Facebook | Chai Tea

Facebook Chai Tea:

"Everyone who knows me knows I love tea and hate coffee and soda. So since summer forgot to come here this year I am really in the mood for Autumn more and more. So I decided to make my own iced Chai Tea today. I do not meause but I will try to guess, just add what you want you can't go wrong. I used suger in the boys and sweet and low in mine. I also used 2% milk in theirs and 1/2 & 1//2 in mine since it only had one carb.

2 Cinnamon sticks--ran though a coffee grinder that has never been used for coffee.
1/2 nutmeg ran though the grinder, both should be broken up into small pieces go not ground to powder, I will post a picture
about 10 Cardamon seed
about 10 whole cloves
1 tsp Ginger Cracked Pieces

4 tsp good black tea (loose, not those cheap tea bags)

2 cups Milk

Combine all the spiced, in 4 cups water and bring to a boil. Turn down to low and simmer for 10 - 12 minutes. Add black tea leaves and simmer for another 3-5 minutes add milk and heat until hot but do not allow to boil.

Run through a fine mesh strainer. Keep the spices and add them to a pot of water and simmer, it will make your house smell good. :o)

Add sweetner and either drink hot or add ice to glass for iced chai."

Facebook | Mac and Cheese

Facebook Mac and Cheese:

"I got this recipe from my daughter Kim.
It is a low carb recipe. My husband hates mac and Cheese and he went back for seconds on this. David has not tried it yet, Danny knew what it was right off and Jacob ate the chicken out of it. But that is not saying much because Jacob hates everything unless it is process food, right rice, white bread, pasta...He did love the Artichokes though.
I thought it was pretty good.

Mac' N' Cheese Casserole:
1 pound extra firm tofu 2 Chicken breast chopped up into bite size pieces1 cup of grated cheddar cheese1 cup of grated mozzarella cheese2 eggs1/2 cup cream2 fresh garlic cloves finely minced, or gratedSalt and pepper (to taste)1/2 cup of Parmesan cheese.
Smash up the tofu with a fork. Mix all the other ingredients (besides Parmesan cheese) and add to the tofu. Put the mixtures in a casserole dish,top with Parmesan cheese and bake at 350°F (180°C) for 30 to 40 minutes, or until it is bubbly and lightly browned on the top. (I put mine in the oven at 350 for 30 minutes, and then 10 minutes under the broiler."

Fruit Tart

Most kids pick a cake they would like for their birthday, my son likes fruit tarts.

So here is the one I made for him for his 19th birthday. I am going to just add the link to it until I get time to type out the recipe later tonight.

www.facebook.com/notes/Aprils-home-cooking/fruit-tart/149732805038121

This is my blog on my facebook account, come on over and join there also.

Country Bob's Sauce

I cannot believe I forgot to blog about this. Might be because I was on a detox diet when it came in.
I won these from a contest I entered from Two Southern girls and boy am I glad I did, the sauce is GREAT!! I made some hamburgers and added some to the meat then mixed it in before I made the patties. They were a huge hit and went faster then any burger I have ever made. I had to find the one bottle for something else I have planned because my kids were pouring it on their fingers and eating it plain. It is great on Steaks, I have had with with chicken and it is so good. I brushed my steaks with it while the were grilling, my husband asked me what I did different with the steaks because they were great. I buy A1 and it sits in there for about six months or more. This one bottle was gone in less then a week because either I tried it with everything or the kids got to it. I will admit I also tasted it out of the bottle to see what it tasted like, it was good even by it's self. Go on over to Country Bob's www.countrybobs.com
and check out their stuff then come on back and let me know how what you bought and how you used it.

Have a wonderful week.

Sweet Chipotle Snack Mix Recipe - MyRecipes.com

So we are low carbing it right now and I seen this posting on one of my blogs and thought I would give it a try. I would either leave the sugar our or replace it with splenda to drop the carb count even more. Once I get it made I will post the picture.
Come on over to my facebook page and join my food blog there. I have some stuff on that one that I have not posted on this blog.

www.facebook.com/pages/sprils-home-cooking/112189978816473?ref=sgm

1/4 cup sugar
1 teaspoon salt
1 teaspoon ground chipotle chile pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 large egg white
1 cup slivered almonds
1 cup unsalted cashews
1 cup unsalted pumpkin seed kernels
Preparation
1. Preheat oven to 325°.
2. Combine first 6 ingredients in a small bowl; stir with a whisk.
3. Place egg white in a large bowl; stir with a whisk until foamy. Add the almonds, cashews, and pumpkin seeds; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven and place on a wire rack; cool completely. Store snack mix in an airtight container for up to 2 weeks.
Nutritional Information
Calories:130
Fat:9.7g (sat 1.4g,mono 5.8g,poly 2g)
Protein:4.5g
Carbohydrate:7.3g
Fiber:1.1g
Cholesterol:0.0mg
Iron:1.1mg
Sodium:175mg
Calcium:23mg"

Sweet and Salty Kettle Corn

Sweet and Salty Kettle Corn (adapted from Rachael Ray)
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 tablespoon salted butter, melted
1 teaspoon coarse salt
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. add the popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with melted butter then the salt."

Savannah Cinnamon & Cookie Company - A Classic Southern Tradition of Flavor

Savannah Cinnamon & Cookie Company - A Classic Southern Tradition of Flavor:

"Savannah Squares Almond Crunch

Ingredients:
Directions:
Stir together 6 cups Rice Chex cereal and 2 cups whole almonds in a 13 X 9 pan. Melt 1/4 cup butter and 1/2 cup brown sugar, and 1/2 cup of Southern Almond Mix. Heat until boiling, then simmer for two minutes. Add 1/2 teaspoon baking soda and stir until foamy. Pour mixture over cereal and nuts and stir to coat well. Bake at 250 for one hour, stiring mixture once. Remove from oven and spread on a cookie sheet to cool. For a sweet and spicy version of this recipe, add cayenne pepper to taste to liquid mixture prior to boiling

Turkey Turnover

I warned you all I was going to be adding a lot of old recipes on here.
I like to make these and freeze them with the leftover turkey from Thanksgiving.

You can make your own pastry dough or buy pre made pie crust.
I like to make smaller ones but this recipes is for one large one. I like to make them and freeze them and pull them and bake as needed.
Preheat oven to 425

pastry for 1- 9" single pie crust
2 T soft butter
1 cup cooked turkey, diced or shredded.
1/3 cups sliced green onions
2/3 cups sliced celery
1/3 cups sour cream
1 T Dijon mustard

Combine turkey, onions, celery, sour cream and mustard in a bowl. Spread mixture over half the crust one inch from the edge. Fold unfilled half over the filled have and crimp edges. Cut three slashes on top and bake for 20 minutes.

I guess it helps to tell you what to do with the butter. Just melt it, use it to seal up edges and brush on top of crust about half way though cooking.

Pistachio Jello Dessert

1 3.5oz Pistachio jello
1 20oz can crushed pineapple
1 3/4 cup cool whip

Whip jello and can of pineapple along with the juice together. Fold in cool whip. Chill until set.

Chili

I will be the first to admit I don't like chili. This is the first chili I made many many years ago and could eat. It is a cheap easy meal.

1 16oz bag pinto beans
1 LB ground chuck.
2 cups chopped onions
6 cloves garlic, minced
2- 8oz tomato sauce
3 T Chili Powder
1/2 tea salt
1/4 tsp pepper


Soak beans over night and rinse. The directions say not to drain but I like to rinse mine. Add to a pan and cover by at least an inch with water and cover and simmer for 3 1/2 hours or until tender.
Cook meat, onions and garlic over medium heat until meat is no loner pink. (Do Not Drain) When beans are done add meat mixture and remaining ingredients, stir well and simmer for 30 minutes.

No Bake Jello Pie

This is a very old Weight Watchers Pie.

3oz box sugar free jello, I like Orange and Strawberry
2/3 cups boiling water
2/3 cups nonfat dry milk
1 cup ice cubes
1 cup cool whip....more if you want to top it off with more.

Dissolve jello in boiling water stir to dissolve. Add ice cubes and stir until it starts to thicken, remove any left over ice cubes. Add dry milk and whip until fluffy, fold in whip cream. chill for one hour.

Praline Dip

This is good for frosting also.

With and electric mixer, whip the following ingredients until fluffy.

8oz soften cream cheese
1/2 cup powder sugar
1/2 cup finely chopped pecans
1/3 cup Southern Praline mix

For a Holiday touch, serve with red and green apples sprinkle with lemon to keep from turning brown.
Butter cookies,
Pound cake or anything you like can be dipped in this.

Praline Party Mix

My girl's use to work at County Clutter and they sold a Praline mix that was great to make this party mix with. I think this is my favorite out of all the party mixes I have made or eaten.

I believe you can get this at the Savannah Cinnamon Company 1-800-288-0854 I need to go order some as well as a few other kinds. There is a blackberry one that taste great mixed with 7up and serve over ice.

m In a large bowl Mix 8 cups of any combo of Quaker Oat Squares, Crispix, Rice or Corn Chex
Add small pretzels, pecan halves or roasted peanuts.

Spray a 9x13" pan with cooking spray.

Melt 1/4 cup butter
1/2 cup brown sugar
1/2 cup Praline mix
1/2 tsp baking soda.

Heat until boiling and gently cook for 2 minutes. Pour over cereal mixture. Stir to coat , bake at 250 degrees for one hour, stirring once during baking. Cool thoroughly before placing in pretty tins. :o)

Whole Wheat Banana Nut Bread

preheat oven to 350

1/2 cup Butter
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 cup flour
1 cup whole wheat flour.
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup walnuts

Cream butter and sugar until well blended. Beat in eggs and mashed banana. In a small bowl combine flours, baking soda, baking powder and salt and blend into creamed mixture. Stir in nuts and pour into prepared loaf pans, bake for one hour and ten minutes or until tested done.

Spicy Pumpkin Loaf

I hate to admit this but this is the first thing I ever really learned to make good so I use to bring it to pot-luck all the time. I think people started getting sick of it.

6 eggs
4 1/2 c sugar
1 1/2 cups vegetable oil
1 large can solid pumpkin
5 1/4 cups all purpose flour
1 1/2 tsp salt
1 T. baking soda
1 T allspice
1 T cinnamon
1 1/2 cups chopped walnuts
3/4 cups raisins

In a 6qt bowl bowl lightly beat eggs add sugar, oil and pumpkin. Mix well. In another bowl stir together flour,baking soda, salt and spices add to pumpkin mixture and mix until blended. Stir in walnuts and raisins and spoon into greased pans. bake at 350 until tooth pick comes out clean about and hour and ten minutes. I cannot remember how many this makes but from the flour amount I would guess at least 4 loaves.

Fool Proof Fudge

My Grandma use to ask me to make this for her all the time.

18 oz Chocolate chips
1 8oz sweetened condensed milk
1 1/2 tea vanilla
I use to add chopped almonds for my Grandma and sometimes chopped roasted pecans and mini marshmallows. I also have been known to add nuts with cranberries or any dried fruit you like.

In top of a double boiler melt chocolate stirring occasionally. Remove from heat stir in milk, vanilla and any nuts or dried fruit you like or no none at all. A swirl of peanut butter would be good. Pour into a waxed paper lined small baking pan. 8x8 cool and enjoy.
This is a east fudge to make for Christmas, you would add chopped candy cane to it, maybe instead of the vanilla you would add peppermint extract.

Lemon Loaf

Years ago, over 26 years ago, I made this Lemon bread and it was so good. I have thought about this bread off and on for the past 5 years or so.
Well I am going through some of my very old note books I had written recipes in when I just started cooking. That was about two years after I was married. I had no idea how to cook when I first got married. I was only 16, I could make a killer steak and burger because I worked at a steakhouse but anything else I was clueless.

Here is the recipe for the bread and once I am done with this detox I am on I plan on making it and I will post pictures. If you try it let me know what you think and send me a picture, I am on facebook also so come look me up.

1 1/2 cups all purpose flour
1 cup sugar
1 tea baking powder
1/2 tea salt
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 1/2 tea grated lemon peel

Stir together flour, salt, baking powder and salt
Beat eggs, oil, milk and lemon peel. Add liquid mixture to flour mixture and stir until blended.
Pour patter into a greased and flour loaf pan.
Bake at 350 for 40-45 minutes or when a tooth pick comes out clean when tested.
When loaf is done and while still warm use a long skewer and poke holes all the way to the bottom of loaf, pour hot glaze over loaf letting it soak in slowly, let cool in pan on a rack 15 minutes. Turn onto rack and let cool completely.

Glaze

4 T lemon juice
1/2 cup sugar
stir over medium heat until sugar is dissolved.

Spinach Dip

1 cup Mayo

1 1/2 cups sour cream
1 pkg (10oz) chopped spinach, thawed and drained.
1 pkg (1.4 oz) knorr vegetable soup mix
six slices bacon chopped, fried and set aside to cool.
1 can (8oz) water chestnuts, drained and chopped
3 green onions

Stir together and chill for at least 3 hours, serve with french bread. I like to use around one ad my bowl and cut up french bread and serve.

Spanish rice with meat

6 slices bacon , chopped
1 large onion, chopped
2 cloves garlic, chopped
1 pound ground beef
5 cups can diced tomatoes, heated
1 cup uncooked rice
1 tea salt
1 tea Worcestershire sauce
1 tea paprika

Fry bacon, slowly pour off fat. Add ground beef, onion and garlic. Cook until meat is no longer pink. add spices, heated tomatoes and rice. Cover and cook in a 400 degree oven for an hour.

My paper said 5 cups tomatoes heated and it says nothing about being covered. But it is so old of a recipe that I think it was diced can tomatoes and I would think for the rice to cook it would have to be covered. When I go to make it I will leave it covered for about 30 minutes and then remove the cover for the last 1/2 hour.

Hello

Hello everyone,

I have been busy with a few things, I guess I will start with our vacation. We bought a use travel trailer, we have wanted one for many years and every time we saved for one something would come up. So this year we got a good amount back from our taxes and decided to go for it and not let anything get in the way. Well we took off and our first stop was a KOA right outside of Lassen. What a super sweet couple who run the place, their name slips my mind right now but I have a notebook where we wrote all about our travels and will put it in another blog. Anyhow after Lassen we headed up to Oregon, we decided to just stop off and stay in a rest stop for the night and head about again early the next morning since we were headed to Washington. Well We got in to Washington and Stayed at Dungeon's for the night, it was raining and muddy and the spot we had leaned to the right way too much. Well we walked around the Sound, went into Port Angles and then Port Townsend both are cute little towns. Well the next day we took the Ferry into Victoria BC It was a cute little town but very expensive.
So we Went back to Port Angeles and one of my kids wanted to eat at the Italian restaurant that Bella and Edward ate at but my husband hates Pasta so off we headed back to our camp spot.
The next day we headed to Forks, yes just to see the little town. We could not go all that way and not drive another hour to see it. The drive was beautiful.
Well we went to Seattle and went the Sci-Fi museum and to see the needle, the weather was very foggy so we felt it would be a waste to pay to go up to see nothing. Well also went to Pikes Market place, had to see the first Starbucks. Once I do the full post and add the pictures I will add a link to it.
Well to make a long story short, from there we headed back to California and to our favorite camp spot for a few days. The night of our last stay my 14 year old decided to break his arm in two places. Good thing we already got the trailer. :o) So he was in pain all that night, but we never heard a sound from him. We gave him our bed and my husband and I slept on the sofa. Well here he is with a broken arm and he don't hear him, but my 18 year old got a sun burn and we heard him all night long. LOL
Well we got his arm set the next day. The next week we went camping again with two of my daughter, grandson and our two son-in-laws along with the five of us. No one got hurt.
Well today I was going through some stuff and found a lot of my old recipes, some over 24 years old. I have been on a detox diet so I have not been able to cook stuff but I want to add the recipes before they get lost forever. I will add pictures to them as I make them. These are tried and true recipes. So be on the look out for them. One is a rice dish my friend Pat made us after I had my third daughter 24 years ago. I wonder if she still makes the dish.

Chicken Macaroni Casserole

I figure I better add some of these family favorites here before I lose the recipe. I went to add my Taco Soup recipe and could not find it. The weather is so cold here I am thinking of soups for dinner.

2 T butter
1/4 cups flour
2 cups light cream
1 1/2 to 2 cups chicken broth, divided
1 pound Velveeta, cubed.
2 boxes (7 oz each) elbow macaroni, cooked and drained.
3 cups cubed cooked chicken
salt and pepper

In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups brother all at once. Stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; add the cheese and stir until melted. Stir in macaroni, chicken, salt and pepper. Add additional broth if needed. Pour into 3-qt baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through.

Lasagna Soup

Going though some old recipes and thought I would post them. I made this year ago for some thing that was going on at church. It was a huge hit.

1 pound ground beef
1/2 cup chopped onion
1 package lasagna dinner mix (hamburger helper)
5 cups water
1 141/2 oz diced tomatoes, undrained
1 7oz whole corn, undrained
2 T Parmesan cheese
1 diced zucchini

In a dutch oven or soup kettle, cook ground beef with onion until no longer pink. Drain and then add all ingredients besides noodles and zucchini; bring to a boil, cover and reduce heat and cook for 10 minutes stirring occasionally.
Add the noodles and zucchini, cover cook 10 more minutes or until noodles are done. Serve right away.

cheesy spaghetti squash

cheesy spaghetti squash recipe at kraftfoods.com

I thought I would share this link with you on budget meals.

www.kraftrecipes.com/budget-tips/main.aspx

Sweet and Sour Chicken

3-4 boneless, skinless chicken breast, cut into chunks 

salt and pepper to taste

 1 cup cornstarch

 2 eggs, slightly beaten

1/2 cup canola oil Sauce

3/4 cup sugar 

4 T Ketchup 

1/2 cup rice vinegar

 1 T soy sauce

 1 t garlic powder 

 Preheat oven to 325 Season chicken with salt and pepper Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg, (I have to admit I do my the other way around) Heat oil over medium high heat. Brown the chicken , turning it so all sides are browned. Place chicken on a single layer in a 13x9 inch baking dish. Whisk together sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken so all sides are coated. Bake for one hour, turning every 15 minutes."

Delicious Fondant

I got this recipe from my cake decorating class. It is pretty good, never thought those words would come out of my mouth when talking about fondant. Stephany is a great instructor and even better baker and cake decorator. She is opening a shop in a few weeks, you need to stop by and visit. If you are getting married you really need to stop by. She is doing something that I think is so cool and very smart, Rent a cake, some of you are thinking "WHAT!" hey all I can say is it is the smartest idea I have ever heard of.
If you would like to know more about it then stop on over and check it out and you will feel the same way. The Wedding Stop and Cake Shoppe...109 Locust Santa Cruz Ca


1/2 cup milk
3 packs gelatin
1 cup corn syrup
3 T unsalted butter
3 T glycerin
2 tsp vanilla, I use more
dash salt
3-4 powder sugar

Combine milk and gelatin and allow to firm, about 30 minutes
cook over double boiler until gelatin is dissolved
add remaining ingredients EXCEPT SUGAR and cook until butter is almost melted
cool to luck warm.
Strain into mixer containing 2 pounds powder sugar.
mix slowly until combined.
use dough hook (or by hand) and several more cups of sugar and mix on low until combined.
Continue to add sugar until it holds it's shape on hook, turn onto powdered surface and knead. It should be pretty stiff but you should still be able to knead it. Wrap in oil pained plastic wrap and put in ziplock freezer bag.
Let stand at least 24 hours before using."

French Buttercream Frosting

1 1/2 cups unsalted butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon butter flavored extract
1/2 cup heavy whipping cream
4 tablespoons all-purpose flour
1.Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
2.In a mixing bowl, combine butter, confectioner's sugar, vanilla extract and butter extract.
3.Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
4.Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy"

Chocolate cake

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 cup melted semisweet melted chocolate
1 1/2 teaspoons baking soda
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool"

Yummy Cookies

2 cups + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 teaspoon salt
1 1/2 sticks of unsalted, melted butter (then cooled)
1 1/2 cups packed golden brown sugar
1 large egg
1 large egg yolk
2 tsp real vanilla extract
1/2 cup chopped toasted pecans (optional)
1 cups semi-sweet chips or chunks
1 cup white chocolate chuncks
1 Cup Butterscotch chips

Place oven rack in the middle (or lower middle) of the oven. Preheat oven to 325. Line a baking sheet with parchment paper. Combine flour, baking soda and salt in a bowl. In a sauce pan on VERY low heat, melt the butter slowly. Set aside and allow to cool.
In a large mixing bowl, beat the melted (and cooled) butter and sugars together with a mixer - medium speed (approx 2 minutes) Beat in the egg, york and vanilla until smooth. You want to mix it long enough that the blend starts to lighten in color and looks like it's beginning to whip (about 3 minutes).
Place mixer on the lowest speed and very slowly add the flour mixture a small amount at a time... approximately 1 minute. Do not over mix.. just do this enough to blend the flour. Pour in the chocolate chunks or chips and stir with a spoon until well-incorporated. If using nuts, add them here and blend with a spoon. Chill the dough in the refrigerator for 10 minutes."

Neiman Marcus Chocolate Chip Cookies

1 pound unsalted butter, room temperature
2 cups sugar
2 cups light brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
5 cups oatmeal, blended*
4 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces semi-sweet chocolate chips
1 Hershey bar, grated
3 cups walnuts, chopped

Preheat the oven to 375 degrees.
In an electric mixer fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and the vanilla, mix well to incorporate. Whisk the oatmeal, flour, salt, baking powder and baking soda together in a medium bowl and combine with the wet ingredients. Mix on low speed to form the dough. Fold in the chocolate chips, grated chocolate and walnuts by hand, so as not to break them up or melt the chocolate with the heat of the mixer. It takes a bit of elbow grease, but trust me, it is well worth the effort!
Roll the dough into “golf ball” sized rounds and place 2 inches apart on a parchment lined sheet pan. Bake for 10 to 14 minutes until the top of the cookie cracks and turns golden brown. The key is to slightly “under bake” them so the cookie stays soft and chewy. Cool completely, (if you have that kind of willpower) on a cooling rack and store in an airtight container."

Busy week.

Chef Walter

So things have been a little crazy. I am taking a few classes at the college that keeps me busy but I am really enjoying both of them.

I have been cooking but between the classes, Little League, tennis, church, housework, homework, school with the boys it has been nuts.

My favorite!

But I wanted to tell you about Chef Walter.

Chef Walter is an 83 year old man who is an artist. I wish you all could had seen him in action. Stephany my cake decorating instructor asked him if he could come to class and show us what a master at cake decorating he is. He was just wonderful. I will post a few pictures for all of you to

see some of his amazing items!!

This has been sitting for awhile so the board got wet.

Stephany my amazing cake decorating instructor!

I am really enjoying learning about cake decorating, I have wanted to for about 27 years but I was busy raising kids and just never took the time.

Well I have an early day tomorrow so I bet hit the hay, it is almost 1:00am.

Mexican Rice

I got this from one of the blogs I belong to. It is really good.
Evil Shenanigans go check it out.

Serves 4-6
1 tablespoon vegetable oil
1 tablespoon butter
1 cup long grain rice
1 teaspoon kosher salt
1/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
1/3 cup finely chopped onion
1 clove garlic, minced
2 tablespoons tomato paste
2 cups low-sodium chicken stock
1/2 cup drained Ro*Tel Tomatoes
Add the spices and cook until fragrant, about 2-3 minutes. Add the tomato paste and Ro*Tel and stir to combine.
If you are cooking on the stove top add the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook for about twenty minutes, or until the broth is absorbed and the rice is tender.
If you are cooking in a rice cooker transfer the rice mixture to the rice cooker and add the broth. Cook according to your machines directions."

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container."

Pizza Meatloaf

1 envelope onion soup mix

2 lbs ground beef

1 1/2 cups fresh bread crumbs ( I use 1/2 the amount)

2 eggs

1 small green bell pepper, chopped

1/4 cup water

1 cup Ragu

1 cup shredded mozzarella cheese

Preheat oven to 350 in a large bowl, combine all ingredients except 1/2 cup pasta sauce and 1/2 cup cheese.

in a 13x9" baking pan, shape into loaf. Top with remaining 1/2 cup sauce.

Bake for 50 minutes

Sprinkle top with remaining cheese. Bake an additional 10 minutes or until done. Let stand 10 minutes before serving.

Broccoli florets/caulifloweret Casserole

This might just be my favorite vegetable dish.

3 slices day old bread crumbled about 2 cups

3/4 cups mozzarella cheese shredded

3 T parsley

3 T olive oil

1/2 t garlic powder or 2 chopped fresh garlic, I had none so I used powder.

3 cups broccoli florets

3 cups cauliflower (just the flower part)

1 envelope onion soup mix (I use Lipton)

1 c water

1 large tomato, chopped

In a small bowl, combine bread crumbs, cheese, parsley, 2 tablespoon olive oil and garlic; set aside.

In a skillet, heat remaining oil over medium heat and cook broccoli and cauliflower, stirring frequently, 2 minutes.

Stir in soup mic blend with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered. Stirring occasionally. 8 Minutes or until broccoli is almost tender. Add tomatoes and simmer 2 minutes.

Spoon vegetable mixture into 1 1/2-quart casserole; top with bread crumbs mixture. Broil about 2 minutes or until crumble mixture is golden and cheese is melted.

Salmon with orange and brown sugar

Sorry no recipe here just thowing it together and I did not measure anything.

I wanted a whole Salmon but with the weather I decided to just get some Salmon at Costco.

Salmon

Brown Sugar

Orange

I just salted and peppered the Salmon and sprinkled the brown sugar on top, squeezed the orange over the salmon then sliced the orange and put it on top.

I cooked it in a 400 degree over for 15 minutes.

Salmon with Lentils Recipe

1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot."

Pecan Squares Recipe

Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
nocoupons
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve"

Olive Garden Italian Restaurant

Sauce:
2 Tbsp butter
½ tsp dry thyme
1 tsp fresh rosemary, finely
chopped
2 tsp garlic pepper
2 Tbsp cornstarch
1 cup chicken broth
½ cup water
2 Tbsp milk
2 tsp lemon juice
Salt and
pepper to taste

Chicken:
4 lbs boneless, skinless chicken breasts,
sliced width-wise into ½” strips
½ cup extra-virgin olive oil
3 small
rosemary sprigs
2 clove garlic, finely minced
Juice of 1 lemon"

Vegetables:
½ cup extra virgin olive oil
1 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
2 zucchini, julienne cut
2 yellow summer squash, julienne cut
4 roma tomatoes, cut into ½” pieces
1 red bell pepper, julienne cut
2 cup broccoli florets, blanched
1 cup frozen peas
2 cup spinach, cut into ½” pieces
1 cup carrots, julienne cut
1 ½ lbs farfalle pasta (bow ties), cooked according to package directions
Procedures
Sauce Preparation:
MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water,  milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
Chicken & Vegetables Preparation:
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and sauté until cooked through.
ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley."

Broccoli Salad

1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve."

Our 2010 Easter dinner (Ham)

1 (12 pound) bone-in ham
10 whole cloves
1 cup packed brown sugar
1 (20 ounce) can pineapple rings in heavy syrup
1 (4 ounce) jar chopped maraschino
cherries
1 (12 fluid ounce) can or bottle lemon-lime
flavored carbonated beverage

Directions:
1.Preheat the oven to 325 degrees F (160 degrees C).
2.Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
3.Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving"

Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch
slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

1.Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2.Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4.Bake 1 1/2 hours in the preheated oven"

Dinner rolls

1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 pinch white sugar
1/2 cup white sugar
2 eggs1 cup warm water
1/2 cup vegetable oil
1 teaspoon salt
4 cups all-purpose flour

Directions:
1.In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar.
2.In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size.
3.Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours.
4.Bake at 375 degrees F (190 degrees C) for 8 minutes."

Watergate salad

(3.4 ounce) package instant pistachio
pudding mix
1 (8 ounce) can crushed pineapple, with
juice1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 (8 ounce) container frozen whipped
topping, thawed

Directions:
1.In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill"

Turtle Cheesecake

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, chopped

FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans

GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Optional garnish: pecan halves and additional caramel ice cream topping"

Cottage Cheese Jello

1 cup (8 ounces) 4% cottage cheese
1 package (3 ounces) gelatin flavor of your choice
1 can (11 ounces) mandarin oranges, drained
1 cup unsweetened crushed pineapple, drained
1/2 cup chopped pecans, optional
1 carton (8 ounces) frozen whipped topping, thawed
Directions
In a bowl, combine the cottage cheese and gelatin powder; mix well.
Stir in oranges, pineapple and pecans if desired. Just before
serving, fold in the whipped topping. Yield: 8 servings."

My familes Favorite Sandwich

2 unsliced loaves (1 pound each) Italian bread
1/4 cup Extra Virgin Olive Oil 3 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1/2 pound deli roast beef
12 slices part-skim mozzarella cheese (1 ounce each)
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 pound thinly sliced salami
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (10 ounces) ready-to-serve salad greens
8 ounces thinly sliced deli chicken
1 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper

Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly in plastic wrap. Refrigerate for at least 1 hour before slicing. Yield: 2 loaves (12 servings each)."

Chocolate Crescent rolls

1 8-count tube refrigerated crescent rolls
1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Heat oven to 375° F.

Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.

Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes.

Serve warm or at room temperature."

Orange Pineapple Cake

My best friend Marilyn (aka Rosie) gave me this recipe over 20 years ago.
When my youngest daughter was about 4 she had a new friend where we lived. Well Marilyn came over and she asked Kim who she was playing with and Kim replied...I am paying with my berry best friend Rosie...( You had to had been there, she use to talk like she was from the south lol )Well ever since that day Marilyn and I both call each other Rosie.

1 box yellow cake mix
2 cans Mandarin oranges , drain but reserve juice
1 cup oil
4 eggs

Combine cake mix, liquid reserved from the oranges, oil and eggs mix well. Fold in Mandarin orange pieces. Bake in sheet cake pan at 325 until done.

Frosting
1 container cool whip (8 oz)
1 large can crushed pineapple drained
1 large box instant vanilla pudding

Put pudding in a bowl. Stir in drained pineapple then fold in cool whip. Frost cooled cake and refrigerate cake.

Biscuits

4 cups Bisquick
4 ounces sour cream
1 cup club soda (at room temperature)
1/2 cup (1 stick) margarine

Heat oven to 375 degrees F.

Mix Bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2-inch thickness and cut with cutter. Melt butter and pour half into a casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits."

Fried Chicken

1 frying chicken, with skin cut up
6 cups vegetable oil
2 tablespoons white pepper
1 teaspoon cayenne pepper
2/3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs

Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.
In a large bowl, combine flour, salt, peppers, and paprika.
Break the eggs into a separate bowl and beat until blended.
Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready.
Dip each piece of chicken into the egg, then coat generously with the flour mixture.
Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain"