Sunday, December 23, 2007

Toffee

This is the wonderful recipe of Grandma Marjorie Knight. What would a Christmas be without the little foil-wrapped treats. Grandma always did such a masterful job with this candy. Enjoy!

Spread evenly in a buttered 9X13" buttered pan:
1 bag chocolate chips or 2 Hershey almond bars chopped

In a heavy saucepan bring to boil over medium heat:
2 sticks butter (no substitute)
1 c. sugar (granulated)
3 T. water
1 T. light corn syrup

Boil 5-6 minutes over medium high heat - to a temperature of 300* stirring constantly. Pour over chocolate chips completely cover chips but do not stir. Let stand over-night. Place in refrigerator 2-3 hours then break into pieces. Keeps best in refrigerator. I don't leave mine overnight but refrigerate then break into pieces when cold.

Thursday, December 20, 2007

Noelene's Christmas Puffs

For me this is a long awaited recipe. Until this week I have only been treated to this little treasure when dear Noelene C. makes them for Christmas and she and Kent come around with their friendly, Christmas greetings and treats. You have to trust me on this one since many of you may not have been as fortunate to taste these. Make them!! Delicious, fast, easy, unique. . . just what we all need these last few days before Christmas. Now, having said that there may be one very big stumbling block, the key ingredient. Not easy to find but trust Noelene to do just that and gift me with 3 bags of corn puffs-Krogers hulless Corn Puff Poppers-extreme BUTTER. Just snacking on these alone made my hips groan as they started spreading. This is what you start immediately hunting down, hopefully you can find them in Arizona at Fry's, Utah will be Smith's and Oregon maybe Fred Meyer's. You need 2 bags for one recipe "batch". SLK is already stopping by a Fry's on the way home from work to purchase more bags.
Recipe:

2 bags (8 oz. each) corn puffs (avoid chesse puffs!)

1 lb. (4 sticks) butter

2 c. sugar

1/4 c. water

Place puffs in two large pans, a turkey roasting pan is great.

Mix butter, sugar and water in large heavy saucepan. Bring to boil over medium high heat stirring constantly. Boil for 7 minutes stirring constantly unless you need to quickly grab your camera and take a picture of what you're doing for your blog but be quick about it. I think I boiled mine 7.25 minutes for good measure.
Pour this delightfully, buttery concoction over the puffs and try to stir and coat well, not easy.

Now don't get to caught up with too much stirring because if you're quick you can rush to the sauce pan and scrap out the leftover buttery concoction. Once it cools it's really hard and you just have to soak the pan and then clean it. But if you get to it in the still-kinda-soft stage you can drag your spoon or even your nails around and have a party. Am I making you kind of sick. Too bad.

Now as it cools you can break it into pieces of appropriate size, whatever that is and then bag and give to delighted friends, family and neighbors. But, if while breaking apart into appropriate size you find one of these gooey bunches with extra goo, don't break it apart, it has your name on it for being the go-to girl or boy that made this and you get to eat it.

I'd love to hear from you if you make this. Merry Christmas all. Thanks for sharing Noelene!

Thursday, December 13, 2007

Bread Pudding

I'm of the opinion that if you like French toast, you'll like bread pudding. It's old fashioned for sure but a good, easy dessert that is especially welcoming on a cold night. I was toying with trying a new "chocolate" bread pudding recipe but couldn't make myself do it. Hope you enjoy it. . . I did tonight.

Bread Pudding

6 slices good bread (good use for stale bread)
1/2 stick melted butter
1/2 c raisins
4 eggs beaten
2 c milk
3/4 c sugar
1 1/4 t cinnamon
1/8 t nutmeg
1 1/2 t vanilla

Butter a 9X13" baking dish. Cube bread and place into dish. Drizzle melted butter over bread and sprinkle evenly with raisins.

Combine in bowl, eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture. I like to let the bread soak while preheating the oven to 350 degrees.

Bake for 45-55 minutes or until the top springs back when lightly tapped and browned. I like to serve it warm but room temperature or cold from the refrigerator is okay too. Serves 8

Sunday, December 9, 2007

Caramel Popcorn



Caramel Popcorn

6 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Preheat oven to 250. Place popcorn in a large roasting pan that's been coated with non-stick spray. In a large pan, melt butter over medium heat. Add sugar, syrup and salt. Bring to a boil while constantly stirring. Let boil for 5 minutes without stirring. Remove from heat and add soda and vanilla. Gradually pour over popcorn, mixing until well coated. Bake for one hour, stirring every 15 minutes.



ENJOY!!!!!!!!


Tuesday, November 27, 2007

Chocolate Brittle Surprise


I don't "do" candy thermometers so this recipe is perfect for me! Just a little microwave action, throw it in the oven and voila! I'm going to be lazy and just give you the link for this awesome recipe that our family has been loving for years. So hop on over here for the recipe! And if you want a "play-by-play" of me making this, hop on over here to my blog!

Friday, November 23, 2007

Great Idea for Leftover Turkey


I guess these are a tradition here in Pennsylvania. I had them at a luncheon the other day and they were really good and I thought it maybe helpful for some ideas for all that leftover turkey.

Oven Baked Turkey Croquettes

Thick Cream Sauce
4 Tbsp Butter
1/3 cup flour
1 tsp salt
1/4 tsp paprika
1 cup milk

Melt butter oven medium heat. Add flour and seasoning; blend. Add milk slowly, stirring constantly. Cook until mixture is very thick.

Croquettes:
2 cups chopped turkey
1/4 tsp salt
1/4 tsp celery salt
1/2 tsp paprika
1 tsp lemon juice
1 tsp parsley
1 c thick cream sauce
1 c fine bread crumbs
1 egg, beaten with 1 TBSP water
1/4 cup butter

Mix ingredients in order given except for bread crumbs, butter, and egg mixture. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Place shallow baking dish with butter into oven to melt. When butter is hot, dip croquettes into crumbs, egg, and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for 30 minutes or until brown and crisp.

Thursday, November 15, 2007

Chinese Noodles

I think, hopefully, every family has some quirky family favorite recipes that will never, ever be published or requested by friends. But to that family,the dish is dear and beloved. I think this is one of those recipes. Mom made it for my sisters and me and we always loved it. Jody tells the story that on our birthdays we usually got to pick the dinner menu and this was what she always wanted. I think of this as a Monday meal. Strange but true. You see, it is made with left over roast beef and that was usually cooked on Sunday...get it now. I of course made it for you kiddos and I wonder if you like it enough to make it for yourselves and my grands. Since Jody is in town I made Chinese noodles for dinner this week. She certainly was generous with her compliments and made me feel appreciated. Thanks Jody. Here's a rundown on an old, quirky family favorite. It's a loosey goosely recipe with no exact measurements/amounts. Just fit it to the number of people you feed.

Johnson Family Chinese Noodles

left over roast beef cut into small pieces, enough for number you're feeding
hard boiled eggs sliced, 1-2 per person(more or less depending on amount of beef you have)
green onions sliced
Chinese noodles cooked and drained, still hot
soy sauce (I've switched to a lite version)

Except for the just cooked noodles, all ingredients are cold/cool. Start with a serving of noodles in your bowl, top with beef, eggs, green onions and then a splash of soy sauce.


The finished dish.

Wednesday, November 7, 2007

Creamy Kielbasa & Potato Soup with a Great Bread Recipe

This is one of our new winter favorites.
Creamy Kielbasa and Potato Soup
4 potatoes, cubed
1 onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
1 cream of mushroom soup
pepper to taste

In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.
Fabulous Bread

1/2 tablespoon white sugar
1 cup quick cooking oats
2 cups whole wheat flour
2 1/4 cups warm water
1/2 tablespoons salt
1/3 cup brown sugar
1/3 cup vegetable oil
4 cups bread flour
1 TBSP Yeast
Place all ingredients in bread maker. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely. (This will make 2 good sized loaves)

Sunday, November 4, 2007

"JESSE'S FAVORITE SOUP"

Christie sent me this recipe just this week and I've already made it. Steve and I both liked it alot but I knew it was a winner when I served it to the N crew tonight and the grandsons ate seconds and thirds. Little Miss T even ate a hardy amount but that was on my lap and with the promise of a Reese's Cup after the soup was gone. I also made the family favorite Sunday night biscuits with homemade strawberry freezer jam. Soup and biscuits are hard to beat. P.S. There were no leftovers from dinner tonight!!!

Jesse's Favorite Soup AKA Chicken Soup with Lentils & Barley

1 c chopped onion
1/2 c chopped sweet red pepper
1 large clove minced garlic
2 T butter (I used no butter just Pam spray)
2 (14.5 oz.) cans chicken broth (I used fat free)
1 1/2 c water
1/2 c lentils washed and drained
1/2 t each basil, oregano & rosemary
1/4 t pepper
1 1/2 c chopped cooked chicken
1 1/2 c chopped carrots
1/2 c quick cooking barley
1 (14.5 oz) can chopped tomatoes

1. In sauce pan cook onion, sweet pepper & garlic. I first sprayed the sauce pan with butter flavored Pam, added the vegetables and sprayed the vegetables again. It worked fine and omitting the butter made it healthier.
2. Stir in broth, water, lentils, basil, oregano, rosemary, black pepper. Cover & simmer 20 minutes.
3. Stir in chicken, carrots & barley. Cover & cook additional 20 min.
4. Add tomatoes and heat through.
Serves 6
Note: I cooked chicken breasts the night before for this recipe and used that cooking broth as part of the broth needed in the recipe.

Friday, November 2, 2007

Oriental Chicken

My roommate in college used to make this and I gave it the nickname Sticky Stinky Chicken, but don't let the nickname throw you. I serve this with steamed zuccini, yellow squash, onions, and mushrooms, and white rice and it's so easy to make.

Sticky Stinky Oriental Chicken
2 T oil
2 T soy sauce
2 T rice wine vinegar
1/4 c granulated sugar
1 t chicken boullion
1 t crushed garlic
1 lb boneless, skinless chicken breast

Cut chicken breast into bite sized pieces. Place cut chicken in a zip lock baggie. Mix, in a small bowl: oil, soy sauce, vinegar, sugar, boullion, and garlic. Pour mixture over chicken and let marinate at least 2 hours. You can let it go overnight and it'll be just as good, if not better.

Discard half of the marinade, and sautee chicken and remaining marinade over med-high heat until fully cooked. Watch the heat so the marinade doesn't burn.

Serve over sauteed veggies and rice. The sauce from the marinade is great over the veggies.

Pumpkin Brownies with Cream Cheese Frosting

A former co-worker of mine used to spoil our office and bring these brownies during the Halloween/Thanksgiving holiday seasons. They wouldn't last long and I'd go home wanting more, so I eventually weasled the recipe out of her. I've made modifications to the original recipe to make it lower in fat and with reduced calories, but it still has an amazing flavor and is so moist!!

Brownies
4 eggs
1 1/2 c apple sauce (sugar free)
2 c granulated sugar (or sugar substitute)
15 oz canned pumpkin
2 1/2 c flour
2 t ground cinnamon
1 t pumpkin pie spice
2 t baking soda
1 t salt

Combine all wet ingredients together and mix well. Mix dry ingredients seperately then add to wet ingredients and mix until blended well.
Bake in an ungreased texas sheet cake pan for 15-20 minutes at 350 degrees.

Frosting
3 1/2 c powdered sugar
1/2 t vanilla extract
1 8oz brick cream cheese, room temperature
1/2 cups butter, softened

Mix together until creamy and smooth.

Wednesday, October 31, 2007

THE COOKS + LEMON CURD

Just thought I'd share one of my favorite photos of you girls in our matching aprons. This was taken in 12/1999; too long since we've all been together cooking up something yummy in my kitchen. Fun to see our hair styles back then and I'm personally glad for updating my old do. Okay, I fear some may be saying this is a recipe blog...I just have to share related photos...okay? Now I have to also say that some of the Knight men are also awesome cooks - kudos to you men and sorry I don't have a photo of you in our matching beach-vacation aprons. Loves and wishes for a happy day.

LEMON CURD
2/3 c fresh lemon juice (4 lemons)
4 t lemon peel (hope you all have one of those nifty micro-planers for grating and zesting)
5 eggs
1 c sugar
1/2 c melted butter (you know you can't substitute don't you)

In a microwave safe bowl combine juice, peel, eggs & sugar, beat until smooth. Add butter and microwave on reheat until thickened, stirring often (6-7 minutes approx.) Refrigerate covered. Will last up to 1 week. I was asked once "how do you eat lemon curd". . .
1. with my fingers
2. on angel food cake
3. with English scones
4. in petite tart shells
5. in trifle

Tuesday, October 30, 2007

CINNAMON ROLLS


Hope you don't mind I've posted recipe at both sites. Go here Cinnamon Rolls if you want photos.
There's something about fall, cool weather and baking. Maybe if I make a batch of cinnamon rolls our temperatures will dip out of the 90's. . . worth a try. I've adapted my recipe to make just one 9X13" pan of rolls and use my bread machine. Here we go.
Cinnamon Rolls:
1 1/4 c warm water
1/4 c powdered milk
1/4 c sugar
4 T butter
2 t yeast
1 beaten egg
3 3/4 c flour
1 1/2 t salt
Place all ingredients in bread machine according to your machines directions. This should be a soft dough, may have to add more or less flour to obtain that. Use dough cycle. When complete, roll out on floured surface to approx. 10" X 12". Slather with soft butter, about 1/4 c, spread generously with brown sugar, 2-3 handfuls, and sprinkle generously with cinnamon. Add nuts and/or raisins if you don't have anyone whining over those additions. Such a harsh comment.

Roll up, stretching slightly to keep shape.Slice with sharp knife, about 1" wide will give you about 1 dozen rolls.

Place in greased/sprayed pan.Let raise until doubled in size. I like to preheat oven for just 1 minute. Shut off oven, place pan in warmed oven to raise - 45-55 minutes. Bake in preheated 350* oven about 15-20 minutes until done and browned.

Frosting: Melt 2-3 T butter, add 1 t vanilla, mix and add powered sugar stirring until it looks like this. Very solid and unappealing.
Thin with a little water, beating until of spreading consistency. Now it's smooth and lovely.
Frost, cool as long as you can stand to wait, then eat!!! If they're not bad enough already, spread butter on them and then eat. If cooled completely, warm about 15 seconds in microwave.
Now, if word gets around that you bake cinnamon rolls, your life will never be the same. You have now been forewarned.

Pasta Fagioli



It's still in the 90's here, but I'm cooking up the soups trying to bring on that "Fall Feeling"! Hope you love this as much as we do all year long!!!


1/4 c. olive oil

5 medium carrots, thinly sliced

3 stalks celery, thinly sliced

1 medium onion, chopped

3 cloves garlic, minced

2 (14.5 oz.) cans stewed tomatoes

4 (14.5 oz.) cans chicken broth

2 (15.5 oz.) cans cannellini beans,

rinsed and drained

1 Tbs. sugar

2 tsp. dried Italian seasoning

3/4 tsp. salt

1/2 tsp. pepper

2 cups ditalini or other small pasta (I like small shells)

Grated Parmesan or Romano cheese



Heat the oil in a large pot over medium-high heat. Add carrots, celery and onion; cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook 1 minute.


Add tomatoes, broth, beans, sugar, Italian seasoning if desired, salt and pepper; bring to a boil. Reduce heat and simmer 15 minutes.


While the soup simmers, cook the pasta according to package directions; drain. Just before serving, stir cooked pasta into soup and bring to a boil. Serve with grated cheese, crusty bread and a salad. Makes 8 servings.


Monday, October 29, 2007

HOT GERMAN POTATO SALAD

I'm glad this Knight has a much more modern and convenient kitchen. Feeling and counting those blessings. Thank's for starting up the KNIGHTS IN THE KITCHEN Dori. This will be one of my very favorites. Also, may I add to the rules please. I personally will always use these abbreviations: T= tablespoon t= teaspoon c= cup. In the "labels for this post" we can all add our own names for ease in finding your much sought after recipes by individuals & the name of the recipe as the post title for quick recall.

October - October Fest - German tradition - Mom's German maiden name Geiss - Hot German Potato Salad. Does this explain my random brain activity??? I thought this would be a good one to share (and was going to do just that at Snickerdoodles) as my maiden post at this site. I've had numerous phone calls requesting this recipe from a certain daughter which also makes this appropriate.

HOT GERMAN POTATO SALAD

6 potatoes
8 slices bacon
1 c. chopped onion
1 T sugar or honey
3 T flour
1 t salt
3/4 t celery seed
pepper
1 c water
3 t vinegar (cider or red wine)

1. peel & quarter potatoes lengthwise
2. bring to boil then simmer potatoes till tender-approx. 15-20 min., drain & slice
3. fry bacon till crisp, remove from pan and drain on paper towels
4. cook onion in bacon drippings till transparent then add: honey, flour, salt, pepper & celery seed; blend well.
5. add water & vinegar and cook till thickened
6. gently stir in potatoes and crumbled bacon.
7. heat through if necessary

Serves 6

Always served this with low-fat kielbasa, green beans and homemade hearty bread - opposed to nonhearty bread :) Mom

The Rules of Fight Club

1st Rule: You do not talk about FIGHT CLUB
2nd Rule: You DO NOT talk about FIGHT CLUB

Okay, this blog isn't that serious, but I've had enough of the recipe exchange e-mails, and since a few of us have talked about creating a recipe blog, I did it!

But there really is a rule. You should only post a recipe if you've made it and you know it's worth it.

So rock on with your bad selves!