With Thanksgiving and Christmas just around the corner, there's always an occasion for something sweet. Here's a yummy treat that my friend, Kathy Brenner, recently made for our book group. It was a big hit!
Pumpkin Crunch Pie (Cake??)
1 (16 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated milk
3 large eggs
1 1/2 cup sugar (you can cut it in half if you want it less sweet)
pumpkin pie spices:
* 1 t. ground cinnamon
* 1/2 t. ground ginger
* 1/4 t. ground cloves
1/2 t. salt
1 pkg. Duncan Hines Moist Deluxe Classic Yellow (or Spice) cake mix
1 cup chopped pecans
2 sticks butter, melted
whipped topping (store bought or make your own)
1. Preheat oven to 350°. Grease bottom of 13x9x2 pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, spices, and salt in a large bowl. Stir until well blended. Pour into the pan. Sprinkle dry cake mix over the pumpkin mixture. Top with pecans. Drizzle with melted butter.
3. Bake at 350° for 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
#####
I have always made sweet potato soufflé at Thanksgiving. This year, I decided to "kick it up a notch." I combined 3 different recipes and then tweaked things a bit until I came up with this...
Bourbon Bacon Sweet Potato Soufflé
Margaret Martin
Sweet potato mixture:
2 (40 oz) cans of sweet potatoes, drained and mashed (You can use fresh sweet potatoes and bake them, but I have found that canned sweet potatoes make a nice smooth mixture. Plus, it's a lot easier!)
1 stick (1/2 cup) melted butter
1/4 cup orange juice
1/2 t. cinnamon
1/2 t. freshly grated nutmeg
1 1/2 t. kosher salt
3 beaten eggs
1/2 cup sugar
1/3 cup bourbon
Streusel:
1 cup dark or light brown sugar
3/4 t. kosher salt
1 stick butter, softened
6-7 strips thick cut maple bacon cooked, drained, and chopped
1 cup chopped pecans
Directions:
*Preheat oven to 375°. Spray a 9x13 pan with oil and set aside.
*In a small bowl, mix the brown sugar, salt, and butter until small pea-size pieces form. Add in the bacon and pecans and use your hands to form large crumbles. Refrigerate until ready to use.
*In a small sauce pan, add the butter, orange juice, bourbon, and spices. Bring to a simmer until the butter has melted and small bubbles start to form. Remove from the stove.
*Place the mashed sweet potatoes in a large bowl. Pour in the butter/bourbon mixture and mix well. Add the beaten eggs and sugar. Mix well and pour into the prepared pan.
*Sprinkle the brown sugar/bacon/pecan mixture evenly on top of the soufflé.
*Bake until the top is slightly browned and the soufflé bubbles slightly...about 45 minutes. Let cool slightly before serving.
#####
Wednesday, November 12, 2014
Tuesday, September 16, 2014
A Prairie Picnic...
I
am a member of a local P.E.O. chapter here in Champaign, Illinois. P.E.O. is a philanthropic educational
organization that is filled with many talented women. Our chapter also has some really good cooks! We met recently to share a dinner and
here are some of the delicious dishes we enjoyed…
Jelly Cookies
Kathy Kinser
1 pound butter (4 sticks. I used unsalted)
6 heaping T. powdered sugar (Make sure they are really
heaping)
3 cups flour (unsifted)
2 t. vanilla
Cream the butter.
Add powdered sugar. Blend well
Add vanilla.
Add flour gradually until dough feels right and not too moist.
Make small balls (about 30 to 35 on an ungreased cookie
sheet).
Make tiny well on top with finger.
Add about an eighth of a teaspoon of raspberry or other
jam in the well.
Bake at 350 degrees for 12 to 15 minutes.
Make a half recipe if you don't want 12 dozen cookies.
#####
Mediterranean Kale
Sheila Ott
24 Kale leaves, stems removed
9 t. olive oil
9 t. fresh lemon juice
1/2 t. salt
1 & 1/2 red bell pepper, diced
6 T. raw pine nuts
6 T. sliced black olives
Dash black pepper
1. Stack 2 kale
leaves, roll tightly, like a cigar and slice in thin strips crosswise. Then chop strips crosswise a few times
to shorten.
2. Combine olive oil,
lemon juice, & salt for dressing.
3. With hands toss
kale with dressing.
4. Add other
ingredients & marinate 10 minutes at room temperature.
Serves 10 and keeps for 3 days in refrigerator, sealed.
Bring to room temperature before serving.
Apple Slices with Nut Butter
Sheila Ott
1. Core & thinly slice apples
2. Dip slices in lemon juice to prevent browning
3. Drain slices on paper towels
4. Cover core hole of each slice with mint leaf (lemon balm or
other)
5. Top leaf with a dab of nut butter(peanut,almond,cashew)
6. Into the nut butter push a nut and a raisin
#####
Broccoli Salad with
Bacon, Raisins, and Cheddar Cheese
Kathy Micek
Gluten Free. 20
minutes to prepare. Serves 6
6 slices cooked bacon, chopped
1 head broccoli, chopped
¼ cup cranberries
¼ cup raisins
¼ cup chopped red onion
¾ cup or less mayonnaise
¼ cup sugar
2 T. white vinegar
8 oz. sharp cheddar cheese, grated
Mix all together and serve.
##### Bourbon Corn Pudding
Margaret Martin
(This recipe is also found under the blog archive on the right side of this blog under August, 2010, “Entertaining…”)
The first time I had this was at a wedding reception in
Virginia. When I go to a covered dish dinner, people often request that I bring
this.
Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)
Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)
Note: When
doubling the recipe, add 3 ounces of bourbon.
#####
Joannie Michalos, via Cooks.com...
#####
Rice Salad
Nadja Alstetter
1 cup cooked rice
1/4 cup olive oil
1/4 cup vinegar
salt & pepper
mayonnaise
1 can water chestnuts, chopped
1/4 cup parsley, chopped
1/4 cup onion, chopped
green olives
Pour olive oil and vinegar over hot rice and cool. Add sliced olives and mayonnaise to taste. Add other ingredients.
Can substitute basil for parsley and black olives for green.
#####
Joannie Michalos, via Cooks.com...
| NEW SALEM CORN CASSEROLE | |
16 oz. whole kernel corn, drained
16 oz. cream style corn 2 eggs, slightly beaten 1/2 tsp. salt 1/2 c. butter, melted 1/2 c. sour cream 8 1/2 oz. box corn muffin mix 1 c. Cheddar cheese
Mix
all ingredients except half of Cheddar cheese. Pour into a greased 9 x
13 inch pan. Bake at 350 degrees for 40 minutes. Put other half Cheddar
cheese on top and bake 5 minutes more.
| |
#####
Rice Salad
Nadja Alstetter
1 cup cooked rice
1/4 cup olive oil
1/4 cup vinegar
salt & pepper
mayonnaise
1 can water chestnuts, chopped
1/4 cup parsley, chopped
1/4 cup onion, chopped
green olives
Pour olive oil and vinegar over hot rice and cool. Add sliced olives and mayonnaise to taste. Add other ingredients.
Can substitute basil for parsley and black olives for green.
Wednesday, July 16, 2014
The Journey Continues...
It's been a while since I've posted any new recipes. Funny how life gets in the way of good intentions! Well... here are some new ones. As always, I welcome your comments and your recipes!
A dish that can be used as a party treat and will bring oohs and aahs, or just a sandwich spread that will bring yumms!
Southern Paté
(Pimento Cheese)
Ingredients:
16 oz. extra sharp cheddar cheese, shredded
4 oz. goat cheese
4 oz. cream cheese
1/2 cup mayonnaise (Duke’s Mayo is the BEST!)
1/4 t. garlic powder
1/4 t. ground cayenne pepper
1/4 t. onion powder
1 4 oz. jar diced pimento, drained
salt and pepper to taste
Mix all ingredients together until thoroughly combined. Refrigerate until ready to serve. I usually make mine a day ahead of time to give all the flavors time to work their magic. Serve in a mound on a plate surrounded by crackers. Also great on sandwiches.
*****
Summer is a great time for cookouts. Here's a yummy chicken dish that's easy, but good.
Tuscan Lemon Chicken
Recipe courtesy of Ina Garten
2008, Barefoot Contessa, Back to Basics, All Rights Reserved
Total Time: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 2 to 3 servings
Level: Easy
Ingredients
1 (3 1/2-pound) chicken, flattened (I used boneless, skinless chicken breasts cut in half)
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
*****
I like to occasionally "push the envelope" and try something new and different. I'd never used Miso before trying this recipe. It was a hit!
A dish that can be used as a party treat and will bring oohs and aahs, or just a sandwich spread that will bring yumms!
Southern Paté
(Pimento Cheese)
Ingredients:
16 oz. extra sharp cheddar cheese, shredded
4 oz. goat cheese
4 oz. cream cheese
1/2 cup mayonnaise (Duke’s Mayo is the BEST!)
1/4 t. garlic powder
1/4 t. ground cayenne pepper
1/4 t. onion powder
1 4 oz. jar diced pimento, drained
salt and pepper to taste
Mix all ingredients together until thoroughly combined. Refrigerate until ready to serve. I usually make mine a day ahead of time to give all the flavors time to work their magic. Serve in a mound on a plate surrounded by crackers. Also great on sandwiches.
*****
Summer is a great time for cookouts. Here's a yummy chicken dish that's easy, but good.
Tuscan Lemon Chicken
Recipe courtesy of Ina Garten
2008, Barefoot Contessa, Back to Basics, All Rights Reserved
Total Time: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 2 to 3 servings
Level: Easy
Ingredients
1 (3 1/2-pound) chicken, flattened (I used boneless, skinless chicken breasts cut in half)
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
*****
I like to occasionally "push the envelope" and try something new and different. I'd never used Miso before trying this recipe. It was a hit!
Miso Brownies
Shiro
miso adds salty, buttery undertones that amp up the richness of chocolate.
Total
Time: 1 hour Makes:
one 8-by-8-inch pan
From The Wall Street Journal
14 tablespoons
unsalted butter, plus more for baking pan
7 ounces dark (64%) chocolate
3 tablespoons plus 1
teaspoon shiro miso
1 cup plus 2
tablespoons confectioners' sugar
5 tablespoons
all-purpose flour
8 teaspoons cocoa
powder
4 large eggs
1.
Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with butter
and set aside.
2.
Set a metal bowl over a pot to create a double boiler. Add enough water to pot
to reach just below bottom of bowl. Bring water in pot to a steady simmer over
medium heat. Melt chocolate, butter and miso together. In a medium bowl, whisk
together sugar, flour and cocoa power. Gradually whisk dry ingredients into
melted chocolate mixture. Remove batter from heat and whisk in eggs one at a
time.
3.
Pour batter into pan and bake until a cake tester comes out clean, 35-40
minutes.
Active
Time: 20 minutes Total Time: 3 hours (includes freezing) Makes: about 3 cups
*****
Here is one of my favorite side dishes that goes great with grilled meat...
Couscous Salad with Dried Cranberries and Pecans Recipe
By
Simple Vegetarian Pleasures by Jeanne
Lemlin (Harper Collins)
Reprinted with permission.
Reprinted with permission.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup shelled pecans
- 1-1/2 cups couscous
- 1 cup dried cranberries
- 1/2 teaspoon turmeric
- 2 cups boiling water
- 1 cup thawed frozen peas
- 3 scallions, very thinly sliced (I used green onions)
- 2 medium cucumbers, peeled, seeded, and diced
- 1/4 cup shredded fresh basil
Lemon Dressing:
- Zest of 1 lemon
- 1/3 cup lemon juice
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/3 cup olive oil
Preparation:
Toast the pecans in a shallow pan in a
preheated 350-degree F. oven until very fragrant, about 7 minutes. Set aside to
cool.
Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.
Stir in the pecans, peas, scallions, cucumbers, and basil.
Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
Yield: 4 servings
Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.
Stir in the pecans, peas, scallions, cucumbers, and basil.
Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
Yield: 4 servings
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