Wednesday, November 24, 2010

Perfect Hard Boiled Eggs

Tired of rubbery hard boiled eggs? Green around the yolk? Here is the perfect hard boiled egg.

Place eggs in pan and cover with water plus one inch. Turn heat to high and when the water bubbles and the water bubbles and the eggs start to 'dance' cover the saucepan and let the eggs stand for 17 minutes. Don't peek! Pour off hot water and rinse with cold water a few times and fill with cold water. Let sit till cool and peel.

Sunday, November 21, 2010

Hens in a Blanket

1 (9 oz.) pkg. chicken breast tenders
1 (8 oz.) can refrigerated crescent rolls
Cheddar cheese slices

Preheat oven to 400.

Unroll crescent rolls; separate into triangles. Top each
triangle with a chicken tender and slice of cheese. Roll up,
starting at wide end. Bake on a cookie sheet for 10 to
12 minutes, or until golden brown.

Saturday, November 20, 2010

Sausage, Cheese, and Grit Casserole

1 pound bulk spicy pork sausage (Jimmy Dean)
4 cups water
1 cup quick-cooking grits
4 ounces grated cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten

Preheat oven to 375 degrees F (190 degrees C).

Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.

Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Thursday, October 28, 2010

Oreo Truffles

1 package Oreos
1 (8 oz) package cream cheese, softened
1 package dipping chocolate

Crush Oreos in a food processor until very fine (you could also use a blender). Mix in the cream cheese. Form into 1" balls and chill for 1 hour. Melt chocolate and dip the balls. Set on wax paper to cool. Drizzle with melted white chocolate, if desired. Refrigerate.

Wednesday, September 29, 2010

Easy Chicken and Dumplings

Eat it and Weep =)

10 ounces (frozen) chicken tenderloin or 1-2 chicken breasts
3-4 cans of chicken brot
1 stick butter or margarine
frozen mixed veggies of your choice
1 can evaporated milk
1 can Grands Biscuits

Boil Chicken in broth till done. Remove chicken and cut up in bite size pieces. Set chicken aside.

Add 1 stick of margarine to the broth. (I tried to make this without and it doesn't taste as good) Bring to a boil.

Meanwhile, Heat up veggies in the microwave and roll out biscuits on cutting board, dipping in flour if neccesary to prevent sticking. Cut each biscuit into four strips- they will not be uniform sized. Place biscuit pieces in boiling broth. Cover and cook dumplings until they swell up and then shrink back down- approximately 10 minutes or so. Add can of milk and vegetables and stir gently.


Saturday, August 14, 2010

Snapple Iced Tea

Who doesn’t love a nice cold bottle of Snapple on a hot day? Maybe it is the “Best Stuff on Earth”, but that doesn’t mean you can’t make it better (and cheaper) at home. And if you prefer diet, just replace the sugar with 12 packets of artificial sweetener.

8 cups water
2 Lipton tea bags
3/4 cup sugar
1/3 cup lemon juice

Add the water to a large saucepan and place over high heat. Once the water is boiling, add the tea bags and turn off the heat. Cover the saucepan and let stand for about 2 hours.
After 2 hours, discard the teabags. Add the sugar to a 2-quart pitcher. Pour the tea into the pitcher. Add the lemon juice and give it a good stir. Refrigerate until cold or serve over ice.

Makes 2 quarts.
*from Recipe Secrets

Wednesday, May 19, 2010

Lumpia Shanghai

This recipe was given to me by Sis. Mackert and let me tell you, it is very delicious!!!

3 lbs Ground Beef or Ground Pork or Ground Chicken
1/2 bag of carrots shredded.. I used my food processor.
1 large Onion diced very small or I used my food processor.
5 Stalks of Celery shredded.. I used my food processor.
1 tsp garlic powder
1 tsp of season salt
a little soy sauce to taste
a little black pepper to taste
4 eggs
2 tsp Sesame oil
2 Tbs Worcestershire sauce
3 Pks Lumpia Wrappers
Plus if you have it, I added one Pork cube to my recipe for flavor.

Note: With the carrot, onion, and celery, I used my food processor and it worked great and was a whole lot less work.

Directions: Mix all together ( I used plastic gloves because it is sticky ). Now take about a tablespoon or more of mixture and add to center of lumpia wrapper in a line that resembles a long tube across the wrapper and follow directions on how to roll it on the package. Remember to roll these very tight because when you fry them you don't want them coming apart. I make a huge amount of the mixture and roll up several Lumpias and freeze them for a later date for a good fellowship food.

Serve with: Philippino sweet chili sauce or your favorite sweet and sour sauce. Or make your own homemade sweet and sour sauce with. Recipe follows.

Home made sweet and sour sauce:
ketchup, Lemon Juice, brown sugar, black pepper, garlic salt, dried onion, chili sauce, and corn starch for thickening. Add these ingredients to your liking and cook in a small pot on stove. Yummy!

Best Green Beans

1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced or minced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce

Directions: place bacon in large pan and fry over medium heat. Cook bacon until brown. Add the mushrooms and garlic and reduce the heat to medium low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce and heat through.

Tuesday, May 18, 2010

Chicken Alfredo Pasta Salad

Prep time: 30 min. Total time: 30 min. Servings: 4 servings ( 1 1/4 cups each)

1 Box (7.75 oz) classic salad mix pasta cork screw pasta
1/2 cup refrigerated Alfredo sauce
1 1/2 cups shredded or diced deli rotisserie chicken or grilled chicken (w/o skin)
1 cup halved grape or cherry tomatoes
1 cup halved sliced cucumber
2 Tablespoons sliced fresh basil leaves

In 3 quart saucepan cook pasta as directed on box. Drain; rinse with cold water to cool.

In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumbers and basil in servin bowl. Add alfredo mixture; toss evenly to coat. Sprinkle with topping packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.

Note: I doubled the recipe. I did not use the classic salad mix because I did not have it and I don't think my store carries this. I did use the corkskrew pasta in the different colors and grilled my Tyson garlic flavored chicken breasts on my george foreman and cut it up and it added awesome flavor. I also used extra parmesan cheese in the mix. Besides that difference, I made the recipe the same. Play around with it and add new flavors. This is a yummy cold side dish for a bbq or whatever you plan to do for the summer time.

Wednesday, May 12, 2010

Porky's Cherry Salad

Straight from Porky's in Mexico, Missouri.

One can cherry pie filling
One can sweetened condensed milk
2 8 oz cartons of cool whip
16 ounce crushed pineapple- do not drain
One cup chopped nuts - optional
One cup mini marshmellows

Mix all together and chill.

Monday, March 29, 2010

Blueberry Coffee Cake

This is the bomb!

2 Cups Flour
1 Cup sugar, 3 Teaspoons Baking Powder, 1 Teaspoons salt, 1/3 Cup Softened Butter, 1 Cup Milk, 1 Cup Blueberries

Wednesday, March 17, 2010

Fluffy White Frosting

This is a variation of Pioneer Women's frosting and is so delish. Light and fluffy and not too sweet. I think it would make a great dip for strawberries as well.

In saucepan put
1 cup of milk (I used evap) and add
5 Tbsp flour
1 Tbsp sugar

Whisk together and cook over low heat till thick. Don't overcook. Add 1 tsp of vanilla and let cool completely.

In large bowl cream together
1 cube butter (1/2 cup)
1/2 cup shortening
1 cup sugar minus 1 Tbsp

Add flour mixture to shortening mixture and cream till light and fluffy and the granules of sugar have dissolved. Even after beating the frosting might be a bit grainy but will dissolve after about an hour.

Serve with Pioneer Women's Best Chocolate Sheet Cake.

*You can substitute brown sugar for banana cake or zuchinni bread.

Friday, March 05, 2010

Fluffy Fruit Salad

Easy and good!

24 oz. cottage cheese
8 oz. whipped topping
1 large jello mix (strawberry, cherry flavor)
2 cans fruit cocktail
Fresh fruit, like sliced strawberries, blueberries, banana, etc.

Mix all together in a bowl. Let set several hours, or preferably overnight.

Monday, March 01, 2010

Brownie Goody Bars

Not for the faint of heart! Definitely sweet!!!

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.

Monday, February 22, 2010

French Toast Casserole

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Friday, February 12, 2010

Dubu Buchim (Fried Tofu)

In Korea and the US Tofu comes in large (approximately) 6by4 inch cubes. Cut in half lengthwise and in approximately 10 slices about 1/2 inch thick or to your preference. Fry gently in oil until brown on both sides taking care to not break the tofu. Arrange on dish.

1 clove garlic minced fine
1 stalk green onion (I used an equal amount of white onion and it was still great)
1 tsp Korean chile powder ( or more to taste)
2 Tbsp soy sauce
1 tsp honey sugar (I have ommited and it was still great)
2 tsp sesame oil

Mix all in bowl and keep covered tightly in refrigerator.

This recipe originally came from Maangchi on youtube. You can find her website in the sidebar at right. She has a wonderful channel and has answered so many questions. She is really a sweetheart

Korean Dipping Sauce for Fried Tofu

This sauce is originally for putting on top of deep fried tofu but is so good for lumpia or anything Asian inspired.

1 clove garlic minced fine
1 stalk green onion (I used an equal amount of white onion and it was still great)
1 tsp Korean chile powder ( or more to taste)
2 Tbsp soy sauce
1 tsp honey sugar (I have ommited and it was still great)
2 tsp sesame oil

Mix all in bowl and keep covered tightly in refrigerator.

This recipe originally came from Maangchi on youtube. You can find her website in the sidebar at right. She has a wonderful channel and has answered so many questions. She is really a sweetheart.

Tuesday, February 02, 2010


Butter sides of a 2 qt saucepan. In it combine:

2 cups sugar
6 oz. evaporated milk
1 heaping tablespoon cocoa
dash salt

Cook and stir continuously over medium heat until mixture reaches soft ball stage. Usually takes approx 13 to 15 minutes. Immediately remove from heat. Add
1 tablespoon butter without stirring. Let cool until lukewarm. Add 1 teaspoon vanilla and beat vigorously until fudge stiffens and looses it's gloss. Quickly add nuts if desired and push from pan onto wax paper.