Category: MISC

CARAMEL GLAZED APPLES

4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins

  • Preheat oven to 375 degrees.
  • Peel and core apples.
  • Slice each apple horizontally into 5 or 6 slices.
  • Place apples in a 9×9 baking dish.
  • Sprinkle 1 tablespoon of raisins into each apple.
  • Melt butter and whisk in the Kahlua’.
  • Drizzle over the apples.
  • Bake uncovered 45-60 minutes until fork tender.
  • Baste every 15 minutes.

1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt

  • In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
  • Bring to a boil over medium heat, stirring until sugar is completely dissolved.
  • Boil without stirring until mixture turns golden.
  • Remove from heat.
  • Slowly stir in the cream.
  • Let cool.
  • To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.

GRANDMA’S STREUSEL COFFEECAKE

GRANDMA’S STREUSEL COFFEECAKE
2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

  • Preheat oven to 350 degrees.
  • Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
  • Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
  • Gently fold in the blueberries.
  • Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
  • Pour into a prepared 9×9 pan.
  • In a small food processor process all the remaining ingredients except the walnuts until smooth.
  • Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
  • Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
  • Scatter walnuts evenly over top.
  • Bake 1 hour.
  • Serve warm with a dab of butter melting on top of each piece.

BANANA BLUEBERRY CRUNCH

BANANA BLUEBERRY CRUNCH
I usually make everything from scratch, but this recipe is too good to mess with much. I have reduced the fat a bit and altered the ingredients to meet my family’s likes, but other than that this recipe is fantastic as is. The key is to remember to layer exactly as listed! It is great in a pinch since most ingredients are always in the cupboard or freezer. The original recipe called for the butter before the nuts and coconut, but I changed that. By putting it last, the nuts and coconut toast up fantastically.

1 large can crushed pineapple, undrained
2-3 cups frozen blueberries
1-3 ripe banana(s), sliced thin
1 cup sugar
1 box yellow cake mix, dry
1/2-1 cup minced walnuts
1/2-1 cup flaked coconut
1 1/2 -2 sticks butter, melted

  • Preheat oven to 350 degrees
  • Layer exactly as listed in even layers
  • Bake 45-60 minutes until it tests done


APPLE RUM RAISIN NOODLE PUDDING

I remember the first time I had NOODLE PUDDING – my little Jewish neighbor brought it over as a welcome to the neighborhood back in 1986. She called it noodle pudding. It was so delicious. I wanted to ask her for the recipe, but I’d just met her and I was young and shy. I made her my floating fruit cake in the same pan she’d brought over and returned it to her to ask for the recipe. I remember how hard she laughed at me. She said it was a Jewish custom to always return a plate, bowl or dish full and of course I could have the recipe.   

I’ve adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite!  I’ve also found other versions that have helped me repeatedly adapt it into what it is today.  My neighbor and I  became fast friends and shared LOTS of cherished family recipes before I moved from the neighborhood in 15 years later.

APPLE RUM RAISIN NOODLE PUDDING

2 cups dry wide egg noodles

2 beaten eggs
1/2 cup sugar
8 ounce crushed pineapple, drained well
1/4 cup golden raisins
1/4 cup golden rum
3/4 teaspoon vanilla
2 tablespoons butter, melted
1 teaspoon cinnamon
1 cup milk
1 GALA apple, peeled, cored and grated

  • Cook and drain the noodles
  • Combine all other ingredients together
  • Fold into warm noodles
  • Generously spray an 8×8 baking dish with PURE
  • Gently spread entire mixture into dish evenly
  • Bake at 325 degrees for 45 minutes

TROPICAL GLAZED ROAST CHICKEN

TROPICAL GLAZED ROAST CHICKEN

1 Whole Chicken
kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes

  • Pre-heat oven to 325 degrees. Spray can with PURE.
  •  Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.
  • Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
  • Set oven shelf to lowest position.
  • Roast chicken 90 minutes OR until internal temperature is 140 degrees.
  • While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
  • Remove chicken from oven and increase heat to 500 degrees.
  • Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
  • Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
  • Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
  • Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
  • Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.
Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.

*I use a green bean can that I put in the dishwasher after each use and reuse for future chickens. I like it better because of the more substantial than a beer can and supports the chicken throughout the entire cooking time.

**If glaze has become stiff, return to heat for a few minutes to soften.

TEXAS RED CHICKEN

4-6 boneless, skinless chicken breasts
1/4 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1/2 cup sugar
1 medium Vidalia onion, diced
2 cups homemade chicken broth
1/2 cup Sweet Baby Ray’s BBQ sauce

  • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
  • Place chicken pieces in slow cooker.
  • Add onion pieces.
  • Pour ketchup mixture over top.
  • Cook on low 6-8 hours.
  • Remove chicken and shred – add back to sauce.
  • Serve over Rice or on buns.

Chocolate Armagnac Cake with RUM SOAKED PINEAPPLE SUBSTITUTION! YUMMY!

Laurie of Quirky Cupcake formed Tuesdays With Dorie as a form of accountability for baking at least once a week using the cookbook, Baking: From My Home to Yours by Dorie Greenspan.

This week Lyb of And then I do the dishes chose Chocolate Armagnac Cake – The Cake That Got Me Fired on pages 279-281. This cake sounded right up my alley. I was surprised though when I went in search of prunes that they couldn’t be had in my neck of the woods without being chocolate covered or stewed. So, since this cake was for hubby’s birthday yesterday I let him decide on the substitution. He chose dehydrated pineapple re-hydrated with Malibu rum. This substitution was an excellent choice!

FRENCH TOAST CASSEROLE

FRENCH TOAST CASSEROLE

CASSEROLE
8-10 sourdough heels (or regular slices work too)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 teaspoon sea salt
TOPPING
3 tablespoons butter, cubed or sliced thin
3 tablespoons sugar
3 teaspoons cinnamon
maple syrup – OPTIONAL – it really is great without it
  • In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
  • Cube bread.
  • Add bread to the egg mixture and toss to coat well.
  • Grease a 13×9 baking dish.
  • Pour bread mixture into baking dish, cover and refrigerate overnight.
  • Remove casserole from refrigerator 30 minutes before baking.
  • Preheat oven to 350˚.
  • Dot casserole with butter pieces.
  • Combine topping sugar and cinnamon – sprinkle over top.
  • Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
  • Let stand 5 minutes before serving.
**If you want a crispy top, uncover 10 minutes before it’s through.

LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property.  Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre.  Since then I have made more recipes from the scraps of paper I collected over the years.  Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I’ve tried. So, I’m going to share it with you and hope you enjoy it as much as we did!

LEMON CREAM CHICKEN
1/3 cup WONDRA flour
salt and pepper to taste
4 skinless, boneless chicken breast halves**
3 tablespoons butter
1 KNORR chicken homestyle stock tub
3/4 cup hot water
1 cup whipping cream
Juice of 1 large lemon
1/4 pound fresh mushrooms, sliced

  • Wash and dry chicken pieces.

  • Generously salt and pepper each side.

  • Dredge in the flour, pressing to coat well.

  • In a large skillet, melt butter.

  • Add chicken pieces and brown on each side.  Remove chicken and keep warm.

  • Add KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.

  • Whisk in the lemon juice and whipping cream until well blended.  

  • Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.

  • Simmer to desired consistency.

  • Pour over chicken and mashed potatoes.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times.  This helps for portion control and works wonders!  Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals.  This it happens allows me to try even more recipes as long as I adjust them to feed 2.

SMOTHERED CHOPPED STEAKS

SMOTHERED CHOPPED STEAKS

2 pounds ground sirloin
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient
3 tablespoons butter
2 cloves garlic, minced
1 large heirloom tomato, chopped,
1 large Vidalia onion, sliced thin
large shred cheddar cheese
  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • In a well seasoned cast iron grill, sear steaks on both sides.  About 4-5 minutes each side should leave you with medium steaks.
  • In a large skillet melt the butter. Saute the onions and garlic until fragrant and caramelized.
  • Top steaks with onions, tomatoes and cheese.

DISCLOSURE

While every caution has been taken to provide my readers with the most accurate information and my honest analysis, please use your discretion before taking any decisions based on the information in this blog. I will not compensate you in any way whatsoever if you ever happen to suffer a loss, inconvenience and/or damage because of making use of information in this blog. I may keep updating old posts on a regular basis and am not bound to explicitly state all corrections made… I blog for pleasure and enjoyment and don’t currently have commercial interest in blogging at this moment and may not accept invitations/requests of certain type which I deem inappropriate.

I do not receive monetary compensation for their reviews. I may be sent a complimentary item in exchange for my honest opinions and receiving a free product does not influence my review posts. All opinions and thoughts are my own, and different people may have different opinions. We are not responsible for those who purchase these items and experience different results. Occasionally, the company provides a product to give away as well.

BREAKFAST CASSEROLE – PERFECT FOR CHRISTMAS MORNING

This is a BIG family favorite and the recipe varies depending on who in the family is preparing it. Some people use Jimmy Dean’s HOT sausage, some use bacon, some use all ham… some use cream of chicken soup or cream of mushroom… some use Monterey Jack cheese or a combo of lots of cheeses… some like plain white bread or wheat… There are so many possibilities!


1 package Jimmy Dean Bulk Sausage
1 cup diced ham
6 slices sourdough bread
2 cups milk
1 can cream of celery soup
7 eggs
salt and pepper
2 cups shredded sharp cheddar cheese

  • Spray he bottom of a 9×13 baking dish with PURE.
  • Brown sausage and drain fat.
  • Scatter sausage and ham along the bottom.
  • Layer bread evenly over meat.
  • Whisk together the soup, milk, eggs and seasonings.
  • Pour over bread layer.
  • Top with cheese.
  • Bake at 350 degrees for 1 hour.

*For Christmas morning I make this ahead a few weeks, but do not bake it. On the evening of the 23rd I take it from the freezer to the refrigerator and let it defrost. When we get up on Christmas morning I preheat the oven and pop it in. When we’re ready, so is brunch!