3 girls, me, and a recipe
Friday, October 31, 2008
STORAGE: Once you've opened the container, be sure to put the lid on securely after each use to help the powder stay active. It will stay usable for about 6 months or so if store in a cool, dry place.
SUBSTITUTION: In a pinch, for most recipes you can substitute 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar for each tablespoon of baking powder. Only make as much as you will need for that particular recipe because this doesnt store well.
I keep mine in a small tupperware with a tight fitting lid and it seems to work great.
Happy Halloween everyone!!!
Thursday, October 30, 2008
1 lb. ground beef
1 lb. ground pork
1/2 seasoned bread crumbs
3/4 cup onion, chopped
1/4 cup bell pepper, chopped
1 can diced tomatos
1 can tomato paste
salt, to taste
pepper, to taste
garlic, to taste
Saute onion and bell pepper in about a tablespoon of butter until soft. Let cool. Mix meat, egg, bread crumbs, tomatoes and mix well. Add seasonings and mix again. Spread mixture in a casserole dish and spread tomato paste on the top. Bake at 350 degrees for about an hour.
These are the ingredients you will need.
After you put it in your pan, just spread the tomatoe paste over it.
This is the finished meatloaf. Delicious!
If your truly southern, you will have leftover meatloaf sandwiches the next day!!
This is everything you will need.
This is the finished cake. Notice the corner is missing.....I couldn't wait!!
Brown Sugar Pound Cake/Piloncillo Bread
2 sticks unsalted butter, room temp
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups packed light brown sugar
5 large eggs
3/4 cup buttermilk
1 cone piloncillo, chopped
Preheat oven to 325 degrees. Prepare 2 (8x4)loaf pans by greasing and flouring. Cream butter and sugar until light and fluffy. Add eggs one at a time until well combined. Sift flour, baking powder, and salt. Alternate adding flour mixture and buttermilk to butter/sugar/eggs mixture. Combine well. Fold in piloncillo pieces. Pour into the prepared pans. Bake for about an hour. Cool 10 minutes.
Monday, October 27, 2008
Easy Ice Cream Dessert
30 mini ice cream sandwiches
1 jar Smuckers caramel sauce
1 jar Smuckers hot fudge sauce
2 small containers of whippped topping
1 cup pecans
Place half of the ice cream sandwichs along the bottom of a 9 x 13 inch pan, sides touching. Cover these with one of the containers of whipped topping. Drizzle half of the caramel over this, then drizzle half of hot fudge over that. Repeat layers and top with nuts.
This is the ingredients you will need, although you will need more of it!
Layer the first half of the sandwiches on the bottom.
This is the bottom layer, put your next layer of sandwiches on top of this.
This is what it look like when its finished. Yummy.
I hope everyone has a wonderful night!
Wednesday, October 22, 2008
Tuesday, October 21, 2008
do is get a plate and place a layer of corn tortilla chips. (We usually use Tostitos brand) We spread each chip with refried beans and then place squares of milk cheddar cheese on each one. Then we cut a clice of jalapeno on each. Place these in the microwave just until the cheese is melty (my word). The reason he doesnt grate the cheese is because it needs to be thick and kind of stay together. We are addicted to these things. My husband also makes the best guacamole which I will post soon! Try these whenever you can, I promise you wont be disappointed!!
Have a wonderful Day!!!
Sunday, October 19, 2008
I have a request from all you foodies out there. I am looking for two things.
- I had a cherry cobbler this weekend at a restaurant that was just wonderful. When I chewed it, I am sure I heard angels singin! It had a crust on top with coconut and pecans. Anyone have a good recipe for this? I would love to have a "tried and true" one.
- All of us southerners have potato salad with our BBQ. I have one I ALWAYS make. What do you guys season yours with?
Thanks!! Hope to hear from ya'll.
1 15 oz can of pumpkin
1 cup vegetable oil
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees. Beat together eggs, oil, pumpkin and sugar. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9x13 inch baking dish. Bake for
30 minutes or until center springs back when touched.
This is great with just Cool Whip. Since I have had such a sweet tooth I frosted it with Cream Cheese frosting..1 8oz cream cheese, 2 cups powdered sugar, a dash vanilla and about 5 tablespoons milk. I was totally winging it on that frosting.....
This tastes just like fall....
I am showing you guys this picture for two reasons.
1. This is what your batter should look like.
2. I wanted to show off my new Halloween spatula!
Sometimes it really is necessary to really "grease and flour" the pan. But this is one recipe you can use Bakers Joy on. This stuff is fantastic. It is actually the grease and the flour in one spray.
The finished product. Yummy!
Thursday, October 16, 2008
have something good up by the end of the week!
Monday, October 13, 2008
Saturday, October 11, 2008
Olive Cheese Bread
1/2 cup butter melted
1/2 cup mayonaise
1 small can ripe olives, chopped
3 green onions with tops, chopped
4 oz. medium cheddar cheese
4 oz. parmesan cheese
2 cloves garlic minced
1 loaf unsliced french bread
In a large bowl, combine first seven ingredients. Slice bread in half lengthwise.
Place on an ungreased baking sheet ( I always cover it in foil...easy cleanup!).
Spread mixture over the bread. Bake at 375 for 15 minutes
Wednesday, October 8, 2008
My friend Priscilla had a birthday back in September and I just had to show ya'll the cheesecake I made her. It is the best cheesecake recipe that I have ever come across. Its come out great everytime. Although I have tried cherry everytime, my favorite is blueberry so I will do that next time.
Preheat oven to 350, rack in middle position.
2 cups vanilla wafers (measure after crushing)
3/4 stick melted butter (6 tbsp.)
1 teaspoon vanilla extract
Pour melted butter and extract over cookie crumbs. Mix with a fork until evenly moistened.
Cut a circle of parchment paper (or wax) to fit inside the bottom of a 9-inch springform pan.Spray pan with non stick spray, set circle in place, spray again.Dump moistened crumbs in the pan and press down over paper circle and up the sides about 1 inch thick. Stick this in the freezer for 15 to 30 minutes while you prepare rest of cheesecake.
For the topping:
2 cups sour cream
1/2 cup white granulated sugar
1 teaspoon vanilla
21 oz. can of cherry pie filling-I used comstock
Mix the sour cream, sugar and vanilla together. Cover and refrigerate. Set unopened can of filling in fridge for later.
1 cup white granulated sugar
3 eight oz packages of cream cheese at room temp.
1 cup mayonaisse
2 cups white chocolate chips-11 or 12 oz bag, I used Ghirdellis
2 teasp. vanilla
Place sugar in the bowl of electric mixer. Add blocks of cream cheese and the mayo, and whip it up at medium speed til its smooth. Add the eggs one at a time beating after each addition.Melt white chips in microwave safe bowl stirring at 15 second intervals until smooth.Cool for minute or two and then mix in gradually at slow speed. Scrape down bowl and add vanilla mixing it thoroughly.Pour batter on chilled crust, set the pan on a cookie sheet to catch drips and bake at 350 for 55 minutes. Remove from oven but DONT TURN OFF THE OVEN.
Starting in center spread sour cream mixture over cheesecake, spread till you are within a half inch from sides. Return pan to oven and bake 5 more minutes.Cool on counter and then when it is cool enough refrigerate at least 8 hrs. uncovered.To serve, run a knife along the sides of pan then release spring form. Spread cherries over the top and you have the prettiest best tasting cheesecake ever!
Tuesday, October 7, 2008
Hello everyone, I hope everyone had a great weekend. My oldest daughter and I, and two of our dear friends, Tisha and Kirsten took a road trip this weekend. We went to Canton Texas for their monthly trade days. It is 100 acres of shopping fun. We stayed in a cute little bed an breakfast on a mountain. Although the booths at trade days closed about 6 pm, our mountain we stayed on came alive at night. We shopped until after 10 pm, went to a quilt auction, found a restaurant with comfort food and had massages. Although it was alot of walking we had a great time. Tisha even purchased her new daughter, Kallie Nicole, a schnorkie. She is half schnauzer and half yorkie. She is the most precious girl! She is 11 weeks and the cutest pup you have ever seen. She was such a good girl in the car on the way home. We found this wonderful pie shop and stopped in there not once, not twice but about 4 times to try different pies. They were homemade and we devoured them. We got alot of great finds and bargains and Kallie got some great toys and a new bed and blanket. Lauren found some really pretty things for her room. If there is anything, and I mean anything, you are looking for this is the place to find it. Here is a few pics from the weekend!
Have a wonderful day!
Tisha And I with our empty carts.
Lauren and Kirsten with all of the yummy pies.
Lauren and I at the pie shop.
Tisha, Lauren, and Kirsten at our favorite spot on The Mountain.
Kirsten and the new baby Kallie Nicole
Kirsten and Lauren ready to shop!
Thursday, October 2, 2008
with our local garden club today. I am serving as vice-president this year and this
was the second meeting. So far, I have learned zip about gardening but I keep
following everyone asking for the recipe for the covered dish or snack they brought!
One precious lady brought this and I had to share. We have the holidays sneaking up
on us and that means company. These are perfect to keep in a tupperware and eat
by themselves or any topping would work.
4 sleeves premium saltines (unsalted works best)
1 1/4 cup canola oil
2 tbsp. crushed red pepper flakes (Pizza peppers)
1 tsp. garlic powder
1/2 tsp. onion powder
1 pkg. dry ranch salad dressing mix
Stand all crackers on their edges (like papers in a file) in a large bowl or dutch oven. Have a second bowl of similar size ready. Mix all remaining ingredients in a small bowl to become dressing. Pour this mixture over the cracker. Let the dressing drain down and let set for 15 minutes. Transfer the crackers into the second bowl by hand. Reuse the same "dressing" over the crackers again. Let sit for 15 more minutes. Repeat this cycle 2 more times.
Remove crackers from any remaining liquid and store in an air tight container.
I hope you guys enjoy these as much as I did. Very savory on their own too!
I am leaving town tomorrow on a girls weekend! We are going to a flea market in Canton, TX.
We are staying in a really nice bed and breakfast and we hope to relax. I will take lots of pics
and show you my loot when I get back!
Have a very happy and safe weekend!!
Wednesday, October 1, 2008
Pinky waiting patiently while I mix them up.
Rolling them up and putting them on a the sheet.
Pinky and Bella Grace
This is Tucker. He knows they are for him.
Everyone have a wonderful day!!