tag:blogger.com,1999:blog-40492260716699945682024-03-19T06:02:36.049-04:00Recipe CornerA dash of southern charm, a pinch of northern drive and a whole lot of recipes to share!Unknownnoreply@blogger.comBlogger310125tag:blogger.com,1999:blog-4049226071669994568.post-2969403177462611142011-10-18T18:00:00.003-04:002011-10-18T18:04:20.352-04:00Creamed Corn MakeoverGrilled Creamed Corn:<br /><br />8 ears corn, husked<br />2 T butter<br />2 T flour<br />1 1/4 cups milk<br />3 T cream cheese<br />Salt and black pepper<br />1 pinch cayenne pepper, optional<br /><br />Preheat grill to medium-high. Arrange corn on grill, turning occasionally, until kernels are golden brown and softened, 8-10 minutes. Once cool enough to handle, remove corn kernels from cobs. Discard cobs. Lower grill temperature to medium. Heat large cast-iron skillet over grate. Add butter to melt, then whisk in flour until combined and foaming about 2 minutes. Gradually whisk in milk and cream cheese and cook, whisking constantly until smooth and thick, 2-3 minutes. Stir in corn kernels, season with salt, black pepper and cayenne pepper, and cook until heated through, about 1 minute.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-74978252960226093022011-10-18T17:56:00.003-04:002011-10-18T17:59:59.081-04:00Sweet and Salty RefreshmentSpike's Sweet and Salty Milkshake:<br /><br />1/4 cup peanut butter<br />2 cups peanut butter pretzel sandwiches, plus extra for garnish<br />1 cup milk<br />2 cups creamy vanilla ice cream<br />4 dollops of whipped cream<br />Salt<br /><br />Add pretzel sandwiches to blender and pulse until crushed. Set aside 4 T for garnish. Add ice cream to crushed pretzel sandwiches. Add 1/2 cup milk to blender and blend until smooth, about 30 seconds. Add more milk if needed. Rim four glasses with peanut butter and salt, then dip rim into reserved crushed pretzel sandwiches. Pour shake into prepared glasses, garnish with dollop of whipped cream and extra pretzel sandwiches.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-19112491711251080782011-10-15T16:35:00.001-04:002011-10-15T16:37:20.364-04:00Citrus RefreshmentSunny Citrus Cooler:<br /><br />1, 46-ounce can pineapple juice<br />2 cans frozen orange juice concentrate, thawed<br />3/4 cup lemonade concentrate<br />6 cups ginger ale or white soda, chilled<br />Orange slices, optional<br /><br />In a 1-gallon pitcher, combine pineapple juice, orange juice concentrate and lemonade concentrate. Add ginger ale and mix well. Serve over ice. Garnish with orange slices if desired. Refrigerate leftovers.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-21591945683532697472011-10-15T16:32:00.001-04:002011-10-15T16:35:12.526-04:00A New Kind of 'Lymon'Refreshing Lemon-Lime Drink:<br /><br />1 can frozen limeade concentrate, thawed<br />2/3 cup frozen lemonade concentrate, thawed<br />1 tsp. orange extract<br />1 1/2 cups water<br />6 cups chilled diet lemon-lime soda<br />1 medium lemon, sliced<br />1 medium lime, sliced<br /><br />In large container, combine the limeade and lemonade concentrates and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve with ice. Garnish with lemon and lime slices.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-30880480000624103282011-10-15T16:27:00.001-04:002011-10-15T16:30:13.735-04:00A Citrus ToastWarm Spiced Citrus Punch:<br /><br />2 1/2 quarts water, divided<br />1 1/2 cups sugar<br />1 can frozen orange juice concentrate, thawed<br />3/4 cup lemon juice<br />1 tsp. almond extract<br />1 tsp. vanilla extract<br />1/8 tsp. each ground allspice, cinnamon and cloves<br /><br />In large kettle, bring 1 quart of water and sugar to a boil, stir until sugar is dissolved. Stir in remaining water. Add orange juice concentrate, lemon juice, extracts and spieces. Cook and stir over medium heat until hot. Serve warm. Refrigerate the leftovers.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-65639704430085483122011-10-15T16:26:00.001-04:002011-10-15T16:27:52.336-04:00Hot Dogging ItParty Barbecued Franks:<br /><br />2 tsp. cornstarch<br />2 tsp. cold water<br />18 ounces peach preserves<br />1 cup barbecue sauce<br />2 pounds miniature hot dogs or smoked sausages<br /><br />In large saucepan, combine cornstarch and water until smooth. Stir in preserves and BBQ sauce. Bring to boil, cook and stir for 2 minutes or until thickened. Stir in hot dogs until coated. Cover and cook for five minutes or until heated through.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-27401695576555385702011-10-15T16:22:00.004-04:002011-10-15T16:25:32.968-04:00Potatoes on the SideScalloped Potatoes:<br /><br />2 T unsalted butter, plus more for baking dish<br />1 medium onion, finely chopped<br />2 cups heavy cream<br />2 cups whole milk<br />1 bay leaf<br />1 tsp. fresh thyme leaves<br />1/4 tsp. ground nutmeg<br />Salt and black pepper<br />8 medium potatoes, peeled and sliced 1/8 inch thick<br />6 ounces cheddar cheese<br /><br />Heat oven to 375. Butter a 9x13 baking dish. In large saucepan, melt butter over medium-high heat. Add onion and cook, stirring often, until softened, 5-7 minutes. Add cream, milk, bay leaf, thyme, nutmeg, 2 tsp. salt and 1/2 tsp. pepper and bring to a boil.<br /><br />Add potatoes to saucepan and simmer, stirring occasionally, until tender, 20-25 minutes.<br /><br />Discard bay leaf and transfer potato mixture to prepared baking dish, sprinkle with cheese.<br /><br />Bake until bubbling and golden brown, 20-25 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-31143351429589065942011-10-15T16:17:00.002-04:002011-10-15T16:22:14.884-04:00Tater PieSweet Potato Pie with Candied Nut Cream:<br /><br />2 medium sweet potatoes<br />12 graham crackers<br />5 T unsalted butter, melted<br />2 T granulated sugar<br />1, 14-ounce can sweetened condensed milk<br />2 large eggs<br />1/2 tsp. ground cinnamon<br />1/4 tsp. ground ginger<br />1/4 tsp. ground nutmeg<br />Pinch ground cloves<br />1 cup heavy cream<br />1/2 cup chopped candied nuts or peanut brittle<br /><br />Heat oven to 400. Pierce potatoes all over with fork, place on rimmed baking sheet, and bake until very tender, 50-60 minutes. Let cool, then halve and scoop out flesh.<br /><br />Reduce oven to 350. In food processor, process graham crackers until fine crums form. Add butter, sugar and 1/4 teaspoon of salt and pulse until moistened. Press mixture into bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on rimmed baking sheet and bake until dry and set, 10-12 minutes. Let cool.<br /><br />Wipe out food processor and add sweet potato flesh, condensed milk, eggs, cinnamon, ginger, cloves and the remaining 1/4 teaspoon of salt and process until smooth. Pour mixture into crust and bake until set in the center, 45-55 minutes. Let cool completely.<br /><br />Before serving, using an electric mixer, beat cream on medium-high until soft peaks form. Gently fold in nuts and serve with pie.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-11904938728703152262011-10-15T16:10:00.003-04:002011-10-15T16:17:39.713-04:00Like a Brownie, Only DifferentChocolate Pecan Tart:<br /><br />1 3/4 cups pecan halves<br />1 1/4 cups all-purpose flour, spooned and leveled<br />1/4 cup unsweetened cocoa powder<br />1.2 tsp. salt, plus pinch for filling<br />1 stick unsalted butter, at room temperature<br />1/4 cup sugar<br />2 large egg yolks<br />1/2 pound semisweet chocolate, chopped<br />1/4 cup heavy cream<br /><br />Heat oven to 250. Spread pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6-8 minutes. Let cool, then roughly chop, in a medium bowl, whisk together the flour, cocoa powder and salt.<br /><br />Using an electric mixer, beat butter and sugar on medium-high heat until creamy, 2-3 minutes. Beat in egg yolks. Reduce mixer speed to low and gradually add flour mixture, mix until combined but still crumbly.<br /><br />Press dough into bottom and up the side of a 4 x 14 inch rectangular tart pan. Line with large piece of parchment paper, leaving an overhang on all sides, and fill with dried beans or pie weights. Place plan on rimmed baking sheet and bake until edges of crust are dry, 20-22 minutes. Remove parchment and beans and bake until dry and set, 10-12 minutes. Let cool completely.<br /><br />Meanwhile, in large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to bare simmer; pour over chocolate and let stand 1 minute. Stir gently until mixture is smooth. Stir in 1 1/2 cups of pecans. Pour mixture into cooled tart shell and sprinkle with remaining pecans. Refrigerate until set, at least 1 hour.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-8295199129263909382011-10-14T20:48:00.001-04:002011-10-14T20:51:34.035-04:00Apples and ApplesApple Cobbler:<br /><br />8 Granny Smith apples, peeled and thinly sliced<br />1 cup sugar<br />Juice of a lemon<br />2 tsp. cinnamon<br />1/4 tsp. nutmeg<br />1 T butter<br />1/2 cup all-purpose flour<br />1/2 cup whole wheat flour<br />2 T baking powder<br />Pinch of salt<br />1 cup fat-free milk<br /><br />Preheat oven to 350. Combine apples, 1/4 cup sugar, lemon juice, cinnamon and nutmeg in large bowl. Toss to coat and let stand for 20 minutes. Put butter in 9 x 13 baking dish. Put dish in oven for 3 minutes to melt butter. Combine remaining sugar, flours, baking powder and salt in medium bowl. Whisk in milk. Remove baking dish from oven. Add batter. Top with apple mixture. Gently press top with spatula to submerge apples into batter. Bake 20 minutes. Rotate baking dish and bake until top is golden brown, 25-30 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-22046657640515192652011-10-14T20:44:00.002-04:002011-10-14T20:48:07.196-04:00The Wonders of WafflesWhole Wheat Buttermilk Waffles:<br /><br />1 1/3 cup whole wheat flour<br />1/2 cup all-purpose flour<br />1 1/2 tsp. baking powder<br />1 tsp. baking soda<br />1/2 tsp. salt<br />2 cups low-fat buttermilk<br />1/2 cup fat-free egg substitute<br />1/4 cup packed brown sugar<br />1 T oil<br />1 tsp. vanilla extract<br /><br />Preheat waffle iron. Mix flours, baking powder, baking soda and salt in large bowl. Whisk buttermilk, egg substitute, brown sugar, oil and vanilla in a medium bowl until smooth. Add buttermilk mixture to flour mixture. Mix until combined. Mixture should be lumpy.<br /><br />When waffle iron is hot, ladle 1/2 cup batter onto surface. Close lid and cook for 4-5 minutes. Batter will make a total of 8 waffles. Freeze up to 1 month.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-7555813440373374082011-10-14T20:40:00.002-04:002011-10-14T20:44:39.845-04:00Dream DessertCreamy Fudge:<br /><br />10 ounces bittersweet or semisweet chocolate, finely chopped<br />1, 14-ounce can sweetened, fat-free condensed milk<br />1/2 teaspoon vanilla extract<br /><br />Line an 8-inch square baking pan with plastic wrap. Leave 2-inch overhang and smooth away any wrinkles. Combine chocolate, milk and extract in large sauce pan. Cook, stirring occasionally, under medium-low heat until chocolate melts and mixture is smooth, about five minutes.<br /><br />Transfer fudge to prepared pan. Spread evenly with rubber spatula. Let cool, cover with plastic wrap and refrigerate until firm, at least two hours over overnight.<br /><br />Invert the fudge onto cutting board and remove the wrap. Cut into eight strips and cut each strip crosswise into eight pieces.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-39722558355056174482011-10-14T20:36:00.002-04:002011-10-14T20:39:54.509-04:00These Noodles Are Nutty!Peanut Noodles:<br /><br />1/3 cup lowfat peanut butter<br />1/4 cup warm water<br />1/4 cup chopped cilantro<br />1 T fresh ginger, minced and peeled<br />1 T rice vinegar<br />1 T reduced sodium soy sauce<br />1 T packed brown sugar<br />1 garlic clove, chopped<br />6 ounces whole wheat spaghetti<br />1 red, yellow or orange bell pepper, thinly sliced<br />1 small cucumber, pelled, halved lengthwise and sliced<br />1 carrot, shredded<br /><br />Puree peanut butter, water, cilantro, ginger, vinegar, soy sauce, brown sugar and garlic in a food processor or blender. Cook noodles according to directions and drain. Rinse under cold running water and drain again. Transfer noodles to a large bowl. Add peanut sauce, bell pepper, cucumber and carrots. Toss to coat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-52514513688553899992011-10-14T20:31:00.003-04:002011-10-14T20:36:24.047-04:00Something Sweet and SpicySweet and Spicy Pork Tenderloin:<br /><br />1 T chili powder<br />1 1/2 tsp. garlic powder<br />1 tsp. oregano<br />1/4 tsp. cinnamon<br />1 1/2 lbs. pork tenderloin<br />3/4 cup orange juice<br />1/4 cup packed brown sugar<br />1 small onion, grated<br />2 T Worcestershire sauce<br />2 tsp. yellow mustard<br /><br />Mix chili powder, garlic powder, oregano and cinnamon. Rub all sides of pork with spice mixture and refrigerate for at least 2 hours. Nake a glaze by whisking OJ, brown sugar, onion, Worcestershire and mustard in a medium saucepan until blended. Bring to a boil. Reduce heat and simmer, stirring occasionally until mixture is thick and reduced. This should take about 15 minutes. Let mixture cool completely.<br /><br />Preheat grill. Spray both sides of tenderloin with non-stick spray. Grill until well browned, about 4 minutes. Turn pork, brush with 1/4 cup glaze and grill another three minutes. Turn pork again and grill again, brushing frequently with remaining glaze until instant read thermometer reads 155 degrees, about 2-3 minutes. Let pork stand for five minutes before slicing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-69852421964396313632011-10-14T20:22:00.001-04:002011-10-14T20:31:24.425-04:00Nutty DessertRaspberry Almond Cake:<br /><br />2 T chopped almonds<br />2 T packed brown sugar<br />1/4 tsp. cinnamon<br />2 cups lowfat all-purpose baking mix (Bisquick)<br />1/2 cup sugar<br />1/2 cup fat-free milk<br />1/2 cup plain fat-free yogurt<br />1/4 cup fat-free egg substitute<br />3 T butter, melted<br />1/4 tsp. almond extract<br />1 1/2 cups fresh raspberries<br />Raspberry sauce (see below)<br /><br />Raspberry Sauce:<br /><br />Puree 3 cups fresh raspberries in food processor or blender. Strain through sieve. Puree the raspberry puree with 1/2 cup raspberry spreadable fruit, 2 T honey and 1 1/2 tsp. vanilla extract.<br /><br />Preheat oven to 400 degrees. Wrap bottom of 10-inch springform pan with foil. Attach springform ring. Spray foil and sides of pan with nonstick spray.<br /><br />Mix almonds, brown sugar and cinnamon in small bowl. Combine baking mix and granulated sugar in large bowl. Mix milk, yogurt, egg and almond extract in small bowl until blended. Add milk mixture to baking mix mixture. Stir until blended. With rubber spatula, gently fold in raspberries just until blended. Pour batter into pan. Sprinkle top with nut mixture. Bake 45 minutes. Let cool 15 minutes. Remove springform ring from bottom of pan, leaving foil on. Let cool completely on rack.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-19829329365526654992011-01-23T21:21:00.007-05:002011-01-23T21:33:56.235-05:00Cooking of a Different Kind<span style="font-size:180%;">Although it is quite belated, Happy New Year. To those of you wondering where I have been and why recipes have not been posted, it is because we have been doing a little slow cooking of our own around here. </span><br /><span style="font-size:180%;"></span><br /><span style="font-size:180%;">We are expecting a baby and, quite frankly, the sight and smell of food have been repulsive. Not to mention that the all day sickness kind of deters me from wanting to think of anything food related.<br /><br />As soon as we begin to cook and eat regularly again, I will hopefully be back to posting some new recipes. Until then, hubs will be learning how to change diapers!! Stay tuned!!<br /><br /></span><span style="font-size:180%;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-71310182095620604432010-12-12T20:13:00.004-05:002010-12-12T20:28:48.560-05:00Who Needs Chocolate When You Can Have Peanut Butter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJfCobZCX-6TjZ9pM6e1ReS19LYqg4jIoQR20n1GBsxeecp0SaShFVCntADfwtV2zhBg426ulCy1WFWuzVoESbwcGvaMk3Q0vZJ0zy0f9XKFf0ZvXIy7ykdMhAEEInoZy7r3FySbfzqfD/s1600/006.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549969234494020386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJfCobZCX-6TjZ9pM6e1ReS19LYqg4jIoQR20n1GBsxeecp0SaShFVCntADfwtV2zhBg426ulCy1WFWuzVoESbwcGvaMk3Q0vZJ0zy0f9XKFf0ZvXIy7ykdMhAEEInoZy7r3FySbfzqfD/s400/006.JPG" /></a><br /><div>My mom always made this when I was growing up, and I finally made some for hubby. This was always my grandfather's favorite candy, and we still love it today. I was in the mood for something sweet the other night, so when we made this, I cut it into absolute bite size pieces, and it makes a ton! </div><div> </div><div><br /><br />Peanut Butter Fudge:</div><div> </div><div>2 cups sugar</div><div>5 0z. evaporated milk</div><div>3 Tbsp. peanut butter</div><div>1 tsp. vanilla</div><div>1 Tbsp. butter</div><div> </div><br /><br />Bring the sugar and evaporated milk to a boil in a heavy saucepan. Stir rapidly and allow mixture to boil for 4-5 minutes. Remove mixture from the heat. Drop in the peanut butter, vanilla, and butter. Allow mixture to cool a few minutes before you stir it all up, but be careful not to let it sit so long that it gets too stiff. Pour onto a greased plate and let set. You can refrigerate to speed the process along. <br /><br />When I make chocolate fudge, I always pour the mixture into a prepared baking pan to allow it to set. However, the peanut butter fudge always gets poured onto a regular plate because that has been the tradition since my grandfather was young. Why mess with a formula that works, right?<br /><br />I will link this to <a href="http://mommyskitchen.net">Mommy's Kitchen</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-47047265458435200642010-12-02T13:06:00.006-05:002010-12-02T20:00:37.221-05:00New Favorite<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu-Sz814CcA-Nh61hyphenhyphenqphWzSMQ7SDD_Cz5NSnYUnvHSBsjA-LWAitcHcZktETmAPmr2YSIesOJ94rikQB0xAWoROv_lUZNGRD8yHZcuVi4d4dG7XTLnRprHzbVv7ZXpBul43p_00RAV1-/s1600/003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu-Sz814CcA-Nh61hyphenhyphenqphWzSMQ7SDD_Cz5NSnYUnvHSBsjA-LWAitcHcZktETmAPmr2YSIesOJ94rikQB0xAWoROv_lUZNGRD8yHZcuVi4d4dG7XTLnRprHzbVv7ZXpBul43p_00RAV1-/s400/003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546148316174492802" /></a><br /><br /><br />Sweet Potatoes are a favorite of mine. I don't care if they are mashed, smashed, glazed, baked, or roasted. I love them all. Although, I have never really had that all time "favorite" go to recipe. That is, until now. <br /><br />For Thanksgiving, I decided to make Pioneer Woman's Soul Sweet Potatoes, and I am so glad I did!!!! This will now be my "go to" recipe when I want sweet potatoes. Everyone loved them, and I think you will too.<br /><br /><br />4 Sweet Potatoes<br />1 cup sugar<br />1 cup Milk<br />2 eggs<br />1 teaspoon Vanilla Extract<br />1 teaspoon Salt<br />1 cup Brown Sugar<br />1 cup Pecans<br />1/2 cups Flour<br />3/4 stick of Butter<br /><br /><br />Wash 4 medium sweet potatoes and bake them in a 400 degree for one hour. When they are cool, slice them open and scoop the flesh into a large bowl.<br /><br />Add 1 cup of sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them until mixture is smooth.<br /><br />In a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, 1/2 cup flour, and 3/4 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.<br /><br />Spread the sweet potato mixture into a greased baking dish and sprinkle the crumb mixture over the top.<br /><br />Bake at 400 degrees for 30 minutes until golden brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-25238389986835113012010-11-28T07:00:00.002-05:002010-11-28T11:22:12.986-05:00Tried Something New<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I9RSzX2ZxgH9IywZ_1G5bchvXtHC_A8ohe7crVt9ANiO1gL4I_2_JbPwEANKXtXy_aKo3YusXh1bipNl5OAv7uAAs6IPC594mM6bMbsXttGbvXQ5Nf2QIChnAt_BNmJ7IkdIuceXSUg7/s1600/002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I9RSzX2ZxgH9IywZ_1G5bchvXtHC_A8ohe7crVt9ANiO1gL4I_2_JbPwEANKXtXy_aKo3YusXh1bipNl5OAv7uAAs6IPC594mM6bMbsXttGbvXQ5Nf2QIChnAt_BNmJ7IkdIuceXSUg7/s400/002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544384706126068034" /></a><br /><br />Usually when I make pork, it comes via the crock pot. However, a few weeks <br />ago, I opted to try a new recipe that looked intriguing, and it worked really well for us.<br /><br />Glazed Pork Tenderloin:<br /><br />2 tsp. dried oregano<br />1 tsp. dried parsley flakes<br />1/2 tsp. dried rosemary<br />1/2 tsp. dried thyme<br />1/2 tsp. garlic powder<br />1/2 tsp. seasoned salt<br />dash pepper<br />dash cayenne pepper<br />1 pork tenderloin<br /><br />Glaze:<br /><br />4 1/2 tsp. brown sugar<br />4 1/2 tsp. Dijon mustard<br />1/4 tsp. honey<br /><br />In small bowl, combine first 8 ingredients. Rub mixture over pork. Place in large resealable plastic bag. Seal bag and refrigerate overnight.<br /><br />Combine glaze ingredients. Place tenderloin in greased, shallow baking pan. Bake uncovered at 350 for 45 minutes. Baste pork with glaze. Bake another 15 minutes. Let stand five minutes before slicing.<br /><br /><br />5 oz. cooked pork = 263 calories, 7 grams of fat, 95 mg of cholesterol, 737 mg of sodium, 14 grams of carbohydrates, 1 gram of fiber, 35 grams of protein><br /><br />This recipe will be linked to <a href="http://mommyskitchen.net">Mommy's Kitchen </a>for Potluck Sunday.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-58809518741286056502010-11-27T18:54:00.003-05:002010-11-27T19:02:57.607-05:00Something to Do with Leftovers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtakfMLSncNknbRrJbRMxY0v3o5TNR8hkIp7sr32bKzHzGwRrsNWnLIrR5lYlPuDD1jCJV-yb0UPVn0qaiy3ZEXuD2IxFZJEqJ6dDyIZJjtmQpV5fMubIUYGrveLXRohQpxkhUS0DYtQcW/s1600/008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5544382601006842610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtakfMLSncNknbRrJbRMxY0v3o5TNR8hkIp7sr32bKzHzGwRrsNWnLIrR5lYlPuDD1jCJV-yb0UPVn0qaiy3ZEXuD2IxFZJEqJ6dDyIZJjtmQpV5fMubIUYGrveLXRohQpxkhUS0DYtQcW/s400/008.JPG" /></a><br /><div></div><br /><br /><br />I hope you all had a wonderful Thanksgiving. In case you are staring your turkey down wondering what to do with it now, this is an easy and quick recipe. Hopefully I have not posted it already but, if I have, then you just get to see it again. It's that good, and that easy!!<br /><br />Turkey and Rice:<br /><br />1 cup chopped turkey<br />1 can cream of chicken soup<br />1 soup can of chicken stock<br />1 bag Boil in Bag Rice<br /><br />Boil the bag of rice. Meanwhile heat the cream of chicken soup and the chicken stock. Chop a cup of turkey and add to the soup mixture. When the rice is done, you can either pour it into the soup or plate it and put the turkey mixture on top. Either way, it comes out about the same. Season with a dash of pepper.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-7223119837797910642010-11-14T17:34:00.006-05:002010-11-14T17:50:37.129-05:00An Unexpected Surprise<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcS5LMF_-CWkYGA-j258GuuN9ZG4sbCodNvDKFxzaip_khGlyX0nG8oXQlaCpBxS8ngGNZCemxd2aUtcbXFnHyaBMSffhd8kGyWIFqz7kp-j8XJH_HyepYqj-xEs7UsXiVw2wNA7Xe4YI/s1600/497.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539538747685281938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcS5LMF_-CWkYGA-j258GuuN9ZG4sbCodNvDKFxzaip_khGlyX0nG8oXQlaCpBxS8ngGNZCemxd2aUtcbXFnHyaBMSffhd8kGyWIFqz7kp-j8XJH_HyepYqj-xEs7UsXiVw2wNA7Xe4YI/s400/497.JPG" /></a><br />This recipe has been saved for quite a while in my "to try stash". So, the other day when I absolutely could not figure out what in the world to make for dinner, I pulled out my trusty stack of saved recipes.<br /><br />Sure enough, this caught my eye again, so I decided to dive in and give it a shot. We were so excited that I did because they sure were good!!!! Not only were they good, but they were also extremely easy. We love Mexican food too, so that made them an even bigger hit.<br /><br />These will be made again real soon around here. Hopefully you will enjoy them as much as we did. If you do, please come back and let me know.<br /><br />Black Bean and Rice Enchiladas:<br /><br />1 green pepper, chopped<br />1 medium onion, finely diced<br />3 minced garlic cloves<br />1 T olive oil<br />1, 15 oz. can black beans, rinsed and drained<br />1 can diced tomatoes and green chiles<br />1/4 cup salsa<br />1 T chili powder<br />1 teaspoon ground cumin<br />1/4 tsp. crushed red pepper flakes<br />2 cups cooked brown rice<br />8 flour tortillas<br />1 cup salsa<br />1 cup shredded cheese<br />3 T cilantro<br /><br />In large non-stick skillet, saute onion, garlic and green pepper in oil until tender. Add beans, tomatoes, salsa, chili powder, cumin and red pepper flakes. Bring to boil. Reduce heat. Simmer uncovered until heated through and mixture thickens. Add cooked rice. Cook five minutes or heated through.<br /><br />Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over the filling and roll up. Place in a 13x9 coated baking dish. Spoon remaining salsa over each tortilla. Cover and bake at 350 for 25 minutes. Uncover and sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. <br /><br />This recipe will be linked to Potluck Sunday at <a href="http://mommyskitchen.net/">Mommy's Kitchen</a>.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvqwKSahOdMCwEvUsP87ZK8LJoKhIcgjL-MPJK-Q_zbksO3Vbzgb0Pj5MOiCbDoM18uUpBBxcgdy2V53-rKyD4fIyaW2gNNqF2u66T8G68oikb0LV4Pn3WwJ5M2r0iMiXFTons6U5Z1ra/s1600/499.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539538485647849090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvqwKSahOdMCwEvUsP87ZK8LJoKhIcgjL-MPJK-Q_zbksO3Vbzgb0Pj5MOiCbDoM18uUpBBxcgdy2V53-rKyD4fIyaW2gNNqF2u66T8G68oikb0LV4Pn3WwJ5M2r0iMiXFTons6U5Z1ra/s400/499.JPG" /></a><br /><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-65761370165113086752010-11-13T14:06:00.015-05:002010-11-13T14:17:22.811-05:00Baking Bonanza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw4PROrNzE3zK8AY1dmbg1lDnXTnl6-SRpfLImxMMj2NuwKyQ8rJJndnnXEzKds_UjWmZm-GsWuFtiaAaLu6cO5Wi5wsdRqHJ3au3bbCbO8Rxkt4DQTksri1ZIUEglpoc8M1RUJbbk6GE/s1600/015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw4PROrNzE3zK8AY1dmbg1lDnXTnl6-SRpfLImxMMj2NuwKyQ8rJJndnnXEzKds_UjWmZm-GsWuFtiaAaLu6cO5Wi5wsdRqHJ3au3bbCbO8Rxkt4DQTksri1ZIUEglpoc8M1RUJbbk6GE/s400/015.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539114422250581042" /></a><br /><br />Hubby has taken these gems to work twice in the last two weeks, and everyone has raved about them. We don't eat cheesecake that much, and even we liked them. This is an easy recipe to play around with. The first time I made them as is, but the second time, I added some pumpkin to the filling. See the note about that at the end of the recipe. Have fun and enjoy them. These would make a great Thanksgiving dessert.<br /><br />Cheesecake Bars:<br /><br />Base:<br />1/3 cup butter<br />1/3 cup firmly packed brown sugar<br />1 cup all-purpose flour<br />1/2 cup finely chopped walnuts or pecans<br /><br />Filling:<br />1/4 cup sugar<br />8 oz. cream cheese, softened <br />1/2 tsp vanilla<br />2 Tbsp milk<br />1 Tbsp lemon juice<br />1 egg<br />**** See the note at the bottom of the recipe.<br /><br /><br />Preheat oven to 350 degrees. In a small bowl, cream butter and brown sugar until light and fluffy. Lightly spoon flour into measuring cup; level off. Combine flour and walnuts or pecans with creamed mixture. Reserve 1 cup for topping. Press remainder into bottom of ungreased 8" or 9" square pan. Bake for 9-11 minutes or until lightly browned. <br /><br /><br />In a small bowl, blend sugar and cream cheese until smooth. Add milk, lemon juice, vanilla, and egg. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 23-27 minutes or until lightly browned. Cool. Cut into bars. Store in refrigerator. Makes 24 small bars.<br /><br />**** The second time I made these, I added 1/2 can of pumpkin, 1/2 tsp. cinnamon, and 1 tsp. pumpkin pie spice to the filling. I did not add cloves or nutmeg, but I think it would make them even better. I will do that next time for sure.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-20626783620533774132010-11-10T12:21:00.008-05:002010-11-10T12:38:57.752-05:00Election Day Treats<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnTKPUB87SLXNbnrZVU04U9AJbkx1CgyYLcySKU8qS9J0j0SZnEqteG7OVgXIq2FGbBlXWFBWC3mf-Yru5egVJrRsxbuJ06gEgFVGaxS_r1T-a1mVUtA6TfJ2mJxCgNW8mjhqPr_LZny4/s1600/014.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537972799577379602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnTKPUB87SLXNbnrZVU04U9AJbkx1CgyYLcySKU8qS9J0j0SZnEqteG7OVgXIq2FGbBlXWFBWC3mf-Yru5egVJrRsxbuJ06gEgFVGaxS_r1T-a1mVUtA6TfJ2mJxCgNW8mjhqPr_LZny4/s400/014.JPG" /></a><br /><br />Hubby and I use any holiday or special occasion to send treats to work with him. Last week was no exception with Election Day. I wanted something different from my usual go to choices. So, when I found this recipe, I knew it was one I wanted to try. It turned out to be a hit, and I would make these again. This recipe turned out the softest cookies I believe I have ever made. <br /><br /><br />Super Soft Sour Cream Sugar Cookies: <br /><br />1 cup butter<br />1 cup sugar<br />1 cup sour cream<br />2 eggs<br />1 tablespoon vanilla<br />1 teaspoon almond extract<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />pinch of salt<br />1/2 teaspoon nutmeg<br />4 cups flour<br /><br />Frosting:<br />4 cups powdered sugar (I used only 2.)<br />1 teaspoon vanilla<br />4 tablespoons milk<br />1/2 cup shortening (I used 8 oz. cream cheese instead.)<br />1 1/2 cups butter (I used only 1/2 cup.)<br /><br />Cream together softened butter with sugar, sour cream and eggs. Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg. Slowly add flour, 1 cup at a time. Dough should be sticky. Refrigerate one hour. <br /><br />Preheat oven to 350 degrees. On a floured board, roll out dough and cut with cookie cutters. I had 24 cookies. Bake for 10 minutes. Frost and enjoy.<br /><br />This recipe comes from Sister's Cafe.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-90685134479803991282010-11-08T10:33:00.010-05:002010-11-08T11:00:04.747-05:00Best Use of Bananas That are on Death's Door<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DQVv7BALvIosS74XRBtQBt8UXwa5NMsYhktLPQgLsKPTYDqf4gsJsGL0Xe_W_qAcr6PV6VYPiglo_Q-xUBuHpMCacI38VZoh74VdD2Wh-5c35KIygffr9gTTreWOrMhHJGCA20PT259W/s1600/007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DQVv7BALvIosS74XRBtQBt8UXwa5NMsYhktLPQgLsKPTYDqf4gsJsGL0Xe_W_qAcr6PV6VYPiglo_Q-xUBuHpMCacI38VZoh74VdD2Wh-5c35KIygffr9gTTreWOrMhHJGCA20PT259W/s400/007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537204684202687554" /></a><br /><br />A few days ago, I had some bananas that were on their last leg....on death's door I like to say. So, I made these muffins and they were perfect. These may have been the most moist muffins I have ever made using bananas. Whole wheat flour has become one of my newest loves. Try them and you will love then, especially if you like banana bread.<br /> <br /><br />Whole Wheat Banana Muffins:<br /><br /><br />1/2 cup butter <br />1/2 cup packed light brown sugar<br />3/4 tsp baking soda<br />1/2 tsp salt<br />1/2 tsp ground cinnamon<br />1/4 tsp ground nutmeg<br />1 tsp vanilla extract<br />3 mashed ripe bananas<br />1/4 cup honey<br />2 eggs<br />2 cups whole wheat flour<br /><br />Preheat the oven to 350. Line or grease a 12 cup muffin pan. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the mashed bananas, honey and eggs, beating until smooth. Add the flour, stirring until smooth. Divide batter into the muffin cups. Bake the muffins for 25 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4049226071669994568.post-72759610066984799302010-11-07T08:00:00.000-05:002010-11-07T08:00:05.900-05:00Return of Cold Weather Comfort Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrVGya4V4GUZTQCuvr9Uj-WOPkLTpVMbm_Ja6z_FXP63otcE2bbgH1cRmhY5jWYKpapAdGW1QWH3PZTLoCYIrPkNpkAktDR2xhiG5lSTF3E7gkFhhjf-9j5VT3qK2_3OLA-CyjNo631D7/s1600/006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrVGya4V4GUZTQCuvr9Uj-WOPkLTpVMbm_Ja6z_FXP63otcE2bbgH1cRmhY5jWYKpapAdGW1QWH3PZTLoCYIrPkNpkAktDR2xhiG5lSTF3E7gkFhhjf-9j5VT3qK2_3OLA-CyjNo631D7/s400/006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5536634705774484930" /></a><br /><br />I LOVE cold weather, and since it has made its return around here, I decided to embrace it by making this fabulous soup that comes from 365crockpot. I also saw it on Sister's Cafe. I really like tomato soup, but this was unlike any I have ever tried. Hesitation set in as I began to make this, but in the end, even hubby liked it too! Try it, and I think you will like it just as much as we did. I was so excited to make this as I have seen lots of good reviews for it all over the blogosphere. Though I made a few minor changes, you can't go wrong with this recipe. Can't wait to hear back from you once you make this. <br /> <br /><br /><br />Tomato Basil Parmesan Soup:<br /><br /><br />2 (14oz) cans diced tomatoes, with juice<br />1 cup finely diced celery<br />1 cup finely diced carrots<br />4 cups chicken broth<br />1 cup finely diced onions<br />1/2 bay leaf (I had to leave this out and it worked just fine.)<br />1 tsp dried oregano or 1 Tbsp fresh oregano<br />1 Tbsp dried basil or 1/4 cup fresh basil<br />1/2 cup butter<br />1/2 cup flour<br />1 cup Parmesan cheese<br />2 cups fat free half and half, warmed<br />1 tsp salt (I also left this out.)<br />1/2 tsp black pepper<br /><br />In the slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours.<br /><br />An hour before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.<br /><br />Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.<br /><br />This recipe will be linked to <a href="http://mommyskitchen.net">Mommy's Kitchen </a>for Potluck Sunday.Unknownnoreply@blogger.com2