Brown Sugar Pie‏

So I am ever on the lookout for yummy recipes and I truly beleive I have found another keeper. Oh my goodness good and all thanks to Grace over at A Southern Grace and her grandmother for sharing it with her.

I know it seems unconventional to have an entire pie focused on brown sugar but well, just try it. I doubled this baby, which ends up being 4 pies. 3 for all the houses we are visting throughout the weekend and one to give as a gift to a dear friend of mine. Definitly worth the bit of time it takes to make them.

Ingredients

3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular frozen pie crusts

Directions

Prepare the pie crusts per package instructions.

In a large bowl, combine the brown sugar, flour and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend with a handheld mixer. Pour into the pie crusts and bake at 350F for about 30 minutes, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Oh so yummy,

Corn Dog Casserole

You know what caught my attention on this one? The combination of cornbread and sage, those are the two main ingredients in my Daddy's cornbread dressing on holidays. Oh my gosh. Now I have a reason to enjoy the flavor combo all year round.


adapted from Taste and Tell

1 tablespoon butter
2 cups celery, sliced
1 cup onions, chopped
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoon sage
1/2 teaspoon black pepper
18 oz. cornbread mix
8 oz. shredded cheddar cheese

In a skillet, melt butter and cook celery and onions until tender over medium high heat. Place in a mixing bowl and set aside.

Cut hot dogs in half, then into slices (like little moons). Place in a skillet, cook until lightly brown. Fold into celery mixture; set aside.

In another bowl, combine eggs, milk and black pepper. Fold about half of the mixture into the hot dog mixture, slowly you don't want scrambled eggs. Stir in cornbread mix. Add sage and rest of egg mixture. Add 3/4 of the shredded cheese and stir.

Spread mixture into a greased 3 quart dish. Top with the reserved cheese and bake uncovered at 350F until golden brown. About 30 minutes, give or take a bit.


You seriously have to try this recipe. Yum,

Stuffed Cabbage Casserole

Always on the look out for quick meals (and more than ever healthy quick meals) I came across this recipe on the world wide web. I must admit it is incredibly good. Just sweet enough and just very very good. You have to try this one, not to mention the fact that it is only about 380 calories for 1/4 of the skillet.


Ingredients:

1 lb. 96% extra lean ground beef
Extra Virgin Olive Oil
1 large sweet onion, chopped
2 Tablespoons garlic powder
few shakes seasoning (your choice)
2 Tablespoons Worcestershire Sauce
18-20 oz. tomato sauce, glass jar
1/4 cup water, as needed
3 Tablespoons ketchup
2 Tablespoons brown sugar
Cabbage, medium to small- 6 cups chopped

Directions:

Put Tablespoon evoo in pan and brown meat, onion. Add seasonings and garlic powder, to taste. Add Worcestershire sauce.

Stir in tomato sauce, 1/4 cup of water, 3 Tablespoons ketchup and 2 teaspoons brown sugar. Simmer for 15 minutes or so.

Chop cabbage. Add to meat mixture and cover. Lower the heat and cook for about 45 minuntes to an hour, until the cabbage is done. Stir it every so often and add a bit of water as needed. It should be saucy, but not soupy. Not dry at all.

Of course Michael added cheese to his, as well as japs but not me. He keeps saying this is the best meal I have ever cooked before. I have to agree you guys- sooo freakin' good. Only one thing would make it better adding cooked white rice into the entire mixture. Then it would be just like a real stuffed cabbage roll. Yummy, so yummy.

Nom, nom, nom y'all,

Lynn's Feed an Army Cheese and Potato Soup

This recipe originally came from Nanny J who is Michael's Mom's Dad's Mom, you still with me? Shorter version? Michael's Great Grandmother. She made a much smaller version of this soup but all the same ingredients. Lynn explained to me that when the kids were in highschool, Michael, Michelle, Robert (a friend who lived with them for awhile) and Jackie (Father-in-law) got home from work they wanted something hearty and the original soup wouldn't cut it. So she did what all super women do and adapted it. Go Lynn!

You guy's have to try this soup, oh my gosh. It's not like it's crazy cheesy, it's actually the carrots that make it so orange- but it's so good. I didn't add anything. Make it!


Cheese and Potato Soup

15 potatoes, cubed
3 tablespoons butter
1 large onion, chopped
3 stalks celery, chopped
8 carrots, chopped
1 (4 ounces) velveeta cheese
2 cans cream of potato soup
5 tablespoon chicken base
10 slices bacon, crumbled

Melt the butter in a big pot, saute onions, carrots and celery until tender. Add the chicken broth and bring to a boil, add the soup and potatoes, stirring often. Add cheese and simmer about 10 minutes over medium/high heat.


Everyone say thank you Lynn- Thank you Lynn.

XOXO,

Cheesy Bacon Onion Dip

First off, I hope everyone had a very lovely Thanksgiving and ate until they could burst.

Secondly, I have a yummy dip that I made for one of our Thanksgiving meals with family I'd like to share. Only I have to tell you that when I was making this dip I noticed there was a terrible smell in the house. So I started tracking it down and low and behold, swiss cheese. Ugh. I'll have to say though it is like all the other dishes that smell so bad, they taste so good.

I took this dip to Michaels Aunts house and even though the smell was a bit off the dip itself was wonderful. I got quite a few compliments on it. Either way, I think it is worth making and trying.

Oh yeah and by the way I forgot to take a picture when it was first baked off and had to take a picture of it the day after Thanksgiving.

















Cheesy Bacon Onion Dip
1 8-ounce package of cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups shredded Swiss cheese, divided
8 strips of bacon, cooked and chopped into small pieces OR 1/2 cup bacon bits
1/2 cup onion, diced
1 Tbsp. butter
Salt and pepper to taste
seasoning (your choice)

Preheat oven to 350 degrees. Grease a pie dish or other small oven-save dish with cooking spray and set aside. In a medium bowl blend together cream cheese, sour cream, and mayo until creamy. Stir in 3/4 cup Swiss cheese (about half) and almost all of the bacon. Season with seasoning and/or salt and pepper to taste. Sautée your onions until carmelized over medium-high heat using 1 tablespoon of butter. Add to the creamed mixture and stir until evenly distributed. Spread this mixture evenly in the bottom of your prepared baking dish.

Next, sprinkle the remaining Swiss cheese over the top of the creamed mixture. Finally, sprinkle left over bacon evenly over the top. Season with a little bit of freshly ground pepper on top. At this point, you can cover it and put it in the fridge for up to 5 days.

Bake for 15-20 minutes or until dip is bubbly and cheese begins to turn golden brown. Serve with crackers or chips.


Yum,

Cheesy (and I mean cheesy) Potato and Ham Casserole

I found a version of this recipe on KraftFoods.com and wanted to try it. The thing is I can never make something exactly like the recipe says, I always have to tweak it a bit and make it mine or try to make it even better. This time I have succeeded. This stuff is the s**t. Make it! Enjoy it!



Ingredients:

10 red potatoes, cut into 1/3-inch-thick slices
1 container (16 oz.) sour cream
1 packet powdered ranch dressing
12 oz. velveeta, cut into 1/2-inch cubes
3/4 lb. ham, cubed (we used turkey ham)
6 green onions, sliced
1/4 cup grated mozzarella cheese
2 slices cooked and crumbled bacon

Direction:

Preheat oven to 350°F.

While potatoes are cooking mix ranch dressing and sour cream together, set aside.

Cook potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place back into large pot. Add sour cream mixed with ranch; mash with potato masher until smooth. Stir in velveeta, ham and most of the green onions, reserve a bit for topping. Gently stir in remaining potato slices.

Spoon into 13x9-inch baking dish rubbed with butter; sprinkle with mozzarella cheese, reserved green onions and crumbled bacon.

Bake 30 min. or until heated through.


Bon Appetite Loves,

Shrimp and Noodle Soup

My husband loves this soup. He raved and raved. I originally made it with regular chicken stock and let me tell you it was way too salty. (He loved it though!) So this time I used reduced sodium, less salt, and it turned out very good. I know that it seems like alot of shrimp but I promise it enough for everyone to feel satisfied with it. Otherwise everyone thinks they got jipped.

Anyhow, try this soup. Souper yummy. (I know, I'm so funny!)


Ingredients
8 cups low sodium chicken stock
2 cups frozen peas
2 cups frozen carrot slices
2 tablespoons toasted sesame oil
1 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons red pepper flakes
2 teaspoons black pepper
10 ounces ramen noodles (about 4 packages)
4 flavor packettes (I used asian flavor)
2 pounds cooked medium shrimp

Directions
To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.

Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.


XOXO,

Pumpkin Souffle

So I adapted this recipe from a carrot souffle recipe (Hubby's favorite!) that I tracked down a few years back. I was in charge of dessert for another one of our women only poker parties last night. Had to be pumpkin this I know, so I though I would adapt the carrot souffle into well, pumpkin souffle.

Verdict, tastes just like a pumpkin pie only no crust. Would I make this again? Perhaps. Only this time add a little brown sugar- make it worth missing a crust.

Ingredients
2 cans pumpkin puree
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
powdered sugar

Directions
Preheat oven to 350 degrees.

Open and put pumpkin puree into a saucepan and heat over medium/high heat until heated through; put pumpkin into a large mixing bowl.

While pumpkin is still warm, add sugar, baking powder, vanilla, cinnamon, nutmeg and ginger. Beat with mixer until smooth.

Add flour and mix well; add beaten eggs and mix well.

Add margarine and beat well.

Pour mixture into a buttered 2-quart baking dish.

Bake at 350 degrees for 1 hour and 30 minutes or until the top is light golden brown.

Sprinkle lightly over the top with powdered sugar before serving.


I would certainly try this recipe, maybe crush up a few amaretti cookies and sprinkle over the top and a big dallop of cinnamon spiced whipped cream. Yum! Maybe I will be making this again!

XOXO,

Devilish Chorizo Chili with Hominy

Not only is this chili easy to make ahead, it actually improves with time.

Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market, and avoid the type of chorizo that is very soft and sold in plastic casings; it tends to break down too much in cooking. Substitute another spicy uncooked sausage if you can't find good chorizo.

As anyone who knows us knows Michael loves super spicy dishes. I on the other hand, well not so much. So if you prefer spicy add a teaspoon more of the chili powder if not, well the below recipe is perfect, even for kids.


2 1/2 pounds uncooked chorizo sausages in natural casing
1 pound beef stew meat
2 large onions, chopped
5 cloves garlic, minced
2 cans (7 oz. each) diced green chiles
1/4 cup chili powder
1 teaspoon red pepper flakes
1 teaspoon oregano (dried) or 2 teaspoons fresh chopped
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
1 1/2 cups (12 oz.) ale or other hearty beer
2 cans (15 oz. each) yellow hominy, drained
Salt to taste

1. Squeeze sausages from casings into a 6- to 8-qt. pan over high heat; discard casings. Add beef, onions, and garlic. Stir occasionally over high heat, until meat is browned and onion is soft, about 10 minutes.

2. Add green chiles, chili powder, red pepper, oregano, and cumin. Cook, stirring, 1 minute.

3. Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.

4. Top with sour cream, chives and cheddar cheese.


This really is very good chili and as I said above it may be devilish but it's not spicy.

Boo Y'all,

Pumpkin Gooey Butter Cake

This recipe will make you slap yo momma- oh my gosh.

Ingredients

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

I emplore you, make this recipe- alot of it, you'll need it!

XOXO, Boo Yum Y'all,

Pea Soup with Black Cat Croutons

You know I thought I'd give it a try. It is good, otherwise I wouldn't be posting it but it doesn't touch my Momma's- I think next time I'll use her recipe. Cute idea though. Enjoy Y'all!

2 medium onions, chopped
2 large carrots, peeled and chopped
2 red potatoes, cleaned and chopped
1 large celery rib, chopped
4 garlic cloves, minced
2 (32 oz.) cartons chicken broth
2 teaspoons chicken base
16 oz. cup water
2 cups green split peas, rinsed
2 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon red peper flakes
1 1/2 teaspoons salt
Freshly ground black pepper, to taste
Seasoning blend, to taste
1/2 cup sour cream, optional
bacon crumbles, optional
few slices dark rye bread
halloween cookie cutter

Make croutons: using a halloween cookie cutter cut desired shapes out of rye bread, either let set overnight or toast under broiler for about 4 minutes.

Make soup: Add onion, carrot, potatoes and celery to pan; sauté until vegetables begin to soften. Add garlic; sauté for 1 minute. Add broth, water, peas, bay leaves and thyme; bring to a boil. Reduce heat to medium-low, partially cover pot and simmer until vegetables are tender and peas fall apart, stirring occasionally, 1 to 1 1/2 hours.

Puree soup in batches in blender or food processor. Return to pot. Stir in salt and pepper, and any seasoning you prefer, to taste.

To serve, ladle soup into bowls. Crumble bacon on top. Add a cat crouton and a dollop of sour cream to each bowl.

Like I said above, it is worth making, but if your a meat eater like me, add some ham or something. Anyhow,

Bowls Up Y'all,

Cinnamon and Sunflower Seed Brittle

You know this recipe actually called for pumpkin seeds but our local grocery doesn't carry them and I am so not doing it myself. I don't have little ones and feel no need to carve a pumpkin when I have a porch full of plastic plug in jack o' lanterns already on display. I refuse. So I improvised and decided to use sunflower seeds. Check it out...

1/4 cup butter, cut into chunks, plus more for pan
1 teaspoon baking soda
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/2 cups honey roasted or just toasted hulled sunflower seeds

1. Lightly butter a 10- by 15-in. baking pan. In a small bowl, stir baking soda in vanilla to dissolve; set aside. In another bowl, stir together cinnamon and salt (to help the cinnamon distribute evenly when it's stirred into the sugar mixture).

2. In a 4- to 5-qt. saucepan over medium-low heat, use a heatproof spatula or wooden spoon to stir together sugar, 1/2 cup water, corn syrup, and 1/4 cup butter until butter is melted and sugar is completely dissolved (see Caramelizing Sugar below). Increase heat to medium and boil sugar mixture, stirring occasionally, until it turns a deep amber and measures 335° to 340° on a candy thermometer (see Using a Candy Thermometer below).

3. Remove sugar mixture from heat and carefully stir in vanilla and cinnamon mixtures (they will bubble up). Immediately stir in pumpkin seeds and pour into prepared pan, using spatula or wooden spoon to evenly spread and fill pan. Let brittle cool at room temperature for 30 to 40 minutes.

4. Gently twist pan to release brittle (if necessary, run a heatproof spatula underneath brittle to help release it), then chop or break it into chunks. Store in an airtight container at room temperature for up to 2 weeks.

Caramelizing sugar: Watch closely. Sugar cooks quickly once it begins to brown, so have your ingredients measured and your tools assembled before you start. Before bringing your sugar mixture to a boil, make sure you completely dissolve the sugar and melt the butter: Stir the mixture with a flexible heatproof spatula over medium-low heat, running the spatula around the inside of the saucepan a few times to thoroughly mix everything together.

Michael loves this- so do I- I packed up a whole lot of it, made 2 batches, and am taking them around to everyone. You have to try this recipe.

Boo Yum Y'all,

Witches' Brew Chicken Stoup

This is sooooo good, Michael said this was/is the best chicken soup he has ever had in his life. Doesn't matter what time of the year it is you have to try this.

What is stoup some might ask- well a mix between soup and stew. Stoup.


2 tablespoon butter
2 tablespoons olive oil
4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
4 carrots, chopped
6 garlic cloves, minced
44 oz. chicken broth
1 tablespoon chicken base
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 cups frozen broccoli florets
8 oz. drained sliced mushrooms
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
1 (4.5-ounce) can chopped green chiles
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh cilantro

Topping ideas: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon

Melt butter and oilive oil in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.

Bring to a boil; reduce heat, add broccoli and mushrooms. Simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and can of chiles.

Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.

Boo Appetite,

Gross Halloween Spaghetti with Eyeballs

Eyeballs (or meatballs)
2 lbs. lean ground beef
1 1/2 cups bread, made into crumbs in food prossecor
2 tbsp. parsley
2 or 3 eggs
1 tsp. dried basil
1 cup parmesan cheese, grated
1 7-oz. jar pimiento-stuffed olives

Preheat oven to 350 degrees

Mix all ingredients, except the olives, in a large bowl (hands work the best, just slide rings off). Scoop 1/8 cup of meat mixture and form into ball, place on on baking sheet. Mixture should make about 23 meat balls. Push an olive, pimiento side up into meatball, likening an eyeball. Put in oven for about 45-60 minutes.

Spaghetti and Sauce
1 jar prepared pasta sauce
1 lb. spaghetti
1 tbsp. olive oil

Boil water with a bit of olive oil poured in, makes the noodles not stick. Cook noddles according to directions on package.

Heat sauce in saucepan and toss with drained noodles.


Serve however you would like to. We toss it all together and grate parmesan over it. Yum. I also serve this with a salad and some garlic bread.

Think of your own funny, gross or silly names for this dish and watch eveyone eat up.

Boo,

Zombie Food

You know I was thinking about how strange it is that I am so obsessed with Halloween. We don't have kids yet, might never have kids and yet I am so drawn to this holiday. I wonder why? Perhaps I'm a kid. GRIN! I know my husband is.

To get things started I made this Trash Mix to give to our nieces' and nephews- Christian, Brooke, Colton, Lane and Hailey (although Hailey is only days old her daddy, my baby brother, will gladly gobble this up.)

Halloween is on it's way, oh happy day! Enjoy.


1 (16-ounce) package candy corn
1 (15-ounce) package pretzel nibblers
1 (12-ounce) package caramel popcorn and peanuts
1 (15-ounce) package candy-coated chocolate pieces
1 (15-ounce) package dried pineapple
1 (6-ounce) package sweetened dried cranberries
1 (6-ounce) package worm-shaped chewy candy

Stir together all ingredients. Store in an airtight container.



Eat up,

Caramel Apples with Peanuts

6 Granny Smith apples
6 wooden sticks
1 14-oz. pkg. individually wrapped caramels, unwrapped
2 Tbs. water
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 C. peanuts, chopped

Insert wooden sticks 3/4 of the way into the stem end of each apple and then place on a cookie sheet covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla and cinnamon.

Spread the peanuts, or topping of your choice, out on a dinner plate. Hint: by putting some peanuts on the cookies sheet you won't have to worry about them sticking as badly.

Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill. Refrigerator until ready to serve.

Blueberry Lemon and Cream Trifle

I will have to admit that the cake version of this is better but I wanted to try something new because my parents came to dinner. It was worth it though, tastes good. Enjoy.


Blueberry Lemon and Cream Trifle

1 box white cake mix
1 cup blueberries
1 tsp. flour
1 tsp. lemon extract
1 jar lemon curd
1 tub cool whip, thawed

Prepare a boxed white cake mix according to package directions, adding 1 tsp. lemon extract. Toss blueberries with flour and fold into cake batter. Bake according to package directions and cool completely, doesn't have to be fancy you're going to crumble it anyhow.

Layer 1/2 of cake, crumbled into bottom of trifle dish, top with one jar of lemon curd, 1/2 whip cream, rest of cake and then rest of whip cream. Cool in fridge until ready to serve.

XOXO,

Smothered Chicken with Cream Cheese

Here's another quick weeknight meal for everyone and it is a great one. I got the recipe off of KraftFoods.com but it was a heathly recipe (changed that a bit) and it had way too many steps, so I simplifed it and here it is in all it's glory. Try this one I beg you, sooooo yummy.

Smothered Chicken with Cream Cheese


6 slices Bacon, chopped
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 large onion, chopped
2 Tablespoons extra virgin olive oil (EVOO)
1 or 1 1/2 cups frozen carrots
1 1/2 cups chicken broth
8 oz. pkg. PHILADELPHIA Cream Cheese, cubed
3 cups hot cooked brown rice
seasoning salt/blend (y'all know the one I use)

Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

In first (bacon) skillet add chicken, seasoned with pepper, cook until chicken is done and then turn off heat and cover.

In second skillet; add 2 tablespoons EVOO, onions and your pick of seasoning to the skillet, saute about 5 min. or until tender. Stir in 1/2 cup broth and carrots simmer 10 min. or until carrots are heated through.

Pour remaining broth, 1 cup, in and add cubed cream cheese, stir to melt and combine all ingredients. Cook 2 min. or until thickening. Add Chicken to sauce mixture and heat 2 minutes longer, until heated through. (Sauce won't be super thick but it will thicken a bit, look exaclty like a sauce.)

Spoon rice onto serving plate; top with chicken, sauce and bacon.

So Yummy! My husband wants me to keep this one in the files and I have to agree. Oh my goodness.

XOXO,

Almond Peach Sweet Bread

Okay, this one is a process but having just tasted it- oh my goodnesss. I improvised ,and added this and that, and will, I pray, remember everything.


Take 2 peaches and peel, discard seeds and chop into chunks, 1 inch by 1 inch sqaures, roughly. Place peaches, 1/4 cup sugar and 3 tablespoons water in saucepan. Cook over Medium High for 15-20 minutes, strain/drain peaches from syrup but reserve in bowl. Set aside both drained peaches and syrup.

Use Amish bread starter (1 cup) and mix in, no metal, all the below ingredients. Hint: seems to work better if you use a wooden spoon and if you mix each ingredient in at the time not dump it all and then try to mix. (I am still learning you know, first loaf I ever made just about killed my arm, not that this is really that much easier.)

1/2 cup oil
1/2 cup cinnamon apple sauce
1 cup sugar
1 teaspoon vanilla extract
2 teaspoon almond extract
3 eggs, beaten in a seprate bowl
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
1/2 teaspoons baking soda
1 large box instant vanilla pudding
2 teaspoons cinnamon
2 cups flour
2 cups drained peaches
1 1/2 cups finely chopped toasted almonds
1/4 cup peach syrup

Divide evenly between 2 (regular) or 3 (smaller) loaf pans, greased and coated with cinnamon sugar mixture, and sprinkle top with 1-2 tablespoons of raw sugar each. Bake for about an hour and 15 minutes at 325 F.



If my directions seem wompy it's because so am I- it's late and that was alot of work after coming home from work, so anyhow, don't be afraid to ask questions.

Oh yeah and next time I'll use this dough to make Blueberry and Cream Bread.

XOXO,

Fried Sweet Butter Corn

You know, this is not something I grew up with, although both my Daddy and I's favorite veg is corn. No, this is a recipe a ex-boyfriend of my Maggie made one night when he decided to grace us with his talent in the kithen (instead of letting us do it all) and am I so glad he did. This is one I'll be making for years to come. In the words of my Mag's 12 year old son Nathan, Nom nom nom. (Grin)

I served this with boudin and a green salad. Michael was tres happy.

Fried Sweet Butter Corn


1 bag frozen sweet corn
2-4 tbs. butter
1 shallot, roughly diced
a BIG shake or so of Morton Nature's Seasons Seasoning Blend (yellow bottle with blue lid, no MSG)

In a saute pan, over medium heat, melt butter (sometimes I add more when I get the corn in there, I know, so Paula of me) and brown shallots. When they are good and carmalized add corn and seasoning blend (to suit your own tastes). Cook over Medium/Medium High until corn is lighly browned and carmalized too.

You will make this dish over and over again, I promise.

Dilled Ranch Dressing

I love dill, I love ranch dressing, combine the two and you have heaven. Yum!


Dilled Ranch Dressing

Step 1:
15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

Step 2:
2 cups mayo
1 1/2 cups milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

Step 1:
Dump all ingredients into a blender or food processor and blend until completely powdered.

Step 2:
Combine 1 1/2 Tbsp. dry mix and all ingredients from step 2. Let chill in the fridge overnight to let flavors marry.

Serve over a crisp green salad.