Category: RECIPES

TEXAS CAVIAR

While researching black eyed peas (not an easy thing to do with a band by the same name) I ran across a reference to Texas Caviar. I read and read all those recipes and found the 2 consistent ingredients are black eyed peas and Italian dressing. So I started with those ingredients and from there added the ingredients I like most. We loved the results. We ate it for New Year’s day with fresh tortilla chips, prime rib and twice baked potatoes. Eating black-eyed peas on New Year’s Day is thought to bring prosperity. See what you think. I also found it ironic, at least in my case that since my family is from and for the majority in Texas that I had never heard of this before.

TEXAS CAVIAR
1 pound black eyed peas
2 cups Italian salad dressing
1 cup grape tomatoes, quartered
1 large shallot, chopped
1 bunch finely chopped green onions (tops too)
finely chopped jalapeno peppers to taste
3 cloves finely chopped garlic
Salt & hot pepper sauce to taste (I used Frank’s red pepper sauce)
Tortilla chips
  • Soak peas in enough water to cover overnight.
  • Drain well. Pick out bad beans.
  • Transfer peas to saucepan. Add enough fresh water to cover.
  • Over high heat bring to boil.
  • Let slow boil until tender, about an hour or so, but do not overcook.
  • While peas are cooking chop remaining ingredients and mix well with dressing.
  • Drain peas well.
  • Blend into dressing mixture and let cool.
  • Chill several hours.
  • Serve with tortilla chips.

Originally black eyed peas were native to India, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States as early as the 1600s in Virginia. Most of the black-eye pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 1700s, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium. Isn’t Wikipedia wonderful? I learn something every day!

BANANA CREAM CHEESECAKE

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

 

TOPPINGS (recipes below)
Caramel Sauce (optional)
Mocha Hot Fudge Sauce (optional)

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE

1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

GARLIC DILL PICKLES

Hubby loves pickles!  I mean he reallllllllllllllllllllllly loooooooooooooooves pickles.  Unfortunately I am deathly allergic to mustard and just don’t make them enough for him because of my allergy.  But, the other day we ran across some awesome pickling cucumbers at the local farmers market produce and he begged (really, he did) so I gave in and made my super secret Garlic Dill Pickles for him.  Now I’m going to share them with you.


GARLIC DILL PICKLES
2 pounds cucumber pickles, washed
2 cups white vinegar
4 cups water
1/4 cup pickling salt
2 tablespoons fresh dill*
1 tablespoon mustard seeds
2 large cloves garlic, minced
1 large Vidalia onion, whole

  • Chill the cucumbers in a bowl of ice water for 30 minutes or more.
  • In a medium non-reactive pan heat the water, vinegar and salt over a medium high heat until the salt is dissolved. Set aside to cool.
  • Cut cucumbers to desired size.
  • Place cucumbers in large jar.
  • Stir garlic, dill and mustard seed into vinegar mix.
  • Pour cooled mixture over pickles.
  • Place whole onion on top to weight pickles to keep them submerged.
  • Set in a cool place for 3-4 days at room temperature and then move to refrigerator for crisp pickles.

*you can use dehydrated, but I prefer not to when at all possible – fresh gives such a better flavor!

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BROWN BOX CRACKER MINI MEATLOAVES with BROWN BEER GRAVY aka MEATLOAF with A SERIOUS KICK

I found these awesome crackers a while back and then was pleasantly surprised to find that they were a local mom & pop operation.  Imagine my even bigger surprise when I’m eating these same crackers at my uncle’s house on Christmas Day later that year and find out that Brown Box Crackers was my own cousin’s company! I asked her if we could share this recipe with you and introduce you to her awesome products. I shared this quite a few years ago and unfortunately the crackers are no more as she passed away in 2014 and no one was able to find her recipes.  They probably existed on her hard drive, but alas my uncle never bothered to search and the hard drive is rotting away in storage, probably under water or too wet to be salvaged.  I have made some substitutions to make it similar to her original recipe.

Beth described this recipe perfectly: ” love comfort food, especially when it makes leftovers that taste better the day after. Meatloaf is one of those comfort foods and I like mine with rich, brown gravy…not with that tomato-y, ketchup-y topping some folks use. I want mine with rice and some kind of fresh vegatable to make it a healthy thing. Thank you, Mom, for putting me on the right path to meatloaf.”

MEAT LOAVES
1 pound Lean Hamburger
1 LARGE egg
1/2 teaspoon Black Pepper (or more to taste)
1/2 teaspoon Salt (or more to taste)
1/2 cup Worcestershire sauce
2 cups Brown Box Cracker Crumbs (I now use a combo of wheat thins, ritz and Keebler garlic butter)
2 medium Onions, chopped
1 Jalapeno, chopped
4-5 Cloves Garlic, chopped

  • Preheat oven to 350º.
  • Process onions, jalapeno and garlic in food processor.
  • Adding just enough water to form a paste.
  • Combine all ingredients except for the cracker crumbs by squeezing though fingers JUST until blended.
  • Once the ingredients are mixed well add the crackers and mix them through.
  • Divide burger mixture into four (4) equal portions and form into mini loaves or form one large loaf.
  • Place in a casserole or large, heavy oven-proofing frying pan.
  • The heavy frying pan is excellent for getting all the “good stuff” for the gravy.
  • Bake approximately 1 hour to 1 hour 15 minutes.

BROWN BEER GRAVY
3 tablespoons Drippings or avocado oil
1/2 cup Wondra Flour
1 cup Dark Beer (Shiner Bock is excellent)
1 cup Beef Broth
Salt and Pepper, to taste

  • Heat drippings/oil to bubbling.
  • Add flour and stir constantly to a bubbling caramel roux.
  • Add beer and broth continuing to stir constantly. The roux will smooth and thicken.
  • Add more broth if necessary.

Serving Suggestion:  Slice meat loaf and top onto a mound of rice, cover in gravy and serve with a side of fresh sliced tomato.

NOTE: Use beef broth INSTEAD of water when preparing rice. You will be pleased!

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CHOCOLATE COVERED CHERRIES

I wanted to make something special to take to my nieces house for Superbowl Sunday a few years ago so thought I’d try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!

CHOCOLATE COVERED CHERRIES
1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries (about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

  • Combine butter and milk until smooth.
  • Gradually add in confectioner’s sugar until a soft dough forms.
  • Roll into 1 inch balls and flatten into 2 inch circles.
  • Place a cherry in the center of each one.
  • Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
  • Melt chocolate until smooth and dip each ball into the chocolate.
  • Place on wax paper until cool and sprinkle with sprinkles.
  • Cool well.
  • The centers will liquefy over the 24-48 hours.
I made these for superbowl but aren’t they just perfect for Valentines?  Join me Saturday afternoon 2/12 for our annual Valentine’s Day “Weekend of Romance” Foods.

CHERRY APRICOT GALETTE

CRUST*
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) of butter, cold and cubed
1/4 cup ice water

FILLING**
3/4 pound fresh apricots, pitted and chopped
1/2 pound fresh cherries, pitted
2 tablespoon cornstarch
1/4 cup sugar + more for sprinkling
Juice of half a lemon

ASSEMBLY
1 egg, beaten

TO ASSEMBLE:

  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor.
  • Add butter and pulse until it resembles a coarse meal.
  • Gradually add ice water and pulse until the dough forms a coarse meal.
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
  • Flatten into a circle; wrap individually in plastic.
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface.
  • Using a rolling pin, roll out the dough into a rough 11-12 inch circle.
  • Trim the edges to a clean circle with a pairing knife.
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper.
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough.
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice.
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough around the outside.
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered.
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar.
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly.
  • Remove from oven and transfer to a cooling rack immediately.
  • Serve warm or at room temperature with a scoop of vanilla ice cream.

NOTE 1*:   If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
NOTE 2**: When cherries aren’t readily available 1 can Comstock cherries can be substituted.  Just add apricots and if they aren’t available, reconstituted dried apricots work great! When I need to use these I soak them in Malibu rum for a little extra flavor – just be sure and DRAIN them well!

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned.
  • Pour over chicken pieces.
  • Garnish with Parsely.

CINNAMON SWIRL LOAF

CINNAMON SWIRL LOAF adapted from Lauren’s Latest
1/4 cup coconut oil
1/4 cup butter, softened
1 cup super fine granulated sugar
2 LARGE eggs, at room temperature
1 teaspoon PURE vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2+ teaspoon quality cinnamon
1/2 teaspoon molasses

  • Preheat oven to 350 degrees.
  • Grease light colored loaf pan with non-stick cooking spray and set aside.
  • In large bowl, mix together the oil, butter and sugar until well combined.
  • Stir in eggs and vanilla stirring until smooth.
  • Sift in dry ingredients and gently stir while pouring in buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.

 

  • Remove 1/2 cup prepared batter from bowl and place in a smaller bowl.
  • To that smaller amount of batter, stir in the cinnamon and molasses.

 

  • Pour half of the prepared batter into the bottom of the loaf pan.
  • Spoon half of the cinnamon batter in small dollops over top the batter.
  • Pour remaining plain batter over the top.
  • Dot the top with remaining cinnamon batter.
  • Using a butter knife, swirl two batters together.
  • Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.

COATING
1/2 cup melted butter
1/4 cup super fine granulated sugar
1/4 cup packed brown sugar
1/2+ teaspoon quality ground cinnamon

  • While loaf is baking, get coating ready.
  • Pour melted butter into a large shallow dish.
  • Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.

 

  • Cool loaf for 10 minutes before loosening edges and removing loaf from pan.
  • The loaf should be very warm, but cool enough to handle with your hands.
  • Dip each side of loaf into melted butter until fully coated.
  • Spoon remaining melted butter over the edges that tend to be more crispy.
  • Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
  • Slice into pieces and serve warm or at room temperature.
  • ENJOY!

BOSTON CREAM PIE / CAKE

When I was a little girl Boston Cream Pie was my FAVORITE Sunday dinner dessert and my grandma made it for me regularly until I was about 10 years old and then Sunday dinners as we knew them stopped on a regular basis. Since then I have craved Boston Cream Pie on a regular basis and finally have resurrected her recipe.

According to about.com, Boston Cream Pie is “Not a pie, but not your average cake, Boston Cream Pie is one of the city’s signature recipes. A descendant of pudding-cake pie, the Boston cream pie is considered to be the creation of French chef Sanzian of the Parker House Hotel (now the Omni Parker House). In 1996 the Boston Cream Pie was named the official dessert of Massachusetts.”

CAKE
1 cup sugar
5 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
1 JUMBO egg
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup whole milk

  • Preheat oven to 350°F. Butter and flour a 9 1/2-inch springform baking pan. I use a square one to make pieces easier to cut.
  • Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each one.
  • In a separate bowl, sift together the flour, baking powder, cream of tartar and salt. Combine with the creamed mixture and add the milk.
  • Pour batter into the prepared pan*. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a wire rack.

CUSTARD**
1/3 cup sugar
scant 3 tablespoons cornstarch
1 1/2 cup whole milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3 tablespoons unsalted butter

  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
  • Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.

GLAZE
2 ounces semi-sweet chocolate
3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

  • Pour batter into the prepared pan*. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a wire rack.
  • In a double boiler, melt together the chocolate and butter until smooth. remove from heat and stir in powdered sugar and vanilla. Stir in hot water 1 teaspoon at a time until desired consistency.

BUILDING THE PERFECT PIE

  • Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
  • Place one half of the cake on a plate with the cut side facing up.
  • Top with custard.
  • Place the other half of the cake on top, with the cut side down.
  • Coat the top of the cake with glaze allowing it to drip down the sides.

NOTE 1*: I like to use my square spring form pan for a couple of reasons; it make cutting pieces a lot easier since the slices when it is cut as a pie tend to try and fall over and my serving plate is rectangular in shape.

NOTE 2**: The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.Save

PEANUT BUTTER FUDGE DROPS

PEANUT BUTTER FUDGE DROPS

2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

  • Whisk together the hot water and cocoa mix until smooth.
  • Add peanut butter and corn syrup. Blend until smooth.
  • Add 2 cups powdered sugar and stir until well blended.
  • Stir in cookie crumbs until well blended.
  • Spray wax paper with PURE (these will be sticky so don’t forget this step).
  • Drop heaping teaspoonfuls of dough onto the wax paper.
  • Place the remaining 1 cup of powdered sugar in a shallow bowl.
  • Roll each piece of dough into a ball and dredge in powdered sugar.
  • Press your thumb into the center and fill with a Hershey’s kiss.  I used cherry cordial kisses.


COCOA FUDGE CAKE

COCOA FUDGE CAKE
1 cup sugar
2 cups cake flour
1 stick unsalted butter
1 cup water
3 tablespoons cocoa
1/2 cup milk
2 teaspoons vanilla
1 teaspoons baking soda
2 eggs, beaten

  • Set oven to 350 degrees, and grease your cake pan. Kat used a silicon Bundt pan, but the original recipe calls for a 9″x13″ tin.  I decided to also use a Bundt pan.
  • Sift the flour and sugar together into a large bowl. Set aside.
  • In a separate mixing bowl, mix the milk, vanilla, baking soda and eggs. Set aside.
  • Bring the butter, water and cocoa to a boil over medium heat.
  • When done boiling gradually pour into the flour/sugar mixture and stir to combine.
  • Follow this with the milk mixture and fold all ingredients together.
  • Pour into your prepared pan and bake for 30 minutes. Because this is a fudge cake – you don’t want the center to be cooked all the way through, but the outside should be firm enough to hold its own when removed from the pan. Joanne Fluke suggests this should take 20-25 minutes.
  • Best served warm, and reheats brilliantly.  Enjoy!

FUDGE BUTTERCREAM FROSTING – if simply icing without fancy decoration halve this recipe.

1 1/2 cups unsalted butter or 325 grams by weight (3 sticks) unsalted butter at room temperature
5 1/2 cups or 685 grams powdered sugar
1/2 teaspoon or 3 grams by weight salt
1/4 cup or 30 grams by weight heavy cream
1 tablespoon or 15 grams by weight PURE vanilla extract
1/2 cup or 40 grams by weight unsweetened baking cocoa
1/2 cup or 90 grams by weight semi-sweet or dark chocolate chips

  • Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  • Mix in the vanilla extract and salt on a low speed.
  • Gradually add powdered sugar, 1 cup at a time. Alternate with cream.
  • Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached.
  • If the frosting is too thick, add in more cream 1 tablespoon at a time or if frosting is too thin, add in more powdered sugar 1/4 cup at a time.
  • Mix in baking cocoa powder and the melted chocolate chips.
  • Place half of the buttercream into a separate bowl.

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RUSTIC STRAWBERRY CREAM CHEESE PIE

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 recipe of your favorite pie crust
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400°.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

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