A to Z Recipes Newsletter 11-06-2019
PUBLISHER'S CORNER
“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.” ~ Henry David Thoreau
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. It is such a lovely day in the Houston area with the sun shining and a gentle breeze to keep it from becoming too hot. It is a good day for being outside but i'll be looking from inside a restaurant. Today my son will be taking me to a late lunch. No cooking. Hubby having leftovers. Yay!
We're getting pretty low on readers to share recipes. I have a handful of recipes left from the few readers you see here regularly. Let's keep this publication filled with reader-shared recipes (as well as my own, of course). My thanks to the following for sharing:
Lisa H., Belmont, NC
Peter P., Canada
Rachael, AR
John H., SD
Judy G., IL
Michael G., MI
Jessica S., Corfu, Greece
Marilyn M., OH
I'd love to see your name here! Why not take a few minutes and send us a recipe?
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
I'm also on Facebook:
Want to get to know one another better or share cooking tips? We have a gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
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DID YOU KNOW?
Just About Every Cookie You Can Think Of
~Shared by Lisa H., Belmont, NC
Just click on the link, and then click on the name of the cookie and bam the recipe is there!!
THIS GETS PASSED AROUND EVERY YEAR ABOUT THIS TIME.
VERY HANDY.
JUST MAKE ME LAUGH!
Oil
~Shared by Peter P., Canada
There are a lot of folks who can't understand how
we came to have an oil shortage here in America.
Well, there's a very simple answer.
Nobody bothered to check the oil.
We just didn't know we were getting low.
The reason for that is purely geographical.
All our oil is in Alaska, Texas, California, and Oklahoma.
All our dipsticks are in Washington, DC.
TODAY'S RECIPES
Banana Cake
~Shared by Rachael, AR
This cake is quick and easy.
1/2 cup butter
1 1/2 cups sugar
2 large eggs
2 cups flour
1 tsp. baking powder
3 ripe bananas - mashed
1/2 cup buttermilk
1 tsp. soda
Beat (DO NOT CREAM) together eggs, butter and sugar. Add bananas. Stir well. Add flour, baking powder, buttermilk and soda. Beat well. Pour into 3 greased and floured round pans. You may use 9 X 13 pan or 2 loaf pans.
Bake at 350 degrees for 20 to 25 minutes or until top springs back when touched.
ICING
1 pound powdered sugar
2 tablespoon butter - softened
1 tsp. vanilla
3 tablespoons strong black coffee. (May take a little more or less)
In mixing bowl, mix butter, sugar and vanilla.
Add coffee slowly until right consistency.
Beat on high until light and fluffy.
Spread on cake.
Cake freezes well iced or not. It is a very moist cake.
Cherry Cheesecake Lush Dessert
~Shared by John H., SD via Facebook
Combines the flavors of cherry cheesecake with the creaminess of lush! The perfect one pan dessert recipe for the holidays and all year round!
Ingredients
1 cup vanilla wafer crumbs
1 cup finely chopped pecans
1 cup butter, melted
18-ounce package cream cheese, softened
1 cup powdered sugar
1-16-ounce container whipped topping, divided
2-3-ounce packages cheesecake flavored pudding
3 C milk
1 can LUCKY LEAF® Premium Cherry Fruit Filling & Topping
½ cup chopped pecans
Directions
Preheat oven to 350°. In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.
Press into a 9 X 13 baking pan; bake at 350° for 15 minutes. Remove from oven and cool.
In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 cup whipped topping. Mix until smooth; spread evenly over cooled crust.
Combine cheesecake pudding mix, milk, and 1 1/2 cup whipped topping and mix until smooth. Spread evenly over cream cheese layer in pan. Top with 1 can Lucky Leaf Cherry Fruit Filling, remaining whipped topping, and 1/2 cup chopped pecans.
Crock Pot Melt-In-Your-Mouth Cube Steak & Gravy
~Shared by Judy G., IL via Facebook
Ingredients:
1 pound of cube or round steaks (about 4 pieces)
3 (3/4 ounce) envelopes beef gravy (beef, mushroom beef, herbed beef, mushroom...mix and match to your liking) or 3 (3/4 ounce) envelopes mushroom gravy (beef, mushroom beef, herbed beef, mushroom...mix and match to your liking).
3 cups water
1 onion, sliced (optional)
sliced mushrooms (optional)
2 white potatoes, peeled and quartered (optional)
Procedure:
Place the meat in the bottom of your crock pot. On stove top, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crock pot. If you are adding onions and/or mushrooms, add them also.
Cook on low heat setting, for 8 hours.
Our Favorite Peanut Butter Cookies
~Shared by Judy G., IL via Facebook
With just 2 ingredients...they'll be your Favorite too!!
Ingredients:
2 eggs
2 cups of peanut butter
Directions:
Mix 2 eggs and the 2 cups of peanut butter. Thereafter use an electric mixer to make the batter smooth. Take the mixed in your hand, roll it in your hands until it has become a smooth and soft ping pong boll size and place it on the baking tray with some non stick baking paper. Use a fork to flatten the pong shaped cookies
Preheat oven for 5-6 minutes, then place the cookies in your oven on 375 degree F for 10-20 minutes depending on your oven or until the cookies are nice and firm. When you take them out you need to let them cool for about 10 minutes. Because when you let them cool they'll harden up.
Winter Minestrone Soup
~Shared by Michael G., MI via Facebook
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, chopped
2 garlic cloves, minced
1 russet potato, peeled and cubed
1 (14.5 oz) can diced tomatoes
1 fresh rosemary sprig
1 (15 oz) can cannellini beans, drained and rinsed
28 ounces chicken stock (recommend homemade but can use store-bought)
1 ounce piece Parmesan cheese rind (if you have it on hand)
1 pound fresh baby spinach, lightly chopped if you desire
2 tablespoons chopped fresh Italian parsley
salt and pepper to taste
Directions:
Heat the oil in a large heavy pot over medium heat. Add onions, carrots, celery, pancetta and garlic. Saute until onions are translucent, about 10 minutes. Add potatoes and saute for 2 minutes. Add tomatoes and rosemary sprig. Simmer until tomatoes starts to break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the chicken stock in a food processor or blender until almost smooth. Add the pureed bean mixture, remaining chicken stock and Parmesan rind to the vegetable mixture. Season with salt and pepper, to taste. Simmer until the potatoes pieces are tender, about 15 minutes. Stir in the whole beans, baby spinach and parsley. Heat through until the spinach is wilting.
Remove the Parmesan rind and rosemary stem. Enjoy hot.
Source: All Food Recipes
Microwave Caramel
~Shared by Jessica S., Corfu, Greece
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup corn syrup
1/2 cup sweetened condensed milk
Melt butter in a 2-quart microwave bow.
Add all other ingredients and stir well.
Microwave on high for 8 minutes. (Stirring the mixture half way through the cooking process.) Stir again before pouring into an 8x8 buttered pan.
Cool until set. Cut into pieces and wrap in wax paper.
Celtic Apple Crumble with Irish Whiskey Cream Sauce
~Shared by Jessica S., Corfu, Greece
Filling
1/3 cup water
2 tablespoons Irish whiskey
1/2 cup golden raisins
1 teaspoon vanilla extract
4-5 large Granny Smith apples, peeled, cored, and sliced
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Crumble
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
6 tablespoons Kerrygold Irish Salted Butter
1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavan’s or McCann’s brand
Irish Whiskey Cream Sauce
1 cup heavy (whipping) cream
2 tablespoons honey
2 tablespoons Irish whiskey
Filling
To make the filling, in a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.
Preheat the oven to 375°F. Butter an 8- or 9-inch square glass baking dish. In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.
Crumble
To make the crumble, combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.
Irish Whiskey Cream Sauce
In a deep bowl, beat the cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble.
Recipe by Margaret Johnson, Irish food expert and cookbook author; recipe adapted from her Puddings, Tarts, Crumbles, and Fools cookbook; recipe provided by the author.
Crockpot Breakfast Casserole
~Shared by Lisa H., Belmont, NC
So easy, quick and convenient. It is especially nice for Thanksgiving or Christmas morning, when something easy and satisfying is the key to everything. Spend a little time the night before, and wake up to this in the morning.
RECIPE
Ingredients
1 bag frozen cubed potatoes (32 oz)
1 lb bacon (diced, cooked and drained), ham (cooked and cubed) or sausage (cooked and crumbled)
1 onion (diced)
1 green bell pepper (diced)
1 1/2 cups sharp cheddar or Monterey Jack cheese (shredded)
1 doz eggs
1 cup milk
1 tsp salt
1 tsp pepper (more or less to taste)
Optional - sliced mushrooms, sliced jalapeno peppers or diced red peppers
Method
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, ham or sausage; then onions, green pepper and cheese.
Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pour over the mixture in the slow cooker, cover and turn on low. Cook for 10-12 hours.
Serve with hot sauce or salsa and additional shredded cheese, if desired.
Source: South Your Mouth
Cranberry-Pecan Coffee Cake
~Shared by Marilyn M., OH
1/2 cup unsalted butter, at room temperature
1/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 cup fresh cranberries, divided
6 Tbsp. salted butter, softened
1 cup packed brown sugar
2 tsp. pumpkin pie spice
1 cup coarsely chopped pecans
Vanilla Drizzle:
2 cups powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
Cream 1/2 cup butter, sugar, and vanilla thoroughly.
Add eggs one at a time, beating well after each addition.
Mix flour, baking powder, and baking soda together.
Add to creamed mixture alternately with sour cream, blending after each addition.
Spread half of batter in a tube pan that has been greased and lightly floured.
Top with 1/2 cup cranberries.
In a separate bowl, combine remaining butter, brown sugar, and pumpkin pie spice together.
Stir in pecans, then sprinkle half of streusel mixture evenly over batter.
Cover with remaining batter; top with remaining streusel and cranberries.
Bake at 350 degrees 50-60 minutes, until golden brown.
Cool completely on a wire rack before removing from pan.
Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth.
Top cake with drizzle before serving.. Enjoy and Happy holidays!
Rocky Road Cookies
~Shared by Marilyn M., OH
A rich and chewy chocolate cookie topped with marshmallows, walnuts and a chocolate glaze.
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts
2 cups mini marshmallows
For the icing:
2 cups powdered sugar
4 Tbsp. (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Toast the walnuts
Preheat oven to 325*F. Chop nuts, then spread onto a baking sheet and bake 5-7 minutes until hot and fragrant. Remove from oven and set aside to cool.
In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
Add the cooled chocolate mixture and blend until just combined.
While mixing, add the flour mixture slowly and blend until just combined. Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly. Bake cookies about 10 minutes.
When the cookies have baked, remove from oven and press 3-4 mini marshmallows into each cookie (as pictured above).
Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing).
Drizzle a bit of icing over the marshmallows, then place a few chopped walnuts on top. Do only 5-6 cookies at a time so the icing does not set up before adding the nuts.
Once each cookie has marshmallows, icing and nuts, drizzle a second layer of icing over the nuts.
Allow icing to set up about 30 minutes before serving.
Yield: 40-50 small cookies
Cranberry Swirl Loaf
~Shared by Marilyn M., OH
1/3 cup sugar
1 package (1/4 oz) quick-rise yeast
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed
FILLING:
1 cup chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1 Tbsp. lemon juice
1/2 cup chopped walnuts, optional
TOPPING:
2 Tbsp. all-purpose flour
2 Tbsp. sugar
2 Tbsp. cold butter, divided
In a large bowl, mix sugar, yeast, salt and 1 cup flour.
In a small saucepan, heat water, milk and butter to 120-130.
Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top.
Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small saucepan, combine cranberries, brown sugar and water.
Cook over medium heat until cranberries are soft, about 15 minutes.
Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool.
Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle.
Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit.
For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly.
Melt remaining butter; brush over dough. Sprinkle with crumb mixture.
Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350.
Bake 40-45 minutes or until golden brown.
Carefully remove from pan to a wire rack to cool. Enjoy!
Yield: 1 loaf (16 slices).
Confectioners' Sugar Icing (optional):
Mix 3/4 cup confectioners' sugar and 1 tablespoon milk. Drizzle over cooled bread.
Cream Cheese Cookies
~Shared by Marilyn M., OH
These cream cheese cookies are so light and delicious, They're super simple to make, and it's easy to eat more than one!
3 oz. Cream Cheese
1/2 cup shortening (you can also substitute butter in the same amount, but I've always used shortening.)
1/2 cup sugar
1 egg yolk
1 cup sifted flour
1/4 tsp. kosher salt
1/2 tsp.vanilla
colored sprinkling sugar
Preheat oven to 350 degrees F.
In a mixer, cream together cream cheese and shortening.
Add sugar, egg yolk, flour, salt, and vanilla and thoroughly combine.
Drop by level teaspoons onto cookie sheet.
Sprinkle with colored sugars to decorate before placing into the oven.
Bake for 13-15 minutes or until edges are lightly golden.
Yield: Makes about 48 cookies
Ranch Cauliflower Mash
~Shared by Marilyn M., OH
1/4 teaspoon salt
1 head cauliflower washed, broken into florets
1 Tbsp. milk
1 Tbsp. butter
1/3 cup Hidden Valley® Greek Yogurt Dressing® in any of the flavors - Ranch, Cucumber Dill and Creamy Caesar
Place cauliflower florets into a steamer and cook for about 20 minutes or until tender.
Transfer the cauliflower to a food processor.
Add Hidden Valley® Greek Yogurt Dressing®, milk and butter to the cauliflower.
Blend until the mixture reaches the consistency of mashed potatoes.
Add salt, mix and serve. Enjoy with veggies or crackers of your choice.
Tips: 1/3 cup Hidden Valley® Original Ranch® Light Dressing can be used instead of the Greek Yogurt dressing.
Smokey Mountain Breakfast Casserole
~Shared by Marilyn M., OH
10 Eggland’s Best eggs (egg beaters are ok)
2 1/2 cups milk
1/2 cup chopped onion
1/4 - 1/2 cup chopped bell pepper (green or red, both nice)
1/2 to 1 cup fresh mushrooms
1/2 cup Velveeta cheese
1/2 cup Kraft shredded sharp cheese
3 slices bread buttered and cubed
1 cup Jimmy Dean sausage
Brown sausage with onion and pepper. Drain sausage mixture on paper towel.
Cook fresh mushrooms a minute or so. Mix with sausage; set aside.
Blend eggs and milk. Butter 9?x 13" baking pan. Put bread cubes in bottom of the baking pan.
Spread cheese over bread. Then sprinkle sausage mixture over all.
Refrigerate overnight covered.
Preheat oven 350. Bake for 45 min-1 hour or until set. Enjoy!
This will serve around 6 adults.
Other ingredients can be used or meat can be omitted or other meats substituted.
Chicken, Broccoli & Cheese Casserole
~Shared by Marilyn M., OH
1 1/2 pounds of chicken (tenderloins are easiest)
1 box or bag of stove top stuffing
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 bag, or two bundles, fresh or frozen broccoli
1 cup cheese (or more if you love cheese)
2 Tbsp. real butter
S&P to taste
Boil your chicken til done, cool, then shred or cut into pieces.
while you are doing that, steam or boil you broccoli til tender.
Mix both cans of soup with your chicken and add S&P to taste.
Melt your butter.
Layer stuffing on the bottom of a 9x13 square or round (whatever ya got).
Pour half the butter over the stuffing and mix til moist (flatten out once mixed);
Layer chicken on stuffing and broccoli and cheese (I usually get two layers of each).
Top with the remaining stuffing and butter mixture.
Bake in a 350 degree oven for 25-30 mins or until golden brown.
Note: You can use any kind of soup as long as you use two cans.
Only 174 Calories per Serving!
Better Than Wendy's Chili
~Shared by Marilyn M., OH
1 onion, chopped
1 (14 oz) can stewed tomatoes
2 (8 oz) cans tomato sauce
2 cups V8 juice
1 (14 oz) can ranch style beans
2 (14 oz) can pinto beans
1/2 cup Green Chili Peppers
1 (10 oz) can Rotel diced tomatoes
1 (1 1/4 oz) package McCormick mild chili seasoning
2 lbs. ground beef
1 Tbsp. minced garlic
Brown ground beef with minced garlic and season with salt and pepper.
Add all canned items, including juice, into large pot.
Cook until onion is tender.
Serve ~ Enjoy!
Freezes nicely!
Cranberry Fudge
~Shared by Marilyn M., OH
2 cups (12 oz.) semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 tsp. vanilla
1 pkg. (6 oz.) dried cranberries
1/3 cup chopped walnuts*
Spread a sheet 8x8-inch or 9x9-inch aluminum foil into pan, spray a coat of cooking spray over foil.
Combine chocolate chips and corn syrup, microwave until melted.
Remove from microwave, add sugar, milk and vanilla, beat until thickened and glossy.
Stir in cranberries and walnuts.
Spread the mixture into the prepared pan and chill for a few hours before removing the fudge from the pan by lifting the foil overhang.
Cut it into squares and serve. Enjoy!
Notes
*The walnuts can be toasted to intensify their flavor prior to adding them to the fudge by placing them on a sheet pan.
+Bake them at 350 degrees F for 5 minutes.
Quick and Easy Crockpot Potato Soup
~Shared by Marilyn M., OH
1 (30 oz) bag of frozen diced hash browns
1 (32 oz) box of chicken broth
1 can cream of chicken soup (10 oz)
1 (8 oz) pkg. cream cheese (not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Put the hash browns in the crockpot.
Add chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 7-8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes.
Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
Enjoy!
PUBLISHER'S CHOICE
Cranberry-Chocolate Chunk Cookies
Prep 20 MIN
Total 1 HR 20 MIN
Servings 28
Ingredients
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 bag (6 oz) 70% cacao bittersweet chocolate chunks (about 1 1/4 cups)
3/4 cup dried cranberries
2 teaspoons coarse sparkling white sugar
Steps
1 Heat oven to 375°F.
2 Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
3 Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in
Source: Pillsbury
Sliced Tomatoes With Sour Cream and Dill Dressing
Note from Maggie: I got this from one of our favorite a2z'ers, the late Treva K. I have fixed it many times over the past 6 years since she sent it. The dressing is also excelent on sliced cucumbers!
This delicious dressing is perfect with sliced tomatoes, making a quick and easy side dish for any cookout or summer meal.
Serves 6
Prep Time: 10 minutes
Total Time: 10 minutes
3/4 cup mayonnaise
1/4 cup sour cream, light or full fat
1/4 teaspoon dried dill weed
dash freshly ground black pepper
1/4 teaspoon sea salt
1 tablespoon grated red onion or sweet onion
3 to 4 large tomatoes, thinly sliced
Combine the mayonnaise, sour cream, dried dill, salt, pepper, and onion. Stir to blend and serve with the sliced tomatoes.
Source: About.com Southern Food
Spicy Fried Pork Chops
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving Size: 4-5
Ingredients
10 1/4 inch thin bone in pork chops
2 cups flour
1/2 cup hot sauce
2 eggs, beaten
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
cooking oil
For the Gravy:
3 cups beef broth, low sodium
1/2 cup heavy cream
3 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
dash of hot sauce
For the Chipotle Mashed Potatoes
4 large potatoes, peeled, diced
1 stick of butter, unsalted
1/4 cup heavy cream
2 teaspoons chipotle pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 clove of garlic
Instructions
Rinse pork chops, pat dry and place in a large dish.
Mix seasoning blend and add 1 tablespoon of seasoning blend to flour, mix well and set aside.
Add beaten egg, hot sauce, and remaining seasoning to pork chops, mix well.
Cover and marinate in the refrigerator for about 1 hour.
To Fry Pork Chops:
Add cooking oil to a large deep pan, not more than half full. Heat oil to 350 degrees.
Dredge pork in flour, tapping off excess flour.
Add pork to hot grease and fry 4-5 minutes per side.
Remove from grease, drain on paper towel and serve with Chipotle mashed potatoes, and gravy.
To Prepare the Potatoes:
Peel potatoes and diced into 1/2 inch chunks; place potatoes and garlic clove in a pot covered with water.
Bring to boil and cook about 7-8 minutes are until potatoes are tender.
Drain potatoes and garlic, place back into pan, add butter, cream, and seasonings and mash.
To Prepare Creamy Gravy:
Add butter and olive oil to pan, whisk in flour for about 2 minutes, add spices and broth, mix well, bring to boil, reduce heat, stir in cream and hot sauce, simmer for about 5 minutes.
Add more broth for thinner gravy if desired.
Source: The Creole Contessa Food Blog
Cranberry Moonshine
Make this Cranberry Moonshine for the holiday season! This moonshine can be kept in the fridge for up to 2 months, perfect for the holidays.
Serves: 10
Ingredients
2 cups fresh cranberries
1/4 cup sugar
1/4 cup water
1750 ml bottle moonshine (may use Everclear, Vodka)
To Make 1 Drink
3 oz cranberry moonshine
3 oz ginger ale
Instructions
In a small saucepan combine the cranberries, sugar, and water and heat until sugar dissolves, about 5 minutes. Let cool about 20 minutes.
To a jar add the cranberry syrup and the moonshine, stirring to combine. Cover and let the moonshine infuse for three days at room temperature. Strain through a ne-mesh strainer, discarding the cranberries. Transfer the moonshine to a clean jar and keep in the fridge for up to 2 months.
To Make 1 Drink
In a glass lled with ice combine the moonshine with ginger ale. Garnish with a lime if desired.
Source: Wide Open Eats
Bisquick Peach Cobbler
A cobbler you can make any time, with either fresh or store bought peaches.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 193kcal
Ingredients
16 ounces sliced peaches fresh or canned
2 teaspoons tapioca
1/2 teaspoon cinnamon
1 cup biscuit mix
1/3 cup milk
Instructions
Preheat oven to 350 degrees.
Combine peaches and juice, tapioca, and cinnamon in a 9 inch pie plate. On a small bowl, stir together the biscuit mix and milk.
Top fruit with 6 equal-sized mounds of biscuit dough. Bake 25-30 minutes. Serve warm with fruit dished on top of biscuit. Garnish with a dollop of whipped cream if desired.
Recipe Tips
Use other canned fruit instead of canned peaches
If using fresh peaches cut up enough peaches to yield about 4 cups of cut up peaches, add 3 tablespoons of sugar to the peaches, and wait for the juice to form.
Nutrition
Calories: 193kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 391mg | Potassium: 291mg | Fiber: 2g | Sugar: 14g | Vitamin A: 8.1% | Vitamin C: 9.1% | Calcium: 8.8% | Iron: 6.2%
Source: CopyKat Recipes
Beef Stroganoff Soup
Prep: 10 Minutes
Level: Easy
Cook: 35 Minutes
Serves: 4
Now you can enjoy your favorite dish in soup form! From Erica Kastner of Buttered Side Up.
Ingredients
5 Tablespoons Butter, Divided
1 pound Beef Steak (Sirloin Is Great), Thinly Sliced (See Note)
1 Small Onion, Finely Chopped
8 ounces, weight Baby Portobello Mushrooms, Thinly Sliced
2 Tablespoons All-purpose Flour
3 cups Beef Broth
2 cups Heavy Cream
1 Tablespoon Worcestershire Sauce
Salt And Pepper, to taste
6 ounces, weight Egg Noodles
1 cup Sour Cream
1/4 cup Finely Chopped Parsley
Preparation
Heat a soup pot over medium heat. Melt 2 tablespoons butter in the pot and add beef. Season to taste with salt and pepper. Cook, stirring frequently, just until steak is browned. Remove to a plate along with the juices.
Melt remaining butter in the now-empty pot. Add onion and cook until beginning to soften, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Season with salt and pepper to taste. Sprinkle in flour and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Add Worcestershire sauce and season to taste with salt and pepper.
Add noodles and cook for the length of time recommended on the package, or until cooked to your preferred firmness. Remove from heat. Stir in beef (along with the juices), sour cream, and parsley. Taste once more to adjust seasoning and serve.
Notes:
It's easiest to slice beef thinly when it's still somewhat frozen but not rock-hard.
You can substitute ground beef for the steak if you prefer. If you do make that substitution, you can brown the meat "dry" in the pan and leave out the extra 2 tablespoons of butter.
Source: The Pioneer Woman
Mom's Italian Wedding Soup
A classic family favorite, Mom's Italian Wedding Soup is full of juicy little meatballs and bites of pasta swimming in a tasty broth with veggies. Warm and hearty, it's one of those soups you crave again and again.
Prep time 30 mins
Cook time 45 mins
Total time 1 hour 15 mins
Serves: 6 servings
Ingredients
Meatballs:
1 pound ground beef (85 - 90% lean)
1 egg
? cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 minced clove garlic
2 teaspoons fresh chopped parsley
Soup:
2 tablespoons butter
1 small diced onion
2 cloves minced garlic
sea salt and black pepper
¾ cup thin-sliced carrots (cut in half if they're large)
1 stalk diced celery
½ teaspoon Italian seasoning
8 cups chicken broth
2 cups fresh baby spinach leaves
about 4 ounces cooked mini penne or another small pasta like ditalini, tubettini or pastina*
grated Parmesan cheese, for serving
Instructions
Preheat the oven to 400 degrees F. Line a large baking sheet with foil and coat with non-stick spray.
In a large bowl mix all the meatball ingredients together with a fork.
Scoop up a scant tablespoon of the meat mixture and using your hands roll it into a ball. Place on the baking sheet an inch apart. Repeat until all the meatballs are made. If the meat mixture sticks to your hands you can lightly coat them with water.
Bake the meatballs 10 minutes.
Meanwhile make the soup:
In a large soup pot or saucepan melt the butter over medium heat. Add the onion and garlic plus a couple dashes salt and pepper. Cook about 5 minutes stirring often.
Add the carrots, celery and Italian seasoning plus a couple more dashes salt and pepper. Cook about 5 minutes longer, stirring often.
Add the chicken broth, the meatballs and ½ teaspoon salt plus ? teaspoon black pepper.
Bring the soup up to a simmer and continue simmering for 25 minutes.
Stir in the spinach and cook 5 more minutes until spinach is wilted.
To serve add a few spoons of pasta to a soup bowl and ladle the soup over it. Sprinkle with Parmesan cheese.
*I don't add the pasta to the soup because it will soak up all the broth.
Source: Cinnamon Spice and Everything Nice by Reeni Pisano
Sausage, Cranberry and Apple Stuffing
The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with a the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!
Yield: 8
PREP TIME: 45 M
COOK TIME: 55 M
TOTAL TIME: 100 M
INGREDIENTS
1 loaf sour dough bread, cubed (about 10 cups)
1 cup sweetened dried cranberries
1 medium apple, peeled, cored and chopped
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
1/2 cup shallots, finely diced
1/2 cup pecans, chopped
1/2 cup fresh parsley, chopped
3 tablespoons fresh sage, finely chopped and divided
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, chopped
1 cup chardonnay wine
4 tablespoons unsalted butter
2 cups chicken stock
2 eggs, lightly beaten
INSTRUCTIONS:
Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into an extra-large bowl, add cranberries and apples. Set aside.
Butter 9x13-inch casserole dish. Set aside.
In a large skillet over medium heat, cook sausage using a spatula to break it up as it cooks.
Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using a slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into the bowl with bread cubes.
Add wine to the skillet and scrape browned bits from the bottom of the pan as it cooks. Add butter and chicken stock. Bring to a boil for 3 minutes, remove from heat and pour over bread cubes in the bowl. Add eggs. Toss gently until combined and pour into prepared baking dishes.
Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.
DONNA'S NOTES
For those sensitive to alcohol, you can use chicken or stock in place of the wine.
You can substitute dried herbs if you are unable to get fresh. Use 1 teaspoon dried herbs for each tablespoon called for. When you are adding the dried herbs, pour them into your hand and crush them in your palm before adding them to the bowl, this will release the oils and increase the potency.
You can scoop the stuffing into a slow cooker to keep it warm while you wait for dinner to be served. Add a little chicken stock if it starts to look dry.
Source: The Slow Roasted Italian
Skillet Coq au Vin (Cooking for 2)
Prep 40 MIN
Total 60 MIN
Servings 2
Ingredients
2 slices thick-cut bacon, chopped
1/2 cup frozen pearl onions, thawed
2 bone-in skin-on chicken thighs (about 3/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 cup sliced mushrooms
1 clove garlic, finely chopped
1 tablespoon Muir Glen™ organic tomato paste
1/2 teaspoon finely chopped fresh thyme leaves
1 tablespoon Gold Medal™ all-purpose flour
1 cup dry red wine
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon chopped
fresh Italian (flat-leaf) parsley
Steps
1 In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.
2 Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.
3 Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.
Expert Tips
Great served with Betty Crocker™ creamy mashed potatoes.
A dry red wine like Merlot or Cabernet Sauvignon works well in this recipe.
Source: Betty Crocker Recipes
Salami Chips with Mustard Horseradish Dip
Prep Time 3 mins
Cook Time 15 mins
Resting Time 5 mins
Total Time 18 mins
Servings: 4
Ingredients
1 package sliced salami
1 cup mayonnaise
2 tablespoons coarse ground mustard
1 tablespoon prepared horseradish
Instructions
Heat oven to 325 degrees. Lay slices of salami on baking sheet. Bake in oven for 12-15 minutes. Remove from tray and place on paper towels to drain any excess grease. Repeat process for remaining slices of salami.
In a small bowl, mix mayonnaise, mustard and horseradish until blended. Chill until ready to serve.
Source: Donya, A Southern Soul
Yogurt Flatbreads With 2 Basic Ingredients
A quick easy recipe for light, fluffy delicious flatbreads using 2 basic ingredients, that you can make in mere minutes.
PREP TIME 15 minutes
COOK TIME 3 minutes
TOTAL TIME 18 minutes
YIELD: 6 FLATBREADS
Ingredients
2 cups self raising flour (see note below for using all purpose flour)
1/2 tsp salt
1 2/3 cups Greek yogurt
Instructions
Simply mix all of the ingredients together to form a sticky dough. There is no need to knead this dough, that will make the dough too tough.
Divide into 6 equal sized balls.
On a well floured surface, roll each dough ball out into a thin 10 inch circle.
Heat a large cast iron skillet over medium heat for 10 minutes. There is no need to oil or butter the skillet. There are dry cooked.
Add one circle of dough to the dry skillet and cook for about a minute until the bottom browns and bubbles appear. flip and cook for an additional minute or so on the other side.
Repeat for the remaining dough circles.
Store any leftover flatbreads in an airtight plastic container or plastic bag. These are easily reheated in the cast iron pan for just a few seconds per side.
Notes
If using all purpose flour instead of self raising flour, mix 3 tsp baking powder and 1/2 tsp baking soda into the flour before using.
Nutrition Information
Yield 6 Serving Size 1 flatbread Amount Per Serving Calories 185 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 3mg Sodium 714mg Carbohydrates 33g Fiber 1g Sugar 2g Protein 11g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Source: Rock Recipes
The Best Carrot Cake Ever With Ultra Creamy Cream Cheese Frosting
Yield: 12-14
PREP TIME: 20 M
COOK TIME: 25 M
TOTAL TIME: 45 M
The cake is incredibly moist from a generous amount of finely shredded fresh carrots and blanketed with a velvety frosting that completes the perfection. The Best Carrot Cake Ever!
INGREDIENTS:
1 1/2 cups sugar
3/4 cup brown sugar
1 cup vegetable oil
1/2 cup buttermilk
4 large eggs, room temperature
2 teaspoon vanilla
1/2 cup drained crushed pineapple
2 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 cups finely grated carrots
FOR THE CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla
5-6 cups confectioner sugar
1/2 cup chopped pecans
INSTRUCTIONS:
Have all the ingredients at room temperature before preparing the cake.
Preheat oven 350 degrees F. Prepare three 9-inch round cake pans with lightly coating the pans with cooking spray such as Pam. Line the three cake pans with 9-inch round parchment paper liners; set aside.
Using a hand mixer, beat together on low speed, eggs, sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large mixing bowl.
Using a large sifter, sift flour, baking powder, soda, cinnamon, nutmeg, and salt on a sheet of parchment paper.
Pull ends of parchment paper together and funnel flour mixer into the wet ingredients. Mix until all ingredients are incorporated, but not too much.
Fold the shredded carrots in batter until evenly distributed.
Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out dry with barely any crumbs left on it. About 23-25 minutes.
Allow the cakes to cool in the pans for 10-15 minutes before inverting them on a wire rack to cool completely.
While the cakes are cooling prepare the cream cheese frosting.
In a large mixing bowl, using a hand mixer, beat the cream cheese, butter, and vanilla together until creamy smooth. Add 5 cups of confectioner sugar. Beat until creamy smooth, adding 1/2 cup more of confectioner sugar at a time.
After the cake is cooled completely, arrange the cake.
Place the one layer on a cake plater. Scoop about 3/4 cup of the cream cheese frosting on the first layer. Spread evenly across the layer to the edge.
Repeat with the other two layers frosting the sides after the final layer.
Pour chopped pecans in the palm of one hand pressing and pulling the chopped pecans along the sides of the frosting while holding the cake plater with the other hand. I like to just add pecans to the sides of the cake, but feel free to add them to the top too.
Place the frosted cake in the refrigerator until the frosting sets, approximately 30-40 minutes. Does not have to be refrigerated for leftovers.
Source: Kay Little, Owner/Author of Cooking with K
Mexican Street Corn
Yield: 8-10 Servings
Prep time: 15 M
Cook time: 5 M
Total time: 20 M
INGREDIENTS:
6 cups fresh corn (from 6-7 cobs)
2 tablespoons melted butter
1/3 cup mayonnaise
1/2 cup grated or crumbled queso fresco (see notes)
Juice from one lime
1 cup diced green onions
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder (or to taste)
Additional queso fresco, cilantro and chili powder
INSTRUCTIONS:
1. Cut kernels off corn cobs then add to a large mixing bowl. Add butter then toss to coat. Spread corn in a single layer onto a very large sheet pan (or two 13x9 pans). Move oven rack to highest position then heat broiler on high with oven door ajar. Broil corn under high heat with oven door ajar for about 5 minutes or until a few of the kernels begin to char.
2. Remove corn from oven then add back to the mixing bowl. Add mayo, cheese, lime juice, onions, cilantro, salt, garlic powder and chili powder then mix to combine. Taste for seasoning then add more salt and spices if desired.
3. Spoon mixture into a serving bowl then top with additional queso fresco, cilantro and chili powder. Serve warm.
NOTES:
You can totally grill the corn on the cob to achieve the classic char of street corn instead of broiling it.
You can also sauté the corn in a piping hot skillet.
You can also use cotija cheese in this if you would like but I enjoy the smoother texture of the queso fresco. I grate mine with the fine side of my box grater.
To reheat, cover then heat on high in the microwave until hot. Add more mayo once reheated if desired.
Source: Mandy Rivers | South Your Mouth
Blueberry Lemon Poke Cake
Prep Time 15 mins
Cook Time 18 mins
Cooling 1 hr
Total Time 33 mins
Ingredients
1 box butter/vanilla cake mix
Blueberry Lemon Sauce
2 cups fresh or frozen blueberries
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup sugar
2 teaspoons cornstarch
Lemon Glaze
2 tablespoon lemon curd
2 tablespoons water
Topping
2 cups whipping cream
2 tablespoons sugar
1/2 cup lemon curd
Instructions
Make cake according to directions. Let cool.
While cake cools, make blueberry sauce. In a small sauce pan, add blueberries, lemon zest, lemon juice, sugar and corn starch. Bring ingredients to a boil and cook, stirring occasionally until sauce thickens. Remove from heat and let cool.
In a microwave safe dish, add lemon curd and water. Microwave for 10-12 seconds until curd is melted. Stir. Using a pastry brush, glaze top of cake with the mixture.
Using the handle of a wooden spoon, poke holes in cake. Pour blueberry sauce over cake making sure that the sauce seeps into the holes. Cover and let cake set up in refrigerator for 30 minutes.
Using a stand or hand mixer, whip heavy cream, sugar and lemon curd until stiff peaks form. Layer topping on to cake. Chill for 1 hour or until ready to serve.
Source: A Southern Soul