Southwest Spicy Sweet Potato Fries

1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp ground cloves
1 Tbsp Canola or vegetable oil
2 large sweet potatoes, cut into wedges


Preheat oven to 425°F. Line a baking sheet with foil, shiny side up. Spray with cooking spray if desired.

Put first six ingredients in a gallon-size Ziploc bag and shake to blend. Add sweet potatoes. Drizzle oil over potatoes in the bag. Seal bag and shake to coat.

Arrange coated potato wedges on the baking sheet so no fries are overlapping. Bake for 18 minutes. Flip the fries over and bake for another 10-12 minutes.

Serve with ketchup or horseradish sauce.


Makes about 12-15 wedge fries.

Pumpkin Crunch Bars

15 oz. can pumpkin
12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Topping:
1 package yellow butter cake mix
1 cup chopped pecans
1 cup melted butter (2 sticks)
Garnish with fresh whipped cream

Mix the first six ingredients until creamy. Pour into greased 13x9 glass baking dish. Sprinkle evenly with dry cake mix. Then add pecans and drizzle butter. Bake at 350 for 50 minutes. Cool, then serve each piece with a dollop for fresh whipped cream.

Chocolate/Lemon Delight

1/2 cup butter
1/2 cup chopped pecans
1 cup flour
2 cups cool whip
2 pkg 8oz cream cheese
3 cups milk
1 cup powdered sugar
2 pkg instant lemon pudding

1st layer: Mix together like pie dough; butter, chopped pecans and flour.
Press into 9x13 pan, and bake at 350F for 15 minutes. Cool.

2nd layer: Blend cool whip, cream cheese and powdered sugar.
Spread over first layer.

3rd layer: Blend instant lemon pudding and milk. Spread over second layer.

4th layer: Spread wool whip on third layer. Chill. Sprinkle nuts on top.

Variation: Use 1 cup less cool whip and 1 pkg less cream cheese, and 1 cup more flour and butter.

Ranch Potato Casserole

6-8 medium red potatoes, washed and eyes and dirt removed
1/2 cup sour cream
1/2 cup ranch salad dressing (not dry powder)
1/4 cup bacon bits or crumbled bacon
2 Tbsp minced fresh parsley
1 cup cheddar cheese

Topping-
1/2 cup (2 ounces) shredded cheddar
2 cups slightly crushed corn flakes
1/4 cup butter

Cook the potatoes till tender. (I do this the night before by baking then instead of boiling) Quarter them and leave skin on. Combine sour cream, ranch dressing, bacon, parsley and 1 cup of the cheese Toss potatoes in dressing mixture and place potatoes in greased 13by9 pan. Top with 1/2 cup of the cheese (topping). Combine corn flakes and butter and sprinkle over casserole. Bake 350 for 40-35 minutes

Buttered Egg Noodles (no drain)

I had to fiddle around with the amount of water and ended up adding about 4 Tbsp extra.

2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles

Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat. Add egg noodles. Cover and Cook until noodles are desired texture stirring frequently. (I added an extra 4 TBSP of water) The recipe calls for adding the remaining 4 TBSP of butter which is entirely unneccesary. Sprinkle with Parsley.

Korean Style Meatballs

While these are not meatballs they are close except that they are flat. I just dont know the real name but they are delish.

onion chopped
green pepper chopped
carrotts chopped
ground pork and/or beef
tofu

flour
eggs

Combine first five ingredients. Form into balls and flatten so they are easier to fry. Dip in egg then flour. Fry till meat is cooked through and done.

Lemon Cheese Coconut Cake

I made this up today and it was delicious!

Grease 13by9 cake pan. Sprinkle coconut in bottom of pan.

Mix a white cake mix as box recommends and pour into pan.

Combine one container of lemon frosting with 1 block of cream cheese. (I defrosted the cream cheese in the microwave to make it softer) Thoroughly combine and spoon over top of cake. Marble with knife. Bake until nice and brown and done in center.

I am looking forward to trying this with other variations. Chocolate Cream Cheese sounds wonderful.

Easy Coffee Cake

1 cup flour
1 cup shortening
1 cup sugar (brown is best, or a mixture of brown and white or whatever you have will do)

Yellow or White Cake Mix
Ingredients called for on box of cake

Mix together flour, shortenings and sugar with pastry cutter or hands. Mixture will be crumbly. You can add more flour if you like. Set aside for topping. Prepare cake batter as box says and pour into prepared pan. Top with topping and bake per directions on box or toothpick inserted comes out clean.

Serve with Whip Cream or Cool Whip

Oreo Pie

1 graham cracker crust or homemade pie crust
2 8 oz. pkg. cream cheese
1 can sweetened condensed milk
dash of lemon juice
1 tsp. vanilla (optional)
Large Tub of cool whip
Oreos


Crush about 8-16 oreo cookies in plastic bag with rolling pin. Set aside. Mix cream cheese with mixer in large bowl. Add sweetened condensed milk, lemon juice and mix till blended making sure there are no lumps. Fold in half of a large tub of Cool Whip into filling and 3/4 of cookies. Spread on cooled pie crust. Top with thin layer of Cool Whip and sprinkle with remaining cookies. Enjoy!

*this is pretty sweet. Use as few or as many Oreos as you desire

Easy Fried Rice

For every two servings or one HUGE monster serving =)

In wok or frying pan heat up 1 Tbsp oil

Add your choice of whatever you have on hand- only need a little of each-

sliced onion
baby carrots grated- grated (essential imho for taste and color)
green peppers
peas
mushrooms
zucchini- grated
finely chopped chopped cabbage
fresh garlic (it aint the same without!)

Saute till tender.

Add one chicken breast chopped up (optional), pork or tuna drained VERY well and fry for a bit.

Meausure out one cup of refrigerated leftover rice in measuring cup and add to pan. Make sure rice is broken up- that there are no chunks and oil coats all of the rice grains.

Add 1 Tbsp of sesame oil- really makes the dish taste awesome

In your pan, spread the rice over to the sides so there is a only pan in the center. Scramble up one egg in a bowl. Add a little tad of oil if neccesary and cook egg in center well. If you like you can also fry an egg after and place it on top if you like it better. Mix egg in rice.

Heat through. When every thing is heated add 1 Tbsp of soy sauce. I know to some this might seem overkill but I add salt to the dish. Soy sauce is salty but I like the taste of salt in my fried rice too.

Serve with kimchi- yum!

* When you have leftover rice it is best to store it in an airtight container such as a plastic container or a ziploc bag. If air gets in it the rice will turn into rice pellets that will not soften up. I like to make extra rice and chicken breasts and store it in the refrigerator for easy lunches.

I wanted to mention how Koreans make Home Rice (ome rice) pretty much as above. For the egg part they fry egg in a skillet with oil and put the egg lying in a bowl pushed down on the bottom. Then they take the fried rice and pack it in the bowl and flip the bowl over for a very nice presentation. They also use Ketchup swirled on top. Yum.

Foolproof Omelette

I have on hand 4 eggs, green peppers, spanish onions and some marbled cheddar/monterey jack cheese. Yum!

















I use a non stick spray AND a bit of butter/margarine. I know I am a glutton for punishment but it also tastes so much better. =)
















Scramble up your eggs

















Turn up the heat and let your butter melt. It is ready when a droplet of water dances on the skillet.

















Pour your eggs into your skillet. Salt if desired.
















Swirl pan around so eggs form all over the bottom of the pan















If my eggs are thick in the pan I like to gently move the eggs on the side to the middle and let the runny eggs touch the pan to cook...


















Sprinkle fillings on top.















Turn flame down to low. My stove flame is pretty small so I have to move my pan around to make sure the eggs cook evenly and the cheese melts.















Flip Omelette over and slide onto serving plate. YUM!

CrockPot Ranch Potatoes

2 pounds small red potatoes, quartered
2 (8oz) packages cream cheese, softened
1 can cream of potato soup, undiluted
1 Envelope Ranch salad dressing mix
1 tbsp milk

Fresh herbs, grated cheese or green onions added to top. Sometime crock pot dishes tend to not look so pretty. So the topping(s) would give it better eye appeal.

Place potatoes in crockpot.
In a bowl beat together cream cheese, soup, salad dressing mix and milk. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.

Cinnamon Rolls (bread machine)

These are fantastic, taste like Cinnabons!

1/4 cup warm water
1/4 cup butter, melted
1 cup warm milk
1 egg, room temperature
1/2 of a 3.4 oz. package instant vanilla pudding mix
1 Tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour (I've used all purpose)
1 (.25 oz.) pkg. active dry yeast

filling:
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cups chopped pecans (optional, I don't add these)

Icing:
4 oz. cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

1) In bread machine pan add first 9 ingredients, in order. Set bread machine to dough cycle; press start.
2) When dough cycle is finished, turn dough onto lightly floured surface, and roll into a 17X10 inch rectangle. Spread with softened butter. In a small bowl, stir together filling ingredients, and sprinkle mixture over dough.
3) Roll up dough, beginning with the long side. Slice into sixteen 1 inch slices, and place in a 9 X 13 inch buttered pan. Let rise til doubled, about 45 minutes. Preheat oven to 350 degrees.
4) Bake in a preheated oven 15-20 minutes. Remove rolls from oven and top with frosting, and enjoy!

Roux 101

In Cajun and Creole cuisine, the roux has been raised to a new dimension
never before experienced in other forms of cooking.

Butter, lard, peanut oil, bacon fat and even duck fat have been used in
combination with flour to produce as many taste and colour variations as
there are cooks in South Louisiana.

In classical cuisine, the brown roux is used for brown sauce, the blonde
roux for veloutes and the white roux is used for bechamels.

In Creole cuisine, a brown roux is made from butter or bacon fat and is used
to thicken gumbos and stews requiring a light touch.

The Cajun dark brown roux is best made with vegetable oil.

The flour and oil are cooked together until the roux reaches a caramel
colour.

This roux has less thickening power.

Thus, the thickening capabilities of the dark roux are diminished.

The dark brown roux is the secret to traditional Cajun food because of the
richness and depth it adds to the dish.

Butter is used in classical and Creole roux's, however, the Cajuns use only
vegetable oil or lard to produce their lighter coloured roux.

Tan in appearance, these light roux's are used primarily with vegetables and
light meat dishes.

Certain gumbos are further thickened, in Bayou country, with either okra or
file powder.

THE BROWN ROUX

1/2 c butter
1/2 c flour

In a heavy bottom sauté pan, melt butter over medium high heat.

Using a wooden roux spoon, add flour, stirring constantly until flour
becomes light brown.

You must continue stirring during the cooking process, as flour will tend to
scorch as browning process proceeds.

Should black specks appear in the roux, discard and begin again.

This volume of roux will thicken three cups of stock to sauce consistency.

THE BLONDE BUTTER ROUX

1/2 c butter
1/2 c flour

In a heavy bottom saute pan, melt butter over medium high heat.

Proceed exactly as in the brown roux recipe, however, only cook to the pale
gold state.

This roux is popular in Creole cooking and will thicken three cups of stock
to a sauce consistency.

THE WHITE BUTTER ROUX

1/2 c butter
1/2 c flour

In a heavy bottom sauté pan, melt butter over medium high heat.

Proceed exactly as in the blonde roux recipe, however, only cook until the
flour and butter are well blended and bubbly.

Do not brown.

This classical style roux is popular in Creole cooking and will thicken
three cups of stock to a sauce consistency.

THE CREOLE ROUX

The Creole roux can be made with lightly salted butter, bacon drippings or
lard.

As with everything regarding food in Louisiana, whenever someone attempts to
reduce this wealth of food lore to written material, an argument breaks out.
Let's just say that Creole roux's vary in colour the same as Classical and
Cajun ones.

The Creoles, however, did have butter in their pantry, but any butter a
Cajun had would be saved for a biscuit or cornbread and never put in the
black iron pot for a roux.

If a comparison statement can be made, it would be that generally speaking,
Creole roux is darker in colour than the classical French brown roux it
descended from but not as dark as the Cajun dark roux.

THE LIGHT BROWN CAJUN ROUX

1/2 c oil
1/2 c flour

In a black iron pot or skillet, heat the oil over medium high heat to
approximately 300 F.

Using a wooden roux spoon, slowly add the flour, stirring constantly until
the roux is peanut butter in colour, approximately two minutes.

Roux is normally used to thicken vegetable dishes such as corn maque
choux (shrimp, corn and tomato stew) or butter beans with ham.

If using this roux to thicken an etouffee, it will thicken approximately two
quarts of liquid.

If used to thicken seafood gumbo, it will thicken approximately two and a
half quarts of stock.

THE DARK BROWN CAJUN ROUX

1 c oil
1/2 c flour

Proceed as you would in the light brown Cajun roux recipe but continue
cooking until the roux is the colour of a light caramel.

This roux should almost be twice as dark as the light brown roux but not as
dark as chocolate.

You should remember that the darker the roux gets, the less thickening power
it holds and the roux tends to become bitter.

This roux is used most often in sauce piquantes, craw fish bisque's and
gumbos.

However, it is perfectly normal to use the dark brown roux in any dish in
Cajun cooking.

This roux gives food such a rich character that I sometimes make shrimp and
corn bisque with it, as well as a river road seafood gumbo that will knock
your socks off. Slow cooking is essential to achieve that dark, rich colour.
Some time ago, I was discussing the origin of the dark roux. I've always
contended that because the Cajuns cooked in black iron pots over open fires
using lard as a base, the dark roux was discovered by accident when the fire
got too hot and the flour over-browned. With their lean pantries in mind,
the Cajuns kept the roux instead of discarding it.

They enjoyed the flavor and kept doing it that way.

Properly done, the dark Cajun roux enriches food with colour and flavor that
is so fantastic it could only be Cajun.

Table of Sauce and Soup Consistencies

Using The Roux of Cajun and Creole Cooking

THE BUTTER BASE ROUX'S

THE CLASSICAL & CREOLE ROUX'S

1 cup butter
1 cup flour

This recipe will thicken the following:

6 c stock to a thick white sauce consistency.
8 c stock to a concentrated soup consistency.
10 c stock to a thick soup consistency.
12 c stock to a perfect Louisiana gumbo consistency.
14 c stock to a light gumbo consistency.

THE OIL BASE ROUX'S

THE CAJUN ROUX'S

1 c vegetable oil
1 c flour

Cooked at 300 F three to five minutes, this recipe will thicken the following:

6 c stock to a thick brown sauce consistency.
8 c stock to a thick gumbo consistency.
10 c stock to a perfect Louisiana gumbo consistency.
12 c stock to a light gumbo consistency.

It should be noted that the butter or oil base roux's may be made well in
advance, cooled, separated into half cup portions and placed in the
refrigerator or freezer.

The roux will keep well for months and always be available to you should an
emergency arise.

Orange Creamsicle Cake

1 box Duncan Hines lemon supreme cake mix
1 (6 oz.) box orange gelatin

Bake cake according to directions on box. Let cool. Mix gelatin with 1/2 cup cold water and 1/2 cup hot water. Poke holes in top of cake and pour gelatin mixture over cake. Refrigerate for 1 hour.

ICING:

1 (8 oz.) container whipped topping
1 tsp. vanilla
1 (3 oz.) box instant vanilla pudding
1 1/2 c. milk

Mix ingredients together with beater. Add red and yellow food coloring to make icing orange. Spread on cake.

Texas Roadhouse Cinnamon Butter

2 stick butter, softened
1/3 cup sweetened condensed milk, chilled
1/2 tsp. corn syrup
3/4 to 1 tsp. cinnamon, to taste

Place all ingredients in a food processor and blend until smootn.
Serve with hot rolls or muffins. Keep stored in refrigerator.

Blackened Seasoning

1 T. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
Mix all ingredients well.

This seasoning is fantastic when used on not only fish, but
chicken and
steak
as well. Dip the meats in melted butter and then into this mix
before
cooking.

Tzatziki Sauce (Cucumber Sauce)

2 cups plain yogurt
1/2 cucumber ,peeled, grated, drained (I add more)
2 cloves garlic, crushed
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
salt and white pepper, to taste
pinch ground cayenne pepper

Mix all ingredients together. Serve with Gyros, or Shish Kebabs.

Shish Kabobs

This is hubby's recipe. He likes to use the steaks called BJ's in a box in the freezer section of the grocery store. They are truly like NO other!

Steak- cut up into bite size pieces- not to big or they will not cook in the middle
Cut up veggies in chunks-
Green Pepper
Yellow Pepper
Mushrooms
Tomatoes
Onion

Drizzle with sesame oil and store overnite if possible. Grill on BBQ till steak is done. Serve with Tzatziki Sauce (Cucumber Sauce)

Old Fashioned Potato Salad

5 pound bag of red potatoes (better texture and taste then russet!)
12 hard boiled eggs

Peel and pare potatoes. Cook till done and drain water Boil eggs and peel. Rinse in water. (Sometimes I do this the night before)

Toss potatoes and eggs in a large bowl and add-

mayonaisse
relish or sweet pickle (1/4 cup)
2 Tbsp mustard (more or less to your taste)
1 1/2 tsp salt
3/4 pepper

If you are short of mayo or just want it more creamy you can add sour cream.

Fold into large serving bowl and sprinkle with cayenne or chile powder. Chill well before serving.