This is one of Lucy's favorite summer salads. Easy to make. Best if it sits overnight.
Sesame Chicken Pasta Salad
1/4 C sesame oil (dark oil looks like maple syrup)
1/4 C red wine vinegar
1/4 C soy sauce
2 C cooked chicken, shredded
1/2 C green onions, chopped
3 carrots, shredded
3 C dry rotini twists pasta, cooked
Toasted sesame seeds
Mix oil, vinegar, soy sauce for dressing. Mix remaining ingredients and stir together. Tastes best if refrigerated overnight.
Sam Coates
Wednesday, March 31, 2010
Tuesday, March 30, 2010
Sweet Potato Hash
One of my favorite vegetables is SWEET POTATOES. Run go buy some this week while they are on sale and make this dish. It is so good and refreshing and a NEW way to eat them. Go easy on the sauce to start off wih. I could have eaten the entire bowl byself. This is a keeper. Be sure and get the Southwestern-style corn and NOT the Mexican style. We ate this as a side with a pork roast.
Sweet Potato Hash
1 large or 2 small sweet potatoes, peeled and QUARTERED (about 1 lb)
1 T vegetable oil
1 11 oz can Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 C sour cream
2 T salsa (can use chipotle salsa if you like it hot)
3 med avocados, peeled, pitted and sliced
Fresh cilantro leaves
Chili powder (optional) We used just a little.
1. Place sweet potatoes in microwave dish, cover and cook on high 5 minutes or just until tender enough to chop.Cool slightly; cut into chunks. Sprinkly lightly with salt.
2. In large skillet, heat oil over med. heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 min or until sweet potatoes are tender.
3. Meanwhile, stir together sour cream and salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with sour cream sauce. Add cilantro and sprinkle lightly with chili powder. Serves 4. (246 calories, 14 g fat, 463mg sodium, 5 g fiber)
Sweet Potato Hash
1 large or 2 small sweet potatoes, peeled and QUARTERED (about 1 lb)
1 T vegetable oil
1 11 oz can Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 C sour cream
2 T salsa (can use chipotle salsa if you like it hot)
3 med avocados, peeled, pitted and sliced
Fresh cilantro leaves
Chili powder (optional) We used just a little.
1. Place sweet potatoes in microwave dish, cover and cook on high 5 minutes or just until tender enough to chop.Cool slightly; cut into chunks. Sprinkly lightly with salt.
2. In large skillet, heat oil over med. heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 min or until sweet potatoes are tender.
3. Meanwhile, stir together sour cream and salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with sour cream sauce. Add cilantro and sprinkle lightly with chili powder. Serves 4. (246 calories, 14 g fat, 463mg sodium, 5 g fiber)
Monday, March 29, 2010
Oriental Slaw
If you're going to an Easter family meal, this is a great dish to carry. Easy to make, healthy, and so fresh tasting. The Ramen noodles make it.
Oriental Slaw
1/2 head of cabbage, shredded
1-2 green peppers, chopped
1/2 C salad oil
2 T vinegar
2 T sugar
1 t salt
1/2 t pepper
1 pkg Ramen noodles, broken dry
1/2 - 1 pkg. sunflower kernels (optional)
slivered almonds (I like to roast them in a dry pan a little, be careful not to burn)
Marinate cabbage and green peppers in marinade made of salad oil, vinegar, sugar, salt and pepper. Before serving add ramen noodles, sunflower kernels and almonds. Best if it sets a few hours.
Oriental Slaw
1/2 head of cabbage, shredded
1-2 green peppers, chopped
1/2 C salad oil
2 T vinegar
2 T sugar
1 t salt
1/2 t pepper
1 pkg Ramen noodles, broken dry
1/2 - 1 pkg. sunflower kernels (optional)
slivered almonds (I like to roast them in a dry pan a little, be careful not to burn)
Marinate cabbage and green peppers in marinade made of salad oil, vinegar, sugar, salt and pepper. Before serving add ramen noodles, sunflower kernels and almonds. Best if it sets a few hours.
Saturday, March 27, 2010
Lemon Chess Pie
When a recipe says egg yolks AND lemon...you know it is going to be good.
Lemon Chess Pie
1 9-inch graham cracker pie crust
4 large eggs, separated
3/4 cup sugar
3 tbsp butter, melted and cooled
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
2 tbsp all purpose flour
1/4 tsp salt
Preheat oven to 350F. Place pie crust on a baking sheet.
In a large bowl, whisk together egg yolks and sugar until well-combined. Add in butter, lemon juice, lemon zest, vanilla, flour and salt and whisk until smooth.
In a medium bowl, beat egg whites to stiff peaks. Gently whisk into the lemon mixture until batter is uniform, and no big streaks of egg white remain. Pour into prepared crust.
Bake for 30-35 minutes, until filling is set and the top of the pie is a dark golden color. Allow pie to cool on the pan for 20-30 minutes, then transfer it to a wire rack or to the countertop to cool (moving the pie while the filling is too hot may crack the crust).
Pie may be served slightly warm or chilled. If serving warm, allow pie to cool for at least 1 hour before serving.
Lemon Chess Pie
1 9-inch graham cracker pie crust
4 large eggs, separated
3/4 cup sugar
3 tbsp butter, melted and cooled
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
2 tbsp all purpose flour
1/4 tsp salt
Preheat oven to 350F. Place pie crust on a baking sheet.
In a large bowl, whisk together egg yolks and sugar until well-combined. Add in butter, lemon juice, lemon zest, vanilla, flour and salt and whisk until smooth.
In a medium bowl, beat egg whites to stiff peaks. Gently whisk into the lemon mixture until batter is uniform, and no big streaks of egg white remain. Pour into prepared crust.
Bake for 30-35 minutes, until filling is set and the top of the pie is a dark golden color. Allow pie to cool on the pan for 20-30 minutes, then transfer it to a wire rack or to the countertop to cool (moving the pie while the filling is too hot may crack the crust).
Pie may be served slightly warm or chilled. If serving warm, allow pie to cool for at least 1 hour before serving.
Pineapple Buttermilk Meringue Pie
I love pineapple...and add buttermile and meringue...YUM.
Pineapple Buttermilk Meringue Pie
1 9-in pie crust (homemade), prebaked
20-oz can crushed pineapple
1/2 cup pineapple juice (reserved from canned pineapple)
3/4 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch
1/4 tsp salt
1 cup buttermilk
3 large egg yolks, lightly beaten
1 tbsp fresh lemon juice
Meringue
2 tbsp sugar
1 tbsp cornstarch
1/2 cup water
3 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup sugar
1/2 tsp vanilla extract
Preheat oven to 375F.
Drain can of crushed pineapple and reserve 1/2 cup of pineapple juice (listed in ingredients above as a reminder not to discard the juice!).
In a large saucepan, whisk together sugar, flour, cornstarch and salt. Stir in pineapple, reserved pineapple juice, buttermilk, egg yolks and lemon juice. Stir well, then turn on the stove to medium heat. Cook, stirring frequently, until mixture comes to a boil and thickens. It will have a lemon curd type of consistency with slow bubbles when it is done.
Cover pan and cool to room temperature.
While filling cools, prepare the meringue.
In a small saucepan, whisk together sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture is thick and becomes clear. Cool to room temperature.
In a medium bowl, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, followed by the cooled cornstarch mixture (add in dollops with mixer on medium speed). Beat in vanilla extract.
Pour cooled pie filling into baked pie shell. Top with meringue, spreading it to the edges of the pie crust to cover the filling completely. Smooth top with a spatula.
Bake pie at 375F for 10-12 minutes, until meringue is lightly browned. Pie may also be put under the broiler to brown.
Cool, then refrigerate before serving.
Pineapple Buttermilk Meringue Pie
1 9-in pie crust (homemade), prebaked
20-oz can crushed pineapple
1/2 cup pineapple juice (reserved from canned pineapple)
3/4 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch
1/4 tsp salt
1 cup buttermilk
3 large egg yolks, lightly beaten
1 tbsp fresh lemon juice
Meringue
2 tbsp sugar
1 tbsp cornstarch
1/2 cup water
3 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup sugar
1/2 tsp vanilla extract
Preheat oven to 375F.
Drain can of crushed pineapple and reserve 1/2 cup of pineapple juice (listed in ingredients above as a reminder not to discard the juice!).
In a large saucepan, whisk together sugar, flour, cornstarch and salt. Stir in pineapple, reserved pineapple juice, buttermilk, egg yolks and lemon juice. Stir well, then turn on the stove to medium heat. Cook, stirring frequently, until mixture comes to a boil and thickens. It will have a lemon curd type of consistency with slow bubbles when it is done.
Cover pan and cool to room temperature.
While filling cools, prepare the meringue.
In a small saucepan, whisk together sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture is thick and becomes clear. Cool to room temperature.
In a medium bowl, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, followed by the cooled cornstarch mixture (add in dollops with mixer on medium speed). Beat in vanilla extract.
Pour cooled pie filling into baked pie shell. Top with meringue, spreading it to the edges of the pie crust to cover the filling completely. Smooth top with a spatula.
Bake pie at 375F for 10-12 minutes, until meringue is lightly browned. Pie may also be put under the broiler to brown.
Cool, then refrigerate before serving.
Brown Rice, THE BEST!
I cannot tell you HOW GOOD THIS IS! I guarantee you will make this often. My family requests this for EVERY family gathering. It goes great with that marinated roast recipe. RUN, RUN to the grocery store and get the ingredients and make it tonight to go with whatever you are cooking. RICH! DELICIOUS!
1 can beef consumme
1 can french onion soup
1 1/2 C UNCOOKED white rice
1 stick BUTTER (not margarine)
Mix soups and rice together. Pour into a 2 qt casserole dish. Lay stick of butter on top. Bake at 350 degrees for one hour. Then prepare to slap your mama...it's that GOOD!
1 can beef consumme
1 can french onion soup
1 1/2 C UNCOOKED white rice
1 stick BUTTER (not margarine)
Mix soups and rice together. Pour into a 2 qt casserole dish. Lay stick of butter on top. Bake at 350 degrees for one hour. Then prepare to slap your mama...it's that GOOD!
Marinated Roast on the Grill
This is my favorite "company" dish. I do it on the grill and slice it real thin with an electric knife. The outside may look burnt, but it doesn't matter. Especially since you slice it thin. BUT OH...the flavor is delicious. Lucy made a note in my cook book to use 1/2 the amount of liquid...so I'm sure she's right. You can judge it for yourself.
5 - lb eye of round roast
1/4 C salad oil
1/2 C white vinegar
1/2 C lemon juice
1/2 C soy sauce
1/4 C Worcestershire sauce
2 T lemon pepper seasoning
1 slice bacon
Now if you want to follow Lucy's instructions...start with half that amount and see if it covers your roast.
Mix ingredients and pour over roast and marinade in fridge overnight and up to 3 days. Bake at 250 degrees for 3 hours covered loosely with foil. Refrigerate overnight. Slice thin with electric knife. Can be served HOT right out of oven, or cold. I cook it on grill for about 40-45 minutes, turning it once. MUCH better than oven I think. Don't worry if it looks done on outside. Can use the meat thermometer to determine how DONE you like it. I prefer med. well.
5 - lb eye of round roast
1/4 C salad oil
1/2 C white vinegar
1/2 C lemon juice
1/2 C soy sauce
1/4 C Worcestershire sauce
2 T lemon pepper seasoning
1 slice bacon
Now if you want to follow Lucy's instructions...start with half that amount and see if it covers your roast.
Mix ingredients and pour over roast and marinade in fridge overnight and up to 3 days. Bake at 250 degrees for 3 hours covered loosely with foil. Refrigerate overnight. Slice thin with electric knife. Can be served HOT right out of oven, or cold. I cook it on grill for about 40-45 minutes, turning it once. MUCH better than oven I think. Don't worry if it looks done on outside. Can use the meat thermometer to determine how DONE you like it. I prefer med. well.
Friday, March 26, 2010
Microwave Chocolate Cake in a Mug
Found this recipe on a blog. Patterson tried it and thought it was a little dry. So we added another tablespoon of oil to the recipe and lessened the original time in the microwave. Fun to do with the kids. Watch it carefully.
Microwave Chocolate Cake in a Mug
4 tbsp flour
2 tbsp white sugar
2 tbsp brown sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp melted butter or oil
1/8 teaspoon vanilla extract
Mix all the ingredients until combined, pour into a microwaveable mug and microwave on high for 2 1/2 minutes. Watch it. It will rise in the cup, as soon as it starts "going down" turn off microwave. May happen between 2 - 3 minutes. Eat while still warm.
Serves two people on a diet or one person who likes cake.
Microwave Chocolate Cake in a Mug
4 tbsp flour
2 tbsp white sugar
2 tbsp brown sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp melted butter or oil
1/8 teaspoon vanilla extract
Mix all the ingredients until combined, pour into a microwaveable mug and microwave on high for 2 1/2 minutes. Watch it. It will rise in the cup, as soon as it starts "going down" turn off microwave. May happen between 2 - 3 minutes. Eat while still warm.
Serves two people on a diet or one person who likes cake.
Fried Rice (Korean, Pokum Pop)
William is coming home tonight so I'm cooking another one his favorites and ours. OH so easy, but really, really good. Just throw together. Remember...go out and buy dark sesame oil (looks like maple syrup). You'll find all sorts of ways to use it on meat and vegetables. Don't use much, it is like perfume. Strong scent.
Fried Rice (Korean, Pokum Pop)
1/2 lb ground beef (more if you like)
2 C rice
6-8 green onions (chop green tops 3/4 inch long or shorter)
1 T sesame seeds toasted in dry pan
1 fried egg, sliced into strips
1 Med Carrot, sliced and stripped
1/2 cucumber (best fried tender in a little sesame oil)
2 T soy sauce
Red pepper to taste (I don't use much)
Cook beef in fry pan and drain. Fry your egg in the little grease left. Take egg out and cut up. Throw in carrots to begin getting soft. Mix everything together. When you add the rice you can add a little more sesame oil and as much soy sauce as you like to your taste. Be careful. Soy is very salty.
Fried Rice (Korean, Pokum Pop)
1/2 lb ground beef (more if you like)
2 C rice
6-8 green onions (chop green tops 3/4 inch long or shorter)
1 T sesame seeds toasted in dry pan
1 fried egg, sliced into strips
1 Med Carrot, sliced and stripped
1/2 cucumber (best fried tender in a little sesame oil)
2 T soy sauce
Red pepper to taste (I don't use much)
Cook beef in fry pan and drain. Fry your egg in the little grease left. Take egg out and cut up. Throw in carrots to begin getting soft. Mix everything together. When you add the rice you can add a little more sesame oil and as much soy sauce as you like to your taste. Be careful. Soy is very salty.
Thursday, March 25, 2010
Gingered Carrots
When you are on a diet carrots taste like dessert (oh well, almost). I roast carrots whole, not peeled, at 500 degrees for about 20 min., turning once. I like them a little black on the bottom. Just spray with olive oil pam, salt and pepper. Bring out of the oven and sprinkle with parmesan cheese or cinnamon. Yum. Great snack. My Child Development staff makes fun of me because I also love to make Gingered Carrots to go with most meals. You be the taste judge. If you think ginger and cinnamon is too much, you can 1/2 the amount. But I like it a little on the heavier side. Here's why:
Gingered Carrots
4-5 med carrots, sliced or small bag of baby carrots
2 T brown sugar
1/2 t salt
1/2 t ground ginger powder
1/4 t cinnamon
Combine ingredients. Cover and cook over med. heat 20-30 minutes until tender. Stir occasionally.
Gingered Carrots
4-5 med carrots, sliced or small bag of baby carrots
2 T brown sugar
1/2 t salt
1/2 t ground ginger powder
1/4 t cinnamon
Combine ingredients. Cover and cook over med. heat 20-30 minutes until tender. Stir occasionally.
Tuesday, March 23, 2010
Korean Bar-B-Que(Buolgogi)
Lucy was a Journeyman Missionary in Korea while I was in seminary. I went to visit her for 6 weeks during Winter break. She had a "cook". With great patience, this kind women let me watch her cook. I wrote down everything she did. My favorite meal was Buolgogi. (pronounced Pull-go-gee). You have to have sesame oil. Only buy the kind that is dark like maple syrup. It has a strong sesame smell. It is great in meat marinades. My boys always want Korean food and chocolate cheese cake for thier birthdays.I also sprinkle a little sesame oil on steamed broccoli.
Korean Bar-B-Que (Buolgogi)
1 lb sirloin, thinly sliced or in strips
1 T dark sesame oil (it is dark like maple syrup)
3T soy sauce
2 T oil
2 T brown sugar
1 garlic clove crushed (or equivilent of garlic powder)
1 T sesame seeds (optional)
4 T green onion
1/2 t pepper
Combine all ingredients. Marinade at least 1 hour, but best if in fridge overnight. Throw it all in an electric skillet (or your pan) and brown and stir fry. Serve over rice.
Korean Bar-B-Que (Buolgogi)
1 lb sirloin, thinly sliced or in strips
1 T dark sesame oil (it is dark like maple syrup)
3T soy sauce
2 T oil
2 T brown sugar
1 garlic clove crushed (or equivilent of garlic powder)
1 T sesame seeds (optional)
4 T green onion
1/2 t pepper
Combine all ingredients. Marinade at least 1 hour, but best if in fridge overnight. Throw it all in an electric skillet (or your pan) and brown and stir fry. Serve over rice.
Monday, March 22, 2010
Hot Bacon Asparagus Salad
I love asparagus. Learned to eat it after Lucy came home from Korea. While she lived there, one of her jobs as a missionary was harvesting asparagus. I eat it raw. I bake it in the oven at 450 degrees after spraying it with oil, salt and pepper. Cook it for about 10 - 15 minutes. Sprinkle parmesan cheese on top. This is a delicious salad. Takes a little work, but well worth it. Enjoy.
Hot Bacon Asparagus Salad
7 bacon strips, diced
1 lb fresh asparagus (you know to cut off the bottoms)
1/3 C vinegar
1 T sugar
1/2 t ground mustard
1/4 t pepper
4 C torn salad greens
1/2 C sliced almonds
2 hard boiled eggs, sliced
In a skillet, cook bacon until crisp. Remove with a slotted spoon onto paper towel. Drain reserving 3T of drippings. Cut asparagus into 1 1/2 inch pieces and saute in drippings until crisp tender. Add vinegar, sugar, mustard, pepperand bacon; Cook and stir for 1-2 minutes. In a large bowl, combine the salad greens a nd almonds. Add the asparagus mixture and toss gently. Top with eggs. Serve immediately.
Hot Bacon Asparagus Salad
7 bacon strips, diced
1 lb fresh asparagus (you know to cut off the bottoms)
1/3 C vinegar
1 T sugar
1/2 t ground mustard
1/4 t pepper
4 C torn salad greens
1/2 C sliced almonds
2 hard boiled eggs, sliced
In a skillet, cook bacon until crisp. Remove with a slotted spoon onto paper towel. Drain reserving 3T of drippings. Cut asparagus into 1 1/2 inch pieces and saute in drippings until crisp tender. Add vinegar, sugar, mustard, pepperand bacon; Cook and stir for 1-2 minutes. In a large bowl, combine the salad greens a nd almonds. Add the asparagus mixture and toss gently. Top with eggs. Serve immediately.
Friday, March 19, 2010
Burger Bonus-Over with Chili Sauce/Cheese
This is my favorite quick supper. My second favorite is the Cranberry BBQ ham. This is easy once you do it once. I'm going to try to explain HOW I make this. Flipping the meat is a little tricky. I want this for supper EVERY week. It's a great low carb recipe. Burger without the bread. I've never done it, but this mixture would probably be good inside hamburgers cooked on the grill.
Burger Bonus-Over with
Chili Sauce/Cheese
1 1/2 lbs ground chuck
MIX TOGETHER IN BOWL
Bottle chili sauce
(around 1 1/2 C, find near ketchup)
2 C shredded sharp cheese
Pull out your broiler pan. Line bottom with aluminum foil for easy cleaning. Pull off a piece of wax paper twice the length of your baking sheet. I cut the ground chuck in 4 sections and lay it on the wax paper the full length of the paper. Put another piece of wax paper on top and take a glass or rolling pin and roll it out thin. Not too thin or it won't come off the wax paper. It should roll out almost to the sides of the w. paper.
Spoon 3/4 of mixture on 1/2 of your meat almost to the edges. Fold over the other half of meat and pinch the sides until tightly closed. Season with salt and pepper. Put the meat on the broiler pan. This is tricky. I put it as close to the end of the pan as possible, grab end of wax paper with both hands, and quickly FLIP the meat onto the pan.
My orginal recipe said to BROIL for 8-10 minutes. I found that it did not cook the meat thoroughly. So now, I bake it at 350 degrees for about 25 min. THEN broil it for a few minutes until thorougly cooked. When you know the meat is done, add the other 1/4 of mixture on the top and broil again until cheese is melted. Remove and slice.
Additions: Sometimes I add oregano and basil to the mixture. And since I LOVE cheese, I add more shredded cheese to the top before broiling.
Burger Bonus-Over with
Chili Sauce/Cheese
1 1/2 lbs ground chuck
MIX TOGETHER IN BOWL
Bottle chili sauce
(around 1 1/2 C, find near ketchup)
2 C shredded sharp cheese
Pull out your broiler pan. Line bottom with aluminum foil for easy cleaning. Pull off a piece of wax paper twice the length of your baking sheet. I cut the ground chuck in 4 sections and lay it on the wax paper the full length of the paper. Put another piece of wax paper on top and take a glass or rolling pin and roll it out thin. Not too thin or it won't come off the wax paper. It should roll out almost to the sides of the w. paper.
Spoon 3/4 of mixture on 1/2 of your meat almost to the edges. Fold over the other half of meat and pinch the sides until tightly closed. Season with salt and pepper. Put the meat on the broiler pan. This is tricky. I put it as close to the end of the pan as possible, grab end of wax paper with both hands, and quickly FLIP the meat onto the pan.
My orginal recipe said to BROIL for 8-10 minutes. I found that it did not cook the meat thoroughly. So now, I bake it at 350 degrees for about 25 min. THEN broil it for a few minutes until thorougly cooked. When you know the meat is done, add the other 1/4 of mixture on the top and broil again until cheese is melted. Remove and slice.
Additions: Sometimes I add oregano and basil to the mixture. And since I LOVE cheese, I add more shredded cheese to the top before broiling.
Thursday, March 18, 2010
Caramel Popcorn
There's ALWAYS some kind of ballgame to watch on TV. It was the humor of God that gave me 3 boys who love sports. And they want to watch everything...including golf. But to the point...if you're gonna watch sports on TV you might as well have something good to snack on...and this is it...it is soooo buttery and delicious. It's really runny until you add the soda...and it's like magic turning into caramel.
Caramel Popcorn
2 qts popped corn (i just pop 2 bags)
1 C light brown sugar
1/2 C melted butter
1/4 C light corn syrup
1/2 t salt
1/4 t baking soda
1/2 t vanilla
Lightly spray oil or butter a large roaster or cookie sheet. Fill with popcorn. In large bowl (at least 8 Cups/2 Qts) combine brown sugar, butter, corn syrup and salt. Microwave 1 minute on high, remove and stir. Return and microwave another 4 minutes. It will bubble up high. Remove and add vanilla and soda...gently stir.
Be careful, it's really HOT and may pop. Pour mixture over popcorn. Bake at 225 degrees for 1 hour. Stir every 15 minutes. Pour onto wax paper to cool and separate.
Caramel Popcorn
2 qts popped corn (i just pop 2 bags)
1 C light brown sugar
1/2 C melted butter
1/4 C light corn syrup
1/2 t salt
1/4 t baking soda
1/2 t vanilla
Lightly spray oil or butter a large roaster or cookie sheet. Fill with popcorn. In large bowl (at least 8 Cups/2 Qts) combine brown sugar, butter, corn syrup and salt. Microwave 1 minute on high, remove and stir. Return and microwave another 4 minutes. It will bubble up high. Remove and add vanilla and soda...gently stir.
Be careful, it's really HOT and may pop. Pour mixture over popcorn. Bake at 225 degrees for 1 hour. Stir every 15 minutes. Pour onto wax paper to cool and separate.
Wednesday, March 17, 2010
Ooey Gooey Cakes by Paula Deen
These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little cakees actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes. Be sure not over overcook them...they will be a little "woobly" on top when done...not totally solid. Can use other cake mixes too...like pineapple cake mix, red velvet cake mix, carrot cake mix, chocolate cake mix, etc. My favorites are the PINEAPPLE and Chocolate! You won't be dissapointed.
Ooey Gooey Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
VARIATIONS:
Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!
Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.
Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.
Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.
Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.
Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.
Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.
Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.
Ooey Gooey Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
VARIATIONS:
Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!
Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.
Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.
Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.
Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.
Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.
Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.
Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.
Honey Chicken
Here's a really quick, easy and delicious supper recipe. Lucy's brother Ellis lives in Jacksonville, FL. Our youngests sons name is "Jack Ellis" named after Lucy's brother. This recipe came from Ellis.
Honey Chicken
1/4 C margarine, melted
1/2 C honey
1/4 C sherry (can be cooking sherry)
2 T catsup
2 T soy sauce
1/2 t ginger
1/4 t garlic powder
Mix sauce and pour over chicken breasts. Microwave 13 minutes on high for 4 breasts. Serve over brown rice. Pour extra sauce over the rice.
Honey Chicken
1/4 C margarine, melted
1/2 C honey
1/4 C sherry (can be cooking sherry)
2 T catsup
2 T soy sauce
1/2 t ginger
1/4 t garlic powder
Mix sauce and pour over chicken breasts. Microwave 13 minutes on high for 4 breasts. Serve over brown rice. Pour extra sauce over the rice.
Tuesday, March 16, 2010
Butternut Squash
Ok, it's true, I do like coconut better than chocolate. Almond Joy is my favorite candy bar. This is why I love this recipe..it makes SQUASH taste like a DESSERT. Really. It is so easy to make and a hit at every holiday meal. But don't wait for a holiday. Make it for supper tonight.
Butternut Squash
2 C cooked butternut squash
3 eggs
3/4 C butter
1 C milk
1 C sugar
1/2 t ginger
1/2 C shredded coconut
1/2 t coconut flavoring
pinch salt
Cook butternut squash whole in microwave until soft. Then cut in half and scrape out the insides.
OR
Boil whole squash for 45 minutes to an hour and peel off shell.
Combine all ingredients and bake in greased 11 x 7 inch or 9 x 13 pan. Set this pan inside a larger pan 1/2 full of water. Bake 1 hour at 350 degrees. Remove cooked casserole and ADD crushed Ritz cracker crumbs on top. Put back in oven and brown. (You can freeze this casserole with the cracker crumbs to eat later).
Butternut Squash
2 C cooked butternut squash
3 eggs
3/4 C butter
1 C milk
1 C sugar
1/2 t ginger
1/2 C shredded coconut
1/2 t coconut flavoring
pinch salt
Cook butternut squash whole in microwave until soft. Then cut in half and scrape out the insides.
OR
Boil whole squash for 45 minutes to an hour and peel off shell.
Combine all ingredients and bake in greased 11 x 7 inch or 9 x 13 pan. Set this pan inside a larger pan 1/2 full of water. Bake 1 hour at 350 degrees. Remove cooked casserole and ADD crushed Ritz cracker crumbs on top. Put back in oven and brown. (You can freeze this casserole with the cracker crumbs to eat later).
Monday, March 15, 2010
Caramel Sauce
Lucy and I ate lunch at Grove Park Inn. Had lots of crab legs...but the best thing was the caramel on their ice cream. Made me think of this recipe. Absolutely the BEST caramel sauce...especially for dipping apples and fruit. After you make it, and it cools off, you can put it in a zip lock bag, put it in the fridge and it will harden like fudge. Then you can spoon out a little at a time and put in microwave a few seconds to make it sauce again. You'll want to keep a bag in your fridge all the time. I got this from a friend in Lyman, SC...it was a secret recipe, so I can't tell you who I stole it from. Just a hint, it is the ONLY republican I've ever voted for.
Caramel Sauce
1 3/4 C light brown sugar
1 C butter (don't dare use margarine)
1 C whipping cream
1 C pecans, toasted, chopped
Cook on stovetop for around 12 minutes to soft boil stage. It WILL bubble up.
Caramel Sauce
1 3/4 C light brown sugar
1 C butter (don't dare use margarine)
1 C whipping cream
1 C pecans, toasted, chopped
Cook on stovetop for around 12 minutes to soft boil stage. It WILL bubble up.
Saturday, March 13, 2010
Bran Muffins
My sister-in-law, Kimberly Coates introduced us to these muffins on family vacations to the beach. We have made a batch every 2 weeks for a decade now. Freeze them and have them for breakfast. A little time consuming to make, but well worth it. I usually put together the DRY ingredients and Lucy does the wet ingredients...so this is a "couple" project. At the end of the recipe I'll share some variations. Good for you.
We've changed the recipe some to make it more healthy.
FIRST - Pour 2 C of boiling water over 2 C of Bran cereal (like All-Bran or Bran Buds) and set aside.
BLEND TOGETHER -
2 C Splenda (or sugar)
1 C Mazola Oil
1 Qt buttermilk
1 t vanilla
add 4 beaten eggs
and bowl of bran you set aside
ADD Dry ingredients
2 1/2 C oat flour*
2 1/2 C whole wheat pastry flour
2 t baking soda
2 t baking powder
1 t salt
2-4 t cinnamon
4 C Bran Cereal dry
Toasted pecans (2 handfuls)
1 12oz bag frozen blueberries
if it feels a little dry (I add milk until it has consistency of thick pancake batter)
Bake in well greased tins at 400 degrees for 14-15 minutes. Makes 3 -4 doz according to how full you pour.
HINTS: If you stir blueberries into the dry mix to coat them, they'll distribute better. We use nonstick silicone muffin sheets...so easy to pop out. Lay them side by side in gallon zip lock bags to freeze. Wrap them individually in paper towel and stick in microwave 1 min. on high for breakfast. Also, you can add 1/2 t ground gloves or allspice if you like. You can make your own OAT FLOUR* by grinding quick oats in a processor. If you don't want to use Oat Flour and Whole wheat pastry flour (which you can find at places like Whole Foods) you can use same amount of self-rising flour. (6 cups total).
ADDITION: Being a Chocohalic, I add 1/3 C cocoa and 1/2 C more spleda and big spoon of peanut butter to the last of the batter to make around 6 CHOCOLATE muffins. Sometimes I cut up a banana in it too. If I weren't on a diet, I'd add chocolate chips!
We've changed the recipe some to make it more healthy.
FIRST - Pour 2 C of boiling water over 2 C of Bran cereal (like All-Bran or Bran Buds) and set aside.
BLEND TOGETHER -
2 C Splenda (or sugar)
1 C Mazola Oil
1 Qt buttermilk
1 t vanilla
add 4 beaten eggs
and bowl of bran you set aside
ADD Dry ingredients
2 1/2 C oat flour*
2 1/2 C whole wheat pastry flour
2 t baking soda
2 t baking powder
1 t salt
2-4 t cinnamon
4 C Bran Cereal dry
Toasted pecans (2 handfuls)
1 12oz bag frozen blueberries
if it feels a little dry (I add milk until it has consistency of thick pancake batter)
Bake in well greased tins at 400 degrees for 14-15 minutes. Makes 3 -4 doz according to how full you pour.
HINTS: If you stir blueberries into the dry mix to coat them, they'll distribute better. We use nonstick silicone muffin sheets...so easy to pop out. Lay them side by side in gallon zip lock bags to freeze. Wrap them individually in paper towel and stick in microwave 1 min. on high for breakfast. Also, you can add 1/2 t ground gloves or allspice if you like. You can make your own OAT FLOUR* by grinding quick oats in a processor. If you don't want to use Oat Flour and Whole wheat pastry flour (which you can find at places like Whole Foods) you can use same amount of self-rising flour. (6 cups total).
ADDITION: Being a Chocohalic, I add 1/3 C cocoa and 1/2 C more spleda and big spoon of peanut butter to the last of the batter to make around 6 CHOCOLATE muffins. Sometimes I cut up a banana in it too. If I weren't on a diet, I'd add chocolate chips!
Friday, March 12, 2010
Cranberry Bar-B-Que HAM
Everytime we have left over ham...this is what we make. I could have this every week for supper. It's easy and really, really good. One time I used green ketchup in this recipe...NEVER do that. Can't tell you how bad it looked, lol.
1/2 C chopped onion (or I use about at tsp. of onion powder)
2 T melted butter
1 C ketchup
1/2 C canned whole cranberry sauce
1/4 C firmly packed brown sugar
3 T vinegar
1 T Worcestershire sauce
2 C ham, cut into julienne strips
Hot cooked dumpling noodles (or egg noodles, I now use whole wheat)
If using onion, saute in butter until tender in large skillet then stir in everything else. If using onion powder, just STIR in EVERYTHING in large skillet. Simmer uncovered for around 15 minutes. Serve over hot noodles. Makes 6 servings.
Wednesday, March 10, 2010
Salad Dressing
This salad dressing is delicious. I keep it in the fridge almost all the time. Kind of like Catalina, but better. Got this from Ann Oliver, my church secretary at First Baptist in Kingstree, SC back in 1982. Ann is one of the kindest women I know. We had a great time arguing theology. She was Presbyterian and of course believed in predestination. I told her if she really believed that would she stand at the edge of the highway where I could push her in front of a truck. She said, "Of course, because YOU'RE not predestined to PUSH ME!" She was right. I use splenda in this to make it more low cal.
Salad Dressing
1/2 C Oil (I use Grape Seed Oil or Canola)
1/2 C vinegar (I use cider)
1 t salt
1/2 t pepper
1/3 cup sugar (I use Splenda)
1/2 t DRY mustard
1/2 t paprika
1 t onion powder
2 T water
1 C ketchup
Mix and shake well before using.
Salad Dressing
1/2 C Oil (I use Grape Seed Oil or Canola)
1/2 C vinegar (I use cider)
1 t salt
1/2 t pepper
1/3 cup sugar (I use Splenda)
1/2 t DRY mustard
1/2 t paprika
1 t onion powder
2 T water
1 C ketchup
Mix and shake well before using.
Tuesday, March 9, 2010
Chocolate Pie
I love CHOCOLATE. Margaret Smith, a friend in Kingstree, SC, gave me this recipe AFTER I moved from there. When the boys were growing up we made this once a week. It's good as a PIE or just pudding. Sometime when I cook this in a hurry (on high heat instead of medium) it will get "lumpy". JUST use a whisk and it will "smooth out". I promise...this is the BEST Chocolate Pie recipe you can make. Easy!
1 1/2 C sugar
1/2 C flour
1/3 Cocoa
1/4 tsp salt (you have to use this)
3 eggs (or 3 egg yolks if you want to make meringue)
2 2/3 C whole milk (can use skim)
1 tsp. vanilla (I only use Mexican vanilla)
a prepared/baked pie shell
Remember, use the whole egg if you don't want meringue. Combine sugar, flour, cocoa and salt right in the pot. I whisk it together. Mix in beaten eggs with a little milk o make a paste with the four mixture. Slowly add and stir in remaining milk. Stir until THICK (right as it comes to a boil) ADD vanilla after you take it off the heat. IF it is lumpy, use a whisk! Pour into a cooked pie crust. (I use the cheap kind already made from freezer in grocery section).
1 1/2 C sugar
1/2 C flour
1/3 Cocoa
1/4 tsp salt (you have to use this)
3 eggs (or 3 egg yolks if you want to make meringue)
2 2/3 C whole milk (can use skim)
1 tsp. vanilla (I only use Mexican vanilla)
a prepared/baked pie shell
Remember, use the whole egg if you don't want meringue. Combine sugar, flour, cocoa and salt right in the pot. I whisk it together. Mix in beaten eggs with a little milk o make a paste with the four mixture. Slowly add and stir in remaining milk. Stir until THICK (right as it comes to a boil) ADD vanilla after you take it off the heat. IF it is lumpy, use a whisk! Pour into a cooked pie crust. (I use the cheap kind already made from freezer in grocery section).
Monday, March 8, 2010
Chocolate Pudding Bake
If my family voted on our all time favorite dessert...this would be it...with my Chocolate Pie recipe a close second (will be my next blog). Chocolate Pudding Bake is like Gooey Brownies. It is BEST eaten right out of the oven. Again, you have to use real butter and find Mexican vanilla if you can. When we watch TV at night, this is what my boys want to eat. YUM!
2 C sugar
8 T cocoa
4 T flour
pinch salt
2 eggs, slightly beaten
2 C whole milk
1 t vanilla
3/4 stick butter
Mix dry ingredients in a large bowl. Add eggs and mix to a thick paste. Slowly stir in milk and mix thoroughly; add vanilla and stir well. I spray a little butter "Pam" on the bottom of a 2-quart glass baking dish. Pour mixture into baking dish and cut butter into small pieces and spread it evenly over the top of the mixture. It will float on top. Bake in 400 degree oven for 40 - 45 minutes. Can be served with whipped cream (i don't). Serve warm.
2 C sugar
8 T cocoa
4 T flour
pinch salt
2 eggs, slightly beaten
2 C whole milk
1 t vanilla
3/4 stick butter
Mix dry ingredients in a large bowl. Add eggs and mix to a thick paste. Slowly stir in milk and mix thoroughly; add vanilla and stir well. I spray a little butter "Pam" on the bottom of a 2-quart glass baking dish. Pour mixture into baking dish and cut butter into small pieces and spread it evenly over the top of the mixture. It will float on top. Bake in 400 degree oven for 40 - 45 minutes. Can be served with whipped cream (i don't). Serve warm.
Sunday, March 7, 2010
Chocolate Cheesecake
Chocolate Cheesecake...Hunter Sisk wanted this recipe. It's the cake ALL my boys want for their birthdays. Hint, don't put candles on it when it is warm...they will melt, lol.
CHOCOLATE CHEESECAKE
2C (12 oz pack semi-sweet chocolate chips) MELTED
I put them in a measuring cup 3nd microwave themon high 1 minute and stir till smooth
3 8oz cream cheese - softened
1 14oz can Eaglebrand milk
4 eggs
2 tsp. vanilla (mexican is best)
In large bowl beat cream cheese till fluffy. Gradually add Eaglebrand milk until smooth. Add melted chips, eggs and vanilla. Mix well. Pour on top of CRUST (recipe to follow). Bake 1 hour and 5 minutes at 300 degrees until center is set. Cool Completely. Be sure to use a 9 inch spring form pan.
CRUST
2 C vanilla wafer crumbs
3/4 C powdered sugar
1/2 C cocoa powder
1/2 - 3/4 C butter (not margarine) melted
I mix all this together with a fork right in the pan until it is ALL blended. When it is ALL "damp" press it firmly on bottom of 9 inch spring form pan with back of spoon or or palm of your hand.
(Now, I put a pan of hot water in the oven too, seems to help the pie not crack. Don't try to get it out of the pan until completely cool. Carefully run knife around the edges as you open the pan.
The pie is sooo good I haven't experimented with it yet...one day i'd like to try adding a tsp of coffee to it or some peanut butter to it just for fun.)
CHOCOLATE CHEESECAKE
2C (12 oz pack semi-sweet chocolate chips) MELTED
I put them in a measuring cup 3nd microwave themon high 1 minute and stir till smooth
3 8oz cream cheese - softened
1 14oz can Eaglebrand milk
4 eggs
2 tsp. vanilla (mexican is best)
In large bowl beat cream cheese till fluffy. Gradually add Eaglebrand milk until smooth. Add melted chips, eggs and vanilla. Mix well. Pour on top of CRUST (recipe to follow). Bake 1 hour and 5 minutes at 300 degrees until center is set. Cool Completely. Be sure to use a 9 inch spring form pan.
CRUST
2 C vanilla wafer crumbs
3/4 C powdered sugar
1/2 C cocoa powder
1/2 - 3/4 C butter (not margarine) melted
I mix all this together with a fork right in the pan until it is ALL blended. When it is ALL "damp" press it firmly on bottom of 9 inch spring form pan with back of spoon or or palm of your hand.
(Now, I put a pan of hot water in the oven too, seems to help the pie not crack. Don't try to get it out of the pan until completely cool. Carefully run knife around the edges as you open the pan.
The pie is sooo good I haven't experimented with it yet...one day i'd like to try adding a tsp of coffee to it or some peanut butter to it just for fun.)
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