Mom and I would spend quiet mornings together doing housework and errands in town.
Even when I started school it was half day so I still got another year of time alone with mom, forever tying me to her apron strings.
Peek inside. I am sure you will find something you like.
These RECIPES may not have been laboratory tested and are not necessarily original, but their mark has been established by family members, friends, and my husband.
Welcome to my little space in the world-wide web. Grab a cup of your favorite beverage, sit down and enjoy your trek. I am not sure what brought you here, but I am glad you came. I hope you find something you like and come back often to visit. Be sure to sign up on the right to recieve all updates via your email.
I have been busy crafting these snow people for gifting the neighborhood and family children. Aren't they cute? The two above were made as Hershey Bar Wrappers. The ones below cover a small Pringles Can or a Tootsie Roll Bank.
There are a lot of steps to follow in this dish, but if you like to cook and have a little time, I guarantee you it is time well spent. This dish packs a lot of flavor and will satisfy all who are at the table for dinner. This recipe made enough for 6-8 adults.
Smothered Chicken Alfredo w/Bacon and Caramelized Onions
lb. bacon strips
boneless skinless chicken breast halves (6 ounces each)
teaspoon lemon-pepper seasoning
eggs, beat together
tbsp. water, added to egg
cup self rising flour
cups bread crumbs
tablespoon canola oil
medium onion, sliced
cup packed brown sugar
cup shredded Colby-Monterey Jack cheese
cup shredded sharp white cheese
cups whipping cream
cup parmesan cheese
Brussels Sprouts, steamed (everything will taste yummy in the Alfredo Sauce)
oven to 450 degrees. On large cookie sheet cook bacon in single layer until
crisp. Remove to paper towels; drain, set aside and reserving 2
bacon drippings into sauté pan along with sliced onions, sauté onion until
it has softened and becomes translucent.Add brown sugar, continue cooking on low heat until onion is tender
and golden brown and almost becomes sticky. Set aside
each breast halve onto cutting sheet.Cover the chicken halve with your left hand and using your right
hand cut the breast into two thinner pieces (or pound each half down with
a mallet and cut into two pieces).
chicken with salt and lemon-pepper. Press in flour, dip in egg and then
pat in bread crumbs.
a large skillet, cook chicken in oil for 3-5 minutes on each side or until
a meat is golden brown on both sides.Remove to paper towel lined baking sheet and keep warm in the oven.
I cook one or two in the pan at a
time.When the oil gets hinkey I
dump it out, wipe the pan and use fresh oil to cook the next batch.
Continue cooking until all pieces are ready to be finished.
chicken into oven proof dish.Sprinkle each piece of chicken with the two types of shredded
cheese.Then place bacon strips
(or crumble bacon) onto each piece; Place in the oven and cook just until
cheese is melted.
the chicken is in the oven, mix parmesan, nutmeg, pepper and tablespoon of
flour in small saucepan.Stir in
whipping cream.Place pan on low
heat and stir constantly until melted.
everything is ready to plate, place a large spoonful of Alfredo sauce on
bottom of dish. Add a mounded spoonful of mashed potatoes, lay chicken on
top of potatoes and sauce, top with caramelized onions.Add Brussels sprouts to dish.
What to do with all of those jars of Apple Pie filling I
just got done canning. So apple season is coming to an end and I have peeled my
share of apples this year.I have made
several apple pies, several apple crisps, apple sauce and apple pie
filling.Now to use up those items that
Today’s recipe is- Apple
Puff Pastry Dough (I used Pepperidge Farm, one pkg. will
make 8) 1 Quart jar of Apple Pie Filling 1 can readymade Vanilla Whipped Frosting
Defrost puff pastry.Cut sheets into 4 equal squares.Turn so point of square is facing you.Place apple filling diagonally from one corner to the other.Fold over opposite points.Place on foil lined cookie sheet.Bake at 375 for 18-20 minutes.
Place large scoop of frosting in plastic baggie.Squeeze into corner.When Danishare cool, frost a small squiggly line across Danish.
Tips:You can use a
lot of different things as a filling. Here are a few: any pie filling, any jam
or jelly, or a mixture of cheese cake and pie filling, jam or jelly.
If you have a lot of time and wish to make your own puff
pastry dough, follow this link: to Cook. Eat. Delicious
Apples, peaches, pumpkin pie, Who's not ready, holler "I".
Memories of a childhood game and playing hide and seek in the apple orchard can
lead to other memories such as, picking and eating the apples while we played in the woods.
Fall is in the air, there are a ton of apples just right for the picking,
and my house is filled with the smell of apple pie and apple crisp cooking.
Even the puppy keeps sniffing the air to find where the wonderful aroma is
Growing up, I never liked apple pie. I liked my apples fresh and
crisp, preferably just picked off the tree. Nothing like picking them yourself
and wiping one in your flannel shirt to shine it up, all pretty, just before
biting into it. Even though I never cared for apple
pie I still enjoyed making them. A lot of people stress over all of the steps
it takes, but into today’s world there a ton of wonderful gadgets to make the
task much easier. I start by using my apple, peeler, corer purchased from Pampered Chef
(although they can be purchased elsewhere). As I am peeling, coring and slicing
I put the apples into a cold water bath with ice and lemon juice (it helps to
keep their natural white color. Like potatoes apples can turn a rusty color once they are peeled). For
this recipe you need 6 good sized apples. By all means if you don’t have the
gadget to do this feel free to do it the old fashioned way, by hand and knife.
While the apples are soaking in the
bath, I then mix my crust in the food processor (mine is a Cuisinart, but use what you like, including but
not limited to mixing by hand). Nothing could be simpler. I have found that the
food processer is the secret magic trick for making homemade pasta and dough’s.
Both pasta and dough tend to need cold water added by the tablespoon and when
using the food processor you can tell when the dough is just right because it
goes from the cornmeal stage to the dough ball stage in a hurry and that is
when you know the dough is just right one tablespoon at a time. Whir it up and
place in plastic wrap until it is chilled and ready roll out. This recipe calls
for one pie crust as I made a crumb topping for the top.
Classic Crisco Pie Crust Ingredients 1 1/3 cups Pillsbury
BEST® All Purpose Flour ½ teaspoon salt ½ stick well-chilled Crisco® All-Vegetable
Shortening Sticks OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening 3 to 6 tablespoons ice cold water
Blend flour and salt in medium mixing bowl. Cut chilled
shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour
mixture, using a pastry blender, in an up and down chopping motion, until
mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Sprinkle half the maximum recommended amount of ice-cold water over the flour
mixture. Using a fork, stir and draw flour from bottom of bowl to the top,
distributing moisture evenly into flour. Press chunks down to bottom of bowl
with fork. Add more water by the tablespoon, until dough is moist enough to
hold together when pressed together.
dough for proper moistness by squeezing a marble-sized ball of dough in your
hand. If it holds together firmly, do not add any additional water. If the
dough crumbles, add more water by the tablespoonful, until dough is moist
enough to form a smooth ball when pressed together.
Shape dough into a ball for single piecrust. Flatten ball
into 1/2-inch thick round disk.
TIPS: For ease
in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
Ingredients ½ cup very cold butter cut into small chunks
½ cup granulated sugar ¾ cup all purpose flour
Optional: You can add 1/4 cup of
oatmeal but you will need to omit 1/4 cup flour
Preparation I also make the crumb topping in the food processer. Takes only the time to pour the ingredients in and to maybe 30 seconds to whir it all together to the cornmeal stage. However, if you don't have a processor you can to it by hand with a fork or pastry cutter. Set
The next step is making the yummy,
delicious, cinnamon, coating for the apples. Take the apples out of the
bath, cut in half and place the slices into a clean bowl.
Ingredients 6-7 pie apples (on the tart and crisp side) Juice from one orange (about 2 ounces)
1tsp. lemon juice ¾ cup sugar 2 tablespoons cornstarch 2 teaspoons ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground nutmeg
Place the peeled and sliced apples
in a large bowl. Add the orange and lemon juice. Toss to coat the
apples with the juice. Set aside.
In a small bowl, combine the sugar,
cornstarch, cinnamon, salt and nutmeg.
Drain the excess juice from the
apples. Pour the sugar mixture over the apples and toss to coat the apples.
Assembling the entire Pie
Time to assemble that pie. For rolling out the crust, I use one of those rubber mats or a Sil Pat. Why? For two reasons: the first reason is you will need less flour for rolling out the dough. Two, I don’t have to pick up the pie crust with the rolling pin. I set the pie plate/pan on top, slide my hand under the mat and flip. Waaalaaa! Pie crust in the pan, no breaking. How easy is that?
Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
Arrange the coated apples in unbaked
piecrust. Sprinkle the crumb topping evenly over the apples. Place pie onto
foil lined cookie sheet. Bake at 375 degrees for 45-50 minutes until golden
brown and apples are tender. Check pie half way through the baking time and
cover the edges of the crust with foil if necessary to prevent burning.
Remove from oven and let cool until
warm to touch this will allow any juices to settle into the apples.
with your favorite from the following list: vanilla ice cream, whip cream,
cheddar cheese (yes believe it or not it pairs well with apple pie).
Enjoy! I know you will be making this recipe again. Everyone
who ate a piece of it here can’t wait for next one. You can also use this
filling for an apple crisp or to top ice cream. My next stint is to can some
for use later on.
What is better to cure a sweet tooth craving than a good old-fashioned Whoopie Pie? The answer is: Pumpkin Whoopie Pies. There are all sorts of recipes out there to use, I tend to try several different recipes and see which one I like the best. This is the recipe I used for those in the photo below. I did however make a few minor changes. You decide which short cuts to follow.
I already had a can of Pumpkin Pie Filling so I used that instead of the pumpkin puree and spices (cinnamon, cloves, ginger and nutmeg). Secondly, I used a can of whipped vanilla frosting for my filling. Thirdly, I always do a test of 3 cookies to see how they will bake up. These cookies should rise and look more cake like. The batter should be a thick creamy consistency. If they spread to much I make them smaller. If they don't rise enough I add 1/4 cup of self rising flour until I get the consistency I want.
If this recipe doesn't work for you, I suggest you do a Google search for a recipe of your choice.
Mix wet ingredients in order given on low speed with mixer. Mix dry ingredients in separate bowl. Add by 1/4ths to wet mixture. Do not over beat. Drop by spoonful's onto parchment lined cookie sheet. Bake at 350 degrees for 10-12 minutes. Times may vary depending on size of cookie.
To make the frosting beat cream cheese on low until smooth. Add butter and mix until combined. Add confectioner's sugar and vanilla. Beat until light and fluffy.
I have always had bad cravings for chocolate. The thing about cravings is you never know when or where they are going to start welling up inside. I came across this recipe over a month ago and thought I would save it for just an occasion.
Today was one of those days where the craving met the occasion to bake this recipe. It was a bad bad thing. I decided to make cupcakes rather than the full on large, two layer, cake for the simple reason that I thought cupcakes would help with portion control. Yup it worked. Aren't they cute? One yummy cupcake per person. Pat had run errands and I had taken the puppy for a walk on this cool, damp rainy day. Good day to bake and cure that chocolate craving. Made the cupcakes and let them cool while I made the ganache and filling. We both sat down with a cup of coffee and a cupcake. They were quite yummy. We finished and went about our business. Portion controll worked for our afternoon snack. Wait a minute...while actually ten minutes later Pat says "Can I have another one"?. So we did a bad, bad thing, we both had another. I suggest you try this recipe and see if you can exercise your self control.
HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
MEANWHILE, beat cream cheese in large bowl with mixer until soft and smooth. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.
NOTES: Rather than make a large a cake, I made cupcakes. When cupcakes were cool I spread the melted chocolate glaze onto the cupcake and then topped that with the Cream Cheese Coolwhip mixture.
I also added the mini Oreo cookies on the top but you could sprinkle with crushed cookies or chocolate jimmy's.
You could also place a large Oreo in the bottom of the cupcake liner before filling with cake batter.
If you need something a little fancier you could layer them in a glass for individual servings for a parfait look or a clear colored bowl for a large trifle that serves many. For another updated idea you could serve them as many restaurants do now days by serving them in a shot glass.