whipped topping. Crush the cookies and fold the pieces into the pudding mixture. Stir in fruit and marshmallows. Chill well.

My thoughts: Very sweet salad. Could be used as a dessert! Sweet Salads are sometimes known also as "Sunday Salads."

Serve it with: This is a great pot-luck dish because with pot-luck dinners there are usually so many things to choose from you're most likely going to find something to balance out the sweetness of this salad.

Shared with me by: Sorry! I can't remember.

Cornbread Salad

2009-05-13T08:04:00.008-06:00

Serves 8-10

1 8x8" pan of baked and cooled cornbread
4 ripe red tomatoes
1 green sweet bell pepper
1 medium sweet onion
1/2 cup diced sweet pickles
9 slices bacon fried crisp, drained and cooled
1 cup mayonnaise
1/4 cup sweet pickle juice

Crumble corn bread into coarse pieces. Set aside. Chop tomatoes, bell pepper, and onion into small pieces about the same size. Set aside. Crumble bacon and set aside. Mix mayonnaise and pickle juice and set aside.

To assemble salad: (By the way, this is pretty in a clear salad bowl.) Arrange half of the crumbled cornbread in the bottom of the serving bowl. Top this with half of the tomato-pepper-onion mixture. Spoon half of the mayonnaise mixture over this. Repeat layers but reserve some cornbread crumbs and some tomato mixture for the top.

Chill thoroughly before serving for best flavor!

My thoughts: This salad seems less than appetizing when merely considering the ingredients. You'll have to make it and sample it though, because it does have a surprisingly pleasant (and addictive!!) flavor and mouth feel. It's great for summer picnics!

Serve it with: This is a super accompaniment for a Fried Chicken picnic!

Shared with me by: Talk of the Town Catering

Low Country Boil

2009-05-12T22:03:00.012-06:00

Serves 10-12

2 boxes Old Bay Crab Boil Seasoning
2 Tbsp. sea salt
5 pounds red potatoes
4 pounds corn cobettes
3 pounds beef smoked sausage
2 pounds raw deveined, shelled jumbo shrimp
1 large sweet yellow onion
1/2 pound real butter

Fill very large pot (I used my hot water canner) half full of water and place 2 crab boil seasoning sachets. Add salt and whole onion. Scrub and quarter red potatoes and add to the water. Bring to boil and cook for about 12 minutes. Add corn cobettes and cook for 8 minutes. Cut sausages into bite size chunks and add to pot. Cook for 5 minutes. Add shrimp and cook for 1 minutes. Turn off heat and allow this to set 10 minutes. Carefully drain. Melt butter. Remove season sachets and discard. Return food to pot and pour melted butter over all.

My thoughts: Prepare dining table or picnic table by covering with newspapers. Cover this with a clean disposable plastic table covering or butcher paper. Serve by dumping entire contents of cooking pot onto the center of the table and invite everyone to dig in.

Serve it with: Garlic bread sticks and sweet tea. Don't forget the Tabasco sauce for those who like to live a bit more on the wild side!

Shared with me by: Michele Stuart