Saturday, September 27, 2008
ONE OF THE OTHER THINGS I'M MAKING FOR THE COUSIN'S REUNION THIS WEEKEND, AND THAT I LOVE TO FIX BUT ONLY DO IT IF IT'S FOR A CROWD, IS TRASH BAG SNACK MIX.
TRASH BAG SNACK MIX
GET ROUGHLY SEVEN BOXES OR BAGS OF YOUR FAVORITE CRACKERS. I USUALLY USE THE WHITE CHEDDAR CHEEZITS, OYSTER CRACKERS, RITZ CHIPS, SUN CHIPS, THERE ARE SEVERAL OTHERS THAT ARE LIKE STICKS, CAN'T THINK OF THE NAMES OF THOSE BUT YOU'LL KNOW WHAT I MEAN. I'VE HAD IT WITH PRETZELS BUT I PREFER IT WITHOUT.
TAKE TWO TRASHBAGS, KITCHEN SIZE, AND DOUBLE BAG ONE INTO THE OTHER AND POUR ALL OF THE CRACKERS INTO THE BAG. TAKE ABOUT A CUP AND A HALF OF ORVILLE REDENBACHER'S BUTTER FLAVORED POPCORN OIL, MIX INTO THE OIL 1 TBSP. OF GARLIC SALT AND 1 TBSP. OF ONION POWDER. WHEN YOU'VE GOT THAT GOOD AND STIRRED UP POUR IT INTO THE BAG AND SHAKE.
OVER ABOUT A THREE HOUR PERIOD SHAKE, TOSS, AND TURN THE BAG ABOUT EVERY HALF HOUR. I SCOOP THEM OUT INTO GALLON ZIP LOCK BAGS, USUALLY RIGHT AT THREE GALLONS. SCRUMPDILLYICIOUS!!!!!
Friday, September 26, 2008
GRANDMA ASH'S BROWNIES
MY SISTER-IN-LAW GAVE ME THE RECIPE PROBABLY 35 YEARS AGO AND MADE ME PROMISE THAT I'D NEVER LET ANYBODY KNOW WHERE I GOT IT, AT LEAST NOT WHILE GRANDMA GLADYS, HER GRANDMOTHER-IN-LAW, WAS ALIVE. SAD TO SAY, SHE'S GONE. I'M GOING TO SHARE THE RECIPE WITH YOU AND LET YOU KNOW I FOUND ONE ALMOST EXACTLY LIKE IT IN A PAULA DEEN COOKBOOK. WONDER WHO GAVE PAULA DEEN GRANDMA'S BROWNIE RECIPE?!? YOU'VE HEARD OF DEATH BY CHOCOLATE? GET READY, THIS IS A TRUE CHOCOLATE OVERLOAD:
1 STICK BUTTER, ROOM TEMP
1 CUP SUGAR
16 OZ. CAN HERSHEY'S CHOCOLATE SYRUP
1 CUP FLOUR
CREAM THE BUTTER AND SUGAR, ADD THE EGGS UNTIL WELL BLENDED. STIR IN THE FLOUR AND THE HERSHEY'S SYRUP. BAKE 25 MINUTES IN A 9 X 13 PAN, GREASED, AT 350.
AS SOON AS YOU TAKE THEM OUT OF THE OVEN START TO MAKE THE FROSTING:
6 TBSP. BUTTER
1/3 CUP MILK
1 1/2 CUP SUGAR
1 CUP SEMI SWEET CHOCOLATE CHIPS
PUT THE BUTTER, MILK AND SUGAR IN A HEAVY SAUCEPAN OVER MEDIUM HEAT. STIR AND COOK TILL BOILING AND BOIL FOR ONE MINUTE. REMOVE FROM HEAT. STIR IN CHOCOLATE CHIPS UNTIL MELTED AND WELL BLENDED AND POUR OVER BROWNIES.
Thursday, September 25, 2008
ON SATURDAY MORNING OF THE REUNION WE'RE HAVING A BREAKFAST CASSEROLE THAT IS AMAZING! IT'S CALLED EASTER BREAKFAST CASSEROLE. ALSO, I'VE MADE EIGHT LOAVES OF FRUIT BREADS AND HAVE THEM IN THE FREEZER, PUMPKIN, IRISH SODA BREAD WITH CRANBERRIES, GINGERBREAD, AND OATMEAL AND APPLE BREAD (2 LOAVES EACH). WILL PROBABLY DO SOME BISCUITS ALSO.
EASTER BREAKFAST CASSEROLE
2# BACON CHOPPED AND COOKED
CHOPPED ONION - AS MUCH AS YOU LIKE
CHOPPED GREEN PEPPER - AS MUCH AS YOU LIKE
6 CUPS SHREDDED CHEDDAR CHEESE
4 CUPS MILK
2# FROZEN HASH BROWNS THAWED
USE THE CHUNK HASH BROWNS NOT THE SHREDS. THIS IS A DOUBLE RECIPE, PROBABLY TWO 9 X 13 PANS. BEAT EGGS AND MILK, MIX IN ALL INGREDIENTS. POUR IN GREASED PANS, COVER AND COOK 45 MINUTES THEN UNCOVER AND BAKE 30 MINUTES. OH YEAH, AT 350.
THIS IS REALLY, REALLY GOOD STUFF MAYNARD!!!
NOW, SOME OF THE OTHER THINGS I HAVE IN MY FREEZER ARE ALL OF THE COOKED BURGER FOR THE CHILI AND SOUP, SIX POUNDS. THE TWO POUNDS OF COOKED BACON ARE IN THERE. I HAVE TWO BATCHES OF CORN BREAD FROZEN AND A CHOPPED APPLE WITH DATES AND WALNUTS CAKE AND SOME BROWNIES. NEXT POST WILL BE THE RECIPE FOR THESE FAMOUS BROWNIES.
---The fruit breads my mom listed above are all awesome, I'll see if I can talk her into doing another guest series of her fruit breads, I'm sure she'll be making them again for Thanksgiving. I'm liking this Guest Blogger thing more and more, less work for me, but more yummy food for me to try!
Wednesday, September 24, 2008
HELLOOOO BLOGGERS! THIS IS THIS GIRL'S MOM. SHE HAS BEEN VERY BUSY AT WORK SO I AM GOING TO TELL YOU ALL ABOUT MY PREPARATIONS FOR A BIG FAMILY REUNION THIS WEEKEND AND THE COOKING THAT HAS BEEN GOING ON FOR SEVERAL WEEKS IN PREPARATION.
WE ARE HAVING A 'COUSIN REUNION' AT GRAND LAKE, OKLAHOMA. WE'RE EXPECTING AROUND 24 PEOPLE, SOME STARTING TO COME IN ON FRIDAY. THE PROBLEM IS THE TWO HOSTESSES, MYSELF AND MY COUSIN JAN, WHO I SOMETIMES REFER TO AS THE 'LITTLE GENERAL' BECAUSE OF HER ORGANIZATIONAL SKILLS, LIVE ABOUT FOUR HOURS FROM THE LAKE. WE COULD HAVE OTHERS BRING THINGS BUT MOST OF THEM ARE COMING FROM FURTHER THAN THAT, PHILADELPHIA, ST. LOUIS, KANSAS CITY, WICHITA. SO TO TRY TO MAKE THIS EASY ON THE LONG DISTANCE TRAVELERS WE DECIDED TO PROVIDE MOST OF THE FOOD.
FRIDAY EVENING WE ARE PLANNING CHILI AND A QUICK ITALIAN SOUP. CHILI IS CHILI, MINE IS PRETTY GOOD BUT I WON'T BORE YOU WITH THE DETAILS. NOW, THE QUICK ITALIAN SOUP I'M EXCITED ABOUT:
2# LEAN GROUND HAMBURGER BROWNED
CHOPPED ONION - AS MUCH AS YOU LIKE
10 CUPS HOT WATER
2 BOXES HAMBURGER HELPER LASAGNA MIX
2 CANS DICED TOMATOES WITH JUICE
2 CANS WHOLE KERNEL CORN - DRAINED
MIX THE HAMBURGER, ONION, 10 CUPS OF HOT WATER AND THE SPICE PACKETS FROM THE H.H. AND BRING TO A BOIL. LOWER HEAT AND SIMMER 10 MINUTES. ADD THE TOMATOES AND THE CORN, SIMMER 10 MINUTES. ADD THE NOODLES FROM THE H.H. AND SIMMER 10 MINUTES.
THIS IS A DOUBLE RECIPE. I'VE MADE IT SEVERAL TIMES AND I USUALLY ADD ABOUT A HALF A PALM FULL OF GOOD LARGE CUT DRIED BELL PEPPER PIECES IN WITH THE WATER.
Thursday, September 11, 2008
Saturday, September 6, 2008
West 95 and I decided that it's time for us to have some killer appetizers in pocket so we are ready when the party bug hits us. Our plan is to make yummy party appetizer recipes a couple times a month so we know how they taste, how long it takes to prepare them, if they freeze well, and how much they cost to make (that's an important one if you're having a big gathering). The first recipe we decided to try was quiche. They were supposed to be mini, but neither of us owns a mini muffin pan, so they were muffin sized. Even so, they were the perfect size and consistency to be eaten without a fork, or even without a plate, if you party with heathens like we do.
Mini Sausage Quiche
1 sheet frozen puff pastry, thawed and unfolded
1/2 pound bulk pork country sausage, hot or mild
1/4 cup finely minced sweet onion
1/4 cup finely diced sweet red bell pepper
1 clove finely minced garlic
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp dry mustard powder
1/4 tsp ground sage
1/4 tsp ground thyme
1/4 tsp onion powder
1/2 tsp salt
Dash of hot sauce, to taste
Dash Worcestershire sauce
Shredded Gruyere or Swiss cheese
Preheat oven to 400 degrees and grease a mini-muffin pan. (I used a regular sized muffin pan)
Lightly flour your workspace and using a rolling pin, roll out the puff pastry to a 12" x 14" sheet. It should be about 1/8" thick. Use a biscuit cutter to cut out 24 rounds. (I actually preferred the quiches that only had crust on the bottom as opposed to crust going up each side. Use a smaller circle cutter and experiment with the amount of crust to use)
Saute sausage, onion, red bell pepper and garlic until meat is no longer pink, breaking the sausage into small pieces as it cooks. Drain the fat and allow the mixture to cool to room temperature. Place 1 tbsp of the mixture in the bottom of each cup.
Blend the cream cheese, dry mustard, sage, thyme, onion powder, salt, hot sauce and Worcestershire sauce until smooth, then beat in eggs, one at a time, until just incorporated. Spoon the egg mixture into the cups and sprinkle with the shredded cheese.
Bake 10 minutes until golden, serve warm.
The recipe also says these can be frozen and reheated in a 350 degree oven for 15 to 20 minutes, and I know I told you this experiment was meant to test the freezing quotient of the dish, but soon after these honies came out of the oven, five ravenous people devoured them, rendering me incapable of that portion of the project. We'll have to take about.com's word for it.
Thursday, September 4, 2008
1 1/2# burger
1 onion chopped
1 16 oz can kidney beans with liquid
1 16 oz can chili beans
1 small bag frozen corn
1 can Rotel
1 16 oz can diced tomatoes
1 4oz can green chiles
1 pkg. Ranch Dressing mix
1 pkg. taco seasoning
1 1/2 c. water
Brown beef and saute onion - drain, stir in remaining ingredients. Simmer @ least two hours.
Serve with whatever garnishes float your boat.
P.S. This soup tastes even better on day 2. I like to mix it up by using the leftovers to make some kickin' nachos. Just drain the soup, put over a bunch of chips and ta da, taco soup with chips!
I made a meal for my husband and his parents last Sunday and wanted to try something new for a sweet finish. I saw these cookies on Cakespy and fell in love. To make them right I bought myself a new little kitchen tool at Target, a small cookie scoop. Little gadgets like this are so fun to me! Plus, they made these yummies the perfect round shape I wanted.
Courtesy of Cakespy:
For the Cookies:
1/2 c. soft butter
3/4 c. sifted confectioners sugar
1 Tbsp. vanilla
food coloring if desired
1 1/2 cups all purpose flour
1/8 tsp. salt
Fillings: I made mine with marischino cherries which I liked because of the pink cookies. Next time I'm going to try to make a great purple color so who knows what filling I'll try.
For the Icing:
Mix 1 cup sifted confectioners' sugar, 2 tbsp cream, 1 tsp vanilla, and food coloring (if desired).
Heat oven to 350.
Mix butter, sugar, vanilla and food coloring, thoroughly. Sift flour with the salt and add to the sugar mixture. If dough is dry, add 1 to 2 Tbsp. cream. Using a small cookie scoop, partially fill with dough, add your filling, then finish with more cookie dough. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 minutes, then cool on a cooling rack. Dip the tops of the cookies in frosting and decorate.
Makes 20-25 cookies.