Wednesday, October 31, 2007

Happy Halloween

Pumpkin, Raisin, and Spice Muffins with Molasses Glaze

2 3/4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 tbsp fresh ginger juice, best done with a garlic press
1 15-ounce can pure pumpkin, or 2 cups of well roasted pumpkin puree
1 tbsp cinnamon, ground
1/2 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 cup buttermilk
1/2 cup plus 1 1/2 tbsp molasses
1 cup golden raisins


1 1/2 cups powdered sugar
1/8 tsp salt
1 1/2 tbsp water, plus extra if necessary

Preheat oven to 350 degrees. Spray two large muffin tins with non-stick spray, this recipe will produce about nine large muffins or 18 regular sized muffins - spray as many tins as necessary. Sift together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together the sugar and the oil, with either a hand whisk or an electric beater. Then, add the eggs one at a time, beating after the addition of each egg until the egg is completely combined. Once all the eggs have been added, add the ginger juice, pumpkin, buttermilk, molasses and raisins to the bowl and whisk/beat thoroughly. Next whisk in the dry, sifted ingredients, added 1/4 at a time. Be sure to whisk the flour mixture just enough to combine - the more you beat the flour, the tougher the muffins will be. Fill the muffin tins to about a centimeter from the top with the batter. Bake in the upper 2/3 of the oven for about 40 minutes if you’re using the large tins, and about 30 minutes if you’re using the regular sized tins, or until a toothpick stuck in the middle of a muffin comes out mostly clean. Removed the finished muffins from the oven and set the tins on a rack to cool. After about an hour the muffins will be cool enough to remove from the pan.

After removing the muffins from the pan, make the glaze. Sift the powdered sugar and salt into a medium sized bowl. Add 1 1/2 tbsp molasses and 1 1/2 tbsp water. Whisk. If the glaze seems too thick, add a little more water, if it seems too thin, add more sifted powdered sugar.

Dip the tops of the cooled muffins into the glaze, which will drizzle down the sizes. Allow the glaze to set for about an hour before serving.

Give credit where credit is due, this recipe was found at this food blog

Tuesday, October 30, 2007


We make this every year, put it in jelly jars and tie pretty ribbons around the rim. We make two or three recipes at a time. One year we made such a large "makin'", we made it in a lobster pot. Fun stuff.

1/2 cup instant tea (regular)
2 cups Tang
3 ounces Wyler's powdered lemonade
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp ginger
1 cup sugar

Mix all. This is my Grandmother's original recipe, and I haven't found Wyler's lemonade in years but for some reason I always transcribe this recipe exactly as she gave it to me. But anyway Countrytime or Kroger brand or just whatever brand of lemonade works just great.

It's so pretty in the jars, all the different colors make layers and striations.

This recipe makes a tea that is orange-y in taste - which surprises some folks the first time they make it, so be forewarned.
The amounts can be altered of course, to suit your tastes.

Monday, October 22, 2007

Chicken Pot Pie

Another Oggie gem..................

1/3 cup margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cups chicken
1 16-ounce package frozen mixed vegetables
1 box ready-made pie crust

Preheat oven to 425 degrees.

Spray 9-inch pie plate with oil and line with one of the crusts.

Heat margarine over low heat until melted (I usually add the onions to the margarine just so they're cooked a little more tender).

Blend in flour, salt and pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat.

Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute.

Stir in chicken and frozen vegetables.

Pour into the crust and top with the second crust.

Cook uncovered at 425 degrees until crust is golden brown.

Allow to cool slightly before serving as this will allow the "juice" time to set and thicken.

This recipe is easily doubled and believe it or not, tastes even better when reheated.

Quick and Easy Pumpkin Cupcakes

From Oggie: thought I'd send along a couple of our favorite cool weather recipes.

Even though this recipe is technically for cupcakes, it also bakes up beautifully as a cake

1 box spice cake mix
1 15-ounce pure pumpkin (don't mistakenly use the pumpkin pie mix)
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container prepared cream cheese frosting

Blend the first five ingredients in a large mixing bowl until moistened and then beat on medium speed for two minutes.

Pour batter into 24 paper-lined muffin cups (fill cups 3/4 of the way). You could also pour the batter into greased and floured cake pans (either one rectangular or two round).

Bake at 350 degrees for 16-21 minutes (baking time will vary for cake pans), until toothpick inserted in middle comes out clean. Cool in the pan for 10 minutes and then remove to baking racks to cool completely.

Top with craem cheese frosting.

Sunday, October 21, 2007

Yummy Bark

ShirlM gave us this one:


  • Saltine (with salt) crackers ( about 1 and ½ sleeves)
  • Bag of semi sweet chocolate chips1 pd butter (must use butter, not margarine)
  • 2 cups dark brown sugar (better than light brown)
  • Crushed nuts or any topping you desire (can use mini marshmallows, coconut, etc.)

  • Cover large cookie sheet with aluminum foil. . Spray with non-stick spray.
  • Lay saltine crackers on foiled cookie sheet
  • Melt butter and brown sugar stirring for 3 minutesPour melted sugar/butter over crackers.Bake on center rack at 350* for 7 minutesRemove from oven and sprinkle chocolate chips over the top.
  • Shut oven off, but place sheet back in warm oven until the chips are melted.
  • Remove sheet and gently spread chocolate over the entire tray of crackers with a plastic spatula.
  • Add topping, nuts or whatever.
  • Put in freezer until hardened.
  • Tip upside down and remove foil.
  • Break into pieces and ENJOY! (may need a mallet to break)

Ina's Warm Applesauce

This was posted on the board by Schsec. I thought it would be nice to include it here.


  • 3 different kinds of apples ( one should be tart)
  • Juice of 2 oranges plus 2 tbls orange zest
  • Juice of 1/2 lemon
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 4 tbls butter
  • A few red apple peels (optional for color)


  • Peel, core and dice the apples and place in dutch oven
  • Add all other ingredients
  • Place red peelings on top for color
  • Bake covered at 350* for 1 hour
  • Serve warm

Tuesday, October 16, 2007


Oh boy oh boy oh boy this contraption gizmo-ish appliance thingie is my favorite new friend - I mean find.

Aroma brand. . . inexpensive too. Ok so here's what I did.

I put the rice and water in according to the instructions, and I let it soak for about ten minutes. The directions say if you like your rice soft to do that. We do.

Then I put in the steamer basket and added bnls sknls chicken breasts pounded thin, peppered and sprinkled sparingly with Cholula sauce. (Tabasco would work if you don't use Cholula but I love the Cholula because it's a little smoky.)

Thennnnn, I sliced crookneck squash in thick chunky slices and put them on top of the chicken breasts, loosely with air inbetween so I could see a little space between them. Then I salted and peppered those and smashed a little dried thyme and winter savory in my hand together and sprinkled over the squash. Just a little.

Then, I shut that sucker and timed twenty two minutes, and DINNER WAS SERVED! Well I did throw a pat or three of Smart Balance into the hot rice and toss it around.

I have never had rice so good. It was so fluffy and delish. My boys shoveled and shoveled until every single MORSEL was gone. The chicken was moist and flavorful. The squash was just right and NOT squeaky - there's nothing worse than squeaky squash. Blech.

It's a keeper. And the next time I use it (already have the meal planned - basmati rice, smoked sausages and sweet potatoes) I'm doing yet another thing with it at the same time I'm cooking dinner - I'm steaming my face...HA! This thing puts out a slow, steady stream of steam until the rice is done. Then when it's done it starts slowing down - that's sorta how I could tell it was 'bout ready. So after dinner I started thinkin', hmmmmm, why should all that steam go to waste? There is jis no guud reezun.

So I don't know who likes the new addition better me....or the guys. But who cares, it's a hit. It's stayin'.

Avocado Orange Juice Salsa

This is an amazing salsa....I added cilantro cause I like the flavor it adds. Also when adding the avacado I added it by hand and not pureed cause I like chunkiness. I also added about 1/4 cup of finely chopped vidalia onion. for tomatiloos you will find canned ones OR tomatillo sauce in the latin aisle section of your market. The canned tomatillos have vinegar as an ingredient so do not use the sauce as it would make the salsa bitter.

  • 8 tomatillos, roughly chopped (about 2 cups)
  • 2 jalapeño chiles, seeded,very finely chopped use sparingly if you are not a fan
  • juice of 1 lime (2 tablespoons)
  • juice of 1 orange (1/2 cup)
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 ripe California avocados, peeled and seeded

Combine the tomatillos, jalapeños, lime and orange juices, salt, pepper, and a Tablespoon or two of ice water in a blender or food processor. Purée until smooth. Add the avocados and purée briefly, just until smooth. Add orange juice to thin if necessary. Goes well with crispy warmed tortilla chips

We had company stop by the other nite, yes while we are traveling we have company. Anyway they loved this salsa and took the recipe with them.


Canadian Cake

This was my grandma's recipe w/the best frosting. In the fall of the year I don't know why but I always think of spice, pumpkin and apple desserts. Here's one of my favorite's. Please try I know you will like it. Better than box I think. But, than anything from scratch is the best don't you think?

Canadian Cake
3 cups flour
1 tsp. soda
1 tsp. baking powder
1 tsp. of each cloves, cinnamon and allspice
..Sift together all above.

2 cups brown sugar
3/4 cup butter ( if shortening is used, add 1 tsp. salt)
Add to creamed mixture:
1 1/2 cups sour milk
2 well beaten eggs

Mix well and add dry ingredients and 1 tsp. vanilla
1 cup nuts(raisins or candied fruit may be used)

Pour into large cake pan, greased. Bake at 350 degrees
for 35-45 minutes, or until toothpick comes out clean.
Frost when cool with Sour Cream Frosting..

Sour Cream Frosting;
1 cup sour cream
1 cup sugar
dash of salt
1 tsp. vanilla
1/2 cup chopped walnuts

Boil cream and sugar to soft-ball stage; cool.
Beat until creamy, add salt, vanilla, nuts(and
coconut, if desired.)
Spread on cake.

Monday, October 15, 2007

Strawberry Pretzel Salad

This is always a hit whenever I serve it.


3/4 cp. butter, softened
3 Tbsp. brown sugar
2-1/2 cps. crushed pretzels
1 - 6 oz. package strawberry flavored gelatin
2 cps. boiling water
3 cps. chilled strawberries
1 - 8 oz. package cream cheese
1 cp. sugar
1 - 7 oz. container whipped topping, thawed

1. Preheat oven to 350 degrees.

2. Cream butter with brown sugar. Mix in pretzels and pat mixture into the bottom of a 9x13x2-inch baking pan. Bake for 10 to 12 minutes. Set aside to cool.

3. In a medium bowl, dissolve gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.

4. In a small bowl, beat cream cheese and sugar together until smooth. Fold in whipped topping. Spread mixture over the top of cooled crust, making sure to seal the edges. Chill, then pour gelatin mixture over the cream cheese layer. Chill until firm.

Makes 10 servings.

White Beans Provence

This sounds like a good side dish:

White Beans Provence

  • 3 cans white beans (butter beans Great Northern beans)
  • 2 teaspoons Herbs de Provence
  • ¼ cup dry white wine
  • 4 tablespoons butter, melted

    Drain and rinse beans. Gently mix in herbs, wine and butter. Place in a casserole dish, cover with foil and bake for 30 minutes.

    Herbs de Provence Recipe
  • 3 Tbsp dried marjoram
  • 3 Tbsp dried thyme
  • 3 Tbsp dried savory
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1/2 tsp fennel seeds

Combine all ingredients. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to four months.
Use to season chicken, vegetables or meat.
Yield: 3/4 cup

Sunday, October 14, 2007

Fall tidbit from my seester

This gem was posted by my sister over on PBE
It is a perfect fall breakfast treat....I wonder how kids would like this. I would be quite interested in some feedback on that.

Not that I have a cholesterol problem, I'm one of those oddities that can eat butter on both sides of my bread and still show good numbers at testing time. This doesn't mean I'm skinny, nope, not afflicted with that disease. I've got one of those it's-easier-to-jump-over-than-walk-around types of bodies; could have something to do with the butter. As for eating healthy, I'm more of the hate the texture of a bowl of cooked oatmeal but like the cookies. I'm sure you're getting the picture. I did stumble onto a great recipe for cooked breakfast type oatmeal that has become a favorite in my house for family and friends.

2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 c raisins or combo of dried fruits
2 tablespoons of chopped raw nuts
1 teaspoon of baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten

Preheat oven to 375.
Melt butter in 8-inch square baking dish in microwave.
Combine first five ingredients in a bowl.
Combine milk, applesauce, and egg in the baking dish, mix and add this mixture to oat mixture.
Pour everything back into the baking dish and bake 375 for 20 minutes.
Serve warm. Makes five servings and can be refrigerated and reheated the next day.

This recipe is great because it is very flexible. Don't have applesauce? Use a raw chopped apple and cook it for about 2 minutes while melting the butter. Today I used Trader Joe's Peach Sauce. This stuff is so yummy over ice cream but I digress, use it in place of the applesauce.

I also put in nutmeg because I got this cool grater at my Meca, Surfas and I do love the taste of nutmeg. You can add a little cinnamon or not. Like I said, easy.

I also bake it in a 7 x 9 glass pan which fits in my Barbie Easy-bake side oven. I adore this little oven, it handles everything the big oven does but it heats quicker and I'm sure uses less energy. If I want I can bake just a few cookies or make this yummy breakfast treat. The trick is to find baking dishes that fit, but then I always carry a tape measure, something my sister taught me.

Mexican Chicken

This is a great recipe I got from a friend for mexican chicken. My family loves this stuff.

3 large boneless skinless chicken breasts
1 can rotelle
1 box Velveeta (I use between 1/2 to 3/4 box depending on how cheesy you want it)
1 can cream of chicken soup
1/3 can water
1 bag Nacho Cheese Doritos

Boil the chicken and let cool then cut into bite size pieces.
Crunch up doritos in bag. Put a layer of crunched doritos in baking pan.
In a bowl mix the chicken, rotelle, velveeta, crm of chicken soup, and water.
Pour that on top of doritos in pan. Top with more crunched doritos.

Bake at 350* for 35-45 minutes, depending on how brown you like your doritos.

Thursday, October 11, 2007

Orzo Salad

I got this recipe from Bon Appetit magazine several years ago. In fact I see that the page I tore from the magazine is rather stained and worn, so I re-typed it for the blog and now I have a fresh clean copy. I made this last nite along with grilled veal chops and a small green salad.

1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives

1 cup finely chopped radicchio (about 1 small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced

Cook orzo according to package directions. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.


Wednesday, October 10, 2007

Pumpkin Pie Spice Iced Cookies

Tenderheartto5 posted this on the board. I thought it would be good to have it here:

Pumpkin Spice iced cookie receipe (O/T)

2 1/4 cups all purpose flour1
1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) softened butter
1 cup sugar
1 can (15 oz) Libby 100% pure pumpkin
2 eggs
1 tsp vanilla
2 cups (12oz) chocolate chips

VANILLA GLAZE for topping

combine in small bowl and mix well:
1 cup powdered sugar,
1 to1/2 tablespoon milk,
1/2 tsp vanilla

1. combine flour, pumpkin spice,baking powder,baking soda, & salt in medium bowl.
2. Beat butter and sugar in large mixer bowl until creamy, beat in pumpkin, eggs and vanilla
3. Gradually beat in flour mixture and stir in choc chip morsels.
4. Drop by rounded tablespoon onto prepared baking sheet.

Bake for 20 minutes in 375 oven until edges are slightly brown. Cool on baking sheets for 2 minutes.. spread vanilla glaze drizzle.

Tuesday, October 9, 2007

Another metaloaf

This is rather classic - I think - shrugging ones shoulders. It contains sausage as you can see.

Classic Meat Loaf Recipe
Why do I love meatloaf? It reminds me of being a kid. Where else can ya get meatloaf other than at home or a school cafeteria or even a truck stop eatery? That and I often buy it already mixed at our fabulous local butcher. So all you have to do is add an egg and put it in a baking pan and plop it in the oven for an hour. But what if your butcher hasn't made up a batch? It's easy enough to make. Here's a recipe we use for traditional meat loaf. The ingredient that makes this meat loaf extra delicious is the spicy ground pork sausage. We once substituted this sausage for regular ground pork and have never looked back.
1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallion (can substitute onion)
2 Tbsp unsalted butter
do not add salt because of the sausage
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
2/3 cup ketchup
1 1/2 pounds of ground chuck
3/4 pound of spicy ground pork sausage (or use Italian sausage - 1 sweet, 1 hot)
(NOTE: many versions of meatloaf call for ground veal as well. I would experiment with a third each of beef, pork, and veal.)
1 cup fresh bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves These are all approximate measurements because meatloaf is the kind a thing that I have just never measured., well the exception on the eggs

1 Preheat oven to 350 degrees F. 2 In a large heavy skillet cook the onion, garlic, celery, carrot, and scallion in butter, over moderate heat, stirring, for about 5 minutes. Cover and stir occasionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute. 3 In a large bowl, combine the meats, eggs, breadcrumbs, vegetables, and parsley. Form into a loaf and put into a rectangular baking pan. Cover loaf with remaining ketchup. 4 Bake meat loaf in oven for 1 hour. Serves 4 to 6.
Sooooooooooo good leftover for samiches the next day.

MEAT LOAF - weird, but true : - )

I have a meat loaf recipe Bee, that I've been making for years and my handsome sweet hubby asks for it and now that we have kids my kids LOVE it but it's a funky one. There are others on our board (I remember others saying) who have great meat loaf so maybe they'll come along and post their recipe cauz this one, well, it's pretty polar. Love or hate relationship I say. You'll see.

The original recipe is from the red and white checkered Betty Crocker's cookbook, but I added one ingredient. Betchu can guess.

1 package frozen chopped broccoli or leaf spinach
2 pounds hamburger (now I use half lean beef, half turkey)
2 eggs or substitute
3/4 cup soft bread crumbs (about 1 slice bread)
1/2 cup smashed cheez-its
1/4 cup catsup (or salsa) depends on mood
1/4 cup milk
1/2 tsp salt
1/2 tsp salt, 1/4 tsp pepper
1/4 tsp dried oregano
1 tsp salt
1 pkg smoked sliced ham
3 slices mozzarella cheese cut diagonally in half for garnish (see, here's where you can tell it's the old 1960's edition......)

Rinse broccoli under running cold water to separate, drain. Mix hamburger, eggs, bread crumbs, smashed cheez-its, catsup, milk, 1/2 tsp salt, pepper, and oregano. Pat hamburger mixture into rectangle, 12x10", on larger piece of wax paper. Arrange broccoli on hamb. mixture almost to edge, sprinkle with salt. Arrange ham on top of broccoli. Roll up rectangle carefully beginning at long side using wax paper to lift. Press edges and ends of roll to seal.

Place on rack in shallow roasting pan. Cook uncovered in 350* oven 1 1/4 hours. Overlap triangles of cheese on top and cook just until cheese begins to melt, about a minute longer. Garnish with celery leaves if desired. (Again, old oooooold cookbook.)

8 servings. (At our house it's 4 or 5 servings.)

The ham makes the center of the meat loaf roll slightly pink sometimes.
I need a meat loaf recipe. I make it once in a while but I don't have a really good recipe to follow so it's different everytime. Even when it's really good, I can't remember what I did! Can y'all help?

Sunday, October 7, 2007

Must be soup weather...

Tortilla Soup

At first glance this looks to be over the top complicated. It’s not at all, read thru the recipe first. This will fill four good size soup bowls

I have had many different versions of this soup - some are good and some are very bad. Either too hot with spice, too watery with no depth of flavor. That's why I ROAST the vegetables before putting them in the soup.

Here we go.............

Start out by preheating your oven 400 degrees

2 red peppers cut in chunks
1 large onion chunks
3 large carrots large chop

Place all the veggies on a baking sheet, sprinkle with oil of your choice, salt and pepper toss to coat. bake for about 20 minutes.

My love for Muir Glen fire roasted tomatoes is well known, I had some leftover chicken breast about two good size that I diced up and some of my mean green sauce** see below

After the veggies are roasted and cooled some, I added to the chopped chicken, poured the mean green sauce over the chicken and added a half a container box of low sodium chicken broth. Let that simmer for a bit and added my can of fire roasted tomatoes, added the remainder of the low sodium chicken broth and let simmer for about half hour. Had a can of white hominy, rinsed it well and added that to the pot. Now remember the mean green sauce already has a lot of seasoning so extra is not need. Taste as you go. If you don't have a fondness for hominy you could use potatoes small chop

Once the hominy is heated thru it tends to thicken the soup, so I added another box of low sodium chicken broth.

Garnished with tortilla strips* slices of avocado, lime wedges and some fresh cilantro. I had made corn muffins earlier and added a small can of chopped green chiles to the batter.

If you want more spice, dice very, very finely a jalapeno pepper and add just at the end. Find the similar recipe here at the Muir Glen site. Try it if you like spicing, adjusting it if you don't. Dang this was good. Although a few zantacs were passed around at the completion on the meal.

*Tortilla strips
1 tablespoon olive oil
Three 6-inch corn tortillas, cut into ¼-inch strips
While the soup is cooking, prepare the tortilla strips. Heat the olive oil in a large skillet over medium heat. Add the tortilla strips in a single layer. Cook for about 5 minutes, turning occasionally with tongs, until the strips are light brown and crispy. Transfer the strips to a plate lined with a paper towel.

**Mean Green Sauce
1 can of Herdez Salsa Verde, or something that has tomatillos, onions, serrano peppers, salt, and cilantro.
1/2 ripe avocado
about 1/2 cup cilantro, packed
one serrano pepper, no seeds

Blend this in a food processor until smooth. Add salt to taste or extra serrano peppers if you like it hotter. Strain out all the seed.

Now here's the odd part, bring to a simmer over medium heat and cook for about five minutes. Don't boil, just simmer, this isn't a reduction. Thin with a bit of water or chicken broth. This is a real thin sauce. Maybe as thin as tomato juice. Cool and refrigerate. Can be kept in the fridge for a few days.



OK went to friends' last night for dinner and Clay cooked chicken piccata for dinner with garlic mashed potatoes and a salad. But here's the star that stole the show. The reeeeeeeally big shoooooow. THE GARLIC SOUP oh yeaaaah. Guaranteed this'll be in the top three of the easiest soups you'll ever make. It's not hearty, it's a broth-type soup. You gotta have crusty toasted bread with it so you can sop. Here's what he did.

5 large cloves garlic
olive oil
Sazon Goya flavor packet
2-3 baby carrots

Chop five cloves of garlic and saute them in olive oil until they barely barely have a little color, really just a minute or so.

While garlic is going, pour two boxes of chicken stock in a dutch oven and turn eye on med-high. Add 1 cup water, or more to taste.

Sprinkle in Sazon flavor packet (this is saffron, or that's the biggest flavor I tasted in it). He gave me some packets to bring home but the ingredients aren't on the individual packets. The powder is very yellow so I'm pretty sure I'm right on the saffron.

Put carrots in a parmesan cheese grater and grate into the soup.

Turn soup down to medium low and cover, let simmer.

THAT'S IT. It doesn't take any time for the carrots to cook since they're grated, so it's almost done right away.

I'm telling you I ate TWO bowls of the stuff. My ten year old SON even ate a bowl. I can see all KINDS of possibilities for using this as a base for other soups, too. I bet it freezes well. I bet you could throw in just about any seafood, pasta, you name it.

Clay got this recipe from the chef of an oceanside restaurant at Fernandina Beach where they charge an arm and a leg for a bowl of it......


Saturday, October 6, 2007

Incredibly Delish - Baby Back Ribs like Applebee's

I've always been hesistant to try cooking ribs at home..... Can't tell you why, the thought just intimated me. Found this recipe - it's quite easy and the best thing is listening to everyone's "Hmm, Hmm Good!". Even my husband (who is not a rib fan) has requested them over and over. I make extra sauce and freeze it for the next time......


Baby Back Ribs like Applebee's®

Boiled, brushed with sauce, then broiled. These ribs are tender and full of zesty flavor.
Serves: 2-4
Prep. Time: 1:15

3 lbs. pork baby back ribs - cut in 2-4 sections
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbls. dark brown sugar
3 Tbls. Worcestershire sauce
1 tsp. liquid smoke (see Notes below)
1/2 tsp. salt

-Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.--Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it.

Comments about recipe -
My family has never had better tasting ribs than these.
We love this recipe!!
I will never make ribs any other way.
These ribs were possibly the best we have ever had.
These ribs were awesome! We rated them a 5 out of 5 napkin recipe!
Wow! Incredible recipe! Meat was falling-off-the-bone tender, and sauce was wonderful! Had husband and 3 picky kids begging for more. I'll definitely be making again soon!

Credit - Robbie's Recipes -

Asian Slaw - YUMMY!! YUMMY!! YUMMY!!

A neighbor made this last year for a community gathering...... It was the first time I ever remember the guys standing around a table telling everyone "You have to taste this salad" !!! It's easy and it is soooooo good. I usually make it up 1 1/2 days ahead of time..... it gets better and better each day.......

Asian Slaw

1 (16oz) package of slaw mix
2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
1 Cup Sliced almonds, toasted
1 Cup Sunflower kernels
1 bunch Green onions, chopped
½ Cup Sugar
¾ Cup Vegetable oil
1/3 Cup Vinegar

Remove flavor pockets from soup mix and set aside;

Crush noodles. Place noodles in bottom of a large bowl.

Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.

Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.

Cover and chill 24 hours. Stir before serving……

Yields 8 - 10 servings……Enjoy !!!



Here you go, Beezie~

5 cups unsifted plain flour
1/4 c. sugar (this is the original recipe, but I use only about 2 T.)
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening
1 pkg. dry yeast
2 T. warm water
2 c. buttermilk

Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water and add with buttermilk to dry mixture. Mix well. Turn out on lightly floured board; add more flour if necessary, only knead enough to make a smooth dough, and roll out to 1/4" thickness. Brush with melted, unsalted butter.

I use a snuff tin for an angel biscuit cutter so the biscuits are petite. My Grandmother always did that. She would always get my DH to go to the grocery store and buy the snuff for her so no one thought she dipped. ;- )

Bake at 400* for 15 minutes, less if you have a hot oven. Check often - these are great just lightly brown on top.

These are awesome with country ham in the middle, a bowl of cinnamon applesauce, and a cup of fresh, strong coffee.

Not sure where to do this

Tiedye, could we please get the recipe for angel biscuits, too? I wasn't really sure where to post this question. Somebody tell me if there is a better way.

Nancy's World-Famous-Cold-Curing-Chicken Soup

There is no written recipe. I just add stuff 'til it looks right. But this is the basic:

Nancy's World-Famous-Cold-Curing-Chicken Soup

2 cartons Swansons reduced sodium fat free chicken broth
2 chicken breasts (w/skin and on the bone)*
3 medium sized potatoes
1 head of fresh broccoli
1 cup chopped carrots (optional, Don hates carrots)
salt & pepper to taste (optional)
Mrs Dash Tomato/Basil/Garlic flavor
fresh ground ginger

Roast chicken breasts your usual way and then remove skin and take meat off the bone.
Pre-cook potatoes and chop.
Chop broccoli to desired size.

In stock pot, pour the chicken broth and start to heat.
Chop cooked chicken and add potatoes and broccoli.
Salt & pepper to taste.
I use 1 tsp of Mrs. Dash. Can be adjusted to taste.
1 level teaspoon of ground ginger.

Let the whole thing simmer on low for about 1 hour.

Freezes really well.

* = if short on time, use boneless, skinless chicken breast since they cook faster.


Baked Herb Crusted Chicken Breast

Makes 6 servings

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.

Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly.

Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture.

Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve with lemon wedges.

I have also substituted Italian bread crumbs for the bread crumbs and fresh herbs and it tastes great. This cuts the prep time down a lot and is great. For a lower calorie version substitute the butter and oil with "I Can’t Believe It Is Not Butter spray. Also, I don’t pat the breasts dry when taking out of the lemon juice. It gives it little more lemon flavor which I like. This chicken dish is SO moist and yummy. Great to serve with some asparagus and wild rice.

Goat Cheese and Sun-Dried Tomato Crostini

Now this does not go well with Miss Tie's Bellini's but they do go well as an appetizer with a good crisp white wine.

12 (1/2-inch-thick) baguette slices
3 1/2 tablespoons extra-virgin olive oil
1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
3 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
3 tablespoons chopped black olives I left them out by choice

torn fresh basil
1 teaspoon sherry vinegar
8 ounces soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices

Garnish with torn fresh basil leaves

Preheat oven to 350 degrees F. Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.

Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil. Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange bread slices on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.

Toast the bread in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

Toasts may be made 2 days ahead, cooled completely, and kept in an airtight container at room temperature.

Tomato mixture may be made 1 day ahead and chilled, covered.

This recipe is adapted, meaning I tweaked it, and left out the black
olives, I guess I could have used chopped green olives but the salt content would be quite high which is not a good thing.


Curried Butternut Squash Soup

Since I am on a soup kick AND I have been reading about the benefits of curry and yellow vegetables AND I have known for a long time that apples are good for you, I decided to put this crockpot recipe here for y'all to see. I haven't tried it yet, but it sounds good to me. (I don't have a lot of kick a*** recipes yet. But y'all might just turn me into a cook.

2 lbs butternut squash - rinsed, peeled, seeded and chopped into 1'" cubes
1 firm crisp apple - rinsed, peeled, seeded and chopped
1 yellow onion - chopped
5 cups chicken broth
1 tbsp curry powder - sweet or hot
1/4 tsp ground cloves
salt and pepper to taste
1/4 cup chopped dried cranberries - optional


1. Place squash, apples and onion in 4 qt crockpot
2. Mix broth, curry powder and cloves in a small bowl. Pour over vegetables
and cover.
3. Cook on low 5-5 1/2 hours or on high for 4 hours - until vegetables are tender
4. Process in blender in 2-3 batches until desired consistency.
5. Add salt and pepper and garnish with cranberries if desired


1 lb. ground beef or turkey
1 bag refrigerated cheese ravioli
2 cups shredded mozzarella or jack cheese
28 oz. jar spaghetti sauce
shredded parmesan for top

Saute ground meat, drain. Add spaghetti sauce to meat and stir.

In deep casserole dish sprayed with Pam, spread a small amount of sauce/meat in bottom.
Layer half of ravioli.
Spoon and spread half of the meat/sauce mixture over the ravioli.
Layer half of cheese next.
REPEAT, using up all ingredients .

Bake at 350 for 30 minutes or until bubbly. Sprinkle parmesan on top and run back in oven until melted.

This recipe takes no time to put together and barely thirty minutes to bake. Aaaaand, if you do like I do and saute a google zillion pounds of meat at a time and freeze it, you have half the meal done already.

This is a great Out Of Cans/Jars/Frozen Bags Recipe that kids adore but I still think Cactus' recipe for crostini would go great with it. I mean its sort of like putting a Fendi bag with a Target tunic. Somehow it works great.

Friday, October 5, 2007


Bellinis are the new Mimosas y'all. ;- )

1 ounce peach puree (I use frozen peaches and then put them in the blender)
5 ounces chilled champagne
1 teaspoon fresh lemon juice
fresh raspberries and mint leaves for garnish

Pour peach puree in bottom of champagne flute. Pour champagne on top, then add lemon juice. Garnish, unless folks are grabbing the glasses out of your hands faster than you can make them.

My sister enjoys a drizzle of honey over her bellini (in addition to the lemon juice, not instead of).



2 cloves garlic, smashed
3-4 pounds lean ground beef and ground turkey, half and half
2 cans tomato, 1 sauce and 1 diced
1 can cannelini beans, rinsed and drained
1/4 cup cumin and 1/4 cup Dhana Jeera but most people don't keep that in their pantry so you could use more cumin or some chili powder, which I don't use either because it's so full of salt.
1 cup water
1 small jar of your favorite salsa
1-4 tablespoons of tabasco

Saute garlic over low-medium heat in dutch oven for a few minutes until it smells great, add meat, saute until done. Drain. Add tomatoes, beans, spices and stir. Simmer on low heat for a few minutes until it smells great again. Add water and simmer until it turns a rich color and smells great again. Add salsa and tabasco and simmer on low until you're hungry.

Serve in shallow bowls with toppings: chopped onions, sour cream, sliced avacados, goldfish crackers, grated cheese, and saltines.



A frittata that our Miss Bee requested

This frittata recipe is for 4 adults...also it's great for a brunch along with other buffet items

Mini Frittata's

8 large eggs

1/2 cup milk
skim - 1% or whatever your pleasure
1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/2 cup sauted spinach fresh or frozen chopped

1/4 cup red bell pepper sauted or sun dried tomatoes drained of the oil

1/4 carmelized onions
1/3 cup freshly grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves


Preheat the oven to 375 degrees F. Litely oil your muffin tins (I use the 3" tin) Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the spinach,peppers, onions, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the tins. I timed it to be about 18-20 minutes using this size of muffin tin. Use smaller tins and the cooking time would shorten. They will puff over the edge a bit. Ham and asparagus or spinach and salmon or orzo and bacon are other good combinations for this frittata. Let me know what combination of flavors and ingredients you use. It's that kind of a dish.

to carmelize onions

I slice vidalia onions or equivalent thinly, add olive oil to the pan and saute the onions very slowly at a very low heat at least 20 minutes till the onions turn soft and are a carmel color. Carmelizing onions adds a sweetness. Some suggest adding brown sugar my advice is to not do that. Carmelize them naturally and you'll have a great flavor. I like to carmelize a few onions at a time so I have them on hand. They keep quite nicely in the fridge for a couple of weeks. Remember low and slow gets the job done for carmelizing.

As an added BONUS how bout an adult beverage.

Adult Cappuccino

1/2 cup sugar 3 tablespoons water a little crushed ice - but not enough to dillute coffee 2 cups freshly brewed espresso, chilled 6 tablespoons amaretto liqueur only if you want 1 cup whipping cream, chilled Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely. I made this the nite before and added the amaretto and a dollop of whipped cream just prior to serving. Crumble a piece of amaretto cookie on top of the whipped cream.


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