Another oldie I never posted.
Squash Casserole
2 lb. yellow squash
1 cup grated carrot
NOT 1/2 cup diced onion
1 14.5 oz can chicken broth
1 can cream of mushroom soupo
2 T mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup crushed cornflakes
Preheat oven to 350 degrees. Cut squash into 1/2 inch rounds. Cook squash and next 3 ingredients in large skillet over medium heat, stirring often, 25 minutes, or until tender. Drain well, reserving broth for another use; pat squash mixture dry with paper towels.
Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11x17 inch baking dish; sprinkle with crushed cornflakes.
Bake at 350 degrees for 25-30 minutes or until golden and bubbly.
(Serves 4-6)
(Southern Living August 2008)
Monday, September 28, 2009
Sunday, September 27, 2009
Mexican Coffee
Loved this stuff! Definitely not an every morning coffee, but great for a special weekend treat or as an after dinner dessert.
Mexican Coffee
1/2 cup ground dark roast coffee
1 T ground cinnamon
1/4 tsp. ground nutmeg
5 cups water
1/4 cup firmly packed brown sugar
1/3 cup chocolate syrup
1 cup milk
1 tsp. vanilla
sweetened whipped cream
ground cinnamon to garnish
Place coffee in coffee filter or filter basket; add cinnamon and nutmeg. Add water to coffeemaker; brew according to manufacturer's directions.
Combine brown sugar, chocolate syrup, and milk in large heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in coffee and vanilla. Serve immediately with a dollop of wh ipped cream; garnish, if desired.
(Makes 6 1/2 cups)
(Southern Living, January 1998)
Mexican Coffee
1/2 cup ground dark roast coffee
1 T ground cinnamon
1/4 tsp. ground nutmeg
5 cups water
1/4 cup firmly packed brown sugar
1/3 cup chocolate syrup
1 cup milk
1 tsp. vanilla
sweetened whipped cream
ground cinnamon to garnish
Place coffee in coffee filter or filter basket; add cinnamon and nutmeg. Add water to coffeemaker; brew according to manufacturer's directions.
Combine brown sugar, chocolate syrup, and milk in large heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in coffee and vanilla. Serve immediately with a dollop of wh ipped cream; garnish, if desired.
(Makes 6 1/2 cups)
(Southern Living, January 1998)
Wednesday, September 23, 2009
Chicken Pot Pie Soup and Apple Dumplings
Today was the first day of Fall AND here in Austin we had a "cold" front with some much needed rain. I made my first batch of soup for the season--and tried 2 new recipes I've been oh, so anxious to try. We had our wonderful neighbors over too! They made the first day of Fall even more wonderful!
Chicken Pot Pie Soup
4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breasts, split
1 T bullion flavoring (I used 2 large cubes)
1/2 cup vegetable oil
NOT 1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup flour
2 tsp. Italian seasoning
1 tsp. black pepper
1 1/2 pounds frozen mixed vegetables (I just used both bags)
1 cup heavy cream
pinch sea salt
1 store-bought pie crust (I used 2 Pillsbury ones for 4 adults and 2 children)
Add diced potatoes to a large bowl filled with cold water. Set aside.
(Now might be a good time to start your pie crusts. Preheat oven as directed on package. Lay pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until pie crust is golden brown. When crust has cooled break into pieces. With Pillsbury ones, I cut them into squares using a pizza cutter.)
Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8-10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bullion until reduced by half, about 10 more minutes. Dice the chicken when cooled.
In a large skillet, heat the oil over medium-high heat. DO NOT add the onion (though I did use minced garlic) and celery, cooking u ntil translucent, about 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper, cook for 3 more minutes.
Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes (probably more like 25 for me). Stir in cream and a pinch of sea salt and cook for 5 more minutes.
Ladle soup into bowls
and garnish with pie crust.
YUMOLA!! A huge hit with all--and Lexi ate more than I dreamed she would...especially after she wanted Mommy to pick out the green ones, the orange ones, etc.!!
(Serves 6-8)
(foodnetwork.com--Aaron McCargo Jr.)
And for dessert...
Stephanie made these delicious treats for dessert when we had Bunco at her house. They are from Pioneer Woman's website and they're fun. I was so curious about the secret ingredient--Mountain Dew!!
Apple Dumplings
2 (large) Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp. vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples, cut into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter (I used Pyrex measuring cup) and add sugar; barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
Serve with ice cream and spoon some of the sweet sauce from the pan over the top.
W-O-W!
(thepioneerwoman.com)
Thanks Pioneer Woman (and Stephanie) for another fantastic recipe!!
Chicken Pot Pie Soup
4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breasts, split
1 T bullion flavoring (I used 2 large cubes)
1/2 cup vegetable oil
NOT 1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup flour
2 tsp. Italian seasoning
1 tsp. black pepper
1 1/2 pounds frozen mixed vegetables (I just used both bags)
1 cup heavy cream
pinch sea salt
1 store-bought pie crust (I used 2 Pillsbury ones for 4 adults and 2 children)
Add diced potatoes to a large bowl filled with cold water. Set aside.
(Now might be a good time to start your pie crusts. Preheat oven as directed on package. Lay pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until pie crust is golden brown. When crust has cooled break into pieces. With Pillsbury ones, I cut them into squares using a pizza cutter.)
Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8-10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bullion until reduced by half, about 10 more minutes. Dice the chicken when cooled.
In a large skillet, heat the oil over medium-high heat. DO NOT add the onion (though I did use minced garlic) and celery, cooking u ntil translucent, about 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper, cook for 3 more minutes.
Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes (probably more like 25 for me). Stir in cream and a pinch of sea salt and cook for 5 more minutes.
Ladle soup into bowls
and garnish with pie crust.
YUMOLA!! A huge hit with all--and Lexi ate more than I dreamed she would...especially after she wanted Mommy to pick out the green ones, the orange ones, etc.!!
(Serves 6-8)
(foodnetwork.com--Aaron McCargo Jr.)
And for dessert...
Stephanie made these delicious treats for dessert when we had Bunco at her house. They are from Pioneer Woman's website and they're fun. I was so curious about the secret ingredient--Mountain Dew!!
Apple Dumplings
2 (large) Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp. vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples, cut into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter (I used Pyrex measuring cup) and add sugar; barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
Serve with ice cream and spoon some of the sweet sauce from the pan over the top.
W-O-W!
(thepioneerwoman.com)
Thanks Pioneer Woman (and Stephanie) for another fantastic recipe!!
Monday, September 21, 2009
Powerballs
These are great as a snack or dessert and everyone who has tried one loves them!
Powerballs
1 cup peanut butter
1 cup honey
3 cups old fashioned oats
1/2 cup ground flaxseed
1 cup chocolate chips
1 cup nuts and soft dried fruit (I used walnuts and dried cherries)
Mix together peanut butter and honey until smooth. Gradually add in oats and flaxseed. Add chocolate chips, nuts, and fruit. Mix gently in stand mixer or smush together by hand.
Roll into ping-pong-sized balls and, for maximum presentation value, put in paper mini muffin cups.
You can eat then right away (or with a spoon out of the bowl like Riley and I did!) but they'll be less sticky after a night in the refrigerator. They freeze well too, layered on wax paper in an airtight container.
(wondertime.com)
Powerballs
1 cup peanut butter
1 cup honey
3 cups old fashioned oats
1/2 cup ground flaxseed
1 cup chocolate chips
1 cup nuts and soft dried fruit (I used walnuts and dried cherries)
Mix together peanut butter and honey until smooth. Gradually add in oats and flaxseed. Add chocolate chips, nuts, and fruit. Mix gently in stand mixer or smush together by hand.
Roll into ping-pong-sized balls and, for maximum presentation value, put in paper mini muffin cups.
You can eat then right away (or with a spoon out of the bowl like Riley and I did!) but they'll be less sticky after a night in the refrigerator. They freeze well too, layered on wax paper in an airtight container.
(wondertime.com)
Saturday, September 19, 2009
Hello?
Is anybody out there? Leave a comment if you're here, if you tried something, if it's on your list to try, something please!! I need feedback!!
Dad's Pinto Beans
Dad has always loved a good pot of beans. His recipe is as good as gold, just like him. I've always been afraid to make them, but he typed the "recipe" out for me in his own silly way. I'll treasure the original recipe for years. Thanks for sharing one of your secrets, Dad.
Dad's Pinto Beans
1 lb. pinto beans
5-6 slices chopped salt pork (I'm a city girl and I used bacon!)
salt and pepper to taste
1/2 cup picante sauce (optional)
Wash and pick through beans. Put into 1/2 gallon pot, add pork. Cover beans with 3-4 inches of water--cook on high heat until boiling. Turn down heat until a low boil and cover. Check often to keep plenty of water over beans--add only HOT water if needed. Cook about 2 hours (approximately, of course). Quit adding water, take off lid and simmer to boil of excess water. Salt and pepper to taste, add picante sauce if desired.
Another one of Dad's secrets:
Get a package of Jiffy yellow cornbread mix, follow mixing directions, but fry in skillet like pancakes. Dad calls them "Charlie Cakes!"
(Thanks, Dad!)
I'm making these for our tailgate tomorrow, to go with Chris and Shauna's brisket. Hook 'em Horns!
Dad's Pinto Beans
1 lb. pinto beans
5-6 slices chopped salt pork (I'm a city girl and I used bacon!)
salt and pepper to taste
1/2 cup picante sauce (optional)
Wash and pick through beans. Put into 1/2 gallon pot, add pork. Cover beans with 3-4 inches of water--cook on high heat until boiling. Turn down heat until a low boil and cover. Check often to keep plenty of water over beans--add only HOT water if needed. Cook about 2 hours (approximately, of course). Quit adding water, take off lid and simmer to boil of excess water. Salt and pepper to taste, add picante sauce if desired.
Another one of Dad's secrets:
Get a package of Jiffy yellow cornbread mix, follow mixing directions, but fry in skillet like pancakes. Dad calls them "Charlie Cakes!"
(Thanks, Dad!)
I'm making these for our tailgate tomorrow, to go with Chris and Shauna's brisket. Hook 'em Horns!
Thursday, September 17, 2009
Tuscan Pasta with Tomato-Basil Cream
This was way easier than it sounded...great for a weeknight meal!
Tuscan Pasta with Tomato-Basil Cream
1 (20-oz) pkg refrigerated four-cheese ravioli
1 (16-oz) jar sun-dried tomato Alfredo sauce
2 T white wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil (from my windowsil herb garden!)
1/3 cup grated Parmesan cheese
Prepare pasta according to package directions.
Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightlyl and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish with basil strips if desired.
Yummy! For my friends who know me well...I even ate the chopped tomatoes--I didn't even pick them out. Can you believe it? :-)
Russ and Riley really enjoyed this one too.
(4-6 servings)
(Southern Living, July 2007)
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