Tuesday, November 20, 2007

Lemon Butter Grouper




1/2 c. butter
2 tbsp. lemon juice
1/4 tsp. garlic salt
1/2 tsp. dried parsley
1/8 tsp. paprika
1/4 tsp. ground pepper
2 lbs. grouper fillets
1/8 tsp. paprika

Preheat oven to 350 degrees. Combine melted butter and lemon juice in a small bowl. Brush 2 tbsp. of this mixture on a piece of foil placed on a broiler pan. Place grouper fillets on the pan. Mix together garlic salt, parsley, paprika, and pepper. Sprinkle spice mixture on both sides of fillets. Broil fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and sprinkle with paprika before serving.

Friday, November 16, 2007

Chocolate Chip/Pecan Cookies




These cookies are made with a box of cake batter, of all things....they are delicious and super-easy!!!

1 Box Duncan Hines Moist Deluxe "Butter Recipe Golden" cake mix
1/3 c. vegetable oil
2 eggs
1 cup or more chocolate chips
1 cup or more chopped pecans

Mix all ingredients until well blended. Use an ice cream scoop to scoop batter onto a greased cookie sheet. Using an ice cream scoop will ensure that all cookies are the same shape/size. Bake for approximately 12 minutes at 365 degrees. Keep an eye on the cookies and remove them from the oven a little bit before you usually would...this will make them nice and chewy. If you let them get too brown, they will not be as soft. Cool cookies on the pan for 10 minutes, then cool on a wire rack another 10 - 15 minutes.

***Be creative with this recipe! You can substitute almost any flavor cake mix or any flavor chocolate chips (ex: use M&Ms or chocolate/vanilla swirl morsels instead of chocolate chips). You can also substitute the pecans with another kind of nut like walnuts...or leave out the nuts completely!***

Thursday, November 15, 2007

Thanksgiving Dressing - 6th Generation Recipe!


***This has been in my family for many years. My Mom has made this every single holiday that I can remember.***

Egg Bread Recipe:
2 c. enriched corn meal, extra fine
1 tsp. salt
1 1/2 c. buttermilk
1 tsp. soda
6 eggs
3 Tbsp. cooking oil

Sift dry ingredients together. Combine eggs, buttermilk, and oil. Add to dry ingredients all at once; stir enough to thoroughly mix. (Mixture will have a rough appearance). Pour into a greased baking dish. Bake at 400 degrees for 20 minutes.

Dressing Recipe:
1 making of egg bread
1/2 c. chopped onion
3 slices light bread
approximately 2 c. or more turkey broth
1 c. chopped celery (optional)
1/4 lb. crackers
salt
poultry seasoning

In one cup of water, bring celery and onions to a boil and cook until tender (20 to 30 minutes). In a large pan, crumble egg bread, crackers, and light bread. Add celery and onion mixture. Add turkey broth and mix well with a potato masher. Add salt, pepper, and poultry seasoning to suit taste. Add enough broth for mixture to be a little soupy. Pour into ungreased baking dish. Bake at 400 degrees until lightly brown and desired consistency (approximately 40 minutes or longer).

Peanut Butter Logs



***This is a traditional holiday candy that our family makes every year. They are easy and fun to make!***

1 stick margarine
2 c. crunchy peanut butter
1 box confectioners sugar
3 cups Rice Krispies
Melted chocolate for dipping

Melt together margarine and peanut butter. Mix together sugar and Rice Krispies. Pour melted mixture over sugar and Rice Krispies. Roll into logs. Chill in the refrigerator (this makes them easier to dip. Dip in melted chocolate using a toothpick and place on wax paper to dry.
***TIP: When melting the chocolate on the stovetop, you may need to add a little vegetable oil. This will help smooth the chocolate and make it easier to use.***

Banana Pudding - Dreamland BBQ style!

1 pkg. vanilla pudding (large box)
1 3/4 c. milk
1 can sweetened condensed milk
1 large carton Cool Whip
1 box Vanilla Wafers
Bananas

Mix together 2 minutes vanilla pudding and milk. Stir in 1 can sweetened condensed milk. Stir in Cool Whip. Layer bananas and vanilla wafers. Cover with pudding mixture. Repeat layers until complete.

Easy Peach Cobbler

1 stick margarine
1 c. self-rising flour
1 c. sugar
1 c. milk
1 large can peaches, sliced

Melt butter in microwave (in cobbler dish). Mix flour, sugar and milk in bowl and add to butter. Spoon peaches over the top and bake 45 minutes at 350 degrees. Serve warm with vanilla ice cream.

Cream Cheese Banana Nut Bread

***Makes 2 loaves***

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Source: Southern Living magazine

Italian Cream Cake

This is my Mom's recipe...it is heavenly!

2 c. sugar
1 c. Crisco
1/2 c. oleo
5 eggs, separated
1/2 tsp. salt
1 c. buttermilk
1 Tbsp. vanilla
2 c. plain flour; sifted
1 tsp. soda
2 c. coconut
1 c. pecans

Cream sugar and Crisco well. Add oleo and beat until fluffy. Add egg yolks one at a time, beating well after each. Add vanilla and buttermilk alternately with flour, salt and soda. Fold in coconut, pecans and beaten stiff egg whites. Makes 4 layers.

Frosting:
1 box powdered sugar
1 stick oleo (room temperature)
1 tsp. vanilla
1 (8 oz.) cream cheese (room temperature)

Beat all together until well blended. Spread on cake layers. Bake at 350 degrees for 30 minutes.

Wednesday, November 14, 2007

Sweet Potato Casserole



1 large can of sweet potatoes
1 tsp. vanilla
2 eggs, beaten
1/3 c. milk
1 stick butter
3/4 c. sugar
1 c. brown sugar
1 c. chopped pecans
1/2 c. melted butter

Heat potatoes and drain; add vanilla, eggs, milk, 1 stick of butter and 3/4 cup sugar. Mash and pour into baking dish. Mix remaining ingredients and sprinkle over ingredients in baking dish. Bake at 350 degrees for 35 minutes.

Chicken Ball

***This makes a great addition to any party!***

1 can chicken
1 (8 oz.) cream cheese
garlic salt, to taste
1 tsp. liquid smoke

Mix all listed ingredients and shape into a ball. Top with parsley and serve with your favorite crackers.

Watergate Salad

1 medium can crushed pineapple
1 pkg. instant pistachio pudding
2 c. small marshmallows
1 large Cool Whip
1 c. chopped pecans
1 c. shredded coconut

Combine pineapple with pistachio pudding. Mix well. Add chopped nuts, marshmallows, and coconut. Fold in Cool Whip. Let chill at least one hour before serving.

Homemade Egg Rolls!

***These egg rolls are so much fun to make, and each batch could feed an army!***

1 whole cabbage, shredded
1 bag carrots, shredded
bean sprouts (optional)
mushrooms, diced
onions, diced
garlic salt to taste
2 eggs
sweet and sour sauce
egg roll wrappers
2 lbs. ground beef, browned

Mix together all of the listed ingredients. Place a handful of the cabbage mixture on top of an egg roll wrapper. Fold wrapper with wet hands to seal. You may need extra water to seal the wrapper good, patting seals completely closed before cooking. Deep-fry in hot oil until golden brown, flipping several times. Top with sweet and sour sauce.

Broccoli & Cheese Casserole



This is easily one of my favorite side dishes and is super simple to make. It's delicious and the perfect dish to take along to a family get-together.

2 c. rice
1 1/2 c. grated cheese (medium or sharp)
1 stick butter
1 pkg. chopped broccoli
1 can cream of mushroom soup

Cook rice. Cook broccoli and drain well. Mix rice and broccoli together with 1 cup of grated cheese, butter and mushroom soup. Put in a buttered baking dish using 1/2 cup of cheese to sprinkle on top. Bake at 350 degrees for 25 - 30 minutes.

Blueberry Dessert

Yummy!
The crust

One of my favorite memories as a child is making this dessert with my Grandmother. We made this at all holidays and special occasions. I hope you enjoy it as much as I have!

1 c. all-purpose flour
1/2 c. margarine
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. powdered sugar
1 (9 oz.) Cool Whip
1 (21 oz.) can blueberry pie filling

Combine flour, margarine and pecans; press into bottom of 12x8x2 inch baking dish. Bake at 350 degrees for 20 minutes; cool. Beat cream cheese with sugar; fold in whipped topping and spread over cooled crust. Top with pie filling; chill. Cut into squares. Voila!

Carrot Cake!!!



Okay, here is the Carrot Cake that I'm famous for! =) Everyone seems to want one for their birthday. =)

2 c. sugar
2 c. plain flour
1 1/2 c. cooking oil
4 eggs
2 tsp. salt
2 tsp. soda
2 tsp. cinnamon
3 c. grated carrots
1/2 c. or more chopped pecans

Mix sugar, eggs and oil. Beat well. Sift flour and dry ingredients; add to other mixture. Add carrots and nuts. Makes 3 layers. Bake 30 to 40 minutes at 325 degrees. Use Cream Cheese Icing between layers and on top and sides of cake.

Cream Cheese Icing:
1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box confectioners sugar (10x)
2 tsp. vanilla

Warm the cream cheese and margarine in the microwave just until softened. Mix well with other ingredients until creamy.

***I usually decorate the top or sides of the cake with any extra chopped pecans that I have on-hand.

Seasoned Pork Loin with Roasted Potatoes & Pears

(Finished Product)

(Before)



4 tbsp. olive oil
2 lbs. boneless pork loin
2 onions, chopped
1 lb. small red potatoes, quartered
3 firm pears, cored and quartered
McCormick Garlic & Onion Medley seasoning, to taste
------------------------------------------------------------------
Heat oven to 400 degrees. In a small bowl, mix 2 tbsp. of the oil with Garlic & Onion seasoning. Rub the mixture over the pork, then place the pork in a large roasting pan. In a bowl, mix the onions, potatoes, pears, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160 degrees). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted produce.

Sourdough Bread

("Starter," "Feeder," and "Baker" Recipes)


Starter:
1 pkg. active dry yeast
3/4 c. sugar
3 Tbsp. dry instant potatoes
1 c. warm water

Combine yeast, sugar, instant potatoes and water. Stir to mix. Pour mixture into a Mason jar; cover and refrigerate for 3 days (no longer than 1 week). Remove and "feed" starter as per "feeder" recipe. Feed dough 2 or 3 times before making bread. Aged starter causes a higher rise to your bread. Young starter produces less rise.

Feeder:
3/4 c. sugar
3 Tbsp. instant dry potatoes
1 c. warm water

Combine sugar, dry potatoes and water. Stir to mix well. Feed the starter by adding this mixture to the starter mixture. Stir starter and feeder mixtures together. Leave starter mixture out of the refrigerator 8 to 12 hours (all day). Starter should be left out until mixture gets very bubbly. Remove 1 cup of starter to make bread. If not making bread, throw away the cup of starter. Return remaining starter to the refrigerator. Keep in the refrigerator 3 to 5 days and feed again. After mixture has been allowed to bubble at room temperature, remove 1 cup for bread or discard 1 cup starter. Repeat this "feeding" process every 3 t0 5 days. As starter grows, it may be transferred from the Mason jar to a 2-quart pitcher with a tight-fitting lid.

Baker:
Each time starter is fed, a cup of starter should be removed for baking Sourdough Bread. The Baker portion of this recipe follows as Sourdough Bread.

Sourdough Bread:
6 c. bread flour (may substitute 1 to 2 c. wheat flour for part of bread)
1/3 c. sugar
1 Tbsp. salt
1/2 c. corn oil
1 1/2 c. warm water
1 c. Sourdough Starter (see preceding recipes)

In a large bowl, combine flour, sugar and salt; stir to combine ingredients. Mix together corn oil, water and Sourdough Starter. Add starter mixture to flour mixture and stir until a soft dough forms and all flour has been moistened.

Grease a large bowl with corn oil. Put dough in greased bowl and turn it over so dough is coated with grease (greased on top). Cover tightly with foil and let sit overnight or until doubled in volume. Punch dough down. Knead.

Divide dough into 3 portions. Knead each portion on a floured board 8 to 10 times. Shape dough into loaves and place in greased pans (loaf pans). Brush top of loaf with corn oil or butter. Cover with waxed paper or dish towel and let rise 4 to 5 hours or all day. Bake at 350 for 30 to 40 minutes. Remove from oven and brush with melted butter. Cool on wire rack. Remove from pan, wrap in foil and refrigerate. Baked bread may be frozen.

Add cinnamon and raisins, to taste, to make Cinnamon Bread.
Bread-making is messy! =)