Thursday, December 10, 2009

Oh, Fudge!

This is our family favorite, easy-peasy fudge recipe.

1 2/3 cup sugar
2/3 cup evaporated milk
2 Tablespoons butter
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
14 large marshmallows
1 teaspoon vanilla
1 c. chopped pecans (optional)


1. Coat an 8x8 inch pan with cooking spray.

2. Stir together sugar, evaporated milk, salt and butter. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.

3. Stir in chocolate, marshmallows and nuts. Remove from heat and stir in vanilla. Stir until smooth.

4. Pour into pan and refrigerate until firm, about 2 hours. Leave in fridge or freezer for a firmer consistency.

Image credit here.

Monday, December 7, 2009

Loa Dyke's Chicken

1 stick butter
1 pkg. Italian salad dressing mix
3 chicken breast cut up
1 8oz. pkg. cream cheese
1 can cream of chicken soup
rice or noodles

Place in crock pot:
butter
Italian seasoning
chicken
Cook on low until tender and done.
Remove just the chicken and add and mix together well:
1 8oz. pkg. cream cheese
1 can cream of mushroom soup (undiluted)
Add back the chicken and heat through.
Adjust with salt and pepper.

Loa said you can add onion and anything else you like. This is not low calorie. This is fast and delicious.

Serve over rice or noodles.

Monday, November 9, 2009

Stuffing or Dressing

Which do you eat...stuffing or dressing? Here's the recipe I've made my entire adult life. Since today I got a call for the recipe I figured I'd better post it. In our family, some of the kids would choose this as the only Thanksgiving food they'd eat if they could only have one food.

I use Mrs. Cubbison's cubed and seasoned bread cubes. Remember to use the cubed. I do not stuff my turkey but bake the dressing in a very large casserole pan.

4 pkgs. Mrs. Cubbison's cubed bread cubes
2 c. (4 sticks) butter (I do not substitute)
4 c. chopped onion - I cry, a lot!
4 c. sliced celery
5 c. liquid approx. (I make a broth by simmering the giblets with onion and a bunch of the unused celery tops and also use canned, low fat chicken broth)
salt and pepper
sage, sage and more sage

1. In large dutch oven or large frying pan melt butter.
2. Add chopped onion and celery and cook slowly until onion and celery are tranlucent. Don't brown. One of the family favorites is to dip a chunk of home make dinner roll in this flavorful butter and eat it. We always do it in tribute to Papa who loved to do it...actually he loved to dip anything in butter.
3. Place all bread cubes in the largest bowl you have. I use my gigantic stainless steel bowl.
4. Pour butter and veggie mix over bread cubes and mix well. A large, wide wooden
spoon works well.
5. Drizzle broth over mix while someone rotates bowl and mixes continually. The 5c.
of broth is just an estimate. You will need to taste and test alot.
6. I add salt and tons of sage to taste. I keep adding and tasting until it seems
just right.
7. Transfer mix into a buttered casserole dish. Cover with lid or foil and bake
approx. 45 minutes in 325* oven.

Note: This makes a ton for my big family. You may want to make 1/2 this recipe or even less. This is a popular left over.
Do you know what giblets are! It's that wonderful packet inside your turkey. It contains the heart, liver and gizzard. The neck is usually in the neck cavity while the rest you'll find in the body. My mom set the example of simmering the giblets. When done the neck meat was picked from the bones, the heart and gizzard diced and either added to the stuffing mixture or to the white giblet gravy she expertly made. She also added the chopped liver but I started my own new tradition and after cooking the liver I feed it to my beloved dog(s).

HAPPY THANKSGIVING

Monday, September 28, 2009

Herbed Garlic Butter

I found this tasty recipe and HAD to share! It's SO worth it and lasted a few weeks in the fridge!

Monday, September 14, 2009

Fruit Pizza


This is my SIL, Theresa's recipe and I think it's just THE BEST! Enjoy!

Crust:
1.5 c. flour
3/4 c. butter
1/2 c. powdered sugar
Other Ingredients:
8 oz. cream cheese
3.5 c. powdered sugar
12 oz. Cool Whip
3 baskets strawberries, sliced
4 kiwi, peeled and sliced
2 cans mandarin oranges, drained
Glaze:
1 c. sugar
3 Tbs. cornstarch
1/2 c. water
Mix together the ingredients for the crust. Separate dough into two large tart baking dishes or put all the dough in a 9x13 inch pan. Bake at 350 degrees for 10-12 minutes. Cool completely. Meanwhile, cream the cream cheese and powdered sugar until well-blended. Fold in Cool Whip. Spread mixture over cooled crust. Arrange fruit over cream cheese mixture.
For glaze: In small saucepan, combine sugar and cornstarch. Gradually add water and cook over medium heat to bring to a boil. Boil and stir for 1 minute. Pour glaze over fruit. Chill for 30 minutes.

Image credit here.

Thursday, September 3, 2009

Drain Cleaner

Yes, that's right, drain cleaner. And it's safe, effective and you probably always have these ingredients on hand.

1/2 c. vinegar
1/2 c. baking soda
2 c. boiling water

Mix ingredients together and put down drain. Let stand 3-5 minutes than flush with hot water.

Friday, July 3, 2009

KFC Type Cole Slaw

We'll be eating this tomorrow on the 4th of July, 2009 in Canby, Oregon.

1 head cabbage finely shredded
1/4 to 1/2 c. shredded carrot
Dressing:
1/3 c. sugar
1/2 t. salt
1/8 t. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. vinegar
2 1/2 T. lemon juice

Mix together dressing ingredients and stir well into cabbage mixture.
Note: I didn't have buttermilk so I just combined milk and sour cream. Seemed to work well.

Wednesday, June 24, 2009

New Site

No recipe today but I just added a link to a blog that features southern cooking. It's called Southern Plate. I added it to the side-bar. I can't recommend it for health...like most southern recipes...but recommend it for yumminess. Hope you're having a great summer day.

Monday, June 15, 2009

Grilled Spare Ribs with Barbecue Sauce

I ate these delicious ribs when Christie prepared them during my visit in Pennsylvania in '08. I thought I'd better post them so I can access them when I'm in Oregon and maybe put on a feast for the family up there this summer. There is NO DOUBT you will love these. There is a choice of barbecue sauces you can make in this recipe or just use your favorite recipe or a bottle of sauce.


Grilled Spare Ribs with Barbecue Sauce
Prep: 20 minutes Total: 2 hours 30 minutes
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.The base of our three sauces is made with ketchup, vinegar, onion, garlic, and cayenne. Add one of the variations for a sweet, spicy, or smoky sauce.

Ingredients: Serves 6.
2 slabs pork spare ribs (2 1/2 pounds each)
2 tablespoons chili powder
Coarse salt and ground pepper
1 tablespoon butter
1/2 small onion, grated
2 garlic cloves, minced
1 1/2 cups ketchup
1/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
Desired variations (Kansas City style: 1/2 cup packed light-brown sugar, 2 tablespoons molasses, and 1 tablespoon yellow mustard; Memphis style: 1/2 teaspoon hot sauce (such as Tabasco) and 1/4 cup sugar; Dallas style: 1 tablespoon chopped chipotle in adobo sauce and 1/2 teaspoon ground cumin)
Oil, for grates

Directions:
Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.

Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.

Friday, June 12, 2009

Kozhi Curry

Though I am definately not a curry fan, I LOVE this dish. Please do try it.

From Worldwide Ward Cookbook
Kozhi (Chicken) Curry

4 tablespoon olive oil
1 teaspoon fennel seeds
1-2 cinnamon sticks
3 medium onions, finely chopped
7-8 garlic cloves, finely chopped or crushed
7-8 tomatoes, finely chopped
1/4 teaspoon chili powder (or 1/8 teaspoon for milder curry)
1 teaspoon turmeric powder
3 tablespoon coriander powder
1 teaspoon garam masala
1 pound chicken, cut into bite-size pieces
2 cups plain yogurt
1 cups cilantro, finely chopped or made into a paste
1 can coconut milk
Salt to taste

1. In a large frying pan, combine the olive oil, fennel seeds, and the cinnamon sticks; cook over medium heat until the cinnamon sticks open and the fennel seeds brown slightly (don't let them get too brown, or they will turn bitter).
2. Add the onions and saute until they turn golden brown. Note: This is the most important step in this recipe, and requires time and patience.
3. Stir in the garlic, cook for 1 minute, and add the tomatoes; cook until well done. (You may add 1 teaspoon of salt to accelerate the process.)
4. Add the spices one by one and mix well. Cook for 1 minute.
5. Add the chicken. Mix well; cook for several minutes, then stir in the yogurt. Cover and cook for 10 minutes.
6. Stir in the cilantro, coconut milk, and salt, then turn down the heat and cook until the chicken is done. Serve with rice or Indian bread.

Here is what the cook that submitted this recipe said: "I am from India and have lived in the United States for two-and-a-half years as an interpreter for the Church. Ever since I moved here, friends have asked me to cook Indian food for them. Of all the varieties of curries that I have prepared, the one most enjoyed is the South Indian Kozhi Curry recipe from my mom."
--Hannah Davidson, Bangalore 1st Branch, India Bangalore District, Bangalore, India

Monday, April 20, 2009

Sourdough Bread


San Francisco Style Sourdough Bread,
from Bread Alone by Daniel Leader & Judith Blahnik:

First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:
Starter - 2/3 cup
Water (dechlorinated) - 1 cup
White flour - 1 1/2 cup

Final dough:
Water - 2 cups
White flour - 5 1/2 - 6 1/2 cups
Fine sea salt - 1 T

*Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area for 2 1/2 hours in a large bowl, covered with a damp towel or plastic wrap.
*Deflate the dough by pushing down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and let sit in a warm (74-80) draft free place for 30 minutes.
*Turn out on a floured area and knead briefly. Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft free place for 30 minutes.
*Shape. You may divide the dough into two pieces and shape into two round logs or into round loaves (free form) or one large freeform loaf.
*Proof the loaves in a warm (74-80) draft free place till they rise 1 1/2 times the size - about 1 hour - on a floured towel.
*Preheat oven for an hour before baking. Bake an a baking stone at 450 for 15 minutes, reduce heat to 425 for 20 minutes longer.
*Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25 minutes before cutting. Spritzing the oven at the beginning and each 3 minutes for the first 10 minutes will make a hard crust. One can use two conventional baking pans if desired.

My changes:
* used unbleached flour
* used regular table salt
* my draft free place was my oven w/ oven light left on since it was a chilly 24 hrs.
* just preheated oven in normal fashion
*divided into two pieces, too much dough for one loaf, mine made two large loaves

*proofed on the baking pan
*baked on heavy, jelly roll pan

Go HERE for good sourdough info, recipes and starter.

Wednesday, February 25, 2009

Chewy Gluten Free Chocolate Chip Cookie

I've recently tasted a chocolate chip cookie made without wheat flour. I could not believe just how good it was. Sweet Amanda shared it with me and I'm sharing it with you. I don't know if any of you or your loved ones are intolerant of gluten but if so, this is thee cookie for you. Here is the link.

Tuesday, February 10, 2009

Martha's Surpise Cookie


With this being Valentine's Week, maybe I'll just post a yummy chocolate-y treat each day! Yesterday I posted my new favorite chocolate chip cookie recipe and today's is Martha Stewart's Surprise Cookie recipe which can be found here. I've made these and they're a fun treat to make with kiddos as they're really quite easy and SUPER TASTY!


Monday, February 9, 2009

The Quest Is Over!

I really think this is IT! Like most bakers, I'm always looking for the ULTIMATE Chocolate Chip Cookie Recipe. Well, I've found mine and here it is! I think the corn starch is the magic ingredient! You'll have to let me know what you think!


CHOCOLATE CHIP COOKIES
2 1/2 cubes butter
1 1/4 c. dark brown sugar
1 c. granulated sugar
2 eggs
2 tsp. vanilla
3 2/3 c. flour
2 T. corn starch
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 c. semi-sweet chocolate chips
1 c. milk chocolate chips

Bake at 350 degrees for about 12 minutes.