Tuesday, June 25, 2013

Classic Crab Cakes





                                                       
1 pound fresh lump crabmeat, picked over for cartilage
1 egg, whisked
1/2 cup chopped scallions (optional)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
2 tablespoons olive oil
Lemon wedges (optional, for serving)
Cherry Tomato and Corn Salad




1. Combine crab meat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.

2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.

Wednesday, June 19, 2013

Slow Cooker Peach Cobbler

~Ingredients

4 cups fresh or frozen sliced peeled peaches

1/4 cup sugar

1 cup Original Bisquick® mix

1/2 cup sugar

1 cup milk

Ice cream or whipped cream
~Directions

1. Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
2. In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
3. Cover; cook on low heat setting 3 hours or until cobbler is set in center.
4. Serve cobbler with ice cream.
Prep Time 20 min
Total Time 3 hr 20 min
Servings 8

The Most Tender Country Style Honey BBQ Ribs






3 lbs country-style pork ribs, thawed (without the bones)
honey barbecue sauce (your choice of sause)
2 teaspoons minced onion flakes
2 -3 tablespoons Lawry's Seasoned Salt
1 tablespoon garlic salt
salt and pepper

 
                                                                ~Directions:

1. In a dish sprinkle salt, pepper, garlic salt and seasoning salt all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.

2. Line a baking dish with heavy duty foil and spray with Pam, preheat oven to 350 degrees.

3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.

4. Take ribs out and brush on honey BBQ sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.

5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.

6. Turn oven down to 250 degrees so sauce wont burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.

7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!

Tuesday, June 18, 2013

Brown Rice Salad

                                                               
                                                                      ~For the salad
  • 1 1/2 cups brown rice
  • 1 red capsicum, chopped (red bell pepper)
  • 1 green capsicum, chopped
  • 3 spring onions, chopped
  • 1/2 cup raisins or 1/2 cup sultana
  • 1/2 cup cashews or 1/2 cup peanuts   
                                                                       ~For the dressing
  • 1/2 cup olive oil
  • 2 tablespoons soya sauce
  • 1 crushed garlic clove
  • black pepper

                                                                    ~Directions:

1. Cook brown rice until tender, allow to cool.
2. To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
3. In a large bowl add the rice and all other salad ingredients.
4. Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!


Even Sluttier Slutty Brownies




I was at my son's school today and this is what the lady in the office told me that someone made her for her birthday today. So Happy Birthday to Mrs. Jett (lol)

                             Even Sluttier Slutty Brownies

~For the brownie layer

1 (18 ounce) box brownie mix, prepared and unbaked OR
10 tablespoons unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour

~For the Oreo layer

1 (15 1/2 ounce) package Oreo cookies (my pan fit 16)

~For the caramel layer

1 (6 ounce) jar dulce de leche
1 teaspoon fleur de sel

~For the chocolate chip cookie layer

1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, OR
1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

~Directions:

1. Pre-heat your oven to 350 degrees.
2. Line the bottom of an 8x8 baking pan (I used a Pyrex pan) with tin foil and then spray the foil liberally with baking spray.
3. Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
4. If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
5. Assemble!
6. Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
7. Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
8. Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
9. Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.
10. Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.
11. Once out of the oven, heat up the caramel again as in step 5. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.
12. *Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.
13. *Note: Prep time is reduced if using boxed/ready-made mixes.

Skillet Sugar Cookie

  • A batch of sugar cookie dough (a mix or homemade)
  • 1 cup of m&m chocolate candies
  • A smattering of sprinkles
  • A 10-inch cast iron skillet, prepared with oil (I used a paper towel and spread a thin layer of oil)

Mix up cookie dough according to directions (or recipe). 
Add candies and blend into dough. 
Spread evenly into skillet. Scatter sprinkles over dough. 
Bake according to directions. That's it!
Eat warm, or let cool. 
Cut into wedges
 

MEXICAN SKILLET DINNER

                                       ~Ingredients
  • 12 ounces chorizo or pork sausage
  • 2 cups frozen whole kernel corn
  • 1 14 1/2ounce can diced tomatoes, undrained
  • 1 cup uncooked instant rice
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 15 ounce can pinto beans, rinsed and drained
  • 3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)
                                                             ~Directions
  • Remove casing from sausage. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Drain in a colander; set aside.
  • Add corn, tomatoes, uncooked rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat.
  • Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender.
  • Stir in beans and cooked sausage; heat through.
  • Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted.

Antipasto Kabobs



1 (2 1/4 ounce) package refrigerated cheese tortellini
10 pimento stuffed olives
10 large pitted black olives
1/4 cup Italian salad dressing
10 slices hard salami, halved
10 short wooden skewers

                                                                      ~Directions:

1. Cook tortellini according to package directions. Do not overcook. Drain and rinse in cold water.
2. Combine the tortellini, olives, and salad dressing in a bag. Seal and refrigerate overnight.
3. Drain and discard dressing.
4. On each skewer thread a stuffed olive, folded salami piece, tortellini, another folded salami piece, and a black olive.

~Servings: 10~

Raspberry Buttermilk Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
1 egg, beaten
1 cup buttermilk
1 cup fresh raspberry

Directions:

1. Combine flour, sugar, baking powder and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Add egg and buttermilk; mix just until dry ingredients are moistened.
4. Fold in berries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Bake at 400ºfor 20 minutes or until browned.

Warm Crab Dip




3 (8 ounce) packages cream cheese, softened
3/4 cup mayonnaise
1/4 cup white wine
2 (6 ounce) cans crab meat, drained
1 teaspoon prepared mustard
1 pinch seasoning salt
1 dash garlic powder
1 pinch onion powder
1 dash Worcestershire sauce






 

                                     In a double boiler, melt cream cheese with mayonnaise. 

                                                            Stir in white wine. 

   Mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and Worcestershire sauce. 

                                   Heat until entire mixture in warm, stirring occasionally. 

   Thin the mixture with more white wine if you would like your dip's consistency to be thinner.

Wine Fondue


                                               1 (750 milliliter) bottle white wine
                                               1 (2 inch) piece cinnamon stick
                                               1/4 teaspoon ground coriander
                                               10 black peppercorns, crushed
                                               4 whole cloves
                                               1 teaspoon sugar
                                               1 teaspoon salt
                                               1 teaspoon celery salt
                                               1/4 teaspoon garlic salt
 
Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. 
Let sit for 1 hour, then bring to a boil. 
Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. 
Bring to a boil before using.

Slow Cooker Jambalaya






                                                    1 large onion, chopped (1 cup)
                                         1 medium green bell pepper, chopped (1 cup)

                                             2 medium celery stalks, chopped (1 cup)

                                                 3 garlic cloves, finely chopped

                        1 can (28 oz) Muir Glen® organic diced tomatoes, undrained

                                   2 cups chopped fully cooked smoked sausage

                                                1 tablespoon parsley flakes

                                           1/2 teaspoon dried thyme leaves

                                                        1/2 teaspoon salt

                                                     1/4 teaspoon pepper

                                          1/4 teaspoon red pepper sauce

                3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

                                                4 cups hot cooked rice



      1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
 

   2. Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
 

3. Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

Thursday, May 9, 2013


Rice Krispies Rollups

¼ cup butter, melted
10½ ounces mini marshmallows
5½ cups Rice Krispies
1½ cups milk chocolate chips
½ cup peanut butter

Melt butter in a 6 quart kettle,add marshmallows. Melt completely over low heat. Add the Rice Krispies.
Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.

Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped in Saran Wrap for storage if needed.


Raspberry Mint Marshmallow Creme Dip

4 oz cream cheese (from 8-oz package), softened
1 cup marshmallow creme
1 container (6 oz) 99% Fat Free lemon yogurt
½ cup fresh raspberries
2 teaspoons chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 wedges
30 pieces (2-inch) fresh pineapple

In medium bowl, beat cream cheese, marshmallow creme, yogurt and raspberries with electric mixer on high speed until smooth. Stir in mint. Cover; refrigerate at least 2 hours but no longer than 12 hours.

Serve dip with strawberries, kiwifruit and pineapple.


Baby Back Ribs

http://foodgasms1.blogspot.com/
4 racks of baby-back pork ribs

SAUCE

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:


Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.


Egg in a basket
Ingredients
2 slices bread
butter
2 slices cheese - American, cheddar, mozzerella, Gouda, go nuts
1 egg
salt and pepper
Directions
Butter one side of each slice of bread. Heat up a small grilled cheese making pan, and put one slice of bread, butter side down, in the pan. Place the cheese on top, then the second slice of bread on top, butter side up. Cover the pan (for maximum cheese meltability) and cook for about 3 minutes over medium heat, until the bread is just starting to be crispy brown. Flip and cook on the other side for 3 more minutes, uncovered (for maximum crispiness). Remove your sandwich from the pan and punch a hole in it with a cookie cutter, or some sort of round thing like a cup. Remove the circle of sandwich and set aside. Put your sandwich with the hole back in the pan and turn the heat back on to medium low. Break your egg into the middle, sprinkle with salt and pepper, and cover. Cook about 5 minutes, until the white is set. Remove the egg-hole-sandwich to a plate, and eat, along with the sandwich circle you removed earlier. If your yolk is runny, like I like, you can dip your sandwich circle into the runny egg yolk.


Beer biscuits
Ingredients

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup shortening

3/4 cup beer

Directions

Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown.


Deep Dark Mocha Torte

Torte
1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1⁄3 cup granulated sugar
1⁄3 cup rum or water
1¼ teaspoons instant espresso coffee granules

Filling
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

Ganache
1½ cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1⁄3 cup whipping cream

Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 2 (8- or 9-inch) round cake pans with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.

In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.

In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.

Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2⁄3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.


Margarita Cake

1½ cups coarsely crushed pretzels
½ cup sugar
½ cup butter or margarine, melted
1 box white cake mix
1¼ cups bottled nonalcoholic margarita mix
1⁄3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Grated lime peel or wedges, if desired

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, lime peel and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 1 hour. Frost with whipped topping; sprinkle with lime peel. Store covered in refrigerator.
— with Kathy Lyles-Stewart, Rosemarie Moore and Gail Poppe Pennington.


Chocolate Cherry Cola Cake

1 jar (10 oz) maraschino cherries, drained, ¼ cup liquid
reserved
1 box devil’s food cake mix
1 cup cherry cola carbonated beverage
½ cup vegetable oil
3 eggs
1 container (12 oz) whipped vanilla frosting
1 cup marshmallow creme

24 maraschino cherries with stems, well drained
1/4 cup semi sweet chocolate chips
1 tsp shortening

Heat oven to 350 degrees. Spray bottom only of 13x9-inch pan
with baking spray with flour. Chop cherries; set aside.

In large bowl, beat cake mix, cola beverage, oil, eggs and
¼ cup reserved cherry liquid with electric mixer on low speed
30 seconds. Beat on medium speed beat 2 minutes. Stir in
chopped cherries. Pour batter into pan.

Bake 35 to 43 minutes or until toothpick inserted in center
comes out clean. Cool completely, about 1 hour.

In small bowl, mix frosting and marshmallow creme until
smooth. Frost cake.

For chocolate dipped cherries, melt chocolate chips and shortening in microwave. Stir. Dip well drained cherries in chocolate and store in fridge to set. Top each cake piece with 2 cherries.

Serve and enjoy!

Wednesday, May 8, 2013


Raspberry Cream Tartlets

YIELD: 8 Servings PREP: 10 mins

Ingredients
1 8 oz. cream cheese softened
1/2 cup sugar
1/2 cup fresh raspberries
1 pint fresh raspberries for garnish
1 tsp. vanilla extract
2 cups oreo cookie crumbs
1 stick butter melted
Instructions
Preheat oven to 375 degrees. In a small mixing bowl combine the cookie crumbs and butter. Now mix well.

Now press the cookie mixture in individual tartlet pans to form a cookie crust.

In a food processor combine the cream cheese, sugar, vanilla and raspberries.

Bake the crust for 12 minutes. Makes 8. Cool for 25 minutes. Spoon the raspberry mixture into each pan and top with fresh raspberries. You can either serve immediately for a soft serve tart or refrigerate for a more firm filling.



Button Cookies

Cute ides for a baby shower with a theme of "Cute as a button!"

Use pre-made peanut butter cookie or sugar cookie dough.

Mix the cookie dough into small balls. (They should fit into the cap of a 2-liter bottle.)

Bake for 8-10 minutes at 350 degrees.

As soon as they are done, take them out and use the smooth side of a 2-liter bottle cap to press the dough down in the middle and form a raised outer edge.

Then use a straw to make 4 button holes in the middle.

Take melted chocolate and dip the top of the buttons in the chocolate. Set on cooling rack to set.

If you have a theme, you can always use white chocolate that is colored in pink, blue, or green!


Kool-Aid Pie

This is by far the easiest pie I have ever made. The possibilities are endless and it's great for the pot luck, picnic or reunion

Ingredients

1 packet unsweetened Kool-aid envelope (I used strawberry this time)
1 14 oz can sweetened condensed milk (NOT EVAPORATED)
1 8 oz tub Cool Whip
1 store bought graham cracker crust (if your talented, make one, I'm not)

Directions

In a mixing bowl add Kool-aid, sweetened condensed milk and cool whip together. Blend til creamy smooth and all the same color.

Pour mixture into pie crust and spread out evenly. Chill in the refrigerator for 3 hrs or over night is fine too. Top with fresh fruit and whipped cream if desired.

I was thinking how easy it would be to line the bottom of crust with banana slices and use pineapple rings to top and make it banana split style. You could use Orange kool-aid and it will taste like a cream-sicle too. Lemon-aid kool-aid works too. Have fun experimenting ....dreaming now of lime kool-aid

Marshmallow Flowers

This is great for decorating cupcakes or cakes if you are not so talented with working with frosting!

Cut large marshmallows with dampened kitchen scissors to prevent sticking. Sprinkle the sticky sides of the marshmallows with colored sugar. Arrange 5 pieces in the shape of a flower on cupcake or cake. Place candle in middle or even use a glob of frosting to make a flower center!


Beer Brats

2 12-ounce cans of beer
2 tsp sugar
1/2 tsp black pepper
Disposable foil pan
12 bratwursts
3 onions, sliced
2 Tbsp vegetable oil
12 rolls or hot dog buns, toasted

Preheat grill for indirect cooking over medium high heat. Mix beer, sugar and pepper in disposable foil pan centered on grill grate. Brush brats and onions with oil and grill over coals on either side of pan until nicely browned, turning once. Place brats and onion slices in the beer mixture, cover pan with aluminum foil and continue cooking 20 - 30 minutes more. Toast buns just before serving. Serve with you favorite condiments.


Blue Raspberry Slush (Alcoholic)
2 oz vodka
2 oz lemonade
2 oz Sprite
1-2 oz blue raspberry slush flavoring
ice

Put ice in a blender or Ninja. Turn to snow. Fill tall glass with the snow. Add vodka, lemonade and Sprite. Add blue raspberry flavoring as much as you prefer. Mix.
caption



Southern Style Potato Salad

2 1/2 lb. potatoes
1/4 c. celery
1/4 c. onions
1/4 c. green peppers
1/4 c. sweet relish
1 tsp. celery seed
1/4 c. yellow mustard
4 tbsp. sugar
1 c. mayonnaise
Salt to taste

Chop up all ingredients finely. Boil potatoes with skin on until tender. Cover with cold water and cool. Peel potatoes, dice into medium size cubes.

Add all other ingredients and mix. Place in serving dish and sprinkle with paprika and chill before serving.


Rainbow Pancakes!

Ingredients

Pancakes:

2 cups self-rising flour
1/4 cup granulated white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
3 eggs
Pure flavor extracts
Gel food coloring
3 tablespoons butter, melted, plus more for serving

Syrup:

1 cup maple syrup
1/4 cup rum
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

For the pancakes:

Sift the flour and sugar together. Add the milk, vanilla and eggs and mix until smooth. Divide the batter into smaller bowls. For each bowl, you will need about 1 teaspoon of flavor extract and 4 to 5 drops of gel food coloring. I recommend using food coloring gel which is brighter (regular food coloring will also work; you will just need to use a bit more). You can match it to the desired flavor; for instance, yellow for banana, red for raspberry, etc.Once you have flavored and colored your batter, it is time to cook the pancakes! Heat a nonstick frying pan or griddle, melt some butter and pour the batter to create pancake rounds. For silver dollar pancakes, use about 1 tablespoon per pancake (adjust for desired size). Repeat with ingredients.

For the syrup:

In a medium pot over medium heat, combine the maple syrup, rum, cinnamon and vanilla. Heat until it comes to a boil, and then remove from the heat and set aside to cool.Serve the pancakes warm with the syrup and extra butter if desired

Tuesday, May 7, 2013


Orange Fluff Jello Salad Recipe:
Ingredients:
1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.


3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.


Potato Pierogi Casserole
1 pound Velveeta cheese
3 sticks of margarine or butter
1 pkg of bowtie noodles
6-8 large potatoes

Boil noodles as directed on package. Drain and add 1 stick of margarine/butter and 1/3 lb of Velveeta cheese. Stir until margarine/butter and cheese are melted and noodles are coated. Spray 9x13 pan with non-stick spray and spread noodles evenly in pan.

Peel, cut and boil potatoes until done. Drain and mash potatoes with 1 stick of margarine/butter and 1/3 lb of Velveeta cheese. Mix well and layer in pan over noodles.

Melt remaining Velveeta cheese and pour over potatoes.

Bake in 350 degree oven for 30 minutes or until heated through.

Tastes just like potato and cheese pierogis!


Homemade Reese Squares

1 cup butter
2 cups creamy peanut butter
1 ¼ cup graham cracker crumbs
1 cup powdered sugar
6 oz. chocolate morsels

In saucepan melt butters. Add cracker crumbs and sugar and mix well. Press into 9x13 baking dish.

Melt chocolate morsels and spread over mixture in pan. Cool and cut.

Saturday, May 4, 2013


red velvet cheesecake

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings ). Keep this cake refrigerated.

— with Heart Cold, Vickie Penny, Margaret Mielko, Melissa A. Morales-Simpson, Deb Darby, Zena Jones, Pamela Christensen, Janet Leonard, Nur Suria and Paula Jones Prince.
— with Shawn Joseph.

A Healthy Snack Option For Cinco de Mayo!Ceviche
INGREDIENTS:
2 lb fish fillets, cubed (get whatever’s freshest—shrimp or bay scallops work too)
10 limes
8 garlic cloves
1 tbsp minced fresh cilantro
1 habanero chile or jalapeño
1 small red onion, sliced paper-thin
Salt and black pepper
16 large romaine lettuce leaves
2 avocados, diced
2 tomatoes, diced
Hot sauce
INSTRUCTIONS:
Cube fish and place in a nonreactive dish.
Juice limes into a food processor. Squeeze them well, but avoid the membrane, which can cause bitterness. Add garlic and cilantro. Seed hot pepper, remove white ribs, and whack it into a few pieces; throw it into the processor. Pulse until garlic cloves and pepper are finely minced. Pour this mixture over fish. Slice onion and add it to fish.
Refrigerate and let fish marinate overnight. Stir once or twice.
Next day, drain off most of the lime juice, leaving enough to keep fish moist. Salt and pepper to taste.
SERVES: 8


Prosciutto Asparagus
http://foodgasms1.blogspot.com/
Ingredients:

16 asparagus spears, trimmed,bottom half of stems peeled
8 slices prosciutto, large,cut in half crosswise
3 tablespoons olive oil
salt & freshly ground black pepper

Directions:

Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
Brush the spears with oil, and season with salt and pepper.
Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
— with Hayley Jimmy Leeper.

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