Monday, October 25, 2010

Corn Casserole


Indiana Corn Casserole
Ingredients
  • 1 pound bacon
  • 1/2 cup butter
  • 1/2 medium onion, chopped
  • 1/2 cup chopped celery
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 5 tablespoons all-purpose flour
  • 2 cups sour cream
  • 2 pounds fresh corn (or frozen corn, thawed)
  • Salt and pepper
  • 1 tablespoon chopped parsley
X
Instructions
1.     Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
2.     Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
3.     Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.

Friday, October 22, 2010

Trick-or-Treat Brownie Cupcakes


1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
1/2 cup vegetable oil
2 tablespoons water
2 eggs 1 cup white vanilla baking chips (6 oz)
1 3/4 cups powdered sugar
6 tablespoons butter or margarine, softened
3 tablespoons milk 6 to 8 drops red food color 6 to 8 drops yellow food color
24 miniature candy bars

Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.

In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.

In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.

Kitchen Tips
Sprinkle these treats with Halloween confetti or orange and red colored sugar.
Substitute semisweet or milk chocolate chips for the white vanilla baking chips, if desired.
For extra-vibrant frosting, use paste food colors
 
Nutrition Information:Nutrition Information:
1 Serving (1 Cupcake)
Calories 270
(Calories from Fat 110),
Total Fat 12g
(Saturated Fat 5g, Trans Fat 0g),
Cholesterol 25mg;
Sodium 130mg;
Total Carbohydrate 38g
(Dietary Fiber 1g, Sugars 30g),
Protein 2g;
Percent Daily Value*:
Vitamin A 2%;
Vitamin C 0%;
Calcium 2%;
Iron 4%;
Exchanges:
1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;
Carbohydrate Choices: 2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

Thursday, October 21, 2010

Stewed Collard Greens

Collard Greens
Ingredients:
8 strips bacon (about 8 ounces), cut into 1/2-inch pieces ( you can subsitute a smoked turkey leg chopped up and it is less fat)
1 medium Vidalia onion, halved and thinly sliced
1 stick butter ( 1/4 cup of olive oil less fat)
 2 cups water
2 pounds collards, rinsed and drained, stems removed, leaves cut into 1/2-inch strips 

Salt
Hot sauce
I add a litte vinegar and sugar to taste
DirectionsCook the bacon in a large saucepan over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5 minutes more. Add the water and simmer for 10 minutes. Add the collards and cook until very soft, about 20 minutes. Season with salt and hot sauce, to taste. Transfer the greens to a serving bowl and serve.

Real Creamed Corn Pudding


10 to 12 large ears of corn, shucked
4 tablespoons (1/2 stick) butter, divided
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons coarse kosher salt, divided
4 large eggs, separated
1/2 cup crème fraîche or sour cream
1/8 teaspoon freshly ground black pepper





PreparationUsing large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Peach Pickles

Here is a traditional southern recipe, I make for thanksgiving and christmas, What a delight!

Ingredients:
1 cup white vinegar
2 cup sugar
14 very small peaches, peeled, each stuck with 2 to 4 cloves
cinnamon sticks, optional
1 tablespoon allspice in a mesh boiling bag, optional
DirectionsBring the vinegar and sugar to a boil. Add the peaches and cook until tender. Cinnamon sticks may be boiled with the peaches and added to the jars. Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Seal according to the canning instructions that come with the jars. Serve cold.

Tuesday, October 19, 2010

Chocolate Chess Pie


Ingredients
Pastry for a Single-Crust Pie
2 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon cornmeal teaspoon salt
 
1 tablespoon all-purpose flour
1/2 teaspoon salt
4 eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted teaspoon vanilla
1 teaspoon vanilla

1 cup chopped pecans
Whipped cream (optional)
Directions
Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside

For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.

Makes: 8 to 10 servings

Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired

Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours












Monday, October 18, 2010

Momma's Thanksgiving dressing

1 pan of cornbread (prepared)
1 roll of sage sausage (browned and cooked)
1 cup of chopped green onions
1/2 cup of  celery
1 can of sliced mushrooms
1 tb of poultry seasoning
1 tsp of salt
1/2 tsp of pepper
1 cup of ( crumbled biscuits)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 small can of chicken broth

 I saute the celery in butter about 2 Tbs. then I mix everything together and place in a baking pan. I bake at 400 for about 30 to 40 minutes until lightly browned. I have made this most of my life as a cook and man is it gooood it will make your tongue slap your brains out!

Coconut-Chocolate Pecan Pie

Ingredients
·         Pastry for Single-Crust Pie (recipe follows)
·         3 eggs
·         1 cup light-colored corn syrup
·         2/3 cup packed brown sugar
·         1/3 cup butter, melted
·         1 teaspoon vanilla
·         1/4 teaspoon salt
·         1 cup semisweet chocolate pieces
·         1 cup flaked coconut
·         1 cup pecan or walnut pieces
·         Whipped cream (optional)
·         Toasted flaked coconut (optional)
Directions
1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.
Pastry for Single-Crust Pie: In a large bowl, stir together 1- 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges until 12 inches in diameter. Continue as directed in Step 1.
Nutrition Facts
·         Servings Per Recipe 8 to 10 servings
·         Calories697,
·         Total Fat (g)39,
·         Saturated Fat (g)17,
·         Monounsaturated Fat (g)13,
·         Polyunsaturated Fat (g)6,
·         Cholesterol (mg)99,
·         Sodium (mg)309,
·         Carbohydrate (g)86,
·         Total Sugar (g)48,
·         Fiber (g)4,
·         Protein (g)8,
·         Calcium (DV%)5,
·         Iron (DV%)13,
·         Percent Daily Values are based on a 2,000 calorie diet

Sweet Potato Doughnuts with Maple Icing

Picture of Sweet Potato Doughnuts with Maple Icing Recipe
Ingredients:Maple Icing, recipe follows
Vegetable oil, for frying
1 cup sour cream
1 cup cooked mashed sweet potato (about 1 medium potato)
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 teaspoon baking powder
1 cup sugar
3 1/2 cup all-purpose flour
1 cup finely chopped pecans
Maple Icing:
DirectionsIn a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.
In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.
Maple Icing:
Yield: 1 cup icing

In a small bowl, combine confectioners’ sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.

2 2/3 cups confectioners’ sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract

Pumpkin Chess Pie

Ingredients
Single Crust Pie Shell
6 Tbsp. butter, softened
1-1/3 cups sugar
4 tsp. cornmeal
1 cup canned pumpkin
1/3 cup half-and-half or light cream
2 egg, lightly beaten
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
 1/4 tsp. ground cloves
Directions
Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400° oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees F.
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and cornmeal. Beat until combined, scraping the sides of the bowl occasionally. Add pumpkin, half-and-half, eggs, vanilla, salt, cinnamon, nutmeg, ginger and cloves. Beat just until combined.
Place the pastry-lined pie plate on the oven rack. Carefully pour the pumpkin mixture into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil
Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Makes 8 servings.


Sunday, October 17, 2010

Sweet Potato Pudding


Ingredients




1-1/2 lb. sweet potatoes (1 to 2 large) 3 eggs, lightly beaten 1 cup half-and-half or milk 1/2 cup sugar 1/4 cup dark corn syrup 1/4 cup yellow cornmeal 2 Tbsp. butter, melted 1 Tbsp. vanilla 1/2 tsp. ground nutmeg 1/4 tsp. salt 3/4 cup flaked coconut 3/4 cup chopped pecans Directions
1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred sweet potatoes (about 4 cups). In a large bowl combine eggs, half-and-half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer sweet potato mixture to prepared baking dish. Cover and refrigerate up to 24 hours. 2.Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. Makes 9 servings. To serve right away:Chilling step may be omitted Nutrition Facts




Servings Per Recipe 9 servings
Calories307,
Total Fat (g)16,
Saturated Fat (g)6,
Monounsaturated Fat (g)6,

Saturday, October 16, 2010

Saturday, October 9, 2010

Cranberry Chocolate Nut Pie

Cranberry Chocolate Nut Pie

Prep: 30 min.
Chill: 1 hr.
Bake: 65 min
Ingredients
3/4 cup dried cranberries
1/2
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3
1-1/2
3 eggs
1/8
1 cup chopped walnuts
3/4 cup all-purpose flour
2
Sweetened Whipped Cream, see below (optional)

Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.

 
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.

3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.

4. Top with Sweetened Whipped Cream. Makes 10 servings
 
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.

Nutrition Facts





Calories507,
Total Fat (g)24,
Saturated Fat (g)8,
Cholesterol (mg)81,
Sodium (mg)160,
Carbohydrate (g)61,
Fiber (g)2,
Protein (g)7,
Calcium (DV%)3,
Iron (DV%)10,
Percent Daily Values are based on a 2,000 calorie diet

Wednesday, October 6, 2010

Monday, October 4, 2010

Here is a free foundation pattern for a log cabin 3 1/2 in

Chocolate Chip Pumpkin Cake Recipe

 

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3/4 cup finely chopped pecans, divided

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
  • Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
  • Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.

Nutrition Facts: 1 slice equals 494 calories, 25 g fat (12 g saturated fat), 65 mg cholesterol, 239 mg sodium, 68 g carbohydrate, 5 g fiber, 6 g protein.

Sunday, October 3, 2010

Mystery Pecan Pie

Here is a pie with a little surprise try it this year at thanksgiving!


INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1package (8 oz) cream cheese, softened
1/3cup sugar
1/4teaspoon salt
1teaspoon vanilla
1egg
3eggs
1/4cup sugar
1cup corn syrup
1teaspoon vanilla
1 1/4cups chopped pecans


DIRECTIONS
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie
Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans
Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Sweet Potato Tassies

If you love sweet potatoe pie, then this is for you. I make these at thanksgiving and the family loves them.

Sweet Potato Tassies

Ingredients

CRUST
1 1/4cups Martha White® All-Purpose Flour
1/2cup butter, softened
3ounces cream cheese, softened
FILLING 
2/3cup sugar
3tablespoons butter, softened
1/2teaspoon salt
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/2cup mashed cooked sweet potatoes
2tablespoons milk
1/2teaspoon vanilla extract
1large egg

HEAT oven to 325°F. Combine flour, 1/2 cup butter and cream cheese in large bowl;
 beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in
 each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup
COMBINE sugar and 3 tablespoons butter in medium bowl; beat until light and fluffy.
 Add all remaining filling ingredients; beat until well blended. Divide filling evenly into
 crust-lined cups
BAKE 25 to 30 minutes or until crust is light golden brown. Cool in pans 10 minutes.
 Carefully remove cookies from muffin cups; place on wire rack. Cool completely

Prep Time: 45 min
Cooking Time: 30 min
Serving size: 24 tarts/cookies

Saturday, October 2, 2010

My sweet Daisy

I had sweet daisy for 12 years she died of old age, me and her were the 2 old ladies.

my little bit (star)


My little star had a seizure and passed away but I loved her to pieces, while she was here, she was the sweetest.

Friday, October 1, 2010

good fall muffin lowfat and diabetic friendly

chunky apple muffins
Chunky Apple Mini Muffins
PAM® Butter No-Stick Cooking Spray
2 cups reduced-fat baking mix
8 tablespoons granulated sugar, divided
1-1/8 teaspoons apple pie spice, divided
1 egg
1 cup chunky sweetened applesauce
1/4 cup apple juice

Directions

Bake 15 to 20 minutes, or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks. Mix the remaining 2 tablespoons sugar and the remaining 1/8 teaspoon apple pie spice in small bowl. Spray tops of warm muffins with cooking spray; dip into sugar mixture
Preheat oven to 400°F. Spray 32 miniature muffin cups with cooking spray; set aside. Combine baking mix, 6 tablespoons of the sugar and 1 teaspoon of the apple pie spice in large bowl; set aside. Beat egg, applesauce and apple juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. (Batter will be slightly lumpy.) Spoon evenly into prepared cups, filling each cup 3/4 full.

Nutrition FactsAmount per Serving Calories
96
% Daily Value* Total fat
2%
1 g
Saturated fat
1%
0 g
Cholesterol
4%
13 MG
Sodium
7%
170 MG
Carbohydrate
7%
20 g
Dietary fiber
3%
1 g
Sugars
1%
8 g
Protein
3%
2 g
Vitamin A
0%
Vitamin C
3%
Calcium
8%

I have been so busy this week

I help my mom, she is handicapped and have 2 college students at home. I haven't  posted much this week but I do have a christmas table runner I will post a picture soon almost finished