Category: RECIPES

MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.
This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.

1/4 cup sugar

1 teaspoon cinnamon
2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter, melted
1/4 cup chopped nuts
16 cherry HERSHEY’S KISSES*
crushed walnuts, optional
  • Combine sugar with cinnamon.
  • Separate crescent dough into 16 triangles.
  • Push a cherry Kiss into the center of each marshmallow
  • Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
  • Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
  • Dip in melted butter and place in regular sized muffin cups.
  • Roll in crushed walnuts.
  • Repeat with remaining marshmallows.
  • Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
  • Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
  • Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk
  • combine powdered sugar, vanilla and milk, and mix well.
  • drizzle
*Also good with other flavor HERSHEY kisses.

CARIBBEAN PORK STEAKS

I had to do these inside with the broiler this time, but I prefer do them on a charcoal grill.  They are sooooo much more impressive with the grill marks from the BBQ and the charcoal flavor.

2-3 pounds of pork, 4 chops or 2 steaks
2-3 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 cup pineapple sundae topping*
1 teaspoon Caribbean jerk seasoning
pineapple slices

  • In a small bowl whisk together the pineapple topping, red pepper, Caribbean jerk seasoning and garlic. Set aside.
  • Salt and pepper the chops on both sides.
  • Grill or broil chops until they are no longer pink near the bone.
  • Brush with glaze on both sides of pork chops and pineapple slices and return to the grill or broiler until the glaze bubbles and the pineapple is heated through.
  • Garnish with grilled pineapple slices.

*apricot pineapple preserves substitutes really well.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

  • Cut the cream cheese into 1/2 inch cubes.
  • Coat cream cheese cubes with the walnut pieces.
  • Freeze overnight or up to 2 months.
  • Preheat oven to 350 degrees.
  • Prepare salad.
  • Spray cookie sheet with PURE.
  • Remove as many cream cheese cubes as you need 5 minutes before baking them.
  • Spread out the cream cheese cubes.
  • Bake for 5 minutes until golden brown.
  • Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

  • In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
  • In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
  • Pour over the garlic and onion.
  • Shake well to combine until well blended.

BAKED SNAPPER

BAKED SNAPPER
1 fillet per person
salt
white pepper
sweet paprika
1 bunch green onions, chopped
3 tablespoons white wine
3 tablespoons champagne dressing
lemon slices

  • Preheat oven to 400°.
  • Rinse fish and pat dry.
  • Whisk together the white wine and champagne dressing.
  • Sprinkle green onions on bottom of a prepared baking dish.
  • Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.  
  • Season second side with salt and pepper.
  • Pour white wine over fish and then sprinkle with paprika.
  • Slice lemon and cut off rinds.  
  • Arrange lemon pieces on fish.
  • Bake 25-30 minutes or until fish is cooked through.

CHICKEN CHILI

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

SLOW COOKER BLACK BEAN CHILI

SLOW COOKER BLACK BEAN CHILI
1 pound chuck steak, cut into 3/4 inch chunks**
15 ounce can tomato puree
15 ounce can black beans, drained and rinsed
2 cloves garlic, minced
3 tablespoons chili powder
1 KNORR beef tub
2 cups hot water
medium red onion, chopped (reserve some for garnish)
1 bunch green onions, sliced (reserve some for garnish)
sour cream
grated cheese

  • Combine hot water and KNORR beef tub until well blended.  Pour into slow cooker.
  • Add tomato puree, chili powder, garlic, salt and pepper to taste, blending well.
  • Add beef pieces, red onion and green onion.
  • Cover and cook on low 6-8 hours.
  • Top with sour cream, grated cheese and onions for garnish.
  • I served them over grilled hot dogs for hubby and Monday night football.

**We had grilled rib eyes the night before and I got a great price on buying the family pack so we grilled them all and then I cut the remains into 3/4 inch chunks for the chili.  I have to say the charring added some great flavor.

FRIJOLE CHILI

What do you do with leftover refried beans? Make chili of course. One of the things I have done for many years is menu plan. Nothing, and I mean nothing goes to waste around this house! I made this recipe a few years ago to use up some leftovers and it quickly became our favorite alternative chili.
FRIJOLE CHILI

1/2 batch refried beans *
2 pounds ground beef
1 medium Vidalia onion, chopped
2 cans Rotel original tomatoes with chiles
2 cups beef broth (2 tablespoons Better than beef bouillon + 2 cups hot water
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons sea salt
1 teaspoon white pepper

  • Brown ground beef and onion. Drain fat.
  • In a large sauce pan, combine remaining ingredients and bring to a simmer.
  • Add ground beef and onions. Heat through.
  • Top with a dollop of sour cream and shredded cheese.

*you can substitute 1 can of refried beans if you prefer

HOMEMADE REFRIED BEANS

REFRIED BEANS
2 1/2 cups pinto beans
1 small onion, chopped fine
4 tablespoons bacon grease
4 tablespoons butter
1 tablespoon sea salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes
1 cup sour cream
1 cup cheddar/ Monterey Jack grated cheese
Cotija cheese, optional
Jalapenos, optional

  • Rinse beans and pick out any bad ones.
  • In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
  • Bring them to a boil, lower heat and simmer 2 hours or until skins break.
  • Drain.
  • In a heavy skillet (cast iron works best), melt the bacon grease and butter.
  • Saute’ onion until translucent.
  • Add beans and stir well.
  • Smash beans continuously until desired texture is reached.
  • Transfer beans into a large mixing bowl.
  • Use hand mixer and beat smooth.
  • Add sour cream, salt, pepper and red pepper.
  • Beat smooth again.
  • Transfer into a 9×9 casserole and top with cheese, if desired.
  • Bake 20 minutes at 350°.
  • Garnish with Cotija cheese and jalapenos if desired.

HOT WING SOUP ala NIBBLE ME THIS

Chris over at NIBBLE ME THIS invented this awesome soup that has become a family favorite here at our house! I’ve adapted it to what I had on hand and it was fabulous!

I loved Chris’ choices:
Fat –  Had to be butter, since that goes into hot wing sauce, right?
Mirepoix – Celery & carrot.  Celery because it is a standard accompaniment and carrot to help get the orange color I wanted.
Starch – I thought about using potatoes but went with buttery croutons instead.
Liquid – Chicken broth, beer and hot sauce – a no brainer

Hot Wing Soup

HOT WING SOUP –  4 servings adapted from  www.nibblemethis.com

1 stick unsalted butter
5 cups Italian bread cubes, no crust* I used San Luis Cracked Wheat Sourdough
1/2 cup finely diced carrot
1/4 cup finely diced celery
salt (see instructions)
1/2 tablespoon paprika I used Sweet Hungarian
4 cups chicken broth
12 oz dark beer* I used Amberbock that I had on hand
2 Tbsp hot sauce*  I used Frank’s
1/4 cup blue cheese crumbles I used gorgonzola
garnish:  meat from chicken wings, more blue gorgonzola cheese, chopped celery leaves*

  • Preheat a heavy bottom stock pan over medium high heat.
  • Add 3 tablespoons butter.  Once bubbling hot, add the bread cubes and quickly toss to coat evenly.  Season with a pinch or two of salt.  Cook until golden brown on all sides – about 5-7 minutes.  Remove.
  • Reduce heat to medium, add 4 tablespoons butter to the now empty pot.  Saute the celery and carrot until tender – about 8 minutes.  Season with a pinch or two of salt while sauteing.  
  • Add the chicken broth, beer, paprika, gorgonzola cheese, and the croutons that you made earlier.  Bring to a simmer and cook until the bread begins to break apart – about 5-6 minutes.
  • Use an immersion blender to blend to a smooth consistency.
  • Bring back to a simmer and stir in the last tablespoon of cold butter.  I know that technique at the end of sauces adds a little luster so I thought it couldn’t hurt with soup.  Taste for seasoning.  I added about 1/2 teaspoon more of salt at this point but let your taste buds be the judge.
  • Garnish with chicken wing meat, more cheese crumbles, and finely chopped celery leaves.

Chris’ Notes

  • Bread – I know, this sounds like a lot.  It will cook down.   He’s so right!!
  • Beer – I used Sweetwater Brewing Georgia Brown but any good dark beer will do.  You could also skip beer altogether and use more chicken broth but beer and wings go together, right?
  • Hot sauce – The family thought it was a little spicy at this level so if you want mild, just use one Tbsp Franks Hot Sauce would be the traditional hot sauce to use but I used Fire Ant Juice.
  • Celery leaves – Weird?  I like chopping them finely for a garnish.  Use parsley instead if you like.

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

  • Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
  • Add flour and whisk until lump free and set aside.
  • Heat oil in dutch oven over medium-high heat.
  • Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
  • Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes. 
  • Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

  • Preheat oven to 400°.
  • In a small bowl stir biscuit mix and milk together just until moistened.
  • Turn onto a floured surface and knead a few times.
  • Roll out to a 11-12 inch circle and transfer to a pizza pan.
  • Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
  • Bake 15-20 minutes or until golden.
  • Serve war.
  • Refrigerate leftovers.

BOSTON BAKED BEANS, CHUCK WAGON BEAN DINNER and BEER BREAD OR CHEDDAR CHEESE BISCUITS

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 are my versions:

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 slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

CHUCK WAGON BEAN DINNER aka POTLUCK VERSION
2 pounds ground beef
1/2 pound bacon
1 large onion, chopped small
2 tablespoon liquid smoke
1 cup ketchup
3 cups packed brown sugar
1/2 cup vinegar
4 large cans Bush maple flavored baked beans

  • Brown hamburger and then drain. 
  •  Fry bacon until crisp. Crumble bacon into pieces. 
  • Add to the remaining ingredients in slow cooker. 
  • Cook on low for 5-7 hours. 
  • Serve with beer bread or cheddar cheese biscuits. 
  • Great dish for a church pot luck.

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 for an hour or so.
This is sooooooooooooo simple, but don’t tell the family. They’ll think you worked all day on fresh baked bread.
BEER BREAD

3 1/2 cups self-rising flour
2 Tablespoons sugar
1 teaspoon sea salt
12 oz. beer (Budweiser works well)
1 stick butter, melted

  • Mix flour, sugar, salt and beer together. 
  • Add a couple of ounces of the butter. 
  • Knead together uniformly, but do not over work. 
  • Form into a well greased loaf pan. 
  • Pour remaining butter over top of loaf. 
  • Bake for 1 hour. 
  • Serve hot with soup.

CHEDDAR CHEESE BREAD or BISCUITS

2 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 teaspoons poppy, celery OR caraway seeds (Your Choice)
1 egg
1 cup milk

Combine Bisquick and seeds and mix well. Add cheese and mix again. Whisk egg and milk together. Gradually add egg mixture to Bisquick mixture and mix until well blended. Spoon into a well grease loaf pan and bake 35-40 minutes at 350 degrees. If making biscuits either spoon drop onto a well greased cookie sheet or use a mini-muffin pan.

HERB BUTTER

HERB BUTTER
1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

  • With an electric mixer blend together until well blended.
  • Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
  • Transfer to your decorative tray and serve.