This corn is a must make, must eat, must keep on retainer kind of recipe.
Monday, November 24, 2014
This corn is a must make, must eat, must keep on retainer kind of recipe.
Wednesday, February 5, 2014
Monday, February 3, 2014
This makes a ton of servings. Beware, the dill flavor will intensify the longer it sits in your fridge.
Friday, December 21, 2012
Thursday, August 16, 2012
2 bags chicken breast (Costco approx. 20 pieces per bag)
3 bunches cleaned thinly sliced celery
3 c. sliced almonds
1 1/2 finely diced onions
1 ½ qt. - 2 qt. mayo
salt to taste
1 qt. whipping cream, whipped
100 cocktail size croissants
Simmer breasts in covered stockpot with water to cover until done. Cool and chop into small pieces. Slice and add celery, almonds, onions (if serving same day) and lemon juice (just sprinkle over, I never know how much I use). Mix in mayo just to hold together. Whip cream and fold into mixture. Season with salt. Makes approx. 100 cocktail sized croissants.
Wednesday, August 1, 2012
I still prefer my "from scratch" recipe but these are super good and so beat Bisquick biscuits!!!
So easy and soooo good!
(Just a note, I used diet, lemon/lime soda and "light" sour cream)
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter (come on, use BUTTER)
1. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
2. Sprinkle additional biscuit mix on board or table and pat/roll dough out and cut (I kneaded a few times).
3. Melt 1/4 cup butter in a 9 inch square pan.
Place cut biscuits in pan and bake at 450 degrees until golden brown.
Sunday, April 8, 2012
Per the fam's request, here is the recipe for the carrot cake we enjoyed for our Easter Feast! Recipe is found in Caprial's Desserts cookbook.
2 cups sugar
1 1/2 cups vegetable oil
4 cups finely shredded carrots
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
3/4 cups finely chopped pecans
3/4 cups shredded sweetened coconut
Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottoms with parchment paper; set aside.
Split the cake layers, then fill and frost with Cream Cheese Frosting (recipe to follow).
Cream Cheese Frosting
1 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
2 pounds powdered sugar
1 tablespoon pure vanilla extract
Friday, December 30, 2011
7-8 T butter
3/4 c buttermilk
1 c sugar
1/2 t baking soda
1 t coconut extract
Place butter, buttermilk and sugar in a sauce pan. Over medium heat stir until sugar is dissolved and butter melted. Bring to a boil and boil 1 minute. Remove from heat and add baking soda and extract. It will bubble up - just continue to stir and give it a few minutes for the "fizz" to reduce before serving.
1 c sugar
1/2 c light corn syrup
1/4 c water
1/2 t cinnamon
1/2 c whipping cream
In medium sauce pan stir all ingredients together EXCEPT cream. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes. Remove from heat, stir in cream. Cool 30 minutes, Syrup will thicken as it cools. Serve warm.
Thursday, December 29, 2011
Chocolate Mousse Pie
7 oz. semi sweet chocolate chips
1 1/2 c. miniature marshmallows
1/2 c. milk
2 c. heavy whipping cream, add 1 t. vanilla before whipping
1 9" pie crust (graham cracker or chocolate crumb or pastry shell baked)
1. In a heavy saucepan, heat the chocolate chips, marshmallows and milk over low heat until chocolate is melted and marshmallows have "disappeared" and mixture is smooth, stirring constantly. BE PATIENT AS THIS TAKES TIME.
2. COOL to room temperature. It will cool faster if you remove pan from heat and place on a cooling rack so air can get under it and cool faster.
3. Whip cream and vanilla. Gently fold into chocolate mixture; pour into crust (cooled crust of course). Refrigerate for at least 3 hours. Refrigerate leftover.
Sunday, December 11, 2011
No Knead Bread Recipe
*I tried this first in November 2011 while in PA with the family. Making it again since I liked it so much. I love having another reason to use my cast iron Dutch oven! I will also add that though the recipe says this is a wet dough it seemed too wet for me and I added additional flour...who knows how much??? I found it hard to shape into a round loaf. These directions and photos I got off Pinterest and you can go here to see more info.
No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works.
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)
Thursday, December 8, 2011
2/3 c. fresh lemon juice
Wednesday, December 7, 2011
1 pound ground mild Italian sausage
1 small-medium onion, chopped
2 Tbsp minced garlic
2 tsp dried oregano
1/2 tsp crushed red pepper flakes (scant)
1 can tomato sauce
2 bay leaves
1 tsp crushed basil
1 14-oz can diced tomatoes
6 cups chicken stock
8 oz (half a package) small pasta (not precooked)
8 oz Ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
pinch of pepper
Sprinkle over soup and topping:
2 cups shredded mozzarella cheese
Heat a stock pot over med-high heat and add 2 Tbsp olive oil. Heat for a minute then add the onion and saute until soft. Add garlic and crumble the ground beef, cooking until no longer pink. Drain. Return meat to the pot and add tomato sauce, oregano, red pepper flakes and stir until well incorporated. Cook for about five minutes.
Add chicken stock, bay leaves and diced tomatoes. Bring to a boil and simmer for 20-30 minutes. Add uncooked pasta and cook to al dente. Do not overcook or let the soup simmer at this point as the pasta will get mushy.
As the pasta is cooking prepare the cheese topping. Mix all ingredients, except mozzarella, together and set aside.
To serve, ladle soup into bowls, add a dollop of cheese topping and sprinkle mozzarella on top.
Friday, December 2, 2011
1½ c. warm water
1 ½ t. salt
2 T. sugar
2 T. butter or olive oil
4 c. flour
2 t. yeast
Place above ingredients (in order given or according to your machines instructions) into bread pan and mix on “Dough “ cycle. When completed, remove from pan, knead to expel air and form into a 1 or 2 ball(s). Place on a greased (or vegetable sprayed) baking sheet. I like to let my dough rise in a warm oven by turning the oven on for 1 minute then turning it off. It takes approximately 45 minutes to double in size. Remove from oven and preheat oven to 425 degrees. Bake 20-30 minutes or till done. When done, remove from oven, place on rack and rub butter on outside and cover with a cloth till cooled. Happy eating.
Wednesday, May 25, 2011
The Spicery’s Rolls - a restaurant in downtown
1 1/2 c. boiling water
1/2 c. margarine (or butter)
1 1/2 t. salt
1 c. sugar
1 1/2 c. additional water (not boiling)
6 oz. evaporated milk (small can)
1/4 c. yeast (that is correct)
9 1/8 cups flour
Makes 3 dozen large rolls.
In a large bowl, pour boiling water over margarine. Add salt and sugar and stir well. When margarine is melted, mix in additional water. Stir in evaporated milk and yeast. Let bubble. Slowly add flour. Turn out on a floured board and knead about 10 minutes. Next, grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about 1 hour. Form into dinner rolls, let rise until doubled. Preheat oven to 375* 20 minutes before baking. Bake for 20 minutes. Makes 36 rolls. (These rolls are HUGE! I made these for preschool, but didn't have time for them to "double in size". They were still good. Very sweet compared to my dinner rolls.)
msk notes: after forming into rolls place in buttered pans, cover with tea towels to rise in warm location.
Thursday, May 19, 2011
* Kosher salt
* 12 oz. egg tagliatelle or fettuccine (I used fetuccine)
* 2 Tbsp. (1/4 stick) unsalted butter
* 2 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup heavy whipping cream
* Freshly ground black pepper
* 1/4 cup finely grated Parmesan
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water (I forgot to add the pasta water--still turned out great), orange juice, orange zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Garnish with remaining zest.
(Then stuff your face.)
Monday, April 18, 2011
1 cup reduced-fat mayo
1/2 cup reduced-fat sour cream
1/2 cup 1% buttermilk
2 green onion stalks
1 tsp. onion powder
1 tsp. red wine vinegar
1/2 tsp. garlic powder
salt and pepper to taste
Place all in a blender or food processor; cover and process until smooth. Cover and refrigerate for at least 1 hour before serving.
Friday, January 28, 2011
Monday, December 20, 2010
Thursday, December 16, 2010
Wednesday, November 3, 2010
I must give credit to Pat L for showing me this set-up to cook/smoke a perfect pork shoulder for pulled-pork sandwiches.
1 Pork Shoulder (7-8lbs will do): Try to get the entire pork shoulder that includes the front leg and shoulder bone from the pig. Some grocers divide the shoulder into the Boston Butt and the Picnic cut.
1 cup of dry rub seasoning. I've used an assortment of recipes found on various smoking/bbq sites. They usually have in common:
fresh ground pepper
I've enjoyed the roasts the most that have the rub applied the night before, and the roast is wrapped in plastic and refrigerated.
The temp is regulated by a hotplate resting at the bottom of the smoker. A small kettle with the wood chunks rests on top of the hotplate. The wood used (provided by Pat) is from local fruit trees. Cook for 6-8 hours at a temp of 220 degrees. I rotate the roast about halfway through. The last couple of hours I transfer the roast to a dutch over and cook in the oven at 220 until the internal temp is about 180-190.
At that point, the meat should easily separate with a fork and is ready to eat. Slathered in sauce in a bun.
Friday, October 29, 2010
In bowl with electirc mixer mix:
1 1/2 stick BUTTER, softened
1/2 c. powdered sugar
1 t. lemon zest (opt.)
Add and mix:
1 3/4 c. flour
2 T. milk
Roll into balls. Place in tart pans (I used mini cupcake pans). Mold with fingers to fit.
Bake @ 355* for 7-9 minutes or until just starting to brown (barely).
Cool 5 minutes then remove from pans to cooling rack.
Monday, October 25, 2010
MarySue/Mom’s Pumpkin Pie
2 unbaked 9" pie shells or 3 8" shells
4 eggs, beaten
1 can (29 oz.) canned pumpkin
1 1/2 c. sugar
1 t. salt
2 1/2 t. cinnamon
2 t. ginger
1 t. cloves
½ - 1 t. nutmeg (freshly grated preferred)
2 cans (12 oz.) evaporated (not condensed) milk
1. Prepare pie shells
2. Preheat oven to 425*
3. Beat eggs with wire whisk in large mixing bowl. Add pumpkin and mix well. Do not make frothy or bubbly.
4. In separate bowl combine sugar, salt and spices. Blend well. Stir into pumpkin mixture.
5. Add evap milk, mix well but no bubbles.
6. Pour equally into shells
7. Bake for 15 minutes at 425* then reduce temperature to 350* and bake an additional 40-50 minutes or until done. Test for doneness by inserting a knife near center, done if knife comes out clean. Do not under-bake
8. Cool on wire racks; air needs to circulate under pans. May put pie pans on 2 wooden spoon handles to cool also.
Wednesday, August 25, 2010
Corn tortillas cut into wedges
1/2" oil for frying
Heat oil in a fry pan until it reaches roughly 375 degrees. Carefully drop tortilla wedges into the oil. I let mine go for about 45 seconds on each side and then removed with a slotted spoon. Allow to dry on a sheet pan lined with paper towels. Immediately sprinkle with salt or cinnamon/sugar mixture.
1 ripe avocado, cut into 1/2" pieces
1/2 roma tomato, chopped
1 small clove of garlic, finely minced
1/2 jalapeno, chopped
2 T red onion, chopped
2 T cilantro, chopped
squeeze of lime juice
pinch of coarse salt
Combine avocado, garlic, jalapeno, onion, and cilantro in a bowl. Mash together (I used a whisk) without completely obliterating the avocado. Once everything is combined, with a rubber scraper, fold in tomatoes, lime juice, and salt to taste. The lime juice well keep the avocado from darkening from air exposure, but I recommend serving this promptly after making it.
Monday, August 9, 2010
Monday, June 28, 2010
Friday, June 25, 2010
Monday, June 21, 2010
Trust me, you'll never go back to that gross canned enchilada sauce once you try these.
3 cups shredded chicken
1 can refried black beans
1 large jar of salsa
1 can corn
4 green onions, chopped (reserve a small amount for a garnish)
1 small can diced green chiles
4 cups shredded Mexican cheese blend
1 package medium sized corn tortillas, room temperature
Preheat your oven to 350 degrees.
In a large pan, pour 1/3 jar of salsa on the bottom.
In a large bowl, combine chicken, refried black beans, 1/3 jar salsa, corn, onions, chiles, and 3 cups cheese. Mix well. I mix by hand. It's more fun that way.
Fill individual tortillas with small handfulls of chicken mixture.
Roll the tortillas around the mixture, and place rolled side down in the pan. If you find that the tortillas are breaking, make sure they aren't cold from the refrigerator. Microwave for a few seconds.
Once the pan is filled with enchiladas, cover with remaining salsa and top with cheese.
Cover with aluminum foil and bake for 30 minutes or until bubble.
Remove aluminum foil cover and allow to bake for another 10 minutes or until the cheese starts to brown a little.
Sprinkle chopped green onions over the top before serving.
Cilantro Lime Rice
1/2 yellow onion, chopped
1/3 bunch cilantro, chopped
zest of 1 lime
Juice of 3 limes
3 T. butter
2 cups rice
2 cups water (You'll need more or less, depending on how much juice you get from the limes)
Salt to taste
In a sauce pan, melt butter and add chopped onion.
When the onion is half-way cooked, add rice, and coat with butter. Let the rice start to absorb the butter and onion flavor for just about a minute.
To the lime juice, add enough water to equal 3 cups. Add to rice.
Cover and cook until all of the liquid is absorbed by the rice.
Before serving, add the lime zest, and chopped cilantro.
Salt to taste. I like to salt it afterwards to check the flavor contrast with the citrus and cilantro.
*If you don't want to do a traditional rolled enchilada, this recipe works great for an enchilada casserole. Layer salsa, tortillas, chicken mixture, and cheese on top of one another, like a lasagna. Follow the same baking directions.
Saturday, June 19, 2010
Cinnamon and lime chicken fajitas:
1 tablespoon ground cinnamon (or more, I was very generous with the cinnamon)
kosher salt and pepper to taste
2 large baking potatoes, peeled and cubed
1/4 cup olive oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 lime, juiced
corn/flour tortillas, warmed
Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, black beans, corn, cayenne pepper, and lime juice. Cook until heated through.
Serve the chicken and potatoes in warmed tortillas, topped with sour cream. Enjoy!
Friday, June 18, 2010
2 spaghetti squash
2 zucchini, cut in half, lengthwise, and then thinly sliced
½ yellow onion, chopped
½ Roma tomato, chopped
1 package Jenny-O Ground Turkey
Preheat oven to 400 degrees.
Cut the spaghetti squash in half, lengthwise, and scoop out seeds.
Drizzle with olive oil and sprinkle with salt and pepper.
Place cut side down on baking sheet. Cover skin with aluminum foil, and bake for 45-60 minutes, or until squash is tender to the touch.
Chop onion and sauté until partially cooked.
Add package of turkey and add salt, pepper, Italian Seasoning, rosemary, and basil. Cook over medium heat until meat is no longer pink. Add zucchini, cover, and cook on medium low until zucchini is cooked through.
Once squash is cooked, use two forks to shred the interior into long strands. Sprinkle with a little more salt and parmesan cheese.
Serve turkey and veggie mixture hot over squash. Top with chopped fresh tomato and parmesan cheese.
This will probably make 4 1-cup servings.
Friday, June 11, 2010
Cream together in large bowl:
1 stick butter (1/4 c.)
1 1/2 c. sugar ( I used a tad less)
2 1/2 c. flour
2 1/2 t. baking soda
Add dry ingredients to creamed mixture alternating portions with:
2 c. butter milk (I used soured regular milk)
1 c. Nabisco Bran cereal
1 c. boiling water-let stand 1 minute. Add to above mixture and blend well.
2 c. Kellogs All Bran
1/2 t. salt
your choice of nuts, seeds and dried fruit or fresh blueberries.
Spoon mixture into papered muffin tin.
Bake at 400* 15-20 minutes until lightly browned.
Friday, May 21, 2010
Lion House Dinner Rolls
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
5 to 5 ½ cups all-purpose flour, or bread flour
Method:In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer.
Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour). Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out).
Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan.
Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours.
Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter.
Serve with Honey Butter (recipe below). Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making RollsAlways add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods: 1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!
½ cup butter, softened
½ teaspoon vanilla
½ cup honey
Method:Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat until very fluffy). Makes 1 cup.
Saturday, May 1, 2010
Melt 1/2 cup butter in saucepan. Add and heat 1/2 cup buttermilk or milk, 1 cup sugar and 1.5 teaspoons vanilla. While stirring, bring to a gentle boil. Add 1/2 teaspoon baking soda. Enjoy!