Driftwood Candleabra

Gather driftwood from the beach, or perhaps find at your local craft or flower supply store .  Double knot brightly colored string to an area of the driftwood and wrap tightly.  Continue with your other colors of string and create a color block pattern in sporadic areas of the driftwood.  After  wrapping, double knot, snip with scissors, and use a dab of glue to seal.  To create an over-the-top tabletop candelabra, use strong wood glue to bond together, holding in place till dry.  You may even want to use a paper tape to hold together, which will act like a vice to hold during the dry time.  Lastly, attach mini tea lights onto the wood using super glue.

beaded cuff bracelet

 

 Start with a colored  bead and tie to one end of elastic thread as a “stopper”.  String on an even number of gold and silver pony beads that measure to the circumference of your wrist.  Start the 2nd row by adding another bead and stringing it through the second-to-last bead in the 1st row. Add another bead and string through every other bead of the previous row as you create your 3rd row.  Continue this process until the cuff meets desired length, pulling tight as you go.  Once you’re  finished- connect by sewing the two ends to each other and tie the string to the “stopper” bead with a knot and then trim off the “stopper” bead. 

Bling Candy

To create:  dust candy mold with different shades of edible glitter, using a clean paint brush. It magically sticks to all sides! Melt white chocolate following the package's specific directions. Use a small spoon to pour  the melted white chocolate into the mold.  Place the filled mold into the refrigerator for a few hours until set completely.  Once hardened, carefully remove from the mold. You may want to add a little extra hint of glitter on the bottoms or on sides. 

Beet Roses

Thinly slice the beet and place slices in a row by partly overlapping them on a paper towel.  Start rolling the beet slices from one point to the other without breaking the slices..Secure the roll with a toothpick.  Place another beet slice and adjust the petals like a rose...

 For a shinny rose, dip in equal mix of sugar and water (I use 1/2 cup sugar and 1/2 of water...make sure sugar is dissolved before dipping)...while tacky sprinkle with sugar grandules.

Enjoy!

Cranberry Tree

This cranberry tree will make a lovely addition to your fall and winter holiday decorations. If you use the freshest cranberries, your cranberry tree will last up to 2 weeks or even longer. Stud it with whole cloves, and you also have an aromatic air freshener.

 2 lbs of FRESH cranberries, do NOT use frozen
1/2 cup whole cloves
Green styrofoam cone
50 round toothpicks broken in half

Tips and Hints:
Be sure to use round toothpicks.  These are more sturdy.  Use larger cranberries at the bottom and smaller ones on the top.  Cranberries are not all the same color so stagger them, or use dark on bottom graduating to lighter on top.

Enjoy!!!!

Fun with Veggies

Carrot Curls

1. Slice a carrot in half lengthwise.
2. With a sharp knife peeler, peel long strips from the cut surfaces. The strips should be thick enough to be firm, not limp.
3. Place the carrot strips in ice water. The strips will curl as they chill.
4. Refrigerate the carrot curls until you're ready to use them. Drain well before serving.

Celery Fans

You can use this same technique with carrots.

1. Cut the leaves and root end from a stalk of celery.
2. Cut celery stalks into 2 or 3 sections — 4 to 6 inches is a good length. If you want your celery fans to be thin, you can cut those sections in half lengthwise
3. Make several lengthwise cuts into one or both ends of each section. The more cuts you make, the more the fans will separate and curl. Leave enough uncut that the section stays together.
4. Lightly fan the cut ends by hand to spread out the cut ends
5. Place the celery strips in ice water. The cut ends will fan out as they chill.
6. Refrigerate the celery fans until you're ready to use them. Drain well before serving.

Tomato Roses

Serve tomato roses right away, because they don't store well.

1. Using a sharp paring knife, peel the skin from a tomato in a spiral, making a strip about 3/4-inch wide. It's okay if the strip breaks.
2. Roll one end of the peel tightly to make the center. Loosely roll the remaining peel around the center.
3. Secure the base with a toothpick.

Zucchini Flowers

1. Cut both ends from a zucchini. Leave the skin on.
2. Use a vegetable peeler to slice thin, long strips from the zucchini.
3. Lay each strip flat on a cutting board. Cut the ends to make them even.
4. Make thin, evenly spaced cuts along one long side of each strip, cutting almost to the opposite edge.
5. Roll each slice and secure the base with a toothpick.

Radish Flowers

1. Cut a thin slice from the bottom and top of the radish.
2. Slice each side of the radish close to the edge. Don't cut all the way through.
3. Make another set of slices parallel to the first ones, a little closer to the center of the radish.
4. Place the radishes in ice water and refrigerate overnight.
5. Drain well before serving.

Onion Flowers

1. Peel the outer skin from a medium-sized, well-rounded white onion. Cut off any roots, but leave the root end intact.
2. Using a sharp knife, cut through the onion from the top to about 1/2 inch from the root end. Don't cut all the way through.
3. Turn the onion a half turn and make another cut perpendicular to the first one.
4. Make additional cuts until you have gone completely around the onion.
5. Soak the onion in a bowl of hot water for 5 minutes and then place the onion in ice water. You can color the onion flower by adding a few drops of food coloring to the ice water. 

Have fun!!!!!

Taco Casserole

Easy dinner recipe for those in a hurry
400* preheated oven

1 lb ground chicken or turkey
(you may use hamburger or chuck if you wish)
8 oz taco sauce
1/2 cup chopped onions
8 oz sour cream
1/2 cup diced bell peppers
1 cup cottage cheese
1 tsp minced garlic
1 cup crused tortilla chips
1 package taco seasoning mix
2 cups cheddar cheese

Prepare 8" square dish with cooking spray.  In large sauce pan, cook chicken, onions, peppers and garlic until chicken is no longer pink.  Stir in taco seasoning mix and add taco sauce.  Set aside.  Place 1/2 crushed chips into the bottom of prepared dish.  Add chicken mix and cover chips.  Combine cottage cheese and cream cheese and add to top of chicken mix.  Sprinkle with remaining crushed chips, cover with cheddar cheese.  Bake uncovered for 30 minutes or until cheese has melted.
Enjoy!!!!!!!

White Chicken Chili

Actual Cheesecake Factory Recipe

1/2 cup canola oil
4 lbs diced chicken breast
1 TBL spoon cumin
1 TBL chili powder
1 TBL salt
2 tsp pepper
2 oz canola oil
2 oz butter
1 med diced yellow onion
2 TBL chopped garlic (minced from jar works)
1 green chili
3 oz flour
8 cups chicken stock
1/2 cup salsa verde
1 TBL chili garlic paste
1 TBL spoon chipotle tabasco
1 cup heavy cream
2 cups cooked white beans
Pico de gallo for garnish
White Rice for middle of bowl (see pic above)
Chopped scallions for garnish

Heat 2 oz canola oil in large saute` pan.  Combine diced chicken and spices in large mixing bowl.  Brown chicken cooking until 3/4 the way done.  Remove the chicken and set aside.  Add additional oil and butter to pan.  Saute`  onions until clear.  Add garlilc, poblanos and green chili.  Add flour and cook for 2 minutes.  Add chicken stock a little at the time, slowing whipping out lumps.  Add salsa verde, chili garlic paste and chipotle tabasco.  Allow to come to simmer and add chicken back to the pan.  Simmer for 5 minutes, add cream and cooked white beans.  Serve with rice and garnish with pico de gallo and scallions.
Enjoy!!!!

Sex in a Pan

350* preheated oven

1 cup all purpose flour
1/2 cup butter
1 tablespoons sugar
1/2 cup chopped pecans
8 oz cream cheese
2/3 cup icing sugar
2 cups cool whip
2 1/2 cups milk
2 - 3 1/2 oz boxes chocolate instant pudding mix

garnishes (coconut sprinkles, nuts, marachino cherries, chocolate curls, etc)

Combine flour, butter, sugar and nuts.  Mix until crumbly.  Press into bottom of greased 10" spring form pan or a square pan.  Bake for 15 minutes.  Cool.

While that is baking, beat cream cheese with icing sugar.  Add one cup cool whip until well blended.  Spread over cooled crust.  REFRIGERATE while making topping.

Now for the sex part....lol...make pudding according to package directions.  Place over cream cheese mixture.  Top with remaining cool whip.  Garnish with coconut, chopped nuts, shaved chocolate marachino cherries or strawberries.  Refrigerate before serving.
Enjoy!!!!

White Russian Cupcakes

 325* preheated oven
2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 whole eggs
2 teaspoons vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
1 ounce coffee liqueur (recommended: Kahlua)
1 tablespoon mocha paste
Irish Cream Filling (recipe follows)
12 ounces Irish Buttercream (recipe follows)
Small chocolate pearls (recommended: Verona)

Prepare a cupcake pan with 24 cupcake liners.Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides with a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.

Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners. Bake for 18 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool for 20 minutes.

Scoop out the center of the cooled cupcakes with a melon baller. Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake. Fill all the cupcakes with about 1/2 ounce of filling.

Generously pipe about 1 ounce buttercream onto each cupcake. Garnish each cupcake with 4 or 5 small chocolate pearls.

Irish Buttercream:

• 4 pounds butter, softened
• 8 ounces high ratio shortening (recommended: Sweetex)
• 8 cups confectioners' sugar, sifted
• 4 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 tablespoon mocha paste
• 4 tablespoons cherry liqueur
• 2 ounces Irish liqueur (recommended: Bailey's Irish Cream)
• 1 1/2 ounces coffee liqueur (recommended: Kahlua)
• 1 tablespoon vodka

In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and the mocha paste. Lastly, add the liqueurs and vodka and incorporate completely.

The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.

If you don't like Buttercream, use following recipe:

Irish Cream Filling:

• 8 ounces heavy cream
• 4 ounces Irish liqueur (recommended: Bailey's Irish Cream)

In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume. Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.

ENJOY!!!!

Mojito Cupcakes

Cake:

1 1/2 cups all-purpose flour

1/2 tbsp. baking powder

1/4 tsp. salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

2 limes, zested and juiced

1/4 tsp. vanilla extract

1/2 cup buttermilk

1 tablespoon fresh mint chopped (use food processor of possible)

Rum Syrup: 

1/2 cup sugar

1/8 cup water

2 tablespoons butter

1/4 cup rum

5 Mint Sprigs

Frosting:

1 (8 ounce) package cream cheese, softened

1/4 cup butter
2 tablespoons lime juice

2 teaspoons lime zest

2 tablespoons chopped mint
1 teaspoon rum
5 cups confectioners' sugar 

Mint sprigs for garnish (optional)

To make the cupcakes:  preheat the oven to 325˚ F.  Line a cupcake pan with paper liners.  In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.  In a large bowl, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice, chopped mint and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated. Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

For syrup: In a small saucepan, combine sugar, water and butter over medium-high heat. Bring the mixture to a boil, stirring often. When the butter is melted and the sugar is dissolved, remove from the heat. Carefully add 1/4 cup of rum and mix until incorporated. Add the zest of 1 lime and 3 sprigs of fresh mint, and let the syrup infuse for 5 minutes.

Frosting: Beat cream cheese, butter, lime juice, lime zest, and rum together until smooth and fluffy.Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.

Assembly: Using a fork, poke holes in the top of each cupcake once cool. Dip the top of each cupcake in the rum syrup and allow to cool. Spread or pipe icing on as desired. Garnish with a mint leaf. 

ENJOY!!!!!

Adult Cupcakes!!!!! Whooo Hooooo!!!!!!

Margarita Cupcakes

325* preheated oven



For the Cupcakes:
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter at room temp
2 cups sugar
4 eggs at room temp
3 zested and juiced limes
1 tsp vanilla
1 cup of buttermilt
1/2 cup tequila (Jose~ is my friend)

For the Tequila-Lime Buttercream:
2 cups sugar
8 egg WHITES
3 sticks of butter at room temp
3 tbsp lime juice or Margarita Mix
4 tbsp tequila

Line muffin tins with cupcake liners.  Whisk flour, baking powder and salt in separate bowl.  Cream together butter and sugar until light and fluffy.  (about 5 minutes)  Add eggs, mix in lime zest and juice.  Add dry ingredients alternating with buttermilk until just incorporated.  Fill muffin cup to about 3/4 of the way full.  Bake for 25 minutes. Allow to cool.  Brush cupcake tops with tequila while still warm.

Frosting

Place stand mixing bowl over a pot of simmering water.  Whisk sugar and egg whites together until sugar is dissolved.  (must reach temp of 160*)

When dissolved, whisk on high until soft peaks appear and the mixture is cool.  Add butter 1 tsp at a time, (may start to look funny but that is ok, just keep whisking)  Add lime juice and tequila.  Continue to mix until smooth and fluffy.

When cupcakes are cook, hollow out a penny sized hole in the center and pipe icing into the center and continue piping until cupcake is frosted!!!!!!

ENJOY!!!!!!!!!!!!!

Chicken Pot Pie

425* preheated oven

For the crust
9 oz. (2 cups) unbleached all-purpose flour
3/4 tsp. table salt
6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces

 

For the filling
5 Tbs. olive oil
2-1/2 lb. boneless, skinless chicken thighs or breasts
Kosher salt and freshly ground black pepper
1/2 lb. medium mushrooms, quartered (2 cups)
1-1/2 cups frozen pearl onions, thawed and patted dry
4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
3 medium cloves garlic, minced
2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
3 cups chicken broth
1 cup half-and-half or heavy cream
1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
1 cup frozen petite peas, thawed
1/4 cup dry sherry
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh thyme
1-1/2 Tbs. Dijon mustard

 

To Make a crust: Put the flour and salt in a food processor and pulse to blend. Add the butter and pulse until the butter pieces are the size of peas, 10 to 12 pulses. Drizzle 3 Tbs. cold water over the mixture. Pulse until the dough forms moist crumbs that are just beginning to clump together, 8 or 9 pulses more.

Turn the crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together (two or three smears should do it). Shape the dough into a 4-inch square, wrap tightly in the plastic, and refrigerate until firm, at least 2 hours.

 

Now for the filling Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat until very hot. Generously season the chicken with salt and pepper. Working in two batches, brown the chicken well on both sides, 4 to 5 minutes per side, adding 1 Tbs. oil with the second batch. Transfer the chicken to a cutting board and cut into 3/4- to 1-inch pieces (it’s fine if the chicken isn’t fully cooked; it will finish cooking later). Put the chicken in a large bowl.

Add 1 Tbs. oil to the pot and heat over medium-high heat until hot. Add the mushrooms. Cook without stirring for 1 minute. Continue cooking, stirring occasionally, until well browned, 3 to 4 minutes. Transfer the mushrooms to the bowl of chicken.

Reduce the heat to medium and add the remaining 1 Tbs. oil and then the onions and carrots to the pot. Cook, stirring occasionally, until the edges are browned, 8 to 9 minutes. Add the garlic and stir constantly until fragrant, about 30 seconds more. Scrape the vegetables into the bowl of chicken and mushrooms.

Melt the butter in the same pot over low heat. Add the flour and cook, whisking constantly, until the texture, which will be clumpy at first, loosens and smooths out, about 4 minutes. Slowly whisk in the chicken broth and half-and-half. Bring to a boil over medium-high heat, whisking to scrape up any browned bits from the bottom of the pan. Reduce the heat to low and add the potatoes, chicken, and vegetables (and any accumulated juice), and a generous pinch each of salt and pepper. Partially cover the pot and simmer gently (adjusting the heat as necessary), stirring occasionally, until the potatoes and carrots are just tender, 15 to 18 minutes. Stir in the peas, sherry, parsley, thyme, and mustard. Season to taste with salt and pepper.  Place filing into deep casserole dish. (2 may be necessary to handle all the filing)

 

Let the dough soften slightly at room temperature, about 20 minutes. On a lightly floured surface, roll the dough into a 1/8-inch-thick rectangle. Cut to size to fit casserole dish.  Cut one small X in the center of each.

Bake the pies Position a rack in the center of the oven and heat the oven to 425°F. Put the pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 45 minutes. Cool on a rack for 20 to 30 minutes before serving.

You may also make individual pies in 6" ramikins and top with crust.

Enjoy!!!!!!!!!!!!

Maple Glazed Sage and Mustard Pork Chops

**Note

You can make the glaze up to two days ahead and refrigerate it!!

1 Tbs. olive oil 1 medium-small yellow onion (6 ounces), cut into medium dice (to yield 1 cup) 4 cloves garlic, coarsely chopped 1/2 cup Dijon mustard
1/2 cup pure maple syrup
1/3 cup coarsely chopped fresh sage (about 1-1/2 bunches)
1 Tbs. soy sauce
Kosher salt
Freshly ground black pepper
1 six-bone center-cut pork loin roast (about 5-1/2 lb.),

2 lb. medium red or yellow potatoes, rinsed
1 head garlic, cloves peeled
3 Tbs. olive oil
Kosher salt and freshly ground black pepper
4 Tbs. unsalted butter, cut into small pieces
1 Tbs. chopped fresh flat-leaf parsley

 

To make glaze: 

Heat the oil in a medium sauté pan over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion softens, about 5 minutes. Transfer to a food processor or blender and let cool to room temperature. Add the sage, mustard, maple syrup, soy sauce, 1/4 tsp. salt and a pinch of black pepper. Purée the mixture until somewhat smooth.

Position racks in the center and bottom of the oven and heat the oven to 425°F. Let the roast sit at room temperature while the oven heats. Season the meat generously with salt and pepper. Put the pork in a small roasting pan, bone side down, and roast on the center oven rack for 60 minutes. Remove the roast from the oven and let it rest for 20 minutes. (This rest will give the juiciest results.)

Meanwhile, cut the potatoes lengthwise into wedges about 1-1/2 to 1-3/4 inches wide at their thickest part. In a medium bowl, toss the potatoes with the garlic cloves, olive oil, 1 tsp. salt, and several grinds of pepper. Arrange in a separate roasting pan or rimmed baking sheet, one cut side down, evenly spaced. Sprinkle with the pieces of butter. When you take the roast out of the oven, put the potatoes on the bottom rack and reduce the oven temperature to 350°F.

After 20 minutes of resting, cover the roast evenly with the mustard glaze and return it to the center oven rack. At this time, turn the potatoes with a metal spatula onto their other cut side. Roast the pork until the internal temperature is 140°F. Roast the potatoes until they’re golden and crisp on the outside and fork-tender inside. Both should take about 30 minutes. (check the potatoes at 20 minutes and, if necessary for even browning, flip them back to their other cut side.) Transfer the roast to a carving board and tent with foil.

Let the pork rest for at least 20 minutes before carving. Set the potatoes aside in a warm place, uncovered (so they stay crisp and don’t steam), until ready to serve. To serve, slice the roast between the bones into individual chops. Toss the potatoes with the chopped parsley. Arrange the meat and potatoes on a platter.

Enjoy!!!!!!!!!!!!!

Oven Roasted Chicken

 

 

 

 

For the chicken:
4-lb. roasting chicken, giblets removed
Kosher salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil

 

For the pan sauce (optional):
1/2  cup dry white wine
 1  Tbs. chopped fresh parsley
 1  Tbs. cold unsalted butter, cut into 4 pieces
  Freshly ground black pepper

450* Oven

Put the chicken breast side up on a roasting rack in a medium 9x13-inch baking dish Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine. Season the breast all over with 1/2 tsp. each salt and pepper. Turn the chicken over. Season the back all over with 1/2 tsp. each salt and pepper. Drizzle the oil evenly over the back of the chicken.
Roast the chicken breast side down for 30 minutes. Turn it over by inserting sturdy tongs into the cavity and flipping it. Continue roasting an additional 30 to 35 minutes.  Transfer the chicken to a cutting boardand let it rest for 15 minutes.

 

If you're making the pan sauce: While the chicken rests, remove the roasting rack from the pan and let the pan sit for 10 minutes to slightly cool the pan juices. Tilt the pan so the juices run to one corner. Use a large soup spoon to skim off and discard as much of the clear fat as possible.
Position the pan over a large burner on high heat. Pour the wine into the pan. Using a wooden spoon, scrape up the browned bits stuck on the bottom of the pan. Add 3/4 cup water, and bring to a boil. Reduce the heat and simmer. If the liquid does not cover the entire bottom of your pan, tilt the pan to move the liquid around. Continue scraping up all of the bits, using the back of the spoon to dissolve as much of the browned bits as you can, until the sauce reduces to about 1/3 cup and is a deep mahogany color, 8 to 10 minutes.
Take the pan off the heat, add the parsley, and swirl in the cold butter until it melts. Season to taste with pepper and transfer the sauce to a pitcher or bowl for serving.

Snip twine, carve chicken and Enjoy!!!!

So Sick

Sorry that I have not posted for the last few days, but I have had some sort of a virus that has kept me in bed.  Today finds me doing better, stomach just barely flip flopping, so I will be posting off and on all day.  Hope that all of you have a great day, don't get sick....and Good Eating!!!!!!!!!!!

Tex Mex Chicken Thighs

CROCK POT RECIPE

1  to 1 1/2 lbs chicken thighs (large package at grocery store)
15 oz can whole kernel corn, drained
15 oz can drained black beans
4 oz mild chopped green chile pepper
1 cup chunky salsa
2 tablespoons taco seasoning
black pepper to taste


Rinse chicken and pat dry. Put legs in  the slow cooker along with the corn, beans, chile peppers, salsa, taco seasoning, and pepper. Stir to blend ingredients. Cover and cook on LOW for 5 1/2 to 5 1/2 hours, or until chicken is tender. Serves 4

Chicken Enchilada Casserole

 

 
4 boneless chicken breast cut into bite sized strips
1 medium red pepper diced
1/2 teaspoon ground cumin
1 large can (18.5 oz) Southwestern style veggie soup (Progresso makes a great one)
1 cup instant brown rice (uncooked)
4 oz cream cheese, cubed
16 oz can refried beans
1 pkg large tortilla shells (approx 8 to 12 depending on packaging)
2 cups shredded cheddar cheese


350* preheated oven
9 x 13 casserole dish
Aluminum foil

In large skilled cook chicken and red pepper or medium heat, stirring constantly until chicken begins to brown.  Sprinkle with cumin.

Stir in soup.Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

Stir cream cheese into chicken mixture until well blended. Spread 2 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of casserole dish. Top with 1 cup chicken mixture; sprinkle with cheddar cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese. 
  
Cover with aluminum foil and bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Sprinkle cheddar cheese on top when you remove it from the oven.

 Ole~
Enjoy!!!!!!!!!!

Chicken Asparagus Casserole

 


2 - 15oz cans asparagus, drained
4 chicken breasts, cooked and chopped
2 cans cream of chicken soup
3/4 cup mayonnaise
2 tablespoons lemon juice
2 cups cheddar cheese
1 cup Italian bread crumbs

350* preheated oven

Layer asparagus in buttered 9 x 13 x 2-inch baking pan; top with chicken. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus. Top with cheese and bread crumbs. Bake  for 30 to 40 minutes.

Enjoy!!!!!!!!!!!!!!

Squash Stuffed Chicken

1 tablespoon butter
1/2 cup diced acorn squach
1 green pepper, diced
1 small onion diced
1 stalk celery, diced
4 boneless, skinless chicken breast
2 cups shredded cheddar cheese
2 cups all purpose flour
salt and pepper to taste  

350* preheated oven
9 x 13 baking dish (Coated in Pam)
Aluminum foil

Cut acorn squash in half.  Hull out squash.  Set "shell" aside.
 
In medium skillet add butter, squash, green pepper, onion and celery.  Saute until tender, season with salt and pepper to taste.  Remove from heat.

Add oil to medium skillet and thoroughly coat chicken beast with flour and brown on each side.  Remove from heat and drain.   (Chicken SHOULD NOT be completely cooked, just browned on outside)  When cool to touch, dice chicken.

Combine diced chicken and veggies together, add cheddar cheese and place in hulled out squash "shells".  Place in prepared baking dish.  Cover with aluminum foil and cook approx. 40 to 45 minutes.

 You may top with additional shredded cheddar if you wish.

Enjoy!!!!!!!!!!!!!!

 


Wondering what you should keep your pantry in order to have plenty of prep materials for meals? Use this guide to create your own well-stocked frugal pantry.

Olive oil and canola oil
Pasta
Canned beans
Diced tomatoes
Tomato sauce
Dry beans (lentils and great northern beans are two good choices)
Rice (brown, white or Basmati rice are all great choices for the pantry)
Vinegar (distilled white vinegar and cider vinegar)
Chicken, vegetable and or beef broth (canned or make your own to save even more)
Flour and bread flour
Sugar, white and brown
Other baking ingredients, such as baking powder, baking soda and vanilla
Cornmeal
Breadcrumbs
Herbs and seasonings from salt to cinnamon
Potatoes
Onions
Garlic (I like minced garlic in jars. It lasts forever in the refrigerator)
Condiments (such as ketchup, soy sauce, worcestershire sauce and mustards)

Good Morning It's Saturday

Today I will post staples that you should have stocked in your pantry...Also for my friend Holly T I will publish more chicken recipes as she is a veg-head and hates red meat...so my friend I will hook u up.  Good eating to all....

Easy Sheppards Pie

2 lbs of ground chuck or hamburger
1 small onion, chopped
large can of corn
2 packages of Betty Crocker Herb Garlic Mashed Potatoes
large can of green peas (I use Leisure Peas as they are the best)
2 cups shredded cheddar cheese
American Cheese Slices

350*  preheated oven

Place ground chuck or hamburger into skillet with chopped onions.  Brown meat and onion mixture until cooked.  Drain onions and meat, set aside.  In separate pot make Herb Garlic Mashed Potatoes according to directions on package.  Cover bottom of casserole dish with ground beef and onion mixture. Top with shredded cheddar.  Drain green peas and corn.   Cover shredded cheddar with peas and corn, top with mashed potatoes.  Place American cheese slices on top of mashed potatoes, place in preheated oven for 20 minutes to melt cheese on top....serve and ENJOY!!!!!!!!!!!

Chicken Cutlet Parmigiana

2 lbs chicken breasts (boneless)
salt and pepper
EVOO (extra virgin olive oil)
4 spoons minced garlic (jar from grocery store will do if you don't want to pound your own)
1 teaspoon crushed red pepper flakes (stuff you use on your pizza)
1 small onion finely chopped
28 oz can fire roasted diced tomatoes
1/2 cup Parmesan cheese (fresh would be better but the stuff you get out of shaker and use for spaghetti would be ok)
1/2 cup Oregano
1 lb smoked mozzarella, thinly sliced
Italian Bread Crumbs
3 Eggs (scrambled to dip chicken in)

350* preheated oven

 Cover bottom of skillet with EVOO and set on medium heat...pound out chicken breast to thin cutlets.  In separate bowl, scramble eggs, dip pounded chicken into egg wash and roll onto plate covered with bread crumbs.  Cook chicken 4 minutes on each side and transfer to glass casserole dish.

While the chicken is cooking, take  a medium size pot over medium heat.  Add 2 tablespoons of EVOO.  Add garlic, red pepper flakes and onion.  Cook for 10 minutes, stirring often to keep from sticking and burning.  Add tomatoes and heat adding Oregano to the sauce.  Season to taste with salt and pepper.

Layer the braised chicken breasts with sauce and top with sliced mozzarella and parmesan cheese.  Bake for 30 minutes or until chicken is done.   Serve over angel hair pasta and top with additional sauce.

Baked Potato Soup

 

For Mandy

2/3 cup of butter
2/3 cup of flour
8 cups of Milk
4 large baking potatoes cubed  (about 4 cups baked, cooled and peeled)
12 crispy strips of bacon (for crumbling) reserve grease for rue
2 cups shredded cheddar cheese
8 oz sour cream
salt and pepper to taste
chopped scallions for garnish

In a large stockpot over low heat, melt butter and add bacon grease. Stir in flour; stir until smooth and bubbly(that's your rue).  Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer for 10 minutes.  Remove from heat and add sour cream.  Spoon into bowls.  Sprinkle with crumpled bacon bits, shredded cheese and chopped scallions.  ENJOY!!!!!

Red Velvet Cake

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
3  eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:

2 - 16-ounce boxes of confectioner’s sugar
2 sticks soft butter
2 cups marshmallow fluff
2 cups shredded coconut
2 8-ounce package of cream cheese

Block of White Chocolate

350* preheated oven
2 greased and floured cake pans

Cake Base
Beat eggs then add the sugar. Add cocoa and food coloring and mix well.  Sift the flour and salt then alternately add it and the buttermilk to creamed mixture.  (ie: flour mix, buttermilk, flour mix, buttermilk...end with flour mix)  Add vanilla.  In a side bowl, mix soda and vinegar then pour over mixture and blend.  Using a mixing cup, pour batter equally into prepared pans.  Drop pans to release air bubbles ( 3 times should do it) and place in oven for 25 minutes or until done.

While the cake is baking, mix icing.

 Icing:

Blend cream cheese and butter. Add marshmallow fluff and sugar and blend.  Fold in coconut. Spread between layers and on top and sides of cooled cake.  Shave block of white chocolate into curls (veggie peeler works for this technique) and sprinkle along sides and top for drama....Pipe icing along rim of bottom and top.

Basic Cake Recipe

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk

Grease and flour 3 - 9 inch cake pans.  Use your electric mixer to cream the butter until fluffy. Add sugar and continue to mix well for 6 to 8 minutes. Add eggs, 1 at a time . Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Using a mixing cup, pour equal amounts of batter into each prepared pan and then drop it flat onto the counter to level the batter.  (Now, don't hold pan up to your face and drop or you will have batter on you and the ceiling, just lift about 3 inches from counter and drop pan easily).  Do this several times to release the air bubbles.  Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Well, it is day two and so far no one has joined this blog...kinda bummed since people asked me to do this...I guess we will see what happens...

Spiced Pecans 

by Jackie at Syrup and Biscuits

Ingredients

• 1/2 cup sugar
• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon kosher salt
• 3 tablespoons water
• 2 cups pecans (pronounced puh-kahns) shelled

Instructions

Add all ingredients to a heavy pan except pecan halves.  Stir and bring to a boil.   Boil for 2 minutes stirring constantly.   Sneeze three or four times.  I’m not sure if sneezing  is necessary but I can’t make these without  the cayenne pepper making  me sneeze.   I wouldn’t  take any chances, if  I were you.  Just gone on and sneeze.

Remove from heat and add pecans halves.   Stir well until they’re all coated.  Pour onto  a baking sheet that has been heavily greased or use a Silpat baking mat.

Separate the pecan halves as best you can using two forks sprayed with a non-stick spray.

Bake at 350 degrees for 12 to 15 minutes or until the pecans start to brown.

Remove from oven and let cool.   Store in an airtight container.

Shrimp and Grits

 
 
Shrimp and Grits

2 cup quick cooking grits
2 tablespoons olive oil
1/2 cup cubed ham
4 Tablespoons chopped onion
20 large shrimp, peeled and deveined (tails on)
3 cup heavy cream
2 cups water
1/2 teaspoon black pepper
1 chopped scallion (for garnish)
2 cups sharp cheddar cheese
6 strips of bacon
 Salt
 2 Tablespoons white wine
1 tomato diced into small pieces


Fry bacon until crisp.  Set aside for later use.  Reserve grease and add olive oil, bring to medium heat.  Add chopped onion and ham, then saute^ until onions are translucent. Add shrimp and cook until pink, about 1 to 2 minutes.   Remove shrimp and set aside.  Add wine to the pan with the onion and ham and cook for 30 seconds, slowly add cream and let reduce until thickened, (about 5 to 10 minutes), season with salt and pepper.

In separate pan, cook grits with 2 cups of water and 2 cup heavy cream, sprinkle of salt. (about 20 minute cook time)  Grits should be smooth and creamy when cooked. Add 2 cups of cheddar cheese to grits and set aside.    Spoon equal amounts of grits into bowl, place 5 shrimps, tails up, around edge of plate, spoon sauce over  grits.  Crumble bacon and sprinkle over sauce, adding a touch of the diced tomatoes and chopped scallions for garnish.

Raspberry Orange Croissant
(You have to start this dish a day ahead of when you want to serve it)

6 medium croissants
8 oz cream cheese
1 cup raspberries (fresh or frozen)
10 eggs
1/2 cup sugar
1 cup of half & half
1 teaspoon nutmeg
1/2 cup orange juice
2 teaspoon almond extract
1/2 cup orange marmalade

Pam a 9 x 13 baking dish.  Cut croissants in half and spread cream cheese on the bottom half then top each croissants with raspberries.  Put top on croissant and line baking dish with crossiants.

In separate bowl, combine, eggs, sugar, half & half, nutmeg and almond extract and gently pour over croissants.  mix marmalade and orange juice and SPOON over croissants.  cover and refrigerate overnight.

Bake for about 40 minutes until custard is slightly brown and puffy.  Cut apart and serve hot.

Almond Coffee Cake

1 1/2 cups sugar
1 stick melted butter
1/2 stick melted margarine
3 eggs
1 1/2 cups all purpose flour
2 teaspoon almond extract
1/2 cup slivered almonds
cinnamon sugar (to sprinkle top)

350* pre-heated oven
8" cast iron skillet
Aluminum foil

Combine sugar, butter and margarine, beat in eggs (one at a time) add flour, salt and almond extract.  MIX WELL.

Line cast-iron skillet with aluminum foil.  Pour batter into the skillet and sprinkle batter with slivered almonds, and sprinkle top with cinnamon sugar.  Bake for 35 minutes, remove from skillet...serve warm.

Cream Cheese Raisin Scones

1/4 cup whipping cream
1/2 cup milk
1 cup raisins
8 oz cream cheese
1 3/4 cups all purpose flour
1 Tablespoon baking powder
4 spoons sugar
1/2 teaspoon salt
2 eggs beaten

350* pre-heated oven
15 minute baking time

Sift, sugar, salt, flour, sugar and baking powder into large bowl.  In mixing bowl add cubed cream cheese (room temp) 1 Tablespoon of the beaten egg, raisins, whipping cream and milk and until combined.  Add dry ingredients and mix leaving the cream cheese in cubes as much as possible.

Spray cooking sheet with Pam, drop 2 Tablespoons of batter per scone and space next mound one inch apart from the first one dropped.  Fill cooking sheet, brush remaining egg on top of scone, bake until golden brown.

Cheesey Mac and Cheese

2 cups elbow macaroni     
2 large eggs                       
3/4 cup heavy cream          
1 tsp salt                             
1/2 large block Velveeta
1/2 stick of butter
black pepper to taste
4 cups mixed cheese blend (reserve 1 1/2 cups)
American cheese to top casserole

Large glass casserole pan   
350* pre-heated oven

Boil elbows per instructions on package.  In separate microwavable bowl, cube butter and Velveeta, add milk and microwave for 1 1/2 minutes...If additional time is required (most times it is) microwave at 1 minute intervals and of course stir between "nukes".  When melted, add eggs and stir...Drain cooked elbows and mix with velveeta mixture.  When velveeta and elbows are mixed, add 2 1/2 cups of shredded cheese blend and remix with black pepper (salt if needed).  Spray glass casserole pan with Pam, add Mac mixture, place American cheese slices across top then spinkle remaining 1 1/2 cup shredded blend on top and bake 30 minutes.   Grab a spoon and enjoy!

Ok, well, here I go on a new adventure...I have decided to post a blog and see where this leads me...my friends have asked for tips and tricks from my many "talents" (no comments please), so I decided this would be the best way to go...I will be posting recipes and crafting tips, funny stories and cost saving info...hope that you like this blog...if you have any suggestions or ideas you would like to have published, please let me know.