Category: OLD BLOGS

STRAWBERRY KIWI HOMEMADE BUTTERMILK SHORTCAKE

This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.

GLAZE
2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water

*I use the less than pretty berries for the puree.

Mix together sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil.

When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more and then chill 10 minutes.

After chilled pour over sliced berries and toss gently.

BUTTERMILK SHORTCAKE
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**

Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough.

Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking.

Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown.

Slice each shortcake open, bot with a thin layer of honey, arrange on plate and top with a scoop of strawberry kiwi glaze and vanilla ice cream or whipped cream.

**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.

AND MY REVIEW FOR LE CRUSET:

I was recently made aware that there is a wonderful online shopping experience available right from your desk top. Whether you are looking for tv stands, dining room furniture or cookware, they have it all.


Remember all these wish list posts I did about all the wonderful quality kitchen dreams and wishes I have? Well, all the items I’m dreaming about to complete my dream kitchen are available from these sites from CSN stores.

CSN stores sent me this awesome LeCruset Baker to review. I have dreamed of owning one for sooooooo long. I decided in order to review it properly I had to makes lots of great recipes like THE ULTIMATE COMFORT MAC & CHEESE, POT ROAST & ROASTED VEGGIES and RITZY CARROT & BROCCOLI CASSEROLE.


My conclusion: VERY FAVORABLE! Everything cooked up beautifully and the clean up was so easy! This is a beautiful quality piece of cookware. I can’t wait to buy more pieces from CSN stores – their shipping and customer service are well above the norm.

Cowboy Cookies

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
A couple years ago, I was looking for a good new cookie recipe, when this one appeared in my mailbox in an issue of Martha Stewart Living magazine. As luck would have it, they have coconut in them, and are appropriately-named for serving on a ranch, or anywhere. Delicious!

Cowboy Cookies
Makes about 5 dozen

The origin and original ingredients of this popular cookie may be unclear, but there’s no doubt it’ll spur a stampede. This version relies on oats, coconut, pecans, and chocolate for just the right chewiness and gooeyness.

Vegetable oil cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 sticks (8 ounces) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)~I used 1 heaping cup chocolate chips
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut

1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt and baking powder into a medium bowl.

2 Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans and coconut until combined. (Dough can be refrigerated for up to 3 days).

4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.

5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days)

QUICHE LORRAINE – THE PERFECT SUNDAY MORNING PIE


1/2 pound bacon, crisply fried and crumbled
1 cup finely grated swiss cheese
1 large bunch green onions finely sliced
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust

Preheat oven to 425°.

Prebake the pie crust and cool before filling.

Sprinkle the crumbled bacon, finely sliced onion and grated swiss cheese evenly into crust.

Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.

Bake 15 minutes and then reduce heat to 300° and bake an additional 35 minutes or until just golden and knife comes out clean.

Let stand 10 minutes before slicing.

SLUMBERING VOLCANOES






Recently I was reading a novel and it mentioned some interesting recipe titles. I decided to see if they were real recipes or contrived and was pleasantly surprised to find they were real. So over the next few Sundays we can experiment together. My additions to each recipe are in green and the deletions in red.
4 large tomatoes
4 artichoke hearts
2 large button mushrooms, chopped small
4 eggs
4 tablespoons Parmesan cheese
4 slices Gruyere’ cheese (tonight I used a jack cheddar combo)
4 tablespoons fresh breadcrumbs seasoned with:
1 teaspoon dill
1 clove minced garlic
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 green onions, minced
  • Preheat oven to 350 degrees.
  • Carefully scoop out insides of tomatoes and drain juices from the shells.
  • Place tomatoes, hole side up, in baking dish and put in oven for 8 to 10 minutes.
  • In a small bowl mix together Parmesan, breadcrumbs, dill, garlic, and onion.
  • Remove tomato shells from oven.
  • Into the center of each put one whole or 1/2 artichoke heart.
  • Break one large egg over each artichoke heart and then sprinkle with 2 tablespoons of Parmesan and seasoned breadcrumb mix.
  • Place “volcanoes” back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked… if you want hard yolks, bake for 1/2 hour.)
  • Top with cheese and cook 5 minutes more.
  • Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!

Next time I’m going to add some crab to the mix!

And have you heard about CSN stores?

I was recently made aware that there is a wonderful online shopping experience available right from your desk top.

Remember all these wish list posts I did about all the wonderful quality kitchen dreams and wishes I have? Well, all the items I’m dreaming about to complete my dream kitchen are available from these sites.

Seriously, you really need to go check out these sites
www.allmodern.com
www.diningroomsdirect.com
www.cookware.com
www.moremailboxes.com

Look for my review of this beautiful multi-purpose LeCruset casserole in the very near future. I truly wonder how I ever got along without it!

I’m envisioning an awesome POT ROAST & ROASTED VEGGIES in the very near future as well as TROPICAL GLAZED PORK TENDERLOIN and OATNUT SOURDOUGH HERB DRESSING and TURKEY TETTRAZINI and RITZY CARROT & BROCCOLI CASSEROLE and…

The uses are going to be endless. The durable finish resists chipping, scratching and staining. It has sure grip handles for easy handling from the oven onto the table to create a beautiful table presentation.

aprons 3

Peanut Butter Strawberry Pancakes aka Peanut Butter & Jelly Pancakes

The following recipes were inspired by a recent impulse purchase by hubby of Strawberry Peanut Butter M&M’s which were actually pretty good. I figured with Strawberry season is on the way, it would be a good time to try these out.

Peanut Butter Feather Pancakes
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder (this is what makes them feathery)
1/2 teaspoon salt
1 large egg
1/3 cup JIF Peanut Butter
1 cup milk
1 tablespoon butter, melted
  • In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
  • In a small bowl, beat egg with Jif until blended. Stir in milk and melted butter.
  • Add all at once to the dry ingredients, beating until blended. Add more milk to thin batter if necessary.
  • Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.

Maple Syrup
1 cup white sugar
1 cup light corn syrup
1 cup dark brown sugar, packed
scant 1 cup water
1 teaspoon PURE vanilla extract
2 tablespoons maple extract

  • Combine all ingredients in a medium saucepan.
  • Bring to a slow boil.
  • Simmer gently 5 minutes.
  • Remove from heat and cool 5 minutes.
  • Store in refrigerator.

Peanut Butter Pancakes
1¼ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups milk
1 egg
¼ cup peanut butter
3 tablespoons butter, melted

  • Combine flour, sugar, baking powder and salt.
  • Beat milk with egg.
  • Add peanut butter and butter until smooth.
  • Add to dry ingredients and beat just until well moistened. Add more milk to thin batter if necessary.
  • Lightly butter hot griddle.
  • Spoon by ¼ cupfuls onto griddle.
  • Cook until golden brown on both sides.

Peanut Butter Strawberry Pancakes
aka Peanut Butter & Jelly Pancakes


1¼ cups Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup JIF Creamy Peanut Butter
2 tablespoon sugar
2 large eggs
1¼ cups milk
1 teaspoon vanilla
1/4 cup Strawberry Jam

  • Combine flour, baking powder and salt in large bowl.
  • In separate bowl, whisk together peanut butter, sugar, eggs, milk, and vanilla.
  • Stir wet mixture into dry ingredients, stirring until just combined.
  • Heat non-stick skillet over medium heat; brush with oil. Swirl half of jam into pancake batter.
  • Pour about ¼ cup of batter for each pancake into skillet.
  • Cook for 1½ to 2½ minutes or until underside is golden and bubbles break out on top. Turn and cook for 1 to 2 minutes or until underside is golden.
  • Repeat with remaining batter, spooning remaining jam into batter, and brushing skillet with more oil as necessary.

Meatloaf with a BIGGER Kick, & Avocado Stufffed Cheddar Jalapenos

MEATLOAF WITH A BIGGER* KICK
2 pounds hamburger
2 Jaapenos, chopped fine
1 bunch green onions, sliced thin
3 cloves minced garlic
1 jumbo egg
1/4 cup chili sauce
1 tablespoon Better than Bouillon Beef Base
1 Tablespoon creamy horseradish
1 sleeve Townhouse crackers, crushed
1 teaspoon sea salt
1/2 teaspoon white pepper
  • Mix all ingredients together thoroughly
  • Use a tall loaf pan
  • Bake 45 minutes at 350 degrees or until edges are browned and crisp
  • Immediately pour off excess grease
  • Enjoy

*You can see my original Meatloaf with a KICK recipe here.

AVOCADO STUFFED CHEDDAR JALAPENOS
12 large Jalapenos
2 ripe avocados
1/3 cup sour cream
salt and pepper to taste
12 slices aged cheddar

  • Preheat oven to 350 degrees.
  • With gloved hands clean and seed the Jalapenos
  • Mash avocados.
  • Mix avocados, sour cream, salt and pepper until well blended.
  • Fill each Jalapeno.
  • Bake 30 minutes.
  • Top with Cheddar and bake 5 minutes more.


TIP: The chemical capsaicin, the component that makes peppers and chiles hot, is a tricky one. Drinking water does not relieve the burn. Capsaicin bonds with fat, so cream, whole milk, yogurt, and other creamy things are your best antidote. If you’re cutting chiles you can prevent irritation by coating your skin with oil before you start working with the chiles, or wearing gloves for chopping.

Chicken Enchiladas & Refried Beans

Recently FIL wanted chicken enchiladas. He said 2 different granddaughters would come up and make them in the past and then freeze them so he’d have them later. So I made a big batch and froze them in 2 packs for him.



OOPS there is no picture with the sauce poured over them, but don’t forget this very important step.


CHICKEN ENCHILADAS SUIZA
2 pounds boneless chicken breasts (or bone in if your prefer), cooked & shredded*
2 cloves garlic, finely minced
1 teaspoon white pepper
1/2 cup sour cream +
4 oz. can chopped green chiles, drained
1 bunch green onions, chopped
1 can Rotel mild original tomatoes with green chiles, drained
1 14 oz. can mild enchilada sauce, green
2 cups finely shredded jack and cheddar cheese
corn tortillas
Avocado slices
  • Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.
  • In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.
  • Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.
  • Bake foil covered for 30 minutes at 325 degrees.
  • Uncover and bake another 15 minutes until cheese is melted and crisp.
  • Serve with avocado slices and home made refried beans.

*Tonight I used rotisserie chicken

Boston Baked Beans, the hard way…

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named that for the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here is my version:

BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.
Be sure and come back on Tuesday for

OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well. Add in 1/2 cup of bean water as desired for consistency.
  • Heat through.