Saturday, September 8, 2012

Orange Teriyaki Chicken

This recipe came out of the Gooseberry Patch, slow-cooker recipes. Its my mom's. I just happen to see it and look through it and almost all the recipes I want to make. So expect more from this book. I loved this one I made tonight. Simple and Delicious. So much flavor. Chicken was so tender it just fell apart. Both kids loved the chicken, neither ate the rice lol. This is something I will have to for sure make again.

1 1/2 cups chicken broth
1/2 cup teriyaki sauce
1/2 green onions, slices and divided
3 garlic cloves, minced
3/4 cup orange marmalade
2 tbsp cornstarch
8 boneless, skinless chicken thighs
cooked rice
1/2 cup walnuts, coarsely chopped

Mix broth, sauce, 1/4 onion, garlic, marmalade and cornstarch in a slow-cooker. Ass chicken; turn to coat. Cover and cook on low for 8-9 hours. Serve over rice, garnish with walnuts and remaining green onions.

Tex-Mex Beef Wraps

I bought this cookbook, crock pot busy family recipes, at Kohl's for $5, its for the Kohl's Care. It has lots of recipes I will be making. Last week I couldn't decide on what I wanted to make new. So I handed my husband this book and he flipped through it and found this one in a few minutes. Since it looked really good, I said ok. I'm so glad I made it. It was tender and juicy and full of flavor. Both my kids loved it. My daughter had 3.

1 tbsp chili powder
2 tsp ground cumin
1 tsp salt
1/4 tsp ground red pepper
1  2 1/2-3 lbs boneless beef chuck pot roast, cut into 4 pieces
1 onion, chopped
3 garlic cloves, minced
1 cup salsa, divided
12 6-7 inch flour or corn tortillas
1 cup shredded cheddar or monterey jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced

Combine chili powder, cumin, salt and red pepper in a small bowl. Rub it all over the meat. Place onion and garlic at the bottom of the crock-pot; top with meat. Spoon 1/2 cup salsa over meat. Cover; cook on low 8-9 hours or high 3 1/2-4 1/2 hours. Remove meat from crock-pot. Shred meat with 2 forks. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Serve meat on tortillas with cheese, tomato, cilantro and avocado. Serve with remaining Salsa..

Ranch Pork Chops

Picture from the Better than Burger site 

My mom from Something new is Cooking found this recipe on Better than Burgers. My mom bought all the ingredients and I put it together. It was very simple and good. Both my kids liked the "chicken". We served it over egg noodles.

6-8 pork chops (boneless)
2 cans cream of chicken soup
2 packets dry Ranch dressing mix

Place everything in the crock pot and cook on high for 4-6 hours. Serve over mash potatoes, rice or pasta..

*How simple it that...

Monday, September 3, 2012

Food Around the World: Strawberry Tart

My actual picture, no copy and paste here :)

This is my first entry for this month for the Food Around the World blog. This month is recipes from France. I found this recipe at I was going to make it yesterday to go with dinner over at my mom's, but by the time I got around to making it I didn't have the time. Next time I'll read directions before hand. This was my first time making a tart and this was Delicious. I got thumbs up from everyone. Both my kids wanted more. I thought it was to pretty to cut into.

1 1/2 cups all-purpose flour
1/2 tsp salt
1/3 cup sugar
1/3 cup cold butter or margarine, cut up
2 tbsp cold shortening
3 tbsp cold water

1/2 cup sugar
1/4 cup cornstarch
2 cups half and half
5 egg yolks
1 tsp rose water or orange flower water, optional
3 tbsp butter or margarine
1 tsp vanilla extract

1 quart strawberries, sliced

Pulse the flour, salt and sugar in a blender or food processor 3 or 4 times or until combined. Add the butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add water and process until dough forms a ball and leaves the side of the bowl, adding more water if necessary. Wrap dough in plastic wrap and chill 1 hour. Roll dough to a 1/8 inch thickness on a lightly floured surface. Press into bottom and up the sides of a 9 inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans. Bake at 425* for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.

Combine sugar and cornstarch in a medium saucepan. Whisk together half and half, egg yolks and, if desired, rose water. Gradually whisk half and half mixture into sauce pan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove from heat. Stir in butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pasty shell; top with strawberry slices and serve immediately. Garnish with fresh mint sprig, if desired.

Spicy Stuffed Peppers with Andouille

I got this recipe out of the Aug/Sept 2012 Taste of Homes magazine. It was yummy and very easy to make. The recipe called to use all green bell peppers. But since I had some yellow ones on hand I used some as well. 

1 pkg Jambalaya mix (I used Zatarans)
4 small green bell peppers
3/4 lbs fully cooked andouille sausage, chopped
1 Jalapeno, seeded and minced
1 can (16 oz) tomato juice (3 small cans is the same amount)
Hot sauce, optional

Prepare jambalaya mix according to directions. Meanwhile, cut peppers lengthwise in half; remove seeds. In a skillet, cook sausage until browned. Add minced jalapeno; cook 1 minute longer. Drain off any grease. Stir sausage into jambalaya. Spoon into peppers. Place peppers into greased 13x9 dish. Pour tomato juice over and around peppers. Bake, uncovered at 350 degrees for 40-45 minutes or until tender. Serve with your favorite hot sauce if desired. 
*The yellow pepper cooks a little faster then the green pepper. 

Monday, August 27, 2012

Food Around the World: Jamaican Been Patties

I made these with my mom, Michelle from Something new is cooking. She cooked the filling and I did the pastry, we both filled. They where yummy. was pretty easy as well. We all know how I like those easy recipes. I have always wanted to make beef patties. This was the perfect time to do them for the blog Food Around The World. Every month they choose a new country to make recipes from. Awesome idea, fun too. 

2 cups all-purpose flour 
1 teaspoon turmeric powder 
1/2 teaspoon curry powder 
1 dash salt 
1/4 cup margarine 
1/4 cup shortening 
1/3 cup water 

1 tablespoon olive oil 
4 -6 garlic cloves, finely chopped 
1 large onion, finely chopped 
1 lb lean lean ground beef 
1 tablespoon curry powder 
1/2 teaspoon cumin powder or 1/2 teaspoon turmeric powder 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup dry breadcrumbs 
1/2 cup chicken stock 
2 green onions, finely chopped 

FILLING:. Heat oil in skillet over medium heat. Add onions and cook for 10 minutes stirring occasionally until soft and translucent.  Add garlic, cook 2 minutes. Add beef, curry, cumin, salt, and pepper. Cook until browned stirring constantly. Stir in stock and breadcrumbs. Simmer until liquid is absorbed. (aprox.10 minutes) Texture should be soft and moist. Add green onions. 
PASTRY:. In a large bowl, combine flour, turmeric, curry, and salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Cover with damp towel. Spoon equal amounts of filling into each pastry circle. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg. Cook at 350 degrees for 25- 30 minutes.

Cracker Barrel Chicken and Dumplins

This was another amazing dish. Had none left over. My husband kept saying oh my this is great. It was very simple too. I felt like I was eating at the Cracker Barrel. I got this recipe out of the first Top Secret Restaurant Recipes. Love that book, need to get the second one.

Chicken and Broth
3 quarts water
1 3-4 pound whole chicken, cut up
1 1/2 tsp salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 tsp coarsely ground black pepper
1 tbsp lemon juice

2 cups all- purpose flour
1 tbsp backing powder
1 1/4 tsp salt
1 cup plus 2 tbsp milk

Bring the water to a boil in a large pot. Add the chicken, 1 tsp salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook chicken, uncovered, for 2 hours. The liquid will reduce.
When the chicken is done, remove it from the pot and set it aside. Strain the stock to remove all the vegetables (I left in because I like the veggies in mine). You want the stock and the chicken, so toss everything else out.
Pour 1 1/2 quarts (6 cups) of the stock back into the pot (can keep rest of the stock for other recipes, can be frozen). Add black pepper, remaining 1/2 tsp salt and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
For the dumplins, combine the flour, backing powder, 1 1/4 tap salt and the milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.
Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all the dough. The dumplins will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.
While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken into bite-size or a little bigger than bite-size. Drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplins for another 5-10 minutes, but don't stir too vigorously or the chicken will shred. You want big chunks in the end.
When the gravy had reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired (I roasted some)...

Food Around the World: Jamaican Style Chicken

I made this for last weeks Food Around the World post, but forgot to post. Oops. I found this recipe at This is my other favorite recipe site. Lots of good stuff on there. I was trying to find a Jamaican recipe, came across this one, I had almost everything for it. So I made it. And it was AMAZING. Best chicken I have had in awhile. Would be good on top of a salad or over rice as well. I got thumbs up from everyone..

6 pieces chicken breast, boneless and skinless
1 tbsp onions, finely chopped
3 tbsp light brown sugar
4 tbsp soy sauce
4 tbsp orange juice, frozen concentrate, undiluted
2 tsp thyme
3 tsp rosemary
2 tbsp olive oil
1/2 tsp allspice
1 tbsp jalapeno, finely chopped

Combine all ingredients, except chicken in a bag. Mix well. Add in chicken, rub it all together. Lay flat and refrigerate for atleast 4 hours or over night. Turn bag over every few hours if possible.
Preheat oven to 350 degrees. Lightly coat a 9x13 pan. Place chicken in a single layer, pouring remaining sauce over the chicken, bake uncovered 30 to 45 minutes or until done.

Slow cooker Carnitas

I am on this whole using my slow cooker kick. Love using it. I found this one at a blog site called A Year of Slow Cooking. These carnitas where so simple and delicious. Even my kids ate some. This will be something I will make again.

2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves of garlic (whole)
1/2 tbsp kosher salt
1 tbsp cumin
1/2 cup beef broth
Corn tortillas (I used flour since I already had them)
Sour cream, salsa, sliced avocado (optional)

Use a 6-quart slow cooker. In a small bowl, combine the salt and cumin. Rub all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus and pour the beef broth evenly over the top.
Cook on low for 8-10 hours or until the pork shreds easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock pot and flip to high for about an hour or 2.
Shred meat fully and serve on warmed corn tortillas with desired toppings.

Slow cooker Buffalo Chicken Sandwiches

What a crazy few weeks it has been. School shopping, doctor appointments, bed bugs, new bed shopping, exterminators, wedding, school starting, taken grandpa car shopping, Tropical storm Isaac, furniture delivery. woo. Busy. Things have finally started to settle down and I can finally post some of the new recipes we have tried. 

I found this recipe at all recipes. It is one of my favorite sites to look for new stuff to try. I saw this one, and thought hmm, mt husband and brother would love it and its a slow cooker, can't go wrong with a slow cooker. Love using mine in the summer. You would thing by how much sauce was used it would be spicy. But it had just the right amount of kick that it didn't knock you off your seat and where able to enjoy it. I added provolone cheese.

4 skinless, boneless chicken breast
1 (17.5 oz) bottle buffalo wing sauce, divided- I used Franks.
1/2 package dry ranch salad dressing mix
2 tbsp butter
6 hoagie rolls, split length wise

Place chicken into the slow cooker and pour in 3/4 of the sauce and ranch mix. Cover and cook on low for 6-7 hours.
Once the chicken is cooked, add the butter and shred the meat finely with two forks. Pile the meat onto the hoagie roll and splash with remaining sauce and serve.

Monday, August 6, 2012

Teryaki Turkey Burgers

I made these awhile back. Just remembering about it. Oops. But I do remember they where good and real simple to make. I was having a craving for them to, think I will just have to make again :) I found this recipe from the Taste Of Home website. 

My husband grilling them for me. 
  • 1 egg
  • 1/2 cup dry bread crumbs
  • 3 green onions, chopped
  • 4 tablespoons teriyaki sauce, divided
  • 1/4 teaspoon onion powder
  • 1 pound ground turkey
  • 1 can (8 ounces) sliced pineapple, drained
  • 4 hamburger buns, split and toasted, I used the Hawaiian buns
  • In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble turkey over mixture and mix well. Shape into four 3/4-in. thick patties.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 165° and juices run clear. Brush with remaining teriyaki sauce during the last 5 minutes.
  • Grill or broil pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns.

Jamaican Chicken Curry - Food Around The World

This was made for the Food Around The World blog. This month is Jamaican food. Every week we make a new dish from the country chosen for the month. I found this recipe at

This curry was awesome. My husband had 2 helpings. Even took the rest for lunch today. It has a kick to it. The carrots add a little sweetness to the dish. This I will defiantly make again, just use a little less hot sauce :). 

*I added a little shrimp to the dish since I had a little left over, just through it in at the end.  

Little goes a long way. 
Cooking away.

2 T oil
1/2 onion, chopped
3 garlic cloves, minced
1 T crystallized ginger, finely chopped
3 T Jamaican curry powder, I found it at Walmart
3 cups chicken broth
1 lbs chicken breast, cut into this strips
1/2 lime, whole if not juicy
3 carrots. peeled and cubed
3 potatoes, peeled and cubed
1 cup coconut milk
scotch bonnet pepper sauce, to taste, I used like 5 drops (made it spicy)

Cut chicken into the strips and squeeze the lime juice over, then set aside. Heat oil, over medium-high, then saute onion until golden. Add garlic and saute for 1 minute. Add ginger and curry powder and mix together quickly. Pour in chicken broth and add the potatoes and carrots. Cook over medium heat until soft. Add chicken strips and cook until chicken is cooked through. Lower heat and add coconut milk. Simmer over low until thickened a bit. *if potting shrimp in this is where you add the shrimp. Add scotch bonnet pepper sauce a tiny bit at a time. Serve over rice.


Tuesday, July 24, 2012

Creamy Red Potato Salad

This is in the June/July 2012 issue of Taste of Home. I made it this past Memorial day. We had a little BBQ at my mom's. I have my normal, go to potato salad, but decided to try this one. It was delish. Big hit. Everyone loved it. Wasn't very hard either. Now I can say I have 2 different go to potato salad recipes.

2 1/2 lbs small red potatoes, cut into 1/4 inch slice

2/3 cup canola oil
1/3 cup red wine vinegar
2 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper

2/3 cup mayonnaise
2/3 cup sour cream
2 cups sliced radishes (I left out since no one in my family likes them)
2/3 cups thinly sliced green onions
1/2 cup minced parsley
4 hard cooked eggs, chopped

Place potatoes into a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-18 minutes or until potatoes are tender. Drain.

Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over potatoes; toss gently to coat. Cool slightly. Cover and refrigerate until chilled.

In a small bowl, combine mayo and sour cream; stir in radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until ready to serve.

Chipotle Cheeseburger

I got this recipe from the taste of home magazine the feb/march 2010 issue. I was delicious. I didn't use ground beef, I used ground turkey. It was still good.

Saucy Barbecued Ribs

I was a little skeptical about making ribs in the slow cooker. But with how easy it seemed, figured, what the hey. Let me tell you, this where moist and tender, fall of the bone good. My kids could not stay out of them Had to put some away just so my husband had some when he got home. The only thing I didn't like was there wasn't enough in the end, no left overs :(. 

3 1/2 pounds pork loin baby ribs or pork spareribs
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 1/3 cups barbecue sauce

Spray the inside of a 5-6 quart slow cooker with cooking spray. Cut ribs into 2-3 rib portions. Place ribs in cooker. Sprinkle with salt and pepper. Pour in water. Cover and cook on low for 6-7 hours. Remove ribs from cooker; place in shallow pan. Drain and discard liquid from cooker. Brush both sides of the ribs with barbecue sauce. Return ribs to cooker. Pour any remaining sauce over ribs. Cover and cook about 1 hour or until ribs are glazed and sauce is desired consistency. 

*optional- Just before serving, sprinkle ribs with green onions. 

Chicken Tortilla Soup

I have to admit I LOVE slow cooker recipes. I love to use my slow cooker in the summer, anything to keep from having to use the stove or oven. My family all love tortilla soup. When I found one for the crock-pot, how could i resist? So simple and yummy.

1 lbs boneless, skinless chicken breast; cut into bite-size pieces
1 cup onion, chopped
2 tbsp ground cumin
1 tbsp chili powder
2 tsp dried minced garlic
1/4 tsp salt
1/4 tsp ground red pepper
1 can (28oz) diced tomatoes
1 carton (32oz) chicken soup
4 corn tortillas (6 inch) cut into 1 inch pieces
1/2 cup cilantro
Shredded cheddar cheese
Sour cream- if desired

Spray 3 1/2 - 4 quart slow cooker with cooking spray. In slow cooker, mix up all the ingredients except the last 3. Cover; cook on low heat for 6-8 hours. Stir in Cilantro. Increase setting to high. Cover; cook 15 minutes longer. Garnish with cheese and sour cream.

Monday, July 23, 2012

Agua De Horchata

This is more known as rice water or rice milk. There was this little burrito place back in Kansas that had this and it was my favorite thing to drink. I would crave it if I went to long with out any (hehe). So also made this for Cinco De Mayo. I can literary drink this stuff every day.

3/4 cups rice
2 tsp ground cinnamon or 1 cinnamon stick
11/2 tsp good vanilla
1/2-3/4 cups sweetened condensed milk
water, as necessary

Rinse the rice in a colander. Place in a blender and ass enough water to cover by an inch; soak 5 or 10 minutes. Add the vanilla and cinnamon, blend until finely ground. Drain the liquid through colander into a pitcher.
Return the ground rice to the blender. Add the condensed milk and about 2 cups water and blend again. Darin into the pitcher. Discard and remaining rice.


I made these Tamales for Cinco De Mayo. This was the first time ever making the. Its alot of work and time, but well worth it. 

 Red Sauce
15 large dried chilies (such as Anaheim, new Mexico, California, or pasilla)
4-5 garlic cloves
2 tsp ground cumin
1 tsp salt
2 tsp all-purpose flour
2 tsp olive oil or 2 tsp melted shortening

Remove stems and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in 350 degrees oven for 2-5 minutes or until you smell a sweet roasted aroma, check often to avoid burning. Remove from oven and soak in enough hot water to cover for about 30 minutes. Put peppers and 2 1/2 cups of the soaking water into a blender (save remaining water). Add garlic, cumin and salt. Cover and blend until smooth. In a 2qt sauce pan, stir flour into oil or shortening over medium heat until browned. Carefully stir in the blended chili mixture. Simmer uncovered for 5-10 minutes or until thickened (if sauce gets to think, stir in up to 1 cup of the remaining soaking water).

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up 
10 cups water 
1 medium onion, quartered 
3 garlic cloves, minced 
3 1/2 teaspoons salt 
4 cups red chili sauce (listed above) 
3/4 cup shortening 
6 cups masa harina 
1 1/2 teaspoons baking powder 
50 dried corn husks (about 8 inches long) 

In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Shred the meat using 2 forks, discarding fat. Strain the broth and reserve 6 cups. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. To make masa beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste). In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

Corn and Chile Taco Salad

This stuff is delish. I could not stay out of it. Beats the everyday boring side of corn.

1/4 cup green onions, coarsely chopped
1/4 cup cilantro, coarsely chopped
4 ears of corn, I used 2 cans of corn instead
Juice of 1 lime
1 (4.5oz) can chopped green chilies
1/2 cup spicy ranch dressing
8 crispy corn taco shells

Preheat oven to 400 degrees and bake taco shells 3-4 minutes or until hot and crispy
In a large bowl combine remaining ingredients. Break up taco shells into large pieces. Serve corn mixture over the taco shells

Quesadilla Bake

At the grocery store I go to, every weekend they make samples of recipes. They had this one out one day. My kids and I tried it and loved it. So I took the recipe home and made it along with the corn and chili taco salad. Its another very simple recipe to make.

1/2 cup green onions, coarsely chopped
1 1/4 lb lean ground beef
3/4 cup mild salsa
1 packet burrito seasoning
8 tortillas
3 cups shredded Mexican-blend cheese

Preheat over to 400 degree's. In a large saute pan on medium, place ground beef in the pan, cook until no longer pink. Stir in salsa and 2 tbsp seasoning.
Place 3 tortillas in a 13x9 baking dish. Layer half of the beef mixture and one cup cheese; sprinkle with 2 tbsp green onion and repeat.
Top with 2 tortillas; sprinkle with remaining 1/4 cup green onion and 1 cup cheese. Cover with foil and bake 20-25 minutes or until bubbly

* i topped with come cilantro and sour cream as well.

Buttery Corn bread

I found this recipe at Allrecipe. They have alot of home cook recipes on there. One of my favorites to check out.

Every since I made this easy corn bread, I can't go back to the box mixes. Made this to go with a dinner over at my mom's. Everyone loved. Had almost none left.

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 2/3 cups milk
  • 2 1/3 cups all-purpose flour
  • 1 cup cornmeal
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt

  1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
  2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Creamed Corn

Been on a bit of a lazy streak with not posting. But I'm back and I'm getting caught up. Have lost of new things I want to try.

I made this awhile ago, just never posted it. It had to be the easiest creamed corn I ever made. Everyone loved it.

1 (10 -16 ounce) package frozen corn, cooked 
water, for cooking corn 
3 tablespoons butter 
3 tablespoons flour 
2 cups milk 
2 -3 tablespoons sugar 
salt and pepper to taste 

Cook corn according to package directions; I use the microwave. Melt butter in saucepan, stir in flour and blend well. Add milk, about 1/2 cup at a time, and blend with whisk. Cook over medium heat until thickened. Stir in sugar, salt and pepper. Add cooked, drained corn.

Sunday, January 15, 2012

Foodie Fanatices: Jambalaya

As my Husband said this is a 20 out of 10 recipe. I made this earlier in the week. My husband has asked for it about 4 times since. It was a delicious dish, Paula Deen did it again. It is a one pot dish, LOVE IT. My daughter couldn't get enough of the shrimp. It does have a kick to it, but wow good (can you tell I liked it ).. The recipe was in her new cookbook out Southern Bible and its also on her website.

1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices ( I used a full pound)
1   (8-ounce) can tomato sauce 
2 1/2 cup water 
1   (14-ounce) can diced tomatoes 
Jambalaya mix, recipe follows
1/2-3/4 lb medium, fresh shrimp, peeled and deveined ( again used a full pound)
Jambalaya Mix 
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf


In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.
Jambalaya Mix 
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.

Philly Cheese Steak

Last week For the Broncos and Steelers I made these Philly cheese steaks. My husband, my Mom and I were cheering for the Broncos, my brother the Steelers. We had a few other things out too. But this where good. The only thing it was missing was the peppers, needed that kick. But it was very simple to make. Fast cooking too.

2 tbsp Vegetable oil
2 medium onions, sliced thin
1/2 cups sliced mushrooms, we left off since only one out of 6 likes mushrooms
12 oz chipped steak (very thin-sliced eye of round, rib eye or sirloin tip roast cut into 1 inch slices)
Salt and pepper to taste
Cheese Whiz or provolone, we used provolone
1 (8 inch) Italian loaf, Hoagie roll or french baguette (we used the baguette)
dill pickle spears, we left off

In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for approximately 3 minutes or until meat is lightly browned. Add salt and pepper to taste.
Heap cooked meat mixture in a long length-wise pile across the frying pan, Lay cheese slices over meat until melted. If using Cheese Whiz, melt in a double boiler or in the microwave.
Slice bread lengthwise. Using a spatula, scoop 1/2 the meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. If you're using Cheez Whiz, don't use too much or it can overpower the sandwich's taste.
Slice sandwich into 2 or 4 pieces, and serve with a dill pickle.
Each sandwich makes 2 servings.

Sunday, January 1, 2012

Foodie Fanatic: 'Cake' Ice Cream Cones

This Recipe was picked by Michele from Makin Cakin Weekends. My mom and I made them for New Years Eve. One thing I liked about this recipe is how the mix doesn't use a lot of oil. Made the cake very light. My phone isn't wanting to upload pictures so I will add on later.

1 box favorite cake mix
1/2 cup cold water
2 eggs
3 tablespoons water
1 teaspoon vanilla
1 tablespoon cooking oil
24 flat-bottomed ice cream cones
Preheat oven to 350 degrees F.

Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well. Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter. Bake 15 minutes or until cake springs back to the touch. Frost and decorate when cooled.

Foodie Fanatic: Chocolate Malted Milkshake

Sorry this one is late. I kept forgetting to post it. I deleted the picture took, oops. But this was my Recipe pick for Foodie Fanatic. It was yummy and simple, may 2 favorite things :)

2 1/2 cups chocolate ice cream
1/2 cup original flavor malted milk powder
1/2 to 1 cup whole milk
Sweetened whipped cream, for garnish
Halved malted milk balls, for garnish
In the container of a blender, combine the ice cream and malted milk powder. Add the milk, a quarter cup at a time, blending between each addition, until the desired consistency is reached. Garnish with whipped cream and malted milk balls.